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6. The current water heater is undersized. You must install a commercial <br /> water heater capable of recovering 95 GPH at a 60°F rise. The existing <br /> water heater is a residential unit and can only recover 55 GPH at a 60°F <br /> rise. <br /> 7. Provide a physical barrier between the hand wash sink and the 3- <br /> compartment sink in the deli and the meat department. The barrier shall <br /> be cleanable. <br /> You must keep this office informed of the construction progress. An inspection <br /> must be scheduled at least 48 hours in advance when the facility is ready to <br /> open with all equipment installed and thorough cleaning completed. A fee of <br /> $93.00 per hour may be accessed for any additional inspections, re-inspections <br /> or consultations. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in <br /> compliance with applicable County Codes and/or State Laws, shall be <br /> constructed or reconstructed upon request of the Environmental Health <br /> Department. Inferior workmanship, equipment, or materials will not be accepted <br /> 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 <br /> Department. <br /> Approval of the submitted plans shall become null and void if the work authorized <br /> 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 <br /> plan approval, the applicant shall submit fees equal to that of a new plan review. <br /> A copy of approved plans shall be available on site at the time of final inspection. <br /> If you have any questions related to this plan check approval letter, please <br /> contact Jeff Carruesco, at (209) 468-3438. <br /> Donna Heran, Director, R.E.H.S. <br /> Environmental Health Department <br /> ark Barcellos, Supervisor, R.E.H.S. <br />