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°u'` SAN_JOAQUIN <br />Environmental Health Department <br />COUNTY Linda Turkatte, RENS, Director <br />cti�1 ° Grectness grows here. Kasey Foley, REHS, Assistant Director <br />PROGRAM COORDINATORS <br />Robert McClellon, REHS <br />Jeff Carruesco, REHS, RDI <br />Rodney Estrada, REHS <br />Willy Ng, REHS <br />Muniappa Naidu, REHS <br />July 24, 2018 <br />ATTN: Selena Orihuela / Angela Vincent <br />2310 E Acacia Street <br />Stockton, CA 95205 <br />RE PROPOSED: The Hype <br />2233 Grand Canal Blvd #102 <br />Stockton, CA 95207 <br />Dear Ms. Orihuela and Ms. Vincent: <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br />drawings submitted for the proposed The Hype, subject to the following condition(s): <br />1.Hot water shall be supplied at a minimum temperature of at least 120°F measured from the <br />faucet. The water heater shall have a minimum rating of 58,000 BTU, 13 Kw, or 8.5 GPM for <br />a tankless unit [CRFC §114192]. <br />2.Provide well fitting, self-closing doors to all toilet rooms [CRFC §114276]. <br />33he handwashing and food preparation sinks shall be separated from the warewashing sink <br />or food preparation / storage areas by a metal splash guard, if separation is less than twenty- <br />four (24) inches. Splash guard shall be at least six (6) inches in height from back edge to front <br />edge [CRFC §1139531. <br />4.Walls and ceilings of all rooms (except for bar areas, areas where food is stored in <br />unopened containers, dining areas, and offices) shall be of a durable, smooth, nonabsorbent, <br />and washable surface [CRFC §114271]. <br />5.This facility shall have a sink with at least three compartments with two integral metal drain <br />boards, and must have an indirect connection for waste discharge. The sink compartments <br />and drainage facilities shall be large enough to accommodate immersion of the largest <br />equipment and utensils [CRFC §114099]. <br />6.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 have <br />minimum dimensions of eighteen (18) inches by eighteen (18) inches and twelve (12) inches <br />deep with an integral drainboard at least eighteen (18) inches by eighteen (18) inches. This <br />sink shall drain to waste by means of an indirect connection [CRFC §114163]. <br />1868 E. Hazelton Avenue 1 Stockton, California 95205 1 T 209 468-34201 F 209 464-0138 1 www.sjcehd.com <br />