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SAN J O A Q U IN Environmental Health Department <br /> �" !! - COUNTY Linda Turkatte, REHS, Director <br /> l <br /> Greotness grows here. 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 /> November 22, 2019 Melissa Nissim, REHS <br /> ATTN: Brett Diede <br /> Diede Construction Inc <br /> PO Box 1007 <br /> Woodbridge, CA 95258 <br /> RE PROPOSED: Lodi Fairfield Inn and Suites <br /> 262 Rocky Lane <br /> Lodi, CA 95240 <br /> Dear Mr. Diede: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed Lodi Fairfield Inn and Suites, subject to the following <br /> condition(s): <br /> 1. 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 restrooms 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. The handwashing and food preparation sinks shall be separated from the ware washing 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 <br /> edge [CRFC §113953]. <br /> 3. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the <br /> faucet. The Gas water heater shall have a minimum rating of 71304 BTU [CRFC §1141921. <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 <br /> equipment must be installed and thorough cleaning completed prior to the final inspection. <br /> Inspections must be scheduled at least 48 hours in advance. Charges for additional inspections, re- <br /> inspections and/or 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 <br /> upon 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 <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />