11-0402 (RC)P.O.. BOX 1504'
78-495 CALLE TAMPICO
LA QUINTA, CALIFORNIA 92253
Application Number: X1-1-00000402
Property Address: 78995 HIGHWAY 111 STE
APN: 643-020-056- -
Application description: REMODEL - COMMERCIAL
Property Zoning: REGIONAL COMMERCIAL
Application valuation: 2000
T-iht 4 4 Q" -
BUILDING & SAFETY DEPARTMENT
BUILDING PERMIT
Owner:
WASHINGTON 111 LTD
80618 DECLARATION AVE
INDIO, CA 92201
VOICE (760) 777-7012
FAX (760) 777-7011
INSPECTIONS (760) 777-7153
Date: 6/20/11
Contractor: -/ a
Applicant: Architect or Engineer: HU DESIGN & BUILD O ST IN ,
89 S. CHAPEL AVE 203J//
ALHAMBRA, CA 918 1 JUN 20
(626)376-7843
Lic. No.: 89088 �� '0
LICENSED CONTRACTOR'S DECLARATION
I hereby affirm under penalty of perjury that I am licensed under provisions of Chapter 9 (commencing with
Section 7000) of Division 3 of the Business and Professionals Code, and my License is in full force and effect.
Li se Class:/ A -B -C20 /^J License No.: 890885
Date: !� / C ractor:
OWNER -BUILDER DECLARATION
I hereby affirm under penalty of perjury that I am exempt from the Contractor's State License Law for the
following reason (Sec. 7031.5, Business and Professions Code: Any city or county that requires a permit to
construct, alter, improve, demolish, or repair any structure, prior to its issuance, also requires the applicant for the
permit to file a signed statement that he or she is licensed pursuant to the provisions of the Contractor's State
License Law (Chapter 9 (commencing with Section 7000) of Division 3 of the Business and Professions Code) or
that he or she is exempt therefrom and the basis for the alleged exemption. Any violation of Section 7031.5 by
any applicant for a permit subjects the applicant to a civil penalty of not more than five hundred dollars ($500).:
1—) I, as owner of the property, or my employees with wages as their sole compensation; will do the work, and
the structure is not intended or offered for sale (Sec. 7044, Business and Professions Code: The
Contractors' State License Law does not apply to an owner of property who builds or improves thereon,
and who does the work himself or herself through his or her own employees, provided that the
improvements are not intended or offered for sale. If, however, the building or improvement is sold within
' one year of completion, the owner -builder will have the burden of proving that he or she did not build or
improve for the purpose of sale.).
(_ 1 I, as owner of the property, am exclusively' contracting with licensed contractors to construct the project (Sec.
7044, Business and Professions Code: The Contractors' State License Law does not apply to an owner of
property who builds or improves thereon, and who contracts for the projects with a contractor(s) licensed
pursuant to the Contractors' State License Law.).
1—) 1 am exempt under Sec. , BAP.C. for this reason
Date:
Owner:
CONSTRUCTION LENDING AGENCY
I hereby affirm under penalty of perjury that there is a construction lending agency for the performance of the
work for which this permit is issued (Sec. 3097, Civ. C.). .
Lender's Name: "
Lender's Address:
LQPERMIT
WORKER'S COMPENSATION DECLARATION
I hereby affirm under penalty of perjury one of the following declarations:
I have and will maintain a certificate of consent to self -insure for workers' compensation, as provided
for by Section 3700 of the Labor Code, for the performance of the work for which this permit is
issued.
V_ I have and will maintain workers' compensation insurance, as required by Section 3700 of the Labor
Code, for the performance of the work for which this permit is issued. My workers' compensation
insurance carrier and policy number are:
Carrier STATE FUND Policy Number 1950152
_ I certify that, in the performance of the work for which this permit is issued, I shall not employ any
person in any manner so as to become subject to the workers' compensation laws of California,
and agree that, if I should become subject to the workers' compensation provisions of Section
� /70Opp"nt.
e Labor Cade, I shall forthwith comply with those p wsi s.
WARNING: AI R SECURE WORKERS' COMPENSATION COVERAGE IS UNLAWFUL, AND SHALL
SUBJECT AN EMPLOYER TO CRIMINAL PENALTIES AND CIVIL FINES UP TO ONE HUNDRED THOUSAND
DOLLARS ($100,000). IN ADDITION TO THE COST OF COMPENSATION, DAMAGES AS PROVIDED FOR IN
SECTION 3706 OF THE LABOR CODE, INTEREST, AND ATTORNEY'S FEES.
APPLICANT ACKNOWLEDGEMENT
IMPORTANT Application is hereby made to the Director of Building and Safety for a permit subject to the
conditions and restrictions set forth on this application.
1. Each person upon whose behalf this application is made, each person at whose request and for
whose benefit work is performed under or pursuant to any permit issued as a result of this application,
the owner, and the applicant, each agrees to, and shall defend, indemnify and hold harmless the City
of La Quinta, its officers, agents and employees for any act or omission related to the work being
performed under or following issuance of this permit.
2. Any permit issued as a result of this application becomes null and void if'work is not commenced
within 180 days from date of issuance of such permit, or cessation of work for 180 days will subject
permit to cancellation.
I certify that I have read this application and state that the above information is correct. I agree to comply with all
city a county ordinances and state laws relating to building construction, and hereby authorize representatives
o is cou�tty.�tfo /nter upo the above-mentioned property for inspection purposes.
Date: ✓ f ignature (Applicant or Agent):
Application Number . . . . . 11-00000402
------ Structure Information INTERIOR REMODEL ONLY
-----
Other struct info . .
. . . CODE EDITION
2010
FIRE SPRINKLERS
FULLY
MIXED-USE OCCUPANCY
B
OCCUPANT LOAD
.00
----------------------------------------------------------------------------
1ST FLOOR SQUARE FOOTAGE
.00
Permit . . . BUILDING PERMIT
Additional desc .
Permit Fee . . . .
45.00 Plan Check Fee
29.25
Issue Date . . . .
Valuation,
2000
Expiration Date
10/31/11
Qty Unit Charge
Per
Extension
BASE FEE
15.00
15.00 2.0000
----------------------------------------------------------------------------
HND BLDG 501-2,000
30.00
Permit . . . ELECT
- ADD/ALT/REM
Additional desc . .
Permit Fee . . . .
15.75 Plan Check Fee
3.94
Issue Date . . . .
Valuation . .
. . 0
Expiration Date
10/31/11
Qty Unit Charge
Per
Extension
BASE FEE
15.00
1.00 .7500*PER
----------------------------------------------------------------------------
ELEC DEVICE/FIXTURE 1ST 20
.75
Permit PLUMBING
Additional desc .
Permit Fee . . .
24.00 Plan Check Fee
6.00
Issue Date
Valuation . .
. . 0
Expiration Date
10/31/11
Qty Unit Charge
Per
-Extension
BASE FEE
15.00
1.00 6.0000
EA PLB FIXTURE
6.00
1.00 3.0000
----------
EA PLB WATER INST/ALT/REP
3.00
-----------------
_ Special Notes and Comments
---------------------------------
----------------
INTERIOR REMODEL ADDING WALLS TO DIVIDE
KITCHEN FROM NEW SUSHI
BAR COUNTER (WITH
NEW SINK) AND EXISTING
DINING ROOM AREA.
EXISTING OCCUPANCY AND
OCCUPANT LOAD TO
REMAIN. 2010 CALIFORNIA BUILDING CODES.
c
LQPERMIT
Application Number
11-00000402
-------------------------------------------------------------
Special Notes and Comments
---------------
May 4, 2011 9:45:36
AM AORTEGA
-------------------- -------------------------------------------------------
Other Fees . . . .
. . . . .
ACCESSIBILITY
PLAN REVIEW
2.93
BLDG STDS ADMIN
(SB1473)
1.00
Fee summary.
Charged
Paid
Credited
Due
Permit Fee Total
84.75
.00
.00
84.75
Plan Check Total
39.19
.00
.00
39.19
Other Fee Total
3.93
.00
.00
3.93
Grand Total
127.87
.00
.00
127.87
" LQPERMIT
Bin #
City of La Quinta
' Building 8r Safety Division
P.O. Box 1504, 78-495 Calle Tampico
La Quinta, CA 92253 - (760).777-7012
Building Permit Application and Tracking Sheet
Permit #
Project Address:
Owner's Name: C 0 '
A. P. Number:
Address: S
Legal Description:
City, ST, Zip: C
\CA�
Contractor: ,T
'.Y '.'<i!:l}:��?.K�}'i..tiv
z.Y y...{,
Address: / Zd
City, ST, Zip: �'C <tiw l o'/
Project Description:I-eet/ D
t
Telephone: �7(7 ��1- ` N : s;r _<;'..c::: ---- - :
;Y;n;..°,r;::;?Eis•,%i<%'%'ss:!r%`;i:�:3s�>
State Lic. # : Q` �� City Lic. #:
Arch., Engr., Designer:
% kQp S4.
Address:
�I III APR u
City., ST, Zip:
Telephone:
:::.<{;; :}}•: tY ,ate ::> :}}
f }' NFc ;z`
Construction Type:
Project type circle one New Add'n Alter Repair Demo
State Lic. #:>4{>y'f<;•'s
Name of Contact Person:
Sq. Ft.:
# Stories:
# Units:
Telephone # of Contact Person
Estimated Value of Project �pC.�
APPLICANT: DO NOT WRITE BELOW THIS LINE
N
Submittal
Req'd
Recd
TRACKING
PERMIT FEES
Plan Sets
Plan Check submitted
Item
Amount
Structural Calcs.
Reviewed, ready for corrections
Plan Check Deposit
Truss Calcs.
Called Contact Person
Plan Check Balance
Title 24 Calcs.
Plans picked up
Construction
Flood plain plan
Plans resubmitted
Mechanical
�.
Grading plan
god Review, ready for corrections/issue
Electrical
��
ftS 7�
Subcontactor List
Called Contact Person
Plumbing
!�.
iA
Grant Deed
Plans picked up
S.M.I.
MR
H.O.A. Approval
Plans resubmitted
Grading
IN HOUSE:-
''d Review, ready for correctloq�%p
Developer Impact Fee
Planning Approval
Called Contact Person
A.I.P.P.
r
Pub. Wks. Appr
Date of permit issue
*-�Pk It
Lo
School Fees
Total Permit Fees
P.O. BOX 1 504 BUILDING & SAFETY DEPARTMENT `
78-495 CALLS TAMPICO (760) 777-7012
LA QUIN'TA, CALIFORNIA 92253 FAX (760) 777-7011
.To: Greg Butler, Building & Safety Manager To CDD: H-11,
-
From: Les Johnson, Director -Planning Due Date: AsAP
Permit #: Status:
Building Plans. Approval
This is an approval pproval to issue a Building Permit)-
The
ermit) The Planning Department has reviewed the Building Plans for the following
project:
Description: 1" i 441C;6
Address or General Location: 78 q 95 J / 1J6L -
,,
Applicant Contact:.
The Planning Department finds that:
❑ ...these Building Plans do not requirePlanning Department approval.
...these Building Plans are approved by the Planning Department.
❑ ...these Building Plans require corrections. Please forward a copy of the
attached corrections to the applicant. When the corrections are made
pleased eturn them to the Planning Department for review.
Les Johnso
Planning
resew
APR 19 2011. -
City of Lia Qe;lrfa
Planning D3orrtment
Date
I
Rivmsim COUNTY .FIRE DEPARTMMT
IN COOPERATION WITH .
THE CALIFORNIA DEPARTMENT OF FORESTRY AND FIRE PROTECTION
77-933 Las Montanas Rd., Ste. #201, Palm Desert, CA 92211-4131 • Phone (760) 863-8886
• Fax (760) 863-7072
www.rvcfire.org
UNINCORPORATED AREAS
OF RIVERSIDE COUNTY 11 April 27, OI I 2 �/•G S
AND THE CITIES OF:J
MAY 0 2.201
BANNING
BEA�ON•T
CALIMESA
CANYON LAKE
COACHELLA
DESERT HOT SPRINGS
EASTVALE
INDIAN WELLS
INDIO
LAKE ELSINORE
LA QUINTA
MENIFEE
MORENO VALLEY
PALM DESERT
PERRIS
RANCHO MIRAGE
RUBIDOUX CSD
SAN JACINTO
TEMECULA
WILDOMAR
BOARD OF
SUPERVISORS:
BOB BUSTER
DISTRICT 1
JOHN TAVAGLIONE
DISTRICT 2
JEFF STONE
DISTRICT 3
JOHN BENOIT
DISTRICT 4
MARION ASHLEY
DISTRICT 5
C'oW
TENANT IMPROVEMENT PLAN CHECK -Non Structural
LAQ-I I -TI -012 Orient Asian Cusine 78-995 Hwy 111 #6 La Quinta, CA
You have been issued a release for a tenant improvement on an existing building. THIS IS NOT
AN OCCUPANCY PERMIT.
It is prohibited to use/process.or store any materials in this occupancy that would classify it as an
"H" occupancy per Sec. 307 of the 2010 CBC.
THE FOLLOWING CONDITIONS MUST BE MET PRIOR TO INSPECTION:
Install door hardware and exit signs as per Chapter 10 of the 2010 CBC.
A minimum 2AIOBC Fire Extinguisher, (State Fire Marshal Approved) must be mounted in a
visible location within 75' walking distance from any point in your building or suite. Fire
extinguishers can be installed by a licensed extinguisher company with a State Fire Marshal
service tag attached to the extinguisher, or purchased from a retail store with a sales receipt
attached. A licensed fire extinguisher company must service extinguisher yearly.
All breakers must be labeled and a clearance of 36 inches must be maintained around the panel
at all times.
Approved suite address shall be placed in such a position to be plainly visible and legible from
the street. Said numbers shall contrast with their background.
The hood/duct system must be monitored by the fire alarm system if building is currently
monitored.
A durable sign stating "This door to remain unlocked during business hours" shall be placed on
or adjacent to the front exit door. The sign shall be in letters not less than one inch high on a
contrasting background.
Provide key(s) to the tenant space for inclusion in the main building Knox Box. Key(s) shall
have durable and legible tags affixed for identification of the correlating tenant space. Key(s)
shall be provided at time of final inspection.
As may be necessary to maintain proper fire sprinkler protection due to constructions changes,
fire sprinkler system plans for the tenant improvement area may be required to be submitted to
the Fire Department for review.
R71 V E I
7I
AV
PPROIYED
UIM FICT CONDI I IONS
-70
DATE[J4 2%�l M 1,
CASE:#Mf11'71*OL
V_h5ok S TIT
RE -DEPT. APPROVAL F"" Vz VALID F
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ON
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APR 2 0 2011
RIVERSIDE SNIE co
Pi 9N
PALM DESEItT (760) S&I_na
rn
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CAI#A) &aS IN -71-41IKe.
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COUNTY OF RIVERSIDE - COMMUNITY HEALTH AGENCY
DEPARTMENT OF ENVIRONMENTAL HEALTH
FOOD ESTABLISHMENT INSPECTION FORM
FACILITY DBA
RECORD ID I I EXP. DATE
I
PHONE
7W 61q?
DATE
or"6,J A�""^
/,/p 'J PA
-)'�-y
. .3
ADDRESS CITY ZJP CODE
7; V q If � /-a
DISTRICT
3 3
REINSPJDATE
NAME & TITLE OF PERSON INCHARGE
PERMITAOLDER
P.E. I SERVICE
f1ME IN / OUT
0 1 0 1 (3
LIQUID WASTE DISPOSAL
3 � )- (? '�-? 0
22. Sewage properly disposed
THE CONDITIONS LISTED BELOW CORRESPOND TO VIOLATIONS OF THE CALIFORNIA HEALTH AND SAFETY CODE AND/ OR RIVERSIDE COUNTY ORDINANCES LISTED AND MUST BE CORRECTED
AS INDICATED BY THE ENFORCEMENT OFFICER. THE DEPARTMENT.PF ENVIRONMENTAL HEALTH APPRECIATES YOUR COOPERATION. PUBLIC HEALTH IS EVERYONE'S RESPONSIBILITY.
.In = In Compliance I NIO = Not Observed 77' . INIA- Not Applicable I COS = Corrected on Site / MAJ = Major Violation I Out = Out of compliance / PTS = Points
DEMONSTRATION OF KNOWLEDGE
I'll 1. Food safety certification
Safety Certified Ernployee/Cert Ag
EMPLOYEE HEALTHAND, HYGIENIC PRACTICES
2. Communicable disease; reporting, restrictions and exclusions
3. No persistent discharge from eyes, nose, mouth
N-/0'- 4. Proper eating, tasting, drinking or tobacco use
PREVENTING CONTAMINATION BY HANDS
IN
Hand. clean and properly washed; gloves used properly
in 6. Adequate handwashing facilities supplied & accessibl,e
TIME AND TEMPERATURE RELATIONSHIPS
If
VERMIN OUT PTS
CI Vermin proofing, air curtains, self closing doors
SUPERVISION / PERSONAL CLEANLINESS
MEMS,
MEE,
I N/0
1A,
7. Proper hot and cold holding temperatures 0 0 0 4/2
i N/0
I/A .... ....
8. Time as a public health control; procedures and records 0 0 0 4/2
N/0
9. Proper cooling methods 0 0 0 4/2
N/O
10. Proper cooking time and temperature D 0 0 4/2
IIA
h Sink Wash Basin Temperature:
N101
I,. Proper reheating procedures for hot holding 0 0 0 4/2
Santtlzer Concentration (ppm):
50. Grade card and signs posted, visible 0
PROTECTION FROM CONTAMINATION
In N/0
12. Returned and reservice of food 0 0 2
NIA
1 0
In
-
13. Food: unadulterated, no spoilage, no contamination 0 0 C3 4/2
... . . ...... ....
In N/0
NIA
14. Food contact surfaces; clean and sanitized 13 0 4/2
SanittterMethod: OChlodne DQuaternaryArnmonla
h Sink Wash Basin Temperature:
Olodine OHotWater 00ther
Fawn
Santtlzer Concentration (ppm):
50. Grade card and signs posted, visible 0
FOOD FROM APPROVED SOURCES
- 15. Food obtained from approved sources 0_1 0 1 D
I..... . . ..... ...... I
In N/0 116. Compliance with shell stock tags, condition, display D 0
N/A -..-.---
I N/O
�?'. 17. Compliance with. Gulf Oyster Regulations 0 0 1
CONFORMANCE WITH APPROVED PROCEDURES
0
[111. Cot�pliance with variance, specialized process & HACCP Plan
1 0
. ... . .......
CONSUMER ADVISORY
1
i1w-wid 19. Consumer advisory provided for raw or undercooked foods
NIA
0� 0
SCHOOL AND HEALTH CARE PROHIBITED FOODS
37. Equipment and utensils: storage and use
iW -ISW 20. Licensed health care facilitieWpublic & private schools; prohibited
I food-% riot offered
0
WATER I HOT WATER
50. Grade card and signs posted, visible 0
21. Hot and cold water available - Water Temp:
0 1 0 1 (3
LIQUID WASTE DISPOSAL
22. Sewage properly disposed
0 1 0 1 CI 14/2
VERMIN
23. No rodents, insects, birds or animals
RECEIVED BY
25. Person in charge present and performs duties, demonstration of
P_
0
2
Pd
126. Personal cleanliness and hair restraints
1 0
1
GENERAL FOOD SAFETY REQUIREMENTS
27. Approved thawing methods used, frozen food storage 0 2
28. Food separated and protected from contamination o 2
29. Washing fruits and vegetables 0 1
30. Toxic Substances properly identified. stored, used
FOOD STORAGE I DISPLAY I SERVICE
31. Self service: utensils, food types, maintained 0 1 1
32. Consumer self-service 0 1
0
33. Food property labeled & honestly presented, adequate storage
EQUIPMENT I UTENSILS I LINENS
34. Utensils and equipment approved, good repair
o
2
35. Warewashing: installed, maintained, proper use, test materials
0
1
36. Equipment / Utensils: installed, clean, adequate capacity
0
2
37. Equipment and utensils: storage and use
0
1
38. Adequate ventilation and lighting; designated areas; use
50. Grade card and signs posted, visible 0
39. Thermometers provided and accurate
40. Linens and wiping cloths: property used and stored
PHYSICAL FACILITIES
41. Plumbing, properly installed, good repair, wastewater disposal o 2
42. Refuse properly disposed; facilities maintained 0 1
43. Toilet facilities: property constructed, supplied, cleaned 0 1
44. Personal item storage and cleaning items storage 0 1
PERMANENT FOOD. FACILITIES
45. Floors, walls and ceilings: good repair / fully enclosed 0 1
TOTAL NUMBER OF
46. Floors, walls and ceilings: clean 0 1
MAJOR VIOLATIONS
47. No unapproved private homes / living or sleeping quarters 0 1
TOTAL NUMBER OF
SIGNS I REQUIREMENTS
1
48. Last inspection report available 0
/'/ -f
49. Foodworker cards available, current, complete 0 1
50. Grade card and signs posted, visible 0
COMPLIANCE AND ENFORCEMENT
51. Plans approved / submitted 0
52. Permit available and current 0
53. Permit suspended / revoked 0
INSPECTION
SUMMARY
HEALTH SPECIALIS . T(PRINT) SIGNATURE,fINrFIALS TOTAL POINTS
I -/ (�-) J --i? POSSIBLE = 100
GRADE
TOTAL NUMBER OF
MAJOR VIOLATIONS
A B C
TOTAL NUMBER OF
SCORE
I /
1
POINTS DEDUCTED
/'/ -f
1 of
SUMMARY OF THE CORRESPONDING LAWS AND REGULATIONS FOR THE VIOLATIONS LISTED ON THE FRONT SIDE OF THIS
FORM. THIS SUMMARY PAGE LISTS THE GENERAL REQUIREMENTS FOR EACH ITEM. THE DEPARTMENT MAY. CITE
ADDITIONAL SECTIONS AS APPLICABLE.
t. Food facilities that prepare, handle or serve non -prepackaged potentially hazardous food'shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
2. Employees with a communicable disease shall be excluded from the food facility I preparation of food. Gloves shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may
contaminate or adulterate food, food contact surface, or utensils. (113949.5) The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. (113949.2,
113950,113950.5,113973(a))
3. Employees experiencing sneezing, coughing, or runny nose shall not work with exposed food, dean equipment, utensils or linens. (113974)
4. No employees shall eat, drink, or smoke in any work area. (113977)
5. Employees are required to wash their hands: before beginning work; before handling food/ equipment I utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from
working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. (1113952, 113953.3, 113953.4, 113961, 113968,113973 (b -f))
6. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and
the washing of utensils and equipment. (113953,113953.1, 114067(f), 114192 (d))
7. Potentially hazardous foods shall be held at or below 411457 or at or above 135°F. (113996, 113998, 114037, 114343(a))
8. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
9. All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow
containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. (114002, 114002.1)
10. Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs; shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec.
Poultry, comminuted poultry, stuffed fish 1 meat I poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
11. Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
12. No unpackaged food that has been served shall be re -served or used for human consumption. (114079)
13. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035 (b), 114254, 114154.3)
14. All food contact surfaces of utensils and equipment shall be dean and sanitized. (113984(e), 114097, 114099.1, 114099.2, 114099.4, 114099.6, 114101 (b -d), 114105, 114109, 114111, 114113, 114115 (a, b, d),
114117,114125(b),114141)
15. All food shall be obtained from an approved source. (113980,114021-114031)
16. Shell stock shall have complete certification tags and shall be property stored and displayed. (114039 —114039.5)
17. Comply with Gulf Oyster warning seasonal requirements. (Title 17 CA Code of Regulations §13675, Cal Code Section 113707)
18. HACCP Plan is a written document that delineates the formal procedures developed for safe food handling approved by the National Advisory Committee on Microbiological Criteria for Foods. (114419). A written
document approving a deviation from standard health code requirements shall be maintained at the food facility. (114417.5, 114417.6)
19. Ready -to -eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than %% alcohol may be served if the facility notifies the consumer. (114012,114093)
20. Prohibited foods may not be offered in licensed health care facilities/public and private schools: (114091)
21. An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101 (d), 114189, 114192, 114192.1, 114195)
22. All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
23. Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.(114259.1,)
24. Each food facility shall be constructed so as to eliminate the entrance of vermin (114259,114259.1,114259.2,114259.3)
25. A person in charge shall be present at the food facility during all hours of operation. (113945.113945.1, 113984.1, 114075) All food employees shall have adequate knowledge of and be trained in food safety as it
relates to their assigned duties. (113947)
26. All employees preparing, serving or handling food or utensils shall wear dean, washable outer garments or uniforms and shall wear a haimet, cap, or other suitable covering to confine hair. (113969,113971)
27. Food shall be thawed under refrigeration; completely submerged under cold running water of sufficient velocity to flush loose particles; in microwave oven; during the cooking process. (114018, 114020, 114020.1)
28. All food shall be separated and protected from contamination. (113984 (a, b, c, d, Q, 113986, `114060,114067(a, d, e, j), 114069(a, b), 114077,114089.1 (c), 114143 (c))
29. Raw, whole produce shall be washed prior to preparation. (113992)
30. All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food -contact surfaces. (114254, 114254.1, 114254.2)
31. Consumer self-service areas shall be property maintained 1114063, 114065)
32. Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063,114065)
33. Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been
established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1) Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved
shelving. (114047, 114049, 114051, 114053, 114055,114067(h), 114069 (b))
34. All utensils and equipment shall be in good repair. (114175, 114177). All utensils and equipment shall be approved. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137)
35. Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f, g), 114099, 114099.3,
114097,114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
36. All utensils and equipment shall be dean and fully operative. (114175). All utensils and equipment shall be installed property and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4,
1.14130.5, 114132, 114133, 114137,114139, 114153, 114157, 114163, 114165, 114167, 114169,114177, 114180, 114182)
37. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114081, 114119, 114121, 114161, 114178,114179, 114083, 114172, 114185, 114185.2, 114185.5)
38. Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy -type hoods shall extend 6" beyond all cooking equipment. All areas
shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openabte window, an air shaft, or a light -switch activated exhaust fan, consistent with local
building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are
washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
39. An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +I.2 "F shall be provided for each hot and cold holding unit of
potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
40. All dean and soiled linen shall be property stored; non-food items shall be stored and displayed separate from food and food -contact surfaces. (114185, 11 4185.1, 114185.2, 114185.3, 114185.4, 114185.5)Wiping
cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall.be used only once unless kept in dean water with sanitizer. (114135, 114185.1, 114185.3 (d -e))
41. The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in
compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept dean, fully operative, and in good repair. Any hose used for conveying potable water shall be of
approved materials, labeled, property stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) All liquid waste must drain to an approved fully functioning
sewage disposal system. It 14197)
42. All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a
nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244,114245,114245.1,114245.2,114245.3,114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
43. Toilet facilities shall be maintained dean, sanitary and in good repair. Toilet rooms shall be separated by a well -fitting self -dosing door. Toilet tissue shall be provided in a permanently installed dispenser at each
toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments
offering on-site liquor consumption. (114250, 114250.1, 114276)
44. The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen 'shall be properly stored; non-food items shall be stored and displayed separate from food and food -contact
surfaces. (114256, 114256.1, 114256.2, 114256.4, 114281, 114282)
45. The walls 1 ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of
nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be
fully enclosed. All food facilities shall be kept dean and in good repair. (114143, 114266, 114268, 114271, 114272)
46. Food Facilities shall be kept clean. (114257, 114268.1,)
47. No sleeping accommodations shall be in any room where food is prepared, stored or sold. (114285, 114286)
48. Last inspection report available. (113725.1)
49. Foodworker cards are available, current and complete. (Riverside County Ordinance 567)
50. Grade card shall be posted in a conspicuous place. (Riverside County Ordinance 492) Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using
the restroom (113953.5 (b)) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978 (c)) Consumers shall be notified that dean tableware is to be used
when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a
public area stating that toilet facilities are not provided (113725.1, 114381 (e), 114276
51. A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
52. A food facility shall not be open for business without a valid permit. (114067 (b) & (c), 114381 (a), 114387)
53. If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately dosed. (114409, 114405)
TO DOWNLOAD A COPY OF THE CALIFORNIA RETAIL FOOD CODE GO TO
hftp://www.rivcoeh.org/opencros/rivcoeh/Forms_Guidelines/
AND LOOK UNDER FOOD FACILITY GUIDES
Z4
:3
COUNTY OF RIVERSIDE • COMMUNITY HEALTH AGENCY
DEPARTMENT .OF ENVIRONMENTAL HEALTH
Major / Minor Violations: Major Violations are those that pose an imminent risk to public health and warrant immediate closure of the food facility or immediate correction. Minor
Violations are those violations that do not pose an imminent public health risk, but do warrant correction.
GRADES REPRESENT THE FOLLOWING RANGES: A = 100-90 Passed inspection / meets minimum health standards; B = 89-80 Did not pass inspection / does not meet minimum'health
standards; C = 79-0 Failed inspection / conditions epst which may pose a potential or actual threat to public health and safety. This facility is required to display a grade card in a conspicuous place
selected by the Enforcement Officer. The grade card shall not be concealed and can only be removed by the Enforcement Officer. Per County Ordinance 492 / County Code Section 8.40.020
'OFFICES IN: RIVERSIDE, BLYTHE, CORONA, HEMET, INDIO, MURRIETA ANDY PALM SPRINGS
For more information call (888) 722-4234 or visit the Department Web Site — www.riveoeh.org
OBSERVATIONS AND CORRECTIVE ACTIONS
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'OFFICES IN: RIVERSIDE, BLYTHE, CORONA, HEMET, INDIO, MURRIETA ANDY PALM SPRINGS
For more information call (888) 722-4234 or visit the Department Web Site — www.riveoeh.org
MANDATORY COOKING TEMPERATURES
California Health and Safety Code requires these mandatory cooking temperatures to apply to the following foods of animal
origin UNLESS the consumerspecifically requests it cooked otherwise
Type of Food
Minimum Cooking Temperatures
Blythe, CA 92225
• Raw shell eggs (that are broken for service)
Phone 760.921-5090
Fax 951-358.5017
• Whole pieces of fish
• Whole pieces of meat including:
Beef, veal, Iamb, pork and game animals
145°F for 15 seconds
Temperatures
should be taken
• Ratite and injected meats
554 S Paseo Dorotea
at the thickest
• Comminuted meats or foods containing comminuted
meats
155°F for 15 seconds
part of the food
to ensure the
• Raw eggs unbroken and foods containing raw eq qs
Fax 760-320.1470
appropriate
• Poultry
temperature has
• Comminuted Poultry
been reached
• Stuffed fish, stuffed meat, stuffed poultry, stuffed ratites,
stuffed pasta
seconds
165°F for 15 d
throughout the
food.
. Stuffing containing fish, meat, poultry, ratites
• Reheating or Microwavin
Oven tem erature based on roast weight
Oven should be
Oven T Less than 10 los 10 lbs or more
preheated to the
following
temperatures
dependant on
size of the roast
Still Dry 350°F or more 250°F or more
Convection 325°F or more 250°F or more
High Humidity 250°F or less 250°F or more
and then
cooked in
accordance to
Time and tem erature ranges
the fist below.
Temperature Time in Minutes Temperature Time in Seconds
• Whole beef roasts, comed beef roasts, pork masts and
cured pork roasts
Roasts should
be cooked to
the following
time I
130 112 147 134
131 89 149 85
133 56 151 54
135 36 153 34
temperatures.
136 28 155 22
The
138 18 157 14
temperature
should be taken
at the thickest
portion of the
roast.
140 12 158 0
142 8
144 5
145 4
ANITIZING OF EQUIPMENT AND UTENSILS
Using a three compartment sink
Clean, scrape or soak items as necessary before washing.
Wash items in detergent and hot water of at least 110°F in the first sink.
Rinse items in clear water in the second sink.
Submerge each item in a sanitizing solution in the third sink. Use one of the following sanitizing methods:
• 100ppm of a chlorine based sanitizer for a minimum of 30 seconds in the solution
• 200ppm of a quaternary ammonium based sanitizer for a minimum of 60 seconds in the solution
• 25ppm of an iodine based sanitizer for a minimum of 60 seconds in the solution
• Water at a temperature of 171°F for a minimum of 30 seconds in solution
Set items out to air dry.
wash Rhin Sanitize
PROPER COOLING OF F
IN YOUR FACILITY
Potentially hazardous foods (Ike meats, beans and soups)
should always be cooled properly
TIME IS THE KEY FACTOR IN GOOD COOLING
• Foods must cool from 135°F to 70°F in 2 hours or less
• Foods must cool from 70°F to 41°F in 4 hours or less
Use one of the following methods to cool food properly
• Break large foods down into smaller portions and place in
shallow pans no more than 4 inches deep. Metal pans cool
better than glass and plastic pans.
• Add ice as an ingredient to replace water used in the recipe.
• Place foods within an ice bath and rapidly and frequently stir
the foods to speed the cooling process.
• Loosely cover foods so that heat and steam can escape
during cooing.
• Arrange containers within a refrigeration unit so that air can
flow properly around containers.
• Use special equipment Ike chill paddles or blast chillers to
rapidly bring down food temperature.
Make sure you have an accurate thermometer to verify
that food is being cooled within proper timeframes.
IN YOUR FACILITY
Only thaw foods using one of the following methods:
• Under refrigeration to maintain food at 41"F or below.
• Submerged in potable running water that is cool (70•F or
less) for no more than 2 hours.
• In a microwave oven if the food is going to be immediately
prepared.
• As part of the cooking process.
REASONS FOR IMMEDIATE Cl
OF A FOOD FACILITY
Per California Health and Safety Code Section 114409 (a):
"If any imminent health hazard is found, unless the hazard is immediately
corrected, an enforcement officer may temporarily suspend the permit
and order the food facility immediately closed"
A food facility may be closed for any of the following reasons:
• Overflowing sewage (inside or outside the facility)
• No potable water
• No hot water
• No electricity
• Rodent or insect infestation
• Any other conditions at the facility that may create an imminent
public health risk
In addition to the reasons above, Per Califomia Heath and Safety Code
Section 114411:
"The enforcement agency may, after providing opportunity for a hearing,
modify, suspend, or revoke a permit for serious or repeated violations of
any requirement of this part or for interference in the performance of the
duty of the enforcement officer."
FOR QUESTIONS OR COMMENTS CONTACT YOUR LOCAL AREA OFFICE
RIVERSIDE OFFICE & MAIN ADMINISTRATION
BLYTHE
4065 County Circle Or Room 104
260 N Broadway
Riverside, CA 92503
Blythe, CA 92225
Phone 951.358.5172
Phone 760.921-5090
Fax 951-358.5017
Fax 760-921.5085
INDIO
MURRIETA
47-950 Arabia St Ste A
38740 Sky Canyon Dr
Indio, CA 92201
Murrieta, CA 92563
Phone 760-863.8287
Phone 951-461-0284
Fax 760-863.8303
Fax 951-461.0245
CORONA
HEMET
2275 S Main St Ste 204
800 S Sanderson Ave #200
Corona, CA 92882
Hemet, CA 92545
Phone 951.273.9140
Phone 951-766-2824
Fax 951.520-8319
Fax 951.766.7874
PALM SPRINGS
554 S Paseo Dorotea
Pain Springs, CA 92264
Phone 760-320.1048
Fax 760-320.1470
OUNTY. OF RIVERSIDE .-COMMUNITY HEALTH AGENCY
ILI
b0iARTMENT,OF ENVIRONMENTAL HEALTH
Major / Minor Violations:. Major Violations are those that pose an imminent risk to public health and warrant immediate closure of the food facility or immediate correction. Minor
Violations are those violations that do not pose an imminent public health risk, but do warrant correction.
GRADES REPRESENT THE FOLLOWING RANGES: A = 100-90 Passed inspection / meets minimum health standards; B = 89-80 Did not pass inspection / does not meet minimum health
standards; C =..79-0 Failed inspection / conditions epst which may pose a potential or actual threat to public health and safety. This facility is required to display a grade card in a conspicuous place
selected by the Enforcement Officer. The grade card shall not be concealed and can only be removed by the Enforcement Officer. Per County Ordinance 492 / County Code Section 8.40.020
UFFIGES IN: RIVERSIDE, BLYTHE, CORONA, HEMET, INDIO, MURRIETA AND PALM SPRINGS
For more information call -(888) 722-4234 or visit the Department Web Site — www.rivcoeh.org
OBSERVATIONS- AND CORRECTIVE ACTIONS
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JEHS-INITIALS / i
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12'Of �
UFFIGES IN: RIVERSIDE, BLYTHE, CORONA, HEMET, INDIO, MURRIETA AND PALM SPRINGS
For more information call -(888) 722-4234 or visit the Department Web Site — www.rivcoeh.org
MANDATORY COOKING TEMPERATURES
California Health and Safety Code requires these mandatory cooking temperatures to apply to the following foods of animal
origin UNLESS the consumer specifically requests it cooked otherwise
Type of Food
Minimum Cooking Temperatures
Blythe, CA 92225
• Raw shell eggs (that are broken for service)
Ph::ne 760-921-5090
Fax 951-358-5017
• Whole pieces of fish
• Whole pieces of meat including:
Beef, veal, lamb, pork and game animals
145°F for 15 seconds
Temperatures
should be taken
• Ratite and injected meats
554 S Paseo Dorotea
at the thickest
• Comminuted meats or foods containing comminuted
meats
155°F for 15 seconds
Part of the food
to ensure the
• Raw eggs unbmken and foods containing raw eggs
Fax 760-320-1470
appropriate
• Poultry
temperature has
• Comminuted Poultry
been reached
• Stuffed fish, stuffed meat, stuffed pou", stuffed ratites,
stuffed pasta
165°F for 15 seconds
throughout the
food
• Stuffing containing fish, meat, poultry, ratites
• Reheating or Mkmwavin
Oven temperature based on roast weight
Oven should be
Oven Type Less than 10 lbs 10 lbs or more
preheated to the
following
temperatures
dependant on
size of the roast
Still Dry 350°F or more 250°F or more
Convection 325°F or more 250'F or more
High Humid' 250°F or less 250°F or more
and then
cooked in
accordance to
Time and teml erature ranges
the list below.
