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HomeMy WebLinkAboutSUBWAY - FOOD - Hyannis :. A= 328 070.- I i i Subway#12312 425 Barnstable Rd HYANNiS 21�{- 800 i� I rSFE BOARD OF HEALTH Town of Barnstable John T.Norman Board of Health Donald A.Gaudagnoli,M.D. . 9A1LN9rAB.e. F.P.(Thomas)Lee,. v � 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D. Alt. 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: 656 Issue Date: 01/01/2022 DBA: SUBWAY #29595 OWNER: SUBFIT LLC, Location of Establishment: 425 IYANNOUGH RD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - - MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: i PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: l 11/18/2021 11:04 (FAX) P•008/014 Initials: Town of Barnstable Inspectional Services �. X�Ll lift Public Health Division Cheer. Thomas McKean,D rector. U�I yil 200 Main Street,Hyannis,MA 02601 1 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE �'+ NEW OWNERSHIP RENEWAL_ NAME OF FOOD ESTABLISHMENT: &Ml V► C.� e � ' ADDRESS OF FOOD ESTABLISHMENT: Qnn JA�' �..CL•oP�-e MAILING ADDRESS(IF DIFFERENT FROM ABOVE): I)D 4• 4 6y-.k ("IyG 4'('6�/ - 0al I q E-MAIL ADDRESS:,&,&^I lG SV7< <d4llw�l.� �Q�q�ic1()IIvlQ.4��a� p.• CoY't Ax TELEPHONE NUMBER OF FOOD ESTABLISHMENT: aJ ► a - � TOTAL NUMBER OF BATHROOMS: ?/ WELL WATER7SEASONAL: " DATES OF OPERATION:NO/...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: __ / / 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 REOUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) _4OD SERVICE ETAIL FOOD-ONLY required for TCS foods(foods requiring refrlgeration/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:\Applicafion Forma1F00DAPP 2020,doc f 11/18/2021 11:05 (FAX) P.009/014 OWNER INFORMATION: i FULL NAME OF APPLICANT A' Law,•e �VY' SOLE OWNER: YES I N' D.O.B II t )a OWNER PHONE# ADDRESS CORPORATE OWNER:CORPORATE ADDRESS:_ b A Q`� 9 I PERSON IN CHARGE OF DAILY OPERATIONS: kV10 NJA, -'U" 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'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 s- a� 2 �VVI (06 O 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 openingll 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.townotbarnstable.us/healthdivision/applications ago, OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year: IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC,Ist, QAApplieation FonnsTOODAPP RBV3-2019,doe v r o - M a Certificate ®f Attendance This is to verify that - Aunt- Laurie Turi X . C v Has attended the following.course Adult, Child, Infant Choke Saving which meets the guidelines of the American Heart-Associatioin Issue-Date: 1/1012020 This certificate expires 2 years from the issue date Shawn Lerner,NREMT 1/C Founder&CEO - -WN%en Seconds Cownt, Inc. _ L CPA& p a FrstAid TrajWng O s When Seconds Count,Inc.is an Accredited Training Center thmugh the American Heart Association 04 s O N - ti - O r _ Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. w� �rsrxne Paul J.Canniff,D.M.D. Maw F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 30513, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 656 Issue Date: 01/01/2021 DBA: SUBWAY #29595 OWNER: SUBFIT LLC, Location of Establishment: 425 IYANNOUGH RD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q/ FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: -pa� For Offi Initials: Town of Barnstable 76 Date Paid' W Amt Pd$9S-6 BAMMBLE, : Inspectional Services � 1639. $ArFo��a`` Public Health Division Check# Cash 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 I NAME OF FOOD ESTABLISHMENT: �l� a�1Y11 C Sl�S LU101 ADDRESS OF FOOD ESTABLISHMENT: S 1UG N�O1 aa�DOI MAILING ADDRESS(IF DIFFERENT FROM ABOVE): �1 1YU 'I �i Y� ov YL]� OA I t••;� E-MAIL ADDRESS: �u� Sl1�JU�taM /A�J� v� \'(� co-W, TELEPHONE NUMBER OF FOOD ESTABLISHMENT: Jvi 1 - �SSS l TOTAL NUMBER OF BATHROOMS: 0— WELL WATER: YES NO , . (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: 1X SEATING: MUST OBTAIN A C MMON 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? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) A&OOD 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*** REOUIRED 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 100 SOLE OWNER: YES O D.O.B V Aj OWNER PHO nE # b�(y"1'J� ADDRESS s rl 1 l WY '4V1 CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: LaVIA-R 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 / SIG ti 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 openine!! 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.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from Rnuary 1 st to Dec.3 V each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FonnsTOODAPP REV3-2019.doc ` 5 Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. a�nvsr M + Paul J.Canniff,D.M.D. b , 200 Main Street, Hyannis, MA 02601 F.P. 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: 656 . Issue Date: 12/10/2019 DBA: SUBWAY #29595 OWNER: SUBFIT LLC, Location of Establishment: 425 IYANNOUGH RD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: CQA FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: A For Office U Initials: Town of Barnstable Date Paid ADA pa($ BAJWffrAB U. : Inspectional Services gfDMo+p` Public Health Division 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 ►O L2 I.1_q NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Hw trtlt_S Sobr, I-LC, DSA 506t,Jaw 2g595 ADDRESS OF FOOD ESTABLISHMENT: t4Z6 Z t,QmaL)%b R-6 t }14cd'%6\S, RA O 2(c O� MAILING ADDRESS(IF DIFFERENT FROM ABOVE): Q?�(� c.Jc�{p�MG(� PN¢ i E..'Przr►, P-k 02-9 1 t-I E-MAIL ADDRESS: Ct.Netp�' fl�Spup.C°om TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (5�u - ,1B- 2 S55 TOTAL NUMBER OF BATHROOMS:WELL WATER: YES NO )( ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:))< SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: 35 OUTSIDE: _0 _TOTAL: 35 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? N I A 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 Q1Application FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANTM2M�C— SOLE OWNER: YES/ 1@ D.O.B (0 l Zq I LAC[ OWNER PHONE # q(A-4 jtA - 3 3 2.q ADDRESS 45 'P%r \{',\\ 'fir E . Gpper-\t_ajch,. R\ C) CORPORATE OWNER: CORPORATE ADDRESS: q')p t,Jat-ermar\ Ayo , E. • Ra��c�en�� e 1 0Z9lL4 PERSON IN CHARGE OF DAILY OPERATIONS: 1,aUr�e Tv-r1 List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have I 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. Lush e Tvr\ `► / FS / Zo I. Clara.. Ym1 y / 25 / 2-0 2) L�u�`�.fir% •� ( (� l aa� 2. C.1 G.,rq Y�V-�. 2 / \q / 20 SIG ATURE 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 openine!! 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.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec. 3155 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:Wpplication FormsTOODAPP REV3-2019.doc - r Town of Barnstable BOARD OF HEALTH Paul J Canniff, D.M.D. } ° Board of Health Donald A.Gaudagnoli, M.D. ¢hrwtisrAa '- John T. Norman sass. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems 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: 656 Issue Date: 12/20/18 DBA: SUBWAY #29595 OWNER: SUBFIT LLC, Location of Establishment: 425 IYANNOUGH RD HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES T (� FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: ------ --- - — MOBILE-FOOD: MOBILE-ICE CREAM: 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: OF THE toryti For Office Use Only: Initials: o� Town of Barnstable Date Paid I� Amt Pd D � Inspectional Services ]j �A 16,9 ,0 Check# ��D `a lEo �A Public Health Division Thomas McKean,Director f ff ''11 200 Main Street,Hyannis,MA 02601 '�i� W ( ] Office: 508-862-4644 Fax: 508-790-6304 j APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE I NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: HANN IS SJARS IJZ DBA SqW.4 f.�—)qg'S ADDRESS OF FOOD ESTABLISHMENT: g2,7 :NA MM046-' k( , 44VA-jjm L ' ,'ntA MAILING ADDRESS(IF DIFFERENT FROM ABOVE):q30 WATEAMA•I &.E .PW-W f Al DZ-Q( I E-MAIL ADDRESS:_FAMLIS,ARSR S) , q bJa.6PMg4T6f-0qP( TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (!a`f r7b- � TOTAL NUMBER OF BATHROO S: WELL WATE R: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: -2� OUTSIDE: 0 TOTAL: 3 J` ' 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? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? /V 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) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT _TPrnCS (�(�• rYI(iYY�]�j SOLE OWNER: YESONO D.O.B �Z q I L4q OWNER PHONE# I- L4,3, f `,—33ag ADDRESS_-► PIMC- D ILL bk . 1 E-, CT-1`EE14 .l 04 � M 02-6(E) CORPORATE OWNER: FEDERAL ID NO. : T�' 1J,5 b4 4 CORPORATE ADDRESS: WRTamkO A)9 E PPW - (Z 02A 1 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 ergen Awareness Expiration Date 7 / l D U1. ( S a a / / a /and 2. . ll n / 1� / aoao SleGTURE 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.townoibarnstable.us/bealthdivision/applications.asp. OUTDOOR COOIQNG: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st. QAApplication FormsT00DAPPREV2018.doc oF�HF ro TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: U W Date: caha Page: of OFFICE HOURS 00 eAR Eon PUBLIC 2 0 MAIN STREET DIVISION 3:30-4:30 P.M- Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:M - .-FP.M- g MO8 -FRI. HYANNIS, MA 02601 sos-ss2-asaa No Reference R-Red Item PLEASE PRINT CLEARLY 'FO1AP� FOOD ESTABLISHMENT INSPECTION REPORT Name b Date Tvoe o IV=of Ins ec ion ou me Address Risk Food S pection C L Level Retail Previous Inspection �^ Telephone Residential Kitchen Date: �Q/^ Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector S Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities 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 V, 1 q 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 I �/. n ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations .VI Critical(C)violations marked must be corrected immediately. (blue&red items) ^ � '31aOVeitems Corrective Action Required: Yes Non-critical(N)violations must be corrected immediately or Overall Rating O( 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 tod ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the.number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 6=One critical violation and less than 4non-critical violations g )( ) 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 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 violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address 29.Special quirements (590.009) within 10 days of receipt of this order. viol 'on,4 to 8 non critical violations=C. 30.Other DATE OF RE-INSPECTION: Ins tor' . n to 31.Dum ter screened from public view �'-r�A �S Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Signature Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N g Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y.- N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved 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) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * 2 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food P g_od 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* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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 HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155`F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of 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,Meals&Game Pathogens* eg Hive rarzooi 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* aces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in Ratites-165'F 15 sec* cater- Sources* ing,mobile food,temporary and residential 1 o Proper,Adequate Handwashing Game and Wild Mushrooms Approved By Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under 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`17 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* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140'F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 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 140'17 to 70`17 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'17 to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3 402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-02.12 Records,Creation and Retention �Within,tHours* 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. