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. . � ��✓ ���%�ri�ll-y'/ <br /> i <br /> �� ��d��. , � � . <br /> ' ."/�',.' __ ' <br /> ' � <br /> F, K <br /> ���� <br /> � �_ .� June 2, 1977 <br /> Si!QI-{OMISH ' <br /> Ei�AL� EI Mr. 6 Mrs. James pi. Brand <br /> DtSTRICT 12007 Nor[h Lake Shore Drive RE: Addition of Ki[chen 6 <br /> Lake Stevens, 'dashington 98258 Remodelin� of the <br /> C'°''"•'�'S�. pines Tavern 2901 <br /> e,���n e.:::n��,w, = :ot Dear Mr. � Mrs. Brand• , <br /> F � ��„c_.� �,t-�:ao • Hewitt Ave. , Everett <br /> 1"our Layout plars have been ;evieued by the Snohomish Fiealth Distric[ <br /> witF the follosring co�ents; <br /> `.�� ` ;:"' •.'D �•�" 1. All fool-ser�;ice equipmen� and u[ensils must mect <br /> _:.; o ti _,oc.:icr. r.,ar, the National Senitation Founda[ ion Standards or <br /> `""'"'""''"' i[s equivalent. All new or used equtpmeat and <br /> utensils must be smooth, free of breaks, open <br /> I 015iFip' MFNFEqS <br /> ,,,., seams, cracks, chips, pi[s, corrosion resistan[, <br /> i • - . non-absorbent, non-[oxic and i.n good working conditSar�. <br /> . -� ..•.c ,:,:�,s <br /> � x. ,,_. 2. The back section of the bar m�st be coRpletely enclosed <br /> i -,.,.;,�•. with a smooth non-absorbent panel so no 2"x4" or 2"x2" <br /> ``'"" structures are exposed. <br /> e,«.��� <br /> Gc��6c• <br /> G•8^i.�i�'�� <br /> �-'�• 3, The walk-in cooler inside liner must be sealed with <br /> i.,� . <br /> several coats of paint that is especially in[ended <br /> ��"•:�~'�..` for cold s[orage rooms where low temperatures and <br /> . ` "" dampness are mos[ prevalent. This type of paint is <br /> - , mold or mildeW resistant, non-toxic, �,hite, smooth, <br /> .' and washable. <br /> 4, a. The four compartment stainless steel uten:il and <br /> food prep.;ration sink must have two approved metal <br /> dratnboards or a metnl roll cart with p�.�e for sto� 3ge <br /> of soiled eating and drinking utensils. <br /> b, The sink must have splash boards as well as drain- <br /> boards with a minimum pitch of 1/8" per foot. <br /> 5, A mop sink is required on tiie premises. <br /> 6. Food-service equipment must not be directly connec[ed to <br /> the drainage system of the building. All equipment used <br /> for prepara[ion and/or storage of food and Jrink nust be <br /> served only by indirect drains which dischar�es into a <br /> floor sink or over an effective air gap. <br />