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SAN JOAQUIN Environmental Health Department COUNTY than twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge [CRFC §113953]. Mobile Food Facilities where nonprepackaged food is cooked, blended, or otherwise prepared shall provide a warewashing sink with at least three compartments with two integral metal drainboards. The dimensions of each compartment of the warewashing sink shall be at least 12 inches wide, 12 inches long, and 10 inches deep, or large enough to accommodate the cleaning of the largest utensil. Each drainboard shall be at least the size of one of the sink compartments. The drainboards shall be installed with at least one- eighth inch per foot slope toward the sink compartment, and fabricated with a minimum of one-half inch lip or rim to prevent the draining liquid from spilling onto the floor. (CRFC Section 114313) Light bulbs and tubes shall be covered and completely enclosed in plastic safety shields or the equivalent. (CRFC Section 114323) Potable water tanks shall be sufficient in volume to fulfill the required 5 gallon minimum for hand washing. Facilities with limited food preparation must provide at least 15 additional gallons of water for warewashing. For any preparation beyond limited food preparation at least 25 additional gallons of water for warewashing and food preparation must be provided. (CRFC Section 114217) Tanks shall be adequately vented for flow. Water tank vents shall terminate in a downward direction and shall be covered with 16-mesh per square inch screen or equivalent when the vent is in a protected area or a protective filter when the vent is in an area not protected from windblown dirt and debris. (CRFC Section 114213) Mechanical exhaust ventilation equipment shall be provided over all cooking equipment, including the electric fryer, 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. Makeup air shall be provided the rate of that exhausted [CRFC §114149.1] 12.All manufactured and custom-made food service equipment must be certified for `1 sanitation by an American National Standards Institute (ANSI) accredited certification program. All proposed equipment is subject to EHD approval [CRFC §114130]. 13.Wastewater tanks shall have a minimum capacity that is 50 percent greater than the potable water tanks. In no case shall the wastewater capacity be less than 7.5 gallons. Where potable water for the preparation of a food or beverage is supplied, an additional wastewater tank capacity equal to at least 15 percent of the water supply shall be provided. (CRFC Section 114240) 2 of 3