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SA N J O A Q U I N Environmental Health Department —COU NTY �V6i . Provide enclosed light fixtures, or shatterproof shields for light fixtures, over all areas where food is prepared, utensils cleaned, or open food is stored [CRFC §114252.1]. P ftz - 7. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing units), display cases and refrigeration units, and any other food service equipment which discharges liquid waste, shall be drained by means of indirect waste pipes discharged through an air gap into a floor sink or other approved waste receptor. All floor sinks are to be positioned to be readily cleanable, accessible for inspections, and must be flush with finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1]. 8. The handwashing and food preparation sinks shall be separated from the warewashing sink or food preparation / storage areas by a metal splash guard, if separation is less V"' than twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge [CRFC §113953]. 9. All manufactured and custom-made food service equipment must be certified for OVsanitation by an American National Standards Institute (ANSI) accredited certification program. All proposed equipment is subject to EHD approval [CRFC §114130]. 10.Walls and ceilings of all rooms (except for bar areas, areas where food is stored in '0� - unopened containers, dining areas, and offices) shall be of a durable, smooth, nonabsorbent, and washable surface [CRFC §114271]. The EHD must be kept informed of the construction progress. A final inspection must be performed, operating permit fees paid, and approval to operate granted prior to opening for business. All equipment must be installed and thorough cleaning completed prior to the final inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of$ 152 per hour. Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable State laws, and/or city or county ordinance codes, shall be constructed or reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not be accepted for the construction or operation of a food facility. Any variance from the requirements outlined in this letter will require written approval from the EHD. Approval of the submitted plans shall become null and void if the work authorized is not commenced within 180 days from the date of approval, or the work authorized by such plans is abandoned. In order to renew action on an expired plan approval, the applicant shall submit fees equal to that of a new plan review. A copy of the approved plans shall be available on site at the time of final inspection. If you have any questions, please contact Gigi Fahmy, Senior Registered Environmental Health Specialist, at (209) 616-3052. 2 of