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SANeJOAQUIN Environmental Health Department —COUNTY— or other approved waste receptor. All floor sins are to be positioned to be readily cleanable accessible for inspections, and must be flush wish finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets [CRFC §1114193 and §114193.1]. 5. The handwashing and food preparation sinks shall be separated from the warewashing sink or food preparation/storage areas by a metal splasli\guard, if separation is less than twenty-four(24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge [CRFC §113953]. 1 6. 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, and in "storage room" 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]. 7. 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 38,376 BTU or 8.01 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 inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of$152 per hour. Any:item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable State laws, and/or city or county ordinance codes, shall be constructed or reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not be accepted for the construction or operation of a food facility. Any variance from the requirements outlined in this letter will require written approval from the EHD. Approval of the submitted plans shall become null and void if the work authorized is not commenced within 180 days from the date of approval, or the work authorized by such plans is abandoned. In order to renew action on an expired plan approval, the applicant shall submit fees equal to that of a new plan review. A copy of the approved plans shall be available on site at the time of final inspection. If you have any questions, please contact Stephanie Ramirez, Senior Registered Environmental Health Specialist, at (209) 616-3069. Sincerely, Jeff Carruesco, REHS, RDI Program Coordinator JC 2 oft