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Donkey J's February 1,2013 18966 N Hwy 88 Page 2 Lockeford,CA 95237 6. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing units), display cases and refrigeration units, and any other food service equipment which discharges liquid waste, shall be drained by means of indirect waste pipes discharged through an air gap into a floor sink or other approved waste receptor. All floor sinks are to be positioned to be readily cleanable, accessible for inspections, and must be flush with finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1]. 7. Provide a complete hand washing station, with hot and cold water supplies, wall mounted fully enclosed single service hand towel dispenser, wall mounted liquid or powder hand soap dispenser, immediately accessible from the food preparation area [CRFC §113953 and §113953.2]. 8. Hot water shall be supplied at a minimum temperature of at least 120°F mea nu edf -M the faucet. The water heater shall have a minimum rating of 39,000 BTU r 9 KW [CRFC §114192]. 9. The three compartment sink shall be separated from the food preparation and janitorial sinks by metal splashguards with a height of at least six (6) inches that extends from the back edge of the drainboard to the front edge of the drainboard, the corners of the barrier to be rounded. No splashguard is required if the distance between the sinks are twenty-four (24) inches or more [CRFC § 113953 (b)(2)]. 10. The food preparation sink shall have a minimum dimension of eighteen (18) inches by eighteen (18) inches in length and width and twelve (12) inches in depth with an integral drainboard or adjacent table at least eighteen (18) inches by eighteen (18) inches in length and width [CRFC § 114163 (a)(1). 11. Provide a designated area for janitorial equipment (mops, brooms, buckets, and cleaning supplies) [CRFC §114279 and §114281]. 12. Provide durable shelving which holds foods a minimum of six (6) inches above the floor with finishes that are nonabsorbent, smooth and cleanable [CRFC §114047]. 13. Provide a designated area for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities maybe used [CRFC §114256.1]. The EHD must be kept informed of the construction progress. A final inspection must be performed, operating permit fees paid, and approval to operate granted prior to opening for business. All equipment must be installed and thorough cleaning completed prior to the final inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of$125 per hour. Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable State laws, and/or city or county ordinance codes, shall be constructed or reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not be accepted for the construction or operation of a food facility. Any variance from the requirements outlined in this letter will require written approval from the EHD. Approval of the submitted plans shall become null and void if the work authorized is not commenced within 180 days from the date of approval, or the work authorized by such plans is abandoned.