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Home My WebLink AboutB14-0479 EagleCountyHealthDeptPkg.pdfApplication Date: Date construction is to start:Date of planned opening: Plan Review Form Establishment Information 1DPHRI(VWDEOLVKPHQW3KRQH 6WUHHW$GGUHVV&HOO &LW\)D[ 6WDWH=LS(PDLO &RXQW\ Business/Ownership Information ,QGLYLGXDORU&RUSRUDWH1DPH3KRQH 6WUHHW$GGUHVV&HOO &LW\)D[ 6WDWH=LS(PDLO Contact Information 1DPHRI3ULPDU\&RQWDFW3KRQH 6WUHHW$GGUHVV&HOO &LW\)D[ 6WDWH=LS(PDLO 1DPHRI$UFKLWHFW3KRQH 6WUHHW$GGUHVV&HOO &LW\)D[ 6WDWH=LS(PDLO 1DPHRI&RQWUDFWRU3KRQH 6WUHHW$GGUHVV&HOO &LW\)D[ 6WDWH=LS(PDLO Plan Review Application_FY2014 1 '>KhEdzEs/ZKEDEd>,>d, W͘K͘Žǆϭϳϵ͕ĂŐůĞ͕Kϴϭϲϯϭ WŚŽŶĞϵϳϬ͘ϯϮϴ͘ϴϳϱϱͮ&ĂǆϵϳϬ͘ϯϮϴ͘ϴϳϴϴͮǁǁǁ͘ĞĂŐůĞĐŽƵŶƚǇ͘ƵƐ +DYHSODQVIRUWKLVHVWDEOLVKPHQWEHHQVXEPLWWHGWRWKHORFDOEXLOGLQJGHSDUWPHQW"YES 1O ,I\HVQDPHRIORFDOEXLOGLQJGHSDUWPHQWBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB +DYHSODQVIRUWKLVRSHUDWLRQEHHQSUHYLRXVO\VXEPLWWHGRUGR\RXLQWHQGWRVXEPLWSODQVWR RWKHUFRXQWLHVLQWKHVWDWHRI&RORUDGR"YESNO ,I\HVZKLFKFRXQWLHVBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB 'DWH6XEPLWWHGBBBBBBBBBBBBBBB BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB 'DWH6XEPLWWHGBBBBBBBBBBBBBBB &KRRVHRQHRUWKHRWKHUNewly Constructed Extensively Remodeled ,QGLFDWHQXPEHURIVHDWVLQHDFKDUHD 2XWGRRU Type of Retail Food Establishment (Check all that apply) )XOO6HUYLFH5HVWDXUDQW%DU )DVW)RRG&RIIHH6KRS 0DUNHW*URFHU\6FKRRO)RRG3URJUDP 'HOL&DWHULQJ2SHUDWLRQ )LVK0DUNHW&RQFHVVLRQ 0HDW0DUNHW0DQXIDFWXUHUZLWK5HWDLO6DOHV &RQYHQLHQFH6WRUH2WKHU Below is a checklist of required information needed to complete the plan review. Please ensure all information is included. /DFNRIFRPSOHWHLQIRUPDWLRQZLOOGHOD\UHYLHZDQGSODQDSSURYDO )DFLOLW\)ORRU3ODQ(TXLSPHQW/D\RXW 6LWH3ODQ (TXLSPHQW6SHFLILFDWLRQV&KHPLFDODQG3HUVRQDO6WRUDJH 3OXPELQJ3ODQVDQG6FKHGXOHV)L[WXUHV5HTXLULQJ+RW:DWHU6HH$QQH[ 0HFKDQLFDO3ODQVDQG6FKHGXOHV0HQXDQG)RRG+DQGOLQJ3URFHGXUHV6HH$QQH[ (OHFWULFDO3ODQVDQG6FKHGXOHV(PSOR\HH+\JLHQH*XLGDQFH6HH$QQH[ ,QGRRU Plan Review Application_FY2014 2 I. FACILITY FLOOR PLAN/EQUIPMENT LAYOUT: $ 6XEPLWIORRUSODQVGUDZQWRVFDOHWKDWLQFOXGHWKHORFDWLRQDQGLGHQWLILFDWLRQRIDOOHTXLSPHQW LQFOXGLQJEXWQRWOLPLWHGWRWKHLWHPVOLVWHGLQ7DEOHEHORZ&KHFNDOOWKDWDSSO\WR\RXUIDFLOLW\ Square Footage and Area Location *,IWKHHVWDEOLVKPHQWLVLQDPXOWLVWRU\VWUXFWXUHLQGLFDWHRQZKLFKIORRUHDFKDUHDLVORFDWHG Please indicate square footage in each area Square Feet (ft2)*Floor 7RWDO6TXDUH)HHWRIWKH(VWDEOLVKPHQW 7RWDO6TXDUH)HHWRIWKH.LWFKHQ$UHD 6TXDUH)HHWRIWKH)RRG3UHSDUDWLRQDQG'LVKZDVKLQJ$UHD 6TXDUH)HHWRI)RRG%HYHUDJH6WRUDJH$UHDV 6TXDUH)HHWRI5HWDLO6DOHV$UHD0DUNHWV Plan Review Application_FY2014 3 7DEOH Days and Hours of Operation Insert hours below in the following format: 8am to 8pm If there is a break in the hours you are open, use the second line to insert additional hours. Days Sunday Monday Tuesday Wednesday Thursday Friday Saturday Hours to to to to to to to Hours to to to to to to to For seasonal operations, check all that apply. Jan Feb Mar Apr May Jun Jul Aug Sept Oct Nov Dec Add additional information (if necessary): Projected daily maximum number of meals to be served per shift, where applicable. Breakfast Lunch Dinner Maximum number of kitchen staff per shift, where applicable. Breakfast Lunch Dinner Floor Plan/Equipment Layout Handsinks Dry Storage Areas Ventilation Hoods Food Preparation Sinks Ice Bins/Ice Machines Chemical Dispensing Units Utility Mop sinks Wait Stations Chemical Storage Areas Dump Sinks Bar Service Areas Personal Storage Areas Warewashing Sinks Water Heater Locations Garbage/Recyclables Storage Dishmachines Indoor/Outdoor Seating Dipper Wells Toilet Facilities Outdoor Cooking/Bar/Patio Grease Interceptor/Grease Trap Floor Sinks/Floor Drains Buffet Lines Laundry Facility Locations E xampleE xampleE xample%3URYLGHRUXVHWKHILQLVKVFKHGXOHLQ7DEOHEHORZWRLQGLFDWHLQWHULRUILQLVKHVIRUHDFKDUHDZLWKLQWKHHVWDEOLVKPHQW7DEOH6WDLQOHVVE xample6WDLQOHVV6PRRWKROOM FINISH SCHEDULE Room Name or Number Floors Wall Finishes Ceiling Material Finish Type of Base North East South West Material Finish Tile 7LOHCovLQJ 6WDLQOHVV6WDLQOHVVVinyl Acoustic Tile Smoo th Plan Review Application_FY20144E xampl e&RRNOLQH Mechanical3URYLGHPDNHDQGPRGHOQXPEHUVDQGDWWDFKVSHFLILFDWLRQVKHHWVIRUHDFK ZDUHZDVKLQJPDFKLQH3OHDVHLQGLFDWHLIWKHPDFKLQHLVKHDWRUFKHPLFDOVDQLWL]LQJ ,QGLFDWHVRLOHGDQGFOHDQGUDLQERDUGOHQJWKZKHWKHURUQRWDSUHULQVHVSUD\KRVHZLOOEH XVHGXWHQVLOVRDNVLQNGLPHQVLRQVDQGZDWHUXVDJHLQJDOORQVSHUKRXU*3+ 7DEOH [[ [[ Mechanical Warewashing Information Make Model # Heat/Chemical Sanitizing Drainboard Length (inches) Pre-Rinse Yes/No Utensil Soak Sink Dimensions (inches) (LxWxD) Water Usage (GPH) 7DEOH Booster Heater Information Make Model # kW/BTU Rating Distance from Machine (feet) D,VDVHSHUDWHERRVWHUKHDWHUSURYLGHG"YES 12,I\HVFRPSOHWH7DEOH + 3URYLGHWKHIROORZLQJZDWHUKHDWHULQIRUPDWLRQLQ7DEOH7DEOHRU7DEOHZKHUH DSSOLFDEOH$WWDFKVSHFLILFDWLRQVKHHWV ,IPRUHWKDQRQHZDWHUKHDWHULVWREHLQVWDOOHGSOHDVHLQGLFDWHZKLFKSOXPELQJIL[WXUHV HDFKKHDWHURUV\VWHPZLOOVHUYLFH BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB 7DEOH Standard Tank Type Heater Make Model # kW/BTU Rating 7DEOH Heat Reclaim System Make Model # NW/BTU Rating Plan Review Application_FY2014 9 7DEOH Note: )RULQVWDQWDQHRXVWDQNOHVVV\VWHPVZKHQDGLVKPDFKLQHLVXVHGDSURSHUO\VL]HGVWRUDJHWDQNPLQLPXP JDOORQVUHFLUFXODWLRQOLQHDQGDQDTXDVWDWZDWHUWKHUPRVWDWPXVWEHLQVWDOOHG)RUIDFLOLWLHVZLWKKLJKWHPSHUDWXUH GLVKZDVKLQJPDFKLQHVXVH)ULVH)RUDOORWKHUIDFLOLWLHVXVH)ULVH,IIORZUDWHLQ*30LVQRWSURYLGHGFRQWDFW WKHPDQXIDFWXUHUWRREWDLQWKHLQIRUPDWLRQ Instantaneous/Tankless Systems (Gallons Per Minute, GPM, LQGLFDWH which required degree rise will be used in the flow rate column) Make Model # BTU Rating Flow Rate (GPM) @ 80°F or 100°F rise Storage Tank Capacity (Gallons), if applicable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ote: Volume of make-up air supplied into building must be greater thanRUHTXDOWRH[KDXVWIURPEXLOGLQJ Plan Review Application_FY2014 10 Ventilation Information ID # on Plans Hood Type Dimensions (inches) of hood (LxW) Exhaust CFMs Total Supply Air CFMs *Outside Air CFMs x x x V. ELECTRICAL PLANS AND SCHEDULES: $ 3URYLGHSODQVDQGVFKHGXOHVWKDWLQGLFDWHWKHORFDWLRQVDQGVSHFLILFDWLRQVRIDOOOLJKWV 1RWH$OOOLJKWVLQNLWFKHQDUHDVGU\VWRUDJHDUHDVGLVKZDVKLQJDUHDVLQVLGHHTXLSPHQWDQG DERYHDUHDVZKHUHRSHQIRRGVDUHKHOGRUGLVSOD\HGPXVWEHHTXLSSHGZLWKVKDWWHUSURRIEXOEV