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� n <br /> [Gp"is9 � ., .. •• <br /> �} <br /> � y . <br /> p� H . � <br /> H�� <br /> FC <br /> 'il�� <br /> y - <br /> x <br /> ��� <br /> OH <br /> �+�g Pian P,eview-Sub Shop #55 <br /> p` � .',ugus: 3, 1987 <br /> �y� Page 2 � <br /> M � <br /> N <br /> g�y , <br /> g. A !ood preparation sink is required if fresh vegetables are prepared as a � <br /> ��� standard menu item. Sinks used for handwashing or equipment or utensil I <br /> washing shall not be used for food preparation. <br /> I <br /> 10. Provide adequate protective light shields for all lights in the food preparation and <br /> storage areas. ' <br /> 11. Provid�r drainboards to the 3-compartment sink. <br /> 12. The handsink must be located so that it is easily accessible to food preparation <br /> (i.e. near meat siicer and food prep sink). <br /> 13. The sneezeguard shall be mounted so that it directly intercepts the customer's <br /> mouth and the displayed food. <br /> ' � If there are any significant changes or additions to ycur layout or equipment, the <br /> ��� Snohomish Health District must be notified. <br /> �!� A pre-operational inspection is required prior to opening for business. Please contact <br /> ��� me about one week in advance to schedule an appointment. This will insure <br /> compliance with the Rules and Regulations of the State Board of Health for Food <br /> � 5ervice Sanitation (WAC 248-84). <br /> r Please do not hesitate to call me if you have any questions. My office number is 339- <br /> �� 5260. <br /> � � <br /> � Sinceraly, <br /> � <br /> '-' C�AG--��� <br /> � Candace Ledford, R.S., Supervisor <br /> ��� Environmental Health Division <br /> - ', CUje � ��� '-�, <br /> cc: City of Everett Building Dept.✓ �"�� ~ <br /> � � <br /> ��,. <br />