2.1 Demolition and Structural Work Remove an existing wall to combine two rooms into a single functional space. Replace interior paneling. Ensure structural integrity and compliance with all local building codes. 2.2 Millwork and Countertops (See attached for concept) Fabricate and install stainless steel countertops. Install cabinets and storage solutions suitable for NSLP operations and concession stand use. 2.3 Plumbing Relocate of existing 3-compartment sink to back room. Install a separate handwashing & prep sink in front room. Ensure all plumbing meets health and sanitation codes. 2.4 Electrical Upgrade electrical systems to accommodate a double stack oven (Blodgett Model ZEPHAIRE-200-E, # 022318CP058B) with ventilation hood, and hot holding equipment (Cres Cor model H137SUA12CS, # GAD-441205-1851, wired for 120-125V). Provide infrastructure for other cooking/serving equipment, as well as accommodate for future grill. 2.5 HVAC / Ventilation Install a ventilation hood to meet current and anticipated equipment requirements. Maintain ability to keep minimal building heat to prevent freezing. 2.6 Finishes Ensure all surfaces are durable, cleanable, and compliant with food service regulations. 2.7 Storage and Other Work Install cabinets, shelving, and other storage solutions for food service and concession use. Provide any additional improvements necessary to ensure the space is fully functional for NSLP service and future concession operations.
