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The handwash sink shall be separated from the warewash sink by a metal splashguard <br />at least 6" from the back edge of drainboard to the front edge, unless they are separated <br />by 24" or more. (114311(b) <br />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 />Floors, walls, and ceilings of all enclosed food preparation areas shall have impervious, <br />smooth, and easily cleanable surfaces. (114301 (g) <br />Floor and wall junction shall be coved with 3/8" minimum radius coving, and floor surface <br />extends up at least 4 inches (114301(g) <br />Floor mounted equipment sealed to floor or at least 6" off the floor on easily cleanable <br />legs and feet. (114301(g) <br />Equipment sealed together, or spaced a minimum of 4" apart from each other. (114301 <br />(g) <br />Equipment joints and seams shall be tightly fitted and sealed; silicone sealant or <br />waterproof compounds if gap is smaller than 1/4 inch. (114301(b) <br />No exposed threads, nuts, or rivets that interfere with proper cleaning. (114301(g) <br />The exhaust hood must be constructed to meet the requirements of the California <br />Mechanical Code. (114149.1) <br />10 BC-rated fire extinguisher (114323) (c) <br />Light bulbs and tubes enclosed in plastic safety shield or equivalent. (114323 (c) <br />Pass through windows opening shall be equipped with self-closing solid windows or <br />screens. The screen shall be at least 16 mesh/ inch. (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 $156 <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.