Crex Meadows WA Study Mess Hall Study Project No....

Crex Meadows WA Study Mess Hall Study Project No. 12G3H

Department of Natural Resources/Crex Meadows Wildlife Area

For

Wisconsin Department of Administration

Division of Facilities Development

Existing Crex Meadows Mess Hall View from East

By:

Craig Selander, Architect, LLC 216 South Oak Street

Grantsburg, Wisconsin 54840

TABLE OF CONTENTS q Project Summary and Recommendations q Photos of the Existing Mess Hall q Floor Plan and Building Section of the Existing Mess Hall q Site Plans ü Overall Site Plan ü Enlarged Site Plan at Proposed Mess Hall Locations

q Option 1 – Addition/Renovation Mess Hall Floor Plan Concept q Option 2 – New Building Mess Hall Floor Plan and Section ü Enlarged Kitchen Floor Plan

q Project Requirements q Zoning and Code Review q Scope of Work and Description of Building Systems q Opinion of Probable Construction Cost q Appendix ü Site Development Budget ü Building Construction Budget ü Kitchen Equipment Budget and Moveable Equipment Budget ü Timper Associates Engineers, LLC § Description of M/E systems § Opinion of Probable Construction Costs for M/E Systems

ü EMSL Analytical, Inc. § Asbestos Report – Existing Floor Tile & Mastic § Lead Paint Report

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CRAIG SELANDER, ARCHITECT, LLC 216 South Oak Street, Grantsburg, Wisconsin 54840 (715) 463-3151 phone (715) 463-3152 fax www.selander-architect.com [email protected] Project Summary & Recommendations Date: January 29, 2013 To: David Sumwalt, Project Manager & Construction Representative Wisconsin Department of Administration Division of State Facilities 101 East Wilson Street P.O. Box 7866 Madison, Wisconsin 53707 Cc: David Andruczyk, DNR Agency Contact Peter Engman, DNR Crex Meadows WA Steve Hoffman, DNR Crex Meadows WA Suzannah Crandall, NWCEP, Inc. Project: Crex Meadows WA Mess Hall Study DFD Project Number: 12G3H By: Craig Selander & Kim Corbin Project Scope 1. The project is to complete a Study to define two options for the Mess Hall at Crex Meadows

Wildlife Area, including budgets, to compare development cost. The two options include: q Option 1: Add-on and renovate the existing Mess Hall q Option 2: Construct a new Mess Hall

Project information 2. The existing Mess Hall building is an 800 square foot slab-on grade foundation with 2x 4

wood frame exterior walls and wood frame roof system built in the 1960’s. q While the building is structurally sound, the existing building will require significant work

to renovate it into a year round facility. Some limitations of this building include – ü It is about 1/3 the size required, ü It is not insulated, ü All mechanical and electrical systems need to be replaced, and ü The building is constructed on a floating concrete slab.

q This building is currently utilized by the local DNR seasonally and by Northwest Wisconsin Concentrated Employment Program (NWCEP) as a Commercial Kitchen, Mess Hall, and meeting room for a 7 week summer program.

q Both organizations plan to expand their programs once a new facility is constructed.

http://www.selander-architect.com

mailto:[email protected]

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3. The Project Requirements, specifically for the Kitchen, are extensive. The requirements have been developed with input from the DFD, DNR, and NWCEP. The Kitchen is required to be a commercial Kitchen that fully complies with the Department of Wisconsin Department of Health Service requirements for food safety. q The existing Kitchen is grandfathered-in under the 1960’s health code; it is not compliant

with today’s Health Department requirements. 4. Opinion of Probable Construction Cost

q In comparing the two options, Option 1 (Addition/Renovation) is more expensive than Option 2 (New Building). See the breakdown of anticipated project costs defined in the Opinion of Probable Construction Costs.

Recommendations 5. Based on the existing building conditions, the Project Requirements, and the Opinion of

Probable Construction Costs, we recommend Option 2: To construct a new Mess Hall. q Option 1 to add-on to and renovate the existing Mess hall is not justified as the 1960’s

structure would be incorporated in to the new building and requires significant work and the anticipated costs are higher.

q The existing Mess Hall building can be maintained and utilized as-is for seasonal use; it should not be used as a Kitchen and Mess Hall.

6. The floor elevation of the new Mess Hall should be set approximately 12” to 18” above

existing grade or Ref. Elev. 919.0 to 919.5’; final elevation to be determined. There are culverts under County Road F but the road can act as a dam and water backs up when there is significant rainfall; the lowest elevation of the road is Ref. Elev. 917.8’. In the spring of 2001 just prior to construction of the adjacent Visitor Center, the water elevation reached 917.0’.

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CRAIG SELANDER, ARCHITECT, LLC 216 South Oak Street, Grantsburg, Wisconsin 54840 (715) 463-3151 phone (715) 463-3152 fax www.selander-architect.com [email protected] Photos of the Existing Mess Hall Date: January 29, 2013 Project: Crex Meadows WA Mess Hall Study DFD Project Number: 12G3H

Existing Crex Meadows Mess Hall View from Southwest

Existing Crex Meadows Mess Hall – Dining Room Wood Stove in Mess Hall



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Existing Crex Meadows Mess Hall – Kitchen Existing Range & Non-Compliant Hood

Existing Crex Meadows Mess Hall – Kitchen Water Heater, Electric Panel, Cabinets, Counters and Sink

Project Requirements Page 1 of 7

CRAIG SELANDER, ARCHITECT, LLC 216 South Oak Street, Grantsburg, Wisconsin 54840 (715) 463-3151 phone (715) 463-3152 fax www.selander-architect.com [email protected] Project Requirements January 29, 2013 To: DFD Project Manager: David Sumwalt [email protected] cc: DNR Agency Contact: David Andruczyk [email protected]

Local DNR Contacts: Peter Engman [email protected] Steve Hoffman [email protected] NWCEP Camp Director: Suzannah Crandall [email protected]

RE: Project Number: 12G3H

Building: Special Use – Mess Hall Agency: Natural Resources Institution: Crex Meadows Wildlife Area Refer on all Correspondence: Crex Meadows WA Mess Hall Addition Study (12G3H)

By: Craig Selander and Kim Corbin Following is a summary of the project requirements that were discussed at our meetings on – q September 20th and November 12th q A separate conference call/meeting with Suzannah Crandall and Renee Peak on November

26th to clarify CEP requirements, and q A conference call on December 10th to review the initial design concepts & initial Kitchen

Equipment Budget General Information 1. The Project Scope is to complete a study to review the following two options:

q Option 1 - Add-on and renovate the existing Mess Hall q Option 2 - Construct a new Mess Hall

2. The existing Mess Hall is not heated and is used seasonally. NWCEP utilizes the Mess Hall

for approximately 8 weeks in the summer. The building is used occasionally by DNR. The intent with the Mess Hall Project is to – q Bring the building and Kitchen up to current health and building codes, q Allow NWCEP to further develop their programs, and q Allow the DNR to offer year round programs/public events that include a commercial

Kitchen facility to support their mission. q The project requirements are to be met for both an addition/renovation and a new

building.









