HomeMy WebLinkAboutFIR2010-00024 Hood and Duct - FIR Permit / Conditions - 5/5/2015 MASON COUNTY DEPT. OF COMMUNITY.DEVELOPMENT Inspection Line(360)427-7262
Mason County Bldg. 3 426 W. Cedar P.O. Box 186 Phone: (360)427-9670, ext. 352
Shelton, WA 98584
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FIRE PROTECTION PERMIT FIR2010-00024
APPLICANT: FIESTA MEXICAN RESTAURANT RECEIVED: 7/20/2010
CONTRACTOR: BILL'S FIRE EXTINQUISHER SERVICE LICENSE: BILLSFE031C4 EXP: 1 ISSUED: 9/12/2011
SITE ADDRESS: 23730 NE STATE ROUTE 3 SUITE C BELFAIR EXPIRES: 3/12/2012
PARCEL NUMBER: 123294400010
LEGAL DESCRIPTION: TR 1 OF SE SE S 1/124
PROJECT DESCRIPTION: HOOD & DUCT
GENERAL INFORMATION System Information
Type of Use: COMM Sprinkler Heads: Audible Switches: Pull Stations:
Fire District: 2
Hood&Duct?: Y Flow Switches: Visual Devices: Door Releases:
Pressure Switches:: Smoke Detectors: Duct Detectors:
Dry Chemical?:
Zones: Heat Detectors:
Wet Chemical?:
Sprinkler?:
Standpipe?: SQUARE FOOTAGE FEES
Monitoring Company: First Floor: Type Amount Due Amount Paid
Monitoring Phone No.:() - Second Floor: Hood and Duct Plan Check $109.20 $109.20
Auto Fire Alarm?: Third Floor;:
Hood & Duct Permit Fee $168.50 $168.50
Total: $277.70 $277.70
FIR2010-00024 Please refer to the following pages for conditions of this permit. Page 1 of 4
CASE NOTES
FIR2010-00024
CONDITIONS FOR
FIR2010-00024
1.) A?!00ection is required on permit COM2004-00212 prior to the final inspection on FIR2010-00024.
Ins pe K fire extinguisher in the kitchen area within 30 feet of the cooking appliances but no closer than 10 feet.
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Th duct test shall be done per section 506.3.2.5 of the 2009 International Mechanical code.
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Th i e-s�ppression system is required to be a UL 300 system.
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2.) O nt is responsible to post the assigned address and/or purchase and post private road signs in accordance with Mason County Title 14.28.
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3.) Per section 901.2.1 of the 2009 International Fire code, Statement of Compliance.
Before requesting final approval of the installation, the installing contractor shall furnish a written statement to the fire code official that the subject fire
protection system has been installed in accordance with the approved plans and has been tested in accordance with the manufactures specifications and
the appropriate installation standard. Any deviations from the design standards shall be noted and copies of the approvals for such deviations shall be
ao the written statement.
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This permit becomes null and void if work or construction authorized is not commenced within 180 days, or if construction or work is suspended for a period of 180 days at any time
after work is commenced. Evidence of continuation of work is a progress inspection within the 180 day period. Final inspection must be approved before building can be occupied.
Proof of continuation of is by means of,a progress inspection.The owner or the agent on the owners behalf, represents that the information provided is accurate and grants
employees of Maso ounty ss to abov 2drnroperty and structure for review dins ection.
/C �OWNER OR AG � /,� DATE. /
FIR2010-00024 Please refer to the following pages for conditions of this permit. Page 2 of 4
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FIESTA Mexican Restaurant
Belfair Log Plaza
23730 State Hwy.3
Belfair,Wa.,
360 275-9392
Site Evaluation
Based upon our site visit to Fiesta Mexican Restaurant at their Belfair location the following
conditions were found.
1)Walls behind the existing hoods does not appear to have wall flashing per.code.
2)Fire Shaft appears to be lined with half inch sheet rock,seams cracked and open to attic space.
3)Exhaust ducting from the 10'-0"hood and the 4'-0"hood has been screwed together.
4)Fire access doors missing.
5)Exhaust ducting for the existing hoods not sized properly.
6)The existing exhaust fan appears to be inadequate at this time;this is based upon the amount of
grease residue remaining on the walls,ceiling and hoods.
7)Existing exhaust fan does not appear to have hinges or grease cup.
8)Existing back shelf hood(s)brow line is currently to high off finished floor,and does not provide
6"coverage beyond cook line.
9)No supply air located on exterior of building at this time.Existing register grills in kitchen
seem to provide limited return air to cook line,from undetermined source.
10)Class one hood currently controlled at the breaker panel only.
11)Interlocks do not appear to be in place per.current code.
Confidentiality: This e-mail and its attachments are confidential and may be protected by work product doctrine,or other
nondisclosure protection. If you are the intended recipient,this information is being provided for your review only and is
not to be shared with other jurisdictions,trades or vendors without written permission from Olympic Restaurant Equipment
Inc./Olympic Restaurant installers LLC. If you believe that it has been sent to you in error,you may not read,disclose
print,copy,store or disseminate the e-mail or any attachments or the information in them.Please reply to the sender that
you have received the message in error..then delete it.
Thank you
RESOLUTION
Recommendations to bring your system into minimum compliance with current code,any and all of
these recommendations will be subject revision based upon a complete site review and plan review
by the governing jurisdiction.
