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°F° SAN dOAQUIN <br />�I <br />`'—COtJNTY— <br />cic\P' Greatness grows here. <br />March 13, 2023 <br />ATTN: <br />1707Zi]ZiRIZIG <br />Dear Mr./Ms. Pech: <br />Pin Vanna Pech <br />PO Box 691313 <br />Stockton, CA 95269 <br />Angkor Liquor <br />2701 E Hammer Ln 117 <br />Stockton, CA 95210 <br />SR0086482 <br />Environmental Health Department <br />Jasilt Kang, REHS, Director <br />Muniappa Naidu, REHS, Assistant Director <br />PROGRAM COORDINATORS <br />Natalia Subbotnikova, REHS <br />Jeff Carruesco, REHS, RDI <br />welly Ng, REHS <br />Michelle Henry, REHS <br />Steven Shih, REHS <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br />drawings submitted for the proposed Angkor Liquor, subject to the following condition(s): <br />1. The floor surfaces in all food preparation or packaging areas, open food storage <br />areas, utensil washing areas, refuse storage areas, janitorial areas, and all <br />restrooms and employee change areas, shall be smooth and of durable construction <br />and nonabsorbent material which is easily cleaned. These floor surfaces shall be coved <br />at the juncture at the floor and wall with a three-eighths (3/8) inch minimum radius <br />coving and shall extend up the wall at least four (4) inches. Rubber or vinyl top set <br />base is not permitted in these areas [CRFC §114268]. <br />2. Hot water shall be supplied at a minimum temperature of at least 120°F measured from <br />the faucet. The water heater shall have a minimum 10 gallon capacity [CRFC §114192]. <br />3. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing <br />units), display cases and refrigeration units, and any other food service equipment which <br />discharges liquid waste, shall be drained by means of indirect waste pipes discharged <br />through an air gap into a floor sink or other approved waste receptor. All floor sinks are <br />to be positioned to be readily cleanable, accessible for inspections, and must be flush <br />with finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets <br />[CRFC §114193 and §114193.1]. <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 §114130]. <br />5. Provide well fitting, self-closing doors to all toilet rooms [CRFC §114276] <br />1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />