|
SiVOHOMISH
<br />FiEALTH
<br />DISTRICT
<br />Cowthouse
<br />Evr.retl. Washinglon 98207
<br />Aioa Cude 206 259-9440
<br />CLARIS NYAT, IA.D.. ld.P.N.
<br />Hetlin OII¢e�
<br />�AVID A. STOCKTON,lA.P.A.
<br />E+rcwire Auulam
<br />DISTRICT MEMOCPS
<br />COUNiY
<br />s�miomi��
<br />Crtl[S 4ND T01Yp5
<br />•ibn0�oi
<br />e,,.,
<br />oarrmaio�
<br />cam���.
<br />brmu
<br />Qoia 9e�
<br />Gwnila �+ite
<br />Inee�
<br />La�a ,`.imrnf
<br />Lynnwooa
<br />Aterysvllla
<br />�aonrov
<br />Idoun�lehe ieRa[c
<br />I.lu4illoo
<br />Snonomifn
<br />S�cnwooC
<br />SWbn
<br />WaoowaY
<br />May z, i9�s
<br />Mr. Perry Pulin
<br />Los Amigoe
<br />10008 Edmonds f+Tay
<br />Edmonds, Washington 98020
<br />RE: Proposed Los Amigos �3, 7207 Evergreen Way, Everett, Washington
<br />Dear Mr, Palin:
<br />Your layout plan has been reviewed by the Snohomish Health District with
<br />=he following cortunenta;
<br />1. All walls, floors, and ceiling surfaces must be smooth, non-
<br />absorbent, and easily cleanable in the food prepnr.•ation, dish-
<br />wnshing, scullery, storage, and restroom areas. In these areas,
<br />rough textured walls must be avoided. Also, flocrs must be coved
<br />at all wall junctures, Your lnyout plan did not indicate the type
<br />of finishes.
<br />2. At least twenty (20) fout-c:,ndles of light is required on all
<br />working surfaces (work counters, dishwasher, sinks, etc.).
<br />3. A. All etoves, grills, ranges, deep fryer, broilers, large stock ..
<br />kettles, ovens (except microwave) must be ventilated by an
<br />approved hood and ducr. system. Make-up air is required for
<br />the hood and �iuct eystem.
<br />B. Drawings are required of the kitchen hood and duct system,
<br />Your plan indicates a six (6) burner gas range, one fryer,•and
<br />a convection oven. All must be ventilated by an approved hood
<br />and duct system.
<br />4. Food-service equipment must not be directly connected to the drain-
<br />age sy:,tem of the building. All equipment used for preparation and,
<br />or storage of food and drink must be ser��ed only by indirect drains
<br />which discharges into a floor sink or over an effectiv� air gap.
<br />5. A. All food-service equipment and utensils must meet the National
<br />Sanitation Foundation slandards or its equivalent.
<br />B. The typE of walk-in cooler liner is not indicateci on your plan.
<br />The cooler Liner must be smooth, nonabsorbent, and easily clean
<br />able. Metal, plastic or smooth eaterior plywood, etc. may be
<br />used. However, if the liner is wood, the liner must be seaied
<br />with several coats of paint that is especially intended for
<br />cold storage rooms where low temperatures and dampness aie most
<br />prevalent. This type of paint is mold or mildew resistant, non
<br />toxic, white, smooth and washable.
<br />The wal'c-in c:ooler light fixture must have a guard.
<br />��
<br />
|