Laserfiche WebLink
FT- OSD.&!:�:'qz <br /> San Joaquin County <br /> Environmental Health Department DIRECTOR <br /> Linda Turkatte,REHS <br /> 1868 East Hazelton Avenue <br /> { Stockton California 95205-6232 PROGRAM COORDINATORS <br /> ' Robert McClellon,REHS <br /> Jeff Carruesco,REHS, RDI <br /> ..�;�P Website: www.sjgov.org/ehd Kasey Foley, REHS <br /> Fo a Adrienne Ellsaesser, REHS <br /> Phone: 209 <br /> ( ) 468-3420 Rodney Estrada, REHS <br /> Fax: (209) 464-0138 Willy Ng, REHS <br /> April 4, 2016 <br /> ATTN: TOMMY MOGAN <br /> C,AST IRON TRADING CO <br /> �r A : N SAN JOAQUIN ST <br /> STOCKTON, CA 95202 <br /> RE PROPOSED: CAST IRON TRADING CO <br /> it 6(1,WN SAN JOAQUIN ST <br /> STOCKTON, CA 95202 <br /> Dear Mr. Mogan: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed CAST IRON TRADING CO, subject to the following <br /> condition(s): <br /> 1. Provide well fitting, self-closing doors to all toilet rooms [CRFC §114276] <br /> 2. Hot water shall be supplied at a minimum temperature of at least 120°F measured from <br /> the faucet. The water heater shall have a minimum rating of 44,000 BTU or 10 KW <br /> [CRFC §114192]. <br /> 3. Provide enclosed light fixtures, or shatterproof shields for light fixtures, over all areas <br /> where food is prepared, utensils cleaned, or open food is stored [CRFC §114252.1]. <br /> 4. All ice machines and bins, food preparation sinks, warewashing 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 /> through an air gap into a floor sink or other approved waste receptor. All floor sinks are <br /> to be positioned to be readily cleanable, accessible for inspections, and must be flush <br /> with finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets <br /> [CRFC §114193 and §114193.1]. <br /> 5. The handwashing and food preparation sinks shall be separated from the warewashing <br /> sink or food preparation / storage areas by a metal splash guard, if separation is less <br /> than twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from <br /> back edge to front edge [CRFC §113953]. <br /> 6. The floor surfaces in all food preparation or packaging areas, open food storage areas, <br /> utensil washing areas, refuse storage areas, janitorial areas, and all restroom and <br /> employee change areas, shall be smooth and of durable construction and nonabsorbent <br />