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0287 IYANNOUGH ROAD/RTE 28 - HOTELS/MOTELS - FOOD
'DoAb e:�-`e �4o+e,ti �--C)®d 3 octe 90- �1OL"ems r. 4 p{rtrCiy� Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. RARNSTABLL F.P.(Thomas)Lee,. r MASS. $ Daniel Luczkow,M.D. Alt. 200 Main Street, Hyannis, MA 02601 Boa Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 425 Issue Date: 01/01/2022 DBA: DOUBLETREE BISTRO OWNER: THE RADISSON BISTRO INC. Location of Establishment: 287 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 260 OutdoorSeating: 0 Total Seating: 260 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: � /0 FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE i Restrictions: , For Office Use Only: Initials• Town of Barnstable a�x Inspectional Services id Public Health Division Check ,__�L Thomas McKean,Director ?- 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 10/18/2021 NEW OWNERSHIP RENEWAL X_ NAME OF FOOD ESTABLISHMENT: Radisson Bistro, Inc. dba Doubletree Bistro ADDRESS OF 287 IYANNOUGH RD., HYANNIS, MA 02601. V FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 297 NORTH.ST., HYANNIS, MA 02601 E-MAIL ADDRESS: tbusby@hoilymanagement.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( 08 ) 771 _ 1700 TOTAL NUMBER OF BATHROOMS: 4 WELL WATER:YES NO X ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 260 OUTSIDE: 0 TOTAL: 260 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? No IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? N/A TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE O' RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT Radisson Bistro, Inc. dba Doubletree Bistro SOLE OWNER:QNO D.O.B OWNER PHONE# 508-775-9316 ADDRESS_ c/o Jamila Bornstein, 297 North St., Hyannis, MA 02601 CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: C H R I S CO N N O L LY V List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. Alexis Landers 11 / 12 / 2024 1. Alexis Landers 10 / 20 / 202/6 2. Michael Hamwey 12/ 9 / 2024 10 /15 /2021 SIGNA URE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asy. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc ptr� Town of Barnstable BOARD OF HEALTH John T.Norman tt Board of Health Donald A.Gaudagnoli,M.D. I4 BAl NSTABLE, Paul J.Canniff,D.M.D. b. 39- F.P.� 200 Main Street, Hyannis, MA 02601 Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 425 Issue Date: 01/01/2021 DBA: DOUBLETREE BISTRO OWNER: THE RADISSON BISTRO INC. Location of Establishment: 287 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 260 OutdoorSeating: 0 Total Seating: 260 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Orr Town of Barnstable -----_ Initials: sNAM� Inspectional Services Dam Il Amt Pd s Public Health Division s:n� Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE I�" '�� NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: 0. MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: 611 n�^ TELEPHONE NUMBER OF FOOD ESTABLISHMENT: w,� VQQ TOTAL NUMBER OF BATHROOMS: WELL WATER::YES NO_, ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ / TO NUMBER OF SEATS: INSIDE:&W OUTSIDE- -- SEATING: MUST OBTAIN A COMMON VICTUAL" LER'S LICENSE : LICENSE FROM LIC G DIV. 'OUTSIDE DINING *** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DID.MINDER NDL LENSING AND MEET REQUIREMENTS OUTSIDE DINING IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? YLO IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(Sp TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) .FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) _BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PFRM PLEASE CALL 508-862-4644 IT BEING ISSUED Q:Wpplication Forms1F00DAPP 2020.doc f OWNER INFORMATION: FULL NAME OF APPLICANT 694d ro I �c5� SOLE OWNER: YE /NO D.O.B OWNER PHONE# �(� �� ADDRESS 5fi r) CORPORATE OWNER: , CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List(2)Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. ��� L-I•l.V t �� l ��, l � � SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. Prior to oveningl l Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at httn://www.townofbarnstable.us/healthdivision/Bpplications.aso. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.3181 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q kApplication FmmsTOODAPP REV3-2019.doc w z - p4 Town of Barnstable BOARD OF HEALTH t John T.Norman Board OI HealthDonald A.Gaudagnoli,M.D. DARNWADI$ Paul J.Canniff,D.M.D. M'M" IF.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 425 Issue Date: 12/10/2019 DBA: DOUBLETREE BISTRO OWNER: RADISSON BISTRO, INC. Location of Establishment: 287 IYANNOUGH ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 260 Outdoor5eating: 0 Total Seating: 260 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR_ . 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office Use Only.• Initials: 1 Town of Barnstable Date Paid Amt Pd$� 0 -L4a5- snarrsreetie, ' Inspectional Services �fD MA't 6. Public Health Division Check# Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE `' NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Rai S,�i>nYl� �_l� G• ��Cl. Nubwa, b1siro ADDRESS OF FOOD ESTABLISHMENT: O(,0 1 TWONt - � MA 01601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): A , E-MAIL ADDRESS: tbusbu611 W,►v TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (50 ) `77 - DO TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO—K ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? D'Lb IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) _BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 I QAApplication FormsTOODAPP 2020.doc <11 OWNER INFORMATION: FULL NAME OF APPLICANT G ( LJL� � ._ `�) CL �✓� SOLE OWNER:QYE /NO D.O.B OWNER PHONE# 5O ` I''17VV ADDRESS Sfie(n 71v �. ,SMA 001 CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date / v 1. AkitsLojn&6P -/`- / v21 2. Rwlo� Wow.1 . la l /a 6a / Qq Imo_ SIGNATURE OF APPLICANT DATE *** *** FOOD POLICY INFORMATION SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.aso. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc °p TMEr TOWN OF BARNSTABLE _ HEALTH.INSPECTORS Establishment Name: ��f� .-C Date: hyd Page: .. of ° OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. aARNsrAacE. 's 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 'gyp MASS.n�0 HYANNIS,MA 02601 MON.-FRI. No Reference• R-Red Item PLEASE PRINT CLEARLY 508-862-4644 'F "' FOOD ESTABLISHMENT INSPECTION REPORT Name Date Tvue of T o ns ction O e ou In Address '7 Risk Re-inspection /� Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP Q In: Other Inspector Out: Cj Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.Red Items v., r t�, Violations Related to Foodborne Illness Interventions and Risk Factors( ) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ i FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 114 ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories O Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) 4 ati39f Vgits Corrective Action Required: o ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection todtFod ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4 non-critical violations if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation F is scored automatically if: no hot 26•Water,Plumbing and waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If infestation of rodents or insects,or lack of 27.Physical Facility ,, (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 n olati G. tons lcal.violations. If 1 critical refrigeration. on,4 to 8 ritical violati 29.Special Requirements (590.009) within 10 days of receipt of this order. ' = . 30.Other DATE OF RE-INSPECTION: Inspector's re nt: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N PIC's Signature Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N � _ Self Service Wait Se[vice'Provided Grease.TrapSize Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11. Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* _ 590.004 11 Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q - 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eJ/m-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-0Ol.l1(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.practices should be debited under#29-Special $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* flue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the Foodborne * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °F THE rok, TOWN OF BARNSTABLE. .. HEALTH INSPECTOR'S Establishment Name:�.� Date: / C ".Page: of q OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSrAB,E. ) 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTI Date Verified �p Mbs9;a o� HYANNIS, MA 02601 MON-86.2-46FRI.44 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT 508 C)c, Name �� � IC� Date Tyne of Type of Inspection Operations) Routine Address Risk Food Service Re-inspection �^� Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC)--,,CNA e ime Bed&Breakfast HACOther CP Inspector Out: 1 1 Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities t EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSPI ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories �.✓ �+/`> Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the.Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today, a items Embar o checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g Emergency Closure Voluntary Disposal ❑ Other. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation' (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of.the number of critical, results in an F. 25.Equipment and Utensils (FC-4)(590.005 B=One critical violation and less than 4nora-critical violations 9 ) cited in this report may result in suspension or revocation er the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Water;Plumbing and Waste. (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must . 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 590.009 within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 29.Special Requirements ( ) 30.Other - DATE OF RE-INSPECTION: Inspec P 31.Dumpster screened from public view ' Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' Ignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N oc�/ Dumpster Screen Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* S Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45'F 15 Poisonous or Toxic Substances * EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from EachContainers* * 590.004(F) P 7-101.11 Identifying Information-Original Containers Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* r 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 I1 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( P I 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec dness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* I 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed I Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A),-(D)in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By I 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* - 2-401.12 1 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated O g illness interventions and risk factors listed above,can be found.in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashin I g Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F _ 3-203.12 Shellstock Identification Maintained* y Convenientl Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products I 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 * i 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 3-402.12 Records,Creation and Retention * 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 26. Physical Facility FC-5 .006 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. j oFTr�r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of q - OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS.e`0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 'FDM FOOD E5TAA3LjSHMENT INSPE REPORT 5 Name Date T e o Ins ect•o p Routi Address i k ood Servic - specti n 1-34el Previo sJt in Telephone Residential Kitchen Date: Mobile Pre-o I r Owner HACCP Y/N Temporary Suspect III ss Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP Other Inspector,1221 t• Each violation checked requires an explanatio on the narrativ pages)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions - Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives C ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals , FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures -V _"Inn 04, ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control. ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) t ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY V� ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories t Violations Related to Good Retail Practices(Blue Itemsl Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) (� IISUC Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/ clusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction,Based on an Inspection today,the'ems Embargo Emergency Closure Voluntary Disposal checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ g y ❑ ry P F] Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and.no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of-critical,results in an F. B=One critical violation and less than 4non-critical violations 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspensi re9on or revocation of the food if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non- ritical,violations. If 1 critical refrigeration. ' ation,�4 to 8 non-critical vi tion 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: nsp tor' Signature N t: 31.Dumpster screened from public viewAVAO r Permit Posted? y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's ignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y_ N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-20212 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties - - Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* -19. -- PHF_Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances I 3-501.16(B) Cold PHFs Maintained At or Below 41°17/45°17 I - 590.004(F) - *- EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) - Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils 590.004(11) Variance Requirements - 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* . . .--REQUIREMENTS FOR. . 