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S h N�I O n QU IN Environmental Health Department !iICV OJU 1Ni TYE+1 15. Entrance door must be self-closing (114303) 16. Second exit opposite main exit door, or roof, or rear, with at least 24" x 36" of unobstructed passage. Exit shall be labeled "Safety Exit" in letters at least 1 inch high. (114323(f)) 17. Clear unobstructed height over aisle way at least 74 inches from floor to ceiling, and unobstructed horizontal aisle space at least 30 inches during operation hours. (114321) 18. Sink, warewash, 3-compartment, at least 12"x12"x10" deep, or 10"x14"x10" deep (114313(a)) 19. Sinks warewash, are stainless steel with mixed hot/cold faucets and swivel spigot capable of serving all compartments. (114313(c) 20. Sink warewash drainboards, both sides with slope of 1/8" per foot, and size at least one of the sink compartment. (114313(b)) 21. Sink, handwash, at least 9"x9"x5 deep (114311(a)). 22. Sink, handwash, separated from warewash sink by metal splashguard at least 6" from back edge of drainboard to front edge, unless they are separated by 24" or more. (114311(b)) 23. Coffee urns, deep fat fryers, steam tables, and similar equipment shall have positive closing lids with secure latch mechanism that will prevent excessive spillage. (114323(b)) 24. Floors, walls, and ceilings of all enclosed food preparation areas shall have impervious, smooth, and easily cleanable surfaces. (114301(g)) 25. Floor and wall junction shall be coved with 3/8" minimum radius caving, and floor surface extends up at least 4 inches. (114301(g)) 26. Floor mounted equipment sealed to floor or at least 6" off the floor on easily cleanable legs and feet. (114301(g)). 27. Equipment sealed together, or spaced a minimum of 4" apart from each other. (114301 (g)) 28. Equipment joints and seams shall be tightly fitted and sealed; silicone sealant or waterproof compounds if gap is smaller than % inch. (114301(b)) 29. No exposed threads, nuts, or rivets that interfere with proper cleaning. (114301(g)) 30. Gas-fired appliances shall be insulated to prevent excessive heat buildup and injury. (1 14323(g)) 31. 10 BC-rated fire extinguisher (114323(c)) 32. tight bulbs and tubes enclosed in plastic safety shield or equivalent. (114323(c)) 33. Pass through windows shall be limited to 216 square inches (or limited to 432 square inches if equipped with air curtain, shall be no closer than 18 inches from each other. 34. Each opening shall be equipped with self-closing solid windows or screens (screen shall be at least 16 mesh/ inch 114259.2). 35. Obtain a State Mobile Food Preparation Unit "Insignia" if necessary. Contact State Housing and Community Development for approval of your commercial coach at (916) 255-2501. 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 2of3