1734 W First St Unit# F - Misc. Permit

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sRc135856 PC03: PC09: PC21: PC22: PC28: PC4'I: PC42: Acceptable forms of payment by mail: check or money order Make checkspayable to County of Orange. Health permrt fees are non-refundable and non-transferrable. See reverseof the Health Permit Application for further instruction. INSPECTION SCHEDULING When work on the proiect has progressed to the point of requiring an inspection, please contact us at least ten (10) working days in advance in order to help us accommodate your request. A final inspection will be needed in order toreceiveHealth Permit approval from thisAgency. Health permit approval is required prior to opening the food facility orstoring food or beverages. FINISHES Finishes in all areas, other than the customer waiting or dining areas, must be smooth, nonabsorbent, easily cleanable,and durable. PC16: PC17i DA5067192, Page 2 of 3 Existlng finishes are subject to evaluation by this Agency. This determination wilt be made at the time of the prelimjnary field inspection. Finishes found not to be in compliance with current code requirements will not be accepted. lf you are concerned about the acceptability of the finishes in your facility, please contact your plan checker prior to anywork being conducted. EQUIPMENT SPECIFICATIONS All new and replacement food-related or utensil-related equipment shall be certified or classified for SANITATION by anAmerican National Standards lnstitute (ANSI) accredited certification program. Example of these accredited programsinclude NSF, UL, lntertek ETL, CSA etc. All new and replacement electrical.appliances shall meet applicable Underwriters Laboratories (UL) standards forelectrical equipment as determined by an ANSI accredited certification program. EQ U IPMENT IN STALLATIO N l All equipment, including shelving, must be supported by six (6) jnch high easily cleanabte legs, commercial casters,or completely sealed in position on a four (4) inch high continuously coveJ base or concrete cuib. 2. Sneeze guard protection must be provided where food is displayed or customer self-service foods are proposed. Displays of unpackaged food shall be shielded so as to intercept a direct line between the customer,s mouth;assumed to be between 54 and 60 inches above the floor, and the food being displayed. HOOD CONSTRUCTION lvlechanical exhaust ventilation shall be required at or above all cooking equipment such as ranges, griddles, ovens,deep fat fryers, barbecues, and rotisseries to effectively remove cookirig odois, smoke, steam, lrease, and vapors.Hoods and mechanical ventilation must comply with all applicable requi-rements as set forth in tf,e current edition of theUniform Mechanical Code, as adopted by the local building and fire authorities. DRY FOOD STORAGE Provide a minimum 96 running feet of dry food storage shelving units. This is in addition to the shelving used forworking storage (i.e., over and under counter storage) and refrigeration storage. All storage shelving iust be at least18 inches deep and easily accessible wlth 30 inch iisle clearanie. LOC KE R/SHELF/POLE I NSTA LL within the designated area, you must provide one locker (12" wide x 12" deep x .12,, high minimum) per employee oneach shift. Lockers must be installed on six (6) inch high, easily cleanable legs, cantilJvered off the wall, oi ori aminimum four (4) inch high continuously coved curb or platform. L-angle legs-aie not acceptable. WATER HEATER Pro-vide,a minimum energy input rating of 42,761 BTU'S or 10 total connected KWs at 5O"F rise. Existing water heater70,000 BTU's according to the approved plans. All handwashing facilities shall be supplied with warm water supplied through a mixing valve or combjnation faucet at atemperature of at least 100 "F. AII other sinks shall supply hot water at a teirperature-of at least 120 "F. PLUMBING/ELECTRICAL All conduit, plurnbing, etc., not concealed within walls, must be installed at least six (6) inches off the floor and .l/2 inch To view the status of this project, visit our website at httos://ochealtholancheck.ochca.conV