Laserfiche WebLink
SNOHOMISH <br />H EALTH <br />DISTRlCT <br />Courthouse <br />Everett, Washington 98201 <br />Area Cotle 206 259-9440 <br />CLARIS ITYATT, M.D., M.P.H. <br />Hea/ln olllcer <br />DAVID A. STOCKTON, M.P.A. <br />Eyeevl/ve AsaisfBn( <br />DI.^.TqICT NEM9Efl9 <br />CG MTY <br />Snohoris� <br />CITIES AND TOWNS <br />Ptlin9�on <br />a,;,, <br />o,�d�w�� <br />eaR,o�aa <br />Everen <br />Gold Bar <br />Granila FaIN <br />In�lox <br />Lake Siavtns <br />LYnnwcoE <br />Marye.11la <br />Monmo <br />`Eaunllake Terrace <br />R�uNill�o <br />Snohomif� <br />S�amvoae <br />Sullon <br />Wo�Eway <br />January 7, 1983 <br />; ��„����d�� <br />_ .. - DEC -� 1982 <br />Mr. Piike Watters `1 CITY OF EVERETT <br />The International_ Dog � Inspection Dept. <br />J6123 Evergreen Way ��� "—'- <br />Everett, S7ashington 98203 <br />-- -- <br />Re: Installation of idew Food-Servir_e Equipment in <br />Existin� Siiilding Srructure and Facilities <br />ormer.y Church's Fried Chicken), 6123 Evergreen <br />?day, Everett <br />Dear Mr. Watters: <br />Your layout plan �vith the equipment schec?ules and <br />specifications have been re�iewed with the following <br />comments: <br />1) All food-service equinment e�ust me��t the National <br />Sanitation Foundation (N.S.F.) st:�ndards or its <br />equivalent. <br />2) All food-service equipment must be served by indirect <br />drains (ex, floor sinks and funnel draitts) except <br />refrei.geration equinment with built-in evapora�ors, <br />disposers, hand-washing, and mop sinks. <br />3) How will you heat foods (ex, hot dogs, saL�ages, <br />chili, beans, etc.)7 The Duke hot food tab1� is <br />only for h�old�in� hot foods prior to servi_ce --- r,�.ot• <br />heating o tf -oods, Your equipment schedule shows <br />only one heating unit (broiler). <br />4) A cotmnerr.ial hood canopy, make-up air, a;�d duct: <br />systems are required when cooking, frying, heating, <br />broiler, baking, etc, of foods. However, a microwave <br />oven may be used without a hood canopy and duct <br />system. Hood c.anopy and duct system drawings are <br />required as part of this plan review. <br />5a) When food is prepared on thz premises, a one or more <br />compartment sink is required. Also, the food <br />preparation sink must have at least one drainboard <br />that i.s an integral part of the sink assemUlp. As <br />mentioned in item 1 of this report, all equipment <br />must meeC the N.S.F, standards. <br />b) A two or three compartment sink is required fo�- <br />scullery work. The sink must have two drainboards. <br />The drainboards must be an integral part of- L•he sink <br />assembly. Again, the sink must meet N.S.r. sta.ndards. <br />c) Items 5-a and <br />ments that use <br />tableware). <br />applies oR1V to fcod-service est-aUl.ish- <br />single-service articles (disposaUle <br />�� <br />