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SA N..%10 A Q U I N Environmental Health Department COUNTY 5. Install grease traps/interceptors as directed by local building codes. A grease trap or interceptor shall not be located in a food or utensil handling area [CRFC §114201]. 6. A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, soaking, thawing, or similar preparation of foods. The food prep sink shall have minimum dimensions of eighteen (18) inches by eighteen (18) inches and twelve (12) inches deep with an integral drainboard at least eighteen (18) inches by eighteen (18) inches. This sink shall drain to waste by means of an indirect connection [CRFC §1141631. 7. Adequate and suitable storage space must be provided for dry and cold storage. The following recommended methods may be used: a.)A floor area equivalent to 25 percent of all kitchen space. b.) Sufficient approved shelving of ninety-six (96) linear feet of shelving that is eighteen (18) inch deep. 8. The handwashing and food preparation sinks shall be separated from the warewashing sink or food preparation/storage areas by a metal splash guard, if separation is less than twenty-four(24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge [CRFC §113953]. 9. Provide well fitting, self-closing doors to all toilet rooms [CRFC §114276]. 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 plan review. A copy of the approved plans shall be available on site at the time of final inspection. If you have any questions, please contact Stephanie Ramirez, Senior Registered Environmental Health Specialist, at (209) 616-3069. Sincerely, — �L..�-- UU Jeff Carruesco, REHS, RDI Program Coordinator 2of3