WORK PLANS - Laserfiche WebLink

Home Browse Search

January 29, 2016 San Joaquin County Environmental Health Department 1868 East Hazelton Avenue Stockton, California 95205-6232 Website: www.sjgov.org/ehd Phone: (209) 468-3420 Fax: (209) 464-0138 ATTN: RICK ROSE RESTAURANT DESIGN GROUP/CHEF'S TOYS 2306 COTHER AVE. LOS ANGELES, CA 90064 RE PROPOSED: SIZZLER RESTAURANT 1880 DANIELS ST. MANTECA, CA 95337 DIRECTOR Linda Turkatte, REHS PROGRAM COORDINATORS Robert McClellon, REHS Jeff Carruesco, REHS, RDI Kasey Foley, REHS Adrienne Ellsaesser, REHS Rodney Estrada, REHS Willy Ng, REHS (Do [FIV Dear Mr. NAME: This letter indicates San Joaquin County Environmental Health Department (EHD) approval of drawings submitted for the proposed SIZZLER RESTAURANT, subject to the following condition(s): 1. 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]. 2. 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 §1142681. 3. 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]. 4. 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]. 5. 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 218,000 BTU or 50 KW [CRFC §1141921.