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<br />I <br />I <br />I <br /> C. AIR <br />I QUALITY <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br />I <br /> <br />l <br />i <br />I <br />, <br /> <br />through an inverted weir structure, correct dis- <br />persion of storm water may be accomplished. <br /> <br />During the construction stage of development, air <br />quality in the area immediately surrounding the <br />subject parcel will be effected primarily by the <br />movement and utilization of construction equipment. <br />Impacts will be in the form of dust, smoke, and <br />fumes. This air quality impact is expected to be <br />temporary in nature, and through the employment of <br />certain preventative measures, can be minimized. <br /> <br />Adverse air quality impacts during the operational <br />stage of the proposed development will arise from <br />two primary sources. The first source will be in- <br />creased vehicular traffic in and around the devel- <br />opment site, resulting in a moderate increase in <br />engine fumes. This impact is not expected to be <br />measurably significant. <br /> <br />The second operational air quality impact will stem <br />from the food preparation activities at the two <br />restaurants, and will manifest itself primarily in <br />terms of cooking odors. The Long John Silver <br />restaurant will be equipped with an exhaust fan <br />for moving cooking fumes from the kitchen. The <br />Long John Silver management maintains that this <br />results in no odors. The Wendy's restaurant will <br />employ a more sophisticated exhaust system designed <br />to filter exhausts, thereby trapping grease and <br />accomplishing a minor heat transfer. According to <br />its designer however, no odor abatement is incor- <br />porated in the exhaust mechanism. <br /> <br />V-8 <br />