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7) Provide a designated area for employees personal effects separated from toilets, food storage, <br /> food prep, and utensil washing areas. CURFFL 114135 <br /> 8) Provide a designated area for janitorial equipments (mops, brooms, buckets, and cleaning <br /> supplies). CURFFL 114025 and 114165 <br /> 9) The mop sink shall be located so as not to contaminate any food preparation areas, food <br /> storage areas, utensil or equipment CURFFL 114010 & 114090 <br /> 10)Install grease traps/interceptors as directed by local building ordinances. Unit should be <br /> located outdoors for ease of cleaning,pumping and servicing. CURFFL 114100 <br /> 11)This facility shall have a sink with at least three compartments with two integral metal drain <br /> boards. The sink compartments and drainage facilities shall be large enough to accommodate <br /> the largest utensil or piece of equipment to be cleaned. CURFFL 114090 <br /> 12)Provide two (2) integral drain boards for the dishwashing machine. One drain board placed <br /> to store soiled utensils the other placed to store clean utensils. Both drain boards shall be <br /> sloped and drained to an approved waste receptor. CURFFL 114090 <br /> 13)Facility must have a hand sink for the cooks at the front/dining area. Per owner, there is an <br /> existing hand sink in the front area. This sink can be used for hand washing purposed if a <br /> paper towel dispenser and soap dispenser are installed, and hot and cold water is available. <br /> You must keep this office informed of the construction progress. An inspection must be <br /> scheduled at least 48 hours in advance when the facility is ready to open with all equipment <br /> installed and thorough cleaning completed. A fee of$89.00 per hour may be accessed for any <br /> additional inspections, re-inspections or consultations. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with <br /> applicable County Codes and/or State Laws, shall be constructed or reconstructed upon request <br /> of the Environmental Health Department. Inferior workmanship, equipment, or materials will <br /> not 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 this Department. <br /> Approval of the submitted plans shall become null and void if the work authorized is not <br /> commenced within 180 days from the date of approval, or the work authorized by such plans is <br /> abandoned. In order to renew action on an expired plan approval, the applicant shall submit fees <br /> equal to that of a new plan review. A copy of approved plans shall be available on site at the <br /> time of final inspection. <br /> If you have any questions related to this plan check approval letter,please contact Vidal Pedraza, <br /> Senior R.E.H.S., at (209)468-0334. <br /> Donna Heran, R.E.H.S., Director <br /> Environmental Health Division <br /> JEe <br /> Mark Barcellos <br /> Supervisor R.E.H.S. <br /> Reference guide for P1nck95 -2- (Rev 6/18/98) <br />