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San Joaquin County <br /> Environmental Health Department DIRECTOR <br /> .o <br /> 1868 East Hazelton Avenue Linda Turkatte,RENS <br /> { Stockton, California 95205-6232 PROGRAM COORDINATORS <br /> Robert McClellon,REHS <br /> �,. <br /> Jeff Carruesco, REHS, RDI <br /> C4��• ••Ci�P Website: www.sjgov.org/ehd Kasey Foley,REHS <br /> F o a 209 -3420 Rodney Estrada,REHS <br /> Phone: <br /> ( ) 468 Adrienne Ellsaesser,REHS <br /> Fax: (209) 464-0138 <br /> February 27, 2015 <br /> ATTN: GENE WAN <br /> GENE S WAN CONSTRUCTION CO <br /> 3807 THERMIAC GULF WAY <br /> SACRAMENTO, CA 95834 <br /> RE PROPOSED: MATSUYAMA SUSHI <br /> 835 S. TRACY BLVD, SUITE A <br /> TRACY, CA 95376 <br /> Dear Mr. Gene Wan: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br /> drawings submitted for the proposed MATSUYAMA SUSHI, subject to the following <br /> condition(s): <br /> 1. 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 /> 2. 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 /> 3. A noncombustible material (stainless steel, etc.) is required directly behind all cooking <br /> equipment from the bottom of the exhaust hood canopy to the top of the floor coving on <br /> all adjacent wall surfaces, and must extend six (6) inches beyond all cooking equipment <br /> edges. The exhaust hood shall also have substantially tight fitting seams and joints <br /> (welded, soldered or brazed---caulking is not accepted) [NFPA#6, CMC Chapter 4 & 5] . <br /> 4. The handwashing and food preparation sinks shall be separated from the warewashing <br /> sink or food preparation / storage areas by a metal splash guard, if separation is less <br /> than twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from <br /> back edge to front edge [CRFC §113953]. <br />