9720 EVERGREEN WAY BOYS AND GIRLS CLUB 2018-01-01 MF Import

� ..v...f�� r --.. �. _ .. .;�i ,��G' i r- i. �U%1�l t..0 ��,�;•; ,� �; �.r, .a, August 15, 1985 ,i�: � _ f � '. "12�.11ls '�G i�i��od� .a �� AU G 19 1985 Boys and Girls Clubs of Snohomish County P.O. Box 5224 L•verett, WA. 98206 CITY OF EVERETT Pub:ic Works Deot. Re: Proposed food service at 9700 Evergreen Way, Everett Dear Ms. Uglem: � Your letter requesting a variance from the requirements of the I Food Service Sanitation Regulations, WAC 248-84, has been reviewed. According to your letter, you would like to operate the proposed food establishment at your bingo parlor with refrigeration and dishwashing facilities that do not meet the required minimum standards. Your s�ated intention to comply with eqvipment of required performance at a time two years after operations commence is also acknowledged. The Nealth District considers the intent of the Food Code is to obtain a minimum level of sanitation at which food service can safely operate. I would like to emphasize that the minimum requirements of the Food Code are considered to be essential to provide the public with assurance that food storage, preparation, and service will be safe and sanitary. The Health District is charged with the task of insuring that those standards and practices are in place before any food service establishment is open to the public. Refrigeration equipment that has not met the National Sanitation Foundation's design and construction standards, as required by WAC 248-84-020, cannot be considered effective protection for storage of poientially hazardous food. Domestic style refrigerators are unacceptable substitutes for those bearing the N.S.F. apnroval, since they are untested snd unproven for the stresses of commercial use. Another basic criteria for safe food handling is the use of properly designed and operated manual dishwashing equipment. In order to adequately clean and sanitize dishes and utensils, the three step wash-rinse-sanitize method must be strictly followed. IdAC 248-84-035 outlines that process and requires a three compart- ment sink. Your reqvest to use only a two compartment sink for washing, rinsing, and sanitizing is therefore unacceptable, since one of the functions could not be done. I am obliged to advise you that the necessary refri�erated food s[orage, and three compartment utensil cleaning equipment must be in rlace before your food establishment begins to operate. A lelay of two years until sanitizing equipment is ir.stalled cannot be tolerated in that it would present an uiinecessary and unacceptable risk to public health.