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February 17, 2023 <br />ATTN: <br />RE PROPOSED: <br />Dear Mr./Ms. DRONAVALLI: <br />1. <br />2. <br />3. <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />5 <br />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 <br />gap into a floor sink or other approved waste receptor. All floor sinks are to be positioned to <br />be readily cleanable, accessible for inspections, and must be flush with finished floor. Do not <br />place floor sinks inside walk in refrigeration units or cabinets [CRFC §114193 and §114193.1], <br />SRI ANJANEYA SURESH DRONAVALLI <br />INDIAN RESTAURANT CORDES PLAZA <br />1166 S TRADITION ST <br />MOUNTAIN HOUSE CA 95391 <br />INDIAN RESTAURANT CORDES PLAZA <br />1166 S TRADITION ST <br />MOUNTAIN HOUSE CA 95391 <br />SR0086380 <br />The floor surfaces in all food preparation or packaging areas, open food storage areas, <br />utensil washing areas, refuse storage areas, janitorial areas, and all restrooms and <br />employee change areas, shall be smooth and of durable construction and nonabsorbent <br />material which is easily cleaned. These floor surfaces shall be coved at the juncture at the <br />floor and wall with a three-eighths (3/8) inch minimum radius coving and shall extend up the <br />wall at least four (4) inches. Rubber or vinyl top set base is not permitted in these areas <br />[CRFC §114268]. <br />SAN JOAQUIN <br />-COUNTY----- <br />Greatness grows here. <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br />drawings submitted for the proposed INDIAN RESTAURANT CORDES PLAZA, subject to the following <br />condition(s): <br />Environmental Health Department <br />Jasjit Kang, REHS, Director <br />Muniappa Naidu, REHS, Assistant Director <br />PROGRAM COORDINATORS <br />Robert McClellon, REHS <br />Jeff Carruesco. REHS. RDI <br />Willy Ng, REHS <br />Melissa Nissim, REHS <br />Steven Shih. REHS <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 thorough cleaning completed prior to the final inspection. <br />Inspections must be scheduled at least 48 hours in advance. Charges for additional inspections, re­ <br />inspections and/or consultations may be assessed at the EHD hourly rate of $ 156 per hour. <br />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 66000 BTU If gas, 15KW if electric <br />and 8.5 GPM at 60 degree rise if tankless. [CRFC §114192],