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October 10, 2025 <br />ATTN: <br />RE PROPOSED: <br />Dear Ms. Vergara: <br />1. <br />51868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />P^O^[O<52. <br />Jocelyn Vergara <br />1507 Garden Farms <br />Lathrop, CA 95330 <br />JJ’s Asian Cuisine <br />1375 E Yosemite Ave <br />Manteca, CA 95337 <br />SR2501535 <br />Environmental Health Department <br />Jasjit Kang, REHS, Director <br />Muniappa Naidu, REHS, Assistant Director <br />PROGRAM COORDINATORS <br />Natalia Subbotnikova, REHS <br />Jeff Carruesco, REHS, RDI <br />Willy Ng, REHS <br />Elena Manzo, REHS <br />Steve Shih, REHS <br />The floor surfaces in all food preparation or packaging areas, Front service station, open <br />food storage areas, utensil washing areas, refuse storage areas, janitorial areas, and all <br />restrooms and employee change areas, shall be smooth and of durable construction and <br />nonabsorbent material which is easily cleaned. These floor surfaces shall be coved at the <br />juncture at the floor and wall with a three-eighths (3/8) inch minimum radius coving and shall <br />extend up the wall at least four (4) inches. Rubber or vinyl top set base is not permitted in <br />these areas [CRFC §114268]. <br />5. Provide a complete hand washing station at Back cooking area and front service station, <br />with hot and cold water supplies, wall mounted fully enclosed single service hand towel <br />dispenser, wall mounted liquid or powder hand soap dispenser, immediately accessible from <br />the food preparation area [CRFC §113953 and .§113953.2]. <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br />drawings submitted for the proposed JJ’s Asian Cuisine, subject to the following condition(s): <br />2. Walls and ceilings of all rooms (except for bar areas, areas where food is stored in unopened <br />containers, dining areas, and offices) shall be of a durable, smooth, nonabsorbent, and <br />washable surface. Woody walls are nor permitted. [CRFC §114271]. <br />4. 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 with <br />an integral drainboard at least eighteen (18) inches by eighteen (18) inches. This sink <br />shall drain to waste by means of an indirect connection [CRFC §114163], <br />SAN JOAQUIN <br />----COUNTY------ <br />Greatness grows here. <br />3. All manufactured and custom-made food service equipment must be certified for sanitation by <br />an American National Standards Institute (ANSI) accredited certification program. All <br />proposed equipment is subject to EHD approval [CRFC §114130],