Permit Review Detail
Review Status: Completed
Review Details: RESUBMITTAL
Permit Number - T17CM07443
Review Name: RESUBMITTAL
Review Status: Completed
| Review Date | Reviewer's Name | Type of Review | Description | Status | Comments |
|---|---|---|---|---|---|
| 01/03/2018 | ERIC NEWCOMB | BUILDING-COMMERCIAL | REVIEW | Approved | |
| 12/19/2017 | ROBERT SHERRY | PLUMBING-COMMERCIAL | REVIEW | Reqs Change | 1. Comment not addressed. [Initial comment: Edit the plumbing notes and "mandatory measures" to contain only those items that apply to this activity. Reference: Section 107.2.1, IBC 2012.] 2. If the hot water piping is running above the T-bar ceiling (10' AFF), won't the vertical rise from the water heater and the drop to the hand sink increase the developed pipe length to over 50-feet? [Initial comment: The maximum developed length of the hot water supply piping appears to be greater than fifty feet; provide a method for maintaining the temperature of the hot water supply system. Reference: Section 607.2, IPC 2012.] 3. The specified backflow preventer (Watts model 9D) is listed to ASSE 1012: an ASSE 1022 listing is required. [Initial comment: Water supply connections to beverage dispensers (e.g. soda dispensers, tea brewers, etc.) shall be protected with backflow preventers conforming to ASSE 1022. Reference: Section 608.16.1, IPC 2012.] 4. Provide cleanouts sized for the nominal size of pipes that they serve up to 4-inches. Reference: Section 708.7, IPC 2012. A 3" cleanout is required for the 3" horizontal branch south of the existing 4" building drain. 5. Show a cleanout for the horizontal drain downstream of the proposed grease interceptor. Reference: Section 708.3.1, IPC 2012. 6. Show how the vent for the grease interceptor can rise vertically to a point 6" above the flood rim of the interceptor before running horizontally. Vertical is defined as any angle greater than 45-degrees from horizontal. Reference: Section 905.4, IPC 2012. |
| 12/19/2017 | ROBERT SHERRY | MECHANICAL-COMMERCIAL | REVIEW | Completed |