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� . ..�I ,l. .. <br />,i..,. <br />_ i i-: <br />. �i�..t�,;�! <br />q��e��� <br />�� <br />June 19, 1985 <br />IPeggy Uglem <br />iMarketing Director <br />Boys 5 Girls Clubs of <br />�P.O. Box 5224 <br />�Everett, [2A. 9R205 <br />Snohomish County <br />� <br />� <br />�c�od��j <br />� <br />�ur� N � is8s <br />cirY .................. . . <br />P,b. �� EVERE7-i' <br />orks Gept, <br />�Dear Ms. Uglem: <br />.^. I <br />� <br />' ' iPlans for [he Boys & Gir.ls Club for the new location at 9700 <br />iEvergreen k'ay in Everett have been submitted to the Snohomish <br />�Health District for review. The plans are to be submitted to <br />this department before any construction is done. Plans need to <br />include a detailed drawing to scale, schediile of equipment, <br />schedule of plumbing, ventila[ion, lighting and fin°shes. They <br />are to be reviewed along with your proposed menu to insure all <br />the requi.red equipment by Washington State Food Code. <br />So, based on your floor plan submitted and the proposed nenu, <br />the following items need to be added for approval of the plans <br />at the new site: <br />l. All equipment shall be N.S.F. (National Sanitation Foundation) <br />approved or i[s equivalent. No domestic units like refrigerators <br />and crock pots and stoves. <br />2. The minimum for manual dishwashing is a three compartment <br />N.S.F. approveu freestanding sink with two integral drainboards <br />to wash, rinse, sanitize. The two compartment sink is no <br />longer acceptable. <br />3. If doing any amount of food preparation, a food prep sink <br />shall be provided. It shall be at least a one compartment <br />N.S.F. approved freestanding sink with at least one integral <br />drainboard. <br />;4. Indirectly drain to plumbing the following equipment: <br />a. three compartment scullery sink; <br />c. food prep sink (if included); <br />c. any equipmentcontai.ningfood or utensils that are not <br />self-contained. <br />5. Hand sink shall be provided with hot and cold running water <br />with mixing valve or combination faucet. I[ shall also be <br />provided with sanitary soap and towel dispensers. <br />6. All shelves and counters to be used for food preparation or <br />storage shall be smooth, nonabsorbent and ea�ily cleanable. <br />Shelves shall maintain a minimum of 6" above the floor for food <br />protection as we].1 as it permits easy cleaning. <br />