WORK PLANS - Laserfiche WebLink

Home Browse Search

Facility Name Address City, State Zip Date Page 2 6. Provide a complete hand washing station, with hot and cold water supplies, wall mounted fully enclosed single service hand towel dispenser, wall mounted liquid or powder hand soap dispenser, immediately accessible from the food preparation area [CRFC §113953 and .§113953.2]. 7. Install grease traps/interceptors as directed by local building codes. A grease trap or interceptor shall not be located in a food or utensil handling area [CRFC §114201]. 8. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet. The water heater shall have a minimum rating of 48,000 BTU or 11 kW [CRFC §114192]. 9. The handwashing and food preparation sinks shall be separated from the warewashing sink or food preparation / storage areas by a metal splash guard, if separation is less than twenty-four (24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge [CRFC §113953]. 10. The exhaust hood must be constructed to meet the requirements of the California Mechanical Code [CRFC §114149.11. The hood calculations provided were incorrect. The accurate calculations must be provided to this department prior to a final inspection. 11. A noncombustible material (stainless steel, etc.) is required directly behind all cooking equipment from the bottom of the exhaust hood canopy to the top of the floor coving on all adjacent wall surfaces, and must extend six (6) inches beyond all cooking equipment edges. The exhaust hood shall also have substantially tight fitting seams and joints (welded, soldered or brazed ---caulking is not accepted) [NFPA #6, CMC Chapter 4 & 5] . The EHD must be kept informed of the construction progress. A final inspection must be performed, operating permit fees paid, and approval to operate granted prior to opening for business. All equipment must be installed and thorough cleaning completed prior to the final inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional inspections, re -inspections and/or consultations may be assessed at the EHD hourly rate of $152 per hour. Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable State laws, and/or city or county ordinance codes, shall be constructed or reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not be accepted for the construction or operation of a food facility. Any variance from the requirements outlined in this letter will require written approval from the EHD. Approval of the submitted plans shall become null and void if the work authorized is not commenced within 180 days from the date of approval, or the work authorized by such plans is abandoned. In order to renew action on an expired plan approval, the applicant shall submit fees equal to that of a new plan review. A copy of the approved plans shall be available on site at the time of final inspection. If you have any questions, please contact Kadeanne Linhares, Senior Registered Environmental Health Specialist, at (209) 468-0330. Sincerely, Plan Check 7/15/09