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San Joaquin County <br /> Environmental Health Department DIRECTOR <br /> '•0 Linda Turkatte, REHS <br /> r. 1868 East Hazelton Avenue . <br /> U): { Stockton, California 95205-6232 PROGRAM COORDINATORS <br /> Robert McClellon,REHS <br /> Jeff Carruesco,RENS, RDI <br /> cq �;�� Website: www.sjgov.org/ehd Aasey Foley,RENS <br /> ��F o R Adrienne Ellsaesser, REHS <br /> Phone: (209)468-3420 Rodney Estrada, REHS <br /> Fax: (209) 464-0138 Willy Ng, REHS <br /> February 19, 2016 <br /> ATTN: Matt Clift <br /> KDC Construction <br /> 3300 Industrial Blvd. Suite#600 <br /> West Sacramento, CA 95691 <br /> RE PROPOSED: Jamba Juice #110 <br /> 2624 Kettleman Lane <br /> Lodi, CA 95242 <br /> Dear Mr. Clift: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed Jamba Juice, 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 these <br /> areas [CRFC §114268]. <br /> 2. Provide a designated area for janitorial equipment (mops, brooms, buckets, and cleaning <br /> supplies) [CRFC §114279 and §114281]. <br /> 3. 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 /> 4. 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 /> 5. 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 48,04813TU or 11 KW <br /> [CRFC §114192]. <br />