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OPENING ID
<br />PRODUCT CODE I SIZE
<br />EXISTING 48"X80 4'-0"
<br />36" RESTROOM SOLID CORE 3'-0" 1-3/4"
<br />36" HALLWAY SOLiD CORE 3'-0" 1-3/4'°
<br />ELIASON SCP -3 3'-0"
<br />EXISTING 72X96 ENTRY 6'-0"
<br />OPENING SCHEDULE
<br />HINGE LIBRARY NAME
<br />R Exterior Door\METAL WITH PAINIC HARDWARE EXISTING
<br />61-011
<br />FRAME/HARDWARE
<br />Interior Door\FLAT SLAB PAINT GRADE KICK PLATE / METAL FRAME / LOCKING HANG
<br />Interior Door\FLAT SLAB PAiNT GRADE KICK PLATE / METAL. FRAME / LOCKING HANG
<br />Interior Door\French Double Action Swing 3/4" WOOD CORE/STAINLESS SKIN /ACRYLIC
<br />Exterior Door/GLASS ENTRY/ 5LB OPEN FORCE EXISTING
<br />PLAN - ROOM FINISH PLAN
<br />SCALE: 1/4" = 1'-O"
<br />TACTILE EXIT SiGN NOTE:
<br />WHERE REQUIRED TACTILE EXIT 6IGN4GE
<br />SHALL BE REQUIRED AT THE FOLLOWING
<br />LOCATIONS:
<br />I. EACH GRADE LEVEL EXTERIOR EXIT DOOR
<br />IDENTIFIED WITH THE WORD "EXIT",
<br />2. EACH EXIT DOOR THAT LEADS DIRECTLY TO
<br />A GRADE LEVEL EXTERIOR EXIT BY MEANS OF
<br />A RAMP OR STAiR SHALL BE LABELED APPROPRIATELY
<br />AS "EXIT STAIR DOWN" OR "EXIT STAIR UP"
<br />3. EACH EXIT DOOR THAT LEADS DIRECTLY TO A
<br />GRADE LEVEL EXTERIOR EXiT BY MEANS OF AN
<br />EXIT ENCLOSURE OR PASSAGE SHALL BE LABELED
<br />WITH THE WORDS, "EXIT ROUTE"
<br />4. EACH EXIT DOOR THROUGH A HORIZONTAL
<br />EXIT SHALL BE IDENTIFIED BY A TACTILE
<br />EXiT SiGN WITH THE WORDS "TO EXIT",
<br />DOOR GENERAL NOTES
<br />I. ALL EXiT LEVERS ARE TO BE OPERABLE FROM THE INSIDE WITHOUT
<br />THE USE OF A KEY OR SPECIAL KNOWLEDGE OR EFFORT.
<br />HAND ACTIVATED DOOR OPENING HARDWARE SHALL BE CENTERED
<br />BETWEEN 30" 4 44" ABOVE THE FLOOR. LATCHING AND
<br />LOCKING DOORS THAT ARE HAND -ACTIVATED AND WHiCH ARE iN A PATH
<br />OF TRAVEL, SHALL BE OPERABLE WITH A SINGLE EFFORT
<br />BY LEVER -TYPE HARDWARE, BY PANIC BARS, PUSH-PULL ACTIVATION
<br />BARS, OR OTHER HARDWARE DESIGNED TO PROVIDE
<br />PASSAGE WITHOUT REQUIRING THE ABILITY TO GRASP THE OPENING
<br />HARDWARE, LOCKED EXiT DOORS SHALL BE OPERATED AS ABOVE
<br />IN EGRESS DIRECTION. CBG SEC. 1003.3
<br />2. CLEARANCES UNDER THE BOTTOM OF THE DOOR SHALL BE A5
<br />FOLLOWS:
<br />A. THE CLEARANCE BETWEEN THE BOTTOM OF THE DOOR AND A RAISED
<br />NON-COMBUSTIBLE SILL SHALL NOT EXCEED
<br />B. WHERE THERE iS NO SILL, THE CLEARANCE BETWEEN THE BOTTOM OF
<br />THE DOOR AND THE FLOOR SHALL NOT EXCEED 3/4"
<br />C, THE CLEARANCE BETWEEN THE BOTTOM OF THE DOOR AND RiGID
<br />FLOOR TILE SHALL NOT EXCEED 5/S".
<br />FOOD SERVICE NOTES
<br />3, REGARDLESS OF OCCUPANT LOAD, A FLOOR OR LANDING NOT
<br />MORE THAN 1/2" BELOW THE THRESHOLD iS REQUIRED ON EA,
<br />SiDE
<br />OF AN ;EXIT DOOR USED FOR DISABLED ASSESS, C5C 11338,2,4,1
<br />4. ALL DOORS ALONG THE ACCESSIBLE ROUTE SHALL BE TESTED
<br />TO DETERMINE THE MAXIMUM EFFORT TO OPERATE THE DOORS,
<br />SUCH AS A PUSH OR PULL EFFORT BEiNG APPLIED AT RIGHT
<br />ANGLES TO HINGED DOORS AND AT A CENTER PLANE OF
<br />SLiDING OR
<br />FOLDING DOORS.
<br />A, THE MAXIMUM EFFORT TO OPERATE INTERIOR DOORS SHALL
<br />BE 5 POUNDS,
<br />8. THE MAXIMUM EFFORT TO OPERATE NON FiRE EXTERIOR
<br />DOORS SHALL NOT EXCEED 5 POUNDS
<br />C, iF A DOOR HAS A CLOSER THEN THE SWEEP PERIOD OF THE
<br />CLOSER SHALL BE ADJUSTED SO THAT FROM AN OPEN POSITION
<br />OF 10 DEGREES THE DOOR WiLL TAKE AT LEAST 3 SECONDS
<br />TO MOVE TO A POiNT 3" FROM THE LATCH TO THE EDGE OF THE
<br />DOOR
<br />5. ALL DOORS SHALL BE ADJUSTED TO MEET THESE
<br />REQUIREMENTS, LISTED ABOVE, INSTALL POWER -ASSISTED DOOR
<br />OPERATIONS AND
<br />ASSOCIATED CONDUIT AND WIRING AS NEEDED.
<br />VECTOR CONTROL
<br />1, THiS FOOD FACILITY SHALL AT ALL TiMES BE CONSTRUCTED, EQUIPPED,
<br />MAINTAINIED, AND OPERATED AS TO PREVENT THE ENTRANCE AND
<br />HARBORAGE OF ANIMALS, BIRDS, AND VERMIN, INCLUDING, BUT NOT
<br />LIMITED TO, RODENTS AND INSECTS.
<br />I. The three -compartment sulk is to have two integral metal drain boards. The sink
<br />compartments are to be large enough to hold the largest utensil to be cleaned
<br />and are to drain indirectly to a floor sink. If a sprayer (pre -rinse) device is
<br />Installed at this sink, a single --mixing faucet must still be present that reaches all
<br />three compartments.
<br />2. Indirect connection to floor sinks are to be provided for the following equlipment,
<br />a. Food preparation/produce sink/utensil sink
<br />b. Steam tables with drains (not self contained)
<br />c, Soda machines
<br />d, ice Machines
<br />e. Refrigeration units (unless equipped with an evaporator)
<br />3. Floor sinks are to be flush to floor finish and easily accessible for inspection and
<br />cleaning,
<br />4. Each food preparation area is to have its own hand sink. Permanently mounted
<br />soap and towel dispensers are to be provided in closed proximity to each hand
<br />sink.
<br />5, Backflow prevention devices are to be installed on the Following:
<br />a, Dishwasher (where no floor drain exists downstream)
<br />b. On acid -type juice/soda machines with copper tubing
<br />c. The faucet of the Janitor basin
<br />d, A l I hose b Ibbs
<br />6, not used
<br />1. Canopy exhaust hoods must extend 6" beyond the edge of the cooking
<br />equipment. The vertical distance between the lip of the hood and the cooking
<br />surface shall not exceed Four (4) feet,
<br />8. The exhaust fan must be interlocked wfth the make-up air fan.
<br />9. Provide a certified balance report for the exhaust hood and make-up air fan.
