Laserfiche WebLink
5. If fresh produce is to be washed, provide a food preparation sink in the kitchen area. <br />This sink shall drain to waste by means of an indirect connection. <br />6. Provide a complete hand washing station with hot and cold water supplies, wall mounted <br />fully enclosed single service hand towel dispenser, wall mounted liquid or powder hand <br />soap dispenser immediately accessible from food preparation area. CURFFL 114115 <br />7. This facility is approved for a prepackaged only food bank. If this use changes then <br />plans must be submitted to this department indication changes. <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 equipment <br />installed and thorough cleaning completed. A fee of $ 95.00 per hour may be accessed for any <br />additional inspections, re -inspections or consultations. <br />Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with <br />applicable County Codes and/or State Laws, shall be constructed or reconstructed upon <br />request of the Environmental Health Department. Inferior workmanship, equipment, or materials <br />will not be accepted for the construction or operation of a food facility. Any variance from the <br />requirements outlined in this letter will require written approval from this Department. Approval <br />of the submitted plans shall become null and void if the work authorized is not commenced <br />within 180 days from the date of approval, or the work authorized by such plans is abandoned. <br />In order to renew action on an expired plan approval, the applicant shall submit fees equal to <br />that of a new plan review. A copy of approved plans shall be available on site at the time of final <br />inspection. <br />If you have any questions, please contact Johnny Yoakum Senior Registered Environmental <br />Health Specialist at (209) 468-3147 <br />Donna Heran, R.E.H.S., Director <br />Environmental Health Department <br />Jeff Carruesco Program Coordinator <br />Reference guide for Plnck95 - 2 - (Rev 6/1$/9$) <br />