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SAN 10 A Q U I N Environmental Health Department <br /> COUNTY Wayne Fox, REHS, Interim Director <br /> PROGRAM COORDINATORS <br /> gc,Foa '' Greatness grows here. Robert McClellon,REHS <br /> Jeff Carmesco,REHS,RDI <br /> Willy Ng,REHS <br /> Muniappa Naidu,REHS <br /> Michael Kith,REHS <br /> Melissa Nissim,REHS <br /> August 18, 2020 <br /> ATTN: Dawn Cardwell <br /> Petersen Stags Architects <br /> 5200 W. State Street <br /> Boise, ID 83703 <br /> RE PROPOSED: WinCo Food Store #10 <br /> 5110 Montauban Ave. <br /> Stockton, CA 95210 <br /> Dear Ms. Dawn Cardwell: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) <br /> approval of drawings submitted for the proposed WinCo Food Store #10, subject to the <br /> following 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 <br /> certification program. All proposed equipment is subject to EHD approval [CRFC <br /> §114130]. <br /> 2. The exhaust hood must be constructed to meet the requirements of the California <br /> Mechanical Code [CRFC §114149.1]. <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 <br /> for business. All equipment must be installed and thorough cleaning completed prior to <br /> the final inspection. Inspections must be scheduled at least 48 hours in advance. <br /> Charges for additional inspections, re-inspections and/or consultations may be assessed <br /> at the EHD hourly rate of$ 152 per hour. <br /> Any item(s) inadvertently overlooked in the plan check process, which is not in <br /> compliance with applicable State laws, and/or city or county ordinance codes, shall be <br /> constructed or reconstructed upon request of the EHD. Inferior workmanship, equipment, <br /> or materials will not be accepted for the construction or operation of a food facility. Any <br /> variance from the requirements outlined in this letter will require written approval from the <br />