B23-1496 - 31876 DEL OBISPO ST 10211/18/24
Panda Express
31876 Del Obispo St. Suite 102 San Juan Capistrano 92675
Carlos Linares (626) 288-6898
Sr. Job Captain carlos@garywang.com
Panda Express Fast Food Chinese Restaurant
Equipment to be installed: (3) Chinese Wok Ranges, (2) Deep Fryers, (2) Rice Cookers,
(1) Griddle with Clamshell press all under Type-I Hoods.
Other Equipment: Walk-In Cooler & Freezer. Used Oil Tank for the used oil from the Deep Fryers.
202400150
VD 02/23/2024
Carlos Linares Sr. Job Captain
02/14/24 (626) 288-6898
Food prep equipment
Van Doan, 2/23/2024
202400150
R.219(d)(9)(E)
31876 DEL OBISPO ST STE 102 SAN JUAN CAPISTRANO CA 92675
PANDA EXPRESS
FOOD REMODEL - 1001+ SQ FT SR153365
1000 CORPORATE CENTER DR STE 550
MONTEREY PARK CA 91754
Plan Review
05/08/2024
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
Acceptable forms of payment by mail: check or money order
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, billing will be at an hourly rate of $133.00, or fraction thereof.
8. Please note, inspection count greater than three is charged at an hourly rate of $133.00 and portion thereof.
9. Note that a health permit from the OC Health Care Agency (HCA)'s Environmental Health Division (EH) will not be issued without a City Building
Department, Orange County Public Works, or Division of the State Architect final. HCA-EH does not provide approvals to other agencies, it is the plan
submitter's responsibility to provide HCA-EH-stamped approved sets of plans to City Building Departments or any other local authorities if required. It is
also the plan submitter's responsibility to submit revisions to HCA-EH if any changes are made to approved plans. The contractor, project manager, or
plan submitter must also ensure that HCA-EH stamped approved plans are always available on the job site at all times during construction.
PANDA EXPRESS , ,
:
INSPECTION SCHEDULING
When work on the project 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 preliminary inspection shall be done when the floors, walls, and ceiling finishes are complete and the equipment
is in place. A final inspection will be needed in order to receive Health Permit approval from this Agency. Health permit approval is required prior to
opening the food facility or storing food or beverages.
CONSTRUCTION COMPLIANCE
FINISHES
o Finishes are subject to evaluation by this Agency. This determination will be made at the time of the preliminary field inspection. Finishes found not
to be in compliance with current code requirements will not be accepted. If you are concerned about the acceptability of the finishes in your facility,
please contact your plan checker prior to any work being conducted.
Floors:
o Some troweled epoxy flooring systems may be acceptable. All are evaluated on a case by case basis. It is very important that the samples
submitted accurately represent the desired texture. When installed, traffic areas may be textured to provide traction. Excessive textures may require
the installation of floor drains and a permanently installed high pressure cleaning system. Flooring on base coves and beneath shelving, sinks and
equipment must be smooth and cleanable.
Walls:
o The wall surface in areas with dish machines, janitorial sinks, or three compartment sinks shall be covered with FRP, glossy tile, stainless steel, or
the equivalent. The approved wall cover must extend up the wall at least eight feet from the floor and cover the walls behind the dish machine/sinks
and accompanying drain boards.
o Walls behind cooking equipment shall be of fire resistant and cleanable materials such as stainless steel or approved wall tiles.
Ceilings:
o Approved ceilings must extend over all food service areas. Approved ceilings include T-bar systems with vinyl-faced tiles, or dry-wall/hard-lid
ceilings painted gloss or semi-gloss. No hanging pipes, exposed beams or duct work, decorative grids or hanging items may be exposed under the
ceiling that may pose an overhead contamination risk.
UTENSIL WASHING FACILITIES
Standard utensil washing sinks:
o For approved three-compartment utensil-washing, the size of the sink compartments and drain boards must be large enough to accommodate the
largest vessel or utensil used. However, the minimum size shall be 18" x 18" x 12" deep compartments with 18" x 18" drain boards or 16" x 20" x 12"
deep with 16" x 20" drain boards. Utensil sinks must drain indirectly to a floor sink.
Dish machines:
o Dish machine chemicals must be stored on a cleanable shelf at least six (6) inches off the floor. Unless installed adjacent to a three-compartment
utensil-washing sink, the installation of an under counter dish machine or glass washing machine will require the installation or designation of a
minimum of two (2) drain boards, each capable of holding one glass rack or 18" x 18" if the unit is a rackless model. The soiled drain board shall slope
into a dump sink and the clean drain board shall slope into a quick drain.
o Under-counter dish machines must be installed up off the floor on six inch round metal legs, a four inch curb with a coved base, or caster wheels.
Dish machines must drain indirectly to a floor sink.
FOOD PREPARATION SINKS:
o Facilities that wash, rinse, thaw, soak, or similarly prepare foods require a designated food preparation sink. The minimum requirements for a food
preparation sink are: an NSF approved (18"x18"x12") single compartment, stainless steel sink with an integral drain board. The liquid waste from the
sink must drain into a floor sink via an indirect connection.
HAND SINKS:
PANDA EXPRESS
31876 DEL OBISPO ST STE 102 SAN JUAN CAPISTRANO CA 92675
05/08/2024
SR153365
o All handwashing facilities shall be supplied with warm water supplied through a mixing valve or combination faucet at a temperature of at least
100°F. All other sinks shall supply hot water at a temperature of at least 120°F.
o Handwashing cleanser and single-use sanitary towels must be provided in dispensers at all handwashing facilities. Hot air blowers may be provided
in lieu of the hand towel dispensers.
o If a hand sink is installed adjacent to food, utensils, equipment, linens, or food preparation surfaces, a splash guard is required. The splash guard
must be minimum 6-inches high, and extend out to be in line with the front edge of the hand sink.
JANITORIAL SINKS:
o If the janitorial sink is within two feet of any food, utensils, equipment, linens, or food preparation areas, install a minimum six (6) foot high partition,
as measured from the floor, between the janitorial sink and adjacent item.
o Provide a chemical storage shelf and mop rack in the janitorial area. Janitorial sinks must be supplied with a minimum 120F hot water and contain
an approved backflow device on the faucet.
FLOOR SINKS:
o A properly coved protective enclosure will be required around the backside of half-exposed floor sinks where the floor sink is installed under curb or
base mounted equipment, e.g., storage cabinet, display refrigerators, etc. All floor sinks must be at least half-exposed under the curb mounted
equipment, or be in line with the front face of elevated freestanding equipment, and located within 15 feet of the condensate producing equipment.
Drain lines must be at least six (6) inches off the floor and 1/2 inch away from walls and not cross any aisle, traffic area or door opening. Provide easily
removable (without the use of tools) safety grates on exposed floor sinks.
EQUIPMENT SPECIFICATIONS:
o 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.
o All new and replacement electrical appliances shall meet applicable Underwriters Laboratories (UL) standards for electrical equipment as
determined by an ANSI accredited certification program.
EQUIPMENT INSTALLATION:
o 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. Cooking equipment must be spaced six (6) inches apart and from adjacent walls, or
flashed together and to the walls, or, the cooking equipment must be equipped with commercial casters and quick disconnect gas lines.
o Food-contact equipment that cannot be broken down for easy cleaning in the utensil sink, must be provided with clean-in-place facilities. The
minimum requirements for clean-in-place facilities are:
• Hot (minimum 120 °F) and cold water dispensed from a mixing faucet.
• Food grade hoses. Hoses must have an approved backflow prevention device.
• The wastewater must be drained by indirect connection to an approved sewer line. (i.e., trench drain).
WATER HEATER
Tankless water heater system is proposed. A minimum supply of 18 gallons per minute at a 50F rise is required.
FACILITY ENCLOSURE:
o All food display, preparation and storage must occur within a fully enclosed food facility or approved food compartment. Enclosed food facilities
must be constructed and maintained to prevent the intrusion of vermin, such as flies and rodents. When fully enclosed, no gaps exist greater than 1/4
inch. Doors to the exterior must be self-closing.
PASS-THROUGH WINDOWS
o Pass or drive through window service openings shall be limited to 216 square inches each. The service openings shall not be closer together than
18 inches. Each opening shall be provided with a solid or screened window, equipped with a SELF-CLOSING device. Screening shall be at least 16
mesh per square inch. Pass or drive through windows of up to 432 square inches are APPROVED if equipped with an air curtain device. The counter
surface of the service openings shall be SMOOTH and EASILY CLEANABLE.
AIR CURTAINS
PANDA EXPRESS
31876 DEL OBISPO ST STE 102 SAN JUAN CAPISTRANO CA 92675
05/08/2024
SR153365
o 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.
o Air curtains are not to be used in lieu of facility enclosure.
VENTILATION HOODS:
o All joints and seams of exhaust hoods shall be constructed to be tight and easily cleanable. Flash the exhaust hoods to the wall(s) and ceilings. The
canopy-type exhaust hoods shall extend a minimum of six (6) inches beyond the outer edges of the cooking surfaces as measured from the inside
edge of the hood. Clearly indicate on the plans which method to be utilized. Mechanical make-up air shall be provided at least equal to that amount
which is mechanically exhausted. Windows and doors are not approved sources for make-up air. The vertical distance between the lower lip of the
hood and the cooking surface SHALL NOT exceed 4 (four) feet.
BEVERAGE DISPENSERS:
o The lines from syrup tanks/bag-in-boxes to the drink dispenser head must be enclosed in a chase. Use a rigid material, i.e., plaster, foam, etc. to
seal the openings of the beverage conduit line. Compressors and carbonators are to be supported off the floor on six (6) inch high, easily cleanable
legs or in an otherwise approved manner.
WALK-IN UNITS:
o The walk-in refrigeration/freezer units must conform to applicable NSF International standards and be completely flashed to the building's walls and
ceiling. The areas above walk-in units may not be used for storage.
EMPLOYEE LOCKERS:
o 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. Within the designated area, you must provide one locker (12" wide x 12" deep x 12" high
minimum) per employee on each shift.
STORAGE SHELVING:
o Provide a minimum of 32 linear feet of shelving, or the equivalent 96 running feet of shelving, for unpackaged food facilities. Provide 16 linear feet
minimum, or the equivalent 48 running feet of shelving, for liquor bars.
o A shelving unit shall be a minimum 18 inches in depth and three (3) tiers high to count as a linear foot. For example, eight (8) shelving units, each
of which is four (4) feet long and three tiers high, would equal 32 linear feet of shelving units. All storage shelving must be accessible with 30 inch aisle
clearance. When remote storage is proposed, at least half of the required shelving units shall remain in the kitchen/food service area.
RESTROOM REQUIREMENTS:
o At least one public accessible restroom must be provided for facilities with on-site consumption of food or beverages. Patrons may not access
restroom(s) by passing through food preparation, food storage, or utensil washing areas.
o Clean toilet rooms in good repair shall be provided and conveniently located and accessible for use by employees during all hours of operation. The
number of toilet facilities required shall be in accordance with applicable local building and plumbing ordinances. Toilet tissue shall be provided in a
permanently installed dispenser at each toilet. Hand washing facilities must be provided in each restroom facility. Toilet rooms must be vented to the
outside air by means of an openable, screened window (not less than 16 mesh screening), an air shaft, or a light-switch-activated exhaust fan. Toilet
rooms must be separated from other portions of the food establishment by well-fitting, self-closing doors that prevent the passage of flies, dust, or
odors.
PANDA EXPRESS
31876 DEL OBISPO ST STE 102 SAN JUAN CAPISTRANO CA 92675
05/08/2024
SR153365
Plan Submitter
Signing for the receipt of the above report is not an admission of
the facts of the violation set forth herein.
Inspector:
K. CASON
Supervising Environmental Health Specialist
(714) 433-6060
kcason@ochca.com
DA10091323
PANDA EXPRESS
31876 DEL OBISPO ST STE 102 SAN JUAN CAPISTRANO CA 92675
05/08/2024
SR153365
Stroscher Investments,LLC
32101 Cook Lane
San Juan Capistrano,CA 92675
November 20°,2023
City of San Juan Capistrano
30448 Rancho Viejo Road,Suite #110
San Juan Capistrano,CA 92675
Dear City of San Juan Capistrano,
!am the landlord of 31876 Del Obispo Street,Suite #102.Please consider this letter to
be my written confirmation of approval regarding Panda Express?s submittal of an application
for a building permit.
Thank you,
(?~
Andrew Stroscher
Stroscher Investments,LLC
andrew@stroscher.com
310-780-7167