| Date |
Text |
| 2003-08-07 00:00:00 | BUILDING PLAN REVIEW |
| | *******DENIED******* |
| | ROBERT BROWN(561) 805 6716 |
| | E-MAIL: [email protected] |
| | |
| | FBC = FLORIDA BUILDING CODE 2001 |
| | FBC*= FLORIDA BUILD'G CODE (CITY AMEND) |
| | |
| | 1) FBC 11-4.17.6 TOILET STALL GRAB BARS, |
| | SHEET A-1.1.THE GRAB BAR ON THE SIDE |
| | WALL SHALL BE MIN. 42" LONG AND |
| | POSITIONED SO THAT THE FRONT END IS |
| | MIN. 54" FROM THE REAR WALL.AMEND THE |
| | PLAN VIEW OF 'TYPICAL H.C. RESTROOM' |
| | (REF. FIG. 29). |
| | |
| | 2) FBC 11-4.19ACCESSIBLE LAVATORIES, |
| | SHEET A-1.1.THE RIM OF THE LAVATORY |
| | SHALL BE NO HIGHER THAN 34" ABOVE |
| | FINISHED FLOOR LEVEL.THE HOT WATER AND |
| | DRAIN PIPES UNDER THE LAVATORIES SHALL |
| | BE INSULATED OR OTHERWISE CONFIGURED TO |
| | PROTECT AGAINST CONTACT.ANNOTATE THE |
| | 'TYPICAL H.C. RESTROOM' ELEVATION TO |
| | DEMONSTRATE COMPLIANCE (REF. FIG. 31). |
| | |
| | 3) FBC 11-4.24BREAK ROOM, SHEET A-1.0. |
| | THE BREAK ROOM SINK SHALL BE MOUNTED |
| | WITH THE RIM NO HIGHER THAN 34" ABOVE |
| | FINISHED FLOOR LEVEL WITH KNEE CLEARANCE |
| | AT LEAST 27" HIGH, 30" WIDE AND 19" DEEP |
| | UNDER THE SINK.THE SINK SHALL BE MAX. |
| | 6-1/2" DEEP.ANY EXPOSED HOT WATER AND |
| | DRAIN PIPES SHALL BE INSULATED OR |
| | OTHERWISE CONFIGURED TO PROTECT AGAINST |
| | CONTACT.ANNOTATE THE BREAK ROOM PLAN |
| | TO DEMONSTRATE COMPLIANCE. |
| | |
| | 4) FBC 11-4.8.7NEW CONCRETE RAMP AND |
| | LANDING.THE RAMP AND LANDING SHALL |
| | HAVE CURBS (MIN. 2" HIGH - FIG. 17), |
| | WALLS, RAILINGS OR PROJECTING SURFACES |
| | AS EDGE PROTECTION.THE REQUIRED 18" |
| | CLEARANCE SHOWN BETWEEN THE EDGE OF THE |
| | LANDING AND THE LEADING EDGE OF THE DOOR |
| | SHALL BE ADJUSTED AS NECESSARY TO |
| | MAINTAIN MIN. 18" CLEAR BETWEEN THE |
| | CURB, WALL ETC AND THE LEADING EDGE OF |
| | THE DOOR. |
| | |
| | **QUOTE PERMIT# ON ALL CORRESPONDENCE** |
| | |
| | END OF REVIEW COMMENTS |
| | THE CODE REFERENCES GIVE ADDITIONAL INFO |
| | TELEPHONE: (561) 805 6716ROBERT BROWN |
| | E-MAIL: [email protected] |