<br />10, The following exhaust equipment os to be interlocked with a light switch:
<br />a. Restrooms
<br />b, High temperature dishwashers
<br />c. Janitors storage closet/room
<br />d. Garbage storage room
<br />11, A dedicated electrical connection and an air curtain shall be provided at the
<br />service entrances(s) used for deliveries into the facility and garbage removal
<br />from the facility, More than one service entrance door may require an air
<br />curtain to be installed. The air curtains shall be installed as per
<br />manufacturer specifications.
<br />12. Light fixtures located in the food preparation, utensil wash, open food container,
<br />storage, restrooms, and ,janitor mop areas are to be equipped with shatterproof
<br />protections.
<br />13, All conduits are to be installed within the walls where practical. Conduits
<br />installed outside the walls are to be spaced away from the walls to facilitate
<br />cleaning.
<br />14, All equipment not easily movable Is to be sealed to the counter or floor or place
<br />on pedestal/wheels, All gaps 3" or less are to be eliminated,
<br />15. Refrigeration units in which potentially hazardous foods are to be stored must be
<br />capable of maintaining the food at 41 degrees F or below.
<br />16, All equipment shall: be commercial grade and shall meet NSF or equivalent
<br />standards,
<br />17. Designate an area for each of the following:
<br />a. Where employees can store personal effects
<br />b. For the storage of chemicals
<br />c. For the storage of cleaning equipment and supplies
<br />18, The following wall and ceiling surfaces in all food establishment is must be smooth
<br />(without any texture or stippling, washable, durable, non-absorbent, and easily
<br />cleanable:
<br />a. Janitor mop rooms
<br />b, Employee dressfng/locker rooms
<br />C. Restf ooms
<br />d, All kitchen and food preparation areas
<br />e. Utensil wash rooms
<br />P, Walk-in refrigerators
<br />19. Submit samples of floor wall and ceiling materials proposed for review/approval
<br />prior to installation if there are any changes from the approved finish materials,
<br />20, All millwork and cabinetry shall be finished so that it fs rendered smooth, washable,
<br />durable and non-absorbent. There shall not be any unfinished surfaces in the facility,
<br />or behind or in millwork or counters or cabinetry,
<br />21. Trash enclosure: It is recommended that a wash down area be incorporated
<br />into the trash enclosure. The washdown area should provide the following.
<br />a. A smooth washable floor constructed of concrete or equal material curbed
<br />and sloped to the drain.
<br />b. A mixing faucet with hot and cold water with backflow prevention device
<br />c. A drain connected to approved sewerage,
<br />d, Contact the local garbage company to discuss the proposed location
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<br />HEIGHT
<br />6'-8"
<br />R.O. WIDTH
<br />4P -3r'
<br />R.O. HEIGHT
<br />JAMB -SIZE
<br />6'-91/2"
<br />NA
<br />LE BN
<br />6'-8"
<br />3'-2"
<br />6'-9'l
<br />41/2"
<br />LE BN
<br />6'-8"
<br />3'-2"`
<br />6'.9'p
<br />41/2,1
<br />VISION PANEL
<br />6'-8"'
<br />8°_O1l
<br />3'-2"
<br />6'-311
<br />6'-9"
<br />41/2"
<br />8'-11/2"'
<br />NA
<br />TACTILE EXIT SiGN NOTE:
<br />WHERE REQUIRED TACTILE EXIT 6IGN4GE
<br />SHALL BE REQUIRED AT THE FOLLOWING
<br />LOCATIONS:
<br />I. EACH GRADE LEVEL EXTERIOR EXIT DOOR
<br />IDENTIFIED WITH THE WORD "EXIT",
<br />2. EACH EXIT DOOR THAT LEADS DIRECTLY TO
<br />A GRADE LEVEL EXTERIOR EXIT BY MEANS OF
<br />A RAMP OR STAiR SHALL BE LABELED APPROPRIATELY
<br />AS "EXIT STAIR DOWN" OR "EXIT STAIR UP"
<br />3. EACH EXIT DOOR THAT LEADS DIRECTLY TO A
<br />GRADE LEVEL EXTERIOR EXiT BY MEANS OF AN
<br />EXIT ENCLOSURE OR PASSAGE SHALL BE LABELED
<br />WITH THE WORDS, "EXIT ROUTE"
<br />4. EACH EXIT DOOR THROUGH A HORIZONTAL
<br />EXIT SHALL BE IDENTIFIED BY A TACTILE
<br />EXiT SiGN WITH THE WORDS "TO EXIT",
<br />DOOR GENERAL NOTES
<br />I. ALL EXiT LEVERS ARE TO BE OPERABLE FROM THE INSIDE WITHOUT
<br />THE USE OF A KEY OR SPECIAL KNOWLEDGE OR EFFORT.
