Re: Henn Co re plans - Laserfiche WebLink

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• Page 2 December 17,2014 Equipment 6. All food service equipment must meet the applicable standards of construction of the National Sanitation Foundation (NSF). Only NSF-, UL-Sanitation-, ETL-Sanitation- OR CSA-Sanitation-listed equipment is allowed. � � �� NSE �,�An�, � �„�z 7. Provide equipment manufacturer's spec�cation sheets for the following pieces of food service equipment: #26 tea brewer, #27 coffeemaker, #36 dump sink, #75 soda system. I am assuming the shelves - #38 and #66 are the same as previously submitted sheets. If not,submit them as well. 8. Provide the shop drawings for the following custom fabricated items: #8 hood, #12 pass over shelf, #30 bar die and top, #39 back bar cabinet and top, #54 hood, and #69 work table. All custom fabricated foodservice equipment must be manufactured to NSF standards by an NSF-listed fabricator. 9. The interior and exterior of exposed wood areas of the custom fabricated cabinets must be covered with a commercial�rade pressure-applied laminated plastic. Any cutouts into cabinetry must be properly finished with plastic laminate, melamine, or grommet, no caulk or painted finishes. All surfaces on the working side of the bar must meet these requirements. 10. Provide sufficient refrigeration is to hold all readily perishable food products at 41° F or less.See above about additional refrigeration on the cooking line. 11. All refrigerated preparation tables must meet the April 1998, NSF standard 7 criteria. 12. Provide specifications on a NSF approved water heater that can provide an adequate amount of hot water during peak hot water use periods. The water heater must be NSF-or NSF/ANSI-listed. 13. Any used or existing equipment must meet the NSF standards, be listed, and be in "like nev�' condition. Please indicate if any of the equipment is existing or used. Ventilation/Equipment Installation 14. All equipment, including millwork cabinets, must be mounted on casters, six-inch legs, or sealed to a solid masonry base. Enclosed, unfilled bases are not permitted. Small undercounter dishwashers may be installed on skids for ease in movement for cleaning. 15. Provide properly installed sheets of stainless steel on the wall behind the grease producing equipment from the bottom of the hood to the top of the floor base cove. 16. If bar glasses are hung above the customer counter, approved shielding is required to protect the glassware.