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BNOHOMISH <br />HEALTH <br />DISTRICT <br />\1. WARD IIIVDS. M.O., M.P.M <br />UiSTPICT MEMBEPS <br />�o��,.. <br />5���emis� <br />c,,�es u�o rowNs <br />.,,,���,o� <br />8!iff <br />Odnmpron <br />'6eim." <br />�a�o„ <br />G•aa.te Fe�.': <br />����. <br />���� s��.<�s <br />����»«�a <br />MdrySville <br />�n�n c,re� <br />��anroe <br />. ��n'a�c T�rrrce <br />„q,•� <br />�Jn,, .;n <br />5tamrv000 <br />5�n�n <br />Y�_oanar <br />SNOHOMISM HEALTH OISTNICT <br />Courthouse <br />Evorell, WA 98201 <br />.... >ICJ,-.qvfr9 33:vCC0 <br />�.�.�s;a,:�,�� ,;�,.,o <br />.-�_����� �;�,�: a <br />..'�-,cu�Cc�ScoN�C a�tl5r.s <br />. ..�.;i.�AV"4VRSiNG ]J9-5:?J <br />.. '.EpC-:.PENSSE�ViCES ]J95d�0 <br />... ..,` r�,' n� HFAIT�I lTl 5:.,'0 <br />� .:eCGna�� ]5?St[a <br />. .. . : =IX Gaa1� <br />. .:,'+nS1iG$ <br />� �. r .��ti,� <br />�,•...ru <br />�so�_uo <br />March 15, 1987 <br />A1 Kendall <br />Barghausen Engineers <br />6625 S. 190th �102 <br />Kent, WA 98032 <br />3 �z4 •87 gc.J <br />����od�,� <br />MAR 2 :i 1987 <br />.................................. _.... <br />CITY OF EVERETT <br />Pub:ic W� pept. <br />RE: Proposed, Arcu AM/PM MIni Mart <br />3rd SE & SE Everett Mall Way <br />Everett, WA 98204 <br />Dear Mr. Kendall: <br />Your plans have been reviewed for compliance with the <br />Rules and Regulations of the State Board of Health <br />and with the policies of the Snohomish Health District. <br />With the addition of the following items, the plans <br />are approved. <br />1. The ventilation system shall be installed and <br />operated to meet a,plicable building, mechanical <br />and fire codea. Pl.ease contact the City of Everett <br />Building Department for ventilation requirements <br />for the convection oven. <br />2. All food service equipment shall meet the requirements <br />of the National Sanitation Founciation, N.S.F., or <br />equivalent. The convection oven must reheat <br />potentially hazardous foods to internal temper- <br />atures of 165°F. --ithin one (1) hour. The food <br />warmer must maintain internal temperatures of <br />potentially hazardous foods at 140°F, or above. <br />3. The interior of the walk-in cooler is classified <br />as "splash zone". The surfaces must be smooth, <br />and of an easily cleanable and corrosion resistant <br />material. Paint is not to be used. <br />4. Walls and ceiling of the food preparation and <br />scullery area shall be light-colored, smooth, <br />nonabsurbent and easily cleanable. <br />5. A food preparation sink is required if fresh <br />vegetables are prepared as a standard menu item. <br />Sinks used for handwashing or equipment or utensil <br />washing shall not be used for food preparation. <br />6. A sneezeguard or protective cover is needed for <br />the condiment tray. <br />