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TENANT HANDBOOK

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TENANT HANDBOOK Powered By Docstoc
					TENANT HANDBOOK
Rev. April 30, 2008




      180 East Broad Street
      Columbus, Ohio 43215
      614.621.9000
      www.glimcher.com
                                            TABLE OF CONTENTS
Section One
Introduction
   Letter of Introduction from the Staff of the SUPERMALL OF THE GREAT NORTHWEST ...............1-1
   General Information......................................................................................................................1-2
   General Requirements...................................................................................................................1-3
   Local Trade ...................................................................................................................................1-4
   Temporary Utilities and Services..................................................................................................1-4

Section Two
Contact Information
   Landlord’s Contacts ......................................................................................................................2-1
   CITY OF AUBURN Contacts ...........................................................................................................2-1
   SEATTLE-KING COUNTY Contact..................................................................................................2-2
   Utility Contacts .............................................................................................................................2-2

Section Three
Landlord and Tenant Responsibilities
   Landlord’s Work...........................................................................................................................3-1
   Landlord’s Work Within Building Shell and Around Food Court Tenant’s Leased Premises.....3-2
   Tenant’s Work ..............................................................................................................................3-6

Section Four
Schedule of Tenant Charges
   Construction Damage and Security Deposit .................................................................................4-1
   Fine Schedule................................................................................................................................4-1

Section Five
Tenant Submission and Drawing Requirements
   General..........................................................................................................................................5-1
   Preliminary Design Phase .............................................................................................................5-1
   Working Drawing Phase ...............................................................................................................5-2

Section Six
Design Criteria
   Governing Codes List/Code Data Summary.................................................................................6-1
   Building Data ................................................................................................................................6-1
   Basic Issues Affecting Tenant’s Work..........................................................................................6-1
   Design Control Area .....................................................................................................................6-2
   Interior Space ................................................................................................................................6-3
   Storefront Design Criteria.............................................................................................................6-5
   Engineering Requirements............................................................................................................6-7
   Seismic Bracing ..........................................................................................................................6-19
   Roof System................................................................................................................................6-20
   Food Court Criteria .....................................................................................................................6-20




                                                                                           TABLE OF CONTENTS
                                                                      -i-
                                             Table of Contents (Continued)

Section Seven
Sign Criteria
   General..........................................................................................................................................7-1
   Tenant Signage .............................................................................................................................7-1
   Signage Submittal .........................................................................................................................7-1

Section Eight
Building Permit Procedures
   General..........................................................................................................................................8-1
   Food Tenants.................................................................................................................................8-1
   Inspections ....................................................................................................................................8-1
   Certificate of Use and Occupancy ................................................................................................8-2

Section Nine
Contractor’s Requirements
   Contractor Regulations and Minimum Submittals........................................................................9-1
   Insurance.......................................................................................................................................9-1
   Licensing.......................................................................................................................................9-2
   Construction Rules........................................................................................................................9-2
   Harmony Clause ...........................................................................................................................9-4

Section Ten
Tenant Close-Out Requirements

Section Eleven
Forms
   Tenant Construction Checklist ...................................................................................................................11-1
   Tenant’s Contractor and Subcontractors ....................................................................................................11-2
   Minimum Submission Checklist ................................................................................................................11-3
   Permission to Pour Concrete ......................................................................................................................11-4
   Permission to Weld ....................................................................................................................................11-5
   MEP Checklist............................................................................................................................................11-6
   Electrical Load Summary Data ..................................................................................................................11-7
   Electrical Submittal Form ..........................................................................................................................11-8
   Electrical Submittal Form (2).....................................................................................................................11-9
   Electrical Panel Schedule .........................................................................................................................11-10
   HVAC Submittal Form ............................................................................................................................11-11
   Room Heat Losses....................................................................................................................................11-12
   Room Heat Gains .....................................................................................................................................11-13
   Load Calculation Summary Form ............................................................................................................11-14
   Plumbing Submittal Form ........................................................................................................................11-15
   Statement of Costs....................................................................................................................................11-16
   Indemnification Agreement......................................................................................................................11-17
   Construction Damage and Security Deposit.............................................................................................11-18
   CITY OF AUBURN Commercial Building Permit Application ...................................................................11-19
   CITY OF AUBURN Mechanical, Backflow and Plumbing Permit Application ...........................................11-20
   SEATTLE & KING COUNTY PUBLIC HEALTH Plan Review Application ....................................................11-22
   SEATTLE & KING COUNTY PUBLIC HEALTH Application to Operate a Permanent Food Service
        Establishment ...................................................................................................................................11-23



                                                                          - ii -
                                               Table of Contents (Continued)

Section Twelve
Details & Illustrations
   Lease Plan ..................................................................................................................................................12-1
   Train Court .................................................................................................................................................12-2
   Aviation Court............................................................................................................................................12-3
   Maritime Court...........................................................................................................................................12-4
   Great Outdoors Court .................................................................................................................................12-5
   Platforms and Display Walls ......................................................................................................................12-6
   Typical Store Entrances..............................................................................................................................12-7
   Concourse Storefront..................................................................................................................................12-8
   Theme Court Storefront..............................................................................................................................12-8
   Smoke Control Schematic ..........................................................................................................................12-9
   Food Court Storefront Criteria Section ......................................................................................................12-9
   Food Court Storefront Criteria Elevation .................................................................................................12-10
   Signage.....................................................................................................................................................12-11




                                                                           - iii -
INTRODUCTION
Dear Tenant:

Welcome to the SUPERMALL OF THE GREAT NORTHWEST! We look forward to having you as a
Tenant in this exciting project.

This Tenant Handbook has been prepared to assist you in the design and construction of
your leased premises. Accompanying this Tenant Handbook is a Lease Outline Drawing
which is the detailed “footprint” of your specific location in the mall. Use this information
in conjunction with your Lease Agreement Construction Exhibits to fully identify the design
and work space for your space.

The design of the SUPERMALL OF THE GREAT NORTHWEST is oriented around a rectangular
“race track” plan. The exterior theme entrance plazas lead to the interior theme courts. The
theme courts are connected by a section of the mall concourse. The food court is located at
the eastern concourse which connects two theme court areas.

The graphic representations of the SUPERMALL OF THE GREAT NORTHWEST and its courts are
included for design intent only. Landlord retains the right to change any and all design
elements contained in this Tenant Handbook. The STATE OF WASHINGTON has adopted an
energy code which governs all new construction. The criteria detailed within this Tenant
Handbook has been prepared under the energy code guidelines to maximize the use of
available energy for optimum display benefit.

Energy conservation is a conscious effort we must all make to assure a bright tomorrow!
With this in mind, Landlord challenges you to create the best store design possible while
efficiently using the available energy.

The SUPERMALL OF THE GREAT NORTHWEST has been designed to bring the wonder, beauty
and excitement of the northwest to each shopper as they walk through the doors. Be creative
with your design and carry the feeling into your store.

Please review the enclosed material. Landlord’s Onsite Tenant Coordination Staff is
available to assist you with the design, construction and opening of your store. Feel free to
contact us with any questions you may have or further information you may require.

Wishing you a successful Grand Opening and, once again, welcome to the northwest!

Sincerely,



The Staff of the SUPERMALL OF THE GREAT NORTHWEST




                                                                            Section One
                                                                      INTRODUCTION
                                            1-1
General Information
Although contained elsewhere in this Tenant Handbook, Landlord has compiled a list of
answers to the most frequently asked questions to help save time.
1. Mall Design
   A. The SUPERMALL OF THE GREAT NORTHWEST has been designed and constructed per
      the 1988 Edition of the Uniform Building Code.
   B. The construction type is II-N, sprinklered, Unlimited Area and with an occupancy
      classification of Group B-2, Enclosed Mall: Retail Covered Building.
   C. Tenant shall be solely responsible for designing and constructing Tenant’s leased
      premises in compliance with the AMERICANS WITH DISABILITIES ACT.
2. Lease Outline Drawing (LOD)
   A. The drawings included with this package are the Lease Outline Drawings.
   B. The Lease Outline Drawings of Tenant’s leased premises define Landlord’s Work in
      accordance with Tenant’s Lease Agreement.
3. Landlord’s Work
   A. The work to be performed by Landlord in construction of Tenant’s leased premises
      shall be limited to those items expressly set forth in Tenant’s Lease Agreement
      Construction Exhibits.
   B. All other items of work necessary for the completion of Tenant’s leased premises
      shall be provided by Tenant at Tenant’s expense.
4. Lease Line
   A. The lease lines are measured from centerline-to-centerline of the demising walls
      separating each Tenant space from the other and from the outside face-of-walls
      separating a Tenant from a common area as indicated on the Lease Outline Drawing.
   B. The front lease line may not follow the actual line of construction.
5. Energy Code
   A. The WASHINGTON STATE ENERGY CODE has been adopted to provide minimum
      standards require to “achieve efficient use and conservation of energy”.
   B. Tenant’s licensed architect and/or engineer should be familiar with this code and
      incorporate the guidelines into Tenant’s store design.
   C. The HVAC and connected electrical load summaries contained in the “Forms”
      section of this Tenant Handbook should be completed by Tenant’s engineer and
      forwarded to Landlord for review and approval.
   D. If Tenant’s requirements are within the available power, the information will be sent
      to the local building authorities for code approval.
   E. Loads which exceed the code restrictions are not permitted.
6. This is an existing mall.
7. The mall address is: SUPERMALL OF THE GREAT NORTHWEST
                          1101 SuperMall Way
                          Suite 1268
                          Auburn, Washington 98001.
8. Tenant shall obtain Tenant’s store address from Landlord’s Onsite Tenant Coordinator.
9. Delivery of Possession
   A. Tenant shall schedule a walk-through with Landlord for Delivery of Premises prior to
      commencement of construction.
   B. At the time of the walk-through, Tenant shall bring the approved set of drawings and
      specifications marked “For Construction” which shall be used for the completion of
      Tenant’s improvements.

                                           1-2
    C. Any necessary modifications as a result of field conditions must have written
        approval from Landlord prior to Tenant commencing with construction.
    D. All changes must be noted on Tenant’s construction documents.
    E. Tenant shall have all utilities transferred into Tenant’s name upon Delivery of
        Possession.
10. Technical Advice and Assistance
    Requests for technical advice and assistance regarding minor modifications to the shell or
    the building must be presented, in writing, during normal working hours including any
    and all steel modifications, hanging supports or welding done to the shell of the building.
11. This is a single level mall with 4" nominal slab-on-grade.
12. Licensing
    A. All sub-trade contractors shall be licensed by the STATE OF WASHINGTON and the
        CITY OF AUBURN and be in compliance with all state labor and wage bond laws and
        regulations.
    B. A copy of the above licenses shall be posted and maintained onsite during
        construction by all contractors and subcontractors.

General Requirements
1. Tenant shall commence with the construction of its leased premises no later than seven
    days from either of the following dates, whichever occurs later:
    A. the date of receipt by Tenant of written notice from Landlord that Landlord has
        substantially completed Landlord’s Work and that Tenant’s leased premises are ready
        for Tenant’s Work in accordance with the approved plans and specifications; or
    B. the day on which Tenant receives Landlord’s approved plans and specifications for
        Tenant’s leased premises.
2. Tenant shall carry such construction to completion with all due diligence.
3. Tenant, at Tenant’s sole expense, shall design and construct Tenant’s leased premises in
    compliance with the Washington Energy Code including, but not limited to, engineering
    and all permit and inspection fees.
4. Tenant shall be responsible for obtaining all permits and approvals.
5. Landlord’s approval shall not be valid unless in writing and signed on behalf of Landlord.
6. Tenant’s Work shall be performed in a first class, workmanlike manner and shall be in
    good usable condition at the date of completion.
7. Tenant shall reimburse Landlord for all items invoiced under Tenant’s Lease Agreement,
    other written agreement and this Tenant Handbook prior to Tenant’s contractor
    commencing construction on Tenant’s leased premises.
8. Tenant shall promptly, on demand, reimburse Landlord for all costs of planning and
    performing work as incurred by Landlord and for any costs incurred by Landlord in
    obtaining any required permits.
9. Tenant’s Work shall be subject to the inspection and approval of Landlord.
10. Charges for all work performed and services rendered by Landlord for or on behalf of
    Tenant shall be due and payable by Tenant within ten (10) days after invoicing by
    Landlord.
11. Landlord shall have the right to specify or alter the location of any utility lines, air ducts,
    flues, duct shafts, refrigerant lines, drains, sprinkler mains and valves and such other
    facilities within Tenant’s leased premises in locations so as to not materially interfere
    with the use of Tenant’s leased premises.


                                               1-3
12. Landlord shall have the right to specify the location of all mechanical and other
    equipment on the roof over Tenant’s leased premises.
13. Landlord shall have the right to specify or alter the location of any utility lines, air ducts,
    flues, duct shafts, refrigerant lines, drains, sprinkler mains and valves and such other
    facilities within Tenant’s leased premises in locations so as to not materially interfere
    with the use of Tenant’s leased premises.
14. Landlord shall have the right to specify the location of all mechanical and other
    equipment on the roof over Tenant’s leased premises.

Local Trade
1. SUPERMALL OF THE GREAT NORTHWEST is a union shop construction site.
2. Tenant and Tenant’s contractor shall address any concerns directly with a local union
   representative.
3. Tenant and Tenant’s contractor shall respect and work harmoniously within the open
   shop construction environment.
4. Landlord’s Onsite Tenant Coordinator will attempt to convey all available information
   regarding work site policies.
5. Landlord cannot make representations as to the accuracy of a specific concern.

Temporary Utilities and Services
1. Landlord shall provide temporary utilities and trash dumpsters.
2. The fees for the above temporary utilities and trash dumpsters shall be assessed to
   Tenant’s contractor per the terms of Tenant’s Lease Agreement.
3. Prior to Tenant’s store opening for business, Tenant shall use the dumpster provided
   onsite by Landlord.
4. Waste from both Tenant and Tenant’s contractor shall be placed in the dumpster and
   compacted as much as possible.
5. Should Tenant leave debris inside the mall or around the site, Tenant will be fined.
6. Anyone who blocks the dumpsters, will be towed and fined.
7. Temporary electric is available throughout the mall.
8. Tenant shall have a permanent electric meter installed in Tenant’s name prior to
   commencing Tenant’s Work by contacting the local power company to arrange for an
   account, a meter and a billing address.
9. All remaining electric work in Tenant’s leased premises shall be completed by an
   electrical contractor licensed in the STATE OF WASHINGTON.




                                               1-4
PROJECT CONTACT INFORMATION
Landlord’s Contacts
1. Mall: SUPERMALL OF THE GREAT NORTHWEST
         1101 SuperMall Way
         Suite 1268
         Auburn, Washington 98001
2. Mall Management: Paul Hensley, Operations Director
                         Bruce Goldsberry, General Manager
                         SUPERMALL OF THE GREAT NORTHWEST
                         1101 SuperMall Way
                         Suite 1268
                         Auburn, Washington 98001
                         Telephone: 253/833-1790
                         Facsimile: 253/833-9006
3. Landlord’s Agent: GLIMCHER DEVELOPMENT CORP.
                     150 East Gay Street
                     Columbus, Ohio 43215
                     Telephone: 614/621-9000.
4. Manager, Tenant Coordination and Construction (Landlord’s Tenant Coordinator):
      Ronald G. Mart
      GLIMCHER DEVELOPMENT CORP.
      150 East Gay Street
      Columbus, Ohio 43215
      Telephone: 614/887-5648
      Facsimile: 614/621-9331.
5. Corporate Operations: GLIMCHER REALTY TRUST
                         150 East Gay Street
                         Columbus, Ohio 43215
                         Telephone: 614/621-9000.
6. Corporate Leasing: GLIMCHER REALTY TRUST
                         150 East Gay Street
                         Columbus, Ohio 43215
                         Telephone: 614/621-9000.

Note: Unless otherwise stated, “Landlord” shall signify Landlord’s Representative. All
      correspondence, questions and submittals shall be addressed to Landlord’s Tenant
      Coordinator.

CITY OF AUBURN Contact
1. CITY OF AUBURN
   PLANNING AND COMMUNITY DEVELOPMENT
   25 West Main Street
   Auburn, Washington 98001
   Telephone: 253/931-3090
   Facsimile: 253/804-3114.


                                                                       Section Two
                                         PROJECT CONTACT INFORMATION
                                          2-1
2. CITY OF AUBURN
   FIRE DEPARTMENT
   Headquarters Station 31
   1101 D Street Northeast
   Auburn, Washington 98002
   Telephone: 253/931-3060
   Facsimile: 253/931-3055

SEATTLE-KING COUNTY Contact
   SEATTLE & KING COUNTY PUBLIC HEALTH
   2124 4th Avenue
   4th Floor
   Seattle, Washington 98121
   Telephone: 206/296-4787.

Utility Contacts
1. Electric
        PUGET SOUND ENERGY
        Telephone: 888/225-5773
2. Gas
        PUGET SOUND ENERGY
        Telephone: 888/225-5773
3. Telephone
        QWEST
        Telephone: 800/603-6000
        and
        AT&T
        Telephone: 888/227-3824
5. Trash Removal
        WASTE MANAGEMENT - REFUSE
        Telephone: 888/977-6272
6. Water
        CITY OF AUBURN
        Telephone: 253/931-3038




                                    2-2
LANDLORD AND TENANT RESPONSIBILITIES
Landlord’s Work
1. SUPERMALL OF THE GREAT NORTHWEST Tenants are subdivided into four categories
   which each have different design submission and construction requirements as outlined in
   Tenant’s Lease Agreement:
   A. Standard Retail;
   B. Food Court;
   C. Restaurants; and
   D. Kiosks and Push Carts.
2. The criteria in this Tenant Handbook primarily addresses Standard Retail and Food Court
   Tenants.
3. Any specialty item addressed in Tenant’s Lease Agreement will be carried forth within
   Landlord’s Work.
4. Utility Distribution Services to Tenant’s Premises
   A. Landlord shall provide a standard HVAC system with VAV box, ductwork, diffusers,
       etc.
   B. Landlord shall provide electrical service including switch, disconnect, transformer
       and panel for Tenant’s service of 120/208 volt.
   C. Landlord shall provide electrical distribution including chain-hung fluorescent
       fixtures, night light, emergency/exit lighting and one duplex outlet every 30'-0" on the
       demising walls.
   D. Landlord shall provide a sprinkler system with coverage to meet code and designed to
       Landlord’s standards.
       1) Sprinkler heads have been turned up in the ceiling space in accordance with
            Tenant’s Lease Agreement.
       2) Any modifications to the sprinkler system due to Tenant’s improvements shall be
            by Landlord’s designated sprinkler contractor at Tenant’s expense.
   E. Landlord shall provide empty telephone conduit to Tenant’s leased premises.
   F. Landlord shall provide one unisex toilet to meet code for Tenant spaces over 400 SF.
   G. Landlord shall provide an in-line smoke exhaust system.
5. Landlord’s Work within Tenant’s Leased Premises
   A. Landlord reserves the right to make minor changes from any plans or specifications
       covering Landlord’s Work that might be necessary during construction.
   B. Landlord shall construct Tenant’s shell including insulated roof and exterior wall
       system.
   C. Landlord shall construct demising wall framing which is 24" on center with 5/8" fire
       code gypsum board taped, spackled and finished ready to paint to the roof deck.
   D. Landlord shall construct both sides of corridor demising walls with gypsum board on
       both sides.
   E. Landlord shall construct an exterior service door with commercial hardware if
       Tenant’s leased premises exits directly to the exterior.
   F. Landlord shall construct an interior service door with commercial hardware if
       Tenant’s leased premises exits into a service corridor.
   G. Landlord shall construct a concrete floor slab through Tenant’s leased premises.
   H. Landlord shall construct Tenant’s storefront and sign band complete with a security
       entrance.

                                                                           Section Three
                               LANDLORD AND TENANT RESPONSIBILITIES
                                             3-1
Landlord’s Work within the Building Shell and Around Food Court Tenant’s Leased
Premises
1. The information details Landlord’s Work within the building shell and around food court
   Tenant’s leased premises:
   A. Shell, including insulated roof and exterior wall system;
   B. Demising Partitions
      1) Landlord shall install metal studs, 24" on center, extending from the concrete
          floor slab to the underside of the roof deck.
      2) Demise partitions will be laid out for food court Tenants upon Delivery of
          Possession and installed after the slab has been poured.
   C. Corridor Demising Walls with drywall by Landlord on the corridor side only;
   D. Exterior Service Door with commercial hardware if Tenant exits to the parking lot;
   E. Interior Service Door with commercial hardware if Tenant exits to a corridor;
   F. Floor Slab
      1) Landlord shall furnish a subfloor base consisting of gravel, 4" deep.
      2) Landlord shall not provide a floor slab.
      3) Tenant shall provide additional fill and compact to 95% modified proctor and
          install 6 x 6 W1.4 x W1.4 mesh or equal fiber mesh on 2" sand fill on a plastic
          vapor barrier.
      4) The concrete shall have a minimum strength of 3,000 psi and be finished as
          required to receive flooring.
2. Building Utility Systems Servicing Tenant’s Leased Premises
   A. Heating, Ventilating and Air Conditioning
      1) Food Court
          a) Landlord shall provide Tenant with a separate rooftop air conditioning unit
              supplying 1.1 CFM/SF excluding the kitchen area.
          b) Make-up air and roof exhaust curbs shall be installed by Landlord in pre-
              determined locations.
      2) Restaurant
          a) Tenant shall install its own HVAC system separate from Landlord’s system.
          b) Tenant shall extend ductwork as required from a Landlord-provided smoke
              exhaust fan.
          c) Tenant shall connect all exhaust fans, HVAC and make-up air units to
              Landlord’s smoke control system.
   B. Electrical
      1) Landlord shall provide 277/480 volt, 3-phase, 4-wire service from Landlord’s
          electrical room.
      2) Landlord shall extend conduit to Tenant’s leased premises with pull string.
   C. Water
      Landlord shall provide a 1-½" cold water line valved and capped to Tenant’s leased
      premises.
   D. Sewer
      1) Landlord shall provide a 4" sanitary sewer line below grade to Tenant’s leased
          premises.
      2) Landlord shall provide a 4" grease line for all designated food service locations.
   E. Sprinkler
      Landlord shall provide the base building sprinkler system with upright heads which is
      Landlord’s standard.

                                           3-2
   F. Telephone
      Landlord shall provide an empty raceway to Tenant’s leased premises from
      Landlord’s telephone room.
   G. Smoke Evacuation
      1) Tenant shall extend exhaust ductwork from Landlord’s exhaust duct located
          above Tenant’s leased premises to a Tenant-furnished exhaust grille.
      2) Tenant shall connect its hood exhaust fans, make-up air units and the Landlord-
          provided rooftop unit to Landlord’s smoke control system.
3. Storefront
   A. Storefront Design
      1) Landlord encourages Tenant to design a three-dimensional storefront.
          a) Landlord encourages extensive use of glass.
          b) Tenant shall furnish and install ceiling and flooring materials where Landlord
              deems appropriate.
          c) Landlord encourages Tenant to incorporate the mall storefront or common
              area theme elements into Tenant’s storefront design.
          d) The relationship of Landlord and Tenant’s materials shall reinforce the store
              configuration and de-emphasize Tenant’s lease line.
      2) Tenant’s storefront heights shall be limited by the floor level to a height of 10'-0"
          above the finished floor.
          a) The entry portal which may extend up to 16'-0" above the finished floor and
              protrude beyond Tenant’s lease line no further than 1'-3".
          b) Tenant shall construct the sign band area no wider than the width of Tenant’s
              storefront opening and no taller than 36" to accommodate a sign letter which
              is no taller than 18".
          c) The top of Tenant’s sign shall be no higher than 13'-0" above the finished
              floor.
      2) Storefront Zone
          a) The storefront zone extends from Tenant’s lease line into 3'-0" of Tenant’s
              sales area.
          b) Tenant should extensively use materials consistent with the storefront such as
              hard surface flooring, incandescent lighting, gypsum board ceiling and
              upgraded finishes.
      5) Tenant shall identify its leased premises with a sign.
      6) Landlord shall provide Tenant with a storefront suite number identification which
          shall be installed per local requirements at Tenant’s expense.
      7) All storefront construction shall be floor-supported and braced at its head
          sections.
          a) Tenant’s storefront shall not be supported by or from Landlord’s structure.
          b) Tenant’s design must account for seismic conditions and comply with
              applicable codes.
      8) Tenant shall provide a 4" base identical to Landlord’s mall standard or as
          approved by Landlord.
   B. Storefront Materials
      1) Storefront materials shall be selected for durability and freedom from
          maintenance such as the following materials:
          a) marble, granite and cut stone;
          b) smooth, finish-painted or stained hardwood;

                                             3-3
            c) ceramic, porcelain glazed and unglazed tile;
            d) stainless steel, brass and bronze;
            e) limited use of aluminum shall be permitted but shall be a color anodized to be
                compatible with Tenant’s interior décor;
            f) glass, sandblasted glass and glass block; and
            g) other materials as approved by Landlord.
        2) Wood, stainless steel, brass or bronze shall not be used for wall bases.
        3) Rough sawn cedar or pine, gypsum board, vinyl or simulated materials shall not
            be permitted.
        4) Blank storefront wall areas shall not be permitted along Tenant’s lease line.
        5) Glass shall be safety glass, tempered and sized in accordance with acceptance
            industry standards and building code requirements.
            a) Exposed edges shall be polished or honed with space between adjacent panes
                of glass not exceeding ½".
            b) Silicone joints shall not be permitted if not required for structural reasons.
        6) Security tape shall not be allowed on Tenant’s storefront glass.
        7) Decals or other descriptive materials shall not be affixed to Tenant’s storefront
            glass.
4.   Ceilings
     Tenant’s ceiling in the merchandising zone between the front counter and the kitchen
     demising wall shall be painted gypsum board.
5.   Floors
     A. The flooring in the merchandising zone between the front counter and the kitchen
        demising wall shall be porcelain or ceramic tile.
     B. A cove base shall be required in all food preparation areas.
6.   Lighting
     A. All illumination throughout the food stall shall be by Tenant.
        1) Lighting in the merchandising zone between Tenant’s front counter and Tenant’s
            kitchen demising wall shall be incandescent sources with protective lenses.
        2) Lighting fixtures may be track or recessed.
        3) Fluorescent sources shall not be permitted in the merchandising zone other than
            color corrected fluorescent lighting integral with food display cases or round
            recessed fixtures with PL type color corrected fluorescent lamps.
     B. Fluorescent fixtures in work or storage areas blocked from public view shall be
        permitted.
7.   Demising Walls
     Tenant shall refer to the Lease Outline Drawing for the type and location of demising
     walls and partitions provided by Landlord.
8.   Neutral Pier
     Landlord shall provide neutral piers which shall be located in alignment with the
     demising walls between the food stalls.
9.   Counters
     A. Tenant shall provide a continuous counter which is 3'-0" high at the location shown
        on the Lease Outline Drawing.
     B. The counter height may be altered to meet the requirements of the AMERICANS WITH
        DISABILITIES ACT, if required, with Landlord’s written approval.
     C. Countertops shall be made of one of the following materials:
        1) marble or granite;

                                             3-4
        2) stainless steel;
        3) approved plastic laminates in solid colors;
        4) wood butcher block which is treated to resist staining and absorption of liquids;
        5) corian or equal product; and
        6) ceramic tile with sealed joints.
    D. Counter Fronts
        1) Counter fronts shall allow for a 6" ceramic tile base recessed 2" from the counter
            face.
        2) Tenant’s counter front shall be made of one of the following materials:
            a) stainless steel;
            b) enameled steel;
            c) finished hardwoods; or
            d) ceramic or porcelain tile.
10. Fixtures and Displays
    A. Equipment and fixtures abutting the demising wall shall be installed below the height
        of Tenant’s front counter.
    B. Tenant shall be permitted to install standard delicatessen, restaurant or bakery cases
        with glass and polished metal trim as part of its serving counter.
    C. Display cases shall not exceed 48" in height.
    D. Display cases that exceed 42" in height may not abut the demising partitions.
    E. Display cases shall be located a minimum of 36" from the demising partition.
    F. Landlord encourages Tenant to provide food displays at the back counter on shelves
        attached to the kitchen wall.
        1) These displays shall be illuminated and neatly stocked by Tenant.
        2) Metal racks or wood shelves shall be permitted.
    G. Displays set on Tenant’s front counter shall be limited to 12" in height.
        1) Low pie cases and condiment trays shall be permitted.
        2) Front counter displays shall be protected by transparent glass or acrylic guards.
    H. Cup dispensers and/or storage shall not be permitted on the front counter unless fully
        recessed or built-in.
10. Signs
    A. All food court signs require the specific written approval of Landlord.
    B. Each in-line food Tenant shall provide and install one primary sign and one
        perpendicular sign.
    C. The following are acceptable primary sign types:
        1) neon, exposed luminous tubing forming Tenant’s store name attached to the sign
            band;
        2) internally-illuminated, individual channel letters with translucent acrylic faces;
            and
        3) halo-lit reverse channel letters.
    D. Perpendicular Sign
        1) Tenant’s perpendicular sign shall be attached at a location on the demising piers
            as directed by Landlord.
        2) Tenant’s perpendicular sign shall be 2'-6" in diameter and consist of cut letters
            and/or a logo applied to a painted metal or wood sign board.
        3) There shall be a maximum 1" relief for applied letters and logos.
        4) The edges of the sign board shall be neatly finished and shall not be less than ½"
            and no more than 1-½" thick.

                                            3-5
Tenant’s Work
1. General
   A. Tenant’s Work shall be performed by a general contractor licensed and bonded by the
       STATE OF WASHINGTON and registered in the CITY OF AUBURN.
   B. Warranties/Guarantees
       1) Tenant shall require all persons performing Tenant’s Work to guarantee the work
           to be free from any and all defects in workmanship and materials for one year
           from the date Tenant opens its store for business.
       2) Tenant shall require any such person to be responsible for the replacement or
           repair, without additional charge, of any and all work done or furnished by or
           through such person which shall become defective within one year after the date
           Tenant opens its store for business.
       3) The correction of such work shall include, without additional charge, all expenses
           and damages in connection with such removal, replacement or repair of all parts
           of the work which may be damaged or disturbed thereby.
       4) All warranties or guarantees as to materials or workmanship on or with respect to
           Tenant’s Work shall be so written that such guarantees or warranties shall insure
           to the benefit of both Landlord and Tenant, as their respective interest appear, and
           can be directly enforced by either.
   C. Tenant’s Work shall be performed in a first class, workmanlike manner and shall be
       in good usable condition at the date of completion.
   D. Tenant’s Work shall be coordinated with Landlord and other Tenants in the
       SUPERMALL OF THE GREAT NORTHWEST.
   E. Landlord shall have the right to specify or alter the location of any utility lines, air
       ducts, flues, duct shafts, refrigerant lines, drains, sprinkler mains and valves and such
       other facilities within Tenant’s leased premises in locations so as to not materially
       interfere with the use of Tenant’s leased premises.
   F. Landlord shall have the right to specify the location of all mechanical and other
       equipment on the roof over Tenant’s leased premises.
2. Temporary Utilities and Services
   A. Landlord shall provide temporary utilities and trash dumpsters.
   B. The fees for the above temporary utilities and trash dumpsters shall be assessed to
       Tenant’s contractor per the terms of Tenant’s Lease Agreement.
   C. Prior to Tenant’s store opening for business, Tenant shall use the dumpster provided
       onsite by Landlord.
   D. Waste from both Tenant and Tenant’s contractor shall be placed in the dumpster and
       compacted as much as possible.
   E. Should Tenant leave debris inside the mall or around the site, Tenant will be fined.
   F. Anyone who blocks the dumpsters, will be towed and fined.
   G. Temporary electric is available throughout the mall.
   H. Tenant shall have a permanent electric meter installed in Tenant’s name prior to
       commencing Tenant’s Work by contacting the local power company to arrange for an
       account, a meter and a billing address.
   I. All remaining electric work in Tenant’s leased premises shall be completed by an
       electrical contractor licensed in the STATE OF WASHINGTON.
3. All components of Tenant’s mechanical, electrical and plumbing system visible to the
   public including, but not limited to, ductwork, piping, conduit, insulation and hangers,


                                              3-6
   shall be laid out in a neat and orderly fashion and installed as high as reasonably possible
   parallel or perpendicular to column lines.
4. Structural Modifications
   A. All structural modifications shall be approved in advance, in writing, by Landlord and
       the CITY OF AUBURN.
   B. All Landlord-incurred engineering fees as a result of Tenant’s modifications shall be
       at Tenant’s expense.




                                             3-7
SCHEDULE OF TENANT CHARGES
Construction Damage and Security Deposit
1. Tenant or Tenant’s contractor shall submit a construction damage and security deposit in
   the amount of $2,000 payable to GLIMCHER SUPERMALL VENTURE, LLC to Landlord’s
   Onsite Tenant Coordinator prior to commencing construction of Tenant’s leased
   premises.
2. Tenant’s or Tenant’s contractor’s construction damage and security deposit shall be
   refunded upon completion of Tenant’s leased premises and submission of all close-out
   requirements, less any damages.

Fine Schedule
Should Tenant’s contractor no comply with the rules of construction, Tenant’s contractor
shall be fined in accordance with the following schedule:
1. Clean-up:                                                Cost + 15%
2. Failure to Maintain Barricade Window Cover:              $100
3. Delivering Material/Fixtures through the Mall Concourse: $100/Occurrence
4. Parking in an Unapproved Location:                       $50/Occurrence
5. Damage to the Mall:                                      Cost + 15%
6. Failure to Deliver As-Built Drawings:                    Monies Held
7. Failure to Deliver Certified Air Balance Report:         Monies Held




                                                                         Section Four
                                            SCHEDULE OF TENANT CHARGES
                                           4-1
TENANT SUBMISSION AND DRAWING REQUIREMENTS
General
1. Tenant must engage the services of an architect registered in the STATE OF WASHINGTON
   that is familiar with retail design and construction documents.
2. Tenant’s architect must be made familiar with the requirements of Tenant’s Lease
   Agreement and this Tenant Handbook.
3. Landlord’s Project Standards
   A. Landlord’s project standards shall govern with respect to Tenant’s Work.
   B. All such standard details shall be incorporated into Tenant’s working drawings and
       specifications for Tenant’s leased premises.
   C. Landlord shall furnish Tenant with drawings showing storefront signage systems and
       typical Tenant storefronts.

Preliminary Design Phase
The purpose of the preliminary design phase is to acquaint Landlord with Tenant’s intentions
so Landlord may comment and/or advise Tenant of changes necessary to meet established
criteria before Tenant proceeds with its final working drawings and submissions.
1. Incomplete submissions will not be reviewed and shall not be regarded as “received by
    Landlord” until all materials required are in Landlord’s possession.
2. All of Tenant’s plans, specifications, calculations and data forms shall be prepared by a
    State of Washington licensed professional architect or engineer.
3. Tenant shall design and construct Tenant’s leased premises in accordance with the
    standards of the current editions of the governing codes listed on page 6-1 of this Tenant
    Handbook as amended, revised and adopted by the STATE OF WASHINGTON, KING
    COUNTY and the CITY OF AUBURN.
4. Tenant’s drawing submission shall be produced as 24" x 36" format.
5. Tenant’s submission of the store preliminary design drawings shall consist of the
    following drawings, clearly identified with the mall name, Tenant’s store name and space
    number, the location of Tenant’s store on a Key Plan with Tenant’s leased premises
    clearly identified:
    A. Floor Plan showing the approximate fixture locations, interior partitions, toilet rooms,
         exits, display areas, etc. as well as the desired materials and finishes with the
         dimensions of Tenant’s demised premises;
    B. Fixture Plan showing the merchandising plan and cash wrap location;
    C. Reflected Ceiling Plan showing a high level of design focus that will enhance the
         architecture of the store, state-of-the-art lighting resolutions being employed and light
         fixture types and their locations;
    D. Interior Elevations showing all wall surfaces visible within Tenant’s sales area and all
         major design features and materials;
    E. Storefront Elevations and Sections showing the locations of signage, display areas
         and Tenant’s store closure and identifying all materials to be used on a ½" = 1'-0"
         scale;
    F. Power Plan;
    G. Exterior and Interior Renderings or Photographs to illustrate the design intent of:
         1) Tenant’s storefront signage and visual merchandising; and


                                                                                Section Five
                  TENANT SUBMISSION AND DRAWING REQUIREMENTS
                                               5-1
       2) Tenant’s interior entrance perspective as seen by Tenant’s customers showing the
            ceilings, walls, focal points and cash wrap as much as possible;
    H. Material and Colors on a set of black line prints or by means of a separate color or
       sample board or color photographs of previous installations;
    I. Sample and Catalog Cuts, Photographs and/or Samples showing the carpet, wall
       coverings, store fixtures, lighting fixtures and other special treatments;
    J. Visual Merchandising components, such as image boards, to be employed (i.e.
       mannequins, forms, pedestals, focal points and vignettes etc.); and
    K. HVAC Requirements and Mechanical Load Calculations.
6. Landlord shall review Tenant’s preliminary design drawings for conformance to the
    requirements contained in this Tenant Handbook, construction soundness and function.
7. Landlord’s review and approval of Tenant’s preliminary design drawings does not
    constitute conformance to generally accepted architectural or engineering practices or
    code requirements.
8. Landlord shall return one set of Tenant’s preliminary design drawings bearing either its
    approval or comments.
9. If Tenant’s preliminary design drawings bear Landlord’s approval, Tenant shall proceed
    with its working drawings and specifications.
10. Exceptions to Landlord’s comments shall be submitted, in writing, to Landlord within
    seven days of receipt of Tenant’s preliminary design drawings bearing Landlord’s
    comments.
11. Resolution of Landlord’s comments is required prior to acceptance of Tenant’s working
    drawings and specifications.

Working Drawing Phase
Tenant’s working drawings and specifications constitute actual contract documents used by
Tenant’s general contractor to construct Tenant’s leased premises.
1. Landlord will not review incomplete submissions!
2. Tenant’s final working drawings and specifications must be prepared by an architect or
   engineer licensed by the STATE OF WASHINGTON and must bear the architect’s registration
   seal.
3. Tenant’s architect, engineer or store designer shall obtain and review all applicable codes
   and verify all existing conditions and dimensions.
4. Tenant’s final working drawings and specifications submission shall be produced as 24"
   x 36" format.
5. Specifications, if not contained on Tenant’s working drawings, shall be submitted on 8-
   ½" x 11" paper.
6. Tenant’s submission of the final working drawings and specifications shall consist of the
   following drawings, clearly identified with the mall name, Tenant’s store name and space
   number, the location of Tenant’s store on a Key Plan with Tenant’s leased premises
   clearly identified:
   A. Floor Plan indicating locations of partitions and doors, Tenant’s lease line
       relationship to stores, Landlord’s and/or Tenant’s responsibilities (per the terms of
       Tenant’s Lease Agreement), the location of power and telephone outlets, overall
       dimensions of Tenant’s space, mall column locations and column lines, thermal and
       sound insulation locations and Tenant’s location on a Key Plan on a minimum ¼" =
       1"-0' scale;
   B. Overall Sections on a ¼" = 1'-0" scale;

                                             5-2
C. Reflected Ceiling Plan indicating ceiling materials and configuration of ceiling
   heights for each area, light fixture locations, schedule and description, manufacturers’
   names and model numbers, supply and return grilles and other items attached to or
   coming through Tenant’s ceiling;
D. Storefront Elevations indicating materials and colors used, sign size and location and
   any structural information and specifications for Tenant’s entrance doors;
E. Interior Elevations showing all wall surfaces visible within Tenant’s sales area and all
   major design features and materials on a ¼" = 1'-0" scale;
F. Full Sections of types of partitions used on a on a ½" = 1'-0" scale;
G. Special Condition Details on a on a 1-½" = 1'-0" scale;
H. Storefront Details on a 1-½" = 1'-0" scale if the storefront is to be constructed by
   Tenant;
I. Door Schedule with jamb details on a 1-½" = 1'-0" scale;
J. Plumbing Plan indicating plumbing under Tenant’s floor, plumbing above Tenant’s
   floor, plumbing and piping details and riser diagrams, plumbing schedules and a
   fixture list on a scale of ¼" = 1'-0";
K. HVAC Plan indicating rooftop condensers, HVAC ductwork and details, type,
   location and size of special equipment (range hoods, refrigeration equipment, etc.),
   controls locations, air balance calculations and HVAC load calculations on a scale of
   ¼" = 1'-0";
L. Fixture Layout Plan indicating the fixture layout, physical dimensions and types of
   materials used for construction on a scale of ¼" = 1'-0";
M. Sprinkler System including all calculations for approval by Landlord’s insurance
   underwriter on a scale of ¼" = 1'-0";
N. Toilet Room Facilities for both customers and employees including location,
   equipment, finishes and layout;
O. Mechanical Details on a 1-½" = 1'-0" scale including HVAC system control wiring
   diagrams, fixture and equipment cut sheets and warranties;
P. Electrical Plans on a ¼" = 1'-0" scale;
Q. Specifications of all of Tenant’s Work;
R. all other Plans and Specifications required by code; and
S. zzzall applicable forms contained in this Tenant Handbook:
   1) Tenant Construction Checklist;
   2) List of Tenant Contractor and Subcontractors;
   3) Minimum Submission Checklist;
   4) Permission to Weld;
   5) MEP Checklist;
   6) Electrical Load Summary Data;
   7) Electrical Submittal Form;
   8) Electrical Submittal Form (2);
   9) Electrical Panel Schedule;
   10) HVAC Submittal Form;
   11) Room Heat Losses;
   12) Room Heat Gains;
   13) Load Calculation Summary Form ;
   14) Plumbing Submittal Form;
   15) Statement of Costs; and
   16) Indemnification Agreement.

                                         5-3
7. Signage Plans shall be submitted separately in accordance with Tenant’s Lease
    Agreement Signage Exhibit, as expanded upon by the design and technical requirements
    contained in this Tenant Handbook and consistent with the signage design as approved by
    Landlord in Tenant’s preliminary design submission.
9. Landlord shall return one set of Tenant’s working drawings and specifications bearing
    either its approval or comments.
10. If Tenant’s working drawings and specifications bear Landlord’s approval, Tenant shall
    proceed with construction upon receipt of a building permit and space turnover by
    Landlord based on fulfilling the construction requirements contained in this Tenant
    Handbook.
11. If Tenant’s working drawings and specifications are returned bearing Landlord’s
    comments but not Landlord’s approval, Tenant may either take exception to Landlord’s
    comments or proceed with resubmittal of Tenant’s working drawings and specifications
    incorporating Landlord’s comments.
12. Landlord’s approval Tenant’s drawings and specifications is intended to ensure that
    Tenant’s design respects the limitations of the base building systems, ensure that the
    interferes between Tenant’s systems and the base building systems conform to the
    respective limitations and to assess that Tenant’s demand on the base building systems
    can be satisfied.
13. Landlord’s approval does not insure satisfactory performance of Tenant’s systems nor
    compliance with any federal, state or local codes, regulations or ordinances.
14. Tenant shall be solely responsible for ensuring Tenant’s systems will perform to Tenant’s
    satisfaction.




                                            5-4
DESIGN CRITERIA
This design criteria have been established by Landlord to maintain the design integrity of the
SUPERMALL OF THE GREAT NORTHWEST while enhancing the customer’s aesthetic
appreciation of stores and their merchandise. Tenant’s architect or designer shall bear in
mind the mall’s regional theme, its value-oriented strategy and Tenant’s identity. Landlord
encourages Tenant to freely express itself with the design concepts and prototypes.

Governing Codes List/Code Data Summary
Building Codes
1. 1988 Uniform Building Code with state and local amendments;
2. 1988 Uniform Fire Code with state and local amendments;
3. 1988 Uniform Mechanical Code with state and local amendments;
4. 1988 Uniform Plumbing Code with state and local amendments;
5. National Electric Code with state amendments;
6. State of Washington State-Wide Amendments of the 1991 Uniform Building Code;
7. AMERICANS WITH DISABILITIES ACT, latest edition;
8. WASHINGTON STATE ENERGY CODE, WAC 51-11; and
9. Code of the King County Board of Health, Title 5, “King County Food Code”.

Building Data
1. Occupancy Classification:     Group B-2
                                 Enclosed Mall: Retail Covered Building
2. Construction Type:
   A. II-N
   B. Sprinklered
   C. Unlimited Area

Basic Issues Affecting Tenant’s Work
1. Structural Limitations
   A. Landlord’s building roof structure has been designed for a super-imposed loading of 2
       psf for retail and restaurant Tenants and 5 psf with an additional allowance of 3 psf
       for food court Tenants
   B. Tenant’s engineer shall provide details showing how ceiling-hung mechanical and
       electrical equipment shall be supported including the weight of each connection to the
       structure.
   C. Suspension of any item from the metal roof deck is not permitted.
   D. Any rooftop equipment greater than 400 lbs shall be submitted for review and
       approval by Landlord.
2. Fire Protection Sprinkler System
   A. Tenant shall submit reflected ceiling plans for Landlord’s review to ensure
       compatibility with the base building sprinkler design.
   B. Any modifications to the fire protection sprinkler system shall be by Landlord at
       Tenant’s expense.




                                                                              Section Six
                                                                    DESIGN CRITERIA
                                             6-1
Design Control Area
1. The Design Control Area, which consists of the first 3'-0" of Tenant’s store extending
   from Tenant’s lease line into Tenant’s store and includes Tenant’s window display and
   storefront, is to emphasize attractive and compelling presentation of Tenant’s
   merchandise and creative visual merchandising techniques and props.
2. Tenant is encouraged to use the Design Control Area to highlight new product lines and
   sales items in a tasteful and interesting manner.
3. The Design Control Area shall be set off from Tenant’s sales area by contrasting visual
   techniques through:
   A. lighting;
   B. flooring;
   C. display platforms and walls;
   D. fixturing; and
   E. merchandising.
4. Lighting
   A. Within the guidelines of the WASHINGTON STATE ENERGY CODE, Tenant is
       encouraged to install decorative lighting in the Design Control Area.
   B. The lighting level in the Design Control Area should be raised 50% above Tenant’s
       general sales area lighting to create a dramatic effect.
   C. Tenant is required to install either recessed or track lighting.
   D. Decorative lights should be installed at a maximum spaces of 36" and no closer than
       12" from the glass line.
   E. Incandescent lights shall be 75 watts par 38 or better color rendition.
   F. Halogen lights may be used.
   G. Fluorescent lighting shall not be permitted in the Design Control Area.
   H. Landlord shall provide a junction box in the drywall soffit area at the front of
       Tenant’s store for connection of Tenant’s lighting.
5. Flooring
   A. Tenant is required to install a hard flooring material in the Design Control Area.
   B. The flooring material in the Design Control Area shall be different than that of
       Tenant’s sales area.
   C. The flooring material used in the Design Control Area may be extended into Tenant’s
       store to create a “drive aisle” effect.
   D. Tenant’s flooring must be separated from the mal flooring by a transition strip which
       is flush to Landlord’s floor.
6. Display Platforms and Walls
   A. Landlord encourages Tenant to use display platforms and low walls to separate the
       Design Control Area from Tenant’s sales area.
   B. By allowing the display to be segregated from Tenant’s sales area, Tenant’s
       customers will be able to view Tenant’s display in a relaxed manner.
   C. Stepped platforms bring small items, such as shoes, scarves or accessories closer to
       Tenant’s customers.
   D. Slatwall may not be used in the Design Control Area.
7. Fixturing
   A. Tenant should make storefront displays interesting and enticing by selecting low
       impact display fixtures such as a mannequin in a showcase window which will
       emphasize the attractiveness of a complete outfit or piece of merchandise.


                                           6-2
   B. Using a mannequin in a showcase window will allow the customer to easily visualize
      him or herself wearing or using the displayed merchandise.
8. Merchandising
   A. Tenant should select merchandise for display in the Design Control Area which
      exhibits coherence to one established presentation program.
   B. The presentation program can be established around a seasonal theme, a specific
      product line, a common color theme or consumer age or size group.

Interior Space
1. Flooring
   A. Landlord shall furnish Tenant with a 4" thick concrete slab-on-grade with a hard
       troweled finish.
   B. Tenant shall install a floor covering throughout Tenant’s entire leased premises.
   C. Tenant’s floor covering shall be a type which will withstand high traffic.
   D. Tenant’s flooring shall be glued down throughout Tenant’s leased premises.
   E. Perimeter glue down methods shall not be permitted.
   F. Tenant shall install a 4" base throughout Tenant’s leased premises.
   G. The base must be aesthetically coordinated with the flooring and may be:
       1) vinyl;
       2) wood; or
       3) carpet.
   H. The following flooring materials may be used:
       1) commercial grade carpet;
       2) non-slip ceramic, porcelain, quarry, marble, terrazzo or stone tile;
       3) vinyl tile;
       4) hardwood, planks or parquet;
       5) hard rubber sheet floor, i.e. Pirelli;
       6) diamond plate metal; and
       7) sealed concrete (in stockroom only).
   I. The following flooring materials are not permitted:
       1) unsealed concrete;
       2) ASTROTURF;
       3) indoor/outdoor carpet; and
       4) any material Landlord deems insufficient to withstand the anticipated customer
           traffic.
2. Ceilings
   A. Ceilings are not required.
   B. If Tenant wishes to install a ceiling, Tenant must first obtain Landlord’s approval of
       the design.
   C. Tenant’s ceiling must be non-combustible, suspended on an approved metal
       suspension system and capable of supporting light fixtures, mechanical openings,
       décor and other attachments.
   D. Tenant’s ceiling system suspension shall be from structural steel.
   E. Access panels, where required, shall be made to be as inconspicuous as possible and
       hidden from view of the enclosed mall traffic.
   F. Modifications to the sprinkler and HVAC systems for Tenant’s ceiling shall be by
       Landlord’s contractors at Tenant’s expense.
   G. Tenant’s ceiling shall meet the Uniform Building Code seismic design requirements.

                                            6-3
   H. The following ceiling materials may be used:
       1) open ceiling with painted structure, roof deck and utilities;
       2) acoustical 2'-0" x 2'-0" or 2'-0" x 4'-0" grid with or without lay-in tiles;
       3) metal or cloth baffle systems; and
       4) suspended pipe and junction systems.
   I. Gypsum board is not an acceptable ceiling material due to structural limitations.
3. Demising Walls
   A. Landlord shall furnish and install demising walls which are 20 gauge, 6" metal studs,
       24" on center, extending from the concrete floor to the underside of the roof deck
       between spaces;
   B. Landlord shall furnish, install and make suitable for finish 5/8" fire code gypsum
       board extending from the concrete floor to the underside of the roof deck.
   C. Demising studs and interior partitions are non-loadbearing.
       1) Tenant shall not support fixtures from demising studs and interior partitions.
       2) Tenant shall be responsible for strengthening the walls/partitions or for additional
           wall framing as required by Tenant’s Work for fixturing, wall standards, slat wall,
           etc.
   B. Wall finishes shall be installed on all exposed drywall.
   C. Wall finishes shall be carried to 10'-0".
   D. Paint finishes shall be continued to the roof deck.
   E. The following are acceptable wall finishes:
       1) painted drywall (at least two coats);
       2) fabric wall covering;
       3) wall panel systems;
       4) marble or granite tile;
       5) faux marble;
       6) wood paneling;
       7) mirror (no more than 15% of the linear wall space);
       8) slatwall (painted mirrored or laminated finished with plastic inserts) (covering no
           more than 50% of the wall area);
       9) professionally produced graphics;
       10) illuminated shadow boxes in compliance with the engineering subsection; and
       11) simulated stone or brick.
   F. The following wall finishes are not permitted:
       1) peg board (painted or unpainted);
       2) exposed, unpainted drywall;
       3) unfinished wood;
       4) carpet; and
       5) any other material specified in Landlord’s design review.
4. Fixtures
   A. Tenant shall provide new, first class materials which are consistent with Tenant’s
       overall design concept.
   B. Used first class materials may be used provided such materials are reviewed and
       approved by Landlord and noted on Tenant’s working drawings and specifications.
   C. Tenant shall submit cut sheets and/or photographs of fixtures for review and approval
       by Landlord.
   D. The following are acceptable floor and wall fixtures:
       1) chrome, brass, bronze or wood rounders, 4-ways or T-stands;

                                             6-4
      2) slatwall, laminated, painted or mirrored with plastic inserts;
      3) open wall grid;
   E. Wall Standards
      1) Tenant shall detail the installation of wall standards on Tenant’s working
          drawings and specifications.
      2) Surface-mounted standards shall be chrome or bronze finish.
      3) Recessed standards shall not extend further than ¼" beyond the finished surface.
      4) Tenant’s wall standards shall not be recessed into the demising partition gypsum
          board.
      5) Tenant’s wall standards shall be affixed to Tenant-installed blocking.
   F. Wall Fixtures
      1) Landlord shall approve all wall-mounted fixtures.
      2) Bracing may require additional wall studs and special engineering.
      3) Any/all additional bracing and/or blocking required for the installation of
          Tenant’s fixtures shall be at Tenant’s expense.
   G. Showcases
      1) Showcases and display cases shall be adequately lit and ventilated.
      2) Direct views of incandescent lamps or fluorescent tubes shall not be permitted.
      3) Illuminated fixtures shall bear a UL or equal testing facility’s certification.
5. Lighting
   A. General store lighting shall meet the following guidelines:
      1) compliance with the WASHINGTON STATE ENERGY CODE;
      2) Landlord’s review and approval;
      3) inside Tenant’s leased premises;
      4) glare-free type fixtures; and
      5) maintain a minimum of 40 foot candles measured at 4'-0" above the finished floor
          or as high as allowable under the WASHINGTON STATE ENERGY CODE.
   B. Fluorescent Lighting
      1) Landlord shall provide chain-hung fluorescent strip lighting for Tenant’s space.
      2) Additional lighting shall be 120 volt with internal protection devices.
      3) Fluorescent ballasts shall be high power factor type with individual non-resetting
          ballasts.
      4) The lenses may be parabolic or prismatic.
      5) The lamps for all fluorescent fixtures shall be energy saving 3500K, 34 watt, F40-
          T12.
   C. Incandescent Lighting
      1) Incandescent lighting may be either track, recessed or pendant-hung fixtures.
      2) Track and recessed fixtures shall use 75 watt par 38 or better color rendition.
   D. Other Lighting
      1) Other lighting, such as mercury vapor or halogen fixtures will be considered by
          Landlord on a case-by-case basis.
      2) Tenant shall specifically detail these fixture types on Tenant’s working drawings
          and specifications.

Storefront Design Criteria
1. Landlord shall design and construct all storefronts with the exception of food use
   Tenants.


                                           6-5
2. Storefronts shall include one entry complete with security gate in a location determined
   by Landlord.
3. Storefront heights shall be limited by floor level to a height of 10'-0" above the finished
   floor.
4. The length of the sign band area shall be the same as the width of Tenant’s storefront
   opening.
5. Tenant shall be required to identify its leased premises with a sign.
6. The numerical identification for Tenant’s front grille and rear door will be determined per
   the fire code and installed by Landlord at Tenant’s expense.
7. Doors, Security Grilles and Security Systems
   A. Service Doors
       1) Landlord shall install one 3'-0" x 7'-0" x 1-¾" prime coated, hollow metal service
            door and frame in a location determined by mall conditions and criteria.
       2) If Tenant desires an interior service door in addition to the one provided by
            Landlord, Tenant shall provide a fire-rated service door with frame, hardware,
            lock sets and Tenant’s identification signage with Landlord’s written approval.
       3) A rear service door that opens into a service corridor shall be one hour fire-rated
            and have a UL label.
       4) A rear service door that opens into the center service court shall be one and one
            half hour fire-rated and have a UL label.
       5) The frame shall be permanently affixed to the concrete slab.
       6) Where code governs, Tenant’s service door shall be installed in a recessed
            vestibule provided by Landlord at Tenant’s expense.
       7) Tenant’s service door shall meet all local codes.
   B. Interior Doors
       1) Doors within Tenant’s leased premises may be hollow core.
       2) Doors within Tenant’s leased premises shall be finished with a stain, clear varnish
            or paint.
       3) Dressing room doors shall be wood where visible to the public.
       4) Saloon-type swinging doors shall be permitted.
       5) Curtains may be used in areas not visible to the public.
       6) Dressing rooms shall comply with the AMERICANS WITH DISABILITIES ACT.
   C. Finish Hardware
       1) Landlord shall provide commercial grade finish hardware, labeled where required.
       2) Doors shall have 1-½ pair butts, wall or floor stops, lock sets and/or push-pull
            plates as required.
       3) All exit doors shall be equipped with a cylinder lock and meet all local code
            requirements for egress.
   D. Security Grilles
       1) Landlord has installed security grilles throughout the SUPERMALL OF THE GREAT
            NORTHWEST using one manufacturer.
       2) All security grilles shall be fully functional and in good working order prior to
            Tenant’s construction.
       3) Tenant and Tenant’s contractor shall be required to inform Landlord of any
            problems prior to the installation of Tenant’s flooring.
       4) Grilles shall be overhead, coiling-type supported from the floor slab.
       5) Grilles shall be manually-operated and meet local codes.
       6) No portion of the security grille shall be visible when in the open position.

                                             6-6
      7) All mechanical devices such as grille locks and/or controls, etc. shall be obscured
         from view by the enclosed mall traffic area.
      8) Tenant is strongly encouraged to have the locking cylinder re-keyed or replaced
         prior to receipt of merchandise.
      9) The security grilles were installed with a master key system which is available to
         mall staff; therefore, security without re-keying is not guaranteed.
   E. Security Systems
      1) Electronic surveillance or other shoplifting detection devices and security systems
         shall be integrated within the Landlord-provided storefront.
      2) Free-standing boxes, columns and similar devices shall not be permitted.

Engineering Requirements
1. General Requirements
   The following design parameters have been incorporated into the SUPERMALL               OF THE
   GREAT NORTHWEST:
                            Landlord’s Engineering Allowances

                               Retail            Food Court              Restaurants

    Mechanical             23.0 BTU/SF            23.0 BTU/SF*           N/A, By Tenant
    HVAC                    1.1 CFM/SF             1.1 CFM/SF*           N/A, By Tenant

    * Allowance does not include conditional air for estimated SF of kitchen area.

    Electrical
    Service                 120/208 Volt              277/480 Volt          277/480 Volt
                                 3P/3W                     3P/4W                 3P/4W
    Connected Load            5 Watts/SF               80 Watts/SF           45 Watts/SF

    Plumbing
    Sanitary Line           By Landlord       Below Grade/By LL      Below Grade/By LL
                                               Above Grade/By T       Above Grade/By T
    Grease Waste Line                   N/A   Below Grade/By LL      Below Grade/By LL
                                               Above Grade/By T       Above Grade/By T
    Cold Water              By Landlord             1-½" Valved            1-½" Valved
    Vent                    By Landlord               By Tenant              By Tenant
    Toilet Exhaust          By Landlord               By Tenant              By Tenant
    Grease Exhaust                 N/A                By Tenant              By Tenant

    LL = Landlord        T = Tenant

    Smoke Evacuation        By Landlord               By Landlord           By Landlord
    Make-Up Air                    N/A                  By Tenant             By Tenant
    Odor Control             By Tenant                  By Tenant             By Tenant
    Natural Gas                    N/A                To Meter/LL           To Meter/LL

   Any Tenant demands greater than the design parameters must be submitted to Landlord
   in writing for a variance to Landlord’s engineering allowances. Landlord will review
   such requests and, if possible, approve them on a first-come, first-serve basis. Any



                                                6-7
approvals that require modifications to Landlord’s systems shall be done by Landlord at
Tenant’s expense. Landlord reserves the right to reject Tenant’s request.
A. Tenant’s engineer shall refer to Tenant’s Lease Agreement Construction Exhibit, the
   Lease Outline Drawing and this Tenant Handbook for the design and construction
   criteria for Tenant’s leased premises.
B. Tenant shall submit complete plans, specifications and supporting schedules and
   tabulations for approval.
C. All plans, specifications, calculations and data forms shall be prepared by a
   professional engineer registered in the STATE OF WASHINGTON.
D. All work shall be done in accordance with the requirements of Landlord’s insurance
   underwriter, NATIONAL FIRE PROTECTION ASSOCIATION, Uniform Fire Code
   Standards, WASHINGTON STATE ENERGY CODE, Title III of the AMERICANS WITH
   DISABILITIES ACT and all applicable local codes and regulations.
E. Food service facilities shall adhere to the DEPARTMENT OF HEALTH regulations.
F. Tenant shall be solely responsible to conform to all federal, state and local codes,
   regulations and ordinances.
G. Landlord’s approval Tenant’s drawings and specifications is intended to ensure that
   Tenant’s design respects the limitations of the base building systems, ensure that the
   interferes between Tenant’s systems and the base building systems conform to the
   respective limitations and to assess that Tenant’s demand on the base building
   systems can be satisfied.
H. Landlord’s approval does not insure satisfactory performance of Tenant’s systems nor
   compliance with any federal, state or local codes, regulations or ordinances.
I. Tenant shall be solely responsible for ensuring Tenant’s systems will perform to
   Tenant’s satisfaction.
J. Tenant’s Work shall be performed by a general contractor licensed and bonded by the
   STATE OF WASHINGTON and registered in the CITY OF AUBURN.
K. Warranties/Guarantees
   1) Tenant shall require all persons performing Tenant’s Work to guarantee the work
       to be free from any and all defects in workmanship and materials for one year
       from the date Tenant opens its store for business.
   2) Tenant shall require any such person to be responsible for the replacement or
       repair, without additional charge, of any and all work done or furnished by or
       through such person which shall become defective within one year after the date
       Tenant opens its store for business.
   3) The correction of such work shall include, without additional charge, all expenses
       and damages in connection with such removal, replacement or repair of all parts
       of the work which may be damaged or disturbed thereby.
   4) All warranties or guarantees as to materials or workmanship on or with respect to
       Tenant’s Work shall be so written that such guarantees or warranties shall insure
       to the benefit of both Landlord and Tenant, as their respective interest appear, and
       can be directly enforced by either.
L. Tenant’s Work shall be coordinated with Landlord and other Tenants in the
   SUPERMALL OF THE GREAT NORTHWEST.
M. Structural Modifications
   1) All structural modifications shall be approved in advance, in writing, by Landlord
       and the CITY OF AUBURN.


                                         6-8
      2) All Landlord-incurred engineering fees as a result of Tenant’s modifications shall
          be at Tenant’s expense.
   N. All components of Tenant’s mechanical, electrical and plumbing system visible to the
      public including, but not limited to, ductwork, piping, conduit, insulation and
      hangers, shall be laid out in a neat and orderly fashion and installed as high as
      reasonably possible parallel or perpendicular to column lines.
   O. Tenant’s engineer shall design and submit a hanging detail, location and product cut
      sheets including equipment dimensions and weight to Landlord for approval.
   P. Tenant shall receive written permission from Landlord’s structural engineer in order
      to hang any equipment weighing over 100 lbs. from the roof structure.
   Q. All roof penetrations including roof curbs shall be furnished and installed by
      Landlord’s designated roofing contractor at Tenant’s expense.
   R. Tenant’s contractors shall not be allowed to work on Landlord’s roof structure.
   S. Tenant shall restore any fireproofing damaged by the installation of Tenant’s fixtures
      and equipment or damaged during the course of Tenant’s Work.
   T. Sprinkler System
      3) Landlord has installed a sprinkler system throughout the building per code and
          utilizing extra large orifice head wherever permitted by code.
      4) For compatibility with the base building sprinkler layout, the degree of openness
          and the location and size of solid surfaces in Tenant’s ceiling plane must comply
          with the NATIONAL FIRE PROTECTION ASSOCIATION manual regulations, the
          Uniform Fire Code and the requirements of authorities having jurisdiction.
      5) Tenant shall not install or store anything above 12'-0" above the finished floor
          which will interfere with the base building sprinkler coverage.
      6) Sprinkler heads may be required beneath any solid horizontal surfaceswhich are
          more than 47" in their small dimension.
      7) Extra-large orifice must, by code, be entirely unobstructed.
      8) Tenant shall comply with local codes regarding sprinkler coverage.
      9) Tenant shall submit working drawings and specifications for Landlord’s
          designated sprinkler contractor’s review to ensure compatibility with the base
          building sprinkler design.
      10) Any modifications to the fire protection sprinkler system shall be designed and
          installed by Landlord’s designated sprinkler contractor at Tenant’s expense.
   U. To ensure compatibility with the base building smoke evacuation system, Tenant
      shall have ducted return air.
   V. Tenant may not use any space above 12'-0" above the finished floor for storage of any
      kind.
2. Mechanical, HVAC Criteria
   A. Central System
      11) Landlord shall install variable volume, multi-Tenant, rooftop units and a medium
          pressure duct system to convey conditioned air to each Tenant’s leased premises.
      12) Landlord’s base building portion of the variable volume system shall terminate at
          supply diffusers.
      13) The Landlord-installed central air system design criteria is as follows:
          a) Climatic Data
               i. North Latitude: 47° N
               ii. West Longitude: 122° W
               iii. Outdoor/Indoor Design Temperatures:

                                            6-9
               i) Summer: 84°F DB/67°F WB/78°
               ii) Winter: 25° F/70° F
      b) U-Value Co-Efficients
          i. Wall: Contact the Tenant Coordinator
          ii. Roof: 0.05/BTU/HR/SF/°F
      c) Internal mall Peak Cooling Load
          i. Retail:           23.0 BTUH/SF
          ii. Food Court: 23.0 BTUH/SF
          iii. Restaurant: By Tenant
      d) Internal Mall Peak Heating Load
          i. Retail:           2.25 BTUH/SF
          ii. Food Court: 2.25 BTUH/SF
          iii. Restaurant: By Tenant
      e) Tenant’s Electrical Loads shall not exceed:
          i. Electrical: 5 Watts/SF Connected Load
          ii. Occupancy: One Person/50 SF without prior written approval from
                               Landlord.
      f) Outside air shall be provided by the central system at a minimum of 10 CFM
          per allowable occupant.
      g) The central system shall supply, in accordance with Tenant’s Lease
          Agreement, conditioned air to maintain Tenant’s sales area a temperature of:
          i. 78°F dry bulb and 66°F wet bulb with 50% humidity when the outside
               temperature is 86°F, dry bulb
          ii. 70°F when the outside temperature is 25°F.
      h) Landlord’s system is based upon Tenant’s connected load not to exceed 5
          Watts/SF of floor space in Tenant’s leased premises.
      i) The central system shall be operated only during the hours of mall operation.
      j) Restaurants shall not be provided with a HVAC system.
          i. A restaurant Tenant shall, at Tenant’s expense, design, supply and install
               its own HVAC system to accommodate Tenant’s requirements.
          ii. Tenant’s system may be either a rooftop unit or a split system.
          iii. Tenant’s system shall be connected to Landlord’s smoke evacuation and
               life safety systems.
          iv. Landlord shall provide control interfaces with Landlord’s life safety
               system at Tenant’s expense.
B. Automatic Temperature Control System
   Under WASHINGTON STATE ENERGY CODE regulations, Tenant shall not temper the
   Landlord-supplied air.
C. Ductwork
   1) All ductwork shall be designed in accordance with the AMERICAN SOCIETY OF
      HEATING, REFRIGERATION AND AIR CONDITIONING ENGINEERS (ASHRAE) Guide
      and fabricated and installed in accordance with the latest methods recommended
      in the SHEET METAL AND AIR CONDITIONING CONTRACTORS NATIONAL
      ASSOCIATION (SMACNA) low velocity duct manual (medium velocity before
      box), latest edition.
   2) In the event of any conflict between guidelines and/or this Tenant Handbook, the
      strictest interpretation shall rule.


                                       6-10
   3) Tenant’s heating and air conditioning ductwork shall be constructed of galvanized
       sheet metal or aluminum in accordance with the recommended practices stated
       above.
   4) Retail Tenants may use flexible ductwork provided it is not directly exposed to
       public view and no runs are greater than 8'-0" long.
   5) Restaurant and food court Tenants shall not be permitted to use flexible ductwork.
   6) Branches from the main medium pressure trunk ductwork shall be furnished with
       volume dampers or similar balancing devices in general accordance with the latest
       standards of the ASSOCIATED AIR BALANCE COUNCIL.
   7) Duct Installation
       a) If Tenant chooses to install a ceiling, all conditioned supply and return air
            ducts shall be covered with thermal insulation with a minimum R-5 value as
            required by the 1991 Uniform Mechanical Code or a K factor of 0.3,
            whichever is greater.
       b) Supply air insulation shall have a vapor barrier on the outside.
   8) Air Distribution Devices
       a) Air distribution devices shall be registers or ceiling diffusers installed as
            required to achieve draft-free air distribution in accordance with good
            engineering practice.
       b) Diffusers or registers shall have individual manual volume control devices.
       c) Residential grade devices shall not be permitted.
   9) Tenant’s ductwork shall be supported by structural members as designated by
       Landlord.
   10) Tenant’s ductwork may not hang from Landlord’s duct, roof decking, electrical
       raceways, sprinkler piping or any other base building mechanical system
       components.
   11) Fire Dampers
       a) Fire dampers which are rated as required, shall be provided wherever Tenant’s
            ductwork penetrates a fire-rated partition.
       b) Tenant shall indicate the location of fire dampers on Tenant’s drawings.
       c) Provisions shall be made for sufficient access to each fire damper.
       d) All fire dampers shall carry evidence of UL approval.
   12) Air Balancing
       a) A certified air balance contractor shall adjust and balance Tenant’s system to
            the design air quantities.
       b) Tenant shall provide a copy of the certified air balance report showing design
            and measured air quantities, static pressures, fan motor RPM and motor
            current within 30 days of Tenant’s store opening.
D. Additional Equipment
   1) Tenant shall supply Landlord with its HVAC capacity requirements.
   2) If Landlord has additional capacity in Landlord’s existing HVAC system, as
       determined by Landlord’s mechanical engineer, Landlord may elect to increase
       Tenant’s HVAC capacity to meet Tenant’s requirements.
   3) Tenant shall reimburse Landlord for extra capacity over Landlord’s engineering
       allowances.
   4) If additional capacity is not available in Landlord’s HVAC system, Landlord shall
       inform Tenant and install HVAC capacity at Tenant’s cost per the requirements
       listed below.

                                       6-11
   5) Tenant shall submit the following to Landlord for approval:
       a) a detailed description of the type of unit to be installed and operated;
       b) plans and specifications for the installation and operation of the unit prepared
           by an engineer licensed by the STATE OF WASHINGTON;
       c) copies of all required permits and authorizations which Tenant shall obtain
           and may include amended screening improvements per the CITY OF AUBURN
           requirements;
       d) a Certificate of Insurance evidencing all other insurance coverage as required
           by Landlord for the installation and operation of the unit; and
       e) copies of all maintenance agreements for the unit.
   6) Tenant shall not have access to the roof without Landlord’s Onsite Tenant
       Coordinator.
   7) Neither Tenant, Tenant’s agents or Tenant’s contractor shall cause damage to any
       part of the mall nor persons or property in, upon or adjoining the mall.
   8) Tenant shall provide Landlord with original, notarized lien waivers from Tenant’s
       contractor, subcontractors and material suppliers in connection with the purchase
       and installation of Tenant’s Work.
E. Load Calculations
   9) Tenant shall submit final HVAC load calculations with Tenant’s submission of
       the working drawings and specifications.
   10) Tenant’s engineers shall fill out the summary sheet from the “Forms” section of
       this Tenant Handbook and submit a sealed copy with Tenant’s working drawings
       and specifications.
F. Noise Criteria
   Tenant’s equipment, when in operation, must not increase the sound level in any
   adjacent space to a level higher than NC-35 as measured by an octave-band analyzer
   sound level meter inside any adjacent spaces.
G. Life Safety Interface
   1) Tenant’s HVAC system shall be equipped with smoke detectors and engineered
       smoke control provisions as required by Landlord or local authorities for
       compatibility with Landlord’s smoke evacuation system.
       a) Landlord shall, at Tenant’s expense, rough-in from Tenant’s devices to a
           junction box provided by Landlord.
       b) Landlord shall, at Tenant’s expense, wire from Tenant’s devices to the base
           building’s smoke evacuation system.
       c) All final connections in junction boxes shall be by Landlord at Tenant’s
           expense.
       d) Tenant shall provide within its controls a shutdown feature for its air handling
           unit by the mall control system in the event of an alarm.
       e) The shutdown feature shall be coordinated with Landlord’s system and be
           connected to any Tenant-provided audio equipment as required by code.
       f) Additional alarm speakers shall be at Tenant’s expense.
   2) Landlord shall assist Tenant in the selection of additional smoke detectors which
       have contacts compatible with Landlord’s fire alarm system.
   3) Should Tenant be required to have an independent smoke evacuation system due
       to Tenant’s design or use of Tenant’s leased premises, Tenant shall design and
       install such system subject to Landlord’s approval.


                                        6-12
         a) Tenant shall furnish and install transfer air ducts as required to maintain base
              building smoke zoning.
         b) Tenant shall provide contacts and all electrical connections required to
              connect to Landlord’s annunciation system.
      4) Tenant shall install and maintain a type ABC fire extinguisher in accordance with
         NATIONAL FIRE PROTECTION ASSOCIATION 10-1981 (Fire Prevention Code
         300.1.2.3) and the Uniform Fire Code.
         a) One fire extinguisher must be placed within 20'-0" of Tenant’s entrance.
         b) The maximum travel distance between extinguishers shall be 75'-0" or as
              required by the local authorities.
         c) The travel distance shall not be measured in a straight line but along the actual
              path of travel, around intervening impediments such as fixtures.
         d) Tenant shall contact the fire marshal prior to the final inspection to review as
              the inspectors require the extinguisher to be installed before the final
              inspection.
   H. Exhaust
      1) Should Tenant produce odors of any kind (food, pets, hairstyling, manicures,
         etc.), as designated by Landlord, Tenant shall maintain a minimum of 0.1
         CFM/SF negative air pressure within Tenant’s leased premises.
      2) Tenant shall include air balance information on Tenant’s working drawings and
         specifications.
3. Plumbing Criteria
   A. Design Criteria
      1) Tenant shall have access to valved and capped water and sanitary connections in
         sizes indicated in Landlord’s engineering allowances on page 6-15 of this Tenant
         Handbook and Tenant shall field-verify all locations prior to commencing with
         construction.
      2) Should Tenant’s layout require additional underslab plumbing, Tenant shall saw
         cut, remove and dispose of the existing concrete slab in accordance with accepted
         codes, ordinances and practices.
         a) Tenant shall install all required plumbing, replace and compact backfill and
              pour a new concrete slab.
         b) Landlord shall field-verify all slab cuts prior to Tenant saw cutting the slab.
      3) Tenant shall backfill, compact and pour a concrete slab to replace the saw cut slab
         to its original condition, including vapor barrier and sand fill, in the entire area of
         plumbing construction.
      4) Should Tenant require additional venting, Landlord shall provide the proper vent
         at Tenant’s expense in a location approved by Landlord.
      5) Restaurant and food Tenants, hair salons and pet stores and other Tenants as
         determined by Landlord to be high water volume users, shall furnish and install a
         water sub-meter with a remote read-out feature located in a corridor behind
         Tenant’s leased premises to the right of its door at an elevation of 72" above the
         finished floor displaying in thousands of gallons and conforming to the
         AMERICAN WATER WORKS ASSOCIATION specification for domestic service.
      6) Domestic Cold Water
         a) Landlord’s domestic cold water system has been designed to provide a
              minimum pressure of 25 psi above the finished floor.


                                             6-13
       b) Should Tenant require additional water pressure, Tenant shall provide its own
           booster pump.
   7) A restaurant and/or food court Tenants shall provide a hot water heater for its
       space.
   8) Floor Drains
       a) A restaurant and/or food court Tenant shall provide a minimum of one floor
           drain with accessible clean-outs.
       b) Tenant shall install additional floor drains as required by local codes and
           DEPARTMENT OF HEALTH ordinances.
       c) Tenant shall use trap primers in all floor drains.
   9) Waste Piping
       a) All waste piping designed and installed for the drainage of grease laden
           discharge shall discharge through a grease interceptor prior to its connection
           into Landlord’s sanitary system.
       b) A restaurant Tenant is required to install a grease waste line to a sanitary
           waste line to Landlord’s sanitary sewer system.
       c) Tenant’s grease interceptor shall be installed outdoors by Tenant in a location
           designated by Landlord.
   10) Tenant shall install individual hair interceptors which shall be accessible and
       maintained on all sinks, basins and special sanitary unit which may, in any way,
       receive human or animal hair.
   11) Natural gas shall be available to food court and restaurant Tenants for cooking
       uses only.
B. Materials and Installation
   1) All piping systems shall be compatible with the type of materials used by
       Landlord and comply with all governing authorities, utilities and the following
       requirements:
       a) Drainage, Vent Pipe and Fittings:
           i. Vent pipes and fittings shall be service weight, hubless, cast iron.
           ii. Joints shall be rubber sealing sleeve and stainless steel coupling with
                 stainless steel clamps and bolts as manufactured by TYLER PIPE or equal.
           iii. Pipe and joining coupling shall be from the same manufacturer.
           iv. Copper DWV or PVC piping shall be permitted above Tenant’s floor slab
                 if approved by local authorities.
           v. PVC shall not be permitted in Tenant’s return air plenum.
       b) Water Piping Above Grade
           i. Water piping shall be Type L copper tubing, seamless drawn, hard temper
                with plain ends per ASTM B-88.
           ii. Fittings shall be wrought copper with socket ends for 95/5 solder.
           iii. Lead solder shall not be permitted.
       c) Water Piping Below Grade
           i. Water piping shall be Type K copper tubing, seamless drawn, hard temper
                with plain ends per ASTM B-88.
           ii. Fittings shall be wrought copper with socket ends for 95/5 solder.
           iii. Lead solder shall not be permitted.
       d) Gas Piping
           i. Gas piping shall be black steel pipe Schedule 40 per ASTM A-53 with
                threaded ends and malleable iron threaded fittings.

                                        6-14
      ii. Gas piping 4" and larger shall be welded.
   e) Tenant shall provide dielectric fittings at all junctions where piping of two
      different metals meet.
2) Valves
   a) All valves for domestic water shall be 125 psi test.
   b) All bronze wedge gate valves or line size quarter-turn ball valves shall be as
      manufactured by the following manufacturers:
      i. APOLLO;
      ii. CRANE;
      iii. FAIRBANKS;
      iv. JAMESBURY;
      v. JENKINS;
      vi. KENNEDY;
      vii. NIBCO;
      viii. WALWORTH;
      ix. WATTS; and
      x. WORCESTER.
   c) Valves for the gas piping system shall be all bronze, lubricated plug valve,
      threaded for screwed pipe as manufactured by ROCKWELL-NORDSTROM or
      WALWORTH.
3) Pipes shall be supported securely from hangers as follows:
   a) Pipe hangers shall be supported from structural steel beams by steel clamps
      with bolt, nut and socket threaded for rod connection as manufactured by
      Central FOUNDRY, F&S or GRINNELL.
   b) Hangers shall not be supported from the roof decking.
   c) Tenant’s plumbing contractor shall be responsible to install intermediate
      structural supports for hangers where required.
   d) Hangers shall not pierce the insulation vapor barrier.
   e) All hangers exposed to public view shall be evenly spaced and grouped to
      minimize visual clutter.
      i. Support systems shall be neat and workmanlike and free of extra length
            of support rods below the supported member.
      ii. Hardware and accessories shall be selected for a smooth finished
            appearance to the completed support assembly.
   f) The minimum hanger rod diameter shall not be less than and the maximum
      spacing of supports shall not be greater than the values in Table 9, Chapter 33
      of the American Society of Heating, Refrigeration and Air Conditioning
      Engineers (ASHRAE) 1988 Equipment Handbook.
      i. Cast iron pipe shall be supported at least every 5'-0" and at every joint
            and fitting.
      ii. Cast iron branches without support shall have hangers 4'-0" maximum on
            center.
      iii. Pipes shall be hung to meet the Uniform Building Code seismic
            requirements.
   g) Tenant shall provide cast escutcheons with set screw, deep type to cover
      sleeves or fitting projections for all exposed piping through floors or walls.
   h) Plumbing fixtures shall be equal in quality to that of KOHLER COMPANY of the
      following model numbers:

                                    6-15
               i. Water Closet: flush tank with floor-mounted support;
               ii. Urinal: K-4262-ET “Downing”; and
               iii. Lavatory: K-2053 “Jamestown”.
   C. Plumbing Pipe Insulation
      1) Tenant shall insulate all hot water piping with a type specified below and at least
           a minimum thickness specified in American Society of Heating, Refrigeration and
           Air Conditioning Engineers (ASHRAE) Standard 90A-1980 or as required by
           local code, whichever is greater.
      2) All insulation, including insulation jacket or facing and adhesives used to adhere
           the facing or jacket to the insulation, shall have complete fire and smoke hazard
           ratings as tested by procedure ASTM E-84, NATIONAL FIRE PROTECTION
           ASSOCIATION 225 and UL 723 not to exceed a flame spread of 25 and a smoke
           development of 50.
           a) The insulation shall be as manufactured by OWENS-CORNING FIBERGLASS or
               equal.
           b) The adhesive shall be as manufactured by MINNESOTA MINING AND
               MANUFACTURING COMPANY or equal.
           c) The glass fiber insulation shall be of the type having a 4.0 lb. density and a K-
               Factor of 0.25.
      3) The insulation of hangers shall be protected by a section of calcium silicate pipe
           insulation or a section of compressed glass fiber pipe insulation with a metal
           saddle on the outside of the insulation.
      4) All exposed and concealed insulated piping shall have an all-service jacket similar
           to OWENS-CORNING Fiberglass ASJ25 with self-sealing lap and joint sealing
           strips.
      5) Tenant shall use pre-manufactured, pre-molded fittings of the same material and
           thickness as the pipe insulation for fittings and valves.
           a) Tenant shall insulate all fittings and valves with metered segment of the same
               density as the adjoining pipe coverings where pre-molded fittings are not
               manufactured.
           b) Tenant shall use finish applications consisting of open weave glass mesh
               adhered with I-C 501 or B-F 30-36 adhesive for hot water service.
           c) Tenant shall use glass mesh and outer coat to overlap adjacent covering by at
               least 2".
           d) Tenant shall provide ZESTON PVC jackets or equal which has flame spread
               and smoke developed ratings not exceeding 25 and 50 and suitable for field
               painting on all fittings exposed to public view.
      6) Vapor Barriers
           a) Vapor barriers shall be sealed and continuous throughout, completely sealed
               against moisture penetration.
           b) Tenant shall not use staples on vapor barrier jackets.
4. Electrical Data
   A. Design Criteria
      1) Tenant’s electric demand shall not exceed the Watts/SF specified by Landlord’s
           engineering allowances on page 6-15.
           a) Electrical loads in excess of the allotted amounts require Landlord’s written
               permission.


                                             6-16
    b) Tenant shall be charged for additional reviews, upgrades and revisions to
        Landlord’s distribution system for electrical loads in excess of the allotted
        amounts.
2) Materials, products and equipment, including components and installation thereof,
    shall be new and identified by UNDERWRITER’S LABORATORIES, INC. as suitable
    for the purpose.
    a) Materials, products and equipment, including components and installation
        thereof, shall meet National Electric Code, ASTM, IEEE, IPCEA, Uniform
        Fire Code and NEMA.
    b) Where the requirements of such standards are more stringent than those cited
        above, the more stringent shall apply.
3) All portions of Tenant’s electrical system, including without limitation, lighting
    fixtures, antennas, signs and conduit, shall not be affixed to the exterior walls or
    roof without specific written approval by Landlord.
4) Electrical Service
    a) Electrical service for standard retail Tenants shall be 120/208 volt, 3-phase, 4-
        wire as defined in Landlord’s engineering allowances for each use and shown
        on the Lease Outline Drawing.
    b) Electrical service for food court and restaurant Tenants shall be 277/480 volt,
        3-phase, 4-wire.
5) Electrical Distribution System
    a) Tenant’s electrical distribution system shall be designed to withstand and
        safely interrupt an available short circuit current of 42,000 amps symmetrical
        at 480 volts.
    b) Food court and restaurant Tenants with a 277/480 volt panel shall make fault
        calculations to insure proper ratings of the circuit breakers.
6) Electrical Feeders
    a) Tenant’s electrical feeders shall be sized for a 3% voltage drop at the
        calculated design demand.
    b) Long feeder runs require larger conductors due to the voltage drop.
7) All conductors shall be soft-drawn annealed copper.
8) Aluminum conductors shall not be permitted.
9) Panelboards
    a) Tenant’s distribution and lighting panelboards shall be 3-phase, 4-wire
        distributed phasing type unless otherwise noted.
    b) Tenant’s wiring shall be arranged to present as nearly as possible an evenly
        balanced load on all phases.
    c) 120/208 volt panels shall be equal to type NA1B.
    d) 277/480 volt panels shall be equal to type NH1B.
    e) All circuit breakers shall be bolted, thermal and magnetic breakers.
10) The following equipment shall be identified with engraved bakelite nameplates as
    to name and/or function:
    a) distribution panels;
    b) lighting panels;
    c) motor starters;
    d) push button stations; and
    e) disconnects.


                                     6-17
   11) All electrical work shall be installed so as to be readily accessible for operating,
       servicing, maintaining and repairing.
       a) Hangers shall include all channels, rods, etc. necessary for the installation of
            the work and be fastened to steel, concrete or masonry.
       b) Hangers may not be fastened to the roof deck.
       c) Hangers and supports exposed to public view shall be uniformly spaced and
            neatly installed.
       d) Excess hardware beyond what is required for the support function is not
            desired.
       e) Tenant shall select accessories and hardware for a smooth, neat, finished
            appearance.
       f) All conduit shall be concealed wherever possible.
       g) Exposed conduit shall be in straight lines parallel with or at right angles to
            column lines or beams and separated by at least 3" from water lines.
       h) Conductors shall be in conduit, ducts or approved raceways.
   12) Electrically heated deep fat fryers shall be equipped with two sets of contacts in a
       series with one for operating the temperature controller and the second for excess
       temperature and other safety cut-offs.
   13) Tenant’s estimated coincident demand load shall be based on the National
       Electric Code.
       a) Tenant’s engineer shall provide calculations showing how the demand was
            derived.
       b) Tenant shall refer to the schedule on the Tenant Electrical Load Data form or
            demand calculations.
       c) Tenant’s estimated coincident demand load shall not exceed the allowable
            demand load specified by Landlord.
   14) Tenant shall submit all calculations in accordance with the National Electric Code
       and with good engineering practice.
       a) Tenant’s calculations shall include all branch circuits and feeder (service)
            tabulations.
       b) All calculations shall be expressly in VA or KVA.
   15) Landlord shall provide an empty telephone raceway to Tenant’s leased premises.
       a) Tenant shall arrange for telephone service directly with the local telephone
            company.
       b) Tenant shall furnish, install and maintain telephone wiring from Landlord’s
            designated point of service to Tenant’s leased premises to suite Tenant’s
            requirements.
   16) Tenant shall submit complete plans and specifications for Landlord’s approval for
       all electrical work including lighting, power and riser diagrams.
       a) Tenant shall submit the completed Tenant Electrical Load Data form and the
            Electrical Panel Board Schedules in the format provided by Landlord with the
            Lease Outline Drawing.
       b) Tenant shall obtain Landlord’s written approval prior to commencing any
            work and applications for permit.
B. Motors
   1) Motors shall be designed to the latest NEMA standards.
       a) Motors rated ½ HP and larger shall be 480 volt, 3-phase.
       b) Motors rated less than ½ HP shall be 120 volt, single-phase.

                                         6-18
        2) Manual motor starters with overload protection may be used for fractional
            horsepower motors.
            a) Single-phase starters shall be SQUARE D or equal.
            b) 3-phase starters shall be provided with an overload relay in each phase.
            c) Magnetic motor starters shall be used for integral horsepower motors.
            d) Combination starters shall contain fusible switches.
            e) Reduced voltage starters shall be used for all motors larger than 50 HP.
   C.   Lighting
        1) Fluorescent Fixtures
            a) Fluorescent fixtures shall be rapid start with energy saving ballast and lamps.
            b) Preheat and/or trigger start fixtures shall be used only in special applications
                requiring lamps less than 4'-0" in length.
            c) All fluorescent fixtures shall have switch legs and local switches rated 20
                amps at 120 volt.
            d) Lamps in fluorescent fixtures shall have 3500°K or better color rendition.
        2) Incandescent Fixtures
            a) Incandescent fixtures shall be furnished and installed as required for Tenant’s
                approved layout.
            b) HPS, metal halide, mercury vapor, etc. which are not integral to Tenant’s
                design concept shall not be permitted.
        3) Recessed fixtures installed in furred spaces shall be connected by means of
            flexible conduit and AF wire run to a branch circuit outlet box which is
            independent of the fixture.
        4) Fluorescent ballasts shall be high power factor with individual, non-resetting
            overload protection.
        5) Tenant shall provide emergency power and emergency battery lighting within
            Tenant’s leased premises required as a result of Tenant’s layout while Landlord
            shall provide a basic system.
        6) Should Tenant’s lighting exceed 1.8 Watts/SF, Tenant shall comply with the
            WASHINGTON STATE ENERGY CODE submittal and review requirements.
        7) Landlord’s Work shall comply with the WASHINGTON STATE ENERGY CODE.
   D.   Metering
   G.   Tenant shall be responsible for contacting Puget Power to obtain its electric meter.
   H.   Meters and applications for Tenant’s meter activation shall be at Tenant’s expense.
   E.   Life Safety
        1) Tenant’s life safety system shall meet all Landlord and code requirements.
        2) Tenant’s life safety system shall be compatible with Landlord’s life safety system.

Seismic Bracing
1. Tenant shall familiarize itself with the structural details required in a seismic zone.
2. The local building official shall review architectural details for walls and ceilings and the
    stability of Tenant’s store merchandise fixture details.
3. Fixtures or shelving greater than 5'-0" in height shall require details illustrating how they
    will be affixed to the floor and walls.
4. Fixtures or shelving greater than 7'-0" in height shall require structural calculations for
    the attachment details.
5. Tenant shall submit details for attachment to Landlord for review and approval.


                                             6-19
6. Fixtures or shelving greater than 7'-0" in height shall not be permitted without Landlord’s
   approval.

Roof System
The specifications below shall be adhered to in order for the warranty on the roof system to
be maintained by Landlord. The purpose of these work requirement specifications is to
insure that work performed on the roof does not result in damage to the roof membrane or its
coating.
1. There shall be no metal tools, material or equipment left on the roof.
2. Under no circumstances shall the roof be penetrated by any trade.
    A. All roof penetrations shall be performed by Landlord.
    B. Tenant shall report to Landlord immediately if the roof is accidentally penetrated for
        any reason.
3. Abrasive saws or grinding discs shall not be permitted at any time on the roof under any
    circumstances.
4. At the end of the work day, each trade shall clean all debris from the roof.
5. There shall be absolutely no filings, shavings or metal particles left on the roof overnight.
6. There shall be no welding, soldering or torch work performed on the roof.
7. There shall be no abrasive chemicals or solvents allowed on the roof.
8. All condensate lines for HVAC units shall extend to a roof drain in accordance with
    Landlord’s requirements.
9. All metal material installed on the roof shall be properly primed and painted and raised
    off the roof with pressure-treated blocking which do not inhibit the normal flow of water
    and placed over the top of pan locations or walk boards.
10. The installation of mechanical and electrical equipment may require additional screening
    by Tenant at Tenant’s expense.
    A. The color and material of any equipment screening shall match the mall units.
    B. Tenant shall verify with local authorities prior to installation.
11. The roof is a built-up membrane sheet and susceptible to penetrations by any sharp
    object.
12. Tenant shall use extreme caution to not penetrate the roof when working on or above the
    roof.
13. Roof Curbs
    A. All rooftop units shall be on an approved curb which is supplied by Tenant and
        installed by Landlord’s designated roofing contractor at Tenant’s expense.
    B. A cut sheet of the unit shall be submitted for Landlord’s review and approval.
    C. The cut sheet shall include curb plans, the weight of the unit and the unit’s relative
        location to the column grids below.
14. Roof Clean Up
    A. Tenant shall be responsible to keep the roof free of all debris resulting from Tenant’s
        Work.
    B. Landlord shall perform the clean-up and backcharge Tenant’s contractor’s security
        deposit if Tenant does not keep the roof free of all debris resulting from Tenant’s
        Work.

Food Court Criteria
The food court at the SUPERMALL OF THE GREAT NORTHWEST is located at the east end of the
mall concourse. The food court has been designed for approximately 25 in-line food stalls.

                                             6-20
These stalls surround a general seating area for over 600 people. Restrooms and service
facilities are centrally located adjacent to the food court.

Restaurant service has been scheduled for locations at THE GREAT INDOORS and AVIATION
COURTS. A variety of food service has been planned for these areas allowing visitors a
choice of quick meals or full service menu items.

The following information details Landlord’s requirements and design details for
incorporation into Tenant’s store plans. Tenant should refer to its Lease Agreement
Construction Exhibit and contact Landlord or Landlord’s Onsite Tenant Coordinator with
any questions or for further clarification.




                                         6-21
SIGN CRITERIA
General
1. The signs in the SUPERMALL OF THE GREAT NORTHWEST create a lively atmosphere,
   establish the identities of Tenants and define functional information.
2. Tenant’s signage must be reviewed and approved by Landlord.

Tenant Signage
1. Location and Use
   A. Tenant shall have one primary sign at Tenant’s leased premises mounted on the
       storefront façade or in an area designated by Landlord.
   B. Tenants’ signage location shall depend on the width and design of Tenant’s
       storefront.
   C. Sale and temporary event signs shall be behind Tenant’s lease line and are subject to
       Landlord’s review and approval.
   D. Tenant’s contractor shall not be permitted to place any signage on the outside of the
       mall building.
   E. Any contractor-installed signage shall remain inside Tenant’s leased premises and is
       subject to Landlord’s approval.
   F. Signage attached to Tenant’s storefront shall not be permitted.
2. Primary Sign (Fascia Sign)
   D. Tenant’s primary sign shall have a maximum length equal to Tenant’s storefront
       opening width minus 2'-0".
   E. Tenant’s primary sign shall have a letter height of 18" or less.
   F. Tenant’s primary sign shall not protrude more than 6" beyond the face of Tenant’s
       storefront.
   G. Tenant is encouraged to express itself through a wide variety of sign construction
       types.
   H. The following are permitted sign types:
       1) internally-illuminated, individual channel letters;
       2) open face illuminated channel letters;
       3) halo-lit, reverse channel letters; and
       4) exposed, skeletal neon (only with a dimmer).
3. Signage shall be reviewed as to its compatibility with Tenant’s storefront design and the
   surrounding theme court design.

Signage Submittal
1. Tenant shall submit to Landlord for review and approval, shop drawings for Tenant’s
   proposed signage prior to fabrication.
2. Tenant’s shop drawings shall be prepared by Tenant’s sign contractor.
3. Tenant’s shop drawings shall include the following:
   A. elevation;
   B. section through letter;
   C. section through sign and storefront bulkhead indicating installation method, power
      plan and transformer location;
   D. camera-ready art work indicating construction, color and materials;
   E. UL sign rating and PK housing clearly identified; and

                                                                         Section Seven
                                                                      SIGN CRITERIA
                                            7-1
   F. total sign weight.
4. Landlord may also require:
   A. color renderings;
   B. material samples; and
   C. photographs of similar signs.
5. The following signs shall not be permitted:
   A. blinking or flashing signs;
   B. vacuum-formed letters;
   C. noise emitting sign;
   D. box signs;
   E. non-illuminated signs;
   F. handwritten or painted signs; and
   G. moving signs.
6. Landlord shall furnish Tenant with drawings showing storefront signage systems and
   typical Tenant storefronts.




                                        7-2
BUILDING PERMIT PROCEDURES
General
1. Landlord shall apply for Tenant’s building permit.
2. Tenant shall be responsible for paying for the commencement of construction, fixturing
    and/or merchandising
3. All applicable permits and one (1) set of approved drawings must be kept onsite during
    construction.
4. The CITY OF AUBURN requires Landlord’s approval prior to the issuance of a building
    permit.
5. Tenant shall submit Tenant’s working drawings and specifications for permit to:
        CITY OF AUBURN
        PLANNING AND COMMUNITY DEVELOPMENT
        25 West Main Street
        Auburn, Washington 98001
        Telephone: 253/931-3090
        Facsimile: 253/804-3114.
6. The CITY OF AUBURN will not accept applications through the mail or via overnight
    courier.
7. Tenant must budget at least four (4) weeks for the CITY OF AUBURN’s permit process.
8. Upon completion of its review, the CITY OF AUBURN will call Tenant/Tenant’s contractor
    to pick up the reviewed plans.
9. The CITY OF AUBURN cannot mail the plans back to Tenant/Tenant’s contractor.
10. The building permit fee shall be collected upon issuance of the building permit.
11. If approved, the plans will bear the comments from the Plan Checkers and instructions on
    how to contact them for discussion and/or action by Tenant/Tenant’s contractor.
12. The Plan Checkers are available to discuss their comments from 1:00 PM to 5:00 PM
    Pacific Coast Time.
13. Work cannot commence in Tenant’s leased premises without a building permit.
14. The building inspector will not inspect Tenant’s leased premises without a posted permit,
    the approved drawings and a posted space name and number.
15. Tenant shall provide Landlord with a copy of the original building permit.

Food Tenants
1. All Tenants serving food prepared onsite must obtain a HEALTH DEPARTMENT permit
   from:
       SEATTLE & KING COUNTY PUBLIC HEALTH
       2124 4th Avenue
       4th Floor
       Seattle, Washington 98121
       Telephone: 206/296-4787.
2. Tenant shall apply for an Application for Business, Professional and Occupational
   License.

Inspections
1. General
   A. The City of Auburn requires rough-in and final inspections for all trades.

                                                                          Section Eight
                                               BUILDING PERMIT PROCEDURES
                                            8-1
   B. Tenant shall follow the instructed included with the permitted set of plans to schedule
       inspections.
   C. Tenant should be sure to have its permit number available.
   D. Fire inspections shall be scheduled through the fire marshal.
   E. Contractor must do the following for inspections to take place:
       1) be present;
       2) have the permit posted;
       3) have the mailing address posted on the front and back doors of Tenant’s leased
           premises; and
       4) have the stamped permit drawings in Tenant’s leased premises.
   F. Tenant must receive permission from the City inspector to move fixtures and
       merchandise into Tenant’s leased premises before an application for a Certificate of
       Use and Occupancy is approved.
2. Fire Marshal’s Inspection
   A. The fire marshal’s inspection shall be made after all inspections have been completed
       prior to the BUILDING DEPARTMENT’s final inspection.
   B. All furniture, fixtures and finish materials shall be in place at the time of the fire
       marshal’s inspection.
   C. Tenant’s contractor must have the manufacturers’ certificates for the finish materials
       (carpet, wallpaper, fabrics, etc.) which give the flame spread ratings and fire
       classifications of these materials.
   D. The manufacturers’ certificates must state that the materials have been approved by
       the federal government for use in commercial/retail facilities.

Certificate of Use and Occupancy
1. The Certificate of Use and Occupancy will be automatically applied for when Tenant
   applies for its Building Permit.
2. The Certificate of Use and Occupancy will not be issued until all inspections have been
   approved.
3. Tenant should remember that the fire marshal’s inspection is also necessary before a
   Certificate of Use and Occupancy can be issued.
4. Landlord assumes no responsibility for meeting the various inspectors on Tenant’s
   behalf.
5. The CITY OF AUBURN requires that a Tenant representative be present at the time of
   inspection.




                                            8-2
CONTRACTOR REQUIREMENTS
Contractor Regulations and Minimum Submittals
1. All of Tenant’s contractors and subcontractors are accountable for a thorough review and
   understanding of the information contained in this Tenant Handbook.
2. Tenant and/or Tenant’s contractor, upon arrival onsite and shall not be permitted to
   commence construction without, the following items:
   A. payment of any outstanding Tenant invoices due Landlord;
   B. the name, address and telephone number of Tenant’s general contractor along with
       the name and telephone number of Tenant’s general contractor’s onsite
       superintendent;
   C. a list of all subcontractors’ names, addresses and 24-hour telephone numbers;
   D. a copy of Tenant’s contractor’s Materials and Payment Bond;
   E. a copy of Tenant’s contractor’s original Certificate of Liability Insurance conforming
       to the requirements and conditions addressed below;
   F. a copy of Tenant’s Building Permit issued by the CITY OF AUBURN;
   G. proof of the DEPARTMENT OF HEALTH approval, if applicable;
   H. a copy of Landlord’s approved working drawings and specifications;
   I. Tenant’s proposed schedule of construction work itemizing times of Tenant/Landlord
       interface of such items as electrical and mechanical work through service corridors,
       deliveries of major items such as concrete for toppings or slabs, fixtures, merchandise
       and other items which may affect Landlord or Tenant’s Work;
   J. a check for Tenant’s contractor’s construction damage and security deposit in the
       amount of $2,000 made payable to SUPERMALL OF THE GREAT NORTHWEST;
   K. a check for reimbursement for Landlord-supplied services or materials made payable
       to SUPERMALL OF THE GREAT NORTHWEST;
   L. a completed forms package which is identified in the “Forms” section of this Tenant
       Handbook;
   M. a signed acceptance of the dimensions of Tenant’s space and as-built conditions; and
   N. sign permits for Tenant’s sign installation with the sign installation schedule.

Insurance
1. Prior to the commencement of Tenant’s Work and until the last to occur of
   A. the completion of Tenant’s Work; or
   B. the Commencement Date,
   Tenant shall maintain casualty insurance, in Builder’s Risk form, covering Landlord,
   Landlord’s mortgagee, Landlord’s agents and beneficiaries, Landlord’s architect,
   Landlord’s contractor and subcontractors, Tenant and Tenant’s contractors, as their
   interests may appear, against loss or damage by fire, vandalism and malicious mischief
   and such other risks as are customarily covered by the so-called “extended coverage
   endorsement” upon all Tenant’s Work in place, all materials stored at the site of Tenant’s
   Work and materials, equipment, supplies and temporary structures incidental to Tenant’s
   Work and machinery, tools and equipment all while forming part of or contained in such
   improvements or temporary structures while on Tenant’s leased premises or when
   adjacent to or on mall drives, sidewalks, streets or alleys, all in the full insurable value at
   all times.


                                                                               Section Nine
                                                     CONTRACTOR REQUIREMENTS
                                               9-1
2. Tenant shall require all contractors and subcontractors engaged in the performance of
   Tenant’s Work to affect, maintain and deliver to Tenant and Landlord certificates
   showing the existence of the following insurance coverage prior to commencement of
   Tenant’s Work and until completion thereof:
   A. Worker’s Compensation Insurance in accordance with the laws of the STATE OF
      WASHINGTON including Employer’s Liability Insurance to the limit of $1,000,000 per
      occurrence or such higher limit as may be required by law;
   B. Comprehensive General Liability Insurance against bodily injury, including death
      resulting therefrom, to a limit of $5,000,000 per occurrence; and
   C. Comprehensive Automobile Insurance including “non-owned” automobiles against
      bodily injury, including death resulting therefrom, to a limit of $5,000,000 per
      occurrence.
3. All insurance shall provide, and certificates shall state, that coverage is non-cancelable
   and non-amendable without thirty (30) days prior written notice to Landlord.
4. Tenant’s contractor must submit a Certificate of Insurance prior to commencing any
   work onsite naming the following:
   A. GLIMCHER SUPERMALL VENTURE, LLC or any entity to whom the Lease is
      subsequently assigned;
   B. GLIMCHER AUBURN, INC.;
   C. GLIMCHER DEVELOPMENT CORP.;
   D. GLIMCHER PROPERTIES LIMITED PARTNERSHIP; and
   E. GLIMCHER REALTY TRUST.

Licensing
1. All sub-trade contractors shall be licensed by the STATE OF WASHINGTON and the CITY OF
   AUBURN and be in compliance with all state labor and wage bond laws and regulations.
2. A copy of the above licenses shall be posted and maintained onsite during construction
   by all contractors and subcontractors.

Construction Rules
1. Fine Schedule
   A. Tenant’s contractor shall post a security deposit in the amount of $2,000 with
      Landlord prior to commencing construction.
   B. Should Tenant’s contractor no comply with the rules of construction, Tenant’s
      contractor shall be fined in accordance with the following schedule:
      1) Clean-up:                                                    Cost + 15%
      2) Failure to Maintain Barricade Window Cover:                  $100
      3) Delivering Material/Fixtures through the Mall Concourse: $100/Occurrence
      4) Parking in an Unapproved Location:                           $50/Occurrence
      5) Damage to the Mall:                                          Cost + 15%
      6) Failure to Deliver As-Built Drawings:                        Monies Held
      7) Failure to Deliver Certified Air Balance Report:             Monies Held
2. This is an alcohol and drug free workplace.
3. Local Trade
   A. SUPERMALL OF THE GREAT NORTHWEST is a union shop construction site.
   B. Tenant and Tenant’s contractor shall address any concerns directly with a local union
      representative.


                                            9-2
     C. Tenant and Tenant’s contractor shall respect and work harmoniously within the open
        shop construction environment.
     D. Landlord’s Onsite Tenant Coordinator will attempt to convey all available
        information regarding work site policies.
     E. Landlord cannot make representations as to the accuracy of a specific concern.
4.   Welding Inside the Mall
     A. Welding must be coordinated through Landlord’s Onsite Tenant Coordinator.
     B. Requests to weld must be submitted, in writing, 48 hours in advance to Landlord’s
        Tenant Coordinator prior to commencing work.
     C. When welding, Landlord requires an approved fire extinguisher in Tenant’s space.
     D. After welding is complete, a fire watch must be maintained for a minimum of one (1)
        hour.
5.   Concrete Pours
     A. All concrete work must be scheduled with and approved by Landlord’s Onsite Tenant
        Coordinator.
     B. Requests to pour concrete must be submitted, in writing, to Landlord’s Onsite Tenant
        Coordinator prior to commencing work.
     C. Tenant’s general contractor is responsible for protecting the entire route Tenant’s
        contractor plans to bring the concrete into include the area around the truck delivering
        the concrete.
     D. Tenant’s contractor shall take precautions to avoid damage to the mall surfaces and
        fixtures.
     E. A wash out area shall be designated by Landlord’s Onsite Tenant Coordinator and
        shall be strictly used by all construction vehicles.
6.   Roof Activity
     A. Activities on the roof shall not be permitted without prior Landlord’s prior written
        approval.
     B. All roof penetrations shall be approved by Landlord.
     C. All roof penetrations shall be by Landlord at Tenant’s expense.
7.   Temporary Lighting
     A. Temporary lighting must be installed and maintained by Tenant’s contractor.
     B. Temporary lighting must be shut off during non-working hours.
     C. Tenant’s contractor shall connect to Tenant’s meter as directed by Landlord.
8.   Protection of Mall Surfaces and Fixtures
     A. It is Tenant’s contractor’s sole responsibility to protect Landlord’s and other Tenants’
        finished surfaces, equipment, fixtures, systems and structures.
     B. Landlord requires the use of pneumatic wheeled dollies for transporting equipment of
        supplies through the mall or corridors.
     C. Metal wheeled dollies, carts or equipment are not permitted.
     D. Al mall flooring or storefront finishes must be protected during Tenant’s Work in or
        adjacent to the mallway.
9.   Signage
     A. Tenant’s contractor shall not be permitted to place any signage on the outside of the
        mall building.
     B. Any contractor-installed signage shall remain inside Tenant’s leased premises and is
        subject to Landlord’s approval.
     C. Signage attached to Tenant’s storefront shall not be permitted.


                                              9-3
10. Fire Extinguishers
    A. Fire extinguishers are required in all Tenant spaces.
    B. Tenant’s contractor shall be responsible for the placement and proper maintenance of
        approved devices during construction.
11. Fire Evacuation During Construction
    A. Tenant’s contractor and subcontractors shall be informed of the fire exits nearest to
        Tenant’s leased premises.
    B. Tenant’s contractor shall be responsible for a fire evacuation plan.
12. Furring
    A. All wood furring, blocking, plywood and framing used in construction shall be fire
        retardant and meet local code.
    B. Demising walls are non-loadbearing and require additional blocking to support
        Tenant’s fixtures for shelves.
13. Contractor Parking
    A. Tenant’s contractor and subcontractors shall park in an area designated by Landlord’s
        Onsite Tenant Coordinator.
    B. The parking areas are subject to change so occasional confirmation by Tenant’s
        contractor is necessary to avoid towing.
    C. Towing shall be at Tenant’s contractor’s expense.
    D. Trailers are not permitted.
14. Coordination and Cooperation
    A. All contractors shall be licensed, have good labor relations, be capable of performing
        quality workmanship and work in harmony with Landlord’s general contractor and
        other contractors at SUPERMALL OF THE GREAT NORTHWEST.
    B. Tenant’s contractor shall cooperate with Landlord’s general contractor and all other
        contractors by coordinating work in order to not delay other work in progress,
        interfere with the operations of existing Tenants or impede or endanger the safety of
        shoppers.
    C. All contractors must have satisfactory labor relations which will not interfere with
        mall operations or other construction at the mall.
    D. In the event Tenant’s contractor willfully violates the requirements of this Tenant
        Handbook or Tenant’s Lease Agreement, Landlord may order Tenant’s contractor to
        remove its equipment and employees from Landlord’s property.

Harmony Clause
Tenant shall include, and shall require its general contractor to include, the following
Harmony Clause in its contracts with all contractors and subcontractors to avoid disruption of
Landlord’s Work, Tenant’s Work and the work of other Tenants.

“It is understood that contracts will be awarded by the contractor and labor will be employed
on the project without discrimination as to whether employees, agents and/or subcontractors
of the contractor or any other subcontractor, including those that may be employed by the
Owner of the project, are members or non-members of any labor or collective bargaining
organization and the subcontractor accepts this understanding.

There shall be no manifestations on the project of any dispute between any labor organization
and the subcontractors. The subcontractor agrees to employ persons, agents, suppliers and
subcontractors who will perform the work under its subcontract, whether or not other

                                             9-4
employees or mechanics on the project are members or non-members of any labor or
collective bargaining organization.

The subcontractor agrees not to participate in or permit any cessation of work which may
occur as a result of any labor dispute. Should there be a work stoppage caused by a strike,
picketing, boycott or any cessation of work by employees of the subcontractor, its agents,
suppliers and/or subcontractors which, in the sole judgment of the contractor, will cause or is
likely to cause unreasonable delay in the progress of construction then, upon forty-eight (48)
hours of written notice, delivered either in hand, by telegram or registered mail, the
contractor shall have the right to declare the subcontractor in default of this subcontract and,
upon such notice, the contractor shall have the right to take such steps as necessary to
finished the uncompleted portion of the work to be performed by the subcontractor. In such
an event, the contractor shall have the right to take possession of and use all of the
subcontractor’s remaining interest in the contract price. The subcontractor agrees to pay the
contractor such excess within thirty (30) days after presentation of documented written
demand for such excess has been made upon the subcontractor by the contractor.”




                                              9-5
TENANT CLOSE-OUT REQUIREMENTS
Prior to releasing the Tenant Construction Allowance or Tenant’s contractor’s Construction
Damage and Security Deposit, the following close-out requirements must be completed and
delivered to Landlord:
1. a detailed breakdown of Tenant’s final and total improvement costs, together with
    receipted final invoices showing payment;
2. one (1) complete set of as-built construction documents;
3. a copy of the required service and/or maintenance contracts;
4. Contractor’s Affidavits together with valid Waivers of Lien, indicating payment in full
    for labor, materials and subcontractors and one (1) year warranties for materials and
    workmanship;
5. a copy of Tenant’s Certificate of Occupancy; and
6. a copy of the completed Landlord’s Onsite Tenant Coordinator’s punchlist.




                                                                          Section Ten
                                       TENANT CLOSE-OUT REQUIREMENTS
                                          10-1
FORMS
                                  Tenant Construction Checklist
1.    Lease has been signed:            Yes:            No:                             Date:
      Comments:

2.    Approval date to start work:

3.    Approved drawings in the mall management office:                           Yes:                 No:
      Comments:

4.    Pre-Construction Meeting:                Date:                                Time:

5.    Contractor Certificate of Insurance Received:                     Date:
      Comments:

6.    Security Deposit:          Yes:             No:                Amount:        $
      Comments:

7.    Copy of Building Permit:             Yes:                No:             Date Received:
      Comments:

8.    Name and Telephone Number of:
      Tenant:
                                (Address)                               (City)              (State)         (Zip)

                                     (Telephone)                                          (Facsimile)
      Contractor:
                                        (Address)                       (City)              (State)         (Zip)

                                     (Telephone)                                          (Facsimile)

9.    Lease Commencement Date:

10.   Possession Date:

11.   Date Construction Began:

12.   Dates of Building Inspections and Outcomes:
              Date                                                                  Comments




13.   Date of Final Walk Thru:

14.   Punch List Items:



15.   Date Construction Finished:

16.   Certificate of Occupancy:            Yes:               No:          Date:
      Comments:

                                                                                                Section Eleven
                                                                                                            FORMS
                                                         11-1
                       Tenant’s Contractor and Subcontractors
Date:

Store Name:                            Space No.:

Contractor:                            Address:

Project Manager:                       Telephone:               Facsimile:

Site Superintendent:                   Telephone:               Facsimile:


                                      Subcontractors

                           Name          Address        Telephone            Representative

Acoustical

Carpentry

Carpet

Concrete

Drywall

Electrical

Fixtures

Flooring

HVAC
Kitchen
Equipment

Mechanical

Painting

Plumbing

Security

Tile/Wood

Other


                                        11-2
                           Minimum Submission Checklist
The following shall be filled out by Tenant, its architect, engineer and contractor. This form
shall be submitted with Tenant’s store working drawings and specifications.

Date:
Store Name:                                     Space No.:
Square Footage:
Architect:                                      Telephone:
Address:
Engineer:                                       Telephone:
Address:

                            Yes   No N/A                                       Yes No N/A
Floor Plan                                         Mechanical Plans

Indicate Vestibule                                 HVAC Load Calculations

Fixture Plan                                       Plumbing Plans

Indicate Design Control                            Electrical Plans

Reflected Ceiling Plan                             Electric Load Summary

Wall Elevations                                    480/277 Panel Schedule

Material Samples                                   208/120 Panel Schedule

Sign Shop Drawings                                 MEP Checklist

Key Plan                                           STATE ENERGY CODE




                                            11-3
                             Permission to Pour Concrete
Date:

Store Name:                                     Space No.:


We request permission to pour concrete in our client’s leased premises on _______________
(date), at approximately _______________ (time). If there is any conflict discovered by the
mall management, I may be reached at ____________________ to discuss the matter and/or
to reschedule our date or time.

Our method of delivering the concrete to the aforementioned location will be: (circle one)
wheelbarrow     pump        other: ____________________.

As contractor for the above-listed space, we have read and fully understand the Tenant
Contractor Guidelines for SUPERMALL OF THE GREAT NORTHWEST and will strictly adhere to
them. In accordance with these, we will protect the existing mall surfaces and fixtures from
damage by: (circle one) plywood        rubber matting      other: ____________________.

We realize that prior to welding a detailed description of the job must be submitted and
approved by the mall management.

We further understand that while constructing, any specific questions or concerns regarding
our work within Tenant’s store or the mall should be directed to the mall management.

All Building Department inspections and approvals must be received prior to backfill and
approval.

Signed: _____________________________

Printed Name: ________________________

Company Name: ______________________
******************************************************************************************
For GLIMCHER SUPERMALL VENTURE, LLC use only:

Approved:                                       Not Approved:




                                            11-4
                                 Permission to Weld
Date:

Store Name:                                   Space No.:


We request permission to weld in our client’s leased premises on _______________ (date),
at approximately _______________ (time). If there is any conflict discovered by the mall
management, the responsible party may be reached at ____________________ to discuss the
matter and/or to reschedule our date or time.

We realize that prior to welding a detailed description of the job must be submitted and
approved by the local authorities and the mall management.

As Tenant’s contractor for the above-listed space, we have read and understand fully the
Tenant Contractor Guidelines for SUPERMALL OF THE GREAT NORTHWEST and will strictly
adhere to them. In accordance with these, we will have an approved fire extinguisher on
hand while welding is in progress.

We further understand that while constructing, any specific questions or concerns regarding
our work within Tenant’s store or the mall should be directed to the mall management.

Signed: _____________________________

Printed Name: ________________________

Company Name: ______________________
******************************************************************************************
For GLIMCHER SUPERMALL VENTURE, LLC use only:

Approved:                                     Not Approved:




                                           11-5
                                   MEP Checklist
Date:

Store Name:                                 Space No.:

Square Footage:
                             Yes   No N/A                              Yes    No N/A
Plumbing
Domestic Water                                  PVC in Plenum
Grease Connection                               Water Meter
Electric Hot Water Heater                       Floor Drain
Trap Primer                                     Other: ________________
Gas/Kitchen Equipment
Equipment List                                  Equipment Cut Sheets
Emergency Shut-Off                              Total CFH
Other: ___________________
HVAC
Heat Gain Calculation                           Vibration Insulation
Heat Loss Calculation                           Duct Insulation
Duct Plan                                       Fire Dampers
Toilet Exhaust                                  Smoke Detector
Sequence of Operations                          Other: ________________
Miscellaneous
Kitchen Exhaust                                 Up-Blast Fan Detail
Duct Plan                                       Access Doors
Specifications                                  Backdraft Damper
UL Listed Hood Cut Sheets                       Grease Drain
Shop Drawings                                   Fire Protection
2" Insulation                                   Fire Protection
Sprinkler Connection                            Fire Protection
Hood Type                                       Water Wash-Filter
Exhaust Allowance:                 CFM          85% Make-Up:                 CFM
Submitted Exhaust:                 CFM          Make-Up                      CFM Total




                                         11-6
                           Electric Load Summary Data
This schedule shall be completed and submitted with the drawings in Tenant’s working
drawing submission.

Space No.:                                              Total SF Area:
Tenant Name:                                            Date:
                                                           Connected
                        Load                              Load (KVA)
Fluorescent Lighting
Incandescent Lighting
Appliances
General Receptacles
Exhaust Fans
Water Heater
Cooking Equipment
Demand (KVA)
Miscellaneous
Total Connected Load
Total Demand Load


 DO NOT WRITE BELOW THIS LINE - FOR LANDLORD’S ENGINEER’S USE ONLY

This Tenant’s electrical load requirements do not exceed Landlord’s Standard.
This Tenant’s electrical load requirements do not exceed Landlord’s Standard Watts/SF by
_____%
Reviewed By:                                   Date:




                                           11-7
                        Electrical Submittal Form

                 Type   Voltage   Watt     Connected Load   Remarks
Lighting
A. General




B. Showcase




C. Valance




D. Accent




E. Signs




F. Other




Total Lighting

Tenant:                                   Space No.:

Completed By:                             Date:

Checked By:                               Date:

                                  11-8
                            Electrical Submittal Form (2)

                                Type     Voltage   Watt    Connected Load   Remarks
3.    Convenience Outlet
      Use Factor X 30%
      Adjusted Watts = Conv.
      Outlet x Use Factor

4.    Air Handling Units

5.    Miscellaneous Motors

6.    Electric Water Heater
7.    Electric Cooking
8.    Resistance Heating
9.    Perimeter Heating
10.   Other Loads




11.   Total Adjusted
      Electric Load
12.   Space Designation =
13.   Total SF =

      Total VA/SF = 11 divided by 13 =             VA/SF

Tenant:                                                    Space No.:

Completed By:                                              Date:

Checked By:                                                Date:




                                          11-9
                                             Electrical Panel Schedule
Volts:                           Phase:                      Wire:                 Main Capacity:                           AMPS:
Mounting:                        Feeder Size:                                      Main Connection:

                                                   Circuit                              Circuit
                                                   Breaker                              Breaker

                                Wire Size




                                                                                                          Wire Size
Occt. No.




                                                                                                                                          Occt. No.
                                            AMPS




                                                                                 AMPS
                                                             Frame




                                                                                                  Frame
                                                    Pole




                                                                                          Pole
            Item Distribution                                                                                         Distribution Item
            Fed     Watts                                            Neutral                                             Watts     Fed
1                                                                                                                                         2
3                                                                                                                                         4
5                                                                                                                                         6
7                                                                                                                                         8
9                                                                                                                                         10
11                                                                                                                                        12
13                                                                                                                                        14
15                                                                                                                                        16
17                                                                                                                                        18
19                                                                                                                                        20
21                                                                                                                                        22
23                                                                                                                                        24
25                                                                                                                                        26
27                                                                                                                                        28
29                                                                                                                                        30
31                                                                                                                                        32
33                                                                                                                                        34
35                                                                                                                                        36
37                                                                                                                                        38
39                                                                                                                                        40
41                                                                                                                                        42


Completed By:                                                            Date:




                                                              11-10
                                 HVAC Submittal Form


1.    Toilets:          (1)                    (W)                 X              = CFM
      Toilets:          (1)                    (W)                 X              = CFM
      Toilets:          (1)                    (W)                 X              = CFM

2.    Range Hood Exhaust:
      Indicate method of establishing air quantity (CFM/SF of hood area, etc.).

3.    Dishwasher Exhaust:
      Indicate method of establishing air quantity.

4.    Miscellaneous Exhaust:
      Indicate method of establishing air quantity.


Exhaust Fan Schedule
    Designation
    Location
    CFM
    Static Pressure (Inches W.G.)
    Wheel Diameter (Inches)
    Maximum Tip Speed (FPM)
    Design HP
    Motor RPM


Tenant:                                               Space No.:

By:                                                   Date:




                                             11-11
                                  Tenant:                     Date:
Room Heat Losses
Room No.
Room Name
Room Area
Exterior
Losses      Factor Quan. BTUH Quan. BTUH Quan. BTUH Quan. BTUH Quan. BTUH Quan. BTUH
      Glass

 Day Mode
     Walls
 Day Mode
     Roof
     Floor

  Perimeter

 Infiltration

Night Mode
      Glass
Night Mode
      Walls
      Night
Mode Roof

Interior     Factor
Loss
   Partition

 Lights Day
Mode Credit
Ventilation



Total Night Loss
Total Day Loss
BTU/SF




                                       11-12
                                  Tenant:                     Date:
Room Heat Gains
Room No.
Room Name
Room Area

Sens. Gains Factor Quan. BTUH Quan. BTUH Quan. BTUH Quan. BTUH Quan. BTUH Quan. BTUH
       Glass
       Glass
       Glass
        Wall
        Wall
        Wall
Partition
Ceiling
Roof
Floor
Infiltration
People
Lights
Motors
Subtotal R.S.H.
+ % SF
Total R.S.H.
Lat. Gains Factor
People
Vent
Room Total Heat
Supply Air T.D.
Supply Air C.F.M.
CFM/SF




                                       11-13
LOAD CALCULATION SUMMARY
Zone Information         Name:                                                                      Terminal Unit:
(Complete for each zone or terminal device requested.)
Design Conditions        Outside:            DB             Inside:     (75) DB      Supply Air                           Time:
                                             WB                              WB      Temperature:

                                              U or R                                     Sensible     Total
                                 Exp.          /S.C.         Factor         Area          Space      Sensible        Latent       Total
External Glass                                   /
                                                 /
                                                 /
                                                 /
                                 Hor             /
                          Wall



                       Floor
                    Partition
                       Roof
Internal
Occupant Density:                       SF
Number:
  Factor:                   S                   L

                                   Special
Lighting         Lamp             Allowance                  Total
 Type:           Watts:            Factor:          No.:     Watts:




Neon LF:                                        BTUH/LF:
Miscellaneous and Process
                                  Connected                 Diversity     Hooded
  Item:                             Load:                    Factor:      (Y or N)




Outside Air
No. of Occupants:                                   CFM per Occupant:
Total CFM:
Credits
Thermal Exhaust (Food Court Only)
3000 CFM x 1.085 x Accep. Temp. Rise
(Recommended 10° max).

TOTALS



                                                                 11-14
                             Plumbing Submittal Form

Plumbing Calculations
                                                                                 Water
                                           San. F.U.   San. F.U.    C.W. F.U.   Demand
    Plumbing Fixtures         Quantity       Each        Total        Total      Total
W.C.
Urinal
Lavatory
Service Sink
Electric Water Cooler
Floor Drain



TOTALS

                                Sanitary                           Water
Service Connection Size


Electric Domestic Water Heater
Heater No.                                                            WH-        WH-
Type (Model)
Storage Capacity (Gallons)
Recovery (gph)
Entering Water Temperature (°F)
Lower Element (KW-Electric only)
Upper Element (KW-Electric only)
Electrical Characteristics (Volts/Phase)


Tenant:                                                 Space No.:
By:                                                     Date:




                                           11-15
                                 Statement of Costs

Project:
Owner:
Architect/Engineer/General Contractor:

                             Item                     Cost




                                         11-16
                   THE SUPERMALL OF THE GREAT NORTHWEST

                             Indemnification Agreement
As Tenant’s contractor, I have read the following and understand fully the Tenant Contractor
Regulations for the SUPERMALL OF THE GREAT NORTHWEST project and will strictly adhere
to them. Failure to comply with the rules set forth will result in the fines described in the
Tenant Handbook.

I further understand that while working on this project, any specific questions or concerns
regarding work within Tenant’s leased premises or the mall shall be directed to the Onsite
Tenant Coordinator at the SUPERMALL OF THE GREAT NORTHWEST.

Date:

Space No.:                                     Store Name:

Contractor Name:                               Company Name:



Signature:

Note: This form must be filled out and returned to Landlord’s Onsite Tenant Coordinator
      prior to contractor commencing any work.




                                           11-17
                   THE SUPERMALL OF THE GREAT NORTHWEST

                   Construction Damage and Security Deposit
Received:      Check No.: __________         Dated: __________

A $2,000 deposit is required prior to commencement of work.

The check shall be made payable to Glimcher SuperMall Venture, LLC. Tenant’s contractor
shall be notified, in writing, of any situation which must be corrected. If a response is not
immediately forthcoming, a fine will be levied.

Upon completion of punch list items prepared by Landlord’s Onsite Tenant Coordinator and
receipt of the following, Landlord will issue and acceptance of completed work and release
the deposit monies:
1. a copy of the Certificate of Use and Occupancy;
2. the receipt of applicable warranties;
3. contractor and subcontractors’ Final Waivers of Lien; and
4. as-built drawings for all work.

All accumulated fines will be deducted from the deposit prior to refund.

Date:

Space No.:                                      Store Name:

Acknowledged:                                   Company Name:




                                           11-18
11-19
11-20
11-21
11-22
11-23
11-24
DETAILS AND ILLUSTRATIONS




                       Lease Plan

                                               Section Twelve
                                   DETAILS AND ILLUSTRATIONS
                            12-1
Train Court

   12-2
Aviation Court

     12-3
Maritime Court

     12-4
Great Outdoors Court

        12-5
Platforms and Display Walls

           12-6
Typical Store Entrances

         12-7
 Concourse Storefront




Theme Court Storefront

         12-8
      Smoke Control Schematic




Food Court Storefront Criteria Section

                 12-9
Food Court Storefront Criteria Elevation

                 12-10
Signage

 12-11
TENANT HANDBOOK
Rev. April 30, 2008


                              Food Court




      180 East Broad Street
      Columbus, Ohio 43215
      614.621.9000
      www.glimcher.com
                                           TABLE OF CONTENTS
Section One
Introduction
   General Information......................................................................................................................1-1

Section Two
Contact Information
   Landlord’s Contacts ......................................................................................................................2-1
   CITY OF AUBURN Contacts ...........................................................................................................2-1
   SEATTLE-KING COUNTY Contact..................................................................................................2-2
   Utility Contacts .............................................................................................................................2-2

Section Three
Landlord’s Coordinated Work

Section Four
Schedule of Tenant Charges
   Construction Damage and Security Deposit .................................................................................4-1
   Fine Schedule................................................................................................................................4-1

Section Five
Design Criteria
   Governing Codes List/Code Data Summary.................................................................................5-1
   General Criteria.............................................................................................................................5-1
   Architectural Criteria ....................................................................................................................5-2
   Plumbing Criteria..........................................................................................................................5-4
   HVAC Criteria ..............................................................................................................................5-7
   Electrical Criteria ..........................................................................................................................5-9
   Natural Gas Requirements ..........................................................................................................5-10
   Life Safety Requirements ...........................................................................................................5-10

Section Six
Building Permit Procedures
   Seattle-King County Public Health Department Review..............................................................6-1
   City of Auburn Review.................................................................................................................6-1
   Inspections/Certificate of Occupancy ...........................................................................................6-2

Section Seven
Contractor’s Requirements
   Contractor Regulations .................................................................................................................7-1
   Construction Rules and Regulations.............................................................................................7-1
   Landlord’s Punchlist .....................................................................................................................7-3




                                                                                          TABLE OF CONTENTS
                                                                     -i-
                                             Table of Contents (Continued)

Section Eight
Tenant’s Requirements
   Operational Requirements ............................................................................................................8-1
   Tenant’s Close-Out Requirements ................................................................................................8-1

Section Nine
Forms
   Tenant Construction Checklist......................................................................................................9-1
   List of Tenant Contractor and Subcontractors ..............................................................................9-2
   Minimum Submission Checklist...................................................................................................9-3
   Permission to Pour Concrete.........................................................................................................9-4
   Permission to Weld .......................................................................................................................9-5
   MEP Checklist ..............................................................................................................................9-6
   Electrical Load Summary Data .....................................................................................................9-7
   Electrical Submittal Form .............................................................................................................9-8
   Electrical Submittal Form (2) .......................................................................................................9-9
   Electrical Panel Schedule............................................................................................................9-10
   HVAC Submittal Form ...............................................................................................................9-11
   Room Heat Losses ......................................................................................................................9-12
   Room Heat Gains........................................................................................................................9-13
   Load Calculation Summary Form...............................................................................................9-14
   Plumbing Submittal Form...........................................................................................................9-15
   Statement of Costs ......................................................................................................................9-16
   Indemnification Agreement ........................................................................................................9-17
   Construction Damage and Security Deposit ...............................................................................9-18
   CITY OF AUBURN Commercial Building Permit Application .....................................................9-19
   CITY OF AUBURN Mechanical, Backflow and Plumbing Permit Application ............................9-20
   SEATTLE AND KING COUNTY Public Health Plan Guide for Food Service Plan Review ...........9-22
   SEATTLE AND KING COUNTY Public Health Plan Review Application......................................9-29
   SEATTLE AND KING COUNTY PUBLIC HEALTH Application to Operate a Permanent Food
        Service Establishment..........................................................................................................9-30

Section Twelve
Details & Illustrations
   Food Court Storefront Criteria Elevation ...................................................................................................12-1
   Food Court Storefront Criteria Section ......................................................................................................12-2
   Roof Top Air Conditioner Unit Detail .......................................................................................................12-3
   Roof Top Air Conditioner Unit Detail .......................................................................................................12-4
   Exhaust Duct Detail ...................................................................................................................................12-5
   Hood Clearance Requirements for Combustibles.......................................................................................12-6
   Food Court and Restaurant Fire Alarm Smoke Evacuation Interface Box.................................................12-7
   Typical CMX-2 to Food Court Muau and Exhaust Fan Connection to SLC Loop (Control Zam) ............12-7
   Typical MMX-1 to Kitchen Hood Panel Connection to SLC Loop (Monitoring Zam) .............................12-7

Appendix
KING COUNTY Food Code




                                                                         - ii -
INTRODUCTION
This Food Court Tenant Handbook has been prepared as a supplement to the SUPERMALL OF
THE GREAT NORTHWEST Tenant Handbook. Both shall serve as a guide to assist Tenant,
Tenant’s store planner, architect and contractors through the process of designing, obtaining
approval for, constructing and opening Tenant’s store. The information contained in this
Food Court Tenant Handbook will assist Tenant and its store planner in developing a design
that meets Landlord’s criteria and will serve as a tool for both Tenant’s architect and
contractors by providing as much information as possible to assist in expediting their tasks.

General Information
1. This is an existing mall.
2. The mall address is: SUPERMALL OF THE GREAT NORTHWEST
                          1101 SuperMall Way
                          Suite 1268
                          Auburn, Washington 98001.




                                                                            Section One
                                                                      INTRODUCTION
                                            1-1
PROJECT CONTACT INFORMATION
Landlord’s Contacts
1. Mall: SUPERMALL OF THE GREAT NORTHWEST
         1101 SuperMall Way
         Suite 1268
         Auburn, Washington 98001
2. Mall Management: Paul Hensley, Operations Director
                         Bruce Goldsberry, General Manager
                         SUPERMALL OF THE GREAT NORTHWEST
                         1101 SuperMall Way
                         Suite 1268
                         Auburn, Washington 98001
                         Telephone: 253/833-1790
                         Facsimile: 253/833-9006
3. Landlord’s Agent: GLIMCHER DEVELOPMENT CORP.
                     150 East Gay Street
                     Columbus, Ohio 43215
                     Telephone: 614/621-9000.
4. Manager, Tenant Coordination and Construction (Landlord’s Tenant Coordinator):
      Ronald G. Mart
      GLIMCHER DEVELOPMENT CORP.
      150 East Gay Street
      Columbus, Ohio 43215
      Telephone: 614/887-5648
      Facsimile: 614/621-9331.
5. Corporate Operations: GLIMCHER REALTY TRUST
                         150 East Gay Street
                         Columbus, Ohio 43215
                         Telephone: 614/621-9000.
6. Corporate Leasing: GLIMCHER REALTY TRUST
                         150 East Gay Street
                         Columbus, Ohio 43215
                         Telephone: 614/621-9000.

Note: Unless otherwise stated, “Landlord” shall signify Landlord’s Representative. All
      correspondence, questions and submittals shall be addressed to Landlord’s Tenant
      Coordinator.

CITY OF AUBURN Contact
1. CITY OF AUBURN
   PLANNING AND COMMUNITY DEVELOPMENT
   25 West Main Street
   Auburn, Washington 98001
   Telephone: 253/931-3090
   Facsimile: 253/804-3114.


                                                                       Section Two
                                         PROJECT CONTACT INFORMATION
                                          2-1
2. CITY OF AUBURN
   FIRE DEPARTMENT
   Headquarters Station 31
   1101 D Street Northeast
   Auburn, Washington 98002
   Telephone: 253/931-3060
   Facsimile: 253/931-3055

SEATTLE-KING COUNTY Contact
   SEATTLE & KING COUNTY PUBLIC HEALTH
   2124 4th Avenue
   4th Floor
   Seattle, Washington 98121
   Telephone: 206/296-4787.

Utility Contacts
1. Electric
        PUGET SOUND ENERGY
        Telephone: 888/225-5773
2. Gas
        PUGET SOUND ENERGY
        Telephone: 888/225-5773
3. Telephone
        QWEST
        Telephone: 800/603-6000
        and
        AT&T
        Telephone: 888/227-3824
5. Trash Removal
        WASTE MANAGEMENT - REFUSE
        Telephone: 888/977-6272
6. Water
        CITY OF AUBURN
        Telephone: 253/931-3038




                                    2-2
LANDLORD’S COORDINATED WORK
In accordance with Tenant’s Lease Agreement, certain portions of work shall be performed
by Landlord at Tenant’s expense. In such cases, Tenant shall be required to pay all costs
associated with this work before the work will be scheduled. These areas of work include:
1. Modifications to Landlord’s Sprinkler System
    A. Prior to Tenant’s contractor’s commencing with construction, Landlord shall have
       Tenant’s working drawings and specifications evaluated for required modifications
       based on Tenant’s approved reflected ceiling plan.
    B. Landlord shall send an invoice for this work to Tenant for payment.
    C. Once payment is received, Landlord shall authorize Landlord’s designated sprinkler
       contractor to proceed with the work.
    D. Tenant’s contractor shall provide Landlord with five working days advance notice of
       the required sprinkler work so Landlord has adequate time to schedule the work.
2. Roof Penetrations
    A. All penetrations through the roof shall be performed by Landlord.
    B. At the earliest possible opportunity, Tenant’s contractor shall contact Landlord’s
       Onsite Tenant Coordinator to discuss the quantity, size and location of each roof
       penetration.
    C. The locations will need to be coordinated with existing and anticipated rooftop
       equipment in order to maintain code-required clearances.
    D. Tenant should allow a minimum of five working days for coordination and execution
       of the work.
3. Structural Modifications
    A. All modifications to the building structure shall be performed by Landlord at Tenant’s
       expense including the required modifications to support Tenant’s rooftop equipment.
    B. It is Landlord’s intention to identify structural modifications in the drawing review
       state and, if possible, eliminate the need for such modifications.
    C. If Landlord determines such modifications are required, Tenant shall pay, in advance,
       Landlord for the anticipated review and/or design costs to be performed by
       Landlord’s structural engineer.
    D. Potential structural changes should be brought to Landlord’s attention as soon as
       possible.
4. Building Systems
    A. All modifications to the base building systems are subject to Landlord’s review and
       approval.
    B. If the proposed change is acceptable, said modifications shall be performed by
       Landlord at Tenant’s expense.




                                                                         Section Three
                                           LANDLORD’S COORDINATED WORK
                                            3-1
SCHEDULE OF TENANT CHARGES
Construction Damage and Security Deposit
1. Tenant or Tenant’s contractor shall submit a construction damage and security deposit in
   the amount of $2,000 payable to GLIMCHER SUPERMALL VENTURE, LLC to Landlord’s
   Onsite Tenant Coordinator prior to commencing construction of Tenant’s leased
   premises.
2. Tenant’s or Tenant’s contractor’s construction damage and security deposit shall be
   refunded upon completion of Tenant’s leased premises and submission of all close-out
   requirements, less any damages.

Fine Schedule
Should Tenant’s contractor no comply with the rules of construction, Tenant’s contractor
shall be fined in accordance with the following schedule:
1. Clean-up:                                                Cost + 15%
2. Failure to Maintain Barricade Window Cover:              $100
3. Delivering Material/Fixtures through the Mall Concourse: $100/Occurrence
4. Parking in an Unapproved Location:                       $50/Occurrence
5. Damage to the Mall:                                      Cost + 15%
6. Failure to Deliver As-Built Drawings:                    Monies Held
7. Failure to Deliver Certified Air Balance Report:         Monies Held




                                                                         Section Four
                                            SCHEDULE OF TENANT CHARGES
                                           4-1
DESIGN CRITERIA
Governing Codes List/Code Data Summary
Building Codes
Pursuant to the Life Safety Concept developed for the SUPERMALL OF THE GREAT
NORTHWEST project which was later approved by the CITY OF AUBURN, the following codes
shall apply:
1. 1988 Uniform Building Code with state and local amendments;
2. 1988 Uniform Fire Code with state and local amendments;
3. 1988 Uniform Mechanical Code with state and local amendments;
4. 1988 Uniform Plumbing Code with state and local amendments;
5. 1988 National Electric Code with state amendments;
6. AMERICANS WITH DISABILITIES ACT, latest edition Washington State 51-11; and
7. The code of the KING COUNTY BOARD OF HEALTH, Title 5, “King County Food Code”.

General Criteria
1. Tenant’s improvements are subject to Landlord’s review and approval and shall conform
    to the criteria contained herein.
2. Tenant’s plans, specifications and calculations shall be prepared by a professional
    architect licensed and registered in the STATE OF WASHINGTON.
3. Tenant’s engineering shall be performed by a professional engineer licensed and
    registered in the STATE OF WASHINGTON.
4. Tenant shall submit complete plans and specifications, schedules and tabulations,
    including the forms contained in the “Forms” section of this Tenant Handbook, in
    accordance with Tenant’s Lease Agreement, the SUPERMALL OF THE GREAT NORTHWEST
    Tenant Handbook and this SUPERMALL OF THE GREAT NORTHWEST Food Court Tenant
    Handbook.
5. The WASHINGTON STATE ENERGY CODE has been adopted to provide minimum standards
    to “achieve efficient use and conservation of energy”.
    A. Tenant’s architect and/or engineer shall become familiar with the WASHINGTON
        STATE ENERGY CODE and incorporate same into Tenant’s store design.
    B. Tenant’s load summaries shall be forwarded to Landlord for review and approval.
    C. If Tenant’s requirements are per the stated criteria, Tenant shall forward the
        information to the local building authority for Tenant’s building permit application.
    D. Loads which exceed the code restrictions shall not be permitted.
6. All work shall be performed by Tenant in accordance with the requirements of
    Landlord’s insurance carrier, Tenant’s Lease Agreement, the SUPERMALL OF THE GREAT
    NORTHWEST Tenant Handbook and state and local building codes.
7. The design and appearance of all light fixtures, electrical conduit, plumbing, piping and
    ductwork and all supports for fixtures, ductwork and piping exposed to public view shall
    be subject to Landlord’s detailed review and approval.
8. Tenant shall replace burned-out lamps and bulbs promptly with lamps and bulbs
    matching those of the original construction.
9. Lamps above food preparation areas shall be shielded or “tough-skin” coated.
10. Tenant’s requests for mechanical or electrical capabilities in excess of those provided for
    in Tenant’s Lease Agreement shall be submitted in writing for Landlord’s review and
    approval.

                                                                             Section Five
                                                                     DESIGN CRITERIA
                                             5-1
11. All costs to supply Tenant with additional mechanical and electrical capacity shall be at
    Tenant’s expense.
12. Landlord’s Plumbing and Roof Structure
    A. Landlord’s plumbing and roof structure has been designed for a super-imposed
        loading of 2 psf for restaurant Tenants.
    B. Landlord’s plumbing and roof structure has been designed for a super-imposed
        loading of 5 psf for food court Tenants.
    C. Tenant’s engineer shall provide details illustrating the attachment method of ceiling-
        hung mechanical and electrical equipment and provide weight information for each
        piece of equipment.
    D. All rooftop equipment in excess of 400 lbs shall be subject to the review and approval
        of Landlord’s structural engineer in which case Tenant shall pay the estimated review
        fee in advance.
    E. Tenant shall not drill, screw or attach to the underside of the roof deck.
    F. All penetrations into or through the roof deck shall be by Landlord at Tenant’s
        expense.
13. Tenant shall require any person performing work within the building to guarantee the
    work to be free of defects in materials and workmanship for a period of one year from
    beneficial use or acceptance.
    A. All warranties and/or guarantees for materials or workmanship on or with respect to
        Tenant’s Work shall be contained in Tenant’s contract or subcontract.
    B. All warranties and/or guarantees for materials or workmanship shall be so written to
        insure to the benefit of both Landlord and Tenant as their respective interest appear
        and be directly enforced by either Landlord or Tenant.

Architectural Criteria
1. Landlord’s Construction
   Landlord shall provide the following architectural components within Tenant’s leased
   premises:
   A. full height service corridor walls consisting of 6" metal studs at 24" on center, 20
      gauge;
      1) Corridor walls shall be finished with one layer of 5/8" Type X drywall on the
          service corridor side only.
      2) Drywall shall be finished and ready to paint where exposed to view and fire taped
          only above ceilings.
      3) Demising walls shall be 6", 20 gauge, full height studs at 24" on center without
          drywall.
   B. a painted drywall bulkhead at Tenant’s lease line.
      1) The bottom of the bulkhead shall be at 10'-0" above the finished floor.
      2) The outside face of the bulkhead shall be Tenant’s sign band.
   C. a 1'-0" wide x 4'-0" deep neutral pier with oak end cap and 6" x 6" porcelain tile
      aligning with the demising wall; and
   D. at Landlord’s option, a perpendicular sign bracket installed at the end of the neutral
      pier approximately 10'-0" above the finished floor.
2. Tenant’s Construction
   Tenant shall be responsible for the design and construction of all architectural
   components other than what is specifically referenced above.
   A. Ceilings

                                            5-2
     1) Sales Area: painted drywall; and
     2) Food Preparation Area: painted drywall or suspended tile with a washable surface
        in accordance with HEALTH DEPARTMENT requirements.
B.   Floors
     1) Floor slabs shall be 4" thick, 3000# concrete with 6" x 6" welded wire mesh,
        poured by Tenant’s contractor at Tenant’s expense following the installation of all
        below-slab plumbing.
     2) Floor finish materials shall be as follows:
        a) non-slip ceramic;
        b) porcelain; or
        c) quarry tile.
     3) The HEALTH DEPARTMENT requires a cove base in all food preparation areas.
     4) Sealed concrete, carpet and VCT shall not be permitted.
     5) Landlord shall approve all materials.
C.   Walls
     1) Sales Area
        a) ceramic or porcelain tile;
        b) stained or painted hardwoods;
        c) mirror; and
        d) painted drywall.
     2) Food Preparation Area
        a) FRP board;
        b) painted drywall;
        c) ceramic tile; and
        d) other materials provided they meet the approval of the HEALTH DEPARTMENT.
D.   Front Counters
     1) Tenant shall provide a continuous 3'-0" high counter with no portion, including
        finishes, extending past Tenant’s lease line.
     2) The height of Tenant’s front counter shall be adjusted as required to meet
        AMERICANS WITH DISABILITIES ACT requirements.
     3) Tenant’s counter shall be finished with a durable yet attractive finish.
     4) Approved finishes include:
        a) corian;
        b) ceramic or porcelain tile;
        c) stone;
        d) stainless or enameled steel; and
        e) stained or painted hardwood.
     5) Landlord shall approve all materials.
     6) Tenant’s front counter shall allow for a 6" ceramic tile base recessed 2" from the
        counter face.
E.   Equipment
     1) Equipment locations shall be integrated into the overall design of Tenant’s leased
        premises.
     2) Equipment shall not appear bulky or awkward.
     3) Equipment at Tenant’s front counter, including soft drink dispensers, napkin
        dispensers, cup dispensers, cash registers, etc. shall be recessed into the counter to
        eliminate clutter.
     4) Display cases shall not exceed 48" in height.

                                           5-3
      5) Tenant’s equipment shall be new.
      6) Tenant shall provide cut sheets of all equipment for Landlord’s review.
   F. Service Doors
      1) Landlord shall install one 3'-0" x 7'-0" service door in a location shown on the
          Lease Outline Drawing.
      2) Tenant shall install security hardware as determined by Tenant and as building
          code requires.
      3) Tenant shall maintain a clear path of egress to the rear service door of Tenant’s
          leased premises in the event of fire or other emergency.
      4) The blocking of these paths with supplies, food deliveries, merchandise, trash, etc.
          shall not be permitted by the Fire Marshal.
   G. Lighting
      1) Sales Area
          a) Landlord shall permit incandescent can lighting or track lighting.
          b) Fixtures located directly above open food display will need protective lenses
               or use shatterproof lamps.
          c) Fluorescent lighting shall not be permitted except with color corrected
               fluorescent lighting in food display cases or round recessed fixtures with PL
               type color corrected fluorescent lamps.
      2) Food Preparation Area: Landlord shall permit fluorescent lighting subject to local
          building and health codes.
3. Health Department Design Requirements
   A. Tenant’s drawings shall first be submitted to:
           SEATTLE & KING COUNTY PUBLIC HEALTH
           2124 4th Avenue
           4th Floor
           Seattle, Washington 98121
           Telephone: 206/296-4787.
   B. After submission to the Seattle & King County Public Health, Tenant shall submit
      Tenant’s working drawings and specifications to:
           CITY OF AUBURN
           PLANNING AND COMMUNITY DEVELOPMENT
           25 West Main Street
           Auburn, Washington 98001
           Telephone: 253/931-3090
           Facsimile: 253/804-3114.
4. WASHINGTON STATE ENERGY CODE
   A. The WASHINGTON STATE ENERGY CODE will affect the type and quantity of fixtures
      used within Tenant’s leased premises.
   B. Tenant drawings which do not comply with the WASHINGTON STATE ENERGY CODE
      shall not be submitted or accepted for building permits.
5. Signage
   Tenant’s menu board design and fabrication shall be subject to Landlord’s review and
   approval.

Plumbing Criteria
1. Plumbing Specifications
   A. Landlord’s Work

                                            5-4
      1) Landlord shall provide water and charge Tenant monthly based on Tenant’s
          consumption.
      2) Landlord shall provide food court Tenants with a 1½" water service, 2" vent and a
          4" sanitary waste line to Tenant’s leased premises as determined by Landlord.
      3) Landlord shall install for Food court spaces FC-1 through FC-14 a grease waste
          line which shall ultimately feed into one of two common grease interceptors
          installed by Landlord.
      4) All other food court and restaurant Tenants shall install individual grease
          interceptors within Tenant’s leased premises as required by local code.
      5) Landlord shall provide natural gas piping to the rear of Tenant’s leased premises
          which shall be sized by Landlord’s engineer.
   B. Tenant’s Work
      1) Tenant shall arrange for a gas meter to be set by the local gas utility company.
      2) Tenant shall install plumbing fixtures, water heaters, etc. and make the
          connections Landlord’s sanitary and vent systems.
      3) Tenant shall submit complete plumbing equipment, fixture schedules and riser
          diagrams representing all work to be performed within Tenant’s leased premises.
      4) Tenant’s Work shall conform to good engineering practices.
      5) Tenant’s Work shall be in accordance with applicable plumbing codes and
          Landlord’s requirements, including the SUPERMALL OF THE GREAT NORTHWEST
          Tenant Handbook and this Food Court Tenant Handbook.
2. Sanitary Drainage
   A. Clean-Outs
      1) Tenant shall provide sanitary drainage clean-outs installed as required by code.
      2) Clean-outs shall not be permitted above the ceiling.
   B. Backfill
      Tenant shall backfill all trenches with suitable materials compacted to a minimum
      95% maximum density.
   C. Grease Interceptors
      1) Landlord shall install for Food court spaces FC-1 through FC-14 a grease waste
          line which shall ultimately feed into one of two common grease interceptors
          installed by Landlord.
      2) All other food court and restaurant spaces shall install individual grease
          interceptors within Tenant’s leased premises as required by local code.
   D. Concrete
      1) Tenant shall complete its concrete slab where omitted by Landlord upon
          installation and inspection of the below-slab utilities.
      2) Tenant shall install a vapor barrier to match that installed by Landlord prior to the
          concrete pour.
      3) Tenant’s slab shall be 4" thick, reinforced with 6" x 6" welded wire mesh.
      4) The concrete shall receive a steel troweled finish which shall match exactly the
          elevations of the slab provided by Landlord.
3. Domestic Water
   A. Tenant shall install air chambers or shock absorbers in Tenant’s piping systems to
      prevent noise and damage due to water hammer.
   B. Branch piping shall have accessible service valves.
   C. Tenant shall provide shut-off valves in the supply piping to every fixture.
4. Gas Piping

                                             5-5
   A. Gas piping shall be black steel pipe Schedule 40 per ASTM A-53 with threaded ends
       and malleable iron threaded fittings.
   B. Gas piping 4" and larger shall be welded.
5. Water Meters
   A. Tenant shall furnish and install a water sub-meter with a remote read-out feature
       located in a corridor behind Tenant’s leased premises to the right of its door at an
       elevation of 72" above the finished floor displaying in thousands of gallons
   B. Tenant’s water meter shall conform to the AMERICAN WATER WORKS ASSOCIATION
       specification for domestic service.
6. Insulation
   A. Tenant shall insulate all hot water piping with a type specified below and at least a
       minimum thickness specified in American Society of Heating, Refrigeration and Air
       Conditioning Engineers (ASHRAE) Standard 90A-1980 or as required by local code,
       whichever is greater.
   B. All insulation, including insulation jacket or facing and adhesives used to adhere the
       facing or jacket to the insulation, shall have complete fire and smoke hazard ratings
       as tested by procedure ASTM E-84, NATIONAL FIRE PROTECTION ASSOCIATION 225
       and UL 723 not to exceed a flame spread of 25 and a smoke development of 50.
       1) The insulation shall be as manufactured by OWENS-CORNING FIBERGLASS or
           equal.
       2) The adhesive shall be as manufactured by MINNESOTA MINING AND
           MANUFACTURING COMPANY or equal.
       3) The glass fiber insulation shall be of the type having a 4.0 lb. density and a K-
           Factor of 0.25.
   C. The insulation of hangers shall be protected by a section of calcium silicate pipe
       insulation or a section of compressed glass fiber pipe insulation with a metal saddle
       on the outside of the insulation.
   D. All exposed and concealed insulated piping shall have an all-service jacket similar to
       OWENS-CORNING Fiberglass ASJ25 with self-sealing lap and joint sealing strips.
   E. Tenant shall use pre-manufactured, pre-molded fittings of the same material and
       thickness as the pipe insulation for fittings and valves.
       1) Tenant shall insulate all fittings and valves with metered segment of the same
           density as the adjoining pipe coverings where pre-molded fittings are not
           manufactured.
       2) Tenant shall use finish applications consisting of open weave glass mesh adhered
           with I-C 501 or B-F 30-36 adhesive for hot water service.
       3) Tenant shall use glass mesh and outer coat to overlap adjacent covering by at least
           2".
       4) Tenant shall provide ZESTON PVC jackets or equal which has flame spread and
           smoke developed ratings not exceeding 25 and 50 and suitable for field painting
           on all fittings exposed to public view.
7. Water Heating
   A. All heating of domestic water shall be accomplished using electric water heaters.
   B. Electric water heaters shall be of the storage, not instantaneous type.
   C. Electric water heaters shall be UL listed.
   D. Tenant shall provide hot water recirculation piping and pumps if necessary to adhere
       to good engineering practices.


                                            5-6
HVAC Criteria
1. Landlord’s Work
   Landlord shall provide food court Tenants with the following:
   A. a CARRIER model rooftop heat pump unit designed to provide conditioned air to the
      sales area of Tenant’s leased premises at the rate of 1.1 CFM/SF;
      1) Ventilation for food preparation areas shall be provided for by the kitchen
          exhaust/make-up air systems.
      2) A generic manufacturer’s cut sheet for the unit is included in the Details &
          Illustrations section of this Food Court Tenant Handbook.
   B. a central smoke control exhaust system tap; and
      1) The central smoke control exhaust system tap shall be located above or adjacent
          to Tenant’s leased premises or as otherwise shown on the Lease Outline Drawing.
      2) Tenant shall provide ductwork connection from the tie-in location to Tenant’s
          ceiling system at Tenant’s expense.
   C. Toilet Exhaust
      Landlord shall not provide Tenant’s toilet room exhaust.
2. Tenant’s Work
   In addition to the criteria in the SUPERMALL OF THE GREAT NORTHWEST Tenant
   Handbook, Tenant’s Work is as follows:
   A. Tenant shall design, fabricate and install air conditioning supply and return air
      ductwork from the rooftop package unit installed by Landlord.
      1) Power to the unit shall be fed from Tenant’s electrical panel.
      2) Tenant shall install a thermostat and associated wiring provided with the unit.
      3) All units producing air volumes in excess of 2,000 CFM shall have smoke
          detectors located in the supply and return air ductwork.
      4) The smoke detectors shall be wired into Landlord’s fire alarm system by Landlord
          at Tenant’s expense.
   B. Tenant shall design, fabricate and install the ductwork connection from the smoke
      exhaust tap provided by Landlord to Tenant’s ceiling system.
   C. The area above the ceiling shall not be used as a return air plenum.
   D. Tenant shall provide Landlord with a certified air balance report verifying that
      Tenant’s system is operating in accordance with the system’s design and as approved
      by Landlord.
   E. Kitchen Hood Exhaust and Make-Up Air Systems
      1) Landlord’s Work
          a) Landlord shall install, at Tenant’s expense, rooftop-mounted equipment curbs
              for the placement of Tenant’s kitchen exhaust and make-up air fans.
          b) The locations of the 24" x 24" (inside clear) exhaust fan curbs and 40" x 80"
              make-up air fan curbs shall be in locations shown on the Lease Outline
              Drawing.
          c) Equipment in excess of 400 lbs. shall be subject to the review and approval of
              Landlord’s structural engineer at Tenant’s expense.
      2) Tenant’s Work
          a) Tenant shall design, fabricate and install the entire exhaust and make-up air
              system including exhaust hood, ductwork, fans and rated duct shaft as
              required by local codes.
          b) Tenant shall run a 2c 18awg cable from Tenant’s kitchen hood suppression
              system to the mall interface panel.

                                           5-7
   i.    The cable shall tie into the normally open set of dry contact on Tenant’s
         hood panel.
   ii. The end-of-line resistor from the monitor module in the interface panel
         shall be relocated across the dry set of contact on the kitchen hood panel.
   iii. Landlord shall make the connection of the cable to the monitor module.
c) Tenant shall run 1 2c 14awg cable from the make-up air unit and 1 2c 14awg
   cable from Tenant’s exhaust fan to the mall interface panel.
   i. One cable shall tie into the normally closed side of the make-up air unit
         so the fan will shut down when the contacts are open.
   ii. The other cable shall tie into the open side of Tenant’s exhaust fan so the
         fan will start when the contacts are closed.
   iii. Landlord shall make the connection of the cables to the control module.
d) Tenant’s responsibilities shall comply with the following guidelines:
   i. All work shall be designed and installed in accordance with local and
         state building codes and Landlord’s criteria.
         i) Tenant’s kitchen exhaust systems shall be designed by a mechanical
              engineer certified for this type of design work.
         ii) Tenant’s engineering drawings shall include duct riser diagrams
              indicating exhaust and make-up air duct sizes, routing (including
              vertical transitions), construction criteria, location and details and
              access panels for doors and fan information.
         iii) Tenant’s engineer shall provide weight and attachment details for all
              exhaust-associated construction including kitchen hood, exhaust
              ductwork, make-up air ductwork and the required 1 hour duct
              enclosure (exhaust duct only).
   ii. All kitchen exhaust fans shall be up-blast type and discharge a minimum
         of 24" above the roof surface.
   iii. Charbroil operations and other smoke-generating Tenants should consider
         installing curb extensions to maximize separations between the exhaust
         discharge and the make-up air systems of other Tenants to minimize the
         potential for cross contamination of odors.
   iv. Installation of additional roof curbs or modifications to existing roof
         curbs to accommodate Tenant’s rooftop equipment shall be performed by
         Landlord at Tenant’s expense.
   v. Tenant shall replace 85% of the air quantity exhausted through Tenant’s
         hood system via Tenant’s make-up air system in order to maintain a slight
         negative air pressure within Tenant’s leased premises.
         i) Tenant’s fans shall be interlocked so the exhaust fan cannot run
              without the make-up air fan.
         ii) The balance of the exhausted air quantity shall be provided with the
              mall common area and from Tenant’s air conditioning system.
   vi. Tenant shall not be permitted to temper make-up air by use of gas-fired
         heaters.
   vii. Tenant shall provide catalog cut sheets or shop drawings for exhaust
         hoods, exhaust fans and make-up air fans.
   viii. Tenant shall provide sand-filled grease traps adjacent to exhaust fans
         (Type 1 systems) directly below the grease reservoir or discharge pipe.


                                  5-8
                   i)  Tenant’s grease trap, essentially a box with a sealed bottom panel,
                       shall be constructed of a durable material, approximately one cubic
                       foot in size.
                   ii) Tenant’s grease trap shall be filled with sand which shall be changed
                       on a routine basis.
           e) Tenant shall clean hoods, grease-removal devices, fans and other
              appurtenances at intervals necessary to prevent the accumulation of grease.
              i. These cleanings shall be recorded and maintained in Tenant’s leased
                   premises.
              ii. The records shall state the extent, time and date of each cleaning.
              iii. Sprinklers used in the protection of fryers shall be listed for that
                   application and installed in accordance with their listing.
           f) Tenant shall be required to routinely change out the grease contaminated sand
              from the exhaust fan grease trap above the roof.

Electrical Criteria
1. Landlord’s Work
   A. Landlord shall provide a 2" electrical conduit with pull string from Landlord’s meter
       center to Tenant’s leased premises.
   B. Landlord shall provide a 1¼" telephone conduit with pull string from the nearest
       telephone backboard to Tenant’s leased premises.
2. Tenant’s Work
   A. Tenant shall make arrangements with PUGET SOUND ENERGY to have electric meters
       set in their meter socket in Landlord’s meter room.
       1) Generally, meters should be set as soon as Tenant’s electrician can pass a service
           inspection by the STATE OF WASHINGTON Electrical Inspector.
       2) Tenant shall provide the business name, mailing address and state tax
           identification number or social security number.
       3) If Tenant has had previous service with PUGET SOUND ENERGY, Tenant should
           provide the address or account number.
       4) If Tenant has had no previous service, PUGET SOUND ENERGY will fax or mail a
           credit application to Tenant.
       5) A new account will require a deposit which will be calculated on an individual
           basis.
   B. Tenant shall design and install complete electrical service to Tenant’s leased premises
       with all work conforming to the WASHINGTON STATE ENERGY CODE, the current
       electrical code and the SUPERMALL OF THE GREAT NORTHWEST Tenant Handbook.
   C. Tenant shall arrange for permanent 277/480 volt, 3-phase, 4-wire metered service
       through PUGET SOUND ENERGY.
   D. Telephone Service
       1) Tenant shall arrange for telephone, facsimile and data services through QWEST or
           AT&T.
       2) All related wiring routed above the ceiling shall be contained with metal conduit.
   E. Rooftop heat pump units installed by Landlord at Tenant’s expensed shall be powered
       from Tenant’s electrical panel.
   F. Light and Convenience Outlet
       1) Tenant shall provide a light and convenience outlet near Tenant’s mechanical
           equipment above the fixed suspended ceiling.

                                            5-9
        2) The switch to the light shall be located near an access panel in the ceiling and
            have a continuous illumination.
   G.   All electrical distribution shall be routed through metal conduit.
   H.   BX cable, metal flex or ROMEX shall not be permitted.
   I.   All conductors shall be fabricated with copper wire.
   J.   Aluminum conductors shall not be permitted.

Natural Gas Requirements
1. Tenant shall call PUGET SOUND ENERGY to make arrangements for permanent metered
   gas service.
2. Tenant shall provide a name for the new account, the billing address (including the four
   digit suite number) and information regarding other existing accounts with Puget Sound
   Energy.
3. Tenant should allow one week for metered service after the order is placed.
4. All gas lines must be tested and inspected by the CITY OF AUBURN before the gas
   company will install Tenant’s meter.

Life Safety Requirements
1. Fire Protection
   A. Landlord’s Work
       1) Landlord shall install a wet pipe sprinkler system grid within Tenant’s leased
           premises.
       2) Landlord shall modify the system to accommodate Tenant’s final approved plans,
           including extending the heads to walk-in freezers and coolers, at Tenant’s
           expense.
   B. Tenant’s Work
       1) Tenants with Type I kitchen hoods shall be required to install a wet chemical fire
           extinguishing system (or an approved equal) in Tenant’s hood and duct system.
           a) Tenant’s extinguishing system shall provide a connection to a UL approved
               gas shut-off valve to each gas-fired appliance located under the hood.
           b) Tenant’s fire suppression contractor shall submit shop drawings of the
               extinguishing system to the CITY OF AUBURN for review and approval prior to
               installation.
       2) Tenant shall provide a 40 B:C rated extinguisher adjacent to food processing
           equipment within Tenant’s leased premises.
       3) Tenant shall provide a minimum of one 2A:10B:C fire extinguisher on the public
           side of Tenant’s leased premises.
       4) Tenant shall install access doors in the kitchen exhaust ductwork near the required
           fire extinguishing heads to facilitate the servicing of the head and to provide for
           the routing cleaning of the duct’s interior.
           a) The size of access doors shall be 1'-0" x -0" minimum with the bottom of the
           door positioned a minimum of 2" above the bottom of the duct.
2. Fire Alarm Interface
   A. Landlord’s Work
       1) Landlord shall install a fire alarm interface panel in the back of Tenant’s leased
           premises.



                                            5-10
   2) Landlord shall install a smoke detector in the return air ductwork of all Tenant
      HVAC units producing air volumes in excess of 2,000 CFM wired into the alarm
      interface panel by Landlord at Tenant’s expense.
B. Tenant’s Work
   1) Tenant shall provide wiring from Tenant’s hood fire protection system, make-up
      air fan and exhaust fan to the interface panel as per the wiring diagram contained
      in this Food Court Tenant Handbook.
   2) The connection to the terminal strip within the interface box shall be by Landlord.




                                        5-11
BUILDING PERMIT PROCEDURES
SEATTLE & KING COUNTY PUBLIC HEALTH DEPARTMENT Review
1. Tenant shall submit approved working drawings and specifications to be reviewed by the
   SEATTLE & KING COUNTY PUBLIC HEALTH DEPARTMENT before submitting for a building
   permit:
       SEATTLE & KING COUNTY PUBLIC HEALTH
       2124 4th Avenue
       4th Floor
       Seattle, Washington 98121
       Telephone: 206/296-4787.
2. Tenant shall also submit a check payable to SEATTLE & KING COUNTY PUBLIC HEALTH to
   cover the cost of the review fee.
3. In cases where the HEALTH DEPARTMENT’s concerns are minor in nature, three sets of
   plans will be noted and returned to Tenant who shall submit these returned drawings to
   the CITY OF AUBURN for Tenant’s building permit.
4. In cases where the HEALTH DEPARTMENT’s concerns are more significant, Tenant or
   Tenant’s architect shall revise and resubmit portions of Tenant’s working drawings.
5. Since revising and resubmitting portions of Tenant’s working drawings needlessly
   prolongs the permit process, Landlord urges Tenant’s designer to familiar itself with the
   information contained in this Food Court Tenant Handbook and the SEATTLE & KING
   COUNTY PUBLIC HEALTH code prior to commencing design work.

CITY OF AUBURN Review
1. Applications for individual Tenant Building Permits shall be submitted to:
       CITY OF AUBURN
       PLANNING AND COMMUNITY DEVELOPMENT
       25 West Main Street
       Auburn, Washington 98001
       Telephone: 253/931-3090
       Facsimile: 253/804-3114.
2. In addition to the three sets of working drawings returned from the SEATTLE & KING
   COUNTY PUBLIC HEALTH department, Tenant shall submit a completed permit application
   form which is included in the “Forms” section of this Food Court Tenant Handbook.
3. Plan review fees shall be paid at the time the permit is issued.
4. The CITY OF AUBURN will note minor comments on Tenant’s drawings.
5. When the plan review is complete, the CITY OF AUBURN will notify Tenant that the permit
   and three sets of the approved plans are ready to be issued.
6. Tenant shall pick up its permit at:
       CITY OF AUBURN
       PLANNING AND COMMUNITY DEVELOPMENT
       25 West Main Street
       Auburn, Washington 98001
       Telephone: 253/931-3090
       Facsimile: 253/804-3114.
7. Tenant shall provide the following when picking up its permit from the CITY OF AUBURN:


                                                                            Section Six
                                              BUILDING PERMIT PROCEDURES
                                            6-1
    A. a value for the construction work (which is what the building permit fee shall be
       based upon);
    B. a check made payable to the CITY OF AUBURN for the plan review fee and the building
       permit fee;
    C. the following information for Tenant’s contractor:
       1) name,
       2) address,
       3) telephone number,
       4) state license number,
       5) tax identification number and
       6) industrial insurance account number.
8. Once the building permit has been issued, Tenant’s subcontractors may then apply for
    plumbing, mechanical, gas piping, signage (non-electrical visible from the exterior of the
    mall building only), kitchen exhaust and refrigeration (if separate from mechanical)
    permits which are available on an over-the-counter basis at CITY HALL.
9. Tenant should allow four to six weeks for the permit process including the HEALTH
    DEPARTMENT review.
10. Electrical permits and electrical sign permits shall be obtained from:
       STATE OF WASHINGTON
       DEPARTMENT OF LABOR & INDUSTRIES
       315 5th Avenue South
       Seattle, Washington 98104-2607
       Telephone: 206/515-2800
       Facsimile: 206/515-2779.

Inspections/Certificate of Occupancy
1. The following inspections will be required for most food court and restaurant Tenant
   build-outs:
   A. below-grade plumbing, rough plumbing and final plumbing;
   B. electric service, electrical rough-in and final electric;
   C. framing, ceiling (including duct shaft; and final building;
   D. mechanical rough-in and mechanical final;
   E. gas piping;
   F. electric sign;
   G. refrigeration;
   H. Fire Marshal inspection; and
   I. Final HEALTH DEPARTMENT inspection.
2. The inspector assigned to the SUPERMALL OF THE GREAT NORTHWEST can perform all
   plumbing, mechanical and building so many of the inspections listed above can be
   performed simultaneously.
   A. Same day inspections for these trades can be arranged if called in before 9:00 AM
       Monday through Friday.
   B. Otherwise, inspections will be made the first business day following a request.
   C. Tenant should call the CITY OF AUBURN at 206/931-3010.
3. Fire Marshal inspections must be called in at least 24 hours in advance at 206/931-3060.
4. Inspections by the State Electrical Inspector must be called in 24 hours in advance at
   206/515-2800.


                                             6-2
     A. In most costs, a request for an inspection called in by 4:00 PM will be responded to
          the following day.
     B. If it is essential that the inspection take place the following day, make the fact clear
          when the inspection request is made.
5.   Tenant’s contractor should be able to provide the following information when calling for
     all inspections:
     A. permit number;
     B. contractor name;
     C. store name;
     D. store address and suite number; and
     E. type of construction.
6.   At the time of the inspection, Tenant’s contractor should have the permit drawings,
     placard (sign-off sheet) and a ladder (for above ceiling inspections) within Tenant’s
     leased premises.
7.   Landlord suggests Tenant’s contractor tape or pin the placard onto the wall adjacent to
     the main electrical panel for the sake of consistency.
8.   Once Tenant’s contractor has completed all work satisfactorily and has obtained a final
     sign-off by the Building Inspector, the CITY OF AUBURN will release the Certificate of
     Occupancy to Landlord who will forward copies to Tenant and Tenant’s contractor.
9.   Tenant must call to arrange for an inspection by the SEATTLE & KING COUNTY PUBLIC
     HEALTH DEPARTMENT at 206/296-4787.




