2014-1038 Salt and Iron.pdf
City of Edmonds
PLAN REVIEW COMMENTS
BUILDING DIVISION
(425) 771-0220
DATE: November 3, 2014
TO: Salt & Iron LLC
Email: feedme@bardojo.com
FROM: Leif Bjorback, Building Official
RE: Plan Check: 2014-1038
Project: Salt & Iron Cafe
Project Address: 321 Main
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 as to where the changes can be found
on the plans, and submit revised plans/documents to a permit coordinator in the Development Services
Department. Thank you.
1.Provide a copy of the Snohomish Health District (SHD) plan review letter. Any issues raised within
that review letter must be incorporated into the plans submitted to the city and reviewed prior to
issuance of the city building permit.
2.On the list of deferred submittals:
a.Remove the reference to Plumbing
b.Add Type 1 hood
3.Show on the drawings or provide a separate lighting plan indicating light fixture locations and
wattage matching that shown in the Interior Lighting Summary form submitted with the application.
4.Revise the occupant load calculation to reflect the correct occupancy group (either A2 or B depending
on total occupant load) and use the following square footage factors: 15 sf/person for customer
seating area; 7 sf/person waiting area; 200 sf/person for kitchen/prep area. Also, clarify whether the
bar seats are fixed or non-fixed. For non-fixed bar seats, use a factor of 18 linear inches of counter per
person, and include this in the total calculation. IBC 1004
5.Indicate on the plans to post the occupant load. IBC 1004.3
6.In order to verify gas pipe size, show on the plans the size and length of each piping branch, and
provide the BTU ratings of all gas fired equipment, including the water heater in the basement.
7.The meat sink is noted to indirectly drain to the grease trap, but the drawings appear to show the drain
as routed to the floor sink. Please show the meat sink indirectly draining to the grease trap.
8.The veg sink and hand sink drains are shown connecting to the meat sink drain which is not allowed.
Please show these two drains discharging into the floor sink.
9.Show the location of the Type 1 kitchen hood on the plans.
10.A Type 2 exhaust hood is required over the warewasher and dishwasher if they produce heat or steam.
Provide manufacturer specifications on these appliances. Provide details and CFM for the hoods. If
the appliances do not produce heat or steam, provide, for city review, documentation from the
manufacturer stating the the reason why a Type 2 hood is not required. IMC 507.2.2
11.On the plumbing page, what is ED?