[Added 5-26-1981 by Section XXXII of Ord. No. 81-6]
As used in this article, the following terms
shall have the meanings indicated:
Any restaurant, banquet hall, cafeteria, coffee shop, diner
or other place where food is served.
A room or space which is occupied by 75 or more persons and
which is used for educational, recreational or amusement purposes,
and shall include but not be limited to assembly halls in school structures,
dance halls, cabarets, night clubs, restaurants, any rooms or spaces
used for public or private banquets, feasts, socials, card parties
or weddings, lodge and meeting halls or rooms, skating rinks or gymnasiums.
The following regulations are applicable to
all public assembly and/or eating places.
A.
Where a certificate of compliance showing the permissible
capacity is issued by the Building Administrator of the Borough of
Beach Haven, it must be conspicuously posted to public view and readily
available to the Building Administrator.
B.
Total legal capacity in number of persons shall be
posted by the owner or occupant in a size and color as recommended
by the Building Administrator.
C.
Where no such certificate is issued or available,
the capacity of the premises shall be based on the following square-foot
allowance per person:
(1)
Seated at tables or booths of the dining area: 15
square feet.
(2)
Standing and waiting: three square feet.
(3)
Seating at bars and counters: six square feet.
(4)
Seating area only, within a space: six square feet.
(5)
Entire space in which seats are located: 10 square
feet.
(6)
Dance halls, restaurants and lodge rooms: 15 square
feet.
(7)
Classrooms: 20 square feet.
(8)
Courtrooms, lecture rooms, waiting rooms, reading
rooms and laboratories: 40 square feet.
(9)
Billiard rooms, bowling alleys, golf schools and archery
ranges: 50 square feet.
(10)
Other spaces: 40 square feet.
The minimum number of exits shall be as follows:
A.
Exits must be as remote from each other as possible.
B.
On the grade floor, the distance to any exit shall
not exceed 100 feet for buildings erected on and after July 1, 1957;
for buildings erected before July 1, 1957, 125 feet.
C.
Above and below the grade floor, the distance to any
exit shall not exceed 100 feet if unsprinklered and 150 feet if sprinklered.
The number and width of doors and stairways
shall be determined by the capacity of the places, floors or tiers
they serve.
A.
No single exit door shall be less than 40 inches in
width in new construction or 36 inches in existing construction, except
that individual doors in double doors or banks of doors shall be not
less than 24 inches in width in new construction and 22 inches in
existing construction.
B.
The capacity of doorways shall be based on 50 people
per foot of door width.
C.
Only 50% of the width of the main entrance door or
doors may be used in figuring capacity.
Every door serving as a means of exit shall
swing in the direction of egress.
No aisle shall be less than 36 inches in width.
Aisles leading to an exit shall be equal in width to the exit, except
in theaters and schools.
Required exits shall not lead through a kitchen,
serving pantry, boiler room, storage room or other place of similar
hazard.
A.
A clear and unobstructed passageway leading to a street
or open area, passage or court shall be provided, and there shall
be no parking of motor vehicles within 20 feet from the exit of such
passageway.
B.
The exterior of exits and exitways shall be provided
with illumination providing a light intensity of a twenty-five-watt
bulb or more while the premises are occupied after dark.
Internally illuminated exit signs shall be provided
over all exit doors or equivalent openings forming part of an exit.
Lighted directional signs shall be provided as required by law. All
signs shall have letters at least six inches in height.
No source of illumination shall be provided
except by electricity. Decorative candles may be used on dining tables
when enclosed in stable, hurricane-type holders.
Automatic emergency lighting must be provided
to light all exits, stairways and passageways, as designated by the
Building Administrator.
A.
Basement storage will only be permitted in rooms of
one-hour fire-resistance rating, with Underwriters' Laboratories labeled
Class C self-closing fire doors and fire door assemblies.
B.
All basement ceilings must have a one-hour minimum
rating.
C.
No storage will be permitted around or under any stairs.
A.
In new construction, stairs from the basement to the
first floor must be fully enclosed by fire-resistive partitions, one-hour
minimum rating, with Underwriters' Laboratories labeled Class C self-closing
fire doors and assemblies at top and bottom.
A.
Central heating plants in new construction must be
in a room of fire-resistive material, two-hour minimum rating, with
Underwriters' Laboratories labeled Class B self-closing fire door
and assembly. In existing construction, a one-hour rating and Class
C door will be accepted.
B.
Adequate air supply and ventilation for the heating
plant must be obtained directly from outside.
C.
Overhead oil- or gas-fired heaters may be used when
installed in accordance with national standards and where approved
by the Building Administrator.
D.
No portable space heaters will be permitted.
A.
All combustible curtains, drapes and/or decorations
shall be rendered flameproof, and a certificate shall be kept readily
available for the inspector, showing the date of flameproofing, life
of the flameproofing and by whom the flameproofing was done.
B.
In existing buildings, all combustible ceilings, walls
and woodwork shall be replaced, covered or treated with an approved
fire-retardant coating satisfactory to the Building Administrator.
Underwriters' Laboratories approved fire extinguishers
shall be provided and located as required by the Building Administrator.
Fifteen-pound CO2 or equivalent dry-powder
extinguishers will be required for boiler rooms; ten-pound CO2 or equivalent dry-powder extinguishers or automatic
extinguishing systems for kitchens; and two-and-one-half-gallon, water-type
extinguishers for other areas.
Any exhaust fan filter used in any food preparation
area must be cleaned or renewed on a monthly basis and a record kept
of the date of cleaning or renewal and the name of the person or firm
who did so.
No place of public assembly shall be permitted
in a building, any part of which is used for a hazardous occupancy,
such as but not limited to:
No Class I or Class II flammable liquids shall
be kept or stored on the premises.