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °p THE rq TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of '4 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 6 SS �0� - HYANNIS,MA 02601 - eoON.-FRI. No Reference R-Red Item. PLEASE PRINT CLEARLY . N1P`p FOOD ESTABLISHMENT INSPECTION REPORT Name < Date 1 Tvne of sec ion ra Address Risk FQndSapocir 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 Char a(PIG} �t4 Bed&Breakfast HACCP G S In: Other Inspector \ _ > a Out: t. 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 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 Ml ^\ i V v ❑ 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 I I Critical(C)violations marked must be corrected immediately. (blue&red items) I Corrective Action Required: ❑ No I rNIS Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. Voluntary.Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,t 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) cited in this report may result in suspensi on or revocation of the food 6=One critical violation and less than non-critical violations if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 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. 29.Vthe equirements (590.009) within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 30. PATE OF RE-INSPECTION: Inspector' n u 31. screened from public viewPermit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ULI/Dumpster Screen o Y INj Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 - Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-20 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11.11 Restriction-Presence and Use* 7.202.12 Cundiuuns of Use* 590.004 3-501.19 Time as a Public Health.Control* Applicant To Report To The Person In Charge* 3-304.11 Food Contact with Equipment and Utensils* Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* (11) Variance Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Pe 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. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System gg Not Otherwise Processed to Eliminate Equipment* ( )( ) Pathogens 590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game s eg cnve 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) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009 A in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) side Sources* Ratites-165°F IS sec* ing,mobile food,temporary and residential 1p 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* 3-401.11 2-301.14 When to Wash* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )ro) 3-201.17 Game Animals* 11 Good Hygienic Practices 1 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11 A& PHFs 165°F 15 sec* $ Receiving/Condition ( ) (D) 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3 403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk ctors listed above,can be found in the 3-101.11 Food Safe and Unadulterated fa f 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23.. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction*, Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 5-205.11 Accessibility,Operation and Maintenance 3-402.12 Records,Creation and Retention* Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(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 1Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision F29 I Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 -Conformance with Approved Procedures* S.590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590,000. � f �p IKE►o r, TOWN OF BARNSTABLE - .HEALTH INSPECTOR'S Establishment Name:� � �� Date: ,1 /WOPage: Of q OFFICE HOURS PUBLIC HEALTH DIVISION a;06-9:30A.M. SARNSTABLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS.a e� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY MP'� 508-862-46" ' FOOD ESTABLISHMENT INSP..CTION REPORT i- Name Date Type of sec ion t" 7` Address isk FoodServi Ei- Pe n Leveltil ` Prevo s In cf Telephone ! Residential Kitchen Date: 1l1 Mobile Pre-op�rat / Owner HACCP Y/N Temporary Suspect Illness _ n Caterer General Complaint Person in Charge(PIC) Time B' 8 Breakfast HACCP ef Other Inspector r O �� f specific r visions violated. r fires a n explanation on the narrative a e s an d c tation o s ec c o Each violation checked e u P P 9 O P P O q 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) ❑ _ _ r FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands r ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities f 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) Aft r ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures r ❑ 5.Receiving/Condition ❑ 17.Reheating / a ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding r 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 FAO Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall.Rating. within 90 days as determined by the Board of Health. Iq ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an i spec ion today,thgms ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other. checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6von-critical violations=B. 26.Water;Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of violations observed,7 to anon-critical violations: If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the-above address within 10 days of receipt of this order. v lion,4 to 8non-critical viola ions= -. w 29.Special Requirements (590.009) y P 30.Other DATE OF RE-INSPECTION: I s for Si na ure C 'nt: 31.Dumpster screened from public view �f Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N d #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's S'g•ature 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 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,.Il Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* t * _ 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties - 3-302:14'' Protection from Unapproved Additives ' Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) * - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and 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 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* , _ _ -..REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rlated 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 g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) liance P - - - 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 I 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. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 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* Effective rrrnoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 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* 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 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* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-003.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Lu Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 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 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °F THE rok• TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: " Date: l Page.: .of 1 J1� OFFICE HOURS A- PUBLIC HEALTH DIVISION 8:00:9:30A.M. BARNSTABLE. • lJ 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MAC �' L� HYANNIS,MA 02601 ,. MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY +679• .0 508-862A644 prFO MP'�� F OD ESTABLISHMENT INSPE TI N REPORT Name Date a of Type of Inspection + / Al Routine Address er (�ood�Serv' Re-inspection l3etajt� Previous Inspection � �,� A Telephone I YMUG�a f� 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 O Each violation checked requires an explanation on the narra ve ge and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and isk 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) ❑ ar G n 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 OK P ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals - - a- FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures J :°• ❑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 14 -AI '1 PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control J ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) of �/1 A ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP l / ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY VJ ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑.Other. checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical, results in an F. 25.Equipment and Utensils B=One critical violation and less than 4npn-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 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 anon-critical violations. If 1 critical refrigeration. violations C. non-critical 29.Special Requirements (590.009) within 10 days of receipt of this order. lion,4 to 8 = 30.Other DATE OF RE-INSPECTION: p Ct° 991a Prin 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N y #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's at re Print: Self Service Wait Service Provided Grease Trap.Size Variance Letter Posted Y N Dumpster Screen? Y N �uf�� / 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 1 q 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.* Additives*- 19 PHF Hot.and Cold Holding 2-103.11 Person-in-Charge Duties - - 3-302.14 Protection from Unapproved 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* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* P y7-102.11 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 Se aration-Stora e* 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* - * Z2.02.:12. Conditions of Use* 590.004 11 Valiance Requirements * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge - Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* .-REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) -- - - - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Waming Labels* 4 Food and Water From Regulated Sources g 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 Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13- Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13_ _Shell Eggs* _- _ - - - _ I Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1l3 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 5-101.11 Drinking Water-from an Approved System* 4-601.11(A)_ Clean Utensils an Contact Eggs d Food Contt Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or _ _ _ Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg cave 11112001 4-602.11 _. Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS - Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- - 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing kitc mobile food,temporary and residential Game and-Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle;Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12_ Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-0Ol.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 g590.004(E) Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock Preventing Contamination from Employees* 1gProper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 1590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite.Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria*. 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. J14 s6WAV oF.HE r ° TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: Page: of d / OFFICE HOURS 0 PUBLIC HEALTH DIVISION 8:00-9:30A.M. + 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified BARNSTABLE. MASS. MO -FRI. i6j9• `0 HYANNIS,MA 02691 - 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY , rFD M 9 F OD ESTABLISHMENT INSPECTION REPORT N Oki Name l Date , T o T of I s ec ion �� 011 outme isku� Fooa'Servi minspeq�ion Address / ! eve) tail Previou I sp Telephone Residential Kitchen Date: 1 Mobile Pre-opat�b � / A r Owner HACCP Y/N Temporary Suspect Illness r Caterer General Complaint w ` Time d&Breakfast HACCP Person in Charge(PIC) t Other f7 In; Inspector I 1 9ut ,' " r v 1 A Each violation checked requires an explanation on the narrativte page(s)and a citation of specific provision(s)violated. re 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) ❑ G FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands r ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities �, ) EMPLOYEE HEALTH PROTECTION FROM CHEMICALS l �� ❑ 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) I ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures v - ❑ 5.Receiving/Condition ❑ 17.Reheating - ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling . ✓ V `��r/ 6 / I/ ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding 1 PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control > _ >F 's " 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) � � .