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07-1196-0834 0 ,: -; I .- r -- I I I I I I I I i m i m m i r � III � III � III III III III III III � III � III � III v v v v v v --- HE - - -_ HE .- _ - - - — -- — — — O o 0 Poo OODSERVIC 1/411 _ 1 1_011 DEFINU! THE FOLLOWING ABBREVIATIONS ARE FOR THE FOOD SERVICE PLANS AND SCHEDULES e I� 1 APMERES G GAS PI PLUG --IN AD AREA DRAIN GC GENERAL CONTRACTOR PL IBAR AFF ABOVE FINISHED FLOOR N................ GALLONS PER MINUTE PS PULL STATION f ABOVE FINISHED CEILING GT � PSI LL. G y=; CUBIC FEET PER MINUTE HP HORSEPOWER E QUICK DISCONNECT CP CONTROL PANEL HW HOT WATER QTY QUANTITY CONN W_ IW INDIRECT WASTE S " CR CONDENSATE RETURN JB JUNCTION BOX SP STATIC PRESSURE CW COLD WATER g KILOWATTS S/S STAINLESS STEEL DC /IG DEDICATED CIRCUIT /ISOLATED GRND LBS POUNDS SW SWITCH DCO DUPLEX CONVENIENCE RECEPECTACLE MBTUH 1000 BTU PER HOUR TD TEMERATURE DROP DN+ DOWN FROM CEILING TO HEIGHT AFF M MOBILE TEL TELEPHONE --- HE - - -_ HE .- _ - - - — -- — — — O o 0 Poo OODSERVIC 1/411 _ 1 1_011 DEFINU! THE FOLLOWING ABBREVIATIONS ARE FOR THE FOOD SERVICE PLANS AND SCHEDULES QTY r ! ! • w i i ! • s EQUIPMENT CATEGORY A APMERES G GAS PI PLUG --IN AD AREA DRAIN GC GENERAL CONTRACTOR PL PLASTIC LAMINATE AFF ABOVE FINISHED FLOOR GPM GALLONS PER MINUTE PS PULL STATION AFC ABOVE FINISHED CEILING GT GREASE TRAP PSI POUNDS PER SQUARE INCH CFM CUBIC FEET PER MINUTE HP HORSEPOWER QD QUICK DISCONNECT CP CONTROL PANEL HW HOT WATER QTY QUANTITY CONN CONNECTION IW INDIRECT WASTE S STEAM SUPPLY CR CONDENSATE RETURN JB JUNCTION BOX SP STATIC PRESSURE CW COLD WATER KW KILOWATTS S/S STAINLESS STEEL DC /IG DEDICATED CIRCUIT /ISOLATED GRND LBS POUNDS SW SWITCH DCO DUPLEX CONVENIENCE RECEPECTACLE MBTUH 1000 BTU PER HOUR TD TEMERATURE DROP DN+ DOWN FROM CEILING TO HEIGHT AFF M MOBILE TEL TELEPHONE DR DUPLEX RECEPTACLE MC MECHANICAL CONTRACTOR TEMP TEMPERATURE EC ELECTRICAL CONTRACTOR MILL MILLWORK V VOLTS FAD FABRICATOR MUA MAKE UP MR VC VALVE COMPARTMENT FDS FUSED DISCONNECT SWITCH MW MIXED WATER W WASTE FS FLOOR SINK NIC NOT IN CONTRACT WG WATER GAUGE FPM FEET PER MINUTE OA OVERALL WP WATER PROOF FSEC FOOD SERVICE EQUIP CONTRACTOR PC PLUMBING CONTRACTOR WT WEIGHT FSS FIRE SUPPRESSION SYSTEM PH PHASE FREEZER, UNDERCOUNTER 054 o °, y N o • 0 ■ a, == _.... -- � ____�___ -� -_- � I L----- - - - --J E EQUIPMENT ELOOK PLAN GENERAL 1) SUBMIT COMPLETE FOOD SERVICE AND ARCHITECTURAL PLANS FOR REVIEW TO HEALTH DEPARTMENT. 2) FLANS MUST BE APPROVED BY THE HEALTH DEPARTMENT PRIOR TO OBTAINING BUILDING PERMITS. 3) OPERATOR OR MANAGEMENT MUST OBTAIN FOOD CERTIFICATE PRIOR TO OPENING (CALL LOCAL HEALTH DEPARTMENT FOR CLASS SCHEDULE) 4) WIRE SHELVING, PALLETS, ETC. SHALL BE PROVIDED TO KEEP FOOD AND SUPPLIES OFF THE FLOOR. 5) WHEN USING A CLOTHES WASHER, A GAS OR ELECTRIC DRYER IS REQUIRED IN THE FACILITY. 6) SELF - SERVICE OF FOOD BY CUSTOMER WILL REQUIRE THE IMPLEMENTATION OF SNEEZE GUARDS. EQUIPMENI 1) ALL FOOD EQUIPMENT, INCLUDING SINKS AND WORKTABLES, SHALL MEET THE AMERICAN NATIONAL STANDARDS INSTITUTE (ANSI) APPROVED OR EQUIVALENT STANDARDS. 2) ONLY COMMERCIAL REFRIGERATION SHALL DE USED (NO RESIDENTIAL ALLOWED) 3) HOODS OR EXHAUST DEVICES ARE REQUIRED ABOVE EQUIPMENT THAT GENERATE STEAM, SMOKE, GREASE, HEAT, AND ODORS. TYKES OF EQUIPMENT INCLUDE: FRYERS, BROILER, RANGES, OVENS, STEAMER, KETTLES, AND WARE WASHING MACHINES. 4) COUNTERTOP EQUIPMENT, UNLESS EASILY MOVABLE, TO BE MOUNTED ON A MINIMUM OF FOUR INCH LEGS OR BE SEALED TO THE COUNTER OR STAND. 5) STATIONARY FLOOR MODEL EQUIPMENT SHALL BE MOUNTED ON A MINIMUM OF SIX INCH LEGS OR RE SEALED TO THE FLOOR. BUILDING 1) HOT AND COLD WATER TO BE PROVIDED TO ALL SINKS, WATER TO HAND SINKS, IF TEMPERED, MUST BE A MINIMUM OF 110' FAHRENHEIT. 2) RESTROOMS TO BE FORCED -AIR, MECHANICALLY VENTED THROUGH THE ROOF AND ACTIVATED THROUGH AN AUTOMATIC SWITCH OR RAN CONTINOUSLY DURING HOURS OF OPERATION. 3) SELF - CLOSING DOORS ARE REQUIRED AT ALL RESTROOMS, ENTRANCES, AND EXITS, EXCEPT THOSE DESIGNATED AS EMERGENCY EXITS, 4) FLOORS, WALLS, AND CEILINGS OF ALL FOOD PREPARATION OR WARE WASHING AREAS SHALL DE CONSTRUCTED OF A DURABLE MATERIAL. SURFACES SHALL BE SMOOTH, NON- ARSORGANT, LIGHT COLORED, AND EASILY CLEANABLE. FLOOR AND WALL JUNCTURES SHALL BE SEALED OR PROVIDED WITH A COVE RASE WHEN POWER WASH CLEANING METHODS ARE USED. 5) GAS, ELECTRICAL, WASTE, AND WATER LINES ARE REQUIRED TO BE RECESSED IN WALLS OR RAN ABOVE THE CEILING TO ALLEVIATE CLEANING PROBLEMS. LIGHTS ARE TO BE SHIELDED FROM BREAKAGE. 6) AREA DRAINS AND FLOOR SINKS CANNOT QE PLACE INSIDE WALK -INS OR UNDER STATIONARY EQUIPMENT. FLOOR SINKS AND AREA DRAINS MUST RE ACCESSIBLE FOR CLEANING AND MAINTENANCE. DRAIN LINES TO FLOOR SINKS MUST MAINTAIN A MINIMUM OF 6" ABOVE THE FLOOR, AND WHENEVER POSSIBLE, ATTACHED TO THE WALL BEFORE TERMINATING A MINIMUM OF 1" ABOVE THE FLOOR SINK. 7) EQUIPMENT CONNECTED TO POTABLE WATER SHALL BE INDIVIDUALLY PROTECTED BY A MINIMUM OF A DOUBLE CHECK TYPE BACKFLOW PREVENTER. SODA CARBONATORS SHALL BE PROTECTED BY A (RPPA) REDUCED PRESSURE PRINCIPAL ASSEMBLY AND CONTAIN NO COPPER LINES OR FITTINGS DOWNSTREAM. *800 • • • . • 00000 • • • V y V• • • r v Y • •• i•• r • r • r • ! u u •ww s•i • • • ••rs • y • FS EQUIP SCHEDULE_ ITEM NO, QTY r ! ! • w i i ! • s EQUIPMENT CATEGORY 001 1 AIR CURTAIN OIL RECOVERY SYSTEM 002 1 003 1 1 ICO2 TANKS 004 1 BAG 'N BOX RACK 005 1 WALK —IN COOLER 006 7 WALK --1N COOLER SHELVING 007 1 1 