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San Joaquin County <br /> p <br /> Environmental Health Department O C DIRECTOR <br /> Donna Heran,REHS <br /> 1868 East Hazelton Avenue <br /> Stockton, California 95205-6232 PROGRAM COORDINATORS <br /> Robert McClellon, REHS <br /> Jeff Carruesco, REHS,RDI <br /> Kasey Cq��PpR�a�P HS <br /> Website: www.sjgov.org/ehd LindaTurlk tte,EREHS <br /> Phone: (209) 468-3420 <br /> Fax: (209)464.0138 <br /> July 25, 2014 <br /> ATTN: Joe Phillips <br /> Phillips Construction <br /> 4409 Curlew St <br /> Stockton, CA 95219 <br /> RE PROPOSED: Lincoln Cellar (VENTILATION HOOD REVIEW) <br /> 357 W Lincoln Center <br /> Stockton, CA, 95207 <br /> Dear Mr. Phillips: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed Lincoln Cellar, subject to the following condition(s): <br /> 1. Provide well fitting, self-closing doors to all toilet rooms [CRFC §114276]. <br /> 2. 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 /> 3. 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 /> 4. Provide a designated area for janitorial equipment (mops, brooms, buckets, and <br /> cleaning supplies) [CRFC §114279 and §114281]. <br /> 5. Install grease traps/interceptors as directed by local building codes. A grease trap or <br /> interceptor shall not be located in a food or utensil handling area [CRFC §1142011. <br /> 6. 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 recovery rate of 10 gpm[CRFC <br /> §114192]. <br />