                                              6-3
CONTRACTOR REQUIREMENTS
Contractor Regulations
1. Pre-Construction Meeting
   Prior to commencing construction, Tenant shall contact Landlord’s Onsite Tenant
   Coordinator to schedule a pre-construction meeting to be attended by Landlord, Tenant
   and Tenant’s general contractor for the following:
2. Certificates of Insurance meeting the requirements contained in Tenant’s Lease
   Agreement and the SUPERMALL OF THE GREAT NORTHWEST Tenant Handbook;
3. a construction damage and security deposit in the amount of $2,000 payable to GLIMCHER
   SUPERMALL VENTURE, LLC;
4. a list of the major subcontractors and suppliers including names, contact persons,
   telephone numbers, emergency numbers and union/non-union status;
5. construction schedule including key dates and required dates for Landlord’s Work
   (sprinklers, roof cuts, structural work, etc.);
6. Performance and Payment Bond as referenced in Tenant’s Lease Agreement;
7. a copy of the original Building Permit;
8. a site inspection of Tenant’s leased premises to identify the status of all Landlord-
   required items and to release the space to Tenant; and
9. review of Landlord’s Construction Rules and Regulations which shall be acknowledged
   and accepted by Tenant’s contractors.

Construction Rules and Regulations
All construction shall be performed in accordance with Tenant’s Lease Agreement, the Rules
and Regulations contained in the SUPERMALL OF THE GREAT NORTHWEST Tenant Handbook
and the following additional requirements:
1. Tenant shall hire a general contractor licensed by the STATE OF WASHINGTON to assist
    with the construction of Tenant’s leased premises.
        A. Tenant shall be responsible for making its contractors aware of the construction
            rules as described herein.
        B. Tenant’s contractors shall be required to acknowledge their understanding and
            acceptance of these rules before being allowed to commenced work.
2. Tenant’s contractor shall be required to post a construction damage and security deposit
    in the amount of $2,000 payable to GLIMCHER SUPERMALL VENTURE, LLC.
        A. Landlord shall hold Tenant’s contractor’s construction damage and security
            deposit to insure that all construction rules and regulations are followed.
        B. Landlord shall return Tenant’s contractor’s construction damage and security
            deposit upon completion of:
        1) Landlord’s punchlist;
        2) Delivery to Landlord of the Final Certificate of Occupancy from the CITY OF
            AUBURN; and
        3) Copies of final unconditional lien waivers from all subcontractors and major
            suppliers.
    C. Failure to comply with the construction rules and regulations shall result in the
        following charges:
        1) Violation of Delivery/Site Access Plan:          $100/Occurrence
        2) Clean-Up:                                        Cost + 15% Fee

                                                                        Section Seven
                                                 CONTRACTOR REQUIREMENTS
                                           7-1
        3) Repairs to the Common Area Finishes:           Cost + 15% Fee
    D. Tenant’s contractor shall be barred from the jobsite for its third infraction of the
        construction rules and regulations.
3. The SUPERMALL OF THE GREAT NORTHWEST is a union project.
    A. All general contractors shall comply with the site-access rules regarding union/non-
        union access as provided by Landlord.
    B. Tenant’s contractor shall be responsible for clearly communicating these rules and
        regulations to its subcontractors and suppliers.
4. All work within the mall building shall be performed in a workmanlike manner and be in
    good usable condition when complete.
5. Due to the limited amount of temporary electric available in the building, Landlord urges
    Tenant’s contractor to have its temporary feeders, high voltage panels, temporary
    transformers and low voltage panels, if necessary, as soon as possible to facilitate
    Tenant’s construction.
6. Tenant’s contractor shall be permitted to off-load materials and equipment in designated
    areas only for a period of 15 minutes.
    A. Should Tenant’s contractor require another arrangement, Tenant’s contractor shall
        request same of Landlord’s Onsite Tenant Coordinator in advance.
    B. Tenant’s contractor shall have sufficient manpower in place at the time of delivery in
        order to accomplish off-loading within the allotted time frame.
7. Contractor Parking
    A. Parking for Tenant’s contractor, its employees, subcontractors and suppliers shall be
        permitted in areas designated by Landlord’s Onsite Tenant Coordinator.
    B. Vehicles parked outside of the designated areas shall be subject to being towed at the
        owner’s expense.
8. In accordance with Tenant’s Lease Agreement, Landlord shall provide dumpsters and
    recycling bins for use by Tenant’s contractors.
    A. The costs associated with the use of these dumpsters, including transporting, rental
        and dump fees, shall be assessed to Tenant’s contractors on a pro-rated square footage
        basis.
    B. Tenant’s contractor shall be required to maximize the use of these units, compacting
        the materials and trash as reasonably as possible.
9. All work associated with Tenant’s construction shall be confined to the area within
    Tenant’s leased premises unless arrangements are approved by Landlord’s Onsite Tenant
    Coordinator in advance.
    A. When an exception is approved by Landlord’s Onsite Tenant Coordinator, Tenant’s
        contractor shall protect the mall common area in a manner acceptable to Landlord.
    B. Damage to the mall common area finishes shall be repaired by the responsible party.
10. Tenant’s contractor shall be responsible for the professional performance and cooperation
    of Tenant’s employees and their subcontractors and shall fully comply with all OSHA
    guidelines.
11. Tenant and Tenant’s contractor shall be responsible for providing their own security and
    Landlord assumes no responsibility for the safe keeping of materials, tools, etc.
12. Tenant’s contractor shall maintain its work areas in a safe, clean and orderly manner.
13. Construction-related trash shall not be allowed to accumulate beyond Tenant’s lease line.




                                             7-2
Landlord’s Punchlist
1. Prior to Tenant’s store opening, Landlord shall perform an inspection of Tenant’s leased
   premises to verify that the construction has been completed in accordance with the final
   approved plans and is consistent with Landlord’s quality standards.
2. Landlord’s punchlist shall be completed prior to Tenant’s store opening.




                                           7-3
TENANT’S REQUIREMENTS
Operational Requirements
1. STATE OF WASHINGTON Requirements
   Tenants new to the STATE OF WASHINGTON shall obtain various licenses and/or
   registrations including:
   A. Master Business License
           STATE OF WASHINGTON DEPARTMENT OF LICENSING
           Telephone: 360/664-1400;
   B. State Tax Registration
           STATE OF WASHINGTON DEPARTMENT OF REVENUE
           Telephone: 800/647-7706;
   C. Trade Name Registration
           STATE OF WASHINGTON DEPARTMENT OF LICENSING
           Telephone: 360/664-1400;
   D. Industrial Insurance
           STATE OF WASHINGTON DEPARTMENT OF LABOR & INDUSTRIES
           Telephone: 206/515-2800;
   E. Unemployment Insurance
           STATE OF WASHINGTON EMPLOYMENT SECURITY OFFICE
           Telephone: 877/872-5627
2. CITY OF AUBURN Requirements
   All businesses new to the CITY OF AUBURN shall register with the CITY OF AUBURN,
   Telephone: 253/931-3090.
3. SEATTLE & KING COUNTY PUBLIC HEALTH DEPARTMENT Requirements
   A. All new food establishments shall obtain an Operating Permit from the SEATTLE &
       KING COUNTY PUBLIC HEALTH DEPARTMENT, Telephone: 206/296-4787.
   B. All food workers shall obtain a Food and Beverage Service Worker Permit within 30
       days following employment.

Tenant’s Close-Out Requirements
Prior to releasing the Tenant Construction Allowance or Tenant’s contractor’s Construction
Damage and Security Deposit, the following close-out requirements must be completed and
delivered to Landlord:
1. a detailed breakdown of Tenant’s final and total improvement costs, together with
    receipted final invoices showing payment;
2. one (1) complete set of as-built construction documents;
3. a copy of the required service and/or maintenance contracts;
4. Contractor’s Affidavits together with valid Waivers of Lien, indicating payment in full
    for labor, materials and subcontractors and one (1) year warranties for materials and
    workmanship;
5. a copy of Tenant’s Certificate of Occupancy; and
6. a copy of the completed Landlord’s Onsite Tenant Coordinator’s punchlist.




                                                                        Section Eight
                                                     TENANT’S REQUIREMENTS
                                           8-1
FORMS
                                  Tenant Construction Checklist
1.    Lease has been signed:            Yes:            No:                             Date:
      Comments:

2.    Approval date to start work:

3.    Approved drawings in the mall management office:                           Yes:                 No:
      Comments:

4.    Pre-Construction Meeting:                Date:                                Time:

5.    Contractor Certificate of Insurance Received:                     Date:
      Comments:

6.    Security Deposit:          Yes:             No:                Amount:        $
      Comments:

7.    Copy of Building Permit:             Yes:                No:             Date Received:
      Comments:

8.    Name and Telephone Number of:
      Tenant:
                                (Address)                               (City)              (State)         (Zip)

                                     (Telephone)                                          (Facsimile)
      Contractor:
                                        (Address)                       (City)              (State)         (Zip)

                                     (Telephone)                                          (Facsimile)

9.    Lease Commencement Date:

10.   Possession Date:

11.   Date Construction Began:

12.   Dates of Building Inspections and Outcomes:
              Date                                                                  Comments




13.   Date of Final Walk Thru:

14.   Punch List Items:



15.   Date Construction Finished:

16.   Certificate of Occupancy:            Yes:               No:          Date:
      Comments:

                                                                                                      Section Nine
                                                                                                            FORMS
                                                         9-1
                   List of Tenant Contractor and Subcontractors
Date:

Store Name:                           Space No.:

Contractor:                           Address:

Project Manager:                      Telephone:             Facsimile:

Site Superintendent:                  Telephone:             Facsimile:


                                     Subcontractors

                         Name           Address        Telephone          Representative

Acoustical

Carpentry

Carpet

Concrete

Drywall

Electrical

Fixtures

Flooring

HVAC
Kitchen
Equipment

Mechanical

Painting

Plumbing

Security

Tile/Wood

Other


                                       9-2
                           Minimum Submission Checklist
The following shall be filled out by Tenant, its architect, engineer and contractor. This form
shall be submitted with Tenant’s store working drawings and specifications.

Date:
Store Name:                                     Space No.:
Square Footage:
Architect:                                      Telephone:
Address:
Engineer:                                       Telephone:
Address:

                            Yes   No N/A                                       Yes No N/A
Floor Plan                                         Mechanical Plans

Indicate Vestibule                                 HVAC Load Calculations

Fixture Plan                                       Plumbing Plans

Indicate Design Control                            Electrical Plans

Reflected Ceiling Plan                             Electric Load Summary

Wall Elevations                                    480/277 Panel Schedule

Material Samples                                   208/120 Panel Schedule

Sign Shop Drawings                                 MEP Checklist

Key Plan                                           STATE ENERGY CODE




                                             9-3
                             Permission to Pour Concrete
Date:

Store Name:                                     Space No.:


We request permission to pour concrete in our client’s leased premises on _______________
(date), at approximately _______________ (time). If there is any conflict discovered by the
mall management, I may be reached at ____________________ to discuss the matter and/or
to reschedule our date or time.

Our method of delivering the concrete to the aforementioned location will be: (circle one)
wheelbarrow     pump        other: ____________________.

As contractor for the above-listed space, we have read and fully understand the Tenant
Contractor Guidelines for SUPERMALL OF THE GREAT NORTHWEST and will strictly adhere to
them. In accordance with these, we will protect the existing mall surfaces and fixtures from
damage by: (circle one) plywood        rubber matting      other: ____________________.

We realize that prior to welding a detailed description of the job must be submitted and
approved by the mall management.

We further understand that while constructing, any specific questions or concerns regarding
our work within Tenant’s store or the mall should be directed to the mall management.

All Building Department inspections and approvals must be received prior to backfill and
approval.

Signed: _____________________________

Printed Name: ________________________

Company Name: ______________________
******************************************************************************************
For GLIMCHER SUPERMALL VENTURE, LLC use only:

Approved:                                       Not Approved:




                                             9-4
                                 Permission to Weld
Date:

Store Name:                                   Space No.:


We request permission to weld in our client’s leased premises on _______________ (date),
at approximately _______________ (time). If there is any conflict discovered by the mall
management, the responsible party may be reached at ____________________ to discuss the
matter and/or to reschedule our date or time.

We realize that prior to welding a detailed description of the job must be submitted and
approved by the local authorities and the mall management.

As Tenant’s contractor for the above-listed space, we have read and understand fully the
Tenant Contractor Guidelines for SUPERMALL OF THE GREAT NORTHWEST and will strictly
adhere to them. In accordance with these, we will have an approved fire extinguisher on
hand while welding is in progress.

We further understand that while constructing, any specific questions or concerns regarding
our work within Tenant’s store or the mall should be directed to the mall management.

Signed: _____________________________

Printed Name: ________________________

Company Name: ______________________
******************************************************************************************
For GLIMCHER SUPERMALL VENTURE, LLC use only:

Approved:                                     Not Approved:




                                           9-5
                                   MEP Checklist
Date:

Store Name:                                 Space No.:

Square Footage:
                             Yes   No N/A                              Yes    No N/A
Plumbing
Domestic Water                                  PVC in Plenum
Grease Connection                               Water Meter
Electric Hot Water Heater                       Floor Drain
Trap Primer                                     Other: ________________
Gas/Kitchen Equipment
Equipment List                                  Equipment Cut Sheets
Emergency Shut-Off                              Total CFH
Other: ___________________
HVAC
Heat Gain Calculation                           Vibration Insulation
Heat Loss Calculation                           Duct Insulation
Duct Plan                                       Fire Dampers
Toilet Exhaust                                  Smoke Detector
Sequence of Operations                          Other: ________________
Miscellaneous
Kitchen Exhaust                                 Up-Blast Fan Detail
Duct Plan                                       Access Doors
Specifications                                  Backdraft Damper
UL Listed Hood Cut Sheets                       Grease Drain
Shop Drawings                                   Fire Protection
2" Insulation                                   Fire Protection
Sprinkler Connection                            Fire Protection
Hood Type                                      Water Wash-Filter
Exhaust Allowance:                 CFM         85% Make-Up:                  CFM
Submitted Exhaust:                 CFM         Make-Up                       CFM Total




                                         9-6
                           Electric Load Summary Data
This schedule shall be completed and submitted with the drawings in Tenant’s working
drawing submission.

Space No.:                                              Total SF Area:
Tenant Name:                                            Date:
                                                           Connected
                        Load                              Load (KVA)
Fluorescent Lighting
Incandescent Lighting
Appliances
General Receptacles
Exhaust Fans
Water Heater
Cooking Equipment
Demand (KVA)
Miscellaneous
Total Connected Load
Total Demand Load


 DO NOT WRITE BELOW THIS LINE - FOR LANDLORD’S ENGINEER’S USE ONLY

This Tenant’s electrical load requirements do not exceed Landlord’s Standard.
This Tenant’s electrical load requirements do not exceed Landlord’s Standard Watts/SF by
_____%
Reviewed By:                                   Date:




                                            9-7
                        Electrical Submittal Form

                 Type   Voltage   Watt     Connected Load   Remarks
Lighting
A. General




B. Showcase




C. Valance




D. Accent




E. Signs




F. Other




Total Lighting

Tenant:                                   Space No.:

Completed By:                             Date:

Checked By:                               Date:

                                   9-8
                            Electrical Submittal Form (2)

                                Type     Voltage   Watt    Connected Load   Remarks
3.    Convenience Outlet
      Use Factor X 30%
      Adjusted Watts = Conv.
      Outlet x Use Factor

4.    Air Handling Units

5.    Miscellaneous Motors

6.    Electric Water Heater
7.    Electric Cooking
8.    Resistance Heating
9.    Perimeter Heating
10.   Other Loads




11.   Total Adjusted
      Electric Load
12.   Space Designation =
13.   Total SF =

      Total VA/SF = 11 divided by 13 =             VA/SF

Tenant:                                                    Space No.:

Completed By:                                              Date:

Checked By:                                                Date:




                                           9-9
                                             Electrical Panel Schedule
Volts:                           Phase:                      Wire:                  Main Capacity:                           AMPS:
Mounting:                        Feeder Size:                                       Main Connection:

                                                   Circuit                               Circuit
                                                   Breaker                               Breaker

                                Wire Size




                                                                                                           Wire Size
Occt. No.




                                                                                                                                           Occt. No.
                                            AMPS




                                                                                  AMPS
                                                             Frame




                                                                                                   Frame
                                                    Pole




                                                                                           Pole
            Item Distribution                                                                                          Distribution Item
            Fed     Watts                                             Neutral                                             Watts     Fed
1                                                                                                                                          2
3                                                                                                                                          4
5                                                                                                                                          6
7                                                                                                                                          8
9                                                                                                                                          10
11                                                                                                                                         12
13                                                                                                                                         14
15                                                                                                                                         16
17                                                                                                                                         18
19                                                                                                                                         20
21                                                                                                                                         22
23                                                                                                                                         24
25                                                                                                                                         26
27                                                                                                                                         28
29                                                                                                                                         30
31                                                                                                                                         32
33                                                                                                                                         34
35                                                                                                                                         36
37                                                                                                                                         38
39                                                                                                                                         40
41                                                                                                                                         42


Completed By:                                                             Date:




                                                               9-10
                                 HVAC Submittal Form


1.    Toilets:          (1)                    (W)                 X              = CFM
      Toilets:          (1)                    (W)                 X              = CFM
      Toilets:          (1)                    (W)                 X              = CFM

2.    Range Hood Exhaust:
      Indicate method of establishing air quantity (CFM/SF of hood area, etc.).

3.    Dishwasher Exhaust:
      Indicate method of establishing air quantity.

4.    Miscellaneous Exhaust:
      Indicate method of establishing air quantity.


Exhaust Fan Schedule
    Designation
    Location
    CFM
    Static Pressure (Inches W.G.)
    Wheel Diameter (Inches)
    Maximum Tip Speed (FPM)
    Design HP
    Motor RPM


Tenant:                                               Space No.:

By:                                                   Date:




                                             9-11
                                  Tenant:                     Date:
Room Heat Losses
Room No.
Room Name
Room Area
Exterior
Losses      Factor Quan. BTUH Quan. BTUH Quan. BTUH Quan. BTUH Quan. BTUH Quan. BTUH
      Glass

 Day Mode
     Walls
 Day Mode
     Roof
     Floor

  Perimeter

 Infiltration

Night Mode
      Glass
Night Mode
      Walls
      Night
Mode Roof

Interior     Factor
Loss
   Partition

 Lights Day
Mode Credit
Ventilation



Total Night Loss
Total Day Loss
BTU/SF




                                        9-12
                                  Tenant:                     Date:
Room Heat Gains
Room No.
Room Name
Room Area

Sens. Gains Factor Quan. BTUH Quan. BTUH Quan. BTUH Quan. BTUH Quan. BTUH Quan. BTUH
       Glass
       Glass
       Glass
        Wall
        Wall
        Wall
Partition
Ceiling
Roof
Floor
Infiltration
People
Lights
Motors
Subtotal R.S.H.
+ % SF
Total R.S.H.
Lat. Gains Factor
People
Vent
Room Total Heat
Supply Air T.D.
Supply Air C.F.M.
CFM/SF




                                        9-13
LOAD CALCULATION SUMMARY
Zone Information         Name:                                                                      Terminal Unit:
(Complete for each zone or terminal device requested.)
Design Conditions        Outside:            DB             Inside:     (75) DB      Supply Air                           Time:
                                             WB                              WB      Temperature:

                                              U or R                                     Sensible     Total
                                 Exp.          /S.C.         Factor         Area          Space      Sensible        Latent       Total
External Glass                                   /
                                                 /
                                                 /
                                                 /
                                 Hor             /
                          Wall



                       Floor
                    Partition
                       Roof
Internal
Occupant Density:                       SF
Number:
  Factor:                   S                   L

                                   Special
Lighting         Lamp             Allowance                  Total
 Type:           Watts:            Factor:          No.:     Watts:




Neon LF:                                        BTUH/LF:
Miscellaneous and Process
                                  Connected                 Diversity     Hooded
  Item:                             Load:                    Factor:      (Y or N)




Outside Air
No. of Occupants:                                   CFM per Occupant:
Total CFM:
Credits
Thermal Exhaust (Food Court Only)
3000 CFM x 1.085 x Accep. Temp. Rise
(Recommended 10° max).

TOTALS



                                                                  9-14
                             Plumbing Submittal Form

Plumbing Calculations
                                                                                 Water
                                           San. F.U.   San. F.U.    C.W. F.U.   Demand
    Plumbing Fixtures         Quantity       Each        Total        Total      Total
W.C.
Urinal
Lavatory
Service Sink
Electric Water Cooler
Floor Drain



TOTALS

                                Sanitary                           Water
Service Connection Size


Electric Domestic Water Heater
Heater No.                                                            WH-        WH-
Type (Model)
Storage Capacity (Gallons)
Recovery (gph)
Entering Water Temperature (°F)
Lower Element (KW-Electric only)
Upper Element (KW-Electric only)
Electrical Characteristics (Volts/Phase)


Tenant:                                                 Space No.:
By:                                                     Date:




                                            9-15
                                 Statement of Costs

Project:
Owner:
Architect/Engineer/General Contractor:

                             Item                     Cost




                                         9-16
                   THE SUPERMALL OF THE GREAT NORTHWEST

                             Indemnification Agreement
As Tenant’s contractor, I have read the following and understand fully the Tenant Contractor
Regulations for the SUPERMALL OF THE GREAT NORTHWEST project and will strictly adhere
to them. Failure to comply with the rules set forth will result in the fines described in the
Tenant Handbook.

I further understand that while working on this project, any specific questions or concerns
regarding work within Tenant’s leased premises or the mall shall be directed to the Onsite
Tenant Coordinator at the SUPERMALL OF THE GREAT NORTHWEST.

Date:

Space No.:                                     Store Name:

Contractor Name:                               Company Name:



Signature:

Note: This form must be filled out and returned to Landlord’s Onsite Tenant Coordinator
      prior to contractor commencing any work.




                                            9-17
                   THE SUPERMALL OF THE GREAT NORTHWEST

                   Construction Damage and Security Deposit
Received:      Check No.: __________         Dated: __________

A $2,000 deposit is required prior to commencement of work.

The check shall be made payable to Glimcher SuperMall Venture, LLC. Tenant’s contractor
shall be notified, in writing, of any situation which must be corrected. If a response is not
immediately forthcoming, a fine will be levied.

Upon completion of punch list items prepared by Landlord’s Onsite Tenant Coordinator and
receipt of the following, Landlord will issue and acceptance of completed work and release
the deposit monies:
4. a copy of the Certificate of Use and Occupancy;
5. the receipt of applicable warranties;
6. contractor and subcontractors’ Final Waivers of Lien; and
7. as-built drawings for all work.

All accumulated fines will be deducted from the deposit prior to refund.

Date:

Space No.:                                      Store Name:

Acknowledged:                                   Company Name:




                                            9-18
9-19
9-20
9-21
                                                               2006
                                                Effective 1/1/06 - 12/31/06
                            PUBLIC HEALTH - SEATTLE & KING COUNTY
                                ENVIRONMENTAL HEALTH DIVISION
                              2124 - 4TH Avenue, 4th Floor, Seattle, WA 98121


                     PLAN GUIDE FOR FOOD SERVICE PLAN REVIEW

                     To make the food service plan review process as easy as possible, complete
                     the following check list to assure that you have all of the necessary
                     information. If you have any questions, please call the plans examiner.

Central and North Seattle:
       Patricia Ryan, at (206) 296-4787 or (206) 296-4632
       2124 - 4th Ave, 4th floor, Seattle, WA 98121

East Unincorporated King County, North & Eastside Suburban Cities:
       Mike Bratcher, at (206) 296-9741 or (206) 296-9791
       10808 NE 145th Street, Bothell, WA 98011

For Unincorporated South King County, South King County Suburban Cities:
      Diane Agasid Bondoc, at (206) 205-1903 or (206) 296-4708
      1404 Central Avenue S, Suite 101, Kent, WA 98032




BE SURE PLANS ARE OF PROFESSIONAL QUALITY (TO SCALE AND IN DETAIL).

INCLUDE THE PLAN REVIEW FEE
The Plan Review Fee is not Refundable

PROVIDE THE CORRECT NUMBER OF PLANS SETS

“THE HEALTH DEPARTMENT REQUIRES 2 SETS”

Note: For food service establishments in the City of Seattle, 4 sets of plans are required to be
submitted to the building department (DPD). The building department for Unincorporated King
County (DDES) requires 4 sets.
Incorporated cities vary with the number they need. Check with the local building department.

GUIDELINE TO THE BASIC REQUIREMENTS OF A FOOD SERVICE FACILITY


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                                                                9-22
                                   CHECKLIST FOR FOOD SERVICE
Provide information on the following items
1. Cover Page
   ____ Name of food service establishment and address
   ____ Contact person or agent and phone number and address
   ____ Ownership information (owner/manager)
   ____ Site plan showing building in relation to streets, sidewalks, and parking
2. Menu
   ____ List all food to be served
   ____ Document food preparation procedures and style of service
   ____ Anticipated maximum meals per day
3. Equipment Floor Plan (Elevations of equipment sections may be required)
   ____ Make and model of all refrigeration and freezer units
   ____ Details of cooking line (fryers, stove, ovens, and grills)
   ____ Hot holding equipment
   ____ Work station details (cutting blocks, tables, etc.)
   ____ Shelving for adequate storage space
   ____ Self-service areas with sneeze guards (buffet line, salad bars, etc.)
   ____ Equipment certified by the American National Standards Institute (ANSI)
        complies with food safety sanitation standards. Other commercial equipment
        (NSF, etc.) meeting food safety standards will also be allowed.
4. Seating
   ____ Total number of seats
   ____ Square footage of the entire space (include kitchen, restrooms, storage areas,
         outdoor seating areas, etc.)
5. Finish Schedule
   ____ Floors, walls, ceiling details
   ____ All surfaces must be smooth, durable and easily cleanable
6. Sinks
   ____ Handwashing sinks
   ____ Prep sink
   ____ 3 compartment sink and/or dishwashing machine and pre-rinse sink
   ____ Mop sink
   ____ Dipperwell (if bulk ice cream) (optional)
7. Restrooms
   ____ Distance to restrooms
   ____ Public
   ____ Employee



You must specify on plans “Public Health - Seattle & King County inspection required on
completion of work prior to opening”


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                                                            9-23
Include on plans the statement “NO CHANGES WILL BE MADE WITHOUT HEALTH
DEPARTMENT APPROVAL”

Within areas serviced by the City of Seattle’s Drainage and Wastewater Utility,
call (206) 684-7750 for questions on grease traps.


GENERAL INFORMATION
Whenever you remodel or start a new food service operation, there is a 2-part “plan
review” process you must go through. The first step must be completed before
construction begins. The second step must be completed before you can open.

SUBMITTAL:
Two (2) sets of professional quality plans (drawn to scale) must be received by our
department. Refer to the attached “Checklist for Food Service” for expected content.

The plan fee for new construction or tenant improvement (conversion to a food service
establishment) is $432.00.

For establishments being remodeled, the plan fee is $377.00.

In a large facility, one with multiple food service operations (hotel, grocery, etc.), each
Operation requires a separate plan review and fee. The fee for the first operation is
$432.00 and $267.00 for each additional operation.

If plans are disapproved and returned for alteration, an additional fee for the
Reexamination is $283.00.

The plan review fee is not refundable.

The submittal process varies throughout the county, as follows:
                o Seattle - In most cases you will be required to submit directly to DPD
                  (Department of Planning and Development). They will require four (4)
                  sets of plans. DPD will then route plans to Public Health - Seattle & King
                  County for review, who will then contact you about fee payment.
                o Unincorporated King County - You have the option of submitting plans
                  to DDES (Department of Development & Environmental Services) or
                  direct to the local district health office. DDES will require four (4) sets of
                  plans. They will route plans to Public Health - Seattle & King County for
                  review. DDES will include the health review fees in their billing to you. If
                  you submit direct to the local health office, then provide two (2) sets of
                  plans. The plan fee is expected to be paid at the time of submittal.
                o Incorporated Suburban Cities - Separate submittals to the local city
                  Land Use Office and Public Health - Seattle & King County are required,
                  as all cities will not route plans to us. Contact the city building officials for
                  their requirements. You will need to submit two (2) sets of plans direct to


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                                                            9-24
                     the local health office. The plan fee is expected to be paid at the time of
                     submittal.

Be advised that some jurisdictions may not accept or approve plans until drawings have
been stamped approved by Public Health - Seattle & King County.

Upon receipt of the “plan review fee” the Plans Examiner will review the plans for such
items as type of menu, sinks, food equipment, and types of wall/floor coverings.

A letters stating “plan approved” or a letter outlining corrections will be sent after the
plans are reviewed. In the City of Seattle, changes to the plans will require going back
through the Land Use office.

If construction has begun before the plan review is approved, the food service operations
owner will be charged a penalty fee of one-half the plan review cost.

PRE-OPERATIONAL INSPECTION:

     1. Once the building permit has been issued, construction can begin. There are two
        additional requirements to complete before making an appointment for the pre-
        operational inspection:

          A. Purchase an operating permit.
          B. Have building and plumbing permits signed off by local agencies.

Please be aware that planning will be needed to schedule a pre-operational inspection. Contact
the Plans Examiner responsible for reviews in your area (in Seattle contact the inspector for your
location) at least one week before you wish to open. There is a penalty for beginning to operate
without approval. The penalty for opening without approval between April 1 and September 30
is one-half the annual permit fee. The penalty for opening without approval between October 1
and March 31 is one-half the prorated (half-year) fee. The one-half fee applies to change of
ownership as well as new establishments.




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                                                            9-25
PLAN DETAILS

1. Sinks

     A. 3-compartment sink, with a space for soiled utensils ahead of the first compartment and a
        space for the clean utensils after the 3rd compartment, or a commercial dishwasher is
        required. If a commercial dishwasher is provided, dishes and utensils must be scraped
        and, if necessary, pre-flushed.The size of the compartments of the 3-compartment sink or
        the size of the dishwasher must be large enough to accommodate the largest
        utensil/equipment used in the establishment. Provide make and model of dishwasher.

     B. Handsinks are required in all food preparation and warewashing areas. Handsinks must
        remain accessible and conveniently located to in all areas where food is handled and
        prepped. This may require more than one handsink per food service. Handsinks must be
        equipped with mixing faucets and handsoap and paper towels.

     C. Minimum hot water temperature allowed at all handsinks is 100 degrees Fahrenheit at the
        tap through a mixing valve.

     D. Sufficient food preparation sinks may be required if raw fruits and vegetables are washed
        or if meats are thawed. The food preparation sink must have an indirect waste drain line.

     E. Establishments serviced by the City of Seattle’s Drainage and Waste Utility are required
        to install a grease-capturing device. If the device of choice is an “Interceptor” it should
        be sized according to the Uniform Plumbing Code Appendix “H”. Call 684-7750 for
        additional information.

     F. A service sink (mop sink) is required.

     G. A running water dipper well for bulk ice cream service (optional).

     H. The food service establishment owner of bars and taverns shall provide a sink
        compartment for disposing of liquid waste in addition to sinks necessary for cleaning and
        sanitizing.

     I. Indicate floor drains in all areas where floors are subject to wetting.

     J. Water heater large enough to meet the needs of the facility.

2. Restrooms

     A. Employee restrooms are required. Public restrooms are required with any on-premise
        consumption of food and beverages. Public restrooms must be conveniently located.
        Patrons accessing the toilet rooms are excluded from food preparation areas and
        unpackaged food storage areas and must not interfere with any part of the food service
        operation. Employees may use the same restrooms provided to the public provided they
        are located within 200 feet. Local building jurisdictions have authority over restroom
        requirements. Minimum fixture requirements are located in Chapter 20, table 29A, of the
        building code (this chapter is used as a replacement for chapter 29 of the IBC).



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                                                            9-26
     B. Use of an on-site sewage (septic) system is permitted (under Title 13 Rules and
        Regulations No. 3 - “King County Sewage Regulations,” revised April 1999) as long
        as the discharge of the organic fats and oils meets guidelines.

     C. For more information, contact the Eastgate District Public Health Office at (206) 296-
        4932.

3. Equipment

     A. Provide adequate refrigeration and freezer units (walk-in coolers, reach-in
        refrigerators, sandwich prep refrigerators, refrigerated display cases, freezers, etc.).
        Make and model of all refrigeration units (catalogue cuts) must be included.

     B. Provide details of all cooking line equipment (deep fryer, stove, grills, ovens, woks,
        steamers, etc.).

     C. Provide location of equipment in food service areas (steam tables, soup pots,
        refrigerated display cases, etc.).

     D. Detail work areas (worktables, stationary cutting blocks, counter, etc.).

     E. Show storage areas and cabinetry. Food storage must be six (6) inches off the floor.

     F. Indicate self service areas with sneeze guards (buffet lines, salad bars, self service
        condiments, self service beverage, etc.).

4. Finishes

     A. Specify the finish of the floors, walls and ceilings in all areas. Floors, walls and
        ceilings must be smooth and easily cleanable.

     B. Floor wall junctions must have a coved base.

     C. All wood surfaces (doors, trim, shelves, cabinets, etc.) must be sealed.

     D. No exposed plumbing or wiring.

     E. All equipment and cabinetry must be flush mounted to counters, walls or floors, or be
        raised/located to allow for cleaning.

5. Ventilation

     A. Show mechanical exhaust ventilation systems. Contact the local building department
        for specifications.

6. Miscellaneous

     A. All light fixtures must be shielded.

     B. Show employee locker areas or employee dressing rooms.



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                                                            9-27
The following is a list of district offices and building/plumbing contacts:

Downtown District Office                 2124 - 4th Ave, 4th Floor
                                         Seattle, WA 98121                                          206-296-4632

Northshore District Office               10808 NE 145th St.
                                         Bothell, WA 98011                                          206-296-9791

Alder Square District Office             1404 Central Ave S                                         206-296-4666
                                         Suite 101, Kent, WA 98032                                  206-296-4708

Plumbing - King County                   14350 SE Eastgate Way
                                         Bellevue, WA 98007                                         206-296-4932

Plumbing - Seattle                       700 - 5th Avenue, 21st Floor
                                         Seattle, WA 98104                                                206-684-5198

DDES                                     900 Oaksdale Ave. SW
                                         Renton, WA 98055                                                 206-296-6600

DPD                                      700 - 5th Avenue, Suite 2000
                                         Seattle, WA 98104                                                206-684-8850

Please see the attached drawing for a typical plan example.

You must apply for a Public Health - Seattle & King County operating permit before you open.
The completed permit application and fee must be received before opening or one-half the
amount of the applicable fee will be charged.




THIS IS A GUIDELINE TO THE BASIC REQUIREMENTS OF A FOOD SERVICE
FACILITY. ACTUAL REQUIREMENTS ARE DETAILED IN THE SEATTLE KING
COUNTY FOOD CODE. IF YOU DESIRE A COPY OF THE FOOD CODE CONTACT
YOUR DISTRICT OFFICE.




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                                                            9-28
9-29
9-30
9-31
DETAILS AND ILLUSTRATIONS




            Food Court Storefront Criteria Elevation

                                                       Section Ten
                                     DETAILS AND ILLUSTRATIONS
                              10-1
Food Court Storefront Criteria Section

                 10-2
Rooftop Air Conditioner Unit Detail

               10-3
Rooftop Air Conditioner Unit Detail

               10-4
Exhaust Duct Detail

       10-5
Hood Clearance Requirements at Combustibles

                   10-6
Food Court and Restaurant Fire Alarm/Smoke Evacuation Interface Box




  Typical CMX-2 to Food Court Muau and Exhaust Fan Connection
                   to SLC Loop (Control Zam)




         Typical MMX-1 to Kitchen Hood Panel Connection
                  to SLC Loop (Monitoring Zam)

                               10-7
APPENDIX
                                                 5.02.010--5.02.020


                               Title 5

                        FOOD ESTABLISHMENTS∗

Chapters:

      5.02    General Provisions
      5.04    Definitions
      5.10    Public Health Labeling
      5.20    Equipment and Utensils
      5.26    Sanitary Facilities and Controls
      5.34    Mobile Food Vehicles
      5.42    Temporary Food Establishments
      5.50    Permits Required
      5.52    (Reserved)
      5.60    Permit Suspension, Revocation and
              Compliance Methods
      5.64    Food Establishment Risk


                            Chapter 5.02

                         GENERAL PROVISIONS

Sections:

      5.02.010      Short title.
      5.02.020      Purpose and policy.
      5.02.025      Applicability – State food regulations
                    adopted.
      5.02.030      Enforcement authority.
      5.02.040      Authority to promulgate rules.
      5.02.050      Construction.

5.02.010 Short title.
     The rules and regulations set out in this title may be
cited and referred to, and shall be known as the "King
County Food Code."
(R&R 91 §1(part), 5-14-93)

5.02.020 Purpose and policy.
     A. In compliance with 246-215 WAC, this title is en-
acted as an exercise of the board of health powers of King
County to protect and preserve the public peace, health,

∗   Editor’s Note: For administrative rules relevant to this title,
    look for a following "R" title of the same number.



                                  5-1                 (KCBOH 4/2006)
                                         5.02.025--5.02.030


safety and welfare. Its provisions shall be liberally
construed for the accomplishment of these purposes.
     B. It is expressly the purpose of this title to
provide for and promote the health, safety and welfare of
the general public, and not to create or otherwise
establish or designate any particular class or group of
persons who will or should be especially protected or
benefitted by the terms of this title.
     C. It is the specific intent of this title to place
the obligation of complying with its requirements upon the
owner of each food service establishment within its scope,
and no provision nor term used in this title is intended to
impose any duty whatsoever upon King County or any of its
officers or employees, for whom the implementation or
enforcement of this title shall be discretionary and not
mandatory.
     D. Nothing contained in this title is intended to be
nor shall be construed to create or form the basis for any
liability on the part of King County, or its officers,
employees or agents, for any injury or damage resulting
from the failure of any person subject to this title to
comply with this title, or by reason or in consequence of
any act or omission in connection with the implementation
or enforcement of this title on the part of King County by
its officers, employees or agents.
(R&R 91 §1(part), 5-14-93)

5.02.025 Applicability – State food regulations adopted.
     A. Except as otherwise specifically provided in this
title, Chapter 246-215 WAC, Washington Food Service
Regulations, as amended, are hereby adopted and by this
reference made a part of this title.
     B. Any person owning, operating, or working in a food
establishment must comply with and is subject to the
requirements of this title, including state regulations
adopted by reference.
     C. If a provision or definition of Chapter 246-215
WAC is inconsistent with a provision or definition
otherwise established under this title, the more stringent
provisions of this title shall apply.
(R&R 05-06 § 1, 6-17-2005)

5.02.030 Enforcement authority.
     This title shall be enforced by the health officer.
This title shall be enforced in accordance with Chapter
1.08 of this code.


                            5-2              (KCBOH 4/2006)
                                         5.02.040--5.02.050


(R&R 91 §1(part), 5-14-93)

5.02.040 Authority to promulgate rules.
     The health officer is authorized to make rules and
regulations not inconsistent with the provisions of this
title for the purpose of enforcing and carrying out its
provisions.
(R&R 91 §1(part), 5-14-93)

5.02.050 Construction.
     The provisions of this title do not apply to or govern
the construction of and punishment of any offense committed
prior to the effective date of the rules and regulations
codified in this title or to the construction and
application of any defense to a prosecution for such an
offense. Such an offense must be construed and punished
according to the provisions of law existing at the time of
the commission thereof in the same manner as if this title
had not been enacted.
(R&R 91 §1(part), 5-14-93)

                       Chapter 5.04

                        DEFINITIONS


Sections:

     5.04.005   Effect of chapter
     5.04.010   Apprentice meat cutter.
     5.04.020   Bakery.
     5.04.030   Bar or tavern.
     5.04.040   Food establishment.
     5.04.280   Food preparation.
     5.04.290   General food service.
     5.04.370   Grocery store.
     5.04.390   Health officer.
     5.04.400   Limited food service.
     5.04.410   Local health officer.
     5.04.420   Meat cutter.
     5.04.450   Meat/fish market.
     5.04.460   Nonprofit institution.
     5.04.490   Owner.
     5.04.620   School.
     5 04 640   Seasonal food establishment.




                             5-3               (KCBOH 4/2006)
                                         5.04.005--5.04.040


5.04.005 Effect of chapter.
     This chapter establishes definitions that are
additional to or that modify definitions in Chapter 246-215
WAC.
(R&R 05-06 § 2, 6-17-2005)

5.04.010 Apprentice meat cutter.
     WAC 246-215-011 is supplemented with the following:
     Apprentice meat cutter (WAC 246-215-011(1.1)).
       “Apprentice meat cutter” means any person in a
     meat/fish establishment employed for the purpose of
     selling meat or learning meat cutting while enrolled
     in a meat cutter’s apprenticeship program.
(R&R 05-06 § 3, 6-17-2005)

5.04.020 Bakery.
     WAC 246-215-011 is supplemented with the following:
     Bakery (WAC 246-215-011(1.2)).
       “Bakery” means any food establishment in which food
     or food products are mixed and baked to final form and
     offered to the ultimate consumer.
(R&R 05-06 § 4, 6-17-2005)

5.04.030 Bar or tavern.
     WAC 246-215-011 is supplemented with the following:
     Bar or tavern (WAC 246-215-011(1.3)).
       “Bar or tavern” means a food establishment, or an
     area within a food establishment, designated by the
     owner primarily for the sale of open containers of
     beer, wine, liquor or other alcoholic beverages and
     issued a license by, or having a license application
     pending before, the Washington State Liquor Control
     Board.
(R&R 05-06 § 5, 6-17-2005)

5.04.040 Food establishment.
     WAC 246-215-011(36)(a) is not adopted and the
following is substituted:




                             5-4             (KCBOH 4/2006)
                                         5.04.280--5.04.370


     Food establishment (WAC 246-215-011(36)(a)).
       “Food establishment” means an operation that stores,
     prepares, packages, serves, vends, or otherwise
     provides food for human consumption:
       (i) Such as a general food service; limited food
     service; grocery store; bakery; meat/fish market; bed-
     and-breakfast; school kitchen; nonprofit institution;
     restaurant; satellite or catered feeding location;
     catering operation if the operation provides food
     directly to a consumer or to a conveyance used to
     transport people; market; vending location; conveyance
     used to transport people; institution; or food bank;
     and
       (ii) That relinquishes possession of food to a
     consumer directly, or indirectly through a delivery
     service such as home delivery of grocery orders or
     restaurant takeout orders, or delivery service that is
     provided by common carriers.
(R&R 05-06 § 6, 6-17-2005)

5.04.280 Food preparation.
     WAC 246-215-011 is supplemented with the following:
     Food preparation (WAC 246-215-011(12.1)).
       “Food preparation” means thawing, cooking, cooling,
     heating, reheating, putting together, cutting,
     slicing, dividing, mixing, portioning or packaging
     food for a consumer, except that trimming of whole
     vegetables or fruits for display and sale shall not be
     considered food preparation.
(R&R 05-06 § 7, 6-17-2005: R&R 91 §1(part), 5-14-93)

5.04.290 General food service.
     WAC 246-215-011 is supplemented with the following:
     General food service (WAC 246-215-011(13.1)).
       “General food service” means any stationary food
     establishment that provides food to the public,
     guests, patrons or its personnel for on-premises or
     off-premises consumption.
(R&R 05-06 § 8, 6-17-2005)




                             5-5             (KCBOH 4/2006)
                                            5.04.370--5.04.420



5.04.370 Grocery store.
     WAC 246-215-011 is supplemented with the following:
     Grocery store (WAC 246-215-011(13.2)).
       “Grocery store” means a food establishment selling
     commercially prepared and prepackaged potentially
     hazardous foods requiring refrigeration or freezer
     control, whole produce and/or bulk foods for
     consumption off-site.
(R&R 05-06 § 9, 6-17-2005: R&R 91 §1(part), 5-14-93)

5.04.390 Health officer.
     WAC 246-215-011 is supplemented with the following:
     Health officer (WAC 246-215-011(13.3)).
       “Health officer” means the director of the Seattle-
     King County Department of Public Health or any of his
     or her authorized representatives.
(R&R 05-06 § 10, 6-17-2005: R&R 91 §1(part), 5-14-93)

5.04.400 Limited food service.
     WAC 246-215-011 is supplemented with the following:
     Limited food service (WAC 246-215-011(15.1)).
       “Limited food service” means a food establishment
     with a limited menu in a building without permanent
     plumbing.
(R&R 05-06 § 11, 6-17-2005)

5.04.410 Local health officer.
     WAC 246-215-011(17) is not adopted and the following
is substituted:
     Local health officer (WAC 246-215-011(17)).
       “Local health officer” means the director of the
     Seattle-King County Department of Public Health or any
     of his or her authorized representatives.
(R&R 05-06 § 12, 6-17-2005)

5.04.420 Meat cutter.
     WAC 246-215-011 is supplemented with the following:
     Meat cutter (WAC 246-215-011(17.1)).
       “Meat cutter” means any person cutting or preparing
     for sale fresh meat.


                              5-6              (KCBOH 4/2006)
                                         5.04.450--5.04.640


(R&R 05-06 § 13, 6-17-2005)

5.04.450 Meat/fish market.
     WAC 246-215-011 is supplemented with the following:
     Meat/fish market (WAC 246-215-011(17.2)).
       “Meat/fish market” means all premises, buildings or
     parts thereof used for the preparation for sale, sale
     or dispensing of meat, fish, game animals or poultry
     to consumers and intended for off-premises
     consumption.
(R&R 05-06 § 14, 6-17-2005)

5.04.460 Nonprofit institution.
     WAC 246-215-011 is supplemented with the following:
     Nonprofit institution (WAC 246-215-011(3.1)).
       “Nonprofit institution” means a food establishment
     with valid, current United States Internal Revenue
     Code section 501(c)(3) nonprofit status, Washington
     State Commission for the Blind status, or a municipal
     jail.
(R&R 05-06 § 15, 6-17-2005)

5.04.490 Owner.
     "Owner" means a person owning and/or responsible for
the operation of a food service establishment.
(R&R 91 §1(part), 5-14-93)

5.04.620 School.
     WAC 246-215-011 is supplemented with the following:
     School (WAC 246-215-011(24.1)).
       “School” means a food establishment in an
     institution for learning limited to the K-12 grades.
(R&R 05-06 § 16, 6-17-2005: R&R 91 §1(part), 5-14-93)

5.04.640 Seasonal food establishment.
     WAC 246-215-011 is supplemented with the following:
     Seasonal food establishment (WAC 246-215-011(24.2)).
       “Seasonal food establishment” means a food
     establishment that routinely operates for no more than
     six consecutive months each year.
(R&R 05-06 § 17, 6-17-2005: R&R 91 §1(part), 5-14-93)


                              5-7            (KCBOH 4/2006)
                                                   5.10.070


                       Chapter 5.10

                  PUBLIC HEALTH LABELING

Sections:

     5.10.070   Alcoholic beverages.

5.10.070 Alcoholic beverages.
     WAC 246-215-051 is supplemented with the following:
     Alcoholic beverages (WAC 246-215-051(10)).
       Whenever alcoholic beverages, as defined by RCW
     Chapter 66.04 are served for consumption on the
     premises, signs and notices of the effects of alcohol
     consumption and cigarette smoking during pregnancy
     shall be posted. Such signs or notices shall meet the
     following requirements:
      (a) Shall read as follows:
          DRINKING DISTILLED SPIRITS, BEER, WINE, COOLERS,
      AND OTHER ALCOHOLIC BEVERAGES OR SMOKING CIGARETTES
      DURING PREGNANCY MAY CAUSE BIRTH DEFECTS; and
      (b) Shall be of the following size:
        (i)   At least two inches high if printed or
     included in a menu.
        (ii) At least three inches by three inches per
     side if set forth on a single, double, or multi-sided
     placard or display tent on any table provided for the
     establishment’s customers; or
        (iii) Not less than eight and one-half inches by
     eleven inches included on a sign that is posted at a
     bar or tavern or other point of sale that is clearly
     visible to the public.
(R&R 05-06 § 18, 6-17-2005: R&R 91 §1(part), 5-14-93)




                            5-8              (KCBOH 4/2006)
                                              5.20.050--5.26.010


                          Chapter 5.20

                     EQUIPMENT AND UTENSILS


Sections:

     5.20.050      Equipment and utensils.

5.20.050 Equipment and utensils.
     WAC 246-215-071 is supplemented with the following:
     Equipment and utensils (WAC 246-215-071(5)).
       Food Code section 4-301.12 regarding manual
     warewashing and sink compartment requirements is
     amended to add (F) “The food service establishment
     owner of bars or taverns shall provide a sink
     compartment for disposing of liquid waste in addition
     to sinks necessary for cleaning and sanitizing.
(R&R 05-06 § 19, 6-17-2005: R&R 91 §1(part), 5-14-93)

                          Chapter 5.26

                SANITARY FACILITIES AND CONTROLS


Sections:

     5.26.010      Water, plumbing and waste.

5.26.010 Water, plumbing and waste.
     WAC 246-215-081 is supplemented with the following:
     Water, plumbing and waste (WAC 246-215-081(6)).
       Food Code paragraph 5-403.11(B) is amended to read:
     “An on-site sewage system (OSS) providing treatment
     and disposal in compliance with state and local law.”
(R&R 05-06 § 20, 6-17-2005)




                              5-9                (KCBOH 4/2006)
                                          5.34.010--5.34.020




                       Chapter 5.34

                   MOBILE FOOD VEHICLES


Sections:

     5.34.010   Mobile food units – Cart size.
     5.34.020   Mobile food units – Potentially hazardous
                foods.
     5.34.030   Mobile food units – Additional
                requirements.

5.34.010 Mobile food units – cart size.
     WAC 246-215-121 is supplemented with the following:
     Mobile food units – Cart size (WAC 246-215-121(3.1)).
       The permit holder of a mobile food cart shall ensure
     the cart body size is limited to three feet by six
     feet with each extension no longer than eighteen
     inches or the size required by the local jurisdiction,
     whichever is smaller.
(R&R 05-06 § 21, 6-17-2005)

5.34.020 Mobile food units – Potentially hazardous foods.
     WAC 246-215-121(9) is not adopted and the following is
substituted:
     Mobile food units – Potentially hazardous foods (WAC
     246-215-121(9)).
       The person in charge of a mobile food unit must
     ensure that potentially hazardous foods are:
         (a) Not cooled on the mobile food unit;
        (b) Properly temperature-controlled during
     transport to the place of service;
        (c) Temperature-monitored by use of a stem-type
     thermometer or thermocouple capable of measuring all
     proper food temperatures;
        (d) Reheated, for hot holding, from 41°F to 165°F
     or above within one hour on the mobile food unit when
     the foods were cooked and cooled in an approved
     nonmobile food establishment;




                              5-10           (KCBOH 4/2006)
                                                   5.34.030


        (e) Reheated, for hot holding, from 41°F to 140°F
     or above within one hour on the mobile food unit when
     the foods were produced in a food processing plant;
        (f) Reheated no more than one time; and
        (g) Held in preheated mechanical hot holding
     equipment or prechilled mechanical cold holding
     equipment, or otherwise temperature controlled by an
     approved method.
(R&R 05-06 § 22, 6-17-2005)

5.34.030 Mobile food units – Additional requirements.
     WAC 246-215-121(21) is not adopted and the following
is substituted:
     Mobile food units – Additional requirements (WAC 246-
     215-121(21)).
       The health officer may allow a person to operate a
     food establishment with a limited menu in a movable
     building without permanent plumbing under applicable
     provisions of this section. In addition the following
     provisions must be met:
        (a) Toilet facilities must be within 200 feet of
     the establishment and available at all times that the
     establishment is operating.
        (b) Facilities for cleaning and sanitizing must
     meet the provisions of this title and be located
     within 200 feet of the establishment and available at
     all times that the establishment is operating.
(R&R 05-06 § 23, 6-17-2005)




                              5-11           (KCBOH 4/2006)
                                                       5.42.010




                          Chapter 5.42

                 TEMPORARY FOOD ESTABLISHMENTS


Sections:

     5.42.010      Temporary food establishments –
                   Potentially hazardous foods.

5.42.010  Temporary food establishments – Potentially
          hazardous foods.
     WAC 246-215-131(15) is not adopted and the following
is substituted:
     Temporary food establishments – Potentially hazardous
     foods (WAC 246-215-131(5)).
       The person in charge of a temporary food
     establishment must ensure that potentially hazardous
     foods are:
           (a) Not cooled in a temporary food establishment;
        (b) Properly temperature-controlled during
     transport to the temporary event location;
        (c) Temperature-monitored by use of a stem-type
     thermometer or thermocouple capable of measuring all
     proper food temperatures;
        (d) Reheated, for hot holding, from 41°F to 165°F
     or above within one hour when cooked and cooled in an
     approved food establishment;
        (e) Reheated, for hot holding, from 41°F to 140°F
     or above within one hour when produced in a food
     processing plant;
           (f) Reheated no more than one time; and
        (g) Held in preheated mechanical hot holding
     equipment or prechilled mechanical cold holding
     equipment, or otherwise temperature controlled by an
     approved method.
(R&R 05-06 § 24, 6-17-2005)




                              5-12               (KCBOH 4/2006)
                                         5.50.010--5.50.020


                       Chapter 5.50

                     PERMITS REQUIRED


Sections:

     5.50.010   License required.
     5.50.020   Application and issuance.
     5.50.030   Activity authorized by occupational
                licenses.
     5.50.040   Employing unlicensed persons.

5.50.010 License required.
     It is unlawful for any person to engage in the
business of, operate or be employed as a meat cutter or
apprentice meat cutter without having a valid, appropriate
personal license from the health officer.
(R&R 05-06 § 25, 6-17-2005)

5.50.020 Application and issuance.
     A. Meat Cutter’s License. Any applicant for an
original meat cutter's license shall obtain such license
only upon achieving a passing score on an examination
administered by the health officer and paying the required
license fee; provided, that any valid original or renewal
meat cutter's license issued pursuant to this section may
be renewed annually upon payment of the applicable annual
fee. The examination shall test an applicant's competency
in the cutting, handling, care of meat, knowledge of
sanitation and code requirements and the applicant's
ability by the senses to recognize in meat decomposition
and other taints and conditions deleterious to health.
     B. Apprentice Meat Cutter’s License. Any applicant
for an original apprentice meat cutter's license shall
obtain such license only upon submitting evidence, to the
satisfaction of the health officer, of enrollment in a meat
cutters' apprenticeship program, and paying the required
license fee; provided, that a valid original apprentice
meat cutter's license issued pursuant to this section may
be renewed for a maximum period of one additional year upon
payment of the applicable renewal fee. Any apprentice meat
cutter's license renewed pursuant to this section shall be
ineligible for further renewal.
(R&R 05-06 § 26, 6-17-2005)




                           5-13              (KCBOH 4/2006)
                                                5.50.030--5.60.060




5.50.030 Activity authorized by occupational licenses.
     A. Meat Cutter’s License. A valid meat cutter's
license shall entitle its lawful holder to cut for sale
fresh meat to a consumer from a licensed meat/fish
establishment.
     B. Apprentice Meat Cutter's License. A valid
apprentice meat cutter's license shall entitle its lawful
holder to engage in all activity in which a licensed meat
cutter may engage; provided, that an apprentice meat cutter
may prepare (cut, grind, etc.) fresh meat for sale only
while under the immediate direction and supervision of a
licensed meat cutter.
(R&R 05-06 § 27, 6-17-2005)

5.50.040 Employing unlicensed persons.
      It is unlawful for anyone to employ a person as a meat
cutter or apprentice meat cutter when such person does not
possess a valid license within fourteen (14) calendar days
of employment to act in such capacity as required under
this title, and does not also possess a valid food worker
card.
(R&R 05-06 § 28, 6-17-2005)

                           Chapter 5.52

                             (Reserved)
                             Editor’s Note
  Former Chapter 5.52, entitled Fees, was amended in its entirety by
Rule and Regulation No. 05-05, and recodified in Title 2 of this code.


                           Chapter 5.60

   PERMIT SUSPENSION, REVOCATION AND COMPLIANCE METHODS


Sections:

     5.60.010      Compliance and enforcement.
     5.60.020      Permits required, suspension, revocation,
                   enforcement – General.
     5.60.030      Permit suspension process.
     5.60.040      Permit revocation process.
     5.60.050      Closure.
     5.60.060      Examination, hold orders, condemnation,
                   and destruction of food.

                                5-14                 (KCBOH 4/2006)
                                                     5.60.010


5.60.010 Compliance and enforcement.
     WAC 246-215-181 is not adopted and the following is
substituted:
     Compliance and enforcement (WAC 246-215-181).
       (1) Food Code paragraph 8.201.11(C) regarding plans
     required for remodeling is amended to read: “The
     remodeling of a food establishment or a change of type
     of food establishment or food operation as specified
     under paragraph 8-302.14(C) if the health officer
     determines that plans and specifications are necessary
     to ensure compliance with this code.”
       (2) Food Code section 8-302.11 regarding permit
     application procedure is amended to read: “An
     applicant shall submit an application for a permit at
     least 30 days before the date planned for opening a
     food establishment or the expiration date of the
     current permit for an existing facility unless
     otherwise approved by the health officer.”
       (3) Food Code paragraph 8-302.13(D) regarding
     permit fees is amended to read: “Pay the applicable
     permit fees at the time the application is submitted.
     A seasonal food service permit shall not be valid for
     more than six (6) consecutive months. A temporary
     food establishment permit shall not be valid for
     longer than 21 days, except that the health officer
     may authorize a longer permit duration or frequency
     for a recurring, organized event such as a farmer’s
     market that qualifies as a temporary food
     establishment under this title.”
       (4) Food Code section 8-303.20 regarding existing
     establishments, permit renewal, and change of
     ownership is amended to add: “Duplicate and name
     change permits may be issued when payment of
     applicable fees have been made. All permits shall
     expire on the March 31st following the date of
     issuance. Notwithstanding any other provision herein
     to the contrary, all temporary and seasonal permits
     shall expire on the date set forth on the face of such
     permit.”
       (5) Food Code section 8-303.30 regarding denial of
     application for permit is amended to add (D): “The
     health officer may deny the application if the
     applicant has any outstanding monies owed to the
     Seattle-King County Department of Public Health for


                           5-15              (KCBOH 4/2006)
                                              5.60.010


permit fees, late fees, checks returned by the bank,
civil penalties, or other miscellaneous fees.”
  (6) Food Code subparagraph 8-304.11(G)(2),
regarding replacement of facilities and equipment to
meet current standards when the ownership of a food
establishment changes, does not apply.
  (7) Food Code section 8-304.11, regarding
responsibilities of the permit holder, is amended to
add (L): “Except for mobile food units and catering
operations, a permit needs to be obtained for each
location at which an activity subject to a permit is
conducted, and each permit shall be valid only at the
location stated on the permit.”
  (8) Food Code section 8-304.11, regarding
responsibilities of the permit holder, is amended to
add (M): “Whenever a permit is suspended or revoked,
the permittee shall return the permit to the health
officer.”
  (9) Food Code subparagraph 8-401.10(B)(2),
regarding inspection frequency, is amended to read:
"The food establishment is assigned a less frequent
inspection frequency based on a written risk-based
inspection schedule developed by the health officer,
or set by state or federal law, and uniformly applied
throughout the jurisdiction."
  (10) Food Code paragraph 8-401.10(C), regarding
inspection frequency of temporary food establishments,
is amended to read: "The health officer shall inspect
a temporary food establishment during its permit
period, unless the health officer develops a written
risk-based plan for exempting certain categories of
temporary establishments from inspection that is
uniformly applied throughout the jurisdiction."
  (11) Food Code paragraph 8-401.20(A), regarding
criteria for prioritizing inspections, is amended to
read: "Past performance, for nonconformance with code
or HACCP plan requirements."
  (12) Food Code paragraph 8-401.20(B), regarding
criteria for prioritizing inspections, is amended to
read: "Past performance, for numerous or repeat
violations of code or HACCP plan requirements."
  (13) Food Code section 8-401.20, regarding criteria
for prioritizing inspections, is amended to add (H):


                      5-16              (KCBOH 4/2006)
                                                    5.60.020


     "Whether the establishment is properly implementing an
     approved self-inspection program."
       (14) Food Code subparagraph 8-402.20(A)(3) and
     section 8-402.40, regarding obtaining an inspection
     order, do not apply. The health officer may suspend a
     permit to operate a food establishment if the health
     officer, after showing proper credentials, is denied
     access to conduct an inspection of the food
     establishment.
       (15) Food Code section 8-403.10, regarding
     documenting information and observations, is amended
     to read: "The health officer shall document on an
     inspection report form approved by the department of
     health."
       (16) Food Code subparagraph 8-403.10(B)(2),
     regarding documenting information on an inspection
     report form, is amended to read: "Failure of food
     employees and the person in charge to demonstrate
     knowledge of their responsibility to report a disease
     or medical condition."
       (17) Food Code subparagraph 8-403.10(B)(3),
     regarding documenting information on an inspection
     report form, is amended to read: "Nonconformance with
     this code."
       (18) Food Code section 8-403.20, regarding
     specifying a time frame for corrections, is amended to
     read: "The health officer shall specify on the
     inspection report form the time frame for correction
     of any violations."
       (19) Food Code sections 8-405.11 and 8-405.20,
     regarding critical violations, do not apply.
       (20) Food Code section 8-406.11, regarding
     noncritical violations, does not apply.
(R&R 05-06 § 29, 6-17-2005)

5.60.020  Permits required, suspension, revocation,
          enforcement – General.
WAC 246-215-200(2) is not adopted and the following is
substituted:




                              5-17           (KCBOH 4/2006)
                                         5.60.030--5.60.050


     Permits required, suspension, revocation, enforcement
     – General (WAC 246-215-200(2)).
       The health officer may suspend any permit to operate
     a food establishment if:
       (a) Continued operation of the food establishment
     constitutes an imminent or actual health hazard;
       (b) Operations, facilities, or equipment in the food
     establishment fail to comply with these regulations;
       (c) The permit holder does not comply with these
     regulations; or
       (d) Interference with the health officer in the
     performance of his or her duties has occurred; or
       (e) The owner or operator does not comply with the
     conditions of a variance.
(R&R 05-06 § 30, 6-17-2005)

5.60.030 Permit suspension process.
     WAC 246-215-200(6) is not adopted and the following is
substituted:
     Permit suspension process (WAC 246-215-200(6)).
       WAC 246-215-200(6) is not adopted and the following
     is substituted:
       The health officer may adopt and use a permit
     suspension process different than specified under
     subsections (2), (3), (4), or (5) of this section,
     including the permit suspension process of Chapter
     1.08 of this code.
(R&R 05-06 § 31, 6-17-2005)

5.60.040 Permit revocation process.
     WAC 246-215-200(10) is not adopted and the following
is substituted:
     Permit revocation process (WAC 245-215-200(10)).
       The health officer may use a permit revocation
     process different than specified under subsections
     (7), (8), and (9) of this section, including the
     permit revocation process of Chapter 1.08 of this
     code.
(R&R 05-06 § 32, 6-17-2005)




                              5-18           (KCBOH 4/2006)
                                              5.60.050--5.60.060



5.60.050 Closure.
     WAC 246-215-200 is supplemented as follows:
     Closure (WAC 246-215-200(12)).
       (a) Issuance. The health officer may issue a
     notice of closure to a food establishment requiring
     the operator to cease operation immediately if the
     operator has:
        1. Failed to submit plans or receive approval from
     the health officer of plans as required by this title,
     or an inspection indicates construction or renovation
     at the food establishment is not in substantial
     compliance with plans approved by the health officer;
        2. Failed to submit a permit application or
     receive approval from the health officer of a permit
     application for a food establishment or failed to
     submit a change of ownership application as required
     by this title; or
        3. Failed to pay a permit fee or any other
     applicable fee required by this code.
       (b) Notice of closure.        The notice of closure shall
     state:
        1. That the food establishment shall close
     immediately upon issuance of the notice of closure to
     an operator and that all preparation and service of
     food shall immediately cease.
        2. That no food preparation or service shall occur
     at the food establishment after a notice of closure
     has been received by the operator;
           3. The reason(s) for the notice of closure; and
        4. That the operator may request reconsideration
     of the closure order by filing a written request with
     the health officer within ten (days) after delivery of
     the closure notice as provided in WAC 246-215-200 and
     WAC 246-215-220.
(R&R 05-06 § 33, 6-17-2005)

5.60.060  Examination, hold orders, condemnation, and
          destruction of food.
     WAC 246-215-240(3) is not adopted and the following is
substituted:



                              5-19                (KCBOH 4/2006)
                                                   5.64.010


     Examination, hold orders, condemnation, and
     destruction of food (WAC 246-2150240(3)).
       The health officer may examine or collect samples of
     food as necessary for enforcement of this title. The
     cost of any laboratory testing shall be paid by the
     permit holder or person in charge of the food
     establishment.
(R&R 05-06 § 34, 6-17-2005)

                       Chapter 5.64

                  FOOD ESTABLISHMENT RISK


Sections:

     5.64.010   Food establishment risk categories.
     5.64.020   Appeal of food establishment risk
                designation.

5.64.010 Food establishment risk categories.
     Every food establishment and every new and renewal
application for a food establishment permit shall be
subject to a risk assessment by the health officer. The
health officer shall designate each food establishment as
low risk (risk category 1), medium risk (risk category 2),
or high risk (risk category 3) based on the types of food
dispensed, food preparation steps, and types of food
processing or packaging performed at the establishment;
provided, however, that temporary food establishments shall
be designated as either high risk or low risk. In
determining the most appropriate risk category for each
establishment, the health officer shall apply the risk
category standards of this section.
     A. Low Risk – Risk Category 1. Any food
establishment performing only cold holding or limited food
preparation, with no further preparation, shall be
designated a low risk or risk category 1 establishment.
The following shall also be designated as a low risk or
risk category 1 establishment:
       1. Any establishment serving ready to eat, pre-
packaged potentially hazardous food or prepackaged frozen
foods;
       2. Any establishment serving espresso or blended
drinks, with no other food preparation;



                              5-20           (KCBOH 4/2006)
                                                   5.64.020


       3. Any establishment heating and serving
individually, commercially-prepared and prepackaged ready
to eat foods for immediate service;
       4. Any mobile food establishment serving only
espresso or hot dogs or both, with no other food
preparation; and
       5. Any bed and breakfast operation.
     B. Medium Risk – Risk Category 2. Any food
establishment performing only cold holding or food
preparation, and which does not otherwise qualify as a high
risk or risk category 3 establishment, shall be designated
as a medium risk or risk category 2 establishment. The
following shall also be designated as a medium risk or risk
category 2 establishment:
       1. Any establishment baking bread or pastries,
frying donuts, or grilling sandwiches or toast for
immediate service, with no hot-holding of food;
       2. Any school or institution satellite operation
performing food service limited to reheating or hot holding
of prepared foods, with no on-site cooking; and
       3. Any grocery store or market selling pre-packaged
raw meat or fish products.
     C. High Risk – Risk Category 3. The following shall
be designated as a high risk or risk category 3
establishment:
       1. Any establishment cooking and either cooling,
reheating, hot holding, or holding other than cold holding
of food;
       2. Any meat or fish market selling meat or fish
other than pre-packaged raw product;
       3. Any establishment where food preparation includes
cutting or processing of raw meat or fish products; and
       4. Any establishment with an approved HAACP plan and
performing either overnight cooking or on-site reduced
oxygen packaging.
(R&R 05-06 § 35, 6-17-2005)

5.64.020 Appeal of food establishment risk designation.
     Any food establishment owner or operator aggrieved by
a risk designation for his or her establishment may appeal
the designation by submitting, within ten days of the date
of issuance of the notice of the designation, a written
request for an administrative conference with the health
officer.
(R&R 05-06 § 36, 6-17-2005)




                           5-21              (KCBOH 4/2006)
                                                R5.02.010--R5.04.010


                               Title R5

                   FOOD-SERVICE ESTABLISHMENTS∗

Chapters:

       R5.02   General Provisions
       R5.04   Bake Sales
       R5.08   Produce Stands and Vehicles
       R5.11   Modified Atmosphere Packaging
       R5.12   Temporary Food-Service Establishments
       R5.36   Toilet Facilities
       R5.65   Food Demonstration and Food Promotion

                            Chapter R5.02
                         GENERAL PROVISIONS


Sections:
     R5.02.010       Permit exemptions.

