750 W Hampden Ave, Suite #300

Englewood, CO 80110

Ph (720) 550-6307 www.ValhallaEngineering.com

July 19, 2023

Design Narrative

Project: Correct Safety and FCA Deficiencies Location: Carl Vinson VA Medical Center, Dublin, GA Project Number: 557-21-101 (VEG 21.31) Contract Number: 36C24722C0012

Project Phase: 100% Bid Documents

GENERAL:

Scope of Work – As stated in the Contractual Scope of Work (SOW):

“This project will renovate the kitchen, dining, food preparation and current canteen areas for the facility providing a more modern and appealing kitchen and eating area for Nutrition and Food Service. These areas are used to serve patients. This project will also add an additional storage room to the back of the Veterans Canteen Service (VCS) store and remodel the existing uniform room in Building 41 into offices and a retail space for VCS. This project will also renovate the biohazard processing room in the Building 2 basement into a uniform room. It is expected that much of the equipment will also need updating during this project. This project will also renovate the warehouse and logistics areas in Building 2. An additional concern to be remedied in this project is the path of materials received via the main loading dock for the facility, which is currently directly through the kitchen. It is the desire of the facility to create a distinct path for items being unloaded and transported through the hospital, to prevent transport through the kitchen. Total area being renovated is 30,200 square feet.”

The following provides the overall design approach to the project based on scope.

A. Site Development

During the main kitchen renovation, Food and Nutrition Service will require temporary modular kitchens. They will be set in place at the facility loading dock of building three, with immediate access to the main hospital service corridors.

The temporary modular kitchens will be equipped with appropriately sized equipment and dry and refrigerated storage to facilitate service of patient nourishments as well as patient meals service three times per day, seven days per week.

Expected temporary modular kitchen components will be:

• Refrigerated, frozen and dry storage http://www.valhallaengineering.com/

• Preparation

• Production and finishing cooking

• Patient meal assembly

• Patient meal cart staging and dispatch area

• Ware washing and cart washing

Site Utilities required: water, sanitary sewer, 208 volt electrical and natural gas Portable kitchen units will have an onboard grease interceptor

B. Landscape

Not Applicable

C. Architectural

The Architecture design will be in accordance with all applicable codes. Veterans Affairs publications, such as Department of Veterans Affairs, Veterans Health Administration Space Planning Criteria, dated March 2008, revised October 03, 2016, Chapter 206. Department of Veterans Affairs, Chapter 224: Nutrition and Food Service PG-18-9 Space Planning Criteria, dated March 2008, revised October 03, 2016. VA Fire Protection Design Manual (8th Edition, 06.01.21), National Fire Protection Association (NFPA) 101 Life Safety Code, 2021. Other documents not listed above, are provided on General “GI” construction documents sheets.

NUTRITION FOOD SERVICE RECEIVING

Bulk delivery of food and beverage products will be offloaded at the dock and moved by pallet jacks to within the building Nutrition Food Service receiving area. Pallet jack access will be provided at all bulk walk-in coolers and dry storage spaces.

NEW BACK OF HOUSE SERVICE CORRIDOR

One concern was the path of materials received via the Main Loading Dock for the facility, which is now resolved by a service corridor, which does not go through the kitchen. This Service corridor creates a distinct and separate path for items being unloaded and transported through the hospital, to prevent transportation through the kitchen. The new back of house service corridor begins at the receiving dock and terminates at the main circulation front of house corridor. This corridor will have provisions to accommodate pallet jacks, tug carts, food service carts, material management carts, laundry carts, trash carts, employees. The corridor should have cart bumpers and diamond tread wainscoting and is a minimum of 8 feet wide.

FOOD SERVICE FACILITIES DEVELOPMENT

The kitchen allows for separation of Nutrition and Food Service, which supplies meals to patients, from the Veterans Canteen Service, which supplies food to Visitors and Staff, into two separate and distinct storage, preparation, cooking, and serving areas.

The layouts indicate the Proposed Functional Relationships of Storage, Food Preparation Spaces, Production Cooking Spaces, Patient Service and Meal Preparation Spaces, Patient Meal Delivery System, Sanitation and Ware Washing, as well as Employee Support Elements and Offices.

BULK NUTRITION FOOD SERVICE RECEIVING

Bulk delivery of food and beverage products are offloaded at the dock and moved by pallet jacks to within the building Nutrition Food Service receiving area where palletized case goods are then offloaded by hand to dry and refrigerated storage areas according to product classification.

