Laserfiche WebLink
,%We .1 <br /> San Joaquin County <br /> 40 <br /> '" .� Environmental Health Department DIRECTOR <br /> ). _mss .O Linda Turkatte,REHS <br /> r. 1868 East Hazelton Avenue <br /> yr '-� PROGRAM COORDINATORS <br /> w. ' '` ' Stockton, California 95205-6232 Robert McClellon, REHS <br /> Jeff Carruesco, REHS, RDI <br /> • dq.,�=. P Website: www.sjgov.org/ehd Kasey Foley,REHS <br /> t�FORc� Adrienne Ellsaesser, REHS <br /> Phone: (209) 468-3420 Rodney Estrada,REHS <br /> Fax: (209)464-0138 Willy Ng,REHS <br /> May 9, 2016 <br /> ATTN: HARJINDER SINGH <br /> FRESH SLICE PIZZA INC <br /> 17109 GOLDEN SPIKE TRAIL <br /> LATHROP, CA 95330 <br /> RE PROPOSED: FRESH SLICE PIZZA INC <br /> 4895 S ROUTE 99 STE D <br /> STOCKTON, CA 95215 <br /> Dear Mr. Singh: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed FRESH SLICE PIZZA, subject to the following <br /> condition(s): <br /> 1. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing <br /> units), display cases and refrigeration units, and any other food service equipment which <br /> discharges liquid waste, shall be drained by means of indirect waste pipes discharged <br /> through an air gap into a floor sink or other approved waste receptor. All floor sinks are <br /> to be positioned to be readily cleanable, accessible for inspections, and must be flush <br /> with finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets <br /> [CRFC §114193 and §114193.1]. <br /> 2. Provide well fitting, self-closing doors to all toilet rooms [CRFC §114276] <br /> 3. Walls and ceilings of all rooms (except for bar areas, areas where food is stored in <br /> unopened containers, dining areas, and offices) shall be of a durable, smooth, <br /> nonabsorbent, and washable surface [CRFC §114271] <br /> 4. Hot water shall be supplied at a minimum temperature of at least 120°F measured from <br /> the faucet. The water heater shall have a reading of at least 4600 BTU or 10 KW <br /> [CRFC §1141921. <br /> 5. The handwashing and food preparation sinks shall be separated from the warewashing <br /> sink or food preparation / storage areas by a metal splash guard, if separation is less <br /> than twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from <br /> back edge to front edge [CRFC §1139531. <br />