1 a)The walls behind the current hood system will need to be verified for compliance with a(1)one
hour wall assembly per.current code,if it is determined not to be in compliance upgrades
could be required by the governing jurisdiction.
Method one is apply 1 inch thick mineral wool wall pads behind left and right of the
Class-1 hood(s). Fire pads will need to extend beyond the hoods by 18 inches left,
right and above the hood(s)minimum.The second method would be to have the walls
upgraded to a(1)hour wall assembly per current code.
2a)Verify exhaust shaft construction for compliance with(1)hour assembly,and 6 inch frees air
space on all sides of the exhaust duct per.code. If the shaft is found not to be in compliance
with code we recommend applying(1)layer of UL Listed Fire Wrap per.Mfg.'s installation
specifications.
3a)Verify duct sizes and modify as needed to achieve the proper air flow for each hood.
Separate the two exhaust ducts, patch the openings in exhaust duct and hood as needed.
Provide a new exhaust duct fan and curb for the ten foot hood as well as tempered supply air
unit per.current code.The supply air nit will be sized to accommodate both hoods.
4a)Fire access door(s)by separating the two exhaust ducts and allowing them to run vertically.
access doors will not be required.
5a)Verify exhaust ducting so as to demonstrate that it will meet the minimum air flow
requirement per.The(IMC) International Mechanical Code,Prescriptive method as it applies to
your current cook line.
6a)Verify existing exhaust fan meets the minimum code Grease tight motor CFM,(S.P.)static
pressure,grease trough,hinges and venting.
7a) Upgraded existing exhaust fan to meet current code,grease trough,hinges minimum.
8a)As a minimum the existing hood(s)to be adjusted to meet the minimum standard height off
finished floor.All exhaust duct to be adjusted accordingly.
9a)Supply air system to be upgraded to meet the minimum(IMC)requirement.This unit will need to
be sized to provide 90 percent return air to all hood systems currently in operation.
The supply air will need to be heated per.current( IMC)International Mechanical Code.
10a)Control panel will need to be added so that the following items can be electrically interlocked
Per.current code outlets behind the existing cook line, gas shut off valve,fire suppression
system,exhaust fans,supply air fan and temperature probes,per.current code.
Confidentiality: This e-mail and its attachments are confidential and may be protected by work product doctrine,or other
nondisclosure protection. If you are the intended recipient,this information is being provided for your review only and is
not to be shared with other jurisdictions,trades or vendors without written permission from Olympic Restaurant Equipment
Inc./Olympic Restaurant installers LLC. If you believe that it has been sent to you in error,you may not read,disclose
print,copy,store or disseminate the e-mail or any attachments or the information in them. Please reply to the sender that
you have received the message in error..then delete it.
Thank you.
ibL
° Existing walls see line item
` A 1) Site evaluation
t _
A Confidentiality: This e-mail and its
attachments are confidential and may be
protected by work product doctrine,or
other nondisclosure protection.If you are
the intended recipient,this information is
being provided for your review only and
is not to be shared with other
jurisdictions,trades or vendors without
written permission from Olympic
Restaurant Equipment Inc./Olympic
{ Restaurant installers LLC. If you believe
that it has been sent to you in error,you
may not read,disclose print,copy,store
or disseminate the e-mail or any
attachments or the information in them.
W " Please reply to the sender that you have
received the message in error..then
delete it.
Thank you.
F
I
oar.;
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Existing fire shaft
See 2 of site evaluation
Confidentiality: This e-mail and its attachments are confidential and may be protected by work product doctrine,or
other nondisclosure protection.If you are the intended recipient,this information is being provided for your review
only and is not to be shared with other jurisdictions,trades or vendors without written permission from Olympic
Restaurant Equipment Inc./Olympic Restaurant installers LLC. If you believe that it has been sent to you in error,
you may not read,disclose print,copy,store or disseminate the e-mail or any attachments or the information in them.
Please reply to the sender that you have received the message in error..then delete it.
Thank you.
��➢Mtc
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Existing fire doors and exhaust ducting
See line 3,4 and 5 of site evaluation.
Confidentiality: This e-mail and its attachments are confidential and may be protected by work product doctrine,or
other nondisclosure protection.If you are the intended recipient,this infomnation is being provided for your review
only and is not to be shared with other jurisdictions,trades or vendors without written permission from Olympic
Restaurant Equipment Inc./Olympic Restaurant installers LLC. If you believe that it has been sent to you in error,
you may not read,disclose print,copy,store or disseminate the e-mail or any attachments or the information in
them. Please reply to the sender that you have received the message in error..then delete it.
Thank you.
e
Iie,;l a Bv,rIQ
Existing brow line distance from finished floor.
See line 8 of site evaluation.
Confidentiality: This e-mail and its attachments are confidential and may be protected by work product
doctrine,or other nondisclosure protection.If you are the intended recipient,this information is being
provided for your review only and is not to be shared with other jurisdictions,trades or vendors without
written permission from Olympic Restaurant Equipment Inc./Olympic Restaurant installers LLC. If you
believe that it has been sent to you in error,you may not read,disclose print,copy,store or disseminate the
e-mail or any attachments or the information in them.Please reply to the sender that you have received the
message in error..then delete it.
Thank you.