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Shellie Pons <br /> From: Shellie Pons <br /> Sent: Monday, October 09, 2017 8:24 AM <br /> To: 'ali carbajal' <br /> Subject: FW: Message from "RNP0026739E6001" <br /> Attachments: 20171004085437054.pdf <br /> Ali, <br /> In an interest in helping you get this restaurant open; <br /> Type I Hood: <br /> I looked at your file in the office and a 9-inch clearance between the top of the hood and the face of the ceiling will be <br /> acceptable using the reduced clearance table 308.4.2.The ceiling above and within 18" of the hood opening must be <br /> smooth, cleanable, nonabsorbent and noncombustible material. It looks like you will be wrapping the grease duct with <br /> fire wrap,two layers,so we won't have any issues with the wood trusses above the ceiling. Call for a light test when you <br /> are ready. <br /> Hand Wash Sink: <br /> I see on your plans that you show a hand wash sink in the kitchen that was later changed to the vegetable prep sink <br /> when you added the meat prep sink. I believe you will be required to add that hand wash sink by the health dept. I have <br /> included the health dept. letter and code sections that talk about hand sinks. Rather than wait to see what the health <br /> dept. will say, I hope you will look into this before final. <br /> Looking forward to seeing your place open, <br /> Shellie D Pons <br /> City of Everett,WA. <br /> Plumbing/Mechanical insp. <br /> 425-257-7274 <br /> spons@everettwa.gov <br /> 1 <br />