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San Joaquin County DIRECTOR <br /> PQM'" Environmental Health Department Donna Heran, REHS <br /> ASSISTANT DIRECTOR <br /> 600 East Main Street Laurie Cotulla, REHS <br /> Q: -A <br /> UY Stockton, California 95202-3029 PROGRAM COORDINATORS <br /> Carl Borgman, REHS <br /> C P Website: wWW.s OV.00 ehd Mike Huggins, REHS, RDI <br /> I5 / <br /> 9 Margaret Lagorio, REHS <br /> Phone: (209) 468-3420 Robert McClellon, REHS <br /> Fax: (209) 464-0138 Jeff Carruesco, REHS, RDI <br /> Kasey Foley, REHS <br /> NOVEMBER 16, 2007 <br /> ATTN: R.T. FREEBAIRN-SMITH <br /> 442 POST STREET <br /> SAN FRANCISCO, CA 94102 <br /> RE: GHIRARDELLI STORE <br /> 11980 HARLAND ROAD <br /> LATHROP, CA 95330 <br /> Dear Mr. FREEBAIRN-SMITH: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) <br /> approval of drawings submitted for the proposed "GHIRARDELLI STORE", subject to <br /> the following condition(s): <br /> 1. This facility shall have a sink with at least three compartments with two integral <br /> metal drain boards, and must have an indirect connection for waste discharge. <br /> The sink compartments and drainage facilities shall be large enough to <br /> accommodate immersion of the largest equipment and utensils [CRFC <br /> §114099] <br /> 2. Walls and ceilings of all rooms (except for bar areas, areas where food is stored <br /> in unopened containers, dining areas, and offices) shall be of a durable, smooth, <br /> nonabsorbent, and washable surface. [CRFC §114271] <br /> 3. All ice machines and bins, food preparation sinks, warewashing sinks <br /> (dishwashing units), display cases and refrigeration units, and any other food <br /> service equipment which discharges liquid waste, shall be drained by means of <br /> indirect waste pipes discharged through an air gap into a floor sink or other <br /> approved waste receptor. All floor sinks are to be positioned to be readily <br /> cleanable, accessible for inspections, and must be flush with finished floor. Do <br /> not place floor sinks inside walk in refrigeration units or cabinets. [CRFC <br /> §114193 and §114193.1] <br /> 4. All manufactured and custom-made food service equipment must be certified for <br /> sanitation by an American National Standards Institute (ANSI) accredited <br /> - > - <br />