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�a.2 SAN 10AQUIN <br />- ' lz. " <br />�N <br />COUNTY <br />Greatness grows here. <br /><<FO <br />June 25, 2018 <br />Environmental Health Department <br />ATTN: Chris Neal <br />Neal Design Group <br />6501 E Greenway Pkwy #103-107 <br />Scottsdale, AZ 85254 <br />RE PROPOSED: <br />Dear Mr. Neal: <br />Ono Hawaiian BBQ <br />1401 S Lower Sacramento Rd. <br />Lodi, CA 95254 <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 Nadu, REHS <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of drawings <br />submitted for the proposed Ono Hawaiian BBQ, subject to the following condition(s): <br />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 />2. Provide a complete hand washing station, with hot and cold water supplies, wall mounted fully <br />enclosed single service hand towel dispenser, wall mounted liquid or powder hand soap <br />dispenser, immediately accessible from the food preparation area [CRFC §113953 and <br />.§113953.2]. <br />3. 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 />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 $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 reconstructed upon <br />request of the EHD. 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 />1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />