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oENVIRONMENTAL HEALTH _0EPARTMENT <br /> .P°'u'�N� c <br /> ' SAN J�OAQUIN COUNTY <br /> Gc .A Donna K. Heran, R.E.H.S. Programram Coordinates <br /> �. Director 304 East Weber Avenue,Third Floor Carl Borgman, R.E.H.S. <br /> Laurie A. Cotulla, R.E.H.S. Stockton, California 95202-2708 Mike Huggins, R.E.H.S., R.D.I. <br /> C9�%FORa\P Assistant Director, Telephone: (209)468-3420 Margaret Lagorio, R.E.H.S. <br /> Robert McClellon, R.E.H.S. <br /> Fax: (209) 464-0138 1e££Carruesco, R.E.H.S. <br /> Website:www.,,jgov.org/ehd/ Kasey Foley, R.E.H.S. <br /> JULY 10, 2006 <br /> ATTN: VERGILIO R. ESCOBAR Jr. <br /> 1421 W. 11th STREET <br /> TRACY, CA 95376 <br /> RE: ISLAND GOURMET MARKET <br /> 1381 W. 11th STREET <br /> TRACY, CA 95376 <br /> Dear. Mr. & Mrs. ESCOBAR <br /> This letter will indicate Environmental Health Department approval of drawings <br /> submitted for the proposed "ISLAND GOURMET MARKET" subject to the following <br /> condition(s): <br /> 1 . The floor surfaces in all areas in which food is prepared, packaged, open food <br /> storage, utensil washing areas, refuse storage, janitorial areas, and all restrooms <br /> and employee change areas shall be smooth and of durable construction and <br /> nonabsorbent material which is easily cleaned. These floor surfaces shall be <br /> coved at the juncture at the floor and wall with a three-eighths (3/8) inch <br /> minimum radius coving and shall extend up the wall at least four (4) inches. <br /> Rubber or vinyl top set base is not permitted in these areas. CURFFL 114150 <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, light colored, and washable surface. The walls behind and <br /> adjacent to sinks and dish tables should be covered with durable waterproof <br /> material that extends from the top of the coved base to twelve (12) inches above <br /> the back splash. CURFFL 114155 <br /> 3. All ice machines and bins, food preparation sinks, dishwashing sinks (dish- <br /> washing units), display cases and refrigeration units and any other food service <br /> equipment which discharge liquid waste shall be disposed therein by an indirect <br /> connection through an air gap (Height of air gap must equal two times the inside <br /> diameter of the discharge tube. H=2xl.D.) into a floor sink or other approved <br /> waste receptors. All floor sinks are to be positioned to be readily cleanable, <br /> accessible for inspections, and must be flush with finished floor. Do not place <br /> - I - <br />