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: f;'��;;�N;lSI'. <br />! : c/'.L i F: <br />� [z?"t CfCT <br />c. „�w-:,�_, <br />� , , n �. ���,.-�:�, r.zr i <br />r . ,.�,d.�., ..,. sc� c:.- <br />..:,�:�� , - �•�.:�� �, <br />�,�. _',:� ,.�„�:.�.:�,�, <br />...�::m.in vnnrcns <br />r p •:1'! <br />:. .i...L•n <br />i,c.r. <�.o,c.:r:r. <br />; ,��, <br />.,,; <br />�`. <br />. :`�;`.° <br />�ers <br />��''c. n� <br />;`;�„�.�a <br />.,, , <br />�,� °„ <br />� <br />September 15, 1983 <br />Mr. Bruce Olson <br />6923 Evergreen Way <br />Everett, Washington 98203 <br />['fGiiRYY�f�i�❑ MS. M11AIN <br />[%fDOUG �I I �: � ���', ❑ HOR9E <br />I <br />�WAL�Oy �✓ ❑ FRED <br />[a^NORI�1��_ g'EUNICE � <br />�BfitAN � aU6 . <br />ia-'9�/t�L <br />Re: Proposed, adding food-service equipment to existing <br />Alfy's Pizza Inn ��2, 7404 Evergreen iday, Everett, <br />in order to prep chicken <br />Dear P1r. Olson: <br />Your layout plan �aith equinment cut sheets has been <br />reviewed with the following comments: <br />1. Drawings oi the hood canopy, duct, and make-up air <br />systems are required as part of your plan review. <br />2. a. As ner our August 30th conversation,.t.he walk-in <br />cooler walls and ceiling will be linecl�aith <br />"Glasbord" panels. <br />L� <br />c <br />T. �ooler floor will be quarry tile with co��e <br />base. <br />There will be no floor drains inside the cooler <br />(unless serve3 by indirecC drain). <br />d. The cooler light fixtures must have shields or <br />guards. Also, the light fixtures must be pronerly <br />located so the units are adequately illuminated. <br />Where possible, all electrical lines should be <br />located outside the cooler. <br />� <br />e. A commercially constructed cooler door is required. <br />f. Walk-in cooler shelves must be N.S.F. approved. <br />3. Some commercial breading units have a refr.igerated <br />section (inset) which keens the raw nroduct�(chicken) <br />refrigerated until a order is called for by the customer. <br />The Collectra Matic, Model 412, requires you to work <br />directly from the cooler or a reach-in refrigerator. <br />Raw chicicen cannot be held at room temneratt�re. <br />4. If cooked chicken is held nrior to service, a hot <br />food holding unit �aould be req_uired. The hot food <br />holding unit must be able to maintain at least 140°F. <br />during the maximum demand of the unit. There are hot <br />food holding cabinets as well as display cases that <br />are designecl exnressly for this purpose. <br />