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EHD Program Facility Records by Street Name
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1600 - Food Program
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PR0548457
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Entry Properties
Last modified
9/28/2023 2:05:58 PM
Creation date
9/28/2023 2:05:34 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
WORK PLANS
RECORD_ID
PR0548457
PE
1635
FACILITY_ID
FA0027679
FACILITY_NAME
JOHNNY'S DINER & CREAMERY
STREET_NUMBER
22
Direction
E
STREET_NAME
NINTH
STREET_TYPE
ST
City
TRACY
Zip
95376
CURRENT_STATUS
01
SITE_LOCATION
22 E NINTH ST
P_LOCATION
03
QC Status
Approved
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Tags
EHD - Public
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v/- <br />Food service pass-through window openings shall be equipped with a self-closing screen <br />or window, or an automatic switch-activated air curtain. Service openings shall be limited <br />o6.ti9 216 squa-Fe inches [CRFC §114259.2]. <br />he 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 ot durabfe construction and nonabsorbent <br />material which is easily cleaned. These floor surfaces shall be coved at the juncture at <br />the floor and wall with a three-eighths (3/8) inch minimum radius coving and shall extend <br />up the wall at least four (4) inches. Rubber or vinyl top set base is not permitted in these <br />areas [CRFC §114268]. <br />Walls and ceilings of all rooms (except for bar areas, areas where food is stored in <br />unopened containers, dining areas, and offices) shall be of a durable, smooth, <br />nonabsorbent, and washable surface [CRFC §114271]. <br />All plumbing, electrical and gas lines shall be concealed within the building structure to as <br />great an extent as possible. When otherwise installed, they shall be mounted or enclosed <br />so as to facilitate cleaning (e.g., at least one-half (1/2) inch from the wall and six (6) inches <br />above the floor) [CRFC §114271]. <br />All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing units), <br />display cases and refrigeration units, and any other food service equipment which <br />discharges liquid waste, shall be drained by means of indirect waste pipes discharged <br />through an air gap into a floor sink or other approved waste receptor. All floor sinks are <br />to be positioned to be readily cleanable, accessible for inspections, and must be flush with <br />finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets [CRFC <br />§114193 and §114193.1]. <br /> <br />stall grease traps/interceptors as directed by local building codes. A grease trap or , <br />terceptor shall not be located in a food or utensil handling area [CRFC §114201]. C\,3-2 cSLQ.. <br />This facility shall have a sink with at least three compartments with two integral metal drain <br />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 />f the largest equipment and utensils [CRFC §114099]. <br />he dishwasher must have two (2) drain boards, one for soiled utensils and one for clean <br />utensils, located adjacent to the machine. The drain boar s shall be sloped a d drained <br />o an approved waste receptor [CRFC §114103]. \ <br />Iot 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 6gpm at 60F rise [CRFC <br />--..114192]. <br />he potable water supply shall be protected with a backflow or back siphonage protection <br />device, when required IDA applicable plumbird_codes [CRFC §114192, §114193 and <br />§114193.1]. [-Qi.4 Cc;;; Ci----.V 5 1 <br />1•17 . A food preparation sink shall be provided in permanent food facilities for the washing, <br />rinsing, soaking, thawing, or similar preparation of foods. The food prep sink shall have <br />minimum dimensions of eighteen (18) inches by eighteen (18) inches and twelve (12) <br /><SD <br /> <br /> _ inches deep with an integral drainboard at least eighteen (18) inches by eighteen (18) <br />inches. This sink shall drain to waste by means of an indirect connection [CRFC §114163]. <br />0--kj The handwashing and food preparation sinks shall be separated from the warewashing <br />sink or food preparation / storage areas by a metal splash guard, if separation is less than <br />\O-912) twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from back <br />0..c.g.).1 edge to front edge [CRFC §113953]. <br />17. <br />0 <br />I order for the mop sink to be located outdoors, approval from the City of Tracy must be <br />btained. <br />32. t er, a <br />r.A..--)..r2.,
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