Save the Date: Wednesday, June 14, 2017
This Month’s Dinner Education:
MG Constructors Engineering Manager – Matthew Hagerty, P.E.,
Everything about Foundations
Whether you are an inspector who has seen foundation cracks numbering in the hundreds or hundreds-of-thousands, it never gets easier. Add to that the differing opinions of inspectors, engineers and contractors and subjective nature of those opinions. One thing is for sure, as a home inspector you know that you will not be the last one to look at, and make an opinion about, “those” foundation cracks.
Matthew has a B.S. in Civil Engineering from UC Davis (and graduated with the Department Citation for highest GPA in Major), an M.S. in Structural Engineering from UC Berkeley, and a Professional Civil Engineering License.
Concrete Foundations: Hairline, small and large cracks and what engineers want to do about them. This will touch on analysis of cracks and reinforcing steel as well as epoxy and other concrete repair issues such as analyzing foundation cracks, specifying engineering needed repairs then performing the repairs.
Matt will also lead a conversation regarding the different jobs/functions of General Contractors, Foundation Contractors and Engineers when it comes to analyzing foundations, specifying engineering repairs and performing repairs.
6:00 PM: Education Roundtable led by Perry Farnum
An audience participation hour, with the goal to sharpen report writing skills. The room discusses how they report conditions observed during an inspection. The conditions are presented visually, pre-submitted comments are read and evaluated the room. Do the comments clearly identify the condition, locate it, describe it, define why it is an issue, and recommend what to do about it? This is always a lively discussion and challenging session for inspectors new and old.
This months report writing discussion:
June_2017_Report_Writing_Comment_Request (Water Heater Exhaust & Large Soil Cracks)
7:00 PM: led by: Matthew Hagerty, P.E.
Everything About Foundations (See Above)
Upcoming: In August we will spend a few minutes reviewing the website.
Dinner Menu and Pricing
* Pre-ordered meals receive a $5.00 discount
$40.00 for a pre-ordered non-member meal. ($45.00 if ordered at time of meeting.)
$35.00 for a pre-ordered PAID ASHI/CREIA SV CHAPTER member ($40.00 if ordered at time of meeting.)
All dinners include mixed green garden fresh salad, potato or rice (depending on the item), fresh vegetables, French bread, coffee or tea and house made dessert.
Pasta Primavera – Fresh Seasonal Vegetables SautÃ©ed With Garlic, Fresh Herbs & White Wine Served Over Piping Hot Linguini.
Broiled Salmon – Fresh King Salmon broiled to perfection and topped with a fresh dill sauce.
Chicken Buona Donna – Sauteed boneless breast of chicken with prawns, roasted red peppers in a sherry wine sauce.
Broiled New York Steak – Tender New York Steak served with fresh sauteed mushrooms.
Reserve Now and Save Money!
Please e-mail Tammy Nicholas with your dinner reservation: firstname.lastname@example.org, or send your order by text to 408-771-4939.