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San Joaquin County <br /> oP " .� Environmental Health Department DIRECTOR <br /> Donna Heran, REHS <br /> s:' ? 600 East Main Street <br /> N: Stockton, California 95202-3029 PROGRAM COORDINATORS <br /> Margaret Lagorio, REHS <br /> Robert McClellon,REHS <br /> c•.• P Jeff Carruesco,REHS, RDI <br /> q��Fo.RaWebsite: www.sjgov.org/ehd� KaseyFoley, REHS <br /> Phone: (209)468-3420 <br /> Fax: (209)464-0138 <br /> October 9, 2009 <br /> ATTN: CRAIG HEARD <br /> TUDOR CONSTRUCTION <br /> 10278 IRON ROCK WAY <br /> ELK GROVE, CA 95624 <br /> RE PROPOSED: SIMONI'S <br /> 2303 WEST FREMONT <br /> STOCKTON, CA 95203 <br /> Dear Mr, Heard: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed SIMONI'S, subject to the following condition(s). <br /> 1. The exhaust hood must be constructed to meet the requirements of the California <br /> Mechanical Code [CRFC §114149.1]. <br /> 2. The floor surfaces in all food preparation or packaging areas, open food storage areas, <br /> utensil washing areas, refuse storage areas, janitorial areas, and all restroom and <br /> employee change areas, shall be smooth and of durable construction and nonabsorbent <br /> material which is easily cleaned. These floor surfaces shall be coved at the juncture at <br /> the floor and wall with a three-eighths (3/8) inch minimum radius coving and shall extend <br /> up the wall at least four (4) inches. Rubber or vinyl top set base is not permitted in <br /> these areas [CRFC §114268]. <br /> 3. Provide a designated area for janitorial equipment (mops, brooms, buckets, and <br /> cleaning supplies) [CRFC §114279 and §1142811. <br /> 4. 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 /> 5. Hot water shall be supplied at a minimum temperature of at least 120°F measured from <br /> the faucet. The water heater shall have a minimum rating of 150,000 BTU <br /> [CRFC §114192]. <br /> 6. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing <br /> units), display cases and refrigeration units, and any other food service equipment which <br /> discharges liquid waste, shall be drained by means of indirect waste pipes discharged <br /> through an air gap into a floor sink or other approved waste receptor. <br />