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San Joaquin County DIRECTOR <br /> Donna Heran,REHS <br /> Environmental Health Department).• _�f .O � ASSISTANT DIRECTOR <br /> 600 East Main Street Laurie Cotulla, REHS <br /> W: X Stockton, California 95202-3029 PROGRAM COORDINATORS <br /> • w Carl Borgman, REHS <br /> Mike Huggins, REHS, RDI <br /> C��%FORa\P Website: www.sjgov.org/ehd Margaret Lagorio, REHS <br /> Phone: (209)468-3420 Robert McClellon,REHS <br /> Fax: (209) 464-0138 .teff Carruesco, REHS, RDI <br /> Kasey Foley,REHS <br /> January 9, 2009 <br /> ATTN: DAVID MIRAFLOR <br /> LINE 2 DESIGN <br /> PO BOX 690218 <br /> STOCKTON, CA 95269 <br /> RE: JAVIER MARKET <br /> 3027 SOUTH EL DORADO STREET <br /> STOCKTON, CA 95206 <br /> Dear Mr. Miraflor: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed JAVIER MARKET, subject to the following 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. Provide scaled drawings for the sneeze guard(s) indicating the dimensions of the guard, <br /> placement of food behind guard, and height of guard relative to food and floor. Side <br /> views are required at a minimum. Provide prior to final inspection. <br /> 3. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing <br /> units), display cases and refrigeration units, and any other food service equipment <br /> which discharges liquid waste, shall be drained by means of indirect waste pipes <br /> discharged through an air gap into a floor sink or other approved waste receptor. All <br /> floor sinks are to be positioned to be readily cleanable, accessible for inspections, and <br /> must be flush with finished floor. Do not place floor sinks inside walk in refrigeration <br /> units or cabinets [CRFC §114193 and §114193.1]. <br /> 4. Provide durable shelving which holds foods a minimum of six (6) inches above the floor <br /> with finishes that are nonabsorbent, smooth and cleanable [CRFC §114047]. <br />