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< Environmental Health Department 6. 7. 8. 2 of 3 Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable State laws, and/or city or county ordinance codes, shall be constructed or reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not be accepted for the construction or operation of a food facility. Any variance from the requirements outlined in this letter will require written approval from the EHD. Approval of the submitted plans shall become null and void if the work authorized is not commenced within 180 days from the date of approval, or the work authorized by such plans is abandoned. In order to renew action on an expired plan approval, the applicant shall submit fees equal to that of a new plan review. A copy of the approved plans shall be available on site at the time of final inspection. SANJOAQUIN -COUNTY------ Walls and ceilings of all rooms (except for bar areas, areas where food is stored in unopened containers, dining areas, and offices) shall be of a durable, smooth, nonabsorbent, and washable surface [CRFC §114271], Provide a designated area for janitorial equipment (mops, brooms, buckets, and cleaning supplies) [CRFC §114279 and §114281]. Provide durable shelving which holds foods a minimum of six (6) inches above the floor with finishes that are nonabsorbent, smooth and cleanable [CRFC §114047], 9. Adequate and suitable storage space must be provided for dry and cold storage. The following recommended methods may be used: a.) A floor area equivalent to 25 percent of all kitchen space, b.) Sufficient approved shelving of ninety-six (96) linear feet of shelving that is eighteen (18) inch deep. 10. All plumbing, electrical and gas lines shall be concealed within the building structure to as great an extent as possible. When otherwise installed, they shall be mounted or enclosed so as to facilitate cleaning (e.g., at least one-half (1/2) inch from the wall and six (6) inches above the floor) [CRFC §114271], 11. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing units), display cases and refrigeration units, and any other food service equipment which discharges liquid waste, shall be drained by means of indirect waste pipes discharged through an air gap into a floor sink or other approved waste receptor. All floor sinks are to be positioned to be readily cleanable, accessible for inspections, and must be flush with finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1], 12. Provide a complete hand washing station, with hot and cold water supplies, wall mounted fully enclosed single service hand towel dispenser, wall mounted liquid or powder hand soap dispenser, immediately accessible from the food preparation area [CRFC §113953 and .§113953.2], 13. Install grease traps/interceptors as directed by local building codes. A grease trap or interceptor shall not be located in a food or utensil handling area [CRFC §114201], 14. At least one curbed cleaning facility or janitor sink equipped with a drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste [CRFC §114192 and §114279], 15. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet. The water heater shall have a minimum rating of 10 gallons [CRFC §114192], 16. The potable water supply shall be protected with a backflow or back siphonage protection device, when required by applicable plumbing codes [CRFC §114192, §114193 and §114193.1]. The EHD must be kept informed of the construction progress. A final inspection must be performed, operating permit fees paid, and approval to operate granted prior to opening for business. All equipment must be installed and thorough cleaning completed prior to the final inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of $172 per hour.