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SAN JOAQUIN <br />COUNTY <br />alitar" <br />Greatness grows here. <br />2024 <br />Environmental Health Department <br />Jasjit Kang, REHS, Director <br />Muniappa Naidu, REHS, Assistant Director <br />PROGRAM COORDINATORS <br />Robert McCiellon, REHS <br />Jeff Carruesco, REHS, RDI <br />Willy Ng, REHS <br />Melissa Nissim, REHS <br />Steven Shih, REHS <br />ATTN: <br />RE PROPOSED: <br />Aaron Quezada <br />Cancun Restaurant <br />1246 Yosemite Ave <br />Escalon, Ca 95320 <br />Cancun Restaurant <br />1246 Yosemite Ave <br />Escalon, CA 95320 <br />SR0087027 <br />Dear Mr. Quezada: <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br />drawings submitted for the proposed Cancun Restaurant, subject to the following condition(s): <br />The floor surfaces in all food preparation or packaging areas, open food storage areas, utensil <br />washing areas, refuse storage areas, janitorial areas, Bar area, all restrooms and employee <br />change areas, shall be smooth and of durable construction and nonabsorbent material which is <br />easily cleaned. These floor surfaces shall be coved at the juncture at the floor and wall with a <br />three-eighths (3/8) inch minimum radius coving and shall extend up the wall at least four (4) <br />inches. Rubber or vinyl top set base is not permitted in these areas [CRFC §114268]. <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 102,000 BTU if gas and 23 KW if <br />electric. [CRFC §114192]. <br />Provide well fitting, self-closing doors to all toilet rooms [CRFC §114276]. <br />All manufactured and custom-made food service equipment must be certified for sanitation by <br />an American National Standards Institute (ANSI) accredited certification program. All <br />proposed equipment is subject to EHD approval [CRFC §114130]. <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 <br />gap into a floor sink or other approved waste receptor. All floor sinks are to be positioned to <br />be readily cleanable, accessible for inspections, and must be flush with finished floor. Do not <br />place floor sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1]. <br />The EHD must be kept informed of the construction progress. A final inspection must be performed, <br />operating permit fees paid, and approval to operate granted prior to opening for business. All <br />equipment must be installed and thorough cleaning completed prior to the final inspection. <br />1868 E. HazeIton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd