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SAN JOAQUIN <br /> Environmental Health Department <br />COUNTY <br />Clear unobstructed height over aisleway at least 74 inches from floor to ceiling, and <br />unobstructed horizontal aisle space at least 30 inches during operation hours (114321) <br />Floors, walls, and ceilings of all enclosed food preparation areas shall have impervious, <br />smooth, and easily cleanable surfaces. (114301 (g) <br />The EHD must be kept informed of the construction progress. A final inspection must be performed, <br />operating permit fees paid, and approval to operate granted prior to opening for business. All <br />equipment must be installed and thoroughly cleaned prior to the final inspection. Inspections must be <br />scheduled at least 48 hours in advance. Charges for additional inspections, re-inspections and/or <br />consultations may be assessed at the EHD hourly rate of $ 162 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 reconstructed <br />upon request of the EHD. Inferior workmanship, equipment, or materials will not be accepted for the <br />construction or operation of a food facility. Any variance from the requirements outlined in this letter will <br />require written approval from the EHD. Approval of the submitted plans shall become null and void if <br />the work authorized is not commenced within 180 days from the date of approval, or the work <br />authorized by such plans is abandoned. In order to renew action on an expired plan approval, the <br />applicant shall submit fees equal to that of a new plan review. A copy of the approved plans shall be <br />available on site at the time of final inspection. <br />If you have any questions, please contact Francisco Garcia Ruiz, Registered Environmental Health <br />Specialist, at (209) 616-3032. <br />Sincerely, <br />Jeff drruesco, REHS, RDI <br />Program Coordinator <br />2 of 2