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<br />-5- <br /> <br />7. Watermains shall be assessed on a front footage basis <br />with all types of land use and zoning being identically assessed. <br /> <br />a. For each presently utilized parcel there will be <br />subtracted from the total cost of the improvement, <br />added costs for oversized watermains. Any water- <br />mains in excess of 6" in diameter will normally be <br />considered oversized. The result of said subtrac- <br />tion will be the cost to be assessed. This will <br />be divided by the total number of assessable feet <br />to establish the assessment rate for said presently <br />utilized parcel. <br /> <br />b. New development property or property which has al- <br />tered its land use within the past 3 years shall be <br />assessed at 100% of the city's expense for the im- <br />provement. <br /> <br />c. All side lot and double frontage parcels shall be <br />determined to have 25 assessable feet for the first <br />200 feet of said side or second frontage of the <br />parcel and shall conform to Paragraphs a. and b. <br />above. <br /> <br />d. Water services shall be assessed on a per serVlce <br />basis at 100% of the city's expense for such services. <br /> <br />e. All odd and irregularly shaped lots of four sides <br />or less, which have rear widths that vary by more <br />than 25% in comparison with the front width, the lot <br />will be assumed to have a depth equal to one-half <br />the sum of the two sides and said depth will be <br />divided into the area of the lot to determine the <br />assessable frontage. All lots of more than four <br />sides will be geometrically converted to a four- <br />sided lot of equal area, than the odd-lot formula <br />as stated above, will be used to determine the <br />assessable frontage. Where this is not practical, <br />the assessable frontage will be determined by assum- <br />ing the lot to have an assessable frontage equal to <br />those of the typical rectangular lots near it which <br />are comparable in overall area and nature. <br />