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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 /> 0 0 O <br /> 4 - O (:D 'o 0 F1 0 <br /> 0 0 0 0 <br /> ® D 9 <br /> Dining,Room <br /> Area <br /> Restroom 5 <br /> 1 0 0 0 0 <br /> [no, <br /> 0, p p - T7- <br /> Wait <br /> Staff 2 3 4 6 7 8 <br /> Station <br /> 0 e1 0 o a o 10 11 12 13 14 <br /> 15 <br /> 9 Ir---------- - <br /> �I ..e. �'® ' --- <br /> I Cr,:�', <br /> ® 26 F t <br /> 16a <br /> ------- I I ono <br /> I I <br /> I I <br /> I I <br /> I 17 <br /> I I <br /> 22 23 <br /> i Food <br /> 18 Preparation 4 <br /> Area <br /> I I <br /> -------9Dishwashing <br /> ^t-- ❑ - <br /> ^-----I Area <br /> 22 24 <br /> 19 <br /> 26 25 <br /> 21 IF] <br /> 99�9 - J <br /> ® 30 <br /> F <br /> 31 <br /> Janitorial 27 <br /> Room <br /> 21, Dry <br /> Storage IE9 <br /> Room <br /> Walk—In Walk—In <br /> 29 Cooler Freezer <br /> Employee <br /> Locker <br /> Room <br /> 28 <br /> Office <br /> r <br /> Trash0 <br /> osure <br /> EHD 16-01 16 PLAN CHECK GUIDE <br /> 8101116 <br />