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• oaa�u, tr f.co''� <br />SAW, 10AQUIN <br />COU NTY-- <br />����,Foa?�¢" Greatness grows here. <br />September 4, 2018 <br />�V0,;0 MA <br />ATTN: Franco Cassella <br />Brick House Restaurant <br />9027 Elk Grove Blvd. #100 <br />Elk Grove Blvd., CA 95624 <br />RE PROPOSED: Brick House Restaurant <br />27 W. Elm <br />Lodi, CA 95240 <br />Dear Mr. Cassella: <br />Environmental Health Department <br />Linda Turkatte, REHS, Director <br />Kasey Foley, REHS, Assistant Director <br />PROGRAM COORDINATORS <br />Robert McClellon, REHS <br />Jeff Carruesco, REHS, RDI <br />Michael Kith, REHS <br />Willy Ng, REHS <br />Muniappa Naidu, REHS <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of drawings <br />submitted for the proposed Brick House Restaurant, 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 123,000BTU or 22kW [CRFC <br />§114192]. <br />2. The floor surfaces in all food preparation or packaging areas, open food storage areas, utensil <br />washing areas, refuse storage areas, janitorial areas, and all restroom and employee change <br />areas, shall be smooth and of durable construction and nonabsorbent material which is easily <br />cleaned. These floor surfaces shall be coved at the juncture at the floor and wall with a three- <br />eighths (3/8) inch minimum radius coving and shall extend up the wall at least four (4) inches. <br />Rubber or vinyl top set base is not permitted in these areas [CRFC §114268]. <br />3. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing units), <br />display cases and refrigeration units, and any other food service equipment which discharges <br />liquid waste, shall be drained by means of indirect waste pipes discharged through an air gap <br />into a floor sink or other approved waste receptor. All floor sinks are to be positioned to be readily <br />cleanable, accessible for inspections, and must be flush with finished floor. Do not place floor <br />sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1]. <br />4. The handwashing and food preparation sinks shall be separated from the warewashing sink or <br />food preparation / storage areas by a metal splash guard, if separation is less than twenty-four <br />(24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge <br />[CRFC §113953]. <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 and <br />drainage facilities shall be large enough to accommodate immersion of the largest equipment <br />and utensils [CRFC §114099]. <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 />1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />