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EnvironmentalHealth
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EHD Program Facility Records by Street Name
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MARCH
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1616
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1600 - Food Program
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PR0162643
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Entry Properties
Last modified
12/11/2024 4:14:36 PM
Creation date
3/2/2023 3:43:05 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
WORK PLANS
RECORD_ID
PR0162643
PE
1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS)
FACILITY_ID
FA0001709
FACILITY_NAME
COCOS FOOD - STOCKTON
STREET_NUMBER
1616
Direction
E
STREET_NAME
MARCH
STREET_TYPE
LN
City
STOCKTON
Zip
95210
CURRENT_STATUS
Active, billable
QC Status
Approved
Scanner
SJGOV\ymoreno
Supplemental fields
Site Address
1616 E MARCH LN STOCKTON 95210
Tags
EHD - Public
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SANJ0AQU I N Environmental Health Mpartment <br /> COUNTY— <br /> must be flush with finished floor. Do not place floor sinks inside walk in refrigeration <br /> units or cabinets [CRFC §114193 and §114193.1]. <br /> 7. Hot water shall be supplied at a minimum temperature of at least 120°F measured from <br /> the faucet. The water heater shall have a minimum rating of 61,000 BTU. [CRFC <br /> §114192]. <br /> 8. The floor surfaces in all food preparation or packaging areas, open food storage areas, <br /> utensil washing areas, refuse storage areas, janitorial areas, and all restroom and <br /> employee change areas, shall be smooth and of durable construction and <br /> nonabsorbent material which is easily cleaned. These floor surfaces shall be coved at <br /> the juncture at the floor and wall with a three-eighths (3/8) inch minimum radius coving <br /> and shall extend up the wall at least four (4) inches. Rubber or vinyl top set base is not <br /> permitted in these areas [CRFC §114268]. <br /> The EHD must be kept informed of the construction progress. A final inspection must be <br /> performed, operating permit fees paid, and approval to operate granted prior to opening for <br /> business. All equipment must be installed and thorough cleaning completed prior to the final <br /> inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional <br /> inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of $ <br /> 152 per hour. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in compliance <br /> with applicable State laws, and/or city or county ordinance codes, shall be constructed or <br /> reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not <br /> be accepted for the construction or operation of a food facility. Any variance from the <br /> requirements outlined in this letter will require written approval from the EHD. Approval of the <br /> submitted plans shall become null and void if the work authorized is not commenced within 180 <br /> days from the date of approval, or the work authorized by such plans is abandoned. In order to <br /> renew action on an expired plan approval, the applicant shall submit fees equal to that of a new <br /> plan review. A copy of the approved plans shall be available on site at the time of final <br /> inspection. <br /> If you have any questions, please contact Victor Acevedo, Environmental Health <br /> Specialist, at (209) 209-468-0337. <br /> Sincerely, <br /> Jeff Carruesco, REHS, RDI <br /> Program Coordinator <br /> 2of3 <br />
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