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. <br />SiVCl�{3�1^f7��3]5�-1 <br />J'�G/��I Ti <br />�j�TR�•�3 <br />Cou::louoe <br />F.vereL', Vla,nin,lon 9d3U1 <br />P.rea Ca:f� 20u 259-9hd0 <br />� / -r , l'/ ��' <br />`r�. L. :L�. _ _ <br />�. , • z� g� <br />riay 19, lycsl n t'�. ��Z/ � <br />F •.. . <br />;ll��.��_ <br />•— � � � <br />Mr. Bri.an W. Langendorfer, President ;: , r. , �`'-�"� �-� <br />Opulent, Inc. , Sandwir.h Isle _ - _� __, <br />Lynnwood, Washington 98036 <br />Re: Proposed - Sandwich Isle, 6309 Evergreen Way, Suite E, <br />Everett; Fdashington <br />Dear Mr. Langendori�r: <br />phtablishment�havenbeenereviewedawith the following�coi�mentsce <br />1 <br />C'.� �7�5 Y.'MfL MD., 1d.P.H. <br />,;.,:,� o�� :r, <br />{;1:'ID 'r. SiOGKT,I`I, IA.P.n. <br />L'ttC+lirl 4:3 ildnl . <br />� 2 <br />p.'.:THICitA:L8EP5 � . <br />CObV7Y <br />Sno�^nish <br />c�n=_s a�o row.vs <br />Ftl'�U�oa <br />lnrtr <br />o�:�;.,: o� <br />ennami� <br />-,�,«�� <br />u„In �.v <br />cranli�, �:Y:•. <br />�I1491 <br />LiY.e S:Ji!p5 <br />lYnn'..� `n <br />tAnryalll. . <br />1.•c�rae <br />I.bun:lnp Lcnlco <br />�.111��'.�181� <br />Si�<FOm:3M1 <br />$I:InM4l't1 <br />SWu� <br />�9uo:'.v•9 <br />�. <br />a, Equipment �pecifications must be �part of this plan <br />review. <br />b, All food-service equipment must meet the National <br />anitation Foundation standards or its equivalent. <br />A17 food-service eq��ipment must be plumbed to indirect <br />drains F.XC�PT refrigeration equipment with hui t-in <br />evaporators, disposers, hand-washing and mop sinks. <br />Iudicating thermometers are required for �ach refriger- <br />ation utiit. <br />4� iscrequire3tin the�rearafood prepaand dsshw2shinglarea. <br />5� dtishwashingdunitatassinktwithea minimum�ofiChoacompartical <br />ments shall also be provided in thP dishwashing area" for <br />washing utensils and equipment. <br />6. a. <br />b. <br />All stoves, grills, ranges, deep fryers, broilers, <br />stock kettles, ovensrovedehoodland duct.systeme <br />ventilated by an app <br />The hood and duct system is. not shown on your con- <br />out plans or equinment specification for } <br />vection oven (item 6) and the two twenty gallon <br />kettles (item 19). <br />Drawir�gs of the hood canopies and duct systems are <br />required as part of your �laebro�1et eAhoodncanopy <br />to you in the office, an '�eY yp <br />and duct s�stem could be use3 with your convection <br />oven. <br />7, As per our May 1�Fth office conference, the hot 47c'I�C=Y tank <br />(iten 3) and the mop sinlc (item 2) wi11 be r.elocated so <br />they are next to the office. Storage shelvi.ng (iY_em 1) <br />will Ue located �ohere the hot water tank and noo sink �aas <br />originally shown on the 7.ayout nlan. This swiCch of <br />