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° <br /> SANJOAQUIN Environmental Health Department <br /> t y COUNTY Linda Turkatte, REHS, Director <br /> Greatness grows here. Kasey Foley, REHS,Assistant Director <br /> PROGRAM COORDINATORS <br /> Robert McClellon, REHS <br /> Jeff Carruesco, REHS, RDI <br /> Michael Kith, REHS <br /> Willy Ng, REHS <br /> Muniappa Naidu, REHS <br /> July 23, 2018 <br /> ATTN: May Robinson <br /> Salubrious YUM, LLC <br /> 312 S. Fairmont Ave. STE B <br /> Lodi, CA 95240 <br /> RE PROPOSED: Salubrious YUM, LLC <br /> 312 S. Fairmont Ave. STE B <br /> Lodi, CA 95240 <br /> Dear Ms. Robinson: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of drawings <br /> submitted for the proposed Salubrious YUM, LLC, subject to the following condition(s): <br /> 1. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the <br /> faucet. The water heater shall have a minimum rating of 41,OOBTU or 9kW [CRFC §1141921. <br /> 2. The floor surfaces in all food preparation or packaging areas, open food storage areas, utensil <br /> washing areas, refuse storage areas, janitorial areas, and all restroom and employee change <br /> areas, shall be smooth and of durable construction and nonabsorbent material which is easily <br /> cleaned. These floor surfaces shall be coved at the juncture at the floor and wall with a three- <br /> eighths (3/8) inch 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 [CRFC §114268]. <br /> 3. All ice machines and bins, food preparation sinks, warewashing 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 readily <br /> cleanable, accessible for inspections, and must be flush with finished floor. Do not place floor <br /> sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1]. <br /> 4. The handwashing and food preparation sinks shall be separated from the warewashing sink or <br /> food preparation / storage areas by a metal splash guard, if separation is less than twenty-four <br /> (24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge <br /> [CRFC §113953]. <br /> 5. A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, <br /> soaking, thawing, or similar preparation of foods. The food prep sink shall have minimum <br /> dimensions of eighteen (18) inches by eighteen (18) inches and twelve (12) inches deep with an <br /> integral drainboard at least eighteen (18) inches by eighteen (18) inches. This sink shall drain to <br /> waste by means of an indirect connection [CRFC §114163]. <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />