HomeMy WebLinkAbout0089 IYANNOUGH ROAD/RTE 28 - Health 89 Ivannough 3Rd
328-153 Hyannis
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Town of Barnstable
Department of Health, Safety, and Environmental Services
BARNSTABM
MASS. Public Health Division
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AT fD�A 367 Main Street, Hyannis MA 02601
Office: 508-790-6265 Thomas A.McKean
FAX: 508-775-3344 Director of Public Health
February 7, 1997
Mr. Jeff Koss
1256 Park Street
Stoughton, MA 02072
ORDER TO COMPLY WITH 310 CMR 15.00, THE STATE ENVIRONMENTAL CODE,
TITLE 5.
The septic system owned by you located at 89 Iyanough Road in the village of Hyannis was
inspected on December 11, 1996 by Robert Bortolotti a Massachusetts licensed septic inspector.
The inspection of your septic system showed that your system has failed under the guidelines of
1995 TITLE 5 (310 CMR 15.00)due to the following:
• The distribution box and two leaching pits were full of wastewater.
You are directed to hire a licensed Town of Barnstable septic system installer to submit a sketch
diagram of a proposed system to the Town of Barnstable Health Division Office (Town Hall, 367
Main Street, Hyannis)that will bring the septic system into compliance with 310 CMR 15.00, the
State Environmental Code, Title 5 within (14) fourteen days of receipt of this notice.
You are also directed to bring the septic system into compliance within thirty (30) days of receipt
of this order letter.
You are further directed to maintain the system by hiring a licensed septage hauler to pump the
septic system to prevent discharge of sewage or effluent into the buildings, onto the surface of the
ground, or in to surface waters.
Any person aggrieved by any order issued by the local approval authority may appeal to any court
of competent jurisdiction as provided for by the laws of the Commonwealth.
PER ORDER OF THE B ARD OF HEALTH
o as A. McKean, R.S., C.H.O.
Agent of the Board of Health
�r
Town of Barnstable
• Uep:rrtrnent of llenith, Safety, and Environmental Services
ntiRNrrrAmR r M Health Division
AJM.
367 Main Street,Ilyannis MA 02601
Installers 71mm.A.Mci(een
__._. .ol[ice:-J0R-790.6265 Director of Public Hahh
SAX: 309-775.3344
TO: l (Date) D- —/I,.
�, sT
ORDER TO COMPLY WITH 310 CMR 15.00, THE STATE ENVIRONMENTAL
CODE, TITLE 5.
The septic system owned by you located at Avenue, Circle, Lane,
Road, Street in the village of as insp •ted on �._Ij fK, by
1 a MassaRiusetts licensed septic inspector.
The inspection of your septic system showed that your system has failed under the
guidelines of®199/►5 TITLE 5 (310 CMR 15.00) due to the following:
You are directed to Hire a licensed Town of Barnstable septic system installer to sketch it
proposed system that will bring the septic system into compliance with 310 CMR 15.00,
Tiie State Environmental Code, Title 5 within (14) fourteen days of receipt of this notice.
Tlie septic system must be brought into compliance within thirty (30), sixty (60), ninety
(90) days of your receipt of this letter.
You are also directed to maintain the system by hiring a licensed septage hauler to pump
the septic system to prevent discharge of sewage or effluent into the buildings, onto the
surface of the ground, or in to surface waters.
Any person aggrieved by any order issued by the local approval authority may appeal to
any court of competent jurisdiction as provided for by the laws of the Commonwealth.
PER ORDER OF THE BOARD OF HEALTH
Thomas A. McKean, R.S., C.H.O.
Agent of the Board of Health
Town of Barnstable
title 5(1)
] PAR ] Real Estate System - General Property Inquiry] Help [ ]
Parcel Id: 328 153- - Account No: 245283 Parent :
Location: 89 IYANOUGH ROAD HY Neighborhood: HY04 Fire Dist : HY
Devel Lot : 10 LC11685-C Lot Size : . 12 Acres
Current Own: NATIONAL LOAN INVESTORS LP State Class : 013
3030 N W ESPRESSWAY No. Bldgs : 1 Area: 2486
SUITE 1313 Year Added:
OKLAHOMA CITY OK 73101
Deed Date : 100196 Reference : C142263
January 1st : COYNE, JOSEPH P TR Deed MMDD: 0991 Deed Ref : C124441
Comments :
Values : Land: 74000 Buildings : 100000 Extra Features :
Road System: 89 Index: 780 (IYANNOUGH ROAD/RTE28 ) Frntg: 74
Index: 259 (CEDAR STREET ) Frntg: 138
Control Info: Last Auto Upd: 012597 Status : C Last TACS Update : 012397
Land Reviewed By: Date : 0000 Bldgs Reviewed By: Date : 0000
Tax Title : Account : 4348 Taken: 021192 Account Status : Hold Status : PD
Cancel [ ]
Press XMT for more data
Next screen [PAR ] Action [ ]
Owners Name [ ]
Road Index [ ] Road Name [ ]
Parcel Number [328] [154] [ ] [ ] [ ]
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Town of Barnstable
sazuvaraB14 Board of Health
1639• s`°� 200 Main Street, Hyannis MA 02601
EC My't
Office: 508-862-4644 Wayne Miller,M.D.
FAX: 508-790-6304 Sumner Kaufman,MSPH
Paul J.Canniff,D.M.D.
MINUTES BOARD OF HEALTH MEETING
Held on Tuesday, August 1, 2006 at 3:00 PM
Town Hall, Selectmen's Conference Room
367 Main Street, Hyannis, MA
A regularly scheduled and duly posted meeting of the Barnstable Board of Health was held on August 1,
2006. The meeting was called to order at 3:00 pm by Chairman Wayne Miller, M.D. Also attending was
Board Member Paul Canniff, D.M.D. Thomas McKean, Director of Public Health and Sharon Crocker,
Division Assistant, were also present.
I. Hearings:
A. Philip Boudreau, Attorney, representing Susan Francis and Pauline Noyes, Papa
John's, 215 West Main Street, Hyannis— Notice of Violation.
Thomas McKean explained the dumpster enclosure has been completed, but he has
now learned the dumpster is on town property. Susan Francis, daughter of the owner,
explained as far as they knew,it is their property and the dumpster has been located
there since her father owned West Gate Pharmacy. To date, Ms. Francis said they
have spent $3,500 installing the required concrete slab and doing the enclosure, and
paid $1,500 putting on new doors. Dr. Miller stated the owner is in full compliance with
the Board of Health regulations for the enclosed dumpster. He expressed it is not in the
Board of Health's jurisdiction to handle the property discrepancies. He asked her to�
meet with Tom Geiler, Town of Barnstable Regulatory Services, to work out the property
line issue and the historical use of the land.
II. Hearings:
Tobacco violations as reported by Bob Collett of Barnstable County Tobacco
Control.
Show-Cause Hearings:
A. Gas 28, 1456 Falmouth Road, Centerville
No one was present. This was the third offense. Upon a motion duly made by Dr. Canniff,
seconded by Dr. Miller, the Board voted to.place a $200 fine. (Unanimous vote in favor.)
B. Hyannis Convenience Store, 631 Main Street, Hyannis
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Violation was read on the third offense. Mr. Munnam Chaudhary was present and explained
their training policy. Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the
Board voted to place a fine of $200. (Unanimous vote in favor.)
C. Hyannis Food Mart, 18 Center Street, Hyannis
Mr. McKean stated additional information is needed from the County to clarify the report.
A request for an ID was made. Upon a motion duly made by Dr. Canniff, seconded by Dr.
Miller, the Board voted to postpone until the September 5, 2006 meeting. (Unanimous
vote to postpone.)
D. Quick Stop, 3821 Falmouth Road, Marstons Mills
Mr. Vaughn Lazarescu was present and expressed the clerk believed the person to be
much older. This was the second offense. Upon a motion duly made by Dr. Canniff,
seconded by Dr. Miller, the Board voted to place a fine of$100. Unanimous vote in favor.)
E. 7-11 Store, 1149 Falmouth Road, Centerville
Mr. Nayyae Mehmood was present. The occurrence was the third offense. Dr. Miller
explained if there is another offense within 2 years, they will have a fine and will have their
tobacco license suspended for a minimum of 30 days.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board voted to place
a fine of$200. (Unanimous vote in favor.)
F. Tedeschi Food Shop# 178, 1638 Falmouth Road, Centerville
Glenn Scandlen, District Manager and John Connell,Tedeschi's manager, enumerated
their company's policy. This is their second offense. They have an internal program which
audits each of their stores in a similar fashion to the County's program of seeing whether
their employees will sell tobacco without requesting an ID and when the store passes the
test, they receive a bonus. If the employee fails, they are suspended. They felt the
program is successful because it has a direct impact on the employee, as would a fine
incurred by the employee.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller; the Board voted to place
a fine of$100. (Unanimous vote in favor.)
Hearings:
A. Barnstable Bottle Shoppe, 10 Seaboard Lane, Hyannis
Mark Bissett was present. He believes it was the first offense in the five years they have
been there. We will check our records. Upon a motion duly made by Dr. Canniff, seconded
by Dr. Miller, the Board voted to issue a warning for the first offense. (Unanimous vote in
favor.)
B. Cotuit Pantry, 4120 Falmouth Road, Cotuit
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Vincent Holland, Cotuit Pantry was present. Upon a motion duly made by Dr. Canniff,
seconded by Dr. Miller, the Board voted to issue a warning for the first offense. (Unanimous
vote in favor.)
C. Mid Cape Service Center - Mobil, 2155 lyannough Road, W. Barnstable
Saeed Chaudhry, Mid Cape Service Center, was present. Upon a motion duly made by Dr.
Canniff, seconded by Dr. Miller, the Board voted to issue a warning for the first offense.
(Unanimous vote in favor.)
D. Sav-On Gas, 125 West Main Street, Hyannis
Lvae Rehalwva, Sav-On .Gas, was present. Upon a motion duly made by Dr. Canniff,
seconded by Dr. Miller, the Board voted to issue a warning for the first offense.
(Unanimous vote in favor.)
E. Seven G's Liquor Shop, 990 Route 6A, West Barnstable
Jac Sari was present. He had seen the two people pull up to the store and he saw the
older woman hand the money to the minor and the minor came in. He`assumed she was
buying cigarettes for the older woman.
The Board felt it was a valid point and would speak to the County on not allowing the
exchange to be viewed by the store. "Upon a motion duly made by Dr. Canniff, seconded
by Dr. Miller, the Board voted to issue a warning for the first offense. (Unanimous vote in
favor.)
F. Star Market, 625 West.Main Street, Hyannis
No warning. Esponged from the records. The ID was not available so a date of birth was
requested and the wrong date was given otherwise, their system would not have allowed
the sale to go through.
II. Massage License Applicant:
A. Stephanie Blaisdell—Proposes to practice massage therapy in the Town of
Barnstable.
Mr. McKean stated all her paperwork was in order. Upon a motion duly made by Dr.
Canniff, seconded by Dr. Miller, the Board voted to approve Stephanie Blaisdell for a
Massage Therapist. (Unanimous vote in favor.)
B. Ewelina Canto — Proposes to practice massage therapy at Cape Cod Pilates
in Osterville Fitness Center, 1356 Main Street, Osterville.
Mr. McKean stated all her paperwork was in order. Upon a motion duly made by Dr. -
Canniff, seconded by Dr. Miller, the Board voted to approve Ewelina Canto for a Massage
Therapist. (Unanimous vote in favor.)
C. Christen Dexter- Proposes to practice massage therapy at Osterville Health
Care, 10 Osterville-West Barnstable Road, Osterville.
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Mr. McKean stated all her paperwork was in order. Upon a motion duly made by Dr.
Canniff, seconded by Dr. Miller, the Board voted to approve Christen Dexter for a Massage
Therapist. (Unanimous vote in favor.)
D. Louisa Grauel — Proposes to practice massage therapy at Osterville Health
Care, 10 Osterville-West Barnstable Road, Osterville and at home residence
of 190 Great Marsh Road, Centerville.
Mr. McKean stated all her paperwork was in order. Upon a motion duly made by Dr.
Canniff, seconded by Dr. Miller, the Board voted to approve Louisa Grauel for a Massage
Therapist. (Unanimous vote in favor.)
Upon a motion duly made by Dr. Miller, seconded by Dr. Canniff, the Board voted to allow
the approval of Massage Therapists to be issued by the Director, Thomas McKean, with the
paperwork all in order, at the Health Division counter.
III. Disposal Works Installer's Permit Application:
A. Shawn McElroy, 29 Atwater Drive, E. Falmouth, MA.
Mr. McKean read his references and paperwork. All strong, positive references.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board voted for
approval of Shawn McElroy as a Disposal Works Installer's Permit. (Unanimous vote in
favor.)
IV. Body Art Applicant:
A. Anthony Todisco - Proposes to operate and practice at a body art business at
a new facility proposed at 701 Main.Street, Hyannis — Cape Cod Tattoo,
Impressionable Designs.
After a question and answer period of the regulations and age requirements, etc, the Board
approved as an artist.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller,.the Board voted to
approve AnthonyTodisco as a Body Art Artist and the Establishment permit will be given on
the contingency of the Health inspection. (Unanimous approval in favor.)
B. Joseph Todisco - Proposes to operate and practice at a body art business at
a new facility proposed at 701 Main Street, Hyannis - Cape Cod Tattoo,
Impressionable Designs.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board voted to
approve AnthonyTodisco as a Body Art Artist and the Establishment permit will be given.on
the contingency of the Health inspection. (Unanimous approval in favor.)
Upon a motion duly made by Dr. Miller, seconded by Dr. Canniff, the Board voted to include
in the Body Art Applications the request for references.
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V. Hearings Continued from Previous Meetin s :
A. Patrick Butler representing Mary DiBuono, 6 Keefe Court, Centerville — Notice
to Abate Violations — Nitrogen Loading Limitation.
Patrick Butler and Mary DiBuono were present. Mr. McKean read the complaint report for
overcrowding. David Stanton was the health inspector who handled the complaint. The
home is being utilized as a 3 bedroom. In 1997, a septic permit was issued for 2 bedrooms
and the lot size is 0.37 acre. Mr. McKean said they have been ordered to remove the
additional bedroom. Mr. Butler said they are interested in getting into compliance. He also
said at the time of purchase, the house was listed as a 3 bedroom and had the basement
bedroom included at that time. The egress from basement and window(s) in basement are
items they are reviewing. Mr. Butler requested an additional 30 days to finish their research.
The neighbor, John Dennehy, on 22 Keefe Court, expressed these houses are small and
not intended for that many people and he is unhappy with the four vehicles and trailers and
said they installed a fence on his property. Dr. Miller explained the Board's limitation of
authority.
Mr. Butler also presented a list of all the houses in the neighborhood and their sizes. He
submitted that the owner takes meticulous care of septic pumping it regularly and puts in
treatment to the septic once a year. There are no problems with the septic system,
however, he stated the police records will show issues with the neighbor.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board voted to.extend
the item until September 5, 2006, BOH meeting. (Unanimous vote in favor.)
B. Charles Sabatt, Attorney, representing Hyannis Public Library, regarding
underground fuel storage tank.
Charles Sabatt represented the Hyannis Library. He requested an extension due to the
difficulty of the walkway. Currently, the contractor believes, after probing down three feet,
that the tank may not be under the walkway. He has secured a grant to cover the cost of
draining the tank and working on the cost of replacing it. He is looking for extra time to see
whether he can secure use of the gas piping nearby.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board voted to grant
an extension until October 10, 2006, at which time either the work will be done or a final
plan will be submitted. (Unanimous vote in favor.)
VI. Continued Items from Previous Meeting(s):
A. Robert Drake representing Jeanne Stevens Newman, 86 Horseshoe Lane
Centerville, 0.17 acre parcel, requesting 10 variances, repair of failed system.
Robert Drake presented the septic which was reviewed at the June 2006 BOH meeting.
No one opposed the plan. Mrs. Consella, the neighbor whose property the leaching pit is
on currently, was in attendance. The new system will not be on her property.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board voted to grant
approval of the septic with the following conditions: a) the water system must be sleeved,
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b) it must be completed within 3 months and, if the property goes under contract for sale,
evidence must be given to the Board of Health that there is money set aside in escrow for
the repair, (c) No more than three (3) bedrooms are authorized at this property. (c) The
applicant shall record a properly worded deed restriction, signed by the property owner, at
the Registry of Deeds restricting the number of bedrooms at this property to three (3),
before the applicant obtains a disposal works construction permit. (Unanimous vote in
favor.)
VII. Hearings:
POSTPONED A. Kathleen Pouse, Attorney at Law, for 22 Marion Way, Osterville — Five
bedroom observed, permitted for two-bedroom in 1979.
B. Frederick Barry, 19 Mockingbird Lane, Marstons Mills — Multiple housing
violations.
Mr. Barry was present. Mr. McKean read the report from the inspection of complaint. He
said on his inspection, the light switch worked (some times it flickered due to a loose light
bulb.) He said the tenant, by her own admission, said she had someone repair the pipe
before the health inspector had been there. Yet, she then listed it as an item needing to be
fixed to health inspector. He believes the tenant was simply trying to avoid rent while her
application for section 8 was being approved. An eviction notice has been given. The
repairs have all been done.
He asked for clarity on the posting of.the landlord's name. It was recommended to place
the information of the notice just inside the door. He will contact David Stanton, Health
Inspector, for a final inspection to document all is completed. No further action needed'.
VII(a). Informal Hearing:
A . Philip Boudreau, Attorney, representing Mr. and Mrs. Robert Johnson, 100
Taramac Road, Centerville — discrepancy on number of bedrooms.
Philip Boudreau and Mr. Johnson were present. The former owner had the house from
197.3-1988 during which time they remodeled from a 3-bedroom to a 4-bedroom by
removing one on first floor and built two bedrooms in basement. The Septic system was
expanded in the mid 1990's when contractors were advising to expand before new rulings.
This system appears to have capacity far above any 4 bedroom and was done before the
330 rule went into effect. It was done at a time when they were allowed to install as big a
system as desired. Craig Mederios had a septic permit on it in 1995. He tied.a leaching pit
to the leaching trench.
The basement windows are "knockout windows", the house is in a zone 2. It.should be
inspected to see whether the basement rooms qualify as bedrooms.
Dr. Miller explained the options are: (1) have a health inspector meet with Mr. Johnson to
verify whether the basement room can qualify as a bedroom, and if it can qualify as a
bedroom, then, (2) get a good septic inspection and see if it is built as a 4-bedroom
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capacity and the building code allowed it, then the board can approve a 4-bedroom, or (3)
put a 3 bedroom restriction on it.
Vill. Variance Requests
A. Peter Sullivan, Sullivan Engineering, representing 656 South Main Street,
Centerville, 25,856 square feet parcel, requesting for 2 variances.
Peter Sullivan stated it's a demolition and a rebuild and will bring into Title V compliance.
Septic permit says 5-bedroom, and the Assessor's shows as 4-bedroom. The new plan will
be a 4 Bedroom: Ground water is only 14 inches below system. Their plan will have 4 feet
above the corrected ground water. Mr. McKean said his staff recommended granting.
They feel the plan is well done.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board approved the
septic plan with the condition of a 4-bedroom deed restriction. (Unanimous vote in favor.)
B. Robert Fitzgerald, P.E., representing Housing Assistance Corp., 940 West
Main Street, Centerville, 2.23 acre parcel, repair of failed septic, variance'for
S.A.S. to be located greater than 3 feet depth below grade.
No one was present. Mr. McKean stated the facts. They are proposing a Bioclere I/A
system. The monitoring plan was incomplete. It did not state what they were monitoring..
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board approved the
septic with the condition of: a)the monitoring plan state that the quarterly monitoring will be
done for two years, and will monitor for pH, BOD5, TSS, and TN, b) After two years, in the
year 2008, the applicant shall be present at a public Board of Health meeting for a
determination of whether the testing may reduced, and c) a variance for the SAS to be
located 5.5 feet below finished grade was approved. The Board asked Mr. McKean to
check to see whether this is an urgent'repair, and if so, it will have a 90-Day limit.
(Unanimous vote in favor.)
C. David Coughanowr, R.S., representing Beverly Ashley, 132 Hamden Circle,
Hyannis, 10,199 square feet parcel, requesting for 2 variances to repair failed
septic system.
David Coughanowr stated he had put the system in the corner to allow 100 feet from marsh.
Dr. Miller explained the plan must be in compliance with the state code first. The septic
system will need to move, and it'll require a variance of an 86 feet'setback from SAS and
75 feet from septic tank to the wetlands.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board approved with
the following conditions: a) a revised plan moving the septic so it is in compliance with
State Title V, and listing a variance for 86 feet setback of SAS to wetlands and a variance
of 70-75 feet from septic tank to wetlands, and b) No more than two (2) bedrooms are
authorized at this property. (c) The applicant shall record a properly worded deed
restriction, signed by the property owner, at the Registry of Deeds restricting the number of
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bedrooms at this property to two (2), before the applicant obtains a disposal works
construction permit, and (d) the septic repair shall be installed prior to the sale of the
property (which is pending). (Unanimous vote.in favor.)
D. Ronald Cadillac representing Mike and Paula Picard, 288 South Main Street,
Centerville, 11,150 square feet parcel, requesting for numerous variances to
repair septic system.
Ronald Cadillac presented for the owner and explained there is a fresh water stream piped.
under the house.
Mr. McKean stated the elevation of the stream should be used (2.8), not the 1.9 used on
the plan. Mr. Cadillac discussed the difficulty in calculating the adjustment. The wetland is
10.5 and system is 10.3. Dr. Miller has a remaining question on the elevation and
requested, at the very least, use the elevation of.the stream across the street which would r
require the system to be raised a 10th of afoot.
Joan Kimball, neighbor across the street spoke. She also had a stream at end of her
property. The stream has disappeared. It used to be that her property's stream flowed off
her property. Ms. Kimball suggests that the pipe under the road may be blocked.
Upon 'a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board approved with
the following conditions: a) must submit a revised plan using new elevations using as -
elevation, the stream across the street) which would raise the system by a 10t of a foot
from 10.3 to 10.4 feet., and b) must submit a Monitoring Plan where the monitoring will be
done quarterly for a two-year period. Then, the applicant shall come before the Board of
Health meeting for a determination of whether the testing maybe reduced. c) The
wastewater effluent must be tested quarterly during the next two years.for pH, BOD5,
Alkalinity, TSS, and TN, and d) the variance from.CMR 310-15 4.05 allowing the SAS to be
5.5 feet below finished grade was approved. The Board asked Mr. McKean to check on
whether this is an urgent repair, and if so, it will have a 90-day limit. (Unanimous vote in
favor.)
POSTPONED Jacques Morin, owner, 1283 Old Stage Road, Marstons Mills
UNTIL 51,897 square feet parcel, new construction, 'variance requested
SEPTEMBER 5 to construct a septic system.
Proper notice must be given to the abutters. Dan Ojala will re-notify the.abutters.
IX. Food Establishment -Variance Request:
A. JoAnne Johnson-Damon - Hot Dog Shop, 146 Rosary Lane, Hyannis,
variance request from Section 322-3 Inground Grease Trap, increase menu
with prepackaged items.
JoAnne Johnson-Damon stated her case. Mr. McKean is concerned with the volume of
items on the menu. The grease trap variance guide suggests small menus. JoAnne
specified it's all prepackaged. For instance, the mini pizza would be prepackaged and you
would heat it up on a disposable plate. Dr. Miller explained the potential for a problem is
large if anyone starts washing the dishes. The grease recovery device would cost in the
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neighborhood of$2,500-2,600. The current grease inceptor does not do much in the way
of grease recovery.
Ms. Johnson-Damon asked for a ruling if she uses the prior owner's menu. Any foods
cooked will be in the original letter and served in their original container.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board voted to deny
the originally proposed menu, AND voted to approve with the following conditions: a) the
owner only uses the prior owner's limited menu, with the prior owners conditions of
disposable dishware, and using the existing grease inceptor, and a variance will be granted
for the toilet facilities with no more than 2 employees. (Unanimous vote in favor.)
B. Douglas McGee, McGee's Ice Cream, 569 Main Street, Unit# D-1, Hyannis,
grease trap variance to increase seating area and new menu items.
Douglas McGee said the customers want to eat outside and sightsee. He would like to
increase the seating to allow outside seating for self-serving.
Mr. McKean confirmed the location has two toilet facilities available to the public. Mr.
McGee said he will be putting in the Big Dipper as a grease recovery device.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board approved
a variance for additional seating with 9 seats inside and 20 seats outside for a total of 29
seats and has approved a variance for the new menu submitted 7/07/06, with the condition
that a grease recovery device be installed. (Unanimous vote in favor.)
C. Alexandro Moneira, Proposed Deli, 89 lyannough Road, Hyannis, variance to
maintain use of one toilet facility, and to operate a deli without a grease trap.
Steve (Cye) Marcus, owner; asked if the walk-in' coolers can be placed on a retaining wall.
It would require going outside to get to it. This would present a problem. Mr. McKean
stated that if the area is closed in, and`building approved, it is possible. Mr. McKean stated
the plumber will require a grease inceptor installed. Mr.-Marcus acknowledged the store
will not be doing any'cooking, and will not be making any sandwiches. They will be slicing
some deli meats to be sold as deli meats.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board approved a
variance to maintain one toilet facility with no more than 2 employees working at a time,
and approved a variance to operate without a grease trap. These variances are made with
the condition that the dumpster is screened in. (Unanimous vote in favor.)
X. Discussion:
A. Patrick Butler, Attorney, representing YMCA of Cape Cod, 2245 lyanough
Road, West Barnstable.
Patrick Butler, Attorney, and Joan Sutherland, Executive Director of Cape Cod YMCA, and
Coastal Engineering staff, Sean Riley and David McNibbett, were present. Mr. Butler
explained the owner of land is the Town of Barnstable and Cape Cod YMCA is proposed a
standard Title V. WRI indicates it is outside of any public water area, and (2) the YMCA
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agrees to connect to sewer if/when available. Mr. Butler stated the WR5 findings showed a
slight increase in nitrogen loading, however, it is less than 10 parts per million.
Mr. Butler said the difference in price is $100K between Title V and I/A. The YMCA also
donated 2+ acres for public housing next�door. The wastewater flow calculations based on
actual water usage.
Sean Riley, Coastal Engineering, stated that they originally used two methods to calculate
use. One was based on membership and the second was using the Title V calculation
using number of lockers. The result was the system was built for the estimated use of
4,648 gallons per day. The actual use is calculated at half that and is 2,400 gallons per
day. The peak usage in February is 3,300 gallons per day.
Dr. Miller agreed that the Board's experience with locker room facilities is that they are
overestimated. Also, he believes that if sewer does expand, this will be the area which will
receive it. Both Board members expressed comfort in the regular Title V as long as the
area is not a nitrogen sensitive water resource area. The Board feels no I/A system is
needed.
B. POSTPONED Condominium Owners (four units) for 306 Long Beach
UNTIL SEPTEMBER Road, Centerville, to discuss replacement septic
system approved in February 2006 meeting.
r
XI: Correspondence:
REMOVED: A. Ted Myers; Salted Realty Trust, regarding measurement to stone wall at
71 Tonela Lane, Barnstable.
XII. Discusssion
A.. Mark Nelson representing Housing Authority regarding the Property right behind
the YMCA on 2245+ lyannough Rd, West Barnstable (a.k.a. West Barnstable
Community Site A)
Mark Nelson discussed the new project for 28 units for affordable housing. He asked the
Board whether I/A system would be required for this project. He explained that, similar to the
YMCA, this is in an area which is not a nitrogen-sensitive loading area. This project contains
ten 3-bedroom and eighteen 2-bedroom units within four building for a total of 66 bedrooms on
a total of 7.2 acres.
Dr. Miller said he would be interested in having it hooked up to sewer once available. If the
sewer system does come to this area, a concern of the Board would be that the sewer plant
might not be built to supply the hook-up for this type of facility. The planning stage of the
sewer system would need to confirm whether the size of the,pipe would be compatible for a
hook-up. If there is a problem hooking up to the sewer, then the Board would want to require
an I/A system.
The Board said in order to approve without an I/A system, they would probably require hook-up
to the town sewer once available and they recommend obtaining a letter from the Town
Engineer stating that he would allow them to hook-up.
Page 11 of 11
XIII. Old / New Business:
ADDITIONAL NOTES:
Dr. Canniff discussed methods to follow-up on deadlines for,septic work. Dr. Miller feels we
need additional funding to put on additional staff to track the septic repair delinquencies. Tom
will check with I.T. Department to see how we can create a system for this and then look into
how much time staff would need. The Board feels they will then need to make a request for
additional funding for staff to protect the public health in this regard.
Dr. Canniff proposed having a salesperson from Single Air come in and do a 20 minute
presentation. The Board decided they would prefer to have Tom contact George Heufelder.at
the County Health, who has a place where he can display types of systems, and the Board can
go and visit.
The Board requested Mr. McKean is issue a show-cause hearing for 111 Long Beach Road,
Centerville. They did not do the original septic repair required in 1999. In December 20,05,
they were given 6 months to repair their system and it has not been done.
Dr. Miller asked Dave Houghton, Town Attorney, to review the County's Tobacco Enforcement
suggestions and review the State Regulations. The County. Tobacco Enforcement would like
us to eliminate any warnings, etc.
Dr. Miller read letter from Gail Nightingale regarding property on Fourth Avenue. She asks us
to review the septic. There will be an increase in flow so it requires replacement. Tom will
write a letter.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board voted to close and
go into Executive Session with the Stipulation that we will not be returning for open discussion.
(Unanimous vote in favor.)
XII. Executive Session;
Excerpt from Board of Health Meeting Minutes 8/01/2006:
A. Alexandro Moneira, Proposed Deli, 89 lyannough Road, Hyannis,
variance to maintain use of one toilet facility, and to operate a deli
without a grease trap.
Steve (Cye) Marcus, owner, asked if the walk-in coolers can be placed on a
retaining wall. It would require going outside to get to it. This would present a
problem. Mr. McKean stated that if the area is closed in, and building approved, it is
possible. Mr. McKean stated the plumber will require a grease inceptor installed.
Mr. Marcus acknowledged the store will not be doing any cooking, and will not be
making any sandwiches. They will be slicing some deli meats to be sold as deli
meats.
Upon a motion duly made by Dr. Canniff, seconded by Dr. Miller, the Board
approved a variance to maintain one toilet facility with no more than 2 employees
working at a time, and approved a variance to operate without a grease trap. These
variances are made with the condition that the dumpster is screened in.
(Unanimous vote in favor.)
I
CYO ralyti o� Town of Barnstable BarnstableAll-AmedcaMy
' 4AS& Board of Health
i639. ♦0
rEc�A 200 Main Street, Hyannis MA 02601 2Q07
Office: 508-8624644 Wayne Miller,M.D.
FAX: 508-790-6304 Paul Canniff,D.M.D.
Junichi Sawayanagi
Public and Environmental Health Program
Policies, Procedures, and Guidelines
Tight Tanks at Beauty Salons and Barber Shops No. 2010-06
[The State Environmental Code, Title 5, 310 CMR 15.000, prohibits the discharge of beauty
salon/barber shop industrial waste into an onsite sewage disposal system and requires that this
waste be discharged into a holding tank. This policy only applies to beauty salons and barber
shops which are connected to onsite sewage disposal systems.]
On [date] the Board of Health voted to issue the following policy relating to hair salons and
barber shops:
1) Every owner of.
• any new hair salon or barber shop, or
• any existing hair salon or barber shop which is seeking approval to install additional
seats, or
• any salon or barber shop where the onsite sewage disposal system fails a sanitary
inspection, or
• any salon or barber shop that has a change in ownership, or
• any salon or barber shop that has a change in business certificate,
and which is connected to an onsite sewage disposal system shall submit plans for an
industrial waste holding tank. The plans shall be submitted prior to opening for business,
installing additional seats, or within [time frame] of sanitary inspection failure, change in
ownership or change in business certificate. The plans shall be prepared by a professional
engineer, designed in accordance with 314 CMR 18.00, and shall be submitted to the
Department of Environmental Protection and to the Public Health Division Office, at 200
Main Street Hyannis Massachusetts.
2) All hair salon and barber shop holding tanks shall be installed in accordance with the
approved plans prior to opening for business, prior to installing any additional seats or within
[time frame] of sanitary inspection failure, change in ownership or change in business
certificate.
Q:Policies\TightTanksatBeautySalonsand Barbershops Revised 6/10/2010
Hazar us Materials Inventory Sheet Checklist
Date
7—Physical Street Address-Check database to ensure it exists
—�Working Phone Number
7D 13C�j�,yA9tual Amounts -( ie. gas being used to fuel machines,thinner to
clean brushes all count as hazardous materials-no blanks)
Storage Information -location of storage, how long is storage for?
If none, note that.
dl A Disposal Information -where and who? If none, note that.
Applicant Signature -understand what is listed and noted
Staff Initial -any questions, know who to ask
ail p Vehicle Washing/Rinsing? -give a vehicle washing policy and
explain it .
Attach.the Business Certificate with your.sign off and comments
"The inventory-form should explain what the:business:consists of and:the procedures -
they are doing.. Notes need to be left to exp :discussed with them.
lain what you
i
YOU WISH TO OPEN A BUSINESS?
/ For Your Information: Business certificates (cost$40.00 for 4 years). A business certificate ONLY REGISTERS YOUR NAME in town (which you
must do by M.G.L. - it does not give you permission to operate.) You must first obtain the necessary signatures on this form at 200 Main St., Hyannis.
Take the completed form to the Town Clerk's Office, 1 st FI., 367.Main St., Hyannis, MA 02601 (Town Hall) and get the Business Certificate that is
required by law.
DATE: �Lj �� Fill in please:
APPLICANT'S YOUR NAME/S: C l(GG
BUSINESS YOUR HOME ADDRE S:
�N 'P1 51.
$: T LEPH NE # Home Telephone Number 5 FS `7 �/ �� �U
,.,
NAME OF CORPORATION:
NAME OF NEW BUSINESS CcA L2.iU_ O TYPE OF BUSINESS hL
IS THIS A HOME OCCUPATION? YES KID C
ADDRESS OF BUSINESS 6 MAP/PARCEL NUMBER [Assessing)
When starting a new business there are several things you must do in order to be in compliance with the rules and regulations of the Town of
Barnstable. This form is intended to assist you in obtaining the information you may need. You MUST .GO TO 200 Main St. - [corner of Yarmouth
Rd. & Main Street) to make sure you have the appropriate permits and licenses required to legally operate your business in this town.
1. BUILDING COMMISSIONER'S OFFICE
This individual has been informed of any permit requirements that pertain to this type of business.
Authorized Signature
COMMENTS:
2. BOARD OF HEALTH
This individual hasr been Nff r�r}ed of the permit requirements that pertain to this type of business. MUST ,OMPLY WITH ALL
1 {7rl V{ V 1 KAZARDOUS MATERIALS REGULATI01\1S
COTENTS: 4& Authorized Signature*
�SS �S Loca4-i�� i.tJ 77t �N� it/4
3. CONSUMER AFFAIRS (LICENSING AUTHORITY)
This individual has b info r d,�f^the licensing requirements that pertain to this type of business.
LPL
utho i� dd Si nature `* rr
COMMENTS: a-' Il I A"C'e-C D-'L-6- I1�_AGC 07 -' d
Datej-0/l(A / ZC7 l�
TOWN OF BARNSTABLE pve�l
TOXIC AND HAZARDOUS MATERIALS ON-SITE-
NAME OF BUSINESS: 11n o-1111 a�a- a 4 � �IvhlllqGS
BUSINESS LOCATION: INVENTORY
MAILING ADDRESS: D od-&V TOTAL AMOUNT:
TELEPHONE NUMBER: �5 02- -7���5 15c
CONTACT PERSON: / G 0 Dew MI L
EMERGENCY CONTACT TELEPHONE NUMBER: 50 0.1 90,g9�(? MSDS ON SITE?
TYPE OF BUSINESS: & D,/Z
INFORMATION/RECOMMENDATIONS: Fire District:
Waste Transportation: Last shipment of hazardous waste:
Name of Hauler: Destination:
Waste Product: Licensed? Yes No
NOTE: Under the provisions of Ch. 111, Section 31, of the General Laws of MA, hazardous material use,
storage and disposal of 111 gallons or more a month requires a license from the Public Health Division.
LIST OF TOXIC AND HAZARDOUS MATERIALS
The board of health and the Public Health Division have determined that the following products exhibit toxic or
hazardous characteristics and must be registered regardless of volume.
Observed / Maximum Observed / Maximum
Antifreeze (for gasoline or coolant systems) Miscellaneous Corrosive
❑ NEW ❑ USED Cesspool cleaners
Automatic transmission fluid Disinfectants
Engine and radiator flushes Road salts (Halite)
Hydraulic fluid (including brake fluid) Refrigerants
Motor Oils Pesticides
❑ NEW ❑ USED (insecticides, herbicides, rodenticides)
Gasoline, Jet fuel,Aviation gas Photochemicals (Fixers)
Diesel Fuel, kerosene, #2 heating oil ❑ NEW ❑ USED
Miscellaneous petroleum products: grease,
Photochemicals (Developer)
lubricants, gear oil ❑ NEW ❑ USED
Degreasers for engines and metal Printing ink
Degreasers for driveways &garages Wood preservatives (creosote)
Caulk/Grout Swimming pool chlorine
Battery acid (electrolyte)/Batteries Lye or caustic soda
Rustproofers Miscellaneous Combustible
Car wash detergents Leather dyes
Car waxes and polishes Q Fertilizers
Asphalt& roofing tar PCB's
Paints, varnishes, stains, dyes Other chlorinated hydrocarbons,
Lacquer thinners (including carbon tetrachloride)
❑ NEW ❑ USED Any other products with "poison" labels
(including chloroform, formaldehyde,
Paint&varnish removers, deglossers hydrochloric acid, other acids)
Miscellaneous. Flammables Other products not listed which you feel
Floor&furniture strippers may be toxic or hazardous (please list):
Metal polishes '
.S�a/i.A� Q-2 i
Laundry soil &stain removers '
(including bleach) /-gig
Spot removers&cleaning fluids
(dry cleaners) i-22
Other cleaning solvents
Bug and tar removers
Windshield wash
WHITE COPY-HEALTH DEPARTMENT/CANARY COPY-BUSINESS Applicant's Signature Staff's Initials
Hazardous Materials Inventory Sheet Checklist
Q Date
hysical Street Address-Check database to ensure it exists
,Working Phone Number
Actual Amounts -( ie. gas being used to fuel machines, thinner to
clean brushes all count as hazardous materials)
Storage Information -location of storage, how long is storage for?
If none, note that.
Disposal Information -where and who? If none, note that.
Applicant Signature - understand what is listed and noted
Staff Initial -any questions, know who to ask
Vehicle Washing/Rinsing? - provide a vehicle washing policy and
ain it - note that it was given
Attach the Business Certificate with your sign off and comments
*`The inventory form should explain what the business consists of and the procedures
they are doing. Notes need to be left to explain what you discussed
YOU WISH TO OPEN A BUSINESS?
For Your Information: Business certificates (cost$40.00 for 4 years]. A business certificate ONLY REGISTERS YOUR NAME in town (which you
must do by M.G.L.-it does not give you permission to operate.) You must first obtain the necessary signatures on this form at 200 Main St., Hyannis.
Take the completed form to the Town Clerk's Office, 1 st FI., 367 Main St., Hyannis, MA 02601 (Town Hall) and get the Business Certificate that is
required by law.
A ,a DATE Q Fill in please:"
a , APPLICANT'S YOUR NAME/S: A cl .
„ BUSINESS YOUR HOME ADDRESS: �r
tj15y
TELEPHONE # Home Telephone Number
NAME OF CORPORATION
N, AME OF,,NEW BUSINES8, U2 C TYPE OF BUSINESS ,
IsTH S A HOME OCCUPATION? Obi YES NO `
ADDRESS OF BUSINESS A 4 _- MAP/PARCEL NUMBERg I (Assessing)
When starting a new business there are several things you must do in order to be in compliance with the rules and regulations of the Town of
Barnstable. This form is intended to assist you in obtaining the information you may need. You MUST GO TO 200 Main St. - (corner of Yarmouth
Rd. &Main Street) to make sure you have the appropriate permits and licenses required to legally operate your business in this town.
1. BUILDING CO IR'S OFFI
This individ al eel infor d ?!!y rmit equirements that pertain to this type of business.
MUST COMPLY WITH HOME OCCUPATION
Au- on Si neturq F ti ,R O
/�- COMMENT ll, r,; ..:r r,t.:
l
2. BOARD OF(JEALTIH
This individual h s b n inf r e f he it re u'rements that pertain to this type of business.
Authorized ignature
** MUST COMY WITH ALL
COMMENTS: HAZARDOUS-MATERIALS RECU ATIQNS
-
.3. CONSUMER AFFAIRS (LICENSING AUTHORITY)
This individual has been informed of the licensing requirements that pertain to this type of business.
Authorized Signature** 90 Wri
COMMENTS:
M 10 MMol
4n 1
TOWN OF BARNSTABLE Date:GO/ � /,�v
TOXIC AND HAZARDOUS MATERIALS ON-SITE INVENTORY
NAME OF BUSINESS: R -�-<�-7-7 ry\f
BUSINESS LOCATION: V-,�T01,AM C " 14\101) VVENTORY
MAILING ADDRESS: TOTAL AMOUNT:
TELEPHONE NUMBER: Sd AAS _ S o3
CONTACT PERSON: �Zio� nro, rnp x
EMERGENCY CONTACT TELEPHONE NUMBER: �$,) 3( -���� MSDS ON SITE?
TYPE OF BUSINESS:
INFORMATION/RECOMMENDATIONS: Fire District:
Waste Transportation: Last shipment of hazardous waste:
Name of Hauler: Destination:
Waste Product: Licensed? Yes No
NOTE: Under the provisions of Ch. 111, Section 31, of the General Laws of MA, hazardous material use,
storage and disposal of 111 gallons or more a month requires a license from the Public Health Division.
LIST OF TOXIC AND HAZARDOUS MATERIALS
The board of health and the Public Health Division have determined that the following products exhibit toxic or
hazardous characteristics and must be registered regardless of volume.
Observed / Maximum Observed / Maximum
Antifreeze (for gasoline or coolant systems) Miscellaneous Corrosive
❑ NEW ❑ USED Cesspool cleaners
Automatic transmission fluid Disinfectants
Engine and radiator flushes Road salts (Halite)
Hydraulic fluid (including brake fluid) Refrigerants
Motor Oils Pesticides
❑ NEW ❑ USED (insecticides, herbicides, rodenticides)
Gasoline, Jet fuel,Aviation gas Photochemicals (Fixers)
Diesel Fuel, kerosene, #2 heating oil ❑ NEW ❑ USED
Miscellaneous petroleum products: grease, Photochemicals (Developer)
lubricants, gear oil ❑ NEW ❑ USED
Degreasers for engines and metal Printing ink
Degreasers for driveways&garages Wood preservatives (creosote)
Caulk/Grout Swimming pool chlorine
Battery acid (electrolyte)/Batteries Lye or caustic soda
Rustproofers Miscellaneous Combustible
Car wash detergents Leather dyes
Car waxes and polishes Fertilizers
Asphalt& roofing tar PCB's
Paints, varnishes, stains, dyes Other chlorinated hydrocarbons,
Lacquer thinners (including carbon tetrachloride)
❑ NEW ❑ USED Any other products with "poison" labels
(including chloroform, formaldehyde,
Paint&varnish removers, deglossers hydrochloric acid, other acids)
Miscellaneous. Flammables Other products not listed which you feel
Floor&furniture strippers may be toxic or hazardous (please list):
Metal polishes
Laundry soil &stain removers
(including bleach)
Spot removers &cleaning fluids
(dry cleaners)
Other cleaning solvents
Bug and tar removers
Windshield wash -
WHITE COPY-HEALTH DEPARTMENT/CANARY COPY-BUSINESS Ap is nt's Signature Staff's Initials
YOU WISH TO OPEN A BUSINESS? -
For Your Information: Business certificates (cost$40.00 for 4 years). A business certificate ONLY REGISTERS YOUR NAME in town (which you.
must do by M.G.L.-it does not give you permission to operate.) You mustfirst obtain the necessary signatures on this format 2.00 Main St., Hyannis,
Take the completed form to the Town Clerk's Office;.l'st FI., 367 Main St., Hyannis, MA 02601 (Town Hall) and get the Business Certificate that is
required by law.
DATE: O$(ice. W5 Fill in please:,
If �tj ;�;H; . �f-V , APPLICANT'S YOUR NAME%S: �j�Ux--A I fYIQ���Gt
BUSINESS YOUR HOME ADDRESS: `q, S.r rh�•1 0�rn 62 d �Lc� C
k; �"T" . TELEPHONE # Home Telephone Number
.t
NAME OF CORPORATID l,�Cs...
S�
s.
N
_...
SS- .:
,:._ :... :. ,.• _Tl(PE.DF`rBLISINE ';M 1
NAME.OF NEW BUSINESS,*,---`...:. ... .. ... .. . .
F
y
we
CC O O ,O U .ATI N IS A ME P
N.
s
. =`�..�IVIAP.'.PARCEL.NUNIBER�;
ADDRESS:.OF:B1�51NE5Ss,,,,,,;;,;;,,
When starting a new business there are several things you must do in order to be in compliance with the rules and regulations of the Town of
Barnstable. This form is intended to assist you in obtaining the information you.'may need. You MUST GO TO 200 Main St. -(corner of Yarmouth
Rd. & Main Street) to.make sure you have the appropriate permits and licenses required to legally operate your business in this town.
1. BUILDING COM ISSIO R'S of E MUST COMPLY WITH HOME, OCCUPATION
This individual h s e iFifo e a y per it e ire entry s.that pertain to this type of business: RULES AND RLGULATIONS. 'FAILURE'TO•;
ut orizad S' n
.COMPLY I�.�IAY RESULT I.N.FINES. .
ENTS:
'� � o n , - cis:� .� •
2. BOARD r-��LTd P1YWY�TH:LL
This individual has been inform f t�e permit requirements that pertain to this type of business.
- — HAZARDOUS MATERIALS REGULATtQNS
Authorized Signature**
COMMENTS:
3. CONSUMER AFFAIRS (LICENSING AUTHORITY)
This individual has been informed of the licensing requirements that pertain to this type of business.
Authorized Signature**
COMMENTS: —
Date I jD I a(n�
TOWN OF BARNSTABLE
TOXIC AND HAZARDOUS MATERIALS REGISTRATION FORM
NAME OF BUSINESS:
BUSINESS LOCATION: So( 1-6 �4 C'_ INVENTORY
MAILING ADDRESS: 53q �+ C'_ TOTAL AMOUNT:
TELEPHONE NUMBER: c0�) $15 65a0
CONTACT PERSON: C�(, ems, ou � se
EMERGENCY CONTACT TELEPHONE NUMBER: C!501 V MSDS ON SITE?
TYPE OF BUSINESS: 1�)r\i wa V I
INFORMATION / RECOMMENDATIONS: Fire District:
Waste Transportation: Last shipment of hazardous waste:
Name of Hauler: Destination:
Waste Product: Licensed? Yes No
NOTE: Under the provisions of Ch. 111, Section 31, of the General Laws of MA, hazardous material use,
storage and disposal of 111 gallons or more a month requires a license from the Public Health Division.
LIST OF TOXIC AND HAZARDOUS MATERIALS
The Board of Health and the Public Health Division have determined that the following products exhibit toxic or
hazardous characteristics and must be registered regardless of volume.
Observed / Maximum Observed / Maximum
Antifreeze (for gasoline or coolant systems) Miscellaneous Corrosive
❑ NEW ❑ USED Cesspool cleaners
Automatic transmission fluid Disinfectants
Engine and radiator flushes Road salts(Halite)
Hydraulic fluid (including brake fluid) Refrigerants
Motor Oils Pesticides
❑ NEW ❑ USED (insecticides, herbicides, rodenticides)
Gasoline, Jet fuel,Aviation gas Photochemicals(Fixers)
Diesel Fuel, kerosene,#2 heating oil ❑ NEW ❑ USED
Miscellaneous petroleum products: grease,
Photochemicals(Developer)
lubricants, gear oil ❑ NEW ❑ USED -
Degreasers for engines and metal Printing ink
Degreasers for driveways&garages Wood preservatives(creosote)
Caulk/Grout Swimming pool chlorine
Battery acid (electrolyte)/Batteries Lye or caustic soda
Rustproofers Miscellaneous Combustible
Car wash detergents Leather dyes
Car waxes and polishes Fertilizers
Asphalt& roofing tar PCB's
Paints, varnishes, stains, dyes Other chlorinated hydrocarbons,
Lacquer thinners (including carbon tetrachloride)
❑ NEW ❑ USED Any other products with "poison" labels
(including chloroform, formaldehyde,
Paint&varnish removers, deglossers hydrochloric acid, other acids)
Miscellaneous. Flammables Other products not listed which you feel
Floor&furniture strippers may be toxic or hazardous(please list): -
Metal polishes
Laundry soil &stain removers
(including bleach)
Spot removers&cleaning fluids
(dry cleaners)
Other cleaning solvents
Bug and tar removers
Windshield wash
WHITE COPY-HEALTH DEPARTMENT/CANARY COPY-BUSINESS Applicant's Signature Staff's Initials
y 1
Town of Barnstable
` Health Department
¢ 1 367 Main Street, Hyannis, MA 02601
Office 508-790-6265 Thomas A. McKean
FAX 508-775-3344 Director of Public Health
July 29, 1996 n
Charter Bank
William Barry, Jr.
1290 Main Street
Waltham, MA 02154
NOTICE TO ABATE VIOLATIONS K105 410.00 STATE SANITARY
CODE II MINIMUM STANDARDS IQF FITNESS FOR HUMAN HABITATION
AND THE TOWN OF BARNSTABL RENTAL ORM—AANCE ARTICLE 51
The property owned by you locate :atOLCe Street,. UnitB, Hyannis was in pected
on July 26, 1996 by Christina K , Health In
ector for own of
Barnstable, because of a complaint. The following violations of the Town of Barnstable
Rental Ordinance Article 51 and the Sanitary Code H were observed:
410.190: No hot water was provided for the apartment.
410.500: There was a large hole in the bathroom ceiling above the tub area. The
ceiling in the bathroom also had mold on it.
410.500: There was an infestation of cockroaches in the apartment. Cockroaches
appeared to be coming down from the hole in ceiling in the bathroom.
410.551: Many of the windows in the apartment were not provided with screens.
410.552: Main entrance door to the apartment was not provided with a screen.
410.500: The second window from the right in the living room/dining romm would
not stay open.
The tenant stated that the bulbs in the bathroom, kitchen and livingroom light fixtures kept
burning out, possibly due to electrical surges.
1
You are directed to correct the violation of 410.190 within twenty-four (24) hours of
receipt of this notice by supplying hot water to the apartment.
You are also directed to correct the remaining above listed violations within seven
(7) days of receipt of this notice.
You may request a hearing if written petition requesting same is received by the Board of
Health within seven (7) days after the date order is received. However, this violation
must be corrected regardless of any request for a hearing.
Please be advised that failure to comply with an order could result in a fine of not more
than $500. Each separate day's failure to comply with an order shall constitute a separate
violation.
You are also subject to non criminal citations of$40.00 for the first violation and $15.00
for each additional violation. Tickets will be issued daily until the violations are corrected.
PER ORDER OF THE BOARD OF HEALTH
Aw
Thomas A. McKean
Director of Public Health
cc: Marliza Balvino
i I
/v q c
/a 90 h'ta4"
NOTICE TO ABATE VIOLATIONS OF 105 CMR 410.00. STATE SANITARY
CODE II, MINIMUM STANDARDS OF FITNESS FOR HUMAN HABITATION
AND THE TOWN OF BARNSTABLE RENTAL ORDINANCE,ARTICLE 51
ads- s{
The property owned by you located at /o was inspected on 71.1,G19G
by etml2,fl--F health Agent for the Town of Barnstable because of a
complaint. The following violations of the Town of Barnstable Rental Ordinance
Article 51 and the Sanitary Code If were observed:
/00
4 to
��c�L Gam► y-� L�e��o� ,
10"a cd eD
,q/v•
.3c�e ,
L/10- SOO -4f,-e vt4/,,/' l�ur`�°
_ erjc� ►- �►-+ wovL� h.a�- Sit—�,--y��
4- tk-fL)
You are directed to correct the violation of within 24 h urs of receipt of this
PPS ('
notice by .
S�
You are also directed to correct (lie remaining above listed violations within seven
(7) days of receipt of this notice.
You may request a hearing if written petition requesting same is received by the Board of
Ilealth within seven (7) days after the date order is received. however, these violations
must be corrected regardless of any request for a hearing.
Please be advised that failure to comply with an order could result in a fine of not more
than $500. Each separate (lay's failure to comply with an order shall constitute a separate
violation.
You are also subject to non criminal citations of$40.00 for the first violation and V 5.00
for each additional violation. Tickets will be issued daily until the violations are corrected.
Enclosed are citation numbers due to violations
observed on
PER ORDER OF THE BOARD OF HEALTH
Thomas A. McKean
Director of Public Health
Town of Barnstable
FoRM3o HoBss&WARREN,INC.NOV.1979.1983 THE COMMONWEALTH OF MASSACHUSETTS
BOARD OF HEALTH
CITY/TOWN
�EPA7
TMENT
OAC
a, ADO�IESS ?Po�
v y / (o
TELEPHONE
-Address i hh&Occupan ?'?
Floor Apartment No:� No.of Occupant_ 6�
No.of Habitable Rooms No.Sleeping Rooms (�
w No.dwelling or rooming units No.Storie. I
Name and address of owner/ � �� pit a Y
-e�i o��� ema
YARD Out Bld s.: Fences:
Garbage and Rubbish
Containers:
Drainage
Infestation Rats or other:
STRUCTURE EXT. Steps,Stairs,Porches: r tv
Dual Egress:and Obst'n.: -� ; ,,
❑ B ❑ F ❑ M, Doors,Windows:
Roof `
Gutters, Drains: YY`-0
Walls: c,cw t =�
Foundation:
Chimney: U cV11 VDO 14, t G(,► KO,-h -
BASEMENT Gen.Sanitation: e �_ ,j ,fA eQ,
Dampness: _ US �iva;'f'" S-,!r��G/ �l
Stairs:
Lighting:
STRUCTURE INT. Hall,Stairway: �G�•ID-�a , Cc �p ,
Obst'n.: C DD v^
Hall, Floor,Wall,Ceiling:
Hall Lighting:
Hall Windows:
HEATING Chimneys:
Central ❑Y ❑ N Equip. Repair
TYPE: Stacks,Flues,Vents:
PLUMBING: Supply Line:
❑ MS ❑ST ❑ P Waste Line:
H.W.Tanks Safety and Vents
ELECTRICAL Panels, Meters,Cir.: 1 0 1471 1, 1 1 1A /1 cam'
❑ 110 ❑220 Fusing,Grnd.: V-r^,
AMP: Gen.Cond. Distrh Box: tl i . VX I1v1
Gen. Basement Wiring:
DWELLING UNIT
Ventil. L to Outlets Walls Ceils. Wind. Doors Floors Locks
Kitchen
Bathroom
Pantry
Den
Lhdng Room
Bedroom 1
Bedroom 2
Bedroom 3
Bedroom 4
Hot Water Facil. Sup.Ten.,Gas,Oil, Elect.: (� ,
Stacks, Flues,Vents,Safeties:
Kitchen Facilities Sink
Stove
Bathing,Toilet Facil. Vent., Plumb.,Sanit'n.:
Wash Basin Shower o�Tub:
Infestation Rats,Mice Roaches or Other:
ress Dual and Obst'n:
General Building Posted
Locks on Doors:
ONE OR MORE OF THE VIOLATIONS CHECKED ABOVE IS A CONDITION WHICH
MAY MATERIALLY IMPAIR THE HEALTH OR SAFETY AND WELL-BEING OF THE
OCCUPANT AS DETERMINED BY 105CMR 410.750 OF THE CODE OR THE
AUTHORIZED INSPECTOR.(See Over)
"THIS INSPECTION REPORT IS SIGNED AND CERTIFIED UNDER THE PAINS AND
PENALTIES OF PERJURY.
INSPECTOR/ ` _� TITLE / -j'�'U I" 47011 r
DATE A � TIME KID.
A.M.
THE NEXT SCHEDULED REINSPECTION P.M.
a
1
410.750: Conditions Deemed to Endanger or Impair Health or Safety
The following conditions, when found to exist in residential premises, '
shall be deemed conditions which may endanger or impair the health, or safety
and well-being of a person or persons occupying the premises. This listing
is composed of these items which are deemed to always have the potential to
endanger or materially impair the health or safety, and well-being of the
occupants or the public. Because Chapter II, 105 CMR 410.000 through 410.499
state minimum requirements of fitness for human habitation, any violation has
the potential to fall within this category in any given situation but may not
do so in every case and therefore cannot be included in this listing. Failure
to include shall in no way,'be construed as.a determination that other
violations may not be found to fall within this category. Nor shall failure
to include affect the duty of the local health official to order repair or
correction of the violation(s) pursuant to 410 CMR 410.830 through 410.833
nor shall it affect the legal obligation of the person to whom the order is
issued to comply with such order.
(A) Failure to provide a supply of water sufficient in quantity, pressure
and temperature, both hot and cold, to meet the ordinary needs of the occupant
in accordance with 105 CMR 410.180 and 410.190 for a period of 24 hours or
longer.
(B) Failure to provide heat as required by 105 CMR 410.201 or improper
venting or use of a space heater or water heater as prohibited by 105 CMR
410.200(B) and 410.202. '
(C) Shut-off and/or failure to restore electricity or gas.
(D) Failure to supply the electrical facilities required by 105 CMR 410.250(B),
410.251(A), 410.253(A), 410.253(B) and the lighting in common area required
by 105 CMR 410.254. _ .
(E) Failure to provide a safe supply of water.
(F) Failure to provide a toilet and maintain a sewage system in operable
condition as required by 105 CMR 410.150(A)(1) and 410.300.
(G). Failure to provide adequate exits, or the obstruction of any exit,
passageway or common area caused by an object, including garbage or trash,
which prevents egress in case of an emergency 105 CMR 410.450 and 410.451.
(R) Failure to comply with the security requirements of 105 CMR 4110.480(D).
(I) Failure to comply with any provisions of 105 CMR 410.600 through 410.6.02
which results in any accumulation of garbage, rubbish, filth or other causes
of sickness which may provide a food source or harborage for rodents, insects
or other pests or otherwise contribute to accidents or to the creation or
spread of disease.
(J) The presence of lead-based paint on a dwelling or dwelling unit in
violation of the Massachusetts Department of Public Health Regualtions for
Lead Poisoning Prevention and Control 105 CMR 460.000.
(R) Roof, foundation, or other structural defects that may expose the
occupant or anyone else to fire, burns, shock, accident or other dangers or
impairment to health or dafety.
(L) Failure to install electrical, plumbing, heating and gas-burning
facilities in accordance with accepted -plumbing, heating, gas-fitting and
electrical wiring standards or failure to maintain such facilities as
are required by 105 CMR 410.351 and 410.352 so as to expose the occupant
or anyone else to fire, burns, shock, accident or other danger or impairment
to health or safety.
(M) Any of the following conditions which remain uncorrected for a period
of five or more days following- the notice to or knowledge of the owner
of said condition or conditions:
(1) lack of a kitchen sink of sufficient size and capacity for
washing dishes and kitchen utensils or lack of a, stove and oven
or any defect that renders either operable.
(2) failure to provide a washbasin and a shower or bathtub as required
in 105 CMR 410.150(A)(2) and 410.150(A)(3) and any defect which
renders them inoperable.
(3) any defect in the electrical, plumbing, or heating system which makes
such system or any part thereof in violation of generally accepted
plumbing heating,. gas-fitting, or electrical wiring standards
that do not create an immediate hazard.
(4) failure to maintain a safe handrail or .protective railing for every
stairway, porch balcony, roof or similar place as required by
105 CMR 410.503(A) and 410.503(B).
(5) failure to eliminate rodents, cockroaches, insect infestations and
other pests as required by 105 CMR 410.550.
(N) Amy other violation of Chapter II not enumerated in 105 CMR 410.750(A)
through (M) shall be deemed to be a condition which may endanger or materially
impair the health or safety and well-being of an occupant upon the failure of
the owner to remedy said condition within the time so ordered by the board
of health.
1932 State Highway L.O.
R;;ute 2d
� >o
'Qo
catch
basin
'Ft�A Traffic 9a
�1630 s.f.i Islands -
Ejc i S i I ►JG �e.�/� '
j Cast Iron , j
i h:anhoYe Covers
cqt SST � i
Fla 'ters O f '� Lot '
r + Asphalt 1✓ 1
j 1:arkinz a u
I tyre
1 Al 0' / � V• N �
CO Ch w Wood M J(
C�SSPC(S
1
cone �` 3.as B.a. .
fnd
fnd . -.teys. , r ` 73.s +- ,•gyp qh
"'_-_7 — rao. 4s = cone. wall 0 pole
gas —over eafi`_e1ec.— a 9
10 /G
1969 CEDAR STILEET L.O. 201
CERTIFIED I LJT ;LnN i
3.11 C=pe En?ineering pox 1533 Being a parcel ofr
land as
j g
H•.nnis L:� . 02601 ! discribed in Barnstable Pe .
of Deeds in book 1249 page
!.on 183 also lot 10 as discribed
___________$ Landcourt plan 11685C
Date : 5-11- �+ � filen with certificate 132611,
� v
•�� g FRANK ,•
CONERY -IC
s FRah►F No. 6573 OCCNERY
No. 6f3? o �� �fb� cr�TE ��� 1'rer-ared for:
0016 p<a�� Fss,°N �a'� James Desmond
Cleo SURVE
L_
9
�x
rr ex
_ ;T �DU , � t•L�
Tit-s,j �O�
C fr- ��•
CE ,
Qt_A�J >•.Arr�PILEt FRQM •
Pl ArJ F�'EFAF" EC FOP- .
JAM ES DEsry)cl
BY F"F-Ar-"K GotJEF�Y
• cATEc; �� ,i je4 _.
-Q DISTANCE ASCERTIFIED
SITE F�AN
LOCUS
Z-$ GEDA� ST.
�P ► -T e �E �HY�NNIs�,Mc�.
REF Lot L.C. F. 1 Cai,
dOW4 Cope eA,1Ineefiag PREPARED FOR _CyC-' PU '
CIVIL ENGINEERS JAt.��S
�� �� LANDSURVEVORS REG.LAND SURVEYOR Mc ZO S GS 8
• ��h Nic 1�Efs.
°Pf
I
�SECTION - SEWAGE 2 EPA i F— QLA► )
FLPR ELEd. -SEPTIC TANK - - "D" BOX - - LEACH P I TT
`. WASHED STONE
H Zo -t op Ga-s+ iron• c- r
- to 9�ad e-
t IN- OUT• IN
_ OUT• L •=-v'_ IN -
��C>O G
23.0o ZZ.S SEPTIC
TANK 22.E i 21. So
ELEV. ELEV. ELEV.
ELEV. 6
' Z2.Z'7 22.)0 "L�s-
'LEV23.29 ELEV. ELEV. Ov. �(000G za—'� . F .. . 1vr
WASHEDST ONE —
• GREASE
TEST HOLE LOG
TEST SY
WITNESS
TEST CATE DESIGN BEDROOiv! HOU'
T.H. °1 T.H. r 2 low
-V i ELEV. ELEV. NO -
L'�.�
ZL} �- Z ) DISPOSER ' DISPOSER
PERC RATE MIN-1N _ L—
VEF--IF'� �otL I FLOW RATE (GAL./DAY ) I 2
GO l, t-T)C►.•Y SEPTIC TANK o-n (t.9= I�— ,,eT
F�t b -O 1 •?c.
REO'D SEPTIC TANK SIZE -
Lo
LEACH FACILITY
o.r _ SIDE WALL ►o.c�Z;`l(o = 19-1 �1 1? 1 �q�}.8 G D
c - - — ►� 1 el. BOTTOM 10` Tr/,rT = 7E?.�' ( I o 1 �� IS C
TOTAL
Z z9? c-
er-�� 10.? USE: 4 LEACHING F ITc
tz ZZg? G G
WATER ENCOUNTERED - -
G�EFSE 7F-- S� �1S\1 = 150 C--
NOTES: (UNLESS OTHERWISE NOTED! U!':E Ic- vA>`. Gf�E F SE V- I
i
1. DATUM (MSL)1 TAKEN F ROM G• V RANGLE MAP
2.MUNICIPAL WATE.R__.-._._I_ :...-_. ...............AVAILA6;E �•.f�'�'- �
3.PIPE PITCH: 4a"PER FOOT
4. DESIGN LOADING FOR ALL PRECAST UNITS. AASHO 0_ •44 .i �C,h[
S.MIN.GROUND COVER OVER ALL SEWAGE FACILITIES. (1) FT.
6.PIPE /O!NTS SHALL BE MADE WATE R TIGHI r^
7.CONSTRUCTION DETAILS TO BE ACCORDANCE WITH COMM OF MASS. CI`_�t`
STATE ENVIRONMENTAL CODE TITLE S F'` �`7�- I;
8. vEr (FY Soles E V.1AlER co►�C►Tto)_� x
CAN S►TE PF':of�. 'To Cor�SZrl '•->cTtof>> / •, 04�
'{ L. REG. I'F �� '+
BOARD OF HEALTH
CONTOURS (PROPOSED) -C-0-0-0- APPROVED DATE EP.�-►I,ZAE LE Mp
AM .. -Mq..�y.�..rrFry�-.'+i'v✓i'yYr".,.t�,,IL^4°'i. 'irt^^�*k'i"^'ti^+^+f'.�.
TOWN OF BARNSTABLE
• N M ❑ New Application
LICENSE APPLICATION ® Renewal
" PO Box 2430,230 South Street ❑ Transfer
Hyannis,MA 02601
508-862-4674 ❑ Other
NO BUSINESS MAY OPERATE WITHOUT A VALID LICENSE ON THE PREMISES
=> Please type or print/bear down through (4) copies Date: ...... T.-�L--g 9--------------------- F
1)Name ofapplicant/corporation: Home phone#: /--f�.- ...........
.... wt a ...,�r'" ', ................ .. ..
Address of applicanUcorporation:-:.. ..Y9....4'y.14-1 OVI .Rly...--,, ..... ............. Business phone#: ......... ...
.................. .---...................... ..------------...................._..............---.........-----......................-_:.........--
2)DIBIA .............................................................:................ . -..... ..... . ...... Business phone#: ------
Business location:
............................ ....................................--------- --.. ......................... . ........--------- ------------.........--...............-.......--
Business mailing address: .....9 .. e*,14 A—a�....../70.0tsJ.S ....1011.601....... . . . .:...............
Local business address: � n qh �. {
Local mailing address: ...... ............... . ....... f. ...------------... ................. ....... ....
HOURS OF OPERATION: .... F^ .......................... FID#:. ...-._:................. License type: -�1` 35- :5 ,f6r...............................
Assessor's map/parcel#: Map - - Parcel J,3 ........ Annual O Seasonal
Name of property owner. ......1'iL ........... ..... :.....................................................
3)Name of manager: Local mailing address:
.......................................
....... ....... ..................._.................:....-- --............................. -- ............`.....
