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ENVIRONMENTAL HEALTH DEPARTMENT <br /> 4 0-t-11 SAN JOAQUIN COUNTY <br /> Vnit Supervisors <br /> Donna K.Horan, R.E.H. . <br /> W S 304 East Weber Avenue, Third Floor Carl Borgman, R.E.H.S. <br /> Director <br /> • Al Olsen,R.E.H.S. Stockton, California 95202-2708 Mikc Huggins,R.E.H.S., R.D.l. <br /> Prograin Manager Douglas W. Wilson,R.E.H.S. <br /> Telephone: (209) 468-3420 Margaret Lagorio,R.E.H.S. <br /> Lauric A.Cotulla,R.E.H.S. <br /> Pi-ogi-ant lVanager Fax: (209) 464-0138 Robert McClellon,R.E.H.S. <br /> Mark Barcellos,R.E.H.S. <br /> JULY 7, 2004 <br /> ANTONIO and FRANCISCO ORTEGA <br /> 1731 S. COMMERCE <br /> STOCKTON, CA 95206 <br /> Re Proposed: "ACAMBARO MEAT MARKET" <br /> 320 S. EL DORADO <br /> STOCKTON, CA 95206 <br /> Dear: Mr. ANTONIO and FRANCISCO ORTEGA, <br /> This letter will indicate Environmental Health Department approval of drawings <br /> submitted for the proposed "ACAMBARO MEAT MARKET" subject to the following <br /> condition(s). <br /> 1. Provide a complete hand washing station with hot and cold water at the meat <br /> prep area. <br /> 2. No Hood Form included in application for Retail Food Facility Plan Review. <br /> Please complete enclosed form and return to this office for approval. <br /> 3. The water heater shall have a minimum 66 GPH recovery rate and be <br /> commercial grade. <br /> You must keep this office informed of the construction progress. An inspection must be <br /> scheduled at least 48 hours in advance when the facility is ready to open with all <br /> equipment installed and thorough cleaning completed. A fee of $93.00 per hour may <br /> be accessed for any additional inspections, re-inspections or consultations. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in <br /> compliance with applicable County Codes and/or State Laws, shall be constructed or <br /> reconstructed upon request of the Environmental Health Department. Inferior <br /> workmanship, equipment, or materials will not be accepted for the construction or <br /> operation of a food facility. Any variance from the requirements outlined in this letter <br />