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BLD10-199
City of Port Townsend Development Services Department Correction Notice PERMITNUMBER __ |G - \AA OWNER Stadia sopcocation $433 Saws Ula Inspection of this structure has found the following violations: WA \= Seek avuwd pipes @ SVaK en ae, 7 - well packrag @ WX Tank mt ra rad G- Five eoilna igly> Slr —— a Pail Pt y- Keparic syed Ugh > @ Truth dag . =<... f a n Retest tea eS AERA ZL V t-2Yf- 44 LX L7 SZ ZANS Z—\¥ {7 You are hereby notified that no more work shall be done upon these premises until the above violations are corrected, unless noted otherwise. When corrections have been made, call for inspection. M Date -Z5— [( Inspector_| V\\ Oya A DSD Main Office (360) 379-5095 INSPECTION REQUEST (360) 385-2294 | THIS NOTICE MUST BE KEPT WITH APPROVED PLANS ON SITE CONSTRUCTION PROGRESS RECORD CITY OF PORT TOWNSEND Development Services Department 250 Madison Street, Suite 3, Port Townsend, WA 98368 POST THIS CARD IN A SAFE, CONSPICUOUS LOCATION. PLEASE DO NOT REMOVE THIS NOTICE UNTIL ALL REQUIRED INSPECTIONS ARE MADE AND SIGNED OFF BY THE APPROPRIATE AUTHORITY AND THE BUILDING IS APPROVED FOR OCCUPANCY. STAMPED APPROVED PLANS MUST BE AVAILABLE ON THE JOBSITE. PARCEL NO. 948326304 PERMIT NO. BLD10-199 ISSUED DATE 10/26/2010 EXPIRATION DATE 04/24/2011 ADDRESS 1433 SIMS WAY CONSTRUCTION TYPE OCCUPANT LOAD OWNER AMELL FAMILY LIMITED PARTNERSH PROJECT DESCRIPTION Cultivated Palette Catering / Install Type | Hood System CONTRACTOR ALPINE FIRE & SAFETY LENDER INSPECTION INSP JATE COMMENT INSPECTION INSP JATE _ COMMENT FRAMING wile] zy] wotrl bode Webal Sada & Aeecd 12° tee Cle Wass Sfes/ o HOOD INSTALLATION __|(\W<q ean QD layess 6& Sek SB, NA War rhesck Wp PLUMBING Wild 4247. ~ . Wal Yer). (0 fea mt 2/08/70 MISCELLANEOUS a“) INSULATION “| WA - GWB ON LZ27 Se FINAL PUBLIC WORKS PA Not Hedueed FIRE-FINAL hws [727k ; FINAL BLDG./C OF O _|\Wi& Tey, TO REQUEST AN INSPECTION CALL (360) 385-2294. INSPECTION REQUESTS MUST BE RECEIVED PRIOR TO 3:00 PM FOR NEXT DAY INSPECTION. FOR & USE ONLY @ XG INSPECTION REPORT Qe sancuenan Food Establishment State of Washington NAME OF ESTABLISHMENT ie LOCATION CITY/TOWN ZIP CODE — — CuLtiveAyebtttere 432 £ Sms nay er To GRSER Meals Seved @)L D C O PURPOSE OF CRoutine }XPreoperational cl Reinspection © Complaint ATO TYPE RISK CATEGORY Meals Observed {B) L DC © | INSPECTION © HACCP © Illness Investigation 0 Temporary © Other Gl US ‘ CA : TOTAL POINTS RED POINTS REPEAT RED SMOKE-FREE PHONE NUMBER ~—— —_ —_ YE NO nee HU es EA RE OBSERVATIO 4 i Item/Location er Item/Location — atk -1i Ke frigeratar Haye ical es ins = bohipped” Goem ¢40°F CoultwttTedS PALSTTe Rew To ofseate Feam v eA ee PowT_ off VIEW AS SboN AS Are Sap ONS AND CORRECTIVE ACTIONS 9. Number Violations cited in this report must be corrected within the time frames specified. Points ° Hard wacung Gules = tedbeo vafe Pune = Thauk9 ® Plone vien Necoussi a5 a _, No ar GFP? yy) SaConmpay whe. Grease Trap apes buf-ne Ay Gap: eo Operatic Said hie Sfonfoo Su) Crease. Tip ao wed fie Cap on! 3S- con XarT monk Quk_& 7a Possible Heatlh Thenectm-—Grease tan 4+ frzG ogo rtof On Pindock Sinle , B—camyroa psd Sule C09 Stated un Plan renews Lette — fer Sdatg Troam +p qliscucr iccve gee e; od; Be He { Lo l a 5 j — by, } ; Po aA employee? + Volunteers lV ; cnet focof harelle gs 7 ¥ fi Total Points vam P C 7 Qol fi de Nea N) - CO ma (signature) Date } moe (prnted name) JA) Ley [MINg- (signature) “1. Follow-up ho YES Sede one) cs 7 wee KIRA SH Health pow 322-0358 (Rev 4/05) Page_/ of Q D Red. High Risk Factors Pis 1 PIC certified by accredited program, or compliance with Code, or correct 5 answers 2 |Food Worker Cards current for all food workers: new food workers trained & 3 iProper ill worker practices; no ill workers present; proper reperting of iliness 25 4 jHands washed as required : 15 §_|Proper methods used to prevent bare hand contact with RTE foods 15: 6 jAcequate handwashing facilities 410 7_}Focd obtained from approved source 15 § jWater supply. ice from approved source 9 |Proper washing of fruits and vegetables . : 10 16 {Food in good condition. safe-and unadulterated; approved additives io 1, jProper disposition of returned, previously served, unsafe, or contaminated 16 food y> {Proper shelistock identification; proper parasite cestruction procedures for 5 | © fish 13. {Food contact surfaces used for raw meat thoroughly cleaned and sanitized 16 14 {Raw meats below or away from RTE food 5 15 {Proper handling ¢ 5 | 16 Proper co oe 30 if: {Proper hot holding temperatures ( (5 6 pts. if 130°F to 139°F) 25 18. |Proper cooking time and temperatur . 25 19 No room temperature storage; aera use of time as a control, procedures 25 20 !Proper r 3 procedures for hot holdina 15 | 21 {Proper cold holding temperatures /5 pts. if 42°F to 45°F) 1G 22 rmometer orovided and used to evaluaie temperature of PHF | 5 23 ner Advisory posted for raw ndercooked foods i 5 24 jPasteurized foods used as require foods not oftered | 16 25 iToxic substances properly id stored, used 110 26 Compliance with risk contro! pians, variances. or mobile unit pian of 19 opetation 27 {Variance obtained lor specialized processing methods (6.g. ROP) 16 | Blue, Low Risk Fac Food received at zB Bonet temperature Restriction & Notification of Il Food Workers Healthy food workers are important factors in foodborne illness DINE ention. Food workers must inform the PIC if they have > Symptoms of a gastrointestinal infection (such as diarrhea, vomiting or jaundice) >», A diagnosed illness from Salmonella, Shigella, Shiga toxin-producing E. coli, hepatitis A, or any other illness that can be transmitted from a food worker through food >» Infected, uncovered wounds >» Discharges from the eyes, nose, or mouth (persistent sneezing, coughing or runny nose) The PIC must restrict food workers with these conditions from working: with exposed food and clean equipment. Notification The PIC must notify the Regulatory Authority if a food worker bas jaundice or a diagnosed illness that can be transmitted through food. |. » 2 Handwashing & Preventing Bare Hand Contact Proper 1S prop in-use ute Utensils, equir Sing} e-use and sing} lied, rnaintained, use ined, cleaned. sanitiz idevices, 45, 45 'Sewage 46 Tollet Abbreviations ae BHC = Bare Hand Contact DOH = Washington State Departrnent of Health FDA = Food and Drug Administration FWC = Food Worker Card HACCP = Hazard Analysis Crttical Control Point PHF = Potentially Hazardous Food PIC = Person. in Charge ROP = Redticed Oxygen Packaging RTE = Ready to Bat USDA = United States Department of Aericulture WAC = Washington Administrative Code WSDA = W ashington State Department of Agriculture ee menrhece teen Handwashing must take at least 20 seconds and include a 10-15 second scrub, thorough rinse, and. complete dry. Bare hand contact with ready-to-eat foods is prohibited. Single-use gloves, tongs, utensils. or other approved methods must"be used w hen handling ready- to- eat foods. - imminent Health Hazards A food establishment musi immediately stop oper rauions and notify the Regulatory Authority if an imminent beakh mazard may exist due to: y Fire » Flood ® Loss of electricity ; » Lack of hot water or foss of water service » Sewage backup ‘» Misuse of toxic or poisonous materials > Onset of an apparent foodborne iness outbreak » Any circum stance that may endanger public “health { References Chapter 246-215 WAC Chapter 246-217 WAC Chapter 69.06 Revised Code of Washington 2001 FDA Food Code % FOR OFFICE USE ONLY Food Establishment INSPECTION REPORT State of Washington NAME OF ESTABLISHMENT LOCATION CITY/TOWN ZIP CODE Coltiveren Ate 4338 Sims way PRT Townsau 9 OR3bS Meals Served @& L D (0) © | puRPOSE OF A Routine *&Preoperational 3 Reinspection O Complaint ‘ESTABLISHMENT TYPE RISK CATEGORY Meals Observed” BL a INSPECTION CD HACCP 0 Iliness Investigation 0 Temporary _© Other CHT GRNG p RED POINTS REPEAT RED | SMOKE-FREE PHONE NUMBER Item/Location (°F) Hem/Location (°F DGORRECTIVEACTIONS (oo ee Points Day Goods — Stred af lsat 6 inchas oC floor = Good Practica / Boas Practica —~ Store dw goods 29 grains, cerh Comments | | \ Mn pf f [_ Goltig Uult —G ot 15 Te repaired Later ) * Total Points D Poros? oped) \). Se tot br vate [—-QY-20)/ — ie LHL Mind mam ox "GES CNS Sion "ANRASAUL 3D APA Knits 332-035B (Rev NSA- paged of oa doiiaaith DO pc a iS NEE REN ME | Red. High Risk Factors F |PIC certified by accredited program, or compliance with Code, or correct | answers { | 2 {Food Worker Cards ¢ current for Bl eae reer a new food workers trained i; 5 | 3 25 4 | 15 $ 16 é 10 | 7__|Food obtained fora — do source 15 & {Water supply. ice from approved source | 3 {Proper washing of fruits and vegeitabies 10 } 19 |Food in good condition, safe and unadulterated: approved additives 10 } rr Proper disposition of returned, + Previously Bewed unsaie, or contaminated 10 food : 12) in per shellstock identical on; proper ‘parasite c destruction precedures for 5 fis 13_ {Food contact surfaces used for raw meat thoroughiy cleaned ana sanitized 18 14 |Raw meats below or away from RTE food 5 '5_|Proper handling of pooled eggs 5 16 [Proper cooling procedures 36 17_iProper hot holding temperatures (5 pts. if 130°F to 139°F) 25 18 {Proper cooking time and temperaiuve is7 No room temperature storage: oroper use of time as a control, procedures able T } ‘Proper reh © Be fe e ee ro i ‘ 23 iProper a i Nw Bd Accuraie rmoniie unt plan of iVariance obtained for specialized g. ROP} Blue, Low Risk Factors 28 |Food receives Bi oment for temper Restriction & Notification of I] Food Workers Healthy food workers are important factors in foodborne illness Peeve, Food workers must inform the PIC if they have > Symptoms of a gastrointestinal infection (such as diarrhea, vomiting or jaundice) > A diagnosed iliness from Salmonéila, Shigella, Shiga toxin-producing E. coli, hepatitis A, or any other illness that can be transmitted from a food worker through food > - Infected, uncovered wounds » Discharges from the eyes, nose, or mouth (persistent sneezing, coughing or runny nose) The PIC must restrict food workers with these conditions from working with exposed food and clean equipment. Notification The PIC mast notify the Regulatory Authority if a food worker has jaundice or a diagnosed illness that can be transmitted through food. Handwashing & Preventing Bare Hand Contact ng methods used _ maintained, used: test strips Abbreviations BHC = Bare Hand Contact | DOH = Washington State Department of Health FDA = Food and Drug Administration | FWC = Food Worker Card | HACCP = Hazard Analysis Critical C ‘ontrol Point PHF = Potentially Hazardous Food PIC = Person in, Charge ROP = Reduced Oxygen Packaging RTE = ee! to Eat USDA = United States Department of Agriculture WAC = Washington an mish WSDA = Washington S rative Code fate Department of Agricultare Handwashing must take at least 20 seconds and include a 10-15 second scrub, thorough rinse, and complete dry. Bare hand contact with ready-to-eat foods is prohibiled. Single-use gioves, tongs, utensils, or other approved methods must be used when handling ready-to- eat Foods, Imminent Health Hazards A food establishment must immediately stop operations and notify the Regulatory Authority if an imminent health hazard may exist duc to: » Fire » Flood » Joss of electric ity * Lack of hot water or loss of water service » Sewage backup ® Misuse of toxic or poisonous materials » Onset of an apparent foodborne illness outbreak » Any circumstunce that may endanger public health References Chapter 246-215 WAC Chapter 246-217 WAC Chapter 69.06 Revised Code of Washington 2001 FDA Food Code iia es ee BLDIO-199 *» JEFFERSON COUNTY PUBLIC HEALTH 615 Sheridan Street * Port Townsend * Washington * 98368 www. jeffersoncountypublichealth.org January 18, 2011 Cultivated Palate Arran Stark 1433 B Sims Way Port Townsend, WA 98368 Dear Mr. Stark, The application to operate the food service establishment Cultivated Palate has been reviewed by this office in accordance with the Rules and Regulations of the Washington State Board of Health for Food Service Sanitation, WAC 246-215, and Jefferson County Ordinance 6-05. This review includes approval to operate as a caterer for private events, catered food service for the Undertown on Wednesday nights, take out service from your permitted establishment, cooking classes at your permitted establishment, and delivery of packaged food made in your permitted establishment. The application and plans have been approved with the following conditions: 1. An itinerary of catered events is required and must be submitted to Jefferson County Public Health (JCPH). This itinerary must be updated yearly. 2. You must provide air gaps on all prep sinks, 3 compartment sinks for ware washing, ice machines, condensate lines, salad bars, and soda machines. This gap must be a physical gap above the floor sink and at least 1 2 inches. 3. Provide easily cleanable, smooth, nonabsorbent, corrosion-resistant, durable surfaces on all equipment and utensils. Walls, floors and ceilings must be easily cleanable, smooth, and durable. 4. Ensure the design and installation of hoods that are over applicable appliances are in accordance with state/local mechanical and fire codes. 5. Ensure that adequate storage of garbage is provided and the garbage containment is per code. 6. Hot water supply must be sized to meet peak demand requirements. If you ever run out of hot water you cannot operate. 7. All employees must have their food worker cards issued by a local Washington State Health department. 8. No household or residential equipment may be used. All equipment must meet applicable National Sanitation Foundation Standards or be of comparable design criteria. 9. Before the food service permit will be issued all sewage, water, building, and zoning requirements must be met. The city may require a grease trap. You must have their approval before opening. COMMUNITY HEALTH ENVIRONMENTAL HEALTH DEVELOPMENTAL pisasiities PU BLIC HEALTH WATER QUALITY MAIN: (360) 385-9400 ALWAYS WORKING FOR A SAFER AND MAIN: (360) 385-9444 FAX: (360) 385-9401 HEALTHIER COMMUNITY FAX: (360) 379-4487 10. Before opening to the public all surfaces and floors must be cleaned and food surfaces sanitized. 11. Thermometers accurate within 3°F must be available on all refrigeration and freezers. 