Permanent mailing address_ SDI H/
............... ... . . ....... .... .......... .. .. .................................. ... . ...............
Home phone#: ..,7 �, j, 0 Business phone#: +.-..
Any flammable substance or hazardous waste used in business (specify):
.. ................. ..... .....
Applicants must contact the Building Commissioner's office, (508) 862-4026, the Board of Health office, (508)
862-4644, and the appropriate Fire District office to schedule inspections.
Signature of applicant Gi+►9
:. �.........................................................:................................i....................................................................
For Town use.only
.APPLICATION MUST BE SIGNED BY TAX OFFICE /
TAX COLLECTOR'S SIGNATURE/PAID IN FULLS/J C
PAYMENT AGREEMENT IN EFFECT ON
IS THIS USE PERMITTED WITHIN THIS ZONING DISTRICT? YES O NO O
INSPECTORS APPROVAL Capacity set by Building Division....................._...._.. ..................... .......:..............................................
Building/Zoning......................................... Date ............................ Board of Health... ........ ---
........... Date ........_....... ...........
Wire .......................... Date ----------------------- --- Plumbing-------............................ Date ......... . .............. Gas ....... ...................
I
Date ...................... .. Fire District ..................--- ------............ Date ..........._........ ......
Comments:... . .................... . . .................... ................._._._............ .......-- .
White-Licensing Authority Green-Tax Office Canary-Health Division Gold-Building Commissioner Pink-Fire Department
TOWN OF BARNSTABLE
LOCATION F SEWAGE # 17
VILLAGE ���Yhn cS / 'I'lA ASSESSOR'S MAP & LOT
INSTALLER'S NAME&PHONE NO.. d
SEPTIC TANK CAPACITY 2 rym c.)
LEACHING FACILITY: (type) .5 (size)
:NO.OF BEDROOMS
BUILDER OR OWNER ctxconett.
PERMITDATE: =,S - Q 1 COMPLIANCE DATE:
Separation Distance Between the:
Maximum Adjusted Groundwater Table and Bottom of Leaching Facility Feet
Private Water Supply Well and Leaching Facility (If any wells exist
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) Feet
Furnished by -
�Zj ��► d a � Z�
l
F
Oo
TOWN LOF BARNSTABLE
LOCATION 12 IC00 Q) SEWAGE # A2 Tar—
VILLAGE ASSES R'S W 4 LOT /,6--3- P)
T*PP6?_IZe NAME&PHONE NO� 0 kg � o�
SEPTIC TANK CAPACITY d T
LEACHING FACILITY: (type) (size) C'G eC1'. Loo
NO.OF BEDR
BUILDER OWNER �.
PERMPTDATE: COMPLIANCE DATE:
Separation Distance Between the:
Maximum Adjusted Groundwater Table and Bottom of Leaching Facility Feet
Private Water Supply Well and Leaching Facility (If any well xist
on site or within 200 feet of leaching facility) �' Feet
Edge of Wetland and Leaching Facility(If any wetlan ex,9*tt y
within 300 feet of leaching facility) = i Feet
Furnished by
�.
1
60
A<A
- 9
o
9
cC�1
i r•
6 )r4�*. —
SUBSURFACE
BORTOLOTTI CONSTRUCTION,INC. 'F765 WAKEBY ROAD,MARSTONS MILLS,MA 0264
508-771-9399 508-428-8926 FAX: 508-428-9399N SEWAGE DISPOSAL SYSTEM INSPECTION FOR1
PART A qrCERTIFICATIONProperty Address:Date of Inspection: -�'-_ Inspector's Name: T;
is Name and Address: / -
�� ����
CERTIFICATION STATEMENT:
I certify that I have personally inspected the sewage disposal system at this address and that the informa-
tion reported below is true,accurate and complete as of the time of inspection. The inspection was per-
formed based on my training and experience in the proper function and maintenance of on-site sewage
disposal systems. The System:
Passes
Conditionally Passes
eeds Further Eval ation By the Local Aproving Authority
Fails -...
Inspector's Signature: Date:
The System Inspector shall submit a py of this inspection report to the Approving authority within thir-
ty(30)days of completing this inspection. If the system is a shared system or has a design flow of 10,000
gpd or greater,the inspector and the system owner shall submit the report to the appropriate regional
office of the Department of Environmental Protection. The original should be sent to the system owner
and copies sent to the buyer, if applicable and the approving authority.
INSPECTION SUMMARY
A)SYSTEM PASSES:
I have not found any information which indicates that the system violates any of the failure
criteria as defined in 310 CMR 15.303. Any failure criteria not evaluated are indicated
below.
B)SYSTEM CONDITIONALLY PASSES;
One or more system components need to be replaced or repaired. The system,upon comple-
tion of the replacement or repair, passes inspection.
Indicate yes,nor,or not determined(Y,N,OR ND). Describe basis of determination in all instances. If
not determined",explain why not.
The septic tank is metal,cracked,structurally unsound,shows substantial infiltration or
exfiltration,or tank failure is imminent. The system will pass inspection if the existing sep-
tic tank is replaced with a conforming septic tank as approved by The Board of Health.
Sewage backkup or breakout or high static water level observed in the distribution box is due
to broken or obstructed pipe(s)or due to a broken, settled or uneven distribution box. The
stem sy will pass inspection if(with approval of The Board of Health):
-1
SUBSURFACE SEWAGE DISPOSAL SYSTEM INSPECTION FORM
PART A
�3 a' CERTIFICATION(continued)
�►r r
Broken pipe(s)replaced
Obstruction is removed
-~ Distribution Box is levelled or replaced
ef'
The System required pumping more than four times a year,due to broken or obstructed pipe(s).
The system will pass inspection if(with approval of The Board of Health):
Broken pipe(s)are replaced
Obstruction is removed
C)FURTHER EVALUATION IS REQUIRED BY THE BOARD OF HEALTH:
Conditions exist which require further evaluation by The Board of Health in order to determine if
the system is failing to protect the public health, safety and the environment.
1)SYSTEM WILL PASS UNLESS BOARD OF HEALTH DETERMINES THAT THE
SYSTEM IS NOT FUNCTIONING IN A MANNER WHICH WILL PROTECT THE
PUBLIC HEALTH AND SAFETY AND THE ENVIRONMENT:
Cesspool or privy is within 50 Feet of a surface water
Cesspool or privy is within 50 Feet of a bordering vegetated wetland or a salt marsh.
2)SYSTEM WILL FAIL UNLESS THE BOARD OF HEALTH (AND PUBLIC WATER
SUPPLIER,IF APPROPRIATE)DETERMINES THAT THE SYSTEM IS FUNCTION-
ING IN A MANNER THAT PROTECT THE PUBLIC HEALTH AND SAFETY AND THE
ENVIRONMENT:
The system has a septic tank and soil absorption system and is within 100 Feet to a surface
water supply or tributary to a surface water supply.
The system has a septic tank and soil absorption system and is with a Zone I of a public
water supply well.
The system has a septic tank and soil absorption system and is within 50 Feet of a private
water supply well.
The system has a septic tank and soil absorption system and is less than 100 Feet but 50
Feet or more from a private water supply well,unless a well water analysis for coliform
bacteria and volatile organic compounds indicates that the well is free from pollution from
the facility and the presence of ammonia nitrogen and nitrate nitrogen is equal to or less
than 5 ppm.
D)SYSTEM FAII.S:
I have determined that the system violates one or more of the following failure criteria as defined
in 310 CMR 15,303. The basis for this determination is identified below. The Board of Health
should be contacted to determine what will be necessary to correct the failure.
Backup of sewage into facility or system component due to an overloaded or clogged SAS
or cesspool.
Discharge or ponding of efluent to the surface of the ground or surface waters due to an
overloaded or clogged SAS or cesspool.
Static liquid level'in the distribution box above outlet invert due to an overloaded or clog-
ged SAS or cesspool.
Liquid depth in cesspool is less than 6"below invert or available volume is less than 1/2
day flow.
Required pumping more than 4 times in the last year IYO.T due to clogged or obstructed
pipe(s). Number of times pumped
-2
r.
SUBSURFACE SEWAGE DISPOSAL SYSTEM INSPECTION FORM .
PART A
CERTIFICATION(continued) .
Any portion of the Soil Absorption System,cesspool or privy is below the high groundwater
elevation.
Any portion of a cesspool or privy is within 100 Feet of a surface water supply or tributary to
a surface water supply.
Any portion of a cesspool or privy is within a Zone I of a public well.
Any portion of a cesspool or privy is within 50 Feet of a private water supply well.
Any portion of a cesspool or privy is less than 100 Feet but greater than 50 Feet from a private
water supply well with no acceptable water quality analysis. If the well has been analyzed
to be acceptable,attach copy of well water analysis for coliform bacteria,volatile organic
compounds,ammonia nitrogen and nitrate nitrogen.
E)LARGE,SYSTEM FAILS:
The following criteria apply to a large system in addition to the criteria above:
The design flow of a system is 10,000 gpd or greater(Large System)and the system is a significant
threat to public health and safety and the environment because one or more of the following
conditions exist:
The system is within 400 Feet of a surface drinking water supply
The system is within 200 Feet of a tributary to a surface drinking water supply
The system is located in a nitrogen sensitive area Interim Wellhead Protection,Area
(IWPA)or a mapped Zone II of a public water supply well.
The owner or operator of any such system shall bring the system and facility into full compliance with the
groundwater treatment program requirements of 314 CMR 5.00 and 6.00. Please consult the local
regional office of the Department for further information.
SUBSURFACE SEWAGE DISPOSAL SYSTEM INSPECTION FORM
PART B
CHECKLIST
Check if the following have been done:
,Pffiping information was requested of the owner,occupant,and Board of Health.
None of the system components have been pumped for atleast two weeks and the system has
been receiving normal flow rates during that period. Large volumes of water have not been
introduced into the system recently or as part of this inspection.
I,---As-built plans have been obtained and examined. Note if they are not available with N/A.
L--the facility or dwelling was inspected for signs of sewage back-up.
t/The system does not receive non-sanitary or industrial waste flow.
he site was inspected for signs of breakout.
All system components,excluding the Soil Absorption System, have been located on site.
_je!::�'he septic tank manholes were uncovered,opened,and the interior of the septic tank was in-
sped -for condition of baffles or tees,material of construction,dimensions,depth of liquid,
of sludge,depth of scum.
The size and location of the Soil Absorption System on the site has been determined based on
existing information or approximated by non-intrusive methods.
-3-
t
• t
r ti
SUBSURFACE SEWAGE DISPOSAL SYSTEM INSPECTION FORM
PART B
CHECKLIST(continued)
"e,facility owner(and occupants, if different from owner)were provided with information on
the proper maintenance of Subsurface Disposal System
SUBSURFACE SEWAGE DISPOSAL SYSTEM INSPECTION FORM
PART C .
SYSTEM INFORMATION
FLOW CONDITIONS
RF.SIDENTLAi
Design Flow: gallons Number of Bedrooms: Number of Current Residents:
Garbage Grinder: Laundry Connected To System: Seasonal Use:
Water Meter Readings,if available:
Last Date of Occupancy:
Type of Establishment: l
Design Flow: gallons/day Grease Trap Present: (yes o no)
Industrial Waste Holding Tank Present:
Non-Sanitary Waste Discharged To The Title V System:
Water Meter Readings,If Available: Last Date of Occupancy:
OTHER: Describe)
Last Date of Occupancy:
GENE INFORMATION
PUMPING RECORDS and source of information:�(�� n
System Pumped as part of inspection:_ If yes,volu a pumped: gallons
Reason for pumping:
TYPEqF SYSTEM:
Septic Tank/Distribution Box/Soil Absorption System
Single Cesspool
Overflow Cesspool
Privy
Shared System(If yes,attach previous inspection records,if any)
Other(explain):
OXIMATE AGE of all om nents,date installed(if known)and source of information:
Sewage odors detected when arriving at the site:
-4-
SUBSURFACE SEWAGE DISPOSAL SYSTEM INSPECTION FORM
PART C
GENERAL INFORMATION (continued)
SEPTIC TANK:
Depth below grade: Material.of Construction: t�ncrete metal FRP_Other
(explain)
Dimisions: Sludge Depth: Scum Thickness:
Distance from top of sludge to bottom of outlet tee or baffle:
Distance from bottom of scum to bottom of outlet tee or baffle:
Comments: (recommendation for pumping,condition of inlet and outlet tees or baffles,depth of liquid
1 el in relati to outlet invert,structural integrity,evidence f leakage,etc.)'--L-As GL /SE.Q
GREASE TRAP:
Depth Below Grade: Material of Construction: concrete metal FRP_Other
(explain)
Dimensions: Scum Thickness:
Distance from top of scum to top of outlet tee or baffle:
Comments: (recommendation for pumping,condition of inlet and outlet tees or baffles,depth of liquid
level in relation to outlet invert,structural integrity,evidence of leakage,etc.,)
TIGHT OR HOLDING TANK:
Depth Below Grade: Material of Construction:—concrete—metal FRP_Other(explain)
Dimensions: Capacity: gallons Design Flow: gallons/day
Alarm Level:
Comments: (condition of inlet tee,condition of alarm and float switches,etc.)
., �.
DISTRIBUTION BOX:
Depth of liquid level above outlet invert:
Comments: (note'f4ey el and distribution is ua1,evidence not solids carryover,ey idence of leakage.into
%out of box,etc.
PUMP CHAMBER:
Pump is in working order:
Comments: (note condition of pump chamber,condition of pumps and appurtenances,etc.)
-5-
+ INSP
ECTION FORM
FO
SUBSURFACE SEWAGE DISPOSAL SYSTEM
PART C
SYSTEM INFORMATION (continued)
SOIL ABSORPTION SYSTEM(SAS):
(Locate on site plan,if possible;excavation not required,but may be approximated by non-intrusive
methods) If not determined to be present,explain:
Type:
Leaching
1
P r:
al e
r: chambers, number: g g
ries,numbe
Leachingits,numbe c� g
Leaching
Leaching trenches,number,length:
Leaching fields,number,dimensions:
ss 1 number:
Overflow cesspool,
Comments: (note condition of soil,signs of hydr uli failure levelrpondmg,condition of vegetation,
- , e
CESSPOOLS:�C�
Number and configuration: Depth-top of liquid to inlet invert:
Depth of solids layer: Depth of scum layer: Dimensions of Cesspool•
Materials of construction: Indication of groundwater:
Inflow(cesspool must be pumped as part of inspection)
Comments: (note condition of soilk, signs of hydraulic failure, level of ponding,condition of vegetation,
etc.)
PRIVY: _
Materials of construction: Dimensions:
Depth of Solids:
Comments: (note condition of soil, signs of hydraulic failure, level of ponding,condition of vegetation,
etc.)
-6-
SUBSURFACE SEWAGE DISPOSAL SYSTEM INSPECTION FORM
PART C
SYSTEM INFORMATION (continued)
SKETCH OF SEWAGE DISPOSAL SYSTEM:
Include ties to atleast two permanent references, landmarks or benchmarks.
Locate all wells within 100 Feet.
t gq
O
DEPTH TO GROUNDWATER:
Depth to groundwater: Feet
Method of Determination or Approximation:
-7-
TOWN OF BARNSTABLE
LOgC TION SEWAGE #
API. XGE I'{ nrS / '�1� ASSESSOR'S MAP & LOT
INSTALLER'S DAME&PHONE NO.
SEPTIC TANK CAPACITY ' L 'Veo,y
LEACHING FACII.TTY: (type) (size)
NO.OF BEDROOMS
BUILDER OR OWNER CV�X.erin��1, Ldl��t
PERMTTDATE: COMPLIANCE DATE: e� — a-- LY 7 ~
Separation Distance Between the:
Maximum Adjusted Groundwater Table and Bottom of Leaching Facility Feet
Private Water Supply Well and Leaching Facility (If any wells exist
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) Feet
Furnished by
Q
6 .
� C�K^vhCc2U-A L � EvvTv�f �
LfwCATION SEWAGE PERMIT N0.
`ALL.AGE
I N S T A LLER'S NAME ADDRESS
you ✓✓ . -C`Iler�
s U 1 L D E R OR OWN ER
DATE PERMIT ISSUED (0 -c)- 95
DATE COMPLIANCE ISSUED
to - 3cn - 3-5
�`�� ��
w
� �/�
� : e ®�
�.�' �'�
� r�.� ,
� � ..
�i
M
#d ,rot�
i BAR tTAEL
mass
1619.
367 Main Street, _Ayunnie, Mam. 02601
\ 1
Date: June 12, 1984
NOTICE OF HEARING
TRANSFER OF AN ALCOHOLIC LICENSE:
In accordance with Chapter 138 of the General Laws, as amended,
ISCOT INC. , d/b/a DOUG'S PUB, Douglas G. Ritchie, Mgr.
has made application to transfer its Annual , Common Victualer, All alcoholic
license to JJD III Inc. , d/b/a Jimmy's, James J. Desmond, III, Mgr.
Said application is for the same premises as currently licensed and
located at 89 Iyanough Road, Hyannis, Ma.
A public hearing on this application will be held in the Town Office
Building, 367 Main Street, Hyannis, Ma. on Tuesday, June 26, 1984 {
at 10:30 a.m.
JLAe i�, /y�y John C. Klimm
.fEar/c Jylrc r 6e
T GCk fo ai G f9'�f/LG� �G
�,J k T . cede - Martin J. Flynn
jhc JTyrc J<i_/16�y
�kd' THE TpwA
� •,�, Jeffrey D. Wilson
Board of Selectmen i
Town of Barnstable
i
Legal Ad: BP 6/14/.84
1
PLEASE BILL LEGAL AD TO:
I
Joseph J. Reardon, Esq.
P.O. Box 978
Hyannis, Ma. 02601 '
75
!77 No. — )L Fee�c i
THE COMMONWEALTH OF MASSACHUSETTS Entered in computer:
Yes
PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLE., MASSACHUSETTS
ZippYication for j3igpogaf *pgtem Congtruction Permit
Application for a Permit to Construct( )Repair(v/ )Upgrade( )Abandon( ) ❑Complete System ❑Individual Components
Location Address or Lot No. OCIlIqlxi�t C- t%-,"--c&(,OsG Owner's Name,Address and Tel.No.
Assessor's Map/Parcel � g- `�� '\�d�v`-- =W�aesvoQs
Installer's Name,Address,and Tel.No. Designer's Name,Address and Tel.No.
Type of Building:
Dwelling No.of Bedrooms�_ Lot Size sq. ft. Garbage Grinder( )
Other Type of Building oV:p r&_5b!jr=& , No. of Persons Showers( ) Cafeteria( )
Other Fixtures
Design Flow 3 3 o gallons per day. Calculated daily flow "__�(0-9 gallons.
Plan Date Number of sheets Revision Date
Title
Size of Septic Tank 1 QU Type of S.A.S. :A•v
Description of Soils t) Sw",)
Nature of Repairs or Alterations(Answer when applicab
Date last inspected:
Agreement:
The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system
in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi-
cate of Compliance has been issued o i He
Sign Date ( `S�i 7
Application Approved by Date 7
Application Disapproved for th follo g reasons V
Permit No. Date Issued
A R
e No. - ;-76
Fee
THE COMMONWEALTH OF MASSACHUSETTS 4` Entered in computer:
Yes
PUBLIC HEALTWDIVISION - TOWN OF BARNSTABLES MASSACHUSETTS
a Zipprication for Migpozar *p!5tem ctCon0truction Permit
Application for a Permit to Construct( )Repair(✓)UPgrade )Abandon( ❑Com lete System ❑Individual Components
Location Address or Lot No. O l ` A Owner's Name,Address and Tel.No.
Assessor'sMap/Parcel
:. Installer's Name,Address,and Tel.No. Designer's Name,Address and Tel.No.
�c�?
Type of Building:
Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder.( )
Other Type of Building Ir
_No.of Persons Showers( Cafeteria( )
Other Fixtures
Design Flow 3 3 b gallons per day.talcufated daily flow �7�r1 gallons.
Plan Date Number of sheets Revision Date
Title
Size of Septic Tank 1=xx---x 4n.f_�0 DU Type of S.A.S. ,0 Q*44L�c C-e U2�
Description of Soil OF i)
t Nature of Repairs or Alterations(Answer when applicable) p-tom► 4A\ "76 ' U K✓b 5 e
Date last inspected:
Agreement:
The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system
'j in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a,Certifi-
cate of Compliance has been issued o o6LHealth _
Signed- Date
Application Approved by Date A- 7
c.
Application disapproved for thPolloA4 reasons
iG
Permit No. - Date Issued
THE COMMONWEALTH OF MASSACHUSETTS
BARNSTABLE, MASSACHUSETTS
Certificate of Compliance
THIS IS TO CERTIFY that the On---sii-te Sewage Disposal System Constructed( )Repaired( )Upgraded( v�
Abandoned( )by r e� —UNO-eA S
at 90,C, w —1 has been constructed in accordance
with the provisions of Title 5 and the fo Disposal Sys em Construction Permit No. - 5� dated
�- Installer Designer
The issuance of this pe t shall not be construed as a guarantee that the system will function as designed.
Dater 1 1 Inspector
—_———————————————————————————
l. No. Fee
THE COMMONWEALTH OF MASSACHUSETTS
PUBLIC HEALTH DIVISION - BARNSTABLES MASSACHUSETTS
li.5pozaf *pgtem Pn5truction Permit
Permission is hereby granted to Construct( )Repair 4Upgrade( )Abandon( )
System located at
and as described in the above Application for Disposal System Construction Permit.The applicant recognizes his/her duty to
comply with Title 5 and the following local provisions or special conditions.
Provided: Construction must be completed within three years of the date of this permit.
i
Date: Approved by
t
NOTICE: ' 'his Form is to be used for the Repair of Failed
Septic Systems Only
CERTIFICATION OF SKETCH AND APPLICATION FOR A DISPOSAL
WORKS CONSTRUCTION PERMIT(WITHOUT DESIGNED PLANS)''
hereby certify that the application for dispo,. a.lworks
construction permit signed by me dated concerning the,
property located at 'R'l _r �.w wa�s.�_ meets:_all of the
following criteria:
• There are no wetlands within 300 feet of the proposed septic system
• There are no private wells within 150 feet of the proposed septic system
• The observed groundwater table is 14 feet or greater below the bottom of the leaching facility
• There is no increase in flow and/or change in use proposed
• There are no variances requested or needed.
SIGNED : DATE: ��`-5 7
LICENSED SEPTIC SYSTEM INSTALLER IN THE TOWN OF BARNSTABLE NUMBER
[Attach a sketch plan of the proposed system.Also if the licensed installer posesses a certified plot plan,
this plan should be submitted].
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. . . . . . . . . -TOWN OF BARNSTABLE-
BOARD OF HEALTH
Date
Food Handling Establishments
Time .......................................A.M.
P.M.
Name Do.-�ej. .........T ...................................... Address
Owner .................................................................................. No. of Food Handlers ...............................................................
Points/item Compliance Remarks or Recommendations
YES NO
2 Floors
2 Walls and Ceilings
2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities
6 Water Supply
6 Lavatory Facilities
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
4 Cleaning of Utensils
6 Bactericidal Treatment of Utensils
4 Storage and Handling of Utensils
6 Disposal of Wastes
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk Products
4 Wholesomeness of Shellfish
6 Storage of Food and Drink
6 Display and Serving of Food and Drink
4 Rodent Control
6 Cleanliness of Employees
6 Miscellaneous
................ .............................
........... .....................................
(Persom Interviewed) Ins.pector)
.r To*' n' ' of Barnstable
A< t 1-7 , c i
Date''" „t, f�•�-, '� Type
Time
Inspection�Form for
Food Handling Establishments
„f Town of BARNSTABLE
Name Address
Licensee Owner
Item Regulation Item Yes .No Remarks
1 14 Floors—Construction,clean,good repair 3
2 15 Walls& Ceilings—Good repair,cleaning methods 3
3 14 Doors&Windows—Screened,self-closing 2
4 16 Lighting—Adequate,fixtures shielded 2
6
5 17 Ventilation—Adequate,systems maintained 3
6 8 Water source—Safe,hot&cold under pressure 6*
7 11 Toilet Facilities—Self-closing door,
clean,good repair,waste cans 3
8 12 Lavatories—Hot& cold water,signs,
soap,drying devise 3
9 6 Construction of utensils&equipment 2 r.,
10 7 Cleaning of equipment 4
11 7 Cleaning of utensils 4
if
12 7 Bactericidal treatment of utensils 6`
13 7 Storage&handling of utensils 4
f
14 13 Disposal of waste—Covered,adequate,vermin proof 5*
15 3 Refrigeration—Temp,off floor,food covered 5*
1.; it
15a 3 Thermometers present 2
16 2 Wholesomeness of food 6* ,y
17 2 Wholesomeness of milk products 5'
18 2 Wholesomeness of shellfish 5*
19 3 Storage of food&drink 5*
20 3 Display/serving of food&drink 5*
21 14 Vermin control 4*
22 5 Cleanliness of employees 4' J n
r _
23 3 Storage of toxic chemicals 4
24 Miscellaneous 5
Total out of possible 100
*Critical Items require immediate attention—
s ; Reasons for compliance on reverse
r
Received by
Inspector
y2 iwse �
Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report
}
V 1 _
AREAS OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item numbers.
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly
processed or handled food,the food service establishment must be concerned with the sources offood which are to be
used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of
good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of
operations. In addition, food must be protected against accidental contamination with any toxic substance. All
food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected against contamin ation from dust,flies,rodents,and other vermin; .
unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead
leakage;and any other source.Conveniently located refrigeration facilities,het food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—20F.,located in
the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All
potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be
kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below; or under cool,potable running water(70°F.or below);or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food
handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food
preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat-
ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in the saliva to food or food-contact surfaces.
#12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the
transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the -
accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms
or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on
equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food.
Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination
and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust, and other contaminating material.
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through
contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment
creates a potential health hazard which can be guarded against only by-effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be designed to deprive them of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish-
ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area used in
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic
materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the
food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning
compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other
poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
Tow n , of Barnstable
Date � `�-'` , Type
r �
Time
Inspection Form for
Food Handling Establishments
Town of BARNSTABLE
Name Address
Licensee Owner '—
Item Regulation Item Yes .No Remarks
1 14 Floors—Construction,clean,good repair 3
2 15 Walls&Ceilings—Good repair,cleaning methods 3
3 14 Doors&Windows—Screened,self-closing 2
4 16 Lighting—Adequate,fixtures shielded 2
5 17 Ventilation—Adequate,systems maintained 3
6 8 Water source—Safe,hot&cold under pressure 6*
7 11 Toilet Facilities—Self-closing door,
clean,good repair,waste cans 3 ��/e ;;, /' t:%�` _'' ,>•
8 12 Lavatories—Hot&cold water,signs,
soap,drying devise.
-e..
9 6 Construction of utensils&equipment 2
10 7 Cleaning of equipment 4
11 7 Cleaning of utensils 4
12 7 Bactericidal treatment of utensils 6*
13 7 Storage&handling of utensils 4
14 13 Disposal of waste—Covered,adequate,vermin proof 5* �r L
15 3 Refrigeration—Temp.off floor,food covered 5*
15a 3 Thermometers present 2 Pz
16 2 Wholesomeness of food 6*
17 2 Wholesomeness of milk products 5* J`c.•
18 2 Wholesomeness of shellfish 5*
19 3 Storage of food&drink 5*
20 3 Display/serving of food&drink 5*
21 14 Vermin control 4*
22 5 Cleanliness of employees 4*
23 3 Storage of toxic chemicals 4
24 Miscellaneous 5
I
Total out of possible 100
*Critical Items require immediate attention—
Reasons for compliance on reverse
Received by
Inspector
67 a�
Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report
4
AREAS OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item numbers.
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly
processed or handled food,the food service establishment must be concerned with the sources of food which are to be
used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of
good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of
operations. In addition, food,must be protected against accidental contamination with any toxic substance. All
food, while being stored,'prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin;
unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead
leakage;and any other source.Conveniently located refrigeration facilities,he t.food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—20F.,located in
the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All
potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be
kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below;or under cool,potable running water(70°F.or below); or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food
handler. A wide range-of communicable diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food
preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat-
ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate'the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in the saliva to food or food-contact surfaces.
#12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
Work surfaces minimizes the-chances for contaminating food during preparation,storage,and serving,and for the
transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the
accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms
or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on
equipment,and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food.
Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination
and can nulify,the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust, and other contaminating material.
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through
contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment
creates a potential health hazard which can be guarded against only by effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be designed to deprive them of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials requited to maintain the establish-
ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area used in
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic
materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the
food-storage, food preparation, and cleaned equipment and utensil storage.rooms..Bactericides and cleaning
compound shall not be stored in the same cabinet"or area=of the room with.insecticides, rodenticides, or other
poisonous materials. Poisonous.materials shall not be used in anyway.as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
'Town of Barnstable
Date Type
Time
Inspection Form for
Food Handling Establishments
Town of BARNSTABLE
Name Address
Licensee Owner
Item Regulation Item Yes No Remarks
1 14 Floors—Construction,clean,good repair 3 ""' "'`"'? " A
2 15 Walls&Ceilings—Good repair,cleaning methods 3
3 14 Doors&Windows—Screened,self-closing 2
4 16 Lighting—Adequate,fixtures shielded 2
5 17 Ventilation—Adequate,systems maintained 3
6 8 Water source—Safe,hot& cold under pressure 6*
7 11 Toilet Facilities—Self-closing door,
clean,good repair,waste cans 3
8 12 Lavatories—Hot& cold water,signs,
soap,drying devise 3
9 6 Construction of utensils&equipment 2
10 7 Cleaning of equipment 4
11 7 Cleaning of utensils 4 '� ff
12 7 Bactericidal treatment of utensils 6*
13 7 Storage&handling of utensils 4
s;
14 13 Disposal of waste—Covered,adequate,vermin proof 5* --
• .. .
15 3 Refrigeration—Temp.off floor,food covered 5*
i,
15a 3 Thermometers present'" 2
16 2 Wholesomeness of food 6*
2f I• i .
17 2 Wholesomeness of milk products 5*
18 2 Wholesomeness of shellfish 5*
19 3 Storage of food&drink 5* -y r r<<,•,,,.rs
is�, �,%' e7�"'• ,'.:; fir. ;�
20 3 Display/serving of food&drink 5* r -
21 14 Vermin control _ 4* Al r/-ew"''' / "
22 5 Cleanliness of employees 4*
23 3 Storage of toxic chemicals 4
24 Miscellaneous 5
Total out of possible 100
*Critical.Items require immediate attention—
Reasons,for compliance on reverse
Received by
Inspector J.
Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report
Ft r
AREAS OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item numbers.
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly
processed or handled food,the food service establishment must be concerned with the sources of food which are to be
used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of
good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to assure destruction of pathogenic organisms which may be present;(5)'thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of
operations. In addition, food must be protected against accidental contamination with any toxic substance. All
food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin;
unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead
leakage;and any other source.Conveniently located refrigeration facilities,he t food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—21F.,located in
the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All
potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be
kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below; or under cool,potable running water(70°F.or below);or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food
handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food
preparation and service.Clean'hands,clean clothing,and hygienic practices reduce the likelihood of contaminat-
ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not.only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in,.the saliva to food or food-contact surfaces.
#12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the
transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the
accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms
or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on
equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food.
Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination
and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust, and other contaminating material.
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through
contamination of food and food contact-surfaces. Accordingly,their presence :in a food-service establishment
creates a potential health hazard which can be guarded against only by effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be designed to deprive them of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish- -
ment in a sanitary condition,and for sanitization of equipment and utensils;shall be present in any area used in
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic
materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the
food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning
compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other
poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
. ,y a T own of Barnstable
Date Type
Time
Inspection Form for
Food Handling Establishments
Town of BARNSTABLE
Name Address
Licensee Owner
Item Regulation Item Yes .No Remarks
1 14 Floors—Construction,clean,good repair 3 e:,4"i r ' nvl-' �'t
2 15 Walls& Ceilings—Good repair,cleaning methods 3
u
3 14 Doors&Windows—Screened,self-closing 2
4 16 Lighting—Adequate,fixtures shielded 2 f �```r v t✓,> r„j
5 17 Ventilation—Adequate,systems maintained 3 C/y/' •.f
6 8 Water source—Safe,hot&,cold under pressure 6*
7 11 Toilet Facilities—Self-closing door, "' a % "` =••sue 14.1! T tq
clean,good repair,waste cans 3
8 12 Lavatories—Hot& cold water,signs,
soap,drying devise
9 6 Construction of utensils&equipment 2 ' 4/p_T cz R
10 7 Cleaning of equipment 4 ✓ "a✓ f ~f
11 7 Cleaning of utensils 4 •
12 7 Bactericidal treatment of utensils 6'
13 7 Storage&handling of utensils 4
14 13 Disposal of waste Covered,adequate,vermin proof 5*
15 3 Refrigeration—Temp.off floor,food covered 5*r
15a 3 Thermometers present 2 �
16 2 Wholesomeness of food 6*
17 2 Wholesomeness of milk products 5*
18 2 Wholesomeness of shellfish 5* / Y" E tz` `` 'err
19 3 Storage of food&drink 5 I- I( t
20 3 Display/serving of food&drink 5* �^ 1
21 14 Vermin control 4*
22 5 Cleanliness of employees 4*
23 3. Storage of toxic chemicals 4
24 _-_Miscellaneous 5
Total out of possible 100
*Critical,Items require immediate attention—
`— — Reasons for compliance on reverse
�Receiv,eA,15y� - —�
Inspector el: Z.,Apr<<` .
77OsT 9�(sGkcvhac/6s
Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report
1 »:s
F,7t' Kti' ' :"
AREAS OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item numbers.
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly
processed or handled food,the food.service establishment must be concerned with the sources of food which are to be
used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 .Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of
good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of
operations. In addition, food must be protected against accidental contamination with any toxic substance. All
food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin;
unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead
leakage and any other source.Conveniently located refrigeration facilities,he t food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service.Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—2°F.,located in
the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All
potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be
kept at 457. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below; or under cool,potable running water(70°F.or below); or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food
handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food
preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat-
ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in the saliva to food or food-contact surfaces.
#12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the
transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the
accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms
or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on
equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food.
Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination
and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust, and other contaminating material.
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through
contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment
creates a potential health hazard which can be guarded against only by effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be designed to deprive them of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish-
ment in a sanitary condition,and for sanitization of equipment and utensils,shall be-present in any area used in
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use,poisonous and toxic
materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the
food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning
compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other
poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
Toww 'd . . . . . . . .
Date , .I 1 ,_ i / Type
Time
Inspection Form for
Food Handling Establishments
Town of BARNSTABLE
Name l� `'}''� �3 Address
Licensee Owner
Item Regulation Item Yes .No Remarks
1 14 Floors—Construction,clean,good repair 3
2 15 Walls&Ceilings—Good repair,cleaning methods 3
3 14 Doors&Windows—Screened,self-closing 2
4 16 Lighting—Adequate,fixtures shielded 2
5 17 Ventilation—Adequate,systems maintained 3
6 8 Water source—Safe,hot&cold under pressure 6*
7 11 Toilet Facilities—Self-closing door,
clean,good repair,waste cans 3yf`p
8 12 Lavatories—Hot&cold water,signs,
soap,drying devise 3
9 6 Construction of utensils&equipment 2
10 7 Cleaning of equipment 4
11 7 Cleaning of utensils 4
12 7 Bactericidal treatment of utensils 6*
13 7 Storage&handling of utensils 4
14 13 Disposal of waste—Covered,adequate,vermin proof 5'
15 3 Refrigeration—Temp.off floor,food covered 5*
15a 3 Thermometers present 2
16 2 Wholesomeness of food 6*
17 2 Wholesomeness of milk products 5*
18 2 Wholesomeness of shellfish 5*
f
19 3 Storage of food&drink 5*
20 3 Display/serving of food&drink 5*
21 14 Vermin control 4*
22 5 Cleanliness of employees 4*
23 3 Storage of toxic chemicals 4
24 Miscellaneous 5
Total out of possible 100
*Critical Items require immediate attention—
Reasons for compliance on reverse
Received by
Inspector '
Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report
AREAS.OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item numbers.
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly
processed or handled food,the food service establishment must be concerned with the sources of food which are to be
used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-,protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of
good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of
operations. In addition, food must be protected against accidental contamination with any toxic substance. All
food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin;
unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead
leakage;and any other source.Conveniently located refrigeration facilities,het food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—2°F.,located in
the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All
potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be
kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below; or under cool,potable running water(70°F.or below);or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food
handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food„
preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat-
ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in the saliva to food or food-contact surfaces.
#12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the
-- transmission of disease organisms to customers and employees.-Effective cleaning will remove soil and prevent the
accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms
or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on
equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food.
Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination
and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust, and other contaminating material.
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through
contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment
creates a potential health hazard which can be guarded against only by effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be designed to deprive them of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish-
ment in a sanitary condition,and for sanitizatioii of equipment and utensils,shall be present in any area used in
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic
materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the
food-storage,food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning
compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other
poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
T®W A Barn-
stAble-
Date ®&01 Type
Time 46-
Inspection Form for
Food Handling Establishments
Town of BARNSTABLE
Name j y Address
Licensee Owner i
Item Regulation Item Yes .No Remarks
1 14 Floors—Construction,clean,good repair 3
2 15 Walls&Ceilings—Good repair,cleaning methods 3
3 14 Doors&Windows—Screened,self-closing 2
4 16 Lighting—Adequate,fixtures shielded 2
5 17 Ventilation—Adequate,systems maintained 3
6 8 Water source—Safe,hot& cold under pressure 6*
7 11 Toilet Facilities—Self-closing door,
clean,good repair,waste cans 3/ ,
8 12 Lavatories—Hot&cold water,signs,
soap,drying devise 3
9 6 Construction of utensils&equipment 2
10 7 Cleaning of equipment 4
11 7 Cleaning of utensils 4
12 7 Bactericidal treatment of utensils l 6*
13 7 Storage&handling of utensils 4
14 13 Disposal of waste—Covered,adequate,vermin proof 5*
15 3 Refrigeration—Temp.off floor,food covered 5*
15a 3 Thermometers present 2
16 2 Wholesomeness of food 6*
17 2 Wholesomeness of milk products 5*
18 2 Wholesomeness of shellfish 5*
19 3 Storage of food&drink 5*
20 3 Display/serving of food&drink 5* r
21 14 Vermin control 4* `
22 5 Cleanliness of employees 4*
23 3 Storage of toxic chemicals
24 Miscellaneous 5
Total out of possible 100
*Critical Items require immediate attention—
Reasons for compliance on reverse
I
r
Received by, 1'
Inspector
j
f Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report
AREAS OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item numbers.
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly
processed or handled food,the food service establishment must be concerned with the sources of food which are to be
used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of
good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of
operations. In addition, food must be protected against accidental contamination with any toxic substance. All
food, while being stored,,prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin;
unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead
leakage;and any other source.Conveniently located refrigeration facilities,het food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—2IF.,located in
the warmest part.of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All
potentially hazardous food shall,except when being prepared and served;and when being displayed for service,be
kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below;or under cool,potable running water(70°F.or below);or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food
handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food
preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat-
ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in the saliva to food or food-contact surfaces.
#12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the
transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the
accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms
or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on
equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
—-- employees,either directly through tableware;such as glasses,cups,and flatware,or indirectly through the food.- -
Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination
and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust, and other contaminating material.
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through
contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment
creates a potential health hazard which can be guarded against only by effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be designed to deprive them of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish-
ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area used in
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic
materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the
food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning
compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other
poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
Town : of Barnstable
Date /vz( _ Type
Time
Inspection Form for
Food Handling Establishments
Town of BARNSTABLE
Name 4l Address
Licensee Owner
Item Regulation Item Yes .No Remarks
1 14 Floors—Construction,clean,good repair 3
2 15 Walls&Ceilings—Good repair,cleaning methods 3
3 14 Doors&Windows—Screened,self-closing 2
4 16 Lighting—Adequate,fixtures shielded 2
5 17 Ventilation—Adequate,systems maintained 3
6 8 Water source—Safe,hot& cold under pressure 6*
7 11 Toilet Facilities—Self-closing door,
clean,good repair,waste cans 3AQ
F
a
8 12 Lavatories—Hot& cold water,signs,
soap,drying devise 3 i
9 6 Construction of utensils &equipment 2
10 7 Cleaning of equipment 4 —40
11 7 Cleaning of utensils 4
12 7 Bactericidal treatment of utensils �,
13 7 Storage&handling of utensils 4
14 13 Disposal of waste—Covered,adequate,vermin proof 5*
15 3 Refrigeration—Temp.off floor,food covered 5*
15a 3 Thermometers present 2 # '"
16 2 Wholesomeness of food 6*
17 2 Wholesomeness of milk products 5*
18 2 Wholesomeness of shellfish 5*
19 3 Storage of food&drink 5*
20 3 Display/serving of food&drink 5*
21 14 Vermin control 4*
22 5 Cleanliness of employees 4*
23 3 Storage of toxic chemicals 4
24 Miscellaneous 5
Tota out of possible 100
*Critical Items require immediate attention—
Reasons for compliance on reverse
Received by
Inspector f
' 4
Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report
AREAS OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item numbers.
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly
processed or handled food,the food service establishment must be concerned with the sources of food which are to be
used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 Refrigeration:Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of
good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of
operations. In addition, food must be protected against accidental contamination with any toxic substance. All
food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin;
unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead
leakage;and any other source.Conveniently located refrigeration facilities,het food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—2°F.,located in
the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All
potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be
kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below;or under cool,potable running water(70°F.or below);or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food
handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food
preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat-
ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in the saliva to food or food-contact surfaces.
#12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the
transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the
accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms
or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on
equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food.
Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination
and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust,and other contaminating material.
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through
contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment
creates a potential health hazard which can be guarded against only by effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be designed to deprive them of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish-
ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area used in
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic
materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the
food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning
compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other
poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
Town- 'of Barnstable, - - - -
Date °'" e
Time E
Inspection Form for
Food Handling Establishments
Town of BARNSTABLE
l�cu; • l,,�c,;�C
Name y '�` Address
Licensee Owner
Item Regulation Item Yes No Remarks
1 14 Floors—Construction,clean,good repair 3
2 15 Walls&Ceilings—Good repair,cleaning methods 3
3 14 Doors&Windows—Screened,self-closing 2
4 16 Lighting—Adequate,fixtures shielded 2
5 17 Ventilation—Adequate,systems maintained 3
6 8 Water source—Safe,hot& cold under pressure 6*
7 11 Toilet Facilities—Self-closing door,
clean,good repair,waste cans 3
f
8 12 Lavatories—Hot&cold water,signs,
soap,drying devise 3
9 6 Construction of utensils&equipment 2 G�'
10 7 Cleaning of equipment 4
11 7 Cleaning of utensils 4
12 7 Bactericidal treatment of utensils 6*
13 7 Storage&handling of utensils 4
14 13 Disposal of waste—Covered,adequate,vermin proof. 5*
15 3 Refrigeration—Temp.off floor,food covered 5*
15a 3- Thermometers present 2
16 2 Wholesomeness of food 6*
17 2 Wholesomeness of milk products 5*
18 2 Wholesomeness of shellfish 5*
19 3 Storage of food&drink 5*
20 3 Display/serving of food&drink 5*
21 14 Vermin control 4*
22 5 Cleanliness of employees 4*
23 3 Storage of toxic chemicals 4
24 Miscellaneous 5
Tott l�out of possible 100
*Critical Items require immediate attention—
Reasons for compliance on reverse
Received,b
Inspectorr` j�''��/f
/
;E
Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report
AREAS OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item numbers.
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly
processed or handled food,the food service establishment must be concerned with the sources of food which are to be
used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 Refrigeration:Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of
good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of
operations. In addition, food must be protected against accidental contamination with any toxic substance. All
food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin;
unclean utensils and work surfaces;unnecessary handling; coughs and sneezes;flooding,drainage,and overhead
leakage;and any other source.Conveniently located refrigeration facilities,het food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—2°F.,located in
the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All
potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be
kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below;or under cool,potable running water(70°F.or below); or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees:Disease transmitted through food frequently originates from an infected food
handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food
preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat-
ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated. It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in the saliva to food or food-contact surfaces.
#12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the
transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the
accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms
or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on
equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
employees,-either--directly through tableware,such as glasses,-cups,and flatware,or indirectly.through_the food.
Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination
and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust, and other contaminating material.
