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9 <br />SNOfiOMlSH <br />HEALTH <br />DISTRICT <br />Courthousc <br />Evc�etl, Washinoton 982C.1 <br />Area Codc 206 258-9440 <br />CL'nR15 M1'ATT. A1.D..ld P.H. <br />IIfP':� 011i[fr <br />DAVIO F. STOCKTON, Id.P.A. <br />E�¢u�i�e Assisiec� <br />DISTPICT MEMBERS <br />COJNTY <br />.anf.,O�'Ii51. <br />ant= Fr:o mv:r+s <br />> , _�o� <br />c,� ��`�:.� <br />`E���. <br />.� ��� <br />= ea� <br />r,�;=,� ����. <br />�nnr. <br />LMe e•,rvens <br />Lrnnwac� <br />��T,,.. ��� <br />r.'ovoe <br />.. . l` TBIIT[f <br />,,.".i:il.i'0 <br />, ,�, <br />- ;;��` <br />L'' ..�: <br />r-, �� <br />J�iy zz, i9so <br />Mr. Dick Ashton <br />Management Company <br />555 Nerthgate Mall, Room 210 <br />Seattle, Washington 98125 <br />— f.%= t � � `��� <br />� .'Z4 • $o <br />Re: Proposed Orange Julius and Amelia�s Restaurant� Space 504-A, <br />Everett Ma11 <br />Dear Mr. Ashton: <br />The layout plans and specifications for your proposed food-service <br />establishment have been reviewed with ttie following co�mnents: <br />1. All food-service equipment must meet the National Sanitation <br />Foundation standards or its equivalent, <br />2. All food-service equipment must be plurabed to indirect drains <br />except the hand-washing sinks, mop sink, utensil and scullery <br />sink, and refrigeration equipment with built-in evaporators. If <br />the one compartment utensil sink (sheet 1/6, item 8) and the tiiree <br />compartment sinlc (sheet 1/6, item 23) are used for food preparation, <br />then they must also be plumbed to indirect drains. Floor sinks <br />instead of floor drains are required for large sink compa=tments, <br />especially when two o� more sink comparlments a�e drained at one <br />time. <br />3. The scullery sink (sheet 1/6, item 20) is over thirty feet from <br />the bakery. This could create a problem if your baking operations <br />are extensive. <br />4. Will Amelia's front counter (sheet 1/6, item 12) have any exposed <br />food itemsi If so, a food guard would be required, <br />5, Whak type of condiments will be provided (sheet 1/6, item 29)? Will <br />they be individually wrapped or unwrapped? If it is the latter, <br />protective devices will be required to minimize handling by the <br />customers. <br />6, A. The Auto-chlor dishwashing machine (sheet 1/E, item 2A) sanitizing <br />solution must be at least twice the minimum strength or 100 parts <br />per million of chlorine. <br />P. The wash temperature must be bet-caeen 140 to 160°F. The location <br />of the main hot wnter tank is not shown on your drawings. <br />7, Both hand-washing sinks (sheet 1/5, item 32 and cheet 1/6, item 15) <br />must have soap 3nd towel dispensers. This applies also to the <br />employee's restroom lavztory sink. <br />