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HomeMy WebLinkAbout1127 IYANNOUGH ROAD/RTE 28 - HOTELS/MOTELS - FOOD zn f 1 +Iie ( '.hoc, 11 a aiino��.h �d ��ahY\ - ��-3-©�� Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. own.NsrAoM F.P.(Thomas)Lee,. naw Daniel Luczkow,M.D. Alt. 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 284 Issue Date: 01/01/2022 DBA: GREENHOUSE a@ HOLIDAY INN HOTEL OWNER: MAD HATTER LLC. Location of Establishment: 1127 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 200 OutdoorSeating: 0 Total Seating: 200 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: ) MOBILE-ICE CREAM: Q/ � FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For 0 • Initials: Town of Barnstable DAjtjbid 1 2 A>Ia$ Inspectional Services u�xsreaLe 5��� 50 ,` ,0$ i 659.► Public Health Division Thomas McKean,Director 200 Main Street,Hyannis,MA 026Q1 Office: 508-862-4644 Fax: 508-79Q-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 10/18/2021 NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT: Mad Hatter, LLC dba Greenhouse @ Holiday Inn Hotel ADDRESS OF FOOD ESTABLISHMENT: 1127 IYANNOUGH RD., HYANNIS, MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 297 NORTH ST., HYANNIS, MA 02601 E-MAIL ADDRESS: tbusby@hollymanagement.com Vc TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( O8 ) 775 _ 1153 TOTAL NUMBER OF BATHROOMS: N/A located in hallway outside restaurant WELL WATER:YES NO X ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 200 OUTSIDE: 0 TOTAL: 200 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? N/A IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? N/A TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) CATERING, ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOQDAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT Mad Hatter, LLC dba Greenhouse (a). Holiday Inn Hotel SOLE OWNER:0NO D.O.B OWNER PHONE# 508-775-9316 ADDRESS c/o Stuart Bornstein, 297 North St., Hyannis, MA 02601 CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: Bill Fortier List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. Jonathan Kuehn 01 / 15 12024 1. Jonathan Kuehn 10/ 14 / 2024 2. Richard Griffin 12 / 17 / 2023 a 10 15 /2021 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/at)plications.ast). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31 s`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc y Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. a�R-srAUM Paul J.Canniff,D.M.D. MASS. F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 284 Issue Date: 01/01/2021 DBA: GREENHOUSE @ HOLIDAY INN HOTEL OWNER: MAD HATTER LLC. Location of Establishment: 1127 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 200 OutdoorSeating: 0 Total Seating: 200 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q.� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Loll Town of Barnstable uawy• Initials: Inspectional Services t Pd$� i6'°' Public Health Division gmkLb Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PER TO OPERATE A FOOD ESTABLISHMENT DATE- - -ap NEW OWNERSHIP RENEWAL,& NAME OF FOOD ESTABLISHMENT:��., .i" (,(„�, �� r t^v�,�►hl>9,�A� Qa ADDRESS OF FOOD ESTABLISHMENT: r� �� I d• ,NOW MA m-60 I MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: nk 10r,QhA WELL WATER:YES NO _k ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X _ SEASONAL: DATES OF OPERATION:_/ / TO NUMBER OF SEATS: INSIDE: OUTSIDE: O TOTAL: M0 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. OUTSIDE DINING,MUST BE APPROVED BY THE HEAL LI H DR .AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? Yl f — IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) _,BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) ____CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FortnsTOODAPP 2020.doc O -4]1INFORMATION: FULL NAME OF APPLICANT �I�(, � (@ -F SOLE OWNER: YES NO D.O.B OWNER PHONE# ADDRESS_c�tuQ r ( ornig`� ^� Aq &k— kA 01-1-pO/ CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS:-64 List(2)Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date IV�(.].rt.Q,{�, I�II�P�i►�.. � / ICJ /0�0�-�1. �l)Y�(, Lc GtCni1 �d l l a.0 a2 �� 2. K �ix't � 0� l !'Z QQ15 &M13- -1 U-5-L!, 0 SIGNATUIWOF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. Prior to oneninell Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at httP://www.townofbarnstable us/healthdivision/annlications asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION($)AND REQUIRED FEES BY DEC 1st. Q%Application FormSTOODAPP REV3-2019.doc °p Vff roK, TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: d'•� Date: �/JQ o Page: of q. OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BABNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS, q MON.-FRI. ,6av,s. HYANNIS,MA 02601 508-862-4s44 No Reference R-,Red Item PLEASE PRINT CLEARLY 'FD MPS ' v-fin' •FOOD ESTABLISHMENT INSP CTION REPORT Name f Date Type of e o I s ectio ns R Address Risk Re-inspection D21 Level Retail Previous Inspection i 7 u/clli Telephone Residential Kitchen Date: (Xr Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person i Charge(PIC) Time Bed 8 Breakfast HACCP In: Other Inspector ��� Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities In EMPLOYEE HEALTH PROTECTION FROM CHEMICALS - ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) n ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures �• ` 1 \a ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) ` Corrective Action Required: ❑ No Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency.Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590:000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 6=One critical violation and less than 4 non-critical violations 9 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If g p,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical.violations and less than 9 non-critical: If no critical water,sewage back-up, 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical.violations. If i critical refrigeration. ation,4 ton-critical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. Ins ct na =S t Prin 30.Other RATE OF RE-INSPECTION: 31.!DVumper screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N 's S CL u /) #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N 1 fff Dumpster Screen? Y N violations"related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 - PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients F 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F *- EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 7-102.11 Common Name-Working Containers*2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* P g Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control " 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 590.004 11 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* ) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* ( Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and AdulteReserrated for of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 4-602.11 Cleaning Frequency of Utensils and Food 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E.0 fi-11112001 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* Animals-155°F 15 sec* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A)-(D) Violations of Section 590.009 A - D in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ( ) ( ) Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special ' 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands - - Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Ili Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000" 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 - * 3-501.14 Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5 204.11 Location and Placement g(B) 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention* Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF. rok TOWN OF BARNSTABLE HEALTH INSPECTOR•s Establishment Name: Date: 7//! G10 4 Page: of Q�i( ti OFFICE HOURS 7 BARNSTAe�.E.O•' PUBLIC 6200 MAN HEALTHT DIVISION - 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified , 3:30-4:30 P.M. mass. g MO8 -FRI. No Reference R-Re Item PLEASE PR T CLEARLY .. - HYAN NIS MA 02601 c dt .a • 508-862-4644 �prFO MAy a FOOD ESTABLISHMENT INSPECTION REPORT e7jName r� to I Tvoe of T e of I e io -eummoi^ ./ �n c ��G ��ff LS' �LP / /l n s Ro Address Risk Re-inspection �O Level Retail Previous Inspection Telephone Residential Kitchen Date: ' C Mobile Pre-operation Owner HACCP Y/N Temporary, Suspect Illness Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspecto •�. Out: A-f\R Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. 10 Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ o Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of.Health. Allergen Awareness 590.009(G) ❑ �� FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS j. ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel,with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5r Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance With Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ' ❑ 20.Time As a Public Health Control ❑ S.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS( P) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for H P ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No Non-critical(N)Violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. Voluntary.Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,t e items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure El Voluntary Disposal � Other: 23.M 590.003 Management and Personnel (FC 2)( ) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than anon-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 9 re ardless of the number of critical,results in an F. 25. ument and Utensils (FC-4)(590.005 pi B=One critical violation and less than 4non-critical violations) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot .Water,-Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical'Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. lation-4-to-8-Don-critical violations=C. 11Z30.Other DATE OF RE-INSPECTION: Inspe t 's n tur tint: 31.Dumpster screened from public view.. Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Print:Signature#Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's 9 ' Self Service Wait Service Provided Grease Trap Size Variance Letter Posted. Y N _A Dumpster Screen o Y N `' ` ANN&V21?qM- ry Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 7-lOLl1 Identifying EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources y Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* :` . 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs*, Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1g Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of Eggs 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef,tme 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* 10 Ratites-165°F 15 sec*Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should he debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercial) Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-002.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 Temperature Ingredients to 41°F/45'F 25. Equipment and Utensils FC-4 .005 3402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 2 Physical Facility FC-6 .00 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* S:590Foimback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 1 � � oTHE TOWN OF BARNSTABLEP----HEALTH INSPECTOR'S Establishment Name �� � Da Page: of O OFFICE HOURS 1 PUBLIC HEALTH DIVISION �. 8:00-9:30 A.M. t exaNsr�e�.e. ) 200 MAIN STREET 3:30-4:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/P TION Date Verified f0 r�rt"�� HYANNIS,MA 02601 Soso-ss2 Fascia No Reference R-Red Item PLEASE PRINT CL `Y ,F99D ESTABLISHMENT INSPE N REPORT � Name Dat ype of Routh AddreW KAI vel Previou pe d Telephone Residential Kitchen Date: Mobile Pre-o I Owner HACCP YIN Temporary Suspe I ness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP Other Inspectorjy Each violation checked requires an explan'Lion on the narra ive page(s)and a citation of specific provision(s)violated. Violations Related to Foodbome Illness Interventions and Risk Factors(Red Items) Anti-choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ I AN Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands , ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ffit ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling - ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding IF fG.1-t-416- A-- PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY Yb ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations�n Critical(C)violations marked must be corrected immediately. (blue&red items) ill Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating eN within 90 days as determined by the Board of Health. ( ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,th lte s ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations g=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 noncritical violations=B. Serious Critical Violation=F is scored automatically fi no hot 26.Water,Plumbingand Waste Seriously ly 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and lessttpn 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 n violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 noncritical olati s=C. 30.Other DATE OF RE-INSPECTION: I ecto natu�F' / �1 Pri"7�4 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC, SwKare Print Self service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N t Violations related to Foodborne Illness- Violations Related to Foodbome Illness Interventions Interventions and Risk Factors(Red 4tems 1-22) and Risk Factors(Red Items 1-22) (Cont) l I 10 ' FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12--- Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 - -- PHF Hot and Cold Holding. 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.1 l Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to _ Other* g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Po ty arg 7-102.1l Common Name-Working Containers 3-501.16 A Roasts Held At or Above 130°F* Require Reporting by Food Employees and Contamination from the Environment * ( ) 7-201.11 Separation-Storage Applicants* 3-302.11(A) Food Protection* * 20 Time as a Public Health Control 590.003(F') Responsibility of A Food Employee or An 3-302.15 se 7-202.11 Restriction-Presence and U Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004(i l) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.1 l Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions*590.003(E) Removal of Exclusions and Restrictions 7-204.11 Sanitizers,Criteria-Chemicals* _ REQUIREMENTSFOR 3-306.14(A)(B)Returned Food and Re or of Food* 7.204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Disposition of Adu/testeed Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 ' Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501•.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* l� 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.1 l(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11 A(l)(2) Eggs-l55°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.1 l Drinking Water from an Approved System* _ 4-6011.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg-me 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell- Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165'F 15 sec* Sources* 10 Proper,Adequate Handwashln ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By g 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145*F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-0OI.I1(A)(1)(b) All Other PHFs-145*F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices be debited under#29-Special 5 Reeelving/CondRlon 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165*F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity* Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Honda 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70*17 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45*F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S.590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. y A QF(RE/ok, y�- ,.: TOWN OF BARNSTABLE OL TH INSPECTOR'S Establishment Name: ` e: Page:. of 10 �I Sit FFICE HOURSPUBLIC HEALTH DIVISION 9 00-9:30A.M. BARNSrABL6. - 200 MAIN STREET :30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified " HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 08-862-4644 rFD MPS 02 FO D STABLISHMENT INSPE TI N REPORT 417 ' Name a of Tvoe of Inspection R Address is Food Sen7i Re-inspect n nspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint - Person in Char a(PIC) lime Bed&Breakfast HACCP Other Inspector - Each violation checked requires an explanation on the narrative p ge(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially.Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ' ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ,J� ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY " ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(,Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ o ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined b the Board of Health. 'I bg Voluntary Compliance Employee Restriction/Exclusion Re-inspection Scheduled Emergency Suspension Y ❑ ❑ P . ❑ P ❑ C N Official Order for Correction:Based on an inspection today,the items Embargo Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 no violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address viol s observed,7 to 8 non-non al viola•ons. If 1 critical refrigeration. 28.Poisonous or Toxic Materials„ .. (FC-7)(590.008) 9 tion, to 8 non-critical viola''ns= 29.Special Requirements (590.009) within 10 days of receipt of this order. In 30.Other DATE OF RE-INSPECTION: p 1' 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Outside Dining Y N PIC's Signature �, Print: #Seats Observed Frozen Dessert Machines: g 9 Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* _ 8 Cross-contamination 14 - food or Color Additives _ Law Cooled to 41°F/45°F Within 4 Hours* ' - 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* - • 19-- PHF Hot and Cold Holding 2-103.11 Person-'in-Chazge Duties`- - - -' _ 3-302.14 Protection from'Unapproved Additive*s Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11= Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) - Responsibility of the Person-in-Charge to - - - - - 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and s Contamination from the Environment 3-50L16(A) Roasts Held At or Above 130°F* - _ _ _ . 7-201.11 Separation-Storage* -- "- Applicants* 3-302.]1(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An _ __ _ 3-302.15 - - Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 1 -590.004 11 - Variance Requirements - 3-304.11 Food Contact with Equipment and Utensils ( ) q 590.003(G) Reporting by Person in Charge* - - -- 7-203.11 Toxic Containers-Prohibitions* !. Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR - 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) , _ Disposition of Adulterated or Contaminated - - - - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.1103) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law.*- _ * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P * - 4<501-.ill Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-261.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) I Unopened Food Package Not Re-Served 3-202.13- - Shell Eggs* - -- _ _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145"F 15 sec* Animal Foods That are Raw,Undercooked or - 5-101,11- - Drinking Water-from-an Approved System* - � ,- - - - - - - * gg Not Otherwise Processed to Eliminate Equipment ( )O Pathogens*590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game g * e-nve iiinooi 4-602:11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell --- - Shellfish and Fish From an Approved Source . . 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed _ _ Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and-Mid-Mushrooms-Approved-By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 - - Cleaning Procedure* f 165°F* foodborne illness interventions and risk factors. -301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 2 _ _ _ _ _ _ __ � 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec 3-201.17 Game Animals* _ 11 Good.Hygienie Practices .17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition" 2-401.11- Eating,Drinking or Using Tobacco* - 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3 403 11 C Commerciall Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ! ( ) y Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11 Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated (E) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3'-501.14 A CoolingCooked PHFs from 140°F to 70'F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003' -- 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 5-205.11 Access ibility,.Operation and Maintenance . 3-402.12 Records,Creation and Retention* , Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied-with Soap and hand Drying Devices ` 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans "r 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging-Criteria* - - 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000, �p INE rqr, .. ,. TOWN OF BARNSTABLE _. HEALTH INSPECTOR'S Establishment Name: X.:,q-j11)11_9,PaQe: Of PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET „ 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mass. MON.-FRI. HYANNIS,MA 02601 508-862-4644 No Reference R-Red em PLEASE PRINT CLEARLY 'FDN1Py'. F ODE T BLISHMENT INSP CTION REPORT 0 Name at voe of Tyne of Inspection J , .,!2/ �m I mw!�) - L [Address Risk Food Serv' =Retn.pet?,Level ction Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires a explanation on the narrative page(s)and a citation of specific provisions)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ �Qelm_4) Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ - FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands i ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) eQ ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and'Food Preparation for.HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Itemsl Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating , within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 9 re ardless of the number of critical,results in an F" 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and lest than non-critical violations if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you"have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8von-critical violations" If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 n-critical violations=C. 29.Special Requirements (590.009) y p Ins or's Si P 30.Other DATE OF RE-INSPECTION: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N PI s Sig,natu Print: i #Seats Observed Frozen Dessert Machines: Outside Dining Y N Self Service__ Wait Service Provided Grease Trap Size Variance Letter Posted: Y N Dumpster Screen? Y N Violations related to Foodborne-111ness _ - - - '" Violations Related to Foodborne Illness Interventions �t Interventions and Risk Factors(Red Items 1-22) - and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to t 1 590.003(A) Assignment of Responsibility* _ 8 Cross-contamination 14 Law Cooled to 41°F/45°F Food or Color Additives ,.._ - - Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103-11- Person-in--Charge Duties - - Cooked and RTE Foods.* 3-302.14- Protection from Unapproved Additives* 19 - PHF Hot.and Cold Holding- Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) r Responsibility of-the Person-in-Charge to - --- -- - - - _ Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* P g Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* -- - -, Applicants*-- - ' - - - - ` -' "" -- -3-302.11(A) .� Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An _ _- __ - -3-302.15 _ Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004-I 1 Variance Requirements - 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(G) Reporting by Person in Charge* - - - 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* n REQUIREMENTS FOR, 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP ! 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated -- -i - - - --- - -- - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 ' Food and-Water From Regulated-Sources -' 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* __ -4=501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk avid Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs*_ _ __ _ ___ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* _ - -- Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of• Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water-from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg°"ve 11112001 _ 4-602,.1.1 _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish.From an Approved Source 3 401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4 702..11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 2-301.11 Clean Condition-Hands and Arms* 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under • - - Game and Wild Mushrooms-Approved By - Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to - 3-202.18 Shelrstock Identification Present* -- - 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms _-_ _ _ __ _- _ _ ( )( )( ) * 11 Good Hygienic Practices 7 7 Reheating for Hot Holding practices should be debited under#29-Special 3-201.17 Game Animals Requirements. 