1. DIL-009 Phasing Plan 4 1 1 1 2 2 3 3 3 TASKS START END CONSTRUCTION (7 weeks) 02/07/11 04/01/11 PHASE 1: BACKROOM AND GROCERY (2 WKS) 2/7/11PM2/18/11AM Install R&S Protocols 2/7/11PM2/18/11AM Rework plumbing of dairy drain lines. 2/7/11PM2/8/11AM Replace ceiling tile and clean grid. 2/7/11PM2/11/11AM Grocery reset (Push out north gondola run on wall to install furring) 2/7/11PM2/18/11AM Install ECR room 2/7/11PM2/18/11AM Remodel restrooms on the mezzanine 2/7/11PM2/18/11AM Remove/Install VCT (Will require abatement, floor finishing, and coordinating installation with gondola and drain line installation. VCT will carry over into phase II) 2/7/11PM Install all exterior doors. 2/18/11AM COMPLETED DEPARTMENT TO STORE 2/18/11AM PHASE 2: DAIRY AND PRODUCE (1 WK) 02/21/11PM02/25/11AM Remove 44' of dairy cases 02/21/11PM02/22/11AM Set new 44' of D5 dairy cases 02/21/11PM02/22/11AM Remove dairy cooler (RESTOCK in 44' of dairy cases) 02/22/11PM02/23/11AM Install new dairy cooler and doors 02/22/11PM02/24/11AM Install 24 HOUR epoxy (PROPERLY VENT) 02/23/11PM02/25/11AM Install shelving in dairy cooler 02/25/11PM Install produce prep and sales floor equipment 02/25/11PM Install drain lines for frozen food lineup 02/21/11PM02/25/11PM Complete VCT Installation 02/25/11PM COMPLETED DEPARTMENT TO STORE 02/25/11AM PHASE 3: MEAT, FROZEN DOORS, AND CUSTOMER SERVICE (2 WKS) 02/28/11PM03/11/11AM Remove and Install Meat Cooler 02/28/11PM03/01/11AM Install epoxy floor in meat cooler 03/01/11PM03/03/11AM Relocate 39' of FF doors and Install 26' of Hussmann Doors 02/28/11PM03/02/11AM Build/Finish walls for Customer Service 02/28/11PM03/04/11AM Install 24' of D5 meat cases 03/03/11PM03/04/11AM Set millwork and move into new customer service 03/03/11AM03/04/11AM Remove and install bakery freezer (UTILIZE GROCERY FREEZER FOR TEMP SPACE) (USE SPACE HEATER TO DEFROST WALLS) 03/07/11PM03/10/11AM Install epoxy floor in meat prep SOUTH HALF 03/03/11PM03/04/11PM Install epoxy floor in meat prep NORTH HALF 03/07/11PM03/09/11AM Install equipment in meat prep and turn over to the store. 03/09/11AM03/10/11AM Remove old millwork and complete finishes 03/07/11PM03/09/11AM Remove and Install checkstands 1-3 (VCT under checkstands) 03/07/11PM03/09/11AM Remove and install checkstands 4-5 and Install tobacco corral (VCT under checkstands) 03/09/11PM03/11/11AM COMPLETED DEPARTMENT TO STORE 03/11/11AM PHASE 4: BAKERY and SALES FLOOR (2 WKS) 03/14/11PM03/25/11AM Remove oven, proofer, and change out 3-comp sink 03/14/11AM03/15/11AM Move gas line and install drain lines for oven and proofer 03/14/11PM03/15/11AM Inspect gas and drain lines for oven and proofer (Pour back with hi-early concrete) 03/15/11AM03/15/11PM Build new oven and proofer 03/15/11PM03/16/11AM Burn off new oven 03/16/11AM03/16/11PM Install new epoxy floor (Do not butt up to oven or proofer. Find something slip resistant to install in front of both) 03/16/11PM03/18/11AM Complete finishes 03/18/11AM Touch Up and Punchlist 03/21/11PM03/25/11AM COMPLETED DEPARTMENT TO STORE 03/25/11AM * Turned over to merchandise the morning of that day (Plan inspections accordingly) Department must be 100% complete before moving to the next department