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SNOHOMISH <br />HEALTH <br />DISTRICT <br />M. WARD HINDS. M.D., M.P.N <br />OISTPICT MEMBENS <br />COUNiV <br />,�o�o,,,�sn <br />un:, nnn ioc:vs <br />NtlinQlOn <br />f3iir <br />uarnnplon <br />Eamonns <br />�.�,��� <br />coia oa� <br />G�a�ne Faiis <br />In�ie. <br />laAc SIf�Pns <br />lv��»ooa <br />Marysr�lie <br />Mill Greeh <br />Manme <br />Mounllako Tarracc <br />Muw�ilro <br />Sno�amisn <br />Slanwood <br />Supan <br />wooeway <br />5�lOHOMISH NEAL7H OISTRICT <br />Courlhouse <br />Ereretl, WA 38101 <br />:ALHNLINlOBI.IAIIJb 3P9S2Cq <br />nor.ur�is,iaviom x�o,z�o <br />A�AINCIINiC 3]^5::0 <br />wo�ncuios�scuwc s�'�'�r,s <br />nul:UUl[a:Pl'IV�:G�uf. :f,+9 S:Jo <br />Gmrr�iEDcni�netNssurv�c[5 3�9s.'au <br />ENVINOh6�EN1AL1�k�UN 3�9�� <br />r000vRocanl.� a75s:rA <br />SANIiA00N PHOGH�M <br />Nlnt S�Ni:tiC. <br />�,<����,����tirY������� <br />�..�, <<,�ti,. �� ����� <br />June 10, 1988 <br />Knights of Columbus <br />2913 West Marine View Drive <br />Everett, Washington 98201 <br />ATTENTION <br />RE: Proposed, <br />Dear Mr. Eberle: <br />Mike Eberle <br />Kitchen Facilities <br />._-. _� I_i , r;;� r: <br />i�<<; �«� ��� ,�, �[ �� <br />J�� JUN 1 4 -� <br />1988 <br />...............__.... .__ ....... ... <br />CIIY Ur LVL"RETi <br />i���;i:� �:o�;., u��;i. <br />Your plans have been reviewed tor compliance with the Rules and <br />Regulations of the State Board of Health ar,d with the policies of the <br />Snohomish Hea�th District. With the addition of the following items, the <br />plans are appro��ed. <br />1. All tood service equipment shall meet the requirements of the <br />National P,anitation Foundation, N.S.F., or equivalent. <br />2. A handwashing sink is needed in the front service area. Submit <br />proposed location. <br />3. A food preparation sink is required if fresh vegetables are prepared <br />as a standard menu item. Sinks used for handwashing or <br />equipment or utensil washing shall not be used for food preparation. <br />4. A mop sink is needed for this establishment. Submit proposed <br />location. <br />5. There shall be no direct connections between the sewerage system <br />and any drains originating from equipment in which food is placed. <br />6. Provide adequate protective light shields for all lights in the food <br />preparation and storage areas. <br />7 <br />3Jn5.]0 <br />� t�� t: ��u <br />!!', ..!,;.' <br />,�: � �,:,,, 8 <br />9 <br />Tlie ventilation system shall be installed and operated to meet <br />applicable building, mechanical and fire codes. <br />Wood surfaces throughout shali be sealed smooth and easily <br />cleanable. <br />Walls and ceiling of the food preparation and scullery area shall be <br />light-colored, smooth, nonabsorbent and easily cleanable. <br />