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SAN JOAQUIN <br />COUNTY <br />Greatness grows here. <br />Environmental Health Department <br />Jasjit Kang, REHS, Director <br />Muniappa Naidu, REHS, Assistant Director <br />PROGRAM COORDINATORS <br />Robert McClellon, REHS <br />Jeff Carruesco, REHS, RDI <br />Willy Ng, REHS <br />Michelle Henry, REHS <br />Steven Shih, REHS <br />November 9, 2022 <br />ATTN: <br />RE PROPOSED: <br />Mario / Teodolmira Vasquez <br />215 Rio Mesa Wy <br />Galt, CA 95632 <br />Jamestown Nutricion <br />127 E Jamestown St <br />Stockton, CA 95207 <br />SR0085992 <br />Dear Mr./Ms. Vasquez: <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br />drawings submitted for the proposed Jamestown Nutricion, subject to the following <br />condition(s): <br />The floor surfaces in all food preparation or packaging areas, open food storage <br />areas, utensil washing areas, refuse storage areas, janitorial areas, and all <br />restrooms and employee change areas, shall be smooth and of durable construction <br />and nonabsorbent material which is easily cleaned. These floor surfaces shall be coved <br />at the juncture at the floor and wall with a three-eighths (3/8) inch minimum radius <br />coving and shall extend up the wall at least four (4) inches. Rubber or vinyl top set <br />base is not permitted in these areas [CRFC §114268]. <br />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 8.01 kW [CRFC §114192]. <br />Provide a complete hand washing station, with hot and cold water supplies, wall mounted <br />fully enclosed single service hand towel dispenser, wall mounted liquid or powder hand <br />soap dispenser, immediately accessible from the food preparation areas and <br />warewashing areas [CRFC §113953 and §113953.2]. <br />This facility shall have a sink with at least three compartments with two integral metal <br />drain boards, and must have an indirect connection for waste discharge. The sink <br />compartments and drainage facilities shall be large enough to accommodate immersion <br />of the largest equipment and utensils [CRFC §114099]. <br />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. HazeIton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd