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Home My WebLink AboutX2021-2252 - MiscJanuary 25, 2022 SUBMITTER: CHUNG XIAO AQX ENG INC 1520 BROOKHOLLOW DR SANTA ANA, CA 92705 SR RECORD ID: SR0147529 PLAN APPROVED / AUTHORITY TO CONSTRUCT FOOD REMODEL - 101-1000 SQ FT (4,f�, 26z,,� 7560 1 PLAN CHECK REPORT v .35 County of Orange, Health Care Agency, Environmentil Health 1241 EAST DYER ROAD, SUITE 120I_w SANTA ANA, CA 92705-5611 (714)433-6074 , )` unnA' rMne116inin nn..✓. JOBSITE: HAPPY LEMON WEST INC 401 NEWPORT CENTER DRIVE STE All OA NEWPORT BEACH SCOPE OF WORK: KITCHEN REMODELAND EQUIPMENT WILL BE UPGRADED WOOD CHEN 35233 NEWARK BLVD G NEWARK, CA 94560 PC00: OPENING COMMENT Above food facility (PR0000370) must operate in conjunction with a remote/satellite prepackaged food storage room as per approved plan. An additional health permit with a new PR# are required at the time of the final inspection. PC01: PLAN APPROVAL Thank you for your plan submittal. Your plans are now approved and subject to the following conditions: 1. 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. All 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 prior to construction. 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 facilities must be connected to an approved potable water supply. Please check the following link to ensure your food facility is connected to an approved water district or municipal water source: http://www.ocgov.com/about/infooc/links/oc/water. If 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 Health 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 approval. 5. Newly constructed food facilities or new portions of existing 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, it is the responsibility of the owner or owner's representative to submit the completed Health Permit Application, supporting ownership documents, and pay the first annual health permit fee no later than one week prior to scheduling the final health inspection. Payment of the health permit fee does not constitute plan approval or approval to operate. A final on-site inspection and approval, with a plan checker sign -off, are required to operate and obtain a permit. You may submit your application, ownership documents and pay the fee in person 10am- 4:00pm Monday through Friday, or by mail: Orange County Environmental Health 1241 E. Dyer Road, Suite 100 Santa Ana, CA 92705 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://ochealtholancheck.ochca.conv SR0147529 W OW age 2 of 2 Make checks payable to County of Orange. Health permit fees are non-refundable and non -transferable. See reverse of the Health Permit Application for further instruction. 7. For revisions submitted after plan approval, a minimum fee of $266.00 will be due. The fee is subject to modification based upon the project and the scope of changes proposed. PC03: INSPECTION SCHEDULING When work on the project has progressed to the point of requiring inspection, it is the responsibility of the owner/operator to call for preliminary (floor, wall and ceiling finishes completed and all equipment in place) and final inspections in order to receive approval from this Agency. Contact the Plan Checker assigned to review your plans at least ten (10) working days in advance for an inspection appointment. Final construction must be approved by this Agency prior to placing the remodeled areas into operation. PC08: AISLE CLEARANCE Provide a minimum aisle clearance of 30 inches throughout the kitchen and dry storage room/area. PC09: FINISHES Finishes in all areas, other than the customer waiting or dining areas, must be smooth, nonabsorbent, easily cleanable, and durable. Painted surfaces must be at least SEMI -GLOSS ENAMEL. PC16: EQUIPMENT SPECIFICATIONS All new and replacement food -related or utensil -related equipment shall be certified or classified for SANITATION by an American National Standards Institute (ANSI) accredited certification program. Example of these accredited programs include NSF, UL, Intertek ETL, CSA etc. PC17: EQUIPMENT INSTALLATION 1. All equipment, including shelving, must be supported by six (6) inch high easily cleanable legs, commercial casters, or completely sealed in position on a four (4) inch high continuously coved base or concrete curb. 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. PC22: DRY FOOD STORAGE Provide a minimum 96 running feet (at least 4 tiers) of dry food storage shelving units. This is in addition to the shelving used for working storage (i.e., over and under counter storage) and refrigeration storage. All storage shelving must be at least 18 inches deep and easily accessible with 30 inch aisle clearance. A REMOTE PREPACKAGED SATELLITE FOOD STORAGE IS IN CONJUNCTION WITH THIS FOOD FACILITY. PC28: LOCKER/SHELF/POLE INSTALL Within the designated area, you must provide one locker (12" wide x 12" deep x 12" high minimum) per employee on each shift. Lockers must be installed on six (6) inch high, easily cleanable legs, cantilevered off the wall, or on a minimum four (4) inch high continuously coved curb or platform. L -angle legs are not acceptable. PC41: WATER HEATER When storage type water heater is proposed, provide a minimum energy input rating of 4,761 BTU's or 10 total connected KW's at 50°F rise. Atank-type 15 KW's is provided on the approved plans. All handwashing facilities shall be supplied with warm water supplied through a mixing valve or combination faucet at a temperature of at least 100 OF. All other sinks shall supply hot water at a temperature of at least 120 OF. PC49: AIR CURTAINS Delivery doors shall be equipped with a door -activated air curtain device that delivers an air velocity of at least 750 feet per minute, measured three (3) feet above the floor. The curtain of air shall cover the entire width of the door. For delivery doors that are wider than four (4) feet, the air curtain must produce an air velocity of at least 1600 feet per minute, as measured three (3) feet above the floor. Air curtain devices must be permanently wired and installed with a self -activating switch, so that the device will automatically operate whenever the door opens. This project was reviewed by ZOHREH MOGHADDAM, REHS (714)433-6069, Your original assigned plan reviewer is ZOHREH MOGHADDAM, REHS (714)433-6069, To view the status of this project, visit our website at mos://ochealthntancheck.ochca.com/