Law Department notice on WTC document preservation, Oct 2001

NYC 9/11 Public Portal Document

Non-Study

The Food Exchange 1^ floor, basement and sub-basement Cedar & Liberty Street

Cleaning Method: Test 4A - Surface cleaning using industrial HEP A filtered vacuums. Area air filtration utilizing an air filtration device (AFD). Soap and water wet wipe of all horizontal surfaces. Equipment Used: Nilfisk™ Vacuum (CFM 127), AFD Filtration Status: HEPA Unit Size: 1®* floor- 2,324 sq. ft.; 31,606 cu. ft.; basement- 2,596 sq. ft.; 36,344 cu. ft. AFD Status: Required AFD Specification: 400/600 cfm Unit air exchange rate: 1^ floor 15.80 min @ 2000 cfm, basement 18.17 min @ 2000 cfin. Minimum Air Exchange Required: Every 30 minutes

Unit Description; The restaurant encompasses approximately 5,000 square feet. It may be entered from either a Cedar Street or a Liberty Street entrance. The establishment is comprised of three floors. The first floor is at street level. This floor was used for food service and customer dining. The lower level (basement) was used for food preparation and storage. The third level (sub-basement) was used for storage of restaurant equipment. Ceramic tile covers the floor area in both the dining room and the basement. The floor of the sub-basement is packed soil. All exterior windows had been blown inward depositing significant amounts of dust on all surface areas of the first floor. Minimal dust was present in the basement. The first floor ceiling by the Liberty Street entrance is made of gypsum board. The ceiling on the Cedar Street entrance consists of suspended acoustical tile covered with a decorative tin facing. Above the suspended ceiling is a two-foot void space that houses the HVAC system for the establishment. The basement ceiling is a suspended fibrous tile ceiling. The void space above both suspended ceilings and the gypsum ceiling, contained both WTC related and non-WTC related dust. Asbestos pipe insulation was present in the void space of the basement. Grills, refrigerators, tables and chairs are present on the first floor. The basement contains walk-in refrigerators, preparation tables, stoves, dishwashing areas, and dry good storage. Prior to cleaning, all open and bulk stored food, fibrous ceiling tiles in the basement, and wrap insulation that had surrounded the HVAC systems, were disposed of. The HVAC system located in the void space above the dining room ceiling consists of two air handlers that provide heat or cooling to the first floor via separate solid metal supply ducts. The system return is from the dining area and void space located above the first floor. Cleaning of this system was performed by a subcontractor in accordance with a site-specific scope of work prepared by Covino Environmental Associates Inc.

22

NYC-WTC_000145198