2014-05-09 11:30:42 | BUILDING PLAN REVIEW |
| PERMIT: 14050278 |
| ADD: 717 N TAMARIND AVE |
| CONT: GIM'S GAS SERVICE |
| TEL: (561)385-4215 |
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| 2010 FLORIDA BUILDING CODE W |
| * 2010 WEST PALM BEACH AMENDMENTS TO THE FLORIDA |
| BUILDING CODE, CHAPTER 1, ADMINISTRATION, 2010 EDITION |
| 2012 FBC SUPPLEMENTS ADOPTED APRIL 25/2013. |
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| 2010 EXISTING BUILDING CODE LEVEL II 701.3 |
| COMPLIANCE. ALL NEW CONSTRUCTION ELEMENTS, COMPONENTS, |
| SYSTEMS, AND SPACES SHALL COMPLY WITH THE REQUIREMENTS |
| OF THE FLORIDA BUILDING CODE, BUILDING. |
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| 1ST REVIEW |
| DATE: FRI. MAY 09/2014 |
| ACTION: DENIED |
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| 1) NOTE A HOLD WILL BE PUT ON THIS PERMIT, THIS TENANT |
| SPACE IS GOING THROUGH A CHANGE OF OCCUPANCY WITHOUT |
| GETTING A PERMIT FOR CHANGE OF USE. 2010 FL EXISTING |
| BUILDING CODE 901.3 CHANGE OF OCCUPANCY CLASSIFICATION. |
| WHERE THE OCCUPANCY CLASSIFICATION OF A BUILDING |
| CHANGES, THE PROVISIONS OF SECTIONS 902 THROUGH 912 |
| SHALL APPLY. THIS INCLUDES A CHANGE OF OCCUPANCY |
| CLASSIFICATION WITHIN A GROUP AS WELL AS A CHANGE OF |
| OCCUPANCY CLASSIFICATION FROM ONE GROUP TO A DIFFERENT |
| GROUP. PERMITS FOR HOODS, ANSIL SYSTEMS AND GAS HAVE |
| BEEN APPLIED FOR WHICH WOULD BE FOR COMMERCIAL KITCHEN. |
| PLANS ARE REQUIRED SHOWING THE CHANGE OF USE. |
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| 2) WITH THE ADDITION OF A NATURAL GAS SYSTEM , THE GAS |
| APPLIANCES, OVEN/ GRIDDLE, CT, SALAMANDER AND 2 FRYERS |
| GREASY WASTE WILL ALSO NEED TO BE ADDRESSED BY A PERMIT |
| FOR A GREASE INTERCEPTOR 2010 FBC-PLUMBING 1003.1 |
| 1003.1 WHERE REQUIRED. |
| INTERCEPTORS AND SEPARATORS SHALL BE PROVIDED TO |
| PREVENT THE DISCHARGE OF OIL, GREASE, SAND AND OTHER |
| SUBSTANCES HARMFUL OR HAZARDOUS TO THE BUILDING |
| DRAINAGE SYSTEM, THE PUBLIC SEWER, THE PRIVATE SEWAGE |
| DISPOSAL SYSTEM OR THE SEWAGE TREATMENT PLANT OR |
| PROCESSES. |
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| 3) THIS GAS PERMIT WILL NOT BE RELEASED UNTIL THE ABOVE |
| MENTIONED APPLIES FOR THE REQUIRED PERMIT. |
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| JAMES A. WITMER CBO |
| SENIOR COMMERCIAL COMBINATION PLANS EXAMINER |
| TEL: 561-805-6715 |
| FAX: 561-805-6676 |
| E-MAIL: [email protected] |
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