RUVKLHOGVWKDWZLOOSURWHFWRSHQIRRGXWHQVLOVDQGVLQJOHXVHLWHPVIURPEURNHQJODVVLIDEXOELV EURNHQ VI. SITE PLAN: $ 6XEPLWDVLWHSODQZKLFKLQFOXGHVWKHIROORZLQJ 'XPSVWHUHQFORVXUHVDQGWUDVKFRPSDFWRUV 2XWVLGHZDONLQFRROHUVIUHH]HUV 2XWVLGHIRRGVWRUDJHDUHDV /RFDWLRQRIZHOOKHDGVDQGZHOOZDWHUVXSSO\OLQHVVHUYLFLQJWKHEXLOGLQJLIDSSOLFDEOH 2QVLWHZDVWHZDWHUWUHDWPHQWV\VWHPVDQGDVVRFLDWHGOLQHVVHUYLFLQJWKHEXLOGLQJLIDSSOLFDEOH *UHDVHLQWHUFHSWRUVJUHDVHWUDSVLIDSSOLFDEOH 7DEOH % :DWHU6XSSO\6HOHFWWKHW\SHRIZDWHUVXSSO\V\VWHPWKDWVHUYLFHVWKHHVWDEOLVKPHQW &RPPXQLW\3XEOLF1DPHRIGLVWULFWBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB 1RQ&RPPXQLW\3XEOLF:DWHU6\VWHP,'1XPEHU3:6,'BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB 3ULYDWH3URYLGHWKHLQIRUPDWLRQUHTXHVWHGLQVHFWLRQDEHORZDQGFRPSOHWH7DEOH D6XEPLWDFRS\RIWKHPRVWUHFHQWZDWHUVDPSOHWHVWUHVXOWVDQGDSLSLQJGLDJUDP RIWKHGLVLQIHFWLRQV\VWHP,QFOXGHVL]HRIKROGLQJWDQNVSUHVVXUHWDQNVPDNH DQGPRGHOQXPEHURIWUHDWPHQWV\VWHPHWF & 6HZDJH'LVSRVDO6HOHFWWKHW\SHRIVHZDJHGLVSRVDOV\VWHPWKDWVHUYLFHVWKHHVWDEOLVKPHQW 0XQLFLSDO3XEOLF1DPHRIGLVWULFWBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB 2QVLWH:DVWH:DWHU7UHDWPHQW6\VWHP,QGLFDWHORFDWLRQRQVLWHSODQDQGDWWDFKDFRS\ RIWKHSHUPLWVIRUWKHV\VWHP VII. CHEMICAL AND PERSONAL STORAGE: $ ,QFOXGHWKHSURSRVHGORFDWLRQVRIFKHPLFDODQGHPSOR\HHSHUVRQDOLWHPVVWRUDJHDUHDVRQWKHIORRUSODQ Plan Review Application_FY2014 11 'HVFULEHKRZIRRGHTXLSPHQWXWHQVLOVOLQHQVDQGVLQJOHVHUYLFHDUWLFOHVZLOOEHSURWHFWHG IURPFRQWDPLQDWLRQE\FKHPLFDOVDQGSHUVRQDOLWHPV BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB Private Drinking Water Supply Information Well Spring Depth (feet) N/A Method of Disinfection Filtration (if applicable) Annex 1: Number of Plumbing Fixtures Requiring Hot Water 3URYLGHWKHQXPEHURISOXPELQJIL[WXUHVUHTXLULQJKRWZDWHULQ7DEOHEHORZ7KLVLQIRUPDWLRQZLOO EHXVHGWRGHWHUPLQHWKHKRWZDWHUGHPDQGZLWKLQWKHIDFLOLW\DQGVL]LQJFULWHULDIRUWKHZDWHUKHDWHU Annex 2: Menu and Food Handling Procedures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lumbing Fixtures Requiring Hot Water Number of Fixtures throughout facility FRPSDUWPHQWVLQNV :DUHZDVKLQJPDFKLQHV 3UHULQVHVSUD\HUV 8WHQVLOVRDNVLQNV +DQGVLQNVLQFOXGHUHVWURRPV 0RSVLQNV8WLOLW\VLQNV *DUEDJHFDQZDVKHU 6KRZHUV +RVHELEVXVHGIRUFOHDQLQJ Plan Review Application_FY2014 12 C - 1 APPENDIX C - Worksheets for Calculating Minimum Hot Water Requirements The following worksheet is provided to assist operators in calculating hot water usage and sizing of the water heater system required for the operation. What is the distance between the water heating system(s) and the fixture that is farthest from the heating system? Fixture: _______ Feet from water heating system: ________ Standard Tank Type Systems: I. Calculate Total Water Required By All Fixtures: A. Three compartment sink calculation of water usage: 1. Measure dimensions, in inches, of each compartment, if compartments are not the same dimensions see note below. Length = __________ Width = __________ Depth = __________ 2. Insert measurements into equation: ( ________ x ________ x ________ x 3 x 0.375 ) ÷ 231 = _________ GPH length width depth water usage Note: If all the compartment sizes of the sink are not the same, then 3 is taken out of the equation, and