     R5.02.010 Permit exemptions. Food-service
establishments which sell, serve and/or offer for sale only
commercially prepared and packaged, nonpotentially
hazardous foods shall be exempt from this code. (HDR 27
§1, 6-20-91)
                       Chapter R5.04
                         BAKE SALES
Sections:
     R5.04.010   Definitions.
     R5.04.020   When allowed.
     R5.04.030   Protection of items.
     R5.04.040   Regulation of certain substances.
     R5.04.050   Permits.

     R5.04.010 Definitions. The following words and
phrases used herein shall mean as follows:




∗   Editor's Note: For board rules and regulations relevant to the
    administrative rules set out herein, look for a preceding title of
    the same number not prefixed by "R."



                                  R5-1                    (KCBOH 3/92)
                                                  R5.04.010


      A. "Bake sale" means any temporary noncommercial sale
of baked goods such as breads, cakes, cookies and candies
conducted by a religious, charitable or community service
organization either alone or in conjunction with a
community celebration or fair to raise funds for such
organization. It shall not apply to individuals or
commercial enterprises such as food-service establishments
who wish to make a profit.
      B. "Potentially hazardous food" means any food that
consists in whole or in part of milk or milk products,
eggs, meat, poultry, fish, shellfish, edible crustacea, or
other ingredients, including synthetic ingredients, in a
form capable of supporting rapid and progressive growth of
infectious or toxigenic microorganisms. The term does not
include clean, whole, uncracked, odor-free shell eggs or
foods




                           R5-1a                (KCBOH 3/92)
                                       R5.04.020--R5.04.050


which have a pH level of 4.6 or below or a water activity
(a) value of 0.85 or less.
     C. "Temporary" means not to exceed three (3) days.
(HDR 15 §1, 11-3-82)

     R5.04.020 When allowed. The sale of home-baked goods
such as breads, cakes, cookies, and candies will be allowed
only when such items are not considered to be potentially
hazardous. (HDR 15 §2, 11-3-82)

     R5.04.030 Protection of items. All such items
offered for sale must be wrapped or otherwise protected
from contamination while on display and being offered for
sale. (HDR 15 §3, 11-3-82)

     R5.04.040 Regulation of certain substances. Custard
or cream fillings or toppings are prohibited. Whipped
cream or nondairy whipped fillings or toppings are
prohibited. No unpasteurized dairy product may be used
unless it is completely baked (cooked) after being added.
(No unpasteurized butter can be used in butter frostings.)
(HDR 15 §4, 11-3-82)

     R5.04.050 Permits. Sponsors of bake sales conducted
thin the building of the sponsor such as in a church or
school where the products are sold mainly to the members or
to the parents and/or students will not be required to
obtain a food permit as provided in Seattle Municipal Code
Section 10.11.211 and Title 5 of this code, as amended.
The sponsor of any bake sale held away from the premises of
the sponsoring organization is required to obtain a
temporary food-service establishment permit from the health
officer for each location as provided in Seattle Municipal
Code Section 10.11.911 and Chapter 5.68 of this code. (HDR
15 §5, 11-3-82)
                       Chapter R5.08
                PRODUCE STANDS AND VEHICLES
Sections:
     R5.08.010   Definitions.
     R5.08.020   Compliance required.
     R5.08.030   Permits.
     R5.08.040   General requirements for employees and
                 operators.
     R5.08.050   Wholesome food required.
     R5.08.060   Fruits and vegetables.



                            R5-2
                                       R5.08.010--R5.08.050


     R5.08.070   Sanitary premises required.
     R5.08.080   Storage and display of wares.
     R5.08.090   Unattended or overnight storage.
     R5.08.100   Drainage and protection from dust
                 contamination.
     R5.08.110   Garbage and refuse disposal and storage.
     R5.08.120   Liquid waste disposal.
     R5.08.130   Toilet facilities.
     R5.08.140   Plan review.
     R5.08.150   Notice of violation.
     R5.08.010 Definitions. The following words and
phrases used herein shall mean as follows:
     A. "Mobile produce vehicle" means a vehicle which op-
erates as a food establishment at one or more approved loca-
tions and which offers for sale only fresh whole fruits
and/or vegetables.
     B. "Produce stand" means an approved roadside stand
and/or similar structure which operates as a food establish-
ment at a fixed location and offers for sale only fresh
whole fruits and/or vegetables. (HDR 23 §1, 1-16-86)
     R5.08.020 Compliance required. As an alternative to
compliance with all provisions of Seattle Municipal Code
Chapter 10.11 or Title 5 of this code, as amended, a produce
stand or mobile produce vehicle must comply with the stand-
ards set out in this chapter. (HDR 23 §2(part), 1-16-86)
     R5.08.030 Permits. Each produce stand and mobile pro-
duce vehicle must have a valid food-service establishment
permit posted conspicuously at all times. Each permit is
nontransferable and is valid only for the operator and fixed
location for which it is issued. A produce stand permit is
required if it is a fixed nonmovable stand. A mobile cart
permit is required if the produce is removed from the loca-
tion each day. Seasonal produce stands require a seasonal
permit. Except as may be hereafter provided by law, each
location at which a mobile produce vehicle operates shall
require a separate food service permit. (HDR 23 §2(1), 1-
16-86)
     R5.08.040 General requirements for employees and op-
erators.    All employees and operators shall have valid food
and beverage service worker's permits, wear clean outer gar-
ments, maintain personal cleanliness, and conform to good
hygienic practices while on duty. (HDR 23 §2(2), 1-16-86)
     R5.08.050 Wholesome food required. Only food which is
clean, wholesome, free from spoilage and adulteration shall
be sold. (HDR 23 §2(3), 1-16-86)



                            R5-3
                                       R5.08.060--R5.08.130


     R5.08.060 Fruits and vegetables. Only whole fruits
and vegetables may be sold and no cutting of fruit such as
melons, or sale of cut fruits will be permitted unless all
applicable provisions of the food-service ordinance are com-
plied with. The provision is not intended to preclude any
necessary trimming of vegetables such as lettuce or cabbage.
(HDR 23 §2(4), 1-16-86)
     R5.08.070     Sanitary premises required. Premises and
surroundings shall be kept in a clean, sanitary condition.
All equipment and utensils shall be kept clean. (HDR 23
§2(5), 1-16-86)
     R5.08.080 Storage and display of wares. All fruit and
vegetables shall be stored or displayed at least eighteen
(18) inches above ground level and in such a manner as to
protect food from contamination by splash, foot traffic,
dust, animals, or other means. (HDR 23 §2(6), 1-16-86)
     R5.08.090 Unattended or overnight storage. Produce
may not be displayed unattended or stored overnight except
in a clean, completely enclosed rodent-proof vehicle or
structure. (HDR 23 §2(7), 1-16-86)
     R5.08.100 Drainage and protection from dust contamina-
tion. Unsurfaced areas around the vehicle or building shall
be graded to drain, and shavings, gravel or other acceptable
measures used to reduce dust contamination. (HDR 23 §2(8),
1-16-86)
     R5.08.110 Garbage and refuse disposal and storage.
Garbage and refuse shall be kept in tightly covered, water-
tight containers until removed and shall be disposed of
daily in a place and manner that does not create a public
health hazard. (HDR 23 §2(9), 1-16-86)
     R5.08.120 Liquid waste disposal. Liquid waste shall
be disposed of in a public sewer or in the absence of a pub-
lic sewer in a method which complies with the applicable lo-
cal and state rules and regulations. All plumbing must also
comply with such applicable regulations. (HDR 23 §2(10), 1-
16-86)
     R5.08.130 Toilet facilities. Convenient toilet and
handwashing facilities shall be available for the use of em-
ployees within three hundred feet (300') of employee work
areas. If such facilities are not located on the premises,
the permit applicant must submit to the health officer writ-
ten proof of availability of restroom facilities. Such fa-
cilities must be available at all times when the fruit and
vegetable establishment is in operation, and shall be
equipped with hot and cold or tempered running water,


                            R5-4
                                        R5.08.140--R5.11.010


hand-cleaning soap or detergent, and sanitary towels or hand-
drying device. (HDR 23 §2(11), 1-16-86)
     R5.08.140 Plan review. Building and site plans for
fresh fruit and vegetable food establishments must be sub-
mitted to the health authority prior to the issuance of a
permit where required by local regulations, when the build-
ing is of a permanent nature. (HDR 23 §2(12), 1-16-86)
     R5.08.150 Notice of violation. Notice of violations
of this chapter will be in writing. Violations must be cor-
rected within a specified time not to exceed three (3) days.
Failure to comply with such notice shall result in the imme-
diate suspension of the establishment permit. Application
for reinstatement may be made pursuant to procedures set
forth in the Food Code. (HDR 23 §2(13), 1-16-86)

                         Chapter R5.11
                 MODIFIED ATMOSPHERE PACKAGING

Sections:
     R5.11.010   Definitions.
     R5.11.020   When permitted generally.
     R5.11.030   When permitted with acceptable controls.
     R5.11.040   Special requirements.
     R5.11.050   Aquatic foods.
     R5.11.060   Person in charge.
     R5.11.070   Labeling.
     R5.11.080   Expired foods.
      R5.11.010 Definitions. The following words and phrases
used in this chapter shall mean as follows:
      A. "Hazard analysis critical control point (HACCP)"
means a method used to reduce the risk of foodborne illness
by:
        1. Identifying hazards of high-risk foods;
        2. Assessing the hazards posed by each preparation
step;
        3. Determining the critical points for controlling
hazards;
        4. Implementing immediate and appropriate action when
control criteria are not met; and
        5. Monitoring critical control points.
      B. "Modified atmosphere packaging" means a process in
which food is encased in an impermeable or partially perme-
able membrane and a partial or complete vacuum is attained
or a gas or mixture of gasses is substituted for the


                            R5-5                 (KCBOH 3/92)
                                                  R5.11.020
air surrounding the food. This definition excludes hermetic-
cally sealed containers.
      C. "pH" means a measure of the amount of acid in a
food product.
      D. "Perishable food" means foods other than poten-
tially hazardous foods that deteriorate or spoil due to loss
of moisture and/or growth of molds and bacteria.
      E. "Potentially hazardous food" means any food or in-
gredient, natural or synthetic, in a form capable of sup-
porting: (1) the rapid and progressive growth of infectious
or toxigenic microorganisms, or (2) the slower growth of
Clostridium botulinum. Included is any food of animal ori-
gin either raw, cooked or processed, and certain foods of
plant origin which have been cooked including but not lim-
ited to potato products, legumes and rice. Excluded are the
following:
        1. Foods with a water activity (Aw) value of 0.90 or
less;
        2. Foods with a pH level of 4.6 or below;
        3. Foods, in unopened hermetically sealed contain-
ers, which have been commercially processed to achieve and
maintain commercial sterility under conditions of nonrefrig-
erated storage and distribution; and
        4. Foods for which laboratory evidence (acceptable
to the health officer) demonstrates that rapid and progress-
sive growth of infectious and toxigenic microorganisms or
the slower growth of C. botulinum cannot occur.
      F. "Smoked" means smoke is added as a flavoring or
preservative during the cooking process.
      G. "Water activity" means a measure of the amount of
moisture in a food available for bacterial growth. (HDR 28
§1, 6-20-91)
      R5.11.020 When permitted generally. Modified atmos-
phere packaging in retail food service establishments is
permitted only for the following:
        1. Nonpotentially hazardous foods;
        2. Raw meat;
        3. Natural hard and semisoft cheeses containing live
starter culture organisms;
        4. Foods which are rapidly frozen and are stored
frozen until heated or thawed for service; foods frozen un-
der this subsection shall meet the following cooling and
freezing requirements:
          a. Cooling foods from one hundred forty degrees
Fahrenheit (140° F) to forty-five degrees Fahrenheit (45° F)
or below within four (4) hours,
          b. Cooling foods to below thirty-eight degrees
Fahrenheit (38° F) within twelve (12) hours, and
          c. Freezing foods completely to below ten degrees
Fahrenheit (10° F) within twenty-four (24) hours. (HDR 28
§2(part), 6-20-91)
                           R5-5a                (KCBOH 3/92)
                                       R5.11.030--R5.11.040


     R5.11.030 When permitted with acceptable controls.
The health officer may allow foods in addition to those
listed in Section R5.11.020 to be modified atmosphere pack-
aged only if an approved hazard analysis critical control
point based procedure which controls the growth of Clostrid-
ium botulinum is in place. Acceptable controls would be:
     A. Controlling water activity (Aw) below 0.93; or
     B. Controlling pH level below 4.6; or
     C. Using meats or meat products, poultry or poultry
products properly processed in a plant regulated by USDA and
received in an intact package prior to modified atmosphere
packaging; or
     D. Properly curing the food on the site using a stan-
dard recipe approved by the health officer with an initial
sodium nitrite concentration of one hundred twenty parts per
million (120 ppm) and three and five-tenths percent (3.5%)
brine concentration. The water activity, pH or nitrite and
brine concentration must be confirmed in a certified lab;
     E. Properly processing uncured meats or poultry on-
site. (HDR 28 §2(part), 6-20-91)

     R5.11.040 Special requirements. Whenever foods are
modified atmosphere packaged under Section R5.11.030, the
health officer shall require all of the following:
     A. Store the food at thirty-eight degrees Fahrenheit
(38° F) or below.
     B. Sell the food within fourteen (14) days of process-
ing.
     C. The fourteen (14) day sell-by date may not extend
past the original processor's shelf life.
     D. Establish critical control points during process-
ing, packaging and storage;
     E. The hazard analysis critical control based proce-
dure for each food shall be submitted to the health depart-
ment for review prior to any modified atmosphere packaging.
Monitoring shall include any or all of the following inform-
ation:
       1. Routine laboratory testing;
       2. Refrigerated storage temperatures after packag-
ing;
       3. Measurement of temperatures if a smoking or cook-
ing process is used; and
       4. Other information as requested by the health of-
ficer.
     F. Maintain accurate records of monitoring in subsec-
tion E of this section for the health officer. (HDR 28
§2(part), 6-20-91)



                           R5-5b                (KCBOH 3/92)
                                       R5.11.050--R5.11.080


     R5.11.050 Aquatic foods. Modified atmosphere packag-
ing of aquatic foods, including fish, is prohibited in re-
tail food-service establishments, except for aquatic foods
which are rapidly frozen and are stored frozen until thawed
for use, or for aquatic foods processed where water activity
or pH are controlled or nitrites are used as per Section
R5.11.030. (HDR 28 §2(part), 6-20-91)

     5.11.060 Person in charge. The food-service estab-
lishment owner shall designate a person in charge of modi-
fied atmosphere packaging operations. The person in charge
shall ensure all control measures are complied with. (HDR
28 §2(part), 6-20-91)

     R5.11.070 Labeling. A. Modified atmosphere packaged
foods produced or packaged in a food-service establishment
under Section R5.11.030 of this section shall be properly
labeled as follows:
       1. "Keep refrigerated at 38° F. or below and use
within 7 days of purchase, unless frozen"; and
       2. "Sell by month/day/year" with the date estab-
lished within fourteen (14) days of packaging.
     B. Labeling exemptions: Modified atmosphere packaged
foods packaged in USDA or FDA regulated plants and main-
tained in intact packages are exempt from meeting labeling
requirements contained in subsection A of this section.
(HDR 28 §2(part), 6-20-91)

     R5.11.080 Expired foods. A. Modified atmosphere
packaged foods which have exceeded the requirement for foods
to be sold within fourteen (14) days of packaging must be
destroyed, except prior to that time, modified atmosphere
packaged foods may be:
       1. Frozen; or
       2. Removed from the packaging and used in the food-
service establishment.
     B. Modified atmosphere packaged foods which have ex-
ceeded the requirement for foods to be sold within fourteen
(14) days of packaging are prohibited from sale in salvage
operations. (HDR 28 §2(part), 6-20-91)

                        Chapter R5.12
            TEMPORARY FOOD-SERVICE ESTABLISHMENTS

Sections:
     R5.12.010   Definitions.




                           R5-5c                (KCBOH 3/92)
                                       R5.12.010--R5.12.030


     R5.12.020   Permit issuance.
     R5.12.030   Hours and days of business.
     R5.12.040   Application for permit.
     R5.12.050   Suspension of permit.
     R5.12.060   Compliance--Additional requirements.
     R5.12.070   Classifications.
     R5.12.080   Food preparation.
     R5.12.090   Food protection.
     R5.12.100   Ice--Water.
     R5.12.110   Food equipment.
     R5.12.120   Single-service articles.
     R5.12.130   Construction requirements.
     R5.12.140   Plumbing facilities.
     R5.12.150   Wastewater.
     R5.12.160   Garbage.
     R5.12.170   Health cards.

     R5.12.010 Definitions. The following words and
phrases used herein shall mean as follows:
     A. "Temporary food-service establishment" means a
food-service establishment that operates at affixed location
for a period of time of not more than fourteen (14) consecu-
tive days in conjunction with a single event or celebration,
such as a fair, carnival, circus, or public exhibition.
(HDR 22 §1, 8-15-83)

     R5.12.020 Permit issuance. Temporary food-service es-
tablishment permits shall be issued only to establishments
that are recognized participants in the event by the event
organizers or that are located within three hundred feet
(300') from a recognized participant. (HDR 22 §2, 8-15-83)

     R5.12.030 Hours and days of business. Hours and days
of business must be the same as those of the event. (HDR 22
§3, 8-15-83)




                           R5-5d                (KCBOH 3/92)
                                        R5.12.040--R5.12.050
     R5.12.040 Application for permit. A. Any person de-
siring to operate a temporary food-service establishment,
shall submit a written application to the department, on a
form to be provided by the health officer, for a permit for
such operation. Such application shall include the appli-
cant's full name, post office address, and the signature of
an authorized representative of the applicant; shall dis-
close whether such applicant is an individual, firm, or cor-
poration, and, if a partnership, the names and addresses of
the partners; the location and type of the proposed foodser-
vice establishment; the inclusive dates of the proposed op-
eration; the proposed menu of the establishment; the
proposed methods of preparation and service of the foods and
beverages intended to be served; and such other information
as the health officer deems necessary; and shall be accompa-
nied by the permit fee amount described in Seattle Municipal
Code Section 10.03.110A or subsection A of Section 5.68.020
of this code (Temporary food-service establishment).
     B. All equipment to be used, including but not lim-
ited to refrigeration units, sinks, grills, and utensils,
must be made available for inspection by the health officer
upon request. After the health officer has inspected and
approved the equipment to be used in such food service es-
tablishment, no other equipment may be substituted therefor
without prior inspection and approval of the health offi-
cer.
     C. After the health officer has approved the menu of
food and beverages to be served and methods of preparation
and service, no substitutions will be allowed without prior
approval by the health officer.
     D. No applicant shall be eligible to receive a tempo-
rary food-service establishment permit unless the application
for such permit is received by the health officer at least
fourteen (14) calendar days prior to the first day of the
event.
     E. When inspection reveals that the applicable re-
quirements of this chapter, and directives of the health of-
ficer have been met and the applicable permit fee has been
paid, a permit shall be issued to the applicant by the
health officer. (HDR 22 §4, 8-15-83)
     R5.12.050 Suspension of permit. The health officer may,
without warning or hearing, suspend any permit to oper-ate a
food-service establishment if the permittee does not comply
with the requirements of this title, or the lawful directives
of the health officer, or if the operation of the establishment
is not in compliance with the requirements of this title, of if
violations of this title have not been corrected within the
time specified in an inspection report; provided, that the
health officer shall suspend the permit
of a food-service establishment whenever he finds that the
operation of such food-service establishment constitutes a
substantial hazard to public health. Suspension is
                            R5-6
                                       R5.12.060--R5.12.080


effective upon service of written notice. When a permit is
suspended, food service operations shall immediately cease.
(HDR 22 §5, 8-15-83)

     R5.12.060 Compliance--Additional requirements. A tem-
porary food-service establishment shall comply with the re-
quirements of this rule, except as otherwise provided in
this chapter. The health officer may impose additional re-
quirements to protect against health hazards related to the
conduct of temporary food-service establishments, may pro-
hibit the sale of some or all potentially hazardous foods,
and may waive or modify requirements of this rule when, in
his/her opinion, a health hazard is not likely to result
from such waiver or modification. (HDR 26 §1, 6-20-91)
     R5.12.070 Classifications. A. "Low-hazard operation"
means a temporary food-service establishment that serves only
nonpotentially hazardous foods which require no prepa-
ration at the event, and hot dogs and cotton candy.
     B. "High-hazard operation" means a temporary food-
service establishment that serves either potentially hazard-
ous foods or foods which require preparation at the event.
     C. "Saturday Market" means a temporary food-service
establishment that operates at a fixed location for not more
than fourteen days during a period of no more than three (3)
consecutive months in conjunction with weekend events spon-
sored by an organized community group. (HDR 26 §2, 6-20-91)
     R5.12.080 Food preparation. Food preparation shall be
simplified to reduce or eliminate hazardous food preparation
steps identified by hazard analysis.
     A. The health officer may review food preparation
steps of any menu item being prepared at the temporary food
booth and at the commissary/restaurant, and may modify the
food preparation steps, if necessary, to assure safe food.
     B. Cooling: Foods that require cooling shall be
cooled only at the commissary/restaurant. Cooling foods in
the temporary food booth is prohibited.
     C. Portioning/bulk dispensing: i.e., slicing, la-
dling, spooning, scooping.
       1. Foods shall be dispensed using clean/sanitized
utensils.
       2. Utensils shall be changed at intervals approved
by the health officer.
       3. Use of a three-compartment sink or a commercial
dishwasher is required for proper dishwashing of reusable



                            R5-7                (KCBOH 3/92)
                                       R5.12.090--R5.12.110


utensils and equipment.
       4. Cleaning and sanitizing of utensils must be in
conformance with Section R5.12.140(B).
       5. Dispensing of hard ice cream in bulk shall also
require dipper wells with running water from an approved
source.
     D. Menu Limitations. Number of menu items may be lim-
ited by the health officer based on the types of foods
served and the extent of food preparation. (HDR 26 §3, 6-
20-91)
     R5.12.090 Food protection. A. Food shall be pro-
tected at all times from potential contamination such as
dust, flies, insects, rodents, unclean equipment and uten-
sils, unnecessary handling, coughs and sneezes, flooding,
drainage, and overhead leaks.
     B. Potentially hazardous foods shall be kept at safe
temperatures at all times: hot, one hundred forty degrees
Fahrenheit (140° F) or above; or cold, forty-five degrees
Fahrenheit (45° F) or below.
     C. Foods on display shall be protected from consumer
contamination by the use of packaging, by the use of en-
closed display cases, by the use of protective shields com-
monly known as sneeze guards, or by covering the food items
with a protective wrap or cover.
     D. There shall be no customer self-service of any un-
packaged/unwrapped foods. (HDR 26 §4, 6-20-91)
     R5.12.100 Ice--Water. A. Ice for consumption shall
be from an approved source. Ice shall be dispensed from the
original package with use of proper dispensing utensils or
gravity dispenser. Ice scoop handles shall not contact ice.
     B. Water shall be from an approved source. If pres-
surized water is plumbed on site, fixtures must be protected
from cross-contamination. (HDR 26 §5, 6-20-91)
     R5.12.110 Food equipment. A. Hot holding equipment
must maintain foods at an internal temperature of one hun-
dred forty degrees Fahrenheit (140° F) or above.
     B. Refrigeration must maintain food at an internal
temperature of forty-five degrees Fahrenheit (45° F) or be-
low. A thermometer is required.
       1. Commercial mechanical refrigeration equipment is
preferred.
       2. Dry ice and refreezable ice is allowed with insu-
lated containers.
       3. Storage of food in direct contact with wet ice is
prohibited, except for canned or bottled, nonpotentially
hazardous beverages.
                            R5-8                (KCBOH 3/92)
                                       R5.12.120--R5.12.130


     C. Cleaned and sanitized equipment and utensils shall
be handled in a way that protects them from contamination.
They shall be stored six inches above the floor in a clean
dry location that protects them from contamination by splash,
dust and other means.
     D. Food contact surfaces of equipment and utensils
shall be easily cleanable and there shall be no reuse of un-
clean equipment or utensils.
     E. Equipment shall be located and installed in a way
that prevents food contamination and that also facilitates
cleaning the establishment.
     F. Dangerous equipment, such as deep fryers and barbe-
cues, shall be located at least three feet from public ac-
cess. (HDR 26 §6, 6-20-91)
     R5.12.120 Single-service articles. A. All temporary
food-service establishments, with or without effective fa-
cilities for cleaning and sanitizing tableware, shall pro-
vide only single-service articles for use by the consumer.
     B. Single-service articles such as disposable knives,
spoons and forks shall be stored off the floor in closed
cartons or containers and shall be handled and dispensed in
a manner that will prevent contamination by splash, dust and
other means.
     C. If single-service tableware is not prewrapped or
prepackaged, single-service tableware holders shall be pro-
vided to protect it from contamination and present the han-
dle of the utensil to the consumer.
     D. Reuse of single-service articles is prohibited.
(HDR 26 §7, 6-20-91)
     R5.12.130 Construction requirements. A temporary
food-service establishment shall meet the following con-
struction requirements; however, construction requirements
may be waived or modified by the health officer if all foods
are suitably protected from contamination during storage,
preparation, display and service.
     A. Floors shall be constructed of concrete, asphalt,
tight wood, or other similar cleanable material kept in good
repair. Other suitable material may be used if it provides
adequate drainage and dust protection.
     B. Overhead protection shall be provided, and con-
structed of a suitable, weatherproof material.
     C. Walls shall be constructed in a way that prevents
public access and provides food protection. Counter service
areas must provide protection from contamination.
     D. Barbecues may be used without overhead protection
to ventilate smoke; however, public access must not be closer
than three (3) feet.

                            R5-9                (KCBOH 3/92)
                                       R5.12.140--R5.12.170


     E. Safety precautions shall be required as deemed nec-
essary by the health officer. (HDR 26 §8, 6-20-91)
     R5.12.140 Plumbing facilities. A. Handwashing is re-
quired in all food booths. A minimum two (2) gallon insu-
lated container filled with hot water with a spigot, a
tub/bucket for wastewater, pump soap and paper towels are
acceptable minimum handwashing facilities.
     B. A three (3) compartment sink or a commercial dish-
washer is required when equipment and utensils are reused on
the site.
       1. Each compartment of the sink must be of adequate
size to accommodate the largest utensil used.
       2. Pressurized hot and cold running water from an
approved source must be available to the sinks.
       3. The sinks must be within seventy-five (75) feet
of the food booths. Common use sinks must be adequate to
meet user demands.
       4. A utility sink may be required for high-volume
wastewater disposal.
       5. Detergent and approved sanitizer must be main-
tained and used at the sinks at all times.
     C. Toilet facilities available to the food service
workers must be located within one hundred fifty (150) feet
of the temporary food-service establishment booths. Toilet
facilities must be equipped with handwashing sinks with hot
and cold or tepid running water, hand-cleansing soap and
sanitary towels. (HDR 26 §9, 6-20-91)
     R5.12.150 Wastewater. Disposal of wastewater onto the
surface of the ground is prohibited. Wastewater must be
properly disposed of in an approved sanitary sewer. Port-
able plumbing facilities shall hold wastewater in holding
tanks or other vessels which can be pumped out and/or emp-
tied properly in a sanitary manner. (HDR 26 §10, 6-20-91)
     R5.12.160 Garbage. Adequate refuse containers must be
provided for garbage disposal. Containers must be covered
when not in continual use. Containers must be emptied fre-
quently to prevent overflow. (HDR 26 §11, 6-20-91)

     R5.12.170 Health cards. All persons involved in food
handling shall obtain a valid food and beverage service
worker permit prior to working in a temporary food-service
establishment. (HDR 26 §12, 6-20-91)




                           R5-10                (KCBOH 3/92)
                                                  R5.36.010


                        Chapter R5.36
                      TOILET FACILITIES

Sections:
     R5.36.010   Toilet requirements.
     R5.36.010 Toilet requirements. A. Each food-service
establishment shall be provided with adequate, conveniently
located toilet facilities for its personnel. Employee toilet
facilities must be provided for each sex whenever more than
four (4) people are employed and such employees are not of
the same sex.
     B. Toilet facilities for patrons shall be required in
the following instances:
       1. When liquor is consumed on the premises.
       2. When food is consumed on the premises and there
are more than twelve (12) seats, or other similar provisions
for twelve (12) persons for consumption on premises.
     C. Toilet facilities shall include a minimum of one
(1) toilet and one (1) handwashing facility for each sex,
and at least one (1) urinal for males. Minimum number of
toilet fixtures in food-service establishments must conform
to Appendix C of the Seattle-King County Plumbing Code.
     D. Toilet facilities for patrons shall be available
when the establishment is in operation, shall be within one
hundred fifty (150) feet of the establishment in the same
building, and shall be no more than one (1) flight of stairs
from the work area or dining area of the establishment.
     E. In establishments with twelve (12) seats or less,
the toilet facility provided for the employees shall also be
accessible to the patrons provided that the patrons' access
to the restroom does not interfere with any part of the
food-service operation.
     F. Drive-in type establishments which do not have in-
side seating, but have more than six (6) parking stalls,
shall provide patrons with toilet facilities for each sex.
(HDR 25 §1, 6-20-91)




                           R5-11                (KCBOH 3/92)
                                       R5.65.010--R5.65.030


                        Chapter R5.65
            FOOD DEMONSTRATION AND FOOD PROMOTION

Sections:
     R5.65.010   Compliance generally--Additional
                 requirements.
     R5.65.020   Permits required--Location.
     R5.65.030   Food preparation and protection.
     R5.65.040   Food dispensing.
     R5.65.050   Waste--Personal sanitation.
     R5.65.010 Compliance generally--Additional require-
ments. Food demonstrations and food promotions shall comply
with the requirements of Seattle Municipal Code Title 10,
except as otherwise provided in this chapter. The health
officer may impose additional requirements to protect
against health hazards related to the conduct of food demon-
strations and food promotions, may prohibit the serving of
some or all potentially hazardous foods and may waive or
modify requirements of this rule when, in his/her opinion, a
health hazard is not likely to result from such waiver or
modification. (HDR 24 §1, 6-20-91)
     R5.65.020 Permits required--Location. A. A food dem-
onstrator permit is required for any business which provides
personnel who conduct food demonstrations.
     B. A food promoter permit is required for any business
which provides personnel who conduct food promotions.
     C. A food demonstration or food promotion must take
place in a food service establishment under permit with the
department or under the sponsorship of such food service es-
tablishment, in an area immediately adjacent to and under
the control of the establishment. In addition, a food pro-
motion may take place at other special events.
     D. The person conducting the food demonstration or
food promotion must have a copy of a valid food demonstra-
tion or food promotion permit on the site.
     E. Each person engaged in food demonstration or food
promotion must have a valid food and beverage service
worker's permit. (HDR 24 §2, 6-20-91)
     R5.65.030 Food preparation and protection. A. All
food must be from an approved source.
     B. If any food preparation is performed prior to food
demonstration, it shall be done in an approved food prepara-
tion area.




                           R5-12                (KCBOH 3/92)
                                       R5.65.010--R5.65.030


     C. Food preparation at the demonstration site shall be
limited to portioning, cooling and reheating the foods.
     D. Potentially hazardous foods must be served within
thirty minutes following preparation unless kept at tempera-
tures at or above one hundred forty degrees Fahrenheit (140°
F) or below forty-five degrees Fahrenheit (45° F).
     E. Foods on display shall be protected from potential
contamination by the use of protective shields, such as
sneeze guards, dome covers or plastic wrap.
     F. Food preparation at food promotions shall be lim-
ited to cooking and hot holding of hot dogs. (HDR 24 §3, 6-
20-91)
     R5.65.040 Food dispensing. A. To avoid unnecessary
manual contact with food, suitable utensils shall be used,
such as:
       1. Single-service tableware, to be discarded fre-
quently if used for portioning; or
       2. Single-service tableware, to be dispensed with
each consumer's serving and not reused; or
       3. Clean and sanitized utensils, stored in the food
with the handle extended out of the food, and replaced at
frequent intervals. Exception: Scooping frozen deserts
with a reusable scoop requires a running water dipper well.
     B. Consumer servings must be served in single-service
articles or be separated in such a way that customers will
not contact portions to be served to others. (HDR 24 §4, 6-
20-91)
     R5.65.050 Waste--Personal sanitation. A. All wiping
cloths shall be sanitized and stored in a sanitizer.
     B. Approved toilet and handwashing facilities must be
available in the food service establishment in which the
food demonstration or food promotion is held.
     C. Temporary handwashing facilities shall be provided
if the food demonstration or food promotion site is out-
doors, or farther than one hundred fifty (150) feet from a
food service establishment or on another floor. An accept-
able temporary handwashing facility is comprised of a mini-
mum two (2) gallon insulated container filled with hot water
with a spigot, a tub/bucket for wastewater, pump soap and
paper towels.
     D. Leakproof containers must be available for disposal
of waste from the food demonstration or food promotion.
(HDR 24 §5, 6-20-91)




                           R5-13                (KCBOH 3/92)

				
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