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COMPLIANCE INFO_2013-2019
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1600 - Food Program
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PR0160089
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COMPLIANCE INFO_2013-2019
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Last modified
8/20/2020 4:47:29 PM
Creation date
2/10/2020 1:47:35 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2013-2019
RECORD_ID
PR0160089
PE
1625
FACILITY_ID
FA0000106
FACILITY_NAME
WEST OAK NOSH
STREET_NUMBER
10
Direction
W
STREET_NAME
OAK
STREET_TYPE
ST
City
LODI
Zip
95240
APN
04304505
CURRENT_STATUS
01
SITE_LOCATION
10 W OAK ST
P_LOCATION
02
P_DISTRICT
004
QC Status
Approved
Scanner
JCastaneda
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EHD - Public
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August 8,2016 <br /> Franco's Pizza Page 2 <br /> 10 W.Oak Street <br /> Lodi,CA 95240 <br /> and shall extend up the wall at least four (4) inches. Rubber or vinyl top set base is <br /> not permitted in these areas [CRFC §114268]. <br /> 6. The handwashing and food preparation sinks shall be separated from the <br /> warewashing sink or food preparation 1 storage areas by a metal splash guard, if <br /> separation is less than twenty-four (24) inches. Splash guard shall be at least six (6) <br /> inches in height from back edge to front edge [CRFC §1139531. <br /> 7. This facility shall have a sink with at least three compartments with two integral metal <br /> drain boards, and must have an indirect connection for waste discharge. The sink <br /> compartments and drainage facilities shall be large enough to accommodate <br /> immersion of the largest equipment and utensils [CRFC §1140991. <br /> 8. A food preparation sink shall be provided in permanent food facilities for the washing, <br /> rinsing, soaking, thawing, or similar preparation of foods. The food prep sink shall <br /> have minimum dimensions of eighteen (18) inches by eighteen (18) inches and twelve <br /> (12) inches deep with an integral drainboard at least eighteen (18) inches by eighteen <br /> (18) inches. This sink shall drain to waste by means of an indirect connection [CRFC <br /> §1'14163] <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. Charges for additional <br /> inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of <br /> $139 per hour. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with <br /> applicable State laws, and/or city or county ordinance codes, shall be constructed or <br /> reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not <br /> be accepted for the construction or operation of a food facility. Any variance from the <br /> requirements outlined in this letter will require written approval from the EHD. Approval of the <br /> submitted plans shall become null and void if the work authorized is not commenced within 180 <br /> days from the date of approval, or the work authorized by such plans is abandoned. In order to <br /> renew action on an expired plan approval, the applicant shall submit fees equal to that of a new <br /> plan review. A copy of the approved plans shall be available on site at the time of final <br /> Inspection. <br /> If you have any questions, please contact Stephanie Ramirez, Senior Registered Environmental <br /> Health Specialist, at (209) 4689851. <br /> Sincerely, <br /> J �Carrues EH , RDI <br /> Program Coordinator <br /> .3C <br /> Flan Check <br /> 7/15/09 <br />
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