12. Other services or temporary events must be approved and are not included under this permit. A pre-opening inspection of the premises is required by the Health Department before you receive a food permit. Before you make your pre-opening appointment, make sure all conditions of this letter are met. Your establishment should be ready to open and all construction completed. If more than one pre-opening inspection is required for your establishment, you will be charged a $65 re- inspection fee. Please provide a minimum of three days notice for this inspection. You can arrange your appointment with Mina Kwansa, Food Safety Inspector, at 360-379-4496. In addition to the pre-opening inspection you must pay plan review fees and permit fees. Total fee due prior to opening is $679 and include: 1. $310 for 2011 Restaurant with complex menu permit fee. 2. $174 for 2011 Caterer with Restaurant permit fee. 3. $130 for 2 hours of plan review at $65/hour. 4. $65 for pre-opening inspection. You may pay with a check at your pre-opening inspection or in the office AFTER your pre- opening inspection has occurred. If you have any questions, do not hesitate to contact me. Sincerely, Alison Petty, R.S. Environmental Health Specialist Jefferson County Public Health (360) 379-4491 CC: Mina Kwansa, JCPH Suzanne Wassmer, City of Port Townsend COMMUNITY HEALTH ENVIRONMENTAL HEALTH DEVELOPMENTAL DISABILITIES PUBLIC HEAL! H WATER QUALITY MAIN: 360385-9400 HEA THIER , OMMUNITY MAIN: 360385-9444 FAX: 360-385-9401 HEAL FAX: 360379-4487 CITY OF PORT TOWNSEND ] _.ELOPMENT SERVICES DEPART) IT 181 Quincy Street, Suite 301A, Port Townsend WA 98368 PLUMBING CERTIFICATION PRESSURE TEST BUILDING OWNER__37A<1< "PERMIT #- ADDRESS_[433 3 5420 . DATE OF TEST_j2-20-10 PLUMBING CONTRACTOR 228 (7-9w PLUmduut LICENSE #__200379CO 2345 C1 GROUND WORK ‘ ROUGH-IN PLUMBING 0 FINAL - DWV | ~ WATER SERVICE . Air PSI Air PSI Water [OQ Head Water 602 Working Pressure Time iS Minutes Time oO Minutes tf NOTE: TESTING REQUIREMENTS (SECTION 318 UNIFORM PLUMBING CODE) MINIMUMS: Water Test — 10’ Head — 15 Minutes Test at Working Presure Air Test — 5# PSI — 15 Minutes 50# PSI — 15 Minutes I hereby certify the information provided above is the result of the Plumbing System pressure test conducted by the undersigned at the indicated address and date. Méisrepresentation of this certification is a gross misdemeanor under RCW.9A.72.040 subject to a two-year statute of limitation. VISUAL SYSTEM INSPECTION IS REQUIRED BEFORE _ COVER. QP | | ‘ms ror Signature__| —— Date_! 24> 27-I9 CITY OF PORT TOWNSEND COMMERICAL KITCHEN INSPECTION AND TEST CERTIFICATE | Permit Number: BLD10-199_ Issued: Date: December 08, 2010 = Job Address: 1433-B Sims Way RIN STARE Owner/Proprietor: Nature of Work: Use of Building: Food Catering Contractor:_Alpine Contractor State License Number: __ 94 ~ “= © REQUIRED INSPECTIONS @ System orientation/installation in accordance with mfr’s/UL listing and City permit fY Appliances properly covered with correct nozzle(s) (appliance mfr’s listing) i@ Duct and plenum covered with correct nozzle(s) © Positioning of nozzles Nozzle covers in place (where required) aw sible links within rated temperature requirement ER yee penetrations sealed with weld or UL listed device & Cylinder pressure gauge in proper range (if gauged) “2 Hydrostatic test date of cylinder current (CO2 cartridge exempt) Inspect cylinder mount(s) [2 Check travel of cable(s) @ Cable piping and conduit properly bracketed “2 Proper separation between fryer(s) and devices with surface flames @ Proper surface to filters clearance Exhaust fan in operating order ++ Filters in proper orientation Fuel shut-off in “on” position for operation/test {a~ Fan warning sign on hood or at fan manual control switch t~ Manual release and location proper t Personnel instructed in manual operation of system ~~ Class K Fire extinguisher within 30 feet and tagged properly (2 40-B:C Portable Fire Extinguisher available and tagged properly a Fuel/Power disconnect for all hooded appliances/outlets (with manual reset) + Hood protection system monitored by premises automatic fire alarm system Certification/service tag on system 2 Electrical panel properly labeled for shunt-trip function and, manual reset, if applicable oe Date: /2/o¢/70 Inspector: Date: Comm. Kitchen Inspection & Test Checklist 12/8/2010 CITY OF PORT TOWNSEND | COMMERICAL KITCHEN INSPECTION AND TEST CERTIFICATE | ACCEPTANCE TESTS i Automatic Trip Test Manual Trip Test u- I.M.C. 506.3.3.1 Grease duct test. @~ I.M.C. 507.16 Hood Performance test. we .M.C. 507.16.1 Capture and containment test. Fuel/Power disconnect for all hooded appliances/outlets (with manual reset) a Hood protectién system monitored by premises automatic fire alarm system Comm. Kitchen Inspection & Test Checklist 12/8/2010 FILPINE - x FIRE AND SAFETY SYSTEMS, INC. COMMERCIAL KITCHEN CONFIDENCE TRIP TEST CERTIFICATE WET CHEMICAL FIRE SUPPRESSION SYSTEM ZZ yD f - vs LSP JOBNAME: Co “vated / Blette Cat MG c , q- P wale ee LOCATION: // 75 £7 S7#75 her jort fo ye A ba es Se SYSTEM SIZE & MANUFACTURER: 2. Ls ¥ V4 Lal 1GC ( rf y iG yy Ze ai MASTER CONTROL HEAD TESTED__\ / TANDEM CONTROL HEAD TESTED __/\/ j PNEUMATIC SLAVE HEADS TESTED__\~ MANUAL PULL TESTED 7 ELECTRIC SHUT DOWN TESTED ae \ ie MAKE UP AIR SHUT DOWNTESTED GAS VALVE TESTED VY 7 LINK DETECTION TESTED a 6 LITRE "K" TYPE FIRE EXTINGUISHER INSTALLED VA: 2 1/2 GAL "K" TYPE FIRE EXTINGUISHER INSTALLED 5.5 LB BC FIRE EXTINGUISHER INSTALLED ea WITNESS BY: ra él x Me 1 gti. Si MWA FIELD TECHNICIAN: ALPINE FIRE AND SAFETY SYSTEMS ate INSPECTING OFFICER - TITLE DATE 735 E. Fairhaven ¢ P.O. Box 265 « Burlington, Washington 98233 ¢ (360) 755-5444 “: JEFFERSON COUNTY PUBLIC HEALTH 615 Sheridan Street * Port Townsend * Washington * 98368 www.jeffersoncountypublichealth.org November 15, 2010 Cultivated Palette Catering LLC Arran Stark 714 20" Street Port Townsend, WA, 98368 RE: Plans for Cultivate Palette Catering LLC, 1433 B Sims Way, Port Townsend Dear Arran, Your plans for the above food service establishment have been reviewed as per the Rules and Regulations of the State Board of Health for Food Service Sanitation, WAC 246-215 and Jefferson County Ordinance 6-05. These plans, including full sized kitchen at 1433 B Simms Way have been approved subject to the following conditions: 1. Provide easily cleanable, smooth, nonabsorbent, corrosion-resistant, durable surfaces on all equipment and utensils. Walls, floors and ceilings must be easily cleanable, smooth, and durable. 2. Provide space in the dishwashing sink area for adequate storage of dirty dishes and air drying of the clean dishes. Air drying racks are recommended above the sinks. 3. Back flow protection needs to be provided for all applicable equipment such as ice machines, well dips, food sinks, dishwashing sinks and soda machine. 4. Screens are required on windows and doors that will be opened. All exits and restrooms doors shall be equipped with self-closures. A mop sink is required that is within easy access of the kitchen. Splash from mop, dishwashing and hand-washing sinks must be isolated from other kitchen operation. 7. Provide adequate facilities for orderly storage of employees' clothing and personal belongings. 8. The lighting in the kitchen area needs to be at least thirty foot-candles and shall be shielded with guards in food preparation areas. 9. Ensure design and installation of hoods over applicable appliances are in accordance with state/local mechanical and fire codes. 10. Provide thermometers accurate within 3 degrees Fahrenheit on all refrigeration. 11. Where hand dishwashing is in use, all food service establishments shall provide a separate drain connected metal compartment with convenient spray attachment adjacent to, but separate from the sink washing compartment for the purpose of scraping and pre-rinsing eating and drinking utensils. 12. Ensure that adequate storage of garbage is provided and that the containment is per code. 13. Hot water supply must be sized to meet peak demand requirements. 14. All equipment must meet applicable National Sanitation Foundation Standards or be of “ comparable design criteria. Cis. A grease trap must be installed per City of Port Townsend regulations. she Lm oy (4 COMMUNITY HEALTH DEVELOPMENTAL DISABILITIES PUBLIC H EALTH er TURAL RESOURCES MAIN: 360-385-9400 ALWAYS WORKING FOR A SAFER AND MAIN: 360-385-9444 FAX: 360-385-9401 HEALTHIER COMMUNITY FAX: 360-385-9401 Establishment Name Page 2 of 2 Plan Review 16. 17. 18. 19. Before the food service permit will be issued all water, building and zoning requirements for 1433 B Sims Way need to be met. Please provide a more detailed menu for our review, and policies for ill food workers and avoiding bare hand contact with ready to eat foods. All employees and owners must have valid food worker cards prior to opening. An itinerary of catered events, updated throughout the year is required and must be submitted to the health department. Additionally, Jefferson County Public Health would like to see all food service operations work toward Hazard Analysis Critical Control Point (HACCP) procedures. This program is a food safety system based on prevention. It was first developed for use in the space program to ensure the food supplies in space maintained their integrity. We recommend that you: Identify foods on your menu that are reasonably likely to grow or harbor microorganisms, are perishable, or referred to as potentially hazardous foods. This will define the foods that are the focus of "critical control" (CCP). Create controls to protect the food, prevent the growth of microorganisms and potential cross contamination. Consider all processing, from receiving to serving. These may involve monitoring the temperature of the product when received, timing of preparation, quantity of preparation, length of storage and temperature monitoring during holding. Monitor these identified controls and create modifications where necessary. Provided written plans to educate staff on the process and utilize charts/tables to document the process. Please contact me for further information or clarification on the HACCP system. It can be applied to every product and process using the processor's operational knowledge, common sense and food safety science. A pre-opening inspection of the premises is required by the Health Department prior to issuance of the final building inspection and/or occupancy permit and prior to opening/operating a food service establishment. Please provide a minimum of three days notice for this inspection. Sincerely, Wilhelmina (Mina) Kwansa M.P.H. Environmental Health Specialist Food Safety Program 360-379-4496 cc: Permit Technician, City of Port Townsend Department of Community Development FILE CODY | cence ss Thomas L. Aumock Consulting Fire Code Inspector East Jefferson Fire & Rescue 2303 Hendricks Street, Port Townsend, WA 98368 [360] 385-3938 Email: taumock@cablespeed.com Cell : [360] 643-0272 COMMERCIAL KITCHEN PLAN REVIEW MEMORANDUM TO: Scottie Foster, Administrative Asst., City of Port Townsend Development Services Dept. ; FR: | Tom Aumock, Asst. Fire Chief, Consulting Fire Code Inspector, East Jefferson Fire & Reseug Met —§ DT: 18 October 2010 RE: BLD10-199, Commercial Kitchen Remodel, 1433B Sims Way. CC: Gordon Pomeroy, Fire Chief, East Jefferson Fire & Rescue This consulting fire code inspector is in receipt of the set of plans for the above-referenced proposal from your office for a commercial kitchen remodel, Group B, with construction type V-B, and without automatic fire sprinkler system, and without automatic and/or manual fire alarm system. The proposal was reviewed with the International Fire Code [I.F.C.] and International Mechanical Code [I.M.C.], 2009 Editions, and NFPA Codes 96, 54, and 17. The following constitutes this plan examiner’s findings and determinations based upon the plans of record submitted. The plan set has this plan examiner’s highlights and red ink markings thereon. Findings & Determinations: 1. This proposal contains a provision for Type I commercial kitchen appliances. I.F.C. Section 904.11 requires that an approved fire suppression system (i.e. sprinklers) shall be provided for the protection of commercial-type food heat-processing equipment. The proposed pre-engineered automatic wet-chemical suppression system shall be tested, listed, and labeled to Underwriter’s Lab Specification 300 system including NFPA 17A related requirements. Installation shall be to manufacturer’s specifications. 1.1 Sprinkler protection shall be provided for the enclosed plenum spaces within the hood, above the filters and exhaust ducts for the Type I hood. 2. Per NFPA 54, all caster-mounted equipment served by LPG fuel are required to have a commercial grade ‘ [ANSI Z21.69/CSA 6.16] moveable gas connector. Said gas supply hose shall be NSF certified, having a smooth durable coating that is easy to clean and will not crack. The coating shall contain an embedded anti- microbial agent to help prevent the growth of harmful bacteria. 3. The plans wall and ceiling protection, and spacing for appliances shall meet or exceed the requirements of NFPA 96, Section 4.2. Setbacks from combustible construction for the exhaust shall meet or exceed the requirements of the International Building Code, 2009 Edition and the 3M Firetemp manufacturer’s specifications. 3.1 The drawings do not indicate the duct penetration escutcheon at the ceiling. 3.2 The height to the ceiling from the hood top were not indicated and are relevant for ceiling protection thresholds from N.F.P.A. 96 Section 4.2. The escutcheon is also required by I.M.C. Section 506.3.10. 4. The hood shall meet or exceed I.M.C. Section 507.4 material specifications, of steel at a minimum 18 gauge thickness, or stainless steel at a minimum of 20 gauge thickness. 5. The exhaust duct shall meet or exceed I.M.C. Section 506.3 material specifications, of steel at a minimum 16 gauge thickness, or stainless steel at a minimum of 18 gauge thickness. 6. The amount of make-up air supplied 2250 CFM, is found to be acceptable at 94% equal to the amount of exhaust air, which is noted as 2,400 cfm for the hood, from I.M.C. Section 505.2. 7. For mechanical makeup air systems, the exhaust and makeup air systems shall be electrically interlocked to insure that makeup air is provided whenever the exhaust system is in operation, but is to shut down with activation of the fire protection system. However, hood exhaust fan(s) shall continue to operate after the extinguishing system has been activated unless fan shutdown is required by a listed component of the ventilation system or by the design of the extinguishing system, per NFPA 96, Section 8.2.3.1 7.1 Makeup air temperature between the outside air and conditioned space shall not exceed 10 degrees Fahrenheit, unless the makeup air is part of the air conditioning system, or makeup air that does not decrease the comfort conditions of the space within which it is installed. 8. A Class K fire extinguisher shall be installed in the commercial kitchen space, and a dry chemical fire extinguisher rated a minimum of 3-A:40-B:C shall be provided in the preparation room. A minimum 2A:10B:C extinguisher shall be provided at the public exit. 9. NFPA 96, Chapter 8.2.3.1, the operation of any hood extinguishing system shall automatically shut of all sources of fuel, heat, and make-up air to all equipment requiring protection by that extinguishing system, and the fuel and/or electrical power supply reset shall be manual at the electrical panel. 10. The hood exhaust fan shall not be required to start upon activation of the extinguishing system if the exhaust fan and all cooking equipment served by the fan have previously been shut down, per NFPA 96, Section 8.2.3. 11. The operation of any extinguishing system shall automatically signal any fire alarm signaling system serving the occupancy where such alarm system is present. Where electrical power is required to operate the extinguishing system, it shall be monitored by a supervisory alarm. 