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HomeMy WebLinkAboutCBPR-03-2015-21151.TIF V � CAiI'j\\'\TI3k Catawba County Public Health COUNTY \.•ww.catawhacountync.gov/environmentalhealth North Cerolino Environmental Health P.0 Box 389, 100-A South West Blvd.,Newton,NC 28658 Phone(828)465.8270.Fax(828)465-8276 { Case# Property Location 3 32_ Street Address .-2,2 . A vE E -� City -- 44. ` J( Zip 2iCocr Business Name: 1,,(6,1.3 Cf -L- - Mailing Address -,,35_---It/WK.) AcE -xC `tea Address 2 City --}- ck.D .- Zip Phone '2 -7f)t - (03i3 Operator Name _VV3 E mail address Mailing Address City Zip Phone • Architect (if applicable) -_../ ti WeAki•Gt_._ E mail address � � e)cc•( ,Cam•► Contact Address 9t sLGE`C Address 2 `pc) pan y, - City --40 t,lc_ rt Zip __,E — ? 3 4- Phone '1', -3(2 -4 c13 Contractor (if applicable) uc.-(- TT ` Cia-. Contact Address Address 2 City Zip Phone Water Supply Type ❑ Individual Well ❑ Community Well )4'ublie Water 0 Unknown Sewer Supply Type ❑ Individual Septic OPublie Sewer ❑ Unknown All applicable information must be provided prior to submission Contact Environmental Health for applicable fees Applicant Signature _'-S' i� -+Q _ Date t 5 PR-01-2015 WED 01 : 17 PM P. 001 Catawba County Public Health cATAvvBA www.catawbacottntyr c,gbv/environnientalhealth\ COUN'f7 Y Environmental Health P.O. Box 389, 100-A South West Blvd.,Newton, NC 28658 North camitna Phone (828) 465-8270. Fax (828)465-8276 Food Establishment Plan Review Application Type of Construction: NEW ❑ REMODE t/ Name of Establishment: Al 010 M/I-i Y Addres. 335 MAkin) SL'LJ City: 1-r`G(Carr,_,. Zip Code: Alt County ( ('&c. Phone (.f available): az - 7g1 - 013 Fax: ?f - 3 f5 - 6;2- '-a; • Owner et-Owner's Representative: .4)trAD <E e Address 'I'-a ' 6-6- - �a2� City & $tate: tclh / Zip Code: la 6. Telephale: ea3 - s - - � 3 Fax: e� - 34S - E-mail Address:j ddtfke(ii) /ldeke e,t, /it'd Submitt r: /fA t( f er Company: Ar\O-4Jti4- Contact Person: <Jo I (/Ct. Address -3 Mai- City & atate City& State: H. it-LA 1 /J 6 --kp Code: c:9-84' Telephone: €.3a,5? - a - (v - Fax: g L o - tc74 a. E-mail Address: - c.�5 Title (owner, manager, architect, etc.): 0.-t-1 L /y I certify that the information in this application is correct,and I understand that any deviation without prior approval from this Health Reg atory O flee may nullify plan approval. Signature: (Owner or Responsible Representative) 1 19-Sep-i3 APR-01-2015 WED 01 : 18 PM P. 002 1► - ■ Hours of Operation: , . sun((-'3 _Mon 1 I. 3 Tue f l -3 Wed I i-3 Thu III--q Fri f m y Sat /I ? ' Projected number of meals served between product deliveries: Breakfast: - Lunch: V Dinner: V Number of seats: ¢8 Facility toll square feet: 1300, 51 Projected start date of construction: Projected completion date: 3/30/i6 1 TYPE QF FOOD SERVICE: CHECK ALL THAT APPLY [1estwrant [rSit-down meals ❑ Fooc Stand ffTake-out meals ❑ Drink Stand ❑ Catering ❑ Commissary Sin le-service (di.siosable): rrli Plates LIGlassware JSilverware ❑ Meat Market Multi-use (reusable): ❑ Other(explain): 171 later t G1 ssware D`Silverware I Indicate iny specialized processes that will take place: ❑Curing [] Acidification(sushi, etc.) ❑ Reduced Oxygen Packaging(eg: Vacuum) ❑ Smoking ❑ Sprouting Beans ❑ Other Explain checked processes: Indicate my of the following highly susceptible populations that will be catered to or served: ` ❑ Nursi rig Home � Child Care Center ❑Health Care Facility ❑ Assirked Living Center 1-1❑ School with pre-schoo. aged children 2"N A Please Enclose the Following Documents • P roposed menu items (including seasonal variations in the menu). • Manufacturer specification sheets for each piece of equipment shown on plans. • S to plan showing location of business in building, location of building on site including alleys, streets and location of any outside facility (dumpster, walk-ins, etc.). • Fan of facility drawn to scale showing location of equipment, plumbing, electrical service and mechanical ventilation, including location of all electri panels. 2 l9-Sep-13 II --- i APR-01-2015 WED 01 : 18 PM P. 003 Contehts and Format of Plans and Specifications 1. The plans should be a minimum of 11 X 14 inches in size and the layout of the floor plan accurately drawn to a minimum scale of 1/4 inches = 1 foot. This s to allow for ease in reading. 2. Information accompanying the plans should include; t e proposed menu, seating capacity, projected daily meal volume for food service operation. 3. The plans should show the location and when requeste elevated drawing of all food service equipment. Each piece of equipment shall be clearly ]abeled on the plan with its common name. 4. Adequate rapid cooling including ice baths and refrigeration, and hot-holding facilities for potentially hazardous food (PHF) should be clearly designated on the plan. 5. When menu dictates, separate food preparation sinks should be labeled and located to preclude contamination and cross-contamination of raw and reatlly to eat foods. 6. Adequate hand washing facilities used for no other purposep should be designated for each toilet facility and in the immediate area of food preparation nd dishwashing area. ! 7. The plan layout should contain room size, aisle space, pace between and behind equipment, and the placement of the equipment on the floor. 8. Auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for storage or food preparation should be represented on the plan and all features of these rooms shown as required by the standards. 9. The plans and specifications should also include: A. Entrances, exits, loading/unloading areas and dock'; 3. Completed finish schedules for each room to inclue floors, walls, ceilings and coved juncture bases; approved materials for food preparation, handling and storage areas include quarry tile, ceramic tile, sealed concrete, commercial linoleum' fiberglass reinforced panels, stainless steel, wall board painted with washable, nonabsorbent paint,vinyl coated ceiling tiles, and brick, cinder blocks, slag blocks, or concrete blocks, if glazed, tiled,plastered or filled so as to provide a smooth surface. If specifying the use of a material not on this list, include a sample of the material for evaluation. C. Plumbing schedule to include location of the floor drains, floor sinks and water supply lines, overhead waste water lines,hot water lines, hot water generating equipment with capacity and recovery rate, backflow prevention, waste water line connections. Electrical layout, electrical panels and disconnects. I 10. Lighting Requirements; A. Surfaces where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders or saws where employee safety is a factor at those levels: 50 foot candles (540 lux) B. In walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning at a distance of 30 incbes (75 cm) above the floor: 10 foot candles(108 lux) C. Lighting in utensil washing area and on food contact surfaces shall be measured at 30 inches (75 cm) above the floor and/or at the work levels and quipment and utensil storage and toilet rooms: 20 foot candles (215 lux) D. At surfaces where food is provided for consumers lf-service such as buffets and salad bars or where fresh produce or packaged foods are sold or]offered for consumption, inside equipment such as a reach-in and under-counter refrigerators: 20 foot candles (2151ux) E. Light bulbs in food preparation, storage, and display areas shall be shatter-proof or shielded so as to preclude the possibility of broken bulbs or lamp falling into food. Shatter-proof or shielded bulbs need not be used in food storage areas where the integrity of the unopened packages will not be affected by broken glass falling onto them and the packages, prior to being opened,are capable of being cleaned. Heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb, leaving only the face cif the bulb exposed in food preparation area. 3 19-Sep-i 3 APR-01-2015 WED 01 : 18 PM P. 004 11. I Isure that all food service/kitchen equipment is shall be used in accordance with the manufacturer's i.ztended use and certified or classified for sanitation by an American National Standards Institute (ANSI)- accredited certification program as specified according to 15A NCAC 18A .2600,2009 NC Food Code Manual 4-205.10 Food Equipment, Certification and Classification. If the equipment is rot certified or classified as sanitation, the equipment shall meet Part 4-i and 4-2 of the Food Code. 12. c buret of water supply and method of sewage disposal. IThe location of these facilities should be shown and evidence submitted that state and local regulations are to be complied with. 13. As specified according to 15A NCAC 18A .2600, 2009 NC Food Code Manual 3-305.11 "Food Storage". All items stored in rooms where food or single-service items are stored shall be at least 6 in. (15 cm) above the floor and/or less than 6 in(15cm) above the flood on case lot handling equipment as us ecified under 4-204.122 or otherwise arranged so as to permit thorough floor cleaning. 14. Ventilation schedule for each room. 15. Al mop sink with facilities for hanging wet mops and sto age of mop buckets. As specified according t4 15A NCAC 1 SA .2600, 2009 NC Food Code Manual 5-203.13 "Service Sinks". Facilities shall be provided for the washing and storage of all garbage cans and mops. These facilities can be i-icorporated into a janitor closet. I - 16. arbage can washing area/facility. As specified according to 15A NCAC 18A .2600, 2009 NC Food ode Manual 5-203.13,"Plumbing Systems". Adequatelfacilities shall be provided for the washing a/d storage of all garbage cans. The cleaning facilities s all include a combination faucet,hot and cold \later, a threaded nozzle and a curbed impervious pad, a minimum recommended size of 36"x 36" x :I' with walls finished being easily cleanable and nonabsorbent to a height of 48 inches.A shelf may so be provided for the storage of cleaning supplies and/or chemicals.If the unit is utilized as a combination can wash/mop sink than the minimum recommended size for this unit is 36"by 36". 17. Dumpster pad and location as specified according to 15.E NCAC 18A .2600,2009 NC Food Code anual 5-5 Refuse, Recyclables and Returnables. 18. ease traps and/or grease interceptor location. 19. Orease storage containers and storage location. 20. Cabinets/shelves for storing toxic chemicals. 21. Dressing rooms, locker area, employee rest area, and/or'coat rack as required. 22. Completed checklist. 23. c ate plan (plot plan) COLD STORAGE Method used to determine cold storage requirements: Cu is-feet of reach-in cold storage: Cubic-feet of walk-in cold storage: Reach-im refrigerator storage:, If0 ft' Walk-in refrigerator storage: 'tom ft3 Reach-in freezer storage: ir ft' Walk-in freezer storage; 300 ft3 Number jof reach-in refrigerators: /1— Number iof reach-in freezers: P HOT HOLDING Food that will be held hot: . I 4 l9-Sep-13 i J j APR-01-2015 WED 01 : 18 PM P. 005 • COLD HOLDING /� Food that will be held cold: 1144 f ; ! 6"'lI 'c/, sec / 6 Ye e- COOLI G indicate,by checking the appropriate boxes how cooked food Ill be cooled to 45°F (7°C)within 6 hours. If"Other"is checked indicate type of food: • Cooling Process Meat Seafood Poultry Other Shallow Pans i I. ❑�I �' Ice Baths - St > id Chill . E E THAWING Indicate by checking the appropriate boxes how food in each category will be thawed. If"Other" is checked indicate type of food: I • - I Thawing Process Meat Seafood Poultry Other Refrigeration ❑"l.' I S.- _fr.-. Running Water less than 70°F (21°C) ❑ I ❑ Cooked Frozen E- ,2F. a" Microwave !❑ j L ❑ FOOD HANDLING PROCEDURES Explain the following with as much detail as possible. Provi a descriptions of the specific areas of the kitchen and corresponding items on the plan where food w' 1 be handled. Explain the handling procedures for the following categories i f food. Describe the process from receiving to service including: • Row the food will arrive (frozen, fresh, packaged, etc.) G.I/ • Where the food will be stored i/- aer►'", k 6pr4'-s• 4 i drY'5 Ce- • Where (specific pieces of equipment with their corresponding equipment schedule numbers) and how the food will be handled (washed, cut, marinated, breaded, cooked, etc.) • When (time of day and frequency/day) food will be haihdled 1. READY-TO-EAT FOOD HANDLING (edible without additional preparation necessary,e.g., salads, cold sandwiches, raw molluscan shellfish) R,(( rirt,r" ,g el-U'c- 5 19-Sep-13 APR-01-2015 WED 01 : 18 PM P. 006 2. PRODUCE HANDLING a. Will produce be washed or rinsed prior to use? Yes ✓ No b. Is there an approved location used for washing or rinsing produce? Yes ✓ No c. Will it be used for other operations? Yes ✓ No Please indicate location of produce washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the produce at this location: 3. POULTRY HANDLING ,/ a. Will poultry be washed or rinsed prior to use? Yes No '" b. Is there an approved location used for washing or rinsing poultry? Yes i/ No c. Will it be used for other operations? Yes No Please indicate location of poultry washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the poultry at this location: ktrk 4. MEAT HANDLING a. Will pork and red meats be washed or rinsed prior to use? Yes No b. Is there an approved location used for washing or rinsing pork and red meats? Yes No c. Will it be used for other operations? Yes No Please indicate location of seafood washing equipment and des ribe the procedures. Include time of day and frequency for washing or rinsing the seafood at this location: Avk 6 I9-Sep- 3 APR-01-2015 WED 01 : 19 PM P. 007 , ' i 5. . SEAFOOD HANDLING Will ? a. seafood be washed or rinsed priorto use. Yes No b. Is there an approved location used for washing or rinsing s afood? Yes - No'. c. Will it be used for other operations? Yes No Please indicate location of seafood washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the seafood at this location: I AM DRY STORAGE Provide information on the frequency of deliveries and the expected gross volume that is to be delivered each time: ) w e.e.,6` - Square feet of dry storage shelf space: ge0 ft 2 ,,/� r Where will dry goods be stored? /A/54 Gel pt./ 41.0frV `"" FINISH SCHEDULE Indicate floor, wall and ceiling finishes (e.g., quarry tile, stainless steel, vinyl coated acoustic tile Area Floor Base Walls Ceiling (�c1►.Kitchen t.,'I~ VI / FAi' g fipieowas Iv 5 Bar -17 le fr r"/ 7V te- , Food Storage � !. I Dry Storage 6 1'L, v.. /I eR F t , f t� / r-g p t Toilet Rooms � Dressing Rooms 1 (.)4. • Garbage& Refuse - Lf _ Storage Off/!`7 Service Sink L;Gl ice-'- C-e.,4 1 I rA? SDP, cee7('il 1 t le- I Other O 1 [ rher 1 1 7 19-Sep-13 1 I APR 01 2015 WED 01 : 19 PM P. 008 I I WATE' SUPPLY - SEWAGE i . 1. I water supply: Municipal WeIIQ Is sewer: Municipal Septic❑ 2. ill ice: be made on premises -purchased[] 3. ater heater: a Tank type: a. Manufacturer and model: lZ/ltLd`.t' Zdef /4 6 (9'1WA/ b. Storage capacity: 50 gallons • Electric water heater; l kilowatts (kW) • Gas water heater: i41,Me BTU's c. Water heater recovery rate(gallons per hour at 80°F temperature rise): 7-31 GPH (See ater Heater Calculator on the Plan Review Unit website to calculate recovery rate needed) • Tankless: a. Manufacturer and model: b. Quantity of tankless water heaters: 4. eck the appropriate box indicating equipment drains: Indirect Wail a Direct Waste Plumbing Fixtures Floor sink Hub Drain 1 Floor Drain Warewashing Sink y/‘ Prep Sinks ✓ 1 ✓ Handwashing Sinks _ I I Warewashing Machine I lee Machine ' t ... Garbage Disposal A),4 Dipper Well I Refrigeration 1 1� Steam Table A) + Other Other 8 19-Sep-13 APR-01-2015 WED 01 : 19 PM P. 009 a . . -_. ... -----.. .. ... -----1-.- -. . WARE WASHING EQUIPMENT a. Manual Warewashing (�I t` / �r 1. Size of sink compartments (inches): Length: �( Width: 2 ! Depth: 4 6 • 2. What type of sani izer will be used? Chlorine; , iodine: f;o''!uaternary Ammonium:. Hot Water: ❑ Other (specify): a b. Mechanical Warewashing 1. Will a warewashing machine be used? Yes No❑ Warewashing machine manufacturer and model: ! 4 aid-/- . 2. Type of sanitization: Hot water (180'F) ❑ Chemicala-- c. Geaeral I. Describe how cooking equipment, cutting boards, slicers, counter tops and other food contact surfaces that cannot be submerged in sinks or put thro4gh a dishwasher will be cleaned and sanitized: ur/ Gft.e.w4,t'c et.( 2. Describe location and type (drainboards, wall-mounted or overhead shelves, stationary or portable racks) of air drying space Square feet of air drying space: 50 ft2 HANDWASHING 6\)Indicate number and location of handwashi sinks: (..... EMPLOYEE ACCOMMODATIONS Indica ocation for storing employees' personal items: lI 9 l9-Sep.l3 APR-01-2015 WED 01 : 19 PM P. 010 s REFUSE AND RECYCLABLES I , 1. Will refuse be stored inside? Yes❑ No If yes, where 2. Provision for refuse disposal: Dumpster Compactor ❑ 3. Provision for cleaning dumpster/compactor: On-site ❑I Off-site If off-site cleaning, provide name of cleaning contractor 4. Describe location for storage recyclables: (cooking grease, cardboard, glass, etc.): K-L SERVICE SINK 1. Location and size of service(mop) sink/can wash: kc (ctizo) / Sic `) 2. a separate mop storage area provided? Yes ❑ No If yes, describe type and location: INSECT AND RODENT CONTROL 1. I=ow is protection pro 'ded on all outside doors? Self-closing door g Fly Fan ❑ Screen Door ❑ jI 2. How is protection rovided on windows? Self-closing Fly Fan❑ Screening❑ LINEN 1. Indicate location ofileap and dirty linen storage: -1.3P-Aeg-el CvCa. ( loCUAir h(1,6 ) POISONOUS OR TOXIC MATERIALS 1. Indicate location of poisonous and/or toxic materials (chemicals, sanitizers, etc.) storage: t A i 10 19-Sep-13 CATAWBA COUNTY I00A SOUTHWEST BLVD NEWTON,NORTH CAROLINA 28658 INVOICE/RECEIPT $ PHONE: 828.465.8399 ,, 4 Wednesday, April 1, 2015 /842 srn www.catawbacountync.gov Invoice Number: 03-15-315449 Invoice Date: 03/30/2015 CBPR-03-2015-21151 CASE TYPE: Commercial Building Plan Review WORK CLASS: Building Alteration SITE ADDRESS: 332 1ST AV SW, HICKORY NC 28602 Applicant-Building MICHAEL ROBBINS, 229 TRADE ALLEY, HICKORY NC 28601 C:8283124393 JMRAIA@AOL.COM Architect- Building MICHAEL ROBBINS, 229 TRADE ALLEY, HICKORY NC 28601 C:8283124393 JMRAIA@AOL.COM Contact Person-BuildingMICHAEL ROBBINS, 229 TRADE ALLEY, HICKORY NC 2860I C:8283124393 JMRAIA@AOL.COM Owner ALLEY LIQUIDATION COMPANY, 2582 BIRDIE LN,CONOVER NC 28613 Paid By MAIN CELLAR, , C:8287816393 ** NO PEOPLESOFT ACCOUNT ASSIGNED ** PAYOR: Main Cellar Main Cellar(Duke,John) FEES CBPR-03-2015-21151 FEE AMT DUE AMT Food and Lodging Review Fee 03/30/2015 $250.00 $0.00 FEES: $250.00 $0.00 TOTAL FEES: $250.00 $0.00 PAYMENTS INVOICE NUMBER FEE NAME FEE AMOUNT TRANSACTION NUMBER: TRC-456302-30-03-2015 PAYMENT DATE : 03/30/2015 PAYMENT TYPE: Credit Card 135810249 via skype 03-15-315449 Food and Lodging Review Fee $250.00 TOTAL PAYMENTS : $250.00 invoicereceipt 04/01/2015 15:24 Page 1 of 1 \»\\ • • it C to t.�, (2 s4- J o g nN,arch 3 Y -- R,4.11.r. , ,�c Leo r��, ,,;t • \/po 4t- u Q S • �,,,,`(� �,��. o. 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PLAN REVIEW NOTES 100A Sw Blvd '� Newton,NC 28658 Q '3 REFERENCE# CBPR-03-201 5-2 1 1 5 1 Telephone: 828-466-5130 • ).0 COMMERCIAL BUILDING PLAN REVIEW Fax: 828-465-8962 \8 2 sb RESUBMI1TAL....__ __... .____. ..__ . ..... PLAN NOTES . _ . .. _____Applicant-Building MICHAEL ROBBINS,229 TRADE ALLEY,HICKORY NC 28601 C:8283124393 JMRAIA@AOL-COM Architect-Building MICHAEL ROBBINS,229 TRADE ALLEY,HICKORY NC 28601 C:8283124393 JMRAIA@AOL.COM Contact Person-Building MICHAEL ROBBINS,229 TRADE ALLEY,HICKORY NC 28601 C:8283124393 JMRAIA@AOL.COM Owner _ ALLEY LIQUIDATION COMPANY,2582 BIRDIE LN,CONOVER NC 28613 Paid By MAIN CELLAR,, C:8287816393 Address: 332 1ST AV SW,HICKORY NC 28602 Date Received: 0326/2015 Type of Occupancy: PIN#: 370206496267 Type of Work: Building Alteration Describe Work: Converting storage area into banquets space "No Review per Julia Plans Pickup: East RELATED PERMITS: RELATED CASES: Case#: CBPR-03-2015-21151 Status: DISAPPROVED REVIEW RECEIVED COMPLETED STATUS ASSIGNED TO FIRST REVIEW Architect/Engineer Certified Plans 03/30/2015 04/14/2015 Requires Re-Submit Scott Carpenter NEED TO MAKE SITE VISIT TO SEE WHAT ACTIVITY HAS BEEN DONE THERE. JASON HUFMAN t HAS MADE A VISIT AND SAID WORK HAS BEEN COMPLETED. NEED TO CALL JOHN DUKE TO SCHEDULE VISIT. ALSO NOTE THAT ANY REVISIONS TO PLANS WILL REQUIRE RESUBMIT WITH CHANGES SHADED AND A SCOPE OF CHANGES LISTED. FIRST REVIEW Building Review 03/27/2015 04/09/2015 Requires Re-Submit Bill Rogers - This is not a complete review: 1 , A written response to the comments in the order they appear in this correspondence as well as appropriate clouded revisions to the plans shall be provided-All references noted as NCEBC shall mean the 2015 North Carolina Existing Building Code. Q K. 2 Provide complete Plumbing,Mechanical and Electrical plans for this project Plumbing plans shall verify that hand wash and bar sinks do not drain to this buildings grease interceptor./SEE CV S P lX)(t / ,) rplannotes.rpt 04/14/2015 09:24 { Page 1 f4 Notice: The comments on this report are based on the plan review performed by Catawba County Building Services only. There may be other departments involved in the review process. If re-submittal is required,the responses to all reviews shall be re-submitted as one package. Each set of re-submitted plans shall be bound together. • s • \ CATAWBA COUNTY twit' �` PLAN REVIEW NOTES * � REFERENCE#CBPR-03-2015-21151 BESUBMITTAL PLAN NOTES 3 On 12/30/2010 plans were submitted for work under CBPR-12-10-8801 for selective demolition of walls and adding a new bar in this occupancy.These plans were disapproved on by this reviewer on January 18,2011.No resubmittal was ever received.It appears from the provided drawings in this submittal that this work was undertaken without approval.This work shall be clearly shown and defined on these plans.It shall be the owner's responsibility to ensure that any and all steps needed to inspect this work are taken.This may require the demolition of finishes to allow this departments inspectors that all work performed is in accordance with applicable codes or engineered designs. C7< 4 The designer has included a 2006 chapter 34 evaluation for this project.This evaluation shall be replaced by a 2015 NCEBC Chapter 14 evaluation,as effective March 1,2015 NCEBC chapter 14 replaced NCBC chapter 34.In an effort to assist the designer,this reviewer used the subm. ed evaluation as a guide to very compliance.This project failed to achieve the required Fire Safety score.(. . A- 5JIt 1 Ottlx- t 5 Provide the Life Safety PI Checklist portion of the 2012 N Appendix B accompanied by a complete Life Safety Plan for this occupancy.7 5P-E, 5,4 T 4—4- 6 All exit doors in this occupancy shall swing in the direction of egress. E> _ 7 All items listed on any provided evaluation form shall be clearly shown or referenced by note on submitted plans c:5K_ 8 This occupancy shows areas without permanent seating.In accordance with 2012 NCBC section 1004,when permanently fixed seating is not shown occupancy load shall be on calculation.By calculation this reviewer \ sed has determined the occupant load to exceed 300 persons(333). 5�Zll)(t /-iq.J I,PC�VQ>E�//�_.�J 9 Due to missing information this is not a complete plan revie . 