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S A N A 0a0U IN Environmental Health Department <br />—COUNTY— Jasjit Kang, REHS, Director <br />Muniappa Naidu, REHS, Assistant Director <br />Greotness grows here. <br />- PROGRAM COORDINATORS <br />Robert McClellon, REHS <br />Jeff Carruesco, REHS, RDI <br />Willy Ng, REHS <br />Melissa Nissim, REHS <br />Steven Shih, REHS <br />September 17, 2021 <br />ATTN: Alvin Sims <br />11068 W. Larch Rd <br />Tracy, CA 95304 <br />RE PROPOSED: Daddys House of Ribs <br />13460 Hwy 88 <br />Lockeford, CA 95237 <br />SR0084145 <br />Dear MOMS. Sims: <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br />drawings submitted for the proposed Daddys House of Ribs, subject to the following <br />condition(s): <br />1. 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 />restrooms 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 (318) 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 />2. All manufactured and custom-made food service equipment must be certified for <br />sanitation by an American National Standards Institute (ANSI) accredited certification <br />program. All proposed equipment is subject to EHD approval [CRFC §114130]. <br />3. An adequate, protected, pressurized, potable supply of hot and cold water shall be <br />provided. Hot water shall be supplied at a minimum temperature of at least 120°F <br />measured from the faucet. For gas water heaters minimum heating element size shall <br />be 38,384 BTU for restaurants using single use utensils. <br />4. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing <br />units), display cases and refrigeration units, and any other food service equipment <br />which discharges liquid waste, shall be drained by means of indirect waste pipes <br />discharged through an air gap into a floor sink or other approved waste receptor. All <br />floor sinks are to be positioned to be readily cleanable, accessible for inspections, and <br />must be flush with finished floor. Do not place floor sinks inside walk in refrigeration <br />units or cabinets [CRFC §114193 and §114193.11. <br />5. 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 />1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />