|
DALE A COSE
<br /> Floors Cold running water dipper well must be provided if scoops or other reusable serving utensils are stored
<br /> Floors must be smooth,
<br /> durable nonabsorbentandeasiiy cleanable. [Sect.114268 (a)] in water. [Best IndsStds] deSlgrl
<br /> faces in allfood reparation and storage areas,utensil wash and storage areas,janitorial and title 24
<br /> Floor sur p
<br /> restroom areas, must be an approved type t h at c on ti nu es u p t he wa I Is(o r toe-ki cks)at Ieast 4 inch es,forming Restrooms
<br /> Restroo q pp room ui ed wit hwellfitted self-closing doors,hand sinkswith a hot and cold mixing energy
<br /> a 3/8" minimum radius cove as an integral unit.[Sect. 114268(b)]
<br /> Quarry the and seamless poured epoxy are recommendedfloor materials.Commercial grade sheet faucet.And provided with soap and papertower dispensers.[Sect. 114276(c)(1, (d)and Sect.113953.2] MAIL PO BOX 326
<br /> Re uired foruse b em to es. Sect. 114276 a
<br /> (no felt backing)with heatwelded seams are suitable for manyapplications,based on information inthe q y p [ O] TRACY, CA
<br /> Restrooms are required for use b customers when either:(a)there is onsite consumption of food,or
<br /> Product Specification sheet.Where sheetvinyl is used, a cove backing(cove stick)must be used at the q y 95378
<br /> 000 square feet of floor space.Afood facility with more than 20,000 square
<br /> wall/floor ad to kick/fl0or junctures.Vinyl compositioIn ti le(VCT)and vinyl rubber top set base are not (b)the facility has more than 20,
<br /> In
<br /> table.Anti-slipfloorsurfaces are restrictedtotrafFicareasonly(allotherareasmustbesmooth). [Best feet of floor space must provide at least one separate 17E6THST
<br /> ce
<br /> ac p
<br /> TRACY, CA
<br /> women. [Sect. 114276(b)(1)and ( )]
<br /> Industry Standards] Toilet facilities which are provided for use b patrons,must be so situated that patrons do not ass
<br /> Floor drains are required iffloors are water flushed or equipment is cleaned in place with pressure p
<br /> through food preparation,food storage or utensil washing areas. [Sect. 114276(b)(2)] p
<br /> (209) 481-7810 CELL
<br /> spray. [114269(a)] (209) 836 0422 OFC
<br /> Floor sinks(flush orslightly elevated)are required to receive indirectfluid waste (all condensate and Window Screens
<br /> washers 3-compartment orother utensil sanitizing sinks, All windowsthat open,including restroom windows, must be screened with not less than 16 mesh (209) 836-4279 FAX
<br /> Iiquidwaste)from the followingequipment:dish p
<br /> food preparation sinks, pot and pan sinks,ice machines and bins,dis-play cases,refrigerator units,steam screening.3
<br /> similarequipment. 114269(b)] Outdoor Pass-Th rough Windows dCOSG'@aOLCOm
<br /> tables,drink dispenser units,espresso machines,and sl [
<br /> The size ofthe window opening should not exceed 216 square inches, unless an air curtain device is
<br /> used and then the window opening should not exceed 432 square inches.[Sect. 114259.2]
<br /> Walls/Ceiling/Entry Doors
<br /> Walls and ceilings must be smooth,durable,non-absorbent,and easily cleanable.[Sect.114271 (a)] Serviceopenings notclosertogetherthan 18 inches. [Sect. 114259.2]
<br /> Brick, concrete block,rough concrete,rough plaster orheavily textured gypsum board are not Screening,if used,must be at least 16 mesh per square inch. [Sect. 114259.2]
<br /> S Stds]
<br /> � °�V\IDINGCON
<br /> �� T
<br /> considered easily cleanable."[Best Ind ]
<br /> All cracks and gaps in walls/ceilingcreated duringtheinstallationoftheequipmentareto besealed to Open Food Protection
<br /> finish. Best Inds Food on display must be protected from contamination by the use of: (a)counter location, (b)service # , EXPIRES
<br /> a smooth and easily washable [ `� R/3vzo21
<br /> (other hand washing sinks)and dishwashers mus of line setup and oversight,i.e.food dished up and served cafeteria style, (c)sneeze guards a direct
<br /> Walls behind all sinks g customer's mouth and food being displayed, cLAsst ate.._•• -_
<br /> waterproof material(FRP, Formica,stainless steel,or similarsurfaces)6feetupfromtopofthecovedbase. line between thecusto g p
<br /> p (d)containers with tight fitting lids,display cases, mechanical dispensers,or approved self-service 359589
<br /> Standards] LICENSE No.
<br /> [Best Industry
<br /> All unfinished wood surfaces mustbe sealed with a gloss or semi-gloss,epoxy,varnish or other sealer containers. [Sect. 114060(a)]
<br /> approved bythis department.[Best Inds Stds]
<br /> All entrance doors(lead ing to the outside)are to be self-closiIng and trim med to prevent e ntrance of Storage
<br /> vermin. [Best Industry Standards] Food stora a areasmust be 6inchesoffthe floor,clean and dryand not expose the food tosplash,
<br /> Ceiling acoustical tile may be approved if it is located at least 6 ft above the floor and must have a vinyl g
<br /> surface if located i n the food preparation area,ware washingarea or in areas where open food is stored. dust,vermin,or other sources of contamination. [Sect.1140471
<br /> [Sect. 114271(c)] Other than cleaners and sanitizers that maybe stored in the warewashing area,all chemicals,
<br /> Facilities must be fully enclosed (but may have unenclosed dining areas and otherare as approved by
<br /> insecticides, poisons and cleaning agents need to be stored in an area entirely separate from food,food
<br /> this office for outside food service). [Sect.1142661
<br /> e building walls,floors and handling equipment and utensils,and food packaging materials to prevent contamination of the
<br /> Conduit:all plumbing,electrical and gas lines must be concealed within th
<br /> ceiling when practicable or within approved conduit runs or chases at least 6 inches off the floor.When food. [Sect. 114254.21
<br /> conduitor pipe lines enter a wall,ceiling or floor,the opening around the line(s)must betightlysealed and ClothingChange/Storage Area
<br /> Provide a storage area for employee clothing and personal effectswhich isentirely separatedfrom
<br /> made smooth fo r e asy cl eani ng. [Se ct.1142 71(d)] food and utensil storage areas. [Sect. 114256(b)]
<br /> Ref rige ration
<br /> Must be specifically constructed for commercial use and conform toANSI Standards and suit-ablefor Lighting
<br /> The following minimum light intensities must be met:
<br /> intended use.(Domestic model refrigeration units will NOT be accepted). [Sect. 114130(b)]
<br /> Must be provided with an accurate,readily visible thermometer. [Sect. 1141571 10-footcandles: (a)InsidewaIk in refrigeration units anh
<br /> d reach-i refrigerators;(b)D ry st orage a reas. [Sect.
<br /> 114252 a
<br /> Floor drains and floor sinks must be located outside walk-in units. [Best Inds Stds] O]
<br /> Walk-in shelving must be safe,durable,corrosion-resistant,nonabsorbent,and with a smooth,easily 20-footcandles:(a)Consumerse If-service area,(b)Wherever fresh produce orpre-packaged foods are sold
<br /> 30.4][Best Industry Standards] or offered for consumption; (c)Hand washing,warewashing,equipment an
<br /> cleanable surface.Wood shelving is notacceptable. [Sect. 1141d utensil storage,and toilet
<br /> Shelving must store food at I ea st 6"off t In e fl oo r. [Sect. 114047][Best IndsStds] rooms. [Sect. 114252(b)]
<br /> Shelving must have smooth ormeta l legs for ease of cleaning. [Best Inds Stds] 50-footcandles: (a)Whereveran m
<br /> employee works with food or utensils or eq such as knives,slicers,
<br /> grinders or saws wlhere employee safety is a factor;(b)In all areas and rooms during periods of cleaning.
<br /> Shelving must be equivalent to applicable ANSI standards. [Sect. 114130(b)] [Sect. 114252(c)]
<br /> Shatte rp roof covers must be installed overall lights infood preparation,rooms storing unpackaged
<br /> Equipment food, utensil storage areas,and dishwashing areas.[Sect. 114252.1(a)]
<br /> Equipment must meet orbe equivalent to applicable ANSI standards. [Sect.114130(a)& (b)]
<br /> Ice machines must be located within the building in an easily cleanable,well-ventilated area. [Best Garbage and Trash Storage Area
<br /> I nds Stds) Area designated for refuse and recyclable collection and storage must be separate from food,
<br /> Equipmentand Sink Back-Siphonage Prevention:All si nks and equipment with liquid waste equipment,utensils,linens,and si ngle se rvice articles. [Sect. 114245(a)]
<br /> discharge,with the exception of hand washing and janitorial sinks, must beconnectedto an approved Refuse storage area within facility must have smooth and easilycleanable floors,walls,and ceilings.
<br /> indirect sewage connection(i.e.floorsink or funnel drain). [Sect.114193,114193.1,and 114269(b)] [Sect. 114245.3]
<br /> Outside storage area for refuse and recyclables must be constructed of nonabsorbent material such as
<br /> Typesof Sinksand DishwasherRequirements concrete or asphalt and be easilycleanable,durable,and slopedto a drain.[Sect. 114245.41
<br /> Dishwashing Units
<br /> Dishwashers are recommended where a large volume of eating and drinking utensils are washed. [Best Ventilation
<br /> Inds Stds] Sufficient ventilation is required in all areas tofacilitate properfood storage and provide reasonable
<br /> Dishwashing machines need to have two integral metal drain boards,one at the point of entry and the comfort for each employee. [Sect.114149]
<br /> other at the point of exit. Under-counter machines need to have twodrain boards,but may use the drain For restrooms, provide ventilation tooutside air with openable,screened window,airshaft, or light-
<br /> boards of the three-compartment manual warewashing sink if it is located adjacent to an adequately sized switch-activated exhaust fan consistentwith the requirements of local building codes.[Sect. 114149(b)]
<br /> under counterdishwasher. [Sec. 114103(a)and (b)]
<br /> Three-Compartment Sink Hot Water Supply
<br /> A three-compartment warewashingsink with two integral metal drain boards is requiredfor all An adequate protected pressurized potable supply of hotwater mustbe provided. Hot water must
<br /> equipment with food contact surfaces and multi-service consumer utensils. [Sect.114095 and Sect. 114097] be supplied at a minimum temperature of 120° F(or as noted onthe dishwasher data plate)from all faucets
<br /> The compartments ofthewarewashing sink and dual integral drain boards mustbe large enough to except hand wash sinkswhich must besupplied warm water between 1000 F and 1080 F.ifthetemperature
<br /> accommodate the largest utensilsto be washed. [Sect. 1140991 isnot readily adjustable at thefaucet. [Sect.114192 (a)and Sect. 113953]
<br /> Food Preparation SinkKitchen Exhaust System(HoodsandDucts)
<br /> Foodfacilitiesthatpreparefoodneedafoodpreparationsinkwithaminimumsizeofl8 x18 x12 Mechanical exhaust ventilation must beprovided at orabove all cooking equipment suchasranges,
<br /> depth or 16"x 20"x 12"depth with an integral drain board or an adequately sized adjacent table that is griddles,ovens,deepfat fryers, barbecues and rotisseries and maybe required at orabove mechanical
<br /> located within the food preparation area and used exclusivelyfor food preparation. [114163(a)(1)and (2)] dishwashing equipment to effectively remove cooking odors,smoke, steam,grease and vapors.An integrated
<br /> Hand Washing Sinks make-up air system is required.[Sect.114149.1 (a)]
<br /> Hand washing sinks(dedicated specifically to hand washing)must be located in or adjacentto toilet Make-up air must be supplied in a volume equal to the volume of airthatis being exhausted.[Sect.
<br /> rooms,food preparation areas,and warewashing areas.[113953(a)and(b)(1)] 114149.1(d)]
<br /> Hand washing sinks for food preparation and warewashing areas are considered "convenient-ly The exhaust and make-up air system must be connected by an electrical interlocking switch.[Best
<br /> Iocated"if read ily accessi ble within 25 feet of those areas.1 Industry Standards]
<br /> Hot water must be provided through a mixing faucet. Faucet must provide hot water at least 100°F. Windows and doors should not be used for the purpose of providing make-up air. [Best Industry
<br /> [Sec. 113953 (c)] Standards]
<br /> Janitorial Sink Compensating hoods must extract at least 20%of their required exhaust airflow from the kitchen area.
