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San Joaquin County <br /> Environmental Health Department DIRECTOR <br /> Linda Turkatte, REHS <br /> r.' 1868 East Hazelton Avenue <br /> Stockton, California 95205-6232 PROGRAM COORDINATORS <br /> s Robert McClellon,REHS <br /> Jeff Carruesco,RENS, RDI <br /> Website: www.sjgov.org/ehd Kasey Foley, REHS <br /> C r F o R 209 Adrienne Ellsaesser, REHS <br /> Phone: <br /> ( ) 468-3420 Rodney Estrada, REHS <br /> Fax: (209) 464-0138 Willy Ng,REHS <br /> December 22, 2015 <br /> ATTN: RICHARD STACY <br /> RICHARD STACY ARCHITECT <br /> 42423 20TH STREET WEST <br /> LANCASTER, CA 93534 <br /> RE PROPOSED: THE BOATHOUSE <br /> 980 LAKESIDE DRIVE <br /> LATHROP, CA 95330 <br /> Dear Mr. RICHARD STACY: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed THE BOATHOUSE, 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 coved at the juncture at <br /> the floor and wall with a three-eighths (3/8) 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 <br /> these areas [CRFC §114268]. <br /> 2. 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 /> 3. 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 §113953]. <br /> 4. A noncombustible material (stainless steel, etc.) is required directly behind all cooking <br /> equipment from the bottom of the exhaust hood canopy to the top of the floor coving on <br /> all adjacent wall surfaces, and must extend six (6) inches beyond all cooking equipment <br />