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through
contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment
creates a potential health hazard which can be guarded against only by effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be designed to deprive them of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish-
ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area used in
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic
materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the
food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning
compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other
poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
Town , of Barnstabl e ,�4
Date Type
Time
Inspection Form for
Food Handling Establishments
Town of BARNSTABLE
Name CL Address
Licensee Owner
Item Regulation Item Yes No Remarks
1 14 Floors—Construction,clean,good repair 3
2 15 Walls&Ceilings—Good repair,cleaning methods 3
3 14 Doors&Windows—Screened,self-closing 2
4 16 Lighting—Adequate,fixtures shielded 2
5 17 Ventilation—Adequate,systems maintained 3
6 8 Water source—Safe,hot&cold under pressure 6*
7 11 Toilet Facilities—Self-closing door,
clean,good repair,waste cans 3
8 12 Lavatories—Hot&cold water,signs,
soap,drying devise 3
9 6 Construction of utensils&equipment2
10 7 Cleaning of equipment ,4111�
11 7 Cleaning of utensilsjf, 4
12 7 Bactericidal treatment of utensils 6*
13 7 Storage&handling of utensils 4
14 13 Disposal of waste—Covered,adequate,vermin proof 5* G
i
15 3 Refrigeration—Temp.off floor,food covered 5* ../
15a 3 Thermometers present 2
16 2 Wholesomeness of food 6*
17 2 Wholesomeness of milk products 5*
18 2 Wholesomeness of shellfish 5*
19 3 Storage of food&drink 5*
20 3 Display/serving of food&drink 5*
21 14 Vermin control 4*
22 5 Cleanliness of employees 4*
23 3 Storage of toxic chemicals 4
24 Miscellaneous 5
Total out of possible 100
*Critical Items require immediate attention—
Reasons for compliance on reverse
Received by 1'
Inspect r
Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report
AREAS OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item numbers.
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly
processed or handled food,the food service establishment must be concerned with the sources of food which are to be
used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of
good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of
operations. In addition, food must be protected against accidental contamination with any toxic substance. All
food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin;
unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead
leakage;and any other source.Conveniently located refrigeration facilities,het food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—21F.,located in
the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All
potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be
kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below;or under cool,potable running water(70°F.or below);or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food
handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food
preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat-
ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in the saliva to food or food-contact surfaces.
#12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the
transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the
accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms
or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on
equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food.
Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination
and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust, and-other`contaminating material. -
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through
contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment
creates a potential health hazard which can be guarded against only by effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be designed to deprive them of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish-
ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area used in
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic
materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the
food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning
compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other
poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
Town ' of .Barnstable
y Date fro , i I L.
Type
Time
Inspection Form for
Food Handling Establishments
Town of BARNSTABLE
Name 'v,, / r r/(, Address _.�%-/,2 A, .
Licensee Owner
Item Regulation Item Yes No Remarks
1 14 Floors—Construction,clean,good repair 3
2 15 Walls&Ceilings—Good repair,cleaning methods 3
3 14 Doors.&Windows—Screened,self-closing 2
4 16 Lighting—Adequate,fixtures shielded 2
5 17 Ventilation—Adequate,systems maintained 3
6 8 Water source—Safe,hot&cold under pressure 6* 17— L
7 11 Toilet Facilities—Self-closing door,
clean,good repair,waste cans 3
8 12 Lavatories—Hot&cold water,signs,
soap,drying devise 3
9 6 Construction of utensils&equipment 2
10 7 Cleaning of equipment 4
11 7 Cleaning of utensils 4
12 7 Bactericidal treatment of utensils 6*
13 7 Storage&handling of utensils 4
14 13 Disposal of waste-Covered,adequate,vermin proof 5*
15 3 Refrigeration—Temp.off floor,food covered 5*
15a 3 Thermometers present 2
16 2 Wholesomeness of food 6* /
17 2 Wholesomeness of milk products 5*
18 2 Wholesomeness of shellfish 5* /�
19 3 Storage of food&drink 5*
20 3 Display/serving of food&drink 5*
21 14 Vermin control 4*
22 5 Cleanliness of employees 4*
23 3 Storage of toxic chemicals 4
24 Miscellaneous 5
Total out of possible 100
*Critical Items require immediate attention—
Reasons for compliance on reverse
Received bye f
Inspector
Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report
AREAS OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item numbers.
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,.which may result from improperly
processed or handled food,the food service establishment must be concerned with the sources of food which are to be
used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth.of any pathogenic organisms which may be present; (3) application of
good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of
operations. In addition, food must be protected against accidental contamination with any toxic substance. All
food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin;
unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead
leakage;and any other source..Conveniently located refrigeration facilities,het food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to-2°F.;located in
the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b. Temperatures:All perishable food shall be stored at'such temperatures as will protect against spoilage.All
potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be
kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below;or under cool,potable running water(70°F.or'below); or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food
handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats,
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported"type, of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food
preparation and service.Clean hands,clean clothing;and hygienic practices reduce the likelihood of contaminat-
ing food,'drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in the saliva to food or food-contact surfaces.
412 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the
transmission of disease.organisms to customers and employees.Effective cleaning will remove soil and prevent the
accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms
or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on
equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
employees,either directly through tableware,such as-glasses,cups,and flatware,or indirectly through-the food.
Improperistorage of equipment and utensils,subsequent to-cleaning and sanitizing,exposes them to contamination
and can;nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust, and other contaminating material.
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through
contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment
creates a potential health hazard which can be guarded against only by effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be designed to,deprive them of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish-
ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area used in
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and.toxic
materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the .
food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning
compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other
poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
. . . . . . .TOWN OF BARNSTABLE . . . . . . . . . . .
BOARD OF HEALTH
3....
Food Handling Establishments
'Time .......................................A.M.
P.M.
Name ................................................. Address
Owner .................................................................................. No. of Food Handlers ...............................................................
Compliance
Points/item YES NO Remarks or Re
commendations
2 Floors
2 Walls and Ceilings
2 Doors and Windows
2 . Lighting
2 Ventilation
2 Toilet Facilities
6 Water Supply
6 Lavatory Facilities
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
4` Cleaning of Utensils
6 Bactericidal Treatment of Utensils
4 Storage and Handling of Utensils
6 Disposal of Wastes
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk.Products
4 Wholesomeness of Shellfish
6 Storage of Food and Drink
A
6 Display and Serving of Food and Drink
4 Rodent Control
.6. Cleanliness of Employees
6 'Miscellaneous
...........................
--
(Persons Intervie
(Inspector)
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TOWN OF BARNSTABLE
BOARD OF HEALTH
Date
....... Food Handling Establishments
Time .......................................A.M.
P.M.
Name ............................................. Address .....
........... .
4. ..................
Owner .............................................................. .............. No. of Food Handlers .......................................................
Compliance
e
YES Remarks or Recommendations
NO
2 Floors
2 Walls and Ceilings
2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities
6 Water Supply
6 Lavatory Facilities
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
4 Cleaning of Utensils
6 Bactericidal Treatment of Utensils
4 Storage and Handling of Utensils
6 Disposal of Wastes
6 Refrigeration
. 6 Wholesomeness of Food
.6 Wholesomeness of Milk Products
4 Wholesomeness of Shellfish
6 Storage of Food and Drink
6 Display and Serving of Food and-Drink
Rodent Control
6 'Cleanliness of Employees
6 ,Miscellaneous
.......... . ........ ............................ -7.
..................................
(Persons InteMewed),
(Inspector)
Town of Barnstable
Date �. r Type
Time
Inspection,,Form for
Food Handling Establishments
Town of BARNSTABLE
Name Address
Licensee Owner
Item Regulation Item Yes .No Remarks
1 14 Floors—Construction,clean,good repair 3
2 15 Walls&Ceilings—Good repair,cleaning methods 3
3 14 Doors&Windows—Screened,self-closing 2
4 16 Lighting—Adequate,fixtures shielded 2
5 17 Ventilation—Adequate,systems maintained 3
6 8 Water source—Safe,hot&cold under pressure 6*
7 11 Toilet Facilities—Self-closing door,
clean,good repair,waste cans 3
8 12 Lavatories—Hot&cold water,signs,
soap,drying devise 3
9 6 Construction of utensils&equipment 2
10 7 Cleaning of equipment 4 1_1 '
11 7 -Cleaning of utensils 4
12 7 Bactericidal treatment of utensils 6*
13 7 Storage&Handling of utensils 4
14 13 Disposal of waste—Covered,adequate,vermin proof 5*
15 3 Refrigeration—Temp.off floor,food covered 5*
r--
15a 3 Thermometers present 2
16 2 Wholesomeness of food 6*
17 2 Wholesomeness of milk products 5*
18 2 Wholesomeness of shellfish 5
19 3 Storage of food&drink 5*
20 3 Display/serving of food&drink 5*
21 14 Vermin control 4*
22 5 Cleanliness of employees 4*
23 3 Storage of toxic chemicals 4
24 Miscellaneous 5
Total out of possible 100
{ *Critical Items require immediate attention—
Reasons for compliance on reverse
Received
Inspector
Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report
AREAS OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item numbers.
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly
processed or handled food,the food service establishment must be concerned with the sources of food which are to be
used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of
good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of
operations. In addition, food must be protected against accidental contamination with any toxic substance. All.
food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin;
unclean utensils and work surfaces;unnecessary handling; coughs and sneezes;flooding,drainage,and overhead
leakage;and any other source.Conveniently located refrigeration facilities,het food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—2°F.,located in
the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All
potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be
kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below; or under cool,potable running water(70°F.or below);or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food.
handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food
preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat-
ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in the saliva to food or food-contact surfaces.
#12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the
transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the
accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms
or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on
equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food.
Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination
and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust, and other contaminating material.
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through_
contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment
creates a potential health hazard which can be guarded against only by effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be designed to deprive them of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish-
ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area used in.
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic
materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the
food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning
compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other
poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
T own ofBarnsfibi. . . . .
e
Date Type
Time
Inspection Form for
Food Handling Establishments
Town of BARNSTABLE
Names � � Address
Licensee Owner
Item Regulation Item Yes .No Remarks
1 14 Floors—Construction,clean,good repair 3
2 15 Walls&Ceilings—Good repair,cleaning methods 3
3 14 Doors&Windows—Screened,self-closing 2
4 16 Lighting—Adequate,fixtures shielded 2
5 17 Ventilation—Adequate,systems maintained 3
6 8 Water source—Safe,hot&cold under pressure 6*
7 11 Toilet Facilities—Self-closing door,
clean,good repair,waste cans 3
8 12 Lavatories—Hot&cold water,signs,
soap,drying devise 3
9 6 Construction of utensils&equipment 2
10 7 Cleaning of equipment 4
it 7 Cleaning of utensils 4
12 7 Bactericidal treatment of utensils 6*
13 7 Storage&handling of utensils 4
14 13 Disposal of waste—Covered,adequate,vermin proof 5*
15 3 Refrigeration—Temp.off floor,food covered 5*
15a 3 Thermometers present 2 ✓ , �`
16 2 Wholesomeness of food 6*
17 2 Wholesomeness of milk products 5*
18 2 Wholesomeness of shellfish 5*
19 3 Storage of food&drink 5*
20 3 Display/serving of food&drink 5*
21 14 Vermin control 4*
22 5 Cleanliness of employees 4*
23 3 Storage of toxic chemicals 4
24 Miscellaneous 5
Total out of possible.100
*Critical Items require immediate attention—
Reasons for compliance on reverse
Received b f "4.
Y
Inspector mil, if
,_,�-� ���->•�ri ice' r •u--�,✓
�r
{
Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report 0
AREAS OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item numbers.
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly
processed or handled food,the food service establishment must be concerned with the sources of food which are to be
used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of
good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of
operations. In addition, food must be protected against accidental contamination with any toxic substance. All
food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected contamination from dust,flies,rodents,and other vermin;
unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead
leakage;and any other source.Conveniently located refrigeration facilities,het food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—2°F.,located in
the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All
potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be
kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below;or under cool,potable running water(70°F.or below);or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food
handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food
,preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat-
ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in the saliva to food or food-contact surfaces.
#12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the
transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the
accumulation of food residues which may decompose or supportthe rapid development-of food-poisoning organisms
or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on
equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food.
Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination
and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust, and other contaminating material.
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through
contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment
creates a potential health hazard which can be guarded against only by effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be.designed to deprive them:of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish-
ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area used in
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous,and toxic
materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the
food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning
compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other
poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
1 1 1 1 1 1 1 11
' '
T own of Barnstable
�5
4
Date Type
Time
Inspection Form for
Food Handling Establishments
Town. of BARNSTABLE
Name .'"- Address
Licensee Owner
Item Regulation Item Yes No Remarks
1 14 Floors—Construction,clean,good repair 3
2 15 Walls&Ceilings—Good repair,cleaning methods 3
3 14 Doors&Windows—Screened,self-closing 2 ,5 .
4 16 Lighting—Adequate,fixtures shielded 2
5 17 Ventilation—Adequate,systems maintained 3
6 8 Water source—Safe,hot&cold under pressure 6*
7 11 Toilet Facilities—Self-closing door,
clean,good repair,waste cans 3
8 12 Lavatories—Hot&cold water,signs,
soap,drying devise 3 f
9 6 Construction of utensils &equipment 2 �'r �x�^—• r r��z^ +�J"� G^�
10 7 Cleaning of equipment 4
11 7 Cleaning of utensils 4
12 7 Bactericidal treatment of utensils 6*
13 7 Storage&handling of utensils 4
t
14 13 Disposal of waste—Covered,adequate,vermin proof 5* YIL
511
15 3 Refrigeration—Temp.off floor,food covered 5"
15a 3 Thermometers present 2
16 2 Wholesomeness of food 6*
17 2 Wholesomeness of milk products 5*
18 2 Wholesomeness of shellfish 5*
19 3 Storage of food&drink 5*
20 3 Display/serving of food&drink 5*
Z. 21 14 Vermin control 4'
,..
22 5 Cleanliness of employees 4*
23 3 Storage of toxic chemicals 4
24 Miscellaneous 5
Total out of possible 100
*Critical Items require immediate attention—
Reasons for compliance on reverse
Received b >�
Inspector
Health.Department Regulations Require Conspicuous Posting of the most Recent Inspection Report
AREAS OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item.numbers:
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly
processed or handled food,the food service establishment must be concerned with the sources of food which are to be
used. The`safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of
good sanitation'practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to-assure destruction of pathogenic organisms which may be present;(5)thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct.of.
operations. In addition, food must be protected against accidental contamination with any toxic substance. All
food, while being stored,,prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin;
unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead
leakage;and any other source.Conveniently located refrigeration facilities,het food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—21F.,located in
the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b.. Temperatures:All perishable food shall be stored at such temperatures as will protectagainst spoilage.All.
potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be
kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below; or under cool,potable running water(70°F.or below);or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food
handler. A wide range of communicable diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food
preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat-
ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate the.fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in the saliva to food or food-contact surfaces.
#12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
work surfaces minimizes the chances for contaminating food during preparation,storage,and serving,and for the
transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the
accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms v
or toxins.Application of effective sanitizing procedures destroys those disease organisms which maybe present on
equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food.
Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination
and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust, and other contaminating material.
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through
contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment
creates a potential health hazard which can be guarded against only by effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be designed to deprive them of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish-
ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area,used in
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic ;
materials shall be stored in cabinets which are used for no other purpose, or in a,place which is outside the
food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning
compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other
poisonous materials. Poisonous materials stall not be-used in anyway as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
Of,qqT M E
C � 1 /
]BAHASTAIJU. rJ: �Q
racSe. ,, ,.C'�C�G!/Ip2P/!7/!S
ppP f 6}q. \�0
lE�MAY a'
367 Main Slred, Ayannil, Mam. 02601
NARY K. P9NTAGkA
ALFRED B. PUCKLEF
GLORIA W. RUDMAN
September 19, 1980.
NOTICE OF HEARING
TRANSFER OF AN ALCOHOLIC LICENSE:
In accordance with Chapter 138 of the General Laws, as amended,
CELLAR LOUNGE INC. , Edith M. Sullivan, Mgr. has petitioned the local
licensing authority for a tranfer of its annual , all alcoholic, common
victualer on premise license located at 89 Iyanough Road, Hyannis, Ma.
to ISCOT, INC. , Douglas G. Ritchie, Manager. -. Said application is
for the same premises as currently licensed.
A public hearing on this application will be held in the Town Office
Building, 367 Main Street, Hyannis, Ma.. on Monday, October 6, 1980 at
10:30 a .m.
Mary K. Montagna
Alfred B. Buckler
Gloria W. Rudman
Board of Selectmen
Town of Barnstable
Legal Ad: CCN 9/24/80
Town of Barnstable
l
E
Date
Type
Time
In Form for
Food Handling Establishments
Town of BARNSTABLE
Name � Address
Licensee Owner
Item Regulation Item Yes .No Remarks
1 14 Floors—Construction,clean,good repair 3
2 15 Walls&Ceilings—Good repair,cleaning methods 3
3 14 Doors&Windows—Screened,self-closing 2
4 16 Lighting—Adequate,fixtures shielded 2
5 17 Ventilation—Adequate,systems maintained 3
6 8 Water source—Safe,hot&cold under pressure 6*
7 11 Toilet Facilities—Self-closing door,
clean,good repair,waste cans 3
8 12 Lavatories-Hot&cold water,signs,
soap,drying devise 3
9 6 Construction of utensils&equipment 2
10 7 Cleaning of equipment 4
11 7 - . Cleaning of utensils 4
12 7 Bactericidal treatment of utensils 6*
13, 7 Storage&handling of utensils 4
14 13 Disposal of waste—Covered,adequate,vermin proof 5*
15 3 Refrigeration—Temp.off floor,food covered 5*
15a 3 Thermometers present 2
16 2 Wholesomeness of food 6*
17 2 Wholesomeness of milk products 5*
18 2 Wholesomeness of shellfish 5*
19 3 Storage of food&drink 5*
20 3 Display/serving of food&drink 5*
21 14 Vermin control 4*
22 5 Cleanliness of employees l*
23 3 Storage of toxic chemicals 4
24 Miscellaneous 5
Total out of possible 100
*Critical Items require immediate attention—
Reasons for compliance on reverse
ReceiveTEy
Inspect asF � G •>All
Health Department Regulations Require Conspicuous Posting of the most Recent Inspection Report
AREAS OF CONTROL FOR FOODBORNE ILLNESS
Reason numbers refer to item numbers.
#16 Wholesomeness of Food:To control foodborne illness and food spoilage,which may result from improperly
processed or handled food,the food service establishment must be concerned with the sources of food which are to be
used. The safety and wholesomeness of food is a basic requirement for the protection of the consumer's health.
Accordingly,the provisions listed under Compliance are intended to insure that food in general,as well as certain
food which may be potentially hazardous, is obtained from sources which have been approved or are considered
satisfactory by the health authority.
#15 Refrigeration: Wholesome food, if mishandled, can become contaminated from a number of sources. Food
protection measures are designed to eliminate the contamination of food from any source within the establishment,
and to prevent the growth of disease-producing organisms,and the production of bacterial toxins,in the event that
pathogens are present in the food.Proper food-protection measures should include(1)strict observation of personal
hygiene by all food-service employees;(2)keeping potentially hazardous food refrigerated or heated at all times to
temperatures which preclude the growth of any pathogenic organisms which may be present; (3) application of
good sanitation practices in the storage,preparation,display,and service of food; (4)adequate cooking of certain
food of animal origin to assure destruction of pathogenic organisms which may be present;(5)thorough washing of
fruits and vegetables; and (6) the provision of adequate equipment and facilities for the proper conduct of
operations. In addition, food must be protected against accidental contamination with any toxic substance. All
food, while being stored, prepared, displayed, served, or sold in food-service establishments, or transported
between such establishments,shall be protected against contamir ation from dust,flies,rodents,and other vermin;
unclean utensils and work surfaces;unnecessary handling;coughs and sneezes;flooding,drainage,and overhead
leakage;and any other source.Conveniently located refrigeration facilities,het food storage and display facilities,
and effective insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage,preparation,display,and service. Each cold-storage facility used for the storage of
perishable food in non-frozen state shall be provided with an indicating thermometer accurate to—21F.,located in
the warmest part of the facility in which food is stored,and of such type and so situated that the thermometer can be
easily and readily observed for reading.
b. Temperatures:All perishable food shall be stored at such temperatures as will protect against spoilage.All
potentially hazardous food shall,except when being prepared and served,and when being displayed for service,be
kept at 45°F. or below, or 150°F. or above. Frozen food shall be kept as such temperatures as to remain frozen,
except when being thawed for preparation or use.Potentially hazardous frozen food shall be thawed at refrigerator
temperatures of 45°F.or below;or under cool,potable running water(70°F.or below); or quick-thawed as part of
the cooking process; or by any other method satisfactory to the health authority.
#22 Cleanliness of Employees: Disease transmitted through food frequently originates from an infected food
handler. A wide range of communicable.diseases and infections may be transmitted by food handlers to other
employees and customers through contaminated food and careless food-handling practices.Boils and sore throats
are sources of organisms which cause staphylococcal food intoxication, the most frequently reported type of
foodborne disease in the United States.It is the responsibility of both management and employees to see that no
person who is affected with any disease in a communicable form works in any area of a food-service establishment
where there is likelihood of disease transmission.Clean personnel with clean habits are essential to sanitary food.
preparation and service.Clean hands,clean clothing,and hygienic practices reduce the likelihood of contaminat-
ing food, drink, and food-contact surfaces of equipment, utensils, or single-service articles. Hand-washing is
necessary not only before starting work and after visiting the toilet,but also at any other times when the hands
have become soiled or contaminated.It must be recognized that hands often become soiled in the performances of
routine duties in and about the establishment. The use of tobacco while preparing food or serving food may
contaminate the fingers and hands with saliva, and may promote spitting, thereby permitting transmission of
disease organisms present in the saliva to food or food-contact surfaces.
#12 Bactericidal Treatment of Utensils:Regular,effective cleaning and sanitizing of equipment,utensils,and
- work surfaces minimizes the chances for contaminating food during preparation,storage,-and serving;and'for the — - -
transmission of disease organisms to customers and employees.Effective cleaning will remove soil and prevent the
accumulation of food residues which may decompose or support the rapid development of food-poisoning organisms
or toxins.Application of effective sanitizing procedures destroys those disease organisms which may be present on
equipment and utensils after cleaning, and thus prevents the transfer of such organisms to customers or
employees,either directly through tableware,such as glasses,cups,and flatware,or indirectly through the food.
Improper storage of equipment and utensils,subsequent to cleaning and sanitizing,exposes them to contamination
and can nulify the benefits of these operations. Accordingly, storage and handling of cleaned or sanitized
equipment and utensils,and single-service articles,must be such as to adequately protect these items from splash,
dust, and other contaminating material.
#21 Vermin Control: Insects and rodents are capable of transmitting a number of diseases to man through
contamination of food and food contact surfaces. Accordingly, their presence in a food-service establishment
creates a potential health hazard which can be guarded against only by effective control of such vermin. Since
vermin require food, water, and shelter, control measures should be designed to deprive them of these require-
ments.
#23 Storage of Toxic Chemicals:Only those poisonous and toxic materials required to maintain the establish-
ment in a sanitary condition,and for sanitization of equipment and utensils,shall be present in any area used in
connection with food-service establishments.All containers of poisonous and toxic materials shall be prominently
and distinctively marked or labeled for easy identification as to contents. When not in use, poisonous and toxic
materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the
food-storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning
compound shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other
poisonous materials. Poisonous materials shall not be used in anyway as to contaminate food, equipment, or
utensils, not to constitute other hazards to employees or customers.
TOWN OF BARNSTABLE.
. o.b./-) BOARD OF HEALTH
Date ...l
... ................. Food Handling Establishments
A.M.
Time .... ....................
P.M.
Name .....7Z i-Jy,......
........................ Address ..............4
Owner .................................................................................. No. of Food Handlers ...............................................................
Points/Item Compliance
Remarks or Recommendations
YES NO
2 Floors
2 Walls and Ceilings
2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities S
6 Water Supply
6 Lavatory Facilities
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
4 Cleaning of Utensils
6 Bactericidal Treatment of Utensils
4 Storage and Handling of Utensils
6 Disposal of Wastes
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk Products
4 Wholesomeness of Shellfish
6 Storage of Food and Drink
--
6 Display and Serving of Food and Drink
4 Rodent Control
6 Cleanliness of Employees
6 Miscellaneous
16 C,
Vl
.............. ........... .. . .........................
(Persons Interviewed) (I pe ..
- -
Date ... BOARD OF HEALTH
Food Handling Establishments
Time ........//�|f.....-----'��i/
P.M.
Nome -. .��-�44 -' A66nes ---------`------------------.
Owne, ---------------------------. No. nf Food Handlers ...............................................................
Points/Item Compliance Remarks or Recommendations
YES NO
2 Floors
2 Doors and Windows
2 Lighting
2 Walls and Ceilings
2 Ventilation
u Toilet Facilities6 Water Supply
6 Lavatory Facilities
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
` Cleaning" , of Utensils" "
6 Bactericidal Treatment of Utensils
4 Storage and Handling of Utensils
� - Disposal of ,,~~.~~
~ " °=. ge ""=
6 Wholesomeness of Food
6 Wholesomeness of Milk Products
4 Wholesomeness of Shellfish
6 Storage of Food and Drink
�
Display and Serving
4 Rodent Control
6 Cleanliness of Employees
Miscellaneous
of Food and Drink
Persons I't
'/'/11;V
Persons Interviewed) (inspector) Oo�v
TOWN OF BARNSTABLE
_ � Cr BOARD OF HEALTH
Date ..................................... Food Handling Establishments
Time A.M.
.......................................
M.
Name ...........e"11
.l�.2....... d v.N Jc. -....................... Address .............. .C.7. O V.. .."L........... .. ..>..................
� s
Owner .................................................................................. No. of Food Handlers ...............................................................
Compliance
Points/Item YES NO Remarks or Recommendations
2 Floors
2 Walls and Ceilings
2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities
6 Water Supply
6 Lavatory Facilities
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
4 Cleaning of Utensils Q
6 Bactericidal Treatment of Utensils x 'S L`'A"S11-<
nMvST ko�
4 Storage and Handling of Utensils
6 Disposal of Wastes 1e ' w
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk Products
4 Wholesomeness of Shellfish—"
6 Storage of Food and Drink
6 Display and Serving of Food and Drink
4 Rodent Control
6 Cleanliness of Employees
6 Miscellaneous
. ..... ........... ... .
........ ..... .... ....
(Persons Interviewed) (Inspector)
TOWN OF BARNSTABLE
BOARD OF HEALTH
Date ..................................... Food Handling Establishments
Time .......................................
A.M.
.. .............................................. Address . . �..... .�. G�
Name ................................. ... ... ......... .....................................................
Owner .................................................................................. No. of Food Handlers ...............................................................
Compliance
Points/Item YES NO Remarks or Recommendations
2 Floors
2 Walls and Ceilings
2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities
6 Water Supply
b Lavatory Facilities '�
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
4 Cleaning of Utensils
6 Bactericidal Treatment of Utensils L-J 0� ,
4 Storage and Handling of Utensils
6 Disposal of Wastes
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk Products
4 Wholesomeness of Shellfish
6 Storage of Food and Drink
6 Display and Serving of Food and Drink
4 Rodent Control
6 Cleanliness of Employees
6 Miscellaneous "D '
.............. .....( .................... .... ..................... ............................
Persons Interviewed) (inspector)
. . . . . . . . . . . . . TOWN OF BARNSTABLE
-1 -� _ l=c-h_ Iq 7,j BOARD OF HEALTH
Date .......!? ............................ Food Handling Establishments G
` U U.h........ A.M.
Time .....................
P.M.
Name .................. Address .........
f.Jin......,.. .
Owner .....�... '.J./.T..61.......... ..................... No. of Food Handlers ...............................................................
Points/Item Compliance Remarks or Recommendations
YES NO
2 Floors
2 Walls and Ceilings
2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities
b Water Supply
6 Lavatory Facilities
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
4 Cleaning of Utensils U
6 Bactericidal Treatment of Utensils
4 Storage and Handling of Utensils P
6 Disposal of Wastes
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk Products
4 Wholesomeness of Shellfish
6 Storage of Food and Drink ''-
6 Display and Serving of Food and Drink
4 Rodent Control
b Cleanliness of Employees
6 Miscellaneous
(Persons Interviewed) (Inspe r)
6P TOWN OF BARNSTABLE
./�2... BOARD OF HEALTH
Date ..........� .1....... ........ Food Handling Establishments
Time ............
P.M.
Name ................................................................................... Address ...................................................................................
Owner .................................................................................. No. of Food Handlers ...............................................................
Points/Item Compliance Remarks or Recommendations
YES NO
2 Floors
2 Walls and Ceilings
2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities
6 Water Supply
6 Lavatory Facilities
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
4 Cleaning of Utensils
6 Bactericidal Treatment of Utensils
4 Storage and Handling of Utensils
6 Disposal of Wastes -0
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk Products
A
4 Wholesomeness of Shellfish
6 Storage of Food and Drink
6 Display and Serving of Food and Drink
4 Rodent Control
6 Cleanliness of Employees
6 Miscellaneous
................................................................. .... ........... ............................. ...........
(Persons Interviewed) (inspector)
TOWN OF BARNSTABLE .
BOARD OF HEALTH
Date ..... ... .... ..................Food Handling Establishments
Time .......................................
�P.Mt. �,v •�Name ... ......:ce.&�................................. . .................................. Address ....................................................................................
Owner .................................................................................. No. of Food Handlers ...............................................................
Points/Item Compliance Remarks or Recommendations
YES NO
2 Floors
2 Walls and Ceilings
-2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities `"110,
6 Water Supply
6 Lavatory Facilities
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
4 Cleaning of Utensils
6 Bactericidal Treatment of Utensils "
4 Storage and Handling of Utensils
6 Disposal of Wastes
6 Refrigeration
6 Wholesomeness of Food
ft
6 Wholesomeness of Milk Products
r
4 Wholesomeness of Shellfish
6 Storage of Food and Drink
6 Display and Serving of Food and Drink
4 Rodent Control
6 Cleanliness of Employees
6 Miscellaneous
................. .... .. . a--
( _ ns Interviewed) (Inspector)
T : WN:O---=B-ARNSTABLE
B'OARD OF HEALTH
Date ...... .....:...:.... 4..6 L \
�� .. .. . Food Handling Establishments
�..........Time ............... .U..�....S A.M.
P.M---
Name L �C/� :� 0 G
................................: ......................... Address ...................................................................................
Owner .................................................................................. No. of Food Handlers ...............................................................
Points/Item Compliance Remarks or Recommendations
YES NO
2 Floors
2 Walls and Ceilings.
2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities
r
ph/K�-v
-6 Water Supply
6 Lavatory Facilities
42
i r
2 Construction of Utensils & Equipment
4 Cleaning of Equipment / �1
4 Cleaning of Utensils
6 Bactericidal Treatment of Utensils
4 Storage and Handling of Utensils
6 Disposal of Wastes
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk Products < �� J v
4 Wholesomeness of Shellfish
6 Storage of Food .and Drink
6 Display and Serving of Food and Drink
4 Rodent Control
6 Cleanliness of Employees
6 Miscellaneous
(Persons Interviewed) (Inspector)
\1W. . . . . . . .
TOWN-OF BARNSTABLE
Date ..?7./?.;...... BOARD OF HEALTH
... ... ... .. . ......... Food Handling Establishments
Time .......................................A.M.
PM
of
Name _7AaIa........0.0............... ....�clress ...................................................................................
.......... ....... ................. ......
Owner .................................................................................. No. of Food Handlers ...............................................................
Points/item Compliance Remarks or Recommendations
YES NO
2 Floors
2 Walls and Ceilings
2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities
6 Water Supply
6 Lavatory Facilities ly1~10420A 444GA 1_0?0�
/I /?A
k 4�1 . r.Z*4
- ke 1. or
2 Construction of Utensils & Equipment �/
4 Cleaning of Equipment C;? e op
_4ew-lr6
4 Cleaning of Utensils LOA
6 Bactericidal Treatment of Utensils
4 Storage and Handling of Utensils
6 Disposal of Wastes
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk Products
4 Wholesomeness of ShellfisK"'
6 Storage of Food and Drink..
6 Display and Serving of Food and Drink
4 Rodent Control
6 Cleanliness of Employees
6 Miscellaneous
.... .... .............. .......... ..................... ................................
)Z� 4 inspc(Persons InterviewAdL_- (Inspector)
f
TOWN OF BARNSTABLE . . . .
BOARD OF HEALTH
Date ..................................... Food Handling Establishments
Time A.M.
......................................
P.M.,
Name ...................... .............. .......'.................................... Address ...................................................................................
Owner .................................................................................. No. of Food Handlers ...............................................................
Paints/Item Compliance Remarks or Recommendations
YES NO
2 Floors
2 Walls and Ceilings
2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities
6 Water Supply
6 Lavatory Facilities eaG I4, w a-,j t
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
4 Cleaning of Utensils
6 Bactericidal Treatment of Utensils
4 Storage and Handling of Utensils
6 Disposal of Wastes
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk Products
4 Wholesomeness of Shellfish
6 Storage of Food and Drink
6 Display and Serving of Food and Drink
4 Rodent Control
6 Cleanliness of Employees
6 Miscellaneous
(Persons Interviewed ���.. ....... ... ..................Inspector).... ....................
TOWN PF BARNSTABLE'
.� BOARD OF HEALTH
Date ... ...:.. G.... Food Handling Establishments
�Time .........jq......rJ.�.......... A.M.
/c 0
..... ........... ........
Name .......... .. .. U..U.K.�.� Address �.��/ .�Ei �Y
...d.............. ..:..................................
Owner ....... .. .�.T.J............J.U. .�.V.���G ....,.............. No. of Food Handlers ................................................
...............
Compliance
Points/item YES NO Remarks or Recommendations
2 Floors b l�&IL rLool,.
2 Walls and Ceilings
2 ' Doors and Windows .
2 Lighting
2 Ventilation
2 Toilet Facilities
6 Water Supply
6 Lavatory Facilities
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
4 Cleaning of Utensils
6 Bactericidal Treatment of Utensils
4 Storage and Handling of Utensils
6 Disposal of Wastes
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk Products "
4 Wholesomeness of Shellfish
6 Storage of Food and Drink
6- Display and Serving of Food and Drink Cf
rU�
4 Rodent Control
6 Cleanliness of Employees
6 Miscellaneous
l
.................. Person ..n. . ewed.) ...... .... ................. .....(Inspe. .r)............................
—TOWN OF BARNSTABLE,,-
Date .......t/r -9 76 BOARD OF HEALTH
........................... Food Handling Establishments
Time .......................................A.M.
P.
Name ........ a--- Address ...................................................................................
........ ...... ./.I.......................................
Owner .................................................................................. No. of Food Handlers ...............................................................
Pointi/Itern Compliance Remarks or Recommendations
YES No
2 Floors j" A 4z". " A-hd,le a n
2 Walls and Ceilings
2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities
6 Water Supply
6 Lavatory Facilities
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
4 Cleaning of Utensils
A
6 Bactericidal Treatment of Utensils 91 A
4 Storage and Handling of Utensils P
6 Disposal of Wastes
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk Products
.4 Wholesomeness of Shellfish
.6 Storage of Food and Drink
6 Display and Serving of Food and Drink
4 Rodent Control
6- Cleanliness of Employees
6 Miscellaneous
RI.....ears $?IVn vioe w-.e--d-).................. ........... .. ............................ .
kNSTABLE
TOWN OF BA
BOARD OF HEALTH
Date ...
Food Handling Establishments
Time ......... A.M. 0
P.M.
Name .......... .................................................... Address .................................................. ................................
Owner ................
................................................................... No. of Food Handlers ...............................................................
Points/item Compliance Remarks or Recommendations
YES NO
2 Floors
2 Walls and Ceilings
2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities
6 Water Supply
6 Lavatory Facilities
2 Construction of Utensils & Equipment
4 Cleaning of Equipment
4 Cleaning of Utensils
6 Bactericidal Treatment of Utensils
4 Storage and Handling of Utensils
6 Disposal of Wastes
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk Products
4 Wholesomeness of Shellfish
Storage of Food and Drink
6 Display and Serving of Food and Drink
4 Rodent Control
6- Cleanliness of Employees -
6 Miscell a us
1 P4*4�
. ......................................................... .................... ............................................
(Persons Interviewed) (Inspector)
TOWN OF BARNSTABLE
BOARD OF HEALTH
Date ..... Food Handling Establishments
Time
P.M.
Name ................ .............................................. Address ...................................................................................
Owner .................................................................................. No. of Fool Handlers ............................
Compliance
Points/item YES NO Remarks or Recommendations I
2 Floors
2 Walls and Ceilings
2 Doors and Windows
2 Lighting
2 Ventilation
2 Toilet Facilities
6 Water Supply
6 Lavatory Facilities
2 Construction of Utensils & Equipment.
4 Cleaning of Equipment
4 Cleaning of Utensils
T 4:?,p
6 Bactericidal Treatment of Utensils lo�014d -
4 Storage and Handling of Utensils
6 Disposal of Wastes
6 Refrigeration
6 Wholesomeness of Food
6 Wholesomeness of Milk Products
4 Wholesomeness of Shellfish
6 Storage of Food and Drink G.
6 Display and Serving of Food and Drinv, —
4 Rodent Control I-f
6 Cleanliness of Employees
6 Miscellaneous
90(*4
............. ..............91 ......................................
(Persons 11%�iew�) (inspector)
TOWN OF BARNSTABLE
Date ..................... ...1...... ....•.._..... BOARD OF HEALTH Type....................................
'M` Food Handling Establishments N
Time .•.. !.....•..............•... o:Served..........................
Town.....................% '2�j j�'i.rl :c._ �� Permit#.............................
Name ...................... .....•.. ......... .: %r ............•.................... .......... .. ...... Address
Licensee .........................."........•......•..•...•t.........•..•...............•.............. Owner .............. ...�� 4� No. of Food Handlers...............
Item Compliance Remarks or Recommendations
No. Yes No
1. Floors
2. Walls and Callings Z
4
S. Doors and Windows ,
G
1 •
4. Lighting
5. Ventilation
C w
6. Toilet Facilities
LIX
7. Water Supply
8. Lavatory Facilities (
9. Construction of Utensils and Equipment /r ii' f � �� `- ��` '�� `%`' "`� '`� - C'2.F£° i -1✓%'�
-
10a. Cleaning of Equipment
10b. Cleaning of Utensils y�
10c. Bactericidal Treatment of Utensils t�
11. Storage and Handling of Utensils l!
12. Disposal of Wastes /
13. Refrigeration
14a. Wholesomeness of Food
14b. Wholesomeness of Milk Products r Norris Disp.
14c. Wholesomeness of Shellfish jf
15a. Storage of Food and Drink
15b. Display and Serving of Food and Drink/
15c. Rodent Control �t
:,�'s v/'�r r" C:r r-✓ j r r- r' ,L r+r
16. Cleanliness of Employees
17. Miscellaneous
�U
................................................._._.._.._...._.... ............................. ...................................................__._....___..................._...............
_.......__....--
1 (Persons Interviewed) ,1 (Inspector)
f_ _ - TOWN OF BARNSTABLE
Type....................................
Date ....._............... . .....................
BOARD OF HEALTH �
Time ................................................P.M. Food Handling Establishments No. Served..........................
Town.......^.:_.4. ..: Permit#.............................
Name ...... �lF........dzzz ..Z :........................................................................ ._. Address
Licensee ................................................................................................. Owner ......................................................................................._..._ No. of Food Handlers...............
Item Compliance Remarks or Recommendations
No. Yes No
1. Floors
2. Walls and Ceilings
r
Ef
S. Doors and Windows
4. Lighting
5. Ventilation
6. Tollet Facilities
41Z
7. Water Supply
8. Lavatory Facilities
9. Construction of Utensils and Equipment
10a. Cleaning of Equipment'
10b. Cleaning of Utensils
10c. Bactericidal Treatment of Utensils
11. Storage and Handling of Utensils
12. Disposal of Wastes
13. Refrigeration
14a. Wholesomeness of Food
14b. Wholesomeness of Milk Products Norris Disp.
14c. Wholesomeness of Shellfish
15a. Storage of Food and Drink
15b. Display and Serving of Food,and Drink
15c. Rodent Control
16. Cleanliness of Employees
17. Miscellaneous
f (�
...................... Gc- .r_.. �-a AGE -� .......
.... ,. ... ___.. ?..�.a' + L-Tit X
_....--
OVrsons Intervie (Inspector)
i
( L % TOWN OF BARNSTABLE T
Date ......... ..... .... ..................... .... .... BOARD OF HEALTH ype.... .. ...........
Time ! p,M Food Handling Establishments No. Served..........................
Town..................! JF� s 7/1/ t = Permit#.............................
Name .......... / �..... ..�...../.._ ........./_0®21101'i�.... ......._ _._. Address ..........._.._...
Licensee .................................................:............................................... Owner ..............................................................................................._ No. of Food Handlers...............
Item Compliance Remarks or Recommendations
No. Yes No
1. Floors
L Walls and Callings
S. Doors and Windows
4. Lighting
5. Ventilation
6. Toilet Facilities p r'
7. Water Supply
t ,( Y C7cc.i �t1(% ;✓1&,Zc3
8. Lavatory Facilities �' j'i!i q3 fj✓( r
)4
/�,� 5 N/C
9. Construction of Utensils and Equipment CAWG C, i �2 p t S 11--r, G t-t
10a. Cleaning of Equipment
10b. Cleaning of Utenalle
10c. Bactericidal Treatment of Utensils
11. Storage and Handling of Utensils J14AIG L/P !� 5C 'J/0 > .- 0 CLr4 �G �^✓
12.. Disposal of Wastes
13. Refrigeration
14a. Wholesomeness of Food
14b. Wholesomeness of Milk Products Norris Disp.
14c. Wholesomeness of Shellfish
15a. Storage of Food and Drink
15b. Display and Serving of Food and Drink
_. ___ ..
15c. Rodent Control ,
r .- ✓T,
`I
16. Cleanliness of Employees
17. Miscellaneous 1• , f -
_..__....._..-- ..........__................... ....._.. .... ...... .......................... -
arsons Interviewed) (Inspector)
TOWN OF BARNSTABLE
.. .........................._..
. .Date ... BOARD OF HEALTH
Type »..»»........�....»».»_��___�
1 A.M.
Time 6 ,,.,.,..,P.M. Food Handling Establishments No. Served Daily____»»_
» .»»»».» ... Permit ............................................
Town..............................................».».»........._..»»...». #�
Name ........I .. I... ..................................................». Address . ........_.»».» »». .. .»» »»
Lieensee .............................................................. ........................... Owner ................................................................ » ...__ ..»». No. of Food Handlers ...».
Item Compliance Remarks or Recommendation*
No. Yes No
1, Floors
L.Walls and Collings
3.rpoors and Windows
4. Lighting
5. Ventilation
6. Toilet Facilities
7. Water Supply
8. Lavatory Facilities
9. Construction of Utensils and Equipment
10a. Cleaning of Equipment ter►
10b. Cleaning of Utensils
10c. Bactericidal Treatment of Utensils
11. Storage and Handling of Utensils
12. Disposal of Wastes �J
a .
13. Refrigeration
+t 14a. Wholesomeness of Food
14b. Wholesomeness of Milk Products rrl Disp.
14c. .Wholesomeness of Shellfish
6/00010
15a. Storage of Food and Drink .
15b. Display and Serving of Food and Drink
15c. Rodent Control
16. Cleanliness-of Employees
17. Miscellaneous
..........x
...`... . 7 ...... .....`..... .......... ........ ... ... _.._................ ._.......... .._ ..^
(Persons Interviewed) m�(Inspector)
TOWN OF BARNSTABLE
Type ............
Date .................. BOARD OF HEALTH
........................................
A.M.
Time ................................................ P.M. Food Handling Establishments No. Served Daily...__........
Town...............1. .............................................................................. Permit #............................................
Narne ..........................................................................................................................................-.-. Address ..............................................................................................................
1Jef-n-qee ................................................................................................... Owner.................................................................................................. No. of Food Handlers
Item Compliance Remarks or Recommendations
No. yes, No
1. Floors
w4
2. Walls and Ceilings
3. Doors and Windows
d 4. Lighting
5. Ventilation
6. Toilet Facilities
7. Water Supply
8. Lavatory Facilities
9. Construction of Utensils and Equipment
10a. Cleaning of Equipment
10b. Cleaning of Utensils
VAWV' 10c. Bactericidal Treatment of Utensils
It 11. Storage and Handling of Utensils
.112. Disposal of Wastes
i
13. Refrigeration
14a. Wholesomeness4ZA
of Food 4
14b. Wholesomeness of Milk Products tk Norris Disp.
14c. Wholesomeness of Shellfish
15a. Storage of Food and Drink
15b. Display and Serving of Food and Drink
15c. Rodent Control
4-
16. Cleanliness of Employees
17. Miscellaneous
A
................,..t..I74... ........ . ............. ....... ..-, .. --'--.;-* :..:... .
.
.(Persons Interviewed) anspecto
TOW OF $ARN$TABLE .
