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EHD Program Facility Records by Street Name
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S
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SEVENTH
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1211
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1600 - Food Program
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PR0547919
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Last modified
9/13/2022 11:10:49 AM
Creation date
9/13/2022 11:07:24 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
WORK PLANS
RECORD_ID
PR0547919
PE
1635
FACILITY_ID
FA0027321
FACILITY_NAME
FILIPINO AND MEXICAN YUM!!! #4UB4482
STREET_NUMBER
1211
Direction
S
STREET_NAME
SEVENTH
STREET_TYPE
ST
City
MODESTO
Zip
95351
CURRENT_STATUS
01
SITE_LOCATION
1211 S SEVENTH ST
P_LOCATION
98
QC Status
Approved
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SJGOV\jcastaneda
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EHD - Public
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SANeJ0AQUIN <br />—COUNTY— <br />Environmental Health Department <br />6. Employee entrance doors to food preparation areas shall be self-closing and kept closed when <br />not in use. (CFRC Section 114303 <br />Passthrough window service openings shall be limited to 216 square inches each. The service <br />openings shall not be closer together than 18 inches. Each opening shall be provided with a solid <br />or screened window, equipped with a self-closing device. Screening shall be at least 16 mesh <br />per square inch. Pass through windows of up to 432 square inches are approved if equipped with <br />an air curtain device. The counter surface of the service openings shall be smooth and easily <br />cleanable. (CRFC Section 114259.2.) <br />✓8. All manufactured and custom-made food service equipment must be certified for sanitation by <br />an American National Standards Institute (ANSI) accredited certification program. All proposed <br />equipment is subject to EHD approval (CRFC Section 114130) <br />✓ 9. Tanks shall be adequately vented for flow. Water tank vents shall terminate in a downward <br />direction and shall be covered with 16 -mesh per square inch screen or equivalent when the <br />vent is in a protected area or a protective filter when the vent is in an area not protected from <br />windblown dirt and debris. (CRFC Section 114213) <br />The EHD must be kept informed of the construction progress. A final inspection must be performed, <br />operating permit fees paid, and approval to operate granted prior to opening for business. All equipment <br />must be installed and thorough cleaning completed prior to the final inspection. Inspections must be <br />scheduled at least 48 hours in advance. Charges for additional inspections, re -inspections and/or <br />consultations may be assessed at the EHD hourly rate of $152 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 reconstructed upon <br />request of the EHD. Inferior workmanship, equipment, or materials will not be accepted for the <br />construction or operation of a food facility. Any variance from the requirements outlined in this letter will <br />require written approval from the EHD. Approval of the submitted plans shall become null and void if <br />the work authorized is not commenced within 180 days from the date of approval, or the work authorized <br />by such plans is abandoned. In order to renew action on an expired plan approval, the applicant shall <br />submit fees equal to that of a new plan review. A copy of the approved plans shall be available on site <br />at the time of final inspection. <br />If you have any questions, please contact Stephanie Ramirez, Senior Registered Environmental <br />Health Specialist, at (209) 616-3069. <br />Sincerely, <br />Jeff Carruesco, REHS,- RDI <br />Program Coordinator <br />JC/SR <br />2 of <br />
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