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7. The dishwasher must have two (2) drain boards, one for soiled utensils and one for clean utensils, <br /> located adjacent to the machine. The drain boards shall be sloped and drained to an approved <br /> waste receptor[CRFC §1141031. <br /> 8. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the <br /> faucet. The water heater shall have a minimum rating of 103,000 BTU [CRFC §114192]. <br /> 9. A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, <br /> soaking, thawing, or similar preparation of foods. The food prep sink shall have minimum <br /> dimensions of eighteen (18) inches by eighteen (18) inches and twelve (12) inches deep with an <br /> integral drainboard at least eighteen (18) inches by eighteen (18) inches. This sink shall drain to <br /> waste by means of an indirect connection [CRFC §1141631. <br /> 10. The handwashing and food preparation sinks shall be separated from the warewashing sink or <br /> food preparation / storage areas by a metal splash guard, if separation is less than twenty-four <br /> (24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge <br /> [CRFC §113953]. <br /> 11. The exhaust hood must be constructed to meet the requirements of the California Mechanical <br /> Code [CRFC §114149.1]. <br /> The EHD must be kept informed of the construction progress. A final inspection must be performed, <br /> operating permit fees paid, and approval to operate granted prior to opening for business. All equipment <br /> must be installed and thorough cleaning completed prior to the final inspection. Inspections must be <br /> scheduled at least 48 hours in advance. Charges for additional inspections, re-inspections and/or <br /> consultations may be assessed at the EHD hourly rate of$ 125 per hour. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable <br /> State laws, and/or city or county ordinance codes, shall be constructed or reconstructed upon request of <br /> the EHD. Inferior workmanship, equipment, or materials will not be accepted for the construction or <br /> operation of a food facility. Any variance from the requirements outlined in this letter will require written <br /> approval from the EHD. Approval of the submitted plans shall become null and void if the work authorized <br /> is not commenced within 180 days from the date of approval, or the work authorized by such plans is <br /> abandoned. In order to renew action on an expired plan approval, the applicant shall submit fees equal to <br /> that of a new 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, Lead Senior Registered Environmental Health <br /> Specialist, at(209) 209-468-0334. <br /> Sincerely, <br /> i <br /> Jeff Carruesco, REHS, RDI <br /> Program Coordinator <br /> Plan Check <br /> 7/15/09 <br />