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RT BB S over IS 35

Map

Coordinates:
+39.73160, -94.22059
39°43'54" N, 94°13'14" W

Facts

Source: National Bridge Inventory. Information not verified; use at your own risk.
Name:RT BB S over IS 35
Structure number:8238
Location:S 24 T 57 N R 40 W
Purpose:Carries highway over highway
Route classification:Minor Arterial (Urban) [16]
Length of largest span:65.9 ft. [20.1 m]
Total length:233.0 ft. [71.0 m]
Roadway width between curbs:24.0 ft. [7.3 m]
Deck width edge-to-edge:27.6 ft. [8.4 m]
Vertical clearance below bridge:13.1 ft. [4.0 m]
Owner:State Highway Agency [01]
Year built:1963
Historic significance:Bridge is not eligible for the National Register of Historic Places [5]
Design load:M 13.5 / H 15 [2]
Number of main spans:4
Main spans material:Concrete continuous [2]
Main spans design:Slab [01]
Deck type:Concrete Cast-in-Place [1]
Wearing surface:Bituminous [6]

Latest Available Inspection: October 2018

Good/Fair/Poor Condition:Fair
Status:Open, no restriction [A]
Average daily traffic:1,854 [as of 2017]
Truck traffic:5% of total traffic
Deck condition:Fair [5 out of 9]
Superstructure condition:Fair [5 out of 9]
Substructure condition:Good [7 out of 9]
Structural appraisal:Meets minimum tolerable limits to be left in place as is [4]
Deck geometry appraisal:Meets minimum tolerable limits to be left in place as is [4]
Underclearances appraisal:Meets minimum tolerable limits to be left in place as is [4]
Roadway alignment appraisal:Equal to present desirable criteria [8]
Scour condition:Bridge not over waterway. [N]
Sufficiency rating:43.1

Previous Inspections

DateConditionDeckSuperstructureSubstructureADTSuff. Rating
October 2018FairFairFairGood185443.1
October 2016FairFairFairGood89645.0
October 2014FairFairFairGood98844.8
October 2012FairFairFairGood101044.8
October 2010FairFairFairGood150634.1
December 2008FairFairFairGood150634.1
December 2006FairFairFairGood113435.1
November 2004FairFairFairGood63642.8
December 2002FairSatisfactorySatisfactoryGood64252.2
November 2001FairSatisfactorySatisfactoryGood63054.2