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floor sinks inside walk in refrigeration units or cabinets. CURFFL 114100 and 114150 4. All manufactured and custom-made food service equipment must be certified for sanitation by an American National Standards Institute (ANSI) accredited certification program. All propsed equipment is subject to EHD approval. [CURFFL §114065] 5. Hot water heater must have a 8 kw or greater heating element, or 35,000 BTU minimum gas rating. 6. Walls and ceilings in bathroom and food prep areas shall be white or offwhite. You must keep this office informed of the construction progress. An inspection must be scheduled at least 48 hours in advance when the facility is ready to open with all equipment installed and thorough cleaning completed. A fee of $ 93.00 per hour may be accessed for any additional inspections, re-inspections or consultations. Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable County Codes and/or State Laws, shall be constructed or reconstructed upon request of the Environmental Health Department. Inferior workmanship, equipment, or materials will not be accepted for the construction or operation of a food facility. Any variance from the requirements outlined in this letter will require written approval from this Department. Approval of the submitted plans shall become null and void if the work authorized is not commenced within 180 days from the date of approval, or the work authorized by such plans is abandoned. In order to renew action on an expired plan approval, the applicant shall submit fees equal to that of a new plan review. A copy of approved plans shall be available on site at the time of final inspection. If you have any questions, please contact Johnny Yoakum Senior Registered Environmental Health Specialist at (209) 468-3147 Donna Heran, R.E.H.S., Director Environmental Health Department jr Jeff Carruesco Supervisor R.E.H.S. Reference guide for P1nck95 -2- (Rev 6/18/98)