20080721155943.pdfDATE: July 21, 2008
City of Edmonds
PLAN REVIEW COMMENTS
BUILDING DIVISION
(425) 771-0220
TO: Rick Lentz
Merrkk Lentz Architect
FAX: 425-747-7149
FROM: Ann Bullis, Building Official
RE: Plan Check: 2008-0444���"``
Project: Taco Time Restaurant
Project Address: 23904 Highway 99
During review of the plans for the above noted project, it was found that the following information,
clarifications or changes are needed. Please provide written responses to each comment as to how it
has been addressed, and where changes can be found on the plans. Please submit revised
plans/documents to Marie Harrison, Senior Permit Coordinator.
1. List the following codes on the coversheet of the plans:
a. 2006 International Building Code (including Accessibility) with State Amendments
b. 2006 International Mechanical Code (including International Fuel Gas Code) with State
Amendments
c. 2006 International Fire Code with State Amendments
d. 2006 Uniform Plumbing Code with State Amendments
e. 2006 Washington State Energy Code (WAC 5 1 -11)
f. 2006 Washington. State Ventilation Indoor Air Quality Code (WAC 51-13)
g. Edmonds Community Development Code
2. Revise plans throughout (including scope of work) to show building will be entirely new
construction (currently plans show the existing south wall to be retained, however the entire
building was demolished under permit 2008-0333).
3. List all deferred submittals on the coversheet of the plans. This comment was included in the
Preapplication Comments dated 1/17/07. The City prefers that mechanical/HVAC and plumbing
plans (particularly with slab -on -grade floors) be included with and issued with the main building
permit to help avoid any construction delays, however they can be deferred. Other common
deferred items are signs, side sewer, water meter, shop drawings, State electrical, type T hood,
hood suppression, etc.
4. If you intend for the Type I hood to be included with the main permit, see enclosed handout for
minimum submittal information, including worksheets, revise detail to meet current 2006 IMC,
and provide manufacturer's information and ICC Evaluation Report for the duct wrap. Or, note
on the detail Sheet A6 that the Type I hood will be under separate permit.
5. A 1 -hour exterior wall is required at the south side opening of the covered drive-through due to
close proximity to the property line (TBC 602 & 704.8). A 30" parapet with non-combustible
face on the roof side is required unless an exception can be used (IBC 704.11). Provide listed
and tested 1 -hour fire rated assembly(ies) on the plans (such as from Gypsum Association Fire
Resistance Design Manual, UL Directory, IBC Chapter 7 Tables, etc.) and cross reference where
they apply. This was included in the Preapplication Comments dated 1/17/07.
6. Include the covered drive-thru in the building area calculations on the coversheet.
7. Dimension the clear hallway width on the floor plan and coordinate with accessible
maneuvering distances on Sheet A6. ICC/ANSI A117.1 Section 404.2.3
8. Revise detail 5/A5 to meet current code. See ASCE 7-05 section 13.5.6 for requirements.
9. Provide details showing that the customer counter areas and self -serve areas will meet
ICC/ANSI Al 17.1 section 904 and 904.5.1
10. Based on the current equipment plan, reduced pressure backflow protection devices are required
at the ice machine, and soda dispenser.
11. On the site plan, note the slope of the accessible routes from the public street to the building
entrance and from the accessible parking stalls to building entrance. Where the transition
between finishes is flush, note on the plans, or provide ramp detail and cross reference where it
applies.
12. Revise 4/Al to show 60" from the bottom of the accessible parking sign to the parking surface
(ICC/ANSI Al 17.1 section 502.7).
13. Provide footing drain detail as described on page 10 of the geotechnical report.
14. Provide completed Non -Residential Energy Code compliance forms. These forms are available
on the following website: htip://www.neec.net/resources/resources.html. Only the Lighting
Summary form was submitted. This comment was included in the Preapplication Comments
dated 1/17/07.
