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San Joaquin County <br /> Environmental Health Department DIRECTOR <br /> Donna Heran,REHS <br /> r. 1868 East Hazelton Avenue <br /> PROGRAM COORDINATORS <br /> Stockton, California 95205-6232 Robert McClellon,REHS <br /> Jeff Carruesco,REHS,RDI <br /> • .....• ' �P Website: www.sjgovorg/ehd Kasey Foley,REHS <br /> <i F o R Linda Turkatte,REHS <br /> Phone: (209)468-3420 Rodney Estrada,REHS <br /> Fax: (209)464-0138 Adrienne Ellsaesser,REHS <br /> May 2, 2013 <br /> ATTN: Tony Singh <br /> 7473 W Lake Mead Blvd <br /> Las Vegas, NV 89128 <br /> RE PROPOSED: Shell Gas Station <br /> 620 W Dr. MLK <br /> Stockton, CA 95206 <br /> Dear Mr. Singh: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed Shell Gas Station, subject to the following condition(s): <br /> 1. CRFC §114268 The floor surfaces in all food preparation or packaging areas, open food <br /> storage areas, utensil washing areas, refuse storage areas, janitorial areas, and all <br /> restrooms and employee change areas, around the permanent counter, shall be smooth <br /> and of durable construction and nonabsorbent material which is easily cleaned. These <br /> floor surfaces shall be coved at the juncture at the floor and wall with a three-eights (318) <br /> inch minimum radius Covina and shall extend up the wall at least four (4) inches. <br /> VCT tiles are not approved for the floor. Rubber or vinyl top set base is not <br /> permitted in these areas. Sheet vinyl must be commercial grade. <br /> 2. CRFC §114271 Walls and ceilings of all rooms (except for bar areas, areas where food <br /> is stored in unopened containers, dining areas, and offices) shall be of a durable, <br /> smooth, nonabsorbent, and washable surface. <br /> 3. CRFC §113953. Preparation sinks, utensil sinks and handwashing sinks must be <br /> installed 24 inches from any sink and preparation areas or 6 inch splashguards must be <br /> installed in between the sinks to prevent splashing. <br /> 4. CRFC 114192. Hot water shall be supplied at a minimum temperature of at least 120°F <br /> measured from the faucet, at all food service sinks. A gas water heater with 41,000 BTU <br /> or an electric water heater with 9 KW minimum is required for this facility. <br /> The EHD must be kept informed of the construction progress. A final inspection must be <br /> performed, operating permit fees paid, and approval to operate granted prior to opening for <br /> business. All equipment must be installed and thorough cleaning completed prior to the final <br /> - 1 - <br />