Site and Exterior Building Requirements

3. Building Location, Orientation and Appearance q Existing Building Addition/Renovation ü The building addition, specifically the Kitchen, should be on the east side of the

existing building to locate the delivery area/Kitchen entry toward the existing parking lot for convenience. § Architect recommends – The addition could also be located on the north side

with the Kitchen entrance to the east ü Building appearance is to be pleasing to west and east. Both sides are fronts in this

location. q New Building ü Locate a new building between the Existing Bunkhouses and Existing Shower House

close to the existing drive/parking lot for the Visitor Center. § Conveniently locate to the Visitor Center for catering events and near the

existing drive for deliveries. ü Orient the building to provide pleasing entrance for guests from the Visitor Center. § Building appearance to be pleasing at all views; the most important views are to

the north, south, and west as it is visible from the Visitor Center drive and from the Visitor Center.

4. Site and Building Access

q NWCEP receives weekly food deliveries by semi-truck. q Drives are to accommodate semi-truck access. ü Existing building – access from east parking lot. ü New building – access from the existing Visitor Center drive § It was discussed to park the semi-truck in the drive and have a convenient

access to the Kitchen entrance ü A Loading Dock is not required; a separate Kitchen entrance/loading area for

deliveries is required. § The Kitchen entrance is to be convenient for deliveries § A Covered Entry is not required at the delivery entrance

5. Exterior Building Features

q Exterior hand wash sink and water bottle filling area for kids that will also be used for filling water jugs ü Locate conveniently near main entry, but not necessarily on building front façade. ü At the water bottle/water jug filling area provide a drain and concrete area to

eliminate a muddy ground ü The water jugs to be set on the ground when filled, not in the sink ü Both items are seasonal requirements. They may be provided on the site near the

building rather than on the building. ü This may be one wall hung sink for hand washing with long necked faucet that can

swivel to the side to fill water jugs located next to the sink. ü Verify options with engineer.


q Built-in “bear-proof” recycling and garbage bins ü Locate adjacent to Kitchen delivery area ü Four standard recycling/garbage cans (30 gallon size) are required in addition to a

dumpster § The dumpster is located on the DNR site not adjacent to the building

ü Ideally the garbage/recycling cans are to be located on the building exterior for access by campers § Locate the garbage cans in a enclosure “bear-proof” the garbage

Required Spaces 6. Covered Entry

q Provide a Covered Entry to define the main entrance and provides access into the Multi-Use Room ü Interior Air Lock Entry not required. ü Size as appropriate for design.

7. Multi-Use Room/Mess Hall

q Multi-use room that will be used for dining, meetings, classroom, and an occasional social area for NWCEP programs.

q Location ü In the addition/renovation, the entire existing building would be converted to this

space. ü In the new building, this space would be on west/north area with convenient access

to the existing parking lot at the Visitor Center. q A coat area is not required. ü If needed, temporarily a rolling rack will be relocated to this building.

q Seating to be folding tables with attached bench seating ü Primary use of this space is for the Mess Hall and bench type seating is preferred by

NWCEP. § Seating type to be confirmed. DNR prefers individual seats not bench type.

ü This type seating also works for the classroom use. ü Space to accommodate 50 maximum occupants with this type seating. § The space will accommodate more people with chair seating only

q A separate storage room for tables is not required. ü If room is to be utilized for other activities, the tables/benches can be folded up and

the located in a corner or the room perimeter. q Classroom requirements ü Internet access required § Accessed by laptops with WIFI connection

ü Sufficient perimeter outlets for microscopes, laptops, etc. ü Provide wall space and electrical outlets, conduits…. that are sufficient for future

smart board and projector. ü Provide 1 or 2 phone outlets in Multi-Use Room for conference call phone lines.

q Additional Counter ü NWCEP finds it preferable to provide counter area outside of kitchen for campers

making toast…. § NWCEP does not require a “coffee” area

ü The local DNR does not require a separate coffee area; they will utilize a 30-50 cup portable coffee maker when required and locate appropriately.


8. Kitchen q Kitchen to be separated from the Multi-Use Room/Mess Hall so they can be used

concurrently ü Separate Kitchen outside entry is required to not disrupt other areas when cooking,

deliveries, etc. q Kitchen functions include: cooking, serving, cleaning (dirty area) and storage of food

(Pantry). ü It was discussed to consider separating the cleanup and serving area from the main

cooking area. This would allow the cooking area to be separate and secure if the building were rented out to groups. § Architect recommends not dividing into separate spaces. In November 26th

follow-up meeting with NWCEP, it was noted they like an open kitchen to be able to have interactions with campers when they are doing the dishes and in the Kitchen area.

ü The Pantry is to be a separate room with a locked door. The Pantry is to be located near the exterior exit and easily accessed from the Kitchen.

ü The cooking and serving areas are to be open to each other. ü Access from the dining area into the Kitchen is to be closer to cleaning area to

discourage campers from entering cooking/serving area q Cooking features and equipment ü Prep areas § 2-compartment prep sink

(a) 14” deep sink (12” water) similar to dirty cleaning sink, 18”x 18” compartments

(b) Drainboards may be provided, but may not be required (c) Overall size without drainboards: 41” long x 24” deep (d) Adjacent work table if no drainboards are provided

(i) Drawers and lower shelf in table § Stainless steel table with a 1-compartment prep sink

(a) Lower shelf and drawers if possible (b) No backsplash for working on all sides (c) Length or number of tables depend on kitchen layout

§ Additional stainless steel tables based on layout with lower shelf and drawers for storage where possible

§ (2) commercial refrigerators (existing) – 28” wide x 25” deep ü Cook line § Upright commercial, single door freezer § Stainless steel table with spice storage above; drawer and open shelf below § Oven

(a) Stand-alone single, convection oven preferred with rack shelves below (i) Of all optional equipment this is the most desired

(b) Can get by with standard ovens below range, would require (2) side by side ovens for (4) racks total

(c) Approximate size of a convection oven is 39”w.x 39”d.x 32”h. plus 28” h. stand.

§ Range, Hot Top, & Grill – (a) NWCEP prefers a 6’ wide range with a

(i) 6 burner range; 4 burners for cooking and 2 burners for a “hot top” (ii) “Hot top” or flat top is an integral part of a range for warming (iii) 36” wide grill


§ The typical range and grill have ovens below (a) If a convection oven is provided, ovens below the range are not required; a

storage base is provided in lieu of ovens § All appliances to be gas § Table top steam jacket kettle – this is preferred equipment not required

(a) Approximate size for a 6 gallon unit: 24”w.x 15”d.x 33”h. (b) Steam jacket kettles to be located under the hood

ü Provide speed rack (bun rack) § Location is not permanent and floats between cooking and serving § ½ high rack preferred with butcher block top § Approximate size: 32”l.x 24”w.x 36”h.

q Serving area features and equipment ü Provide wall with operable counter door to Multi-Purpose Room/Mess Hall § Counter door opening to be a minimum of 12’ wide

ü Counter to be located inside the kitchen § Depth of counter inside of Kitchen to be 24”

ü Provide (2) in counter hot wells q Cleaning features and equipment ü Provide wall with operable counter door to Multi-Use room. § Dish return size approximately 4’ wide.

ü (3) compartment sink with 18” drain boards both ends § Approximate overall size: 30” deep x 90” long minimum

(a) Required sink size 18”x 24” for pan sterilization (b) Sink to accommodate 18”x 26” pans (slightly tilted ok)

§ Design to allow for an under-counter, commercial dishwasher; this can be a future item

ü Clean dish storage racks to be open wire shelves ü Separate hand wash sinks required ü Clean pot and pan storage racks to be open wire shelves ü Cleaning chemicals storage rack § Open shelves for kitchen specific cleaning supplies only § Could be located in delivery drop off area

q Pantry features ü (2) upright commercial freezers or a large double door upright freezer § A chest freezer was suggested by NWCEP; our Kitchen consultant does not

recommend chest freezers ü 18” deep shelving unit for storage of food, canned goods, and paper storage § Shelves designed to support weight of canned goods, etc.

q Additional Requirements ü Provide swing door to Multi-Use Room/Mess Hall § Consider providing double acting double doors § Preferred by NWCEP for easy access for carts, tables….

(a) Wider door is also an option ü Provide hand wash sinks near the Kitchen entrances § In an initial review, the health department recommends 2 hand wash sinks


9. Kitchen Entry/Delivery Area q Provide separate outside entrance into Kitchen q Provide space inside building for temporarily storing deliveries ü Space used for a limited amount of time, deliveries are almost immediately relocated

to storage ü Approximately size of space to be a 6’x 8’ area out of the Kitchen entrance/exit path

10. NWCEP Office and Storage q Office and storage to be open to each other, separate rooms not required q Entry door to interior to be a lockable Dutch-type door (top and bottom swing separately) q Desk space size as appropriate for a work area in addition to a computer and larger

printer ü Under counter file cabinets

q Lockable medical storage cabinet q Bin/tub storage ü Deep and high storage for 9 to 12 bins ü Approximate bin size: 18”x 30”x 24”

11. Toilets q As required by building code ü Provide single occupant Men and Women toilet rooms

q Convenient access for entire building. q Separate staff toilet not required.

12. Mechanical/Janitor

q Mechanical space as required ü Furnace ü Water heater ü Water softener – if required § Recommend to allow space

ü Electric Panel ü Communication panel § NWCEP internet/router equipment to be located in this room

q Floor mop sink q 3 to 4’ wide storage shelves for cleaning supplies q Provide a M/E hookup for a stacked washer/dryer ü Primary use by NWCEP for kitchen

q Mechanical room to have keyed lock to limit access

Mechanical & Electrical Requirements 13. Heating, Ventilation, and Air Conditioning (HVAC)

q Existing building ü Wood stove to be removed; no need to maintain

q Upon review of HVAC options with local DNR and Engineer we recommend to – ü Provide two high efficiency, sealed combustion modulating forced air gas furnaces

with 2 stage condensing units ü Engineer recommends the building temperature be maintained at a minimum of 61-

62 degrees F. during the winter and unoccupied times; if not, issues can occur with the furnaces


q Provide proper ventilation in building ü Energy Recovery Ventilator (ERV) ü Provide direct fired make-up air unit

q Kitchen hood required ü Hood to be located over range, grill, hot top, steam jacket kettle, and convection

oven ü Fire suppression required at cooking area

14. Plumbing q City water and sewer available at the site q Engineer recommends an exterior grease interceptor for convenience and maintenance q City water ü Water service to Existing Mess Hall is shallow for seasonal use only; new water

service required ü Recommend to serve new building and the addition/renovation from the west from

the water line at the fill station q City sanitary sewer ü Recommend to serve the new building from the west ü Recommend to serve the addition/renovation from the south (sewer in the street)

15. Electric System

q DFD prefers the electric service to extended from an existing electric service and not have multiple electric meters

q The Existing Mess Hall electric service extends from the Existing Repair Garage q Upon review Engineer recommends- ü A new electric service for the new building and for the addition/renovation ü This service would be extended from the existing transformer at the Visitor Center; a

new meter will be required

16. Telephone and DSL q Both are distributed to the site from the Visitor Center q Both are required in the Mess Hall q Cable TV is available at the Visitor Center; however, it is not activated and it is not

required for the Mess Hall

Zoning and Code Review Page 1 of 7

CRAIG SELANDER, ARCHITECT, LLC 216 South Oak Street, Grantsburg, Wisconsin 54840 (715) 463-3151 phone (715) 463-3152 fax www.selander-architect.com [email protected] Zoning and Code Review January 29, 2013 To: Dave Sumwalt, DFD Project Manager Wisconsin Department of Administration Division of State Facilities P.O. Box 7886 Madison, Wisconsin 53707-7866 101 E. Wilson Street, 7th Floor Cc: David Andruczyk, DNR Agency Contact Peter Engman, DNR Crex Meadows WA Steve Hoffman, DNR Crex Meadows WA RE: Crex Meadows WA Mess Hall Addition Study Project No.: 12G3H Contacts: Jennifer Zeiler, Village Clerk Grantsburg, Wisconsin Phone (715) 463-2405 Jack Miller, Plan Reviewer

