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J' <br />� <br />�. <br />� <br />���a�orn�se� <br />F1 �ALT!-I <br />�lST�tiC� <br />co��mo�sa <br />Everett, Washin9lon 98201 <br />Area Code 206 259-944D <br />CLl+RIS ITYAiT, h7.D., M.P.H. <br />Nealf� OIIICer <br />OAVIO A. STOCKTON, fd.P.A. <br />Eaeeurive asvstam <br />OISTflICT MEMBEflS <br />counTv <br />ono�omifn <br />CITIES AND TOYINS <br />Arlln9�on <br />Orier <br />Daninglon ' <br />EEnonC. <br />Evcrall <br />GOICOar . <br />Gnnita Falb <br />InG^.a <br />��/0 .�.ICVVl19 <br />Lyn�WOOtl <br />uarysvllle <br />LIom00 <br />I.loun:iaxe Tarrace <br />6�ukilleo <br />Snohomi:� <br />stanwaaa <br />Sulmn <br />VboAway <br />6�. - s-��-�3. <br />,, , <br />-� <<, - s <br />biay 27, 1983 <br />tir. and Mrs. Gene Ward <br />B-G's Evergreen iday <br />I'sverett, �dashington 9£3203 <br />Re: Proposed I1ew Cocktail Lounge Plus Changes and <br />Additions to the �xisting Kitchen �quipment and <br />Facilities <br />Dear P4r. and Mrs, Ward: <br />The la�out plans taith your equipment list plus the <br />four cut sheets for the walk-in cooler, ice maker, <br />Powersaver dish�oashing machine, and the work table <br />have been reviewed with the follo�aing comments: <br />1) <br />a. A11 new food-service equipment must meet <br />National Sanitation Foundation standards or <br />its equivalent. <br />b. All existing or used equipment must be in <br />good repair and meet N.S.I', standards. <br />2) A11 food-service equipment must be served by <br />indirect drains (e:�amples: floor sinks and funnel <br />rains except refrigeration equipment caith built-in <br />evaporators, hand��ash, and mop sinks. <br />3) <br />a. LJhen food is prepared on the premises, a one <br />or more compartment sink is required. The food <br />prep sink nust have at least one drainboard, <br />The drainboard must be an integral part of <br />the sink assembly. <br />b. Tlie two-compartmeat scullery sink (part of <br />the dishwashing a�achine assembly) cannot be <br />used for food pre�� work---only for �aashing <br />and sanitizing pots and pans. Also, the scullery <br />sinl: shares one drainboard (clean side) with <br />the dishwashing machine. This arrangenent is <br />acceptable only as long as there is no mixing <br />of soiled and sanitized utensils. <br />c. Both ';:.e food prep and sculLary sinlcs and <br />drainboards rmust meet N.S.F, standards as mentioned <br />i <br />-� <br />.% <br />