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'~ APPENDIX A <br /> (This is an example. Each piece of equipment is numbered to correspond with the equipment checklist in Appendix B. Not to scale.) <br /> o Q o 0 <br /> oQ, o oElo <br /> 0 0 0 0 <br /> qq, Dining Room <br /> p Area <br /> s <br /> Restroom 5 <br /> 1 I v l M o u <br /> Wait 4 fi 7 3 <br /> Staff 2 3 <br /> Station <br /> 12 1 14 <br /> ---_ _-- 11 3 <br /> r <br /> 15 6,r 7----------------- _ <br /> 20 <br /> ---' , 16 <br /> 17 <br /> 22 23 <br /> Food <br /> 18 Preparation ' <br /> Area <br /> Dishwashing 24 <br /> ------ e Area A� <br /> 22 KY <br /> 19 <br /> 26 �S <br /> 21 <br /> ® 30 <br /> Janitorial 27 <br /> 31 Room <br /> 21. Dry <br /> Storage <br /> Room <br /> Ri� walk-Tn Walk-in <br /> 29 Cooler Freezer <br /> Employee <br /> Locker <br /> Room <br /> z8 <br /> 11 Office <br /> 32. Trash u <br /> Enclosure <br /> EHD 1"1 16 PLAN CHECK GUIDE <br /> 12-27-2011 <br />