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SAKJ OAQ U IN Environmental Health Department COUNTY— and shall extend up the wall at least four (4) inches. Rubber or vinyl top set base is not permitted in these areas. [CRFC §114268]. 7. Provide sufficient natural or artificial lighting to produce the following light intensity: a.) Fifty (50) foot candles, as measured thirty (30) inches off the floor, in any room in which food is prepared, manufactured, processed, or packaged. b.) Twenty (20) foot candles where food is self-served, stored in refrigerators, or at dry storage, handwashing, ware- washing, equipment and utensil storage areas, and toilet rooms. c.) Ten (10) foot candles at walk-in refrigeration units or dry storage area [CRFC §114252]. 8. Provide well fitting, self-closing doors to all toilet rooms [CRFC §114276]. 9. Walls and ceilings of all rooms (except for bar areas, areas where food is stored in unopened containers, dining areas, and offices) shall be of a durable, smooth, nonabsorbent, and washable surface [CRFC §114271]. 10. All ice machines and bins, food preparation sinks, ware-washing sinks (dishwashing units), display cases and refrigeration units, and any other food service equipment which discharges liquid waste, shall be drained by means of indirect waste pipes discharged through an air gap into a floor sink or other approved waste receptor. All floor sinks are to be positioned to be readily cleanable, accessible for inspections, and must be flush with finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1]. 11. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet. The water heater shall have a minimum rating of 16,000 BTUs or 3.6 KW. [CRFC §114192]. The EHD must be kept informed of the construction progress. A final inspection must be performed, operating permit fees paid, and approval to operate granted prior to opening for business. All equipment must be installed and thorough cleaning completed prior to the final inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of $ 152 per hour. Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable State laws, and/or city or county ordinance codes, shall be constructed or reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not be accepted for the construction or operation of a food facility. Any variance from the requirements outlined in this letter will require written approval from the EHD. Approval of the submitted plans shall become null and void if the work authorized is not commenced within 180 days from the date of approval, or the work authorized by such plans is abandoned. In order to renew action on an expired plan approval, the applicant shall submit fees equal to that of a new 2 of