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SANJ O A Q U I N Environmental Health Department COUNTY— 7. Provide durable shelving which holds foods a minimum of six (6) inches above the floor with finishes that are nonabsorbent, smooth and cleanable [CRFC §114047]. 8. All ice machines and bins, food preparation sinks, warewashing 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]. 9. Provide a complete hand washing station, with hot and cold water supplies, wall mounted fully enclosed single service hand towel dispenser, wall mounted liquid or powder hand soap dispenser, immediately accessible from the food preparation area [CRFC §113953 and .§113953.2]. 10. 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]. 11. A completed exhaust-hood form was not submitted. The exhaust-hood form appendix found in the application packet for Retail Food Facility Plan Review must be completed. 12. A noncombustible material (stainless steel, etc.) is required directly behind all cooking equipment from the bottom of the exhaust hood canopy to the top of the floor coving on all adjacent wall surfaces, and must extend six (6) inches beyond all cooking equipment edges. The exhaust hood shall also have substantially tight fitting seams and joints (welded, soldered or brazed--- caulking is not accepted) [NFPA#6, CMC Chapter 4 & 5] . 13. The exhaust hood must be constructed to meet the requirements of the California Mechanical Code [CRFC §114149.1]. 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 Kadeanne Linhares, Environmental Health Specialist, at (209) 616-3025. 2of3