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ti <br /> San Joaquin County <br /> oP°"'"' .� Environmental Health Department DIRECTOR <br /> .� Donna Heran, REHS <br /> z: '6' 1868 East Hazelton Avenue <br /> Q' PROGRAM COORDINATORS <br /> �. Stockton, California 95205-6232 Robert McClellon,REHS <br /> Jeff Carruesco, REHS,RDI <br /> c•. P Kasey Foley,REHS <br /> . <br /> 9�i)O 1� Website: www.sjgov.org/ehd Linda Turkatte,REHS <br /> Phone: (209) 468-3420 Rodney Estrada,REHS <br /> Fax: (209)464-0138 Adrienne Ellsaesser,REHS <br /> July 10, 2014 <br /> ATTN: DONALD ANIT <br /> 2165 ERICKSON CIRCLE <br /> STOCKTON, CA 95206 <br /> RE PROPOSED: BON MANGE <br /> 2819 WEST MARCH LANE <br /> STOCKTON, CA 95219 <br /> Dear Mr. Anit: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) _ roval of <br /> drawings submitted for the proposed BON MANGE, subject to the following conditio <br /> 1. Hot water shall be supplied at a minimum temperature of at least 120°F meas ed from <br /> the faucet. The water heater shall have a minimum rating of 39,000 BTU or 9 kw <br /> [CRFC §114192]. <br /> 2. The handwashing and food preparation sinks shall be separated from the warewashing <br /> sink or food preparation / storage areas by a metal splash guard, if separat - is less <br /> than twenty-four (24) inches. Splash guard shall be at least six (6) inches in N-ght from <br /> back edge to front edge [CRFC §113953]. <br /> 3. 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 /> 4. 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 /> 5. The cashier area shall be used only to serve food. No food preparation is allowed. If <br /> food prep takes place, floors shall be up to code and a handsink shall be installed. <br />