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SANJ O A Q U I N Environmental Health Department <br /> COUNTY <br /> 7. Potable water tanks shall be sufficient in volume to fulfill the required 5 gallon minimum <br /> for hand washing. Facilities with limited food preparation must provide at least 15 <br /> additional gallons of water for warewashing. For any preparation beyond limited food <br /> preparation at least 25 additional gallons of water for warewashing and food preparation <br /> must be provided. (CRFC Section 114217) <br /> 8. Tanks shall be adequately vented for flow. Water tank vents shall terminate in a <br /> downward direction and shall be covered with 16-mesh per square inch screen or <br /> equivalent when the vent is in a protected area or a protective filter when the vent is in <br /> an area not protected from windblown dirt and debris. (CRFC Section 114213) <br /> 9. Mechanical exhaust ventilation equipment shall be provided over all cooking equipment <br /> as required to effectively remove cooking odors, smoke, steam, grease, heat, and <br /> vapors. All mechanical exhaust ventilation equipment shall be installed and maintained <br /> in accordance with the California Mechanical Code. Makeup air shall be provided the <br /> rate of that exhausted [CRFC §114149.1] <br /> 10.Mobile Food Facilities where nonprepackaged food is cooked, blended, or otherwise <br /> prepared shall provide a warewashing sink with at least three compartments with two <br /> integral metal drainboards. The dimensions of each compartment of the warewashing <br /> sink shall be at least 12 inches wide, 12 inches long, and 10 inches deep, or large enough <br /> to accommodate the cleaning of the largest utensil. Each drainboard shall be at least the <br /> size of one of the sink compartments. The drainboards shall be installed with at least <br /> one-eighth inch per foot slope toward the sink compartment, and fabricated with a <br /> minimum of one-half inch lip or rim to prevent the draining liquid from spilling onto the <br /> floor. (CRFC Section 114313) <br /> 11.Mobile food facilities shall have a clear, unobstructed height over the aisle-way portion <br /> of the unit of at least 74 inches from floor to ceiling, and a minimum of 30 inches of <br /> unobstructed horizontal aisle space. (CRFC Section 114321) <br /> The EHD must be kept informed of the construction progress. A final inspection must be <br /> performed, operating permit fees paid, and approval to operate granted prior to opening for <br /> business. All equipment must be installed and thorough cleaning completed prior to the final <br /> inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional <br /> inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of $ <br /> 152 per hour. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with <br /> applicable State laws, and/or city or county ordinance codes, shall be constructed or <br /> reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not <br /> be accepted for the construction or operation of a food facility. Any variance from the <br /> requirements outlined in this letter will require written approval from the EHD. Approval of the <br /> submitted plans shall become null and void if the work authorized is not commenced within 180 <br /> days from the date of approval, or the work authorized by such plans is abandoned. In order to <br /> renew action on an expired plan approval, the applicant shall submit fees equal to that of a new <br />