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4 6 7 <br />10 11 12 <br />9 r <br />13 14 <br />EHD 16-01 <br />7/5/17 <br />16 PLAN CHECK GUIDE <br />APPENDIX A <br />(This is an example. Each piece of equipment is numbered to correspond with the equipment checklist in Appendix B. Not to scale.) <br />Dining Room <br />Area <br />Wait <br />Staff <br />Station <br />15 <br />2 3 <br />20 <br />16 <br />17 <br />19 <br />Dishwashing <br />Area <br />21 <br />Restroom <br />••••• <br />22 <br />Food <br />Preparation <br />Area <br />22 <br />26 25 <br />23 <br />4 <br />24 <br />31 Janitorial <br />Room <br />30 <br />29 <br />Employee <br />Locker <br />Room <br />27 <br />21. Dry <br />Storage <br />Room <br />Walk-In <br />Cooler <br />Walk-In <br />Freezer <br />28