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SA N d O A Q U I N Environmental Health Department COUNTY- - food is prepared, manufactured, processed, or packaged. b.) Twenty (20) foot candles where food is self-served, stored in refrigerators, or at dry storage, handwashing, ware- washing, equipment and utensil storage areas, and toilet rooms. c.) Ten (10) foot candles at walk-in refrigeration units or dry storage area [CRFC §114252]. 8. 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]. 9. The floor surfaces in all food preparation or packaging areas, open food storage areas, utensil washing areas, refuse storage areas, janitorial areas, and all restroom and employee change areas, shall be smooth and of durable construction and nonabsorbent material which is easily cleaned. These floor surfaces shall be coved at the juncture at the floor and wall with a three-eighths (3/8) inch minimum radius coving and shall extend up the wall at least four (4) inches. Rubber or vinyl top set base is not permitted in these areas [CRFC §114268]. 10.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]. 11. 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]. 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]. 14.Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet. The water heater shall have a minimum rating of 63,000 BTUs or 14 KW [CRFC §114192]. 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