Temperature Time in Minutes Tem rature Time in Seconds
• Whole beef roasts, corned beef roasts, pork roasts and
cured pork roasts
Roasts should
be cooked to
the following
time 1
130 112 147 134
131 89 149 85
133 56 151 54
135 36 153 34
temperatures.
136 28 155 22
The
138 18 157 14
temperature
should betaken
at the thickest
Pin of the
roast
140 12 158 0
142 8
144 5
145 4
MANUAL SANITIZING OF EQUIPMENT AND UTENSILS
Using a three compartment sink
1. Clean, scrape or soak items as necessary before washing.
2. Wash items in detergent and hot water of at least 110'F, in the fast sink.
3. Rinse items in clear water in the second sink.
4. Submerge each Rem in a sanitizing solution in the third sink. Use one of the following sanitizing methods:
• 100ppm of a chlorine based sanitizer for a minimum of 30 seconds in the solution
• 200ppm of a quaternary ammonium based sanitizer for a minimum of 60 seconds in the solution
• 25ppm of an iodine based sanitizer for a minimum of 60 seconds in 11% solution
• Water at a temperature of 171'F for a minimum of 30 seconds in solution
5. Set items out to air dry.
Sat: Serape �s. • Au Ory
l v ••
wash Rinse Sanitize
PROPER COOLING OF FOOD
IN YOUR FACILITY .
Potentially hazardous foods (Ike meats, beans and soups)
should allays be cooled property '
TIME IS THE KEY FACTOR IN GOOD COOLING
• Foods must cool from 135'F to 70'F in 2 hours or less
• Foods must cool from 70°F to 41'F in 4 hours or less
Use one of the following methods to cool food properly
• Break large foods down into smaller portions and place in
shallow pans no more than 4 inches deep. Metal pans cool
better than glass and plastic pans.
• Add ice as an ingredient to replace water used in the recipe.
• Place foods within an ice bath and rapidly and frequently stir
the foods to speed the coding process.
• Loosely cover foods so that heat and steam can escape
during cooing.
• Arrange containers within a refrigeration unit so that air can
flow properly around containers.
• Use special equipment Ike chill paddles or blast chillers to
rapidly bring down food temperature.
Make sure you have an accurate thermometer to verify
that food is being cooled within proper fimeframes.
FOODS
IN YOUR FACILITY
Only thaw foods using one of the following methods:
• Under refrigeration to maintain food at 41'F or below.
• Submerged in potable running water that is cool (70°F or
less) for no more than 2 hours.
• In a microwave oven if the food is going to be immediately
prepared.
• As part of the cooking process.
REASONS FOR IMMEDIATE CLOSURE
OFA FOOD FACILITY
Per California Health and Safety Code Section 114409 (a):
'If any imminent health hazard is found, unless the hazard is immediately
corrected, an enforcement officer may temporarily suspend the permit
and order the food facility immediately closed'
A food facility may be closed for any of the following reasons:
• Overflowing sewage (inside or outside the facility)
• No potable water
• No hot water
• No electricity
• Rodent or insect infestation
• Any other conditions at the facility that may create an imminent
public health risk
In addition to the reasons above, Per California Heath and Safety Code
Section 114411:
'The enforcement agency may, after providing opportunity for a hearing,
modify, suspend, or revoke a permit for serious or repeated violations of
any requirement of this part or for interference in the performance of the
duty of the enforcement officer.'
FOR QUESTIONS OR COMMENTS CONTACT YOUR LOCAL AREA OFFICE
RIVERSIDE OFFICE S MAIN ADMINISTRATION
BLYTHE
4065 County Circle Dr Room 104
260 N Broadway
Riverside, CA 92503
Blythe, CA 92225
Phone 951.358-5172
Ph::ne 760-921-5090
Fax 951-358-5017
Fax 760-921-5065
INDIO
MURRIETA
47.950 Arabia St Ste A
38740 Sky Canyon Or
Indio, CA 92201
Murrieta, CA 92563
Phone 760-863-8287
Phone 951461-0284
Fax 760-8638303
Fax 951.461-0245
CORONA
HEMET
2275 S Main St Ste 204
800 S Sanderson Ave #200
Corona, CA 92882
Hemet, CA 92545
Phone 951-273-9140
Phone 951-766-2824
Fax 951-520-8319
Fax 951.766-7874
PALM SPRINGS
554 S Paseo Dorotea
Palm Springs, CA 92264.
Plane 760-320.1048
Fax 760-320-1470
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