A01.07_Appendix_2_-_Renovate_Cafeteria_Buildings_100_and_16_Design_Analysis_RTA_.pdf

DESIGN ANALYSIS –RTA PHASE

DESIGN RENOVATION OF

KITCHEN & CAFETERIA

BUILDING 100 & BUILDING 16

P2 460509

DDJC TRACY DEFENSE DEPOT, CALIFORNIA

PART I – NARRATIVE

PART II – DRAWINGS

DESIGN ANALYSIS NO.: 130-11-0925

DRAWING FILE NO.: 130-25-0925

SPECIFICATION NO.: 2098

US Army Corps of Engineers Sacramento District

RELEASE DATE: JANUARY 2017

DISTRIBUTION STATEMENT A

Approved for public release; distribution is unlimited.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 1 Design Analysis 130-11-0925 100% Submittal

DESIGN RENOVATION OF KITCHEN & CAFETERIA

BUILDING 100 & BUILDING 16

P2 460509

DDJC TRACY DEFENSE DEPOT, CALIFORNIA

TABLE OF CONTENTS

1.0 GENERAL

2.0 CIVIL

3.0 LANDSCAPE ARCHITECTURE

4.0 STRUCTURAL

5.0 ARCHITECTURE

6.0 INTERIOR DESIGN

7.0 EQUIPMENT

8.0 LIFE SAFETY & FIRE PROTECTION

9.0 PLUMBING

10.0 MECHANICAL

11.0 ELECTRICAL

12.0 TELECOMMUNICATIONS

13.0 SUSTAINABLE DESIGN

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 2

LIST OF APPENDICES

APPENDIX A. SCOPE DEFINITION MEETING MINUTES

APPENDIX B. EQUIPMENT CUTSHEETS

APPENDIX C. MECHANICAL CALCULATIONS AND CUTSHEETS

APPENDIX D. PLUMBING CALCULATIONS AND CUTSHEETS

APPENDIX E. HAZARDOUS MATERIALS REPORTS

APPENDIX F. ADDITIONAL SPECIFICATIONS

APPENDIX G. ELECTRICAL LIGHTING CALCULATIONS

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 3

1.0 GENERAL

1.1 PROJECT: Design Renovation of Kitchen & Cafeteria, Building 100 & Building

1.2 SCOPE:

1.2.1 Programmed Amount: $1,000,000 for each building

1.3 CRITERIA:

1.3.1 Scope Definition Meeting Minutes dated 26 July 2016

1.4 PROJECT DESCRIPTION

1.4.1 This project will renovate the kitchen and serving areas of Building 100 as well as the serving and dining areas of Building 16.

1.5 ARCHITECTURAL DESIGN STANDARDS:

1.5.1 This project will comply with the Defense Distribution Depot San Joaquin Installation Design Guide, dated September 2013, to the greatest extent possible.

1.6 ACCESSIBILITY:

1.6.1 This serving areas of each facility are required to be fully accessible. However, the kitchen area is staffed by able bodied employees only.

1.7 SUSTAINABLE DESIGN:

1.7.1 This project is not required to achieve LEED certification. However, sustainable design features are being incorporated where applicable. See paragraph 14.0 for more information.

1.8 ANTI-TERRORISM & FORCE PROTECTION (AT/FP):

1.8.1 Work on this project is limited to internal renovations only, and will not impact AT/FP features.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 4

2.0 CIVIL

2.1 Not Applicable.

3.0 LANDSCAPE ARCHITECTURE

3.1 Not Applicable.

4.0 STRUCTURAL

4.1 Not Applicable.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 5

5.0 ARCHITECTURE

5.1 GENERAL:

5.1.1 The goal of this project is to renovate interior spaces to improve efficiency of operations for kitchen staff and their customers.

5.2 REFERENCES:

5.2.1 UFC 1-200-01, DoD Building Code (General Building Code), 2016

5.2.2 UFC 1-200-02, High Performance Sustainable Building Requirements, Change 3,

5.2.3 UFC 3-101-01, Architecture, Change 3, 2016

5.2.4 International Building Code, 2015

5.3 DEMOLITION:

5.3.1 In Building 100, demolition includes removing the wall that separates Room 1 Grill from Room 2 Kitchen, along with all associated fixtures and connections. Existing finish flooring material throughout Room 2 Kitchen, Room 1 Grill, and Room 7 Freezer rooms will be removed to top of concrete slab, and slab prepared for installation of new flooring material. Existing depressed and raised slab areas originally designed for cooking equipment in Room 2 Kitchen will be demolished and leveled to provide continuous finish floor level. Sawcutting of slab will be required for rerouting and relocation of plumbing, gas, and electrical lines.

Removal of 4 doors and smaller segments of metal stud partition walls is included.

Existing exhaust hoods above cooking equipment in both Room 2 Kitchen and Room 1Grill will be demolished and replaced. The entire ceiling in the existing kitchen area is to be demolished and replaced. Existing resilient base in Room 5 Dry Storage will be removed and replaced. Door hardware on select doors will also be removed.

5.3.2 In Building 16, demolition includes two metal stud partition walls, one overhead coiling door, and one air curtain unit. Existing curtain wall door to exterior, air curtain above door, and associated hardware will be demolished and replaced with new. Existing fire rated door from Room 1 Lobby into Room 2 Snack Bar will be replaced with new fire rated storefront doors with vision lite. Existing Room 6 Toilet will be converted into a storage room, requiring demolition of two doors, segments of existing wall, toilet, sink, and other associated restroom fixtures and accessories. Existing finish flooring material throughout Room 2 Snack Bar and Room 6 Toilet will be removed to top of existing concrete slab, and slab prepared for installation of new flooring material. Sawcutting of slab will be required for rerouting and relocation of plumbing, gas, and electrical lines.

5.3.3 A recent asbestos survey has found asbestos containing materials (ACM) in the Grill, Kitchen, and Dry Storage rooms in Building 100, and in the Snack Bar in Building 16. Lead based paint was discovered in the Kitchen in Building 100.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 6

Provisions are included in the contract for abatement as needed based on work done.

5.4 FUNCTIONAL LAYOUT:

5.4.1 The functional layout of both buildings is essentially the same. A new room is created in Building 100 and an existing room is being converted for additional lockable storage space. The remaining difference in functional layout comes from reorganization of kitchen equipment within the spaces, as coordinated with the MWR Kitchen Manager.

5.4.2 By relocating the wall separating the Kitchen from the Grill in building 100, additional circulation space is provided in the Grill area. This will improve flow of customers.

5.5 TYPE OF CONSTRUCTION:

5.5.1 The existing construction of Building 100 is a mix of cast in place concrete and metal stud partition walls. In Building 16, it is a mix of cast in place concrete, metal stud partition walls, and pre-engineered metal fame building.

5.5.2 Interior Walls: New interior walls will be constructed of moisture resistant Type X 5/8” gypsum wall board on 3-5/8” metal studs. Where existing walls are to be infilled or patched, they will match existing and surrounding.

5.5.2.1 Ceramic Wall Tile. Ceramic wall tile will be large format 12 inches by 12 inches with smallest grout width allowed by tile manufacturer. Customer desired large format with reduced grout lines to ease of cleaning. Ceramic tile will be installed on cementitious backer units, in accordance with Tile Council of North America detail number W244C-14. 5/8” cementitious backer board will be used.

5.5.2.2 Paint. Where new paint is required, an eggshell finish is provided for ease of cleaning.

5.5.2.3 Stainless Steel Backsplash. A new stainless steel blacksplash is provided for the full width of wall below the exhaust hood in the Grill of Building 100. A stainless steel backsplash exists throughout the cooking area in the Building 16 Snack Bar, and will remain in place. If damaged as a result of other work in the Snack Bar, contractor will replace with new.

5.5.3 Doors: The majority of new personnel doors and frames will be hollow metal for durability, except as noted below.

5.5.3.1 Overhead Coiling Door. A surface mounted stainless steel overhead coiling door with interlocking slats will replace the existing coiling gate in Building 16. The coiling gate prevents unauthorized access by personnel, but does not prevent the entry for pests from the warehouse.

5.5.3.2 Curtain Wall Door. The existing curtain wall double doors providing access from the exterior are to be replaced in kind. All hardware and accessories will also be

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 7 replaced to ensure proper functionality. Door will be coordinated with air curtain;

see mechanical for additional details.

5.5.3.3 Aluminum Doors and Frames. An existing 1-1/2 hour fire rated door assembly in Building 16 will be replaced with an aluminum door assembly of the same fire rating. The customer requested a pair of doors that provided a larger vision lite.

Standard hollow metal doors do not allow this. Therefore an aluminum door with rated glazing is specified. Door will be reconnected to wireless power assist device. Design was based on the Aluflam North America fire-rated aluminum full vision door and frame.

5.5.4 Ceiling. The ceiling in the Kitchen of Building 100 will be fully replaced in kind suspended gypsum board ceiling. Gypsum board will be moisture resistant Type X.

5.5.5 Flooring: Where quarry tile, ceramic tile, and vinyl tiles are removed, a new monolithic resinous flooring will be installed. The customer requested a new flooring that would be easy to clean yet durable. This flooring is slip resistant, thermal shock resistant, and anti-microbial.

5.5.6 Security Requirements: The Dry Storage room in Building 100 is required to serve as a shelter in place location. New door hardware will be provided on existing doors to Dry Storage room to support this, in particular the F34 Intruder Dead Bolt Lockset. Additional surface bolts are provided on the double acting doors for initial entry deterrence.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 8

6.0 INTERIOR DESIGN

6.1 GENERAL:

6.1.1 Interior finishes shall match existing to the greatest extent possible. Walls damaged during demolition will be patched and painted to match surrounding.

6.2 REFERENCES:

6.2.1 UFC 3-120-10, Interior Design

6.3 DEMOLITION: See architectural demolition.

6.4 INTERIOR COLORS AND FINISHES:

6.4.1 Color Palette: The contractor is required to match existing colors.

6.4.2 Finishes: Finishes are selected based on durability, maintenance, life cycle costs, code requirements, appearance, sustainability and functional considerations.

Variegated finishes and patterns will be used to the maximum extent possible to mask wear and tear.

6.4.3 Resinous Flooring: A monolithic polyurethane resinous flooring will be installed

6.4.4 Tile: Large format ceramic tiles shall be used to replace the standard size ceramic wall tile within the Building 100 kitchen. Grout lines shall be minimal per customer request.

6.4.5 Wall Base: All bases will be nominally 4 inches in height. Rubber wall bases are a solid color that coordinates with flooring color.

6.4.6 Paint: All identified interior surfaces, except for factory finished surfaces, shall be painted a minimum of one prime coat and two finish coats. Walls will have a satin, eggshell or semi-gloss finish. Trim pieces will have a semi-gloss finish. Ceilings will have semi-gloss finish.

6.4.6.1 Walls that are pathed following demolition or damage are to be painted to match surrounding.

6.4.7 Acoustical Ceiling Tiles: Replacement of ACT is to be done by the installation’s maintenance contractor, and is not included in this contract.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 9

7.0 EQUIPMENT

7.1 CONTRACTOR FURNISHED – CONTRACTOR INSTALLED (CF-CI):

7.1.1 HVAC Equipment: None.

7.1.2 Electrical Equipment: Includes providing all LED light fixtures, electrical panels, conduit, wiring, receptacles, disconnect switches, replacement circuit breakers, devices required to provide temporary power, grounding connections , J boxes, and other accessories required to perform complete electrical renovation as indicated on Contract drawings for both B100 and B16 kitchens.

7.1.3 Telecommunications Equipment: Relocate one existing wall mounted telephone outlet (located on proposed demo wall) and extending an existing data outlet connection to new floor mounted data outlet for cash register in B100. Also includes rerouting of existing communication conduit in B16. Additional information in Electrical paragraph.

7.1.4 Fire Extinguisher Cabinets: Provide cabinets for the size and number of extinguishers identified in paragraphs 8.1.12.5 and 8.1.13.5. See also architectural drawings.

7.2 GOVERNMENT FURNISHED – CONTRACTOR INSTALLED (GF-CI):

7.2.1 Portable Fire Extinguishers: Fire extinguishers, as identified in paragraphs

8.1.12.5 and 8.1.13.5 “Portable Fire Extinguishers” shall be provided by the Government.

