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^. - �, - z�-�� ��� <br /> � <br /> „iv� P <br /> � �j [� � � � Mf� n � <br /> August 18 , 1986 <br /> Al�G 1� 1986 � <br /> -- __................. <br /> ............ . . <br /> __..._ <br /> Lcri Nevratakis �ITY OF EVERETT ; <br /> 11619 33rd Dr. SE p��;;� Works Deot. <br /> SNOHOMISH Everett, WA 98204 <br /> HEALTH <br /> DISTRICT RE: Proposed, Athenian Gourmet Pizza <br /> 11223 19th St. S'r', <br /> c.,�:�cr��,��� Everett WA 98204 <br /> Gvcre;i.W:ish��'.ri;m 98207 � <br /> Nra Cn.^.c?Of 257�9:c0 <br /> Dear Ms Nevratakis : <br /> Your plans have been reviewed for compliance with the <br /> �„�,�,,��,TT .,� ,.+�,.� Rules and Regulatior_s of the State Board of Health and <br /> "�,'^°"„° with the policies of the Suohomish Health District. <br /> °"`-""' " °`-"''=" "`'" With the addition of the following items the plans <br /> �_,�,:.,�: ,, . :�„� � <br /> are approvecl. <br /> p15TRICt MENB4R5 <br /> ��*��:' 1. A handwashing sink is needed in the food prepar- <br /> ""' ation area. Please submit proposed location. <br /> �:ir�e5:.n:, � .. ., , <br /> '"fl:;;;:" 2. A food preparation sink is required if fresh <br /> °n^��: vegetables are prepared as a standard menu item. <br /> F.:,,,�,,., <br /> �-���•� Siriks used for handwashing or equipment or utensil <br /> �:•:;,:�'.�'� •. washing shall not be used for food preparation. <br /> �:. ";�°'. <br /> `' ""' ` 3 . All food service equipment shall meet the requirements <br /> of the National Sanitation Foundation, N.S.F. , or <br /> '•", ' ' equivalent. <br /> 'S�;;�'.;r;. ; <br /> �.;,�;; , 4 . There shall be no direct connectioa between the <br /> sewerage system and any drains originating from <br /> equipment in which food, portable equipment or <br /> utensils are placed. <br /> 5 . The ventilation system shall Ue installed and <br /> operated to meet applicable building, mechanical <br /> and fire codes. <br /> 6 . When floors are subjected to water flushing for ! <br /> cleaning the wall and floor junctuxes are to be <br /> coved and sealed. <br /> 7 . Walls and ceiling of the food preparation and <br /> scullery area shall be light-colored, smooth, <br /> nonabsorbent and easily cleanable. <br /> � <br /> I <br />