5 Receiving/Condition - - 2-401.11 - - Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices. FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products P 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5 204.11 Location and Placement * 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27• Physical Facility FC-6 .007 7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision ` 1 29, Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 1 Reduced-Oxygen-Packaging Criteria*. 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal-1999 Food Code or 105 CMR 590.000. V°FaF r TOWN OF BARNSTABLE 1. HEALTH INSPECTOR'S Establishment Name: Date. Page o ti �■ OFFICE HOURS �\ PUBLIC HEALTH DIVISION• '-a 8:00-9:30 A.M. BARNSPABLE. • 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Ite RIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �p M47q:a m HYANNIS,MA 02601 MON.-FRI. No Reference R-R t PLEASE PRINT CLEARLY . s08-862-46" rFD MPS F D ABLISHME T INSPE TI N REPORT en Name ate a of Type of Inspection Ro Address isk F od Se _._ e-inspect evel spection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed 8 Breakfast HACCP <In: Other Other _ Inspector Out: Each violation checked requires an ex Ianation on the narrative page(s)and a citation of specific provision(s)violated. t Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ - y FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) IN K v ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ' ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations re ardiess of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4 non-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you.have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of violations observed,7 to Snon-critical violations. If 1 critical refrigeration. 28:Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. a to , t v' o 8 -critical violations=C. 29.Special Requirements (590.009) Iris g r _T� Print: 30.Other DATE OF RE-INSPECTION: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N PIC'§Si ure Print: #Seats Observed Y 9 Frozen Dessert Machines: Outside Dining N Self Service Waft Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness - - - Violations Related to Foodborne Illness Interventions �- Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) 'j FOOD PROTECTION MANAGEMENT PROTECTION FROM'CONTAMINATION PROTECTION FROM CHEMICALS 3-501.�4(C) PHFs Received at Temperatures According to 1 590.003(A) I Assignment of Responsibility* 8 Cross-contamination 14- Food or Color Additives - Law Cooled[0 41`F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from I 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* - -- - - - _ ___19. __ _ _ PHF Hot and Cold Holding - 2-103.11 -Person-in-Charge Duties- --- - - -' 3-302:14 Protection fr6m Unappioved Additives*- Contamination from Raw Ingredients 15 _ Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45`F ' 590.004(F) EMPLOYEE HEALTH 3-302.I (A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* f -2 590.003(G)-., Responsibility of the Person-in-.Charge to- -- - - - - 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* - -" - 3-302.1 l(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15__ Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* -- Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* ' 4 "- Food and Wate'r From Regulated Sources-- 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law*. _ 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13- Shell Eggs* _ Saniti'zation Temperatures* TIME(TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY * Concentration and-Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water 3-401.11A(1)(2) Eggs- mme is sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-60L11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Not Otherwise Processed to Eliminate Equipment* 3-401.11 A 2 Comminuted Fish Meats&Game * e ece,e ianooi 590.006(A) Bottled Drinking Water* 4-602.11 CleaningFrequency of Utensils and Food ( )O Pathogens MR 22 0* fa y Animals-155°F 15 sec* 2 1 Pasteurized Eggs Substitute for Raw Shell 590.006(B) Water Meets Standards in 310 C Contact Surfaces of Equipment* * 3 30 . 3 gg S e 1 _ Shellfish and Fish From an Approved Source . . .. 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* - - Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-20.1,15 Molluscan Shellfish from NSSP Listed _ _ _ -- _ _ -_ Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing * g' Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F kitchen operations should be debited under 2-301.11 Clean Condition-Hands and Arms the appropriate sections above if related to Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave 3-202.18' Shellstock Identification Present* - 2-301.12 _ Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004 C_ Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.o9 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth*. 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the Foodborne 12 Prevention of Contamination from Hands 3-403.11 Remainin Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* B) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 78 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70'F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 * 5-205.11 Accessibility,Operation and Maintenance 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Ph sical Facili FC-6 .007 590.004(J) 9 9 y' tY 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. s TOWNi OF BARNSTABLE LOCATION Ala n rkl'S, �+ � — SEWAGEE# 2 0(v' l3q VILLAGE H`9,1 i I ASSESSOR'S MAP &SLOT A-7-3 v9'o INSTALLER'S NAME&PHONE NO. SEPTIC TANK CAPACITY _ 1000 !iol Y-Zz G r&lse- i t&e LEACHING FACILITY: (type) �'1 I (size) NO.OF BEDROOMS tJlt BUILDER OR OWNER a wee PERMIT DATE: COMPLANCE DATE: Separation Distance Between the: Maximum Adjusted Groundwater Table to the Bottom of Leaching Facility Feet Private Water Supply Well and Leaching Facility (If any wells Pzist on site or within 200 feet of leaching facility) - _ Feet Edge of Wetland and Leaching Facility (If any wetlands exist within 300 feet of leaching facility) F- Feet Furnished by U,c- '�'�_ Pr c 3 ,.., cq ,. D5 1.� . I 1 MIMASTER-81W 908 Highway 15 North-New Albany,MS 38652 Price Quotation ReNgerotion Soludons Phone:(662)534-9061 -Toll Free:(800)647-1284 Quote No. MB1860033DC-A /ehsit2 wwirv;master-bilt.cam Fax{6tr2}:5?34F6643,.TcU,Free.:::(80D}232:-3966•. .. Qate; --08t23t201;$_ Lead Time: 4-5 Weeks tried Ptcs€aeterl: 90 Days Customer 1`46ffy Supply Pa e: 2 of:4 Phone: Fax Attention SaJes Rep W )Jie Marketing #35 035 Project Holly Supply Regional Manager Rodney Johnson 033 Item Number Indoor Cooler/Freezer I Prepared By DC/HG X �) 19'3".long,, T 9"wide,,B'2 3/8" high;..Master-B.ilt 4".Urethane Foam Walk-ln; NSF Construction, FM Spec Tested Per ASTM`E84-i.D3 Co.oler/-Frpezer;:Cornba(za.bfln,J,2,c-ompartmentsj., Freezer-1 OF. With Floor, Cooler 35F. With Floor. Finishes: 26 Ga. Acrylic Stucco Galvanized - Interior wall, Exterior wall, Interior ceiling, Exterior ceiling, Exterior floor, .080" Diamond Aluminum - Interior floor. 19'3" (V N N CV E1 MD0085A-TA ` _o' 2V,2.(�Coa#er(3 °F')) \ \ o °' 0 8'2 3/8 high \ 8'2 3/8"high \ o With Floor \\ With Floor w \\\ \\\ N N Ji O 9 d--- r� NJIMASTER-Or 908 Highway 15 North-New Albany,MS 38652 Price Quotation efrigeration Solutions Phone:(662)534-9061 -Toll Free:(800)647-1284 Quote No. MB1860033DC-A 53!1 6043 Toil:Frees. 840 232 3966 Date::: _ : ._.. . 08123/2018 1h7etssiEe:.uuwva:master.-bilt_hort Fez f f., � "~ Lead Tirr�e:.. 4-5 Weeks Price,Protected 9Q'Da s customer Holly Supply Pa"e' ,. - 3of_4 Phone: Fax Attention Sales Rep W iiie hUrketin A35 03E5 Project Holly Supply Regional Manager Rodney Johnson 033 Item Number Indoor Cooler/Freezer Prepared By DC/HG X Swing Doors ( 1,,) V38RF090XQ864033f01 36"x 78"R-H Hinged, Low Temp.,:;:S�ndard Duty'D 'J1lith 3"DW Thermometer, 3" Pressure Relief Port, Light Switch w/Pilot, 26 Watt VP Fluorescent Light, (2) K-1255 Spring-Loaded Cam-Lift Hinges, K-091C Handle/Strike/Release, K-1094 Door Closer. ( 1 ) V38RC090XX/860033/02 36"x 78" RH Hinged, Medium Temp, Standard Duty Door With 3" Dial Thermometer, Light Switch w/Pilot, 26 Watt VP Fluorescent Light, (2) K-1255 Spring-L;4ded'Cam�Lift�H.in.gesr K-09-1,C Han.d.le/Strike/Release K-.1.094.Door Ckca�er:: Refrigerati,ofr Systerm ( 1 ) MSLD020AC 2HP Cond Unit 208-230/60/3 R-448A/R-449A, Hood & LAK Scroll Compressor, Low Temp-10F., 6045 BTUH System Capacity. With Mounted Timer. Sized for 100 F. Temperature at Condenser. 38"(L)27"(1M 18"(H) Base: M2 @ 240#. MCA: 19, MOP: 20, RLA: 8, LRA: 55. Connections- Liquid: 0.375", Suction: 0,875". (1;-) MHVl 10AC 1 HP=fond"Unit 298-23016'0/3-R-448A/R-449k iiood &:LAK YMedium, l-ernp. 35F,8257 BTUH`System Capacity.`V'Vith:Mounted-rimer.With Hermetic Compressor •S.ized:for 1:00 F.TerrtpEr tu.re,-at;Cfrn�lenser_22"��)27"; . I&' (H) Base: M1 @ 180#. MCA: 19, MOP: 20, RLA: 5, LRA: 36. Connections- Liquid: 0.375", Suction: 0.875". ( 1 ) E1 LD0076B-TE Evap 208-230/60/1 Low Profile R-448A/R-449A, Elec Defrost, Low Temp- 10F., 7600 BTUH Evaporator Capacity. 44" (L) 16"(W) 17" (H) @ 52#. Fan Amps: 1.0, Defrost Amps: 9.8. (.1 ). EIMD0085A-TA Evap 115/60/1.Low,Profile:R-4,48A/R-449A Air:Defrost•, Medium.Temp 35F.,, &5 BTU14'. vaporator Capacity..44"x(L}16;' (VV)..47"(kl}@:5 Fan,Amps:.. ( f y MBWRG30S� 1.5-3H1'S ( 1 ) MBWR010 4 Year Extended Compressor Warranty, .5-1 HP I WJRASTER-Blff 908 Highway 15 North-New Albany,MS 38652 Price Quotation Refn'gemtion Solutions' Phone:(662)534-9061 -Toll Free:(800)647-1284 Website:.www.mastec-bilt.cnm:. Fay::,(662}534 6049-Tall Free (860y:232.3966 WALK-IN TERMS AND CONDITIONS 1. All orders are subject to acceptance by Master-Bilt, Division of Standex Intemational Corporation("Seller"),must be made in writing,and are subject to credit approval prior to shipment if the Buyer's credit account status has changed. 2. Unless specified by the customer when ordering,the method of shipment will be determined by Seller. _3. Freight:terms::F 01.7acto y 'New Albany;.MS"(unless otherwise specified`on.ihe attachedi:quote or:order,):• " 4. The.Buyer shalbbe Iiable forall ferias!,State and Loaal:taxes. Threseaamuritsmgl be,addedto the, prJce wheresegWred by taw. unless,an�eac�.m.�#iA» ii"raLe Bs r�i�r�;�.rtor�o�hiPrayt;;pf.ra���.i�.. 5. All new accounts will be subject to credit approval. 6. Seller's terms are Net 30 days,unless otherwise specified. A service charge of one and one half percent per month will be imposed on all past due ba4arces. A depos+t may be sequ"sed on wyl stems. 7. Claims for shortages or incorrect merchandise must be made in writing to Seller within seven(7)days after receipt of merchandise. & FREIGHT DAMAGES OR DELAYS ARE NOT THE RESPONSIBILITY OF SELLER. Any claim far damaged merchandise mast`be: processed through the delivering camer:by:the�cons gnee 1%6ster:Bilt may-assist irr Ning the elai€nJin order-to-expedite the;etaier. 9.: All-ancetfed orders and returned. pods may be sutsjeci to a mirrrmum of 25`1o.caocellatiara:andRar r stoclFirag chargg. Merchaaldise raaay not be returned without written authorization from the Seller. Request's for return must be made within ninety(90)'days after shipment:-. Custom or modified units cannot be returned. 10. Prices and specifications are subject to change without notice. 11. All orders will be manufactured and invoiced as specified in the Seller Order Acknowledgement. If corrections or additions are required by the customer,Seller must be advised in writing immediately. If this is not done,it is assumed by Seller that the customer has examined and approved the acknowledgement as written, including the terms and conditions of same, which are a part of each order acknowledgement. 12. The domesfic state considered in any warranty claims.,legal claims and etc,..,against the Seller would be the State of Mississippi,County of;_Union. 13. Buyer also agrees that Seller may deposit all checks,and with"Acceptance with Reservations of all rights". 14. The Buyer acknowledges acceptance of Seller's standard warranty as a condition of purchase, and that Seller has not made or implied any additional or replacement to the standard warranty. ` 15. Buyer agrees to indemnify,hold harmless and defend Seller from and against any and all liabilities and expenses arising out of any injury or damage which results from Buyer's misuse,misapplication,or failure to inspect,maintain or repair the Products which are the subject at this agreement. LtMtTEU-01RE'('t}YEAR'VHARFl#Nrt'fl''. Master-Bilt warrants to the original purchaser-user that its foamed-in-place panels will be free from insulation failure for FIFTEEN YEARS from original installation by an authorized representative,under conditions of normal use and recommended maintenance. Master-Bilt warrants to the original purchaser-user that all other parts of its walk-in coolers,freezers, and other equipment except expendable electrical components,will be free from defects in material and workmanship for not longer than ONE YEAR AND THREE MONTHS from shipment,under conditions of normal use and recommended maintenance. T.I�e obligatlon,of:l aster 3iIt;shall be limited to:taparrrng;:orreplacing,,(at,its.option);:any,parf which is_defective in.fhe:reasonable:opirnDri cif Master=Biit_ The user will..have ihe-responsibiGiy and.expense of.r.emoving.and returning ih a.defective„panel or part to..Mosier-Kilt as.vvell.as3he:cosi..of.reinstallin the. :replacement:or repaired;part Defective conditions caused by abnormal use or misuse, lack of or improper maintenance, damage by third parties, alterations, acts of God,failure to .follow installation or safety instructions or any other event beyond the control of Master-Bilt will not be covered under this warranty. THIS WARRANTY.IS EXCLUSIVE,AND IN LIEU OF ALL OTHER:WARRANTIES EXPRESS OR IMPLIED,INCLUDING THE.IMPLIED WARRANTIES OF-MERGFfANTABILITY-,"A.kl[hFITNESS:FORR`PARTIb.UEAf'POURPOSE. IN NO EVENT SHALL MASTER-BILT BE LIABLE FOR LOSS OF USE, REVENUE OR PROFIT OR FOR ANY OTHER INDIRECT, INCIDENTAL, SPECIAL OR CONSEQUENTIAL DAMAGE INCLUDING,BUT NOT LIMITED TO,FOOD SPOILAGE OR PRODUCT LOSS. THIS WARRANTY SHALL APPLY ONLY WITHIN THE CONTINENTAL UNITED STATES,ITS TERRITORIES AND POSSESSIONS AND IN CANADA. - ffnn � fin .Bellaire, Dianna ,x From: Miorandi, Donna Sent: Wednesday, November 28, 2018 8:43 AM To: Bellaire, Dianna Subject: Holiday Inn Greenhouse Restaurant Hi Dianna: It is ok to release permit for 2019 for the Greenhouse Restaurant even if they did the work required without prior approval by Health and without any building or electrical permits. Building dept.will be issuing a notice of violation. .I will be doing the motel and the restaurant again on Dec.41n Thanks! Donna 1 PREMIER ilk ICr�1 MUMSCLAM VA".PMG4NC.COM -2515 Submittal Drawings Cover Page 61835Mac00, '51.58°'� 1.W. 1835 MacArthur&vd N.W. Atlanta,GA 30318 ®2016 PMG VeMarea,Inc. All of Premier Metal&Glass'(PMG) projects are custom manufactured. PMG's customer's (purchasing contractor)signature is required on these drawings in order to release this project into production. NSE G@us usrEo This checklist is intended to provide the contractor a guide to ensure proper fit and finish. PMG will YES N/A manufacture this custom project based on this set of signed drawings. If CAD files of the counters and layout HI HYANNIS are available, it is always best for the contractor to provide the files to PMG in order to expedite accuracy of the submittal drawings. US FOODS CT It is imperative that the contractor verify the following: COVER PAGE • All dimensions have been verified for proper fit. INFO • The mounting hardware depicted in this set of submittal drawings is appropriate for the install site field conditions. FINISH: BRUSHED STAINLESS • The finish for the metal hardware and tubing is correct. DATE 3ae/,6 TOL: :X; HE 1 OF 3 OYVR STEVE • If heat strips and/or light fixtures are present on this project,the components'electrical requirements and wire PRWI USFOODCT.278811 6 chase locations have been verified. o ¢ ❑ 3 • Contractor understands whether project will be shipped knocked down or assembled and the contractor has , conveyed to PMG which option will work best for this particular installation. m 1 PMG's default design for food shields complies with NSFIANSI 2-2014 unless otherwise directed by the ❑ $ contractor. Local codes,which are determined by the local Authority Having Jurisdiction where the food shield is It � $� to be installed,will have the final determination of code compliance. It is the contractor's responsibility to ensure o z compliance to the codes set by the local Authority Having Jurisdiction and PMG assumes contractor has s J E A t e r performed due diligence to ensure local code compliance of the food shield. s¢ n1 L $ ❑ � 9$§e t mG I ITEM#1-(1 REQD.) ENTIRE UNIT TO HAVE BRUSHED STAINLESS FINISH WAW.PMG4NC.COM UNIT TO BE SHIPPED KNOCKED DOWN e1835 Mac00 r Blvd N.W. 1835 MecArt�ur Blvd N.W. 3/8"CLEAR TEMP GLASS A8en1e,GA 30318 ®2016 PMG VenWra,Inc. NSE C@Us YES N/A HI HYANNIS 110" f US FOODS CT FM1R-A PLAN,ELEVATION,ISO Ll IT, FINISH: BRUSHED STAINLESS _PLAN VIEW DATE Mafia TOL' tMe' SCALE 1/2"=1' HEE 2 OF 3 DWR STEVE RojoUSFOODCT.27686 A 14i' o ❑ i T 1„ 24" a€F m rc 13" 1.2 g&1 Cl `a 521r� Z 8@ 5 z 1122" ELEVATION VIEW SECTION A-A SCALE 12"=V SCALE 3/4"=V-Y' 8�� 8 ❑ ��s s d n m a I ITEM#2-(1 REQD.) NNWJ.PMO�NC.COM ENTIRE UNIT TO HAVE BRUSHED STAINLESS FINISH -2515 UNIT TO BE SHIPPED KNOCKED DOWN e183 51-588D t r SlvcL N.W. 7835 MacAMur BNd N.W. 3W CLEAR TEMP GLASS Atlanta,GA 30318 ®2878 PMG Ventres,Inc. NSE C@Us IlS1ED YES N/A HI HYANNIS US FOODS CT FM 1 R-A PLAN,ELEVATION,ISO FINISH: BRUSHED STAINLESS PLAN VIEW JDATF 3a311e 1 TOL: I 3Ye SCALE 1/8"=1' NE 30F3 DWR STEVE R USFOODCT.27686 a B � 4 142' o. 92 1 24"' g 6 B 34" y s€gga g a� 1 37� o e e o 676 ELEVATION VIEW ALES) '=V- ag%ao �e�a SCALE 3!4"=1'-0" SCALE 1/8"-1' Eg�es � ppg� i VMW.PMG4NC,COM 800,251-68001800.2S1-2515 1835 MaWMUr 81vd,N.W. 1-1/2" Atlanta,OA 30318 ® ® 1Y2018 PMO Ventures.Inc. #8 Flat Head Phillips Suety •��� COUS Sallnless Steel 116' LISTED YES N/A 641/1 US FOODS CT O 2-1/2"FLANGE F 1"LAN R G 0 TUBING INFO FINISH: BRUSHED STAINLESS DATE 3mis I TOL: Ske" OSHEE1 1 OF 1 DWR STEVE PROA USFOODCT.27686 1U a 1� � 8 g ❑ �s s El Vp 8 S z 9 0 £EO ��a Egg ❑ a �e $H a Hatco CWB-2 Item#:1 0�� ,Project Item# Refrigerated Quantity Drop-In Wells Models:CWB-1,-2, -3, -4, -5, -6 " x Hatco's Refrigerated Drop-In Well keeps pre-chilled food products at safe serving temperatures. Unique top angled inside wall design allows cold air to effectively blanket your food product to keep the food optimally cold and fresh. �. ` This is a top mount unit that holds full-size pans, `Z . available in one-through six-pan configurations.The ". electronic control assembly can be conveniently mounted to either side of the condensing unit or ModelCWB-6 . remotely mounted up to four feet(1219 mm)from with accessary(hoteo . the unit(cannot be mounted over condensing coil). fo bar od pan dadd+nonal j Standard features •Top mount unit holds full-size pans in 1-to-6-pan configurations •NSF 7 approved cold wall construction utilizes R-404A Options (available at time of purchase only) refrigerant keeping food product cold without drying ❑Additional Four-Year Parts Only Warranty on the Compressor at Time of it out i Unit Purchase(Not available for export voltages) •Adjustable condensing unit can rotate 900 or 1800 on all O Slant Kit to give Cold Wens a 50 tift models for easy venting adjustments and flexibility Accessories at installation Pan Support Bars •Mobile condensing unit can be moved in 6.5"(165 mm) O 12"(305 mm),hangs from 20"(508 mm)Pan Support Bar increments from end to center on the four-,five-and six- �les(Ste l Food hangs from pan shelf pan units(see drawing on page 2) • Stainless Steil Food Pans: •Easy serviceability with a sight glass,service valves, ❑Full Si a(2 0 Third-Size(5"5([mm)H)i) OFull-Size 4?[101m mmH) dryer/filter and a receiver.Long,flexible refrigerant line 0Full-Size(6"[152 mm]H) ( [ ] ) (ability to pullout condensing unit)for service ❑False Bottom(perforated false bottom) •Auto-defrost is activated through an advanced electronic Trivets: controller programmed at customer location ❑Half-Size(10.19"[259 mm]W x 7.625[194 mm]D) •Optimal insulation on sides and bottom ensure better ❑Full-Size(10.125"[259 mm]W x 18"[457 mm]D) cold retention •Environmentally friendly insulation used throughout •Matches the Hatco line of Heated Wells for a fully integrated look • 1"NPT brass drain simplifies cleaning The unique angled inside wall design provides easy access and clear views. The greater surface area of the angled wall and the placement of the coils allow cold air to more effecMeely blanket your food product. t `� z� E IN t 1 o C �L us NSFs p THE USA HATCO CORPORATION P.O.Box 340500 Milwaukee,WI 63234-0500 U.S.A. (800)558-0607 1 (414)671-6350 www.hatcocorp.com I support@hatcocorp.com Fnrm Nn MR Cnar.Chant Panty 1 of 4 Holiday Inn Hyannis-40537524b U5 Foods-Southern NE Iarniary 9ma Pate:3 Hatco CVWB-2 Item##:1 ® Refrigerated Drop-In Wells Models:CWB-1,-2, -3,-4,-5, -6 :.::r,.p3i;il E.rri,ia ;.•==;sii h -: ..:.Ordering Instructions" ALL MODELS ALL MoDELs Please specify the following with Slant option False Bottom Access 1. esired Vol each oer (gray highlight) 1_p art cry rage and Hz: ,2-or 3-part,depending 120(60 Hz), on pan size 220,230 or 240V(50 or 60 Hz) s.b•(4 mm) 2.Number of Drop-In 5•slant Placed on bottom of unit Wells Required: L 1.14" 1-,2-,3-,4-,5-,or 6-pan as rectangular, (29 mm) full-size,12'x 20'(305 mm x 608 mm) 3.Electronic Control Assembly can be o e;.�,�,� o mounted on either side of the Condensing Unit or remotely mounted up tp 4 feet (1219 mm)from the unit(cannot be mounted over the condensing unit Model CWB-1 Model CWB-4 1g• (483 mm) �« 27"(686 mm)—1 �-----58"(1473 mm)---� �« 27"(666 mm) --I (:71m I 12 � ........ i Condensing oti L) o unit can be 25.5" Drain plumbing rotated to be Installed o Drain plumbing to be 96°or 180° ( mm) 26 5" i Per local comes. installed per local codes. (848 mm) Will can be FRONT VIEW SIDE VIEW FRONT VIEW 1 I mounted assh ISO'or and ev " t 1 6.5"(165 mm)until it is centered Y SIDE VIEW Model CWB-2 Model CWB-5 under the refrigerated well. �- 32'(813 mm)---.) �« 27"(886 mm) -.� �--- --71"(1803 mm)-------•I �•- 27"(686 mm) -� ........ .. L........_.....„...;o I PIA mm) unit can be 26.5" IFDraln plumbing o8 Drain plumbing-► �— �to 180° (648 mm) e Installed to be installed per25.5" local codes. local codes.Condensing unit can be rotatedFRONT VIEW SIDE V 90°or 1800 and mounted as shown FRONT or moved every 6.5°(165 mm)until SIDE VIEW VIEW it Is centered under the Model CWB-3 Model 0WB-6 refrigerated well. �-- 45"(1143 mm)—.� I.- 27-(ON—) I 84"(2134 mm) ( 27-(688 mm)12* V L i .I......._............i�� Drain 25.5° o� Drain plumbingPlumbing (648mm to be installed per 25.5" to be local codes. (648-n) installed per Condensin unit can be rotated 90" --�— Cordensing unit can be local codes. or 180"end mounted as shown or moved rotated 90�or 180° FRONT f every 8.5'(185 mm)until it is,centered FRONT VIEW SIDE VIEW VIEW under the refrigerated well. SIDE VIEW -.,i•e s.,..a:. _ ..a,.,uf¢ :F_.'&:. ...,::,i,i, ... � i ,,'a.:, ei,.si ra HATCO CORPORATION P.O.Box 340500 Milwaukee,WI 53234-0500 U.S.A. (800)558-0607 1 (414)671-6350 www.hatcocorp.com support@hateocorp.com Fnrm Nn r'WR Rnnr-RhAat Pans 9 of .14 Holiday Inn Hyannis-40537524b US Foods-Southern NE Paac+•dlan"°",'n1R natco CWB-2 Item#:1 ® Refrigerated Drop-in Wells Models:CWB-1,-2, -3,-4,-5,-6 . .!:=;: ;iFst.:,pifa•>a'i„i t. !,ii .:lie -a,.i:; Cutout Dimensions for Refrigerated Drop-in Wells (A) Model Minimum Width(A) Maximum Width(A) Minimum Depth(B) Maximum Depth(B) Well Opening (A) 17.126' (435 mm) 18, (457 mm) 25.19'(640 mm) 26°(660 mm) CW&2 30.125° (765 mm) 31° (787 mm) 25.19°(640 mm) 26'(660 mm) B) CWB-3 43.125"(1095 mm) 44"(1118 mm) 25.19"(640 mm) 26"(660 mm) CWB-4 56.125"(1426 mm) 57"(1448 mm) 25.19"(640 mm) 26°(660 mm) CWB-5 69.125°(1756 mm) 70'(1778 mm) 25.19"(640 mm) 26'(660 mm) CWB-6 82.125"(2086 mm) 83'(2108 mm) 25.19'(640 mm) 26'(660 mm) SPECIFICATIONS Refrigerated Drop-In Wells The shaded areas contain electrical Dimensions d information for Intemational models Modelt (Width x Depth x Height) yg® HP Compressor Hz Size Watts Amps Phase Plug Ship Weight 120 1/4 60 804 CWB-1 19°x 27°x 25.5°(483 x 686 x 648 mm) 220/23 50 616.744 2.8/2.6.7 5-15P 0/240 1/3 9/3.1 BS,CEE,AS 133 lbs.(60 kg) 60 666-816 3.1/3.3/3.4 1 BS1363 120 1/4 60 804 6.7 5-15P CWB-2 32"x 27"x 25.5°(813 x 686 x 648 mm) 220/230/240 1/3 50 618-744 2.W 9/3.1 BS,CEE,AS 175 Ibs.(79 kg) 60 686 816 3.1/3.3/3.4 BS1363 120 1/4 60 804 6.7 5-15P CWB-3 45°x 27"x 25.5°(1143 x 686 x 648 mm) 220/230/240 1/3 50 616-744 2.8/2.9/3.1 Single BS,CEE,,qS 194 Ibs.(88 kg) n 60 686-816 3.1/3.3 33.4 g BS1363 CWB-4 120 1/3 60 1044 8.7 5-15P 58'x 27"x 25.5"(1473 x 686 x 648 mm) 220/230/240 3/8 50 807-960 3.7/3.8/4.0 BS,CEE,AS 270 tbs.(123 kg) 1/3 60 686-816 3.1/3.3/3.4 BS1363 120 60 1380 11.5 5-15P CWB-5 71"x 27°x 25.5" (1803 x 686 x 648 mm) 1/2 50 1190.1416 5.4/5.7/5.9 BS,CEE,AS 270 Ibs.(123 kg) 220/230/240 60 1210-1440 5.5/5.8/6.0 BS1363 120 60 1380 11.5 5-15P CWB-6 84"x 27°x 25.5" (2134 x 666 x 848 mm) 1/2 50 1190.141465AV/5.7/5.8 8S,CEE,AS 313 Ibs.(142 kg) 220/230/24060 12101445.5/5.8/6.0 SS1363 t Models shipped with electronic temperature control,pan support bare for full-size pans,condensing unit(can be rotated),auto-defrost,sight glass,service valves and dryer. PLUG CONFIGURA71ONS NEMA 6-1613 881363 CEE 7-7 SCHUKO AS 3112 FIB 1­1_ 0 p�f o o c PRODUCT SPECS Refrigerated Drop-In Wells The NSF 7 approved Refrigerated Drop4n Well shall be a Model...as manufactured electronic temperature control,pan support bars for full-size pans,condensing unit by the Hatco Corporation,MMaukee,WI 53234 U.S.A (can be rotated), With 24/7 parts and service assistance(U.S.and Canada only),the Refrigerated receiver,and dry�erressor,flexible refrigerant lines,sight glass,service valves, Drop-in Well shall be rated at...watts,...volts,...hp,and be....inches(millimeters) Accessories may include pan support bars,false bottom,trivets and stainless steel In overall width and be...inches(millimeters)in overall deem•it shall utilize R-404A food pans. refrigerant and consist of aluminized steel housing with a stainless bezel,an Warranty consists of 2417 parts and service assistance(U.S.and Canada ony). t;:ite.fiiCitaiyi,iit.:kiY:fL•;lfflia S£i?:ell'.- ! i!rf!4iF 7 , !i .s .. fl..,,... ...'e.f...:,.9 f c .'tt['c', i:,.,,t71l-.-.i,;,f.,'•P7 i ,- HATCO CORPORATION I P.0-Box 340500 Milwaukee,W153234-0500 U.S.A. (800)558-0607 + (414)671-6350 1 www.hatcocorp.com I support@hatcocorp.com Fnrm Nn rWR RnFm Rhaat Holiday Inn Hyannis-40537524b Pana R of .Iantmry 9n1R US Foods-Southern NE PaaP•S ® Project Item# .�,• �r ;��,i'.� Hsi �FUr � ... ..rltp.�[lli., a� .,---... -.. s,�, .u! 3- ., Hatco's Round Heated Well is a multi-purpose, insulated, y dry well that offers the flexibility of being a foodwarmer, '- �,.+• - ceryup!<e"19, laa.�fr'44 trie-hater, steam r E[ d -��.� tR l-{gc E e� foods at desired temperatures, and the insulated, stainless steel design provides easy maintenance and RHW-1 durable performance.The heating element temperature is monitored by an electronic controller for optimum results. 4 18 y .'.,lY' A y� - built In,single O. due!rr1Cv4wl •Three temperature setpoints from 1220 to 212 F°(50'to 1000 C) for warming,steaming and boiling •The insulated,stainless steel design offers easy maintenance and durable performance 1 ! RHW-2 i�s.'l lrs?':Y<'E2-flfi�945'9iw �l s'r ri SotF<:dun, T �s�7?:'i li�,v rC� i.. .rfIu -....._.-._i 'x•+C�n[- ._t71,�rr � ,. r. s. sa.,t a 'i%Ji"rr ui'tg'fn:J.,t10,i�titt ,;rtri-*r;dt .-hir _,'..._ 1_ . r3aL _.. •t,._ r_zr£?Irk= •RHW-1 B shipped with one food holding pan,one pan lid, Accessories (available after purchase) and remote control ❑Hinged Lid for 11-Quart(10 Liter)Round Pan • Built-In recommended well cut-out size: ❑11-Quart(10 Liter)Round Pan 11.875(300 mm)diameter Cl 61'U4 ' ANSVNSF 4 1170181111lIIIEIIIIIfIt11HIflllitll1111liUIItIl3i!llllillllllSIIII)I1011ttll(I;IIiHflllll!lSSNflllllllll0!lkllltll111111Iilitl}IIIt111HtfIt1}lRtllltiilUt!IIHIII111MI iM111IIOfU(1B!(fIIIIIRtRfiflttllllttllUiltSIUlli4l{IipFl7lfililattlEilS{Iii11H HATCO CORPORATION ( P.O.Box 340500 Milwaukee,WI 53234-0500 U.S.A. (5nn,)5 5__05R7 I (414)57l-&350 °1w r.hatG� .!,om equ; ala�h t^_.o lrperrr i,,tlsa!es?hats,.�,•Y.,,,, ® Round Heated Wells Models: RHW-1, -2, -1 B I11❑it f l I l li II i It I❑ti tl!1 UH 1❑Itt I tR q q I tt t;!lii!t!i tl it tl I i!i!!I!}ii it,I!Illf!I1 i!1H I Ilt(!{li l{7!3 tf I n I i l I Ei I i l'i Ef i!f I if;11nE Idl iH I i l tit f 11I it!111 i t f ni!t it f 11111 i i!!l i!}!.1❑t17!!t t t i!l i I!11!itt t t:v l tli i t t i!t f i t it tf I!FI I f i i tH!t I!t t 1❑1111!tt!!!!1 f!3 E3!1 if f•w- 14,:1�13.�y!41f14)-P.j Fe d4<iS'i63CI n7(77 . i 13.54" 13" 13 54" (344 mm) O 6.6" (330 mm) (344 mm) (167 mm) � i J in7. a 7.X.A Front i/ievy Front View Front Vjaku 133=(330 mm) -IT {-o-13".(330 mm) 13"(330 mm) Control Box Cut OW Dimensions I l i60"I t� 44=mn) i y The elechiral coat hfhfeett the unaand she control box Is 56.11430 mmI In length Side view Side View Side View Ct-6totii t nim-o11gle-)rtg for IP`a.untertop -.,iC2..m°1-.C°9: �f ig e'3L'3333r Model Dimensions Volts Waits Amps Plug Cord Location (Width x Depth x Height) (single phase) P g Ship Weight' RHW 1 "x 13"x 3.54" (359 x 330 x 34 120 1250 10.4 NEMA 5-15P Lower back of unit 21 lbs.(10 kg) 59 344 mm) 24 x!J x 1$54` V3 !LL•�cJ �F- N - 10 i^f r L .fi .tvt n ;r .t:,i itit 1 s: .,:..(17 f:G1 4:ll :at Fn.fASLA uTcrt�T�iiw (Width x Ueyth x I leight) (single phase) wad AM I mf�"4� f�nr4��r)r�isi n 6tt(� RHW-1 B 9 x x 13't x m 120 1250 10.4 NEMA 5-15P box(nd a 6'1422 18291mm cord e from well and controllu 21 lbs. 10 k (359 x 330 x 330 mm) located at the back of the control box ( g) "Shipping weight includes packaging. PRODUCT SPECS Hound Heated Welis r[ `!Dl.?f<,� 3;e.X dlttll�P) 11 iJz tc'f(.":P.1...,3?'t�:3 G`ai�r i:kt iii9•i--.�tr3 �ytS f Ci!C' t?t!..BS� t 1..`r :.1. ':4, t 3f t r. r- !r '1t.7)y, tt'rCt•,..-h 3t coffnpr ind a p' E r � 18 mm, !he Pit t )P u i °IEII>I?1!ij ,z'')L'd a"..mijal' .....joKS1 and,b,_._Jn ha. ti_J I A.A,:.r.,SGf,.e tt+>U!ac 1 I ! i'.Ftdi i i «. (7!A!iTk ttlr%in L'^4t1'1 dlil Brit bn...,2 dhm i ;if nS f5)In v i 8'*�h..t ah,_I "M, r��1 .,,. �f;pa cx,rra;,!s of 4!/t}a;Ts and as r.lzi-p(t F... -X- a a HIIlIHI[iililll!IIIIIItIfIliillllllil!Illllif11itiqllBlll{Illln!!1{I!Ilfilllill!!!!II!i111IIIIIIIiIFU,(ilIII!ln11111{i{I!Ri!II!illnllllfll!!!i!I!il!lill!{tllRdlli!II!}ppl4lfl!!ill4fll11!Iltl!!1(11H!nflittlillfilillfl(glill'tF!f11U!IIf!ItIlli!IIII!Itlt7}I HATCO CORPORATION I P.O.Box 340500 Milwaukee,WI 53234-0500 U.S.A. (800)558-0607 (414)671-6350 1 www.hatcocorp.com I equipsales®hatcocorp.com I intisales@hatcocorp.com pnng 9 nf? :I!fit,"Al A Spring USA SM- 51R Item#:3 ® Project: CUT D Item#: ® Quantity: _ S p Model#: � .. ',"" =- Built-In (Hold-Only) Induction Model SM-651R Warmer Order Guide: 0 SM-651R(110-120 Volt/US) 0 SM-653R(220-240 Volt/International) SM-651R(US) 110-120 650 watts NEMA 5.15 ® SM-653RU(220-240 Volt/M SM-653R 220-240 650 Watts CEE7n Schuko (tnt'l) Pla Simple,Solid State Controls With: SM-653RU 220-240 650 Watts BS1363 UK Plug • Power ON/OFF Touch Pad • Power ON/Pan-Present Indicator Lights Short Form Specification: • Four-Position Set-Hold Temperature Control Unit to be a Spring USA MAXlnduction m • Li hted Tem Rerature Indicator SM_ Low Low Med Med-High High (Specify 651R,653R or 653RU)Model, Built-In,Flush Mountable(Hold-Only)Induction 145-155°F 156-165°F 166.175°F 176-185°F Heating Unit,with installation-ready modular 61-71°C 72-76°C 77-82°C 83-870 c flanged base with 5 mm thick tempered glass hot top with(optional)mounting frame bracket; and • Over/Under Voltage Protection Standard separate control panel with 44"(1.1 m)cable, Tempered,Black Glass Control Panel Overlay providing four(4)temperature settings with a light- Standard Warranty: up temperature indicator control box;plus all the • One Year,Parts&Labor features listed. Agency Listings: Construction & Performance Features: • FCC • Sealed induction base with flanged cooking • E'TL, surface, for easy drop-in mounting • ETL-Sanitation to NSF4 • Separate control panel with 44"(1.1 m)cable • CETL for easy front mounting • Rugged 5 mm thick,easy to clean tempered Available Accessories/Alternate Configurations: glass cook top • Universal flush mounting flange/adapter plate[PN:P1826] • Mounting Frame Bracket • Induction-Ready Pans [Spring USA Catalog] • 100% Silicon rubber protective top seal • AF350 Under-Counter Air Filter Ranges [See Spec.SIR-7] • Energy saving 650-watt model for product • Built-In,High Power Induction Ranges [See Spec.SIR-3] holding(Holding Only) - • Countertop,Portable Induction Ranges[See Spec.SIR-1] • Choice of four(4)hold temperature settings • Countertop(Hold-Only)Induction Hot Plate[Spec.SIR-2] • 5' (1.52 m)Power cord with standard plug • Mobile&Custom Configurations [Contact Spring USA] 127 Ambassador Drive,Suite 147•Naperville,IL 60540•Phone(800)535-8974•Fax(630)527-8677 www.springusa com Holiday Inn Hyannis-40537524b Mar 2011 US Foods-Southern NE P.1OP•St Spring USA SM-651R Item#:3 ® Project: P ® ® Item#• Quantity: � ty. Model#: ,;r R Built-In (Hold-Only)Induction Warmer: Model: S -6 IR(110-Vogt/US) SIB-653R(220-240 Vok/Int',i) S -653RU(220-240 Vo t/UKi _ 1zs [320) - 3.2 - __..___.._._ 12.4 (315 1 13.4 [3401 0000 3.3 11.6 [s51 [295 J 7.1 0 5.5 - (180] [1401 Range Cut Out Contol Panel Cutout 13.5"L x 12.625"W 5.75"L x 2.71"W IECI Electric Requirements: 342 mm L x 322 mm W 146 mm L x 69 mm W SM-651 R 110-120 1 50-60 650 5.4 III SM-653R 220-240 1 50-60 650 2.7 CEE 7F/7 Schuko Plug SM-653RU 220-240 1 50-60 650 2.7 BS1363 UK Plug Key Dimensions&Shipping Information: Sillole Unit Shipping C'artoll 18" 17" 7„ SM-651R 12,6" 13.4 3.20 Unit: 11 lbs(5 kg) 457 nun 432 mm 178 mm SM-653R 320 mm 340 mm 80 mm *Shipping: 13 lbs. SM-653RU 320 mm 340 mm 80 mm (5.8 kg) *Two Unit Case Pack:Weight=29 lbs.(13.1 kg);Length=22"(559 mm);Width=19"(483 mm);Height=15"(381.mm) Notes& Conditions. This induction range must be flush mounted(by others)in a heat resistant countertop(2"/51 mm thick maximum)or base cabinet with the control module mounted vertically on the front of that enclosure[See cutout dimensions above]. For optimum performance,allow 4"(102 mm)clearance from front and sides;and 7"(178 mm)below unit for good air circulation. Cabinet ventilation must be provided The inside temperature of the cabinet must not exceed 90OF/32°C. Actual range temperature may vary due to a number of variables,such as ambient temperature in the immediate surrounding area,content and volume of food being heated or cooked,and whether or not you are using a lid on the serving vessel. This inductiomrange requires use of ferrous metal,induction-ready cookware. Due to continuous product improveme%specifications are subjgd to change without notice 127 Ambassador Drive,Suite 147-Naperville,IL 60540-Phone(800)535-8974-Fax(630)527-8677 www.springusa.com Holiday Inn Hyannis-40537524b US Foods-Southern NE Paae:9 Mar 2011 HOLLY MANAGIMENT & SUPPLY CORPORATION EDWIN E. TAIPALE,Attorney Phone: (508) 775-4200 297 North Street Fax: (508) 775-8789 Hyannis,Massachusetts 02601 ed.taipale@verizon.net April 24, 2006 VIA HAND DELIVERY Town of Barnstable Regulatory Services 200 Main Street Hyannis, MA 02601 ATTN: David W. Stanton, R.S. Health Inspector RE: The Greenhouse Restaurant( oliday Inn Hyannis) 1127 Route 132, Hyannis, MA Dear Mr. Stanton: In accordance with our recent telephone conversations, enclosed please find copies of the specification sheets for the new equipment installed in the Greenhouse Restaurant kitchen and bar area, as well as floor plans showing the location of all appliances and seating plans. Apologies for the delay in getting this information to you, but it was not all readily available, as the appliance selections have just been finalized and installed. As you will note, I am also enclosing a new completed Application for Permit to Operate a Food Establishment,just in case it is required. We submitted an application on September 7, 2005, together with a check for$350.00, for the change in ownership. Then, on Decmeber 12, 2005, we submitted an application for renewal, together with a check for the $250.00 annual fee. I was told by Ellen in the Board of Health that a new application and fee is not necessary at this time, since the restaurant will be operated under the same name and ` owner. However, as the name of the hotel has been changed to Holiday Inn Hyannis, and the number of seats in the restaurantibar has increased to a maximum of 180, we want to be sure that you have the accurate information on file. Kindly advise if there is another fee due in this regard. We have not yet received the new menu, but expect to have it any day now. It has to be approved by the Holiday Inn, and we are just waiting on their final approval. I will hand deliver a copy of the new menu to you as soon as it becomes available. Thank you for your attention to this matt , and please let me know if you require any further information in this regard. incerely, eirdre C. Kyle Paralegal Enclosures � IF Tke aae Nev `n56nd Clam ac vAer Cvc.umber d- 'fennel 50UP kouse made...4 AerCz, ereak.ion...4 mar& }are preen, s-asonal 3reens, Granny Smikk apple,„ candied walnuks, bleu ckeese �- warm maple-balsamic dreSSin3...9 madhakker Caesar kradikional Csaee,ar salad...8 Wbike't abbik Salad our kouee 6aU...1p 'T6mme5 rrikkes kou,,e made... Clam rrikkere, lemon d- c w-Aail Sauce... Crab Cakes spicy aioli... Summer Ve5ekable Napoleon por(abella muskroom, vine-ripe komako, zucckini, yellow S9uask d- kerb ricokka wikk beek oil... Scampi over lin3uirne... madkakker mini Surfer 3 mini beef burgers wikk muSkroom5, seasonal greens, vine-ripe komako, bleu ckeese 4- red onion convk...10 add a burner for an addikional...L Crab Cake 5an8ui& Seasonal nreen5, vine-ripe komako -i- onion wikk spicy aioli served on a bulkie roll wikk pomme frikkeS...V Lemon aiaen '�oll-Up Sprou 6, falafel -i- cumin mayonnaise...9 SouEhwesk Grilled rPorEabella 5andwick pepper jaek ckeeSe, seasonal yeen5, komako-lime mayonnaise 4- avocado-mango Salsa on an onion ro11...9 Oven 1t 0&5ked Cvd skeamed seasonal ve3ekable5, lemon beurre blanc...17 Grilled SiSkro Seet' Yukon pc, aAo kask, c.abernek demi-nlace...17 Oven-Streamed Jerk SrWk oC Chicken caramelized curried earroE6, wild rice pilaf, avocado mango Salsa...15 Ccn6umin9 raw or undercooked food of animal origin may increase your risk a Food borne illness. • • • e 1 D KIS MENU_ • `� / Dinner $4.89 includes applesauce, Blue Bunny frozen treat and your choice of milk or soft drink Kid's Mac & Cheese Kid's Pizza • cheese or pepperoni • • o • Soup & Salad ' •• �, • clam chowder or chefs creation • dressings: blue chz, Italian, ranch, vinaigrette, honey mustard Kid's Hot Dog • • Kid's Cheeseburger & Fries Kid's Chicken Finders & Fries Kids Eat Free 1 • .