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FROM FAX NO. :2099315186ln. 11 2003 07:17PM P3 <br /> 9 <br /> i <br /> Responses to questions are in Italics <br /> Ernie Sehenone, Jr. <br /> 11 Jun 03 <br /> ADDITIONAL,INFORMATION REQUIREMENTS <br /> CHOCOLATE MANUFACTURING FACILITY <br /> CLEMENTS,SAN JOAQUIN COUNTY <br /> Please provide the following information in a report prepared by a California Registered <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 Loading S Sail <br /> Suitability Study. Septic , stem Design. Dated,Dgg_eMber 31, 2002 arlij pl dared by <br /> Chesna Consulting. Please see Page I-Paragraph 6, Page 8, and Rggel3. <br /> The anticipated number of customers is estimated an page 8 of the previously submitted <br /> Nitrate Loq&ng&& So t b'li Stud Se tic stem Dati n Dated December 31, <br /> 222Lrnd prepared by Chesney Consulting. <br /> We currently manufacture and distribute wholesale gourmet chocolate products. At our <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 oui-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 /> 2. Describe the products that will be manufactured and the waste materials associated with <br /> each product. Describe how off-specification, spoiled,or contaminated materials will be 4 <br /> disposed. I <br /> Our products are mostly categorized into one of two categories. JJ <br /> &colate Sauces: The bulk of our sales are of fat fres chocolate sauces manufactured in <br /> a single 60 gallon kettle. We manufaceure approximately S batches a day. We do not <br /> rinse out between batches. At the end of the day, the kettle asscraped down so that the <br /> majority of the product is sent to thefilling machine. The residual is washed out with hot <br />