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Gt✓ IS. <br /> Sanl4oaquin.County <br /> Environmental Health Department DIRECrOR <br /> �• '`= •p Linda Turkatte, REHS <br /> r: .Z 1868 East Hazelton Avenue <br /> PROGRAM COORDINATORS <br /> �- Stockton, California 95205-6232 <br /> T Robert McClellon, REHS <br /> Jeff Carruesco,REHS, RDI <br /> cq P Websrte:�www.sjgov.org/ehd <br /> C- Kasey Foley, REHS <br /> F 6-1 � Adrienne Ellsaesser, REHS <br /> Phone: (209)468.3420 Rodney Estrada, REHS <br /> Fax: (209) 464-0138 Willy Ng, REHS <br /> 2 , <br /> August 19, 2016 <br /> ATTN: JONATHAN FRANCO <br /> 9703 BOWIE WAY <br /> STOCKTON, CA 95209 <br /> RE PROPOSED: FRANCO'S KITCHEN' ' <br /> '10 W OAK STREET <br /> LODI, CA 9.5240 <br /> Dear Mr. Franco: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed. FRANCO'S KITCHEN, subject to the following <br /> condition(s):. - <br /> 1. All manufactured and custom-made food service equipment must be certified for <br /> sanitation by an American National Standards Institute (ANSI) accredited certification <br /> program. All proposed,equipment is subject to EHD approval [CRFC §114130]. <br /> 2.. Provide well fitting,self-closing.doors to all toilet rooms.[CRFC §114276]. <br /> 3. All ice machines and bins,-food preparation sinks,' warewashing sinks (dishwashing <br /> units), display cases and refrigeration units, and any other food. service equipment <br /> which discharges liquid waste,- shall be drained by means of indirect waste pipes <br /> discharged through an air gap into a floor sink or other approved waste receptor. All <br /> floor sinks are to be positioned to be readily cleanable, accessible for inspections, and <br /> must be flush with finished.f[oor. Do not place floor sinks inside walk in refrigeration <br /> units or cabinets [CRFC §114193 and §114193.1]. <br /> 4. Hot water shall .be supplied at a minimum temperature-of at least 120°F measured <br /> from the faucet. The water heater shall have a minimum rating of 75,240 BTU or 17 <br /> KW [CRFC §1.14192]. <br /> 5. 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 <br /> nonabsorbent material which is easily cleaned. These floor surfaces shall be coved at <br /> the juncture at the floor and-wall with a three-eighths (318) inch minimum radius coving <br /> 3 <br />