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-r Page 2 Orono Senior Housing September 19, 2011 Equipment 1. Ensure that all food service equipment meets the applicable standards of construction of the National Sanitation Foundation (NSF). Only NSF, UL-Sanitation or ETL-Sanitation listed equipment bearing one of the following marks is allowed. Co ry C10) a SAN rTAT1ON NSP,ANSI 2. Provide equipment manufacturer's specification sheets for the following pieces of food service equipment: #44; 47; 49; 51 —54 and 56. 3. Provide a dump station/table for the deep fat fryer. 4. Provide the shop drawings for the following custom fabricated items: #32; 41; 45; 48 and 55. 5. Ensure that the interior and exterior of exposed wood areas of the custom fabricated cabinets are covered with a commercial-grade pressure-applied laminated plastic. Any cutouts into cabinetry must be properly finished with plastic laminate, melamine, or grommet, no caulk or painted finishes. 6. Provide specifications on a NSF approved water heater that can provide an adequate amount of hot water during peak hot water use periods. Fill out the water heater work sheet included with this letter and return it. 7. It is assumed that the equipment proposed is new, if not please indicate the used items. If there is used equipment, it must meet the NSF standards, be listed, and be in "like new" condition. Ventilation/Equipment Installation 8. All equipment, including millwork cabinets (at the continental breakfast bar), must be mounted on casters, six-inch legs, or sealed to a solid masonry base. Enclosed, unfilled bases are not permitted. Ideally this would include the Memory Care Kitchenette. 9. Ensure that all heating appliances that generate excessive heat, grease, vapors, condensation, odors, or fumes are completely situated beneath a mechanical exhaust hood with a 6 inch over hang on all sides.