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San Joaquin County <br /> oP "'•.� Environmental Health Department DIRECTOR <br /> Linda Turkatte,REHS <br /> 1868 East Hazelton Avenue <br /> wi ;< PROGRAM COORDINATORS <br /> R Stockton, California 95205-6232 Robert McClellon,RENS <br /> •' <br /> Jeff Carruesco,RENS,RDI <br /> Cq'••.,....••' �P Website: www.s/gov.org/ehd Kasen eEli REHS <br /> Phone: 209 4683420 Adrienne Estrada, <br /> REHS( ) Rodney Estrada,REHS <br /> Fax: (209)464-0138 Willy Ng,REHS <br /> September 27, 2016 <br /> ATTN: Tajinder Kaur <br /> APNA Bazaar Indian Sweet <br /> 10713 Savoy Circle <br /> Stockton, CA 95209 <br /> RE PROPOSED: APNA Bazaar Indian Sweet <br /> 2701 E Hammer Ln, Suite#105 <br /> Stockton, CA 95210 SR0075349 <br /> Dear Frank Welch: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed APNA Bazaar Indian Sweet and the subsequent revision <br /> dated 9/26/2016 are subject to the following condition(s): <br /> 1. A noncombustible material (stainless steel, etc.) is required directly behind all <br /> cooking equipment from the bottom of the exhaust hood canopy to the top of the <br /> floor coving on all adjacent wall surfaces, and must extend six (6) inches beyond <br /> all cooking equipment edges. The exhaust hood shall also have substantially tight <br /> fitting seams and joints (welded, soldered or brazed---caulking is not accepted) <br /> [NFPA#6, CMC Chapter 4 & 51 . <br /> 2. 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 §1142681. <br /> 3. 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 4,3715 BTU or <br /> 9.8 kw [CRFC §114192]. <br /> 4. All displays for unpackaged food must be shielded so as to intercept a direct line <br /> between the customer's mouth and the food. The display should meet the EHD <br /> guidelines for self-service buffets [CRFC §114060] approved waste receptor. All <br />