12. The plans did not provide detail of the exhaust termination. Said termination shall meet the requirements of N.F.P.A. 96 Section 7.8.2, and 7.8.3. Two graphic details are provide depicting those code requirements: N.F.P.A. 96 - FIGURE 7.8.2.1 Exhaust Duct Termination Up-blast Fan Clearances. oO a on ra 7 Exhaust air Wind direction ; 7 1.02 m (40 in.) tet AQ” fom f Exhaust 0.92 m (3 ft) (min.) ; amish nj 7 in, | (min.) Roof curb 7 < cu ‘n> Outside air intake J N.F.P.A. - FIGURE 7.8.3 Exhaust Termination Distance from Fresh Air Intake (FAI) or Operable Door or Window. (3) 9.9m (32.5 ft) FAI (4) 5m (21.25 ft) FAI 90 (2) em ¢ 10° care at f=} Horizontal : oe ra — Exhaust 3m FAL 30° (10 ft) (5) 3m 3m (10M) (io ft) FAI m Grade Notes: 1. Fresh air intake (FAI!) applies to any air intake, including an operable door or window. 2. Examples: (a) FAls 1 and 5 are on the same plane of exhaust fan or lower: 3 m (10 ft) min. be 1 closest (b) Als 2, 3, and 4 are above the plane of exhaust fan: 3m + 76 mm (10 ft + 0.25 ft) per degree between closest edges. 13. A City inspector shall inspect the installation for conformance with plan approvals, including witnessing of the installer’s testing of the protection system, and witnessing of the following tests: WAC 51-52-506 Washington St. Amendment to the International Mechanical Code: Section506 Commercial Kitchen Hood Ventilation System Ducts and Exhaust Equipment 506.3.3.1 Grease duct test. Prior to the use or concealment of any portion of a grease duct system, a leakage test shall be performed. Ducts shall be considered to be concealed where installed in shafts or covered by coatings or wraps that prevent the duct work from being visually inspected on all sides. The permit holder shall be responsible to provide the necessary equipment and perform the grease duct leakage test. A light test or an approved equivalent test method shall be performed to determine that all welded and brazed joints are liquid tight. A light test shall be performed by passing a lamp having a power rating of not less than 100 watts through the entire section of duct work to be tested. The lamp shall be open so as to emit light equally in all directions perpendicular to the duct walls. A test shall be performed for the entire duct system, including the hood-to-duct connection. The ductwork shall be permitted to be tested in sections, provided that every joint is tested. I.M.C. Section 507- Commercial Kitchen Hoods 507.16 Performance test. A performance test shall be conducted upon completion and before final approval of the installation of a ventilation system serving commercial cooking appliances. The test shall verify the rate of exhaust airflow required by Section 507.13 [Capacity of Hood based upon mounting type and minimum CFM per liner foot of hood], makeup airflow required by Section 508, and proper operation as specified in this chapter. The installer shall furnish the necessary test equipment and devices required to perform the tests. 507.16.1 Capture and containment test. The installer shall verify capture and containment performance of the exhaust system. This field test shall be conducted with all appliances under the hood at operating temperatures. Capture and containment shall be verified visually by observing smoke or steam produced by actual or simulated cooking, such as with smoke candles, smoke puffers, etc. It is the recommendation of this consulting Fire Code Inspector to approve of the proposal subject to the terms outlined herein. 3.0 hours of time was logged for the review, and report, and filing of this permit application | | PN01- 063 s JEFFERSON COUNTY PUBLIC HEALTH 615 Sheridan Street * Port Townsend * Washington * 98368 www.jeffersoncountypublichealth.org March 12, 2010 Cultivated Palette Arran Stark 714 20th Port Townsend, WA 98368 RE: Plans for Cultivated Palette Catering Dear Arran, Your plans for the above food service establishment have been reviewed as per the Rules and Regulations of the State Board of Health for Food Service Sanitation, WAC 246-215 and Jefferson County Ordinance 6-05. These plans, including Cuisine Med kitchen at 640 Black Bear Rd. as your commissary kitchen have been approved subject to the following conditions: 1. Provide easily cleanable, smooth, nonabsorbent, corrosion-resistant, durable surfaces on all equipment and utensils. Walls, floors and ceilings must be easily cleanable, smooth, and durable. 2. Provide space in the dishwashing sink area for adequate storage of dirty dishes and air drying of the clean dishes. Air drying racks are recommended above the sinks. 3. Back flow protection needs to be provided for all applicable equipment such as ice machines, well dips, food sinks, dishwashing sinks and soda machine. 4. Screens are required on windows and doors that will be opened. All exits and restrooms doors shall be equipped with self-closures. 5. Amop sink is required that is within easy access of the kitchen. 6. Splash from mop, dishwashing and hand-washing sinks must be isolated from other kitchen operation. 7. Provide adequate facilities for orderly storage of employees’ clothing and personal belongings. 8. The lighting in the kitchen area needs to be at least thirty foot-candles and shall be shielded with guards in food preparation areas. 9. Ensure design and installation of hoods over applicable appliances are in accordance with state/local mechanical and fire codes. 10. Provide thermometers accurate within 3 degrees Fahrenheit on all refrigeration. 11. Where hand dishwashing is in use, all food service establishments shall provide a separate drain connected metal compartment with convenient spray attachment adjacent to, but separate from the sink washing compartment for the purpose of scraping and pre-rinsing eating and drinking utensils. 12. Ensure that adequate storage of garbage is provided and that the containment is per code. 13. Hot water supply must be sized to meet peak demand requirements. 14. All equipment must meet applicable National Sanitation Foundation Standards or be of comparable design criteria. 15. All liquid waste shall be disposed of into an approved on-site sewage system sized for the waste water flow, as indicated on the food service and onsite sewage application. COMMUNITY HEALTH PU BLIC 4 E ALTH ENURO IMENTAL Meal DEVELOPMENTAL DISABILITIES ALWAYS WORKING FOR A SAFER AND MAIN: 360-385-9400 MAIN: 360-385-9444 FAX: 360-385-9401 HEALTHIER COMMUNITY FAX: 360-385-9401 Establishment Name Page 2 of 3 Plan Review 16. 17. 18. 19. 20. 21. 22. Before the food service permit will be issued all onsite sewage, water, building and zoning requirements need to be met. Please provide a menu, policies for ill food workers and avoiding bare hand contact with ready to eat foods for our review. All employees and owners must have valid food worker cards prior to opening. Catering location at Undertown Coffee House outdoors must be approved by City of Port Townsend Community Development Department. BBQ at Undertown must be done under a tent or awning and have handwashing facilities in place. A letter of agreement between you and the owner of the commissary kitchen (Dacia) must be submitted to us annually. An Operations and Monitoring Inspection of the septic system must be done annually by a licensed O&M inspector prior to renewal of food establishment permits. Additionally, Jefferson County Public Health would like to see all food service operations work toward Hazard Anaiysis Critical Controi Point (HACCP) procedures. This program is a food safety system based on prevention. It was first developed for use in the space program to ensure the food supplies in space maintained their integrity. We recommend that you: Identify foods on your menu that are reasonably likely to grow or harbor microorganisms, are perishable, or referred to as potentially hazardous foods. This will define the foods that are the focus of "critical control" (CCP). Create controls to protect the food, prevent the growth of microorganisms and potential cross contamination. Consider all processing, from receiving to serving. These may involve monitoring the temperature of the product when received, timing of preparation, quantity of preparation, length of storage and temperature monitoring during holding. Monitor these identified controls and create modifications where necessary. Provided written plans to educate staff on the process and utilize charts/tables to document the process. Please contact me for further information or clarification on the HACCP system. It can be applied to every product and process using the processor's operational knowledge, common sense and food safety science. A pre-opening inspection of the premises is required by the Health Department prior to issuance of the final building inspection and/or occupancy permit and prior to opening/operating a food service establishment. Please provide a minimum of three days notice for this inspection. Thank you for working to protect the health of the public. Sincerely, Oe ee Dana Fickeisen, RN Environmental Health Specialist Food Safety Program 360-379-4496 cc Suzanne Wassmer, City of Port Townsend CITY OF PORT TOWNSEND BLDG PERMIT ACTIVITY LOG permir# @iO- (44 DATE RECEIVED. \O -||-(O SCOPE OF WORK: Wistall Type © Moacl DATE ACTION INITIALS \S-{l. (G@ | ENTERED INTO CHET WES \G-\\.( CC | CHECKED FOR COMPLETENESS MA Plan Review # Bedroom(s) = # Bath(s) = Heat Type: WML LO Coat 30 TAR LOH4NWw- lo-19-Ip [PLAN Keoww mece ved oma. Gumock) Se— SEPTIC? Zoning: C-\ Setbacks OK? Lot Size: Building Size: Lot Coverage: FAR OK? Height OK? Parking OK? Critical Area? (Check Impervious Surface limits 19.05.050D4(a) Shorelines Jurisdiction? Demo? Historic Rev/ Design Rev? Notice to Title? Lots of Record? P:\DSD\Forms\General Use Forms\Activity Log Bldg Permit.doc July 12, 2010 BUILDING PERMIT City of Port Townsend Development Services Department 250 Madison Street, Suite 3, Port Townsend, WA 98368 (360)379-5095 Project Information Permit # BLD10-199 Permit Type Commercial Tenant Improvement Project Name _ Install Type I Hood System Site Address 1433 SIMS WAY Parcel # 948326304 Project Description Cultivated Palette Catering / Install Type I Hood System Names Associated with this Project License Type Name Contact Phone # Type License # Exp Date Applicant Stark Aaran (360) 385-3283 Owner Amell Family Limited Partnersh Contractor Alpine Fire & Safety Steve Bounds (360) 755-5444 CITY 002974 12/31/2010 Contractor Alpine Fire & Safety Steve Bounds (360) 755-5444. STATE ALPINFSO077RI 11/19/2012 Contractor Owner Builder O- STATE exempt 12/31/2010 Fee Information Project Details Project Valuation $10,000.00 Entered Bid Valuation 10,000 DOLL PLAN REVIEW REFUND 150 -150.00 Unite: Heat Type: PLAN REVIEW REFUND 50 -50.00 Bedrooms: Construction Type: PLAN REVIEW DEPOSIT 50 50.00 Bathrooms: Occupancy Type: PLAN REVIEW DEPOSIT 150 150.00 Building Permit Fee 181.25 Plan Review Fee 117.81 Technology Fee for Building Permit 5.00 State Building Code Council Fee 4.50 Record Retention Fee for Building 9.25 Permit Total Fees $ 317.81 Call 385-2294 by 3:00pm for next day inspection. Permits expire 180 days from issuance if work is not commenced, or if work is suspended for a period of 180 days. Work is verified by obtaining a valid inspection. The granting of this permit shall not be construed as approval to violate any provisions of the PTMC or other laws or regulations. I certify that the information provided as a part of the application for this permit is true and accurate to the best of my knowledge. I further certify that I am the owner of tA¢ property or authorized agent of the owner. Print Name sy - 7 Date Issued: 10/26/2010 \ Y Issued By: MWAY . = F vA . . Signature AEE Y Z Date \o Date Expires: 04/24/2011 ar) v_N on CZ 803.0 — 808.0 accordance with other sections of this code appli- cable to drainage and vent piping. No vent from indirect waste piping shall combine with any sewer- connected vent, but shall extend separately to the outside air. Indirect waste pipes exceeding five (5) feet (1,524 mm), but less than fifteen (15) feet (4,572 mm) in length shall be directly trapped, but such traps need not be vented. Indirect waste pipes less than fifteen (15) feet (4,572 mm) in length shall be not less than the diam- eter of the drain outlet or tailpiece of the fixture, appliance, or equipment served, and in no case less than one-half (1/2) of an inch (15 mm). Angles and changes of direction in such indirect waste pipes shall be provided with cleanouts so as to permit flushing and cleaning. 804.0 Indirect Waste Receptors. 804.1 Plumbing fixtures or other receptors receiving the discharge of indirect waste pipes shall be approved for the use proposed and shall be of such shape and capacity as to prevent splashing or flooding and shall be located where they are readily accessible for inspection and cleaning. No standpipe receptor for any clothes washer shall extend more than thirty (30) inches (762 mm), or not less than eighteen (18) inches (457 mm) above its trap. No trap for any clothes washer standpipe receptor shall be installed below the floor, but shall be roughed in not less than six (6) inches (152 mm) and not less than eighteen (18) inches (457 mm) above the floor. No indirect waste receptor shall be installed in any toilet room, closet, cupboard, or storeroom, nor in any other portion of a building not in general use by the occupants thereof; except standpipes for clothes washers shall be permitted to be installed in toilet and bathroom areas when the clothes washer is installed in the same room. 804.2 Where water service connections are installed for a clothes washer, an approved method of waste disposal shall be provided. 805.0 Pressure Drainage Connections. Indirect waste connections shall be provided for drains, overflows, or relief vents from the water supply system, and no piping or equipment carrying wastes or producing wastes or other discharges under pressure shall be directly connected to any part of the drainage system. The foregoing shall not apply to any approved sump pump or to any approved pressure-wasting plumbing fixture or device when the Authority Having Jurisdiction has been satisfied that the drainage system is adequately sized to accommodate the anticipated discharge thereof. 140 UNIFORM PLUMBING CODE 806.0 Sterile Equipment. Appliances, devices, or apparatus such as stills, ster- ilizers, and similar equipment requiring water and waste and used for sterile materials shall be drained through an airgap. 807.0 Appliances. 807.1 Appliances, devices, equipment, or other apparatus not regularly classed as plumbing fixtures, which are equipped with pumps, drips, or drainage outlets, shall be permitted to be drained by indirect waste pipes discharging into an approved type of open receptor. 807.2 When the condensate waste from air- condi- tioning coils discharges by direct connection to a lavatory tailpiece or to an approved accessible inlet on a bathtub overflow, the connection shall be located in the area controlled by the same person controlling the air-conditioned space. 807.3 When undiluted condensate waste from a fuel- burning condensing appliance is discharged into the drainage system, the material in the drainage system shall be cast-iron, galvanized iron, plastic, or other materials approved for this use. Exceptions: (1) When the above condensate is discharged to an exposed fixture tailpiece and trap, such tail- piece and trap shall be permitted to be brass. (2) Any materials approved in Section 701.0 shall be permitted to be used when data is provided that the condensate waste is adequately diluted. 