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<br />6. 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 /> <br /> <br />The EHD must be kept informed of the construction progress. A final inspection must be performed, <br />operating permit fees paid, and approval to operate granted prior to opening for business. All equipment <br />must be installed and thorough cleaning completed prior to the final inspection. Inspections must be <br />scheduled at least 48 hours in advance. Charges for additional inspections, re-inspections and/or <br />consultations may be assessed at the EHD hourly rate of $ 139 per hour. <br /> <br />Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable <br />State laws, and/or city or county ordinance codes, shall be constructed or reconstructed upon request of <br />the EHD. Inferior workmanship, equipment, or materials will not be accepted for the construction or <br />operation of a food facility. Any variance from the requirem ents outlined in this letter will require written <br />approval from the EHD. Approval of the submitted plans shall become null and void if the work <br />authorized is not commenced within 180 days from the date of approval, or the work authorized by such <br />plans is abandoned. In order to renew action on an expired plan approval, the applicant shall submit fees <br />equal to that of a new plan review. A copy of the approved plans shall be available on site at the time of <br />final inspection. <br /> <br />If you have any questions, please contact Vidal Pedraza, Lead Senior Registered Environmental Health <br />Specialist, at (209) 209-468-0334. <br /> <br />Sincerely, <br /> <br /> <br /> <br />Jeff Carruesco, REHS, RDI <br />Program Coordinator <br /> <br /> <br /> Vidalpedraza for