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Aroma Indian Cuisine �..i July 2,2009 <br /> 834 West 11�"Street Page 2 <br /> Tracy,CA 95376 <br /> 6. Provide a complete hand washing station, with hot and cold water supplies, wall <br /> mounted fully enclosed single service hand towel dispenser, wall mounted liquid or <br /> powder hand soap dispenser, inside the warewashing area [CRFC §113953 and <br /> §113953.2]. <br /> 7. The hand washing sink shall be separated from the prep table by a metal splash guard, <br /> if separation is less than twenty-four (24) inches. Splash guard shall be at least six (6) <br /> inches in height from back edge to front edge [CRFC § 113953]. <br /> 8. 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 <br /> of the largest equipment and utensils [CRFC §114099]. <br /> 9. Adequate and suitable storage space must be provided for dry and cold storage. The <br /> following recommended methods may be used: a.) A floor area equivalent to 25 percent <br /> of all kitchen space. b.) Sufficient approved shelving of ninety-six (96) linear feet of <br /> shelving that is eighteen (18) inch deep. <br /> The EHD must be kept informed of the construction progress. A final inspection must be <br /> performed, operating permit fees paid, and approval to operate granted prior to opening for <br /> business. All equipment must be installed and thorough cleaning completed prior to the final <br /> inspection. Inspections must be scheduled at least 48 hours in advance. Charges for <br /> additional inspections, re-inspections and/or consultations may be assessed at the EHD hourly <br /> rate of$ 105.00 per hour. <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 <br /> reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not <br /> be accepted for the construction or operation of a food facility. Any variance from the <br /> requirements outlined in this letter will require written approval from the EHD. Approval of the <br /> submitted plans shall become null and void if the work authorized is not commenced within 180 <br /> days from the date of approval, or the work authorized by such plans is abandoned. In order to <br /> renew action on an expired plan approval, the applicant shall submit fees equal to that of a new <br /> plan review. A copy of the approved plans shall be available on site at the time of final <br /> inspection. <br /> If you have any questions, please contact Johnny Yoakum, Senior Registered Environmental <br /> Health Specialist, at (209) 468-3147. <br /> Sincerely, <br /> Jeff Carruesco, REHS, RDI <br /> Program Coordinator <br /> JC/RB/jvf <br />