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Shop"N"Buy Market October 7,2008 8339 East Hwy 26 Page 2 Stockton,CA 95215 5. Adequate and suitable storage space must be provided for dry and cold storage. The following recommended methods may be used: a.) A floor area equivalent to 25 percent of all kitchen space. b.) Sufficient approved shelving of ninety-six (96) linear feet of shelving that is eighteen (18) inch deep. 6. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing units), display cases and refrigeration units, and any other food service equipment which discharges liquid waste, shall be drained by means of indirect waste pipes discharged through an air gap into a floor sink or other approved waste receptor. All floor sinks are to be positioned to be readily cleanable, accessible for inspections, and must be flush with finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1]. 7. Provide a complete hand washing station, with hot and cold water supplies, wall mounted fully enclosed single service hand towel dispenser, wall mounted liquid or powder hand soap dispenser, immediately accessible from the food preparation area [CRFC §113953 and §113953.2]. 8. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet. The water heater shall have a minimum rating of 44,000 BTU [CRFC §114192]. 9. The hand washing and food preparation sinks shall be separated from the warewashing sink or food preparation / storage areas by a metal splash guard, if separation is less than twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge [CRFC §113953]. 10. A noncombustible material (stainless steel, etc.) is required directly behind all cooking equipment from the bottom of the exhaust hood canopy to the top of the floor coving on all adjacent wall surfaces, and must extend six (6) inches beyond all cooking equipment edges. The exhaust hood shall also have substantially tight fitting seams and joints (welded, soldered or brazed---caulking is not accepted) [NFPA#6, CMC Chapter 4 & 5]. 11. The new well must be sampled to meet Title 22 drinking water standards for a transient non-community water system prior to issuance of the health permit. For more information, contact Adrienne Ellsaesser, Lead Senior Registered Environmental Health Specialist, at (209) 468-0343. 12. The new well must meet the water demand for the facility. 13. The old well must be destroyed under EHD permit and inspection. The EHD must be kept informed of the construction progress. A final inspection must be performed, operating permit fees paid, and approval to operate granted prior to opening for business. All equipment must be installed and thorough cleaning completed prior to the final inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of $ 105.00 per hour.