15. Provide restroom calculations on the plans in accordance with WAC 51-50 Chapter 29. This
comment was included in the Preapplication Comments dated 1/17/07.
16. Provide a Statement of Special Inspections on the plans in accordance with IBC 1705.
17. Provide a Contractor Responsibility statement in accordance with IBC 1706.
18. Special Inspections are required by the geotechnical engineer of record for the following:
a. Excavation, grading and site preparation
b. Soil bearing verification
c. Placement of fill and compaction (if needed)
d. Footing drain installation
e. Final letter from the Special Inspector
Complete the enclosed Special Inspection and Testing Agreement. Have all parties sign the
agreement and return for City approval.
See attached structural comments from the City's consultant
Page 2 of 2
Eagle Eye Consulting Engineers, P.S.
PO Box 523
Olalla, WA 98359
hoAeter@centurytel.net
360 874 0562
Fax 360 874 0591
To: Marie Harrison
1215' Ave N
Edmonds, WA 98020
Re: Taco Time
23904 Highway 99
Edmonds, WA 98020
Plan Review # 2008-0444
Plan review number 01
AN
EECE # EDM 08-54
Structure Oceu ancy
Area S.F.
Main Floor A2
2050
Total
C
YES
The above referenced project is in the process of plan review for compliance with
Edmonds ordinances and applicable codes. The following comments,
deficiencies/corrections must be addressed prior to completion of plans review and
subsequent issuance of permits.
Provide revised plans and calculations along with a written response to each of the items
listed below to facilitate a shorter back -check time.
SCOPE OF REVIEW
The scope of this review is for the Structural requirements of this project.
All features were checked only to the extent allowed by the submittals provided. All
portions of this project are assumed to meet or will meet other departmental requirements,
conditions and concerns before permit approval.
Page 2 of 3
Plan Review Number 01
EECE#: EDM 08-54
Taco Time
2008-0444
STRUCTURAL COMMENTS
Sheet A2.0 Floor Plans, Schedules
1. Architect of Record (AOR), please clarify the section cut B/A6. There is not a B on
sheet A6.
Sheet S 1 Notes
2. Engineer of Record (EOR), please provide information for the exiting wall noted
on one side of the structure. There are not any details and it is not clear if this will
support any of the loads. Please add information for the exiting wall on the
drawings and all required connections.
Sheet S2 Notes
3. EOR, please specify the required support and connection of the 3-1/8X9 glb
framing into the wall that is to be retained. Nothing is specified at this time.
4. EOR, please specify the required connection of the 5-1/8X19-1/2 to the 4 studs
supporting it. Noting is specified at this time. IBC 2307.9.7
5. EOR, please specify the required support for the 5-1/8X12 at the drive though
window. Also this should include the required connections.
6. EOR, please specify the required post to support the 5-1/8X9 glb beam at the drive
through window.
Sheet S3 Notes
7. Please add to the drawing the following snow load information, snow exposure
factor, snow importance factor and the thermal factor. IBC 1603.1.3
8. The following wind data shall be specified on the drawings. The basic wind speed
(3 -sec gust), wind importance factor, wind exposure, applicable internal pressure
and component and cladding wind pressure. All that is noted is 85 MPH exposure
B. Please modify accordingly. IBC 1603.1.4
9. Please modify the shear wall schedule note 3 plate washer to the adopted code. The
minimum size shall not be less then 3x3x.229. The drawings state 3x3x3/16. IBC
2305.3.11
10. Please add to the drawing the spectral response coefficient Sds and Shc. IBC
1603.1.5 item 4.
Page 3 of 3
Plan Review Number 01
EECE#: EDM 08-54
Taco Time
2008-0444
11. Please add to the drawing the occupancy category. IBC 1603.1.5 item 1. Table
1604.5
12. Please add to the drawing the seismic design category. IBC 1603.1.5 item 5.
13. Please add to the drawing the required design base sheer. IBC 1603.1.5 item 7
14. Please add to the drawing the basic seismic -force -resisting system used for the
design of this structure. IBC 1603.1.5 item 6
15. Please add to the drawing the design seismic base shear. IBC 1603.1.5 item 7.
16. Please add to the drawings the seismic response coefficient (Cs). IBC 1603.1.5
item 8
17. Please add to the drawing the seismic analysis procedure used. IBC 1603.1.5 item
10.
