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1.FLOORS
<br />a. FLOORS IN FOOD SERVICE ESTABLISHMENTS (EXCEPT IN SALES AND DINING AREAS) SHALL BE DURABLE,
<br />SMOOTH, AND IMPERVIOUS TO WATER, GREASE AND ACID, AND EASILY CLEANABLE CONSTRUCTION. FLOOR
<br />SURFACES IN ALL AREAS WHERE FOOD IS PREPARED, PACKAGED OR STORED, WHERE JANITORIAL FACILITIES
<br />ARE LOCATED, IN ALL TOILET AND HAND WASHING AREAS AND IN QUARY TILE OR OTHER APPROVED
<br />MATERIALS. FLOOR SURFACES IN ALL AREAS WHERE FOOD IS PREPARED, PACKAGED, DISPENSED, OR STORED
<br />IN OPEN CONTAINERS, WHERE ANY UTENSIL IS WASHED, WHERE REFUSE OR GARBAGE IS STORED, WHERE
<br />JANITORIAL FACILITIES ARE LOCATED, IN ALL TOILET AND HAND WASHING AREAS AND IN EMPLOYEE CHANGE
<br />AND CLOTHING AREAS, SHALL BE AN APPROVED TYPE THAT CONTINUES UP THE WALLS OR TOE-KICKS ARE AT
<br />LEAST FOUR (4) INCHES HIGH, FORMING A 3/8" MINIMUM RADIUS COVE AS AND INTEGRAL UNIT. AN APPROVEWD
<br />SLIM FOOT CERAMIC, QUARRY OR METAL TOP SET BASE IN GENERALLY ACCEPTABLE. (CURFFUL 114150(a)).
<br />(VINYL TOPSET RUBBER BASE IS NOT ACCEPTABLE, EXCEPT IN DINING AREAS AND AREAS WHERE FOOD IS
<br />STORED UNITS ORIGINAL SHIPPING CONTAINER).
<br />b. FLOOR DRAINS ARE REQUIRED IN FLOORS THAT ARE WATER FLUSHED FOR CLEANING , WHERE PRESSURE
<br />SPRAY METHODS FOR CLEANING EQUIPMENT ARE USED, WHERE SLIP RESISTANT AGENTS ARE USDED N
<br />FLOORS AND WHERE EXCESSIVE MOISTURE MAY ACCUMULATE. WHERE FLOOR DRAINS ARE UTILIZED, THE
<br />FLOOR SURFACES SHALL BE SLOPED 1:50 (1/4" PER FOOT) TO THE FLOOR DRAINS. WHEN FLOOR DRAINS ARE
<br />ADDED TO AN EXISTING ESTABLISHMENT WHERE THE FLOOR SURFACE IS NOT SLOPED, A TWO (2) FT. FLAT
<br />SURROUNDING DEPRESSION/SLOPE TO THE FLOOR DRAIN MAY BE REQUIRED. (CURFFL 114150(b)(2)).
<br />c. APPROVED ANTI-SLIP FLOOR FINISHES OR MATERIALS ARE ACCEPTABLE IN AREAS WHERE NECESSARY FOR
<br />SAFETY REASONS, SUCH AS TRAFFIC AREAS. (CURFFL 114150(e)). HIGH PRESSURE HOT WATER CLEANING
<br />SYSTEMS ARE REQUIRED IN ADDITION TO FLOOR DRAINS IF THE DEGREE OF ROUGHNESS OF THE SLIP
<br />RESISTANT AGENT IS DEEMED EXCESSIVE UPON EVALUATION BY THIS DIVISION. FLOORING UNDER EQUIPMENT
<br />AND ON THE COVED BASES SHALL BE COMPLETELY SMOOTH. FLOOR SURFACES WHICH CONTAIN SLIP
<br />RESISTANT AGENTS SHALL BE RESTRICTED TO TRAFFIC AREAS ONLY.
<br />2.WALLS AND CEILINGS:
<br />a. WALLS OF ALL ROOMS (EXCEPT BAR AREAS, ROOMS WHERE FOOD IS STORED IN UNOPENED CONTAINERS AND
<br />DINING AREAS) SHALL BE DURABLE, SMOOTH, NONABSORBENT AND WASHABLE FRP (FIBERGLASS REINFORCING
<br />PANELING) WITH STAINLESS STEEL AT SIDES AND REAR OF EXHAUST HOOD. CEILINGS IN FOOD PREPARATION,
<br />UTENSIL WASHING AREAS SHALL BE LIGHT COLORED EPOXY OF SEMI-GLOOS WASHABLE PAINT. FOR THE
<br />PURPOSES OF THIS REQUIREMENT LIGHT COLORED SHALL MEAN HAVING A LIGHT REFLECTANCE OF 70% OR
<br />GREATER. (CURFFL 114155). EXPOSED BRICK, CONCRETE BLOCK, ROUGH PLASTER OR TEXTURED GYPSUM
<br />BOARD IS NOT ACCEPTABLE. ACOUSTICAL CEILING TILE MAY BE USED IF IT MEETS THE REQUIREMENTS OF
<br />SECTION 114155. A SAMPLE MAY BE REQUIRED FOR REVIEW.
<br />b.WALL AND CEILING SURFACE REQUIREMENTS IN AREAS SUCH AS DINING, SALES, EXHIBITION FOOD HANDLING
<br />AND CUSTOMER AREAS ARE LESS STRINGENT. ALTERNATIVE FINISH COLORS WILL BE EVALUATED ON A
<br />CASE-BY-CASE BASIS.
<br />c. THE WALL BEHIND SINKS AND DISHTOWELS SHOULD BE COVERED WITH DURABLE WATERPROOF FRP MATERIAL,
<br />(CURFFL 114155) EXTENDING FROM THE TOP OF THE COVED BASE TO AT LEAST TWELVE (12) INCHES ABOVE
<br />THE BACKSPLASH.
<br />d. WALLS ADJACENT TO FLOOR MOUNTED MOP SINKS SHOULD BE COVERED WITH DURABLE WATERPROOF FRP
<br />MATERIAL (CURFFL 114155) EXTENDING FROM THE TOP OF THE SINK TO AT LEAST 48 INCHES ABOVE THE
<br />FLOOR
<br />e. BEHIND THE COOK LINE AND TO ANY SIDE WALLS THAT ARE ADJACENT OR IN CLOSE PROXIMITY PROVIDE A
<br />DURABLE, CLEAN, NONCORRODIBLE AND NONFLAMMABLE STAINLESS STEEL MATERIAL. (CURFFL 114155).
<br />3.CONDUITS:
<br />a. ALL PLUMBING, ELECTRICAL AND GAS LINES SHALL BE CONCEALED WITHIN THE BUILDING STRUCTURE TO AS
<br />GREAT AN EXTENT AS POSSIBLE. WHEN OTHERWISE INSTALLED, THEY SHALL BE MOUNTED OR ENCLOSED SO
<br />AS TO FACILITATE CLEANING (E.G., AT LEAST 1/2" INCH FROM THE WALL AND SIX (6) INCHES ABOVE THE FLOOR).
<br />(CURFFL 114155).
<br />b. WHERE CONDUITS OR PIPELINES ENTER A WALL, CEILING OR FLOOR, THE OPENING AROUND THE LINE SHALL BE
<br />TIGHTLY SEALED AND MADE SMOOTH. (CURFFL 114155).
<br />c. CONDUITS OR PIPELINES SHALL NOT BE INSTALLED ACROSS ANY AISLE, TRAFFIC AREA OR DOOR OPENING.
<br />(CURFFL 114155).
<br />d. MULTIPLE RUNS OR CLUSTERS OR PIPELINE SHALL BE INSTALLED WITHIN THE WALLS OR ENCASED IN AN
<br />APPROVED SEALED ENCLOSURE. (CURFFL 114155).
<br />4.WINDOWS:
<br />a.PACKAGED FOOD/UTENSILS DIRECTLY TO OR BY THE CUSTOMER: (REFER TO "CCDEH BUFFET/SERVICE
<br />GUIDELINES").
<br />b. DISPLAYS OF UNPACKAGED FOODS OR UTENSILS SHALL BE SHIELDED SO AS TO INTERCEPT A DIRECT LINE
<br />BETWEEN THE CUSTOMER'S MOUTH AND THE OR UTENSILS BEING DISPLAYED OR SHALL BE DISPENSED FROM
<br />APPROVED SELF-SERVICE CONTAINERS. (CURFFL 114080(b)).
<br />c. CAFETERIA, BUFFET AND SALAD BAR SELF-SERVICE, FOOD PREPARATION EQUIPMENT AND FOOD PREPARATION
<br />AREAS ETC., SHALL BE PROTECTED BY APPROVED SNEEZEGUARDS. (CURFFL 114080(b)(2)(A)).
<br />d. APPROVED SELF-SERVICE CONTAINERS SHALL HAVE TIGHT-FITTING, INDIVIDUAL COVERS. (CURFFL
<br />114080(b)(2)(A)).
<br />5. DRY FOOD STORAGE:
<br />a. ADEQUATE AND SUITABLE SPACE SHALL BE PROVIDED AND DESIGNATED ON PLANS FOR DRY STORAGE
<br />PURPOSES. THIS AREA SHALL BE EQUIPPED WITH SUFFICIENT AND APPROVED SHELVING TO ACCOMMODATE
<br />THE ANTICIPATED NEEDS. IT SHALL INCLUDE ONLY AISLE SPACE AND FLOOR AREA WHERE SHELVING, CABINETS
<br />OR OTHER STORAGE FACILITIES ARE LOCATED. IT SHALL NOT INCLUDE FLOOR AREA WHERE DESKS,
<br />EQUIPMENT, LADDERS OR OTHER ITEMS MAY BE PLACED. (CURFFL 114080(a)).
<br />b. SHELVING SHALL MEET OR BE EQUIVALENT TO APPROVED APPLICABLE SANITATION STANDARDS WHICH IS
<br />SMOOTH, DURABLE, EASILY CLEANABLE, NONABSORBENT AND VERMIN TIGHT. THE LOWEST SHELF SHALL BE AT
<br />LEAST SIX (6) INCHES ABOVE THE FLOOR WITH CLEAR UNOBSTRUCTED AREA BELOW. (CURFFL 114065, 114080(a)
<br />& 114090(g)). UNFINISHED WOOD IS NOT ACCEPTABLE.
<br />5.OTHER REQUIRED STORAGE FACILITIES:
<br />a. ADEQUATE AND SUITABLE SPACE SHALL BE PROVIDED FOR SEPARATE STORAGE OF CLEAN AND SOILED LINENS.
<br />(CURFFL 114160).
<br />b. A ROOM, AREA OR CABINET SEPARATED FROM ANY FOOD PREPARATION OR STORAGE AREA, UTENSIL WASHING
<br />OR STORAGE AREA, SHALL BE PROVIDED FOR THE STORAGE OF ALL CLEANING EQUIPMENT, SUPPLIES AND
<br />POISONOUS SUBSTANCES (E.G. MOPS, BUCKETS, BROOMS, CLEANING COMPOUNDS, WAXES, INSECTICIDES,
<br />RODENTICIDES AND OTHER PESTICIDES, DETERGENTS, BLEACHES, CLEANING COMPOUNDS OR ANY OTHER
<br />INJURIOUS OR POISONOUS MATERIALS). (CURFFL 114025 & 114165(a)).
<br />6.REFUSE DISPOSAL FACILITIES:
<br />a.GARBAGE AND WASTE GREASE SHALL BE DISPOSED INTO ADEQUATE, WATERTIGHT, NONABSORBENT, RODENT
<br />PROOF CONTAINERS WITH CLOSE-FITTING LIDS. THERE SHALL BE AN AREA APPROVED FOR THE STORAGE OF
<br />THESE CONTAINERS AND FACILITIES FOR THEIR WASHING. (CURFFL 114035, 114040 & 114050).
<br />b. STRUCTURAL REQUIREMENTS FOR INTERIOR REFUSE DISPOSAL ROOMS AND AREAS: NOT USED
<br />c. STRUCTURAL REQUIREMENTS FOR EXTERIOR REFUSE DISPOSAL FACILITIES:
<br />1. A SECURABLE ENCLOSURE IS RECOMMENDED.
<br />2. GROUND SURFACES AND ENCLOSURE SURFACES SHOULD BE CONSTRUCTED SO AS TO BE DURABLE AND
<br />CLEANABLE (CURFFL 114100).
<br />3. WHERE WASHDOWN FACILITIES ARE PROVIDED, LIQUID WASTE SHALL BE DISPOSED OF IN AN APPROVED
<br />MANNER. (CURFFL 114100).
<br />7.TOILET FACILITIES:
<br />a. IN EACH FOOD ESTABLISHMENT, THERE SHALL BE EMPLOYEE TOILET FACILITIES. THE REQUIREMENTS ON THE
<br />NUMBER OF TOILETS AND HANDICAPPED FACILITIES SHALL BE IN ACCORDANCE WITH LOCAL BUILDING AND
<br />PLUMBING ORDINANCES. (CURFFL 114105 & 114110).
<br />b. TOILET FACILITIES WHICH ARE PROVIDED FOR USE BY PATRONS SHALL BE SO SITUATED THAT PATRONS DO NOT
<br />PASS THROUGH FOOD PREPARATION, FOOD STORAGE OR UTENSIL WASHING AREAS. (CURFFL 114105).
<br />c. THE FLOORS, WALLS AND CEILINGS SHALL HAVE SURFACES THAT ARE SMOOTH, NONABSORBENT AND EASILY
<br />CLEANABLE. (CURFFL 114150(a) & 114155).
<br />d. HANDWASHING FACILITIES SHALL BE PROVIDED WITHIN OR ADJACENT TO TOILET ROOMS AND SHALL BE
<br />EQUIPPED WITH AN ADEQUATE SUPPLY OF HOT AND COLD RUNNING WATER UNDER PRESSURE FROM A
<br />PREMIXING FAUCET. HANDWASHING CLEANSER AND SINGLE USE SANITARY TOWELS IN PERMANENTLY
<br />INSTALLED DISPENSERS BLOWERS PROVIDED HANDWASHING FACILITIES.
<br />PREMIXING FAUCET.HANDWASHING CLEANSER AND SINGLE USE SANITARY TOWELS PERMANENTLY
<br />INSTALLED DISPENSERS OR HOT AIR BLOWERS SHALL BE PROVIDED AT HANDWASHING FACILITIES. (CURFFL
<br />114115 & 114120).
<br />e. TOILET TISSUE SHALL BE PROVIDED IN A PERMANENTLY INSTALLED DISPENSER AT EACH TOILET. (CURFFL
<br />114105).
<br />f. TOILET ROOMS SHALL BE SEPARATED FROM OTHER PORTIONS OF THE FOOD ESTABLISHMENT BY WELL-FITTED,
<br />SELF-CLOSING DOORS THAT PREVENT THE PASSAGE OF FLIES, DUST OR ODORS. (CURFFL 114105).
<br />g. PUBLIC TOILET FACILITIES SHALL BE PROVIDED IN EACH ESTABLISHMENT WITH MORE THAN 20,000 SQUARE FEET
<br />OF FLOOR SPACE. SEPARATE MEN'S AN WOMEN'S TOILET FACILITIES ARE REQUIRED. (CURFFL 114120).
<br />h. TOILET ROOMS SHALL BE VENTILATED TO THE OUTSIDE AIR BY MEANS OF AN OPENABLE SCREENED WINDOW,
<br />AND AIR. SHAFT OR A LIGHT SWITCH-ACTIVATED EXHAUST FAN, CONSISTENT WITH THE REQUIREMENTS OF
<br />LOCAL BUILDING CODES. (CURFFL 114140).
<br />8.CLOTHING CHANGE ROOMS AND AREAS:
<br />a. A ROOM, ENCLOSURE (E.G. LOCKER, CABINET, ETC.) OR DESIGNATED AREA SHALL BE PROVIDED WHERE
<br />EMPLOYEES MAY CHANGE AND STORE CLOTHING AND PERSONAL EFFECTS. (CURFFL 114135).
<br />b. THE ROOM, ENCLOSURE OR DESIGNATED AREA SHOULD BE SIZED TO ACCOMMODATE THE NUMBER OF
<br />EMPLOYEES. (CURFFL 114135).
<br />c. THE ROOM, ENCLOSURE OR DESIGNATED AREA SHALL BE SEPARATED FROM TOILETS, FOOD STORAGE, FOOD
<br />PREPARATION AND UTENSIL WASHING AREAS. (CURFFL 114135).
<br />9.EXTERIOR DOORS AND WINDOWS:
<br />a. ALL EXTERIOR DOORS SHALL BE WELL-FITTED AND SELF-CLOSING TO EFFECTIVELY PREVENT THE ENTRANCE
<br />OF FLIES, RODENTS AND VERMIN. (CURFFL 114030).
<br />b. ALL EXTERIOR WINDOWS WHICH TO FOOD PREPARATION AREAS, FOOD STORAGE AREAS AND UTENSIL
<br />WASHING AREAS SHALL BE SCREENED TO PREVENT THE ENTRANCE OF VERMIN, ETC. (CURFFL 114030) WITH NO
<br />LESS THAN SIXTEEN (16) MESH PER SQUARE INCH SCREENS.
<br />10.PASS-THROUGH WINDOWS: NOT USED
<br />11.DELIVERY AND CARGO DOORS: NOT USED.
<br />12.LIGHTING:
<br />a. IN EVERY ROOM AND AREA IN WHICH ANY FOOD IS PREPARED, MANUFACTURED, PROCESSED OR PACKAGED,
<br />OR IN WHICH UTENSILS ARE CLEANED, SUFFICIENT NATURAL OR ARTIFICIAL LIGHTING SHALL BE PROVIDED TO
<br />PRODUCE AND INTENSITY OF NOT LESS THAT 215 LUX (2O FOOT-CANDLES) AS MEASURED 76 CENTIMETERS (30
<br />INCHES) ABOVE THE FLOOR. (CURFFL 114170).
<br />b. THE WORKING SURFACES ON WHICH ALCOHOLIC BEVERAGES ARE PREPARED OR WHERE UTENSILS USED IN
<br />THE PREPARATION OR SERVICE OF ALCOHOLIC BEVERAGES ARE CLEANED SHALL BE PROVIDED WITH AT LEST
<br />108 LUX (10 FOOT-CANDLES) OF LIGHT. (CURFFL 1141790).
<br />c. FOOD AND UTENSIL STORAGE ROOMS, REFRIGERATION STORAGE, TOILET ROOMS AND DRESSING ROOMS
<br />SHALL BE PROVIDED WITH AT LEAST 108 LUX (10 FOOT-CANDLES) OF LIGHT. (CURFFL 114170).
<br />d. LIGHT FIXTURES IN AREAS WHERE FOOD IS PREPARED, OPEN FOOD IS STORED OR UTENSILS ARE CLEANED
<br />SHALL BE OF SHATTERPROOF CONSTRUCTION OR PROTECTED WITH SHATTERPROOF SHIELDS AND BE READILY
<br />CLEANABLE. (CURFFL 114170).
<br />e. DURING GENERAL CLEANUP ACTIVITIES, AT LEAST 215 LUX (20 FOOT-CANDLES) OF LIGHT MEASURED 76
<br />CENTIMETERS (30 INCHES) ABOVE THE FLOOR, SHALL BE PROVIDED IN THE AREA BEING CLEANED, INCLUDING,
<br />BUT NOT LIMITED TO, AREAS WHERE ALCOHOLIC BEVERAGES ARE PREPARED OR SERVED. (CURFFL 114170).
<br />13.WATER:
<br />a. AN ADEQUATE, PROTECTED, PRESSURIZED, POTABLE SUPPLY OF HOT WATER AT LEAST 49 DEGREES CELSIUS
<br />(120 DEGREES FAHRENHEIT) AND COLD WATER SHALL BE PROVIDED. (CURFFL 114095).
<br />b. IN SIZING THE WATER HEATER, THE PEAK HOURLY DEMANDS FOR AL SINKS, DISHWASHING MACHINES, ETC., ARE
<br />ADDED TOGETHER TO DETERMINE THE MINIMUM REQUIRED RECOVERY RATE. (CURFFL 114095) (REFER TO
<br />"CCCDEH WATER HEATER SIZING GUIDELINES").
<br />c. THE WATER SUPPLY SHALL BE FROM A WATER SYSTEM APPROVED BY THE HEALTH OFFICER OR THE STATE
<br />HEALTH DEPARTMENT. (CURFFL 114095).
<br />14.BACKFLOW PREVENTION:
<br />a. AN APPROVED BACKFLOW PREVENTION DEVICE SHALL BE PROPERLY INSTALLED UPSTREAM OF ANY POTENTIAL
<br />HAZARD BETWEEN THE POTABLE WATER SYSTEM AND A SOURCE OF CONTAMINATION (E.G., ALL THREADED
<br />WATER OUTLETS, MOP SINKS, SPRAYERS, DISHWASHERS, ETC.). (CURFFL 114095). (REFER TO LATEST
<br />CALIFORNIA PLUMBING CODE).
<br />15.INDIRECT WASTE RECEPTORS:
<br />a. ALL STEAM TABLES, ICE MACHINES AND BINS, FOOD PREPARATION SINKS, UTENSIL WASHING SINKS, AND OTHER
<br />SIMILAR EQUIPMENT WITH DRAINLINES SHALL DISCHARGE THEIR LIQUID WASTE THROUGH AN AIR GAP INTO A
<br />FLOOR SINK OR OTHER APPROVED WASTE RECEPTORS. CONDENSATE AND LIQUID WASTE FROM FOOD
<br />PREPARATION EQUIPMENT AND SINKS, UTENSIL SINKS,DISHWASHERS, DIPPER WELLS, STEAM TABLES, ICE
<br />MACHINES, BEVERAGE DISPENSERS, REFRIGERATION CONDENSERS AND SIMILAR EQUIPMENT MUST BE
<br />DRAINED BY INDIRECT DRAINAGE INTO AN OPEN FLOOR SINK OR OTHER APPROVED WASTE RECEPTOR.
<br />UTENSIL WASHING SINKS MAY BE DIRECTLY PLUMBED TO THE SEWER IN IF REQUIRED BY LOCAL BUILDING
<br />OFFICIALS. (CURFFL 114100)
<br />b. THE FLOOR SINK OR OTHER APPROVED WASTE RECEPTORS SHOULD BE LOCATED TO PROVIDE ADEQUATE
<br />DRAINAGE OF THE EQUIPMENT BEING SERVED. (CURFFL 114100). EQUIPMENT SHOULD BE LOCATED WITHIN
<br />FIFTEEN (15) FEET. (CALIFORNIA PLUMBING CODE 803).
<br />c. FLOOR SINKS OR OTHER APPROVED WASTE RECEPTORS SHALL BE LOCATED SO THAT THEY ARE READILY
<br />ACCESSIBLE FOR INSPECTION, CLEANING AND REPAIR. (CURFFL 114100). OVERFLOW FROM FLOOR SINKS SHALL
<br />BE PREVENTED FROM FLOWING INTO INACCESSIBLE AREAS (E.G., STORAGE CABINET, DISPLAY
<br />REFRIGERATORS, ETC.).
<br />d. IN GENERAL, FLOOR SINKS SHOULD BE INSTALLED FLUSH WITH THE FLOOR TO PREVENT TRIPPING HAZARDS
<br />AND PREVENT HARBORAGE OF DIRT AND DEBRIS, HOWEVER SOME JURISDICTIONS MAY REQUIRE FLOOR SINKS
<br />ABOVE GRADE. CHECK WITH LOCAL BUILDING AND SAFETY OFFICIALS.
<br />16. SEWAGE DISPOSAL, GREASE TRAPS AND INTERCEPTORS:
<br />a. ALL LIQUID WASTE, INCLUDING SEWAGE GENERATED BY A FOOD ESTABLISHMENT, SHALL BE DISPOSED OF IN AN
<br />APPROVED MANNER INTO EITHER A PUBLIC SEWER SYSTEM OR TO AN APPROVED ON-SITE SEWAGE DISPOSAL
<br />SYSTEM. (CURFFL 114100). CHECK WITH LOCAL HEALTH, SANITARY OR PUBLIC WORKS AGENCIES FOR
<br />INFORMATION OR REGULATIONS REGARDING SPECIAL SEWERAGE, GREASE TRAP AND GREASE INTERCEPTOR
<br />REQUIREMENTS. IN GENERAL GREASE TRAPS SHOULD BE INSTALLED FLUSH WITH THE FLOOR TO PREVENT
<br />SANITATION PROBLEMS, CHECK WITH LOCAL BUILDING AND SAFETY OFFICIALS FOR REQUIREMENTS.
<br />17. VENTILATION:
<br />a. PROVIDE ADEQUATE VENTILATION TO REMOVE GASES, ODORS, STEAM, HEAT, GREASE, VAPORS AND SMOKE
<br />FROM ALL ROOMS IN THE FACILITY INCLUDING: FOOD PREPARATION, SCULLERY, TOILET, JANITORIAL, GARBAGE
<br />AND CHANGE ROOMS, CONSISTENT WITH THE REQUIREMENTS OF LOCAL BUILDING CODES. (CURFFL 114140).
<br />18.EXHAUST HOODS AND DUCTS:
<br />a. MECHANICAL EXHAUST VENTILATION SHALL BE REQUIRED AT OR ABOVE ALL COMMERCIAL TYPE DEEP FAT
<br />FRYERS, BROILERS, FRY GRILLS, STEAM JACKETED KETTLES, RANGES, OVENS BARBECUES, ROTISSERIES,
<br />DISHWASHING MACHINES AND SIMILAR EQUIPMENT TO EFFECTIVELY REMOVE GASES, ODORS, STEAM, HEAT,
<br />GREASE VAPORS AND SMOKE FROM THE FOOD ESTABLISHMENT. USUALLY CHEMICAL SANITIZING OR
<br />UNDERCOUNTER DISHWASHING MACHINES DO NOT REQUIRE EXHAUST HOODS. (CURFFL 114140).
<br />b. ALL HOODS, DUCTS, AND EXHAUST OUTLETS SHALL BE INSTALLED IN ACCORDANCE WITH THE CURRENT EDITION
<br />OF THE UNIFORM MECHANICAL CODE AS ADOPTED BY THE LOCAL BUILDING DEPARTMENT. VENTILATION PLANS
<br />FOR EACH SYSTEM SHALL INCLUDE FRONT AND SIDE ELEVATIONS OF THE EXHAUST HOOD AND DUCT DETAILS
<br />TO THE ROOF FANS (BOTH EXHAUST AND MAKE-UP AIR).
<br />c. PROVIDE MANUFACTURER SPECIFICATION SHEETS FOR EXHAUST FAN, MAKE-UP AIR DIFFUSER.
<br />d.ALL JOINTS AND SEAMS SHALL BE TIGHT OR SOLDERED FOR EASE OF CLEANING. RIVETED SEAMS ARE NOT
<br />ACCEPTABLE.
<br />e.FOOD HEATING OR WARMING DEVICES, CHEESE MELTERS, ETC. THAT ARE INSTALLED ABOVE OTHER
<br />EQUIPMENT BENEATH AND EXHAUST HOOD MAY CREATE AN AIR FLOW OBSTRUCTION TO PROPER VENTILATION
<br />EQUIPMENT VENTILATION DESIGNED.DESIGN,CONSTRUCTION
<br />OF THE EQUIPMENT FOR WHICH THE HOOD VENTILATION IS DESIGNED. THE DESIGN, CONSTRUCTION AND
<br />INSTALLATION OF SUCH WARMING DEVICES UNDER A HOOD ARE SUBJECT TO EVALUATION AND APPROVAL BY
<br />THIS AGENCY PRIOR TO INSTALLATION.
<br />f.CANOPY TYPE HOODS: THE LOWER LIP OF CANOPY-TYPE HOODS SHALL NOT BE MORE THAN SEVEN (7) FEET
<br />ABOVE THE FLOOR AND SHALL NOT BE MORE THAT FOUR (4) FEET ABOVE THE COOKING SURFACE. THE HOOD
<br />SHALL OVERHANG OR EXTEND A HORIZONTAL DISTANCE NOT LESS THAN SIX (6) INCHES BEYOND THE OUTER
<br />EDGES OF THE COOKING SURFACES, OPEN ON ALL SIDES. IT SHALL HAVE GREASE TROUGHS AND DRIP PANS
<br />THAT ARE EASILY CLEANABLE.
<br />g.NONCANOPY-TYPE HOODS: NON-CANOPY TYPE HOODS WILL BE APPROVED PROVIDING THEY ARE
<br />CONSTRUCTED TO BE EASILY CLEANABLE AND THEY COMPLY WITH MINIMUM EXHAUST AIR VELOCITY
<br />REQUIREMENTS. SHIELDING AT THE ENDS OF THE HOOD MAY BE NECESSARY TO PREVENT INTERFERENCE
<br />FROM CROSS DRAFTS.
<br />h.MAKE-UP AIR: MAKE-UP AIR SHALL BE PROVIDED AT LEAST EQUAL TO THAT AMOUNT WHICH IS MECHANICALLY
<br />EXHAUSTED. WINDOWS AND DOORS SHALL NOT BE USED FOR THE PURPOSE OF PROVIDING MAKE-UP AIR.
<br />i.FIRE EXTINGUISHING SYSTEM: FIRE EXTINGUISHING SYSTEMS MAYBE REQUIRED BY THE LOCAL FIRE
<br />DEPARTMENT CODES. THEY SHALL BE INSTALLED SO AS TO ALLOW EASY CLEAN ABILITY OF THE HOOD AND
<br />DUCT SYSTEMS, AND WHENEVER POSSIBLE, SHALL NOT BE INSTALLED ABOVE FOOD OR UTENSIL HANDLING
<br />AREAS.
<br />j. A BALANCE REPORT COMPLETED BY A THIRD PARTY MAY BE REQUIRED PRIOR TO FINAL CLEARANCE.
<br />19.EQUIPMENT REQUIREMENTS:
<br />a. ALL NEW AND REPLACEMENT EQUIPMENT SHALL MEET OR BE EQUIVALENT TO APPLICABLE SANITATION
<br />STANDARDS. EQUIPMENT DESIGN, CONSTRUCTION AND INSTALLATION ARE SUBJECT TO APPROVAL BY THE
<br />ENFORCEMENT OFFICER. (CURFFL 113730).
<br />b. ALL UTENSILS, DISPLAY CASES, WINDOWS, COUNTERS, SHELVES, TABLES, REFRIGERATION UNITS, SINKS,
<br />DISHWASHING MACHINES AND OTHER EQUIPMENT OR UTENSILS USED IN THE PREPARATION, SALE, SERVICE
<br />AND DISPLAY OF FOOD SHALL BE NONTOXIC, NONCORRODIBLE MATERIALS AND SHALL BE CONSTRUCTED,
<br />INSTALLED AND MAINTAINED TO BE EASILY CLEANED. (CURFFL 1114090(g)).
<br />c. EQUIPMENT SHALL BE INSTALLED SO AS TO FACILITATE CLEANING UNDER AND AROUND THE EQUIPMENT, AND
<br />OF ALL THE ADJACENT SURFACES. (CURFFL 114090(g)). EQUIPMENT SHOULD BE SEALED TO ADJACENT WALLS
<br />AND EQUIPMENT, OR SHOULD BE SPACED AWAY FROM THE ADJACENT WALLS AND EQUIPMENT AT LEAST SIX (6)
<br />INCHES FOR EVERY FOUR (4) LINEAR FEET OF EQUIPMENT.
<br />d. ALL FLOOR MOUNTED EQUIPMENT SHALL BE PLACE ON CASTERS WHICH MEET OR ARE EQUIVALENT TO
<br />APPLICABLE SANITATION STANDARDS, MINIMUM SIX (6) INCH HIGH EASILY CLEANABLE LEGS OR BE COMPLETELY
<br />SEALED IN POSITION ON AT LEAST FOUR (4) INCH HIGH CONTINUOUSLY COVED BASE OR CONCRETE CURB.
<br />(CURFFL 113730 & 114090(g)) (NSF STANDARD 2).
<br />20.REFRIGERATION:
<br />a. ALL REACH-IN AND WALK-IN REFRIGERATION AND FREEZER UNITS SHALL BE ADEQUATE IN CAPACITY AND
<br />USAGE TO MEET THE NEEDS OF THE PROPOSED OPERATION AND SHALL: (CURFFL 113860, 114080(a) & 113995)
<br />(NSF STANDARD 7):
<br />(1) BE SPECIFICALLY CONSTRUCTED FOR COMMERCIAL USE AND SHALL MEET OR BE EQUIVALENT TO
<br />APPLICABLE SANITATION STANDARDS. DOMESTIC MODEL REFRIGERATORS (CRFFL 114065).
<br />(2) HAVE SHELVING THAT IS NONABSORBENT, NONCORRODIBLE, EASILY CLEANABLE WHICH MEETS OR IS
<br />EQUIVALENT TO APPROVED APPLICABLE SANITATION STANDARDS. (CURFFL 114090(d)).
<br />(3) BE PROVIDED WITH AN ACCURATE, READILY VISIBLE THERMOMETER. (CURFFL 113995(d)).
<br />(4) DRAIN CONDENSATE AND OTHER LIQUID WASTE IN A SANITARY MANNER TO A FLOOR SINK OR OTHER
<br />APPROVED RECEPTOR THAT IS PROPERLY CONNECTED TO THE DRAINAGE SYSTEM. CONDENSATE FROM
<br />REACH-IN REFRIGERATORS AND FREEZERS MAY BE DRAINED TO A PROPERLY INSTALLED AND FUNCTIONING
<br />EVAPORATOR. (CURFFL 27625)(CALIFORNIA PLUMBING CODE 801.2.3).
<br />(5) OPEN INTO AN APPROVED AREA OF THE FOOD FACILITY. (CURFFL 113730 & 114145).
<br />(6)COOLING COILS AND RELATED ELECTRICAL, DRAINAGE AND REFRIGERANT LINES SHALL BE INSTALLED INA
<br />SAFE AND EASILY CLEANABLE MANNER. DRAINAGE AND REFRIGERANT LINES SHALL BE CONSTRUCTED OF
<br />NONTOXIC MATEIALS OR PROPERLY INSULATED AND COVERED WITHAN APPROVED, EASILIY CLEANABLE AND
<br />NONTOXIC MATERIAL.
<br />b. WALK-IN REFRIGERATION AND STORAGE FREEZER UNITS: NOT USED.
<br />21.SINKS:
<br />HOT AND COLD WATER UNDER PRESSURE SHALL BE PROVIDED THROUGH A MIXING VALVE TO EACH
<br />COMPARTMENT OR THE FOLLOWING SINKS:
<br />a. KITCHEN UTENSIL SINKS:
<br />(1)WHERE MULTISERVICE KITCHEN UTENSILS (I.E. POTS, PANS, ETC.) ARE USED, A MINIMUM THREE (3)
<br />COMPARTMENT STAINLESS STEEL SINK WITH DUAL INTEGRAL STAINLESS STEEL DRAINBOARDS SHALL BE
<br />PROVIDED. (CURFFL 114090(b)). THIS SINK MUST HAVE AN INDIRECT CONNECTION TO A FLOOR SINK.
