1. Building Material Removal a. Roof Area Above Kitchen i. Inspect the roof to locate moisture intrusion points and assess damage to the attic and interior ceiling. ii. Remove all moisture-damaged materials, including roof covering and underlayment. iii. Remove damaged insulation and sheetrock from the building interior. iv. Remove all visible mold. v. Transport and dispose of all waste at a certified disposal facility. b. Kitchen Ceiling i. Remove three existing light fixtures, associated light switches, and one heat detector. c. Wall Behind Three-Compartment Sink (Northeast Corner) i. Remove sheetrock from floor to ceiling, 7 feet wide from the northeast corner. ii. Remove damaged batt insulation and other deteriorated materials. iii. Remove all visible mold. iv. Remove all plumbing components, including valves, supply lines, waste lines, and floor drain. v. Transport all removed materials to a certified disposal site. 2. Building Renovation a. Roof i. Identify and repair all damaged areas to prevent future moisture intrusion. ii. Where required, install new sheathing, underlayment, and metal roofing to match existing roof type and color. b. Interior Ceiling (Kitchen) i. Replace damaged sheetrock with new material matching the existing thickness; tape and texture the repair. ii. Paint the entire kitchen ceiling with two coats of paint. iii. Provide and install three new 12” x 48” LED light fixtures. iv. Provide and install new light switches. c. Wall Behind Three-Compartment Sink i. Install new batt insulation and mold-resistant sheetrock; tape, texture, and paint with two coats. ii. Install Fiberglass Reinforced Plastic paneling behind the sink area for added durability. d. Exit/Emergency Lighting i. Provide and install new exit light fixtures with integrated emergency lighting and battery backup. ii. Install required mounting with green lettering. iii. Provide and install one new heat detector. e. Electrical Receptacles i. Install new GFCI-type receptacles at all existing kitchen receptacle locations. 3. Kitchen Equipment Installation Note: All equipment must be constructed of 16-gauge stainless steel. Perform on-site field measurements prior to ordering to confirm space availability and proper fit. a. New Equipment to be Provided and Installed i. Stainless Steel Counter, 24” x 84” with 4” backsplash and under-shelf. ii. Stainless Steel Table, 24” x 72” with under-shelf. iii. Stainless Steel Counter, 24” x 48” with 4” backsplash and under-shelf. iv. Type K Fire Extinguisher with wall-mount bracket. v. Stainless Steel Hand Sink vi. Refrigerator/Freezer Combo unit, 52”W x 34”D x 84”H (field-verify available width) vii. Stainless Steel Three-Compartment Sink, 94” wide with two drainboards (fieldverify location) viii. Two Stainless Steel Overhead Cabinets, 18” x 48” (field-verify location) 4. Plumbing Installation a. Three-Compartment Sink i. Provide and install new supply and drain lines, new valves, and a new two lever faucets with extended spouts ii. Install indirect drainage in compliance with code requirements. b. Hand Sink i. Provide and install new supply and drain lines, new valves, and a new lever faucet. ii. Provide and install soap and paper towel dispensers.
