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SANJ O A Q U I N Environmental Health Department <br /> COUNTY <br /> 3. 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 75,000 BTU or 17KW [CRFC <br /> §114192]. <br /> The EHD must be kept informed of the construction progress. A final inspection must be performed, <br /> operating permit fees paid, and approval to operate granted prior to opening for business. All <br /> equipment must be installed and thorough cleaning completed prior to the final inspection. Inspections <br /> must be scheduled at least 48 hours in advance. Charges for additional inspections, re-inspections <br /> and/or consultations may be assessed at the EHD hourly rate of$152 per hour. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with <br /> applicable State laws, and/or city or county ordinance codes, shall be constructed or reconstructed <br /> upon request of the EHD. Inferior workmanship, equipment, or materials will not be accepted for the <br /> construction or operation of a food facility. Any variance from the requirements outlined in this letter <br /> will require written approval from the EHD. Approval of the submitted plans shall become null and void <br /> if the work authorized is not commenced within 180 days from the date of approval, or the work <br /> authorized by such plans is abandoned. In order to renew action on an expired plan approval, the <br /> applicant shall submit fees equal to that of a new plan review. A copy of the approved plans shall be <br /> available on site at the time of final inspection. <br /> If you have any questions, please contact Kadeanne Linhares, Senior Registered Environmental <br /> Health Specialist, at (209) 468-0330. <br /> Sincerely, <br /> Jeff Carruesco, REHS, RDI <br /> Program Coordinator <br /> JC/VP:kl <br /> 2 of 3 <br />