the above calculation is done for each compartment. The volumes are added to obtain the total gallons per hour of hot water used in the sink. Enter number into the attached “Table to Calculate Total Water Required By All Fixtures,” found on page C-4 . B. Utensil soak sink 1. Measure dimensions, in inches, of the sink Length = __________ Width = __________ Depth = __________ GPH Mop Sink 85 feet n/a n/a 12/18/14 Crespelle Pop-up Restaurant, Vail, CO C - 2 2. Insert measurements into equation: ( __________ x __________ x __________ x .375 ) ÷ 231 = __________ length width depth water usage Enter number into the attached “Table to Calculate Total Water Required By All Fixtures,” found on page C-4. C. Dishmachine and conveyor pre-rinse water usage: 1. Use manufacturer’s rating in gallons per hour. Enter number into attached “Table to Calculate Total Water Required By All Fixtures,” found on page C-4. 2. Clothes washer water usage. • Use manufacturer’s rating: _________, or • 32 GPH for 9-12 pound washer, or • 42 GPH for 16 pound washer. Enter number into the attached “Table to Calculate Total Water Required By All Fixtures,” found on page C-4 . D. “Calculate Total Water Required By All Fixtures” and the number of fixtures in the operation to determine maximum hourly usage for each type of fixture in the operation. Total water (GPH) required by all fixtures: _________ GPH. II. Calculate Maximum Hourly Hot Water Usage If gas water heater is used go to Step A; if electric, Step B. A. Gas Water Heater: If a gas water heater is to be used, calculate the maximum hourly hot water usage for the facility by adjusting the total water required by all fixtures for altitude. The altitude adjustment is 4% per 1000 feet of elevation, or 20% at 5000 feet. Use the following equations to determine the maximum hourly hot water usage when a gas powered water heater is to be used: (0.04 x ______________ ÷ 1000 ) + 1 = ______________ ` elevation of facility adjustment factor _______________ x _______________ = _______________ GPH adjustment factor total water required maximum hourly by all fixtures hot water usage n/a 17 8150 1.326 1.326 17 22.5 C - 3 Example, if the total gallon per hour usage for an establishment at an elevation of 5000 feet is 100 GPH, the adjustment factor is 1.2. Therefore, a water heater with 120 GPH recovery rate would be required. Use this value in the equation to calculate the minimum BTU rating of the water heater. B. Electric Water Heater: If an electric water heater is to be used, the maximum hourly usage for the operation is the same as the total water required by all fixtures. Use this value in the equation to calculate the minimum Kilowatt (KW) rating of the water heater. C. The value determined in Step A or B the minimum recovery rate of the water heater which should be provided for the facility. III. Calculate the minimum BTU or Kilowatt rating of water heater: A. For gas water heater, calculate the minimum BTU rating: (max hourly usage as calculated above) x (100˚F*) x (8.33) = minimum BTU rating .80 or use manufacturer’s thermal efficiency B. For electric water heater, calculate the minimum Kilowatt rating : (max hourly usage as