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�i Coffee urns, deep fat fryers, steam tables, and similar equipment shall have positive <br /> closing lids with secure latch mechanism that will prevent excessive spillage. (114323 <br /> (b) <br /> t,8- Floor mounted equipment shall be sealed to the floor or be at least 6" off the floor on <br /> easily cleanable legs and feet. (114301 (g) <br /> �9 Equipment shall be sealed together, or spaced a minimum of 4" apart from each other. <br /> x(114301 (g) <br /> ✓I0. Equipment joints and seams shall be tightly fitted and sealed; silicone sealant or <br /> waterproof compounds if gap is smaller than % inch. (114301 (b) <br /> ✓11. There shall be no exposed threads, nuts, or rivets that interfere with proper cleaning. <br /> (114301 (g) <br /> The exhaust hood must be constructed to meet the requirements of the California <br /> Mechanical Code. (114149.1) <br /> v11 3. Provide a 10 BC-rated fire extinguisher (114323) (c) <br /> X4. Light bulbs and tubes enclosed in plastic safety shield or equivalent. (114323 (c) <br /> �5. The pass through windows opening shall be limited to 216 square inches and equipped <br /> with self-closing solid windows or screens. The screen shall be at least 16 mesh/ inch. <br /> (114259.2) <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$162 <br /> 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 be <br /> accepted for the construction or operation of a food facility. Any variance from the requirements <br /> outlined in this letter will require written approval from the EHD. Approval of the submitted plans <br /> shall become null and void if the work authorized is not commenced within 180 days from the date <br /> of approval, or the work authorized by such plans is abandoned. In order to renew action on an <br /> expired plan approval, the applicant shall submit fees equal to that of a new plan review. A copy <br /> of the approved plans shall be available on site at the time of final inspection. <br /> If you have any questions, please contact Kadeanne Linhares, Senior Registered Environmental <br /> Health Specialist, at (209) 616-3025. <br /> Sincerely, <br /> v <br /> Jeff Carruesco, REHS, RDI <br /> Program Coordinator <br /> JCNP: kl <br />