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Home My WebLink About1734 W First St Unit# F - Misc. Permit,IFOB 7560 v1.34' PLAN CHECK REPORT County of Orange, Health Care Agency, Environmental Health 1241 EAST DYER ROAD SUITE,I20 SANTA ANA, CA 92705.5611 (71 4)433-607 4 www.ochealthinf o. corry'eh June 07, 2019 SU BMITTER: JOSE D PENA PENA D PENA 3G3 S OLIVE ST ORANGE, CA 92866 SR RECORD ID. sR0135856 PLAN APPROVED / AUTHORITY TO CONSTRUCT FOOD REMODEL - UNDER 101 SQ FT JOBSITE. LA COSTENITA MEXICAN FOOD 1734 W 1ST ST STE F SANTAANA SCOPE OF WORK: INSTALL EXHAUST HOOD ONE GRIDDLE AND ONE STOVE AND OWNER: AMELIA TORRES 401 W LA VETA AVE, APT 207 ORANGE, CA 92866 FOR PC01 :PLAN APPROVAL Thank you for your plan submittal. Your plans are now approved and subject to the following conditions: 'l . This approval does not constitute authority to violate any provision of the related codes, ordinances, or regulations, nor does it prevent further correction of errors found on the plan or with installation upon field inspection. Ali- construction must conform to these approved plans. Alterations or changes to these plans must have review and written approval by the Plan check section of Environmental Health prioi to construciion. 2. All construction work must conform to local building codes and have the necessary approvals from the local building and fire authorities. Please refer to the local building department for plan approval and permits prior to construction. 3 All retail food facalaties must be connected to an approved potable water supply. Please check the following link toensure your food facility is connected to an approved water district or municipaiwater source: http://www.ocgov.com/abouvinfooc/links/oc/water. lf the food facility is not supplied by a municipal source, and is supplied by a private well, you must immediately submit to Orange County Environmental Healti required written verification that the water source meets the standards of the California Safe Drinking Water Act and is acceptable for a retail food establishment. 4. This plan approval is valid for a period of one year from the date of approvat ,.CiG G{#b$@fifrwrng areas:'. ]l]l(a) Replacing the existing nonoperative exhaust hood with a new UL listed hood. /Ll (b) lnstalling new cooking equipments under the new hood JUN 2 1 2019 " (c) lnstalling a new approved steam table in the kitchen. CSG CONSLTI,T N'IS INC 5. Newly constructed food facilities or new portions of exlsting food facilities shall not be placed into use without prior written approval by a member of this agency. Doing so may result in a penalty not to exceed three (3) times the cost of the annual permit. 6 For construction projects resulting in ownership changes or new facility classification, a Health permit Appljcation willbe issued at flnal health inspection. This will include "amount owed" and ;payment due date." lt is the responsibility of the owner or agent representative to submit the Health Permit Application, supporting ownership documents, andpayment within seven (7) business days of the flnal health inspection. You miy pay iir person 8am-4:30pm Monday through Friday or by mail: Orange County Environmental Health 1241 E. Dye/ Road, Suite 120 Santa Ana, CA92705 Acceptable forms of payment in person: cash, check, credit card, or money order To view the status of this project, visit our website at https://ochealthplancheck.ochca.conv 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 sR013s856 DA5067'192, Page 3 of 3 away from walls. All exposed flex conduit is to be "sealtight" or equivalent. Where pipe lines enter a wall, ceiling o[. , floor, the opening around the line shall be tighfly sealed. PC44: FLOOR SINKS Exlsting unused floor sink in the middle of aisle, shown on the plans, is subject to the field inspection. All equipmentwhich generates condensate or similar liquid wastes shall be drained by means of indirect waste pipesinto a floor sink. Floor drains are not to be used in lieu of floor sinks. All floor sinks must be at least half-exposed underthe curb mounted equipment, or be in line with the front face of elevated freestanding equipmeni, ino located within 15feet of the condensate produclng equipment. Tiis project was reviewed by ZOHREH MOGHADDAM, REHS (714)433_6069, Your original assigned plan reviewer is zoHREH MoGHADDAM, Reus 1zt+;+se-ooos, To view the status of this project, visit our website at https://ochealtholancheck.ochca.com/