calculated above) x (100˚F*) x (8.33) = minimum KW rating 3412 *If there is no high temperature dishwashing machine or other fixtures requiring input water temperature of 140°F (100°F rise) or more, then 80°F rise can be used. C. Select water heater based upon BTU or Kilowatt rating. Make: _________________ ; Model #: __________________ BTU or Kilowatt Rating: ______________________________ Recovery rate: _____________ gallons per hour at 100°F rise at sea level. D. Heat reclaim systems: Make: _________________ ; Model #: __________________ BTU Rating: ______________________________ Recovery rate: _____________ gallons per hour at 100°F rise at sea level. (22.5) * (100) * (8.33) / 0.95 = 19,728 Qty. 2 Lochinvar WHN 399 boilers 399,000 each x 2 = 798,000 btu/h combined Qty. 1 Lochinvar SIT 030 side-arm water heater 160 The domestic hot water is provided by the building's central heating plant, which has a total input rating of 798,000 btu/h. Per this Appendix C calculation, the restaurant requires 19,728 btu/h, which is only 2.5% of the plant's capacity. The central plant has more than adequate capacity to serve the domestic hot water needs of the restaurant. -Bryan J. Houle, P.E. Rader Engineering, Inc. 12/18/14 C - 4 Table to Calculate Total Water Required For All Fixtures. Plumbing Fixture Water Usage (gallons per hour) Number of Fixtures Maximum Hourly Water Usage Per Type of Fixture (gallon per hour) example: dishwashing machine 50 1 50 example: handsink(s) 5 4 (5 x 4 = ) 20 3-compartment sink 3-compartment sink (bar) Utensil soak sink Dishmachine Dishwashing machine conveyor pre-rinse Clothes washer Hand operated pre-rinse sprayer* 32 Hand washing sinks (including restrooms)* 5 Mop/utility sinks 7 Garbage can washer 35 Showers* 14 Hose bib used for cleaning 35 Total water (GPH) required by all fixtures: *A hot water use reduction can be calculated for water saving devices used on hand operated pre-rinse sprayers, hand washing sinks and showers by doing the following calculations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Contact your local regulatory authority immediately.No.Is the employee experiencing symptoms of vomiting or diarrhea? Is the employee experiencing sore throat with a fever?Does the employee have a lesion or an infected, open wound on their hands or arms?No.Yes.Allow regular work.Exclude the employee from work until they have been symptom free for at least 24 hours. No.Yes.No.Yes.Does your establishment serve a highly-susceptible population?Restrict employee. This means they may not work with exposed food, clean equipment, utensils, linens, or unwrapped single-service items. Protect the lesion or wound with an impermeable cover and use a single-use glove.Allow regular work.Content source: Colorado Department of Public Health and Environment©2012 AboveTraining Inc.Has the employee been diagnosed with Norovirus, E. coli, Shigella, Hepatitis A, or Salmonella Typhi (typhoid fever), or does the employee have jaundice? Yes.No.Allow regular work.Reinstate employee once they provide a doctor’s note stating they have been on an antibiotic for more than 24 hours, have a negative throat culture for strep, or the doctor otherwise