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SA N J O A Q U I N Environmental Health Department <br /> —COUNTY- <br /> 6. This facility shall have a sink with at least three compartments with two integral metal <br /> drain boards, and must have an indirect connection for waste discharge. The sink <br /> compartments and drainage facilities shall be large enough to accommodate immersion <br /> of the largest equipment and utensils [CRFC §1140991. <br /> 7. 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 51,000 BTU. [CRFC <br /> §114192]. <br /> 8. The handwashing and food preparation sinks shall be separated from the warewashing <br /> sink or food preparation / storage areas by a metal splash guard, if separation is less <br /> than twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from <br /> back edge to front edge [CRFC §113953]. <br /> 9. This proposed facility must obtain approval by the City of Stockton for the use, building, <br /> and proper disposal of liquid waste from mobile food facilities. This Conditional Letter <br /> does not preclude the need to obtain approval from the City of Stockton, nor does it act <br /> as a permit, or conditional permit, to operate. The three (3) conditions must first be met <br /> prior to receiving a permit to operate from EHD. <br /> The EHD must be kept informed of the construction progress. A final inspection must be <br /> performed, operating permit fees paid, and approval to operate granted prior to opening for <br /> business. All equipment must be installed and thorough cleaning completed prior to the final <br /> inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional <br /> inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of $ <br /> 152.00/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 <br /> reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not <br /> be accepted for the construction or operation of a food facility. Any variance from the <br /> requirements outlined in this letter will require written approval from the EHD. Approval of the <br /> submitted plans shall become null and void if the work authorized is not commenced within 180 <br /> days from the date of approval, or the work authorized by such plans is abandoned. In order to <br /> renew action on an expired plan approval, the applicant shall submit fees equal to that of a new <br /> plan review. A copy of the approved plans shall be available on site at the time of final <br /> inspection. <br /> If you have any questions, please contact Vidal Pedraza, Lead Senior Registered <br /> Environmental Health Specialist, at (209) 209-468-0334. <br /> Sincerely, <br /> _Tlft� 4000V <br /> Jeff Carruesco, REHS, RDI <br /> Program Coordinator <br /> 2of— <br />