�9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP L Proper AdequateHandwashing CONSUMER ADVISORY fv�/�(�./��� ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories C�(� V r Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations t Critical(C).violations marked must be corrected immediately. blue&red items 1 f ( ) y ( ) �-�'� Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within.90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today, ms checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo C] 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 mote 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 6=One critical violation and less than 4non-critical violations g )( ) 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 (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non itical v lations. If 1 critical refrigeration. vi ,4 to 8 non-critical viol ions. C. 29.Special Requirements (590.009) within 10 days of receipt of this order. e 30.Other Insp cto�'s Signature DATE OF RE INSPECTION: i ' 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 s Si natur Print: Self Service Wait Service Provided Grease Trap Size. .. Variance Letter Posted Y N vAQ\ Dumpster Screen? Y N r 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.) k FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) [Demonstration signment of Responsibility* 8 Cross-contamination 14 Food or Color Additives ° _, Law Cooled to 41'F/45'F Within 4 Hours* 590.003(B) 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.* I - - 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Poisonous or Toxic Substances Raw Ingredients t 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* 1402.11 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 A 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-501.19 Time as a Public Health Control 3-304.11 Food Contact with Equipment and Utensils* 590.001(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rated 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 g 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 Wazewashing-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* Raw Seed Sprouts Not Served* _ _ _ _ _ _ _ _ 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-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. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101,11 Drinking Water from an Approved System* Eggs Not Otherwise Processed to Eliminate 590.006(A) i Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ep cti e 1oi2001 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 i 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 = Stuffing Containing Fish,Meat,Poultry or 3-20L15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations.of Section 590.009(A)-(D)in.cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By * _ 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to - -3-202-.18 Shellstock Identificatibn 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 Anim -als* 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 foodbore 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 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 TagsiRecords: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-E 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F r 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 .006 HACCP Plans 6-301.12 Hand Drying Provision r 2 29. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* S:590Formback6 2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999'Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE HEALTH INSPECTOR�s Establishment Name: W/ w 1 / Date: ..i °F THET Page: of h OFFICE HOURS L PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BABNWABLE. = 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. S. HYANNIS,MA 02601 _ MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY. �A n i^ 508-862-4644 CEOM OOD ESTABLISHMENT INSPECT ON REPORT Name Date vne of Tvoe of Inspection Operation(s) RoutineIYKA591 r Address I l Risk Food Service. Re-inspection I / C uj Level, Retail Previous Inspection /_ TelephoneResidential Kitchen Date: / Mobile Pre-operation i y - Owner HACCP YIN Temporary Suspect Illness 'Caterer General Complaint u . U Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector ) Out: Each violation checked requires a explanation on the narrative page(s)and a citation of specific provisions)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ `A 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) ❑ /n FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands `/ ✓ i ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities - EMPLOYEE HEALTH PROTECTION FROM CHEMICALS / ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious,Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures % is ❑ 5.Receiving/Condition ❑ 17.Reheating /r. ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling "I ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding ` , PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance . ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 9 ❑ 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) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4non-critical violations 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 (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials. (FC-7 590.008 9 violations q 8 non-critical,violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspect s Signa ur V Print: 31.Dumpster screened from public view 1 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Vy _PIC's Signat e Print: / #Seats Observed Frozen Dessert Machines: Outside Dining Y N I Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N .� r Dumpster Screen? Y N \ - Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* _ PHF Hot and Cold Holding _ 2-103.11- Person-in--Charge Duties - - - - � 3-302.14 Protection from Unapproved Additi4es* 19 Contamination from Raw Ingredients 1 g 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 Other*590.003(C) Responsibility of the Person-in-Charge to •- - t - 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 7-201.11 Se 3-501.16(A) Roasts Held At or Above 130°F* 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 •-- 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(G) Reporting by Person in Charge* _ . _ 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* -_- REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS"HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated - 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* _ _ * 3-801.1](D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 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. 18 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-I55°F 15 sec dness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2). Comminuted Fish,Meats&Game Pathogens* Eff erne 11112001 4-602.1.1 ._ _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Sfandards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell i Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or r 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' P mTY Game and Wild Mushrooms Approved B 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority Y 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* 3-401.11 2-301.14 When to Wash* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )ro) 3-201.17 Game 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 Commercial] Processed RTE Food-140*F* (Blue Items 23-30) 3-202.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3 403.11 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 Cooling Cooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) g 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 1.003 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(1) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* Sr 590Formba06-2doc *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 � �I� TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: (,/ Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BABNSTABLE. • 200 MAIN STREET 3:30-a:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mass. fir. HYANNIS, MA 02601 MON.-FRI.508-862-46aa No Reference R-Red Item PLEASE PRINT CLEARLY 'FDM FOOD ESTABLISHMENT INSP C ION REPORT IL el- NName Date e o f Ins ection IWA s Rou i e 1' Address isk Food-Se pection Level PreviIm?". i I/y Telephone Residential Kitchen Date:Mobile Pre-o Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector t: AV A Each violation checked requires an explanation on the narra ve 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 re uire immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ OD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands i �1.PIC Assigned/Knowledgeable/Duties 1�qO ❑ 13.Handwash Facilities � 1,7 EMPLOYEE HEALTH 1 ` 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 HSP ,- ] 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories �� �✓ Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Stems Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Ratingwithin 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 Embargo. Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 6.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. s receipt violation,4 to 8non-critical violati s within 10 days of t of this order. = 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Insp s i to C1 int: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N PIC Sin ture S Print: Seats Frozen Dessert Machines: Outside Dining Y N 9 Selfif Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Sereen 9 Y N `^ I Violations related to Foodborne Illness" - - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12-'° Additives* 3-501.15 Cooling Methods for PHFs -Cooked and RTE Foods.* - -- - _ - - 19 PHF Hot and Cold Holding 2-103-11 Person-in-Charge Duties - ' - - - 3-302.14 Protection from•-Unapproved Additives*- Contamination from Raw Ingredients 15 Poisonous or Toxic Substances i 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 EachIdentifying * - 590.004(F)- - -- t - - - - -- - ( )O P 7-101.11 Information- Containers Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* -2 590.003(C) -. Responsibility of-the Person-in-Charge to- - - - - - - - - �7-102.11 Common Name-Working Containers* _ Require Reporting by Food Employees and 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) Pood Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) R_espon_i -ty 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* i * 7.202.12 Conditions of Use 590.004 11- .Variance Requirements- _ 3-304.11 Food Contact with Equipment and Utensils ( ) 4 590.003(G) Reporting by Person in Charge*-- - - - - - - - - - 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR , 3,306.14(A)(B)Returned Food and Rlated or of Food*_ 7-204.12 Chemicals for Washing Produce,Criteria* _HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions _ g ( ) Disposition of Adulterated or Contaminated - - - -- - - - - --- - Food' - 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* F77--4 I 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* _'_ _. _ _ 4-50 1 1 1 1- Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* � Y _ _ P 7-206.13 Tracking Powders,Pest Control and 3-201.13 j Fluid Milk and Milk Products* 4-561.112 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* 3-401.11 A(1)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs. Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 _ Drinking Water from an Approved System*_ _ __. _ _ gg. Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ep i-111n001 4-602.1E Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish-From-an Approved.Source ... __ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment*' - Shellfish* - -' - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 ; Molluscan Shellfish from NSSP Listed_- Chemical* g g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * - -"' Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' P -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"` Shellstockldentifi"cation 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 Game Animals* 11 Good Hygienic Practices -17 Reheating for Hot Holding practices should be debited under#29-Special _ Requirements. g- - --- -" ` Receiving/Condition ' ' '" - - -- i 2-401-N- _ Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* __ 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 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 Handwashing Cleanser,Availability - 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen.Packaging Criteria*_ 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �ptME Tom ` '" TOWN OF BARNSTABLE _ HEALTH INSPECTOR,s Establishment Name: Date: i Page:, Of / ti OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNBTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION(OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS, MA 02601 M 5088- -FRI.62-4644 No Reference R Red Item PLEASE PRINT CLEARLY Ten Mp+ F.OPVESTABLISHMENT INS EC I- REPORT Name Date Type of e o c ion Address Risk ood Se Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an a pl ation 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) ❑ Jr 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 9 ❑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 0 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating r 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 ❑ 90 Embar checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 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 9 )( ) 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 (FC-6)(590.007) aggrieved by this order,you have aright to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8non-critical violations. If 1 critical refrigeration. violation,4 to 8 non-critical violations=C within 10 days of receipt of this order. C. 29.Special Requirements (590.009) Y P _ 30.Other DATE OF RE-INSPECTION: Inspe _ at Print: j a 31.Dump'ster 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's Signat 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) Assi ent of Responsibility* 8 Cross-contamination _ Law Cooled to 41'F/45°F Within 4 Hours* ( _ gnm _ _ 14 Food or Color Additives •- 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=103.13 - Person-in-Charge Duties - - - - - � - - - - � - 3-302.14 � Protection from ilnapptoved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F E' MPLOYEE 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(G) 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* - - - 3-302.1 f(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 _ _ _ 3-501.19 Time as a Public Health Control* 3-302.15__ Washing Fruits and Vegetables * Applicant To Report`lb'The Person In Charge' * 7.202.12 Conditions of Use _- 590.004 11 Variance-Requirements 3-304.11 Food Contact with Equipment and Utensils ( ) 9 -590.003(G)- rReporting by Person in.Charge* Contamination from the Consumer - - - 7-203.11 Toxic Containers-Prohibitions* - 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS.FOR _ _. _ _. 3-306.14(A)(B)Returned Food and Rlated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY,SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4- . Food and Water From-Regulated Sources -9 . - . Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590:004 A-B Com liance with Food Law*__ * 3-801.11(D) Raw or Partially Cooked Animal Food and � -- ( -) P - - - - - - 4-501.I11- - -Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 37202.13_ . Shell Eggs*_ _ _ _ __ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS s and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. CONSUMER ADVISORY 3-202.14 Eg gs 16 Proper Cooking Temperatures for PHFs 3-202.16 Ice Made-From Potable Diinkirig 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 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* Effective innoor 4-602.11. _ _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) ` Water Meets�Standards m 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From-an Approved Source-__ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* ( - 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish*- `--- - 3-40L11(A)(3) Poultry,Wild Game,Stuffed PHFs .SPECIAL REQUIREMENTS 4-763.11 Methods of Sanitization-Hot Water and Stuffin Containing Fish,Meat,Poultry 3-201.15 Molluscan Shellfish from NSSP Listed_ _ Chemical* Stuffing g or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Proper,Adequate Handwashing ing,mobile food,temporary and residential Sources* 10 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. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165*17 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* * (Blue Items 23-30) 3-202.15 Package Integrity*. g g 3 403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome * 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* Lis Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 1590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision n'- 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging.Criteria* 8-103.12 Conformance with Approved Procedures* S.,590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 599., 'Qp. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. al� s .. Ilk . . R" s� t 1� O2 s�r,,�k1 w► Ltd.� �s�✓t�,...7 � � ; i o ifi 1• 'i .t ., Especialidade da Casa Todos os pratos sao servidos com arroz - all dishes served-with rice'`' Bobo- Shrimp Bobo' ' w { a x hd' P 1 '. Shrimp; tomato, cilantro, yucca cream and onion-14 99 a Filet de Peixe com Fritas ° k �" y' Fish and Chips-9.99 -Mo caeca de - t .�. F uec'a 1399 5 _ ,Escondidinho - Yucca Pie }, _= Carne ou Frango -,Beef or chicken-9.99 Peito de Frango com Cream, eese - Stuffed Chicken Breast-11 M Escondidinho`de.Camarao Shrimp Yucca Pie 11 99. ' Prato. a' Casa r Os pratos abaixo vem acompanhados de arroz ou fritas a salada- All served with rice�or fries and salad K: Bife da Casa - Steak r t Servido com ovo - Served with egg„$11.99 Frango, a Passarinho Fried chunks of Chicken-9.99 Bife a Parmegiana - Beef a Parmagiana-12.99`7 _ - Frango-,a Parmegiana---Chicken Parmagiana-11.99 tP Strogonoff de Frango ou Carne -.Chicken'' or Beef Strogonoff-11.99 Feijao Tropeiro ou Tutu Kidney beans, yucca flour, linguica, bacon, eggs, We and fried pork belly or creamed beans topped with linguica, bacon, eggs�and onions-10.99' 'A ; Lasanha de Frango ou Carne - ,Chicken or Beef Lasagna-11.99 ;Picanha no,'Ch.-- = Prime Cut Sirloin` Servido com vinagrete a faiofa Served with Vinaigrette and Farofa-17.99 f 0 Feijoada Coinpr eta 47` -Brazilian Nat�onal-dish served on,Saturdays-11.99 a Obrigado pela preferencia,{ °;�� ► :i ' A gorjeta do garcon nao esta incluida, no preco? Preta Cafe Favorite Pleaset Brazilian . r P { ' 4 Tira Gosto - A etizers Espetinho -,Kabob,3.99 Salgadinhos - Brazilian Pattie 4 " Coxinha, Empadinha, Esfirra, Quibe, Risole-1.79 r, g �M,andioquinha Frita - Fried Yucca r ° s With Chefs sauce-4.99 'y r + ; Torresmo com Mandioquinha - Fried Pork Belly with Fried Yucca-'6.99 _Linguica com Mandioquinha - Linguica with Fried Yucca-6.99 Carne_com Mandioquinha -,Fried Yucca with Fried,Beef-6.99,,, Frango`a'Passarinho,=Tried-,Chunks of'Chicken with Botntes-6.99 Camarao a Gregaf=.Greek Shrimp c Espetinho de Camarao com Queijo Shrimp Kabob with,Cheese-4:99 r Pastel Carne Fran o ou uei)o Ground _beef Chicken-or,Cheese- 2.50 Sop. ^as Soups Per unto ao garcon - A k�,your.server r E� � f File Aceboladoa,Palito Steak,Tp,with Onions and Fries-7:99 t t 7 O a µh Sobremesas-Desserts :. Brigadeiro Cake-3.50 Alpino-Chocolate branco:e preto White and`Black chocolate-5.00 Marta Rocha Cake-Moran" com Suspiro- Strawberry Cake with Meringues-4.50 California Cake-Damasco com Ameixa - Plum and Apricot''-'450 Siria Cake-Coco a Ameixa- Toasted Coconut with Plum-4.50 Black Diamond Cake-Chocolate Mousse com Morangos -5.00 . Chocolate Mousse with Strawberry Torta Mineira- Abacaxi,coin'Coco Pineapple with Coconut-4:50' Maracuja Cake-Passion Fruit Cake-3.50 Bobom com Morango Cake-Bobom and Strawberry-4.50 f , Pudim ,Brazilian Pudding-2.00 +:, 3 4 nramissu-5.00 Creme Brulee-5.00 's fr t Cann oli-4.50 ,�4 ►. : t t tjI �. Obrigado pela preferencia .`3' ;. . A gorjeta do garcon nao esta`induida no',preco. �}' 45 + ' 01J, Preta Cafe Favorite J a. _ a .�__• „-.apt - ....,+-'- 3 1 y ti t 'A tr r s t� � f � ' FFF , , Preta Cafes � : ,,j, _ r y{ Eggs & Omelettes All eggs served with toast. Toast substitute: English muffin, raisin-bread or.bagel-.59 Add home fries-.99 Egg-Beater and E W hi - t" � Egg White add 1:00 i Omelet Fillings:Diced ham, bacon; sausage;,cheese, onions, ► - ` peppers,tomatoes, spinach, mushrooms. Preta Breakfast Sandwich y = Steak & Eggs ay y..-.� �,�t,� , °�� Two farm fresh fried-eggs4WA choice of meat- 7oz Skillet_ steak with two eggs any.'style, and cheese served on a_bagel?or'English homefries & toast-9.99 ' „ril ,muffin-with-homefries-6;99`�' + 1 Potato Pancakes tj Three pancakes served with sour''cre'am and "Preta Eggs Benny Pp gg Two farm fresh eggs poached over corned ' '/cho ed scallion.5A Addle s-6.99 beef hash bacon or ham steak on an,Enghsh . , ' Build Your Own Omelette muffin topped with hollandaise-andmseryed , 't= }4 -� � = .- ;A three egg omelette with`your'cho ce of with�homefri6-8-59 �" ' T s, .ed toa three filling sery with st-7.99 Basic Eggs ,Vegetable Omelette Two Farm fresh eggs served any st le-3.99 ,,r Y - ��•. Filled with peppers;' mush dooms, ,onions, With choice of meat 4.99 tomato; spinach-7.59 With cheese-7.99 One Egg-2.99 With choice of meat-3 94� 4 ,.' 1 << I , Preta Scramble - Meat&'Cheese Omelette+; Choice of meat, scallions tomatoes topped Choice!of ham,-,,,bacon or,sausage. it with'Hollandaise sauce_.and'servedr. o pp and cheese-7.59. i> " 7.99 - ` with homefnes- -�� `" � , - _ _ � Western Omelette Corned Beef Hash Peppers , ham and onions'7.59 -> ___ n ,-- .-- _ . - With', .choice of cheese-7.99 Crispy"corned beef hash mixed'with'peppers and :onions with two eggs any style=6.99 e t • �g Pancakes & French Toast If Top your pancakes or french toast with blueberries, strawberries or cranberries, or a combination of.all three-1.00'With choice of meat add-1.59 Preta French Toast Choices all dipped in our '',Two x Four egg ' Two eggs any style, served with twoi Thick Cut Texas Toast-5.49 slices of'bacon, two sausage, 2 pancakes-6.99 Cinnamon Bread:French Toast-.6.49 __ __ '`- t ' 'r1 Portuguese Sweet Bread French Toast-6.49 ' Cheese Blintz's � Y� ; * ► Raisin Bread French Toast-6.49 Four Ricotta and cottage cheese stuffed 'Mintzes=5.99 # Frenoh Toast Sampler -One slice of all four breads when you cant Buttermilk Pancakes �make,upyour mind-6.49 _ Regular Order (3)=�4.99 Short Stack (2)-3.39 •�• t, {�. ��/, ' � i, z � �1 {ifs'�,�J Preta Cafe favorite Consuming raw or undercooked meats,seafood,shellfish, poultry or 1 of 1od1• Appetizers & -Soups Preti:fibination Platter !' ` Boneless Chicken Tenders ., ,; A large portion of breaded tenders served Chicken wings (2), chicken tenders (2), with'a`honey BBQ dipping sauce-7.99 potato and onion rings°8r99 r - _ �, � ,�� Buffalo Tenders r . ,' '� Volcano Rings I' r ` ► FE. �+d,' - � A heaping portion of sweet onion rings Fried boneless tenders .tossed�in.Buffalo , ; Sauce. served with blue'ch'eese-dressing and drizzled with petal sauce and rnelted,cheddar , v cheese-,6.99 v-celery}.sticks,-8.99 a Beef Kabob Sniffed Potato Skins Fried potato skins stuffed with bacon bits and aMarinated beef'skewere&!with peppers and onions-3.99 � cheddar cheese, served with sour cream-7:99 - Salgadinhos`-Brazilian Pattie, Mozzarella Sticks ,., ' Battered mozzarella cheese Coxinha, Empadinha, Esfirra; Ube'; fried golden brown-6.59 4skis le-1'.79 :F ►' +: ►�� -"Anytime- Entrees r #' Chicken Carbonara Shepherds Pie' Boneless chicken breast pan:.seared ,,, T .. L Traditional beef,and potato pie-7:99 theri tossed in a rich-cheese_sauce,with ' Chicken Picatta bacon. Served over.pasta or.rice with a"side t 0 . `.I, - Pan seared chicken 'tossed: in a lemon .and salad-12.99 _. 'Fish & Chips. - -`�� ��_ � � served-with pasta and side and mushrooms - —- saute' with capers e salad-12:99 A.large hand breaded haddock.filet fried ; golden brown served with,'French fries, Chicken Alfredo , coleslaw, lemon, and tartar.sauce-9.99 Pan seared chicken tossed with a, creamy Parmesan sauce, served' " �4 i Preta Combo over pasta or rice with side salad-11.99 Grilled beef with onions or grilled chicken "r - or kabob, served with rice, beans, _ Chicken Marsala �• a,, Pan seared chicken with mushrooms in a and green salad-9.99 'Marsala .demi sauce, served over pasta'or Baked Haddock ,',rice with side.saLad712:99 Filet of haddock topped with buttered crumbs Preta House Salad-4.99 and baked with white wine, served with. ; Add Grilled Chicken=3.00 Steak Tips''5.00 choice of potato or rice and side salad-11:99 I ' I fir'' p ;Shrimp-5.00 s 'k-. 