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Z <br />APPENDIX A <br />(This is an example. Each piece of equipment is numbered.to correspond with the equipment checklist in Appendix A. Not to scale.) <br />o ° o 0 <br />oQo oElo <br />0 0 ° o <br />® ® Dining Room <br />Area <br />Restroom <br />1 ®®®o <br />Wait <br />Staff 2 <br />Station ® �g Q/o y <br />15 �J`J \ <br />® 20 <br />17 <br />18 <br />Dishwashing <br />Area <br />19 <br />® 30 <br />31 Janitorial <br />Room <br />29 <br />Employee <br />Locker <br />Room <br />32. Trash <br />Enclosure <br />3 <br />s <br />®u L <br />9 6 7 6 <br />10 11 12 33 14 <br />1.6 O p <br />22 23 <br />Food <br />Preparation 4 <br />Area <br />. 24 <br />22 <br />26 25 <br />21 <br />Office <br />Walk-in <br />Cooler <br />28 <br />27 <br />Walk -In <br />Freezer <br />El <br />EHD 16.01 16 PLAN CHECK GUIDE <br />811114 <br />