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SNOHOMISH <br />HEALTH <br />DISTRICT <br />Cowthouse <br />Everett. Washington 88201 <br />Area Code 206 25S 9440 <br />CLARIS HYATT. M.D., M.P.H. <br />Hr.Uh o1ble, <br />DAVID A. STOCKTON. M.P.A. <br />E.eab.e As.eunl <br />DISTRICT rAEMDERS <br />COUNTY <br />Snonomlah <br />CITIES AND TCNK£ <br />Am ',= <br />ENW <br />I,." m . <br />rem on as <br />Erareu <br />Goie ear <br />Gnmre sane <br />n4e. <br />Lak <br />e A <br />Lynnw00dooE <br />Ma rysr Jie <br />Aronroe <br />tAouNl.ae Tertur <br />Aablleo <br />SnO s ..0 <br />l.nW <br />SW!.n <br />Y: ooewry <br />July 3, 1980 <br />Mr. C. G. Jenkins <br />Merchandise Manager <br />Food Division <br />Frederick & Nelson <br />Seattle, Washington 98111 <br />Re: Proposed Food -Service Establishment, Everett Mall <br />Dear Mr. Jenkins: <br />The fr.11owing comments are in regards to the Frederick & Nelson's layout <br />plans ..Yid specifications: <br />1. Al'food-service equipment must meet the National Sanitation Foundation <br />standards or its xquivalent. <br />2. All food -service Equipment must be plumbed to indirect drains (floor <br />sink or floor drain) except the Y.ttchen hand -washing rink, disposer, <br />and the three compartment scullery sink. <br />3. A second hand -washing sink is required near the dishwashing and <br />scullery areas. <br />4. Is the steamer (sheet K-3, item 66) under the same hood canopy as <br />the convection oven (item 30)? Large steamers must be ventilated by <br />an approved hood and duct system. <br />5. The Hobart dishwasher (sheet K-3, item 3) shows a recirculating pump <br />(sheet A-23 and P-11) and a booster heater (item 5). Because of the <br />distance of the main hot water storage tank to the dishwashing machine, <br />the recirculating pump or a similar device is required in order that <br />1800F rinse water is ensured at the entrance of the dishwashing machine's <br />manifold during the maximum demand of the machine. This requirement <br />applies only to high temperature dishwashing machines. <br />6, a. The food preparation, dishwashing, scullery, storage, and the <br />restrooms must have smooth, nenabsorbent, and easily cleanable <br />surfaces (sheet A••41, Keene Cement plaster interior walls with <br />painted enamel finishes), sigh splash areas should have more <br />resistant finishes than paint. <br />b. The above applies to floor surfaces (sheet A-41, Monile and <br />Ceramic Tile). <br />7. Both employee's and public restrooms must have self -closing doors. <br />8. The kitchen nand-washi,g sinks must have soap and towel dispensers. <br />