Laserfiche WebLink
San Joaquin County <br /> Environmental Health Department DIRECTOR <br /> �O'-�•.'c0 � Linda Turkatte,REHS <br /> z: ? 1868 East Hazelton Avenue <br /> PROGRAM COORDINATORS <br /> { Stockton, California 95205-6232 Robert McClellon, REHS <br /> • '• Jeff Carruesco, REHS,RDI <br /> Website: www.sjgov.org/ehd Kasey Foley, REHS <br /> �iFOR� Adrienne Ellsaesser, REHS <br /> Phone: (209) 468-3420 Rodney Estrada,REHS <br /> Fax: (209) 464-0138 Willy Ng,REHS <br /> November 19, 2015 <br /> ATTN: RICHARD HOGAN <br /> BOATHOUSE <br /> 1691 FREWERT RD <br /> LATHROP, CA 95330 <br /> RE PROPOSED: BOATHOUSE <br /> 980 LAKESIDE DR <br /> LATHROP, CA 95330 <br /> Dear Mr. Hogan: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed 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 §1142681. <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. 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 the food preparation areas <br /> [CRFC §113953 and .§113953.2]. <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 minimum rating of 17.5 KW [CRFC <br /> §114192]. <br />