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07-1196-082f • 9 • ••• ••• • • • RstU u • • wco)-cm) Yk a o a o o �' FS EQUIP SCHEDULE " J ! r PR ITEM r • . • i , „ . • _ • • c CAL LS NO QTY EQUIPMENT CATEGORY �. WH_ 001 1 AIR CURTAIN 001 G ANGE TO • •. • r ! / 002 1 OiL RECOVERY SYSTEM • �J I " . �(� _ \ ,1 ;� I 003 i CO2 TANKS • . • i . . Moo. " • - t11s Y I n a rn i 1- 004 1 BAG N BOX RACK id Cn 019 a o 0 .- 3_0• -r`!, Q"�'�� 0.05 @ 005 i WALK -IN COOLER us cri C14 - _ / c� a �' � I � o ! - 006 LOT WALK -�IN COOLER SHELVING LEA SUS111 CORPORATION f - t 017 009 I 007 1 EVAPORATOR COIL us 5COTT5DALE, AZ D94 M r ,n I) i 008 1 EVAPORATOR COIL w -- ! I 009 1 REMOTE REFRIGERATION SYSTEM DAVID A. UDKOW ARCHITECT _ 07! ( � _ 010. 1 BiN ICE I f 88 f N. { 13Ti1 WAY Oi 1 i�ASB _... .�. �..' _. ..._ 3' -S � L�R 006 010 - THRtI _ 011 i ICE MACHINE, REMOTE 5COTT5DALE, AZ 85259 ---. T: 480.G ! 4.3385 013 t a o, rn r co o _ 044 I 012 1 WATER FILTER SYSTEM F: 450.6 14.0209 / - $ o x o o o o �� j 006 { \1 013 1 FLOOR TROUGH E: davidaudkaw @cax.nc� 084 - I I - ` - _ _ _� ,� o •r4 I I ,. 015 1 MAT WASH /MOP BASIN 1 / 1 087 (ifIll) ° ° �' 078 fi a o© o L 1 Oi 6 LOT DRY STORAGE SHELVING 085 074 Q43 + 017 1 FREEZER REACH -IN ( ! ! 1 \ a . Q ti �, 006 iEEXER I , ci;I . 086 ry'~ _ _ % �� 044 r ! 006 019 LOT S/S WALL PANELING i \ ! m f 1 (��j�u 129 r �C • 020 1 HOT FOOD WELL, C/T 082 __ .._ - _ _ �Q1 -0 S �- _ J` I - ---� -- -- 006 _ 006 022 2 FOUR OPEN BURNER C _ _ 1 081 i i (�41 l + �.` _. + '� /� '� � . � � i _ t- .� � 088 I I I �� 1 f � -1 (- +11 � � 023 1 REFRIGERATED. EQUIP STAND I 080 c / 024 1 CHARBROiLER, C/T o I �i a I ( o n _ _ jj 025 1 S/S SIDE SPLASH CfiGE 026 1 FRYER BATTERY Fii '{ o �l ''t 1 1 0 o I o j 027 1 DUMP STATION, C/T l 3' -!fit i 028 2 RICE COOKER, GAS 031 1 MOBILE EQUIPMENT STAND i 032 1 OVEN, CONVECTION, HALF SIZE, GAS 033 1 EQUIPMENT STAND 1 N 034 1 FiRE SUPPRESSION SYSTEM I o 1 0 035 1 EXHAUST HOOD 129 129 129 040 1 DISPLAY CASE, REFRIGERATED, SUSHI 041 'l REFRIGERATOR, UNDERCOUNTER i 076 o a a o I 043 6 SHELVING, WALL MOUNT ) ! 00 °0 0 °0 ° °° ° ° 044 2 WORKTABLE W /SINK j ° 045 1 PREP COUNTER W /SINK l 0 049 4 `; HAND SINK, WALL MOUNT' � o _ 050 1 CHEF`S COUNTER {I Ill o !( 051 1 SOUP WARMER T I !i! o 052 1 REFRIGERATED PREP ABLE u 053 1 FREEZER, UNDERCOUNTER I � ° 1 � j 111 Op 054 1 REFRIGERATED PREP TABLE O - 055 1 REFRIGERATOR, UNDERCOUNTER n j 111 0 056 1 S/S TRIPLE OVERSHELF I11 O o Oo 057 2 MICROWAVE OVEN J ° v 8 a�""'��a 058 1 DUAL HEAT LAMP w /LIGHTS � f I11' °o 059 _ 1 DUAL HEAT LAMP W /LIGHTS f I l °o i Rev��'� 060 1 MiSO SOUP STATION"" L _ 100 o i II o - _ ,Appl�at�t Total number of sets: OC1 1 MECHANICAL COLD PAN • {{ 0 062 2 SOUP WARMER f -- - �- - I 0 -' - pl ce sub's to: 064 1 SUSHI 13ACKi3AR COUNTER I 129 � '� o Pi�tt� �'u � �m i�t .; 1 J.,� er ., �,,;+�.,. 0 0 0 O t Canectin td �ppr vcd wtcr ^� , 1 129 O ° ° o .. lixnc+t o 1p rpplic�blc state and loc 1 c0 . � 065 2 TOASTER A 0 0O j Comp with zll provisos Qn sp;,cz icat10n volli sh4�t 066 2 HAND SINK _ 1 2 -I0 r, SALE 2 -i0 00 O o impli�z► " 106 071 1 SUSHI BAR TOP 4c DIE WALL � I i I 1 104 Co mcmt$ snecificatio w :kshect• 072 4 REFRIGERATED SUSHI DISPLAY CASE I ( J "�` 073 4 REFRIGERATED SUSHI COUNTER 0 a�:� N ,`1J� 074 6 RICE WARMER �� 075 1 SUSHI FRONT COUNTER 104 076 1 P.O.S. SHELF — ! 077 2 MECHANICAL COLD PAN 109 -- 109 II! I n 078 5 RICE WARMER STAND 080 1 BEVERAGE COUNTER i O o p 081 1 DIPPERWELL i III 0 0° o 0o 082 1 ICE CREAM FREEZER ! 11 o O o 083 1 S/S WALL SHELF ° o ° ° ■ REVISIONS i i 1 0 o a o O p 0 0 ° o° o °0 0 0 084 1 COFFEE/ TEA MAKER I _ o i 5T LANDLORD O 0 O 085 1 CARBONATOR 0 5UBMiTTAL L- - .�. - _ O° 00 086 1 DISPENSER, iCE /BEVERAGE � CITY 5UBMITTAL -_ _ __ �. w . _� - - -� _ EEE --- - -- O 03 7 ° 0 t7 O o ° o - - 0 088 1 TOWEL. WARMER ❑ I 090 1 SOILED DISH TABLE 091 1 S/S SORTING SHELF ❑ 1 I I 1 L �-- --- — -- — -- __.. - 092 1 PRE -RINSE SPRAY FAUCET F O �.../ D 5 E L\ V I C E E Q U I L 1 V l E L V L f L lJ O I\ i L A f V 093 1 COND!_TISATE HOOD Fl 1114 11-0 11 094 1 DISH MACHINE, LOW TEMP 095 1 CLEAN DISHTABLE y 096 1 S/S WALL SHELF GE RAL UILDiNG 097 1 THREE COMPT SiNK Fl THE FOLL of �� 1) SUBMIT COMPLETE FOOD SERVICE AND ARCHITECTURAL PLANS FOR REVIEW TO HEALTH DEPARTMENT. 1) HOT AND COLD WATER TO BE PROVIDED TO ALL SINKS, WATER TO HAND SINKS, IF TEMPERED, MUST BE 098 1 S/S DOUBLE Poi' SHELF ❑ THE FOLLOWING ARBREYIAnoNS ARE FOR THE Ft?OD SERVICE ruNS AND SCHEDULES 2) PLANS MUST QE APPROVED BY THE HEALTH DEPARTMENT PRIOR TO OBTAINING BUILDING PERMITS. A MINIMUM OF 11O' FAHRENHEIT. 099 1 SHELVING, POT AND PAN 11 - A APMERES G GAS r1 PLUG -IN 3) OPERATOR OR MANAGEMENT MUST OBTAIN FOOD CERTIFICATE PRIOR TO OPENING 2) RESTROOMS TO RE FORCED -AiR, MECHANICALLY VENTED THROUGH THE ROOF AND ACTIVATED THROUGH 100 LOT BAR TOP & DIE WALL . AD. AREA DRAIN GC GENERAL CONTRACTOR rL PLASTIC LAMINATE (CALL LOCAL HEALTH DEPARTMENT FOR CLASS SCHEDULE) AN AUTOMATIC SWITCH OR RAN CONTINOUSLY DURING HOURS OF OPERATION. � 101. 2 BACK BAR COOLER AFF ABOVE FINISHED FLOOR GPM GALLONS PER MINUTE PS PULL STATION AFC ABOVE FINISHED CEILING GT GREASE TRAP PSI POUNDS PER SQUARE INCH 4) WiRE SHELVING, PALLETS, ETC. SHALL 6E PROVIDED TO KEEP FOOD AND SUPPLIES OFF THE FLOOR. 3) SELF - CLOSING DOORS ARE REQUIRED AT ALL RESTROOMS, ENTRANCES, AND EXITS, EXCEPT THOSE 102 3 UNDERBAR iCE CHEST CFM CUBIC FEET PER MINUTE HP HORSEPOWER QD QUICK DISCONNECT 5) WHEN USING A CLOTHES WASHER, A GAS OR ELECTRIC DRYER IS REQUIRED IN THE FACILITY. DESIGNATED AS EMERGENCY EXITS. 104 3 UNDERBAR LIQUOR DISPLAY 5829 5W 73RD 5T CP CONTROL PANEL HW HOT WATER QTY QUANTITY 6 SELF -- SERVICE OF FOOD RY CUSTOMER WILL REQUIRE THE IMPLEMENTATION OF SNEEZE GUARDS. 