<br />HAND ACTIVATED DOOR OPENING HARDWARE SHALL BE CENTERED
<br />BETWEEN 30" 4 44" ABOVE THE FLOOR. LATCHING AND
<br />LOCKING DOORS THAT ARE HAND -ACTIVATED AND WHiCH ARE iN A PATH
<br />OF TRAVEL, SHALL BE OPERABLE WITH A SINGLE EFFORT
<br />BY LEVER -TYPE HARDWARE, BY PANIC BARS, PUSH-PULL ACTIVATION
<br />BARS, OR OTHER HARDWARE DESIGNED TO PROVIDE
<br />PASSAGE WITHOUT REQUIRING THE ABILITY TO GRASP THE OPENING
<br />HARDWARE, LOCKED EXiT DOORS SHALL BE OPERATED AS ABOVE
<br />IN EGRESS DIRECTION. CBG SEC. 1003.3
<br />2. CLEARANCES UNDER THE BOTTOM OF THE DOOR SHALL BE A5
<br />FOLLOWS:
<br />A. THE CLEARANCE BETWEEN THE BOTTOM OF THE DOOR AND A RAISED
<br />NON-COMBUSTIBLE SILL SHALL NOT EXCEED
<br />B. WHERE THERE iS NO SILL, THE CLEARANCE BETWEEN THE BOTTOM OF
<br />THE DOOR AND THE FLOOR SHALL NOT EXCEED 3/4"
<br />C, THE CLEARANCE BETWEEN THE BOTTOM OF THE DOOR AND RiGID
<br />FLOOR TILE SHALL NOT EXCEED 5/S".
<br />FOOD SERVICE NOTES
<br />3, REGARDLESS OF OCCUPANT LOAD, A FLOOR OR LANDING NOT
<br />MORE THAN 1/2" BELOW THE THRESHOLD iS REQUIRED ON EA,
<br />SiDE
<br />OF AN ;EXIT DOOR USED FOR DISABLED ASSESS, C5C 11338,2,4,1
<br />4. ALL DOORS ALONG THE ACCESSIBLE ROUTE SHALL BE TESTED
<br />TO DETERMINE THE MAXIMUM EFFORT TO OPERATE THE DOORS,
<br />SUCH AS A PUSH OR PULL EFFORT BEiNG APPLIED AT RIGHT
<br />ANGLES TO HINGED DOORS AND AT A CENTER PLANE OF
<br />SLiDING OR
<br />FOLDING DOORS.
<br />A, THE MAXIMUM EFFORT TO OPERATE INTERIOR DOORS SHALL
<br />BE 5 POUNDS,
<br />8. THE MAXIMUM EFFORT TO OPERATE NON FiRE EXTERIOR
<br />DOORS SHALL NOT EXCEED 5 POUNDS
<br />C, iF A DOOR HAS A CLOSER THEN THE SWEEP PERIOD OF THE
<br />CLOSER SHALL BE ADJUSTED SO THAT FROM AN OPEN POSITION
<br />OF 10 DEGREES THE DOOR WiLL TAKE AT LEAST 3 SECONDS
<br />TO MOVE TO A POiNT 3" FROM THE LATCH TO THE EDGE OF THE
<br />DOOR
<br />5. ALL DOORS SHALL BE ADJUSTED TO MEET THESE
<br />REQUIREMENTS, LISTED ABOVE, INSTALL POWER -ASSISTED DOOR
<br />OPERATIONS AND
<br />ASSOCIATED CONDUIT AND WIRING AS NEEDED.
<br />VECTOR CONTROL
<br />1, THiS FOOD FACILITY SHALL AT ALL TiMES BE CONSTRUCTED, EQUIPPED,
<br />MAINTAINIED, AND OPERATED AS TO PREVENT THE ENTRANCE AND
<br />HARBORAGE OF ANIMALS, BIRDS, AND VERMIN, INCLUDING, BUT NOT
<br />LIMITED TO, RODENTS AND INSECTS.
