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4. This facility must supply a commercial water heater that will meet the peak <br /> calculated houly demand of 51 gallons per hour. The water heater must have a <br /> recovery rate equal to or greater than the peak hourly demand at a 60 degree F <br /> rise. CURFFL 114095 <br /> You must keep this office informed of the construction progress. An inspection must be <br /> scheduled at least 48 hours in advance when the facility is ready to open with all <br /> equipment installed and thorough cleaning completed. A fee of $ 93.00 per hour may <br /> be accessed for any additional inspections, re-inspections or consultations. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in <br /> compliance with applicable County Codes and/or State Laws, shall be constructed or <br /> reconstructed upon request of the Environmental Health Department. Inferior <br /> workmanship, equipment, or materials will not be accepted for the construction or <br /> operation of a food facility. Any variance from the requirements outlined in this letter will <br /> require written approval from this Department. Approval of the submitted plans shall <br /> become null and void if the work authorized is not commenced within 180 days from the <br /> date of approval, or the work authorized by such plans is abandoned. In order to renew <br /> action on an expired plan approval, the applicant shall submit fees equal to that of a <br /> new plan review. A copy of approved plans shall be available on site at the time of final <br /> inspection. <br /> If you have any questions, please contact Chandra Vega Registered Environmental <br /> Health Specialist at (209) 468-9587 <br /> Donna Heran, R.E.H.S., Director <br /> Environmental Health Department <br /> Jeff Carruesco <br /> Lead R.E.H.S. <br /> Reference guide for P1nck95 -2 - (Rev 6/18/98) <br />