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1600 - Food Program
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PR0541887
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COMPLIANCE INFO
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Entry Properties
Last modified
7/1/2020 4:29:42 PM
Creation date
2/15/2019 9:45:27 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0541887
PE
1624
FACILITY_ID
FA0024026
FACILITY_NAME
POKE SALAD
STREET_NUMBER
1213
Direction
W
STREET_NAME
MARCH
STREET_TYPE
LN
City
STOCKTON
Zip
95207
CURRENT_STATUS
01
SITE_LOCATION
1213 W MARCH LN
P_LOCATION
01
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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San Joaquin County DIRECTOR <br /> UV <br /> oAq� c Environmental Health Department Linda Turkatte,REHS <br /> 1868 E Hazelton Avenue ASSISTANT DIRECTOR <br /> Stockton, California 95205 iCasey Foley,REHS <br /> PROGRAM COORDINATORS <br /> Website: www.sjcehd.com Robert McClellon, REHS <br /> �►FORr' <br /> Phone: (209) 468-3420 Jeff Carruesco, REHS, RDI <br /> RodFax: 209 464-0138 illy N Estrada, <br /> REHS <br /> { ) y s <br /> January 19, 2017 <br /> ATTN: Steven Torres <br /> Apex Architecture <br /> 1325 Pinal Drive, Suite D4 <br /> Stockton, CA 95205 <br /> RE PROPOSED: Poke Salad Bar <br /> 9213 W March Lane <br /> Stockton, CA 95207 <br /> Dear Mr. Torres: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed Poke Salad Bar, subject to the following condition(s): <br /> 1. The floor surfaces in all food preparation or packaging areas, open food storage areas, <br /> utensil washing areas, refuse storage areas, janitorial areas, and all restroom and <br /> employee change areas, shall be smooth and of durable construction and nonabsorbent <br /> material which is easily cleaned. These floor surfaces shall be caved at the juncture at <br /> the floor and wall with a three-eighths (318) inch minimum radius coving and shall extend <br /> up the wall at least four (4) inches. Rubber or vinyl top set base is not permitted in these <br /> areas [CRFC §114268]. <br /> 2. 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 /> 3. Provide a complete hand washing station, with hot and cold water supplies, wall <br /> mounted fully enclosed single service hand towel dispenser, wall mounted liquid or <br /> powder hand soap dispenser, immediately accessible from 20 feet from all food <br /> preparation areas at the front counter. This sink shall have splash guards of at least 6 <br /> inches in height from back to front end. [CRFC §113953 and .§113953.2]. <br /> 4. Hot water shall be supplied at a minimum temperature of at least 120OF measured from <br /> the faucet. The water heater shall have a minimum rating of 51,000 BTU, 12 KW, or 8 <br /> GPM [CRFC §114192]. <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 /> Protecting Your Health-One Inspection at a Time <br />
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