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HomeMy WebLinkAboutTUP2023-09-22SHOULD ANY OF THE ABOVE DESCRIBED POLICIES BE CANCELLED BEFORE THE EXPIRATION DATE THEREOF, NOTICE WILL BE DELIVERED IN ACCORDANCE WITH THE POLICY PROVISIONS. INSURER(S) AFFORDING COVERAGE INSURER F : INSURER E : INSURER D : INSURER C : INSURER B : INSURER A : NAIC # NAME:CONTACT (A/C, No):FAX E-MAILADDRESS: PRODUCER (A/C, No, Ext):PHONE INSURED REVISION NUMBER:CERTIFICATE NUMBER:COVERAGES IMPORTANT: If the certificate holder is an ADDITIONAL INSURED, the policy(ies) must have ADDITIONAL INSURED provisions or be endorsed. If SUBROGATION IS WAIVED, subject to the terms and conditions of the policy, certain policies may require an endorsement. A statement on this certificate does not confer rights to the certificate holder in lieu of such endorsement(s). THIS CERTIFICATE IS ISSUED AS A MATTER OF INFORMATION ONLY AND CONFERS NO RIGHTS UPON THE CERTIFICATE HOLDER. THIS CERTIFICATE DOES NOT AFFIRMATIVELY OR NEGATIVELY AMEND, EXTEND OR ALTER THE COVERAGE AFFORDED BY THE POLICIES BELOW. THIS CERTIFICATE OF INSURANCE DOES NOT CONSTITUTE A CONTRACT BETWEEN THE ISSUING INSURER(S), AUTHORIZED REPRESENTATIVE OR PRODUCER, AND THE CERTIFICATE HOLDER. OTHER: (Per accident) (Ea accident) $ $ N / A SUBR WVD ADDL INSD THIS IS TO CERTIFY THAT THE POLICIES OF INSURANCE LISTED BELOW HAVE BEEN ISSUED TO THE INSURED NAMED ABOVE FOR THE POLICY PERIOD INDICATED. NOTWITHSTANDING ANY REQUIREMENT, TERM OR CONDITION OF ANY CONTRACT OR OTHER DOCUMENT WITH RESPECT TO WHICH THIS CERTIFICATE MAY BE ISSUED OR MAY PERTAIN, THE INSURANCE AFFORDED BY THE POLICIES DESCRIBED HEREIN IS SUBJECT TO ALL THE TERMS, EXCLUSIONS AND CONDITIONS OF SUCH POLICIES. LIMITS SHOWN MAY HAVE BEEN REDUCED BY PAID CLAIMS. $ $ $ $PROPERTY DAMAGE BODILY INJURY (Per accident) BODILY INJURY (Per person) COMBINED SINGLE LIMIT AUTOS ONLY AUTOSAUTOS ONLY NON-OWNED SCHEDULEDOWNED ANY AUTO AUTOMOBILE LIABILITY Y / N WORKERS COMPENSATION AND EMPLOYERS' LIABILITY OFFICER/MEMBER EXCLUDED? (Mandatory in NH) DESCRIPTION OF OPERATIONS below If yes, describe under ANY PROPRIETOR/PARTNER/EXECUTIVE $ $ $ E.L. DISEASE - POLICY LIMIT E.L. DISEASE - EA EMPLOYEE E.L. EACH ACCIDENT EROTH-STATUTEPER LIMITS(MM/DD/YYYY)POLICY EXP(MM/DD/YYYY)POLICY EFFPOLICY NUMBERTYPE OF INSURANCELTRINSR DESCRIPTION OF OPERATIONS / LOCATIONS / VEHICLES (ACORD 101, Additional Remarks Schedule, may be attached if more space is required) EXCESS LIAB UMBRELLA LIAB $EACH OCCURRENCE $AGGREGATE $ OCCUR CLAIMS-MADE DED RETENTION $ $PRODUCTS - COMP/OP AGG $GENERAL AGGREGATE $PERSONAL & ADV INJURY $MED EXP (Any one person) $EACH OCCURRENCE DAMAGE TO RENTED $PREMISES (Ea occurrence) COMMERCIAL GENERAL LIABILITY CLAIMS-MADE OCCUR GEN'L AGGREGATE LIMIT APPLIES PER: POLICY PRO-JECT LOC CERTIFICATE OF LIABILITY INSURANCE DATE (MM/DD/YYYY) CANCELLATION AUTHORIZED REPRESENTATIVE ACORD 25 (2016/03) © 1988-2015 ACORD CORPORATION. All rights reserved. CERTIFICATE HOLDER The ACORD name and logo are registered marks of ACORD HIRED AUTOS ONLY 6/30/2023 Marsh &McLennan Agency LLC 8144 Walnut Hill Lane,16th Floor Dallas TX 75231 Marisa Medina 214-686-3838 marisa.medina@marshmma.com National Fire Insurance Co of Hartford 20478 ULTIMTEALL Continental Casualty Company 20443UltimateTea,LLC 1685 Carlyle Ct Roanoke TX 76262 Certain Underwriters at Lloyd's 55555 The Continental Insurance Company 35289 1363156837 A X 1,000,000 X 1,000,000 10,000 1,000,000 2,000,000 X B7012948631 9/20/2022 9/20/2023 2,000,000 A $1,000,000 X X B7012948631 9/20/2022 9/20/2023 B X X 1,000,000B70129487269/20/2022 9/20/2023 1,000,000 X 10,000 D XWC7129487099/20/2022 9/20/2023 1,000,000 1,000,000 1,000,000 C Food Borne Illness WPV Ded.$5K TNR229983 9/25/2022 9/25/2023 Resturant/Suppl Evts Ded Workplace Violence 500,000 2,500 150,000 Insurer:U.S.Specialty Insurance Company Policy #U722-917932 Policy Eff Dates:03/01/2022 -09/20/2023 Limit of Liability: Insuring Agreement A:$1,000,000 Each Claim and $1,000,000 Aggregate Insuring Agreement B:$1,000,000 Each Claim and $1,000,000 Aggregate Total Policy Aggregate Limit:$1,000,000 Deductibles: See Attached... City of Grapevine P.O.Box 95104 Grapevine TX 76051 ACORD 101 (2008/01) The ACORD name and logo are registered marks of ACORD © 2008 ACORD CORPORATION. All rights reserved. THIS ADDITIONAL REMARKS FORM IS A SCHEDULE TO ACORD FORM, FORM NUMBER:FORM TITLE: ADDITIONAL REMARKS ADDITIONAL REMARKS SCHEDULE Page of AGENCY CUSTOMER ID: LOC #: AGENCY CARRIER NAIC CODE POLICY NUMBER NAMED INSURED EFFECTIVE DATE: ULTIMTEALL 1 1 Marsh &McLennan Agency LLC Ultimate Tea,LLC 1685 Carlyle Ct Roanoke TX 76262 25 CERTIFICATE OF LIABILITY INSURANCE Insuring Agreement A:$5,000 Each Claim Insuring Agreement B:$5,000 Each Claim Retroactive Date:09/20/2021 Third Party Coverage Form #EPL 3000 (4.2017) Blanket Additional Insured form #SB146932G edition 10/2019 applies to the General Liability. Blanket Waiver of subrogation form #SB146932G edition 10/2019 applies to the General Liability. Blanket Primary &Non-Contributory General Liability form #SB146932G edition 10/2019 . Notice of Cancellation form #CNA68021XX edition 02/2013 applies to the Umbrella policy The General Liability policy includes a blanket additional insured endorsement to the certificate holder only when there is a written contract between the named insured and the certificate holder that requires such status. The General Liability policy contains an endorsement with “Primary and Non-Contributory”wording that may apply only when there is a written contract between the named insured and the certificate holder that requires such wording. The General Liability policy contains a blanket waiver of subrogation endorsement that may apply only when there is a written contract between the named insured and the certificate holder that requires such wording. The Umbrella policy includes a blanket notice of cancellation to the certificate holder endorsement,providing for (30)days’advance written notice if the policy is canceled by the company,or 10 days’written notice before the policy is canceled for nonpayment of premium.Notice is sent to certificate holders with mailing addresses on file with the agent or the company.The endorsement does not provide for notice of cancellation to the certificate holder if the named insured requests cancellation. Tarrant County Public Health Environmental Health Promotion 1101 S. Main Street, Room 2300 Fort Worth, Texas 76104 Phone: (817) 321-4960 Fax: (817) 321-4961 Temporary Food Establishment Permit Application PLEASE COMPLETE & RETURN THIS FORM WITH FEE FOR EACH STAND AT LEAST 10 DAYS BEFORE THE START OF THE EVENT. Fee Information: (submit one of the following) 1) $35.00 for each stand or unit. We are unable to accept credit/debit cards by phone or online. 