4) FLOORS WALLS, AND CEILINGS OF ALL FOOD PREPARATION OR WARE WASHING AREAS SHALL BE sOUTl1 MIAMI, FL CONN CONNECTION IW INDIRECT WASTE S STEAM SUPPLY ) CONSTRUCTED OF A DURABLE MATERIAL. SURFACES SHALL BE SMOOTH, NON— ABSORBANT, LIGHT COLORED, 105 2 UNDERBAR BLENDER STATION CR CONDENSATE RETURN JB JUNCTION BOX Sr STATIC PRESSURE UIQ PMEN7 AND EASILY CLEANABLE. FLOOR AND WALL JUNCTURES SHALL DE SEALED OR PROVIDED WITH A COVE BASE 106 3 UNDERBAR DRAINBOARD W /GLASSRAC CW COLD WATER KW KILOWATTS S/S STAINLESS STEEL 1) ALL FOOD EQUIPMENT, INCLUDING SINKS AND WORKTABLES, SHALL MEET THE AMERICAN NATIONAL; WHEN POWER WASH CLEANING METHODS ARE USED. 107 1 UNDERBAR HANDSiNK 0704 DC /IG DEDICATED CIRCUIT /ISOLATED GRND LBS POUNDS SW SWITCH STANDARDS INSTITUTE - (ANSI) APPROVED OR EQUIVALENT STANDARDS 5 GAS, ELECTRICAL, WASTE, AND WATER LINES ARE - REQUIRED TO BE RECESSED iN WALLS OR RAN ABOVE 109 2 UNDERBAR CORNER DRAINBOARD DCO .DUPLEX CONVENIENCE RECEPECTACLE MBTUH 14t?O BTU PER HOUR TD TEMERATURE DROP � ) DN+ DOWN FROM COUNG TO HEIGHT AFF M MOBILE TEL TELEPHONE 2) ONLY COMMERCIAL REFRIGERATION SHAH BE USED (NO RESIDENTIAL ALLOWED) THE CEILING TO ALLEVIATE CLEANING PROBLEMS. LIGHTS ARE TO BE SHIELDED FROM BREAKAGE. 114 1 WAREYVASHER, U /C, Low TEMP DR DUPLEX RECEPTACLE MC MECHANICAL CONTRACTOR TEMP TEMPERATURE 3) HOODS OR EXHAUST DEVICES ARE REQUIRED ABOVE EQUIPMENT THAT GENERATE STEAM, SMOKE, GREASE, 6) AREA DRAINS AND FLOOR SINKS CANNOT BE PUCE INSIDE WALK --INS OR UNDER STATIONARY 117 1 CARBONATOR EC ELECTRICAL CONTRACTOR MIA. MILLWORK V VOLTS HEAT, AND ODORS. TYPES OF EQUIPMENT INCLUDE: FRYERS, BROILER, RANGES, OVENS, STEAMER, KETTLES, EQUIPMENT. FLOOR SINKS AND AREA DRAINS MUST BE ACCESSIBLE FOR CLEANING AND MAINTENANCE. 119 2 SAKE DISPENSED FAR FABRICATOR MUA MAKE Ur AIR VC VALVE COMPARTMENT AND WARE WASHING MACHINES. INC DRAiN LINES TO FLOOR SINKS MUST MAINTAIN A MINIMUM OF 6" ABOVE THE FLOOR, AND WHENEVER 120 1 WALK —IN FREEZER RK 1 .O FDS FUSED DISCONNECT SWITCH MW MIXED WATER W WASTE 4 COUNTERTOP EQUIPMENT, UNLESS EASILY MOVABLE, TO BE MOUNTED ON A MiNiMUM of FOUR H FS FLOOR SiNK NtC NOT IN CONTRACT WG WATER GAUGE ) POSSIBLE, ATTACHED TO THE WALL BEFORE TERMINATING A MINIMUM OF 1" ABOVE THE FLOOR SINK. FrM FEET PEIt MINUTE OA OVERALL WP WATER PROOF LEGS OR BE SEALED TO THE COUNTER oR STAND. 7) EQUIPMENT CONNECTED TO POTABLE WATER SHALL BE INDIVIDUALLY PROTECTED BY A MINIMUM OF A 121 1 EVAPORATOR COIL FSEC FOOD SE7410E EQUir CONTRACTOR rC PLUMBING CONTRACTOR WT WEIGHT 5) STATIONARY FLOOR MODEL EQUIPMENT SHALL BE MOUNTED ON A MINIMUM OF SiX INCH LEGS OR BE DOUBLE CHECK TYPE BACKFLOW PREVENTER SODA CARBONATORS SHALL RE PROTECTED BY A (RPPA) 122 LOT WALK -IN BEER COOLER SHELVING EOODSERVlCE EQUIPMENT FSS FIRF, SUPPRESSION SYSTEM PH PHASE SEALED TO THE FLOOR. 129 LOT P.O.S. PRINTER — BY OWNER REDUCED PRESSURE PRINCIPAL ASSEMBLY AND CONTAiN NO COPPER LiNES OR FITTINGS DOWNSTREAM. LAYOUT � 5CHEDULE j