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BUILDIN G AND SAFETY CONSTRUCTION 1. Entrance door to be self-closing. 2. All compressor units shall be separated from food preparation and food storage areas while being made accessible from the outside. 3. All doors should close tightly and all openings in or around pipes, floors and walls are to be tightly sealed and secured from rodents. 4. Sinks are to be constructed of stainless steel metal with mixed hot/cold faucets. Must include stainless steel drain boards with a slope 0.125(1!8" ) per foot. 4.1 All food contact surfaces, counter tops, food compartments, walls and ceilings are stainless steel 304 #4 grade. 5. Must include a single service soap and towel dispenser. 6. Floor surface is to be impervious, smooth and easy to clean. Should provide employee safety from slipping. 7. All equipment to be easily cleanable without channels or crevices. there must not be exposed threads, nuts, or rivets that may interfere with proper cleaning of equipment. insulation below griddle is to be completely covered and unexposed. 8. All construction joints and weld seams to be sealed, smooth, and cleanable. 9. Floor mounted equipment to be sealed to the floor or elevated at least 6" off the floor on clean, round, metal legs. 10. All equipment to be sealed together or spaced a minimum of 4" apart from each other. 11. An accurate thermometer is to be provided in all refrigeration units. 12. All light bulbs and tubes to be enclosed in plastic. 13. All serving openings are to be equipped with self-closing solid windows or screens. 14. Water heater shall be capable of providing hot water to the sink at a minimum of 6 gallons' capacity. An instantaneous water heater should be capable of producing water at 120 F. 15. Floor covering material shall extend up the sides of the walls a minimum of 4". 16. Wall and ceiling surface should be durable, impervious, smooth and easily cleanable. 17. Each service window opening shall be limited to 216 SQ. inches. a minimum distance of 18" must be maintained between each opening. shormoz@calcentraLus 18. The minimum ceiling height is 74" high. (209) 549-4549 EXTA15 UNLESS OTHERWISE SPECIFIED: PROJECT NO. 19. Aisles are to be a minimum of 30" wide and 76" in height. DIMENSIONSARE ININCHES TOLERANCES: CCCL BTFP-20922021216 DEGURR ALL SHARP EDGES TO 0.021 - FRACTIONAL±1/32 .. ANGULAR:MACH±1° - - DESCRIPTION: TWO PLACE DECIMAL ±0.06 20. Walls and ceiling are to have a stainless steel metal finish. THREE PLACE DECIMAL 20'BOX TRUCK,FLOOR PLAN ±0.03 PROPRIETARY AND CONFIDENTIAL THE INFORMATION CONTAINED IN THIS PROJECT: 21. DRAWING IS THE SOLE PROPERTY OF CAL ADDRESS: 20922021216 Floor finish shall be of diamond plate aluminum. CENTRAL CATERING TRAILERS CO. ANY 3511 FINCH Rd Ste A, REPRODUCTION IN PART OR AS A WHOLE WITHOUT THE WRITTEN PERMISSION OF CAL MODESTO,CA 95357 ENGINEER: CENTRAL CATERING TRAILERS CO IS PHONE:(209)549.1549 22. Ceiling vent screen mesh shall be a.minimum of 16- Mesh per square inch. PROHIBITED. sharmazfcalcenlraLas "S""""°NY CLIENT: WEIGHT: DATE: REV. YESENIA MORALES N/A 2/13/2019 B 23. The vertical distance between the lip of hood and the cooking surface shall not exceed four feet. STATUS: RELASEU ooNOT SCALE SIZE DRAWING SHEET2 OF 26 D SCALE:1:1