7.3 GOVERNMENT FURNISHED – GOVERNMENT INSTALLED (GF-GI):

7.3.1 UPS Equipment: N/A

7.3.2 Furniture: Furniture is not included in this project.

7.3.3 Office Equipment: Office equipment is not included in this project.

7.3.4 Commercial Kitchen Equipment: See Appendix B for descriptions of commercial equipment being procured under separate contract.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 10

8.0 LIFE SAFETY & FIRE PROTECTION

8.1 LIFE SAFETY ANALYSIS

8.1.1 References:

8.1.2 UFC 1-200-01, Unified Facilities Criteria, DoD Buidling Code (General Building Requirements), 20 June 2016

8.1.3 UFC 3-600-01, Unified Facilities Criteria, Fire Protection Engineering for Facilities, 08 August 2016

8.1.4 International Building Code (IBC), 2015

8.1.5 International Existing Building Code (IEBC), 2015

8.1.6 NFPA 101, Life Safety Code, 2015

8.1.7 NFPA 10, Standard for Portable Fire Extinguisher, 2013

8.1.8 NFPA 13, Installation of Sprinkler Systems, 2016

8.1.9 NFPA 80, Standard for Fire Doors and Fire Windows, 2016

8.1.10 NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2014

8.1.11 General:

Item Reference

8.1.11.1 Building Code:

Use IBC 2015 and IEBC 2015 except as modified by UFC 1-200-01 and 3-

600-01.

UFC 1-200-01, 1-4.1

UFC 3-600-01,3-2.1.1

8.1.11.2 Fire Code:

Where IBC 2015 references the International Fire Code, use UFC 3-600-

01.

UFC 1-200-01, 1-4.2

8.1.11.3 Basic Criteria:

Use IBC as required by UFC 1-200-01 and to determine occupancy classification as it relates to allowable construction type, building height, building area, building separation distance, occupancy separation and associated requirements.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 11

UFC 3-600-01, 3-2.1.1 &

3-2.1.2

8.1.11.4 Basic Criteria:

Use NFPA 101 to determine occupancy classification as it relates to fire/smoke resistance of interior partitions, means of egress, interior finish, fire protection features, and associated requirements.

UFC 3-600-01, 3-3.1.1

8.1.12 Building 100 Life Safety Analysis

8.1.12.1 General:

8.1.12.1.1 Classification of Work: Alteration-Level 2 IEBC, 504

8.1.12.1.2 Occupancy:

Assembly, A-2 IBC, 304.1

Assembly NFPA 101, 3.3.190.2

8.1.12.1.3 Hazard:

Ordinary Hazard: Kitchens UFC 3-600-01, B-1.2

Class K fires NFPA 10, 5.2.5

8.1.12.1.4 Type of Construction:

Type IIB IBC, 602.2 & Table 601

8.1.12.1.5 Separation of Occupancies:

No occupancy types are being changed or added. Walls along perimeter of Assembly occupancy area are not being changed.

8.1.12.1.6 Cooking Equipment

Protect in accordance with NFPA 101, section 9.2.3

NFPA 101, 13.3.2.2

Protect in accordance with NFPA 96 NFPA 101, 9.2.3

8.1.12.2 Allowable Building Area:

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 12

8.1.12.2.1 For Type IIB construction, single-occupancy, one-story building, without sprinklers:

Assembly A-2

Aa = At + (NS x If)

Aa = Allowable building area per story

At = Tabular building area as applicable per story per Table 506.2

NS = Tabular allowable factor for non-sprinklered building per Table

506.2 (regardless of whether building is sprinklered

If = Area increase factor due to frontage per 506.3

At = 9,500 SF IBC, Table 506.2

NS = 9,500 SF IBC, Table 506.2

If = 0

Aa = 9,500 SF + (9,500 SF x 0)

Aa = 9,500 SF + 9,500 SF =19,000 SF allowable

Existing Assembly Occupancy: 7,199 gross square feet

Note: area analysis for the entire building is not provided because use and occupancy of remainder of facility is not known. This project is limited to alteration of the kitchen area.

8.1.12.3 Allowable Building Height:

8.1.12.3.1 For Type IIB construction, without sprinklers: Assembly A-2

55 feet IBC, Table 504.3

2 stories IBC, Table 504.4

Existing Assembly Occupancy: 1 story; approximately 20 feet

Note: no modification is being made the building’s exterior walls or roof height in this project.

8.1.12.4 Exit Requirements:

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 13

8.1.12.4.1 Means of Egress:

Any means of egress not otherwise specified shall be minimum of 36 inches wide. NFPA 101, 7.3.4 (2)

Actual: All means of egress around kitchen equipment is minimum 36 inches wide.

8.1.12.4.2 Occupant Load Factor:

Assembly Occupancy (Kitchens): 100 sf/person NFPA 101, Table 7.3.1.2

Maximum Occupancy: 2,866 sf / (100 sf/person) = 28 persons

Note: on a typical day, a maximum of 5 people are in the kitchen and grill serving area. This number can increase up to 10 on days when catered meals are being prepared.

8.1.12.4.3 Egress Capacity:

Level Components: 0.2 inches/person NFPA 101, Table 7.3.3.1

Assembly Occupancy: 28 person x (0.2 inches/person) = 5.6 inches of exit width required

Actual: 1 exit x 60 inches = 60 inches of exit width provided

Note: one 60 inch door provides direct exiting from the kitchen to the exterior. There are three additional exits from the aggregate assembly area, providing and additional 144 inches of exiting width. Of that 144 inches, 72 inches lead directly to the exterior of the building.

8.1.12.4.4 Number of Exits:

Assembly Occupancy: 2 NFPA 101, 13.2.4.2

Actual: 4 exits provided

Where the main entrance is through a lobby, the aggregate capacity of all exits from the lobby shall be permitted to provide the required capacity of the main entrance. NFPA 101, 13.2.3.6.5

8.1.12.4.5 Width of Doors:

32 inches NFPA 101, 7.2.1.2.3.2

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 14

Actual: all exit doors are minimum 36 inches

8.1.12.4.6 Capacity of Doors:

0.2 inches/person NFPA 101, Table 7.3.3.1

Assembly: [(2 doors x 36 inches) + (1 door x 72 inches) + (1 door x 60 inches)] / (0.2 inches/ person) = 1020 persons provided for

Actual: 28 persons required

8.1.12.4.7 Common Path of Travel:

Assembly: 20 feet where serving any number of occupants or 75 feet where serving no more than 50 occupants. NFPA 101, 13.2.5.1.2

Actual: 32 feet from Room 105 Dry Storage. Kitchen area has maximum occupancy of 28 persons, which complies with 75 feet when serving no more than 50 occupants.

8.1.12.4.8 Distance to Exits:

Assembly: 200 feet (without sprinklers) NFPA 101, 13.2.6

Actual: approximately 168 feet from Room 105 Dry Storage to Room 114 Vestibule

8.1.12.4.9 Dead End Corridors:

Assembly: 20 feet NFPA 101, 13.2.5.1.3

Actual: 0 feet

8.1.12.4.10 Minimum Width of Corridors:

No requirement. NFPA 101, 13.3.6

8.1.12.4.11 Interior Wall & Ceiling Finishes: UFC 3-600-01, 8-1

Corridors and Lobbies: Class A or Class B NFPA 101, 13.3.3.2

Assembly Areas: Class A, Class B, or Class C in areas having occupant load less than 300 persons NFPA 101, 13.3.3.3

8.1.12.4.12 Interior Floor Finishes: UFC 3-600-01, 8-1

No requirement NFPA 101, 13.3.3.5

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 15

8.1.12.4.13 Roof Coverings and Roof Deck Assemblies:

Roof Covering: approved and listed by NRTL UFC 3-600-01, 15-1

Roof Deck Assemblies, non-sprinklered facilities: Class I assemblies

UFC 3-600-01, 15-2.1.1

Note: no work is being done on the roof as part of this contract.

8.1.12.5 Portable Fire Extinguishers:

8.1.12.5.1 Class K Hazards:

Maximum travel distance: 30 feet NFPA 10, 6.6.2

Actual: two K extinguishers will be provided

Note: Two A:B:C extinguishers will also be provided per Fire Department request.

8.1.13 Building 16 Life Safety Analysis

8.1.13.1 General:

8.1.13.1.1 Classification of Work: Alteration-Level 2 IEBC, 504

8.1.13.1.2 Occupancy:

Assembly, A-2 IBC, 304.1

Assembly NFPA 101, 3.3.190.2

8.1.13.1.3 Hazard:

Ordinary Hazard: Kitchens UFC 3-600-01, B-1.2

Class K fires NFPA 10, 5.2.5

8.1.13.1.4 Type of Construction:

Type IIB IBC, 602.2 & Table 601

8.1.13.1.5 Separation of Occupancies:

No occupancy types are being changed or added. Walls along perimeter of Assembly occupancy area are not being changed.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 16

8.1.13.1.6 Cooking Equipment

Protect in accordance with NFPA 101, section 9.2.3

NFPA 101, 13.3.2.2

Protect in accordance with NFPA 96 NFPA 101, 9.2.3

8.1.13.2 Allowable Building Area:

8.1.13.2.1 For Type IIB construction, single-occupancy, one-story building, without sprinklers:

Assembly A-2

Aa = At + (NS x If)

Aa = Allowable building area per story

At = Tabular building area as applicable per story per Table 506.2

NS = Tabular allowable factor for nonsprinklered building per Table 506.2 (regardless of whether building is sprinklered

If = Area increase factor due to frontage per 506.3

At = 9,500 SF IBC, Table 506.2

NS = 9,500 SF IBC, Table 506.2

If = 0

Aa = 9,500 SF + (9,500 SF x 0)

Aa = 9,500 SF + 9,500 SF =19,000 SF allowable

Existing Assembly Occupancy: 898 gross square feet

Note: Area analysis for the entire building is not provided because use and occupancy of remainder of facility is not known. This project is limited to alteration of the kitchen area.

8.1.13.3 Allowable Building Height:

8.1.13.3.1 For Type IIB construction, without sprinklers: Assembly A-2

55 feet IBC, Table 504.3

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 17

2 stories IBC, Table 504.4

Existing Assembly Occupancy: 1 story; approximately 10 feet

Note: Height analysis for the entire building is not provided because use and occupancy for remainder of facility is not known. In addition, no modification is being made the building’s exterior walls or roof height in this project.

8.1.13.4 Exit Requirements:

8.1.13.4.1 Means of Egress:

Any means of egress not otherwise specified shall be minimum of 36 inches wide. NFPA 101, 7.3.4 (2)

Actual: All means of egress around kitchen equipment is minimum 36 inches wide.

8.1.13.4.2 Occupant Load Factor:

Assembly Occupancy (Kitchens): 100 sf/person NFPA 101, Table 7.3.1.2

Maximum Occupancy: 898 sf / (100 sf/person) = 8 persons

8.1.13.4.3 Egress Capacity:

Level Components: 0.2 inches/person NFPA 101, Table 7.3.3.1

Assembly Occupancy: 8 persons x (0.2 inches/person) = 1.6 inches of exit width required

Actual: 1 exit x 71 inches = 71 inches of exit width provided

8.1.13.4.4 Number of Exits:

Assembly Occupancy: 2 NFPA 101, 13.2.4.2

Actual: 1 exit provided

In existing buildings where more than one exit is required, such exits are exempt from the diagonal measurement separation distance criteria of

7.5.1.3.2 and 7.5.1.3.3 provided that those exits are sufficiently remotely located from each other per 7.5.1.3.1. NFPA 101, 7.5.1.3.5

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 18

Note: Analysis of the Snack Bar alone shows that there are no a sufficient number of exits in this area. One additional exit is available from Dining Room 107, but this room is separated from the Snack Bar by a coiling overhead door. This door remains opened and unlocked during business hours. However, the distance between the two exits is not remote enough to prevent the potential that both will be blocked in the event of a fire or emergency.

8.1.13.4.5 Width of Doors:

32 inches NFPA 101, 7.2.1.2.3.2

Actual: exit door is approximately 71 inches

8.1.13.4.6 Capacity of Doors:

0.2 inches/person NFPA 101, Table 7.3.3.1

Assembly: 1 door x 71 inches / (0.2 inches/person) = 355 persons provided for

Actual: 8 persons required

8.1.13.4.7 Common Path of Travel:

Assembly: 20 feet where serving any number of occupants or 75 feet where serving no more than 50 occupants. NFPA 101, 13.2.5.1.2

Actual: Unknown. As indicated in paragraph 8.1.12.4.4 above, only one exit is provided in this area.

