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SA N A 4 Q O N I Environment Health DeparbUent <br />--COUNTY <br />The EHD must be kept informed of the construction progress. A final inspection must be performed, <br />operating permit fees paid, and approval to operate granted prior to opening for business. All equipment <br />must be Installed and thorough cleaning completed prior to the final Inspection. Inspections must be <br />scheduled at least 48' hours In advance. Charges for additional Inspections, re -inspections and/or <br />consultations may be assessed at the EHD hourly rate of $1fifper hour. <br />Any item(s) Inadvertently overlooked in. the pian check process, which is not in compliance with <br />applicable State. laws, and/or city or county ordinance codes, shall be constructed or reconstructed upon <br />request of the EHG: Inferior workmanship, equipment, or materials will not be accepted for the <br />construction or operation of a food facility. Any variance from the requirements outlined in this letter will <br />require written approval from the EHDApproval of the, ,submitted :plans shall become null and Vold if <br />the work authorized is not commenced within 180 days from the: date of approval, or the work authorized <br />by such plans is abandoned. In order to renew action on an expired plan approval, the applicant. shall <br />submit fees equal to that of a new plan review. A copy of the approved plans shall be available on site <br />at the time of final inspection. <br />If you. have any. questions, please contact Scott Sangalang, Senior Registered Environmental Health <br />Specialist, at (209) 468-8452. <br />Sincerely, <br />Jeff Carruesco, REHS, RDI <br />Program Coordinator <br />JC <br />20(2 <br />