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r +� <br /> San Joaquin County <br /> Environmental Health Department °'�E�T°R <br /> �..•_��-•.p � Linda Turkatte, REHS <br /> 1868 East Hazelton Avenue <br /> a. Stockton, California 95205-6232 PROGRAM COORDINATORS:: ' Robert McClellon, REHS <br /> Jeff Carruesco, REHS,RDI <br /> r Kasey Foley, REHS <br /> Website: www.sjgov.org/ehd <br /> Adrienne Ellsaesser,REHS <br /> Phone: (209) 468-3420 Rodney Estrada, REHS <br /> Fax: (209) 464-0138 Willy Ng,REHS <br /> ,tune 17, 2016 <br /> ATTN: Josdeep Randhova <br /> Deli Delicious <br /> 9635 Heatherhearst Dr <br /> Chowchilla, CA 93610 <br /> RE PROPOSED: Deli Delicious <br /> 2602 W Kettleman Ln Suite#120 <br /> Lodi, Ca 95242 <br /> Dear Mr. Randhova: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed Deli Delicious, subject to the following condition(s): <br /> 1. 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 these <br /> areas [CRFC §114268]. <br /> 2. All ice machines and bins, food preparation sinks,warewashing sinks (dishwashing units), <br /> 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. All floor sinks are <br /> to be positioned to be readily cleanable, accessible for inspections, and must be flush with <br /> finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets [CRFC <br /> §114193 and §114193.11. <br /> 3. Hat 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 41,OOOBTU or 9.2kW [CRFC <br /> §114192]. <br /> 4. The handwashing and food preparation sinks shall be separated from the warewashing <br /> sink or food preparation/storage areas by a metal splash guard, if separation is less than <br /> twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from back <br /> edge to front edge [CRFC §113953]. <br />