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least eighteen (18) inches by eighteen (18) inches. This sink shall drain to waste <br />by means of an indirect connection [CRFC §114163]. <br />5. Hot water shall be supplied at a minimum temperature of at least 120°F measured <br />from the faucet. The water heater shall have a minimum rating of 40,656 BTU or <br />9.21 KW [CRFC §114192]. <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 <br />for business. All equipment must be installed and thorough cleaning completed prior to <br />the final inspection. Inspections must be scheduled at least 48 hours in advance. <br />Charges for additional inspections, re -inspections and/or consultations may be assessed <br />at the EHD hourly rate of $ 152 per hour. <br />Any item(s) inadvertently overlooked in the plan check process, which is not in <br />compliance with applicable State laws, and/or city or county ordinance codes, shall be <br />constructed or reconstructed upon request of the EHD. Inferior workmanship, equipment, <br />or materials will not be accepted for the construction or operation of a food facility. Any <br />variance from the requirements outlined in this letter will require written approval from the <br />EHD. Approval of the submitted plans shall become null and void if the work authorized <br />is not commenced within 180 days from the date of approval, or the work authorized by <br />such plans is abandoned. In order to renew action on an expired plan approval, the <br />applicant shall submit fees equal to that of a new plan review. A copy of the approved <br />plans shall be available on site at the time of final inspection. <br />If you have any questions, please contact Steven Shih, Registered Environmental Health <br />Specialist, at (209) 616-3152. <br />Jeff Carruesco, REHS, RDI <br />Program Coordinator <br />Plan Check <br />7/15/09 <br />