18. Detail M: EOR, it appears based off the analysis submit that (8) 16d nails are
required for the 2x12 ledger but the drawings state 5. Please clarify why a smaller
amount is used then required by analysis.
19. Detail A and Detail B: The minimum size washer shall not be less then 3x3x.229
but the detail state 3x3x3/16". Please modify accordingly. IBC 2305.3.11
Additional corrections may be required following receipt of corrections and additional
information as requested.
Your plans are being reviewed concurrently with the Building Department, Fire
Department, Zoning Department and Public Works Engineering. Changes, clarifications
or additional corrections may be required subsequent to the Building Department plan
review when comments are received from the other concerned departments.
Should you have any inquiries regarding this letter, please contact Hoyt Jeter at (360) 874-
0562 between 8:00 a.m. and 5:00 p.m.
im
Hoyt Jeter, P.E.
President
City of edmonds
development -information
�nr$ao
Commercial Kitchen Hood
4119
Hood Fire Suppression System
Permit Submittal Requirements
PERMIT REQUIRED: A Commercial Kitchen Hood Mechanical Permit is required for the new
installation or alteration of commercial kitchen hoods (including relocation). The
International Mechanical Code (IMC) requires that Type I Hoods be installed over
any appliance which generates grease laden vapor or smoke. A fire suppression
system must be installed for the protection of the commercial cooking equipment
in conjunction with a Type I Hood. A separate Fire Suppression System Permit
is also required and all systems must meet UL 300 requirements in accordance
with the International Fire Code (IFC)_ A permit is also required for the
installation or relocation of Commercial Type II Hoods where cooking or
dishwashing appliances produce heat or steam and do not produce grease or
smoke such as steamers, kettles, pasta cookers, and dishwashing machines.
CODES: International Mechanical Code 2006 Edition
International Fire Code 2006 Edition
International Fuel Gas Code 2006 Edition
NFPA 96 (Current Edition)
FEES: Commercial Kitchen Hood: Based on size and type of equipment or appliance
Fire Suppression System: $240, plus $15 City surcharge fee
Gas Piping Permit- Issued separately, based on number of fixtures
SUBMITTAL REQUIREMENTS FOR TYPE I OR TYPE II COMMERCIAL KITCHEN HOOD:
1. General Notes — Two (2) copies
2_ Working Drawings - Three (3) sets
3. Commercial Kitchen Hood Worksheet — Two (2) copies
SUBMITTAL REQUIREMENTS FOR FIRE SUPPRESSION SYSTEM:
I . General Notes, including specifications for the suppression system — Two (2) copies
2. Working Drawings — Three (3) sets
3. Cut sheets for sprinklers, heads, nozzles, etc. — Two (2) copies
Revised 7107
COMMERCIAL KITCHEN HO. D
PERMIT SUBMITTAL REQUIREMENTS
1. PERMIT APPLICATION FORM C
2. GENERAL NOTES
a) Property address, floor and/or suite number and name of business_
b) Designate the use of building or tenant space (i.e., office, retail, medical, restaurant, etc.) and occupancy
groups (i.e., B, A2, etc.).
c) Specify type of construction of the building (i.e., wood frame, cmu block, brick, etc.).
3. WORKING DRAWINGS Three (3) complete sets with the following:
A. SITE PLAN
1) Location of building(s) within twenty (20) feet of hood exhaust outlet.
2) Dimension distances from proposed exhaust outlet to supply ducts, windows, doors, and property lines.
B. ELEVATION VIEW
1) Height of exhaust outlet above adjoining grades, roof lines, parapet or elevator shaft, etc.
