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Lodi Banquet Facility — March 30,2009 100 East Taddei "� Page 2 Acampo,CA 95220 f� Small Kitchen: 5. Provide a designated area for janitorial equipment (mops, brooms, buckets, and cleaning supplies) [CRFC §114279 and §114281]. 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]. T At least one curbed cleaning facility or janitor sink equipped with a drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste [CRFC §114192 and §114279]. 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 51,000 BTU or 12kw [CRFC §114192]. 9. A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, soaking, thawing, or similar preparation of foods. The food prep sink shall have minimum dimensions of eighteen (18) inches by eighteen (18) inches and twelve (12) inches deep with an integral drainboard at least eighteen (18) inches by eighteen (18) inches. This sink shall drain to waste by means of an indirect connection [CRFC §114163]. Large Kitchen: 10. 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]. 11. 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 181,000 BTU or 41kw [CRFC §114192]. 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. Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable State laws, and/or city or county ordinance codes, shall be constructed or reconstructed upon request of the EHD.