NUTRITION FOOD SERVICE OFFICES

Food service offices and food service employee support elements reside near the receiving area. These spaces are in close proximity to the kitchen space.

BULK NUTRITION FOOD SERVICE STORAGE

Bulk delivery of food and beverage products are offloaded at the dock and moved by pallet jacks to within the building. Immediate adjacent access to the dry and refrigerated walk-in storage spaces is provided.

PATIENT MEAL ASSEMBLY

The patient meal assembly area is adjacent to the nourishment assembly area, the production cooking and preparation spaces. Patient meal assembly occurs on a straight-line conveyor in a traditional meal assembly system. Meals are prepared cold and put on split-tray patient meal delivery carts with docking provisions. Once carts are assembled according to patient ward/wing they are docked into the rethermalization docking station where meals are held in a refrigerated state until mealtime. An hour before mealtime the docking station entrée side of the patient meal tray will change from refrigerated holding to rethermalization (reheat) mode. Once meals are heated to their appropriate temperatures, carts will be hitched/connected to an electric tug and moved to the patient wards/wings for tray distribution.

DISHWASHING

The dishwashing area is designed with a soiled side and clean side of the dish room. A soiled dish table with glass rack shelves is situated to allow breakdown of patient meal delivery carts, scrap and process soiled ware, and load the dish machine efficiently. The dish-machine is a large multi-tank flight-type machine that allows soiled ware to be loaded from one side and clean ware to be retrieved from the clean side after sanitizing occurs.

PATIENT/DOM SERVING AND DINING

The patient/DOM serving and dining area is adjacent to the main kitchen. It has a well complimented serving counter that displays hot and cold foods items, prepackaged grab and go offering as well as hot and cold beverage items all within view by patients that utilize the space. Multiple hot and cold wells allow for a variety of meal items and choice. The very traditional serving counter has a tray slide and sneeze guards. Support hot and cold holding equipment allows for immediate replenishment as required.

EMPLOYEE AND STAFF SUPPORT SPACES

The employee areas are designed to accommodate around 80 kitchen employees for all shifts. Locker rooms will be equipped with a restroom and dual height lockers. Break Lounge will have a counter with sink and electrical for microwave and refrigerator.

D. Interior Design

The interior scope will follow the VCS and VA standards for the Canteen project.

Refer to the drawing set for finishes in the design. The concept incorporates a simplified traditional classic design to follow the facility’s design aesthetic.

Quality materials have been selected in the Canteen dining area with a large format porcelain tile that pulls in the colors of the corridor into the canteen and creates a central “tile carpet” style pattern on the floor of the dining and serving areas. The trimmed walls have a classic feel with a color pallet that brings in the warm brick colors of the facility’s exterior. The ceiling is organized to reflect the floor patterns and creates an organizing grid to order the space. A taller area in the center of the space creates an area of interest that flows through the space and to deaden the sound. Decorative pendant hung fixtures are randomly organized to provide interest and light in the appropriate areas. Material and colors have been selected to match or be similar to the adjacent project, Correct Safety, Compliance, and FCA deficiencies in building 2 with kitchen, canteen, and food service renovation project, currently in construction.

E. Fire Protection

Fire Sprinkler System

1. This project shall consist of renovating an existing kitchen area on the first floor of Building 02. The building is currently partially sprinklered with the understanding that the existing remodel area is unsprinklered. The existing water supply distribution or areas outside of the project boundary will not be impacted or modified by this scope of work. Due to non- combustible construction, automatic sprinkler protection will not be required or provided in the spaces above ceilings. As the building is located in an area of low seismicity according to VA Seismic Zone Map H-18-8, seismic bracing is not required for sprinkler piping.

2. Offices, circulation, restrooms, lockers, dining, and other such spaces will be designed as light hazard occupancies with a design density of 0.10 gallons per minute per square foot over the most remote 1,500 square feet, with 100 gpm added for hose allowance. Electrical, mechanical, janitor, storage up to 10 feet, kitchens and preparation areas shall be designed as ordinary hazard group 1 occupancies with a design density of 0.15 gallons per minute per square foot over the most remote 1,500 square feet, with 250 gpm added for hose allowance.

The warehouse and storage areas which might have storage to 10-12 feet in height shall be designed as ordinary hazard group 2 occupancies with a design density of 0.20 gallons per minute per square foot over the most remote 1,500 square feet, with 250 gpm added for hose allowance. The warehouse shall be evaluated if high-piled storage criteria is applicable. Quick response sprinklers shall be installed in all spaces except where prohibited by NFPA 13.