• . in dining room only Ctatsserved wrth;Skil#et Browns andF a cha►ceFof b7ekf�stw breath 710mefetsare madeuurh three Grade A eggs;. teggBeaters®at 8 no"-additional char:a AdclYan oz Fy urc"eo E e dlsh for on#y$1 75 r �L;,> g �� die.,ec�rct* Your l3wr�;pme�et* - � 4 crgrsht,Yt4ffrn tapped watki Canadian bacon; Start with out cheese ome#et and add,your choice of. 3s ►dfhi"otaandarse sauce: $8.0;0 oneafi.Flirig rrtu;hrorrxs, tarnatues, broccoli, arms,; ¢figs peppers, bacon, harn or sausage. $b 50u x, ec7xct* Each::=;additional fit#tng ac# lS$S0 . e�nta e��cr�ab�cakes tapper!with poached eggs Mew En 600 Breal S Pie* t #aase sauce,served wrtin an English 9� �g4Fr Ela#c�+pizza crust, tQppetl with sciam#�#ed eggs,: m ushr o s, ma, p p XeY, anck:lubblrng hat cheese, t$7 00 � � �fiefe rL4w Garb OmeNQt* eese akirJ veggie omelet rs cooked in, k � ffig- eddar geese, rnushroorns, and coo�e�tis�de Served with your choice of � e aco'�orsat5sge StranrberrjF garnish. �a proem ti$7;OD � � 0 ra4s� wns �a ` Agsrti+uo stirrps of liormei bacon and a choice of breakfast_bread served:with Ski#let Bro ous Cinnamon S-up;rerne.-Frten_eh,IoOst for an acldr�ron�l �f 5 j 3 �eact �aest topped.w two Grade A eggs cooked to order:rAll drs_',hes segued vvtth a choke'. � i eac5ub'stitute-Egge Bea3ers •at no add' on charge. �� Sr"�tet* Santa Fe Ski�fi�et* ` W� o ort and green;pepper comk timed Skrl'let 0OW rr►rxed nth corn,green*chiles,roasted rr Siae 8rovunaaritopped wr#h shredded red-;pepper artd.. e# ecl,IVlonteceY Jack $d 75 u aME$ F©0` x 1 ��-"AA �', e Orange Juice ;. Spee�at Blend:Re�l4tar SoftprintFs $_ 1OW Pure Squ131 eezed r ar MoWnta�n =$�oz $2 75 f `Deco#e3t��ted{Coffee; 314 oz $3 5© cup $1 5� BotttedWat$r:: <mot.l#'ea $2 00 C^,rapef�tt, Cranberry Nhtic $z0.0. � orA{�pteJu�ce Ho#Chocolate $ :00 rk 14�oz S ®Q Fi �_ fBest AR r_s S gnat��re tt s � oak fouly�saafoQd3 shellfish or eggs may increasef ions« �� w �d �� x , ` ournsk o �ood�mr ctels� pe lk °u� aue eertatn medtcai conditions_ r / f Ourlsi i t ze'Skil e�t Su rerne Two"Grade Aseggs,cockei3 your.:way, on top of skillet browned potatoes,sauteed with:onion and bell pepper, , finishee(�aff virrtli Top Sirloin and se'r�ec1-'wath your chaice�o#l3read�. $�OD x��ri�' #Low cacbsVersionT#iree Grade A e ggs, cooked your way,.with Top Sirloin anal topped with Jack ad- Cheddar '` cheese,Just 5 net;carbs:and`57:grams-of.protein. $900 _ FYY 1 � !i y Fro the Grid°die Served wtth your choice OF-Calusage, harn or Macon for an additional $3.00. annarnon Se erne f erg i Toast'" P 1Ni Luscious slices o'f our cinnamon_infused'rolis di pP Freshly prepared,golden artd crispYwraffl served r ' in eggbatter and_gniled to a golden brown. Served with A $6 00 r wrt�`=war�<syrup: $6 25" Your choke of seaso%al frwt<toppings,adc�,��'�`�00 Buiermrik Pancakes Banana Pancakes 4 Hot buttermilk pancakes toppe._d with.butter_ Our butterrrrilk;;pancakes c�oked;with'fre ��anzras� � served with wafim syrup;, $5�5p served with butter and warm;syrup y$ SfyP f ' '` ' r `K. r l4�M Eye�� Quaker Hot Oatmeal r� A selection from your favorite cereals $3D.0 With a touch of brown_sugar $3"5,0- t 4 W{►thz�fruit add $ft'S0 With fruit add $t 50 G r Danrxon�1'a urt s 9 Frwt Plate four chaiee of assorted'fruityog its $2:50 C-i►I(ed plate of sliced=fresh seasons #rE%r s $� � $ ` Ain01 �! White or Wheat Toast $15`0' Bagelivith Cream Cheese $�2 50 Bacon $ 50R rfr {Rye Toast $1 50 Skillet Bowns. $2.50 Sausa a 3fm Engish�Mufin $200 i+am Steak $350 Sausage'Patties-$ K�0 Muffin $2 50 Coined:Beef Hush $3% E, N , F.„ Cn�se to delnier' Guality,selection,Service,and Value.if you're not satisfied with a Z Batt of your y, ncluchng your meal,just let us know.Vile promise to make it right,or youy, K . ugon'#be shard for it.That`s all part of;the Holiday Inn®Hospital ty Promise -� IZ Consu:Mun.a raw or$u.ndercnkarl€ o w y� b KID"S MENU -� Breakfast $3.89 includ,es OJ or milk Kid's any style with bacon or sausage (patties or link) white or wheat toast Kid's Pancakes Kid's Fruit & Yoqurt • Kid's Oatmeal with raisins and brown sugar Kid's Cereal with banana Kids Eat Free in Dining Room Only Pp 10 L �! t X � • Q � n DukeC Specifications co rt 3 C c F.O.B.Sedalia,Missouri 65301 PROJECT INFORMATION: C If PROJECT: CC ITEM: C --------------- � QUANTITY: R R MODEL Aerohot Foodservlce c 4Hot Food-Electric-Sealed Wells g� ❑ /302SW/EP302SW Two compartment openings Q/ E303SW/EP303SW Three compartment openings rr c. ❑ E304SW/EP304SW Four compartment openings ❑ E305SW/EP305SW Five compartment openings rr s ._ TOP: v em ■ 20 gauge 300 Series stainless steel ■ Die-stamped openings-12-1/16"x 20-1/16" -4 ■ Poly carving board-7"W x 12"thick with 18 gauge stainless E303SW steel support base and die-stamped brackets HEAT COMPARTMENTS: d ■ Each with die-formed 6-1/2"deep sealed well w/drain OPTIONS: ■ Single phase standard o ❑ 3 phase wiring BODY,UNDERSHELF AND Lam: z ❑ Stainless steel cutting board in lieu of poly ■ 20 gauge,430 Series stainless steel body I?❑ Casters-FCA-KIT-NEW T ❑ Serving shelves-656-xS/656-460-xS/956-460-x/956-x ■ 18 gauge,430 Series stainless steel undershelf y ❑ Glass display shelves-98x ■ 430 Series stainless steel tubular legs with adjustable plastic feet M ❑ Shelves/Carving Boards-441-xS/442-xS/445-xS ELECTRICAL INFORMATION: ❑ Buffet shelves-63x/73xFL/73xBL/73xHT/83x/93xFL/93xBL/ 93xHT ■ 750 watt dome-type element each compartment I ❑ Adjustable height canopies-143x/153x ■ Wired to operate on 120,208 or 240 volt g ❑ Adapter Plates-31, 32,33 ■ Single or three phase ❑ Telescope Cover-546 ■ AC current ❑ Tubular tray slides-3BTS-FX-x/HD-x ■ Each section with infinite switch ❑ Soup Tureens-556 ■ Permanently wired,6'long cord with plug provided ❑ Drain manifold ❑ Master globe valve s■ ❑ Additional valves SHORT FORM SPECIFICATIONS: a AGENCY LISTINGS: Duke Aerohot Foodservice-Hot Food-Electric-Sealed Wells.Top shall be heavy gauge 300 Series,stainless steel,with body,undershelf and legs formed m of heavy gauge,430 Series stainless steel.Top to have die-stamped openings = measuring 12-1/6'x 20-1/16",with 6-12"deep sealed well with 12"drain. o Single phase standard. Each compartment to have 750 watt element fitted w NSAUO under warming compartment. Each sealed hot food well to have individual cin drain valve.Wired to operate on 120,208 or 240 volt,single or 3 phase.AC w L CS current,as ordered.Each section to be controlled by infinite switch. Perma- nently wired,6 long cord with plug provided.Units to be furnished with poly- DUKE MANUFACTURING CO. carbonate carving board measuring 7"x 1/2" thick with 18 gauge stainless steel support base and die-stamped brackets. Portable units to have 5" NSF P. 0. Box 5426 approved asters,two locking,with 91 pusher bar attached to end panel on ' St. Louis, MO 63147-0230 operators right. 800.735.3853 Toll Free 314.231.1130 In Missouri 314.231.5074 Fax rA • AERONOT FOODSERVICE ® NOT FOOD-ELECTRIC-SEALED WELLS v E302SW/EP302SW Two compartment openings `N. o E303SW/EP303SW Three compartment openings v_ oOpenins E305SW/EP305SW Five compap rtmenttopenings G 14" 3 3 4" Z r& _m 1 ii Q m j~1 I~1 lyl 1~I I�1 ~1 7• n 1 1 1 I I I I I I I U } U 1 4 l y � TOP VIEW I- 0 x C2 W J W ti U. L 30 3 . 44 3 8- a G 58 318', 72 31W a a 0 Ta a v I I 1 • � II II COD N i II L II II !' J �V 4� SIDE VIEW 3 FRONT VIEW N • N NI ' J N N Cr DIMENSIONS Length Cube Weight 471/10601.. W n• ibs kg c Model in. C m crated c 36.6/40.9 E302SW/EP302SW 30 3J8 7 16.6 107/114 48.6/51.8 = 303S P303SW 44-318 112.8 7148.3 30.9 138/144 62.1165.5E304SW/EP304SW 58- 165/172 75.0/18.2E305SW/EP305SW 72-3/8 183.9 57.10 38.0 W 00 C O LL � ELECTRICAL SPECIFICATIONS:(Consult factory for 3-phase electrical requirements and other options) 240 Vo1U750 Watt 120 Vo11/750 Watt 208 VoIV750 Watt x 1500 Watts/6.3 Amps/6-20 NEMA cc E302SWIEP302SW 1500 Watts/12.5 Amps/5-15 NEMA 1500 Watts/7.2 Amps/6-20 NEMA a E303SW/EP303SW 3000 Watts115.08 Ammps/�5-50 NEMA 000 Watts/14.4 Amps/6-20 NEMA 6-20 NEMA 30M Watts/12.5Ampsl 6 20 NEMA E305SWIEP305SW 3000 tts12 E305SW/EP305SW 37501Natts/31.3 Amps15-50 NEMA 3750 Watts118.0 Amps/16-30 NEMA 3750 Wattsl15.6 Amps/6-20 NEMA DUKE MANUFACTURING CO. f P. 0. Box 5426 St. Louis, MO 63147-0230 »/98 Printed in U.S 800.735.3853 Toll Free Specifications subject to change 01998,Duke Manufacturing I 314.231.113t1 In Missouri STAINLESS STEEL .; ,. ENCLOSED BASE BEVERAGE TABLE ADVANCE TABCD. SMART FABRICATION'- Item #: Qty #: I � Model #: I Project #: BEV-30.48LorR* 48" ;230bs.orW 60" bs.BEV 30-60L-30.72Lor * " bs.84" bNw BEV-30-96LorR* 96" bs. BEV-30-108LorR* 108" 360 lbs. BEV-30-120LorR* 120" 380lbs. f � ,a .. BEV-30.144LorR* 144" 4301bs. *SPECIFY SINK LEFT OR RIGHT END: Please designate left or right sink location by using_L or 5 ;< after model number when ordering [i �a IZ FEATURES: MATERIAL: stainless steel gauge 14 is (.; Top is furnished with a 2" x 1" square die embossed No-Drip TOP 9 9 type "304"series. countertop offset edge with 1/2" return on 3 sides and a BODY is 18 stainless steel type"430"series. ' 10"splash with a 2"return on the rear side. gauge Yp UNIT BODY DESIGN sides, back and shelf are welded to forma LEGS are 1 5/8"diameter,tubular stainless steel with stainless steel single rigid structure.Furnished with a stainless steel intermediate gussets and 1"adjustable stainless steel bullet feet. shelf and a 14" x 16" x 12" Deer Drown sink bowl integrally FAUCET is splash mounted 4" O.C. with an 8 1/2" diameter welded to top. 1 1/2" I.PS. basket type drain. gooseneck spout.Supply is 1/2"hot and cold. ` TOP is assembled to body to form a flush fit and is supplied with CONSTRUCTION: a 5"x 1"urn trough with no-splash drain plate. All TIG welded. ( G.F.I.duplex electrical outlet mounted in back splash. TOP and all exposed surfaces are mechanically polished to a Front hinge door and open back under sink area permits ease-of- satin finish and sound deadened. installation of plumbing fixtures. Partial undershelf for storage. Countertop edge is polished to a MIRROR finish. .N Easy to install-multi-purpose unit. Roll formed embossed galvanized hat channels are secured to top by means of structural adhesive and weld studs. II t' NEW YORK GEORGIA TEXAS NEVADA (800)645-3166 (800)832-1218 (800) 527-0353 (800) 446-8684 " µ Fax: (631)242-6900 Fax:(770) 775-5625 Fax: (972)932-4795 Fax: (775)972-1578 ADVANCE TABCD- For Assistance with 1-800-498-6634 Fax: 631-586- 933 www.advancetabco.com Smart Modifications&Accessories Calt j O-4 r. DETAILS and SPECIFICATIONS TOL± .500" ALL DIMENSIONS ARE TYPICAL I 14" x 16" x 12" Sink Bowl Deep Drawn Bowls Length — 5f 21 Model j BEV-30-48LorR* 48" 18" 12" t j BEV-30-60WR* 60" 24" 14" ! -30-72WR* 72" 36" 20" Q� BEV 3" 30 - or 20" 36" I— A— 0 36" 20" 8" 14111111 5" BEV-30-108LorR* 108" 36" 20" BEV-30-120LorR* 120" 36" 20" BEV-30-144LorR* 144" 36" 20- 3 Urn Trough Drain To be connected thru sink cabinet side panel , 10 7/8" B 411 31, ri l -- -------®�-- 1011 211 IEnclosed Rear Panel 2 1/2" " 2 35 1/2" 11 12 7/8 12 Stainless Steel Leg Gusset& Adjustable Bullet Foot 713 SUGGESTED PLUMBING Rear of sink cabinet is open for easy plumbing COUNTERTOP EDGE Y p 9 fr, #. I DETAIL installation k 1 1/2"Dia. 9ns}— Grommet Hole. 2„ Lf J 15" SPLASH DETAIL / 391 / 10, Partial Shelf yy Under Sink It tl 45' i ADVANCE TABCO is constantly engaged in a program of ADVANCE TABCD. improving our products.Therefore,we reserve the right to —ART FAaRICATION- change specifications without prior notice. 