10 Note: designer shows a washing machine in this occupancy.A lint intercept complying with 2012 2012 NCPC section 1003.6 is required at this location.(wJ 7 '�lf�1:)W DlJ71-M- J • 4 l NOTE: On April 9,2015 I spoke to the designer of record regarding this project Architect—J.Michael Robbins. The first item discussed was the evaluation summary he has provided.He indicated that he had used this exact calculation several years ago in regards to this project.I informed Mr.Robbins that base on my research and knowledge that the 2 hour fire wall(s)separating this portion of the building could be counted towards compartmentation of the space.I understand that codes are open to interpretation and that should he be able to document by his research that this should be accepted that evidence would be reviewed upon resubmittal.IN lieu of being able to readjust that item back in a positive value I instructed Mr.Robbins that in an effort to pass in the fire safety aspect of this evaluation smoke detectors added throughout the occupancy would provide enough of a positive value to do so. We also spoke about the need for plumbing,electrical and mechanical plans.Mr.Robbins informed me that no new systems were being added and that only existing plumbing lines,electrical and mechanical systems are being utilized.As this constitutes a change of use as discussed with Mr.Robbins Mechanical plans and documentation would still be needed to verify the mechanical system and its fresh air provisions are sufficient for this assembly occupancy.In regards to the electrical and plumbing plans I agree with Mr.Robbins in that if he can verify on the plans that no changes or additions to existing systems have taken place and that only existing lines are being used no plans will be required.Mr.Robbins also inquired if the washer and dryer were not present would the lint separator be needed.This would not be the case but no provisions such as electrical lines.We also spoke regarding the sink located in the bar area that was constructed without approval.Mr.Robbins informed me that this was a portable sink mandated by Scott Carpenter of the Catawba County Department of Environmental Health. I met with Mr. Carpenter,who informed me that this was not a portable sink but in fact a wall mounted sink.He rplannotes.rpt 04/14/2015 09:24 Page 2 of 4 Notice: The comments on this report are based on the plan review performed by Catawba County Building Services only. There may be other departments involved In the review process. If re-submittal Is required,the responses to all reviews shall be re-submitted as one package. Each set of re-submitted plans shall be bound together. • t 0 ` CATAWBA COUNTY 3 PLAN REVIEW NOTES REFERENCE/4 CBPR-03-20 1 5-2 1 1 5 1 BESUBMITTAL PLAN NOTES added his department does not approve portable sinks;therefore plans shall be include showing the installation of this sink. It shall also be verified that this sink does not drain to this buildings grease interceptor. FIRST REVIEW Hickory Fire Department Review 03/27/2015 03/31/2015 Requires Re-Submit Kelly Davis 03/31/2015 1st REVIEW HICKORY FIRE DEPARTMENT DIVISION OF FIRE AND LIFE SAFETY DISAPPROVED 1. Due to alterations already implemented prior to this submittal,responses/revision shall be re-submitted within 10 days once notification from Catawba County Building Services regarding the status of your plans has been provided.Altered area of building is not approved for occupancy or use at this time. OK 2. Building evaluation submitted is noted to be 2006,update to current year. 3. Evaluation has utilized Automatic Fire Detection Values to have duct detection,document if these duct detectors are existing or will be installed new.Duct detectors shall be tied into the fire alarm system. 