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T <br />� • <br />PUBL/C K/O/2/C5 <br />July 21, 2015 <br />Mr. Sergey Perekopsky <br />Harvest Christian Center, International <br />830 SE Everett Mall Way <br />Everett, WA 98201 <br />Project: Harvest Christian Center Commercial Kitchen <br />Job Address: 830 SE Everett Mall Way <br />Plan Review No: X1507-004 <br />- -"-- i <br />_.._. - --,-"` s ��,�j,�.�� � <br />���yt'v G� <br />,i�Z� � iJ --�M <br />Dear Mr. Perekopsky, <br />In response to your recent application for a new hood and suppression construction permit, the <br />plans have been examined and you are advised that revisions may be nec:essary before a permit <br />can be issued. Please review and respond to the comments below. Plan review will resume <br />when the requested information is submitted. All required submittals mu�t be of sufficient detail <br />and information to ensure that the proposed structures will be constructe� in compliance with all <br />adopted codes, with two sets of drawings submitted for revisions. <br />General <br />1. To indicate what is being proposed as new work on this permit, please revise the drawings <br />as follows: <br />a. Please indicate new work with dark lines. Existing work sho�ild be indicated as light <br />lines, and demolition work should be indicated with dashed lines. <br />Construction <br />; 1. The plans submitted should be revised to match the building permi= plans, or the building <br />�-'� permit plan for the kitchen should be revised and submitted for review under the existing <br />permit number B1503-011. �`���-��' P�v�.��'� <br />>� b�L�Pl�r-�c-t� C L�pn(�u� <br />Commercial Kitchen Submittal Checklist �� 5`�N�� ,�� <br />d <br />1. Approved plans from the Snohomish Health District should be sub�mitted:; ��� ��� �� � <br />L � <br />2. Charles Johnstone of IPT should be contacted to discuss grease har�dling requirements. <br />Type I or Type II Hood <br />1. Type I hoods are required for roasting, pan frying, or deep frying foods, per IMC section <br />507.2.1. <br />a. Please submit a letter from the building owner indicating cc mpliance with the food <br />preparation restrictions for a Type II hood, per IBC Table 50��.2.2. <br />b. Please submit manufacturers catalog cuts for the equipment under the hood. <br />c. The plans should be revised to show the location of the hood. <br />d. After review of these submittals, if the exception is not met under the mechanical <br />code, a Type I hood may still be required. <br />2. Drawings should include sections through the hood showing tr e exhaust equipment: <br />hood, ducts, and fans, per IMC section 506.4 for a Type II hood, o� per IMC section 506.3 <br />for a Type I hood. <br />