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not place floor sinks inside walk in refrigeration units or cabinets. [CRFC §114193 and §114193.1] 4. Hot water shall be supplied at a minimum temperature of at least 120 F measured from the faucet.The water heater shall have a minimum rating of 40,000 BTU gas or 9kw electric.[CRFC §114192] 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$ 98.00 per hour. 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 to that of a new plan review. A copy of the approved plans shall be available on site at the time of final inspection. If you have any questions, please contact Stephanie Ramirez Registered Environmental Health Specialist (REHS), at (209) 468-9851. Donna Heran, R.E.H.S., Director Environmental Health Department Je Carruesco, R.E.H.S. Program Coordinator Plan Check 09/06/2007 -2-