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� <br />?'lan review - Bon Cuisson <br />Pa�;e 2 <br />Jul.y 18, 1984 <br />8) Specifications are needed for the design of the hood. <br />9) Lighting appears adequate. At least 20 foot candles uf <br />lignt are required en all worlcing surfacea. <br />10) The finish schedules for the _`loors, ;oa11s and ceilings appe=ir <br />acceptable provided: <br />a) The tile flooring must extend througheut the facilit'y. <br />b) All �oa11 surfaces are smooth, non-textured and easily <br />cleanable. It is recommended Lo place more resistanT. <br />coverings (eg: Kemiite or Glasbord) behind food <br />preparation and dishwashing areas as painted surfaces <br />do not stand up well to wear. <br />c) The ceiling in addition to being smooth, must be <br />non-perforated, <br />11) An employee's locker or storage area away f.rom food i_tems <br />must be provided for coats, purses, etc. <br />12) The food service establishment must also comply �oith the <br />City of Everett Building Department`s requirements. <br />13) a) Should there be any major changes and/or additions to <br />your layout Plans and equipment specifications, you <br />must notify the Snohomish Health District. <br />b) Before an operating permit can be issued, a pre- <br />operational �nspection of the completed facility is <br />required. Please call our office in advance for the <br />fi.nal inspection. <br />c) An .sdvance plan review fee of $150.00 caas received on <br />Ju"iy 13, 1984. Youx Cotal review ti.me was 3'� hours. <br />The balance of $45.00 will be applied to your fo�d <br />establishment permit. <br />Please don't hesitate to call me if you have any auestions. <br />Ver�y truly yours, <br />i <br />�%��CLL'� G/ �� �-L��.� <br />� <br />'Pracey Driflot, S. <br />�?avironmental liealth Specialist <br />TD: dmb <br />cc: ✓EiLy of �verett �iiiilding DuPartment <br />� <br />� <br />-� <br />