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24. Light bulbs and tubes shall be enclosed in plastic safety shield or equivalent. (114323 (c) 26. Obtain a verification of commissary. 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 25. The passthrough windows shall be limited to 216 square inches, limited to 432 square inches if equipped with air curtain, shall be no closer than 18 inches from each other, have openings equipped with self-closing solid windows or screens and the screens shall be at least 16 mesh/ inch. (114259.2) 22. The exhaust hood must be constructed to meet the requirements of the California Mechanical Code. (114149.1) 23. Provide a 10 BC-rated fire extinguisher. (114323) (c) 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. 13. The 3-comp warewash sink shall have a swivel faucet capable of serving all compartments. (114313 (c) 14. Coffee urns, deep fat fryers, steam tables, and similar equipment shall have positive closing lids with secure latch mechanism that will prevent excessive spillage. (114323 (b) 15. Floors, walls, and ceilings of all enclosed food preparation areas shall have impervious, smooth, and easily cleanable surfaces. (114301 (g) 16. Floor and wall junction shall be coved with 3/8" minimum radius coving, and floor surface extends up at least 4 inches (114301 (g) 17. Floor mounted equipment shall be sealed to the floor or be at least 6" off the floor on easily cleanable legs and feet. (114301 (g) 18. Equipment shall be sealed together, or spaced a minimum of 4" apart from each other. (114301 (g) 19. Equipment joints and seams shall be tightly fitted and sealed; silicone sealant or waterproof compounds if gap is smaller than % inch. (114301 (b) 20. There should be no exposed threads, nuts, or rivets that interfere with proper cleaning. (114301 (g) 21. Gas-fired appliances shall be insulated to prevent excessive heat buildup and injury. (114323 (g)