<br /> A convenientlylocatedjanitorial sink or curbed cleaning facility served with hotand cold watermust be (HVAC is not a make-up air system because it recycles 85%ofthe internal airandonlytakesl5%ofthe
<br /> provided. [Sect. 114279(a)] outside air.)[Best Industry Standards]
<br /> Grease Trap/Interceptor
<br /> Hand washing sinks are required in Sect. 113953(b)(1)to be"conveniently located."This office defines this as If provided,the grease trap/interceptor must be located outside food and utensil handling areas and
<br /> a readily accessible sink that is no morethan25feetfromthe food preparation orwarewashingare where itcan be easily accessible for servicing. [Sect. 114201(b)]
<br /> A"curbed cleaning facility"is slabfloor basin within a containment curb sloped into a drain. It must be Food facilites located in an area served by a public sewer system Inn ustcontact the appropriate City or
<br /> constructed of concrete or eq uivalent mate rial. [Best lInds Stds] County Public Works Department for grease trap/i ntercepto r requireme nts.[Best I nd ustry Standards] „
<br /> A backflow prevention device is required on mop area faucets.[Best Inds Stds] A facility located in an area not served by a public sewage system mustcontact the Local
<br /> Locate thejanitorial sink to providefor easydisposal of mopwater.[Sect. 114279(a)] Environmental Health office regarding grease trap/interceptor and onsite wastewater system approval
<br /> vice to holdmo s rubbermats,etc.overthejanitorialsink -©ALL RIGHTS RESERVED
<br /> Install hooks or other suitable retaining de p requirements. [Sect. 1141971
<br /> [Sect. 114282]2
<br /> Garbage disposal cannot be installed undera requiredsink unlessan additional scrap sink `N) TACOS LA
<br /> compartment is providedforthe disposal.They are not recommended for discharge to onsite wastewater POTRANCA
<br /> (septic)system. [Best Industry Standards]
<br /> 504 W GRANTLINE RD
<br /> ;TRACY. CA
<br /> HAND SINK/ICE PAN 95/ 7`+
<br /> INDIRECT C77
<br /> WIRING& WASTE
<br /> CONDUIT WATER LINE MAINTAIN 1"
<br /> THRU WALL CLEAR
<br /> TO JBOX BETWEEN ALL PIPING AND
<br /> WP JBOX& ADACENT SURFACES STUD 5/8"
<br /> FAN FLEX-TIGHT JUNCTION DRYWALL
<br /> HOUSING 1/2"X4" BOX,FLUSH MOUNTED. MASTIC SANITATION
<br /> LAG BOLT ALL OPENINGS IN
<br /> TOWALL CABINETRY TO BE SEALED TILE, FRP REQUIREMENTS
<br /> TYP.OF(4) W/FLEXIBLE SEALANT MIN 48"AFF
<br /> ACESS PANEL TO CHASE
<br /> o BELOW
<br /> (CONFIRM LOCATIONS) BASE- MIN
<br /> AIR — —0 0 ALL ELECTRICAL,WATER, 4° AFF
<br /> WALL CONDENSATE&OTHER 2X SOLE
<br /> LOUVER CONDUITS ROED TO BE
<br /> CONCEALED PLAN VIEW PLATE 3/8" COVE
<br /> IN CHASE RADIUS
<br /> AIR DOOR F F DATE
<br /> AIR GAP OF 1"MIN B/W MASTIC
<br /> V CONDENSATE/DRAIN
<br /> MICRO I
<br /> LINE&FLOOR SINK DRAWN BY
<br /> AIR
<br /> SWITCH 00 DAC
<br /> FLOW
<br /> DOOR FLOOR SINK WITH CHECKED BY
<br /> HALF GRATE COVER
<br /> DOME STRAINER ELEVATION
<br /> INTERIOR EXTERIOR � JOB NO.
<br /> EMPLOYEE COVE BASE
<br /> A4 AIR CURTAIN DETAIL IA3 I ELEC & PLMB INT. DETAIL TYP A2 I nf_%iirr-%n Al f%r_T „ T.,m
<br />
|