3-306.14(A)(B)Resumed Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* 590.003(E) Removal of Exclusions and Restrictions g � HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ' Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* I Beverages with Warning Labels* 4 1 Food and Water From Regulated Sources -9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13. Shell Eggs* _ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Lu Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cti, 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) ' Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and.Fish From an Approved Source _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4=702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Poultry or Meat, 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish, 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing - ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By - 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-20238 Shellstock'Identification Present* 2-301.12. _ Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C). _Wild Mushrooms*_ _ _ _ _ _ 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Gam e Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401..11 - Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g, g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23.30) 3-202.15 Package Integrity y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* g 12 Prevention of Contamination from Hands f 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* * Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45'F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability - 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 1 Specialized Processing Methods* 30. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. THE► *'r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: a e. Page: ✓of OFFICE HOURS BAR E.O� PUBLIC 2 0 MAN STREET 3:30-4:30 P.M.DIVISION, - : 0- :30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. MON.-FRI. HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY �PrFO MPyp F0.0-LD ESTABLISHMENT INSPE N REPORT - Name \Date'' e o Ins ection s Routirie Address Ris i od Sergi - spection Level Previous Inspection Telephone - Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked'requires In explanation on the narrative page(s)and a citation of specific provision(s)violated. P. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ IJITI Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Qr Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/.Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS J. ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning'and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashingl; CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. Embargo, ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations:9 or more non-critical violations, 24.Food and Food Preparation' (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005 B=One critical violation and less than 4non-critical violations ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of y y (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical.violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC=7)(590.0o8) be in writing and submitted to the Board of Health at the above address - within 10 days of receipt of this order. violation,4 to 8 no critical violations=C. 29.Special Requirements (590.009) - 30.Other neTF AF RE-INSPECTION: In tor' g at Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Outside Dining Y N PIC's S' na Print: Frozen Dessert Machines: 9 Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N Dumpster Screen? Y N Violations related to Foodborne Illness - - - Violation Related to Foodborne Illness Interventions �. Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives, Law Cooled to 41'F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-302.12� -- Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* - - * - 19. - PHF Hot and Cold Holding_, 2-103.11 Person-in-Charge Duties - 3-302.14 Protection from'Uirappioved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* P g Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F* _ 7-201.11 Separation-Storage* Applicants* - 3-502.11(A) Food Protection*' - 20 Time as a Public Health Control ( Responsibility Employee 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 590.003 F) Res onsibilit of A Food Em to ee or An _ _ _ _ 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements Contamination from the Consumer - -- 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* 3 590.003 D Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* ( ) 3-30.6.14(A)(B)Returned Food and Reservice of Food* -REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) -- - - - - - - - - - - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources ' 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* - _ _ 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* - - - 4361.