Phone (608) 785-9348 Kathy Lembezeder Department of Health Services Cell: (715) 577-3270 [email protected] By: Kim Corbin and Craig Selander This Zoning and Code Review is a preliminary review to define ordinances and codes that apply to this project. As ordinances and codes change and the building design may change, the building designer will need to define current ordinances and codes that apply to the final building design. Applicable Ordinances and Codes 1. Village of Grantsburg Ordinances

q Title 13 Zoning: ü Chapter 1 Zoning Code.

q Title 15 Building Code: ü Chapter 1 Building, Plumbing, Electrical, and Heating and Ventilating Code, and ü Chapter 2 Construction Site and Stormwater Runoff Management





2. State Building Codes q International Building Code (IBC) 2009 edition as adopted and amended by the State of

Wisconsin. ü This code applies to a new structure and any additions. ü This code applies to the design of building structure, the physical environment,

HVAC, electrical, lighting and energy conservation. q International Existing Building Code (IEBC) 2009 edition as adopted and amended by

the State of Wisconsin ü This code applies to renovation work. The IBC is frequently referenced and applies

depending upon individual circumstances. ü This code applies to the design of the building structure, the physical environment,

HVAC, electrical, lighting and energy conservation. q State Plumbing Code q Wisconsin Department of Health Services, Division of Public Health, Food Safety and

Recreational Licensing licenses the kitchen’s use and facilities. The regulations include: ü Chapter DHS 196 Restaurants, and ü Wisconsin Food Code

Village of Grantsburg – Zoning 3. Zoning District

q Property zoning: C-1 Conservancy District. q Conditional uses include: “Governmental, cultural and public buildings or uses.” q Lot Area: 1 ½ acre minimum q Lot width: 150 feet minimum q Building height: 35 feet maximum q Other structures height: 1 ½ the distance from the structure to nearest lot line

maximum q Street yard setback: 20 feet minimum q Rear yard setback: 20 feet minimum q Side yard setback: 20 feet minimum

4. Parking

q One parking stall is required per 150 sf of floor area for a “restaurant” or q One parking stall for each 5 seats in a place of public assembly q One parking stall is required per each full time (40 hrs per week) employee

Occupancy Classification & Building Use, and Type of Construction 5. Occupancy Classification and Building Use

q Dining Room/Meeting Space ü An assembly use intended for food and/or drink consumption is classified an A-2

Assembly occupancy. ü An assembly use intended for assembly, recreation or amusement is classified an A-

3 Assembly occupancy. q Kitchen is considered an F-1 Factory moderate hazard occupancy (food preparation) q Office spaces are B occupancies. ü The NWCEP office will be classified as B. ü The office is small enough to be considered an accessory occupancy to the overall

building usage.


q Storage areas are S-2 Low-hazard storage ü The storage area should be small enough to be considered an accessory occupancy

to the overall building usage. ü Accessory occupancies are to be less than 10% aggregate of the overall building.

6. Type of Construction

q The existing mess hall is Type VB construction ü Structural elements, exterior and interior walls are permitted to be any material

permitted by the code ü No fire ratings are required based on construction type

q Proposed construction type for a new building could also be Type VB construction ü Based on occupancy type, there would be no need to provide a higher level of

construction type, as the building size will be well within the Type VB limits Allowable Area, Stories and Building Height 7. Allowable Area

q A-2 and A-3 Occupancies of Type VB construction are permitted to be 6,000 sf without area increases for open area around the building perimeter.

q F-1 Occupancies of Type VB construction is permitted to be 8,500 sf without area increase for open area around the building perimeter.

8. Stories

q A-2, A-3 and F-1 Occupancies of Type VB construction are permitted to be 1 story only 9. Building Height

q Type VB construction is allowed 40 ft., and is not dependent upon occupancy type Fire Protection Systems 10. Automatic Sprinkler Systems

q A-2 occupancies have the most stringent sprinkler requirements and are therefore to be utilized for sprinkler determination.

q A-2 occupancies are not required to be sprinklered unless one of the following circumstances exist: ü Exceeds 5,000 sf in fire area, ü Fire area occupant load is 100 or more, or ü None of the floors in the fire area include a level of exit discharge. § Therefore, if the structure is an A-2 and we are between 50 and 75 occupants,

an automatic sprinkler system will not be required. 11. Fire Alarm

q ‘A’ occupancies are not required to have a fire alarm unless they have an occupant load of 300 or more.

q F occupancies are not required to have a fire alarm unless they are two or more stories in height, and have an occupant load of 500 or more above or below the lowest level of exit discharge. ü Therefore, a fire alarm will not be required.


Means of Egress 12. Occupant Load

q Occupant load is determined by specific use of space and size of building. q Assembly occupancies with table and chair seating 15 sf net per occupant ü Or code official can accept table and chair layout ü This is up to the individual code official

q Commercial kitchens 200 sf gross per occupant q Based on two design options the occupants for dining are 48, the office occupants is 1,

and the kitchen occupants are 2. ü Therefore, the occupant number is close to 50.

q Actual occupancy numbers will need to be defined based on final design. 13. Egress Width

q Door exit width minimum: ü Minimum required is a clear width of 32”.

14. Spaces with One Means of Egress, Travel Distances

q A and F occupancy spaces may have one exit if they are less than 50 occupants and meet the 75’ common path of travel requirement.

q We will be approximately 50 occupants; therefore, the dining room will require two means of egress.

15. Stories (Building) with One Exit

q First Story: A and F occupancies may provide only one exit if there are less than 50 occupants and the 75’ common path of egress travel distance is met.

q Therefore, the overall building will require a minimum of two exits. ü Egress is not allowed through a Kitchens or Storage rooms.

16. Travel distance to Exits

q A and F-1 occupancies maximum exit access travel distance is 200’ when unsprinklered.

Accessibility 17. The building entrances and access throughout the building are to meet accessibility

guidelines.

Plumbing

18. Toilet q “Restaurants” are to have the following number of facilities: ü Water closets: § 1 water closet per 75 men § 1 water closet per 75 women

ü Lavatories: 1 per 200 occupants ü Service Sink: 1 for the facility ü Separate facilities for men and women are required unless there are less than 15

occupants in the entire facility. ü Therefore, one single occupant men’s and one single occupant women’s room will

meet code minimum for up to 150 total building occupants.


q Toilet rooms are not to open directly into a room used for the preparation of food for service to the public. (IBC 1210.5)

19. Grease Interceptor

q Commercial Kitchen will require an interior or exterior grease interceptor q Engineer recommends an exterior grease interceptor

HVAC Requirements 20. Heating, ventilating and air conditioning

q As required by State Building Code

21. Kitchen Hood System q Commercial kitchen cooking equipment require an exhaust hood with interior fire

suppression system DHS Kitchen Requirements 22. Required Sinks

q Hand wash sinks ü Prior to food prep ü After dish washing and prior to putting clean dishes away ü If the design permits, this may be one sink if convenient to both areas; based on

discussions with the health department, two hand wash sinks are recommended q Food prep sink q Dishwashing ü 3-compartment sink with drain boards both ends ü Drain boards of adequate size for soiled items and for clean to dry

q Service sink ü Can be located outside of kitchen if in a convenient location

23. Surfaces

q Food contact surfaces: generally to be stainless steel q Nonfood contact surfaces exposed to splash, spillage, etc., that require frequent

cleaning are to be corrosion-resistant, nonabsorbent, and smooth. q Floors, walls and ceilings to be easily cleanable ü Except in food storage areas, concrete and porous block for indoor wall construction

are to be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.

