Laserfiche WebLink
<br /> <br /> <br /> <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com <br />Environmental Health Department <br /> <br />Wayne Fox, REHS, Interim Director <br /> <br /> <br /> PROGRAM COORDINATORS <br /> Robert McClellon, REHS <br /> Jeff Carruesco, REHS, RDI <br /> Michael Kth, REHS <br />Willy Ng, REHS <br /> Muniappa Naidu, REHS <br />Melissa Nissim, REHS <br /> <br /> <br /> <br /> <br /> <br />October 6, 2020 <br /> <br /> <br />ATTN: Maria G. Vargas <br /> El Smart Taco <br /> 5100 N. Hwy 99 #244 <br /> Stockton, CA 95212 <br /> <br />RE PROPOSED: El Smart Taco SR0082444 <br /> 5100 N. Hwy 99 #244 <br /> Stockton, CA <br /> <br /> <br />Dear Ms. Vargas: <br /> <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br />drawings submitted for the proposed El Smart Taco, subject to the following condition(s): <br /> <br />1. Obtain a Insignia from the State Housing and Community Development. Their phone <br />number is 916-255-2501. <br /> <br />2. Entrance doors to food preparation area and service openings shall be self -closing. <br />(CRFC Section 114303) <br /> <br />3. Tanks shall be adequately vented for flow. Water tank vents shall terminate i n a <br />downward direction and shall be covered with 16-mesh per square inch screen or <br />equivalent when the vent is in a protected area or a protective filter when the vent is in <br />an area not protected from windblown dirt and debris. (CRFC Section 114213) <br /> <br />4. 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 /> <br />5. 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 /> <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