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I SAN JOAQUIN <br /> <br />Environmental Health Department <br />COUNTY <br />14. Mobile food facilities shall have a clear, unobstructed height over the aisle-way portion of <br />;/ the unit of at least 74 inches from floor to ceiling, and a minimum of 30 inches of <br />unobstructed horizontal aisle space. (CRFC Section 114321) <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 with <br />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 inspection. <br />If you have any questions, please contact Vidal Pedraza, Lead Senior Registered <br />Environmental Health Specialist, at (209) 209-468-0334. <br />Sincerely, <br />1)0124/% 411/ <br />Jeff Carruesco, REHS, RDI <br />Program Coordinator <br />3 of 3