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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 O O O <br /> ❑❑O O ❑ O <br /> ® /Ul <br /> O Q <br /> Dining Room <br /> Area <br /> Restroom <br /> 1 ® ® ® O �lLl <br /> Wait <br /> Staff - 3 4 e e <br /> Station <br /> gftp gflp q(LO 10 11 12 13 14 <br /> 15 U U /mol\ r____________________________ __ <br /> ® 0 a <br /> , I <br /> , I <br /> 1� <br /> � I 22 23 <br /> Food <br /> SB <br /> Preparation 4 <br /> P <br /> � Area <br /> Dishwashing <br /> ---''--+ Area 22 ® 24 ❑ <br /> 19 0 <br /> 6 25 FF <br /> 21 <br /> ® 30 <br /> 31 <br /> Janitorial 2' <br /> Room <br /> 21. Dry <br /> Storage <br /> ROOM <br /> Walk-Tn Walk-1r <br /> 29 Cooler Freezer <br /> Employee <br /> Locker <br /> Aoom <br /> 28 <br /> Office <br /> 32. Trash <br /> Enclosure <br /> EHD 16-01 16 PLAN CHECK GUIDE <br /> 8/01/16 <br />