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k <br />0 <br />SNOHOMISH <br />HEALTH <br />DISTRICT <br />M. WARD HINDS, M.D., M.P.H <br />iIJIM p:1.101 <br />DISTRICT MEMBERS <br />COUNTY <br />Snohomish <br />CITIES AND TOWNS <br />Arlington <br />Brier <br />Carrington <br />Edmonds <br />Everett <br />Gold gar <br />Granite Fails <br />Index <br />Lake Stevens <br />Lynnwood <br />Met eville <br />Mill Creek <br />Monroe <br />Mountlake Terrace <br />Mukilteo <br />Snohomish <br />Stanwood <br />Sultan <br />Wooaway <br />SNOHOMISH HEALTH DISTRICT <br />Courthouse <br />Everett, WA 90201 <br />GENERAL INFORMATION <br />339M <br />ADMINISTRATION <br />339-5210 <br />MAINCLINIC <br />3395220 <br />TUSERCULOSISCLINtC <br />3395225 <br />PUBLIC HEALTH NURSING <br />3395230 <br />CRIPPLED CHILCREN'S SERVICCS <br />3395240 <br />ENVIRONMENTAL HEALTH <br />339-5250 <br />FOCO FROGRAM <br />33952E0 <br />SANITATION FROGRAI.I <br />3395270 <br />'. ITAL STATISTICS <br />3394525D <br />SOUTHCOUNTYCLtNIC <br />7753522 <br />EST CCUMY CLINIC <br />7930201 <br />r <br />October 30, 1987 <br />Rick W.Ruud <br />Regional Food Service <br />1090 73rd Ave. NE <br />Fridley, MN 55432 <br />RE: Proposed, <br />Dear Mr. Ruud: <br />Target Store Snack Bar <br />Everett Mall Way <br />Everett, WA 98208 <br />I <br />3 -R 7 <br />r' <br />W 0C 0 W � <br />Us <br />NOV 0 31987 <br />...................... <br />CITY OF EVERETT <br />Public Works Dept. <br />Your plans have been reviewed for compliance with the Rules <br />and Regulations of the State Board of Health and with the <br />policies of the Snohomish Health District. With the addition of <br />the following items, the plans are approved. <br />i. There shall be no direct corrections between the sewerage <br />system and any drains originating from equipment in which <br />food 1s placed. <br />2. The ventilation system shall be Installed and operated to <br />meet applicable building, mechanical and fire codes. <br />3. All food service equipment shall meet the requirements of <br />the National Sanitation Foundation, N.S.F., or equivalent. <br />4. Provide two drainboards for the 3-compartment sink. <br />5. Walls and ceiling of the food preparation and scullery area <br />shall be light-colored, smooth, nonabsorbent and easily <br />cleanable. <br />6. Provide adequate protective light shields for all lights in <br />the food preparation and storage areas. <br />