Laserfiche WebLink
SA N X10 A Q U I N Environmental Health Department <br /> —COUNTY- <br /> 6. <br /> COUNTY6. This facility shall have a sink with at least three compartments with two integral metal, <br /> drain boards, and must have an indirect connection for waste discharge. The sink <br /> compartments and drainage facilities shall be large enough to accommodate immersion <br /> of the largest equipment and utensils [CRFC §114099]. <br /> 7. Hot water shall be supplied at a minimum temperature of at least 120°F measured from <br /> the faucet. The water heater shall have a minimum rating of 36,000 BTU for a tank gas <br /> water and 8 KW for tank electric water heater. With the pre-rinse, a gas tank water heater <br /> must be 60,000 BTU or 13 KW for tank electric water heater. [CRFC §114192]. <br /> 8. The handwashing and food preparation sinks shall be separated from the warewashing <br /> sink or food preparation / storage areas by a metal splash guard, if separation is less <br /> than twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from <br /> back edge to front edge [CRFC §113953]. The handwashing and food preparation sinks <br /> shall be separated from the warewashing sink or food preparation / storage areas by a <br /> metal splash guard, if separation is less than twenty-four(24) inches. Splash guard shall <br /> be at least six (6) inches in height from back edge to front edge [CRFC §113953]. <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 /> 152.00/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 /> renew action on an expired plan approval, the applicant shall submit fees equal to that of a new <br /> plan review. A copy of the approved plans shall be available on site at the time of final <br /> inspection. <br /> If you have any questions, please contact Vidal Pedraza, Lead Senior Registered <br /> Environmental Health Specialist, at (209) 209-468-0334. <br /> Sincerely, <br /> Jeff Carruesco, REHS, RDI <br /> Program Coordinator <br /> 2 of <br />