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SAN J 0 A Q U I N Environmental Health Department <br /> �2 <br /> Q <br /> COUNTY Jasjit Kang,REHS,Director <br /> \ <br /> Muniappa Naidu, REHS,Assistant Director`c�tiFoa'�P. Greatness grows here. PROGRAM COORDINATORS <br /> Natalia Subbotnikova,REHS <br /> Jeff Carruesco, REHS, RDI <br /> Willy Ng,REHS <br /> Elena Manzo, REHS <br /> Steve Shih, REHS <br /> Michelle Henry, REHS <br /> August 31, 2023 <br /> ATTN: Mariann Reynolds <br /> HYP YOGA <br /> 9799 W Ripon Rd <br /> Ripon Ca 95366 <br /> PROPOSED: HYP YOGA <br /> 505 Doak Blvd Ste W <br /> Ripon, CA 95366 <br /> SR0087073 <br /> Dear Mr/Ms Reynolds: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed HYP YOGA, subject to the following condition(s): <br /> 1. The 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 of durable 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 /> 2. Provide well fitting, self-closing doors to all toilet rooms [CRFC §114276]. <br /> 3. 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 /> 4. All manufactured and custom-made food service equipment must be certified for <br /> sanitation by an American National Standards Institute (ANSI) accredited certification <br /> program. All proposed equipment is subject to EHD approval [CRFC §1141301. <br /> 5. This facility shall have a sink with at least three compartments with two integral metal <br /> drainboards, and must have an indirect connection for waste discharge. The sink <br /> compartments and drainage facilities shall be large enough to accommodate immersion <br /> of the largest equipment and utensils. [CRFC § 1140991. <br /> 6. 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 <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />