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Agenda - Council - 01/22/1985
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Agenda - Council - 01/22/1985
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Meetings
Meeting Document Type
Agenda
Meeting Type
Council
Document Date
01/22/1985
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I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br /> <br />Counctl~ember lntroOuceO the 1ol~ow~.~ ~=~. ...... <br />moved for its adoption: <br /> <br />RESC~3 TION #85- <br /> <br />RESOLUTION ORDERING PREPARATION OF REPORT ON IMPROVEMENT <br />(161st Avenue N.W. & Llama Street N.W. ~85-6) <br /> <br /> WBEREAS, it iS proposed to improve the followin9 <br />streets by sealooating: <br /> <br />1) 161st Avenue l~.W. between Armstrong Blvd. <br />and Llama Street N.W. <br /> <br />2) Llama Street l~.W. between 161st Avenue N.W. <br />and 163rd Avenue N.W. <br /> <br />and to assess the benefited property for all or a portion of the <br />cost of the improvement pursuant to Chapter 210.01 of the City <br />Code. <br /> <br />NOW THEREFORE, BE IT RESOLVED BY THE CITY COUNCIL OF THE CITY OF <br />RAMSEY, ANOKA CCO__NTY, S~I~TE CF MINNESO~, as follows: <br /> <br /> l) That the proposed improvement be referred to Mr. <br />Peter R. Raatikka of Bakanson Anderson Associates for study and <br />that he is instructed to report to the City Council with all <br />convenient speed advising the Council in a preliminary way as to <br />whether the proposed improvement is feasible and as to whether it <br />should best be made as proposed or in connection with some other <br />improvement, and the estimated cost of the improvement as <br /> <br />The motion for the adoption of the foregoin9 resolution was duly <br />seconded by Councilmember and upon vote being taken <br />thereon, the following voted in favor thereof: <br /> <br />and the following voted against the same: <br /> <br />whereupon said resolution was declared duly passed and adopted by <br />the Ramsey City Council this the 22nd day of January, 1985. <br /> <br />AT1EST: <br /> <br />City Administrator/Clerk <br /> <br />aesolution %85- <br /> <br /> <br />
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