<br />(2) THE SINK MUST BE CAPABLE OF ACCOMMODATING THE LARGEST UTENSIL TO BE WASHED AND THE
<br />DRAINBOARDS SHALL BE AS LARGE AS THE LARGEST SINK COMPARTMENT. (CURFFL 114090(b)). A
<br />COMPARTMENT SIZE OF APPROXIMATELY 18 X 18 X 12 INCHES DEEP WILL GENERALLY BE ADEQUATE FOR
<br />MOST UTENSILS.
<br />(3)A THREE COMPARTMENT SINK MAY BE REQUIRED WITHIN EACH SEPARATE SECTION OF A LARGE FOOD
<br />ESTABLISHMENT WHICH HANDLES UNPACKAGED FOODS (I.E., DELI, MEAT, BAKERY, SUSHI BARS, OYSTER
<br />BARS, ETC.). (CURFFL 114090(b)).
<br />(4)WHEN A SINK IS INSTALLED NEXT TO A WALL, A STAINLESS STEEL "BACKSPLASH" SETENDING UP THE WALL
<br />AT LEAST 8 INCHES SHALL BE FORMED AS INTEGRAL PART OF THE SINK, AND SEALDED TOT HE WALL. THE
<br />ENDS OF THE SINK MUST BE INSTALLED WITH A MINIMUM TWO (2) INCH SEPARATION FROM THE WALLS OR BE
<br />EQUIPPED WITH INTEGRALLY INSTALLED "END RETURNS".
<br />(5)ADDITIONAL DRAINBOARD SPACE OR STORAGE RACKS MAY BE REQUIRED WHERE MULTI-SERVICE
<br />CUSTOMER EATING AND DRINKING UTENSILS ARE USED.
<br />b. EATING AND DRINKING UTENSIL SINKS:
<br /> (1) SEE A(1) ABOVE. DISHWASHING MACHINES AR RECOMMENDED WHERE A LARGE VOLUME OF EATING AND
<br />DRINKING UTENSILS ARE WASHED. (CURFFL 114090(c)(I)).
<br /> (2) THE SINK MUST BE CAPABLE OF ACCOMMODATING THE LARGEST UTENSIL TO BE WASHED AND THE
<br />DRAINBOARDS SHALL BE AS LARGE AS THE LARGEST SINK COMPARTMENT (CURFFL 114090(b)). A
<br />COMPARTMENT SIZE OF 18 X 18 X 12 INCHES DEEP WITH A DRAIN BOARD (10" X 18") MAY REQUIRE A QUICK
<br />FUNNEL DRAIN OR A FOURTH (4TH) SINK COMPARTMENT FOR DISPOSAL OF DRINK/ICE WASTE. (CURFFL
<br />114090(a)).
<br />(3) WHERE ALCHOLIC BEVERAGES ARE SERVED, THE FACILITY MUST PROVIDE AND APPROVED THREE (3)
<br />COMPARTMENT BAR SINK WITH MINIMUM 10"X14"X10" DEEP COMPARTMENTS WITH 18" LONG DUAL,
<br />INTEGRALLY INSTALLED STAINLESS STEEL DRAINBOARDS AND "BACKSPLASH". THIS SINK MUST HAVE AD
<br />INDIRECT CONNECTION TO A FLOOR SINK. A BAR SINK EQUIPPED WITH A FOURTH DUMPING COMPARTMENT
<br />IS STRONGLY RECOMMENDED.
<br />c. FOOD PREPARATION SINKS: FOOD FACILITIES NEEDING A SEPARATE SINK FOR FOOD PREPARATION SUCH AS,
<br />BUT NOT LIMITED TO, THAWING, WASHING, OR SOAKING SHALL HAVE A FOOD PREPARATION AREA (I.E., DELI,
<br />MEAT, BAKERY, SUSHI BAR, OYSTER BAR, ETC.). (CURFFL 114100 & 114085 - THAWING). (SEE LATEST EDITION OF
<br />CALIFORNIA PLUMBING CODE). TISSINK MUST HAVE AN INDIRECT CONNECTION TO A FLOOR SINK.
<br />d. HANDWASHING SINKS:
<br />(1) HANDWASHING SINKS SHALL BE PROVIDED IN EACH FOOD PREPARATION AREA (I.E., DELI, MEAT, BAKERY,
<br />SUSHI BAR, OYSTER BAR, ETC.). (CURFFL 114115).
<br />(2) SOAP AND SINGLE-USE TOWELS SHALL BE PROVIDED IN PERMANENTLY INSTALLED DISPENSERS AT THE
<br />HANDWASHING SINKS. (CURFFL 114115).
<br />(3) HAND-WASHING SINKS SHALL HAVE SUCH WATER PROVIDED FROM A COMBINATION FAUCET, OR WATER
<br />FROM A PREMIXING FAUCET WHICH SUPPLIES WARM WATER FOR A MINIMUM OF TEN (10) SECONDS WHILE
<br />BOTH HANDS ARE FREE FOR WASHING. (CURFFL 1141115).
<br />e. JANITORIAL SINK:
<br />(1) FOOD ESTABLISHMENTS SHALL BE EQUIPPED WITH AT LEAST ONE (1) OF THE FOLLOWING TWO USED
<br />EXCLUSIVELY FOR GENERAL CLEANING PURPOSES AND FOR THE DISPOSAL OF MOP BUCKET WASTE OR
<br />OTHER LIQUID WASTE: (CURFFL 114165(b)) - A ONE (1) COMPARTMENT, NON-POROUS JANITORIAL SINK
<br />(CURFFL 114165(b)(1)) OR A SLAB, BASIN OR FLOOR CONSTRUCTED OF CONCRETE OR EQUIVALENT MATERIAL,
<br />CURBED AND SLOPED TO A DRAIN. (CURFFL 114165(b)(2)).
<br />(2) THE SINK SHALL BE LOCATED SO AS NOT TO CONTAMINATE ANY FOOD PREPARATION AREAS, FOOD
<br />STORAGE AREAS, UTENSILS OR EQUIPMENT. (CURFFL 114010 & 114090(h)).
<br />(3) THE MIXING VALVE FAUCET SHALL BE EQUIPPED WITH A BACKFLOW PREVENTION DEVICE. (CURFFL
<br />114165(b)(2)).
<br />f. FLOOR SINKS:
<br />(1) ALL CONDENSATE AND SIMILAR LIQUID WASTE SHALL BE DRAINED BY MEANS OF INDIRECT WASTE PIPES INTO
<br />AND OPEN FLOOR SINK.
<br />(2) FLOOR SINKS SHALL BE INSTALLED FLUSH WIN THE FLOOR SURFACE, UNLESS LOCAL BUILDING AUTHORITIES
<br />REQUIRE A RAISED FLOOR SINK.
<br />(3) HORIZONTAL RUNS OF DRAIN LINES SHALL BE AT LEAST A 1/2" FROM THE WALL AND SIX (6) INCHES OFF THE
<br />FLOOR AND SHALL TERMINATE AT LEAST ONE (1) INCH ABOVE THE OVERFLOW RIM OF THE SINK.
<br />(4) FLOOR SINKS SHALL BE LOCATED WITHIN 15 FEET OF THE DRAIN OPENING OF HE EQUIPMENT SERVED.
<br />(5) WASTE LINES MAY TO CROSS ANY AISLE, TRAFFIC AREA R DOOR OPENING.
<br />(6) FLOOR SINKS OF FLOOR DRAINS ARE NOT PERMITTED INSIDE WALK-IN REFRIGERATION UNITS.
<br />22. DISHWASHING AND GLASS WASHING MACHINES:
<br />a. AN AREA SHOULD BE PROVIDED FOR SCRAPING UTENSILS AND EQUIPMENT AS CIRCUMSTANCES REQUIRE. AN
<br />OVERHEAD PRE-RINSE SPRAYER WITH SCUPPER TRAY, SINK OR GARBAGE DISPOSAL WILL SATISFY THIS
<br />REQUIREMENT. (CURFFL 114090(a)).
<br />b. DISHWASHING MACHINES MAY BE CONNECTED DIRECTLY TO THE SEWER IMMEDIATELY DOWNSTREAM FROM A
<br />FLOOR DRAIN OR THEY MAY BE DRAINED THROUGH AN APPROVE CONNECTION. (CURFFL 114100).
<br />c. SPRAY TYPE DISHWASHING AND GLASSWASHING MACHINES WHICH ARE DESIGNED FOR A HOT WATER
<br />BACTERICIDAL RINSE SHALL BE PROVIDED WITH AN APPROVED BOOSTER HEATER OR BE CONNECTED TO AN
<br />APPROVED RECIRCULATING WATER SYSTEM WHICH IS CAPABLE OF MAINTAINING THE RINSE WATER AT NOT
<br />LESS THAN 180 DEGREES FAHRENHEIT (82 DEGREES CELSIUS). THESE MACHINES NORMALLY REQUIRE AN
<br />APPROVED TYPE II EXHAUST HOOD. (CURFFL114090(c)(2) & 114060). (CALIFORNIA MECHANICAL CODE) (NSF
<br />STANDARD 3).
<br />d. SPRAY TYPE DISHWASHING AND GLASSWASHING MACHINES WHICH ARE DESIGNED FOR A BACTERICIDAL RINSE
<br />SHALL BE CAPABLE OF MAINTAINING THE RINSE WATER AT TEMPERATURE IN ACCORDANCE WITH ITS
<br />APPROVED APPLICABLE SANITATION LISTING (NSF STANDARD 3).
<br />e. DISHWASHING MACHINES MUST HAVE TWO (2) INTEGRAL STAINLESS STEEL DRAINBOARDS OR DISHTABLES, ONE
<br />FOR SOILED UTENSILS AND ONE FOR CLEAN UTENSILS. THE DRAINBOARDS SHALL BE SLOPED AND DRAINED TO
<br />AN APPROVED WASTE RECEPTOR. (CURFFL 114090(e)). (DISH TABLES ARE EXTENDED DRAINBOARDS USED FOR
<br />THE PURPOSE OF SORTING SOILED OR CLEAN DISHES).
<br />f. FOR GLASSWASHING MACHINES AND UNDERCOUNTER DISHWASHING MACHINES, THERE SHALL BE TWO (2)
<br />METAL DRAINBOARDS, ONE FOR SOILED UTENSILS AND ONE FOR CLEAN UTENSILS, LOCATE ADJACENT TO THE
<br />MACHINE. THE DRAINBOARDS SHALL BE SLOPED AND DRAINED TO AN APPROVED WASTE RECEPTOR. (CURFFL
<br />114090(e)).
<br />g. DRAINBOARDS OR DISHTABLES SHALL BE LARGE ENOUGH TO ADEQUATELY STORE ALL UTENSILS ABOVE THE
<br />FLOOR AT ALL TIMES OR ADDITIONAL APPROVED SHELVING, RACKS OR DISHTABLES SHALL BE PROVIDED IN THE
<br />DISHWASHING AREA FOR THIS PURPOSE. (CURFFL 114090(f)(g)(h)).
<br />h. A MINIMUM OF A THREE (3) COMPARTMENT STAINLESS STEEL SINK WITH DUAL INTEGRAL METAL DRAINBOARDS
<br />IS REQUIRED IN ADDITION TO AMY DISHWASHING MACHINE. (CURFFL 114090(b)).
<br />i. WHEN A DISH TABLE IS INSTALLED NEXT TO A WALL, THE INTEGRAL METAL SPLASH SHALL BE SEALED TO THE
<br />WALL. (SEE WALLS ABOVE 2b) (CURFFL 114155(b) - SMOOTH).
<br />23. DIPPER WELL:
<br />a. A COLD RUNNING WATER DIPPER WELL SHALL BE PROVIDED, IF SCOOPS, OR OTHER REUSABLE SERVING
<br />UTENSILS ARE STORED IN WATER. THE DIPPER WELL SHALL BE DRAINED BY MEANS OF AN INDIRECT
<br />CONNECTION. (CURFFL 114010 & 114100).
<br />24. ICE MACHINE:
<br />ALL ICE MACHINES SHALL BE LOCATED WITHIN THE BUILDING IN AN EASILY ACLEANABLE, WELL VENTILATED AREA,
<br />AND SHALL BE DRAINED TO A FLOOR SINK.
<br />25. WINDOW SCREENS: ALL OPENABLE WINDOWS, SUCH AS RESTROOM WINDOWS, SHALL BE SCREENED WITH NOT
<br />LESS THAN 16 MESH SCREENING.
<br />GENERAL ENVIRONMENTAL HEALTH DEPARTMENT NOTES
<br />GENERAL
<br />NOTES &
<br />HOOD
<br />WORKSHEET
<br />K0.1CORDES VILLAGE PLAZARAJA SALEEM & SANDYA SALEEM, OWNERSTHuB TEA & CAKESREVISIONS DATE
<br />DATEAPPROVAL
<br />JOB:
<br />DATE:
<br />SHEET TITLE:
<br />SHEET NO.
<br />4/9/2020
<br />ADESNECILRCHITECTCW.NHOJ OWE
<br />E
<br />,JR.
<br />NO. C-9199
<br />F
<br />-1.N
<br />ER
<br />3 1 -2 1O
<br />ETATS
<br />C A L IF O RNIAJohnWCowee,Jr.MOUNTAIN HOUSE, CAwww.architectural-concepts.net
<br />johncowee06@gmail.com
<br />ARCHITECTURAL
<br />INTERIORS PLANNING
<br />509 RAMONA AVE.
<br />ALBANY, CA 94706-1431
<br />T/F 510-525-9630
<br />CONCEPTS
<br />ARCHITECTURE
<br />REVISION 0
<br />STAMP:1140 SOUTH TRADITION STREETSK-MH-C1TENAANT IMPROVEMENTHOOD WORKSHEET COOKING EQUIPMENT
<br />YES NO N/A
<br />YES NO N/A
<br />YES NO N/A
<br />YES NO N/A
<br />YES NO N/A
<br />YES NO N/A
<br />CASTERS & QUICK-DISCONNECTS STRONGLY RECOMMENDED. SPECIFIED ?
