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SAN JOAQUIN <br />—COUNTY— <br />Environmental Health Department <br />5. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the <br />faucet. The water heater shall have a minimum of 10 Gallons capacity [CRFC §114192]. <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 <br />equipment must be installed and thorough cleaning completed prior to the final inspection. Inspections <br />must be scheduled at least 48 hours in advance. Charges for additional inspections, re -inspections <br />and/or 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 <br />upon 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 <br />will require written approval from the EHD. Approval of the submitted plans shall become null and void <br />if the work authorized is not commenced within 180 days from the date of approval, or the work <br />authorized by such plans is abandoned. In order to renew action on an expired plan approval, the <br />applicant shall submit fees equal to that of a new plan review. A copy of the approved plans shall be <br />available on site at the time of final inspection. <br />If you have any questions, please contact Gigi Fahmy, Environmental Health Specialist, <br />at (209) 953-7698. <br />Sincerely, <br />Jeff Carruesco, REHS, RDI <br />Program Coordinator <br />GF <br />2 oft <br />