807.4 No domestic dishwashing machine shall be directly connected to a drainage system or food waste disposer without the use of an approved dishwasher airgap fitting on the discharge side of the dishwashing machine. Listed airgaps shall be installed with the flood-level (FL) marking at or above the flood level of the sink or drainboard, whichever is higher. 808.0 Cooling Water. When permitted by the Authority Having Jurisdic- tion, clean running water used exclusively as a cooling medium in an appliance, device, or apparatus shall be permitted to discharge into the drainage system through the inlet side of a fixture trap in the event that a suitable fixture is not available to receive such discharge. Such trap connection shall be by means of a pipe connected to the inlet side of an approved fixture trap, the upper end terminating in a funnel-shaped receptacle set adjacent, and not less than six (6) inches (152 mm) above the overflow rim of the fixture. CHAPTER 8 INDIRECT WASTES 801.0 Indirect Wastes. 801.1 Airgap or Airbreak Required. Indirect waste piping shall discharge into the building drainage system through an airgap or airbreak as set forth in this code. Where a drainage airgap is required by this code, the minimum vertical distance as measured from the lowest point of the indirect waste pipe or the fixture outlet to the flood-level rim of the receptor shall be not less than one (1) inch (25.4 mm). 801.2 Food and Beverage Handling Establishments. Establishments engaged in the storage, preparation, selling, serving, processing, or other handling of food and beverage involving the following equipment that requires drainage shall provide indirect waste piping for refrigerators, refrigeration coils, freezers, walk-in coolers, iceboxes, ice-making machines, steam tables, egg boilers, coffee urns and brewers, hot-and-cold drink dispensers, and similar equipment. 801.2.1 Except for refrigeration coils and ice- making machines, the size of the indirect waste pipe shall not be smaller than the drain on the unit, but shall not be smaller than one (1) inch (25 mm), and the maximum developed length shall not exceed fifteen (15) feet (4,572 mm). Indirect waste pipe for ice-making machines shall be not less than the drain on the unit, and in no case less than three-quarters (3/4) of an inch (20 mm). 801.2.2 For walk-in coolers, floor drains shall be permitted to be connected to a separate drainage line discharging into an outside receptor. The flood-level rim of the receptor shall be not less than six (6) inches (152 mm) lower than the lowest floor drain. Such floor drains shall be trapped and individually vented. Cleanouts shall be provided at every 90 degree (1.6 rad) turn and shall be accessibly located. Such waste shall discharge through an airgap or airbreak into a trapped and vented receptor, except that a full-size airgap is required where the indirect waste pipe is under vacuum. 801.2.3 Food-preparation sinks, steam kettles, potato peelers, ice cream dipper wells, and similar equipment shall be indirectly connected to the drainage system by means of an airgap. Bins, sinks, and other equipment having drainage connections and used for the storage of unpackaged ice used for human ingestion, or used in direct contact with ready-to-eat food, shall be indirectly connected to the drainage system by means of an airgap. Each indirect waste pipe from food-handling fixtures or equipment shall be separately piped to the indirect waste receptor and shall not combine. with other indirect waste pipes. The piping from the equipment to the receptor shall be not less than the drain on the unit, and in no case less than one-half (1/2) of an inch (15 mm). 801.3 Bar and Fountain Sink Traps. Where the sink in a bar, soda fountain, or counter is so located that the trap serving the sink cannot be vented, the sink drain shall discharge through an airgap or airbreak (see Section 801.2.3) into an approved receptor that is vented. The developed length from the fixture outlet to the receptor shall not exceed five (5) feet (1,524 mm). 801.4 Connections from Water Distribution System. Indirect waste connections shall be provided for drains, overflows, or relief pipes from potable water pressure tanks, water heaters, boilers, and similar equipment that is connected to the potable water distribution system. Such indirect waste connections shall be made by means of a water-distribution airgap constructed in accordance with Table 6-3. 801.5 Sterilizers. Lines, devices, or apparatus such as stills, sterilizers, and similar equipment requiring waste connections and used for sterile materials shall be indirectly connected by means of an airgap. Each such indirect waste pipe shall be separately piped to the receptor and shall not exceed fifteen (15) feet (4,572 mm). Such receptors shall be located in the same room. 801.6 Drip or Drainage Outlets. Appliances, devices, or apparatus not regularly classified as plumbing fixtures, but which have drip or drainage outlets, shall be permitted to be drained by indirect waste pipes discharging into an open receptor through either an airgap or airbreak (see Section 801.2.1). 802.0 Approvals. No plumbing fixtures served by indirect waste pipes or receiving discharge therefrom shall be installed until first approved by the Authority Having Juris- diction. 803.0 Indirect Waste Piping. Except as hereinafter provided, the size and construction of indirect waste piping shall be in 139 803.0 — 808.0 accordance with other sections of this code appli- cable to drainage and vent piping. No vent from indirect waste piping shall combine with any sewer- connected vent, but shall extend separately to the outside air. Indirect waste pipes exceeding five (5) feet (1,524 mm), but less than fifteen (15) feet (4,572 mm) in length shall be directly trapped, but such traps need not be vented. Indirect waste pipes less than fifteen (15) feet (4,572 mm) in length shall be not less than the diam- eter of the drain outlet or tailpiece of the fixture, appliance, or equipment served, and in no case less than one-half (1/2) of an inch (15 mm). Angles and changes of direction in such indirect waste pipes shall be provided with cleanouts so as to permit flushing and cleaning. 804.0 Indirect Waste Receptors. 804.1 Plumbing fixtures or other receptors receiving the discharge of indirect waste pipes shall be approved for the use proposed and shall be of such shape and capacity as to prevent splashing or flooding and shall be located where they are readily accessible for inspection and cleaning. No standpipe receptor for any clothes washer shall extend more than thirty (30) inches (762 mm), or not less than eighteen (18) inches (457 mm) above its trap. No trap for any clothes washer standpipe receptor shall be installed below the floor, but shall be roughed in not less than six (6) inches (152 mm) and not less than eighteen (18) inches (457 mm) above the floor. No indirect waste receptor shall be installed in any toilet room, closet, cupboard, or storeroom, nor in any other portion of a building not in general use by the occupants thereof; except standpipes for clothes washers shall be permitted to be installed in toilet and bathroom areas when the clothes washer is installed in the same room. 804.2 Where water service connections are installed for a clothes washer, an approved method of waste disposal shall be provided. 805.0 Pressure Drainage Connections. Indirect waste connections shall be provided for drains, overflows, or relief vents from the water supply system, and no piping or equipment carrying wastes or producing wastes or other discharges under pressure shall be directly connected to any part of the drainage system. The foregoing shall not apply to any approved sump pump or to any approved pressure-wasting plumbing fixture or device when the Authority Having Jurisdiction has been satisfied that the drainage system is adequately sized to accommodate the anticipated discharge thereof. 140 UNIFORM PLUMBING CODE 806.0 Sterile Equipment. Appliances, devices, or apparatus such as stills, ster- ilizers, and similar equipment requiring water and waste and used for sterile materials shall be drained through an airgap. 807.0 Appliances. 807.1 Appliances, devices, equipment, or other apparatus not regularly classed as plumbing fixtures, which are equipped with pumps, drips, or drainage outlets, shall be permitted to be drained by indirect waste pipes discharging into an approved type of open receptor. 807.2 When the condensate waste from air- condi- tioning coils discharges by direct connection to a lavatory tailpiece or to an approved accessible inlet on a bathtub overflow, the connection shall be located in the area controlled by the same person controlling the air-conditioned space. 807.3 When undiluted condensate waste from a fuel- burning condensing appliance is discharged into the drainage system, the material in the drainage system shall be cast-iron, galvanized iron, plastic, or other materials approved for this use. Exceptions: (1) When the above condensate is discharged to an exposed fixture tailpiece and trap, such tail- piece and trap shall be permitted to be brass. (2) Any materials approved in Section 701.0 shall be permitted to be used when data is provided that the condensate waste is adequately diluted. 807.4 No domestic dishwashing machine shall be directly connected to a drainage system or food waste disposer without the use of an approved dishwasher airgap fitting on the discharge side of the dishwashing machine. Listed airgaps shall be installed with the flood-level (FL) marking at or above the flood level of the sink or drainboard, whichever is higher. 808.0 Cooling Water. When permitted by the Authority Having Jurisdic- tion, clean running water used exclusively as a cooling medium in an appliance, device, or apparatus shall be permitted to discharge into the drainage system through the inlet side of a fixture trap in the event that a suitable fixture is not available to receive such discharge. Such trap connection shall be by means of a pipe connected to the inlet side of an approved fixture trap, the upper end terminating in a funnel-shaped receptacle set adjacent, and not less than six (6) inches (152 mm) above the overflow rim of the fixture. CHAPTER 8 INDIRECT WASTES 801.0 Indirect Wastes. 801.1 Airgap or Airbreak Required. Indirect waste piping shall discharge into the building drainage system through an airgap or airbreak as set forth in this code. Where a drainage airgap is required by this code, the minimum vertical distance as measured from the lowest point of the indirect waste pipe or the fixture outlet to the flood-level rim of the receptor shall be not less than one (1) inch (25.4 mm). 801.2 Food and Beverage Handling Establishments. Establishments engaged in the storage, preparation, selling, serving, processing, or other handling of food and beverage involving the following equipment that requires drainage shall provide indirect waste piping for refrigerators, refrigeration coils, freezers, walk-in coolers, iceboxes, ice-making machines, steam tables, egg boilers, coffee urns and brewers, hot-and-cold drink dispensers, and similar equipment. 801.2.1 Except for refrigeration coils and ice- making machines, the size of the indirect waste pipe shall not be smaller than the drain on the unit, but shall not be smaller than one (1) inch (25 mm), and the maximum developed length shall not exceed fifteen (15) feet (4,572 mm). Indirect waste pipe for ice-making machines shall be not less than the drain on the unit, and in no case less than three-quarters (3/4) of an inch (20 mm). 801.2.2 For walk-in coolers, floor drains shall be permitted to be connected to a separate drainage line discharging into an outside receptor. The flood-level rim of the receptor shall be not less than six (6) inches (152 mm) lower than the lowest floor drain. Such floor drains shall be trapped and individually vented. Cleanouts shall be provided at every 90 degree (1.6 rad) turn and shall be accessibly located. Such waste shall discharge through an airgap or airbreak into a trapped and vented receptor, except that a full-size airgap is required where the indirect waste pipe is under vacuum. 801.2.3 Food-preparation sinks, steam kettles, potato peelers, ice cream dipper wells, and similar equipment shall be indirectly connected to the drainage system by means of an airgap. Bins, sinks, and other equipment having drainage connections and used for the storage of unpackaged ice used for human ingestion, or used in direct contact with ready-to-eat food, shall be indirectly connected to the drainage system by means of an airgap. Each indirect waste pipe from food-handling fixtures or equipment shall be separately piped to the indirect waste receptor and shall not combine. with other indirect waste pipes. The piping from the equipment to the receptor shall be not less than the drain on the unit, and in no case less than one-half (1/2) of an inch (15 mm). 801.3 Bar and Fountain Sink Traps. Where the sink in a bar, soda fountain, or counter is so located that the trap serving the sink cannot be vented, the sink drain shall discharge through an airgap or airbreak (see Section 801.2.3) into an approved receptor that is vented. The developed length from the fixture outlet to the receptor shall not exceed five (5) feet (1,524 mm). 801.4 Connections from Water Distribution System. Indirect waste connections shall be provided for drains, overflows, or relief pipes from potable water pressure tanks, water heaters, boilers, and similar equipment that is connected to the potable water distribution system. Such indirect waste connections shall be made by means of a water-distribution airgap constructed in accordance with Table 6-3. 801.5 Sterilizers. Lines, devices, or apparatus such as stills, sterilizers, and similar equipment requiring waste connections and used for sterile materials shall be indirectly connected by means of an airgap. Each such indirect waste pipe shall be separately piped to the receptor and shall not exceed fifteen (15) feet (4,572 mm). Such receptors shall be located in the same room. 801.6 Drip or Drainage Outlets. Appliances, devices, or apparatus not regularly classified as plumbing fixtures, but which have drip or drainage outlets, shall be permitted to be drained by indirect waste pipes discharging into an open receptor through either an airgap or airbreak (see Section 801.2.1). 802.0 Approvals. No plumbing fixtures served by indirect waste pipes or receiving discharge therefrom shall be installed until first approved by the Authority Having Juris- diction. 