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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 />O O O O <br />OOO O ❑ O <br />O O <br />® ® Dining Room <br />Area <br />Restroom <br />® ® ® O <br />Wait <br />Staff 2 3 <br />Station <br />15 <br />27 <br />21. Dry <br />II <br />II <br />I <br />Janitorial <br />31 <br />Room <br />11 � <br />I� <br />Room <br />1 <br />II <br />Employee <br />I I 1e <br />I <br />Locker <br />_ <br />-' - <br />Dishwashing <br />_______I Area <br />21 <br />4 6 8 <br />10 11 12 t: 14 <br />r----------------------------------- <br />22 <br />___________________________ __22 23 <br />Food <br />Preparation <br />Area <br />24 <br />22 <br />26 25 <br />27 <br />21. Dry <br />Janitorial <br />31 <br />Room <br />Room <br />Employee <br />Walk -In Walk -In <br />Locker <br />_ <br />-' - <br />Room <br />32. Trash <br />Enclosure <br />Office <br />4 6 8 <br />10 11 12 t: 14 <br />r----------------------------------- <br />22 <br />___________________________ __22 23 <br />Food <br />Preparation <br />Area <br />24 <br />22 <br />26 25 <br />R-4 <br />EHD 16-01 16 PLAN CHECK GUIDE <br />8/01/16 <br />27 <br />21. Dry <br />Storage <br />Room <br />Walk -In Walk -In <br />_ <br />-' - <br />Cooler Freezer <br />ze <br />Office <br />R-4 <br />EHD 16-01 16 PLAN CHECK GUIDE <br />8/01/16 <br />