3. New sprinklers shall be connected to new piping. The new fire sprinklers are to be connected to existing sprinkler zone and must align with the existing fire alarm zoning serving this floor. The existing zoning of the existing fire sprinkler systems is unknown for this building. It appears that the existing system serving the 1st floor is currently served by a zone supplied from the basement area.

Overall system zoning is not allowed to exceed the maximum threshold per NFPA 13 of 52,000 square feet.

4. Fire protection piping shall be threaded or welded Schedule 40 steel for all pipe 2” and smaller. Pipe 2-1/2” and larger shall be grooved Schedule 10 steel. CPVC shall not be permitted to be used. Flexible sprinkler drops shall be permitted at the contractor’s option if allowed by the Owner.

5. All new sprinklers shall be chrome semi-recessed in ceilings, brass uprights for spaces exposed to structure. Coolers or freezers shall be supplied by dry pendant or dry sidewall sprinklers fed from the wet system.

Fire Alarm System

1. The existing fire alarm system for the first floor will be modified as required by the updated plans. The new devices shall be tied to the existing fire alarm panels, the main panel is in the basement in Room BM 100-2. The existing system appears to be a Simplex/JCI system, and all newly added devices shall be capable of communication with the existing system.

2. Existing fire alarm devices within the work area shall be demolished and replaced with new. New speakers and strobes shall be provided as required by code.

3. The system shall use white/clear strobes in red or white housing for fire alarm notification devices. All strobes within view of other strobes shall be synchronized. One-piece speaker/strobe notification devices in red or white housing are permitted. Audible and visual notification shall be provided such that all locations throughout the building receive notification.

4. All wiring shall be installed in conduit. Wiring shall all be copper and installed as Class B circuits.

F. Structural

The structural design is consistent with the architectural concept. All structural design in accordance with the applicable building codes and standards to include the latest editions of IBC, ASCE, VA structural design manual and all applicable codes referenced therein.

Structural designs included will be two wide flange steel beams to support each of the operable wall partitions in the dining room and two AHU curb/base structures to aid in load distribution on the existing roof for in the installations of AHU-3 and AHU-5.

G. Blast Protection

H. Plumbing

The plumbing design will comply with the VA Plumbing Design Manual issued May 1, 2021, and the 2021 International Plumbing Code.

Domestic and sanitary sewer piping will be reused as much as possible.

In an RFI (request for information), we asked for information on the grease interceptors to determine if they would need to be replaced. We were instructed by the site to replace the grease interceptors. We will only replace those grease interceptors that are currently in use.

Existing Conditions:

The area being renovated consists of a full-service kitchen equipped with commercial food service equipment. Domestic cold and hot water to the food service equipment is supplied by the building domestic water systems. The domestic hot water temperature to the food service equipment is assumed to be 140°F. Fats, Oils, and Grease (FOG) from food service equipment is conveyed to two 1000-gallon grease interceptors located outside the building. A natural gas system serves the gas-fired food service equipment.

Scope of Demolition:

Plumbing fixtures, food service equipment, floor drains, floor sinks, and associated plumbing piping, fittings, and valves located in the renovated area shall be removed in their entirety, unless noted otherwise.

Domestic water piping, fittings, valves, and hangers serving the plumbing fixtures and kitchen equipment shall be removed back to the water mains and/or risers. Open ends of domestic water piping shall be capped to provide a watertight seal.

Grease waste piping and fittings associated with the plumbing fixtures, food service equipment, floor drains, and floor sinks shall be removed back to the grease stacks and/or building drain. Associated grease vent piping, fittings, and hangers shall be removed back to the vent stacks and/or vent header. Open ends of grease waste and vent piping shall be capped to provide a water/airtight seal.

All plumbing fixtures, fittings, valves, and piping removed during the demolition phase shall be disposed of offsite.

Scope of New Work

The existing domestic cold and hot water mains scheduled to remain shall be inspected for corrosion and leaks prior to making any new connections to ensure the system is suitable for use in the new construction. New domestic cold, hot, and 140°F hot water piping will connect to the plumbing fixtures and food service equipment and be routed in the interstitial space to the existing domestic water mains.

The domestic cold water shall be routed to minimize branch lengths and be designed for future cold-water circulation. The domestic hot water piping shall be routed to minimize branch lengths and will connect to the hot water recirculation system to reduce delivery time of hot water to the fixtures and equipment.

