Laserfiche WebLink
J <br /> Smart&Final March 6,2009 <br /> 744 W Hammer Lane Page 2 <br /> Stockton,CA 95209 <br /> 3. Hot water shall be supplied at a minimum temperature of at least 120°F measured <br /> from the faucet. The water heater shall have a minimum rating of 12kw [CRFC <br /> §114192]. <br /> The EHD 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 <br /> final 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 <br /> hourly rate of $105.00 per hour. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in compliance <br /> with 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 will <br /> not be accepted for the construction or operation of a food facility. Any variance from the <br /> requirements outlined in this letter will require written approval from the EHD. <br /> Approval of the submitted plans shall become null and void if the work authorized is not <br /> commenced within 180 days from the date of approval, or the work authorized by such <br /> plans is abandoned. In order to renew action on an expired plan approval, the applicant <br /> shall submit fees equal to that of a new plan review. A copy of the approved plans shall be <br /> available on site at the time of final inspection. <br /> If you have any questions, please contact Chandra Vega, Senior Registered Environmental <br /> Health Specialist, at (209) 468-9587. <br /> Sincerely, <br /> Jeff Carruesco, REHS, RDI <br /> Program Coordinator <br /> JC/RB/jvf <br />