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03 A N J O A Q U I N Environmental Health Department <br /> COUNTY <br /> 6. A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, <br /> soaking, thawing, or similar preparation of foods. The food prep sink shall have minimum <br /> dimensions of eighteen (18) inches by eighteen (18) inches and twelve (12) inches deep with <br /> an integral drain board at least eighteen (18) inches by eighteen (18) inches. This sink shall <br /> drain to waste by means of an indirect connection [CRFC §114163]. <br /> 7. Install grease traps/interceptors as directed by local building codes. A grease trap or <br /> interceptor shall not be located in a food or utensil handling area [CRFC §114201] <br /> 8. All manufactured and custom-made food service equipment must be certified for sanitation by <br /> an American National Standards Institute (ANSI) accredited certification program. All <br /> proposed equipment is subject to EHD approval [CRFC §114130]. <br /> 9. Adequate and suitable storage space must be provided for dry and cold storage. The following <br /> recommended methods may be used: a.) A floor area equivalent to 25 percent of all kitchen <br /> space. b.) Sufficient approved shelving of ninety-six (96) linear feet of shelving that is eighteen <br /> (18) inch deep. <br /> 10. lnstall grease traps/interceptors as directed by local building codes. A grease trap or <br /> interceptor shall not be located in a food or utensil handling area [CRFC §114201]. <br /> 11.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 <br /> edge [CRFC §113953]. <br /> 12. Rest rooms shall be provided for use by customers and shall be in a location where customers <br /> do not pass through food preparation, storage or utensils washing areas to reach toilet facilities <br /> [CRFC § 114276]. <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 <br /> equipment must be installed and thorough cleaning completed prior to the final inspection. <br /> Inspections must be scheduled at least 48 hours in advance. Charges for additional inspections, re- <br /> inspections and/or 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 <br /> upon request of the EHD. Inferior workmanship, equipment, or materials will not be accepted for the <br /> construction or operation of a food facility. Any variance from the requirements outlined in this letter <br /> will require written approval from the EHD. Approval of the submitted plans shall become null and <br /> void if the work authorized is not commenced within 180 days from the date of approval, or the work <br /> authorized by such plans is abandoned. In order to renew action on an expired plan approval, the <br /> applicant shall submit fees equal to that of a new plan review. A copy of the approved plans shall be <br /> available on site at the time of final inspection. <br /> 2 of 3 <br />