2) IRS 501 (c) (3) official recognition documentation for tax exempt charitable organizations. General Event Information: 3) Name of Event: 4) Date(s) of Event: 5) Hours of Operation: 6) Location of Event: 7) Event Coordinator: Name: Phone: Address: Applicant Information: 8) Your Organization/Business Name: 9) Applicant’s Name: Address: City: State: ZIP: Business Phone: Home Phone: Mobile Phone: Fax: Email: 10) Does this business have a current mobile food unit or pushcart permit from Tarrant County Public Health? [ ] Yes [ ] No If yes, what is the permit type and site number? Note: Vendors with these types of health permits are not required to pay the permit fee for a temporary food service establishment. Menu Information 11) List full menu to be served at the event: 12) Where will the food be purchased/obtained from: 13) Will any foods be prepared prior to the start of the event? [ ] Yes [ ] No If yes, where will the food be prepared? If answering yes to question 14, all foods prepared prior to the event are required to be made in an approved and permitted facility. A copy of the Food Establishment Permit and signed Commissary Agreement (attached) are required for approval of this application. Applications submitted without this information will be returned. Has a copy of the Food Establishment Permit and signed Commissary Agreement been included with this application? [ ] Yes [ ] No [ ] N/A 14) Will frozen foods be thawed at the event? [ ] Yes [ ] No If yes, describe process/method to be used: 15) How will any leftovers of cooked food be handled at the end of the day? Equipment Information 16) How will food temperatures be checked during the event? 17) Describe equipment used at the event for: a) Cold holding: b) Hot holding: c) Cooking/Reheating: 18) Describe hand washing facilities inside your temporary food establishment: [ ] Plumbed Sink [ ] Gravity Flow Set-up 19) Describe utensil washing facilities inside your temporary food establishment: [ ] 3 Compartment Sink [ ] 3 Basin Set-up 20) How will hot water be made available for the hand wash and utensil washing stations? 21) What type of sanitizer will be used at the event? 22) How will potable water be obtained during the event? 23) How will waste water from hand & utensil washing be disposed? Form completed by: Name/Title Date CHECKLIST: FOOD HANDLERS: Avoid food handling when you have the following symptoms.  Diarrhea.  Vomiting.  Sore throat with fever.  Persistent coughing, sneezing or nasal discharge.  Wound containing pus upon your fingers, hands, wrists.  Yellowish eyes or skin with dark colored urine. Report any of these symptoms to your manager imme- diately. Personnel that handle food must wash their hands as frequently as necessary. Disposa- ble gloves may be used but their use does not substitute for hand washing. The use of tobacco in all forms is prohibited in the food preparation or service areas. Personnel shall not eat or drink in the food preparation or service areas. Hair restraints and clean clothing are required of per- sonnel doing food preparation. Food