2) Location of proposed exhaust hood outlet on exterior of building.
C. FLOOR PLAN
1) Outline of hood overhang with equipment below. (specify each piece of equipment, i.e., grill, oven, etc.).
2) Dimension hood overhang.
3) Provide walls construction detail including sheetrock, heat shield, etc_
4) Grease filter location, cleanouts, and minimum clearance to combustibles.
D. SECTION VIEW OF SHAFT WALL AND HOOD/EXHAUST SYSTEM
1) Detail shaft wall materials.
2) Detail ductwork enclosure and ductwork construction.
3) Exhaust system details_
4. COMMERCIAL KITCHEN HOOD WORKSHEET
Complete and submit three (3) copies of the attached kitchen hood worksheet. Clearly show and coordinate
infornnation contained in worksheet on the plans.
INSPECTION REQUIREMENTS
Inspections for the kitchen hood installation, ductwork, shaft walls, etc. is performed by the City Building
Inspector during normal City business hours. All shaft work shall be inspected prior to duct installation. Call
(425) 771-0220 extension 1333 a minimum of 24 hours in advance for an inspection. At the discretion of the
City Planning Division a site inspection may be required to determine the visual impacts of any mechanical
projections, diffusers, return air grills, vents, etc. on the building. Check the permit or job card for all required
inspections.
Revised 7107
FIRE SUPPRESSION SYSTEA
PERMIT SUBMITTAL REQUIREMENTS
All Type I Hoods are required to have afire suppression system.
7-1
1. PERMIT APPLICATION FORM C
2. GENERAL NOTES
a) Property address, floor and/or suite number and name of business.
b) Designate the use of building or tenant space (i.e., office, retail, medical, etc.) and occupancy group (i.e.,
B, A3, etc.).
c) Specify type of construction of the building (Le., wood frame, cmu block, brick, etc.).
3. WORKING DRAWINGS Three (3) complete sets with the following_
a) Show equipment and outline of food overhang with equipment below.
b) Show location of piping, manual pull and nozzle locations.
c) Class K fire extinguishers are required. Extinguishers must be mounted in an accessible location no
more than 30 feet from the appliance(s) served. In large kitchens or multiple cooking stations additional
Class K fire extinguisher may be required. The total number and location of Class K fire extinguishers
shall be determined by the City Fire Marshal during inspection.
4. CUT SHEETS Three (3) copies
Provide cut sheets showing nozzles and number used, extinguishing agent and amount, shunt switches, piping,
etc. and their UL/FM listings are required.
NOTE: Makeup air must shut off and the hood exhaust remain operating when suppression system is activated_
.INSPECTION REQUIREMENTS
Inspections for the fire suppression system are conducted by the City Fire Marshal during normal City business
hours. All portions of the system must be under test and be observed by the Fire Marshal unless specifically
waived. The fire suppression permit number, business name, address and suite number must be provided in
order to schedule an inspection. Call (425) 771-0215 extension 1213 a minimum of 24 hours in advance for an
appointment. After Fire Department approval contact the City Building Inspector by calling 425-771-0220
extension 1333 to schedule for a final building inspection. At the discretion of the City Planning Division a site
inspection may be required to determine the visual impacts of any mechanical projections, diffusers, return air
grills, vents, etc. on the building. Check the permit or job card for all required inspections_
NOTE: THE PURPOSE OF THIS HANDOUT IS TO ASSIST THE PUBLIC IN COMPLYING WITH DETAILED PERMIT
SUBMITTAL REQUIREMENTS. IT IS NOT A COMPLETE LIST OF PERMIT OR CODE REQUIREMENTS AND SHOULD
NOT BE USED AS A SUBSTITUTE FOR APPLICABLE LAWS AND REGULATIONS IT IS THE RESPONSIBILITY OF THE
OWNER/DESIGN PROFESSIONAL TO REVIEW THE SUBMITTAL FOR COMPLETENESS AND APPLICABILITY TO
OTHER CODES. ONLY COMPLETE APPLICATIONS WILL BE ACCEPTED BY THE CITY FOR REVIEW.
