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Environmental Health Department 2 of 3 I— H i If you have any questions, please Gigi Fahmy, Senior Registered Environmental Health Specialist, at (209) 616-3052. SANJOAOUIN ------COUNTY— 8. Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. All mechanical exhaust ventilation equipment shall be installed and maintained in accordance with the California Mechanical Code. Makeup air shall be provided the rate of that exhausted [CRFC §114149.1] Any item(s) inadvertently overlooked in the plan check process, which is not in compliance with applicable State laws, and/or city or county ordinance codes, shall be constructed or reconstructed upon request of the EHD. Inferior workmanship, equipment, or materials will not be accepted for the construction or operation of a food facility. Any variance from the requirements outlined in this letter will require written approval from the EHD. Approval of the submitted plans shall become null and void if the work authorized is not commenced within 180 days from the date of approval, or the work authorized by such plans is abandoned. In order to renew action on an expired plan approval, the applicant shall submit fees equal to that of a new plan review. A copy of the approved plans shall be available on site at the time of final inspection. The EHD must be kept informed of the construction progress. A final inspection must be performed, operating permit fees paid, and approval to operate granted prior to opening for business. All equipment must be installed and thorough cleaning completed prior to the final inspection. Inspections must be scheduled at least 48 hours in advance. Charges for additional inspections, re-inspections and/or consultations may be assessed at the EHD hourly rate of $ 172 per hour. k9. Equipment (fryers) shall be equipped with positive closing lids that are fitted with a secure latch mechanism that will prevent excessive spillage of hot liquids in the interior of the mobile food facility in the event of a sudden stop, collision or overturn. (CRFC Section 114323) 1 (T A water heater with a minimum capacity of four gallons or an instantaneous (tank / less) heater capable of heating water to a minimum of 120°F, interconnected with a . / POTABLE WATER supply, shall be provided and shall operate independently of the vehicle engine (CRFC Section 114325). < Tanks shall be adequately vented for flow. Water tank vents shall terminate in a downward direction and shall be covered with 16-mesh per square inch screen or equivalent when the vent is in a protected area or a protective filter when the vent is in an area not protected from windblown dirt and debris. (CRFC Section 114213) Sincerely,