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SA N sI O A Q U I N Environmental Health Department —COUNTY- 7. Wastewater tanks shall be 50% greater that potable water tanks, in no case shall capacity be less than 7.5 gallons. For example: 40 gallons of fresh water will require a 60 gallon waste water tank at minimum [CRFC §114240 (b)]. 8. Entrance door must be self-closing [CRFC §1143031. 9. Clear unobstructed height over aisleway at least 74 inches from floor to ceiling, and unobstructed horizontal aisle space at least 30 inches during operation hours [CRFC §114321]. 10. Floors, walls, and ceilings of all enclosed food preparation areas shall have impervious, smooth, and easily cleanable surfaces. [CRFC §114301 (g)]. 11. Floor and wall junction shall be coved with 3/8" minimum radius coving, and floor surface extends up at least 4 inches [CRFC §114301 (g)]. 12. Floor mounted equipment shall be sealed to the floor or at least 6" off the floor on easily cleanable legs and feet. [CRFC §114301 (g)]. 13. Equipment shall be sealed together, or spaced a minimum of 4" apart from each other. [CRFC §114301 (g)]. 14. Equipment joints and seams shall be tightly fitted and sealed; silicone sealant or waterproof compounds if gap is smaller than A inch. [CRFC §114301 (b)]. 15. All manufactured and custom-made food service equipment must be certified for sanitation by an American National Standards Institute (ANSI) accredited certification program. All proposed equipment is subject to EHD approval [CRFC §114130]. 16. Provide enclosed light fixtures, or shatterproof shields for light fixtures, over all areas where food is prepared, utensils cleaned, or open food is stored [CRFC §114252.1]. 17. Food service pass-through window openings shall be equipped with a self-closing screen or window, or an automatic switch-activated air curtain. Service openings shall be limited to 216 square inches [CRFC §114259.2]. 18. 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 .§113953.21. 19. This facility shall have a sink with at least three compartments with two integral metal drain boards, and must have an indirect connection for waste discharge. The sink compartments and drainage facilities shall be large enough to accommodate immersion of the largest equipment and utensils [CRFC §114099]. 20. The rear smoker area shall be fully enclosed. Provide information as to the smoker area of the trailer. 21. 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 2of4