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�pPUIN C <br /> / 6 SAN J O A Q U I N Environmental Health Department <br /> 2 <br /> --COU NTY— Linda Turkatte, REHS, Director <br /> �O IFodNP' Greatness grows here. Kasey Foley, REHS,Assistant Director <br /> PROGRAM COORDINATORS <br /> Robert McClellon, REHS <br /> Jeff Carruesco, REHS, RDI <br /> Rodney Estrada,REHS <br /> Willy Ng,REHS <br /> July 24, 2017 Muniappa Naidu, REHS <br /> ATTN: Ken Goetz-GNZ Builders Inc. <br /> GNS Builders <br /> 6337 Dorchester Ct. <br /> Carmichael, CA 95208 <br /> RE PROPOSED: GK Mongolian BBQ <br /> 10940-H Trinity Parkway <br /> Lodi, CA 95240 <br /> Dear Mr. Goetz, <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed GK Mongolian BBQ, subject to the following condition(s): <br /> 1. The floor surfaces in all food preparation or packaging areas, open food storage areas, utensil <br /> washing areas, refuse storage areas, janitorial areas, and all restroom and employee change <br /> areas, shall be smooth and of durable construction and nonabsorbent material which is easily <br /> cleaned. These floor surfaces shall be coved at the juncture at the floor and wall with a three- <br /> eighths (3/8) inch minimum radius coving and shall extend up the wall at least four (4) inches. <br /> Rubber or vinyl top set base is not permitted in these areas [CRFC §1142681. <br /> 2. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing units), <br /> display cases and refrigeration units, and any other food service equipment which discharges <br /> liquid waste, shall be drained by means of indirect waste pipes discharged through an air gap <br /> into a floor sink or other approved waste receptor. All floor sinks are to be positioned to be readily <br /> cleanable, accessible for inspections, and must be flush with finished floor. Do not place floor <br /> sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1]. <br /> 3. The handwashing and food preparation sinks shall be separated from the warewashing sink or <br /> food preparation / storage areas by a metal splash guard, if separation is less than twenty-four <br /> (24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge <br /> [CRFC §113953]. <br /> The EHD must be kept informed of the construction progress. A final inspection must be performed, <br /> operating permit fees paid, and approval to operate granted prior to opening for business. All equipment <br /> must be installed and thorough cleaning completed prior to the final inspection. Inspections must be <br /> scheduled at least 48 hours in advance. Charges for additional inspections, re-inspections and/or <br /> consultations may be assessed at the EHD hourly rate of$152 per hour. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with <br /> applicable State laws, and/or city or county ordinance codes, shall be constructed or reconstructed upon <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />