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5) A preparation sink must be installed at this facility if thawing/defrosting of meats and washing vegetables is part of the processes at this business. 6) All sinks must be 12" apart to prevent splashing (cross contamination), or a splashguard may be installed between sinks. Splashguard must be 18" in height. 7) Ventilation hood installation must meet sections 402.4 and 508.6 of UMC. You must keep this office informed of the construction progress. An inspection must be scheduled at least 48 hours in advance when the facility is ready to open with all equipment installed and thorough cleaning completed. A fee of$93.00 per hour may be accessed for any additional inspections, re-inspections or consultations. Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable County Codes and/or State Laws, shall be constructed or reconstructed upon request _ of the Environmental Health Department. Inferior workmanship, equipment, or materials will not be accepted for the construction or operation of a food facility. Any variance from the requirements outlined in this letter will require written approval from this Department. Approval of the submitted plans shall become null and void if the work authorized is not commenced within 180 days from the date of approval, or the work authorized by such plans is abandoned. In order to renew action on an expired plan approval, the applicant shall submit fees equal to that of a new plan'review. A copy of approved plans shall be available on site at the time of final inspection If you have any questions related to this plan check approval letter, please contact Vidal Pedraza, Senior R.E.H.S., at (209) 468-0334. Donna Heran, R.E.H.S., Director Environmental Health Department l� ark Barcellos Supervisor R.E.H.S. Reference guide for Plnck95 -2- (Rev 6/18/98)