handlers are not permitted to wear ornate hand jewelry. Unauthorized personnel such as small children are not permitted in booths. BARE HAND CONTACT: Bare hand contact of ready to eat food by workers is not allowed. Ready-to-eat food includes any food, fruit or vegetable product that is edible without washing, cooking, or ad- ditional preparation by workers, and is reasonably ex- pected to be consumed in that form. Avoid touching food with bare hands by using utensils, disposable gloves, deli tissue or other suitable methods.  Valid temporary or mobile food unit permit issued by Tarrant County Public Health Department.  Food from an approved source. No food prepared in a private home. Food invoices/receipts must be available at booth for inspector’s audit.  Adequate supply of potable water at booth.  Waste water containers and proper disposal site.  Booths with cleanable floor (grass and dirt covered with approved material) and overhead protection.  BBQ and deep-frying cooking areas fenced off from public access.  Adequate containers, covers, wrappings or other means to effectively protect food from insects and other environmental contamination.  Hand wash station setup and ready for use. 5 gal. container with non-self-closing spigot. Liquid soap in pump dispenser. Paper towels. Wastewater catch bucket.  Utensil cleaning station setup and ready for use. 3 containers (sized to immerse all items) Soapy water in 1st container. Clean rinse water in 2nd container. Sanitizing solution in 3rd container. Sanitizer concentrate (bleach) and test strips.  Enough equipment provided to hold ALL: Cold foods at 41°F or below. Hot foods at 135°F or above.  Probe-type, metal stem food thermometer with proper range (0°F to 220°F).  Utensils and disposable gloves provided to mini- mize hand contact with food.  Workers are wearing clean clothing and hair is effectively restrained.  Workers have no open sores and are free of illness symptoms listed in brochure.  Workers keep hands clean and wash hands fre- quently.  No bare hand contact with ready to eat food.  Condiments provided in single-service, pump-type or squeeze containers.  Sneeze guards and barriers to protect exposed food and food work surfaces from customers. Temporary Food Establishment Requirements Tarrant County Public Health Department 1101 S. Main St., Room 2300 Fort Worth, Texas 76104 817-321-4960 TEMPORARY FOOD ESTABLISHMENT: The term temporary food establishment applies to an establishment that operates at a fixed location for a peri- od of time of not more than 14 consecutive days in con- junction with a single event or celebration. PERMIT REQUIRED: Persons vending or offering samples of food or beverage products must secure a valid Tarrant County Health De- partment permit prior to operation. Permits issued by other health authorities are not acceptable. Vendors handling only commercial pre-packaged, shelf- stable, non-potentially hazardous foods do not need a permit. CONSTRUCTION OF STAND: All stands must have a suitable tight- fitting, water repellent roof or ceiling to provide for over- head protection of food preparation, cooking and serving areas. All stands must have approved flooring, which includes concrete, asphalt or tight-fitting plywood or other similar approved material. If full walls