3 rye:, � � A
Date .. .••) BOARD Of HEALTH Type
TimP. Food Handling Establishments No. Served Daily.__..__........_
own....... .....:. ...............................................................................»..» Per rt $ ............................................
Narne ..................................................................: :................... ..............................................._. Address ........:. : r .............. ».»._..............
_.._.. ..._
l.icensee .................................................................................................. Owner ................................................................................................_ No. of Food Handlers ..................
Item Compliance Remarks or Recommendations
No. Yes No
1. Floors
2. Wails and Ceilings
3. Doors and.Windows =tew
4. Lighting
5. Ventilation
6. Toilet Facilities
7. Water Supply
8. Lavatory Facilities t
9. Construction of Utensils and Equipment
10a. Cleaning of Equipment
10b. Cleaning of Utensils
10c. Bactericidal Treatment of Utensils
11. Storage and Handling.of Utensils
12. Disposal of Wastes
13. Refrigeration
14a. Wholesomeness of Food
14b. Wholesomeness of Milk Products Norris Disp.
14c. Wholesomeness of Shellfish
15a. Storage of Food and Drink
15b. Display and .Serving of Food and Drink
15c. Rodent Control
16. Cleanliness of Employees
17. Miscellaneous
C /j��j
.of _.................. _. r ......... ...... .. ............ ............_................. .............._......
FMWK r yr.
Per. nterviewed) (Inspector)
Date: l
TOXIC AND HAZARDOUS MATERIALS REGISTRATION FORM
NAMEOFBUSINESS: 060C Awlo SCO,1 S
BUSINESS LOCATION:
�y� v1 nc3��j h
MAILINGADDRESS: Mail To:
� TELEPHONE NUMBER: 7 l & 1 Board of HealthTown of Barnstable
CONTACT PERSON: P.O. Box 534
EMERGENCY CONTACT TELEPHONE NUMBER: R 7 -2 Hyannis, MA 02601
TYPEOFBUSINESS: jljlo Gustetess j'yLesl
Does your firm store any of the toxic or zardous materials listed below, either for sale or for you own
use? YES NO
This form must be returned to the Board of Health regardless of a yes or no answer. Use the enclosed
envelope for your convenience.
If you answered YES above, please indicate if the materials are stored at a site other than your mailing
address:
ADDRESS:
TELEPHONE:
LIST OF TOXIC AND HAZARDOUS MATERIALS
The Board of Health has determined that the following products exhibit toxic or hazardous character-
istics and must be registered regardless of volume. Please estimate the quantity beside the product that
you store. NOTE: LIST IN TOTAL LIQUID VOLUME OR POUNDS.
Quantity Quantity
Antifreeze(for gasoline or coolant systems) Drain cleaners
NEW USED Cesspool cleaners
Automatic transmission fluid Disinfectants
Engine and radiator flushes Road Salt (Halite)
Hydraulic fluid (including brake fluid) Refrigerants
Motor oils Pesticides
NEW USED (insecticides, herbicides, rodenticides)
Gasoline, Jet Fuel Photochemicals (Fixers)
Diesel fuel, kerosene, #2 heating oil NEW USED
Other petroleum products: grease, Photochemicals (Developer)
lubricants, gear oil NEW USED
Degreasers for engines and metal Printing ink
Degreasers for driveways &.garages Wood preservatives (creosote)
Battery acid (electrolyte) Swimming pool chlorine
Rustproofers Lye or caustic soda
Car wash detergents Jewelry cleaners
Car waxes and polishes Leather dyes
Asphalt & roofing tar Fertilizers
Paints, varnishes, stains, dyes PCB's
Lacquer thinners Other chlorinated hydrocarbons,
NEW USED (inc. carbon tetrachloride)
Paint & varnish removers, deglossers
Paint brush cleaners Any other products with "poison" labels
(including chloroform, formaldehyde,
Floor & furniture strippers hydrochloric acid, other acids)
Metal polishes
Laundry soil & stain removers Other products not listed which you feel
(including bleach) may be toxic or hazardous (please list):
Spot removers & cleaning fluids Volk L( -6- &,Y-4 --4k f-
(dry cleaners) n�wl
4v%G(a'i Sf*_l- .
Other cleaning solvents
Bug and tar removers
WHITE COPY-HEALTH DEPARTMENT/CANARY COPY-BUSINESS
'V�
L 0
C. A T ION T,E<� 27CYvT A L S E t AGEPERMIT KID.
SE2v�c
V I L L A C L� oU r� a. c u�2 s-r, ��- '�-----
(law All
I N S T A LLER'S NAM k DRE.SS
UtLDER OR ow"ER �.
9� DAT ,E PE.RI1IT, IS.SIID -
DATE COMPL ( AMCE ISSUED
.� l NDes
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S
23
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2,
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+ = �CL6 I CJ{ 1�G1nY�0uc� r
- .
LOCATION "-TAL SEWAGE PERMIT Rol.
C �- q3 7
VILLAGE ov-7C -5 ccoAk Z-71
kv, s
1 T A. LLER'S DAME, & ADDRESS
R UJL0E R 0R OWNER
L CO I,v y i4 j?7 o fv
DATE PERMIT TSSIJED M PL I A N C E I-S -2—
DAT £ CV SUED e
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"^ITAL
AT ION F V7 A. G E R M I T N 0
113
All
INS 7 A L L ER'S NAME & ADDRESS
tv D
R U I L D E R 0 R OWN B
DATEA T E PERMIT ISSUED - Z, -z-
to
D AT E C 0 M P L I A N C E I S 5 U E D
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"No-_S: . A.21.7 Fxs....s.?..�.
THE COMMONWEALTH OF MASSACHUSETTS
BOARD OF HEALTH
............... ®.�q A'_.0F.... ...............................
Appliration for Uhipvii al WarkriTuni3trurtion nutit
Application is hereby made-for a Permit to Construct ( ) or Repair (X) an Individual Sewage Disposal
System at: -CLe - R6J�"C L_ is`FP-V:C,E '�
..............................................
Loca ion- ddress or o
Owner Address
--- • ---................. .............................. •-••-••••-••.._...........------......-•--.........-•---•..... . ...._•-----........_.....
Installer Address /
Type of Building Size Lot_C.&.30__-_-_Sq. feet
U Dwelling—No. of Bedrooms..._____ Expansion Attic ( ) Garbage Grinder (A4
Other—Type of Building ............... •- No. of persons............................ Showers ( ) — Cafeteria ( )
dOther fix-tares.. _ _ ..7Jr......... __/� - = 0 �
W Design Flow....:......... ....................gallons per person per i day. Total daily flow.............-�30..............._._ ions.
WSeptic Tank—Liquid capacityl�gallons Length_.!.__..... Width____ -___ Diameter-----" ------- Depth_ ....
x Disposal Trench—No..................... Width.................... Total Length.................... Total leaching area....................sq. ft.
Seepage Pit No._._...�_____-- Diameter.....Zv_�---- Depth below inlet___5.!.&7 P Total leaching area.' .4!....sq. ft.
Z Other Distribution box{X Dosing tank ) A
H P,�
a Percolation Test Results Performed by ....H��............................................ Date.._
Test Pit No. 1--- _._minutes per inch Depth of Test Pit----/._.Z-__...... Depth to ground water.__/. '
(i Test Pit No. 2................minutes per inch Depth of Test Pit-------------------- Depth to ground water_____ ' ....toGER
PAPALE I Z
filttC1 L C
O Description of Soil................. n---- 1 Lo--------------------- -- ----No-304zo .
x /f,�' 7 ". 7rtt � � s A civil �O
v �< L o
W
---------------------------------------�z-----/y`�--------�-(_'-�---5 �1�"i��---SSA..---- ------=�`�' ---�'=---
UNature of Repairs or Alterations—Answer when applicable.---------------- ....�! ->!:-o_..... ..._
Agreement: "3 �P A-)Ci U7,DlfT - a LQ/`"
The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with
the provisions of iIT?,t 5 of the State Sanitary Code The undersigned further a ees not to place the system in
operation until anCertificate of Compliance has been i u th o rd of health.
Signd. ---- •--- ------ - ------ - .......... .....• ............ �� �^XY
Date
Application Approved By---- • ••. ......................... -••--
Date
Application Disapproved for h following reasons------------------•--•-••---------•--•---•------•-------•-------••-----------••--•--------------•--•--.........
................................•-----------------•----••-•--•-•••--•-••••_..._..........-•-•••-••--•••----
Date
PermitNo......................................................... Issued.......................................................
No...eal 5=4-3 7 FEB..............................
THE COMMONWEALTH OF MASSACHUSETTS
BOARD OF HEALTH
............. ........ ......OF.....
..........................................
Allpfiratiou for Dhipogal Works Tomitrurtion ramit
Application is hereby made for a Permit to Construct or Repair (X) an Individual Sewage Disposal
System at:
6Z Zov—
.. ...................................��7t..... .............. ......
. ..........zm_ ............................................................
Location-Address7or o
W 6 IAI� A%1:9_1e')Aj JW
................................................................... ................................. ..............
OwnerAddress
Installer ......................... .............................................Ldres's----------------------------------
Type of Building Size Lot.6.L230......Sq. feet
U
Dwelling—No. of Bedrooms.........4-----_------_--_--------Expansion Attic Garbage Grinder
Other—Type of Building ......... ... No. of persons--- Showers Cafeteria
............ ........................ ..............................Other fmkii s JZ66#1 A-----=---------5�------;P2)
Design Flow...............55....................gallons per person r day. Total daily flow......................................... lions
Liquid-capacity,
1:4 Septic Tank Z'APOgallons Length---)/e... Width....&....... Diameter-----——------ Depth..
Disposal Trench—No. .................._ Width___--____-_.________ Total Length.................... Total leaching area____-___----_. sq. ft.
Seepage Pit No ...
No.__.....a_-____----------- Diameter-----/0.... Depth below inlet...3-' 7. Total leaching area-:5:_ ...sq. f t.
z Other Distribution box ()<) Dosing tank
Percolation Test Results Performed b ............ Date... ..... .
Test Pit No. L...4%2...minutes per inch Depth of Test Pit.... ...... Depth to ground water-__-�q!.
G14 Test Pit No. 2.................minutes per inch Depth of Test Pit...._.......____.__. Depth to ground water_______. 1,a ....-
9 ROGER
------ ......PAU L
0 Description of Soil.................O.Lze t��
......................................... ..... d--"KNIEWICZ
e— .... ----------------------------------
�4' .�; *77)C'Y 1C C> No.30420
—7-9................. 4,Z...
U ------------------------- e ...... ....
...........2
U Nature of Repairs or Alterations—Answer when applicable----------_---- V 4�.'e 5 1 et----
.............. ...
Agreement: /iCi U;PD/f7-&-Z>-
The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance wit
the provisions of T I T iZ 5 of the State Sanitary Code The undersigned further agees not to place the system in
operation until a Certificate of Compliance has been ky tVbo;ird of health.
, *.
Sig d. .............
...... .... .. . ........... ........
Date
Application Approved By....... ..... ...... ... . ... .................... 11111110-------
Date
VApplication Disapproved for following reasons:..................................................................................... .....................
.........................................................................................................................................................................................................
Date
PermitNo........................................................ Issued_----...................................................
Date
THE COMMONWEALTH OF MASSACHUSETTS
BOARD OF ;HEALTH
.........b..�. �.........OF............. ..... ..........................
0Wrtifiratr of Tompliana
THIS IS TO CERTIFY, That the Individual Sewage Disposal System constructed or 'Repaired
b Do N'DVA
y ................ 1\/...........................................................................................................................
.. . .. ....at......................................... . ....... ....... . .... ........ . ................. A . ..........
has been installed in accordance with the provisions of T.1 5 of The State Sanitary Code as described in the
application for Disposal Works Construction Permit No......................................... dated---- ------ ------------------------------------
THE ISSUANCE OF THIS CERTIFICATE SHALL NOT.BE CONS RUED AS A GUARANTEE THAT THE
SYSTEM WILL FUNCTION SATISFACTORY.
DATE.............. Inspector,..
................................................C�
...................
..... ...........
THE COMMPNWEALTH�OF MASSACHUSETTS
BOARD OV HEAL
........OF..�..... ........................... .................................
............................. FEE.sue.............
Permission is hereby granted-------------- /...........D'QNP�1A . ................................................................
to.Construct or Repair an Individual Sewage Disposal Systexq
at No.�.............. .......... .........r..CC0A ----------------- 4.4-om-
>
Street ------------------------------------------------
I 'R-5—q3) Dated as shown on the application for Disposat Works Construction Permit No........ ----------- --- -------
....... ............. -Jov\----------
oard of He
alth
.DATE.............. .................
5.........................
FORM 1255 HOBBS & WARREN. INC., PUBLISHERS
SOIL TEST PIT DATA.- mn INDICATES SEPTIC TANK DETAIL: [ - - DISTRIBUTION BOX DETAIL: LEACHING PIT DETAIL. REVISIONS
INDICATES / C% 1..-.. .
PERC. V_ - OBSERVED NOT TO SCALE NOT TO SCALE NOT TO SCALE NO Dt�TE
TEST GROUNDWATER 0 LOAM 99 SEED
„ MANHOLE COVER
NOTES: I. SEPTIC TANK SHALL BE STEEL 4. INLET AND OUTLET TEES TO BE CAST IRON OR � z f NO. OF OUTLETS: OR PAVEMENT
>D !I BROUGHT TO FINISH GRADE
TP ' TP TP TP REINFORCED CONCRETE. SCHED. 40 PVC, TEES TO BE CENTERED UNDER --
MANHOLE COVER. J 1- NOTES L.�__-�_ 7 �_
Z 3 L 2 SEPTIC TANK TO WITHSTAND H-10 LOADING -
GRD. EL. ___________-_ GRD. EL. GRD. EL. GRD. EL. _____-___ �- - - I. DIST. Box TO WITHSTAND H-10 LOADING 2"MIN.OF I/8" --.-
UNLESS UNDER PAVEMENT, DRIVES OR I I TO 1/2" FILL
GW. EL. _ GW. EL. _-_— GW. EL. _ GW. EL.-__ TRAVELED WAYS.WHEREIN H-20 LOADING I I UNLESS UNDER PAVEMENT, DRIVES OR 12 MIN. _
SHALL APPLY. PRECAST 1 TRAVELED WAYS WHEREIN H-20 LOADING S WASHED
TONE
I DIST I I SHALL APPLY. -----
1 3. ALL PIPE CONNECTIONS AND CONCRETE MANHOLE COVER 4U I -
�=' CONSTRUCTION TO BE WATERTIGHT. enoucNT To FINISH GRADE ` 1 BOX 2. PROVIDE INLET TEf OR BAFFLE WHERE SLOPE OF PVC INLET PIPE ° �' o o c'.o ❑' �'
I 1 INLET PIPE EXCEEDS 0.08 FT/FT. OR IN °
I I PUMPED SYSTEM. / r °� �,� � ' 00
S-sr�Yt>Ja;>s
- ❑ o cm a o 0 o a ❑ . q, NOTE GENERAL NOTES:
�.a.�) y'"a .,;e .i✓�', - - ----- ---- I 12"MIH ---r-�---J �� LEACHING PIT TO
� � I COVER 3. FIRST TWO FEET OF PIPE OUT OF DIST = i ° , ,0�'
BOX TO BE LAID LEVEL. a o �o ❑ o 0 o a o c� ❑ o WITHSTAND H-10 LOADING I. THIS PLAN IS FOR DESIGN AND
�� _--_--.— �S E•i2 7•�., c;►viS ", o PRECAST UNLESS UNDER
• t PLAN VIEW w 1 L°o' o PAVEMENT,DRIVE OR CONSTRUCTION OF THE SEWAGE
REMOVEABLE _�+• �1- w t(. 3/4"TO 1-1/2" , Q o U CD = c1 o C1 ❑ TRAVELED WAY WHEREIN DISPOSAL FACILITY ONLY.
NORMAL WATER LEVEL a7`�7:I_Z.' - -__
T- COVER - --_-- > 9 o H-20 LOADING SHALL
�-------T I - / DOUBLE LEACHING PIT ,, o, 2 ALL CONSTRUCTION METHODS AND
WASHED Q �, o r� ❑ cp APPLY MATERIALS SHALL CONFORM TO MASS.
PROVIDE• i'� STONE " � D.E.Q.E. TITLE 5 AND LOCAL BOARD
INLET TEE WATERTIGHT w I (no fines� cb. Bc F HEALTH REGULATIONS.
-- ---- ,� WATER ItYD) ,I I •I i• . ;.� n r3 m r 0 o n ❑ c` 1 0 EAL
zrryvy r� I / 3. ALL PIPES LOCATED UNDER PAVEMENT
PRECAST I,• a ( I -1 SEE ( I I
♦'-0" MIN. OUTLET _
ti/✓. -`/'iC' /p,. 1 — TANK _ CD LIQUID OEPTN TEE 4,. INLET , �•- ") ��i r 95 __ ' 1--
SEPTIC I• , 1• .+�NOTE 2 ' ''I " I ' ;� a - D C3 n o o c� ci c� ❑ ,,, OR TRAVELED WAY SHALL BE
f2AJ ' ��ri 1 - SCHEDULE 40 OR EQUAL.
I •-
`�l>4� 4'OUTLET 1 o o
G"G� �. .:, - - - - - - - - - - - - - - - J r -�- t • .L ° �� ►• �. ► 1 "MIN.
' ._ ,' -BOTTOM ON __ — ( ,`
_. _ DIA -
Z'
BOTTOM ON LEVEL STABLE BASEJ 4oj o o --
LEVEL STABLE f----- -- I
nai
CROSS-SECTION '%•✓ i - BASE
PLAN VIEW
' CROSS-SECTION VIEW CROSS-SECTION
CONSTRUCTION NOTES:
DATE: DATE: DATE: DATE: INVERT ELEVATIONS.
is E X 1ST 1 ti. 'C, C_E�S F'00L-S
TEST BY: TEST BY: TEST BY:
- --` ZONE ly8 INVERT AT BUILDING ! xr T t� , �-Z ' T' � ?'E ��"� t� C:� P.-Y,
TEST BY:
WITNESSED BY: WITNESSED BY: WITNESSED BY: WITNESSED BY: SETBACK INVERT AT SEPTIC TANK(in) ti_� c_c`+'( ,,ac T .t�
S
, , , .:,i.,..A;,,_. _ -- INVERT AT SEPTIC TANK(out) �'' ?
PERC. RATE: PERC. RATE: PERC. RATE: PERC. RATE: ' v FRONT 60' INVERT AT DIST. BOX(in) z- n, 5'
MIN./INCH MIN./INCH MIN./INCH MIN./INCH SIDE 30 INVERT AT DIST. BOX(Out) 3b
REAR 20' INVERT AT LEACHING PIT
�37-
DATUM- BOTTOM OF LEACHING PIT
U.S.G. S. MAXIMUM GROUND
VERTICAL DATUM:
NOTES
WATER ELEVATION
OBSERVED GROUNDWATER
BENCH MARK USED: r�c/' �..� r� zi'r '.."/ +��r�T? i ! /f�' t '' ,! = : e�'`s% PROPERTY LINES SHOWN
ELEVATION
� I 4 .- �.. • ��, � WERE COMPILED FROM L.C.
/I685� CTF. 326// BK. 254
\ PG. 61, BK. /249 PG, 183 AND
` DO NOT REPRESENT AN
ACTUAL SURVEY ON THE
N/F l �'ti�, :�f GROUND.
N. BR/GHAM PEMBERTON o� �s>, 2) TOPOGRAPHIC SURVEY BY
^� 110T 153 17 'p>�. TRANS/T �i STADIA METHOD.
�hN 6,630S F tIf
LOT 154 i MH I y�•q
24+42 1266 6/ 2 +92 ' DESIGN CRITERIA:
1 MH ,3 DESIGN FLOW:
24002 fc 1,, Fi __.-_BEDROOMS AT %!� G.P.B./D 'j �'c''G.P.D. -A, f26' 1 4,
�,0 22+6a R�./3.6/
w G. L-17.25' y
*P
"2/H" ' -. +� 2 //2 STY.
7`� ��/G TheBSCGroup
� - - _ , L3 FA REQUIRED SEPTIC TANK:
o CON. a WOOD.
��1 24+19/- _.-h h 5 - - < _ ,a GAL.
ti :r
1
SEPTIC TANK PROVIDED: GAL.
TL/.g .Pa/ �'c `.' i fi 23+24
M H Calf!Cod Survey Consu w
ft
lo' . .`�
SIZE OF LEACHING FACILITY REQUIRED:
,r
2 2307► c )( l >�l /. )G ! r DESIGN PERC. RATE: -------- `� ------ MINJNCH
c 1 _
� , ' zips 0�1/�/ `�' Ai .a 3Route 6An Street
Bamstable Village MA
' C" LF�k Al 02630
S>' �►'f T Gj 4 �, ! { b ---------- —------ its Ac77f lE��5-
• 617 362 8133
w
W1 4l
l/ U
�4Y :P* R F '- PROJECT TITLE:
lro, - L�I4 98 SIZE OF LEACHNG FACILITY PROVIDED:
SEWAGE DISPOSAL
SYSTEM DESIGN
;ram--°,,,
PLAN OF LAND
7' x ' ON RTE. 28
IN
LOCUS PLAN: BARNSTABLE , MA.
( HYANNIS)
k
44
_ LOT 153
23+ 30 -E X 1 s T //l.)G, SPOT AE L IF cIQI? l c)A j •.t°'•'-� O
".; ram,k a �.;.: 't PREPARED FOR:
x ! � r 1 � 1 C, C_�� 7Z)U , f c 'i FRANK
PAUL
,- IN►Chi ali{•�9t3+,.i'
TP No
-r � t..T �T oc AT+emu ,��,, ��,,rE ��,,� � ) � '� r MARGO WHARTON
f .I ` z s
Ex S r / C, c A r,- �-1 <t,
?� DATE 10/ 16/85
---------------
:G Ex ! 5T /� C, u.?AT x /,ATE ��? COMP/DESIGN: S.A.H.
UP -CHECK: S. A.W.
PLAN VIEW DRAWN G.G.M.
FIELD. R.E.G. / T.J.Y.
SCALE: 1 = 20 UNDERGROUND UTILITIES WERE COMPILED FROM AVAILABLE -- -- -- _ ._----___--_-
RECORD PLANS OF UTILITY COUFANIES AND PUBLIC AGENCIES SCALE: 1II = 2,083't FILE NO:
--- AND ARE APPROXIMATE ONLY. BEFORE DESIGN ANDCMSTRUC- -- ----- -
0 20 40 60 FEET TION L• DIG SAFE" I - 800 - 32.2- 48 44 • JOB NOOB NO N :: 3-162 SHEET
.. 624-00 OF �