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ENVIROAIENTAL HEALTHI)EPARTMENT <br />O.PpU!N'C <br />'•OG <br />Donna K. Heran, R.E.H.S. <br />L <br />Director <br />Laurie A. CotuIla, R.E.H.S. <br />Cq . F o.Ra�P Assistant Director <br />DECEMBER 11, 2006 <br />SAN JOAQUIN COUNTY <br />304 East Weber Avenue, Third Floor <br />Stockton, California 95202-2708 <br />Telephone: (209) 468-3420 <br />Fax: (209) 464-0138 <br />Website: www.Sigov.org/ehd/ <br />ATTN: GONZALO AGUILAR <br />CARNAHAN CONSTRUCTION <br />P O BOX 1636 <br />TRACY, CA 95376 <br />RE: TRACY INTERFAITH MINISTRIES <br />311 W. GRANT LINE ROAD <br />TRACY, CA 95376 <br />Dear. Mr. AGUILAR: <br />Program Coordinators <br />Carl Borgman, R.E.H.S. <br />Mike Huggins, R.E.H.S., R.D.I. <br />Margaret Lagorio, R.E.H.S. <br />Robert McClellon, R.E.H.S. <br />Jeff Carruesco, R.E.H.S. <br />Kasey Foley, R.E.H.S. <br />This letter will indicate Environmental Health Department approval of drawings submitted for the <br />proposed "TRACY INTERFAITH MINISTRIES" subject to the following condition(s): <br />The floor surfaces in all areas in which food is prepared, packaged, open food storage, <br />refuse storage, janitorial areas, and all restrooms and employee change areas shall be <br />smooth and of durable construction and nonabsorbent material which is easily cleaned. <br />These floor surfaces shall be coved at the juncture at the floor and wall with a 3/8 -inch <br />minimum radius coving and shall extend up the wall at least 4 inches. Rubber or vinyl <br />top set base is not permitted in these areas. CURFFL 114150 <br />2. Walls and ceilings of the food bank prep area shall be of a durable, smooth, <br />nonabsorbent, light colored, and washable surface. The walls behind and adjacent to <br />sinks and dish tables should be covered with durable waterproof material that extends <br />from the top of the coved base to twelve (12) inches above the back splash. CURFFL <br />114155 <br />All ice machines and bins, food preparation sinks, dishwashing sinks (dish -washing <br />units), display cases and refrigeration units and any other food service equipment which <br />discharge liquid waste shall be disposed therein by an indirect connection through an air <br />gap (Height of air gap must equal two times the inside diameter of the discharge tube. <br />H=2xl.D.) into a floor sink or other approved waste receptors. All floor sinks are to be <br />positioned to be readily cleanable, accessible for inspections, and must be flush with <br />finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets. <br />CURFFL 114100 and 114150 <br />4. All manufactured and custom-made food service equipment must be certified for <br />sanitation by an American National Standards Institute (ANSI) accredited certification <br />program. All propsed equipment is subject to EHD approval. [CURFFL §114065] <br />