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HEALTH <br />D1STilIi:T <br />F. <br />••,n .:r.•.. <br />peep. .K7; . V GA <br />04 <br />4 n <br />November 20, 1984 <br />Patrick LoCicero <br />16425 52d Avenue N.W. <br />Stanwood, Washington 98292 <br />Subject: Plan Review, Country- Bake Shop <br />Everett Public Market <br />Dear Mr. LoCicero: <br />Your plans for the Country Bake Shop at the Everett Public <br />Market have been reviewed and, with the following comments, <br />are approved. <br />1. All equipment shall be N.S.F. (National Sanitation <br />Foundation) approved or equivalent. <br />2. The Lang oven will require a commercial type hood/ <br />ventilation system to the outside. Filters shall be <br />readily removable for cleaning or replacement. <br />3. The three compartment sink shall be: <br />A. N.S.F. approved <br />B. Drained to the sewer via an indirect drain <br />C. Be large enough to adequately wash, rinse, and sanitize <br />your largest pan or utensil <br />D. Have two integrated drainboards <br />4. A conveniently located handwash sink is to be provided in <br />the food preparation area. It shall be supplied with hot <br />and cold running water, liquid soap and dispenser, and <br />paper towels. <br />5. All bulk dry goods shall be stored in nonabsorbent, non- <br />toxic, easily cleanable containers with tight -fitting lids. <br />Dry goods shall be dispensed with scoops with handles. <br />6. All shelves or storage areas for foods and utensils shall <br />be smooth, nonabsorbent, and easily cleanable. <br />7. An area must be designated for the storage of employee's <br />coats, purses, and other personal belongings away from <br />`ood storage and food preparation areas. <br />►p1' I"o 12� 1!I i� I III <br />8. All lights shall hav,x protective shie,ds. IUk,JI J f <br />CIT'f OF EVERETT <br />jnspection Dept. <br />