Laserfiche WebLink
,Y <br /> r <br /> 2° ? SAN J 0 A Q U I N Environmental Health Department <br /> C O U N T Y- Linda Turkatte, REHS, Director <br /> cgCiP Greatness grows here. Kasey Foley, REHS,Assistant Director <br /> PROGRAM COORDINATORS <br /> Robert McClellon, REHS <br /> Jeff Carruesco, REHS, RDI <br /> Rodney Estrada, REHS <br /> Willy Ng, REHS <br /> Muniappa Naidu, REHS <br /> September 17, 2018 <br /> ATTN: Laura Keriazakos <br /> BTS Site Services <br /> 1811 Marydale Drive <br /> Dallas, TX 75208 <br /> SR0079596 <br /> RE PROPOSED: KFC <br /> 3264 W Hammer Ln <br /> Stockton, CA 95209 <br /> Dear Ms. Keriazakos: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed KFC, subject to the following condition(s): <br /> 1. The floor surfaces in all food preparation or packaging areas, open food storage areas, utensil <br /> washing areas, refuse storage areas, janitorial areas, soda dispenser and all restrooms 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 the <br /> floor and wall with a three-eighths (3/8) inch minimum radius coving and shall extend up the <br /> wall at least four (4) inches. Rubber or vinyl top set base is not permitted in these areas <br /> [CRFC §114268]. <br /> 2. All ice machines and bins, food preparation sinks, ware washing sinks (dishwashing units), <br /> display cases and refrigeration units, and any other food service equipment which discharges <br /> liquid waste, shall be drained by means of indirect waste pipes discharged through an air gap <br /> into a floor sink or other approved waste receptor. All floor sinks are to be positioned to be <br /> readily cleanable, accessible for inspections, and must be flush with finished floor. Do not <br /> place floor sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1]. <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 <br /> equipment must be installed and thorough cleaning completed prior to the final inspection. <br /> Inspections must be scheduled at least 48 hours in advance. Charges for additional inspections, re- <br /> inspections and/or consultations may be assessed at the EHD hourly rate of $ 152 per hour. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with <br /> applicable State laws, and/or city or county ordinance codes, shall be constructed or reconstructed <br /> upon request of the EHD. Inferior workmanship, equipment, or materials will not be accepted for the <br /> construction or operation of a food facility. Any variance from the requirements outlined in this letter <br /> will require written approval from the EHD. Approval of the submitted plans shall become null and <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />