DINING AREAS Sample Clauses

DINING AREAS. (a) i) A dining area shall be provided with sufficient seating area to accommodate all of the crew at one time.
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DINING AREAS. QUAN UNIT DESCRIPTION ---- ---- -----------
DINING AREAS. 8.4.7.1. Regular bussing of all dining and seating areas 8.4.7.2. Wipe down tables, booths and chairs in between customer use (to maintain cleanliness) and at the end of each day to remove spills and grease 8.4.7.3. Sanitize all tables after each meal and wipe down chairs as needed. Spot was chairs where necessary. 8.4.7.4. Maintain cleanliness under tables, booths and chairs frequently throughout the day (to maintain cleanliness) and at the end of each day 8.4.7.5. Arrange chairs and tables so they are neat and orderly frequently throughout the day and at the end of each day 8.4.7.6. Regularly monitor the dining areas to identify and swiftly correct deficiencies or cleanliness issues 8.4.7.7. Sweep non-carpeted all floors daily and as frequently as needed throughout each day 8.4.7.8. Wet mop all non-carpeted all floors daily and as frequently as needed throughout each day 8.4.7.9. Operate walk behind scrubber on a daily basis (machine to be used, not wet mop) with approved chemicals (degreaser) at least twice a day after lunch & dinner 8.4.7.10. Vacuum of all carpets daily and as frequently as needed throughout each day 8.4.7.11. Spot clean carpets using a portable carpet extractor with approved chemicals on a daily basis or as needed throughout each day to remove any food/liquid spills on the carpets 8.4.7.12. Remove trash and recyclables from dining room trash receptacles and depositing it in the dumpsters as frequently as needed and at the end of each day. No trash should be left overnight 8.4.7.13. Wipe down exterior of trash & recycle receptacles daily and as frequently as needed throughout each day 8.4.7.14. Immediately wash trash receptacles and recycle receptacles in the event of a liquid or food spill - otherwise, all trash receptacles and recycle receptacles must be washed inside and out a minimum of two (2) times per month 8.4.7.15. Sanitize all countertops daily and as frequently as needed throughout each day 8.4.7.16. Interior window cleaning on a daily basis and as frequently as needed throughout each day along with the cleaning of window xxxxx 8.4.7.17. Thoroughly dust and clean ceiling fans, light fixtures, and upper corners & edges during school break periods. 8.4.7.18. Dust and clean edges, corners, baseboards, shades/drapes and all horizontal/vertical surfaces on a daily basis 8.4.7.19. Dust and clean all wall hangings and signage to remove dust and grease on a daily basis 8.4.7.20. Spot clean all walls and ceilings on a daily basis and...
DINING AREAS. A dining area shall be provided with sufficient seating area to accommodate of the, crew be separated from the galley area. Wherever practicable, a portion of the, dining in a manner that w i l l not interfere setting
DINING AREAS. An accessible dining surface (1 ADA seat required) is not provided in the sidewalk dining area of the restaurant (8 seats at 4 two-top tables). The bar area has 2 ADA accessible dining spaces at a table nearest the front storefront window. The dining tables in the main dining area (56 total seats) allow 2 ADA accessible seating locations (at eight top table) but need an additional wheelchair seating space per ADA Standards. The unique experience of the Chef’s Dining area (43 ½” bar seating) with 4 stools lacks any ADA accessible seating area as required and the installation of an angled mirror above the cooking area is a consideration so the wheelchair spectators can see the cooking being done by the Chef. At least 5 percent of the seating or standing spaces at dining surfaces provided shall provide clear floor space a minimum of 30 inches wide and a minimum of 48 inches deep positioned for a forward wheelchair approach, with knee and toe clearance extending a minimum of 17 inches under the dining surface, and a dining surface 28 inches minimum and 34 inches maximum above the finished floor. 2010 ADA Standards 226.1 with 28 C.F.R. 36.302(a) and 28 C.F.R. 36.304.
DINING AREAS. Insulation
DINING AREAS. No accessible dining surfaces are provided anywhere in the ice cream shop, including the 8 inaccessible fixed bar stools inside the shop. At least 5 percent of the seating or standing spaces at dining surfaces provided shall provide clear floor space a minimum of 30 inches wide and a minimum of 48 inches deep positioned for a forward wheelchair approach, with knee and toe clearance extending a minimum of 17 inches under the dining surface, and a dining surface 28 inches minimum and 34 inches maximum above the finished floor to be compliant with 2010 ADA Standards 226. Accessible dining surfaces shall be dispersed throughout the restaurant. 1991 ADA Standards 5.1 with 28 C.F.R. 36.302(a) and 28 C.F.R. 36.
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DINING AREAS. The Carry-Out cash register service counter is higher (at 41”) than the maximum allowable 36” height for a minimum of 36” length. 1991 ADA Standards 7.2. The main pizza cash register service counter is higher (at 40 ¾” for this and the Order Counter) than the maximum allowable 36” height for a minimum of 36” length. 1991 ADA Standards 7.
DINING AREAS. The No accessible dining surfaces are provided anywhere in the ice cream shop, including the 6 tables (providing 20 seating spaces) inside the shop and the 3 tables (with 6 seating spaces) provided on the sidewalk in front of the storefront window accessible. At least 5 percent of the seating or standing spaces at dining surfaces provided shall provide clear floor space a minimum of 30 inches wide and a minimum of 48 inches deep positioned for a forward wheelchair approach, with knee and toe clearance extending a minimum of 17 inches under the dining surface, and a dining surface 28 inches minimum and 34 inches maximum above the finished floor. Accessible dining surfaces shall be dispersed throughout the restaurant. 1991 ADA Standards 5.1 with 28 C.F.R. 36.302(a) and 28 C.F.R. 36.304. Restaurant states, this Finding is completed. Photos confirming are requested to be provided by January 31, 2017. The retractable tape stanchions are not cane detectable, with the underside of the tape barrier at approximately 36" above the finished floor. 1991 ADA Standards 4. 4.1. Restaurant states, this Finding is completed. Photos confirming are requested to be provided by January 31, 2017. The retractable tape stanchion in front of the cash register closest to the parking lot is placed closer (at 28" at the base) to the end of the wing-wall to the side of the cash register than the minimum 32 inches required along an accessible route. 1991 ADA Standards 4.3.3. Restaurant states, this Finding is completed. Photos confirming are requested to be provided by January 31, 2017.
DINING AREAS. The wooden boardwalk that makes up the route to the dining deck on the side of the restaurant from the gravel parking lot needs to be adjusted so the cross slope (currently at 5.7%) is no steeper than 2% and is linked to the new concrete/asphalt pavement at the accessible parking and entry stoop. This route will ultimately be the designated accessible route for those with disabilities who wish to dine on the exterior covered dining deck as the service door between the deck and the building is not accessible and is not easily modified to comply with ADA 1991 ADA Standards 4.
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