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/z <br /> SAJOAQUIN Environmental Health Department <br /> " )��� `J COUNTY— Jasjit Kang, REHS, Director <br /> Greatness grows here. Muniappa Naiciu,REHS,Assistant Director cq<,FonN`P' <br /> ` PROGRAM COORDINATORS <br /> Robert McClellon,REHS <br /> Jeff Carruesco, REHS,RDI <br /> Willy Ng,REHS <br /> Melissa Nissim, REHS <br /> Steven Shih,REHS <br /> January 24, 2022 <br /> ATTN: OSCAR FLORES <br /> 262 FRAGRANCE STREET <br /> MANTECA, CA 95337 <br /> RE PROPOSED: LA MINERVA BAKERY <br /> 1415 ROSEMARIE LN. <br /> STOCKTON, CA 95207 <br /> Dear Mr. Flores: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of drawings <br /> submitted for the proposed LA MINERVA BAKERY, subject to the following condition(s): <br /> 1. All manufactured and custom-made food service equipment must be certified for sanitation by <br /> an American National Standards Institute (ANSI) accredited certification program. All proposed <br /> equipment is subject to EHD approval [CRFC §114130]. <br /> 2. A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, <br /> soaking, thawing, or similar preparation of foods. The food prep sink shall have minimum <br /> dimensions of eighteen (18) inches by eighteen (18) inches and twelve (12) inches deep with an <br /> integral drainboard at least eighteen (18) inches by eighteen (18) inches. This sink shall drain to <br /> waste by means of an indirect connection [CRFC §114163]. <br /> 3. This facility shall have a sink with at least three compartments with two integral metal drain <br /> boards, and must have an indirect connection for waste discharge. The sink compartments and <br /> drainage facilities shall be large enough to accommodate immersion of the largest equipment <br /> and utensils [CRFC §114099]. <br /> 4. 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 /> 5. 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 /> 6. Water shall be supplied at a minimum temperature of at least 120°F measured from the faucet. <br /> The water heater shall have a minimum rating of 38,384.64 BTU or 8.6 KW [CRFC §114192]. <br /> 7. 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. <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />