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I <br />r <br />a, - <br />SNOHOMISH <br />HEALTH <br />DISTRICT <br />[TILARRY ❑ MS. DENT <br />July 31, 1984 EfDouc g❑ JACK <br />(rWALDO� �¢❑ FRED <br />El —NORM D—EUNICE <br />Ernest Miller [26RIAr1$Z� [-SUE <br />9630 Ever.>,�reen �Wayy a <br />vere , taS Wington 98204 <br />Subject: Proposed - Glacier Lanes Restaurant addition <br />Courthouse <br />Everett, Washington 98201 Dear Mr. Miller: <br />Area Code 206 259-9440 <br />Your layout plans and equipment specifications have been <br />reviewed for compliance with the Rules and Regulations <br />for the State Board of Health for Food Service Sanitation <br />CLARISITYATT.mI'..I�..a.H. and with the policies of the Snohomish Health District. <br />h STOe. <br />DAVID A. STOCKTON. M.PA. The plans are approved provided the following items are <br />KT <br />fat[us.e A„r,anr included in the completed facility: <br />DISTRICT MEMBERS <br />COUNTY <br />1) All food service equipment must meet the National <br />Snenomiaf, <br />Sanitation Foundations standards or it's equivalent. <br />clTlfsAND row,ys <br />The vegetable prep sink must meet this requirement. <br />Ariirglon <br />el,e. <br />De , n <br />2) All food service equipment must be served by indirect <br />Edmond: <br />E.em:: <br />ra <br />dins (i.e. floor sinks or funnel drains) except <br />G.IEB., - <br />°nId,,°` <br />refrigeration equipment with built-in evaporators, <br />n <br />Ind,, <br />Lakt Slevent <br />handsinks and mop sinks. No plumbing details were <br />Lynnwood' <br />given. <br />Maryamlle <br />Monroe <br />Mounl'.AI,a T",.;e <br />Vz.te. <br />3) A running water dipnerwell is required for dipping <br />snoncm:tn <br />Stanwood <br />hard ice cream. This must also be indirectly drained. <br />Sutton <br />goodw., <br />4) All custom constructed counters and shelves must be <br />smooth, free of cracks, nonabsorbent and easily <br />cleanable. Rough plywood shelving is not allowed. <br />All food storage shelves must be at least six (6) <br />inches above floor level. <br />5) If you intend to use the salad bar, an easily cleanable <br />and properly designed sneeze guard is required. This <br />must extend over the food, condiments, plates and <br />utensils. The design of the shield is required. <br />6) All cooking equipment (except microwave ovens) must <br />be under an approved commercial hood canopy and duct <br />system. The designs of the hoods are requested. <br />7) All handsinks must be supplied with mixing faucets to <br />temper the water for handwashing. Liquid soap and <br />paper towel dispeners are required. <br />8) The restrooms must be mechanically vented to the <br />outside. Restroom doors must be self -closing. <br />Z <br />J <br />.4 <br />J <br />