Environmental Health Review
Review No:1

12-13-2016


Plans not approved.
Plan check application with fee, facility checklist and 2 sets of plans that meet all checklist parameters is required. Plans must include menu, checklist and equipment specification sheets.
Questions contact Olga Zuniga at 454-2762 Mon-Fri 8-9:00am


Exhaust in the Food Preparation Kitchen

1. Observed inconsistencies between the mechanical plans and the CapitiveAire design drawings. Address the inconsistencies and ensure interconnected make-up air associated with the exhaust system. Make-up air must be provided at the rate exhausted. The Captive Aire drawings account for approximately 80% of the make-up air and no other make-up air sources are being proposed. Air is also being exhausted from the scullery.

§114149.1 California Retail Food Code-Mechanical exhaust ventilation


Surfaces/ Finishes

1. Note the change in flooring in any revision as discussed with Mr. Brandt via e-mail 12-12-2016 and 12-13-2016.

§114268.a California Retail Food Code-Floors


7-19-2016

Plans Received 6/23/2016 were not approved. Provide two sets of plans addressing the following  comments:


General/ Plan Discrepancies




1. Provide a Menu.




§114380 California Retail Food Code- Plan Review




Exhaust in the Food Preparation Kitchen



1. The existing exhaust hood fan appears to be undersized based on the type of equipment being proposed. No information regarding the hood sanitation listing, UL listing, dimensions, filter sizes, filter types and distance from cooking surfaces was provided.




§114149.1 California Retail Food Code-Mechanical exhaust ventilation




2. A second exhaust duct is required for a hood over 12 feet.




§114149.1 California Retail Food Code- Mechanical exhaust ventilation




3. A maximum make air rate of 2000 CFM is allowed per diffuser. The proposal is to provide 6500 CFM though one diffuser.




§114149.1 California Retail Food Code- Mechanical exhaust ventilation




Plumbing



1. Provide an indirect connection to a floor sink from the warewash machine.


2. Provide a floor sink for draining of the steam table.




§114149.1 California Retail Food Code- Backsiphonage prevention




Food Preparation



1. Provide a fryer dump station.




§113984 California Retail Food Code- Food preparation area, protection from contamination




Storage



1. Ensure shelving in the walk-in cooler and warewash area is designed to withstand moisture and refrigeration temperatures.




§114130 California Retail Food Code- Equipment and utensils




Finishes



1. FRP is designed for walls provide approved flooring in the walk-in cooler.




§114268 California Retail Food Code- Floors




2. Flooring must pitch towards the floor drain in the warewash.




§114269 California Retail Food Code- Floor drains




Design to be Vermin Proofed



1. Doors leading into the facility must be equipped with self-closing mechanism. Provide an air curtain for the kitchen delivery door.




§114259 California Retail Food Code- Exclusion of vermin




Self-Service/Customer Area



1. Provide legs on the soft drink dispenser such that it is elevated at least 4 inches off the counter or seal the dispenser to the cabinet.




§114169 California Retail Food Code-Fixed equipment, spacing or sealing

Questions contact Olga Zuniga at 454-2762 Mon-Fri 8-9:00am

Review No:2

Plans not approved.
Questions contact Olga Zuniga at 454-2762, Mon-Fri 8-9:30am


2/8/17- changed to approved in INFOR per Olga.

Hold for final inspection . OZ