and screening are provided, other suitable methods of protecting food from contamination, such as containers, covers or wrappings must be used. Adequate covered receptacles for disposal of solid waste must be provided. Adequate toilet facilities must be accessible for workers. WATER SUPPLY & WASTE WATER DISPOSAL: Potable water must be from an approved source and kept on-site in sufficient quantities for each day’s use. All waste water generated from the temporary food es- tablishment (from beverage dispensers, sinks, steam ta- bles, ice melt, etc.) must be disposed of into the sanitary sewer system or approved septic system. UTENSIL WASHING: Those stands that do not have 3-compartment sinks with hot and cold running water must provide the following: Soap (ljJ II In addition, a bucket to catch waste water shall be pro­ vided. u ~r cffi Three (3) sturdy plastic or stainless steel buckets or tubs of adequate size to be used for utensil cleaning and sanitizing. One bucket or tub shall be used to wash (soapy wa- ter); One bucket or tub shall be used to rinse (clean, clear water); One bucket or tub shall be used to sanitize (liquid chlorine bleach/water solution with 2 teaspoons of bleach per gallon water). Use chlorine test strip to verify proper strength of 50 to 100 ppm. HANDWASHING: Soap, paper towels and a container (5 gallon minimum) with a spigot that remains open to wash both hands shall be provided for hand washing. Containers with self-closing spouts are not acceptable. FOOD PREPARATION: All foods must be from an approved source and /o r li- censed facility or prepared in the temporary booth. An approved source is an establishment that is under inspection and/or licensed by a health authority. NO foods prepared in a private home may be sold or served to the public. Only single-service, disposable items are to be provided for customer use. All foods, food containers, utensils, napkins, beverage cups, straws and other single service items must be stored at least six inches above the floor and protected from splash, dust, insects, weather or other contamination. All potentially hazardous food products must be stored at 41°F or lower or at 135°F or above. A metal stem product thermometer (0° F to 220° F) must be available at the stands that sell potentially hazardous foods. Self-service of ice by patrons is not permitted. Ice scoops must be used by workers to dispense ice. Ice for human consumption must be stored separately from ice used to chill other foods or beverages. Foods and beverages chilled in ice must not be sub- merged in water. The ice storage unit must have open drains and covers. Styrofoam ice chests are not accepta- ble for the storage of ice or other foods products. All condiments, including onions, relish, catsup, mustard, mayonnaise, etc., available for customer self-service must be available in single self-service packets or properly dispensed from sanitary dispensers. Customer self-service of open condiments from contain- ers, even if provided with lids, is not allowed. GM GM N89°27'41"E 117.50' S 0 4 ° 3 7 ' 1 4 " E 2 6 8 . 0 6 ' S89°45'41"W 97.26'N79°38'31"W 20.37' N 0 4 ° 4 4 ' 1 9 " W 2 6 3 . 7 3 ' W. NORTHWEST HIGHWAY STATE HWY 114 & 121; LOOP 382 100' PUBLIC ROW WEST WALL STREET VARIABLE WIDTH PUBLIC ROW H T E A O F F E : 6 2 5 . 