ü Wall to floor junction to be coved. ü Kathy Lembezeder noted the following: § Washable painted gypsum board is an acceptable wall finish except at cooking

areas, clean-up areas and any areas susceptible to splashing (i.e. food container opening areas, etc.). These areas should be glass board or a similar material.

§ Acceptable floor finishes are commercial grade vinyl, sealed concrete or ceramic tile. (a) If ceramic tile is used, the surface is to be slip resistant without too much

surface depth variation to maintain cleanability.


Required Submittals/Permits 24. Village of Grantsburg Zoning

q All buildings on the DNR property require a conditional use permit; this is based on the zoning district requirements

q Conditional Use Permit ü For a new structure, the following is required: § Includes public notice by the Village and review by the Plan Commission and the

Village Board § Fee is $125

ü For an addition, the following is required: § Special approval by the Village Board to “alter an existing conditional use” § Fee to be determined by Village Board, if any

q Land use permit including review of storm water by the Village’s Engineer ü Fee is $5 minimum plus $1 for each $1000 of construction cost with a maximum of

$1000 ü Fee for storm water review is as required for Engineer’s fees

25. State Building Permits – Building, Structural, HVAC, and Lighting Permits

q Commercial buildings of this occupancy that are over 25,000 cubic feet in volume (including attic volume) must be submitted to Wisconsin Safety & Buildings for plan review. ü If total building volume is less than 25,000 cubic feet, plan review is waived.

q The proposed design concepts are over 25,000 cubic feet; therefore, plan review is required to be completed by Safety & Buildings.

26. Plumbing submittal to Wisconsin Safety & Buildings is required if – q If 16 or more plumbing fixtures are installed or a grease interceptor is installed. ü Safety & Buildings is required to review the plumbing design.

27. Food Safety and Recreational Licensing (FSRL), Reviews and Licensing q NWCEP’s Rec/Ed license from FSRL covers the Kitchen under the umbrella of the camp

license ü In addition, NWCEP has a certified food manager on staff to run the kitchen when it

is used by CEP. q The DNR does not have a Rec/Ed license nor is the kitchen licensed as a “restaurant.” ü The DNR/FOC is also not covered by NWCEP’s Rec/Ed’s license.

q The Friends of Crex (FOC), as a civic organization, is allowed to prepare and serve up to three days per year, and remain exempt from the “restaurant” license.

q The DNR is not exempt as they are not a civic organization. If the DNR prepares and serves food, they are to have a restaurant license.

q However, both the DNR and the FOC are permitted to hire a licensed caterer to prepare food at the caterer’s licensed facility and utilize the DNR kitchen as a serving kitchen only. ü There are no limits to the number of times a year this may take place. ü This does not require any kind of license by either the DNR or the FOC.

q If the DNR prepare and serve any meal or the FOC prepare and serve four or more meals from the kitchen, the DNR or the FOC will require a kitchen license.


q Licensing Types ü If licensing is pursued, Kathy Lembezeder with the FSLR would be the contact. It is

recommended the DNR/FOC meet with Kathy to review and define. ü There are three different types of licenses possible: § One-time temporary restaurant license

(a) A one-time temporary license is only good for one event. § Special Organization Serving Meals license

(a) The Special Organization license allows serving from four to a maximum of 12 days in a calendar year

(b) This may not be available to the DNR, but only the FOC; to be verified with the FSLR. This is for patriotic clubs, civic organizations, churches, etc.

§ A Restaurant license (a) There are three permit categories. “Level” of license required depends on

types of meals served, food prep and storage, etc. ü It is recommended the DNR/FOC meet with Kathy to review licensing details. § Licensing permit costs vary. § Certification of on-site staff varies with license type.

q Reviews ü FSRL does not require a submittal of kitchens for review either when they are

remodeled or when they are first constructed. § However, the facility is periodically inspected by FSRL staff for conformance with

both the Restaurant and Wisconsin Food Code. ü The department does allow an Owner to submit plans for code compliance review

prior to new construction or remodeling if they so choose.

End of Zoning and Code Review

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CRAIG SELANDER, ARCHITECT, LLC 216 South Oak Street, Grantsburg, Wisconsin 54840 (715) 463-3151 phone (715) 463-3152 fax www.selander-architect.com [email protected] Scope of Work and Description of Building Systems Date: January 29, 2013 To: David Sumwalt, Project Manager & Construction Representative Wisconsin Department of Administration Division of State Facilities 101 East Wilson Street P.O. Box 7866 Madison, Wisconsin 53707 Cc: David Andruczyk, DNR Agency Contact Peter Engman, DNR Crex Meadows WA Steve Hoffman, DNR Crex Meadows WA Suzannah Crandall, NWCEP, Inc. Project: Crex Meadows WA Mess Hall Study DFD Project Number: 12G3H By: Craig Selander & Kim Corbin

1. The existing building –

q 20’x 40’ (800 square foot) slab-on grade foundation with 2x 4 exterior walls and wood frame roof system built in the 1960’s.

q The building has limited, if any, insulation as is seasonal use q Heat is wood stove q The existing Kitchen hood and Kitchen do not meet current health codes

2. Site Development for Option 1 - Addition/Renovation to the Existing Mess Hall q Expand the existing Mess Hall to the north and east q Tree removal and fill by local DNR q New city water would be extended to the existing building as the existing water service is

shallow and drained seasonally. City water to be extended from the water line near the existing fill station.

