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t <br /> ' FRQM4 ; FAX NO. :20993151869. 09 2003 04:07PM P14 <br /> I <br /> Responses to questions are in Italics <br /> ,Frnie Schenone,Jr. <br /> 11 Jun 03 <br /> ADDITIONAL INFORMATION REQUIREMENTS <br /> CHOCOLATE MANUFACTURING FACILITY <br /> CLEMENTS,SAN JO,AQUIN COUNTY <br /> Please provide the following information in a report prepared by a California Registered y <br /> Engineer, <br /> 1. Describe the facility,the items that will be available for purchase,the anticipated number <br /> of customers, and the days of operation. <br /> The facility is described within the previously submitted Nitrate Loam Stud, Soil <br /> Suitability Stu , Seotic System Design, Dated December-31. 2002 and prepared,by <br /> Chesney Consulting. Please see Page 1-Paragraph G, Page 8, and Pagel 3. <br /> The anticipated number of customers is estimated on page 8 of the previously submitted <br /> Nitrate Loading Study: Soil Suitability Study. Septic SSsstem Design Dated pece r 3L.- <br /> 2002 <br /> l,_2002 and pMWred.b C-hesnCy Consultin , <br /> '1 <br /> We currently manufacture and distribute wholesale gourmet chocolate products. At aur <br /> new facility we are proposing to sell our products to the general public in addition to our <br /> wholesale business. Our primary products are chocolate dessert toppings and we would <br /> also like to serve hot chocolate and coffee drinks that utilize our sauces. We are also <br /> considering selling desserts and Ice Cream cones that would increase the sales and <br /> branding of our chocolate products. <br /> Our manufacturing operation typically runs one shift per day, Monday through Friday. <br /> The retail shop will likely be open weekends as well. <br /> I <br /> 2. Describe the products Haat will be manufactured and the waste materials assoeiated with <br /> each product. Describe how off-specification, spoiled,or contaminated materials will be <br /> disposed. <br /> Our products are mostly categorized into one of two categories. <br /> Chgcolate Sauces: The bulk of our sales are of fat free chocolate sauces manufactured in <br /> a single 60 gallon kettle. We manufacture approximately 5 batches a day, We do not <br /> rinse out between batches. At the end of the day, the kettle is scraped down so that the <br /> majority of the product is sent to the filling machine. The residual is washed out with hot <br />