8.1.13.4.8 Distance to Exits:

Assembly: 200 feet (without sprinklers) NFPA 101, 13.2.6

Actual: approximately 51 feet from Room 112 Cold Storage to Door 102A

8.1.13.4.9 Dead End Corridors:

Assembly: 20 feet NFPA 101, 13.2.5.1.3

Actual: 0 feet

8.1.13.4.10 Minimum Width of Corridors:

No requirement. NFPA 101, 13.3.6

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 19

8.1.13.4.11 Interior Wall & Ceiling Finishes: UFC 3-600-01, 8-1

Corridors and Lobbies: Class A or Class B NFPA 101, 13.3.3.2

Assembly Areas: Class A, Class B, or Class C in areas having occupant load less than 300 persons NFPA 101, 13.3.3.3

8.1.13.4.12 Interior Floor Finishes: UFC 3-600-01, 8-1

No requirement NFPA 101, 13.3.3.5

8.1.13.4.13 Roof Coverings and Roof Deck Assemblies:

Roof Covering: approved and listed by NRTL UFC 3-600-01, 15-1

Roof Deck Assemblies, non-sprinklered facilities: Class I assemblies

UFC 3-600-01, 15-2.1.1

Note: no work is being done on the roof as part of this contract.

8.1.13.5 Portable Fire Extinguishers:

8.1.13.5.1 Class K Hazards:

Maximum travel distance: 30 feet NFPA 10, 6.6.2

Actual: one K extinguishers will be provided

Note: One A:B:C extinguisher will also be provided per Fire Department request.

8.2 FIRE EXTINGUISHING SYSTEM

8.2.1 General: Existing kitchen does not contain fire suppression systems and none will be added.

8.2.2 Hoods Suppression System: For built in hood fire protection systems see Equipment, Chapter 7.

8.3 FIRE ALARM & MASS NOTIFICATION SYSTEM:

8.3.1 References:

8.3.1.1 UFC 3-600-01, Fire Protection Engineering for Facilities

8.3.1.2 UFC 4-010-01, DoD Minimum Antiterrorism Standards for Buildings

8.3.1.3 UFC 4-021-01, Design and O&M Mass Notification Systems

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 20

8.3.1.4 NFPA 72, National Fire Alarm and Signaling Code

8.3.2 General:

8.3.2.1 Building 100 already has both FA and MNS systems (two different panels, one each for FA and MNS) installed. Fire Alarm for B100 kitchen will be modified as stated in paragraph 8.3.3 below; however, an existing Mass Notification branch shall be extended into new MNS devices located in into B100 kitchen, as per new renovation requirements.

8.3.2.2 Kitchen 16 will not require any fire alarm modifications and will only require MNS extension from adjacent dining room.

8.3.3 Existing System: Building 100 Kitchen already has FA and MNS systems installed.

Building 100 Fire Alarm system will require modification, e.g. installation of one new manual pull station as indicated on contract drawings.

8.3.4 Fire suppression system hoods in 100 and 16 kitchens shall also be connected to existing fire alarm systems.

8.3.5 Audio/Visual Signals: Audio/visual indication for MNS will be provided only as shown on contract drawings. Spacing of the alarm speakers will be based on a sound level of 75 dB minimum. New strobes will be provided (amber) for the Mass Notification system only.

8.3.6 Emergency Power: Emergency power for the fire alarm system shall be tested after both kitchen upgrades; battery back-up adequacy shall be verified and upgraded.

8.3.7 Panel Location: Fire Alarm & MNS panels already exist near classroom 41 in 100;

they also exist along the back wall of the 16 kitchen.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 21

9.0 PLUMBING

9.1 REFERENCES:

9.1.1 UFC 3-420-01, Plumbing Systems

9.1.2 International Plumbing Code

9.1.3 ASHRAE 189.1

9.1.4 EPAct 2005

9.1.5 EISA 2007

9.1.6 ASSE 1016

9.1.7 ASSE 1069

9.1.8 ASSE 1070

9.2 GENERAL:

9.2.1 Plumbing design follows the design requirements of ASHRAE 189.1 by incorporating the use of low-flow plumbing fixtures. Solar thermal domestic water heating is not being included due to unacceptable life cycle cost analysis.

9.3 DEMOLITION:

9.3.1 Demolish plumbing piping and slab for each plumbing fixture which is being removed in the kitchen.

9.4 DOMESTIC WATER PIPING:

9.4.1 Insufficient Water Pressure: If the water supply is inadequate, the contractor shall supply a booster pump and a diaphragm expansion tank. The diaphragm expansion tank shall be sized to prevent the booster pump from cycling on-off excessively.

9.4.2 Domestic Water Piping System Requirements: All domestic water pipe within and attached to equipment being removed shall be replaced with new properly sized type K copper pipe. The domestic cold and hot water piping systems shall be designed for a maximum system piping loss of 10 psig at full system flow.

Maximum fluid flow rates in the hot or cold piping system shall not exceed 6 feet per second. The piping shall be extended to fixtures, outlets, and equipment. The domestic hot water and cold-water piping system shall be arranged and installed to permit draining. The supply line to each item of equipment or fixture, except faucets, flush valves, or other control valves that are supplied with integral stops, shall be equipped with a shutoff valve to enable isolation of the item for repair and maintenance without interfering with operation of other equipment or fixtures.

Supply piping to all fixtures shall be anchored to prevent movement.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 22

9.5 PLUMBING FIXTURES Bldg 100:

9.5.1 Walk-in Cooler: New cooler shall utilize existing roof mounted condenser unit supplied by kitchen equipment manufacture. Evap coil drain provided by wolverine.

9.5.2 Walk-in Freezer: New freezer shall utilize existing roof mounted condenser unit supplied by kitchen equipment manufacture. Evap coil drain provided by wolverine.

9.5.3 Ice Cuber: The following piping systems shall be installed to support this equipment: domestic cold water supply.

9.5.4 Dish Washer: The following piping systems shall be installed to support this equipment: sanitary waste, sanitary vent, domestic hot water supply, and domestic cold water supply.

9.5.5 Tilting Skillet: 125,000BTU skillet to be contractor installed. The following piping systems shall be installed to support this equipment: natural gas supply.

