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SAN�JOA UIN <br />Q <br />I_:�4�„r� <'—COUNTY— <br />Greatness <br />I—COUNTYGreatness grows here. <br />November 18, 2022 <br />ATTN: <br />f Ni 1i]li11:101 <br />Dear Ms./Mr Mejia: <br />Elmer Mejia <br />12570 E Mariposa <br />Stockton, CA 95215 <br />Sabor Latino <br />12570 E Mariposa <br />Stockton, CA 95215 <br />Environmental Health Department <br />Jasjit Kang, REHS, Director <br />Muniappa Naidu, REHS, Assistant Director <br />PROGRAM COORDINATORS <br />Robert McClellan, REHS <br />Jeff Carruesco, REHS, RDI <br />Willy Ng, REHS <br />Melissa Nissim, REHS <br />Steven Shih, REHS <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br />drawings submitted for the proposed Sabor Latino, (sr0086066) subject to the following <br />condition(s): <br />1. Obtain a Insignia from the State Housing and Community Development. Their phone <br />number is 916-255-2501. <br />2. Entrance doors to food preparation area and service openings shall be self-closing. <br />(CRFC Section 114303) <br />3. Floors shall be constructed of approved materials and shall be impervious, smooth, <br />easily cleanable, and provide employee safety from slipping. The floor/wall juncture <br />shall be coved with a minimum 3/8 inch radius and the floor surface shall extend up the <br />wall at least four inches. (Vinyl rubber top -set base is not acceptable material). <br />4. Mobile Food Facilities where nonprepackaged food is cooked, blended, or otherwise <br />prepared shall provide a warewashing sink with at least three compartments with two <br />integral metal drainboards. The dimensions of each compartment of the <br />warewashing sink shall be at least 12 inches wide, 12 inches long, and 10 inches deep, <br />or large enough to accommodate the cleaning of the largest utensil. Each drainboard <br />shall be at least the size of one of the sink compartments. The drainboards shall be <br />installed with at least one-eighth inch per foot slope toward the sink compartment, and <br />fabricated with a minimum of one-half inch lip or rim to prevent the draining liquid from <br />spilling onto the floor. (CRFC Section 114313) <br />5. All manufactured and custom-made food service equipment must be certified for <br />sanitation by an American National Standards Institute (ANSI) accredited certification <br />program. All proposed equipment is subject to EHD approval [CRFC §114130]. <br />1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />