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SA N J O A Q U IN Environmental Health Department —COU NTY— ,p K. Entrance doors to food preparation area and service openings shall be self-closing. [CRFC Section 114303]. 9 V7. Floors shall be constructed of approved materials and shall be impervious, smooth, easily cleanable, and provide employee safety from slipping. The floor/wall juncture shall be coved with a minimum 3/8 inch radius and the floor surface shall extend up the wall at least four inches. (Vinyl rubber top -set base is not acceptable material). Equipment shall be sealed to the floor or raised 6 inches off the floor by means of easily cleanable legs or feet [CRFC Section 114301]. , 8 Mobile food facilities shall have a clear, unobstructed height over the aisle -way portion of the p unit of at least 74 inches from floor to ceiling, and a minimum of 30 inches of unobstructed horizontal aisle space [CRFC Section 114321]. Ov- 9. A second means of exit shall be provided in the side opposite the main exit door, or in the roof, or the rear of the unit, with an unobstructed passage of at least 24 inches by 36 inches. The interior latching mechanism shall be operable by hand without special tools or key. The exit shall be labeled "Safety Exit" in contrasting colors with letters at least one inch high [CRFC Section 114323]. compartments with two integral metal drainboards. The dimensions of each compartment of the warewashing sink shall be at least 12 inches wide, 12 inches long, and 10 inches deep, or large enough to accommodate the cleaning of the largest utensil. Each drainboard shall be at least the size of one of the sink compartments. The drainboards shall be installed with at least one-eighth inch per foot slope toward the sink compartment and fabricated with a minimum of one-half inch lip or rim to prevent the draining liquid from spilling onto the floor [CRFC Section 1143131. 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 $ 156 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. 2 of