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x <br /> San Joaquin County <br /> Environmental Health Department DIRECTOR <br /> Donna Heran,REHS <br /> r.' gJ"v 1868 East Hazelton Avenue <br /> N. < <br /> Stockton, California 95205-6232 PROGRAM COORDINATORS <br /> � Robert McClellon, REHS <br /> Jeff Carruesco, REHS, RDI <br /> cq ..,•.... '.P Website: www.sjgov.org/ehd Kasey Foley,REHS <br /> Phone: (209) 468-3420 Linda Turkatte,REHS <br /> Fax: (209)464-0138 <br /> May 15, 2014 <br /> ATTN: WANPING DENG <br /> TW DESIGNERS <br /> 39172-B STATE STREET <br /> FREMONT, CA 94538 <br /> RE PROPOSED: MEI MEI RESTAURANT <br /> 1210 W 11TH STREET <br /> TRACY, CA 95376 <br /> Dear Wanping Deng, <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed MEI MEI RESTAURANT subject to the following <br /> condition(s): <br /> 1) 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 proposed equipment is subject to EHD approval. [CRFC § 114130] <br /> 2) All ice machines and bins, food preparation sinks, ware washing sinks (dishwashing <br /> units), display cases and refrigeration units, and any other food service equipment which <br /> discharges liquid waste, shall be drained by means of indirect waste pipes discharged <br /> though an air gap into a floor sink or other approved waste receptor. All floor sinks are to <br /> be positioned to be readily cleanable, accessible for inspections, and must be flush with <br /> finished floor. Do not place floor sinks inside walk in refrigerator units or cabinets. [CRFC <br /> § 114193 and § 114193.1] <br /> 3) The hand washing and food preparation sinks shall be separated from the ware washing <br /> sink or food preparation/storage areas by a metal splash guard if separation is less than <br /> twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from back <br /> edge to front edge. [CRFC § 113953] <br /> The EHD must be kept informed of the construction progress. A final inspection must be <br /> performed, operating permit fees paid, and approval to operate granted prior to opening for <br /> business. All equipment must be installed and thorough cleaning completed prior to the final <br /> inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional <br /> inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of <br /> $125 per hour. <br />