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COMPLIANCE INFO_2019
EnvironmentalHealth
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1600 - Food Program
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PR0544671
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COMPLIANCE INFO_2019
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Last modified
4/8/2020 3:34:13 PM
Creation date
4/8/2020 3:31:18 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2019
RECORD_ID
PR0544671
PE
1635
FACILITY_ID
FA0025392
FACILITY_NAME
JOHNNY WOKKER #4SF7586
STREET_NUMBER
730
Direction
S
STREET_NAME
CALIFORNIA
STREET_TYPE
ST
City
STOCKTON
Zip
95203
APN
14723003
CURRENT_STATUS
01
SITE_LOCATION
730 S CALIFORNIA ST
P_LOCATION
01
P_DISTRICT
001
QC Status
Approved
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SANsJ O A Q U I N Environmental Health Department <br /> COUNTY <br /> 7. Mechanical exhaust ventilation equipment shall be provided over all cooking equipment <br /> as required to effectively remove cooking odors, smoke, steam, grease, heat, and <br /> vapors. All mechanical exhaust ventilation equipment shall be installed and maintained <br /> in accordance with the California Mechanical Code. Makeup air shall be provided the <br /> rate of that exhausted [CRFC §114149.1] <br /> 8. Mobile Food Facilities where nonprepackaged food is cooked, blended, or otherwise <br /> prepared shall provide a warewashing sink with at least three compartments with two <br /> integral metal drainboards. The dimensions of each compartment of the warewashing <br /> sink shall be at least 12 inches wide, 12 inches long, and 10 inches deep, or large enough <br /> to accommodate the cleaning of the largest utensil. Each drainboard shall be at least the <br /> size of one of the sink compartments. The drainboards shall be installed with at least <br /> one-eighth inch per foot slope toward the sink compartment, and fabricated with a <br /> minimum of one-half inch lip or rim to prevent the draining liquid from spilling onto the <br /> floor. (CRFC Section 114313) <br /> 9. Mobile food facilities shall have a clear, unobstructed height over the aisle-way portion <br /> of the unit of at least 74 inches from floor to ceiling, and a minimum of 30 inches of <br /> unobstructed horizontal aisle space. (CRFC Section 114321) <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 /> 152 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 Victor Acevedo, Environmental Health Specialist, at <br /> (209) 209-468-0337. <br /> Sincerely, <br /> Jeff Carruesco, REHS, RDI <br /> 2of3 <br />
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