7Y w� f•� s - #,� ry ., S., •" �F ,. '' .° � ilk `. �I',sj . fy/ r$.`_. f...'t.. / •�r� ... p ap t r • r f Preta Cafe Favorite Consumingor t- tt et meats,seafood,shellfish,poultry or t of ttttt Sandwiches All sandwiches served on choice off;white, wheat, rye, or pumpernickel bread and homefries. All burgers served with lettuce; tomato and home fries! '1 Mile High Hot Pastrami Chicken Challenge '�Desafio"F Black navel pastrami,heated.And Pulled chicken corn, bacon and served with Swiss cheese-7.99 , ` cheddar cheese-8.99 ,Preta.Turkey Stack, r Brazilian Burger 1 ,. i U° Smoked*turkey, smoky bacon--; lettuce, - 8oz -Angus burger grilled to your.jiking-7.99 tomato and may6`-7.99 - Add choice of cheese-8.59 -_ - B.L.T. Add mushrooms-.50 Add bacon-1.00 t All time classic of applewood smoked'bacon, preta X-'Burger' Lettuce tomato and-mayo 6:59 =" " _ Our burger topped,with chicken, fried egg, 4 Monte Chriisto y r .bacon and cheese-9.99 Ham, turkey, Swiss cheese baked on Reuben } French toast served with maple syrup-8.5.9 ,Corned beef, sauerkraut, Swiss cheese, s `1000 Island dressing baked to perfection-7.99 Sides &_Beverages Side Orders -Coffee 1 Home fries-1.99 Free refill for dine in only-1.69 Choice of Ham,-Sausage; Bacon 2.29a Hot Chocolate-1.79 � HolladaiseSauce-1.29" 1 English Muffin-1.29' Extra tea bag-.99 ,a Bagel with Cream Cheese-l`.59 Assorted Juices & Milk 0 ffi Cold Cereal Milk-1.99 Cranberry, Orange, Seasonal selection 2 /o Fresh Baked Muffin-1.59 y g Milk,: Chocolate Milk Baked Beans-1.59 Small-139 Large-2.59 Side of berries-1.59 ' We Proudly serve Pepsi Products Coleslaw-1.99 ` _ ,All soda 20 ounce cup-1.99 tj r " Free refill for dine in only: Pre . Cafe Favorite TOWN OF BrAdKiNSTAICKE. 111 ` —4 Ali 10: 1-3 Ds r _ 1 04, rok r AA It 7 �'y y t �J WeV ow C,u�-Qu rQ�/�G.�.y / f � 1 � y.r �'' r��c-� �.� . . � ��k:I.�OKst�1KE �'v• it 44 r 'tl ,Q P�F " s✓„ 6ws- TOWN OF BARNSTABLE 7�-/ L4XX C2-ft-fe4- --�- j LOCATION SEWAGE# I VILLAGE ASSESSOR'S MAP&PARCEL -1;,?'07e T INSTALLERS NAME&PHONE NO. V�, 1(w wA SEPTIC TANK CAPACITY /(>0 d LEACHING FACILITY: (type) (size) 6 NO, OF BEDROOMS 6 — OWNER—, 0,4 jyl Alv.¢f e nt ens & PERMIT DATE: U A k row,n COMPLIANCE DATE: U,r horkv% Separation Distance Between the: Maximum Adjusted Groundwater Table to the Bottom of Leaching Facility Feet Private Water Supply Well and Leaching Facility(If any wells 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 leach facility) Feet ti FURNISHED BY—)&/ Rost - 0 C EA►+ STROP e �9�L• 79' i y RESTROOM ❑ ®� TO CO AREA ❑ PREP STATION 16' , 3' �OFF ; ICE 18 ®,j 31' , OVEN 5,5„ 4 4 . 141511 1511 :Ylci: 6 6 6 r I. 4 COOLER `COUNTER COUI VTER t M1 — i ___ � I I ; I I I I I I I I I I I - � I I I . . I I '_ i I . I : � . . - � , , i r--y -v --�T I -7 r7 - � , j 1� n -7 � n! 1 � - �-: _7A , - - 1 : 1� ! I I . � I � t I I I ; . i � : I I ; � , �- , -,, � I i I i I 1 , � � i 1 � L I I � 1 � I - ; I I I I I i i I 1 .4. -- �. 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I P!I "I 1 9 �� - -, , � ,� I I . ,� .-", , 1 �� % I z 1, k- " -1 ___________1_____11_.1---_____ _____1_____­_________ ------- ­ __ " ,, ,,_�f�-92,-�_� � - ,'�7 � , , - � . �u �_ r___ � � , : � ,-, - , - �f �,---­­­­­­­"'� - - I � ?I - - a , - 9�-" � , - ',, - - , � 1­ .11, � to; _­ �" � _-, I . - _,,, , , , , ���z,-_"::�_-_:._'_ 0_0__2 I- __ -9.-__.. -_-,�9 -, -_'_.�_­:� - , . -__,.I 1:,� ! - - -------------- �____ i -- --- _____- - _____ -_ � , - __q_­_­�-9-9 ,� i : I i � - ---____ � i I � I : I i ���, ��! i i i I ! � i ! ; I I I I � W REVISION: m Q 0 STC,RC- MUST;7E CONSTRUCTED AS DESIGNED IN s HESE FLOOR PLANS 1 1};, 5 51 SUBJECT TO FEDERAL,STATE AND LOCAL LAWS.RECIPIENT IS i 36 �'e 50 I ewwe I 34 � , RESPONSIBLE FOR ENSURING ; 0 K 33FC25 32 31 �I 9A 9B 10 66 COMPLIANCE WITH ALL LAWS.IF TRAINING CENTER e e I O O cE MODIFICATIONS ARE NECESSARY, -Ayr+ /_ c RH T — TOP PLEASE CONTACT THE FWH STORE \ 48 I\ 47 40 1� ARTMENT FOR WRITTEN 40A3 �— _ ___ 66 ®- APPROVAL DESIGN OFTHE REQUIRED CHANGES. ^ 2 l✓ ) O RH O )y` MOUNTED " HIGH (� HEADERWALL `L 42 06'-8" A.F.F - - - WALL 6B ULy� S ^ OVEN ARCH 8-PANELS .t^° HIGH SPEED DATA LINE CUSTOW,FREEZER - JO J V. SOFFIT 07'-4" A.F.F. 2 & MODEM LINE REQUIRED 30 6B , THIS DRAWING IS FURNISHED BY FWH ON BEHALF DIRECT WIRED CUSTOM COOLED �� RH lI �,: DIRECT NARm O 41 RH � OF DOCTORS ASSOCIATES INC.("DAI")D/B/A 0 0 O __ SUBWAY.RECIPIENT MUST DETERMINE IF THIS J CL r , -- 24 m ®= 6B DRAWING MUST BE SUBMITTED TO A LICENSED ` - L---_J __ ______ ___-- ---__-- I23� �� 48" HIGH ARCHITECT ATOR SIMILARPROFW.ANNALUNDER �vl%, 1�R': 1 (� 11 L--- � 19 WALL Fi FEDERAL,STATE OR LOCAL LAW.ANY CHANGES t Y' � Y i � 6B MUST BE APPROVED BY DAI. �, C a 00 2 ® 6A DO NOT SCALE DRAWING.WRITTEN DIMENSIONS EXISTING 17 y ) 6B TAKE PRECEDENCE OVER SCALED DIMENSIONS. AND SHALL BE VERIFIED IN THE FIELD BY THE L P E S G v ` ti, a 6A GENERAL CONTRACTOR AND/OR — — RESTROOMS k �" ABO / 14 0 —O FRANCHISEE/OWNER.ANY DISCREPANCY IN 60 i 17 HALLWAY & DOOR 4O ..)4y 37 \ 6 - DIMENSIONS SHALL BE BROUGHT TO THE 1 O MUST MEET THESE u } 38, 11 IMMEDIATE ATTENTION OF DAPS AREA MIN. ADA \ I REQUIREMENTS I s® 45 'u' r m 66 DEVELOPMENTAT REPRESENTEVEGNATED FIELD THE GENERAL!ONTRACTOR AND EACH O / SUB-CONTRAC T-JR SHALL MAKE HIS OWN 15 �y C®� 6 INSPECTIONS AND X.FASUREMENTS,FWH AND DAI RESTROOM EXISTING 3 h`yU` i 18 Tom• O SHALL NOT BE W i_D RESPONSIBLE FOR THE 9 9 r® - 6A ACCURACY OF DIMENSIONS AND FOR ERRORS AND OMISSIONS i.'THE DRAWINGS IF WRITTEN CONFIRMATION HA': NOT BEEN RECEIVED BY THE 6A 6A 6A O, 6A FWH STORE DESIGN DEPARTMENT. 5 i \ THIS DRAWING AND THE INFORMATIONAL of // 37 )J" HIGH WALL m -,L — —p• 51 WITH GLASS TOP 6A ®, :CA) 6A ®\ :36A) _ CONTENT HERf:,.OF IS THE CONFIDENTIAL PROPERTY DAI OF AND IS PROVIDED SOLELY FOR THE USE OF AUTHORIZED FRANCHISEES,THEIR — O I 17 17 t y 136 TYP ✓ In I ANON C S TO REPRODUt ECOPY,USE OR TRANSMIT AGREES 0 ! O 6C 6C 30"X48" CLEAR 2 THIS DRAWING AND/OR ITS INFORMATIONAL 30"X48" CLEAR SPACE CONTENT,IN WHOLE OR IN PART,OR TO ALLOW SPACE REQUIRED SUCH ACTION BY.;)THERS,FOR ANY PURPOSE, 6�! V REQUIRED -- EXCEPT WITH THE WRITTEN PERMISSION OF DAI (ry\ Ii i ��'*,' _ OR FWH ACTING BEHALF OF DAI.RECIPIENT ,YZ w - ®� " 6A 6A a FURTHER AGR 6A fSES TO SURRENDER THIS EXISTING 6A DRAWING AND ANC'PERMITTED COPIES HEREOF RESTRooM - 4A 4A U`r ON DEMAND. 6A 6A (60: gA 37 )j" HIGH WALL WITH GLASS TOPco rnJdm od I) Q � cb !I QO 0 QO QO 16 TYP. 13 TYP. � ) C N QC) FURNITURE AND EQUIPMENT PLAN SCALE: 1 /4" = 1 4 / W r s, coD FUR1VI T URE A1VD EQ UIPMEIV I' Ll;GE_ _ 1VD J o U -- o ORDERED # ITEM MANUFACTURER FROM QTY. DESCRIPTION 0 _ CUSTOMER AREA 2 BANQUETTE WALL BENCH PLYMOLD DAI 3 BLACK. (3)60". ','!NYL/RHYTHM BERRY FABRIC WALL BENCH WITH VINYL FINISHED SIDES. _ c J M 4A 30" X 42" TABLE PLYMOLD DAI 2 30" HIGH W/ (1 ; VERTICAL TABLE LEG AT EACH OF THE 4 CORNERS. FONT HILL PEAR LAMINATE WITH BLACK DURA EDGE. 4B 20" X 24" TABLE PLYMOLD DAI 10 30" HIGH W/ FREESTANDING 22" X 22" CROSS BASE. FONT HILL PEAR LAMINATE WITH BLACK DURA EDGE. 5A 30" ROUND BAR HEIGHT TABLE PLYMOLD DAI 3 42" HIGH W/ FREESTANDING 30" X 30" CROSS BASE. FONT HILL PEAR LAMINATE WITH BLACK DURA EDGE. 5B 30" ROUND TABLE PLYMOLD DAI 2 18" HIGH W/ FREESTANDING 22" X 22" CROSS BASE. FONT HILL PEAR LAMINATE WITH BLACK DURA EDGE. 6A CHAIR PLYMOLD DAI 22 QUEST CHAIR W/ UPHOLSTERED SEAT OR DUR-A-SEAT TO BE ORDERED IN THE FOLLOWING COLORS: CROCUS, SPICE AND SLATE. FRAME COLOR IS BLACK WRINKLE. 6B BAR HEIGHT STOOL PLYMOLD DAI 9 QUEST STOOL W/ UPHOLSTERED SEAT OR DUR-A-SEAT TO BE ORDERED IN THE FOLLOWING COLORS: CROCUS, SPICE AND SLATE. FRAME COLOR IS BLACK WRINKLE. " 4 6C UPHOLSTERED SEATING PLYMOLD DAI 4 BROWN. (4)ARMCHAIR. VINYL/FABRIC COVERED. _ 1-0 8B TRASH/RECYCLE RECEPTACLE PLYMOLD DAI 1 DOUBLE HOLE RECYCLE/TRASH UNIT. 25" X 25" BLACK DURA EDGE TRASH RECEPTICLE W/FONT HILL PEAR LAMINATE FINISH. = O 9A SODA FOUNTAIN CORNELIUS DAI 1 DEDICATED 115V. 20 AMP DUPLEX OUTLET (NEMA 5-20R) W/IN 3 FEET, 3 INCH OR LARGER FLOOR DRAIN W/IN 3 FEET (EQUIPMENT INSTALLED BY COKE). ON rvn 9B TEA/COFFEE BREWER BUNN-O-MATIC CORP. DAI 1 DEDICATED 120V, 15 AMP DUPLEX OUTLET (NEMA 5-15P) W/IN 3 FEET. PLUMBING: 20-90 PSI. MODEL SUPPLIED WITH 1/4" MALE FLARE FITTING. MIN. 1GPM WATER FLOW. N 10 BEVERAGE DESTINATION CENTER DUKE MANUFACTURING DAI __ 1 ( 1 )72" LH BEVERAGE PLACEMENT . STAINLESS STEEL TOP. FONT HILL PEAR LAMINATE FINISH. INSTALLED BY G.C. _ 11 SUBWAY "OPEN" WINDOW SIGN MYSTIGLO DAI 1 SEE MANUFACTURER FOR SPECS. 120V. INSTALLED BY G.C. 7® 13A WALL ART-VERTICAL SUNGLO FABRICS DAI - 14 23" X 50" WALL HUNG PRINT(S) ON STYRENE-FACED FOAMBOARD FRAMED IN BLACK METAL. MOUNTING HARDWARE INCLUDED. EIGHT DIFFERENT PRINT IMAGES AVAILABLE. Z 136 WALL ART-SQUARE SUNGLO FABRICS DAI 3 26" X 26" WALL HUNG PRINTS) COLOR PHOTOS DOUBLE MATTED IN A BLACK WOODEN FRAME. MOUNTING HARDWARE INCLUDED. EIGHT DIFFERENT PRINT IMAGES AVAILABLE. z �_ 14 CHIP RACK FRITO-LAY DAI 1 (1)33 1/4"W x 16 3/8"D x 54"H FLOOR RACK. THROUGH LOCAL DIST z 15 DISPLAY REFRIGERATOR TRUE DAI 1 (1)1 DOOR FLOOR MODEL. DEDICATED 115V, 15 AMP DUPLEX OUTLET (NEMA 5-15R) W/IN 6 FEET. 16 WALL PLANT GRACE DESIGNS DAI 8 WALL HUNG SILK PLANT. MOUNTING BRACKET TO BE HUNG 15" BELOW THE TOP OF THE UPPER DECORATIVE MOLDING (REFER TO TUSCANY II BACK-UP SHEET #1) 17 INTERIOR DOOR LOCAL G.C. 5 SOLID CORE HARDWOOD DOOR (SLAB OR PANEL CONSTRUCTION) STAIN MINWAX #235 CHERRY & POLYURETHANE W/ MINWAX FAST DRYING SATIN. METAL FRAME (PAINT SHERWIN WILLIAMS #SW6356 COPPER MOUNTAIN) LEVER HANDLE. INSTALLED BY GC. L 0�, 18 GUIDANCE SYSTEM LAVI INDUSTRIES. DAI 4 BEL POST WITH RETRACTABLE HORIZONTAL NYLON BELT. N _-_--_--TRAC SYSTEM. BLACK SEW�R VICE AREA_ TOIAI- LENGTH 17'-2 ( 1 ) 25" -RH- HOT FOOD UNIT(S). ( 2 ) 60" COLD PAN UNIT(S). ( 1 ) 61" CASH UNIT(S). 19 FRONT COUNTER DUKE MANUFACTURING DAI 1 INSTALLED BY G.C. ULS APPROVED ELECTRICAL CONNECTIONS AND WRING TO LOCAL AND STATE CODE REQUIREMENTS AS DETERMINED BY G.C. OR ELECTRICIAN. 20D SKELETON WALL DUKE MANUFACTURING DAI 1 4 7/f="D. X 24"W. X 35 / "H. WALL. S.S. TOP. INSTALLED BY G.C. 21 COOKIE DISPLAY CASE ADVANCED DISPLAYS IN PLASTICS, INC DAI 1 DISPLAY CASE C-A; TOP OF SUB-WRAP AND NAPKIN RISER. MADE OF CLEAR ACRYLIC. 23 SAFE C.S.S./TIDEL DAI 1 ( 1)QUICK DROP. INSTALLED BY G.C. IN SERVICE AREA. 24 SUBSHOP 2000 P.O.S. MICROS SYSTEM S/DELL/IP C-POS DAI 1 PC BASED POINT OF SALE SYSTEM. REQUIRES DEDICATED POWER SOURCE WITH ISOLATED GROUND TO BREAKER. 25 MICROWAVE MENUMASTER/SHARP DAI 1 *5-2OR OUTLET 1200 _WATT, 120V/60HZ/lPH, 20 AMP CIRCUIT. DEDICATED CIRCUIT REQUIRED. Z z 27 BREAD OVEN DUKE/NU-VU DAI 1 ( 1 )NU-VU. DED DATED CIRCUIT REQUIRED. DIRECT WIRED. INSTALLED BY G.C. *1/4" WATERLINE IS REQUIRED. QLLI 28A COMBI BREAD CABINET LOCKWOOD/NU-VU DAI 1 ( 1 ) RH LOCKWOOD. COMBINATION CABINET. INTEGRATED OPEN AIR COOLING RACK ABOVE WITH ENCLOSED CABINET BELOW. INSTALLED BY G.C. >< Q 28C FRONTLINE DISPLAY BREAD CABINET LOCKWOOD DAI 1 ( 1 ) RH LOCKWOOD. ALUMINUM CABINET WITH ANGLED GLASS FRONT DISPLAY AND GLASS DOOR. INSTALLED BY G.C. NSF APPROVED. Q 7 29 MENUBOARD VGS / TRANSLITE SONOMA DAI 4 MENUBOARD: ( 1 )2' X_4' - LIGHT FIXTURES: ( 1 )16' MOUNT TO TOP OF MENUBOARD. SINGLE OUTLET REQUIRED. INSTALLED BY G.C. " W L 30 COUNTER ENTRANCE DUKE MANUFACTURING DAI 1 SELF-CLOSING, PREFRAMED & PREFINISHED OR SEE BACK-UP SHEETS FOR CONSTRUCTION SPECS. FONT HILL PEAR LAMINATE FINISH. INSTALLED BY G.C. I Vi- i- P 4N W Z Lu Z O 31 BACK COUNTER W/ HAND SINK DUKE MANUFACTURING DAI 1 (1 )RH 36" LENGTH. STAINLESS STEEL TOP. FONT HILL PEAR LAMINATE FINISH. INSTALLED BY G.C. " U) 32 BACK COUNTER DUKE MANUFACTURING DAI 1 ( 1 )60" LENGTH. STAINLESS STEEL TOP. FONT HILL PEAR LAMINATE FINISH. INSTALLED BY G.C. 0 --- 33 REFRIGERATED BACK COUNTER DUKE MANUFACTURING DAI 1 ( 1 )60" LENGTH. BACK COUNTER WITH UNDER-COUNTER REFRIGERATOR. STAINLESS STEEL TOP. FONT HILL PEAR LAMINATE FINISH. INSTALLED BY G.C. - GENERAL �TD�ES. 0 34 RAPID COOK OVEN TURBOCHEF/MERRYCHEF DAI _ 1 ( 1 )TURBOCHEF. MICROWAVE/CONVECTION OVEN. REFER TO TUSCANY II BACK-UP SHEET #4 FOR FURTHER SPECIFICATIONS. v- — _ z m ; BACKROOM AREAILL.CEILING HEIGHT IS 9'-10" W 36 SINK DUKE MANUFACTURING DAI 1 ( 1 ) 3 COMPARTMENTS. 