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APPENDIX A <br />(This is n example. Each piece of equipment is numbered to correspond with the equipment checklist in Appendix B. Not to scale.) <br />O O <br />— OoOOO O ❑ O <br />® ®. Dining Room <br />Area <br />Restroom <br />n I I I <br />® in ® O <br />Wait <br />Staff 2 3 <br />Station <br />® 20 <br />16 <br />II <br />II <br />I 1 li <br />1 <br />I <br />II <br />18 <br />1�I <br />11 <br />Dishwashing <br />--------I Area <br />9 <br />21 <br />EEO gg� <br />30 MI <br />® uL <br />4 6 7 e <br />30 11 12 13 14 <br />r_----------------------------- <br />9 <br />_____ __-____9 `;r -------- D -a _ ______ <br />�11i <br />22 <br />Food <br />Preparation <br />Area <br />22 <br />26 <br />7l <br />Janitorial — Dry 31 Room <br />21. Dry <br />Storage <br />Room <br />Walk -In <br />29 <br />Cooler <br />Employee <br />Locke: <br />Room <br />32. Ira h <br />Enclose e <br />Office <br />G <br />EHD 16-01 <br />16 <br />6/28/2022 <br />23 <br />9 <br />29 <br />25 <br />2] <br />Walk -In <br />Freezer <br />MOR <br />PLAN CHECK GUIDE <br />