803.0 Indirect Waste Piping. Except as hereinafter provided, the size and construction of indirect waste piping shall be in 139 «| ecory DIRECTOR’S INTERPRETATION Subject: On-site parking for commercial building at 1433 Sims Way Lots 5 & 6, Block 263, Eisenbeis Addition PTMC Cite: PTMC 17.72 Date: September 24, 2010 ichar&\M. Mf Development Services Department ' Rescinded by: Interpretation Requested by: DSD Director and staff Situation/Description of Subject Proposal In response to a Customer Assistance Meeting filed by Mr. Arran Stark seeking to occupy a portion of the multi-tenant building at 1443 Sims Way, an issue concerning off-street parking was uncovered. Mr. Stark inquired about occupying a 1,250 square foot portion of the building for a catering/commercial kitchen/cooking instruction operation. The other spaces in the building house a nail salon, a pet food store and offices for a nearby creamery. One additional space is vacant in addition to the space Mr. Stark wishes to occupy. Each use has their own separate storefront and entrance. : A building has existing on this site since at least 1966. Changes and additions to the building have been permitted over the ensuing years, each presumably done in accordance with adopted city codes in effect at the time permits were sought. At present, only four (4) on-site parking spaces exist in front of the building adjacent to Sims Way. Four (4) additional on-street diagonal parking spaces are adjacent to the building along Sherman Street. An additional loading/delivery space is located at the rear of the building. For many years, parking for the building has occurred in front along Sims Way (see aerial photos of 1966, 1973 and 1981) with no access control (driveways). In 2001, the city (in conjunction with WDOT) constructed the Sims Way Overlay project. This project installed, along with other improvements, a concrete sidewalk between Hendricks and Hancock Streets with newly defined (and limiting) access points to individual properties. As a result, off-street parking for the building was reduced to the four (4) spaces in place today. There is no remaining land area on- site to provide additional off-street or on-street parking spaces. As the building was previously permitted and constructed to applicable codes, the current _. deficiency in off-street parking is a result of a public project. A strict application of the parking code would not allow current users to occupy the building nor would it allow future use of any vacant spaces. Code Language Subject to Interpretation PTMC 17.72, specifically PTMC 17.72.060 Change of Use Director’s Interpretation The DSD Director interpret that in an instance where a city or other public project eliminates parking that was previously established or recognized as compliant under PTMC 17.72, the change of use provisions do not apply. This interpretation is to be applied narrowly. If circumstances allowed for the creation of additional off-street parking, then a building owner/applicant would required to fulfill their parking obligations to the extent practicable. Development Services dst Commercial Building Permit Application 250 Madison Street, Suite 3° Port Townsend'WA 98368 Phone: 360-379-5095. Fax: 360-344-4619. ~ www.cityofpt.us Project Address & Zoning District: Legal Description (or Tax #): Office Use Only W9A4e% Addition: Esséu BS, Permit o Parcel # Guy $42 G40 Lot(s): of Au) ) eee Project Description: Cl\ass\ hood SySeny Ise Averion BK 264 Lois Bf > Applications accepted by mail must include a check for initial plan review fee of $150 > See the “Commercial Building Permit Application Checklist” for details on a plan submittal requirements. Property Owner: Name:_ Waive Awe . Address: City/St/Zip: Phone:_ 2ALo- 285 S600 Email:_Q@ Amert(e, Mot. «Com Lender Information: Lender information must be provided for projects over $5,000 in valuation per RCW 19.27.095. Name: Project Valuation: $ fa’. Contact/Representative: Name:_Agga) \/. Sidkey. Address: 7I4Y Zot St, City/StZip:_ Voos “Tow aseup, WA 49368. Phone: ALO _4965- 2ze4 /e- Zoi: to&4 Email:_Avs cHefye Yarloo!ccry Contractor: | Name: —* Address: (45 Droch Van aba City/St/Zip: Depreroxer. WKN 4azm2,. Phone:_ 260-705, . Suu . Email: State License #_ NPywva.-77VR. Exp: | hi. City Business License #,__2474_~ Construction Type: Occupancy Rating: Building Information (square feet): 1* floor Restrooms: 2" floor Deck(s): 3" floor. Storage: Basement: Is it finished? Yes No Other: New O Addition Remodel/Repair ra Change of Use 0 Total Lot Coverage (Building Footprint): Square feet: % Impervious Surface: Square feet: | hereby certify that the information provided is correct, that | am either the owner or authorized to act on behalf of the owner and that all activities associated with this permit will be in accordance with State Laws and the Port Townsend Municipal Code. ‘i Print Name: Ag A) U SN. - Signature: _¢ } 7 HR) — Date: /O-/|-(O COMMERCIAL BUILDING PERMIT APPLICATION CHECKLIST This checklist is for new construction, additions, and remodels O Commercial building permit application. O Non-Residential Energy Code forms: <4 Lighting X{ Mechanical ++ Envelope O_ Three (3) sets of plans with North arrow and scaled, no smaller than %” = 1 foot: O Title Page/Cover Sheet: Project identification Project address, legal description, location map, tax parcel number(s) All design professionals identified including addresses and phone numbers Name, address, and phone number of person responsible for project coordination Design criteria, including occupancy group, construction type, allowed floor area vs. proposed, occupant loads, height and number of stories, deferred submittals, etc. Designate compliance with all applicable codes O Asite plan showing: Legal description and parcel number (or tax number), Property lines and dimensions Setbacks from front, sides and rear in accordance with a pinned boundary line survey On-site parking and driveway with dimensions Street names and any easements or vacations Location and diameter of existing trees Utility lines If applicable, existing or proposed septic system location Delineated critical areas boundaries and buffers O Foundation plan: 1. Footings and foundation walls 2. Post and beam sizes and spans 3. Floor joist size and layout 4. Holdowns 5. Foundation venting O Floor plan: Room use and dimensions Braced wall panel locations Smoke detector locations Attic access Plumbing and mechanical fixtures Occupancy separation between dwelling and garage (if applicable) Window, skylight, and door locations, including escape windows and safety glazing O Wall section: Footing size, reinforcement, depth below grade Foundation wall, height, width, reinforcement, anchor bolts, and washers Floor joist size and spacing Wall stud size and spacing Header size and spans Wall sheathing, weather resistant barrier, and siding material Sheet rock and insulation Rafters, ceiling joists, trusses, with blocking and positive connections Ceiling height 10. Roof sheathing, roofing material, roof pitch, attic ventilation O Exterior elevations with existing slope of the land in relation to all proposed structures 0 If architecturally designed, one set of plans must have an original signature 0 If engineered, one set of plans must have one original signature O For new dwelling construction, Street & Utility or Minor Improvement application Oh O N = © Ca N oo KO N = Ne a P p L o n N = OO M oe 6h = Cultivated Palette Catering Kitchen 1433B Sims Way Port Townsend, WA Parcel Number: 948326304 Alpine Fire and Safety Inc. Steve Bounds 735 Fairhaven, Burlington, WA 98233 360.755.5444 Arran Stark Cultivated Palette Catering 714 20" St Port Townsend, WA 98368 360.385.3283 Site remodel — Class 1 hood system Zone: C-Z. 2 (- a] “7 i i ie ae |= jj || \V = | Sf | { i WY = u u Is ArT 4 UL CITY OF PORT TOWNSEND DSD ks St. 2 _ & . 0) am Parcel Details Page 1 of 2 (Jefferson Co ~Home * County Info = Departments * Search | Parcel Number: [948326304 SEARCH | / Parcel Number: 948326304 Printer Friendly Owner Mailing Address: AMELL FAMILY LIMITED PARTNERSH 1900 LAURA CT CONCORD CA945211423 Site Address: 1433 SIMS WAY PORT TOWNSEND 98368 Section: 10 School District: Port Townsend (50) Qtr Section: SW1/4 Fire Dist: Port Townsend (8) Township: 30N Tax Status: Taxable Range: 1W Tax Code: 100 Planning area: Port Townsend (1) Sub Division: EISENBEIS ADDITION Assessor's Land Use Code: 5700 - HOME FURNISHINGS Property Description: EISENBEIS ADDITION | BLK 263 LOTS 5(ALL), 6 LESS R OF | & PTN VAC 4TH ST | ADJ 5 | Click on photo for larger image. D) ic \ CITY OF PORT TOWNSEND DSD No Permit No Assessor Data Data Available A/V, Sales Info Map Parcel Plats & Surveys Available Jefferson County HOME | COUNTY INFO | DEPARTMENTS | SEARCH A Best viewed with Microsoft Internet Explorer 6.0 or later http://www.co.jefferson.wa.us/assessors/parcel/parceldetail.asp?PARCEL_NO=948326304 1 0/11/2010 Parcel Photos Parcel Number. 948326304 Site Address: 1433 SIMS WAY PORT TOWNSEND 98368 Page 1 of 1 CITY OF PORT TOWNSEND psp http://www.co.jefferson.wa.us/assessors/parcel/parcelphotositus.asp?Parcel_ NO=948326... 10/11/2010 Port Townsend, 1433 West Sir-s Way, WA - Google Maps Page 1 of 1 | Address 1433 W Sims Way Notes Goog e maps Port Townsend, WA 98368 3). Sone Baan 1501 t Sa en ee 1301 ~ 20T 7 | %S z* g | £ / g & | | o wd Dimitri xs} | | 8 tad 2) Kuznetsov 2 ‘ MD Pic o | a 1500 ; 1300 a 2 Tth St a 7th St | ae fT] 800 Manresa Castle ~o Castle Key 2. j Se =z % z = i eafood & Steak a & 3 2 Jefferson County z | 2 i 5 Public Works so oe z S| | | (= 5 o a) | 600 | ~ (s) = uw Kosec || 8 Funeral Home vw 20 g 1609 z 8 2 | Jefferson Transit 4 @ o | | Schedules Affordable Y 2 8 2 | | Rentals = 2 = | | = Bonita’s Four . eno Q! | 2 Legged Frnends | ; ‘ort Townser a : © Fest Federal! computers 3 a Savings & Loan B ” g o 5 $ | | 2 ® w | | 8 " 3 3 8 g | | ie MtTownsend ert be sen “ ‘| | | Creamery 400 1300 ao 1200 100 | | a 3rd St 3rd St 3rd St Z $ 2 = S | 2 So | S| | R 3 | | =| Q | | 3 2 | 8 | |S) | QD | | Q ‘ | 2 1800 1410 “1509 ©2010 Google - Map data igp10 Google - IS [e fi D = Y IG I WY ([C } http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Port+Townsend,+... 10/11/2010 Uv Contractors or Tradespeople ail Page | of 3 im Washington State Department of AD Labor & Industries Contractors or Tradespeople Detail Return to List > Start a New Search > I Printer friendly Verify Workers' Comp Premium Status Check for Dept. of Revenue Account About General/Specialty Contractor A business registered as a construction contractor with L&I to perform construction work within the scope of its specialty. A General or Specialty construction Contractor must maintain a surety bond or assignment of account and carry general liability insurance. Business and Licensing Information Name ALPINE FIRE & SAFETY SYS INC UBI No. BS) 601218336 Phone No. (360) 755-5444 Status di Active Address Po Box 265 Y Suite /Apt. 735 E FAIRHAVEN AVE License No. ALPINFSO77RP City Burlington License Type RY) Construction Contractor State WA . Effective Date 12/17/1993 Zi 98233 'P Expiration Date 11/19/2012 County Skagit . Suspend Date Ady Business Type Corporation Parent Company Specialty 1 Ro) General Specialty 2 & Unused {|} Business Owner Information (} Hide All Name Role Effective Date Expiration Date BOUNDS, STEPHEN Agent 12/17/1993 BOUNDS, STEPHEN LEROY President 12/17/1993 BOUNDS, TAMI Secretary 12/17/1993 BOUNDS, JUNE Treasurer 12/17/1993 04/30/1998 BOUNDS, WILLIAM Vice President 12/17/1993 04/30/1998 il Bond Information ne) Bond Bond Company Bond Account Effective Expiration Cancel Impaired Bond Received Name Number Date Date Date Date Amount Date NATIONWIDE Until https://fortress.wa.gov/Ini/bbip/Result.aspx 10/11/2010 PA ack Before hiring a contractor If you are a consumer interested in having work done by a contractor, this brochure can help you by: ¢ Explaining how the Washington state contractor registration program works. ¢ Describing how the contractor registration law protects consumers. ¢ Outlining the requirements for contractors. Washington state law requires all contractors to be registered. General contractors must maintain a $6,000 bond and specialty contractors must maintain a $4,000 bond. (Specialty contractors are those who participate in no more than two trades and do not subcontract work to other contractors.) It is against state law for any contractor to submit bids or perform any contracting work without being registered with the Department of Labor and Industries. It also is illegal for contractors to advertise without including their 12-character contractor registration number in the advertisement. Consumer protection The contractor registration law exists to protect consumers from incompetent and/or fraudulent contractors. Requiring contractors to be bonded gives consumers some financial protection against unsatisfactory or incomplete work. Dissatisfied consumers may take civil action to obtain restitution by taking action against a contractor’s bond in Superior Court. The law also requires contractors to carry insurance for property damage and public liability. It also ensures that contractors have a current Unified Business Identifier (UBD Account Number and Federal Employer Account Number. Any correspondence you send to a contractor should clearly state that bids will not be accepted unless the contractor provides a valid registration number. . Hb Sesle While the law does not guarantee perfect. . performance, it improves the likelihood that the contractor does competent work. Registration penalties A maximum $3,000 fine and a misde- meanor infraction can be levied against any con- tractor who performs work or submits a bid with- out being registered with Labor and Industries. 12 tips to remember 1. Make sure your contractor is properly registered. 2. Be wary of contractors who ask you to pick up the building permit. 3. Plan your project carefully, including detailed plans, if necessary. 4. Try to get at least three written bids on each job. Ask contractors for references. Ask what inconveniences might arise. Obtain a written contract. Make sure you understand the terms before you sign anything. 9. Becautious about paying for work not yet completed. eI AM 10. Put all change orders in writing. 11. Make frequent inspections and consult your local building department. 12. Avoid making final payment until you have received a lien release from suppliers and subcontractors. Risks and liabilities When hiring an unlicensed contractor and acting as your own contractor: 1. You are responsible for the medical and time loss costs of employees injured while working on your project. 2. You may be liable for all unpaid taxes. 3. Your homeowner’s insurance may not cover work done by an unlicensed contractor. 4. The law requires complete disclosure of all work that has been done on your home, if you resell. You may be required to do work over again that has been done without permits, or inspections. Non-disclosure can lead to civil action being taken against you. 5. You may be placing yourself and your family in a life-threatening situation, especially when hir- ing unlicensed people to install plumbing, elec- trical wiring, heating systems or wood stoves. 6. Suppliers can place a lien on your home for non-payment of materials by your contractor. 7. Unpaid workers can place a lien on your property. 8. When problems arise, your only recourse is a lengthy and costly civil action — if there are any assets of value to attach, and if you can find the contractor. Insurance protection Contractors are required to carry at least $20,000 in property damage insurance coverage and $100,000 in bodily injury or death insurance. You are encouraged to verify the contractor’s insurance coverage with his or her agent, as the department's records may not reflect current coverage. Our information line The Labor and Industries contractor registration information line 1-800-647-0982 operates weekdays from 8 a.m. until noon and | to 5 p.m., excluding state holidays. The information line allows you to check whether commercial and resi-dential contractors are registered and properly bonded. Our staff can tell you if the contractor currently is registered, if action against the bond is pending, or if legal acton has been taken against the contractor’s bond in the past. We also can tell you how long a contractor has been registered. Labor and Industries is an Equal Opportunity and Affirmative Action employer. The de, ent complies with all federal rules and regulations and shall not discriminate on the basis of race, color, national origin, sex, creed, marital status, sexual orientation, age, religion or disability a& defined by applicable state and/or federal regulations or statute: > atleaaai £79 Perrnit Tracking Appl # oe ) Date Issued (07/24/2008 o _ Expiration Date | Type PLM-P! | Pde oe: Re-issue Date Site Address (14338 SIMS WAY Date Submitted (07/23/2008 Date Closed 08/1 5/2008 Project Name Tenant Improvement Pizza Plumbing _ Technically Complete Last Action 08/15/2008 Zoning C-1 Date Approved 07/23/2008 Status Date 08/15/2008 Status FINALED Suppress? | Gov?! NOI” (sta s Date | atus| ) 2 day(s) to process E be ee ee LUMBING —_EElectric water heater RE ee ae PLUMBING 7 ing fixture per trap _ 40 : PLUMBING Waste interceptor/trap : Ios PLUMBING f piping/water treating equipment 5 Receipt Number: BLD10-199 948326304 Plan Review Fee $117.81 $117.81 $0.00 BLD10-199 948326304 PLAN REVIEW DEPOSIT 150 $150.00 $150.00 $0.00 BLD10-199 948326304 PLAN REVIEW REFUND 50 -$50.00 -$50.00 $0.00 BLD10-199 948326304 PLAN REVIEW REFUND 150 -$150.00 -$150.00 $0.00 BLD10-199 948326304 State Building Code Council Fee $4.50 $4.50 $0.00 BLD10-199 948326304 Technology Fee for Building Permit $5.00 $5.00 $0.00 BLD10-199 948326304 Building Permit Fee $181.25 $181.25 $0.00 BLD10-199 948326304 Record Retention Fee for Building Per $9.25 $9.25 $0.00 Total: $267.81 10-0798 10/11/2010 PLAN REVIEW DEPOSIT 50 $50.00 BLD10-199 CHECK 2071 267.81 Total: $267.81 genpmtrreceipts Page 1 of 1 Receipt Number: 1 07 BLD10-199 948326304 PLAN REVIEW DEPOSIT 50 $50.00 $50.00 $0.00 ; Total: $50.00 : 4 CHECK 2067 $ 50.00 Total: $50.00 genpmtrreceipts Page 1 of 1 MECHANICAL DRAWING KITCHEN VENTILATION WEPA UC Sectin 7.8% adi. 1.8% {fa 2x10" 24° centers ~~ ) il —— | §" flex pipe = CITY OF PORT TOWNSEND DSD he SS Nosaor ‘ 0 i Q 24° centers 4-way difuser | fo bs | le offset wsttinlso a bye Sor CA-14FA, 3/4 HP, SINGLE PHASE, 120 VOLT, DELIVERS 2400 CFM he A1-G10 2250 CFM @ 0.58 STATIC PRESSURE, 95% MAKE-UP AIR RETURN, SINGLE PHASE, 1/2 HP. 3" Air Space —1- 4 DUCT: 16 GAUGE SOLID WELDED GALVANIZED . CONSTRUCTION. TO BE DOUBLE FIRE WRAPPED WITH 3M FIRE WRAP TO ACHIEVE blenny TWO HOUR FIRE PROTECTION. Cooking = Pe ROOF LOAD APPROX. 197 LBS. FAN WEIGHS 87 Equipment LBS., MAKE-UP AIR WEIGHS 110 LBS. Desianed for Wall constructed of two £78" fire CULTIVATED PALETTE CATERING spp atpetcck with 20 gauge 1433 B SIMS WAY etal studs for airpsace. PORT TOWNSEND, WA 98368 BY STEVE BOUNDS ALPINE FIRE AND SAFETY INC. 735 FAIRHAVEHN, BURLINGTON, WA 98233 360.755.5444 JM Fire Barrier Duct Wrap 154 Commercial Kitchen Grease Duct Fire Protection System hte, @): Product Data 19). 1. Product Description 3M™ Fire Barrier Duct Wrap 15A is a fire resistant wrap consisting of a patented inorganic blanket encapsulated with a scrim-reinforced foil. It is used to fire rate commercial kitchen grease ducts and is a proven alternative to 1 or 2 hour fire resistant rated shaft enclosures. This non-asbestos wrap contains a Safer fiber construction* and installs easily because of its high flexibility and strength. 3M Fire Barrier Duct Wrap 15A is the thinnest standard, single layer fire resistant wrap that has passed the UL1978 test which simulates a grease duct fire. With its excellent insulating Capabilities, it is an ideal choice for tight spaces because it protects combustible constructions at zero clearance to the overlap or collar. 3M Fire Barrier 1000 N/S, 1003 S/L and 2000+ Silicone Sealants used in combination 3M Fire Barrier Duct Wrap 15A provide an effective firestop when the duct penetrates fire rated walls and floors. Features * Thinnest, standard one layer wrap for grease ducts rated as a shaft alternative per UL 1978 « Zero clearance to the overlap or collar for congested spaces « High flexibility for installation ease e Foil encapsulated with unique center overlap seam for blanket protection, less dust, and high wrap strength « Widest range of penetration seal systems « Safer fiber construction* “Has been demonstrated to be soluble in the lungs according to EU guidelines 67/548/EWG, Note Q for bio persistence. 2. Applications 3M Fire Barrier Duct Wrap 15A is an ideal fire resistive enclosure for commercial kitchen grease ducts. It is a proven performance alternative to a 1 or 2 hour fire resistant rated shaft enclosures and provides zero clearance to combustible construction at overlap or collar. 3M Fire Barrier 1000 N/S, 1003 S/L or 2000+ Silicone Sealant is used in combination with 3M Fire Barrier Duct Wrap 15A to firestop the duct when the duct penetrates fire rated floors and walls. 3. Availability Product Unit | Size Units/ | Wt./ ctn. cin. 3M Fire Barrier | Roll | 1.5 in.x 24 in. x 20 ft. 1 53 Ibs. Duct Wrap 15A (38mm x 60,9¢m x 609 cm) 24 kg 3M Fire Barrier Roll | 1.5 in. x 48 in. x 20 ft 1 106 Ibs. Duct Wrap 15A (38mm x 121 cm x 609 cm) 48 kg : ibe NFPA 96 Complies with Complies with Compliance International Standard a P A : TER Kyo }, 1998 Edition Mechanical Code — Mechanical Code ms Es 2161 csaessparel leport 4. Typical Physical Properties Blanket Color: gray/green ; Weight: 1.38 Ibs./sq. ft. (6.73 kg/sq. m) 5. Performance 3M Fire Barrier Duct Wrap 15A has been tested in accordance with the following: ASTMC 411. ASTME 119 ASTMC 518 ASTME 136° - ASTM E 84 ASTM E 814 UL 1978 (Sections 12 & 13) Surface Burning Characteristics (ASTM E 84) Foil Encapsulated Blanket: Flame Spread: 0 Smoke Developed: 0 Blanket: Flame Spread: 0 Smoke Developed: 0 Thermal Conductivity Temperature °F (°C) bturin ((hr.eft?*F) 500 (260) 0.417 1000 (537) 0.922 1500 (815) 1.69 1800 (982) 2.27 For technical data and properties of 3M Fire Barrier 1000 N/S, 1003 S/L and 2000+ Silicone Sealants see Separate product data sheets available from your 3M representative. Grease Duct Listings Fire Enclosure System Omega Point Lab. Design Nos. Resistive Duct System Through- Rating Penetration System FS 557 W FS 558 F FS 559 W FS 560 F FS 561 F FS 562 W FS 563 W FS 578 F FS 579 W GD 532 F GD 538 F 1 layer of 3M Fire Barrier Duct Wrap 15A , 3 in. (76 mm) perimeter and longitudinal overlaps 1 or 2 hours ~ Code Compliance 3M Fire Barrier Duct Wrap 15A complies with requirements of the following codes: BOCA ES Compliance Report 2161 NFPA 96, 1998 Edition Standard Mechanical Code International Mechanical Code Standard Building Code SBCCI ES Compliance Report 2132 This is only a partial list of code compliance. For the latest code and approval information go to Www.3m.com/firestop or speak to your authorized 3M distributor or sales representative at (800) 328-1687. 6. Installation Techniques 3M Fire Barrier Duct Wrap 15A system should be installed in accordance with the following installation instructions. Material and Equipment + 3M Fire Barrier Duct Wrap 15A blanket, 1-1/2 in. (38 mm) thick, 24 in. (60 cm) or 48 in. (121 cm) wide, 20 ft. (609 cm) standard length. The 48 in. (121 cm) wide blanket helps to minimize waste. « Aluminum foil tape. ~ «© Minimum 3/4 in. (19 mm) wide filament tape. e Carbon steel or stainless steel banding material, minimum 1/2 in. (12,7 mm) wide, minimum 0.015 in. (0,38 mm) thick, with steel banding clips. « Hand banding tensioner, crimping tool, and banding cutter. * Minimum 12 gauge copper-coated steel insulation pins; galvanized steel or stainless speed clips, minimum 1-1/2 in. (38 mm) square or 1-1/2 in. (38 mm) dia. round, or equivalent sized insulated cup-head pins; capacitor discharge stud gun. * Access door hardware: four galvanized steel thread rods, 1/4 in. (6mm) diameter by 4-1/2 in.to5in. long (114 mm to 127 mm) with 1/4 in. (6 mm) wing nuts and 1/4 in. (6 mm) washers: 4 in. (102 mm) long steel hollow tubing to fit threaded rods. * Minimum 4.0 lb. (1,8 kg) density mineral wool or scrap pieces of 3M Fire Barrier Duct Wrap 15A. « 3M Fire Barrier 1000 N/S, 1003 S/L or 2000+ Silicone Sealant. Storage: The 3M Fire Barrier Duct Wrap 15A and 3M Fire Barrier 1000 N/S, 1003 S/L and 2000+ Silicone Sealants must be stored in a dry warehouse environment. Pallets should not be stacked. Preparatory Work: 3M Fire Barrier Duct Wrap 15A is installed with common tools, such as knives, banders and capacitor discharge guns for applying insulation pins. In order to install the duct firestop system, the surfaces of all the openings and penetrating items need to be clean, dry, frost free and free of dust. Method: To minimize waste, 3M Fire Barrier Duct Wrap 15A material should be rolled out tautly before measuring. General instructions for installing the 3M Fire Barrier Duct Wrap 15A include a one-layer wrap construction applied directly to the duct. The 3M Fire Barrier Duct Wrap 15A blanket is wrapped around the perimeter of the duct and is cut toa length to overlap itself not less than 3 in. (76 mm). The overlap made by adjacent blankets forms the “longitudinal” overlap. Aluminum foil tape is used to seal all cut edges of the blanket and any tears in the foil scrim. There are three (3) approved installation techniques for installing the 3M Fire Barrier Duct Wrap 15A (See Figure 1): 1. Telescoping 3 in. (76 mm) Overlap Wrap With the telescoping overlap wrap method, each blanket overlaps one adjacent blanket, and each blanket has one edge exposed and one edge covered by the next blanket as shown in Figure 1. The visible edges of the perimeter overlaps all point in the same direction. 2. Checkerboard 3 in. (76 mm) Overlap Wrap With the 3 in. (76 mm) checkerboard overlap wrap method, blankets with both edges exposed alternate with blankets with covered edges, as shown in Figure 1. The visible edges of the perimeter overlaps alternate their directions and appear on every other blanket. 3. Butt Joint With Collar With the butt joint and collar method, adjacent blankets are butted tightly together and 6 in. (152 mm) wide collar of 3M Fire Barrier Duct Wrap is centered over the joint, overlapping each blanket by 3 in. (76 mm) minimum as shown in Figure 1. In all three overlap techniques the perimeter overlap can occur at any location on the duct. The blanket is mechanically attached to the duct by Steel banding or by welded insulation pins. and clips for all three installation methods listed above. For Banding Only (See Figure 1) Filament tape can be used to temporarily hold the . blanket in place until the banding is applied. The steel banding is applied around the duct 1-1/2 in. (38 mm) from each edge of the blanket, and maximum 10-1/2 in. (26,7 cm) centers. The banding is placed around the material and tightened so as to sufficiently hold the 3M Fire Barrier Duct Wrap 15A in place against the duct, compressing the foil but not cutting the foil. Additional Pinning to Prevent Sagging of the Wrap: For Ducts 24 in. (60 cm) and larger in width, additional pins are needed to support the blanket on the bottom horizontal surface and on the outside face of a vertical duct run. Space pins a maximum of 10-1/2 in. (26,7 cm) apart in the direction of the blanket width, and a maximum of 12 in. (30 cm) apart in the direction of the blanket length. Refer to paragraph below for more information on Mechanical Fastening with Pins. For Mechanical Fastening with Pins Only Insulation pins are welded to the duct in the centers of the overlaps a minimum of 1-1/2 in. (38 mm) from each edge of the blanket, and spaced a maximum of 10-1/2 in. (26,7 cm) on center along perimeter overlap, and a maximum of 10-1/2 in. (26,7 mm) on center along longitudinal overlaps. The blanket is impaled over the pins and held in place by galvanized speed clips. Insulation pins that extend beyond the blanket wrap shall be turned down to eliminate sharp points. Insulated cup-head pins can be used at the same spacing requirements of the insulation pins. NOTE: Support hangar systems do not need to be wrapped provided the hangar rods are at least a minimum of 3/8 in. (9,53 mm) diameter and spaced a maximum of 60 in. (152 cm) on center along the length of the duct. Use a minimum 2 in. x 2 in. x 1/4 in. (60 mm x 50 mm x 6,35 mm) steel angle steel Support channel or SMACNA equivalent support system. Access Door Installation (See Figure 2) Four galvanized steel threaded rods, 1/4 in. diameter (6,35 mm) by 4-1/2 in. to 5 in. long (114 mm to 127 mm) are welded to the duct at the corners of the door opening. Four steel tubes, each 3 in. (76 mm) long, are placed over the rods to act as protection for the 3M Fire Barrier Duct Wrap 15A when fastening the door. Four insulation pins are welded to the door panel for installation of the blanket. One layer of 3M Fire Barrier Duct Wrap 15A is cut approximately the same size as the access panel and impaled over the insulation pins on the panel. /t is essential that this layer fit tightly against the wrap Surrounding the access door opening with no through openings. A second layer of 3M Fire Barrier Duct Wrap 15A is cut So as to overlap the first layer by a minimum of 1 in. (25,4 mm). The second layer is impaled over the pins and both layers are locked in place with galvanized speed clips. Pins that extend beyond the outer layer of 3M Fire Barrier Duct Wrap 15A shall be turned down to avoid sharp points on the door. The insulated door panel is placed over the threaded rods and held in place with washers and wing nuts. The details are shown in Figure 2. Penetrations (See Figure 3) When the duct penetrates a fire rated wall, ceiling or floor, an approved firestop system must be employed. Figure 3 illustrates a typical condition. To firestop the wrapped duct, follow the installation parameters detailed in the following Omega Point Laboratories, Inc. systems: FS 557 W, FS 558 F, FS 559 W, FS 560 F, FS 561 F FS 562 W, FS 563 W, FS 578 F, FS 579 W. Other Applications More details on the installation of the product can be ‘found in the 3M Product Data and Installation Instruction Manual (98-0400-5054-8). 7. Maintenance No maintenance is required when installed in accordance with the 3M Installation Instructions. Once installed, if any section of the 3M Fire Barrier Duct Wrap 15A is damaged so that the blanket is damaged, the following procedures will apply: Figure 1 3M Fire Barrier Duct Wrap 15A Commercial Kitchen Grease Duct Systems 1 or 2 Hour Shaft Alternative Zero Clearance to Combustibles Telescoping Wrap Technique With Banding For Ducts 24 inches (60,9 cm) or Less D . One Layer 3M Fire Barrier Duct Wrap 15A Steel Banding 1/2 in. (13 mm) Wide Min. Typical 3 in. (76 mm) Min. Longitudinal Overlap U | pate nd Telescoping Overlap Wrap Option Cross Sectional View 3” (76 mm) 1-1/2" (38 mm) 3” (76 mm) 1-1/2" (38 mm) ——_ y, \E 21” (53,3 cm) Typ. | Checkerboard Overlap Wrap Option Cross Sectional View 3” (76 mm) 3" (76 mm) 1-1/2" (38 te of (38 mm) | rE : ‘A | 21" (53,3 cm) Typ. | t ee | Butt Joint With Collar Option Cross Sectional View 6" (152 mm) 3" (76 mm) 1-1/2" (38 mm). 