determines they are free from strep infection. Exclude from work. December 15, 2014 Eagle County Environmental Health Laura Fawcett, REHS Bill Carlson, EHSIII Laura, Bill: Thank you for reviewing our one-off, temporary pop-up. Here is a summary of our plan: The building owner (Gorsuch family) wants some form of food and beverage operation open this winter season. Everyone understands that the full service restaurant/bar, which we are developing for this space, cannot be designed, reviewed by the Town/County, constructed and open for business this season. Therefore, we are proposing to operate self-contained, code compliant, portable food service carts – bar cart and crepe cart – to meet the needs of the building owner for this season only. At the close of this winter season, the carts will be removed. Operating plan: It is our intent to use a local, code compliant, restaurant space (Yellow Belly) for: 1. Commissary facility for all bulk food receiving, storage and preparation. 2. Staging of prepared foods and supplies. 3. Cart washing, ware washing. The carts will be manufactured by a commercial fabricating shop licensed to build to NSF/UL standards. Bar Cart: The bar cart will have an insulated ice bin and dump sink with drain and a waste water holding tank, an integral hand washing sink with running water (hot/cold). The sink will have a potable water storage tank, water heater and grey water holding tank. A diagram of the hand sink piping and components is attached. Draft beer and draft cocktails will be dispensed from a self-contained back bar refrigerated cooler (Glastender BB60, NSF). All soft drinks will be from cans or bottles. All service ware will be disposable. Crepe Cart: The Crepe Cart will have 4 crepe griddles, refrigeration (commercial, NSF) for prepared ingredients and a self contained hand washing sink (same as above). All products will be served on disposables. Water and Drain: We propose to provide a potable, cold water source (hose bib) adjacent and easily accessible to the carts to refill the on-board water storage tanks. We propose to install a code compliant floor sink, accessible to the carts, to drain the grey water storage tanks, when needed. The area where these carts will be located will have surface finishes that are acceptable to the Health Department. Please let me know if you need any additional information. Thank you, Jeff Jeff B. Katz, Vice President, Tundra Design Group 3825 Walnut Street Boulder, CO 80301 303-545-1365 Tel. 970-948-7004 Cell jkatz@etundra.com //CONFIDENTIAL//Calif. Code Water SystemCAG101821 01Einstein Noah- LAX13CAGQUANTITY REQUIRED:1CALIFORNIA CODE WATER SYSTEM- HAND SINKAPPROVED BY: DATE:1HS2HS //CONFIDENTIAL//Calif. Code Water SystemCAG101821 01Einstein Noah- LAX23CAGQUANTITY REQUIRED:1CALIFORNIA CODE WATER SYSTEM- 3 COMPARTMENT SINKAPPROVED BY: DATE:13CS23CS //CONFIDENTIAL//Calif. Code Water SystemCAG101821 01Einstein Noah- LAX33CAGQUANTITY REQUIRED:1CALIFORNIA CODE WATER SYSTEM-COFFEE SYSTEMAPPROVED BY: DATE:13CS23CS //CONFIDENTIAL//8' CustomFunction BarAPPROVED BY: DATE:QUANTITY REQUIRED:- //CONFIDENTIAL//Crepe CartCAG 01APPROVED BY: DATE:11 1ITEM #1 - CREPE CARTCAGQUANTITY REQUIRED: