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SMOHOMISH <br />FIEALTH <br />DISfTRICT <br />M. WApD HINUS, M.D., M.P.H <br />„eann ou,«, <br />OISTHICT MEMPERS <br />GOUIlTY <br />Snonomien <br />CITIES AND TOWNS <br />AilinBlan <br />Or�er <br />Oarrinplon <br />Edmands <br />Everetl <br />coia ea� <br />Granlle Falls <br />Inae� <br />lako Sle'ene <br />lynnwooE <br />Marysvlllo <br />Miil Grech <br />Movoe <br />MountlaNe icnace <br />Mukllleo <br />Snonomisn <br />Slanwoad <br />Sullan <br />Waoeway <br />S�OHOMISH HEALTH DIS7RICT <br />f,ourthouse <br />Everetl, WA 98201 <br />'.L���UNFOlIMATiON 3?95200 <br />/'�SifINiON 5]'J52�� <br />'.CLirviC 3]35220 <br />-:��CUWSISCUI�iG J?9i225 <br />,�C%���nNUNSirvG ":535290 <br />-=i FDC�uIOREN SSDiYi[ES 3F95Zi0 <br />..=0N6�ENTALHEAIiH <br />�vnOGA�M <br />.'.�naN vrrocnaM <br />'., Srqn;tlCS <br />. •�COUMVCIRU[ <br />� •':QUNivCLINiC <br />S�ogz50 <br />�:+95�fi0 <br />33952>0 <br />3i95280 <br />i]Sd522 <br />�+30?01 <br />( <br />April 11, 1988 <br />�o C���i�f��`� <br />� ���, <br />APR 1 3 1988 <br />CITY OF EVERET7 <br />Naushad Janmohamed �urrc wo�ks �eu�. <br />Barakat Investments, inr•. <br />3000 184th SW, �#128 <br />Lynnwo�d, WA 98Q37 <br />RE: Handsinl< Requirement - Potato Plus, Everett Mall <br />Dear Mr. Janmohamed: <br />I was asked by Russ Page of Restaurant Space Design to cla�ify <br />the addiiional handsink requirement (item #4 of Snohomish <br />Nealth DistricYs plan review letter dated 3/30/88). <br />Rules and Regulations of the State Board of Healtf� for Food <br />Service Sanitation, WAC 248-84-040(5a) Sanitarv facilities <br />and controls. handwashing facilities states: <br />"Lavatories shall be...located to permit �,s�v nieni <br />use by all employees in food preparation areas and <br />utensil washing areas." <br />According to the plans submitted ta this department, the only <br />handwashing sink in the establishment is item A-5, located <br />outside of the employee restroom. Although this �ink is <br />conveniently located for employees in the back scullery/prep <br />areas, it is well over 20 fee4 away from the front line where <br />cooki�;g a^d food preparati��n is taking place. In order to <br />prevent the possible transmission of illnesr,-causing bacteria <br />and viruses ta your customer's food, the Snohomish Health <br />District will requira that a conveniently located handwashing <br />sink b2 instailed in the front cooking/servir,e lino. <br />