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SAN JOAQUIN COUNTY Environmental Health Department gallons of water for warewashing and food preparation must be provided. (CRFC Section 114217) A water heater with a minimum capacity of four gallons shall be provided for mobile food facilities that have a warewashing sink. (CFRC Section 114325) Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. All mechanical exhaust ventilation equipment shall be installed and maintained in accordance with the California Mechanical Code, except that for units subject to Part 2 (commencing with Section 18000) of Division 13, an alternative code adopted pursuant to Section 18028 shall govern the construction standards. (CFRC Section 114149.1) Passthrough window service openings shall be limited to 216 square inches each. The service openings shall not be closer together than 18 inches. Each opening shall be provided with a solid or screened window, equipped with a self-closing device. Screening shall be at least 16 mesh per square inch. Pass through windows of up to 432 square inches are approved if equipped with an air curtain device. The counter surface of the service openings shall be smooth and easily cleanable. (CRFC Section 114259.2.) Floors, walls, and ceilings of all enclosed FOOD PREPARATION areas shall be constructed so that the surfaces are impervious, SMOOTH, and EASILY CLEANABLE. Floor surfaces shall provide EMPLOYEE safety from slipping. The juncture of the floor and wall shall be coved with a 3/8 inch minimum radius coving, with the floor surface extending up the wall at least four inches. (CFRC 114301) This facility shall have a sink with at least three compartments with two integral metal drain boards, and must have an indirect connection for waste discharge. The sink compartments and drainage facilities shall be large enough to accommodate immersion of the largest equipment and utensils [CRFC §114099]. 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. If you have any questions, please contact Stephanie Ramirez, Senior Registered Environmental Health Specialist, at (209) 616-3069. Sincerely, Jeff Carruesco, REH , RDI 2 of 3