1 1-1/2" (38 mm) Pf |i 3 in. (76 mm) Min. Perimeter Overlap System integrity is limited by quality of installation. ON NIL 6 CS ¢ The damaged section should be removed by cutting If the blanket has not been damaged but the foil the steel banding or removing the clips holding it in has ripped, seal the rips with aluminum foil tape. place. « Anew section of the same dimension should be cut 8. Purchase Information from a roll of 3M Fire Barrier Duct Wrap 154A, either 3M Fire Barrier products are available through a 24 in. (60,9 cm) or 48 in. (121 em) wide. network of nationwide distributors. For information on * The new section should be placed and fitted where to buy, go to www.3m.com/firestop. ensuring the same overlap that existed previously. + The steel banding should be placed around the 9. Safe Handling Information material and tensioned so as to sufficiently hold the Consult Material Safety Data Sheet prior to 3M Fire Barrier Duct Wrap 15A in place. handling and disposing of 3M Fire Barrier Duct Wrap 15A. Figure 2 Figure 3 3M Fire Barrier Duct Wrap 15A 3M Fire Barrier Duct Wrap 15A Commercial Kitchen Grease Duct Systems 1 or 2 Hour Access Door System Commercial Kitchen Grease Duct Systems 1 or 2 Hour Through Penetration Systems 4-1/2 inch (11,4 cm) Concrete Floor or Wall _| 3” (76 mm) Ee SS | a ee fo ee l 3” (76 mm) 1. Access Hole ve 2. 1/4 in. (6 mm) Dia. All Threaded Rods 6A) 3. Access Cover — 16 Gauge 4. Insulation Pins — Welded 5. First Layer 3M Fire Barrier Duct Wrap 15A Cut — Same Size As Cover ; ; Toor/Celling or Wall Assembly 6. Second Layer 3M Fire Barrier Duct Wrap 15A 3A One Layer 3M Fire Barrier Duct Wrap 15A with 1 in. (25mm) Overlap On All Sides 3B Banding or Pinning 7. Speed Clips 3C._| Packing Material 8. Aluminum Tape Covering All Exposed Edges 3D. | 3M Fire Barrier 1000 N/S, 1003 S/L or 2000+ 9. _| Spool Pieces For Threaded Rods Silicone Sealant For Wall Assembly Apply 10. | 1/4 in. (6mm) Diameter Wing Nuts Sealant To Both Sides of Wall System integrity is limited by quality of installation. System integrity is limited by quality of installation. Warranty and Limited Remedy. This product will be free from defects in material and manufacture for a period of ninety (90) days from date of purchase. 3M MAKES NO OTHER WARRANTIES INCLUDING, BUT NOT LIMITED TO, ANY IMPLIED WARRANTY OR MERCHANTIBILITY OR FITNESS FOR.A PARTICULAR PURPOSE. User is responsible for determining whether the 3M product is fit for a particular purpose and suitable for user's method of application. If this 3M product is proved to be defective within the warranty period stated above, your exclusive remedy and 3M's sole obligation shall be, at 3M’s option, to replace or repair the 3M product or refund the purchase price of the product. Limitation of Liability. Except where prohibited by law, 3M will not be liable for uct, whether direct, indirect, special, incidental or consequential, re warranty, contract, negligence or strict liability. 3M Consumer Safety and Light Management Department 3M Center 223-2S-24 St. Paul, MN 55144-1000 Printed in U.S.A. Bolger 4081382 (800) 328-1687 ©3M 2001 98-0400-5066-2 (Nov. 2001) any loss or damages arising from the use of this 3M prod- gardless of the legal theory asserted, including Washington Association of Building Officials P. O. Bax 7310, Olympia, WA 98507 888-664-9515 « www.wabo.org Certified Welder Card KENNETH J. ANDERSON 5931 60TH ST SE SNOHOMISH WA 98290 Welder ID Number EERIE apr 1. 2011 W06931 E Renew on or before expiration date . SM ’ Fire Protection Products GY thi téle . . ' Trained Installer Dave Kilmer - Alpine Fire and Safety has Successfully completed training and is hereby Certified 3M™ Trained in product application and proper installation procedures for the following firestopping systems: Construction Joints X Penetration Seal X Duct and Plenum Wrap Telecom x Woodframe Construction 2/19/2009 Date Training Completed — — torre Thetteor Training must.be renewed every three years, See reverse side for important information. Instructor's Signature SM ‘Fire Protection Products thi fs ee Trained Installer Greg Reynaga - Alpine Fire and Safety has successfully completed training and is hereby Certified 3M™ Trained in product "application and proper installation procedures for the following firestopping systems: Construction Joints X Penetration Seal x Duct and Plenum Wrap Telecom x Woodframe Construction 2/19/2009 ' Date Training Completed Tin, Thales Training must be renewed every three years. See reverse side for important information. Instructor's Signature CKVS 2009 certificate of attendance g S CaptiveAire extends this certificate L KITCH) © WENITICATION SETiIne for recognition of attendance at the ee eee oes Commercial Kitchen ~ aS Ventilation Seminar to STEVE BOUNDS 04.30.09 Date Sob, KL, | 04.30.09 Robert Luddy, President, CaptiveAire Systems Date SS = = . . 5 We NOTE: = HOOD 8 360°/500° FUSE LINK IL | ae Pl [puct 14" s@.. eS ZL -—— } ! re Lu A | _ | | | | y I 1 | |_| || aya oe [a Ig | LA ITO ITO ITO '%O : 1 fj \ 6" Airspace | 1 20"-42" 20-42" 20"-42"] BO"-42")] 1 ! ' i} | 1 MOOD esYvYOe MeO eS oa #020 @ © @ « oes @ @ @ « All pipe is black schedule 40 System connected to fire alarm System operating and maintenance instruction posted by manual pull 18C K backup portable fire extinguisher (48" max above floor level) located along path of egress within 30' travel distance — = Plenum nozzle must be located within 6" of end of plenum and dividing the length into sections equal to or less than 10! MECHANICAL AUTOMATIC GAS SHUTOFF SYSTEM MFG. RANGEGUARD 4GAL CAPABLE FLOW 12 ACTUAL? _ Designed for CULTIVATED PALETTE CATERING 1433 B SIMS WAY PORT TOWNSEND, WA 98368 BY STEVE BOUNDS ALPINE FIRE AND SAFETY INC. 735 FAIRHAVEN, BURLINGTON, WA 98233 360.755.5444 | FILPINE Fire and Safety Systems, inc. October 7, 2010 Cultivated Palette Catering 1433 B Sims Way Port Townsend, WA 98368 Letter of Certification: 1 Each 8’ Hood 1 Each 14’x14” Duct 2 Each 36” 6 Burner Range Total Flow Points Used: 7 Total Flow Points Available: 12 In the event of a fire reaching 360°/500° the FIRE SUPPRESSION SYSTEM will automatically activate or the system can be manually activated as an option. Exhaust fans will continue to _ components used to install the fire suppression system on this job meet or exceed requirements in NFPA 17A, NFPA 96, UL 300 standards, and IFC 901.2.1. If building is equipped with a fire alarm system, the fire system will be tied in with a dedicated micro switch provided. A permanent placard shall be installed in a visible location near the cooking equipment showing the type and placement of the cooking equipment being protected and all the information on the placement of the hood extinguishing system for future reference. In addition, a K-type fire extinguisher will be installed in the kitchen area according to current code. The system will require immediate attention by Alpine Fire to recharge the bottles and put the system back on line in the event of actuation. Steve Bounds, President Alpine Fire and Safety Systems, Inc. 735 E. Fairhaven + P.O. Box 265 ¢ Burlington, Washington 98233 ¢ (360) 755-5444 FILPINE Fire and Safely Systems, Inc. Scope of work provided by Alpine Fire & Safety for Fire Suppression System installation + Exhaust fans continue to operate during actuation of a kitchen hood fire extinguishing system. e A permanent placard shall be installed in a visible location near the cooking equipment showing the type and placement of the cooking equipment being protected and all the information on the placement of the hood extinguishing system for future reference. pon activation of the fire extinguishing system, an audible alarm or visual alarm shall be provided to show that the system has been activated, that personnel response is needed, and that the system is in need of recharge. a fire alarm system is installed in the building, the hood extinguishing system shall be connected to the fire alarm as a separate zone showing alarm and trouble signals. All manual actuators shall be provided with operating instructions. All remote manual operating systems shall be identified as to the hazard they protect. _e Shutoff devices shall require manual resetting prior to fuel or power being restored. e Wet chemical containers and expellant gas assemblies shall not be located where they could be subject to mechanical, chemical or other damage. e Wet chemical container and assemblies shall be located where they are accessible for inspecting, maintenance, and recharge. e All discharge nozzles shall be designed, installed or protected so that they are not subject to mechanical, environmental or other conditions that could render them inoperative. +All discharge nozzles shall be provided with caps or other suitable devices to prevent the entrance of grease vapors, moisture or other foreign materials into the piping. The protection device shall blow off or open upon agent discharge. e Discharge nozzles shall be connected and supported such that they will not be readily put out of alignment. _¢ Where the pipe or other conduit penetrates a duct or hood, the penetration shall have a liquid tight continuous external weld or shall be sealed by a listed device. e kitchen extinguishing system shall meet the requirements of UL 300, NFPA 17A and 4 NFPA 96. « Upon activation of the extinguishing system, all sources of fuel and electrical power that produce heat to all equipment with required protection shall be automatically shut off. e Any gas appliance not requiring protection but under the same hood shall be automatically shut off. e Only persons trained and qualified to install the specific system being provided shall perform the installation. The installer shall provide certification to the authority having jurisdiction that the installation is in agreement with the terms of the listing and the manufacturer’s instructions and or approved design. oA minimum 6-liter size portable Class K extinguisher shall be mounted a maximum of 30 feet of travel distance from the cooking equipment. The Class K extinguisher should be visible from all three systems. ae 735 E. Fairhaven « P.O. Box 265 + Burlington, Washington 98233 ¢ (360) 755-5444 Component Description A B TOP OF CENTER OF DISCHARGE PORT CYLINDER VALVE §& NOMINAL CYLINDER DIAMETER Figure 2-1. Dimensions of Cylinder and Valve Assembly, P/N B-12XXXX —Refer-to Figure 5-26 for Cylinder Valve details:-—~--- ee ~ ee Table 2-1. Cylinder and Valve Assembly Specifications Cylinder and Valve Dimensions Assembly Part Model earn Number ow A B . Cc B120001 RG-1.25G 4 15-1/4 in. 13-3/4 in. 8 in. (387 mm) (349 mm) (203 mm) B120002 RG-2.5G 8 21 in. 19-5/8 in. 9 in. (534 mm) (498 mm) (230 mm) B120003 RG-4GS 12 19 in. 17-1/2 in. 12-1/4 in. : (483 mm) (444 mm) (311 mm) B120006 RG-4GM 12 24-3/8 in. 23 in. 10 in. (619 mm) (584 mm) (254 mm) B120005 RG-6G 18 35-1/8 in. 33-3/4 in. 10 in. (892 mm) (857 mm) (254 mm) P/N 9127100 2-3 January 2007 Component Description CYLINDER STRAP ™~, Figure 2-3. Shelf Bracket, P/N 100013 Table 2-3. Mounting Bracket Dimensions Dimensions Part No. Model A B c 100013 RG-6G 11 in. 10-1/8 in. 21-1/8 in. RMT 8m) mm) 7 mo) 2-1.1.1.1 Floor Mount Bracket Kit, P/N 100010 A Floor Mount Bracket Kit is used for mounting the RG-6G/RG-4M cylinder to the floor. The Floor Mount Bracket Kit requires Wall Mounting Bracket P/N 100013. 3/8 in. DIAMETER BOLTS TO ATTACH TO WALL MOUNTING BRACKET 8 in. DIAMETER BOLTS TO ATTACH Aone Figure 2-4. Floor Mount Bracket Kit, P/N 100010 Table 2-4. Floor Mounting Kit Specifications Dimension A Dimension B Dimension C 3 in. (76 mm) 9-5/8 in. (245 mm) 6-9/16 in. (168 mm) P/N 9127100 2-5 January 2007 Component Description 2-1.1.3 DISCHARGE NOZZLES There are essentially seven types of nozzles in the Range Guard wet chemical system. They are: * ADP °* *F * DM °* R * GRW ° LPF ° LPR Each nozzle has: ¢ Stainless steel internal strainer and nickel-chrome plated brass body * Special foil seal over the discharge orifice to prevent grease from depositing in the orifice and plugging the nozzle ¢ Grooved rings on the body define the nozzle type (Refer to Table 2-5) P/N 9127100 2-7 January 2007 Component Description Table 2-5. Range Guard Nozzles Nozzle Type Part Number Flow Number Grooves ADP Nozzle B120011 1 1 F Nozzle B120012 2 2 GRW Nozzle B120013 1 3 R Nozzle B120014 1 4 DM Nozzle B120015 3 (e) LPF Nozzle B120022 2 1&4 LPR Nozzle B120024 1 Disc & Core January 2007 2-8 P/N 9127100 Component Description 2-1.1.3.1 ADP Nozzle, P/N B120011 ADP nozzles are used for the following hazards: * Ducts * Plenums ° Flat cooking surfaces (griddle) Split Vat Deep Fat Fryers (low proximity) ¢ Upright Broilers (Salamander) ¢ Closed-top Chain Broilers * Open-top Chain Broilers ¢ Natural/Mesquite Charcoal Charbroiler ¢ Krispy Kreme Model 270 d/h Donut Fryer INTERNAL THREAD 3/8 in. NPT \ AK 13/16 in. (21 mm) Figure 2-6. ADP Nozzle, P/N B120011 2-1.1.3.2 F Nozzle, P/N B120012 F nozzles are used for the following hazards: e¢ Fryers ¢ Tilt Skillets/Braising Pans * Pumice Rock (Lava, Ceramic) * Charbroilers ae INTERNAL THREAD 3/8 in. NPT 7 f Wifey 13/16 in. (21 mm) ie 2 GROOVES J L Figure 2-7. F Nozzle, P/N B120012 9/16 in. (14 mm) P/N 9127100 January 2007 Component Description 2-1.1.3.3. GRW Nozzle, P/N B120013 GRW nozzles are used for the following hazards: ¢ Woks Electric Charbroiler (Open Grid) ¢ Radiant Charbroiler INTERNAL THREAD 3/8 in. NPT 13/16 in. (21 mm) if 3 GROOVES 9/16 in. (14 mm) Figure 2-8. GRW Nozzle, P/N B120013 2-1.1.3.4 R Nozzle, P/N B120014 R nozzles are used for the following hazard: ¢ Ranges “Re Ps cA. * 4 ro 7” can INTERNAL THREAD 3/8 in. NPT frm. 7. %, AS 13/16 in. (21 mm) /S 4 GROOVES 9/16 in. (14 mm) Figure 2-9. R Nozzle, P/N B120014 January 2007 P/N 9127100 , Component Description 2-1.1.2 - DISCHARGE ADAPTER KIT, P/N 844908 The Discharge Adapter provides a means to connect agent distribution pipe to all Range Guard Wet Chemical Cylinder and Valve Assemblies. The Discharge Adapter Kit consists of a 3/4-inch NPT adapter and a steel flange plate (Figure 2-5). Note: The nuts and bolts used to secure the Anti-Recoil Plate to the discharge valve should be retained and used for mounting the Discharge Adapter to the valve outlet. The Discharge Adapter can also be used as a recharge adapter to pressurize the cylinder with nitrogen after filling with wet chemical. Note: This part must be ordered separately. It is not included with the Cylinder and Valve Assembly. Va FLANGE PLATE 3/4 in. NPT O-RING Figure 2-5. Discharge Adapter Kit, P/N 844908 January 2007 2-6 P/N 9127100 Component Description 2-2 CONTROLS 2-2.1 UNIVERSAL CONTROL HEAD (UCH) Control System, P/N B120099 The UCH Control System, P/N B120099, is used for actuating the Range Guard Cylinder and Valve Assembly. The UCH Control System can be attached to the System Valve Actuator, P/N B120042 for direct cylinder mounting, or to a wall for remote mounting. Knockouts are provided to accommodate either type of mounting. The controller can be operated with: ¢ Automatic mechanical detection (fusible-links and thermo-bulb links), ¢ Automatic electrical operation, and * Remote and local manual operation. (240 mm) 8-3/16 in. (208 mm) Figure 2-14. UCH Control System, P/N B120099 P/N 9127100 2-13 January 2007 - _ Component Description 2-2.1.1 2-2.1.2 SYSTEM NITROGEN CARTRIDGE, P/N B120043 The UCH Control System uses a nitrogen cartridge for actuating the wet chemical cylinders and is charged with dry nitrogen (see Figure 2-15). The cartridge is mounted inside the UCH Control System to protect it from tampering and provides the date of manufacturing and space (gray band) for recording the installation date. l. 5-1/8 in. _,| | (130 mm) | 1-9/16 in. (40 mm) GRAY BAND | Figure 2-15. System Nitrogen Cartridge, P/N B120043 TEST CARTRIDGE, P/N B120044 The Test Cartridge is used for testing of the Badger Wet Chemical System. The cartridge has a red band and labeled “TEST CARTRIDGE” as shown in Figure 2-16. Note: The System Nitrogen Cartridge P/N B120043 is required for actuation and full discharge or "puff" tests. The Test Cartridge (P/N B120044) must be removed and the System Nitrogen Cartridge (P/N B120043) must be installed at the completion of any work done on the system. CAUTION Failure to do so will result in malfunction of the system. Figure 2-16. Test Cartridge, P/N B120044 January 2007 2-14 P/N 9127100 Component Description 2-2.1.3 SYSTEM VALVE ACTUATOR (SVA), P/N B120042 A System Valve Actuator (SVA) is mounted to every wet chemical cylinder valve assembly (see Figure 2-17). The SVA has ports for low profile tubing runs, and is also equipped with a spring loaded plunger that locks the piston in the discharged position, ensuring complete discharge of the cylinder(s) contents. 