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SNOHOMISH <br />HEALTH <br />DISTRICT <br />CouAhouse <br />Everetl, Washington 98201 <br />Area Code206 259-9440 <br />CLARIS HVATT, M.D., M.P.H. <br />Heeltn 011inr <br />�AVID A. STOCKTON, M.P.A. <br />Eaecvlin Al+iabnl <br />OISTRICT MEMlERS <br />COUNTY <br />Snonoml�� <br />CITIES AND TOWNS <br />ArIin9lon <br />Brler <br />Dauinplon <br />EOmonas <br />Evemlt <br />GoIE Bar <br />Granile Falb <br />mae: <br />LaFe Smvans <br />Lynnwooa <br />Alnryeville <br />Momoe <br />MounllaFe TertaCe <br />Mu4ilieo <br />s�onom�,n <br />SlanwooE <br />suvon <br />W-,-tlwey <br />���r�odr� <br />JUN 2 8 1987_ <br />CITY OF EVE <br />�r'",�^Ct1011 � <br />June 24, 1y82 <br />Mr. William B. Stevens, Jr. <br />514 Olymvic Blvd. <br />Everett, Tdashington 98203 <br />i _ �; /., . <br />� �' & ��r�� -� <br />, r8 <br />7�����_ <br />Re: Proposed, Sport Plaza Tavern, 905 Madison, EveretC <br />Washington 98203 <br />Dear Mr. Stevens: <br />Your layout plans with the equipment schedule and specifi- <br />caticns have been reviewed with the following comments: <br />1. a. All equinment specifications must be part of this <br />plan review. Your equipment schedule is not comp7.eL-e <br />(ex. one compartment food prep sink with drainUoard, <br />walk-in cooler, hood canopy and duct system, tavern <br />equipment, etc.). <br />b. P;ll food-service equipment must meet the Nationa7 <br />anitation Foundation stand.ards or its eauivalent. <br />2. All food-service equipment must be plumbed to indirect <br />drains (ex. floor sinks and funnel drains) except <br />refrigeration equipment with built-in evaporators, <br />di.sposers, hand-washing and mop sinks. Your nlumbing <br />schedule does not show the location of. floor sinks and <br />onndrawinglnumbersrltaaande3eforcthe tavdern �rdsinlcs <br />3, a. Only disnosable eating utensils (single-service <br />articles} will be used by the customer. Therefore,, <br />r.� dishwashing equipment will be required other <br />than the bar sink for glasswashing (multi-use <br />utensils). The four compartment bar sink must have <br />two drainboards; and the drainboards must be an <br />integral part of the sink. Also, the drainUoards <br />must be large enough to hold both soiled and <br />sanitized glasses during your normal glasswashing <br />onerations. In addition, the bar sink must meeC <br />N;S.P, standards. <br />b. If the glasswashing machine is installed, Lhere <br />must be a dump er waste sink connected or located <br />next to the machine. However, the first comvart- <br />ment of your bar sink may serve as a dump or waste <br />sink for your glasswashing machine. <br />4, a. If the walk-in cooler is a existing piece of equip- <br />ment, it must meet N.S.F. standards. I'ield inspection <br />1 0= the unit will be required. If it is a new modular <br />unit or constructed at the site, drawing and <br />specifications are required. <br />