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Watei* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg-"ve innooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Poultr y ry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish, 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165'F 15 sec* Sources* 1 g Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140'F* (Blue Items 23-30) 3-202.15 Package Integrity Y Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70*17 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45'F item Good Retail Practices FC 590.000 , Tags/Records:Fish Products 5-203.11 Numbers and Capacities* ` Within 4 Hou-rs* 23. Management and Personnel FC-2 .003 5-20411 Location and�lacement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* - Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 1 ea MICROWAVE CONVECTION OVEN $11,254.25$11,254.25 Turbochef Model No. 15 Packed: ea Convection/Microwave Oven, Rapid Cook, electric, 28.1" wide, ventless, countertop, stores up to 200 recipes, internal catalytic converter, digital display, pull down door with handle, multi-speed convec. blower, 13 1/2" x 141/4, (2) solid teflon baskets, (1) oven cleaner(1) oven guard, (1)aluminum paddle, (2)trigger sprayers, (1) standard rack, s/s front, top & sides, 11.5kw, UL,CE,ANSI 1 ea One year parts and labor warranty 1 ea 208/240v/60/1ph,46.Oamps, NEMA 6-50P 1 ea GLASS WASHER, UNDERBAR TYPE$4,414.50$4,414.50 MVP Group Model No. F-16DP Packed: ea Cup/Glass Washer, Undercounter Type, high temp.w/built-in booster, door type, 24 racks per hour, 20" wide cabinet, insulated top &side panels, double wall, built-in rinse additive pump, auto-drain pump& detergent pump, included,(1)flat 16"x16" rack& (1) 16"x16" 16-compartment angled glassware rack, s/s construction, ENERGY STAR® (Jet-Tech) 1 ea One year limited warranty is standard (Continental U.S. only) 1 ea 208/240v/60/1-ph, 12.9 amps, 1/2 HP 1 ea 10503 6" Legs (Jet-Tech) 1 ea SANDWICH GRILL$492.14$492.14 Superior Products Model No. 1699743 Packed: ea GRILL,SANDWICH GROOVED 14X14 11 ea UNDERBAR ICE BIN COCKTAIL STATION $329.62 $329.62 Supreme Metal Model No. CRJ-24 Packed: ea Challenger Cocktail Unit, 8"deep chest, 24" w x 21" deep,4" splash, 75-lbs. ice capacity, stainless finish with black powder coated legs, with 3-pak removable bottle racks(2) 2 ea HAND SINK$98.42 $196.84 Advance Tabco Model No. 9425893 Packed: ea SINK, BUDGET HAND 1 ea MICROWAVE CONVECTION OVEN $11,254.25.$11,254.25 Turbochef Model No. 15 Packed: ea Convection/Microwave Oven, Rapid Cook, electric, 28.1" wide, ventless, countertop, stores up to 200 recipes, internal catalytic converter, digital display, pull down door with handle, multi-speed convec. blower, 13 1/2" x 14 1/4, (2) solid teflon baskets, (1) oven cleaner(1) oven guard, (1)aluminum paddle, (2) trigger sprayers, (1) standard rack,s/s front,top &sides, 11.5kw, UL, CE,ANSI 1 ea One year parts and labor warranty 1 ea 208/240v/60/1ph,46.Oamps, NEMA 6-50P } 18 1 ea REFRIGERATOR, ROLL-IN $3,622.30$3,622.30 True Food Service Equipment Model No.TA1RR1-1S Packed: ea Refrigerator, Roll-in,one-section,for 27"W x 29"D x 66"H carts (not included), 34-1/2"deep,top mount, 300 s/s extr, white aluminum interior with stainless steel floor, (1) s/s door with cam-lift hinging, lock, exterior digital temperature display, s/s ramp, 1/3 HP, 115v/60/1-ph, NEMA 5-15P, 8.9 amps, MADE IN USA 1 ea Self-contained refrigeration standard Warranty-5 year compressor(self-contained only), please visit www.truemfg.com for specifics Warranty- 1 year parts and labor, please visit www.truemfg.com for 1 ea Door hinged right standard 1 ea ICE MAKER WITH BIN,CUBE-STYLE$1,947.31 $1,947.31 Scotsman Model No.CU1526MA-1 Packed: ea Prodigy® Ice Maker w/Bin,Cube Style, air-cooled, self-contained condenser, 80 lb bin storage capacity, up to 150-lb production/24 hours, Auto-alertTM indicator lights, recessed front panel on/off switch, front removable air filter, stainless steel finish, medium cube size, 115v/60/1-ph, 11.5 amps, ENERGY STAR® 1 ea 3 year parts& labor warranties 1 ea 5 year parts on compressor and condenser ADS-API AquaPatroITM Water Filtration System, single system, designed for ice makers& beverage equipment, cubers up 650lbs., flakers, nuggets & nugget dispensers up to 1,200 lbs. t $ r— t=L—jR Sk OlEaSSMVVMS=-l-iear- 7- * Built-in booster for superior sanitation -- U. e Fully automatic program with wash phase at 150°F(65°C.)and final rinse phase at 1850F.(850C) E * Capacity: 24 racks per hour Sanitary labyrinth door eliminates, P, ' need for gasket Built-in rinse-additive pump for sparkling results - h e Built-in automatic detergent pumps for consistent results • Built-in automatic.drain um " p p ` , s for ease of installation aft a, 4i. Ea Includes 16 place angled glassware rack I Y s 01 High—t=amp ur-irJerc,ount=ar assWast—ticr lie 5 3` CONSTRUCTION FEATURES TECHNICALzFEATURES • Body,external lousing,wash tank,and all chassis(onnianents in brushed Rack capacity, 15.75 x 15.75'1400 min z 400 min) stainless steel A:ISI 30418/10 ''Complete cycle:"160 seconds(145sec,wash&15sec.rinse) • Noise 58 DbA,due to utilization of double-wall ins:rlatej ponels • Wash tank capacity:3.0 U.S.gollons(l l-liters) • Upper and lower wash and rinse jets on revolving arm .:onstructed of • Wash°tank element:2000 Watts fiberglass;sary to remove and clean without the neeofor tools f •a Wash temperature':150°E(650CS • Integrated A.IS1.304 18/10..stainless steel booster * Booster capadty:..87 U.S.gallons(3.2 liters) t • Safety micro-switch on the door to interrupt wash pumr eclion * Booster element:2400 Watts • Independently-Operated heating elements alternatingketveen i •.Booster(water)tempernture:185°1=194°F.