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SNOHOMISH <br />H EAITH <br />DISTRICT <br />GOuf�AouSP <br />Everrn Weshmoton98 O7 <br />Area Cahc ?OG 75P ��AC� <br />i 8) <br />( 12) <br />GURISMYATT MD.II�h <br />ue�n� O�i�rn <br />DAViD A STOCYTON.MP/F 12� <br />t.. m.��rn�nm � <br />msrn¢t r�weEec <br />ro•.,.... <br />C;ii�' I�.[ T'Y/N� � 12, <br />� �:;,:,. <br />u.. �m� <br />r n...�.,�, <br />c...... <br />com en• <br />a.,a. r.��s <br />inee. <br />lPe 5�rwns <br />irn�.oee <br />un.n.�i.� 1 <br />N+u Me�Ten�ce � `�� <br />��:�: ,.� <br />��,w..,,�. <br />r.�s��� <br />. ., <br />K':.�f.nel <br />June 11, 1980 <br />Mt. Jmnee Poeey <br />1454 Deaver Marsh Rond <br />Mount Vernon. Si�shlnston 96273 <br />Re: Kentucky Fried Chicken. 4131 Rucker Avenue, Evrrett <br />Dear Mr, po.e�: <br />Pureuent to our June 3rd convereetion, thc Snohomish Health DletrLct <br />E1�cusseG briefly the foll wing iteme vith you end Mr, Levis Cool: <br />1. Three hood eanopy light bulbs are miesing ehields or guard�, 5hield� <br />or guards �re requSred. <br />2. All tefrigeration equipment muat be able to meintain 45°! or belov <br />during the maxiie�ae demand of the unit (Starmetal reach-in refrlgeretor). <br />3. a. The St�r hot food teble teeiperature must be kept •t 140°F �r <br />above (graviee, mash potatoee� etc.). Also, it is important <br />thet hot fo��ds are heated firet on the etovE or in the oven <br />to 165°T or above before placing in the hot food table. <br />b. The Barberue Ring dieplay warmer Se onl� a temporarq holding <br />unit for chicken. The anternal tempereture of the chicken �nd <br />the vencet vas only 129 F et the time of inspection. When pleced <br />on displey for eervice, fried chicken muet be kept at IGp°F or <br />abovF. Also, chicken ehould not be held longer than one (1) <br />hour in the diepley waxmer. <br />c. Uhen cold food ie placed on top of the ice, onl� the bottom <br />por[ion of the food containet is chilled. Therefore, keep food <br />container� eubmerged in the ice; and plece no food above the <br />conteiner�s rie. Aleo� all foods muet be thoroughly chilled <br />priot to plecing in the buffet. <br />4, One seck of topping mix wae on the etoreroom floor, <br />S. Aair nete, head bande� caps, or other effective hair restraints are <br />required when engaging ln the preparation and eerving of food to the <br />publlc, <br />6. Paper� foil� etc, pleced on the wa7.k-in cooler shelvee pievente eir <br />circulation •round foode, <br />7, Ou[door grase te:tured carpeting must not be ueed on the bo[[om of <br />the front tefzlgezated display caee. Aleo, parts of the caee'e outer <br />finiah is peeling, <br />8. All foode must be covered vhen placed !n the walk-in cooler eo no <br />adhering Eoil ar liquid can fall or spill on the shelves belw, It <br />ie especially important that cooked and/or prepared foods are covered <br />and stored above uncooked or rav food items. <br />