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San Joaquin County <br /> Environmental Health Department DIRECTOR <br /> �•' —�Cf Q Donna Heran, REHS <br /> 1868 East Hazelton Avenue <br /> N :{ Stockton, California 95205-6232 PROGRAM COORDINATORS <br /> Robert McClellon,REHS <br /> Jeff Carruesco, REHS,RDI <br /> C'q.• P KaseWebsite: www.sjgov.org/ehd Linda Foley, RENS <br /> Linda Turkatte, RENS <br /> Phone: (209)468-3420 Rodney Estrada, REHS <br /> Fax: (209) 464-0138 Adrienne Ellsaesser, REHS <br /> May 29, 2014 <br /> ATTN: KYONG KIM <br /> 965 GOLDEN POND DRIVE <br /> MANTECA, CA 95336 <br /> RE PROPOSED: DICKEY'S BARBECUE PIT RESTAURANT <br /> 15338 SOUTH HARLAN ROAD <br /> LATHROP, CA 95336 <br /> Dear Mr. Kim: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed DICKEY'S BARBECUE PIT RESTAURANT, subject to <br /> the following condition(s): <br /> 1. 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 /> 2. 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 /> material which is easily cleaned. These floor surfaces shall be coved at the juncture at <br /> the floor and wall with a three-eighths (3/8) inch minimum radius coving and shall extend <br /> up the wall at least four (4) inches. Rubber or vinyl top set base is not permitted in <br /> these areas [CRFC §114268]. <br /> 3. Walls and ceilings of all rooms (for bar areas, areas where food is stored in unopened <br /> containers, dining areas, restrooms, and offices) shall be of a durable, smooth, <br /> nonabsorbent, and washable surface [CRFC §114271]. <br /> 4. 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 /> 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. <br />