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<br />~.. <br />Transient/residential Hotels <br />The following design standards will be used as guidelines for the <br />conversion to transient/residential hotels. <br />DESIGN AND DEVELOPMENT STANDARDS <br />1. Pedestrian Walkways. A pedestrian walkway with a minimum <br />dimension of four (4) feet in width exclusive of vehicle <br />overhang shall be provided. A pedestrian walkway needs to <br />connect a pedestrian from the street to the main entry and <br />from the building to any on-site amenities. <br />2. Walls/Fences. A six (6)-foot high minimum solid decorative <br />masonry wall designed in the same manner as the proposed <br />building shall be provided along the side and rear property <br />lines, except at reciprocal driveways and parking areas. <br />Said wall shall not exceed thirty-six (36) inches in height <br />within twenty (20) feet of the property line abutting a <br />street. <br />3. Oven Svace. A minimum of four hundred (400) square feet of <br />common open space shall be provided, exclusive of required <br />setbacks. If the project exceeds 30 units, the common open <br />space shall be increased by ten (10) square feet per unit <br />above 30 units. Common open space shall consist of a minimum <br />~,. of fifty percent ground level open space that is sod-covered <br />or landscaped with a minimum dimension of twenty feet in <br />each direction. The remaining may consist of amenities <br />listed below. <br />4. Outdoor Amenities. Outdoor amenities, which may include <br />spa, pool, Bar-B-Q pit, children's playground, sandbox and <br />benches. Any combination of at least three of the above <br />listed amenities needs to be integrated into the site <br />design. <br />5. Landscayinu Standards. All areas not used for buildings and <br />parking shall be landscaped according to the commercial <br />landscape standards. <br />6. Kitchen. Each guest room shall have a kitchen. Such <br />kitchen shall include a kitchen sink with disposal, cooking <br />appliances, refrigeration facilities, dry food and utensil <br />storage and a food preparation area having a clear working <br />space of not less than 30 inches (762mm). Light and <br />ventilation conforming to the Uniform Building Code shall be <br />provided. <br />'~.• ZOA 99-04 <br />EXHIBIT 6 <br />