EVAPORATOR COIL 008 1 1 1EVAPORATOR COIL 009 1 1 IREMOTE REFRIGERATION SYSTEM 010 1 1 JBIN, ICE 011 1 ICE MACHINE, REMOTE 012 1 WATER FILTER SYSTEM 013 1 FLOOR TROUGH 015 1 CUSTOM MAT WASH BASIN 016 LOT DRY STORAGE SHELVING 017 1 FREEZER, REACH —IN 019 LOT CUSTOM S/S WALL PANELING 020 1 COUNTER TOP HOT FOOD WELL 022 2 FOUR OPEN BURNER C/T 023 1 CUSTOM REFRIGERATED EQUIP STAND 024 1 COUNTER TOP BROILER 025 2 CUSTOM S/S SIDE SPLASH 026 1 IFRYER BATTERY 027 1 DUMP STATION. C/T 028 2 COOKER, RICE 031 1 CUSTOM MOBILE EQUIPMENT STAND 032 1 OVEN, CONVECTION, HALF —SIZE, GAS 033 1 ICUSTOM EQUIPMENT STAND 034 1 IFIRE SUPPRESSION SYSTEM 035 1 1EXHAUSTHOOD 040 1 DISPLAY CASE, REFRIGERATED, SUSHI 041 1 REFRIGERATOR, UNDERCOUNTER 043 2 SHELVING, WALL MOUNT 044 2 WORKTABLE W /SINK 045 1 PREP COUNTER W /SINK 049 2 SINK, HAND, WALL MOUNT 050 1 CUSTOM CHEFS COUNTER 051 1 COUNTER TOP SOUP WARMER 052 1 REFRIGERATED, PREP TABLE 053 1 FREEZER, UNDERCOUNTER 054 1 REFRIGERATED, PREP TABLE 055 1 UNDERCOUNTER REFRIGERATOR 057 1 2 JOVEN, MICROWAVE 057 1 1 ICUSTOM DBL OVERSHELF 058 1 1HEAT LAMP 059 1 1HEAT LAMP 061 11CUSTOM MECHANICAL COLD PAN 061 1 1PREP COUNTER W /SINK 062 2 COUNTER TOP SOUP WARMER 064 1 SUSHI BACKBAR COUNTER 065 2 TOASTER 066 2 HAND SINK 071 1 SUSHI BAR TOP & DIE WALL — BY G 072 4 REFRIGERATED SUSHI DISPLAY CASE 073 4 CUSTOM REFRIGERATED SUSHI COUNT 074 1 6 IRICE WARMER 075 1 ICUSTOM SUSHI FRONT COUNTER 076 1 P.O.S. SHELF 077 4 CUSTOM MECHANICAL COLD PAN 078 5 CUSTOM RICE WARMER STAND 080 1 BEVERAGE COUNTER 081 1 DIPPERWELL 082 1 ICE CREAM FREEZER 083 1 CUSTOM S/S WALL SHELF 084 1 COFFEE/TEA MAKER 085 1 ICARBONATOR 086 1 DISPENSER, ICE /BEVERAGE 087 1 HOT WATER DISPENSER 088 1 TOWEL WARMER 090 1 CUSTOM SOILED DISH TABLE 091 1 CUSTOM S/S SORTING SHELF 092 1 PRE —RINSE SPRAY FAUCET 093 1 CONDENSATE HOOD 094 1 DISH MACHINE, LOW TEMP 095 1 CUSTOM CLEAN DISHTABLE 096 1 CUSTOM S/S WALL SHELF 097 1 THREE COMPT SINK 098 1 CUSTOM S/S POT SHELF 098 1 CUSTOM S/S WALL SHELF 100 LOT IBAR TOP k DIE WALL — BY GC 101 2 BACK BAR COOLER 102 3 UNDERBAR ICE CHEST 104 3 UNDERBAR LIQUOR DISPLAY 105 1 UNDERBAR BLENDER STATION 106 2 JUNDERBAR FILLERS & DRAINBOARDS 107 1 UNDERBAR HANDSINK 109 2 UNDERBAR FILLERS & DRAINBOARDS 114 1 WAREWASHER, U /C, LOW TEMP 117 1 CARBONATOR 119 2 SAKE DISPENSER 120 1 WALK —IN FREEZER 121 1 EVAPORATOR COIL 122 LOT WALK —IN BEER COOLER SHELVING 129 LOT P.O.S. PRINTER — BY OWNER r r • • w N u � • w y i Y y y Y w y iG• • U•• ♦ cr• w RA SUSHI CORPORATION 5COTT5DALE, AZ ❑ 12 -22 —OG City -• �'� "f i r��I � �111t suilcfi: , 4, r�nwit rmc cn C a/- O J Q ■ REVISIONS ❑ 15t LANDLORD SUBMIT G -1 5 -07 ❑I 5829 5W 73RD 5T SOUTH MIAMI, FL 0704 ILK I ..o FOODSERVICE EQUIPMENT LAYOUT � SCHEDULE