9.5.6 Burner Range: 30,000BTU range to be contractor installed. The following piping systems shall be installed to support this equipment: natural gas supply.

9.5.7 Hot Food Serving Counter: The following piping systems shall be installed to support this equipment: natural gas supply.

9.5.8 Two Compartment Sink: The following piping systems shall be installed to support this equipment: sanitary waste, sanitary vent, domestic hot water supply, and domestic cold water supply.

9.5.9 Solar Water Heating: The climate and water use for this building make installing solar water heating a non-feasible alternative.

9.6 PLUMBING FIXTURES Bldg 16:

9.6.1 Hot Food Serving Counter: The following piping systems shall be installed to support this equipment: natural gas supply.

9.6.2 Three Compartment Sink: The following piping systems shall be installed to support this equipment: sanitary waste, sanitary vent, domestic hot water supply, and domestic cold water supply.

9.6.3 Solar Water Heating: The climate and water use for this building make installing solar water heating a non-feasible alternative.

9.7 DOMESTIC WASTE:

9.7.1 Waste Piping: Minimum buried waste or vent pipe size shall be 2-inch diameter.

9.7.2 Floor Drains: Floor drains shall be provided for in kitchen as noted.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 23

9.7.3 Floor Sinks: Floor sink shall be provided in the kitchen. Floor sinks shall be 12 inch nominal overall width or diameter and 10 inch nominal overall depth. The outlet pipe size shall be the same size as the connecting pipe, provide floor sinks with grates.

9.7.4 Cleanouts: Interior cover plates for cleanout plugs shall be brass or stainless steel.

Cleanouts shall be the same size as the pipe.

9.7.5 Traps: Traps for lavatories and sinks shall be chromium-plated, adjustable-bent tube, 20-gauge brass, or plastic (ABS) if not exposed.

9.8 GAS:

9.8.1.1 Gas Connections to Equipment: Provide dirt legs, isolation valves, unions, flex connections, gas pressure regulator, and automatic control valve to equipment being feed by gas.

9.8.2 Natural Gas Pressure: Existing gas pressure is to be determined by contractor.

9.8.3 Meter/Regulator: A gas meter and pressure regulator exist on site and shall be inspected by contractor. The gas meter shall have a maximum pressure drop across the meter of 2 inch W.C. and shall be in accordance with UFGS 33 51 15.

Ensure gas pressure regulator is sized to reduce the gas pressure from that in the service line to 0.5 psig. Verify regulator shall have automatic high-pressure cut-off;

manual reset low-pressure cutoff, the orifice size, the spring range and the date of manufacture stamped on outer casing. Provide a seismic shut-off valve, and a locking capped emergency gas connection with shut-off valve if not already present.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 24

10.0 MECHANICAL

10.1 GENERAL:

10.1.1 Exhaust hoods shall be installed in kitchen areas of both buildings. Bldg 100 shall have additional air added from existing AHU-3 and exhaust fan to be added. Bldg 16 to have an air curtain added.

10.2 REFERENCES:

10.2.1 UFC 3-400-10N, Mechanical Engineering

10.2.2 UFC 3-410-01FA, Heating, Ventilating, and Air Conditioning

10.2.3 UFC 3-450-01, Noise and Vibration Control

10.3 DEMOLITION:

10.3.1 Building 100: Demo existing kitchen hood in center of kitchen.

10.3.2 Building 16: Remove exhaust duct connection connected to kitchen hood located on serving line as this connection is a code violation.

10.4 SYSTEMS:

10.4.1 Heating: not applicable

10.4.2 Cooling: not applicable.

10.4.3 Ventilation: Hood ventilation standards shall be met.

10.5 SPECIFIC ROOM CONDITIONS:

10.5.1 Chemical Storage Room: room will be indirectly heated, cooled and ventilated by drawing air from adjacent spaces with exhaust fan.

10.6 EXISTING EQUIPMENT:

10.6.1 AHU-3 in Bldg 100: Trane Voyager, forced air furnace with cooling unit is present on roof. ATU-1 being installed shall tie into this unit to supply 1,000 CFM of cooling air for kitchen. This will cause this constant volume unit to ride the fan curve to a minor extent which is deemed acceptable by Trane representative Rob Battiston.

10.6.1.1 Model #: YCD330B4MB3B6EC1A0C000

10.6.1.2 Capacity: 28 tons of cooling and 283.5 MBH of heating.

10.6.2 MAU-1 in Bldg 100: Makeup air unit for the kitchen is located on the roof.

Replacement of this unit is covered under a different contract. Cutsheets on this unit have been obtained from the base.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 25

10.6.3 EKEFs in Bldg 100: Existing kitchen exhaust fan serving other areas of the kitchen and serving line are to remain in place. Verified this with user as funding is limited and cannot replace units which are already working. Units which are no longer needed are to be abandoned in place.

10.6.4 EKEF-1 in Bldg 16: Existing kitchen exhaust fan serving griddle and fryers is to remain in place. Verified this with user as funding is limited and cannot replace units which are already working. Unit over serving line which is no longer needed is to be abandoned in place.

10.7 HVAC EQUIPMENT BEING INSTALLED:

10.7.1 Kitchen hood in bldg 100: Fire suppression system shall be present for new type I hood being installed. Exhaust fan serving this unit is to be located in same place as old fan in order to minimize the number of roof penetrations.

10.7.2 Kitchen hood in bldg 16: Fire suppression system not required as this is a type II hood being installed. Exhaust fan serving this unit is to be located on side wall in similar location as existing exhaust fan serving the other kitchen hood.

10.7.3 Air Curtain in bldg 16: Existing air curtain to be replaced in kind. Air curtain is to serve a door 7’ tall and 72” wide.

10.7.4 ATU-1 in bldg 100: New air terminal unit to be installed based on user request in building 100 which supplies 1,000 CFM of air to the kitchen space when AHU-3 is in cooling mode only. This unit is being added based on specific user request.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 26

11.0 ELECTRICAL

11.1 GENERAL:

11.1.1 Scope of renovation includes two kitchens at Tracy Army Depot. Building 100 is an administrative building with a kitchen (slated for total renovation), in which a wall that separates the front serving area from the inside cooking area will be demolished and replaced by a new wall. This will increase the service area footprint and decrease the cooking area footprint. Two existing electrical “K” panels providing power to the cooking facilities will be demolished and replaced by two new “KA” and “KB” panels mounted on the new wall. This renovation will require sizable electrical rewiring work for new kitchen equipment including walk in freezer, cooler and modification of new and existing equipment. A new circuit is being added which will be wired in to New counter distribution outlet strip to provide power to countertop appliances. The “Grab and Go” station island is also wired with electrical receptacles. See new equipment listed in Appendix B.

11.1.2 Building 100: There will also be electrical modifications to existing Panel “M” located in electrical room for new equipment in existing freezer room.

11.1.3 The second renovation shall be performed in the Building 16 snack bar (part of a warehouse building). This kitchen serves a sizable number of people. Electrical demand load will increase by 15 KVA on existing panels, with the addition of new kitchen equipment (refer to Appendix B). After discussions with the base electrical engineer, it was concluded that the existing 37.5 KVA transformer on panel BRP- 1101 shall be replaced with new 3 phase 45 KVA transformer. Two new panels BRP -1601 and BRP-1602 shall replace both existing panels.

11.1.4 At both locations, mobile trailers (similar to food trucks) will support food service operation during actual construction. The scope of renovation increases electrical loads in both kitchens. In Building 100, some equipment will increase Electrical demand for additional capacity. The Building 16 snack bar will have additional kitchen equipment to serve its clientele.

11.2 REFERENCES:

11.3 UFC 3-501-01, Electrical Engineering

11.4 UFC 3-520-01, Interior Electrical Systems

11.5 UFC 3-530-01, Design: Interior and Exterior Lighting and Controls

11.6 National Electric Code, 2014

11.7 DEMOLITION:

11.7.1 Electrical demolition herein refers to removal of existing electrical receptacles, fixtures (lighting, switching, etc.), and wiring as necessary for the renovation of kitchen in building 100, and also demolition of electrical systems to accommodate installation of new equipment in kitchen 16.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 27

11.8 EXTERIOR ELECTRIC:

11.8.1 Primary Point of Connection: N/A

11.8.2 Transformer: N/A; new design requires modifying existing secondary systems only.

11.9 EXTERIOR LIGHTING: Not Applicable

11.10 INTERIOR LIGHTING: Building 100-Kitchen

11.10.1 General lighting will be provided in the applicable areas per the scope of work, namely, kitchen, dining, grill, snack bar and storage spaces. Daylight harvesting is not possible because this kitchen is part of existing building and renovation restricts modification of outer walls to add new windows.

11.10.2 The relocation of separation wall adds more space in service area requiring reconfiguration of lighting, to provide a minimum 50 FC lighting. Tracy engineers have recommended LED light fixtures throughout the kitchen (including service area, cooking area, and dishwashing area). Currently LED switchover is underway at the Tracy Depot. Reconfigured lighting will provide added benefit of lighting where needed, due to rearranged equipment installation. Lighting will be dimmer switched and will have a manual override. Programmable controller / power supply shall become an essential part of lighting circuit installations.

11.10.3 Fixture Types: Surface mounted LED shall be provided. Lighting shall follow guidance in Chapter 6 of UFC 3-530-01 for that particular type of space. Lamp color temperature shall be no more than 4100K and the CRI will be 86 for high color rendering.

11.10.4 Lighting Intensity Levels: Provide lighting intensity levels in accordance with UFC 3-530-01 and the IES Lighting Handbook. Per the Handbook, 1 footcandle = 10.76 LUX, however the UFC uses a conversion factor of 10 instead.

11.10.5 Emergency Lighting: Emergency lighting shall be provided in the means of egress in accordance with NFPA 101. The emergency lighting will be via LED flood lights and includes integral battery packs in selected light fixtures along the egress path.

11.11 INTERIOR POWER:

11.11.1 Power Distribution System: Interior distribution system will remain as 208/120 volt using existing or new panels as per new Single line diagrams. New panelboards and circuits will be located to aid in limiting voltage drop to 3%. Electrical panelboards will be of the circuit breaker type.

11.11.1.1 Voltage Drop: Voltage drop will be limited to 5% per the NEC. Voltage drop will be limited to 1% on service entrance, 1% on feeders and 3% on branch circuits for a total drop of 5%.

11.11.1.2 Surge Suppression: N/A

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 28

11.11.1.3 Spare Capacity: A spare electrical capacity of 20 percent will be provided for future expansion.

11.11.2 General Outlets: General utility outlets shall be provided on existing and new walls (if space permits) for both convenience and newly installed equipment.

11.11.3 Special Purpose Outlets: Special outlets shall be provided where needed for new equipment.

11.12 LIGHTNING PROTECTION: Not Applicable.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 29

12.0 TELECOMMUNICATIONS

12.1 Telecommunication is limited to relocating an existing wall mounted telephone to new location in building 100 kitchen. Presently this telephone is located on a wall being demolished. Contractor shall be responsible for extending existing communication cable and teleport to new location. A new floor mounted data outlet shall be extended from the existing wall mounted data outlet near cash register.

12.2 In 16 kitchen, Contractor is required to reconfigure an existing communication circuit for the cash register, and to make connections in coordination with the Kitchen Manager.

12.3 Fire alarm connection improvements will also be made, and a new MNS system extension (wiring and connections) shall be installed, as indicated in contract drawings in B100 kitchen. The proposed modification shall operate to the acceptance and approval of Contracting Officer and Fire Chief at Tracy.

12.4 Kitchen in B16 shall continue to utilize existing fire alarm system and shall not require any major modification. However, MNS shall be extended from adjacent dining room into the kitchen.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 30

13.0 SUSTAINABLE DESIGN

13.1 REFERENCES:

13.1.1 UFC 1-200-02, High Performance and Sustainable Building Requirements, 01 Dec

13.2 APPLICABILITY:

13.2.1 This project was started under UFC 1-200-02, Change 3, 07 Nov 2014. The revised version was released during 100% design. The requirements of the revised UFC are incorporated to the greatest extent possible.

13.2.2 The area being renovated in Building 100 is approximately 2,866 square feet. The area being renovated in Building 16 is approximately 898 square feet. Per Table 1-1 of UFC 1-200-02, both buildings require compliance with Chapter 2 of UFC 1- 200-02, and require tracking only as identify in Chapter 4. Reporting and third party certification are not required.

13.3 HIGH PERFORMANCE SUSTAINABLE DESIGN:

13.3.1 Integrated Design. A pre-design charrette was held to verify scope and programmed amount, based on preliminary scope of work received from the customer. See Appendix A for meeting minutes.

13.3.2 Integrated Planning. A multidisciplinary design team has been involved in this project from the pre-design charrette. See Appendix A for participant rosters at each design phase.

13.3.3 Evaluation for Design Strategies. Not applicable. Passive and natural design strategies were not evaluated due to the nature of commercial kitchens.

Mechanical exhaust is required.

13.3.4 Evaluation of the Site. Not applicable. Renovations are limited to the interior of existing buildings. No site work is included.

13.3.5 Commissioning. Full commissioning will not be provided given limited budget.

Basic commissioning, including testing and balancing, will be provided for new and effected systems.

13.3.6 Energy Efficiency. Project specification requires high efficiency products to be procured and installed by contractor. Since project includes renovation of a small portion of each building, a full energy model and calculated baseline reduction are not possible.

13.3.7 Energy Efficient Products. Most of the new energy conversion equipment (e.g.

contractor procured and installed equipment only) is based on required capacity and correct application etc. This equipment must meet energy star or FEMP rating or higher efficiency standard ratings.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 31

13.3.8 Standby Powered Devices. Emergency lighting that utilizes no more than 1 watt in standby mode has been specified.

13.3.9 On-Site Renewable Energy. Not applicable. The addition of on-site renewable energy to both buildings is outside of the budget and scope for this project.

13.3.10 Solar Domestic Hot Water. Not applicable. The addition of SDHW to both buildings is outside the budget and scope for this project.

13.3.11 Metering. Utility meters already exist on the building. New meters will not be provided.

13.3.12 Indoor Water. Indoor water consuming fixtures, appliances, and HVAC equipment have been specified in accordance with ASHRAE 189.1-2014, section 6.3.2. An advanced water meter already exists for both buildings.

13.3.13 Outdoor Water. Not applicable. Exterior site work is not included in this project.

Water for landscaping, outdoor water meters, and alternative water sources are not applicable.

13.3.14 Ventilation and Thermal Comfort. Not applicable. No HVAC systems are to be installed or modified in the project.

13.3.15 Daylighting. Not applicable. Modifications to the building envelope on either building are not included.

13.3.16 Moisture Control. Not applicable. Changes to the building envelope are not included in this project. However, required exhaust, including over dishwashers, is provided throughout both buildings, as required for commercial kitchen operations.

13.3.17 Reduce Volatile Organic Compounds. Low-emitting materials have been specified, where appropriate.

13.3.18 Protect Indoor Air Quality during Construction. The contractor is required to prepare an IAQ Construction Management plan, in accordance with ASHRAE 189.1-2014, section 10.3.1.4. See G-010, specification 01 33 29.

13.3.19 Environmental Tobacco Smoke Control. Smoking is prohibited within the building.

Exterior signage exists identifying where smoking is prohibited.

13.3.20 Occupant Health and Wellness. Not applicable. This requirement is outside of the scope of this project.

13.3.21 Environmentally Preferable Products. Environmentally preferable products have been specified, where appropriate, including products with recycled and biologically-based content. Ozone depleting substances are prohibited.

13.3.22 Storage and Collection of Recyclables. Space already exists in both facilities for collection of recyclables. New spaces are not provided.

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Page 32

13.3.23 Waste Diversion. Contractor is required to implement a waste management program for construction waste, including the diversion of a minimum of 60% of nonhazardous demolition waste from landfills. See G-010, specification 01 74 19.

13.3.24 Address Climate Change Risk. Issues related to climate change have not been discussed through the course of the project. However, it is not anticipated that climate change will effect either building, or their ability to service customers.

-- End of Section --

Design Renovation of Kitchen & Cafeteria, Bldgs 100 & 16 Design Analysis 130-11-0925

APPENDIX A

SCOPE DEFINITION MEETING MINUTES

1. Trip Report, dated 13 April 2016

2. Pre-Design Meeting, dated 26 July 2016

3. 35% Review Meeting, dated 8 September 2016

4. Mechanical / Electrical Investigatory Visit, dated 8 October 2016

SUBJECT: DDJC Tracy Kitchen Renovation

1. Introduction:

On April 13, 2016, a site visit to DDJC Tracy was conducted to investigate kitchens at Bldg 100 and Bldg 16B.

The following persons were in attendance:

John Schroder, SPK Mechanical Engineer Philip Chen, SPK Architect Amanda DDJC Tracy Kitchen Manager David DDJC Tracy Danny Sullivan MWR Chief, DDJC Tracy Lisa Jay

2. Summary:

The site visit took place on April 13, 2016 at DDJC Tracy for kitchens at Bldg 100 and Bldg 16B.

Based on the site visit, the following items were discussed and observed:

Bldg 100 Kitchen

User requested the following items:

1. Salad bar

2. Grab and Go stations

3. Stations or islands such as beverage station, pastry station

4. Display counters

5. HVAC capabilities need to keep temperature of kitchen between 70 – 75 degrees.

6. All equipment in the kitchen shall be replaced with new.

7. New big ceramic tiles on the floor, ceramic tile wainscot on the walls.

8. All interior surfaces must be NSF certified and need to be steamable.

9. Ceiling is to be constructed of drywall.

10. Gut the entire kitchen.

11. Want to be able to pressure was the floors and walls.

12. Replace all lighting with new.

13. Need a new switch in the dry storage area.

14. New door and hardware in dry storage area.

15. Remodel office.

16. Replace everything in the bathroom including toilet.

17. Footprint of the building remains the same.

18. All new shelves in the storage areas, built-in shelves preferred.

19. Address electrical issues, may need new electrical service.

20. Need gas, electric and water services.

21. Plumbing needs to be replaced where required.

22. Need new chemical storage cabinet.

23. New more food prep space and tables.

24. Oven, steamer and skillet will need to be relocated according to new configuration of kitchen.

25. Thought of moving wall that divides the food service area and the kitchen 3 feet into the kitchen to give more space to the food service area.

26. Need trough drain in front of tilt skillet.

27. Need 12”x12” pit drain for ice machine.

28. Access to syrup containers for soda machine should be from back of the counter.

29. Stainless steel sheet on the wall behind the oven, grill and…