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,1 <br /> � <br /> l <br /> J <br /> October 23, 1975 <br /> N.:. I, John Studebaicer� Archi[ect <br /> c/o Village Inn Pnncake House, Inc, <br /> 400 West 48th Avenu�..', <br /> Denver, Colorado 80216 <br /> Dear Mr. Studebaker: AE; V111age Inn Pancake Houae Restuurant <br /> Evergteen Way� Everett, Washington <br /> The pinns for the aboce m:ntioned reataurant have been received nnd reviexed <br /> with the folloving coffinenta: ' <br /> 1. It was noted chat one handwaehing luvntory facility wns <br /> provided near t`�e porteble hot food wanner (Item K-63). <br /> This is canvenier,t for the people receiving supplies, <br /> etc, but not conventent for [he cooks and diahvashera. <br /> Therefore, we would reco�aend that n second handwushLng <br /> fncility be inetalled near the dishvashing facilities <br /> so thae dishc:asher could wash hie or her hande between <br /> handling dirty dishes and clean diahes and also be <br /> convenient for the cooks. <br /> 2. The wail surface in the ki.tchen and dishvashing area <br /> chall be a smooth, washable surface, na "texturing" <br /> or "stippling", . . <br /> 3. A ma�t mixer uas indicated on the plans but no ice <br /> cream service. In case you do plan [o serve ice cream� <br /> ve require; <br /> a. If i[ ie hard ice cream, a running vnter dipper <br /> vell is required for e[orage of ice cream dippers <br /> be[ween service. <br /> b. If a soft ice cream or sheke mnker type of machine <br /> ia to be used, it has hecn our policy to require a <br /> vash ki[ of hot and cold va[er either attached ,to <br /> or adjacent to [he mechine. Thia is to f�cilltute <br /> the cleaning of [he machinee, <br /> , <br /> , <br />