(BA. '90°t.) t booster and wash tank _ + Power supply-208-240/60/112.9 Amps:,,. ' • Alternating heating resistors reducing maximum abso-ption thereby • Motor-pump:'0 5rH P with thermal overload;protection, reducing en0g-+costs •'Maxi imam power,rating 2600;Watts. • Possibility o'Milt-in or free-standing installation • Water consumption per cycle:0 5 I.I.S gallon(1,.9 liters). • Standard irsulated top and side panels • Water cons0mption/hr:15.0..U.S..Gallonsr/.56:7 Liters maximum' • Wash pump proected with filter,plus additional finer fir overflow tube • Water supply:1/2"'hot water,supply 1407/60°C • Door-openiig with overall clearance of 10 in.(25 cm • Flow pressure 25 pys ,(dynamic),(PR.,may be-equired)' • Protective slnMess steel shield for wash tank element •'Water"Inlet connection;3/4"rnale hose Conn ctor.(l ose included) • Automatic fill and water level regulation of tank • Draiwconnection:l"`l0(2S.4mm)-max.height 36'"/915mm:(hase-included) • Slide out intecnled front control panel provides-eosyxress.for service ' Shipping weight:-11&lbs.(53 lig:). • Individual mnolog thermometer gauges displaying wa.h and rinse temperatures OPTIONAL ACCESSORIES • Standard a juipment includes:One 16-compartment(44)angled.serion b Pressure reducing valve(M)kit glassware rack and one open combination rack for cur bowls and assorted wares • Stainless steel stand(13"'high) 0 us, C E LISTED ANSIASr•3 FRONT VIEW REARVIEW. 310E VIEW �— 20 1/4 —'{ r--`20'1/4"—'{ j- 20 1/4- mo .F=--1 DO•c' A=11" 8=121/4" 13 1/4"~� 29 J/ef 2913 4 0=1 1/2" Electrical Water Inlet Drain ;. 121& I r I MVP GROUP CORPORATION f HEAD OFFICE:5659 Royalmount Ave.,Moat eal,Q(,Canada HP 21`9 G RO"U M TEL(514)73--9_701•TOLL FREE (888)2754538•FAX:(514)342-3854•TOLL FREE FAX:(877)453.8832 www.mvp9mugcorp.com•.e-mail:sales-dmvpgroupcorp.com I In line with our orrtinuing policy on research and""product development;we reserve:the right to alter specifications and prices without notice. 0000 Scotsman® ProoiGy® smart thinking CU 1 526 / CU2026 - 150 lb / 200 lb Self-contained Ice Machine N ° oo o• o � o .o• - Features & Benefits C Prodigy®undercounter tubers use significantly less energy and water than other O cube ice machines,exceeding California and Federal energy efficiency regulations. NJ V- AutoAlert-control panel can communicate operating status and signal when it's time to descale,sanitize,and more—making upkeep easier. 0 1 The patented WaterSense adaptive purge control delivers maximum reliability by reducing scale buildup for a longer time between cleanings. All external panel components are crafted for optimal aesthetic appeal through superior fit and finish. Preventative maintenance is simpler than ever with easily-removed door,top panel � and storage bin allowing clear access to all internal components and a diagnostic N code display insuring the right fix the first time. Recessed front panel on/off switch and front removable air filter. C) (D (U 15261 CU2026 n O 24 Hour Volume Production Air Cooled Water Cooled C U� US ARI AR I Y 70'F/21'C Air 90'F/32'c 70'F/21'C Air 90'F/32'C rn 50'F/10'C Water 70'F/21'C 50'F/10°C Water 70'F/21'C ' V lb/kg lb/kg lb/kg lb/kg 150/68 110/50 CU1526 175/80 124/56 Imm CERTIFIED 200/91 155/70 CU2026 240/109 190/83 (D n (D a,Mion � n ' ^ l Cube Ice Warranty Common ice form, 3 years parts and labor on all components. ideal for 5 years parts and labor on the evaporator. * mixed 5 years parts on the compressor and condenser. drinks. #I �! Small Cube Medium Cube Warranty valid in North,South&Central America. Front Air Filter Front On-Off %"x%"x Y." i"x i"x%" Contact factory for warranty in other regions. Switch Iz.zzx2.2z x.95 cm) (2.22 x 212 x 2.22 cm) Scotsman Ice Systems 1-800-SCOTSMAN www.scotsman-ice.com 775 Corporate Woods Parkway Fax:847-913.9844 Vernon Hills,IL 60061 E-mail:customer.service@scotsman-ice.com Central Restaurant Products Scotsman® n The smart choice in ice" C Installation Note:Allow 6"at back for utility connections ( n 3/8"Flam �•J Machine (� 1 Water Inlet rn\� V 112'FPT Condenser Drain WC Units Only •• [I O 5.48 3/8"FPT C Condenser Inlet N WC Units Only N. [ AO 3/4'FPT 3892 ] Machine rn Drain V , .31 29.65 • 29.65 j • _1 Air In Air Out /169. O 2L3535 - Electrical [15.2] CT Entrance 6.00 \ �2 561.12 N O CU1526/N2026 CU1526/CU2026 front view Q Water Usage Specifications Basic Gallons/100lb(liters/45 kg) Electrical Max.Fuse Size Energy Consumption Potable Condenser rn Model Number- Condenser Storage Volts/Hz/ or HACK Circuit Circuit Min.Circuit kWh/100lb(45.4.kg) 90'F(32'C)/ 90'F(32-Q/ ("D Cube Size:medium or small Unit Ib/kg Phase Breaker(amps) Wires Ampacity 90-F(32-Q/7O'F(21,C) 70'F(21'Q 70-FI21-C) Air 80/36 115/60/1 15 2 Cord 11.5 18.0/68.2 - CU1526MW-lA Water 80/36 115/60/1 15 2 Cord 8.8 18.0/68.2 160/606 O Air 80/36 115/60/1 15 2 Cord 11.5 18.0/68.2 - 3 CU1526SW-IA Water 80/36 115/60/1 i5 2 Cord 8.8 18.0/68.2 160/606 r� a Air 80/36 115/60/1 15 2 Cord 9.7 18.0/68.2 - �• CU2026MW-IA