<br />HOOD WIDE ENOUGH TO ALLOW MINIMUM OF 6" FRONT AND BACK OF EQUIPMENT ?
<br />HOOD LONG ENOUGH TO ALLOW MINIMUM OF 6" ON SIDES OF EQUIPMENT ?
<br />CANOPY LIP GREATER THAN OR EQUAL TO 6'-6" ABOVE THE FLOOR ?
<br />CANOPY LIP GREATER THAN OR EQUAL TO 4'-0" ABOVE THE FLOOR ?
<br />CANOPY FREE OF HORIZONTAL ELECTRICAL/ ANSUL LINES ?
<br />WHAT KIND OF HOOD? TYPE 1
<br />UL LISTED AIR FLOW RATE AT 1,800 CFM/ FT OF CAPTURE LENGTH
<br />HOOD OPENING (INSIDE DIMENSIONS) 42" (WIDTH) x 72" (LENGTH) /144
<br /> 21 SQ. FT. x 100 Q FACTOR FROM UMC
<br />OTHER FORMULA 72" - 12" = 5'-0" X 300 CFM / L.FT.
<br />OTHER FORMULA IS FOR WHAT KIND OF HOOD? U.L. LISTED HOOD
<br />= _______ CFM
<br />= _______ CFM
<br />= _______ CFM
<br />HOOD TYPE 1 U.L. LISTED GREASE EXTRACTOR
<br />CFM
<br />FILTERS
<br />DUCT
<br />STATIC PRESSURE & EXHAUST FAN
<br />CURB FOR EXHAUST FAN / BLOWER
<br />MAKE-UP AIR
<br />CURB FOR MAKE-UP AIR FAN / BLOWER
<br />FILTER MFG.: U.L.. LISTED MODEL# : 1620
<br />FILTER TYPE: ALUMINUM BAFFLE S/S
<br />FUNCTIONAL FILTER SIZE: 14.5" (HEIGHT) x 18.75" (LENGTH)
<br />FILTER SIZE: 16" (HEIGHT) x 20" (LENGTH)
<br />NO OF FILTERS: 3 x 1.88 (USABLE SQ. FT. PER FILTER)
<br />MFG'S RATING : 200 FPM TO 600 FPM OR 800 CFM TO 1,200 CFM
<br /> 2,100 CFM + 11.28 SQ. FT. (TOTAL FILTER SQ. FT.)
<br />BAFFLE FILTER FPM MUST BE 200 - 600 FPM IS IT?
<br />HORIZONTAL SLOT FILTER FPM SHOULD = 1000, MUST = 800 - 1200. IS IT?
<br />FPM CAN BE < OR > ABOVE IF THIS IS A "LISTED" HOOD IS IT?
<br />TOTAL OF FILTER WIDTHS (60") MUST BE < HOOD LENGTH. IS IT?
<br />= _______ FUNCTIONAL SQ. FT. PER FILTER
<br />= _______ TOTAL FILTER SQ. FT.
<br />= _______ TOTAL FILTER AREA
<br />= _______ TOTAL FILTER SQ. FT.
<br />= _______ FPM
<br />YES NO N/A
<br />YES NO N/A
<br />YES NO N/A
<br />YES NO N/A
<br />YES NO N/A
<br />DUCT DIMENSIONS: 12" (INCHES) x 12" (INCHES) = 144 SQ. IN. + 144
<br />HOOD GREATER THAN 12 FT. LONG SHOWS > 1 EXHAUST OUTLET TO MAIN DUCT?
<br />2,100 CFM / 1.88 SQ. FT. (TOTAL DUCT SQ. FT.)
<br />DUCT FPM SHOULD = 1800: MUST BE 1600 - 2500 (TYPE I). IS IT?
<br />= _______ SQ. FT. (DUCT AREA)
<br />YES NO N/A
<br />= _______ FPM
<br />YES NO
<br />EXHAUST FAN MFG: ACME MODEL# PNU-150 H.P. 5
<br />EXHAUST FAN MOTOR VOLTAGE: 115 RPM 240
<br />TOTAL SP .25 INSPECTOR FROM PLANS & SP CHART = .25 SP
<br />NO. OF ELBOWS 2 CLEAN OUT AT EACH ELBOW?
<br />UNIT HANDLES GREASE LADEN VAPORS?
<br />PULLS CFM AT SP?
<br />YES NO N/A
<br />YES NO N/A
<br />YES NO N/A
<br />YES NO N/A
<br />EXHAUST CURB MFG: VENT TECH MODEL# EXCB
<br />EXHAUST CURB SIZE: 28.5(2) HOLE SIZE: PER MFR'S SPEC. WEIGHT: 185 LBS.
<br />MAKE-UP AIR MFG: ARCTIC CIRCLE ODEL# ED 460 A H.P. 1/2 HP
<br />MAKE-UP AIR SP = .3 IN. INSPECTOR FROM PLANS & SP CHART = .25 IN. SP
<br />4,000 CFM (EXHAUST) + 1000 CFM (MAX/ DIFFUSER) = 4 NEXT HIGHER 4 (DIFFUSERS)
<br />MAKE-UP AIR UNIT SUPPLIES 95-100% OF EXHAUST CFM AT ESTIMATED SP?
<br />MAKE-UP AIR UNIT ON ROOF GREATER THAN OR EQUAL TO 10 FT. FROM EXHAUST?
<br />DIFFUSER CENTERS ON CEILING GREATER THAN OR EQUAL TO 5 FT. FROM HOOD?
<br />EXHAUST AND MAKE-UP AIR INTERLOCKED?
<br />YES NO N/A
<br />YES NO N/A
<br />YES NO N/A
<br />YES NO N/A
<br />MAKE-UP CURB MFG: VENT TECH MODEL# ECCB
<br />MAKE-UP CURB SIZE: 17-3/4" HOLE SIZE: 16" WEIGHT: 275
<br />TOTAL STATIC PRESSURE BASED ON THE FOLLOWING CONDITIONS AND CALCULATIONS:
<br />),/7(5686('+2856:,7+287&/($1,1*675$,*+7'8&7/(1*7+ 12(/%2:6
<br />DUCT ENTRANCE AND EXIT LOSSES
<br />NOTES:
<br />1. CONSULT FACTORY FOR RE-ENGINEERING OF STATIC PRESSURE AND EXHAUST SYSTEM IF DUCT VARIATIONS ARE
<br />REQUIRED.
<br />2. MAKE-UP / SUPPLY AIR BLOWER (MECHANICAL SUPPLY AIR IS REQUIRED FOR BOTH TYPE 1 & TYPE 11 HOODS).
<br />X
<br />2,100
<br />1,500
<br />3,600
<br />1.88
<br />2.22
<br />11.28
<br />1.00
<br />1,117
<br />X
<br />X
<br />X
<br />X
<br />X
<br />X
<br />X
<br />X
<br />187
<br />X
<br />X
<br />X
<br />X
<br />X
<br />X
<br />X
<br />X
<br />X
<br />X
<br />X
<br />X
<br />X
<br />5.64
|