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w <br /> WAIN <br /> , <br /> June^1.20n4 <br /> Nothing ounutCakes Page <br /> 1u8Lincoln Center <br /> Stockton,cxymmr <br /> 5. /\ food preparation sink Sh8|| be provided in permanent food facilities for the washing, <br /> rinsing, soaking, th8viOg' or similar p`[8p@[3tiOn of foods. The food prep Sink Sh8|\ have <br /> DiOi0wDdimensions of eighteen (18) inches by eighteen (18) inches and twelve (12) <br /> inches deep with an integral draiD-o-nd at \88St eighteen (18) inches by eighteen /18\ <br /> inches. This sink Shall drain to waste by O8@nS 0f @D indirect CnOneCtiOO [{ RF[ <br /> §114183l. <br /> ' The hG h@OdvV8shiOg and food preparation sinks Sh8|| be aepa[@tedfro[n th8vva[9vvaShing <br /> Ol�t@| splash guard, if GGp@r8tinO is |8So <br /> sink Or food preparation / storage 8r88S b DY @ h \\ b t \o@St six ' Dl <br /> than txeOty�OU[ (24) inches. Splash guard S @ 8@ ` '(0\ inches in height from <br /> back edge tOfront edge [CRFC §1130531. <br /> 7. Facility may not allow food consumption on-site due to no public restroorn. <br /> 8. Mechanical eXh3UotVeOti\8ioO equipment shall be provided over all cooking equipment <br /> as required to effectively [enn0V8 cooking odors, SOOOke. St8aDl, gre8S8, heat and <br /> V8pO[s All mechanical exhaust ventilation equipment eh3|| be installed and maintainedin8COOc'v-[d8OCevviththe (�a|ifo[Oio ��oChaOiC8| {�nde. eXoeDtth8tf0[ uDiteSUbi8CttnPG�2 <br /> (commencing with with GeCtiOO 18000) of Division 13. GO alternative code adopted pU[SUGnt <br /> `O Section 18028 shall govern the construction standards. <br /> The EHO DlUSt be kept informed of the COnSt[UCLioO progress. /\ �O8i inspection must be <br /> ' <br /> performed, operating permit fees paid, and 8ppnnv@\ to operate granted prior to opening for <br /> t `�e0SJa||8d and thorough cleaning completed prior to the final <br /> inspection. Inspections DlUStbeSnhedU� 8 <br /> business. A\� equipDl8ntDlUS scheduled tleast 48hOU[Sinadv@OCB Charges for additional <br /> d t he EHD hourly [8t8 of <br /> \OSpeCtiOOS, re-inspections and/or consultations may be aaSeSSo 8 l <br /> $125per hour. <br /> Any it8Ol(o\ inadvertently overlooked in the plan check process, which is not in compliance with <br /> item(s) <br /> 8pp|iC8b|e State |@» S' and/or Cit/ or COU�O�ty ordinance Cod8S, <br /> eho|| be constructed or <br /> [eC»DStrUCt8d UpOD request of the EHD. Inferior workmanship, eqU.pO8Ot. or materials will not <br /> be accepted for the CUnGtrU[t|oO or operation of G food facility. Any variance from the <br /> requirements outlined in this letter will require written approval from the EHO. Approval of the <br /> d within 1O0 <br /> submitted plans shall become OU|| and void if the work authorized is not CoDln7enc8 vv <br /> days from the date Of8ppPov@| O[the vVO[hauthorized bysuch plans iaabandoned. |norder to <br /> 8vVaCti000naDeXpi[8dp\o'O8pp[oVa|' the applicant shall SubODitfees equal tothat OfaOevv <br /> plan review. A copy of the approved plans rend | S Sha|| be available on site at the time of final <br /> inspection. <br /> if you have any questions, please contact Vidal Pedraza, Lead Senior Registered <br /> Environmental Health Specialist, at (2O9) 4O8-O334. <br /> Sincerely, <br /> Jeff C|aO'UeSCO. REHG, RDI <br /> P[Og[G0l COO[diOBtO[ <br /> JC8/P/jC <br /> 8anc»,d, <br /> 7/|5/0y <br />