4 5 ' 2 , 3 5 0 S F O U T D O O R P A T I O RE F . A - 2 . 0 / A - 2 . 1 H T E A O F F E : 6 2 5 . 4 5 ' 2 , 3 5 0 S F O U T D O O R P A T I O RE F . A - 2 . 0 / A - 2 . 1 GM GM N89°27'41"E 117.50' S 0 4 ° 3 7 ' 1 4 " E 2 6 8 . 0 6 ' S89°45'41"W 97.26'N79°38'31"W 20.37' N 0 4 ° 4 4 ' 1 9 " W 2 6 3 . 7 3 ' W. NORTHWEST HIGHWAY STATE HWY 114 & 121; LOOP 382 100' PUBLIC ROW WEST WALL STREET VARIABLE WIDTH PUBLIC ROW H T E A O F F E : 6 2 5 . 4 5 ' 2 , 3 5 0 S F O U T D O O R P A T I O RE F . A - 2 . 0 / A - 2 . 1 H T E A O F F E : 6 2 5 . 4 5 ' 2 , 3 5 0 S F O U T D O O R P A T I O RE F . A - 2 . 0 / A - 2 . 1 19 10 4 25' FRONT BUILDING SETBACK R5' R30' LANDSCAPE ISLAND ADA PARKING RESTRIPE EXISTING ADA PARKING ADA SIGN ADA SIGN EXISTING WODDEN TRASH ENCLOSURE EXISTING TRANSFORMER LANDSCAPE AREA 6" PARKING STRIPING 18.0' 10.0' 11.3' 1 2 . 9 ' 23.2' 44.0' 15.2'31.3' MENU BOARD R40' 24.0' 6 5 . 0 ' CONCRETE CURB STOP 10' SIGN SETBACK PROPOSED POLE SIGN 2 18.0' 15.7' 2 4 . 0 ' PAVEMENT DIRECTIONAL MARKING 2 4 . 0 ' 9.7' 21.0' 25.1' PROPOSED ENTRANCE SIGN PROPOSED EXIT SIGN 18.0' 9 . 0 ' T Y P . 9 . 0 ' T Y P . PROPOSED LIGHT POLE PROPOSED LIGHT POLE PROPOSED LIGHT POLE PROPOSED LIGHT POLE PROPOSED LIGHT POLE 29 . 0 ' 14.0' R 5 . 0 ' R5.0' 9 . 0 ' T Y P . 9 . 0 ' T Y P . 24.0' 24' COMMON ACCESS EASEMENT 24' COMMON ACCESS EASEMENT REPAIR 24,045 SF OF EXISTING PAVEMENT 12.0'12.0' 24' FIRE LANE 6" PARKING STRIPING R5 . 0 ' V: \ 0 7 0 3 9 1 - H t e a O D r i v e - T h r o u g h G r a p e v i n e T x \ 0 7 0 3 9 1 - 0 1 - 0 0 1 ( E N G ) - P h o t o m e t r i c P l a n \ E n g i n e e r i n g - C i v i l \ E n g i n e e r i n g P l a n s \ C o n s t r u c t i o n P l a n s \ C 3 . 0 - S I T E P L A N . d w g , S I T E P L A N , A p r i l 2 0 , 2 0 2 1 , 1 2 : 4 8 P M , b b o r o RE V I S I O N S 04 / 1 9 / 2 0 2 1 PA R K I N G S P A C E R E L O C A T I O N 1 HT e a O 11 1 3 W . N O R T H W E S T H I G H W A Y GR A P E V I N E , T X 7 6 0 5 1 © B o w m a n C o n s u l t i n g G r o u p , L t d . TB P E F i r m R e g i s t r a t i o n N o . F - 1 4 3 0 9 P R E L I M I N A R Y N O T F O R C O N S T R U C T I O N Know what's below. before you dig.Call R BB PK KA 070391-01-001 Ph o n e : ( 9 7 2 ) 4 9 7 - 2 9 9 0 Fa x : ( 5 1 2 ) 3 2 7 - 4 0 6 2 ww w . b o w m a n c o n s u l t i n g . c o m 82 0 1 P r e s t o n R d . , Su i t e 7 0 0 B Da l l a s , T e x a s 7 5 2 2 5 SITE DATA & AREA CALCULATIONS CURRENT LAND USE CLASSIFICATION:COMMERCIAL FUTURE LAND USE CLASSIFICATION:COMMERCIAL CURRENT ZONING CLASSIFICATION: HC- HIGHWAY COMMERCIAL CURRENT LOCAL JURISDICTION:CITY OF GRAPEVINE MAX. ALLOWED BUILDING HEIGHT: 2 STORIES OR 35' MAX PROPOSED BUILDING HEIGHT: 1 STORY OR 19' EXISTING BUILDING SIZE: 2,455 SF PROPOSED BUILDING SIZE: 2,350 SF SITE AREA TOTAL:31,270 SF (0.717 AC) EXISTING IMPERVIOUS AREA:27,980 SF (0.642 AC) IMPERVIOUS AREA %:89.48% PERVIOUS AREA OPEN SPACE:3,290 SF (0.075 AC) PERVIOUS AREA %:10.52% FLOOR AREA RATIO: 7.85% PROPOSED BUILDING AREA:2,350 SF (0.054 AC) BUILDING AREA %:7.52% GROSS PARKING IMPERVIOUS AREA:24,045 SF (0.552 AC) IMPERVIOUS AREA %:76.89% PERVIOUS AREA OPEN SPACE:4,875 SF (0.112 AC) PERVIOUS AREA %:15.59% FLOOR AREA RATIO: 7.51% PARKING DATA REQUIRED SPACES:12 SPACES + 1 SPACE PER 50 SF FLOOR AREA SERVICE AREA: 914 SF FLOOR AREA = 19 SPACES KITCHEN:1 SPACE PER 3 OCCUPANTS = 2 SPACES OUTDOOR SEATING: 2 SPACES PER 6 OUTDOOR SEATS = 2 SPACES REQUIRED SPACES: 12 + 19 + 2 + 2= 35 SPACES PROVIDED: 33 REGULAR 2 ADA 35 TOTAL TYPICAL DIMENSIONS:9' WIDTH 18' DEPTH PROPOSED LEGEND PROPOSED BUILDING PROPERTY LINE STD. 6" CONCRETE CURB PARKING SPACE COUNT 1 5/8" IRON ROD FOUND 5/8" IRON ROD AND CAP FOUND BOLLARD LAMP/POWER POLE GAS METER GUY ANCHOR IRRIGATION VALVE TELEPHONE PEDESTAL TREE SIGN BOUNDARY LINE ADJOINING PROPERTY LINE EDGE OF PAVEMENT BACK OF CURB FRONT OF CURB EDGE OF CONCRETE EDGE OF BUILDING CONCRETE SIDEWALK MAJOR CONTOUR LINE MINOR CONTOUR LINE PARKING SPACE STRIPE EASEMENT LINE WOOD FENCE FINISHED FLOOR ELEVATION OFFICIAL PUBLIC RECORDS OF TARRANT COUNTY, TEXAS BUILDING IRON FENCE EXISTING LEGEND GM SI T E P L A N 7 GENERAL SITE NOTES 1.ALL DIMENSIONS SHOWN ARE TO THE FACE OF CURB, PROPERTY LINE OR CENTERLINE OF STRIPING UNLESS OTHERWISE NOTED. 2.ALL EXISTING EASEMENTS, RIGHTS-OF-WAY, AND LOT LINES MAY NOT BE SHOWN. REFER TO THE ALTA/NSPS LAND TITLE SURVEY PREPARED BY BOWMAN CONSULTING GROUP, DATED DECEMBER 23, 2020, FOR COMPLETE BOUNDARY INFORMATION AND ASSOCIATED ENCUMBRANCES. 3.A PRE-CONSTRUCTION MEETING WITH CITY ENGINEER SHALL BE HELD PRIOR TO CONSTRUCTION COMMENCEMENT. 4.THE CITY OF GRAPEVINE SHALL BE GIVEN AT LEAST 48 HOURS NOTICE PRIOR TO PERFORMING ANY INSPECTIONS. 5.TRAFFIC CONTROL SHALL BE IN ACCORDANCE WITH THE PROJECT PLANS, THE CURRENT EDITION OF THE ODOT DESIGN STANDARDS AND THE LATEST MANUAL ON UNIFORM TRAFFIC CONTROL DEVICES (MUTCD). 6.ALL MECHANICAL EQUIPMENT TO BE ROOF MOUNTED AND SCREENED FROM HE STREET. 7.CONTRACTOR TO PROVIDE AS-BUILTS OF ALL IMPROVEMENTS TO THE SITE. AS-BUILTS TO INCLUDE HORIZONTAL AND VERTICAL LOCATIONS OF ALL UNDERGROUND UTILITIES INCLUDING, BUT NOT LIMITED TO, PIPES, FITTINGS, STRUCTURES, AND OTHER APPURTENANCES. ELEVATIONS OF PIPES AT CROSSING POINTS MUST BE SUFFICIENT TO IDENTIFY MINIMUM SEPARATION OF UTILITIES. IN ADDITION TO THE AFOREMENTIONED CRITERIA AS-BUILTS MUST MEET ALL LOCAL AND JURISDICTIONAL REQUIREMENTS FOR CERTIFICATION OF CONSTRUCTION. 8.ALL AFFECTED SIDEWALKS, RAMPS AND CROSSWALKS, WILL BE BUILT AND INSPECTED TO MEET CURRENT ADA REQUIREMENTS. 9.BUILDING SETBACK DIMENSIONS MEASURED TO OUTERMOST ARCHITECTURAL FEATURE. CONTRACTOR TO REFER TO ARCHITECTURAL PLANS FOR BUILDING DIMENSIONS. 10.ALL CURB RADII ARE 3' UNLESS SHOWN OTHERWISE. 11.PRIOR TO INSTALLATION, CONTRACTOR MUST VERIFY LOCATIONS OF LIGHT POLES, LANDSCAPING AND UTILITIES. 12.CONTRACTOR TO REFER TO ARCHITECTURAL PLANS FOR BUILDING FOOTPRINT. 13.CONTRACTOR TO REFER TO PHOTOMETRIC PLAN FOR LIGHT POLE DETAILS. CASE NAME: CASE NUMBER: ADDRESS: 1113 WEST NORTHWEST HIGHWAY, GRAPEVINE, TX 76051 SITE PLAN CITY OF GRAPEVINE APPROVED APPROVAL DOES NOT AUTHORIZE ANY WORK IN CONFLICT WITH ANY CODES OR ORDINANCES. _____________________ PLANNER _____________________ DATE SHEET: 7 OF 16 DEPARTMENT OF DEVELOPMENT SERVICES FIRE LANE STRIPING NOTES 1.STRIPING SHALL BE BRIGHT RED IN COLOR. 2.STRIPE WIDTH SHALL BE NO LESS THAN 6 INCHES. 3.WHERE STRIPING IS NEXT TO A CURB, THE CURB SHALL BE PAINTED ALSO. 4.WHERE STRIPING IS NOT POSSIBLE, FIRE LANE SIGNS SHALL BE PROVIDED. 5.THE WORDS "FIRE LANE NO PARKING TOW AWAY ZONE" SHALL BE PAINTED ON THE STRIPE SPACED EVERY 25'.