These plans are for an interior build-out of about 1650 square feet for a restaurant with a total occupant of 56 persons. The building is protected with an existing fire sprinkler system.

The plans for the most part are OK with comments added, however we will be placing APPROVAL PENDING until the building department comments are addressed, as additional pages may be added.

Below are the comments added to the plans:

1. The scope of work for this project is in the area of an existing fire sprinkler system. A separate fire sprinkler permit is required for any modification to this system. A hold is placed on the Building Permit and no inspections will be done until this Fire Sprinkler Permit is submitted & approved. (NFPA 1,13.1.1.1) 

2. Page A-1 & M-1, The Grease Exhaust Hood noted on this page and several other pages throughout these plans are conceptual. A separate permit will be required by the Fire Marshal. A HOLD will be placed on the building permit and NO FRAMING INSPECTION will be done until this permit is submitted & approved.   

3. Page M-1, The Grease Exhaust Hood requires a FIRE SUPPRESSION SYSTEM. The Fire Marshal's Office requires a separate FIRE SUPPRESSION PERMIT and a HOLD will be placed on the building permit whereby NO INSPECTIONS can be done until this permit is approved.   

4. Page E-1, Air handles with more than 2000 CFM is required to have duct smoke detectors. If these detectors are concealed they shall have a remote visual and audible indicators located in a normally occupied space. (NOTE if there is a FIRE ALARM SYSTEM in the building the duct smoke detector must also be connected to the fire alarm system. In those cases only a visual indicator is required) (NFPA 90A,4.4.2)   

5. Please post the Eating area Occupant Load of 50 Persons by Order of the Fire Marshal.