Building Review



Environmental Health Review
Review No:1 General Comments 1. Provide specifications for the following: • Hot water heater (along with hot water heater curve) • Food preparation sink • Warewash sink • Warewash machine 2. It is unclear if a large warewash or undercounter warewash machine will be used. Page A 2.2 shows a large warewash machine while K 1.1 notes an under the counter dishwasher 3. Please confirm that the proposed ice machine specifications are only for the ice machine cooling tower and does not include the ice bin. Ice bins shouldn’t be accessible by the public. 4. Describe how dishes (glassware, trays and plates) will be managed/ staged pending washing 5. Please confirm that only a single deck oven will be used. Overhang requirements will increase by 6 inches per additional deck Handwashing [§113953 CRFC- Handwashing; §113980 CRFC- Protection from contamination] 6. Provide a handwash sink, soap dispenser and paper towel dispenser in the service bar. 7. Provide splash guards on all kitchen handwash sinks Hot Water [§114195 CRFC- Hot water capacity] 8. Provide specifications for the hot water heater. Ensure GPM is determined based on the required temperature rise of 60-70°F. Review the hot water heater curve. Do not base compliance on the max output noted on the front of most specification sheets. It appears that the proposed hot water heater may be undersized. Food Protection from Contamination [§114060 CRFC- Food display] 9. Ensure that the buffet warmer sneeze guard is stationed in a way that will cover the average mouth zone of 54-60" 10. Ensure that the pizza is served in a manner that protects the product under the buffet warmer. The warmer is only 20 inches in depth and extra-large pizzas are 20" wide. 11. Install sneeze guard with side glass panels Warewashing [§114103 CRFC- Drainboards] 12. If installing a large warewash machine, provide a second drainboard for loading/ unloading Plumbing [§113953.3 CRFC- Handwashing procedure; §114192 CRFC- Hot water supply; §114193 CRFC- Back siphonage prevention] 13. Ensure water of at least 100°at all handwash sinks within 20 seconds 14. Direct wastewater from the 3-compartment warewash sink and warewash machine to a floor sink with air gap Exhaust [§114149 CRFC- Ventilation] 15. Provide a 6-inch minimum hood overhang over all sides of the oven if single deck. Overhang requirements will increase by 6" per deck. Provide the overhang required by the manufacturer if greater than the overhang noted here. 16. Mechanical notes indicate that EF1, EF-2, EF-3 are interconnected along with the MUA. The remaining MUA comes from other roof top units. Ensure that make up air is provided at the same rate as being exhausted, when it the exhaust units are activated. This make require that all roof top make-up air units be interconnected and providing outside air when exhaust is activated. Finishes/Vermin Proofing [§114268 CRFC- Floors; §114271 CRFC- Walls and ceilings; §114259 CRFC- Vermin exclusion] 17. Most of the plumbing, electrical and ducting must be in the walls, floors and/ or ceilings 18. Installations that can collect dust, result in overhead contamination, make it hard to clean or can provide vermin harborage will not be accepted Refuse/ Garbage [§114244-45 CRFC- Refuse] 19. Provide a refuse storage area that is on concrete or equivalent, cleanable, sloped to drain and can be washed with hot water. Any hose bib in a refuse area must be equipped with a backflow prevention device. 20. Provide refuse/ garbage containers stations in the facility Contact Olga Zuniga with the Consumer Protection Program at (831) 454-2762 with questions. ---------------------Bottom of List --------------------------------- Review No:2 11-25-2019 V2 Project approved by the Environmental Health Division. The following is required: 1. Preliminary construction inspection when plumbing and finishes are complete 2. Air balance report including exhaust and all outside air systems (MUA, HVAC) 3. Final inspection 4. The restaurant owner must apply for an operational health permit prior to opening for service Call Olga Zuniga, REHS with questions or to request an inspection at (831) 454-2762

Environmental Health Review

Review No:1

General Comments

1. Provide specifications for the following:

• Hot water heater (along with hot water heater curve)

• Food preparation sink

• Warewash sink

• Warewash machine

2. It is unclear if a large warewash or undercounter warewash machine will be used. Page A 2.2 shows a large warewash machine while K 1.1 notes an under the counter dishwasher

3. Please confirm that the proposed ice machine specifications are only for the ice machine cooling tower and does not include the ice bin. Ice bins shouldn’t be accessible by the public.