2 DRAINBOARDS (18"). INSTALLED BY G.C. ULS APPROVED. ; - ER!C;�L OUTLET HEIGHTS MEASURED TO BOTTOM EI BOX. I - ONE ELECTRICAL JUNCTION BOX TO BE LOCATED IN CEILING 37 MOP SINK LOCALLY SOURCED G.C. 1 FLOOR LEVEL SINK. 2' X 2 (PREFERRED). ACQUIRE LOCALLY. INSTALLED BY G.C. ABOVE EACH WINDOW, 38 HOT WATER TANK LOCALLY SOURCED G.C. 1 ACQUIRE LOCALLY. INSTALLED BY G.C. _ CUNiO ;MODEL SW3--PLUS WATER FILTRATION SYSTEM IS REQUIRED DATE: 39 S.S. WORKTABLE DUKE MANUFACTURING DAI 1 ( 1 ) 72" X 30" . AVAILABLE WITH OR WITHOUT GALVANIZED UNDERSHELF. ORDER WITHOUT UNDERSHELF IF SODA IS STORED BENEATH TABLE. IN ALL NEW STORES THAT DISPENSE BEVERAGES. THE RFCOMMENDED 40 WALL SHELF INTER METRO DAI 5 SUPER ERECTA BRITE. EPDXY COATED, WALL MOUNTED SHELVES, AVAILABLE IN VARIOUS SIZES. INSTALLED BY G.C. PLACEMENT FOR INSTALLATION IS MOUNTED TO SODA SYRUP RACK NOVEMBER 27, 2012 41 VEGETABLE SINK DUKE MANUFACTURING DAI 1 ( 1 )1 COMPART,IENTS. 1 DRAINBOARD. INSTALLED BY G.C. ULS APPROVED. BY COCA-COLA. SECONDARY PLACEMENT OPTION IS MOUNTED ON THE - BACKROOM WALL. THIRD INSTALLATION OPTION IS MOUNTING INSIDE DESIGNED BY: 42 HAND SINK DUKE MANUFACTURING / LOCAL DAI/G.C. 1 WALL MOUNTED. SUBJECT TO HEALTH CODE APPROVAL. 4 THE FRONT BEVERAGE COUNTER WHEN SPACE LIMITATIONS OCCUR. 43 CLEANING PRODUCT RACK SSDC DAI 1 DISPENSING STATION FOR CLEANING PRODUCTS. `.' - 7 z/ REQUIRED: 1/2" INC('jIv,ING WATER LINE FEED WITH 1/2" BALL VALVE MELISSA DI CHELLO 45 NEMCO EASY-SLICER NEMCO, INC. DAI 1 MANUAL SLICER MOUNTED ON STAINLESS STEEL TABLE TOr,. 'SF APPROVED: SHUTOFF AND 1/2" FPT CONNECTION. DRAWN BY: REVIEWED BY: 46 RETARDER CABINET LOCKWOOD DAI 1 ( 1 )WALK-IN. NSF APPROVED. SYMBOL LEGEND MINIMUM 110 VOLT, 20 AMP ELECTRICAL SERVICE TO SUPPORT THE CARBONATOR AND WATER BOOSTER (MUST BE DEDICATED CIRCUIT). MN� 47 REFRIGERATOR NORLAKE DAI 1 ( 1 )7'1.5" X 8' SELF-EVAPORATING. DIRECT WIRED. INSTALLED BY G.C. NSF APPROVED. SMAR?CURVE STAND (MEIN 48 FREEZER NORLAKE DAI 1 ( 1 )8' X 8' SELF-EVAPORATING. DIRECT WIRED. INSTALLED BY G.C. NSF APPROVED. CUSTOMER AREA AT POINT OF ORDER (PREFERRED PLACEMENT). SCALE ���� _ i_On 49A STORAGE UNITS INTER METRO DAI 2 ( 1 )24" X 48" ( 1 )24" X 60" SUPER ERECTA BRITE. -- 220V SINGLE OUTLET L1 3;'c-" X 13 -,/8" RASE, `�6" (WITHOUT HEADER) OVERALL HEIGHT. 49B OFFICE/TRAINING STATION INTER METRO DAI 1 ( 1 )24" X 30" X 86" S.S. WORK SURFACE WITH KEYBOARD DRAWER AND OVERHEAD SHELVING WITH A LOCKABLE CAGE. SUPER ERECTA BRITE. - - SECONDARY CHIP RACK IS REQUIRED IN THE CUSTOMER AREA. THE TWC 50 SODA STORAGE ICOKE DA! 1 DEDICA-!ID 115V, 20 !AMP DUPLEX OUTLET (NEMA 5-20R) W/IN 3 FEET OF BIB RACK, 96 INCHES HIGH/WATER 1/2 INCH BALL VALVE SHUTOFF W/IN 3 FEET OF BIB RACK, 96 INCHES HIGH (EQUIPMENT INSTALLED BY COKE). > - PHONE JACK AVAILABLE OPTIOrVS ARE: BASKET 'STYLE CHI' RACK AT THE POINT OF nc-n (PREFERRED P 51 STEREO SYSTEM SUBWAY@ RADIO/LOCAL_ DAI/LOCAL 1 RECEIVER AND AMPLIFIER WITH THREE SPEAKERS MOUNTED AND PROFESSIONALLY WIRED IN CEILING. OPTIONAL SUBWAY® RADIO SERVICE. J - JUNCTiOIvBuX � ORS__ . LACEMENT) OR PURSE RAIL MOUNTED CHIP RACK. (MOUNTED ON TOP OF THE PURSE RAIL.) O - THERMOSTAT -- EXIT LIGHTS INSTALLED BY G.C. PER LOCAL CODE. SKEET # L._ I _ _.�,1-nC r NCY L''r l i INSTALL r ED BY C. PER LOCAL `r n)E. -' E I I L'ECTZIC PAN - EXTINGIIISHERS, SMOKE AND FIRE DETECTION SYSTEMS F.M.- FLOOR MOUNTED INSTAALLEu 1-Y C.C. PER LOCAL CODE. C 1 C.M. - CEILING MOUNTED - LABOR & MATERIAL SUPPLIED BY G.C. UNLESS OTHERWISE NOTED. OF 4 - ALL DIMENSIONS TO BE VERIFIED BY G.C. ON SITE. DECOR SPECIFICATIONS ARE. TO BE SUBWA.Y'S "TUSCANY li" SCHEME. FLOOR SINK - REFRIGERATOR AND FREEZER MUST BE ADEQUATELY VENTILATED. I REFER TO MANUFACTURER FOR DETAILS. 1 ©2011 DOCI-)RSASSOCIATES,INC. W REVISION: m o \11} ? � �� 9rl „ 1 c,,. J� 1 4_ 12 i if ............ ............ ............ ..I_....... ........................ .. ::.'::. -- - - ----- ------ ------ ------ ----T , .. ............ .......... ............ ........................ .... ... ............ ............ ........................ ............ ............ .................... ....... ..................................... ............ ............ . � r ... ............ ..................................... ............ .. . ....... J J....... ........... ........ ....... ............ ........ ............ .............. 1 I ............. ............ ............ ............ ............ ............ . DRYWALL CEILINGS. '..'.'..'::':''':': . :::':: :.'.'.'.'..'.'.'.'.... 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STORE MUST BE CONSTRUCTED AS ............ .... ................................ ........ ....... .. ............ ............ ........................ .... . ............ ............ .....-%,- . ............. ..... ... .. ............ .................... .... I DESIGNED IN THESEFL R PLANS ..................... ............ ............ ... —.. —. —..—.. — ............ ............ ........................ .... ............ ........................ ............ ............ .................... ............. . ............ ..... ............ ............ ............ ........................................ .................... .. ........... ............ ............ ............ . I ............ ............ ............ ..... ..... ............ .... ............ ........... .. 4 T FEDERAL STATE AND ................. >1 .......................... ............ ............ .... ................................ ........ ........':.'.'.' . ":.'::.':.'.'.'.'.'.".'.'.':.:.'.'...'. .0........ .':.':.':.':. SUBJECT .................................. ........ .............................. ..... :.... ...... ..'..'.'.. ..'.. ............ ............ ........ ............ LOCAL LAWS.RECIPIENT IS ...... ..... ............ ............ ........................ ............ ............ .................... ... ............ ........................ ............ ............ ............ ............ .. I 1\/ ...... ......... ............ ..... ............ ........................ .....,...... ............ .................... 11 . WAVE-MODULAR SOFFIT.......................... ............ ............ .... ................................ ........ . ..................................... ..... .':.':.... I........:..'.'.'.'...'.. I RESPONSIBLE FOR ENSURING ............ ............ ............ .... ..... ............ ............ ........................ ............ ............ .................... ............. ............ ............ ............ ..... I X X MATH ........... ..................................... ..... ... ............ cv ............ ........... .. 36 52 5 COMPLIANCE WITH ALL LAWS. F ..... .............. ... . RECESSED LIGHTING. ...... ............ ............ ............ ........................ .... ..... ............ ............ ........................ .... ....... ............ .................... ............ ..................................... ..... ... ............ ..................................... ............ ............ ..................................... ............ ....... I .............................. ............ ............ ... ..... ............ ............ ...............''"'-'... .... ..... . .......... ........................ .....-...... ......... .. .................... _.. ..................................... ........... ............ ... ........_. ..-......... ............ .... ........ ..................... ........ _.._._.............. ..... _.. ................ - FF ..:..... .... ..... . r.....r.............' .. .... r. ... ....... r... .l. 08' 6' A \ I� i MODIFICATIO^:S ARE NECESSARY, .......................... ............ ............ .... ................................ ........ I..... ....... .. I L..... .......... ......... PLEASE CON 1., CT THE FWH STORE ... ...... ............ ............ . . �. .':.r.'.'..'. �.� ��...'..t. ..'��. ��.'.'.. L'.'.'.'.';�'.' ................ .... ........... ............ ........................ ..... ...... ............ .... .............. _ .... . .................. ............ ............ .... ................................ ........ ............................. ............ ............ . r::........ r.:'::'::':::':': ...r....�......f..::'::..:::....f.... ..........:: DESIGN DEPAt�TMENT FOR WRITTEN ......... .. ............ ............ ........................... ....... ........ .......... .. ............ ..... .......�. ..... C.... ..... ........... ............ ....:............I...... . ............ .................. ..........I ............ ............ ..... ........... ........... ... ..... ...... ...... ,-,-, / I APPROVAL OF Tr IE REQUIRED CHANGES. -- ------ -, ............ ............ ..... ...... ...... ..... ...... r......1..... r.'.'.:..'...'.. ..'r.:..:J..:::.r::..:: .....'.'.r.'.'.'. r.'.'.'..'.I....... ......._ ... I ..... ......................... ............ ............ ....... ............. ............ ............ ............... ..'.':..'.'..'.'..'.'.'..' L.'.':,...... ...... ......':.�.'.:L'.:.'.' r...... ....................� _...... .... •.... ,._... J,..... �,.._.. �, ... J,.. n 1 I ..... ........... ............ ............. ......_.. ........ ............ ............ ..... ............ ....... ............. ............ ............ ............... ....... .....L'.'... ........... ..� .....!..:_� ...... ......, .... r.....� .... .... ........... ............ r.....,......f...... .. ....f.....,. f......I... ...f.... I. ...r..........'..'.'.'... ............ ............ ..... .......... ............ . 1 ..... ............ ............ I.......... ............ ............ ............ .................... ... ............ .............. THIS DRAWING IS F'.IRNISHED BY FWH ON BEHALF I I c I I 1 I OF DOCTORS A..-OCIATES INC. "DAI" DIBIA I IL SUBWAY.RE IPIE�,T MU DETERMINE I I I I ............. ............ ............ ..................................... ....... .... ........ ..................................... ............ ............ 4-2 4- 4 I DRAWING MUST Bf:SUBMITTED TO A LICENSED 1 I '.'.'.:":::.'. .':::.'.'.'::.'.'.'.'.'.'.':.'.'. ..-. ':.'.':.'.'::.'.'.':'.'::.......:. '.::.'.'.'.'.'.'.'.':.' 1 I ARCHITECT OR SIL,ILAR PROFESSIONAL UNDER iL 11, ............ ................. ............ ... ........ ...................... ... .. . ............ ........... I I ................... ............ .......................... ........ ........ ..................................... ............ ............ . I n , 1 FEDERAL,STATE OR LOCAL LAW.ANY CHANGES ............. ............ ............ ............ ........................... I 2 2 MUST APPROVED BY DAI............ ............ .................... .. ............ ........... I US BE O �,11 I .....................'.-'.- ... ............ ...................................:: ........ #I ............ ..................................... ........... J I I......... ............ ::. :................ ............. ............ ............ ............ ........... V �\ e I 1 '::.'::.'.'.'.'.'.'.....".'.'. :.'. "..'...... `.:.'. ::.'.'..'.'.'.'.': r-- WAVE-MODULAR SOFFIT DO NOT SCALE DIZ'LWING.WRITTEN DIMENSIONS i I .... ............ ............ ........... _..._............. .'.....' I 36" X 52' X 5" WITH 1 T R OVER ADIMENSIONS. .......... ............. ............ ............ ............ ........ TAKE P ECEDENCL O SCALED S 71D HAVE/ I I ..:.......... .....'.'.'.'. ':..'. ':..'.'..'.:..'.. ........:.':.'.'.'.' .':.'.'.'.'.'.'..'.' I RECESSED LIGHTING. I AND SHALL BE VERIFIED IN THE FIELD BY THE t I I ... ...... I .. . I 08' 0� A.F.F GENERAL :ONTRA TOR AND/OR .y° ... . .. .. .... .. .'.'. ....... ----- -- `1 G C C C�UNGS I I ......... ...... .. I �p�r __J �Cr, I 1 .'..'.'.'.'.'.'..'..'.'...........I.'..'.'.'...'.'.'...'.-:.'.'.'..'..'.'.'.'.'...... .'.'.'..'..'.'.'.'....'....'.'.'... .'.'.'...' r--- - FRANCHISEE/OW.JER.ANY DISCREPANCY IN DIMENSIONS SHALL BE BROUGHT TO THE .... !Dr I I I( ......... ............................... I................................-. ................................... ..........*.,.,..,.*. . -, 1 -- -- I IMMEDIATE Af"1'ENTION OF DAPS AREA ............ ......... ... ....... ............ ......................... ......... `..................... ......... ............... ............ ............ ..................................... ......... ----[--'1 1 .... ............ ............ ........ ......... ............ ............ ..................................... ............ ............ ............ ........ r1 ------ -- DEVELOPMENT AGENT OR DESIGNATED FIELD I , .'.':.':'.'::.'.'.'.'::.'.'.' .'.'.'.':.'. '.'.'.'..'.'.'.'.'.'.'.'...' .'.'.'.'.'. .'.'.':.'. ..'.'.'.'.'.'.".' ............ ........... i I I I REPRESENTATIVE. 1 1 I I I I ......................... ............ ............ .......................... r--- ------ ------ ------ ------ i � _J 1 I I r WN 1 ................................ 1 I THE GENERAL CONTRACTOR AND EACH ......................... ............ .....I...... ....-................................ . TOR SHALL MAKE HIS 1 i i i j j INSPECTIONS AND CMEASUREME MEASUREMENTS,FWH ANDDAI 1 I I I I I FOR I I I I I SHALL NOT BE HELD RESPONSIBLENSANDF R ERRORS I 1 1 I I ACCURACY OF D ME SOS O O S "": .......... ..... ...... ...I........ ...... ... I # I i I ,I I'' ''. I 1 AND OMISSIONS IN THE DRAWINGS IF WRITTEN 1 1 I I CONFIRMATION HAD NOT BEEN RECEIVED BY THE I I I 1 1 I FWH STORE DESIGN DEPARTMENT. e I� .N I I II II1 I II II I I i I I THIS DRAWING AND THE INFORMATIONAL I n 1 I n 1 I I I 1 1 CONTENT HEREOF IS THE CONFIDENTIAL RESTROOMS TO HA , 1 I j I 1 PROPERTY DAI OF AND IS PROVIDED SOLELY FOR i I I I t I I THE USE OF AUTHf..RIZED FRANCHISEES THEIR COUNGS 1 1 I I I I I I re�x�,! Aqwd� / AGENTS AND CONTh'ACTORS.RECIPIENT AGREES I I � / I I I I 1 I I NOT TO REPRODUCE,COPY,USE OR TRANSMIT ni 1 1 THIS DRAWING ANDIOR ITS INFORMATIONAL 1 I I .................... .............................. ............ ............ ..................................... ........... ------ ------ ---- - ---- I . .'.'.' .'.':.'::..'.'. 1 I I I CONTENT,IN WHOLE OR IN PART,OR TO ALLOW r 1 I I 1 SUCH ACTION BY OTHERS,FOR ANY PURPOSE, I I i j i EXCEPT WITH THE WRITTEN PERMISSION OF DAI 1 I I I I I 1 I I I I I I 1 OR FWH ACTING ON BEHALF OF DAI.RECIPIENT ............ ........... .....,...... .....I...... .......... ........... ............ ........................ ........... FURTHER AGREES TO SURRENDER THIS. . . . ................................... ............ ........................ 1 1 1 1 1 DRAWING AND ANY PERMITTED COPIES HEREOF L---- ------ ------ ------ ------ ------ ------ ------ ------ ---i i I I i UPON DEMAND. I 1: i1 I I I I i I __ I Ill (n N 00 1 I I i I 1 I I 00 � ------ - III ----- ------ ------ ------ ------ ------ ------ ------ ------- ------ ------ ------ ------ ------ ------ - I L-- ------ ------ ------ ------ ----- ------ ------- ------ ------ ------ ------ ------ ------ ------ ------ ------- ------ ------ ------ ------ -J L ------ ----J ' ' I I` 00 ® W 00_ 00 co p ARO/UNDHPERIMETER OF ARDWOOD CROWN USTOMER AREA TYP. C4 00 •2 7/8' NAILER ALONG WALL I-, p 9 REFLECTED CEILING AND .LIGHTING PLAN ", Q 2 SCALE: 1 4" = 1 ' Z) 0 Q i g w T11- It 0 w 0 1. w Of U LL 0 p CEILING & LIGHTING LEGEND p m o 2' X 2' DROP CEILING WITH WHITE SPLINES. Lo J OPTIONAL PAINTED CEILING TILE AND SPLINE COLORS (SPLINES MUST BE PAINTED THE SAME COLOR AS TILES): `'� BLONDE PAINT(SHERWIN WILLIAMS #SW 6128) *CUSTOMER AREA ONLY* .. WHEAT GRASS PAINT(SHERWIN WILLIAMS #SW 6408) *CUSTOMER AREA ONLY* SYMBOL DESCRIPTION MANUR SUPPLY ORDERED NO. NOTES: ROM 2'X2' RECESSED FLUORESCENT SPECIALTY RECESSED FLUORESCENT FIXTURE (SPS2GSVA2FT12OSB). //'� 4 Q ® FIXTURE LIGHTOLIER LIGHTING GROUP DAI 2 2 USES (2) PL-L25W/835 2G11 LIGHT BULBS. V� �Q 2'X2' RECESSED FLUORESCENT SPECIALTY RECESSED FLUORESCENT FIXTURE W/PARABOLIC LENS (DPA2G9LS2FT120SB). Lo® / LIGHTOLIER DAI ^ = N FIXTURE W PARABOLIC LENS LIGHTING GROUP 2 USES (2) PL-L25W/835 2G11 LIGHT BULBS. V` (1� O SPECIALTY q,,, , ,j v �..// ODOWNLIGHT (SERVICE AREA) LIGHTOLIER LIGHTING GROUP DAI 3 RECESSED FIXTURE (1102P1/1146). USES (1) 45WPAR BULB -' ill, 51I edj) CN � Q O ACOUSTICAL DROP-IN G.C. G.C. READ. 2' X 2' DROP-IN PANEL 2: F7771 As Z =) VINYL DROP-IN >< I G.C. G.C. READ. 2' X 2' DROP-IN PANEL 7 2' X 2' SURFACE MOUNTED STANDARD SURFACE MOUNTED FIXTURE WITH ENERGY SAVING BALLAST AND Z � L7 ®® LIGHT FIXTURE WITH G.C. G.C. 2 40 WATT COOL WHITE TUBES. 0L SEPARATE EXHAUST FAN SEPERATE EXHAUST FAN WITH A 100 CFM AIR EXCHANGE REQUIRED. ; Q SMALL SUSPENDED PENDANT FIXTURE (SW/AST/6). USES (1) 5W FLUO. LAMP Q ~ N (MAXLITE MLSI5EA). PENDANT LIGHTS ARE PLACED AROUND THE PERIMETER U � �' SPECIALTY OF THE RESTAURANT AND SHOULD BE INSTALLED AT A HEIGHT OF 6'-6" (198.1cm) 0 AMBER PENDANT LIGHT (SMALL) TRUE TO FORD LIGHTING DAI 3 FROM THE FLOOR TO THE BOTTOM OF THE FIXTURE. (A 'PENDANT STEM KIT' IS GROUP AVAILABLE THROUGH SPECIALTY STORE LIGHTING FOR USE WITH HIGH CEILING). *RECOMMEND INSTALLING CUSTOMER SEATING BEFORE PENDANT LIGHTS TO ALLOW FOR I PRECISE PLACEMENT OF FIXTURES OVER TABLE TOPS. LARGE SUSPENDED PENDANT FIXTURE (SW/AST/10-PL). USES (1) 5W FLUO. LAMP (MAXLITE MLS15EA). PENDANT LIGHTS ARE PLACED AROUND THE PERIMETER SPECIALTY OF THE RESTAURANT AND SHOULD BE INSTALLED AT A HEIGHT OF 6'-6" (198.1cm) _ AMBER PENDANT LIGHT (LARGE) TRUE TO FORA LIGHTING DAI 3 FROM THE FLOOR TO THE BOTTOM OF THE FIXTURE. (A 'PENDANT STEM KIT' IS 0,0 Z � GROUP AVAILABLE THROUGH SPECIALTY STORE LIGHTING FOR USE WITH HIGH CEILING). O W *RECOMMEND INSTALLING CUSTOMER SEATING BEFORE PENDANT LIGHTS TO ALLOW FOR �,�" _ U' -,- PRECISE PLACEMENT OF FIXTURES OVER TABLE TOPS. u) Q H \ o SPECIALTY CD-445 WITH 5 CHERRY FINISH BLADES. CAN BE INSTALLED AS DROP STYLE W Z O *� CEILING FAN QUORUM LIGHTING GROUP DAI 5 (WITH 6" OR 2" STEM) OR HUGGER (FLUSH) STYLE. RELOCATION W W � Z 2 36" X 52 X 5" WAVE MODULAR SOFFIT. m Q IZ r- T -1 COLOR FINISH: FONT HILL PEAR LAMINATE (WILSONART #10745-60) 7� T _ ) L� 0 Q Y i Y i WAVE - MODULAR SOFFIT LIGHTING: (4)120V PRE-WIRED PLUG IN RECESSED 3 WATT LED LIGHT FIXTURES WITH GENERAI L, NOTES: U Co . W TPC GROUP TPC GROUP DAI 4 Z 1 '� 1 I CHROME EXTERIOR RINGS. �__-.___.._..____.__ L-�-I-�_J INSTALLATION MOUNTING HARDWARE PRE-ATTACHED AT FACTORY AND CONNECTED TO W - CEILING HEIGHT IS 9'-10" FRAMING STRUCTURE WITH J" THREADED CONNECTING ROD. - ELECTRICAL OUTLET HEIGHTS MEASURED TO BOTTOM OF BOX, LL 0 - ONE ELECTRICAL JUNCTION BOX TO BE LOCATED IN CEILING ABOVE EACH WINDOW. - CUNO MODEL.. SW3-PLUS WATER FILTRATION SYSTEM IS REQUIRED DATE: IN ALL NEW STORES THAT DISPENSE BEVERAGES. THE RECOMMENDED PLACEMENT FOR INSTALLATION IS MOUNTED TO SODA SYRUP RACK NOVEN8ER 27, 2012 BY COCA-COLA. SECONDARY PLACEMENT OPTION IS MOUNTED ON THE BACKROOM WALL. THIRD INSTALLATION OPTION IS MOUNTING INSIDE DESIGNED BY: THE FRONT BEVERAGE COUNTER WHEN SPACE LIMITATIONS OCCUR. MELISSf DI CHELLO REQUIRED: 1/2" INCOMING WATER LINE FEED WITH 1/2" BALL VALVE SHUTOFF AND 1/2" FPT CONNECTION. DRAWN SY;. REVIEWED BY: SYMBOL LEGEND MINIMUM 110 VOLT, 20 AMP ELECTRICAL SERVICE TO SUPPORT THE CARBONATOR AND WATER BOOSTER (MUST BE DEDICATED CIRCUIT). MND � - 120V DUPLEX OUTLET - SMARTCURVE STAND (MFR. DISPLAY-BOX) REQUIRED IN CUSTOMER ,4REA AT POINT OF ORDER (PREFERRED PLACEMENT). � - 220V SINGLE OUTLET 21 3/4" X 13 1/8" BASE, 56" (WITHOUT HEADER) OVERALL HEIGHT. SCALE: �4n = 1 ''0�� D - PHONE JACK - SECONDARY CHIP RACK IS REQUIRED IN THE CUSTOMER AREA. THE TWO AVAILABLE OPTIONS ARE: BASKET STYLE CHIP RACK AT THE POINT OF OJ - JUNCTION BOX ORDER (PREFERRED PLACEMENT) OR PURSE RAIL MOUNTED CHIP RACK. T - THERMOSTAT (MOUNTED ON TOP OF THE PURSE RAIL.) SHEET #: O - EXIT LIGHTS INSTALLED BY G.C. PER LOCAL CODE. ® - ELECTRIC PANEL - EMERGENCY LIGHTS INSTALLED BY G.C. PER LOCAL CODE. EXTINGUISHERS, SMOKE AND FIRE DETECTION SYSTEMS >< F.M.- FLOOR MOUNTED i INSTALLED BY G.C. PER LOCAL CODE.i C.M. - CEILING MOUNTED � OF4 C- LABOR �C MATERIAL S'UPPi_IED BY G.C. UNLESS OTHERWISE NOTED. I - ALL DIMENSIONS TO BE VERIFIED BY G.C. ON SITE. - FLOOR DRAIN I - DECOR SPECIFICATIONS ARE TO BE SUBWAY'S "TUSCANY 11" SCHEME. --- FLOOR SINK I - REFRIGERATOR AND FREEZER MUST BE ADEQUATELY VENTILATED. REFER TO MANUFACTURER FOR DETAILS. ©2011 DOCTORS ASSOCIATES,INC. i W REVISION: m Q 0 S � X, STORE MUST"E CONSTRUCTED AS DESIGNED IN THESE FLOOR PLANS -- .. "-` 78'-9 "­ SUBJECT TO j�CDERAL AND RECIPIENT ISLOCAf RESPONSIE'-E FOR ENSURING 3'-1" 8'-4j" — 16'-2" 12'-8" 19'-3" 17'-2" COMPLIANC':WITH ALL LAWS.IF MODIFICATIONS ARE NECESSARY, PLEASE CONTACT THE FWH STORE DESIGN DEPARTMENT FOR WRITTEN APPROVAL OF THE REQUIRED CHANGES. I I I I II I -� --�n�r--�---_fit, i ii I �, � � ____� __ __, Z r o �� o 1+42"_ +42" --- +42" + 0" + 2" + 2� j = 1_�ty�� J�y— - .. � i � i � i � � II � i I I I } N L -- _ J' _R ---9 1 � _ � L-_- 5 --�--- ------ ----- - ---I--r I --y Lam_ L_- --- gel ✓I I] v/ THIS DRAWING TO IS F,IRC ASSOCIATES Y FWH ON BEHALF `. +96 ---- `l - z (-DAI") 3'3" X 7'�" ___�_~_—_� `_ ---------- SUBWAY.RECiPIE^�T MUST DETERMINE IFTHIS 3 I e r--- - - - -_- -__� ( DRAWING MUST B C SUBMITTED TO A LICENSED __ -1I +10'S II \ ARCHITECT OR Sih,ILAR PROFESSIONAL UNDER 8, 4j" QO t\L---------- 3 _ ^I _ _- _ _____ L_ _ -= r= -_ --- -_ _- ' \ FEDERAL,STATE OR LOCAL LAW.ANY CHANGES �� 3' -_____-� 0" X 4'0" tD 'J ____---_ f -=- MUST BE APPROVED BY DAI. +102 itI �' � � DO NOT SCALE DRAWING.WRITTEN DIMENSIONS X Jp+i02 F--_-� 1. \ N _ +102 i` 1 II __ 7- ---- ��- �� --��- �__L� _�_____________ __ _ A 1 TAKE PRECEDENCE OVER SCALED DIMENSIONS O 102 _� I +60�' - _ 1j T iFy' �I AND SHALL 8E VERIFIED IN THE FIELD BY THE +12' II =s-� -'-- J GENERAL CONTRACTOR AND/OR 2 r ---- -- - -- - - -;-- -- __ p V I _ ml I FRANCHISEE/OWNER.ANY DISCREPANCY IN ►��d _ I DIMENSIONS SHALL BE BROUGHT TO THE - 3'0 X 6 8 I II III L-------------- J L----------------� ���' z�,„ M - -- -� �I N y IMMEDIATE ATTENTION OF DAI'S AREA _ _ J�I 4 u¢^ C- -�I / _ I DEVELOPMENT AGENT OR DESIGNATED FIELD III I I I LJ I o _-___ (L_______________ 1.ii�.ii I 11 _ _ I II REPRESENTATIVE. III N -----T----------- I ---------------- --I-- -_ w SUB-CONTRACTOR SHALL MAKE HIS OWN THE GENERAL CONTRACTOR AND EACH ___ _ INSPECTIONS AND MEASUREMENTS,FWH AND DAI Il --� SHALL NOT BE HELD RESPONSIBLE FOR THE —0 " 17'-2�" 11 I rymyI .�y. -I 00 I _+1 J _ __ —� ( ACCURACY OF DIMENSIONS AND FOR ERRORS it ' " ' ' -I U + \�1-- -- ( ------ - -- - ---+c , _-__ ' \ AND OMISSIONS IN THE DRAWINGS IF WRITTEN 30 X 68' , ~ = 11' i - +'C4�-7 j c +20 ,11' imi i ' CONFIRMATION HAD NOT BEEN RECEIVED BY THE +f u 1`01� 5' u �spy f-- --1 - FWH STORE DESIGN DEPARTMENT. 7'-8" 2- � c, IIC- -�I - _ ry I _I I II - - I INFORMATIONAL 'I _� DRAWING AND THE INFORM / __--- ---- , T r,T - _ s CONTENT HERE OF IS THE CONFIDENTIAL N I r'I rriTrtnTrt Ih I 11 __ - ��uu� h+I+��l�u +u u�1+ �h �uu4 _ �tN PROPERTY DAI OF AND IS PROVIDED SOLELY FOR Ll LLL.Li_L q'i ly 111 u L1 LLL 1LIL l•}JILL LJ LI d' J J I J i THE USE OF AUTHORIZED FRANCHISEES,THEIR a Lr l u 111 AGENTS AND CONTRACTORS.RECIPIENT AGREES TI l u l n lil l u l l s 1 �1TI ITI ham= _=i11 I I rrnTrrnT �n �rlTnn7nn Tnr r�5TrTnrl � � y � O NOT TO REPRODUCE,COPY,USE OR TRANSMIT pig rftrr rtr ra+ItHrlr rt ritrr OLITFI rrrrlr tN rrnrl `' �, IaI in N 1 THIS DRAWING AND/OR ITS INFORMATIONAL CONTENT,IN WHOLE OR IN PART,OR TO ALLOW -� ___ 3'OH X 6,8n � --I _ SUCH ACTION BY OTHERS,FOR ANY PURPOSE, L_�-_JJ - < ;> d , imp __ __ +-KV EXCEPT WITH THE WRITTEN PERMISSION OF DAI L _ _ �'-8 FURTHER AGRr ES TO SURRENDER THIS �- DRAWING AND ANc14 OR FWH ACTING ON BEHALF OF DAI.RECIPIENT -- - 3'-9 16'-8 .pp `i PERMITTED COPIES HEREOF U�')N DEMAND. 10 �P H K rn �_ -� I �- -� I _� Z- Z_ L- ICI 7-8 - - - r----��--I r- ---- '� I u ally i �I� - (III l� _ � ��} ----- -- 00 �'�� .'r� - �- � 7 r- fy 11 NIN ,0„ 77'0'.'I 3 - oa0 cy) p co . _ co O p co SO„ X 7'0" C'4 00 C)3'6 _ 1 i D 0 - ni1 00 Q W ELECTRIC AND DIMEN.� ION �- L 3 � W SCALE: 1 /4 = 1 —I > v o 0 Oro ls7 J_ M 110 V` (n O N O Q 4 Z U-J Q _' ° 0 Q Q ~ ON U Coll o J z z 0 Q %) fuj O cf) Q LATERAL 1��0 TES. U O 0 !---—-- -- ---- — -- Z m j - CEILING HEIGHT IS 9'-10" Q - ELECTRICAL OUTLET HEIGHTS MEASURED TO BOTTOM OF BOX. LL ONE ELECTRICAL JUNCTION BOX TO BE LOCATED IN CEILING ABOVE EACH WINDOW. - CUNO MODEL SW3-PLUS WATER FILTRATION SYSTEM IS REQUIRED DATE: IN ALL NEW STORES THAT DISPENSE BEVERAGES. THE RECOMMENDED PLACEMENT FOR INSTALLATION IS MOUNTED TO SODA SYRUP RACK NOVE/M'IBER 27, 2012 BY COCA-COLA. SECONDARY PLACEMENT OPTION IS MOUNTED ON THE BACKROOM WALL. THIRD INSTALLATION OPTION IS MOUNTING INSIDE DESIGNED BY: THE FRONT BEVERA.^E :COUNTER WHEN SPACE LIMITATIONS OCCUR. MELISSA DI CHELLO REQUIRED: 1%2 INCOMING WATER LINE FEED WITH 1/2" BALL VALVE _ SHUTOFF AND 1/2" FPT CONNECTION. MINIMUM 110 VOLT, 20 ,AMP ELECTRICAL SERVICE TO SUPPORT THE DRAWN BY: REVIEWED BY: SYMBOL LEGEND ! CARBONATOR AND WATER BOOSTER (MUST BE DEDICATED CIRCUIT). MND - 120V DUPLEX OLII-LET - SP?ARTCURVE STAND (MFR. DISPLAY-BOX) REQUIRED IN CUSTOMER AREA AT POINT OF ORDER (PREFERRED PLACEMENT). - 220V SINGLE OUTLET 21 3/4" X 13 1/8" BASE, 56" (WITHOUT HEADER) OVERALL HEIGHT. SCALE: 1/4" — 1 �-��� D - PHONE JACK - SECONDARY CHIP RACK IS REQUIRED IN THE CUSTOMER AREA. THE TWO AVAILABLE OPTIONS ARE: BASKET STYLE CHIP RACK AT THE POINT OF O - JUNCTION BOX ORDER (PREFERRED PLACEMENT) OR PURSE RAIL MOUNTED CHIP RACK. (MOUNTED ON TOP OF THE PURSE RAIL.) 0 - THERti10STF.T -- EXIT LIGHTS INSTALLED BY G.C. PER LOCAL CODE. SHEET #: � - ELECTRIC PANEL I - EMERGENCY LIGHTS INSTALLED BY G.C. PER LOCAL CODE. - EXTINGUISHERS, SMOKE AND FIRE DETECTION SYSTEMS F.M.