Laserfiche WebLink
Environmental Health Department <br />6. <br />7. <br />Provide well fitting, self-closing doors to all toilet rooms [CRFC §114276].8. <br />9. <br />2 of 3 <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 <br />upon 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 <br />will require written approval from the EHD. Approval of the submitted plans shall become null and <br />void if the work authorized is not commenced within 180 days from the date of approval, or the work <br />authorized by such plans is abandoned. In order to renew action on an expired plan approval, the <br />applicant shall submit fees equal to that of a new plan review. A copy of the approved plans shall be <br />available on site at the time of final inspection. <br />A noncombustible material (stainless steel, etc.) is required directly behind all cooking <br />equipment from the bottom of the exhaust hood canopy to the top of the floor coving on <br />all adjacent wall surfaces and must extend six (6) inches beyond all cooking equipment <br />edges. The exhaust hood shall also have substantially tight fitting seams and joints (welded, <br />soldered or brazed—caulking is not accepted) [NFPA #6, CMC Chapter 4 & 5], <br />The handwashing and food preparation sinks shall be separated from the ware washing <br />sink or food preparation I storage areas by a metal splash guard, if separation is less than <br />twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from back <br />edge to front edge [CRFC §113953], <br />10. All displays for unpackaged food must be shielded so as to intercept a direct line between the <br />customer's mouth and the food. The display should meet the EHD guidelines for self-service <br />buffets [CRFC §114060], <br />11. 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 46,000BTU if gas, 13KW if electric. <br />[CRFC §114192]. <br />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 of the <br />largest equipment and utensils. The sink shall be equipped with a mixing faucet and shall <br />be provided with a swivel spigot capable of servicing all sink compartments. [CRFC <br />§114099]. <br />SANJOAOUIN <br />-----COUNTY------ <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 <br />equipment must be installed and thorough cleaning completed prior to the final inspection. <br />Inspections must be scheduled at least 48 hours in advance. Charges for additional inspections, re­ <br />inspections and/or consultations may be assessed at the EHD hourly rate of $ 179 per hour.