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4. The water heater shall be a commercial unit with a minimum recovery of 58 gallons per hour (GPH) at a 60°F rise (or 62 GPH at a 60°F rise including a food preparation sink). 5. The facility must have a three-compartment sink with dual integral drain boards for utensil cleaning. If vegetables must be cleaned, a separate food preparation sink must be installed. This sink shall drain to waste by means of an indirect connection. You must keep this office informed of the construction progress. An inspection must be scheduled at least 48 hours in advance when the facility is ready to open with all equipment installed and thorough cleaning completed. A fee of$93.00 per hour may be accessed for any additional inspections, re-inspections or consultations. Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable County Codes and/or State Laws, shall be constructed or reconstructed upon request of the Environmental Health Department. Inferior workmanship, equipment, or materials will not be accepted for the construction or operation of a food facility. Any variance from the requirements outlined in this letter will require written approval from this Department. Approval of the submitted plans shall become null and void if the work authorized is not commenced within 180 days from the date of approval, or the work authorized by such plans is abandoned. In order to renew action on an expired plan approval, the applicant shall submit fees equal to that of a new plan review. A copy of approved plans shall be available on site at the time of final inspection. If you have any questions, please contact Greg Oliveira, Lead Environmental Health Specialist at (209) 468-0341. Donna Heran, R.E.H.S., Director Environmental Health Division ff Mark Barcellos Supervising REHS Reference guide for P1nck95 -2- (Rev 6/18/98)