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ENVIRONMENTAL HEALTH DEPARTMENT <br /> PpU N <br /> SAN JOAQUIN COUNTY <br /> onna K. Reran, R.E.H.S. g'Pro rum Coordinators <br /> Q• a D <br /> " Director 304 East Weber Avenue,Third Floor Carl Bosman, R.E.H.S. <br /> Laurie A. Cotulla, R.E.H.S. Stockton,California 95202-2708 <br /> Mike Huggins, R.E.H.S., R.D.I. <br /> \�y•.. `.. P Assistant Director Margaret Lagorio, R.E.H.S. <br /> �rFpRN Telephone: (209)468-3420 <br /> Robert McClellon, R.E.H.S. <br /> Fax: (209) 464-0138 ,teff Carruesco, R.E.H.S. <br /> Website:www.sjgov.org/ehd/ Kasey Foley, R.E.H.S. <br /> MARCH 26, 2007 <br /> ATTN: KRISTAN OTTO <br /> KRISTAN OTTO GROUP <br /> 891 COMMONS DRIVE <br /> SACRAMENTO, CA 95885 <br /> RE: WALGREEN'S <br /> 14835 STRATFORD AVE <br /> LATHROP, CA 95330 <br /> Dear. Ms. OTTO: <br /> This letter will indicate Environmental Health Department approval of drawings <br /> submitted for the proposed "WALGREEN'S" subject to the following condition(s)- <br /> 1 . <br /> ondition(s):1 . The water heater shall have a minimum rating of 30,000 BTU or 6kw <br /> 2. Walls and ceilings of all rooms (except for bar areas, areas where food is stored <br /> in unopened containers, dining areas, and offices) shall be of a durable, smooth, <br /> - nonabsorbent, light colored, and washable surface. The walls behind and <br /> adjacent to sinks and dish tables should be covered with durable waterproof <br /> material that extends from the top of the coved base to twelve (12) inches above <br /> the back splash. CURFFL 114155 <br /> 3. All ice machines and bins, food preparation sinks, dishwashing sinks (dish- <br /> washing units), display cases and refrigeration units and any other food service <br /> equipment which discharge liquid waste shall be disposed therein by an indirect <br /> connection through an air gap (Height of air gap must equal two times the inside <br /> diameter of the discharge tube. H=2xI.D.) into a floor sink or other approved <br /> waste receptors. All floor sinks are to be positioned to be readily cleanable, <br /> accessible for inspections, and must be flush with finished floor. Do not place <br /> floor sinks inside walk in refrigeration units or cabinets. CURFFL 114100 and <br /> 114150 <br /> 4. All manufactured and custom-made food service equipment must be certified for <br /> sanitation by an American National Standards Institute (ANSI) accredited <br /> certification program. All propsed equipment is subject to EHD approval. <br /> [CURFFL §114065] <br /> - 1 - <br />