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1 <br /> San Joaquin County <br /> Environmental Health Department DIRECTOR <br /> Donna Heran, REHS <br /> Q y� 1868 East Hazelton Avenue <br /> Stockton, California 95205-6232 PROGRAM COORDINATORS <br /> �: J: Robert McClellon,REHS <br /> Jeff Carruesco,REHS, RDI <br /> Kasey Foley,REHS <br /> Cq<ii D6.Z `P Website: www.sjgov.org/ehd Linda Turkatte,REHS <br /> Phone: (209)468-3420 <br /> Fax: (209) 464-0138 <br /> December 14, 2012 <br /> ATTN: David Calder <br /> David's Pizza <br /> 1744 W Hammer <br /> Stockton, CA 95209 <br /> RE PROPOSED: David's Pizza <br /> 1744 W Hammer <br /> Stockton, CA 95209 <br /> Dear Mr. Calder: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed David's Pizza, subject to the following condition(s): <br /> 1. If any of the equipment to be added is to be installed permanently on the existing floor <br /> the following will apply. CRFC 114268 The floor surfaces in all food preparation or <br /> packaging areas, open food storage areas, utensil washing areas, refuse storage areas, <br /> janitorial areas, and all restrooms and employee change areas, around the permanent <br /> counter, shall be smooth and of durable construction and nonabsorbent material which <br /> is easily cleaned. These fdbor surfaces shall be coved at the iuncture at the floor and <br /> wall with a three-eights (318) inch minimum radius coving and shall extend up the wall <br /> at least four (4) inches. VCT tiles are not approved for the floor. Rubber or vinyl <br /> top set base is not permitted in these areas. Sheet vinyl must be commercial <br /> grade. <br /> 2. CRFC 114149.1. The exhaust hood must be constructed to meet the requirements of <br /> the California Mechanical Code. Listed exhaust hoods are to be installed in accordance <br /> with the terms of their listings and the manufacturer's installation instructions. For the <br /> canopy-type commercial cooking hoods, the inside edge thereof shall overhang or <br /> extend a horizontal distance of not less than six inches beyond the edge of the cooking <br /> surface on all open sides, and the vertical distance between the lip of the hood and the <br /> cooking surface shall no exceed 4 feet. <br /> The EHD must be kept informed of the construction progress. A final inspection must be <br /> performed, operating permit fees paid, and approval to operate granted prior to opening for <br /> business. All equipment must be installed and thorough cleaning completed prior to the final <br /> inspection. Inspections must be scheduled at least 48 hours in advance. Charges for <br /> - 1 - <br />