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<br /> -� �,�,-,.� August 14, 1981 �
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<br /> �^=�-'•� Mr. Jeff Heg1anu
<br /> Turner' s Taveru
<br /> $�����%��%���� 2013� Hewitt
<br /> �]�:1;1.7;-3 Everett, Tdashir.g,ton 98201
<br /> �157#iJ�7
<br /> Re: Remodel - 'laver.n Kitchen
<br /> i.ourthous=
<br /> E�eretL Wa_hington 98201
<br /> AreaCod�zos zss-sa:o Dear Mr. Hegland:
<br /> Plans as set foi �4 with the floor plan si:etch you presented
<br /> August 13, 1981 plus and conditional to the addition of the
<br /> ci,asHY:.TT,h1.D.,ALF.H. fO1.�.OWlilg aYe �pproved.
<br /> rreelln olqecr
<br /> onv�ox.srocr.rori,�.tr.n. 1. All equipment sha11 be N.S .F. approved or equal.
<br /> e.e:i•n.c a:�L:.,m
<br /> o�;iaicrrden!n::n; 2, I'loor.s shall be durable with reasonably smooth, water
<br /> co�,,.Y impervious, light color finish or cover and cvith floor-
<br /> Snc1p^,b1
<br /> wall junctures sealed and coved.
<br /> C:TIES AHO iG'd.'..
<br /> p`��';'° 3. All wa11s shall be smooth, nonabsorbent, light color,
<br /> F"�'�;��;;" and easily cleanable.
<br /> E�creC
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<br /> "°^:'°��': 4. Light bulbs and/or tubes are to have protective cover.
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<br /> "��'�°". 5. Single compartment drop-in sink �•�ill be replaced witti
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<br /> �:..:�.,�,r.,�.,a• a one or more compartment food preparation sinlc with
<br /> s',;:;;,':;� one or more integral part drainboar3s .
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<br /> °•'°°°'> 6 . Scullery and food preparaLion sinks (any equipment in
<br /> which food or food contact surfaces are placed) shall
<br /> have indirect connection to sewer. It is preferred
<br /> £loor sinlcs are installed flush with or slightl.y recessed
<br /> in the floor.
<br /> 7. Hood canopy shall extend at least six inches (6") beyond
<br /> the cooking surfaces , shall have slant-mount removable
<br /> filters or baffles , and shall comply with the fire code.
<br /> 8. All �oork counters , tables , etc. sltall have durable,
<br /> smooth , and easily cleanable surfaces .
<br /> 9 . PreferraUly, the handsink is a small independent unit
<br /> for washin�; hands and no other use. This station also
<br /> shall have conveniently nearby hand clear.er and Cocael
<br /> dispensers .
<br /> Malcing ones ocon ar havir.o eustom made retrigerated storage -
<br /> and condimenL- uni t is r.ot recammended; but, if done, keep in
<br /> mind it must meet N . S .F. standards . Such a unit must have
<br /> a waL-er tight, easily cleanable linin� and must have adequate
<br /> � refri�erating capacity to assur.e proper. temperature of
<br /> foods , includin�; foods in insets , during the pealc demand---at
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