Shutoff (isolation) valves shall be installed at all major pieces of equipment, on branch piping to fixtures, and at the base of risers. Water tempering valves will be furnished at hand washing sinks to prevent scalding. Shock absorbers will be provided at fixtures utilizing quick-closing valves to prevent damage to the system caused by hydraulic shock. Protective devices shall be provided to prevent contamination of the domestic water system due to back-siphonage from food service equipment not furnished with backflow prevention devices. Equipment requiring protective devices includes, but is not limited to: soda systems, ice-tea brewers, juice dispensers, coffee brewers, ice machines, ovens, steamers, etc.

Floor sinks will be provided adjacent to food service equipment with indirect drains. Floor drains will be furnished throughout the kitchen to facilitate cleaning and for easy removal of spills. Floor drains will be provided with trap seal device.

The existing grease waste piping scheduled to remain shall be scoped and thoroughly cleaned prior to making any new connections to ensure the system is suitable for use in the new construction. The existing 1000-gallon grease interceptors shall be replaced. Drain and waste from plumbing fixtures, food service equipment, floor drains, and floor sinks will discharge into new grease waste piping that connects to the existing building drain. FOG effluent will discharge into the existing grease waste system.

Each trap and trapped fixture shall be vented to limit air pressures to ±1-inch water column within the sanitary waste system. Vent piping will be routed above the ceiling and connect to the existing vent stacks and/or vent headers.

Cleanouts will be provided at the base of all soil and waste stacks, changes in direction of piping greater than 45 degrees, and at 100-foot intervals.

Plumbing System Description:

The domestic water system piping shall consist of type “L” copper tubing with wrought-copper, solder-joint fittings or copper press fittings.

Solder fill will be 95/5 lead-free. Copper press fittings shall conform to the material and size requirements of ASME B16.8 or ASME B16.22 and performance criteria of IAPMO PS 117. O-rings for copper press fittings shall be EPDM. Domestic water piping, fittings, and valves will be wrapped in mineral-fiber insulation with a factory-applied vapor-barrier jacket.

The domestic water system will be sized per the following design conditions:

• Domestic cold-water supply shall be sized to maintain a maximum velocity of six (6) feet per second at design flow conditions.

• Domestic hot water supply and return shall be sized to maintain a maximum velocity of six (5) feet per second at design flow conditions.

• A minimum of 35 psi shall be provided at all plumbing fixtures

Domestic water system will be designed for flushing piping bi-weekly.

Balancing valves will be provided at connections to the domestic hot water return system. Balancing valves will be circuit solver type, with separate readout ports.

Shutoff valves shall be two-piece, full-port, bronze ball valve with stainless-steel trim.

Underground grease waste piping will be service-weight hub-and-spigot, cast-iron pipe with gasketed joints. Aboveground sanitary soil, waste, and vent piping will be hubless, cast-iron pipe with heavy-duty CISPI couplings consisting of stainless-steel corrugated shield, stainless steel bands and tightening devices, and rubber sleeve.

• The sanitary drainage system will be sloped in the direction of flow to maintain a minimum velocity of 2 feet per second.

o Piping 2-inches and smaller shall be sloped at 1/4 inch per foot.

o Piping 3-inches and larger shall be sloped at 1/8 inch per foot.

Plumbing fixtures and specialties:

• All plumbing fixtures shall be low flow type.

• Sink fixtures shall be commercial quality type with chromium plated trim and individual stops.

• Appropriate barrier free fixtures shall be provided in accordance with ADA and ABAAS requirements, for handicapped use.

• Backflow devices for use at food service equipment connections will be one of the following: dual check backflow preventers; anti-siphon, spill-resistant vacuum breakers; and combination backflow preventer and vacuum breaker devices.

• Water tempering valves will be ASSE 1070 thermostatic, individual-fixture type, with adjustable temperature knob.

• Hose-bibbs will be chrome-plated with integral vacuum breaker and removable key.

• Floor sinks will be stainless-steel with half grate stainless-steel top.

• Floor drains will be cast-iron with nickel bronze strainer and trap primer connection.

• Floor cleanouts will be cast iron with brass plug and nickel bronze top.

• Wall cleanouts will be cast iron tees with brass plug and stainless-steel cover plate.

VHA Directive 1061 compliance

Section 4.5 – Legionella Mitigation in VA Facilities of the VA Plumbing Design Manual was updated in May of 2018. This update incorporated many changes aimed to better define the requirements and the implementation of Legionella mitigation measures in VA facilities. Part of these changes require early coordination between the plumbing design and each facility’s standing Water Safety Committee. The Water Safety Committee was established by VHA Directive 1061.

