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SAN 10AQUIN <br />COUNTY— <br />Environmental Health Department <br />7. Light bulbs and tubes shall be covered and completely enclosed in plastic safety shields <br />or the equivalent. (CRFC Section 114323) <br />8. Potable water tanks shall be sufficient in volume to fulfill the required 5 gallon minimum <br />for hand washing. Facilities with limited food preparation must provide at least 15 <br />additional gallons of water for warewashing. For any preparation beyond limited food <br />preparation at least 25 additional gallons of water for warewashing and food preparation <br />must be provided. (CRFC Section 114217) <br />9. Tanks shall be adequately vented for flow. Water tank vents shall terminate in a <br />downward direction and shall be covered with 16 -mesh per square inch screen or <br />equivalent when the vent is in a protected area or a protective filter when the vent is in <br />an area not protected from windblown dirt and debris. (CRFC Section 114213) <br />10. Mechanical exhaust ventilation equipment shall be provided over all cooking equipment <br />as required to effectively remove cooking odors, smoke, steam, grease, heat, and <br />vapors. All mechanical exhaust ventilation equipment shall be installed and maintained <br />in accordance with the California Mechanical Code. Makeup air shall be provided the <br />rate of that exhausted (CRFC §114149.1] <br />11. Mobile Food Facilities where nonprepackaged food is cooked, blended, or otherwise <br />prepared shall provide a warewashing sink with at least three compartments with two <br />integral metal drainboards. The dimensions of each compartment of the warewashing <br />sink shall be at least 12 inches wide, 12 inches long, and 10 inches deep, or large enough <br />to accommodate the cleaning of the largest utensil. Each drainboard shall be at least the <br />size of one of the sink compartments. The drainboards shall be installed with at least <br />one-eighth inch per foot slope toward the sink compartment, and fabricated with a <br />minimum of one-half inch lip or rim to prevent the draining liquid from spilling onto the <br />floor. (CRFC Section 114313) <br />12. Mobile food facilities shall have a clear, unobstructed height over the aisle -way portion <br />of the unit of at least 74 inches from floor to ceiling, and a minimum of 30 inches of <br />unobstructed horizontal aisle space. (CRFC Section 114321) <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 per 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 />2of3 <br />