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� '%� <br /> 5. 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 linear feet of shelving <br /> that is eighteen inches deep <br /> 6. CRFC §114276 Provide well fitting, self-closing doors to all toilet rooms. <br /> 7. CRFC 114192. Hot water shall be supplied at a minimum temperature of at least 120°F <br /> measured from the faucet, at all food service sinks. A gas water heater with 41,000 BTU <br /> or an electric water heater with 9 KW minimum is required for this facility. <br /> The END must be kept informed of the construction progress. A final inspection must be <br /> performed, operating permit fees paid, and approval to operate granted prior to opening for <br /> business. All equipment must be installed and thorough cleaning completed prior to the final <br /> inspection. Inspections must be scheduled at least 48 hours in advance. Charges for <br /> additional inspections, re-inspections and/or consultations may be assessed at the EHD hourly <br /> rate of$ 125.00 per hour. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with <br /> applicable State laws, and/or city or county ordinance codes, shall be constructed or <br /> reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials wd not <br /> be accepted for the construction or operation of a food facility. Any variance fram the <br /> requirements outlined in this letter will require written approval from the EHD. Approval of the <br /> submitted plans shall become null and void if the work authorized is not commenced w4ln 1$0 <br /> days from the date of approval, or the work authorized by such plans is abandoned. In cvftr to <br /> renew action on an expired plan approval, the applicant shall submit fees equal to that of* now <br /> plan review. A copy of the approved plans shall be available on site at the time of final <br /> inspection. <br /> If you have any questions, please contact Vidal Pedraza, Registered Environmental Heam <br /> Specialist (RENS), at (209) 468-0334. <br /> Jeff Carruesco, R.E.H.S. <br /> Program Coordinator <br /> Plan Check <br /> 09/06/2007 -2 _ <br />