Legionella Design Approach:

To comply with the Plumbing Design Manual and VHA Directive 1061, the following features will be included in the project design:

• Domestic Water Design Criteria o Piping will be routed to minimize fixture run-out lengths. These runouts shall not exceed the volume limits as described in section 4.4.2.b of the VA Plumbing Design Manual. Runouts required to reconnect existing plumbing fixture branches located beyond the area of work might exceed the volume limitations depending on their location and the existing pipe routing.

o The hot water will be circulated and/or connect to the existing hot water circulation system.

o All piping will be properly sized for all new and existing fixtures served within the scope of work area.

This project is a partial renovation of the facility, therefore not all requirements of the VA Plumbing Design Manual and VHA Directive 1061 are implemented, as a number of these requirements are written for facility wide implementation. The following Legionella mitigation features have not been included:

• Domestic cold-water recirculation.

• Any means of supplemental water disinfection.

• Any taps for temporary booster heaters for thermal eradication.

• Domestic water mapping for the balance of the facility. Also not included is updating of an existing mapping plan.

• Modifications to any system outside the area of work. This includes, but is not limited to, changes to the hot water distribution temperature setpoint or installation of thermal balancing/scald guard fixtures in the remainder of the facility.

• Installation of a continuous water quality monitoring system.

• Temperature monitoring device ports, for both hot and cold-water, located at the main riser, at the most remote fixture, and at the end of the hot water recirculation line prior to mixing.

• A bypass at each ASSE certified tempering valve to allow for thermal eradication.

The design intent is to provide the renovated area with a domestic water system that complies with applicable VA’s Legionella mitigations requirements for dining facilities.

I. Sanitary (Site Utilities)

Modifications to site sanitary will be in support of replacing the grease interceptors. The extent of these modifications will be explored during the next design phase in conjunction with the development of the plumbing design.

J. HVAC

The mechanical design will comply with the VA Mechanical Design Manual issued November 1, 2021, the 2021 International Mechanical Code, and applicable ASHRAE codes and handbooks.

Existing Conditions:

One exhaust fan in the attic exhausts the existing kitchen hoods.

There are four hoods (two are abandoned in place) that are ducted to two exhaust risers. Each riser has a dedicated exhaust fan. One of the exhaust fans has been removed. The fan is constant volume and appear to run continuously.

A make-up air unit (MAU) is located on grade to the plan north of the kitchen provides make up air to the kitchen. The existing MAU has chilled water cooling and hot water heating. The intake for the MAU is at grade. Supply ductwork is routed up and over existing stairs and through a window opening. The ductwork is currently exposed in the kitchen. The MAU does not have humidification.

Multiple side wall exhaust fans provide exhaust for dishwashing equipment and general exhaust. These exhaust fans are located in window openings.

Two exposed chilled water fan coil units are located in the kitchen to the place south provide cooling. Chilled water is supplied from the basement to these units.

A MAU is located on grade to plan south of the dishwashing area.

This MAU provides outdoor for the dishwashing room. This MAU has chilled water cooling and hot water heating. The chilled and steam piping is routed from the basement. The MAU does not have humidification.

The existing dining area is served by three AHUs located in the basement. These units are ducted up through chases. The units have chilled water cooling and steam heating. Each unit is a constant volume single zone unit. The ductwork is routed through soffits around the dining area and supplies side wall diffusers around the room. No AHU has humidification.

The warehouse area is conditioned by a DX split system. The AHU and ductwork are exposed in the warehouse.

New Work:

Six new air handling units (AHUs) will be selected, including a makeup air unit with demand control ventilation (DCV) for the kitchen hoods.

Exhaust fans will be provided for the locker rooms, HAC (housekeeping aid closet), scullery, and each warewash machine.

• AHU-1 Dining Room, Demo Kitchen, Serving: 9,450 CFM o located in the basement in mechanical room BM127B in place of the existing canteen AHU o This unit will have chilled water-cooling coil and steam heating coil.

o This unit will be a VAV unit.

• AHU-2 Kitchen: 15,535 CFM o Located on-grade to the plan north of the building o This unit will have chilled water-cooling coil and steam heating.

o This unit will be a single zone variable volume unit.

• AHU-3 Offices, Corridor, Locker Rooms: 3,000 CFM o Located on the roof above the offices o This unit will have chilled water-cooling coil and a hot water heating coil.

o This unit will be a VAV unit.

• AHU-4 Scullery: 4,280 0 CFM o Located on-grade to the plan south of the scullery in place of the existing scullery AHU o This unit will have chilled water-cooling coil and steam heating coil.

o This unit will be a single zone variable volume unit.

• AHU- 5 Warehouse, Corridor, VCS Storage: 3,525 CFM o Located on the roof above the warehouse o This unit will have chilled water-cooling coil and a hot water heating coil.

o This unit will be a VAV unit.

• Makeup Air Unit: 8200 CFM o located on-grade to the plan north of the kitchen in place of the existing

MAU

o This unit will have chilled water-cooling coil and steam heating coil.

o The MAU will vary its supply air in response to the exhaust from the kitchen hoods.

o This unit will be a single zone variable volume unit.

DCV is required by ASHRAE 90.1 section 6.5.7.1 for kitchens where hood exhaust total is greater than 5,000 CFM. A life cycle cost analysis (LCCA) was procured from Halton, the typical basis of design selected by our kitchen design subconsultants, to illustrate how much savings can be expected by this code requirement. The findings of the LCCA, titled Economic and Environmental Analysis Report, are found in attachment 3.

This report compares the Halton DCV system, called M.A.R.V.E.L., to Halton hoods without DCV and other brands’ hoods without DCV. The payback period is found to be 1.9 years, and the return on investment is found to be 473%.

Heating and chilled water will be utilized for these air handlers.

Limited documentation is available for the heating water system, and availability and routing of heating water. At the 65% design review meeting the proposed routing will be reviewed with the facility to confirm constructability.

We understand chilled water to be largely available in the basement. At the 65% design review meeting the proposed routing will be reviewed with the facility to confirm constructability.

Humidification will not be required for winter operation.

A four pipe fan coil unit will condition the uniform storage room in building 42..

K. Electrical, Lighting & Technology

The electrical scope for this project includes:

• the removal of existing panels that serve the kitchen area,

• relocation of existing power panels may have remaining service life that can functionally serve new branch circuits,

• new life safety and equipment panels will be provided to serve the kitchen lighting and HVAC,

• new power panels to serve kitchen equipment,

• and replacing lighting and electrical fixtures throughout the kitchen

The primary location for source of power will be from the MS-2LNC1 switchboard in the basement level room BM124 served from exterior 750 KVA transformer “T-2”. The need for an all-electric kitchen will exceed transformer capacity and a new transformer will be needed for the loads. Electrical feeds provided for new panels in kitchen area may use the abandoned elevator hoistway that is adjacent to this electrical room. Verification of the existing system is needed.

New LED light fixtures will be provided throughout the kitchen area, to include vapor-proof fixtures in wet areas. All receptacles located in the kitchen will be

GFCI, as this area is deemed “wet” by the NEC. Lighting controls will be low voltage with automatic control of lighting within the project area.

Technology will coordinate with existing building OIT and BioMed systems.

Design will follow current VA standards and will be coordinated with the VA campus EHRM initiative currently in development. 1st floor services will originate from existing Telecommunications Room (TR) 104-2. This room is not in the scope of this project and will remain as is and fully operational throughout construction.

There is an existing cable tray through the space that will remain in place and be used for cable distribution through the space. Existing outlets in areas of scope will be demolished and cabling to be removed from work area outlet or device to head end/point of origin. Cabling through the space servicing devices outside area of scope are to remain in service and protected during construction.

An upgrade of the Physical Access Control System (PACS) is currently in progress providing new controllers and cabling to TR 104-2. All new PACS devices will be integrated with this system.

Two independent Wi-Fi systems currently operate in this space. Coordination is required with VA facilities, BioMed and OIT for removal and reinstallation of all Wireless Access Points in area of scope.

L. Equipment

See Attached “Food Service Facilities Basis of Design”

J. Steam Generation

K. Steam Distribution (Outside)

L. Solid Waste Disposal System

M. Automatic Transport

N. Asbestos/Lead/Mold Abatement

O. Space Planning

P. Critical Path Method (CPM)

Q. Estimating

a. Refer to attached Cost Estimate.

R. Specifications

a. Refer to attached Specification Table of Contents.

Issues to be resolved:

1. N/A

Information Request:

1. N/A

Respectfully submitted, Valhalla Engineering Group

Zach Miller, RA Project Architect / Project Manager cc: Joel Harrison, Carl Vinson VAMC Sam Lundgren, Valhalla Engineering

Attachments:

1. Cost Estimate

2. Mechanical Calculations

3. Mechanical Cut Sheets

4. Plumbing Cut Sheets

5. Food Service Facilities Basis of Design

6. Structural Calculations