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San Joaquin County Environmental Health Department DIRECTOR Donna Heran, REHS 1868 East Hazelton Avenue PROGRAM COORDINATORS Stockton, California 95205-6232 Robert McClellon,REHS • Jeff Carruesco, REHS, RDI Website: www.sjgov.org/ehd Kasey Foley,REHS F o R Linda Turkatte,REHS Phone: (209) 468-3420 Rodney Estrada, REHS Fax: (209)464-0138 Adrienne Ellsaesser,REHS February 10, 2014 ATTN: Rafael Garcia RGF Construction 7200 E Foppiano Ln Stockton CA 95212 RE PROPOSED: Tio Pepe's 329 W Lincoln Suite 329 Stockton, CA, 95207 Dear Mr. Garcia: This letter indicates San Joaquin County Environmental Health Department (EHD) approval of drawings submitted for the proposed Tio Pepe's, subject to the following condition(s): 1. All manufactured and custom-made food service equipment must be certified for sanitation by an American National Standards Institute (ANSI) accredited certification program. All proposed equipment is subject to EHD approval [CRFC §114130]. 2. All displays for unpackaged food must be shielded so as to intercept a direct line between the customer's mouth and the food. The display should meet the EHD guidelines for self-service buffets [CRFC§114060]. 3. The floor surfaces in all food preparation or packaging areas, open food storage areas, utensil washing areas, refuse storage areas, janitorial areas, and all restroom and employee change areas, shall be smooth and of durable construction and nonabsorbent material which is easily cleaned. These floor surfaces shall be coved at the juncture at the floor and wall with a three- eighths (3/8) inch minimum radius coving and shall extend up the wall at least four (4) inches. Rubber or vinyl top set base is not permitted in these areas [CRFC §114268]. 4. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing units), display cases and refrigeration units, and any other food service equipment which discharges liquid waste, shall be drained by means of indirect waste pipes discharged through an air gap into a floor sink or other approved waste receptor. All floor sinks are to be positioned to be readily cleanable, accessible for inspections, and must be flush with finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets [CRFC§114193 and §114193.11. 5. Provide complete hand washing stations, with hot and cold water supplies, wall mounted fully enclosed single service hand towel dispenser, wall mounted liquid or powder hand soap dispenser, immediately accessible from the food preparation/kitchen, bar and utensil washing area [CRFC §113953 and .§113953.2]. 6. Install grease traps/interceptors as directed by local building codes. A grease trap or interceptor shall not be located in a food or utensil handling area [CRFC §114201].