4 4. If existing fire alarm notification candela rating or audible level does not properly cover the altered space as required per NFPA 72 2007 edition revised plans that will provide proper coverage will be required,please contact this office if questions. ok. 5. Catawba County Building Services shall approve Chapter 34 evaluation. d+r • '41 I74— U � 6. The new egress door requires exit discharge emergency lighting. QK- The means of egress,including the exit discharge,shall be illuminated at all times the building space served by the means of egress is occupied.In the event of power supply failure emergency lighting shall provide adequate illumination for egress. t J 7. Building occupant load will be posted at 15 square feet per person as noted on Appendix B. Maximum occupant load of 299 noted. C * GENERAL COMMENTS: 1. Means of egress shall be clearly identified,exit and directional exit signage.Exit signage shall be centered over active door. O4: 2. Each door in a means of egress from an Assembly Occupancy having an occupant load of 50 or more shall not be provided with a latch or lock unless it is panic hardware or fire exit hardware. o k 3. Curtains,draperies,hangings&other decorative materials suspended from walls or ceilings shall meet the flame propagation performance criteria of NFPA 701 in accordance with Section 807.2 or be noncombustible. Ok 4. Portable fire extinguishers shall be selected,installed and maintained in accordance with Section 906 of the 2012 North Carolina Fire Prevention Code and NFPA 10. Ok 5. Occupant load shall be posted in a conspicuous location in every room or space that is an Assembly occupancy.Posted signs shall be located near the main exit or exit access doorway unless another location is approved by the fire official.Overcrowding or admittance of any person beyond the approved capacity of a building or a portion thereof shall not be allowed. Ok. 6. Interior ceiling and wall finishes shall comply with the requirement for a non-sprinklered A-2 occupancy,see Table 803.3 of the 2012 North Carolina Fire Prevention Code. 7. Occupant load shall be posted in a conspicuous location in every room or space that is an Assembly occupancy.Posted signs shall be located near the main exit or exit access doorway unless another location is approved by the fire official.Overcrowding or admittance of any person beyond the approved capacity of a rpiannotes.rpt 04/14t2015 09:24 Page 1 of 4 Notice: The comments on this report are based on the plan review performed by Catawba County Building Services only. There may be other departments involved in the review process. If re-submittal is required,the responses to all reviews shall be re-submitted as one package. Each set of re-submitted plans shall be bound together. 1.1• CATAWBA COUNTY ft,s�J� PLAN REVIEW NOTES REFERENCE#CBPR-03-20 1 5-2 1 1 5 1 RESUBMITTAL PLAN NOTES building or a portion thereof shall not be allowed. C)K Construction documents approved by the fire code official are approved with the intent that such construction documents comply in all respects with the North Carolina Fire Prevention Code.Review and approval by the fire code official shall not relieve the applicant of the responsibility of compliance with the North Carolina Fire Prevention Code and all referenced Standards.This report is based on the plan review comments for the City of Hickory Fire Prevention Bureau only.All revisions and reply comments shall be re-submitted as one package to Catawba County Building Services.***** FIRST REVIEW Hickory Utilities Review 03262015 03/31/2015 Approved Raphael McRae ACTIVITY II)NUMBER Received In Newton received plans from hickory office Comments: END REPORT rplannotes rpt 04/142015 09:24 Page 4 of Notice: The comments on this report are based on the plan review performed by Catawba County Building Services only. There may be other departments involved in the review process. If re-submittal is required,the responses to all reviews shall be re-submitted as one package. Each set of re-submitted plans shall be bound together.