Water 80/36 115/60/1 15 2 Cord 6.6 18.0/68.2 180/682 D Air 80/36 115/60/1 15 2 Cord 9.7 18.0/68.2 - 3 CU20265W-IA Water 80/36 115/60/1 15 2 Cord 6.6 18.0/68.2 180/682 Q 208-230/60/1 Voltage-Substitute-32 in place of-1,i.e.CU2026SA-32A(02026 models only)[3=ENERGY STAR' n All Models Accessories rD Model Number Description Dimensions(W x D x H): Shipping Weight: KLP8S Kit 6 inch legs SS Unit: CU1526-150lb/68 kg KPUFM26 Kit Prodigy undercounter floor mount 26 inch for In 26'x 27 3/8"x 33" CU2026-175 lb/80 kg (66.0 x 69.5 x 83.8 cm) CU1526-CU2026 _ *Add 6"for legs BTUs per hour: Shipping Carton: CU1526-3,100 29"x 30"x 37" (73.7 x 76.2 x 94.0 cm) CU2026-3,900 Scotsman recommends all ice machines have water filtration.See Scotsman Sanitation Matrix for details. Operating Requirements Minimum Maximum Air Temperatures 50T(I0oQ 100oF(38*Q Water Temperatures 40*F(4.4'Q 100T Q8*Q Remote Cond.Temps -20oF(-29oQ 120oF(49*Q Water Pressures 20 PSIG(1.4 bar) 80 PSIG(5.5 bar) Electrical Voltage -10% +10% Specifications and design are subject to change without notice. , Scotsman Ice Systems 1.800-SCOTSMAN www.scotsman-ice.com 775 Corporate Woods Parkway Fax:847-913-9844 Vernon Hills,IL 60061 E-mail:customer.service@scotsman-ice.com ®2009 Scotsman Ice Systems. SIS-SS-PRD-CU26 10-09 Central Restaurant Products Project — Ul Item No. 3 Quantity THE • TM EXTERIOR CONSTRUCTION ' 5 ■ Two-tone stainless steel front,top and sides ■ 304 stainless steel removable grease collection pan ■ Ergonomic door handle ■ Rubber seal for surface mounting ` ■ Side hand grips for lifting INTERIOR CONSTRUCTION ■ 304 stainless steel � ■ Fully insulated cook chamber ■ Removable rack with dual setting option ■ Top and bottom jetplates STANDARD FEATURES ■ Integral recirculating catalytic converter for UL 710B(KNLZ)listed ventless operation ■ Independently-controlled dual motors for vertically-recirculated air PERFORMANCE impingement Utilizing TurboChef's patented tech- ■,Top-launched microwave system nology to rapidly cook food without ■ Stirrer to help ensure even distribution of air and microwave compromising quality,the i5 oven ■ Variable rack positioning maximizes versatility with its large ■ External air filtration cavity size and ability to cook with ■ Smart menu system capable of storing up to 200 recipes most any metal pan. ■ Flash software updates via smart card VENTLESS OPERATION ■ Single or multiple-temperature interface Integral catalytic converters allow ■ Smart Voltage Sensor Technology*(U.S.only) for UL`-certified ventless operation. ■ Vent catalyst to further limit emissions ■ Built-in self-diagnostics for monitoring oven components and performance ■ Stackable(requires stacking stand) ■ Field-configurable for single or 3-phase operation ©®w° Q ■ Warranty-1 year parts and labor p COMES WITH STANDARD ACCESSORIES ■ 1 Aluminum Paddle(103284) ■ 1 Bottle Oven Cleaner(103180) ■ 1 Bottle Oven Guard(103181) 0 ■ 2 Trigger Sprayers(103182) ■ 2Teflon Baskets(NGC-1331) t.Blower Motors �N 2.Microwave System C ®U� US ANSIINSF p4 3.Stirred Impinged Air(Top)and Microwave 11Y1 4.Impinged Air(Bottom) 'Smart Voltage Sensor Technology does not compensate for lack of or over voltage situations.It is the responsibility of .. 5.Catalytic Converter the owner to supply voltage to the unit according to the specifications on the back of this sheet. 6.Impingement Heater Ultimate ventless allowance is dependent upon AHJ approval,as some jurisdictions may not recognize the UL certification or application.Call to request ventless certification information. 7.Vent Tube Catalyst This product conforms to the ventilation recommendations set forth by NFPA96 using EPA202 test method. TurboChefreserves the right to make substitutions ofcomponents orchange specifications without prior notice. U5:800.90TURB0(800.908.8726) International:+1 214.379.6000 Fax:+1 214.379.6073 turbochef.com DOC-1064/Rev D/March 2009 I g 13MOEM32 24 m (618 mm) 0000 0 0000 o m 1-4 31.1"(790 mm) 15.15"(385 mm) 25.75"(654 mm) 28.1"(714 mm) • i5 ED Model(15-9500-3-ED)-International O Single Units Voltage 230VAC O O Height 24.3" 618 mm Frequency 50 Hz O Width 28.1" 714 mm Current(Max Circuit Requirement) 28 amp(32 amp) IEC 309,4pin Depth 28,25" 718 mm Max Input 10000 watts Weight 275 lbs. 125 kg i5 EW Model(I5-9500-4-EW)-International Cook Chamber Voltage 400VAC O O O O Height 10" 254 mm Frequency 50 Hz O Width 24" 610 mm Current(Max Circuit Requirement) 19 amp(20 amp) IEC 309,5-pin Depth 16" 406 mm Max Input 10000 watts Volume 2.2 cu.ft. 62 liters i5 AU Model(I5-9500-5-AU)-Australia O Wall Clearance (Oven not intended for built-in installation) Voltage 400 VAC O O O Top 19" 483 mm Frequency 50 Hz O Sides 2" 51mm Current(Max Circuit Requirement) 19 amp(20amp) Clipsal,5-pin SPECIFICATIONS-SINGLEELECTRICAL Max Input 10000 watts 15 US Model(I5-9500-1)-United States uirement) 46 am IS 1D Model-50 Hz(I5-9500-9-JD)-Japan Voltage 208/240VAC Q Q 60 Hz(15-9500-11-JD)-Japan Frequency 60 Hz Voltage 200 VAC d Current(Max Circuit Re Frequency 50 Hz or 60 Hz