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i <br /> San Joaquin County <br /> Environmental Health Department DIRECTOR <br /> p.?"' •c Linda Turkatte,REHS <br /> 2.' - _2 1868 East Hazelton Avenue <br /> 4: <br /> { Stockton California 95205-6232 PROGRAMRobert <br /> REHSCOORDINATORS <br /> � Robert McClellon,REHS <br /> Jeff Carruesco, REHS,RDI <br /> .�•' Kasey Foley,REHS <br /> Website: www.sjgov.org/ehd Adrienne Ellsaesser,REHS <br /> Phone: (209) 468-3420 Rodney Estrada, REHS <br /> Fax: (209) 464-0138 Willy Ng,REHS <br /> December 4, 2015 <br /> ATTN: Aurangzeb Anjum & Mohammad Irfan <br /> 7170 West Lane <br /> Stockton, CA 95210 <br /> i' <br /> RE PROPOSED: Pak Market Meat& Grocers G <br /> 7170 West Lane <br /> Stockton, CA 95210 f SR 073599 <br /> Il �� <br /> Dear Aurangzeb and Mohammad: <br /> This letter indicates San Joaquin County Environmental Healthhaartment (EHD) approval of <br /> drawings submitted for the proposed Pak Mar ea o�.Af vers, with additional information <br /> according to Aurangzeb on 12/3/2015 that the facility will not be thawing (meats come directly <br /> from slaughter house unfrozen), and the meat display is not a self-containing unit, subject to the <br /> following condition(s): <br /> 1. The floor surfaces in all food preparation or packaging areas, open food storage <br /> areas, utensil washing areas, refuse storage areas, janitorial areas, and all <br /> restroom and employee change areas, shall be smooth and of durable <br /> construction and nonabsorbent material which is easily cleaned. These floor <br /> surfaces shall be coved at the juncture at the floor and wall with a three-eighths <br /> (3/8) inch minimum radius coving and shall extend up the wall at least four (4) <br /> inches. Rubber or vinyl top set base is not permitted in these areas [CRFC <br /> §114268]. <br /> 2. Hot water shall be supplied at a minimum temperature of at least 120°F <br /> measured from the faucet. The water heater shall have a minimum rating of <br /> 35719 BTU, or 8 KW. [CRFC §114192]. <br /> 3. The handwashing and food preparation sinks shall be separated from the <br /> warewashing sink or food preparation / storage areas by a metal splash guard, if <br /> separation is less than twenty-four (24) inches. Splash guard shall be at least six <br /> (6) inches in height from back edge to front edge [CRFC §113953]. <br /> 4. All ice machines and bins, food preparation sinks, warewashing sinks <br /> (dishwashing units), display cases and refrigeration units, and any other food <br />