0-4a 200 Heartland Boulevard, Edgewood, NY 11717-8380 ©ADVANCE TABCO,SEPTEMBER 2005 f�; AEAGLE catalog sheet EG10.40 " Profit from the Eagle Advantage- 1 1 1 Equipment Handling, Healthcare . CleanroomEquipment Display Item#: Model#: Project#: Optional Accessories Model1 Worktables Drawer Lock Casters with Flat Top and Galvanized Base S/S bullet feet es with Undershelf Duplex receptacle Duplex race tacle Potrack Sink NSF r a ♦ Budget, Deluxe, and Spec-Master® worktable with flat top and undershelf Series feature front & rear with rolled down edges and sides turned down 90`. ♦ Spec-Master® Marine Series feature a patented marine counter edge on all four sides. tlf1i-lok® ♦ Three grades of steel to choose from. system ♦ Wide selection of sizes and styles. ♦ Full range of options and accessories. worktable top v i ' sound-deadening �. � -ems: hat channel ♦ Easy assembly. tape between =- '> and table top channelandtop ��- - are welded ♦ Unsurpassed strength and performance. 12-gauge backup together gusset recessed into plate adds stability chanrrel prevents lateral movement 'hat'channel frame 12-gauge gusset for 11K'leg indicates is double-welded on backup weld point plate and channel frame for added stability Spec sheets available for viewing, printing or �-: AMEAG LAE- Foodservice Division: (800)441-8440 For custom configuration or fabrication needs, MHC/Retail Display Divisions: (800)637-5100 contact our SpecFAB Division. Profit from the Eagle Advantage- FAX: (302)653-2065 or 653-3036 Phone: (302)653-3000. FAX: (302)653-3091. 100 Industrial Boulevard • Clayton,DE 19938-8903 USA • (302)653-3000 • www.eaglegrp.com E-mail:specfab@eaglegrp.com Eagle Foodservice Equipment Eagle MHC,SpecFab,and Retail Display are divisions of Eagle Group. v2007 by the Eagle Group EG10.40 Rev.02/01 CLE • Details Specifications Profit from the Eagle Advantage- Worktables with Flat Top and Galvanized Base with Undershelf - On Budget, Deluxe and �--LENGTH � -WIDTH Spec-Master Series 38mm rolled edge J 34V:" ',Iz- construction 38mm 876mm 34 876mm Plus I- 25m�, `25mm On Spec-Master®Marine Wiz" a'i.W Series L a 1"(25mm)leg adjustment V 38mm 2'f16" marine counter edge 52mm construction For custom sizes-fill in required Materials dimensions in layout provided t SPEC MASTER! �_-•{�` ,�„�_�_`` BUDGET's,�,, =..�.1.�DELUXE_,e==� �� SPEC-MASTER!xs �„-,MARINE-� „�� , tabletop 16 gau a type 430 S/S 16 gauge pe 304 S/S m14 qauge type 304 S/S 14 gauge type 304 S/S undershelf heavy gauge gaiv.steeL heavy gauge galv.steel heavy gauge qaIv.steel hea au a alv.steel 15/e"(41mm)O.D.tubular 15/e"(41mm)O.D.tubular 15/6"(41mm)O.D.tubular 15/e"(41mm)O.D.tubular legs heavy gauge galv.steel, heavy gauge galv.steel, heavy gauge galv.steel, heavy gauge galv.steel, galv.gussets,1'(25mm) galv.gussets,1"(25mm) galv.gussets,1-(25mm) galv.gussets,1"(25mm) Design Features adj.hi-impact plastic feet adj.hi-impact plastic feet adj.hi-impact plastic feet adj.hi-impact plastic feet •Heavy gauge polished stainless steel top. Dimensions and weights •Top reinforced with welded-on - Y *'SPEC MASTER°f hat channel. . t ;£ t f 1 width x length E ;#of weight BUDGET DELUXE, SPEC•MASTER' z� MARINE ♦Sound-deadened between top legs ,lbs „kg" model ll�r'_model i rmode_I,# Y model# §u and channels. 24-x 24" 610 x 610 4 40 18.1 T2424B T2424EB T2424E T2424EM ♦Budget,Deluxe,and Spec-Master® 24"x 30- 610 x 762 4 45 20.4 T2430B T2430EB T2430E T2430EM worktables feature 1'/"(38mm)- 24-x 36" 610 x 914 4 50. 22.7 T2436B T2436EB T2436E T2436EM diameter 180•rolled edges on front 24-x 48" 610 x 1219 4 60 27.2 T2448B T2448EB T2448E T2448EM 24'x 60" 610 x 1524 4 70 31.8 T2460B T2460EB T2460E T2460EM and rear.Ends are turned down 90• 24"x 72- 610 x 1829 4 80 36.3 T2472B T2472EB T2472E T2472EM providing for flush installations 24-x 84" 610 x 2134 4 90 40.8 T24848 T2484EB T2484E T2484EM when required. 24'x 96" 610 x 2438 6 100 45.4 T2496B T2496EB T2496E T2496EM •Spec-Master®Marine worktables 24"x 108" 610 x 2743 6 110 49.9 T24108B T24108EB T24108E T24108EM feature a marine counter edge on 24'x 120- 610 x 3048 6 120 54.4 T24120B T24120EB T24120E T24120EM all four sides. 24-x 132- 610 x 3353 8 130 59.0 T24132B T24132EB T24132E T24132EM 24-x 144" 610 x 3658 8 140 63.5 T24144B T24144EB T24144E T24144EM ♦Units 96"to 120"(2438 to 3048mm) 30-x 30 762 x 762 4 46 20.9 T3030B T3030EB T3030E T3030EM long come with six legs. 30'x 36" 762 x 914 4 52 23.6 T3036B T3036EB T3036E T3036EM 132"and 144-(3353 and 3658mm) 762 x 1219 4 64 29.0 T3048B T3048EB T3048E T3048EM long tables come with eight legs. MX7. 762 x 1524 4 76 34.5 T3060B T3060EB T3060E T3060EM ♦"Strength by design"patented 762 x 1829 4 84 38.1 T3072B T3072EB T3072E T3072EM uni-lok°gusset system is recessed 30'x 84" 762 x 2134 4 96 43.6 T3084B T3084EB T3084E T3084EM into channel,reducing lateral 30'x 96" 762 x 2438 6 108 49.0 T3096B T3096EB T3096E T3096EM 30'x 108" 762 x 2743 6 120 54.4 T30108B T30108EB T30108E T30108EM movement. 30"x 120" 762 x 3048 6 132 59.9 T30120B T30120EB T30120E T30120EM •Heavy gauge undershelf. 30"x 132" 762 x 3353 8 144 65.3 T30132B T30132EB T30132E T30132EM 30'x 144" 762 x 3658 8 156 70.8 T30144B T30144EB T30144E T30144EM Optional Accessories 36'x 48" 914 x 1219 4 70 31.8 T3648B T3648EB T3648E T3648EM •Stainless steel coved drawer on 36"x 60" 914 x 1524 4 82 37.2 T3660B T3660EB T3660E T3660EM 36"x 72" 914 x 1829 4 96 43.6 T3672B T3672EB T3672E T3672EM roller slides. 36"x 84" 914 x 2134 4 108 49.0 T3684B T3684EB T3684E T3684EM ♦4-or 5-(102 or 127mm)-diameter 36-x 96" 914 x 2438 6 120 54.4 T3696B T3696EB T3696E T3696EM casters with or without brakes. 36"x 108" 914 x 2743 6 132 59.9 T36108B T36108EB T36108E T36108EM ♦Stainless steel bullet feet. 36-x 120" 914 x 3048 6 144 65.3 T36120B T36120EB T36120E T36120EM •Stainless steel gussets. 36-x 132" 914 x 3353 8 156 70.8 T36132B T36132EB T36132E T36132EM ♦Adjustable undershelf. 36"x 144" 914 x 3658 8 168 76.2 T36144B T36144EB T36144E T36144EM •Overshelves,pot racks,sinks, Also available in 48"(914mm)widths. duplex receptacle. '*On Spec-Master®and Spec-Master®Marine Series tables,increase stated weight by 10%. i ��� 1 � :11 � : �1 •• 1 r 1 tI :11 11 1 . 1. ,� •� � � Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. UND RBAR RE RATION M ® DIRECT DRAW DR T BEER D SPENSERS FOOD SERVICE JEQUIPMENT, INC. TDD-3 TDD-3-S � � I j COMMITTED TO BUILDING THE FINEST IN UNDERBAR REFRIGERATION :. IAW ads.' -3 S WQ �� ; Ctipacrty'om � _ r t 34half'barrels �69 L x 27'D x 37t ��- s= cm xf9A cm} - r.x 3 add'l51/ 9�toto mefg�for'af ar70 r r Valt°gel`-Kele s .. we r Cord l en�Hi�v., .03 ReceptIN acle Y � �- �� HIGH PERFORMANCE REFRIGERATION, SUPERIOR CABINET CONSTRUCTION, UNSURPASSED INSULATION ML FOOD SERVICE EQUIPMENT, INC. St.Charles Industrial Center • P.O. Box 970 • O'Fallon, Missouri 63366 • www.truemfg,com • (636)240-2400 • (800)325-6152 FAX#(636)272-2408&(636)272-2214 • Parts Dept.(800)424-TRUE • Parts Dept. FAX#(636)272-9471 • Credit FAX#(636)980-1466 TDD-3 Direct Draw Draft BM Dispenser TDD-3-S : Stainless Steel Dire raw Draft Beer Dispenser t� • FORCED-AIR,ENVIRONMENTALLY FRIENDLY(134A) FOAMED-IN-PLACE POLYURETHANE HIGH DENSITY CELL INSULATION REFRIGERATION SYSTEM (CFC FREE) True's oversized and balanced refrigeration system with extra Unsurpassed energy efficient insulation, extra dense, has highest R large evaporator performs in the hottest, most humid climates. factor on the market. This makes slim wall design possible, result- Excellent for all tropical beach bars. Uniform guided air circula- ing in more refrigerated cubic feet in less floor space. tion maintains constant keg temperature, and special plastic tubes force cold air into 3"(8 cm)draft columns, providing even 3"(8 cm)DIAMETER BEER COLUMNS temperature of beer from keg through the beer lines to the Standard equipment. 3"(8 cm)wide column allows maximum air- faucet. Cabinet will easily maintain 330F(.56°C)to 380E(3.3°C) flow which results in the very coldest evaporator air to the top of temperatures, the column. This means less wild or foamy beer overflow and • ALL STAINLESS STEEL COUNTERTOP AND LID more glasses of beer/profits per keg. Bright, smooth finish. Lifetime durability. Countertop with alu- DOOR LOCKS-STANDARD EQUIPMENT minum glass rail provides convenient storage area for glasses. Provides security, prevents theff. • ATTRACTIVE AND PERMANENT 10 MIL LAMINATED BLACK VINYL • SELF-CONTAINED SYSTEM EXTERIOR OR GLEAMING STAINLESS STEEL No plumbing required. Simple installation. Equipped with 7 foot Will not peel or chip. True's classic black vinyl finish and sleek cab- (2.1 m)cord, inet design create a most attractive backbor refrigerator. Stainless steel exterior features bright smooth sheen. Built for life- - ADAPTABLE BEER DRAIN LINE CONNECTOR time durability. Located in bottom front of cabinet for easy access to nearest • INTERIOR-300 SERIES STAINLESS STEEL&GALVANIZED STEEL floor drain. 300 series stainless steel floor with 1/2"(2 cm)lip prevents rusting. • EACH CABINET DESIGNED TO ACCOMMODATE ALL BEER KEG Walls are heavy-duty galvanized steel and rust-resistant. CONFIGURATIONS • POSITIVE SEAL DOORS • TAPPING EQUIPMENT&MULTIPLE FAUCET DRAFT ARMS AVAILABLE AS Snap-in magnetic gaskets provide a positive,airtight seal. OPTIONAL ACCESSORIES • INCANDESCENT INTERIOR LIGHTING • AVAILABLE WITH OPTIONAL LEGS OR 2 1/2"(7cm)OR Provides excellent visibility,which means faster service even in a 4"(11 cm)DIAMETER CASTORS dark bar. • AIR VENTS ON SIDE OF COOLER • REMOTE CABINETS AVAILABLE(condensing units supplied by others) Allows a greater flow of fresh air through the condenser, even in the tightest installations. 311 (8 cm 121/411 1311 ��— 2811 (32 cm) (33 cm) (72 cm) i TOP VIEW 2711 v o , (69 cm) 3711 1 (94 cm) ; 1 / \ 4 1 22 11 r y ; (56 cm) 6911 3" 076 cm) (8 cm) -�,� � �•..�, . '_ WARRANTY , _=METRiC DIMENSIONS ROUNDED UP TO THE" x - x ter .. MADE IN U S A One year Warranty on a0 parts&labor NEAREST WHOIE CENTIMETER -: and an additional 4 ear Warran on com ressor5- y SPECIFICATIONS SUBJECT TO CHANGE U C r .r UNSE-1, ®� YEAS WRHOIJ�NOTt E�-'�y . - 4/15/03M 0 STAINLESS STEEL SQUARE CORNER SCULLERY BUDGET SINKS ADVANCE TABCO.. "400"Series "600"Series SMAFT FA©FICATIGNI'- ' Item #: Qty #: z , Model #: Project #: s t ONE COMPARTMENT Y THREE COMPARTMENT i TWO COMPA RTMENT �z MATERIAL: FOUR COMPARTMENT i "400"Series is 16 gauge type 430 Series. 600"Series is 16 gauge type 304 Series. Galvanized tubular legs. adjustable plastic bullet feet. DETACHABLE DRAINBOARDS _ CONSTRUCTION: F All heli-arc welded. N-5-818 Welded areas blended to match adjacent surfaces N-5-18 ' and to a satin finish. A � � N-5-24 j MECHANICAL: 2k F�, N-5-30 Supply is 1/2"hot&cold. : N-5-36 Faucet holes on 8"O.C. N-5 48 ! Waste drains are 1 1/2" IPS basket type and are N-54-24,<" N-54-36 included. Faucets are not included (see accessories). N-54-48 ! Four compartment units require two faucets. Drainboards 36"and 48"are supplied with legs for support. Three compartment units with 24" sink bowls require two faucets. NEW YORK GEORGIA TEXAS NEVADA I (800) 645-3166 (800) 832-1218 (800) 527 0353 (800) 446 8684 Fax: (631)242-6900 Fax:(770)775-5625 Fax: (972)932-4795 Fax:(775)972 1578 ' i ADVANCE TABCD. SMART FABRICATION'S NMI •/1 •• •• I • • • I{ www.advancetabco.com !3.s E-2 I I`F�' r �► �{I !a DIMENSIONS and SPECIFICATIONS y TOL Overall: ± .500" Interior: ± .250" ALL DIMENSIONS ARE TYPICAL ONE COMPARTMENT "600"Series Ship Weight 18" 18" 21 1/2" 4-81-18 6-81-18 45lbs. 21" 18" 24 1/2" 6-1-18 47 lbs. CV A 21" 24" 24 1/2" 4-1.24 6-1-24 53 Ibs. 21" 36" 24 1/2" 4-1-36 6-1-36 66lbs. 24" 24" 27 1/2" 4-41-24 6-41-24 53Ibs. 24" 36" 27 1/2" 4-41-36 6-41-36 69 lbs. TWO COMPARTMENTS I D - 4 . a , 00"Series Ship ( ( 21" 36" 24 1/2" 18" 4-2-36 6-2-36 73 lbs. 21" 48" 24 1/2" 24" 4-2-48 6-2-48 86 lbs. C �l \) �I \� A 21" 60" 24 1/2" 30" 4-2-60 6-2-60 100 lbs. lI 24" 48" 27 1/2" 24" 4-42-48 6-42-48 88 lbs. S y 24" 60" 27 1/2 30" 4-42-60 6-42-60 108lbs. V THREE COMPARTMENTS _ i�9 B 00 0"SeriesShip I 'd II i ii 21" 36" 24 1/2" 12" 4-3-36 6-3-36 78 Ibs T (2\ POD)) 21" 48" 24 1/2" 16" 4-3-48 6-3-48 911bs. A 21" 54" 24 1/2" 18" 4-3-54 6-3-54 981bs. 21" 72" 24 1/2" 24" 4-3-72 6-3-72 115lbs. 27 1/2" 20' 4-43-60 6-43-60 105lbs. 24" 72" 27 1/2"1 24" 1 4-43-72 6-43-72 120lbs B FOUR COMPARTMENTS — U -- "400"Series "600"Series Ship 21" 48" 24 1/2" 12" 4-4.48 6-4-48 96lbs. C' I A 21" 60" 24 1/2" 15" 4-4-60 6-4-60 115lbs. 21" 72" 24 1/2" 18" 4-4-72 6-4-72 11201bs. DETACHABLE DRAINBOARDS FRONT ROUGH-IN 1 1/2" r 211 18 x 18 N-5-818 10 Ibs. I 21 x 18 N-5-18 11 Ibs. I $ 14" 21 x 24 N-5-24 12 Ibs. o 0 _T _T 33" 37 1/2" 21 x 30 N-5-30 22 Ibs. 12" 14 21 x 36 N-5-36 25 Ibs. 41 1911 21 x 48 N-5-48 281 24 x 24 N-54-24 18 Ibs. 7 1/2" 24 x 36 N-54-36 32 Ibs. 24 x 48 N-54-48 36 Ibs. ADVANCE TABCO is constantly engaged in a program of ADVANCE TABCO. improving our products.Therefore,we reserve the right to M>ArFo�A�oT�ti change specifications without prior notice. E-2a 200 Heartland Boulevard,Edgewood,NY 1 1 71 7-8380 ©ADVANCE TABCO,JANUARY 2005 I. i PLUMBING • t 8" WALL MOUNT FAUCETS 3 �7 4 89 CENTER WALL•MOUNT FAUCETS by CNICAGO' COMMERCIAL DUTY S . CENTER No.,114-1003 6"spout MCWNT FAUCETS No. 114-1004.. 