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I <br />Environmental Health Department <br />7. <br />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 />11.A completed exhaust-hood form was not submitted. The exhaust-hood form appendix <br />found in the application packet for Retail Food Facility Plan Review must be completed. <br />12.All ice machines and bins, food preparation sinks, ware washing 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 <br />gap into a floor sink or other approved waste receptor. All floor sinks are to be positioned to <br />be readily cleanable, accessible for inspections, and must be flush with finished floor. Do not <br />place floor sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1], <br />Provide durable shelving which holds foods a minimum of six (6) inches above the floor with <br />finishes that are nonabsorbent, smooth and cleanable [CRFC §114047]. <br />A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, <br />soaking, thawing, or similar preparation of foods. The food prep sink shall have minimum <br />dimensions of eighteen (18) inches by eighteen (18) inches and twelve (12) inches deep <br />with an integral drainboard at least eighteen (18) inches by eighteen (18) inches. This <br />sink shall drain to waste by means of an indirect connection [CRFC §114163]. <br />10. The exhaust hood must be constructed to meet the requirements of the California Mechanical <br />Code [CRFC §114149.1]. <br />The handwashing and food preparation sinks shall be separated from the ware washing sink or <br />food preparation / storage areas by a metal splash guard, if separation is less than twenty- <br />four (24) inches. Splash guard shall be at least six (6) inches in height from back edge to <br />front edge [CRFC §113953], <br />13. 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 7GPM at 60 degree rise if tankless. <br />[CRFC §114192]. <br />SANJOAQUIN <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 $ 172 per hour.