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BUILDING ANDSAFETY 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(118" ) 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. I 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 1201 F. shall extend u the sides of the walls a minimum of 4". 15. Floor covering materialp - .w- 16. Wall and ceiling surface should be durable, impervious, smooth and easily cleanable. shormoz@calcentral.us 17. Each service window opening shall be limited to 216 SQ. inches. a minimum distance of 18" must be maintained between each opening. 866, 549-1550 UNLESS OTHERWISE SPECIFIED: ORA%NING No: ASSEMBLY 20 FT STANDARD TRUCK, 18. The minimum ceiling height is 74" high. DIMENSIONS ARE ININCHES TOLERANCES; r'`` LUIS SAAVEDRA DEGURR ALL SHARP EDGES TO 0.02R FRACTIONAL+ 1132 DESCRIPTION: 19. Aisles are to be a minimum of 30" wide and 76" in height. ANGULAR:MACH 1 1 TWO PLACE DECIMAL ±0.06 THREE PLACE DECIMAL 0.03 , PROPRIETARY AND CONFIDENTIAL ADDRESS: PROJECT:CCCT-20fTTRUCK 20. Walls and ceiling are to have a stainless steel metal finish. 3511fINGHRdSte A, THE INFORMATION CONTAINED IN THIS MODESTO,CA 95367 DRAWING IS THE SOLE PROPERTY OF CAL PHONE:(209)545.1549 21. Floor finish shall be of diamond plate aluminum. CENTRAL CATERING TRAILERS A ANY ENGINEER: H.SHAMONY REPRODUCTION IN PART OR AS A ANY WITHOUT THE WRITTEN PERMISSION OF CAL CENTRAL CATERING TRAILERS CO IS 22. Ceiling vent screen mesh shall be a minimum of 16- Mesh per square inch. PROHIBITED. DATE: _—----------------- � CLIENT: LUIS SAAVEDRA•11422D21158 9!24!201& MATERIAL: 23. The vertical distance between the lip of hood and the cooking surface shall not exceed four feet. STATUS: PENDING WEIGHT: SIZE REV DO NOT 9CALE ORAViflNG SHEET 2 QF 21 D SCALE:1A