Departmental Procedures & Guidelines for Inspections, Certifications, Load Testing, Repairs & Painting of Fire Escapes
Inspections by Structural Engineers, Fire Escape Engineers or others acceptable to the Official:
In layman’s terms, the city official is looking for a registered structural engineer or others qualified and acceptable by the Fire/Code Official to do a Critical Examination in lieu of a Live Load Test (criteria submitted or discussed prior to inspection) and issues written verification and certification that all connections are free of internal rust or rot as well as all original hardware (square head bolts or rivet) are reinforced and or replaced in lieu of Live Load Test. All supports (thru-bolts or cemented) into the wall must be verified and certified in lieu of Live Load Test. A fire escape confidence test and tag must be submitted if fire escape passed. The report with photos identifying violations for repairs must include repair criteria submitted to the official for repair vendor to use as a guide during and with engineer oversight of permitted repairs. A Fire Escape Confidence Test and tags identifying certified condition are then submitted. Recommended cycle for live load testing is 20 yrs after total refurbishment or as required by official.
Repairs by Ornamental Ironworkers, Welding Companies or others acceptable to the Official:
In layman’s terms, the city official is looking for a qualified licensed repair vendor to do all work under repair permit (if required) with engineer oversight of repair criteria submitted for approval to the official in lieu of Live Load Test. All connections must be free of internal rust or rot, spot primed and sealed. All worn material repaired and or replaced. All supports into wall reinforced, repaired and certified in a Fire Escape Confidence Test. In lieu of Live Load Test, all square head bolts, rivets and or welded connections must be certified, reinforced and or replaced based on age or condition. All ladders and cantilevers must be balanced and drop 2-3 ft per second, hit the ground and stay down and must lead to a public way. All roof ladders must be secure. No full painting of any fire escape until all spot painted repairs are inspected and certified under engineer oversight and or city official permit sign-off. Full replacement is subject to permits and or possible code upgrade requirements.
Painting by EPA Licensed Renovators (if lead paint is present) or others acceptable to Official:
In layman’s terms, the city official is looking for a paint vendor (EPA Certified Renovator if required) to do all work as per EPA Guidelines due to the fact that all fire escapes older than 1978 are presumed to have lead (EPA) unless identified as no lead or low lead by a licensed lead inspector. Entire building will be notified with signage and all precautions shall be taken to collect paint chips at grade. No sandblasting or power assisted scraping without full fire escape encapsulation under EPA Guidelines. All major connection shall be sealed from water intrusion before during or after painting. All escapes should be spot painted every 3-5 yrs and fully painted every 5-10 yrs or as needed or ordered by a Fire/Code Official.
Slow Cooked Shoulder of Lamb Recipe – Low n Slo Roast
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig’s foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep’s milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow’s milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally ‘of the devil’ Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb’s head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally ‘twice cooked,’ it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally ‘before the meal’ Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted