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10-04-2007#2.pdfTo: wilmee.brad@verizon.net Cc: Koho, Steve; Harrison, Marie Subject: QFC remodel at Edmonds - BLD20070567 Good Morning Brad, Thank you for taking time to review the grease removal equipment part of the remodel for QFC with me yesterday. When you replace the triple sink, I would strongly recommend purchasing one or two deep screens that fit from the top of the sinks and extend six or more inches down, screening the entire sink compartment, for at least the wash sink. Catching the debris from the pots and dishes and disposing it in the solid waste can help extend the grease trap (GI) cleaning frequency. The sink supplier most likely would have access to these top fitting screens as well as a restaurant supply house. We also discussed isolating the dishwasher floor drain from the GT. I do not remember discussing the prewash sink. It would need to be connected to the GT as well. Also, no waste disposals are permitted in food services served by grease traps per the Edmonds Ordinance. They are required to be connected to a grease interceptor. I am ok with the single sink being moved to the cheese prep area and not connected to the new 50gpm GT, but there must be no meat defrosting and preparation at that sink as are the current practices. If there is the possibility of any processes that may contribute grease at that sink, then a connection to the GT is required. Yesterday, we also discussed the covers for the Bakery GT. I took a good look at the covers yesterday. The r!' v fit over fte too of Vre GT a 0 0 40MR1 V4 V'MN oumirx;A Wr M the Building Department. Hopefully, it can be included with the Deli plumbing permit application. Please call if I can be of any assistance. M JonLein City of Edmonds Pretreatment 1cmfician 425-672-5755 206-595-3117 cell lem,,"&,ci. edmon&i. wa. us Cc: Steve Moho, WWTP/Pretreatment Manager Marie Harrison, Senior Permit Coordinator File