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REQUEST FOR <br />Zoning Administrator Action <br />ZONING ADMINISTRATOR MEETING DATE: <br />AUGUST 15, 2012 <br />TITLE: <br />PUBLIC HEARING -CONDITIONAL USE PERMIT <br />N0. 2012-12 TO ALLOW A TYPE 47 ALCOHOLIC <br />BEVERAGE CONTROL LICENSE FOR THE <br />PLAYGROUND RESTAURANT AT 220 EAST <br />FOURTH STREET, SUITE 102 <br />Prepared by Hally Soboleske <br />RECOMMENDED ACTION <br />PLANNING COMMISSION SECRETARY <br />APPROVED <br />© As Recommended <br />© As Amended <br />© Set Public Hearing For <br />DENIED <br />^ Applicant's Request <br />^ Staff Recommendation <br />CONTINUED TO <br />Planning Hager <br />Adopt a resolution approving Conditional Use Permit No. 2012-12 as conditioned. <br />DISCUSSION <br />Request of Applicant <br />Bob Quinn is requesting approval of Conditional Use Permit No. 2012-12 (CUP) to allow a Type <br />47 Alcoholic Beverage Control license for the on-premise safe of beer, wine, and distilled spirits <br />in conjunction with an existing restaurant at 220 East Fourth Street, Suite 102. <br />Project Location and Site Description <br />The site is currently developed with a single story 20,802 square foot commercial building. Parking <br />is located within the City of Santa Ana nearby public parking structures, including one that is <br />southeast on Third Street and owned by the City of Santa Ana, and a public metered parking lot <br />south of the restaurant. Both public parking opportunities are shared by all the businesses in the <br />immediate area. There is also metered parking along Fourth Street. Surrounding land uses <br />include commercial, with residential land uses within 250 feet (Exhibits 1 and 2). <br />Project Description <br />The applicant is proposing to upgrade from an existing Type 41 ABC license to a Type 47 liquor <br />license for the sale of beer, wine and distilled spirits far consumption on the license premises in <br />conjunction with an eating establishment. The restaurant is also expanding into the adjacent <br />suite to enlarge the square footage of the existing restaurant from 1,258 square feet to 2,260 <br />square feet, as well as creating a 525 square foot outdoor dining area. The on-premise sale of <br />alcoholic beverages to customers is intended to provide a service ancillary to the primary <br />restaurant use. <br />