<br />I. The three -compartment sulk is to have two integral metal drain boards. The sink
<br />compartments are to be large enough to hold the largest utensil to be cleaned
<br />and are to drain indirectly to a floor sink. If a sprayer (pre -rinse) device is
<br />Installed at this sink, a single --mixing faucet must still be present that reaches all
<br />three compartments.
<br />2. Indirect connection to floor sinks are to be provided for the following equlipment,
<br />a. Food preparation/produce sink/utensil sink
<br />b. Steam tables with drains (not self contained)
<br />c, Soda machines
<br />d, ice Machines
<br />e. Refrigeration units (unless equipped with an evaporator)
<br />3. Floor sinks are to be flush to floor finish and easily accessible for inspection and
<br />cleaning,
<br />4. Each food preparation area is to have its own hand sink. Permanently mounted
<br />soap and towel dispensers are to be provided in closed proximity to each hand
<br />sink.
<br />5, Backflow prevention devices are to be installed on the Following:
<br />a, Dishwasher (where no floor drain exists downstream)
<br />b. On acid -type juice/soda machines with copper tubing
<br />c. The faucet of the Janitor basin
<br />d, A l I hose b Ibbs
<br />6, not used
<br />1. Canopy exhaust hoods must extend 6" beyond the edge of the cooking
<br />equipment. The vertical distance between the lip of the hood and the cooking
<br />surface shall not exceed Four (4) feet,
<br />8. The exhaust fan must be interlocked wfth the make-up air fan.
<br />9. Provide a certified balance report for the exhaust hood and make-up air fan.
<br />10, The following exhaust equipment os to be interlocked with a light switch:
<br />a. Restrooms
<br />b, High temperature dishwashers
<br />c. Janitors storage closet/room
<br />d. Garbage storage room
<br />11, A dedicated electrical connection and an air curtain shall be provided at the
<br />service entrances(s) used for deliveries into the facility and garbage removal
<br />from the facility, More than one service entrance door may require an air
<br />curtain to be installed. The air curtains shall be installed as per
<br />manufacturer specifications.
<br />12. Light fixtures located in the food preparation, utensil wash, open food container,
<br />storage, restrooms, and ,janitor mop areas are to be equipped with shatterproof
<br />protections.
<br />13, All conduits are to be installed within the walls where practical. Conduits
<br />installed outside the walls are to be spaced away from the walls to facilitate
<br />cleaning.
<br />14, All equipment not easily movable Is to be sealed to the counter or floor or place
<br />on pedestal/wheels, All gaps 3" or less are to be eliminated,
<br />15. Refrigeration units in which potentially hazardous foods are to be stored must be
<br />capable of maintaining the food at 41 degrees F or below.
<br />16, All equipment shall: be commercial grade and shall meet NSF or equivalent
<br />standards,
<br />17. Designate an area for each of the following:
<br />a. Where employees can store personal effects
<br />b. For the storage of chemicals
<br />c. For the storage of cleaning equipment and supplies
<br />18, The following wall and ceiling surfaces in all food establishment is must be smooth
<br />(without any texture or stippling, washable, durable, non-absorbent, and easily
<br />cleanable:
<br />a. Janitor mop rooms
<br />b, Employee dressfng/locker rooms
<br />C. Restf ooms
<br />d, All kitchen and food preparation areas
<br />e. Utensil wash rooms
<br />P, Walk-in refrigerators
<br />19. Submit samples of floor wall and ceiling materials proposed for review/approval
<br />prior to installation if there are any changes from the approved finish materials,
<br />20, All millwork and cabinetry shall be finished so that it fs rendered smooth, washable,
<br />durable and non-absorbent. There shall not be any unfinished surfaces in the facility,
<br />or behind or in millwork or counters or cabinetry,
<br />21. Trash enclosure: It is recommended that a wash down area be incorporated
<br />into the trash enclosure. The washdown area should provide the following.
<br />a. A smooth washable floor constructed of concrete or equal material curbed
<br />and sloped to the drain.
<br />b. A mixing faucet with hot and cold water with backflow prevention device
<br />c. A drain connected to approved sewerage,
<br />d, Contact the local garbage company to discuss the proposed location
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