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San Joaquin County <br /> Environmental Health Department DIRECTOR <br /> ?' —�f •� Donna Heran,REHS <br /> 600 East Main Street <br /> �: PROGRAM COORDINATORS <br /> III Stockton, California 95202-3029 RobertMcClellon, REHS <br /> 1 <br /> Jeff Carruesco,REHS, RDI <br /> c .• <br /> Website: www.sjgov.org/ehd Kasey Foley, REHSLinda Turkatte,REHS <br /> Phone: (209)468-3420 <br /> Fax: (209)464-0138 <br /> April 25, 2011 <br /> ATTN: BARB ORR, PERMIT COORDINATOR <br /> BRR ARCHITECTURE <br /> 836 MONTGOMERY STREET, THE FRONTAGE <br /> SAN FRANCISCO, CA 94133 <br /> RE PROPOSED: WAL-MART <br /> 3223 EAST HAMMER LANE <br /> STOCKTON, CA 95212 <br /> Dear Ms. Orr: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed WAL-MART#1554, subject to the following condition(s): <br /> 1. 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 /> 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. 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 separation is less <br /> than twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from <br /> back edge to front edge [CRFC §113953]. <br />