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Environmental Health Department <br />2 of 2 <br />6. Provide scaled drawings for the sneeze guard(s) indicating the dimensions of the guard, <br />placement of food behind guard, and height of guard relative to food and floor. Side views are <br />required at a minimum. <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 />If you have any questions, please contact Gigi Fahmy, Senior Registered Environmental Health <br />Specialist, at (209) 616-3052. <br />SANJOAOUIN <br />-COUNTY- <br />Sincerely, <br />' 1— j <br />Jeff Carruesco, REHS, RDI <br />Program Coordinator <br />7. All ice machines and bins, food preparation sinks, ware washing sinks (dishwashing units), <br />display cases and refrigeration units, dipper wells and any other food service equipment <br />which 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 to <br />be positioned to be readily cleanable, accessible for inspections, and must be flush with <br />finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets [CRFC <br />§114193 and §114193.1], <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.