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4) Provide an adequate supply of hot water to meet the peak demands.of all fixtures <br /> utilizing hot water. CURFFL 114095. A water heater with 8KW is required. A 4.5 <br /> KW may be sufficient for this facility if a bar size 3-compartment sink is installed. <br /> The sink compartments must be able to fit the largest utensil to be washed. <br /> 5) Restroom door must close by itself. A self-closing device is required on door. <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 be <br /> 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 <br /> will require written approval from this Department. <br /> Approval of the submitted plans shall become null and void if the work authorized is not <br /> commenced within 180 days from the date of approval, or the work authorized by such <br /> plans is abandoned. In order to renew action on an expired plan approval, the applicant <br /> shall submit fees equal to that of a new plan review. A copy of approved plans shall be <br /> available on site at the time of final inspection. <br /> If you have any questions related to this plan check approval letter, please contact Vidal <br /> Pedraza, Senior R.E.H.S., at (209) 468-0334. <br /> Donna Heran, R.E.H.S., Director <br /> Environmental Health Division <br /> Jeff Carruesco R.E.H.S. <br /> Supervisor <br />