4. Describe how dishes (glassware, trays and plates) will be managed/ staged pending washing

5. Please confirm that only a single deck oven will be used. Overhang requirements will increase by 6 inches per additional deck

Handwashing

[§113953 CRFC- Handwashing; §113980 CRFC- Protection from contamination]

6. Provide a handwash sink, soap dispenser and paper towel dispenser in the service bar.

7. Provide splash guards on all kitchen handwash sinks

Hot Water

[§114195 CRFC- Hot water capacity]

8. Provide specifications for the hot water heater. Ensure GPM is determined based on the required temperature rise of 60-70°F. Review the hot water heater curve. Do not base compliance on the max output noted on the front of most specification sheets. It appears that the proposed hot water heater may be undersized.

Food Protection from Contamination

[§114060 CRFC- Food display]

9. Ensure that the buffet warmer sneeze guard is stationed in a way that will cover the average mouth zone of 54-60"

10. Ensure that the pizza is served in a manner that protects the product under the buffet warmer. The warmer is only 20 inches in depth and extra-large pizzas are 20" wide.

11. Install sneeze guard with side glass panels

Warewashing

[§114103 CRFC- Drainboards]

12. If installing a large warewash machine, provide a second drainboard for loading/ unloading

Plumbing

[§113953.3 CRFC- Handwashing procedure; §114192 CRFC- Hot water supply; §114193 CRFC- Back siphonage prevention]

13. Ensure water of at least 100°at all handwash sinks within 20 seconds

14. Direct wastewater from the 3-compartment warewash sink and warewash machine to a floor sink with air gap

Exhaust

[§114149 CRFC- Ventilation]

15. Provide a 6-inch minimum hood overhang over all sides of the oven if single deck. Overhang requirements will increase by 6" per deck. Provide the overhang required by the manufacturer if greater than the overhang noted here.

16. Mechanical notes indicate that EF1, EF-2, EF-3 are interconnected along with the MUA. The remaining MUA comes from other roof top units. Ensure that make up air is provided at the same rate as being exhausted, when it the exhaust units are activated. This make require that all roof top make-up air units be interconnected and providing outside air when exhaust is activated.

Finishes/Vermin Proofing

[§114268 CRFC- Floors; §114271 CRFC- Walls and ceilings; §114259 CRFC- Vermin exclusion]

17. Most of the plumbing, electrical and ducting must be in the walls, floors and/ or ceilings

18. Installations that can collect dust, result in overhead contamination, make it hard to clean or can provide vermin harborage will not be accepted

Refuse/ Garbage

[§114244-45 CRFC- Refuse]

19. Provide a refuse storage area that is on concrete or equivalent, cleanable, sloped to drain and can be washed with hot water. Any hose bib in a refuse area must be equipped with a backflow prevention device.

20. Provide refuse/ garbage containers stations in the facility

Contact Olga Zuniga with the Consumer Protection Program at (831) 454-2762 with questions.

---------------------Bottom of List ---------------------------------

Review No:2

11-25-2019

V2 Project approved by the Environmental Health Division. The following is required:

1. Preliminary construction inspection when plumbing and finishes are complete

2. Air balance report including exhaust and all outside air systems (MUA, HVAC)

3. Final inspection

4. The restaurant owner must apply for an operational health permit prior to opening for service

Call Olga Zuniga, REHS with questions or to request an inspection at (831) 454-2762

CDI - Application Status