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0 • <br /> 3. Provide an adequate supply of hot water to meet the peak demands of all fixtures <br /> utilizing hot water. CURFFL 114095 <br /> You must keep this office informed of the construction progress. An inspection must be <br /> scheduled at least 48 hours in advance when the facility is ready to open with all <br /> equipment installed and thorough cleaning completed. A fee of $93.00 per hour may <br /> be accessed for any additional inspections, re-inspections or consultation. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in <br /> compliance with applicable County Codes and/or State Laws, shall be constructed or <br /> reconstructed upon request of the Environmental Health Department. Inferior <br /> workmanship, equipment, or materials will not be accepted for the construction or <br /> operation of a food facility. Any variance from the requirements outlined in this letter <br /> will require written approval from this Department. Approval of the submitted plans <br /> shall become null and void if the work authorized is not commenced within 180 days <br /> from the date of approval, or the work authorized by such plans is abandoned. In order <br /> to renew action on an expired plan approval, the applicant shall submit fees equal to <br /> that of a new plan review. A copy of approved plans shall be available on site at the <br /> time of final inspection. <br /> If you have any questions, please contact Minh Nguyen, Registered Environmental <br /> Health Specialist at (209) 468-3452. <br /> Donna Heran, R.E.H.S., Director <br /> Environmental Health Divisio <br /> Mark Barcellos <br /> Supervising REHS <br /> Reference guide for Plnck95 -2- (Rev 6/18/98) <br />