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ze ( SAN JOAQUIN <br />COUNTY <br />041Sim4rp. <br />,:lciFoi2N-IN 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 />Steven Shih, REHS <br />Michelle Henry, REHS <br />Elena Manzo, REHS <br />August 25, 2022 <br />ATTN: RACHAEL BURDUN <br />STUDIORG <br />1 HUNTINGTON QUADRANGLE STE 2CO3 <br />MELVILLE, NY 11747 <br />RE PROPOSED: CHARLEY'S PHILLY CHEESESTEAKS <br />3010 W GRANT LINE RD. SR0085632 <br />TRACY, CA 95304 <br />Dear Ms. Burdun: <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of drawings <br />submitted for the proposed CHARLEY'S PHILLY CHEESESTEAKS, subject to the following <br />condition(s): <br />The handwashing and food preparation sinks shall be separated from the warewashing sink or <br />food preparation / storage areas by a metal splash guard, if separation is less than twenty-four <br />(24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge <br />[CRFC §113953]. <br />The exhaust hood must be constructed to meet the requirements of the California Mechanical <br />Code [CRFC §114149.1]. <br />The floor surfaces in all food preparation or packaging areas, open food storage areas, utensil <br />washing areas, refuse storage areas, janitorial areas, and all restroom and employee change <br />areas, shall be smooth and of durable construction and nonabsorbent material which is easily <br />cleaned. These floor surfaces shall be coved at the juncture at the floor and wall with a three- <br />eighths (3/8) inch minimum radius coving and shall extend up the wall at least four (4) inches. <br />Rubber or vinyl top set base is not permitted in these areas [CRFC §114268]. <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 discharges <br />liquid waste, shall be drained by means of indirect waste pipes discharged through an air gap <br />into a floor sink or other approved waste receptor. All floor sinks are to be positioned to be readily <br />cleanable, accessible for inspections, and must be flush with finished floor. Do not place floor <br />sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1]. <br />Hot water shall be supplied at a minimum temperature of at least 120°F measured from the <br />faucet. The water heater shall have a minimum rating of 8kw or 35,719BTU [CRFC §114192]. <br />1868 E. HazeIton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd <br />FR 05o523