q P(50 amp) NEMA 6-SOP NEMA 1-6-50,PSE Max Input 9500/11500 watts Current(Max Circuit Requirement) 25 amp(30 amp) 4-blade 15 UK Model(I5-9500-2-UK)-United Kingdom Max Input 10000 watts Voltage 230VAC O O IS KW Model(15-9500-12-KW)-Middle East&Korea O Voltage 400VAC O O Frequency SO Hz O O Current(Max Circuit Requirement) 48 am (60 am ) Frequency 60 Hz O q P P .IEC 309,3-pin Max Input 10000 watts Current(Max Circuit Requirement) 19 amp(20 amp) IEC 309,5-pin i5 BK Model(I5-9500-6-BK)-Brazil Max Input 10000 watts Voltage 220 VAC DO. Frequency 60 Hz Oi5 SDModel(I5-9500-13-SD)-Middle East&Korea OFrequency 60 Hz Voltage 230VAC O O Current(Max Circuit Requirement) 48 amp(50 amp) IEC 309,3-pin Max Input 10000 watts Current(Max Circuit Requirement) 28 amp(30 amp) IEC 309,4-pin 15 LA Model(I5-9500-7-LA)-Latin America Max Input 10000 watts Voltage 220 VAC o u 15 LD Model(I5-9500-15-LD)-Latin America v Frequency 60 Hz Voltage 220 VAC o Current(Max Circuit Requirement) 48 am (50 am ) Frequency 60 Hz o q P P NEMA 6-SOP Max Input 10000 watts Current(Max Circuit Requirement) 28 amp(30 amp) NEMA 15-30P 6 JK Model-50 Hz(I5-9500-8-JK)-Japan Max Input 10000 watts 60 Hz(I5-9500-10-JK)-Japan i5 BD Model(6-9500-16-13D)-Brazil O Voltage 200VAC d Voltage 220VAC O O Frequency O . Frequency 50 Hz or 60 Hz Fre q y 60 Hz NEMA L6-50,PSE, Current(Max Circuit Requirement) 28 amp(30 amp) IEC 309,4-pin Current(Max Circuit Requirement) 46 amp(50 amp) 3-blade Max Input 9000 watts Max Input 10000 watts SPECIFICATIONS-MULTIELECTRICAL •' • S DL Model(I5-9500-14-DL)-United States U.S.:All ovens shipped within the U.S.are packaged in a double-wall corrugated box banded to a wooden skid. Voltage 208/240 VAC International:All International ovens shipped via Air or Less than Container Loads Frequency 60 Hz o o are packaged in wooden crates. Current(Max Circuit Requirement) 30 amp(30 amp) NEMA t 5d0P Box size:31"x 32"x 33"(787mm x 813mm x 838mm) Crate size:40"x 36"x 35"(1016mm x 914mm x 889mm) Max Input 9 500/1 1 500 watts Item class:85 NMFC#26770 HS code 8419.81 TurboChef recommends installing a type D circuit breaker forall installations. TurboChefreserves the right to make substitutions ofcomponents orchange specifications Approximate crated weight:3251bs.(148kg) without prior notice. Minimum entry clearance required for box:27.5"(699mm) 0 2009TurboChefTechnologies,Inc. Minimum entry clearance required for crate:31.5"(800mm) , � I i I V J I i Ile ld� ------------ wiry I� Its 'fo �Z-1 TUB' LOCATION' y. SEWAGE PERMIT NO. VILLAGE I N S T A LLER'S� NAME i ADDRESS a R UILDER OR OWNER DATE PERMIT ISSUED DATE COMPLIANCE ISSUED / S J I 1 . lkal.JAMB ter'` I etTO r n1 J t - I i II :.March.25, 1985 Mt. Richard'Silvan. Orion Corporation - -P.'O..Box 2158 1 yannis, MA, 02601 Dear:Mr'.Silvan Mr.:James Conlon;.a Health Inspecto r the T of Barnstab inspected the ,installation of a new 8000,,;g n grease erceptor at the 'Hyannis. : Resort Ayanough Roads Hyannis;' arch 21 Mt. Conlon Informs ,me fhat. .this "e Interceptor :was installed in" accordance with.our codes:: Very truly yours, ; FJohn .M: Itellq Director of.P-ublic, 4e th - JMK%tn - vi � pS (� 1 ALL ELECTRICAL,PLUMBING,FUEL.AND MECHANICAL CONNECTIONS TO BE DETERMINED BY MANUFACTURER OF EQUIPMENT INSTALLED.ALL MECHAMCAL,PLUMBING AND ELECTRICAL SERVICE TO EQUIPMENT SHALL BE SIZED ON A DESIGN/BUILD BASIS BY THE CONTRACTOR. 2 THE CONTRACTOR SHALL SUBMIT SHOP DRAWINGS FOR ALL EQUIPMENT FOR APPROVAL BY THE 11 ARCHITECT ' 3. ALL EOUIPMENT,FINISHES.AND INSTALLATION TO CONFORM TO THE CODE REQUIREMENTS OF ALL QU APPLICABLE CODES G.0 TO COORD.ALL MILLWORK W/OWNERS EQUIPMENT AND FF&E. 1/ 5 NETWORK PLUG CONNECTIONS FOR POS a POS PRINTER SHALL BE SECURED W/RJ45 PLUG LOCK-IN DEVICE.PROVIDE 1 I/2"DIAMETER CUTOUT AT EACH LOCATION f e f Q 6. HOLD OUTLETS ABOVE BAR COUNTER AT 6'ABOVE THE COUNTER AT THE BACK BAR. Vt�'/1' 7 G.0 TO RUN PLUMBING FOR BAR THROUGH DYE BAR WALL• ............................................ tl )I o . ............. f ----- ............._. --......... +i f ..............<i ....... ....... ---=-- ROOM FINISHES AT THESE SPACES ` i : FLOOR 6'x 6'QUARRY TILE sT0RA`a WALL BASE:4'Ol1ARRY TILE 103 _ WALLS FRP WALL PANELS T �......._. �e , LIP CEILINGS: AC.-M.24'z Z4" USDA APPROVED ACCOUSTICAL CEILING TILES y%<iY %:d7e••i':e'%'�..irr`•y.:. . ......................................................... �„'f..•:✓'. x;-s......�.,_-i:.: ......... ..... ............ . ,� .....:................................ -'.............. 105 EQUIPUENI t 13S -ELECT. 100 36'x 16-x 77 WIRE SHELVING 101 MICROWAVE OVEN 135 102 ICE MAKER 103 48'c 12"x 72-SHELVING - 105 REFRIGERATOR ' 107 HAND SINK 103 i POS ' 15 108 BLENDER ? PANTR 109 BLENDER STATION 111 JOCKEY STATION 115 BACKBAR REFRIGERATOR >' 130 3 BOWL LINDER COUNTER SINK tot `'✓' 131 UNDERCOUNTER DISHWASHER y 1 132 GLASS RACK 133 SODA STATION(BY VE NDOR) i 1 134 HAND SINK WITH SOAP&TOWEL DISPENSER BAR 1 � 103A 109 i FLOOR FINISH AT BAR FLOOR. PORCELAIN TILE WALL BASE 6'PORCELAIN TILE BAR & STORRAGE ROO�MEQ UIPMENT�PLAN -� i