Environmental Health Review
Review No:1


Applicant must apply for plan check with EHS, supply plans and equipment specification sheets.
Questions contact Olga Zuniga at 454-2762, Mon-Fri 8-9:30am



General/ Clarification




1. The plans are not approved. Provide revisions addressing the items noted below.




Hot Water Capacity/Plumbing



1. Provide information regarding the hot water heater including make, model, and energy output; include the hot water capacity calculator from this Agency’s construction guidelines handout.




[§114192CRFC-Hot water supply]




2. Provide plumbing plans indicating the location of all floor sinks and fixtures using the floor sinks.




[§113984 CRFC-Food preparation area, protection from contamination]




Food Preparation/ Temperature Control



1. Clarify the dump sink use. Is this a food preparation sink? The model number does not correspond with the specification sheet. A food preparation sink that is at least 18 (l)x18(w)x12(d) with 18(l)x18(w) drainboard (or stainless steel table adjacent of same size) is required for this venue.




[§114163CRFC-Food preparation sinks, requirements]




2. Describe method for handling of hot foods. No hot holding equipment was proposed.




[§113996CRFC-Hot and cold holding, potentially hazardous food]




3. Provide a dump station for fried foods.




[§113980CRFC- Protection from contamination, Requirements for food]




4. Provide additional food preparation counter space near the cook line.




[§113984CRFC-Food preparation area, protection from contamination]




Cross Contamination



1. Provide splash guards on the handwash sink in the sushi bar area.




[§113980 CRFC-Protection from contamination: Requirements for food]




Cross Connection/ Back siphon protection



1. Provide an indirect connection to a floor sink from any refrigerator condensate or interior cabinet wash drain. It appears that the sushi cases have a drain for cleaning.




[§114193 CRFC-Back siphonage prevention]




Equipment



1. Provide information regarding the shelving units and the service counters.




[§114130 CRFC-Equipment and utensils, Design and construction]




2. Provide specifications for any small wares like induction rice cookers, small ovens associated with sushi preparation, hot holding units, blenders, and the like. These must be included in the plans as they take up food preparation or storage space.




[§114130 CRFC-Equipment and Utensils: Design and construction]