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San Joaquin County DIRECTOR <br /> Environmental Health Department Donna Heran,REHS <br /> ASSISTANT DIRECTOR <br /> 600 East Main Street Laurie Cotulla, REHS <br /> Stockton, California 95202-3029 <br /> •`* PROGRAM COORDINATORS <br /> Mike Huggins, REHS, RDI <br /> C i F p R N Website: WWW.SJgOV.Org/ehd Margaret Lagorio, REHS <br /> Phone: (209) 468-3420 Robert McClellon, REHS <br /> Jeff Carruesco, REHS, RDI <br /> Fax: (209) 464-0138 Kasey Foley, REHS <br /> March 30, 2009 <br /> ATTN: KENT & TAMARA RAVERTY <br /> VIAGGIO INC O <br /> 100,EAST TADDEI <br /> ACAMPO, CA 95220 <br /> RE: LODI BANQUET FACILITY <br /> 100 EAST TADDEI <br /> ACAMPO, CA 95220 <br /> Dear Mr. & Ms. Raverty. <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of J <br /> drawings submitted for the proposed LODI BANQUET FACILITY, subject to the following <br /> condition(s): <br /> Both Kitchens: <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 these <br /> areas [CRFC §1142681. <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. The hand washing 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 /> 4. Install grease traps/interceptors as directed by local building codes. A grease trap or <br /> interceptor shall not be located in a food or utensil handling area [CRFC §114201]. <br />