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APNA Bazaar Indian Sweet <br /> 2701 E Hammer Ln, Suite#105 9/27/2016 <br /> Stockton, CA 95210 SR0075349 <br /> and must be flush with finished floor. Do not place floor sinks inside walk in <br /> refrigeration units or cabinets [CRFC §114193 and §114193.1]. <br /> 5. All ice machines and bins, food preparation sinks, warewashing sinks <br /> (dishwashing units), display cases and refrigeration units, and any other food <br /> service equipment which discharges liquid waste, shall be drained by means of <br /> indirect waste pipes discharged through an air gap into a floor sink or other <br /> approved waste receptor. All floor sinks are to be positioned to be readily <br /> cleanable, accessible for inspections, and must be flush with finished floor. Do not <br /> place floor sinks inside walk in refrigeration units or cabinets [CRFC §114193 and <br /> §114193.1]. <br /> 6. 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 at least eighteen <br /> (18) inches by eighteen (18) inches. This sink shall drain to waste by means of an <br /> indirect connection [CRFC §114163]. <br /> 7. The food preparation sinks shall be separated from the food preparation /storage <br /> areas by a metal splash guard, if separation is less than twenty-four (24) inches. <br /> Splash guard shall be at least six(6) inches in height from back edge to front edge <br /> [CRFC §113953]. <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 for <br /> business. All equipment must be installed and thorough cleaning completed prior to the final <br /> inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional <br /> inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of$125 <br /> per hour. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with <br /> applicable State laws, and/or city or county ordinance codes, shall be constructed or <br /> reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not be <br /> accepted for the construction or operation of a food facility. Any variance from the requirements <br /> outlined in this letter will require written approval from the EHD. Approval of the submitted plans <br /> shall become null and void if the work authorized is not commenced within 180 days from the date <br /> of approval, or the work authorized by such plans is abandoned. In order to renew action on an <br /> expired plan approval, the applicant shall submit fees equal to that of a new plan review. A copy <br /> of the approved plans shall be available on site at the time of final inspection. <br /> If you have any questions, please contact Jeffrey Wong, Senior REHS, at (209) 468-0335. <br /> Sincerely, <br /> Jeff Carruesco, REHS, RDI <br /> Program Coordinator <br /> JC <br /> Plan Check <br /> 7/15/09 <br />