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f <br />Via'"�z SAN€JOAQUIN <br />i <br />—COUNTY— <br />Greatness <br />COUNTY— <br />Greatness grows here. <br />September 15, 2020 <br />ATTN: Octavio Medina <br />Medina & Associates <br />5830 E. Ashley Lane <br />Stockton, CA 95212 <br />RE PROPOSED <br />Linden Poke <br />18817 E. Hwy 26 <br />Linden, CA 98236 <br />Dear Mr. Octavio Medina: <br />Environmental Health Department <br />Wayne Fox, REHS, Interim Director <br />Muniappa Naidu, REHS, Assistant Director <br />PROGRAM COORDINATORS <br />Robert McClellon, REHS <br />Jeff Carruesco, REHS, RDI <br />Willy Ng, REHS <br />Michael Kith, REHS <br />Melissa Nissim, REHS <br />This letter indicates San Joaquin County Environmental Health Department (EHD) <br />approval of drawings submitted for the proposed Linden Poke, subject to the following <br />condition(s): <br />1. Provide scaled drawings for the sneeze guard(s) indicating the dimensions of the <br />guard, placement of food behind guard, and height of guard relative to food and <br />floor. Side views are required at a minimum. <br />2. All manufactured and custom-made food service equipment must be certified for <br />sanitation by an American National Standards Institute (ANSI) accredited <br />certification program. All proposed equipment is subject to EHD approval [CRFC <br />§114130]. <br />3. The floor surfaces in all food preparation or packaging areas, open food storage <br />areas, utensil washing areas, refuse storage areas, janitorial areas, and all <br />restroom and employee change areas, shall be smooth and of durable construction <br />and nonabsorbent material which is easily cleaned. These floor surfaces shall be <br />coved at the juncture at the floor and wall with a three-eighths (3/8) inch minimum <br />radius coving and shall extend up the wall at least four (4) inches. Rubber or vinyl <br />top set base is not permitted in these areas [CRFC §114268]. <br />4. A food preparation sink shall be provided in permanent food facilities for the <br />washing, rinsing, soaking, thawing, or similar preparation of foods. The food prep <br />sink shall have minimum dimensions of eighteen (18) inches by eighteen (18) <br />inches and twelve (12) inches deep with an integral drainboard both side with at <br />