HomeMy WebLinkAbout4627 S TIMBERLINE RD - CORRESPONDENCE - 7/20/2000 (3)airflow for this hood or an explanation regarding how the current exhaust
numbers were calculated.
d) Please submit a revised air balance report that reflects the necessary changes.
20. It is noted that exhaust hoods provided over the cooking equipment have plenums attached to
the front to supply make up air as well as fans inside the hoods. Please be advised that the
supply air introduced may not exceed 80% of the air being exhausted.
21. The kitchen exhaust hood switch must be interlocked with the make up air system so an
adequate supply of make up air is supplied into the building whenever the exhaust systems
are on.
22. All hoods must pass a smoke test conducted by the Health Department before approval for
use can be given. Be advised, once the establishments ventilation systems have been
balanced, a copy of the air balance report must be submitted to the Health Department for
review.
23. The ventilation system is not approved.
24. It is acknowledged that an approved stainless steel food preparation sink with a minimum of
one 18inch drain board will be provided for the fresh produce that is prepared as part of a
standard menu item. Be advised, this sink must be indirectly drained to sewer.
25. Please be advised, the 3-compartment warewashing sink tubs must be large enough to
submerge all equipment used in food preparation and storage.
26. Please be advised, drain boards must be self -draining and at least 24" in length in
establishments using single service utensils and 36" in length when multi -use dishes are used.
The submitted 24" drain boards are not approved. Drain boards of a minimum of 36"
in the establishment is required. Please submit information regarding a new drain
board length.
27. It is acknowledged that a garbage disposal will be attached to the pre -rinse sink by the
warewashing machine in the establishment. The plan review application form indicates there
will be one on the 3-compartment sink as well. Please submit information clarifying the
exact number and location of all garbage disposals.
28. Hand sinks must be easily accessible in all areas where food is prepared, served or where
utensils and equipment is washed. The present locations of the hand sinks are approved.
Please be advised, all hand sinks must be provided with hot and cold running water under
pressure through a mixing valve, single service hand towels from a dispenser and soap.
29: Please be advised the mop sink must -be provided :with hot- and -cold -running water. Provide
mop and broom hangers around the mop sink to properly hang and air dry mops.
30. The indoor/outdoor seating capacity of 218 and total square footage of 7657 in the
establishment is acknowledged.