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<br />.�--- 012 VERTICAL HANGER WIRES
<br />0 6-0' D.C. WITH 3 TIGHT TURNS
<br />(N 7.11 (VERIFY 2' ( BR FY W1TM MFR. WITH
<br />SEISMIC COMPRESSION STRUT
<br />4 #12 GAGE SPLAY BRACE WIRES
<br />WITH 4 TIGHT TURNS IN 1-1?2"
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<br />CROSS RUNNER
<br />MAIN RUNNER
<br />ACOUSTICAL CEILING
<br />SEISMIC BRACING
<br />Np SCAC,B '
<br />' SPLAY BRACE WIRES SHALL BE PLACED t2 FEET -
<br />ON CENTER IN BOTH DIRECTIONS WITH THE
<br />FIRST POINT WITHIN 6 FEET FROM EACH WALL.
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<br />PC, 101 ON WItOj ONI L.xj Vita N:1015
<br />I , ALL FOOD SERVICE AND REALATED EQUIPMENT SHALL BE NATIONAL
<br />SANITATION FOUNDATION
<br />( N. S F.) APPROVED AND IN CONFORMITY
<br />WITH LOCAL HELATH REGULATIONS. INSTALLATION OF EQUIPMENT
<br />SHALL MEET SAME REQUIREMENT'S.
<br />2. ALL ADJOINING EQUIPMENT AND COUNTER SAHLL BE SEALED TOGETHER
<br />TO PREVENT THE ENTRANCE OF MOISTURE: ALL EQUIPMENT INCLUDING
<br />SHELVING: SHALL BE SMOOTHLY SEALED TO THE WALL TO PREVENT
<br />THEENTRANCE OF SPLASH AND DEBRIS ALL PORTABLE OR FRE STANDING
<br />UNITS SHALL HE REMOVABLE. AND EASILY ACCESSIBLE FOR CLEANING.
<br />3. ALL WORKING SURFACES SHALL SMOOTH AND INPERVIOUS.
<br />4 ALL REFRIGERATION EQUIPMENT AND EQUIPMENT FOR HO`I• STORAGE SHALL
<br />HAVE THERMOMETERS WHICH ARE EASILY READABLE IN PROPER WORKING
<br />COND
<br />[TIONS -
<br />i. STORE AGES 11iNG MUST BE SPECIFIED AS HAVING A NON-ABSORBENT
<br />FINISH. THE LOWEST" SHELF SHOULD BE 6 INCHES ABOVE; THE FLOOR.
<br />G. AT LEAST ONE C'OMPARTMEN'T' SINK SHALL, BE AVAIBLE FOR FOOD PREPARAT14
<br />FOOD PREPARATION SINKS SHALL HAVE. AN INDIRECT SEWER CONNECTION,
<br />LE: FIXED IN-LINE AIRUAP OR DRAIN 1'0 A FLOOR SINK THROUGH AN APPROVEI
<br />AIR
<br />GAP
<br />7 A SEPARATE WALL -MOUNTED HANDWASFL BASIN IN REQUIREDWITHIN OR
<br />ADIECNI' TO THE FOOD PREPARATION "D PACKAGING AREA. PROVIDE:
<br />PERMANENTLY MOUNTED SINGLE SER VICE SOAP AND PAPER TOWEL DISPENSE
<br />8 ALL SINK TO PROVIDED WITI i ADEQUATE HOT AND COLD WATER FROM MIXING
<br />FAUCETS,
<br />9 ALL Ei{POSEL3 CONDUIT, PLUMBING, ETC. MUST BE INSTALLED ATLEAST o INCI
<br />OFF THE FLOOR AND HALL INCHE AWAY FROM WALLS. ALL EXPOSED FLEX
<br />CONUI'T IS TO BE SEAL TIGHT OR EQUIVALir'N'F.
<br />10 THE COVING ATTHE FLOOR AND WALT. MUSTBE LEAST 318 INCHE RADIUS AND
<br />AT LEAST G INCHES UP THE WALL. IF TOP SET COVING IS USED. IT MUST BE
<br />ADEQUATELY SEALED TO THE FLOOR WITH SILICONE SEALANT OR EQUI VALEN
<br />TO FROM WATE_RPROt3T- SEAL.
<br />11.1 WBNT•Y FOOTCANDLES OF LIGHT SHALL PROVIDED FOR ALL FOOD PREPARAT'PI
<br />AREAS. MINIMUM OF FIVE FOOTCANDLES IN STORAGE AREAS. ADEQUATE
<br />LIGHTING SHALL BE USED OVER ALL COUNTER. SINKS, AND AVAILABLE FOR
<br />CLEANUP OF GENERAL PREMISES.
<br />12. LIGHT I:IX'ri IN AREAS WHERE FOOD IS PREPARED OR WHERE OPEN FOOD IS
<br />STORED OR WHERE UTENSILS ARI= CLEANED MUST HAVE SHATTERPROOF
<br />SHIELDS AND SHALL BE READILY CLEANABLE,
<br />13. PI?OVIDIED AUTOMATIC DOOR CLOSER ON ALL ENTRY DOOItS.
<br />14, BULDING SHALL, BE INSECT AND RODENT PROOF: INCLUDING EXTERIOR DOOR
<br />WHICH MUST COME WITHIN 114 INCHE OF FLOOR. ALI, VENT AND O'T'HER
<br />OPENINGS TO OUTSIDE NEED TO BE SEALED OR SCREENED.
<br />li, P'CL`1'USE CONTAINERS SHALT, BE MOISTURE AND VERMIN PROOF WITH TICK I'
<br />FITTING LIDS.
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