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
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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
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