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S <br /> VAN 10 A Q U I N Environmental Health Department <br /> " <br /> U1 it `) COUNTY Jasjit Kang, REHS, Director <br /> cg41Foa�'�P Greatness grows here. Muniappa Naidu,REHS,Assistant Director <br /> PROGRAM COORDINATORS <br /> Robert McClellon, REHS <br /> Jeff Carruesco, REHS, RDI <br /> Willy Ng, REHS <br /> Steven Shih, REHS <br /> Michelle Henry, REHS <br /> Elena Manzo, REHS <br /> August 25, 2022 <br /> ATTN: RACHAEL BURDUN <br /> STUDIORG <br /> 1 HUNTINGTON QUADRANGLE STE 2CO3 <br /> MELVILLE, NY 11747 <br /> RE PROPOSED: CHARLEY'S PHILLY CHEESESTEAKS <br /> 3010 W GRANT LINE RD. SR0085632 <br /> TRACY, CA 95304 <br /> Dear Ms. Burdun: <br /> This letter indicates San Joaquin County Environmental Health Department (EHD) approval of drawings <br /> submitted for the proposed CHARLEY'S PHILLY CHEESESTEAKS, subject to the following <br /> condition(s): <br /> 1. The handwashing and food preparation sinks shall be separated from the warewashing sink or <br /> food preparation / storage areas by a metal splash guard, if separation is less than twenty-four <br /> (24) inches. Splash guard shall be at least six (6) inches in height from back edge to front edge <br /> [CRFC §113953]. <br /> 2. The exhaust hood must be constructed to meet the requirements of the California Mechanical <br /> Code [CRFC §114149.1]. <br /> 3. The floor surfaces in all food preparation or packaging areas, open food storage areas, utensil <br /> washing areas, refuse storage areas, janitorial areas, and all restroom and employee change <br /> areas, shall be smooth and of durable construction and nonabsorbent material which is easily <br /> cleaned. These floor surfaces shall be coved at the juncture at the floor and wall with a three- <br /> eighths (3/8) inch minimum radius coving and shall extend up the wall at least four (4) inches. <br /> Rubber or vinyl top set base is not permitted in these areas [CRFC §114268]. <br /> 4. All ice machines and bins, food preparation sinks, warewashing sinks (dishwashing units), <br /> display cases and refrigeration units, and any other food service equipment which discharges <br /> liquid waste, shall be drained by means of indirect waste pipes discharged through an air gap <br /> into a floor sink or other approved waste receptor. All floor sinks are to be positioned to be readily <br /> cleanable, accessible for inspections, and must be flush with finished floor. Do not place floor <br /> sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1]. <br /> 5. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the <br /> faucet. The water heater shall have a minimum rating of 8kw or 35,719BTU [CRFC §114192]. <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br /> FR �A 56)'Z� <br />