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October 30, 2024 <br />ATTN: <br />RE PROPOSED: <br />Dear Ms. Sandoval: <br />2. Light bulbs and tubes shall be covered and completely enclosed in plastic safety shields <br />nr the oni iix/olcint (CDFC' Qor^+irvn "1 "1 A rXr)'X\or the equivalent. (CRFC Section 114323). <br />Karen Esquivel Lopez <br />Tortilleria La Mexicana <br />3712 Popolo Cir <br />Stockton, CA 95212 <br />Tortilleria La Mexicana <br />3712 Popolo Cir <br />Stockton, CA 95212 <br />AP2401148 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420) F 209 464-0138 | www.sjcehd.com <br />R225CO3IH <br />Environmental Health Department <br />Jasjit Kang, REHS, Director <br />Muniappa Naidu, REHS, Assistant Director <br />PROGRAM COORDINATORS <br />Natalia Subbotnikova, REHS <br />Jeff Carruesco, REHS, RDI <br />Willy Ng, REHS <br />Elena Manzo, REHS <br />Steve Shih. REHS <br />1. Obtain an Insignia from the State Housing and Community Development prior to EHD <br />inspection. Their phone number is 916-255-2501. <br />This letter indicates San Joaquin County Environmental Health Department (EHD) approval of <br />drawings submitted for the proposed Tortilleria La Mexicana, subject to the following <br />condition(s): <br />4. Mechanical exhaust ventilation equipment shall be provided over all cooking equipment <br />as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. <br />All mechanical exhaust ventilation equipment shall be installed and maintained in <br />accordance with the California Mechanical Code. Makeup air shall be provided the rate <br />of that exhausted [CRFC §114149.1] <br />3. Floors shall be constructed of approved materials and shall be impervious, smooth, easily <br />cleanable, and provide employee safety from slipping. The floor/wall juncture shall be <br />coved with a minimum 3/8 inch radius and the floor surface shall extend up the wall at <br />least four inches. (Vinyl rubber top-set base is not acceptable material). Equipment shall <br />be sealed to the floor or raised 6 inches off the floor by means of easily cleanable legs or <br />feet. (CRFC Section 114301). <br />5. All manufactured and custom-made food service equipment must be certified for <br />sanitation by an American National Standards Institute (ANSI) accredited certification <br />program. All proposed equipment is subject to EHD approval [CRFC §114130]. <br />Y/x a’v <br />SANJOAOUIN <br />-COUNTY— <br />Greatness grows here.