9"spout No. 107-1014 6"spout No. 114-1001 12"spout , No. 114-1002 15"spout No. 107.1016 10"spout • '/2"NPT female inlets No. 107-1017 12"spout •Chrome plated brass. No. 107.1018 14"spout No. 107-1019 16"spout No. 107-1029 18"double-jointed spout No. 107-1020• Gooseneck spout • V2"NPT female inlets •Heavy cast chrome plated brass body. ' *NSF certified -------------- �i��Yr� .��d�y �%^—..�'. ter•►-"�'""` 3'o •� wt r I 4 , ENCORE 8n CENTER WALL MOUNT E FAUCETS by CNG No. 107.1656 6"spout No. 107-1057. 8"spout 8" CENTER WALL MOUNT No. 107-1051 10"spout FAUCETS by FISNER No. 107-1052- 12"spout No. 107-1053 14"spout No• 112-1014 6"spout �� spout 8"spout No. 112-1015No. 107-1055 rr.. m .�k No. 112 101 10 spout s No. 107-1054 18"double-jointed spout. No. 112.1017 12"spout ' No. 107-1058 Gooseneck spout P ` - No. 112-1018 14"spout • '/2"NPT female inlets •'h"NPT female inlets •"No splash"and"Bubbler"aerators included •Chrome plated brass •Contains internal check valves •Chrome plated brass For Faucet Rep�i a Parts, see pages 388-3.97. Ioe '10 ea0 _. ® K MAR/18/2006/SAT 04: 37 AM • P, 001 t. Item No. Quantity -SAWNBEVERAGE-AIR BEER EQUIPMENT BACK B BOO B4 E BARS: SHALLOW DEPTH 1302 Commercial Refrigeration Equipment BACK BAR STO RAGE & 68581381368G General Specifications DISPLAY CABINETS BB72G BB SERIES BCi7BG' BB94G Shallow depth back bar, self-contained refrigerators come in two widths of 48" and 72". Two heights include 34" with standard galvanized steel top for under shelf application and 36" when adapted with a stainless steel top. Depth is 23" from face of door to back of cabinet. Handle projects 1/2". Both solid door and glass door 131348 models are readily available. Locks are standard with solid door models, optionally available with glass doors. Standard, cabinet exterior construction includes attractive, wear resistant vinyl on steel in two choices of � finish(black and wood grain)with black the most popular. Doors are self-closing and include magnetic gaskets for - _r positive seal. B068G Standard interior construction utilizes galvanized steel o a _-- �. for walls and ceiling. Reinforced floor and doorsills are — made from heavy-duty stainless steel to provide long lasting service. Interior lighting is incandescent with solid �r doors and florescent with glass doors. Manual light switch is standard. Refrigeration Is fully accessible behind grille to right BB78G � side of cabinet. Evaporator located above condensing unit permits full use of interior spaces, Forced air is projected the length of cabinet across the ceiling. Keg storage is maximized in lieu of shelf storage when required. Refrigerant R134a is CFC free in compliance with environmental concerns. Cabinet is insulated with foamed-in-place poly- BB72 urethane,which is also CFC free in compliance'with envi- ronmental safety concerns. Insulation adds structural �- strength to the cabinet. Condensate elimination is automatic and non-electric.A cord and plug are provided for electrical connection. v -I ram. BB94G LeI 40us /A.\ G CE BEVFRA PO Sax$932,Spartanburg,30 20 Made �n USA1-800.845-8800 Fax No.1.864.602.5 http://www.Beverage-Air.com MAR/18/2006/S,AT 04:37 AM • P, 002 Model Specified Store# Location Quantity ' Idf-W__-ft- BEVERAGE-AIR .Shallow Depth Back Bar Refri rs Model : BB48 BB72/•BB'48G/ BB58G / B.B68G / BB72G / BB78G / BB94G MODEL BB48 BB72 BB46G BB58G B86BG BB72G OB78G BB94G as^--� 48 DIMENSIONAL DATA ea.• aa• Net Capacity(cubic ft.) 12.4 20.8 12.4 . 23-7 28,0 20.6 33.3 39.2 35 1 1 r r I� rs 351 583 1 671 ' '792 5133 .943 1 0 Not oa achy Ite P ( ) Length Overall(Inches), 48" 72" 48" 59" 69" 72" 79" 95" I . I • Length Overall(mm) 1219 ie28 1219 • 1498 1752 1828 •2006 2413 Depth(in.)less handle 231h" 231h" 23W 26" 28" 231h" 28" 28" Bs4e7op BB48 Front Depth.(mm)to handle 597 597 597 711 711 597 711 711 7r Height Overall(inches) 34" 34" 34". 371/4" 371/4" 34" 37Y4" • 371k"Height Overall Overall(mm) 863 863 863 946 946 863 946 946 Depth with Door Open 90' 431h 443/4 431& 49%" 496/a" 44V'4" 49%' 495A" 23" Clear Door Width 17;fv29Yis 2141 21x31 0a4% 210 2141 Number of Shelves 4 6 4 4 4 6 6 6 I , I1 I 21•ar4" ' Number of Kegs(straight wall), 2 3 2 2 3 3 4 5 -� `�J�l j ELECTRICAL DATA BB72 lops Full Load Ampares 115I6011 7.2 7.3 '6.8 7.2 7.2 .5 7.2 .7.2 �x Full Load Amperes 22015011 3.9 3.9 3.6 3.9 3.9 .3 3.9.. 3.9 72' REFRIGERATION DATA Refrigerant, .134a 1346 134a 134a 134a 134a 134a . 134a Hompower 1/3 1/4 1/4 14 'A 1/4 'A Ire• 39" ' WEIGHT DATA, Grass Weight(Crated Ib5)1 245 32B 245 315 372 374 405. 465 (" Gorss Weight(Crated kg) 111 1.48 '111 143 168 169 .183 217 8672 Front p Z G � u5 _ C . Available From: REVERAGE-AIR PO Box 5932•Spartanburg,SC•2N04•USA 1-$00-84$-9800•'FQx No.1-B64-582-5083 www.Boverage•Air.com 1 ECPC•1a5451•4193 i r Ji # s 9 Yw ..'..r F.{tsE s,'rBs. f 3 i l _ i f ;P Ljr Fully automatic program with wash phase at 150°F (65°C.) tits I and final rinse phase at 185°F. (85°C.) .���� •r fix. ^rf f '` Capacity: 24 racks per hour Yy Sanitary labyrinth door eliminates need for gasket y Built-in rinse-additive pump for sparkling results inc Built-in automatic detergent pump for consistent results _ _ Built-in automatic drain pump for ease of installation E102-G�'Convection Ovens o NSE SPECIfVCATIONS T _V OPTIONAL DRAFT� DOUBLE SECTION, STANDARD DEPTH DIVERTER 1 M ON 8 1/2' (216) ANGULAR LEGS 1/4,tvz (2191) -- 0 38 1/8' 115V, POWER CORD, 7' (178) LG. Z (968) r - - d y 2 11/16' C68) 31' ILL I 3/4' GAS CONN. (787) Q <6' Q CAVITY 70 1/2'W2 6- (1791) 39 1/2' I (610) I 38' (179) (1003) I CAVITY I I (965) f- - - _ (787) 1(3/4--k:t- (729'37>--I (229) € 3/4' 1 GAS CONK 24 CAVITY � 14 75) �1180• I I L - _J 6 16 7/8, (379 (429) Y 12 1/2' € 3/4' j (317) GAS CONN. TOP VIEW FRONT VIEW INDEPENDENT DOORS INDEPENDENT DOORS E-102G GAS 'E' SERIES E-102G GAS 'E' SERIES Depth Width Height Ship Weight Model Cube crated in. cm in. cm in. cm ft, lbs, kg Ell02-G 39-1/2 100.3 38 96.5 70-1/2 179.1 69.7 1080 490 Electrical/Gas Information cl� Electrical Information Gas Information Model per section per section Crated Size KW Voltage Amperage Gas (per section) per section per section Total BTU/hr p p per section Connection L: 52" (132.1 cm) E102-G n/a n/a 3.5/115v 40,000 3/4" W• 42-1/2 2.0/208-240v (108.0 cm) H: 43" (109.2 cm) OPTIONS: 2-speed fan Casters Glass doors/Interior lights Specifications subject to change DISTRIBUTED BY: . 1 1/96 DUKE MANUFACTURING CO., P.O. Box 5426,St.Louis, MO 63147 Printed in U.S.A. Call Toll Free: 1-800-735-3853 or(314)231-1130 FAX: (31 41 231-5074 ©1996. Duke Manufacturina Co. SPECIFICATIONS PROJECT: E&IKE' ITEM NO: DATE: E 102-G Convection Ovens CATALOG NO. 9540 F.O.B.Sedalia, Missouri Gas fired y OVERALL DIMENSIONS: a Height: 70-1/2", including 8"legs 7 Width: 38" z Depth: 39-1/2" ° Cavity Dimensions: 29"w x 24"h x 24"d v' n BODY: }Y w Stainless steel exterior front, painted sides and top. Bottom, back and sides to be fully insulated M{, with 1-1/2"thick board type insulation, top to have 3"thick insulation. _ INTERIOR: Porcelain enameled interior liner with 7/8" m radiused, coved corners. Each section to include five (5) each oven racks. `-` BURNER SYSTEM: Each oven section to be powered by 40,000 btu, high output atmospheric burner system. Ignition system is accomplished with an electronic pilot ' relight system. Oven is furnished with a main gas shut off valve in the control panel area. A built-in gas regulator is standard. Unit completely front serviceable. CONTROLS: Unit furnished with power off/cook switch, dial type thermostat to operate from 200°-500°F, and a 1 hour dial timer with electric buzzer. DOORS: Shown with optional casters Solid 50/50 idependent doors of stainless steel, Insulated, and hinged on 5/8"soilid stainless steel shafts with oil impregnated bronze bushings for each door. Door to have a roller style latch and OPTIONS: catch mechanism. 2-speed fan, casters, door windows and lights. LEGS: WARRANTY: To be angular 8" high stainless steel, with Limited 1 year parts and labor. adjustable feet. (M REPUTATIQN IS STAINLESS 0 CD ............ - Wine Cave 24x24x , 34H Refrigerator 2 door-2 shelves each - Ice Bin 3 compartment bar sink Refrigerator 3 keg capacity 21"D x VW Glass Hand washer Ice bin Sink 21"D x 241W Double Flat top Six burner Grill Fryolator pot Convection stove Sink Ovens Dish Machine Steamtable Sandwich Sandwich Work Unit Unit Table Ice machine hand refrigerator Mop toaster work area coffee juice sink 2 door slider sink 52W X 30.5D 4 4 aF g > X nr�aaz _r'"'sk '�' ,. �if`h` TTI 1235, fi � K$x Nw CONSTRUCTION FEATURES TECHN = . p ICAL FEATURES-�� ���� s ® Body,external housing,wash tank and all chassis components in brushed p 9, P ttgdt capoaty` 1515 15`75 (400 min x 400 stainless steel AISI 30418/10 4 i Complete ryde 160seconds(145 sec wash 15 sec ntse} � <x . . V. • Noise 58 DbA due to utilization of double-wall insulated panels •f Wash faint iapaaty� 3 0 115 gallons 11#Peters) i • Upper and lower wash and rinse jets on revolving arms constructed of e~ 'Top PP I 9 ,Washk element 2000 Watts fiberglass;easy to remove and clean without the need for tools ® VYash temperature: 150°f • Integrated AISI 30418/10 stainless steel booster • g Bcosier dpaaty 8'U S gallons(3 2 liters) • Safety micro switch on the door to interrupt wash pump action •'Booster element -2400 Watts • Independently-operated heating elements alternating between • Booster.(water)jemperafure. 185'F 194�.'(85°Gf 90°O booster and wash tank •.Power supply single phase 208 240:V 60 Nz 12 9 Amps. y2 • Alternating heating resistors reducing maximum absorption thereby nMotor-pump "0.5"N P v'th thermal overload'p oiechon , reducing energy costs ® Maximuer power rating. 2600 Watts • Possibility of built-in or free-standing installation Water ionsumption-per_cycle 0.5 U.S.gallon(19 liters) • Standard equipment includes insulated top and side panels • Flow pressure: 20 W 5)p.s.i. • Wash pump protected with filter,plus additional filter for overflow tube Water inlet connection:;3/4 male garden hose fitting(hose not included): • Door-opening with overall clearance of 10 in.(25 cm) • Drain connection: 1"ID hose connection(hose not included) • Protective stainless steel shield for wash tank element • Shipping weight: 116 Ibs..(53 kg.) • Automatic fill and water level regulation of tank • Slide out integrated front control panel with easy access for service • Individual analog thermometer gauges displaying wash and rinse temperatures ? • FRONT VIEW REAR VIEW Standard equipment includes:One 16-compartment(4x4)angled section glassware rack and one open combination rack for cups,bowls, r-- 20 1/4"—►I �— 20 1/4"—►I and assorted wares a O•o A=II" 8=12 1/4" f-7" 29 3/4" 29 3/4" D=1 1/2" Electrical k,.UM . � Water Inlet Drain LISTED , ANSIASF-3 a l A r SIDE VIEW C t F �— 20 1/4"—►{ E Ali Xa ; Ss3T a mat k �-27 JET TECH SYSTEMS CORP: � 121/2° �.� T1 (314)737r97QI FAX:( 14j 342 3854" F S Fy s ��? �, Y ATOLL FRfE:(888j ASK 4 JET 017? � � PME � � jeptech.com ; sa�es�jetteilicom � � �- �to Gne wdh ourmntmumg pobry on re�ardt and-product�velapment� ��� _ we reserve the nght to alter sdicatrom wdhout not►a �� � = ate_ J , I I I i 104 , — . Ir Al a 0 - 00 -0 - 000 occ- L4 r) oo . o tg \�o , - _ -- - - - i _ F I • • - `, � ICI • 1 o I III , I � N fiR�+fPF' tr Nix- Of � 1, _ '.►, i , 'AOMOTt irnTse ta• ry W TO Mk n�.�otio� �R�ar�s�o�s: PETER F DMEO . . _;�!_T 1-I . . Ttiow , a►n ASSOCIATES,INC:. ���� - �` ► �` - ARCHITECTS-ENGINEERS oM1 1 Oa HAIR ATURT� lTOMeMAM.MAisACMYseTT -021.0 ` f }lid• 7*1 400 8940 ; :. i i { r„�em�ragas--.»amamnacaa.� it N i i S I :AAA_ q 1Jax1!-4'-I L_ L— I r r HE R f I C l_ MAK ' I WA I T f tt JJ • --- _. Y A ND lc� 2I � AND� K—H F3AR j` HOP 31 E .� L E 2 I i �- !4 R EACH I N F-� 1 c ;l .. C ! A 1 � - �. G K A �1 i 51 V,J G F'K TA I _