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San Joaquin County DIRECTOR <br /> Donna Heran, REHS <br /> .� Environmental Health Department).• _.�f .p M ASSISTANT DIRECTOR <br /> 2:* ° '! ? 600 East Main Street Laurie Cotulla, REHS <br /> :{ Stockton, California 95202-3029 PROGRAM COORDINATORS <br /> •'• Carl Borgman, REHS <br /> Mike Huggins,REHS, RDI <br /> Cq F O R�j`P Website: www.sjgov.org/ehd Margaret Lagorio,REHS <br /> Phone: (209)468-3420 Robert McClellon,REHS <br /> Fax: (209)464-0138 .teff Carruesco,REHS, RDI <br /> Kasey Foley,REHS <br /> November 4, 2008 <br /> ATTN: YOUNG Yl <br /> EDINBERG DESIGN AND ENGINEERING <br /> 981 D STREET <br /> HAYWARD, CA 94541 <br /> RE: ORANGE TREE <br /> 1448 HULSEY WAY <br /> MANTECA, CA 94541 <br /> Dear Mr. Yi: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed ORANGE TREE, 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 <br /> these areas [CRFC §114268]. <br /> 2. 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. All floor sinks are <br /> to be positioned to be readily cleanable, accessible for inspections, and must be flush <br /> with finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets <br /> [CRFC §114193 and §114193.1]. <br /> 3. 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 9kw [CRFC §114192]. <br /> 4. Provide a complete handwashing station, with hot and cold water supplies, wall mounted <br /> fully enclosed single service hand towel dispenser, and wall mounted liquid or powder <br /> hand soap dispenser in the warewashing (kitchen) area and in the food prep <br /> (counter & service) area. <br />