q New city sanitary sewer would be extended from County Road D. q Natural gas modified q Extend the electric service existing transformer located near Visitor Center q There is limited slope at the building exterior at the south side of the building; the east

floor is level with exterior grade ü Grade will need to be modified at the exterior to provide proper drainage

q Sidewalks at east and west sides of building q Expand paving for deliveries q Delivery access to building from the existing and expanded parking area at the east side

of the site



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3. Site Development for Option 2 - New Mess Hall

q See the Site Plan Concept for the proposed building location ü Locate the new building near the existing Visitor Center

q Tree removal by local DNR q Provide fill at building areas to raise building floor/grade approximately 12” to 18” for

proper drainage and protection from high water ü Fill to be by the local DNR

q City water to be extended from the water line near the existing fill station q New city sanitary sewer would be extended from the west and tie into the sanitary line

that serves the Visitor Center q Natural gas service q Extend the electric service from existing transformer located near Visitor Center q Sidewalks at west and south sides of the building q Expand paving at south side of building for deliveries q Share parking with the existing Visitor Center parking

4. Addition/Renovation Specific q Demolition ü Remove shingles, fascia, siding, windows, and doors ü Remove interior wall and east wall ü Remove interior wall finish to access stud cavities ü Remove all plumbing, wood stove, and electrical

q The existing foundation is a slab-on grade foundation. Recommend to provide a frost footing on the addition and insulate the exterior wall and foundation at the building exterior.

q It is assumed we will maintain the existing roof and build over the top of the existing structure ü The existing building ceiling is 7’8” height

q It has been determined that it is best to utilize the existing building for the new Multi-Use/Mess Hall as the concrete floor would not need to be removed.

5. Proposed Construction of Addition/Renovation and New Building q Frost footing foundation q Wood frame building with 2x 6 walls and wood truss system q Exterior envelop ü Recommend R21 spray foam in new walls § Recommend 2” rigid insulation at exterior wall and foundation plus 2” spray foam

in stud cavity ü Recommend R6 spray foam in ceiling with R44 fiberglass above; R50 total

q Exterior ü Shingled roof with continuous shinglevent ü Cedar fascia ü Aluminum soffit ü Cedar siding

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q Interior ü Walls § Wood wainscot and ceiling in Mess Hall § Glass board in walls in Kitchen § Ceramic tile wainscot in Toilet Rooms § Painted gypsum board on all other walls

ü ACT in Kitchen, Kitchen Entry/Delivery, Toilets, Office/Storage, and Hall § Washable ACT in Kitchen and Toilets

ü Flooring § VCT in Mess Hall, Office/Storage, Hall, Mechanical/Janitor, and Pantry § CT in Toilet Rooms § Quarry Tile in the Kitchen

q Doors & windows ü Commercial doors § Keyed match to local DNR simple master key system

ü Exterior doors and frames to be hollow metal ü Interior doors to be prefinished, solid core wood with hollow metal frames ü Aluminum clad window units ü Kitchen Openings - stainless steel roll-up doors ü Garbage area door – prefinished rollup door ü Interior doors to be locked to control access § Kitchen § Pantry § Office/Storage § Janitor/Mechanical

6. Mechanical and Electrical (M/E) Systems

q See the attached report in the Appendix completed by Timper Associates Engineers, LLC for a brief overview of the M/E systems and anticipated costs.

Craig Selander, Architect, LLC January 2013216 South Oak Street, Grantsburg, Wisconsin 54840 (715) 463-3151 phone (715) 463-3152 fax

Crex Meadows WA Mess Hall Study - DFD Project Number 12G3HOpinion of Probable Construction Cost

Line # Item Description Option 1Addition/Renovation

Option 2New Construction

1 Site Development $14,000 $22,0002 City Water & Sanitary Sewer to Building $17,000 $10,0003 Option 1 - Addition/Renovation $388,000 4 Option 2 - New Construction $379,0005 Hazardous Material Abatement

Lead Paint on Existing Windows$500 NA

6 Builder's Risk Insurance by Contractor $3,500 $3,5007 Performance & Material Payment Bond $10,200 $10,0008 Kitchen Equipment $48,800 $48,8009 Moveable Equipment $12,600 $12,600

10 Opinion of Probable Construction Cost $494,600 $485,900

Alternates - Add to Base Cost Above11 Alternate No. 1 - Exterior Seasonal Drinking

Station & Handwash Sink$3,000 $3,000

12 Alternate No. 2 - Steam Kettle $3,500 $3,50013 Alternate No. 3 - Undercounter Dishwasher $6,000 $6,000

Design Fees & Permits 14 Architect/Engineer Feasibility Study Not Inlcuded Not Inlcuded15 Architect/Engineer Design Services

Option 1 - 12% Option 2 - 11%$58,000 $53,000

16 Civil Engineering - Site Grading and Utility Plan Included above Included above17 Kitchen Consultant Included above Included above18 Boundary and/or Topographic Survey $1,000 $2,00019 Geotechnical Engineer (soil testing) Not Inlcuded Not Inlcuded20 Hazardous Material Testing Complete NA21 Village Conditional Use and Land Use Permits $1,100 $1,10022 State Building, HVAC, & Plumbing Permits $1,500 $1,50023 Total Budget for Design Fees & Permits $61,600 $57,600

Notes About the Opinion of Probable Construction CostA)

This Opinion of Probable Construction Cost is an estimated budget for your project. As a basis for this budget, I have evaluated it on an individual basis. There is a degree of uncertainty in preparing this opinion because assumptions have been made and there are variances in the construction industry.

Appendix


Crex Meadows WA Mess Hall Study - DFD Project Number 12G3HSite Development Budget

Line # Item DescriptionOption 1

Addition/RenovationOption 2

New Construction1 Erosion Control Measures - Limited, Both Sites

Level$500 $1,000

2 Remove Trees by Owner by Owner3 Fill from On Site Source

Option 1 - 100 cy Option 2 - 500 cyby Owner by Owner

4 General Site Grading $1,000 $3,0005 City Water and Sanitary Sewer See separate Budget6 Electric Service to Building Allowance in Electrical Budget7 Natural Gas Service to Building Allowance in Electrical Budget8 Concrete Sidewalks

Option 1 - 600 sf Option 2 - 600 sf$3,000 $3,000

9 Asphalt Paving and Gravel BaseOption 1 - 2100 sf Option 2 - 2600 sf

$4,200 $5,200

10 Black Dirt Option 1 - 40 cy Option 2 - 100 cy

$800 $2,000

11 Final Grading - Man & Machine $1,000 $2,50012 Seed Disturbed Lawn $500 $1,50013 Lawn Sprinkler Not Included Not Included14 Landscape Edging, Rock, and Fabric at Building

Option 1 - 140 lf Option 2 - 180 lf$800 $1,100

15 Landscaping - Trees, Shrubs…. by Owner by Owner16 Signage $500 $50017 Accessible Parking Signage $125 $12518 Sub-Total $12,425 $19,92519 General Conditions/Profit & Overhead - 10% $1,243 $1,99320 Site Development Budget $13,668 $21,918


Crex Meadows WA Mess Hall Study - DFD Project Number 12G3HBuilding Construction Budget

Line # Item DescriptionOption 1

Addition/RenovationOption 2

New Construction1 Demolition Labor & Disposal $7,000 None2 Foundation inlcluding Related Excavation $17,000 $23,5003 Building Materials $63,500 $66,0004 Building Frame & Finish Labor $55,000 $55,0005 Special Exterior Finishes - Cast Stone $5,000 $4,5006 Insulation $11,500 $11,5007 Gypsum Board Hang, Tape, & Texture $4,700 $5,0008 Interior Painting $3,500 $3,5009 Exterior Staining $4,500 $4,50010 Kitchen Rolling Doors $4,000 $4,00011 Built-in Shelves & Counter $3,000 $3,00012 CT Wainscot $2,400 $2,40013 Flooring $8,000 $8,00014 Fire Extinguishers & Toilet Room Accessories $1,000 $1,00015 Rain Gutter Not Required Not Required16 HVAC $74,000 $70,00017 Interior Plumbing & Exterior Grease Interceptor $32,000 $30,00018 Electrical $55,000 $51,00019 Dumpster $1,200 $1,20020 Temporary Toilet $500 $50021 Sub-Total $352,800 $344,60022 General Conditions/Profit & Overhead - 10% $35,280 $34,46023 Building Construction Budget $388,080 $379,060


Crex Meadows WA Mess Hall Study - DFD Project Number 12G3HKitchen Equipment BudgetLine # Equipment/Appliance Budget Notes

1 (6) Burner Range with (2) Converted to hot top and 36" wide Grill with (2) Standard Ovens

$7,000

2 Convection Oven, single tier, double door $5,000 Include sheet pan rack in base3 13' x 5' Deep, Low Velocity Hood over Range, Gas

Oven, & Steam Kettle $10,000 By Kitchen Equipment Supplier

installed by HVAC contractor 4 Fire Suppression at Hood $3,500 By Kitchen Equipment Supplier

installed by HVAC contractor 5 Makeup Air Unit $0 Furnished & Installed by HVAC

Contractor; Budget with Bldg. 6 Commercial Freezer, 1 door, 23 cf Upright $3,000 7 Commercial Double Door Freezer $5,000 8 (2) Commercial Refrigerators Existing Relocate Existing 9 15'6" Stainless Steel Serving Counter that extends

through 12' serving window with hot wells, shelves & drawers below

$3,750

10 7'6"x 5'6" L-Shape Stainless Steel Counter with Scrap Sink, I Pre-Rinse Faucet. Counter extends over Future Dishwasher.

$4,500

11 3/4 HP Garbage Disposal $1,30012 3 Compartment Dish Wash Sink with 18x 24x 14

bowls & 18" drainboard on each side - 90"x 30"x 38"$1,500

13 2 Compartment Prep Sink & Stainless counter with 18" drainboard or counter on right side & faucet

$1,200

14 Prep Sink & faucet with 5' stainless table - bowl installed at factory with shelves and drawers

$2,250

15 (2) Hand Wash Sinks with electric photo control $800 16 Kitchen Equipment Budget $48,800

Moveable Equipment BudgetLilne # Equipment/Appliance Budget Notes

17 6' Stainless Steel Prep Table, shelves and drawers $1,55018 5' x 30" Stainless Steel Work Table with shelves and

drawers$1,450

19 30"x 24" Stainless Table with shelves and drawers $60020 (5) 6' x 18" Clean Dish/pot/pan Storage Rack or

Pantry Shelf$1,500 $50/lf with 4-5 shelves

21 5' x 18" Storage Rack $300 $50/lf with 4-5 shelves22 3'6" x 18" deep Cleaning Supplies Storage Rack $200 $50/lf with 4-5 shelves23 2'x 18" deep Pantry Food/Paper Goods Rack $100 $50/lf with 4-5 shelves24 Bun Rack (speed rack) $700 Half high with cutting board top25 Tables - 8' mobile folding tables with attached seats

or benches$6,000

26 Shelves in Mechanical/Janitor $20027 Office equipment Not Included by NWCEP28 Janitor Equipment Not Included by NWCEP or DNR29 Stacked Washer/Dryer Not Included by NWCEP30 Moveable Equipment Budget $12,600

1

TIMPER ASSOCIATESENGINEERS, LLC E5056 970th AVE

WHEELER, WI 54772 Telephone 715-632-2523

FAX 715-632-2020

December 20, 2012

Craig Selander, Architect, LLC 216 South Oak Street Grantsburg, WI 54840

Re: Crex Meadows WA Mess Hall Study Grantsburg, Wisconsin

Dear Craig:

This letter addresses opinion of probable construction costs and system descriptions for the Crex Meadows WA Mess Hall Study.

Opinion of probable construction costs and system descriptions are as follows:

New Building

Exterior Plumbing System Opinion of Probable Cost - $10,000 Copper Water Service to West PVC Sanitary Sewer Service to West Asphalt Repair

Interior Plumbing System Opinion of Probable Cost – $30,000 Lavatories, Flush Valve Water Closets and Service Sink Floor Drains in Toilet Rooms and Mechanical Room Wall Hydrants

Receptors in Kitchen and Mechanical Room Exterior Grease Interceptor Installation of Sinks Furnished by Food Service Equipment Supplier Plumbing for Future Undercounter Dishwasher Plumbing for Residential Clothes Washer Water Softener/Filter Gas Water Heater

Drinking Station Add Alternate - $3,000

2

HVAC System Opinion of Probable Cost – $70,000 Two Gas Furnace Systems High Efficiency Sealed Combustion Modulating Furnaces High Efficiency 2 Stage Condensing Units System 1 for Multi-Use Room/Mess Hall and Office/Storage System 2 for Kitchen, Kitchen Entry/Delivery Area and Pantry Energy Recovery Ventilator System for Above System 1 Installation of Kitchen Hood Furnished by Food Service Equipment Supplier Make-Up Air Unit System for Kitchen Hood Direct Fired Make-Up Air Unit Exterior Vertical Make-Up Air Unit Mounted on Equipment Stands Exhaust Fan System for Kitchen Hood Natural Gas Piping Temperature Controls Testing, Adjusting and Balancing Natural Gas Service to Building ($5,000 Budget Included in Above Cost)

