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1600 - Food Program
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PR0535893
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Last modified
9/1/2022 8:54:54 AM
Creation date
10/18/2019 2:03:43 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0535893
PE
1623
FACILITY_ID
FA0020667
FACILITY_NAME
CHINA WOK EXPRESS
STREET_NUMBER
15020
STREET_NAME
HARLAN
STREET_TYPE
RD
City
LATHROP
Zip
95330
APN
19611020
CURRENT_STATUS
01
SITE_LOCATION
15020 HARLAN RD
P_LOCATION
07
P_DISTRICT
003
QC Status
Approved
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EHD - Public
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San Joaquin County <br /> Environmental Health Department DIRECTOR <br /> Donna Heran, REHS <br /> 600 East Main Street <br /> Stockton, California 95202-3029 PROGRAM COORDINATORS <br /> Robert McClellon, REHS <br /> _ r• <br /> Jeff Carruesco, REHS, RDI <br /> C4�%FORa\P Website: www.sjgov.org/ehd KaseyFoley, REHS <br /> Phone: (209) 468-3420 <br /> Fax: (209) 464-0138 <br /> May 12, 2010 <br /> ATTN: LIXIANG JAING <br /> 250 K STREET, #10 <br /> PATTERSON, CA 95363 <br /> RE PROPOSED: CHINA WOK EXPRESS <br /> 15020 HARLAN ROAD <br /> LATHROP, CA 95330 <br /> Dear Mr. Jaing: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed CHINA WOK EXPRESS, subject to the following <br /> condition(s): <br /> 1. There shall be a designated hand wash sink in the dish wash area. <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. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing <br /> units), display cases and refrigeration units, and any other food service equipment which <br /> discharges liquid waste, shall be drained by means of indirect waste pipes discharged <br /> through an air gap into a floor sink or other approved waste receptor. All floor sinks are <br /> to be positioned to be readily cleanable, accessible for inspections, and must be flush <br /> with finished floor. Do not place floor sinks inside walk in refrigeration units or cabinets <br /> [CRFC §114193 and §114193.1]. <br /> 4. All manufactured and custom-made food service equipment must be certified for <br /> sanitation by an American National Standards Institute (ANSI) accredited certification <br /> program. All proposed equipment is subject to EHD approval [CRFC §114130]. <br /> 5. 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 <br /> these areas. The stained concrete flooring must extend at least four (4) inches up <br /> the walls with a three-eighths (%) inch minimum radius of curvature <br /> [CRFC §114268]. <br />
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