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San Joaquin County DIRECTOR <br /> Donna Heran. REHS <br /> C� <br /> pPau'� •C` Envir®nme -01 Health Department en ASSISTANT DIRECTOR <br /> 600 East Main Street Laurie Cotulla,REHS <br /> Stockton, California 9526 2-302 <br /> XPROGRAM COORDINATORS <br /> e Carl Borgman, REHS <br /> Mike Huggins,REHS,RDI <br /> Website: www.sjgov.org/ehd Margaret Lagorio, REHS <br /> Phone: (209) 468-3420 Robert McClellon,REHS <br /> June 24, 2008 Fax: (209) 464-0138 Jeff Carruesco, REHS,RDI <br /> Kasey Foley, REHS <br /> ATTN: TIMOTHY VALENTINE <br /> VALENTINE CONSTRUCTION <br /> 1528 BARCELONA AVENUE <br /> STOCKTON, CA 95209 <br /> RE: THEIN 0I1RGE S <br /> 306 WEST YOSEMITE AVENUE <br /> MANTECA, CA 95337 <br /> Dear Mr. Valentine: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed ATHENS BURGERS, subject to the following condition(s): <br /> 1. This facility shall have a hot water heater with a minimum heating capacity of 72,000 <br /> BTU or 16 kw. <br /> 2. Walls and ceilings of all rooms (except for bar areas, areas where food is stored in <br /> unopened containers, dining areas, and offices) shall be of a durable, smooth, <br /> nonabsorbent, and washable surface [CRFC §114271]. <br /> 3. 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 /> 4. All manufactured and custom-made food service equipment must be certified for <br /> sanitation by an American National Standards Institute (ANSI) accredited certification <br /> program. All proposed equipment is subject to EHD approval [CRFC §114130]. <br /> 5. 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 />