5/16-18 UNC THROUGH HOLE (TYP) / (NOT SHOWN) 1/8 in. NPT PLUG (IF APPLICABLE) SVA PISTON IN -iperene — SET POSITION PISTON IN ACTUATED POSITION (TOWARDS CYLINDER VALVE) Figure 2-17. System Valve Actuator (SVA), P/N B120042 P/N 9127100 2-15 January 2007 , Component Description 2-2.1.4 HIGH-PRESSURE NITROGEN TUBING, P/N B120045 The braided High-Pressure Nitrogen Tubing, is required on all installations in which the UCH Control System is mounted to a wet chemical cylinder. Use of another hose in such WARNING an installation could result in death or serious personal injury and/or malfunction of the system. The High-Pressure Nitrogen Tubing is used to connect the UCH Control System to the SVA (see Figure 2-18). A 1/8-inch NPT (male) x 3/8-24 JIC Adapter is included with the High Pressure Nitrogen Tubing. 1/2 in. HEX, 4/8 in. NPT 1/4 in. 37 DEGREE THREAD FLARE, SWIVEL 1/8 in. NPT A (MALE) x 3/8-24 (END TO SEAT) JIC ADAPTER Figure 2-18. External Tubing for UCH Control System, P/N B120045 Table 2-6. External Tubing for UCH Control System Part Number Length "A" B120045-001 7-1/2 in. (191 mm) B120045-002 24 in. (610 mm) B120045-003 60 in. (1524 mm) January 2007 2-16 P/N 9127100 Component Description 2-2.1.6 MICROSWITCH KIT, P/N B120039, B120039-501 (FOR UCH) The Microswitch Kit is a single pole, double-throw switch (see Figure 2-20 and Table 2-7). Included in the kit is the microswitch, pigtail assembly and four mounting screws (two short and two long). Note: Microswitch Kit P/N B120039-501 includes pigtail assembly with white stripes. The wire leads are 24-inches (610 mm) in length. Four Microswitch Kits can be mounted in the UCH Control System. There are two mounting locations to accommodate the four Microswitch kits (two stacked at each mounting location), with EMT ports for each mounting location. This allows for the use of two electrical junction boxes for separation of signal lines and AC lines. These are used when it is necessary to open or close electrical circuits. The following are examples, but not limited to: ¢ Electric appliance shutdown ° Make up air shutdown ° Electric gas valve shutdown ¢ Shuntbreaker/relay Electrical appliances usually have a higher amp rating than the switches. In this case, such appliances shall not be wired directly to the microswitch. A magnetic contactor or relay must be used. To wire the microswitch for UCH, refer to Figure 4-30. ELECTRICAL CONNECTOR MICROSWITCH Figure 2-20. Microswitch Kit, P/N B120039 Table 2-7. Microswitch Electrical Ratings 125/250 Vac 20.5 Amps 250 Vac 1-1/2 HP 125 Vac 1/2 HP January 2007 P/N 9127100 Component Description 2-2.3.2 UNIVERSAL-LINK HOUSING KIT, P/N 120064 The Universal-Link Housing Kit, shown in Figure 2-28, consists of the following: Table 2-12. Universal Link Housing Kit, P/N 120064 Item Quantity 11-1/2 in. (292 mm) Detector Housing ; 1 Crimp Sleeves 2 “S” Hooks The items above are used to attach the Fusible-Link or Thermo-Bulb Links to the 1/16-inch cable leading to the UCH Control System or A+ Control Box. The Universal-Link Housing can be configured as an End-of-Line or In-Line bracket. 1/16 in. CABLE TO CONTROL SYSTEM (NOT SUPPLIED) “S” HOOKS CRIMP. \ SLEEVE THERMO-BULB LINK nor a eee) OR FUSIBLE-LINK (NOT SUPPLIED) THERMO-BULB LINK OR FUSIBLE-LINK (NOT SUPPLIED) 1/2 in. EMT EXAMPLE OF IN-LINE EXAMPLE OF END-OF-LINE —_ \ CONNECTOR UNIVERSAL HOUSING KIT UNIVERSAL HOUSING KIT S" HOOK (NOT SUPPLIED) Figure 2-28. Example of End-of-line and In-line Universal Link Housing Kit, P/N 120064 P/N 9127100 ; 2-25 January 2007 Component Description 2-2.4 2-2.4.1 Remote Manual Releases REMOTE MANUAL RELEASE, P/N B875572 (UCH ONLY) The Remote Manual Release, shown in Figure 2-34, is provided as a means of manually actuating the system from a remote location. The Remote Manual Release is attached to the UCH Control System with 1/16-inch control cable. To actuate the system at the Remote Manual Release, pull out the safety pin and pull hard on the handle. Each Remote Manual Release is supplied with a separate nameplate. This nameplate must be attached to the mounting surface 1-inch above or below the Remote Manual Release. Figure 2-34. Remote Manual Release, P/N B875572 P/N 9127100 2-31 January 2007 System Design 3-6.1.1 DUCTS The ADP nozzle, P/N B120011, is used for protection of the exhaust ductwork. The duct cross section can be any shape, not including obstructions (i.e., round, square, or rectangular) and the duct itself can be of unlimited length. In accordance with NFPA 96, the exhaust fan should be left running at the time of system discharge. This will help to remove smoke and other airborne materials and gases from the hazard area in the event of a fire. Check with the Authority Having Jurisdiction for local requirements. A damper, if present, should be left open at system discharge. However, if the damper is closed, the system designer must insure that additional nozzles are required. 3-6.1.1.1 Protection of Ducts 0 to 50 inches in Perimeter One ADP nozzle, P/N B120011, is required for protection of a duct with a perimeter up to 50-inches (refer to Figure 3-29). Length of duct is unlimited. The nozzle is located at the geometric center of the cross-sectional area that it is protecting, and is located in the duct within six inches of the entrance. Note: All Range Guard systems are listed by UL and ULC for use with the exhaust fan either on or off when the system is discharged. DUCT DUCT PERIMETER UP TO AND INCLUDING 50 in. (1270 mm) 11.78 in. (300 mm) MAX. DIAGONAL 15.91 in. (404 mm) . \< «B” >| ies in ~ - 11.78 in. (300 mm) (318 mm) ae MAX. DIAGONAL MAX. l Y + SQUARE DUCT ‘RECTANGULAR DUCT ° 2 “A” + 2 “B” =65 in. (1651 mm) ROUND DUCT ‘© OF VERTICAL DUCT c f ADP NOZZLE 1 VERTICAL/HORIZONTAL DUCT c/a + | A ; -0-6 in. (0 - 152 mm) = 1, 1 * app Nozze ~ ty DUCT ENTRANCE t. { Ply € OF HORIZONTAL DUCT 2 to 4 in. (51 to 102 mm) : NOZZLE TIP to DUCT HIP Figure 3-29. Duct Protection Using Single ADP Nozzle, P/N B120011 P/N 9127100 3-35 January 2007 System Design 3-6.1.1.2 Ducts 50 to 100 inches in Perimeter Two ADP nozzles, P/N B120011, pointing in the same direction are required for protection of ducts with perimeters greater than 50 inches and less than or equal to 100 inches. Ducts can be of unlimited length (refer to Figure 3-30). For other option of ducts up to 75 perimeter inches (See Figure 3-32). Note: All Range Guard systems are listed by UL and ULC for use with the exhaust fan either on or off when the system is discharged. DUCT A> ——F HOOD x < > s Xx yy 4 < Yd Yd MAX. DIAMETER 31.83 in. (809 mm) Ax AX. YX %x : t t <-—ale——_——>| 25 in. (635 mm) —_ : I a “Ty a elec NOZZLES TO BE ALONG ONE CENTERLINE AT THE 1/4 POINTS. NOZZLES TO BE 0 -6 in. (0-152 mm) UP FROM ENTRANCE OF VERTICAL DUCT _ MAX. DIAGONAL 11.78 in. (300 mm) MAX. DIAGONAL TYP. (2) ADP NOZZLES 11.78 in. (300 mm) SQUARE RECTANGULAR ROUND _| DUCT ENTRANCE 7 ADP NOZZLE 0 to 6 in. € OF VERTICAL DUCT —- € OF HORIZONTAL DUCT 2-4in.(51mm-102mm) | anpnozziE —— NOZZLE TIP TO DUCT HIP ABA POINT < VERTICAL/HORIZONTAL DUCT Figure 3-30. Duct Protection Using Two ADP Nozzles, P/N B120011 January 2007 3-36 P/N 9127100 System Design 3-6.1.1.3 Designing For Large Ducts Large Ducts (Perimeters Greater than 100 Inches) For ducts larger than 100 in. (2540 mm) perimeter, the total perimeter of the duct must be divided by 50. If the answer contains a decimal (or fraction), it must be rounded-up to the nearest whole number. That will provide the number of nozzles necessary for proper protection of the duct. The diagonal dimension (nozzle to corner of duct) of each module must not exceed 11.78 inches (297 mm). If this diagonal dimension is exceeded, additional module divisions must be added until the diagonal dimension is not exceeded. A nozzle must then be centered in each "module" (refer to Figure 3-31). EXAMPLE You have a duct with a perimeter of 156 in. (3962 mm). Take the perimeter: 156 and divide it by the maximum allowable perimeter of a single nozzle: 50. 156/50 = 3.12 Round the 3.12 up to the next highest integer: 4. Four nozzles are required to protect this duct. A? + B? = C? Where Ais length, B is width and C is diagonal. Each “section” of the duct is 18L x 15W. 182 + 15? = Cc? 324 + 225 = 549 The square root of 549 is 23.43 inches (23.43= 549); therefore, the diagonal of each module is 23.43 inches. One-half of 23.43 is 11.71, which is the measurement from the nozzle to the corner of the duct. Our maximum allowable diagonal is 11.78 inches, as stated above. NOZZLE TO CORNER: 11.73 in. (298 mm) 15 \ ; 15 15 15 KX | xX X 1 X |e LARGE DUCT: 18 X 60 in. (457 mm x 1524 mm) TOTAL: 156 PERIMETER INCHES Figure 3-31. Modular Protection of Large Ducts P/N 9127100 3-37 January 2007 System Design Alternative Method: Ducts 0 to 75 Inches in Perimeter Two ADP nozzles can be used in ducts with a perimeter of 0 up to 75 inches (1651 to 1905 mm). The ratio of the longest to shortest perimeter sides shall not exceed 3 to 1. One of these nozzles is pointed into the duct and the other is pointed into the plenum. The tip of the upper nozzle, of the pair of nozzles required for each duct, shall be positioned in the center of the duct opening and above the plane of the hood-duct opening between 1 in. (25 mm) and 24 in. (610 mm). The duct length is unlimited. See Figure 3-32. Note: When a damper is present at the hood duct opening, the duct nozzles are to be located above the damper and should not interfere with the operation of the damper. Note: All Range Guard systems are listed by UL and ULC for use with the exhaust fan either on or off when the system is discharged. DUCT 24 in. (610 mm) MAX. 1 in. (25.4 mm) | MIN. WV = _" Fines rere gui pecs —| a HOOD Figure 3-32. Optional Duct Nozzle Placement January 2007 3-38 P/N 9127100 System Design 3-6.1.1.4 Upper/Lower Plenum Examples Protection of special or unique plenum arrangements should be reviewed by the AHJ (Authority Having Jurisdiction). Badger recommends that upper/lower plenum arrangements be protected as shown below. Note: All Range Guard systems are listed by UL and ULC for use with the exhaust fan either on or off when the system is discharged. 1. If risers are less than 6 in. (152 mm), nozzles are required to protect the upper and lower plenums and in the main exhaust duct. (See Figure 3-33 and Figure 3-34). Example 1 — Riser less than 6 in. (152 mm) in Length ADP NOZZLES es | _. _ oe t RISER ¥ > < < 10 ft. (3 m) > —_ — _ Figure 3-33. Special Plenum Arrangements 2. Ifrisers are 6 in. (152 mm) or longer, the risers become the exhaust ducts and there is no upper plenum. Nozzle(s) are required in the lower plenum and also in each such riser. The riser portion is to be treated now as the hood duct opening and protected accordingly. (See Figure 3-34). Example 2 — Riser more than 6 in. (152 mm) in Length + ' ; : RISER > + Figure 3-34. Special Plenum Arrangements With 6 in. (152 mm) Risers P/N 9127100 3-39 January 2007 System Design 3-6.1.2.2 Transitional Duct The proposed protection for transitional duct applications should be approved by the AHJ (Authority Having Jurisdiction) prior to starting this system installation. Badger recommends that transitional ducts be protected as follows. Measure the dimensions at six inches into the transition piece. Determine the number of nozzles required by the perimeter measured at the six-inch location. Place the tip of the nozzle(s) at six inches into the transition piece. See Figure 3-36. ADP NOZZLE TRANSITION SECTION a | 6 in. (152 mm) Figure 3-36. Transitional Duct P/N 9127100 3-41 January 2007 System Design 3-4 APPLIANCES Table 3-1 lists the various appliances and nozzle type used to protect that appliance. Table 3-1. Appliance References Appliance Reference Nozzle Flow Number Deep Vat Fryer Single Vat Deep Fryer with Drip Boards Paragraph 3-4.1 F 2. 18-1/2 in. x 24-1/2 in. Deep Fat Fryer Paragraph 3-4.2 F 2 Split Vat Deep Fat Fryer Paragraph 3-4.3 F 2 14 in. x 14 in. (356 mm x 356 mm) Deep Fat Fryer Paragraph 3-4.4 F 2 Single Vat Deep Fryer with Drip Boards less than 1 in. Paragraph 3-4.5 F 2 (25 mm) Split Vat Deep Fat Fryer (Low Proximity) Paragraph 3-4.6 ADP 1 Deep Fat Fryer (Low Proximity) Paragraph 3-4.7 LPF 2 Krispy Kreme Model 270 d/h Doughnut Fryer Paragraph 3-4.8 ADP 1 Ranges Four-Burner Range Paragraph 3-4.9 R 1 Two-Burner Range Paragraph 3-4.10 R 1 Single Burner Range Paragraph 3-4.11 R 1 Four-Burner Range Paragraph 3-4.12 LPR st Broilers Upright Broilers Paragraph 3-4.13 ADP Charbroilers (Lava, Pumice, Ceramic, or Synthetic Paragraph 3-4.14 F 2 -Rock) Gas Radiant/Electric Charbroiler Paragraph 3-4.15 GRW 1 Natural or Mesquite Charcoal Charbroiler Paragraph 3-4.16 ADP 1 Mesquite Logs Charbroiler Paragraph 3-4.17 DM 3 Chain Broiler (Closed-Top) Paragraph 3-4.18 ADP 1 Chain Broiler (Open-Top) Paragraph 3-4.19 ADP 1 Griddle - Flat Cooking Surface Paragraph 3-4.20 ADP 1 Wok ) “Paragraph 3-4.21 GRW 1 Tilt Skillets (Braising Pans) Paragraph 3-4.22 F 2 P/N 87-122000-001 3-9 September 2006 System Design 3-4.9 Four Burner Ranges Table 3-13. R Nozzle Coverage Area — Four Burner Range Items Parameters Maximum Hazard Area 28 in. x 28 in. (711 mm x 711 mm) Nozzle Aim Midpoint of Hazard Area Nozzle Location — Anywhere within the area of a circle generated by a 9 in. (229 mm) radius about the midpoint Note: Shape of burner not important. 20 in. (508 mm) Min. 42 in. (1067 mm) Max. 20 in. (508 mm) MIN. (FROM TOP OF | RANGE) _ 18 in. (457 mm) DIA. 42 in. (1067 mm) MAX. (FROM TOP OF RANGE) A‘R’ NOZZLE MAY BE LOCATED ANYWHERE WITHIN THE SHADED AREA a AIM POINT: MIDPOINT OF CS 28 in. (711 mm) 14 in. (356 mm) MAX. MAX. HAZARD BURNER CENTERLINE AREA LENGTH TO CENTERLINE 4 TF / 14 in. (356 mm) MAX. BURNER CENTERLINE TO CENTERLINE 28 in. (711 mm) MAX. ————>; HAZARD AREA WIDTH j— Figure 3-10. R Nozzle Coverage for a 4-Burner Range P/N 87-122000-001 3-15 September 2006 *————. 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