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Steven B. Dowen <br />Page 2 <br />October 2, 1979 <br />c <br />5. It appears the sneeze guard over the salad bar terminates at <br />the edge of the ice basin. The guard should extend several <br />L inches beyond food containers. Also the ice basin must be <br />adequate to allow food containers to be fully nested in ice. <br />6. Plans indicate kitchen three -compartment sink is connected <br />directly to sewer system. This is permissible as long as <br />there is no food preparation done here. If there is any <br />chance some food preparation might be done here, it probably <br />is advisable to install a floor sink for the three -compartment <br />sink waste water drain. <br />7. All handwash stations are to have hand cleaner and towel dis- <br />pensers conveniently nearby. <br />8. All restroom doors are to be self -closing, and, if the kitchen <br />back door is at times left open, it too will need a self -closing <br />screen door. <br />9. Equipment installation is to be done is such a fashion as to <br />facilitate cleaning - equipment close en.,ugh together to have <br />the juncture sealed to exclude soil, equipment far enough <br />apart to allow easy cleaning between, and equipment easily <br />moveable for cleaning. <br />Plans are somewhat confusing and in places contradictory, but with <br />the inclusion of the above, they are approved. Before an operating <br />permit can be issued a final physical inspection must be made to <br />determine there are no food code violations. <br />If there are any questions, do call <br />8:00 and 9:00 each weekday morning. <br />Very truly yours, <br />Howard Wood, R.S. <br />Environmental Health Specialist <br />HW: do <br />I am in the office between <br />CC: Ridenour, Cochran & Lewis, A.I.A. Architects <br />Bargreen .:.estaurant Equipment Co. <br />Washington State Liquor Control Board <br />