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San Joaquin County <br />Environmental Health Department <br />1868 E Hazelton Avenue <br />Stockton, California 95205 <br /> <br /> Website: www.sjcehd.com <br />Phone: (209) 468-3420 <br />Fax: (209) 464-0138 <br /> <br /> <br /> <br />January 4, 2017 <br /> <br /> <br />ATTN: Mike Navarro <br /> PLN Architects <br /> 1720 G St. <br /> Modesto, CA 95354 <br /> <br />RE PROPOSED: Deli Delicious <br /> 1217 W March Ln <br /> Stockton, CA <br /> <br /> <br />Dear Mr. Navarro: <br /> <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of drawings <br />submitted for the proposed Deli Delicious, subject to the following condition(s): <br /> <br />1. Provide well fitting, self-closing doors to all toilet rooms [CRFC §114276]. <br /> <br />2. The floor surfaces in all food preparation or packaging areas, open food storage <br />areas, utensil washing areas, refuse storage areas, janitorial areas, and all <br />restroom and employee change areas, shall be smooth and of durable <br />construction and nonabsorbent material which is easily cleaned. These floor <br />surfaces shall be coved at the juncture at the floor and wall with a three -eighths <br />(3/8) inch minimum radius coving and shall extend up the wall at least four (4) <br />inches. Rubber or vinyl top set base is not permitted in these areas [CRFC <br />§114268]. <br /> <br />3. Hot water shall be supplied at a minimum temperature of at least 120°F measured from <br />the faucet. The water heater must be 44,000 BTU or 10 KW [CRFC §114192]. <br /> <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 /> <br />5. A food preparation sink shall be provided in permanent food facilities for the washing, <br />rinsing, soaking, thawing, or similar preparation of foods. The food prep sink shall have <br />minimum dimensions of eighteen (18) inches by eighteen (18) inches and twelve (12) <br />inches deep with an integral drainboard at least eighteen (18) inches by eighteen (18) <br />inches. This sink shall drain to waste by means of an indirect connection [CRFC <br />§114163]. <br />DIRECTOR <br /> Linda Turkatte, REHS <br /> <br />PROGRAM COORDINATORS <br /> Robert McClellon, REHS <br /> Jeff Carruesco, REHS, RDI <br /> Kasey Foley, REHS <br /> Rodney Estrada, REHS <br /> Willy Ng, REHS