Revised 7/07
Plan Check No_
City of Edmonds
Commercial Kitchen Hood Worksheet
Business Name_
Two copies of this worksheet/checkHst must accompany plan sets submitted for permit applications involving the
installation of a commercial kitchen range hood. Applicant shall provide plan and elevation views showing ductwork,
duct enclosure, hood, cooking surface air supply, exhaust system, and equipment support system including structural
framing detail (see attached typical construction views) and type of cooking appliances below the hood. This worksheet
is based on the IMC .506, 507 & 508.
1s this an existing restaurant, food processing area, or food service area? ❑ Yes 0 No
If no, a separate tenant improvement permit and/or change of use permit is required.
L Tvne of Material/C.nve
Type I Hood
Type If Hood
Installed for grease and smoke removal (i.e.. deep fat fryer,
For steam, vapor, heat or odor removal (i_e.: steamer,
charbroilers, grill and roasting ovens)
pastry and pizza ovens) All Type II hoods shall have
a permanent, visible label identifying it as a Type 11
Hood
N=4
Type of Material
Gage
Gage
N=3 or less
Min Proposed
Min Proposed
Duct and
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._
mmpll
Plenum��
;�
«�
c.,
Q—_ 150 x (L) _
2€Toram�
n
Galvanized Steel
16
24 (Up to 12" diameter)
22 (Up to 30" diameter)
Hood
Galvanized Steel
18
24
Flashing�
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NOT REQUIRED
Galvanized Steel
22
2. Quantity of air. exhausted through the hood
Hoods shall extend beyond the cooking surface a minimum of 6" on all open sides and the distance between the lip of the
hood and the edge of the cooking surface shall not exceed 4'_ In the formulas below the following values apply:
N = number of hood sides exposed
Q = quantity of air
A = area of hood in ft2
L = lineal feet of the front cooking equipment surface
Cooking surface area =
Hooded area (A) _
x
x =
f12
ft2
Page 1 of 3
Revised 7107
Canopy Hood
Non -Canopy Hood
N=4
Q= 150 x
(A) =
cfm
N=3 or less
Q= 100 x
(A) =
cfm
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r a�
._..,-� '�..� �.�T.'Y'� '�� .r� 'tE :�^..� { ✓''.v.� 'i-. s' S?"�
._
N=4
Q= 75 x(A)
=
cfm
c.,
Q—_ 150 x (L) _
N=3 or less QW 50 x (A) W cfm
Page 1 of 3
Revised 7107
Type of Hood; Air Velocity M) Re aired CFMMuct Area ft2 Proposed Air Veloci (FP
I 1500 to 2500 (minimum) 1
II 500 to 2500 (recommended) /
b. Static Pressure Loss
Duct in. + grease filters/extractor in. + other in = Total in. of H2O.
c. Fan and motor shall be of sufficient capacity to provide the required air movement. Fan motor shall not be installed
within ducts or under hood_
Fan make and model HP
Static pressure in. at cfrn.
4. Exhaust Outlet location
Exhaust outlets shall terminate above the roof. If exhaust outlet terminates at exterior wall, provide cleaning equipment.
5. Make Up Air
a. The amount of make up air supplied shall be equal to the amount of exhaust air: cfrn.
b. Makeup air system shall be electrically interlocked to insure that the makeup air is provided when the exhaust system
is in operation.
c. Makeup air shall be provided by a fart or motorized damper of sufficient capacity. Windows and door openings shall
not be used for the purpose of providing makeup air.
d. The temperature difference between the make up air and air in the conditioned space shall not exceed 10°F.
Table of Clearances
Location/Situation
Minimum Required Proposed
Extend above roof
40 inches (Type I), 24" (Type II)
Distance from same or adjacent building
10 feet
Distance above adjoining grade
10 feet
Distance from property litre
10 feet
Distance from windows and doors
10 feet
Distance from mechanical air intake
10 feet
Distance of duct above adjoining grade at alley
16 feet
5. Make Up Air
a. The amount of make up air supplied shall be equal to the amount of exhaust air: cfrn.
b. Makeup air system shall be electrically interlocked to insure that the makeup air is provided when the exhaust system
is in operation.
c. Makeup air shall be provided by a fart or motorized damper of sufficient capacity. Windows and door openings shall
not be used for the purpose of providing makeup air.
d. The temperature difference between the make up air and air in the conditioned space shall not exceed 10°F.
Page 2 of 3
Revised 7/07
Make and model
Recommended air velocity, 500 fpm
Static Pressure in. at cfrn.
Duct area req. = cfnV500 frnp
/500 = ft2
Duct Dimension, , area ft2
Duct dimension req. _
Air velocity = cfhi/area / =
Eff. Damper opening x
_ ft2
m
Page 2 of 3
Revised 7/07
6. Slope of Duct and Cleanout access (IMC 506.3.7, 506.3.8)
Horizontal ducts less than 75' feet in length are required to be sloped a minimum %4" inch per foot_ Horizontal ducts
that exceed 75' feet in length are required to be sloped I" inch per foot. Note: tight -fitting cleanout doors shall be
provided at every change in ductwork direction.
7. Duct Enclosure (IMC 506.3.10)'
a. Ducts penetrating a ceiling, wall, or floor stealI be enclosed in a duct enclosure from the point of penetration to
the outside air. A duct may only penetrate exterior walls at locations where unprotected openings are permitted
by the International Building Code (or current adopted edition).
b- On the plans, detail how the duct enclosure will be constructed to meet the minimum fire protection rating.
c. Clearance from the duct to the interior surface of enclosures of combustible construction shall be 18" minimum.
Clearance fram the duct to the interior surface of enclosures of noncombustible (i.e. metal studs), or gypsum wall
board attached to metal studs shall be B' minimum.
d. Duct enclosures shall be sealed around the duct at the point of penetration and vented to the exterior through a
weather -protected opening.
e. Duct enclosures shall serve only one kitchen exhaust duct_
f Tight -fitting access openings shall be provided at each cleanout door_ Access enclosure doors shall have a fire
resistance rating equal to the enclosure_
8. Multiple Hood Venting (IMC 507.15)
a. A single duct system may serve more than one hood located in the same story of the building, provided that the
interconnecting ducts do not penetrate any fire resistive construction.
b. A hood outlet shall serve not more than a 12 -foot section of hood.
9. Additional Information for Type I Hoods only
a. Grease filters shall be installed at minimum 45 -degree angle and equipped with drip tray and gutter beneath
lower edge of filters.
b. Distance between the lowest edge of grease filters and cooking surface shall be:
Grill, fryer, exposed flame: not less than 2 feet
Exposed charcoal, charbroil shall not be less than 3 '/z feet
c. Type I Hood and ducts shall have clearances from combustible construction per table below:
Unprotected Protected
1 -HR Fire resistive Material
Hood Min Required 18"
Proposed Minimum Required 3"
Proposed "
Duct Min Required I8"
Proposed Minimum Required 3"
Proposed "
d. Hoods less than 12 inches from the ceilings or walls shall be flashed solidly.
e_ All joints and seams shall be made with continuous liquid -tight weld or braze made on the external surface of the
duct system. Vibration insulation connector may be used provided it consists of noncombustible packing in a
metal sleeve joint.
f Centrifugal fans used for discharging grease exhaust shall be positioned in a bottom horizontal discharge position
only. A duct that diverts the fan discharge shall not exceed 3 times the diameter of the fan outlets connected to
the fan outlet. The duct shall be provided with an adequate drain opening at the lowest point to permit drainage
of grease to a suitable collection device.
g. A fire suppression system and portable fire extinguishers shall be installed per the international fire code (IFC) -
Page 3 of 3
Revised 7/07