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1600 - Food Program
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PR0508416
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Entry Properties
Last modified
8/12/2020 9:05:56 AM
Creation date
8/12/2020 8:40:35 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
WORK PLANS
RECORD_ID
PR0508416
PE
1613
FACILITY_ID
FA0008063
FACILITY_NAME
JAVA STOP
STREET_NUMBER
321
Direction
S
STREET_NAME
HUTCHINS
STREET_TYPE
ST
City
LODI
Zip
95240
APN
03319016
CURRENT_STATUS
01
SITE_LOCATION
321 S HUTCHINS ST
P_LOCATION
02
P_DISTRICT
004
QC Status
Approved
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JCastaneda
Tags
EHD - Public
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=' n <br /> °PSAN JOAQUIN Environmental Health Department <br /> s <br /> N { Linda Turkatte , REHS , Director <br /> • - . : COUNTY <br /> g6FGreatness grows here . Kasey Foley, REHS , Assistant Director <br /> PROGRAM COORDINATORS <br /> Robert McClellan , REHS <br /> Jeff Carruesco , REHS , RDI <br /> Willy Ng , REHS <br /> Muniappa Naidu , REHS <br /> January 11 , 2019 <br /> ATTN : Kelly Ray Brown <br /> Java Stop <br /> 321 S Hutchins St <br /> Lodi , CA 95240 <br /> RE PROPOSED : Java Stop <br /> 321 S Hutchins <br /> Lodi , CA 95240 <br /> Dear Mr/ Ms . Brown : <br /> This letter indicates San Joaquin County Environmental Health Department ( EHD ) approval of <br /> drawings submitted for the proposed Java Stop , subject to the following condition (s ) : <br /> 1 . Hot water shall be supplied at a minimum temperature of at least 120 ° F measured from <br /> the faucet . The water heater shall have a minimum rating of 5 . 5 gpm at 60° F rise <br /> [ CRFC § 114192 ] . <br /> 2 . At least one curbed cleaning facility or janitor sink equipped with a drain shall be <br /> provided and conveniently located for the cleaning of mops or similar wet floor cleaning <br /> tools and for the disposal of mop water and similar liquid waste [ CRFC § 114192 and <br /> § 114279 ] . <br /> 3 . Install grease traps/ interceptors as directed by local building codes . A grease trap or <br /> interceptor shall not be located in a food or utensil handling area [ CRFC § 114201 ] . <br /> 4 . All manufactured and custom - made food service equipment must be certified for <br /> sanitation by an American National Standards Institute (ANSI ) accredited certification <br /> program . All proposed equipment is subject to EHD approval [ CRFC § 114130 ] . <br /> 5 . The floor surfaces in all food preparation or packaging areas , open food storage areas , <br /> utensil washing areas , refuse storage areas , janitorial areas , and all restroom and <br /> employee change areas , shall be smooth and of durable construction and <br /> nonabsorbent material which is easily cleaned . These floor surfaces shall be coved at <br /> the juncture at the floor and wall with a three - eighths ( 3 /8 ) inch minimum radius coving <br /> and shall extend up the wall at least four (4 ) inches . Rubber or vinyl top set base is not <br /> permitted in these areas [ CRFC § 114268 ] . <br /> 1868 E . Hazelton Avenue I Stockton , California 952051 T 209 468 - 34201 F 209 464 -0138 1 www . sjcehd . com <br />
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