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San Joaquin County DIRECTOR <br /> Environmental Health Department Donna Heran, RENS <br /> P ASSISTANT DIRECTOR <br /> 2 � ? 600 East Main Street Laurie Cotulla, REHS <br /> Q: A <br /> W k :� Stockton, California 95202-3029 PROGRAM COORDINATORS <br /> �" rlf '• Carl Borgman, REHS <br /> Mike Huggins, REHS, RDI <br /> Website: www.sjgov.org/ehd Margaret Lagorio,REHS <br /> i F o R Phone: (209)468-3420 Robert McClellon, REHS <br /> July 29, 2008 Fax: (209)464-0138 Jeff Carruesco,REHS, RDI <br /> Kasey Foley, REHS <br /> ATTN: BUD CARDOZA <br /> STOCKBRIDGE DEVELOPMENT <br /> 468 WEST KENOSHA AVENUE <br /> RE: MOSSDALE COMMUNITY PARK&CONCESSIONS-REVISED APPROVAL LETTER <br /> 17400 GOLDEN SPIKE TRAIL <br /> LATHROP, CA 95330 <br /> Dear Mr. Cardoza: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed MOSSDALE COMMUNITY PARK, subject to the following <br /> condition(s): <br /> 1. This facility shall have a hot water heater with a minimum heating element of 9000 watt if <br /> electric, 40,000 BTU if gas or have a recovery rate of 5 '/2 GPM at a 60°F rise in temperature <br /> if tankless. The proposed unit only has a 6000 watt maximum element. <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 §1142711. <br /> 3. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing units), <br /> 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 to <br /> be positioned to be readily cleanable, accessible for inspections, and must be flush with <br /> 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 sanitation <br /> by an American National Standards Institute (ANSI) accredited certification program. All <br /> 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 the <br /> floor and wall with a three-eighths (3/8) inch minimum radius coving and shall extend up the <br /> wall at least four(4) inches. Rubber or vinyl top set base is not permitted in these areas <br /> [CRFC §114268]. <br />