Date |
Text |
2008-06-11 16:01:27 | DENIED |
| REFERENCE: FBC-2004 PLUMBING |
| FBC-2004 CHAPTER 1 |
| FBC-2004 CHAPTER 11 |
| |
| 1. SHT A-5.1 DETAIL #10PER SECTION 11-4.24.3 KNEE |
| CLEARANCES OF AT LEAST 27" HIGH, 30" WIDE AND 19" DEEP |
| IS REQUIRED UNDER THE ACCESSIBLE SINK. DETAIL #10 DOES |
| NOT COMPLY AS THERE IS A GARBAGE DISPOSAL IN THE |
| CLEARANCE.PLEASE DELETE THE GARBAGE DISPOSAL OR |
| INDICATE A CODE COMPLIANT SINK WITH THE DRAIN IN THE |
| BACK AND AN ADA APPROVED GARBAGE DISPOSAL THAT IS NOT |
| IN THE KNEE CLEARANCE. |
| |
| 2. SHT A-5.1 DETAIL #7 LAV DETAIL REQUIRES 6" MAXIMUM |
| AT THE BOTTOM OF THE CLEARANCE. IT SCALES OUT AT 7-1/2" |
| AT THE BOTTOM WHICH CHANGES THE ANGLE OF THE NEW PLAS |
| LAM 3/4" PLYWOOD. PLEASE INDICATE THE 6" REQUIRED AS |
| SHOWN IN FIGURE 11-32. |
| |
| 3. SHT P2.2 WATER ISOMETRIC RISER DIAGRAM. SHOW THE |
| PIPING TO AND FROM THE INSTA HOT WATER HEATERS FOR THE |
| SINKS. SECTION 106.3.5.1.3.--SHOW THE WATER HAMMER |
| ARRESTORS REQUIRED AT THE ICE MAKERS AND DISH WASHERS |
| SECTION 604.9.--RISER SHOWS COLD WATER TO THE |
| DISHWASHERS. PLUMBING KEY NOTE #3 ON SHT P2.1 INDICATES |
| HOT WATER TO THE DISH WASHERS. PLEASE CLARIFY & |
| CORRELATE. |
| |
| 4. SHT P4.1 DETAIL #4 INDICATES STOP VALVES FOR SINK |
| COLD WATER WITH A PORT TO SHUT OFF THE WATER TO THE |
| WATER HEATER. PER SECTION 606.1(7) A FULL OPEN VALVE IS |
| REQUIRED ON THE WATER SUPPLY PIPE TO THE WATER HEATER. |
| |
| WHEN RESUBMITTING PLANS PLEASE INDICATE |
| THE REVISION & REMOVE & REPLACE ANY |
| PAGES AS NECESSARY. A TRANSMITTAL LETTER |
| LISTING THE ORIGINAL REVIEW COMMENT NUMBER, |
| WITH A DESCRIPTION OF THE REVISION MADE, |
| IDENTIFYING THE SHEET OR SPECIFICATION |
| PAGE WHERE THE CHANGES CAN BE FOUND |
| WILL HELP TO EXPEDITE YOUR PERMIT. REMOVE |
| ALL VOID SHEETS FROM ALL PLANS AND PLACE |
| ONE SET OF THEM LOOSELY ON TOP OF THE |
| COLLATED PLANS TO BE REVIEWED. |
| THANK YOU FOR YOUR ANTICIPATED COOPERATION. |
| |
| REVIEW BY KEN STEVENS |
| (561) 805-6721 |
| FAX (561) 805-6731 |
| E-MAIL [email protected] |