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SAN JOAOUIN <br />COUNTY <br />ciFock,/ Greatness grows here. <br />July 13, 2018 <br />Environmental Health Department <br />Linda Turkatte, REHS, Director <br />Kasey Foley, REHS, Assistant Director <br />PROGRAM COORDINATORS <br />Robert McClellon, REHS <br />Jeff Carruesco, REHS, RDI <br />Michael Kith, REHS <br />Willy Ng, REHS <br />Muniappa Naidu, REHS <br />ATTN: Sara Ferrell <br />CSHQA <br />1450 Harbor Blvd, STE A <br />West Sacramento, CA 95691 <br />RE PROPOSED: ARCO AM/PM <br />2910 W 8 Mile Rd. <br />Stockton, CA 95209 <br />Dear Ms. Ferrell: <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of drawings <br />submitted for the proposed ARCO AM/PM, subject to the following condition(s): <br />A food preparatiirkshall be provided in permanent food facilities for the washing, rinsing, <br />soaking, th ing, or similar preparation of foods. The food prep sink shall have minimum <br />dimen o eighteen (18) inches by eighteen (18) inches and twelve (12) inches deep with an <br />41iri.te ral drainboa least eighteen (18) inches by eighteen (18) inches. This sink shall drain to <br />LA "waste by means of an in t connection [CRFC §114163]. <br />Provide well fitting, self-closing doors to all toilet rooms [CRFC §114276]. <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 43,000BTU or 10kW [CRFC §114192]. <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 />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 equipment <br />must be installed and thorough cleaning completed prior to the final inspection. Inspections must be <br />scheduled at least 48 hours in advance. Charges for additional inspections, re-inspections and/or <br />consultations may be assessed at the EHD hourly rate of $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 reconstructed upon <br />request of the EHD. Inferior workmanship, equipment, or materials will not be accepted for the <br />construction or operation of a food facility. Any variance from the requirements outlined in this letter will <br />require written approval from the EHD. Approval of the submitted plans shall become null and void if <br />1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjcehd.com