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Environmental Health Department <br />2 of 3 <br />must be flush with finished floor. Do not place floor sinks inside walk in refrigeration <br />units or cabinets [CRFC §114193 and §114193.1]. <br />9. Provide a complete hand washing station, with hot and cold water supplies, wall <br />mounted fully enclosed single service hand towel dispenser, wall mounted liquid or <br />powder hand soap dispenser, immediately accessible from the food preparation area <br />[CRFC §113953 and §113953.2]. A HAND SINK IS REQUIRED IN THE COOKING <br />AREA AND THE WAREWASHING AREA. <br />10. At least one curbed cleaning facility or janitor sink equipped with a drain shall be <br />provided and conveniently located for the cleaning of mops or similar wet floor cleaning <br />tools and for the disposal of mop water and similar liquid waste [CRFC §114192 and <br />§114279]. <br />11. This facility shall have a sink with at least three compartments with two integral metal <br />drain boards, 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 §114099], <br />12. A food preparation sink shall be provided in permanent food facilities for the washing, <br />rinsing, soaking, thawing, or similar preparation of foods. The food prep sink shall have <br />minimum dimensions of eighteen (18) inches by eighteen (18) inches and twelve (12) <br />inches deep with an integral drainboard at least eighteen (18) inches by eighteen (18) <br />inches. This sink shall drain to waste by means of an indirect connection [CRFC <br />§114163]. <br />13. 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 />than twenty-four (24) inches. Splash guard shall be at least six (6) inches in height <br />from back edge to front edge [CRFC §113953], <br />14. The exhaust hood must be constructed to meet the requirements of the California <br />Mechanical Code [CRFC §114149.1], <br />SAN JOAQUIN <br />-COUNTY----- <br />The EHD must be kept informed of the construction progress. A final inspection must be <br />performed, operating permit fees paid, and approval to operate granted prior to opening for <br />business. All equipment must be installed and thorough cleaning completed prior to the final <br />inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional <br />inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of $ <br />179 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 <br />reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not <br />be accepted for the construction or operation of a food facility. Any variance from the <br />requirements outlined in this letter will require written approval from the EHD. Approval of the <br />submitted plans shall become null and void if the work authorized is not commenced within 180 <br />days from the date of approval, or the work authorized by such plans is abandoned. To renew <br />action on an expired plan approval, the applicant shall submit fees equal to that of a new plan <br />review. A copy of the approved plans shall be available on site at the time of final inspection.