Not Included in Above Cost Kitchen Hood – Budget $10,000

Furnished by Food Service Equipment Supplier Fire Suppression – Budget $3,500

Provided by Food Service Equipment Supplier

Electrical System Opinion of Probable Cost – $51,000 200 A 120/208 V 3 P Distribution System Fluorescent Interior Lighting Fixtures LED Exterior Lighting Fixtures Lighting Controls General Purpose Receptacles Special Purpose Outlet Connections Motor Connections Communications System – Backboard, Outlets and Cabling Electrical Service to Building ($7,500 Budget Included in Above Cost)

Electrical Service Extended from Visitor Center Transformer

Mechanical/Electrical Contingency – Provide 5%

Mechanical/Electrical Engineering – 10% Exterior Plumbing Not Included (Civil Engineering) $151,000 @ 10% = $15,100

3

Addition/Renovation

Exterior Plumbing System Opinion of Probable Cost - $17,000 Copper Water Service to West PVC Sanitary Sewer Service to South Asphalt Repair

Interior Plumbing System Opinion of Probable Cost – $32,000 Demolition

Lavatories, Flush Valve Water Closets and Service Sink Floor Drains in Toilet Rooms and Mechanical Room Wall Hydrants

Receptors in Kitchen and Mechanical Room Exterior Grease Interceptor Installation of Sinks Furnished by Food Service Equipment Supplier Plumbing for Future Undercounter Dishwasher Plumbing for Residential Clothes Washer Water Softener/Filter Gas Water Heater

Drinking Station Add Alternate - $3,000

HVAC System Opinion of Probable Cost – $74,000 Demolition

Two Gas Furnace Systems High Efficiency Sealed Combustion Modulating Furnaces High Efficiency 2 Stage Condensing Units System 1 for Multi-Use Room/Mess Hall and Office/Storage System 2 for Kitchen, Kitchen Entry/Delivery Area and Pantry Energy Recovery Ventilator System for Above System 1 Installation of Kitchen Hood Furnished by Food Service Equipment Supplier Make-Up Air Unit System for Kitchen Hood Direct Fired Make-Up Air Unit Exterior Vertical Make-Up Air Unit Mounted on Equipment Stands Exhaust Fan System for Kitchen Hood Natural Gas Piping Temperature Controls Testing, Adjusting and Balancing Natural Gas Service to Building ($6,000 Budget Included in Above Cost)

Not Included in Above Cost Kitchen Hood – Budget $10,000

Furnished by Food Service Equipment Supplier Fire Suppression – Budget $3,500

Provided by Food Service Equipment Supplier

4

Electrical System Opinion of Probable Cost – $55,000 Demolition

200 A 120/208 V 3 P Distribution System Fluorescent Interior Lighting Fixtures LED Exterior Lighting Fixtures Lighting Controls General Purpose Receptacles Special Purpose Outlet Connections Motor Connections Communications System – Backboard, Outlets and Cabling Electrical Service to Building ($8,500 Budget Included in Above Cost)

Electrical Service Extended from Visitor Center Transformer

Mechanical/Electrical Contingency – Provide 10%

Mechanical/Electrical Engineering – 10% Exterior Plumbing Not Included (Civil Engineering) $161,000 @ 10% = $16,100

Note, opinion of probable cost is a general and approximate opinion of cost provided as a decision-making tool for the Owner. It is not a guaranteed maximum figure. There is a degree of uncertainty in preparing construction costs because certain assumptions have been made and because of variances in the construction industry. The actual cost will not be known until bids have been obtained.

If you have any questions, please do not hesitate to contact me.

Sincerely,

Nat P. Timper, P.E. - Principal Timper Associates Engineers, LLC

EMSL Analytical, Inc.14375 23rd Avenue North, Minneapolis, Mn 55447Phone/Fax: (763) 449-4922 / (763) 449-4924http://www.emsl.com [email protected]

351202720CustomerID: WIDN77CustomerPO:ProjectID:

EMSL Order:

Attn: Chris RehlingerWI DNRW7303 County Hwy CSPoynette, WI 53955

Received: 05/02/12 10:42 AM

CREX / BRUNET ISLAND

Fax: (608) 267-2750Phone: (608) 264-9215

Project:

5/7/2012Analysis Date:Collected:

Sample Description Appearance % Type

AsbestosNon-Asbestos

% Fibrous % Non-Fibrous

Test Report: Asbestos Analysis of Bulk Materials via EPA 600/R-93/116 and/or EPA600/M4-82-020 Method(s) using Polarized Light Microscopy

1-Floor Tile

351202720-0001

MESS HALLFLOOR TILE

Beige None DetectedNon-FibrousHeterogeneous

Non-fibrous (other)100%

1-Mastic

351202720-0001A

MESS HALLFLOOR TILE

Black None DetectedNon-FibrousHeterogeneous

Non-fibrous (other)100%

2-Floor Tile

351202720-0002

ENGMANOFFICE FLOORTILE

GrayNon-FibrousHeterogeneous

Chrysotile8%Non-fibrous (other)92%

2-Mastic

351202720-0002A

ENGMANOFFICE FLOORTILE

Black None DetectedNon-FibrousHeterogeneous

Cellulose3% Non-fibrous (other)97%

3

351202720-0003

BRUNET ISLANDSAFE DUST WIPE

White None DetectedFibrousHeterogeneous

Cellulose90% Non-fibrous (other)10%

1THIS IS THE LAST PAGE OF THE REPORT.Test Report PLM-7.16.0 Printed: 5/14/2012 4:29:50 PM

Rachel Travis, Laboratory Manageror other approved signatory

Analyst(s)

EMSL maintains liability limited to cost of analysis. This report relates only to the samples reported and may not be reproduced, except in full, without written approval by EMSL. EMSL bears noresponsibility for sample collection activities or analytical method limitations. Interpretation and use of test results are the responsibility of the client. This report must not be used by the client to claimproduct certification, approval, or endorsement by NVLAP, NIST or any agency of the federal government. Non-friable organically bound materials present a problem matrix and therefore EMSLrecommends gravimetric reduction prior to analysis. Samples received in good condition unless otherwise noted. Estimated accuracy, precision and uncertainty data available upon request. Unlessrequested by the client, building materials manufactured with multiple layers (i.e. linoleum, wallboard, etc.) are reported as a single sample. None Detected = <1%Samples analyzed by EMSL Analytical, Inc. Minneapolis, Mn NVLAP Lab Code 200019-0

Initial report from 05/14/2012 16:29:50

Rachel Travis (5)

http://www.emsl.com


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