- FLOOR MOUNTED INSTALLED BY G.C. PER LOCAL CODE. � OF4 C.M. - CEILING MOUNTED - LABOR & MATERIAL SUPPLIED BY G.C. UNLESS OTHERWISE NOTED. ALL DIMENSIONS TO BE VERIFIED BY G.C. ON SITE. - FLOOR DRAIN - DECOR SPECIFICATIONS ARE TO BE SUBWAYS "TUSCANY II" SCHEME. ® - FLOOR SINK - REFRIGERATOR AND FREEZER MUST BE ADEQUATELY VENTILATED. REFER TO MANUFACTURER FOR DETAILS. ©2011 DOCTORS ASSOCIATES,INC. LU REVISION: m Q 0 ----- ----------- T R R 1 R oc l I I 1 Q h R STORE MUST BE CONSTRUCTED AS rl[V I\ DESIGNED IN THESE FLOOR PLANS N N �i — SUBJECT TO FEDERAL,STATE AND R F j S r i i i �3 i -I ii � T 1 M L RESPONSIBLE FOR ENSURING � � T � � i i ' ALL SIDES OF OVEN AT ALL SIDESIAL LAWS.RECIPIENT IS ARCH SOMT ANDCOMPLIANCE WITH ALL LAWS.IF `------ J F— T 1 BRACKETS 1 HEADERWALL F MODIFICATIONS ARE NECESSARY, 1 F1 PLEASE CONTACT THE FWH STORE R � DESIGN DEPARTMENT FOR WRITTEN - - -----� = T dl�- -------_'-_—_____T '-=—____ ---- ---.T -- - 1 35==� _---- fi_—__ - APPROVAL OF THE REQUIRED CHANGES. F _ ------- ------ ------- ----- - _ R Q r----- ----- ---- - _ rR \ L— —J r------�T�_____� r----=�T F=====� _i P �' a ii -- rZ 1 M un uu ------- ------- L------ ------- v �I L�� \' -----, L THIS DRAWING IS FURNISHED BY FWH ON BEHALF T$ � � R - �L____J� _______________ � ________'� _J�;,�-- OF DOCTORS ASSOCIATES INC.("DAI")D/B/A c3 3 FP FP L SUBWAY.RECIPIENT MUST DETERMINE IF THIS L L R L DRAWING MUST BI--SUBMITTED TO A LICENSED R ARCHITECT OR SIMILAR PROFESSIONAL UNDER 1 N FEDERAL,STATE OR LOCAL LAW.ANY CHANGES A ~ MUST BE APPROVED BY DAI. Of PL , DO NOT SCALE DRAWING.WRITTEN DIMENSIONS TAKE PRECEDENCE OVER SCALED DIMENSIONS. Q U AND SHALL BE VERIFIED IN THE FIELD BY THE GENERAL CONTRACTOR AND/OR FRANCHISEE/OVvNER.ANY DISCREPANCY IN H U R '\ S M j 1 R S I-3 3 TS DIMM DIIOATEFtENTiONOFDAHSAREAS R DEVELOPMENT A'.ENT OR DESIGNATED FIELD R El N TE9q REPRESENTATIVE. 1 S THE GENERAL_'ONTRACTOR AND EACH Q Q ALL SIDES M SUB-CONTRACTOR SHALL MAKE HIS OWN Ei F R M M OF COLUMN TS INSPECTIONS AND ilEASUREMENTS,FWH AND DAI �S P TS �} (� SHALL NOT BE HP_LD RESPONSIBLE FOR THE ACCURACY OF DIMENSIONS AND FOR ERRORS AND OMISSIONS I—!THE DRAWINGS IF WRITTEN A A CONFIRMATION HF,L,NOT BEEN RECEIVED BY THE FWH STORE DESIGN DEPARTMENT. A THIS DRAWING AND THE INFORMATIONAL CONTENT HERE OF IS THE CONFIDENTIAL tY PROPERTY I OF AND IS PROVIDED SOLELY HE USE FF AUTH)RIIZED F R FRANCHISEES,THEIR F R C'! AGENTS AND CON T?ACTORS.RECIPIENT AGREES 1 T NOT TO REPRODUCE,COPY,USE OR TRANSMIT WC 3 CONTENT IN WHOLFDOR IN PART,OR TO AL THIS DRAWING,-�J /OR ITS INFORMATIOAL F1 LOW ACTIONSUCH EXCEPT WITH THE WRITTEN PERMISSION OF DAI 3 ANY PURPOSE, O 3 I OR FWHACT NG ON BEHALF OF DAI.RECIPIENT �N M TS FURTHER AGR=ES TO SURRENDER THIS DRAWING AND AN"PERMITTED COPIES HEREOF c3�3 Q UPON DEMAND. M TS co co cn Q d' cr_ M M o�N o�F Qco TS 1..`TS CO ® W 00 0000 co O O N a0 FLOOR AND WALL FINISH PLAN a 4 SCALE: .. 1 4" _� 1 ' _ __ D 0 0 Q w 0 0 FLOOR FII�TISH LE E'ND- TUscANY II DECOR (BANDfJ��I PATTERN) WALL I,IIVIS�I LE�GE�IVD (TUSCANY II D_ 'COR) TU�S'C` A Y Il" DECOR CAT,C, UT,,. `f(_) ATu' W TILE *SEE TUSCANY II BACK-UP SHEET 1 OF 4 AND 2 OF 4 FOR PROPER INSTALLATION OF WALLFINISHES IN CUSTOMER AND SERVICE AREAS. - - -- - " -- -- - - - - --- J U NOTE: THE SUBWAY 'STORE DESIGN DEPARTMENT WILL NOT ACCEPT RESPONSIBILITY FOR ANY INACCURACIES. E F�F� i-,,ti , LL 0 p N0. AREA OF STORE MANUFACTURER SUPPLIER INST. SQ/FT _ �DESCPiPT::OIy SEE TUSCANY SUPPLEMENTAL TILE BACK-UP SHEET WHEN APPLICABLE) THE � CALCULATIONS PROVIDED BELOW MUST BE VERIFIED BY THE G.C. AND 'FRANCHISE OWNER BEFORE ANY ORDER FOR U COLORBLOX STONE SERIES; 1Z -X 12" A1156 WHEAT SYMBOL DESCRIPTION MANUFACTURER SUPPLY INST. NOTES: THESE MATERIALS IS ACCEPTED AND PLACED. O COLORBLOX STONE SERIES; 12" X 12" A1154 GREEN _ m COLORBLOX STONE SERIES; 12" X 12" A1153 CLAY LL QUENTIN WALLCOVERING SUNGLO FABRICS D.A.I. G.C. VINYL WALLCOVERING - QUANTITIES CALCU!_.ATION WORKSHEE T - - 3: Ltd J CUSTOMER WHEN INSTALLING THE RANDOM PATTERN, THE: PERCENTAGES OF THE ABOVE SUBWAY MURAL WALL COVERING SUNGLO FABRICS D.A G.C. VINYL WALLCOVERING (WITH CUSTOMER AREA M F1 AREA CROSSVILLE G.C. G.C. 1309 rM .I.COLORS ARE AS FOLLOWS: WHEAT - 80%; GREEN - 12%; CLAY - 8%. TS UPPER DECORATIVE TRIM MOLDING AS REQUIRED) 1) ( 91 ) YARDS CITYSCAPE MURAL 1) Q/M/TS OR B/M TS + S%IVI + 10% DIVIDED BY (THE GREEN AND CLAY SHOULD BE DISTRIBUTED EVENLY, BUT RANDOMLY TUSCAN STUCCO WALLCOVERING SUNGLO FABRICS D.A.I. G.C. VINYL WALLCOVERING (WITH LOWER CHAIR RAIL MOLDING AS REQUIRED) 2) (106) YARDS OF TUSCAN STUCCO WALL COVERING 2) Q/M/TS OR B/M/TS + T/S + R/TS 10% DIVIDED BY 3 r THROUGHOUT AS NOT TO REPRESENT A NOTICEABLE PATTERN) QUENTIN WALLCOVERING SUNGLO FABRICS D.A.I. G.C. VINYL WALLCOVERING 3) (273) FEET OF UPPER DECORATIVE MOLDING 3) Q/M/TS OR B/M/TS -s- S/M + 10% USE DARK GREY OR DARK BROWN GROUT TH''OUCHCiUT ENTIRE CUSTOMER AREA Q PAINT SHERWIN WILLIAMS #SW6356 COPPER MOUNTAIN. 4) (276) FEET OF LOWER CHAIR RAIL MOLDING 4) Q/M/TS OR B/M/TS + TIS + R/TS 10% w� WINDOW FRAME G.C. G.C. WITH CITYSCAPE MURAL & UPPER DECORATIVE TRIM MOLDING AS REQUIRED `5) ( 54 ) YARDS OF QUENTIN WILL COVERING (NON-TEDLAR) 5 CEi IPJG HFiGI-1? - 7'-6"' X (l /M/T`; + S/1`0 + (Q/WC CUSTOMER AREA & SOFFIT ONLY))PUBLIC ACCESSIBLE COLORBLOX STONE SERIES; 12" X 12" A1156 WHEAT Ts ( ) ABOVE CITYSCAPE MURAL AND SOFFIT. ) + 5% DIVIDED BY 12 �Q ' ^ Q A RESTROOM CROSSVILLE G.C. G.C. 12O WITH DARK GREY OR DARK BROWN GROUT. TUSCAN STUCCO WALLCOVERING SUNGLO FABRICS D.A.I. G.C. VINYL WALLCOVERING (WITH LOWER CHAIR RAIL MOLDING AS REQUIRED) 6) (284) (OPTIONAL)FEET OF HARDWOOD CROWN MOLDING 6) Q/M/TS OR B/M/TS + S/M + R/TS (+ W'/TS IF WINDOWS NOT TO CEILING) + 10%. J OPTION #1: COLORBLOX STONE SERIES; 12" X 12" A1156 WHEAT T (AT CORNER WHERE WALL AND CEILING MEET) � SERVICE/ CROSSVILLE G.C. G.C. WITH DARK GREY OR DARK BROWN GROUT. e TUSCAN STUCCO WALLCOVERING SUNGLO FABRICS D.A.I. G.C. VINYL WALLCOVERING (WITH LOWER CHAIR RAIL MOLDING AS REQUIRED) 7) ( 6 ) YARDS OF RED WALL COVERING 7) HEIGHT FROM TOP OF TUSCAN STUCCO WALL COVERING TO CEILING 3e A.F.F. X R TS + 5% DIVIDED BY 12 ( ) = O A BACKROOM 906 AREA ARMSTRONG G.C. G.C. ��ON #2: 51830 COLOR: COTTAGE TAN 12" X 12" VINYL COMPOSITE TILE T 8) ( 11 ) YARDS OF QUENTIN WALLCOVERING (WITH TEDLAR COATING) 8) QT/WC + 10% DIVIDED BY 3. (CUSTOMER AREA ONLY) !n CONTINUED THROUGHOUT THE BACKROOM. WC QUENTIN WALLCOVERING SUNGLO FABRICS D.A.I. G.C. VINYL WALLCOVERING (WITH TEDLAR COATING) (FOR 48" HIGH BANQUETTE WALL ONLY) � V WALL BASE R RED WALL COVERING SUNGLO FABRICS D.A.I. G.C. VINYL WALLCOVERING SERVICE AREA _-- N Q 9) ( 2 ) 4' X 12' SHEETS FONT-HILL PEAR LAMINATE* 9) FP/L + 5% DIVIDED t3Y 12 0 NOTE:WALL BASE OPTION MUST MATCH FLOOR OPTION LISTED ABOVE IN ALL AREAS OF STORE TS TUSCAN STUCCO WALLCOVERING SUNGLO FABRICS D.A.I. G.C. VINYL WALLCOVERING (WITH LOWER CHAIR RAIL MOLDING) 10) ( 4 ) 12' T-MOLDING STRIPS * 10) (FP/L ON 36" HIGH WALLS X Z (FP/L ON 48" HIGH WALLS X 3) + 5% DIVIDED BY 12 ALL AREAS CROSSVILLE G.C. G.C. 6" X 12" COVE BASE OR 4" X 12" BULLNOSE: COLORBLOX STONE SERIES FP 11) ( 1 ) RIGHT ( 1 )LEFT VEGETABLE MOSAIC TILE A1156 WHEAT WITH DARK GREY OR DARK BROWN GROUT. CABINET/WALL LAMINATE WILSONART G.C. G.C. FONT—HILL PEAR (#10745-60) — INSTALL GRAIN HORIZONTALLY crj SERVICE/BACHI2O0M - _ _ __ BACK ROOM AREA ARMSTRONG G.C. G.C. 6" BLACK VINYL COVE BASE. (USED WITH VINYL COMPOSITE FLOOR TILE ONLY) VACUFORM/ GRAPHIC IMAGES (SEE TUSCANY II BACK-UP SHEET FOR DETAILS AND OPTIONS) 12) ( 51 ) MARLITE F.R.P. WHITE (ALMOND OPTIONAL 12) W/R + 5% DIVIDED BY 4 e MOSAIC TILE (RIGHT) WILSONART D.A.I. G.C. WITH WILSONART #10745-60 FONTHILL PEAR BORDER AND 4" LIGHTED PURSE RAIL. IF PERMITTED BY HEALTH/BUILDING CODE) Z 7 ADDITIONAL COMMENTS: 13) ( 50) PVC DIVISION MOLDING 13) PANEL COUNT FROM #135_1 LESS 1 o L 1.) FLOORING CONTRACTOR IS RESPONSIBLE FOR OWN DETERMINATIONS ON SUBFLOOR REQUIREMENTS AND TO INSTALL IN ACCORDANCE WITH CODE M MOSAIC TILE LEFT VACUFORM/ D.A.I. G.C. GRAPHIC IMAGES (SEE TUSCANY II BACK-UP SHEET FOR DETAILS AND OPTIONS) 14 ( 20) PVC INSIDE CORNER 14 COUNT ALL INSIDE CORNERS WHERE W/R MEET - Lo Q REQUIREMENTS AND TO INDUSTRY AND MANUFACTURER SPECIFICATIONS. ( ) WILSONART WITH WILSONART #10745-60 FONTHILL PEAR BORDER AND 4" LIGHTED PURSE RAIL. 15) ( 13 ) PVC OUTSIDE CORNER 15) COUNT ALL OUTSIDE CORNERS 'WHERE W/R MEET Q � ;" CN >- 2.) THE SQUARE FOOTAGE CALCULATIONS OF THE FLOORING MUST BE VERIFIED BY THE G.C. AND FRANCHISE OWNER. SUBWAY STORE DESIGN DEPARTMENT 16) ( 12 ) PVC CAP MOLDING 16) COUNT ALL EDGES WHERE Vv'/R BEGiNS & ENDS & DOORWAYS. C) WILL NOT ACCEPT RESPONSIBILITY FOR ANY INACCURACIES. e WALL CAPS G.C. G.C. G.C. HARDWOOD PLANK (STAINED MINWAX #235 CHERRY AND PL �� * CALCULATIONS ARE FOR FONT-HILL PEAR LAMINATE AND ALUMINUM T-MOLDING APPLIED TO 36" AND 48" HIGH WALLS. LAMINATE AND T-MOLDING, 3.) BULLNOSE WALL BASE IS TO BE INSTALLED ON TOP OF THE TUSCAN STUCCO WALL COVERING. 1"-3" OF TUSCAN STUCCO WALL COVERING IS POLYURETHANED WITH „MINWAX FAST DRYING CLEAR SATIN) _I WHEN AFFIXED DIRECTLY TO DUKE FRONT COUNTER, IS SHIPPED READY TO INSTALL BY DUKE MANUFACTURING. RECOMMENDED TO BE COVERED T OVIDE A TIGHT FIT. ___.__- -_ PSHERWIN PAINTED WALL WILLIAMS G.C. G.C. PAINT (SHERWIN WILLIAMS OFF-WHITE SEMI-GLOSS FINISH) NOTE: THESE CALCULATIONS DO INCLUDE THE MATERIALS NEEDED TO DECOR THE .AREA ABOVE OR BELOW THE WINDOWS. FLOOR TILE KEY W FIBERGLASS REINFORCED FRP PANELS - WATER RESISTANT COVERING. WHITE OR *ALMOND - -- - -"- - FRP POLYESTER PANELS MARLITE DAI/GC G.C. ( ) ALMOND OPTION ONLY IF PERMITTED BY HEALTH/BUILDING CODE) ❑ COLORBLOX SERIES; 12" X 12" A1156 WHEAT RR COLORBLOX STONE FLOOR TILE MOUNTED FLOOR TO CEILING. CHOOSE 1 OR _ �7 1 RESTROOM: TILED WALLS CROSSVILLE G.C. G.C. MORE OF THE FOLLOWING: A1153 CLAY, A1154 GREEN, A1156 WHEAT. Z O Z ' COLORBLOX SERIES; 12" X 12" A1154 GREEN LU -• 8" X 8" CERAMIC TILE. COLOR: CURRY (YELLOW). ITEM# C211 2005061. (D T . e GRIMALDI CERAMIC TILE ASSOCIATED ACC/ •° i€:€: ;;,;:.;, 1 G.C. G.C. 8" X 8" CERAMIC TILE. COLOR: MUSGO (GREEN). ITEM# C212005051. � � Q RESTROOM/SERVICE AREAS INTERNATIONAL LTD. GROUT COLOR:COLORBLOX SERIES; 12" X 12" A1153 CLAY #17 BUTTER CREAM NON SANDED. _. '.r H ¢ y --- NOTE: ALL WOOD INTERIOR DOORS, UPPER & LOWER MOLDING & CROWN MOLDING TO BE STAINED , w � w W z w / Ili � � O WITH MINWAX #235 CHERRY AND POLYURETHANED W/ MINWAX FAST DRYING CLEAR SATIN. - QIL R.k NOTE: INSTALL F.R.P. VERTICALLY IN THE BACKROOM TO A MINIMUM HEIGHT OF 8'-0" ABOVE FINISHED FLOOR. GENFzAL NOTES: Z -� 1 0 RANDOM FLOOR TILE PLACEMENT EXAMPLE _ " - _ NOTE: PREFINISHED AND PREFRAMED COUNTER ENTRANCE IS AVAILABLE THROUGH PLYMOLD OR �CEILINc HEIGHT IS �'-10' w - - GLUE 2 PIECES OF 5/8" PARTICLE BOARD TOGETHER. SEE TUSCANY II BACK-UP SHEET #1 - ELECTRICAL OUTLET HEIGHTS MEASURED TO BOTTOM of BOX. LL. 0 - ONE ELECTRICAL JUNCTION BOX TO BE LOCATED IN CEILING FOR FINISH OPTIONS. _ _ ABOVE EACH WINDOW. - CUNO MODEL SW3-PLUS WATER FILTRATION SYSTEM IS REQUIRED DATE: IN ALL NEW STORES THAT DISPENSE BEVERAGES. THE RECOMMENDED PLACEMENT FOR INSTALLATION IS MOUNTED TO SODA SYRUP RACK NOVEMBER 27, 2012 BY COCA-COLA. SECONDARY PLACEMENT OPTION IS MOUNTED ON THE BACKROOM WALL. THIRD INSTALLATION OPTION IS MOUNTING INSIDE DESIGNED BY: I L FROM BEVERAGE COUNTER Vvl1Ei1 SPACE LIMITATIONS occuR.RE MELISSA DI CHELLO I CiU!RED-: "1/2" INCOMING Vv'ATER LINE FEED WITH 1/2" BALL VALVE SHUTOFF AND 1/2" FPT CONNECTION. DRAWN BY: REVIEWED BY: SYMBOL LEGEND MINIMUM 110 VOL] 20 AMP ELECTRICAL SERVICE TO SUPPORT THE CARBONATOR AND WATER BOOSTER (MUST BE DEDICATED CIRCUIT). MND =@-- - 120V DUPLEX OUTLET - SMARTCURVE STAND (MFR. DISPLAY-BOX) REQUIRED IN CUSTOMER AREA. AT POINT OF ORDER (PREFERRE,: PLACEMENT). - 220V SINGLE OUTLI=f i 2�1�3/4" X 13 1%8" BASE. 56" (WITHOUT HEADER) OVERALL HEIGHT. SCALE 1/411 - 1 1_0 11 D - PHONE JACK - SECONDARY CHIP RACK IS REQUIRED IN THE CUSTOMER AREA. THE TWO � AVAILABLE OPTIONS ARE: BASKET STYLE CHIP RACK AT THE POINT OF �JJ - JUNCTION BOX i ORDER (PREFERRED PLACEMENT) OR PURSE RAIL MOUNTED CHIP RACK. n THERMOSTAT (MOUNTED ON TOP OF THE PURSE RAIL.) SHEET #:`.- EXII LIGHTS INSTALLED BY G.C. PER LOCAL CODE. I� - ELECTRIC PANEL - EMERGENCY LIGHTS INSTALLED BY G.C. PER LOCAL CODE. - EXTINGUISHERS, SMOKE AND FIRE DETECTION SYSTEMS F.M.- FLOOR MOUNTED INSTALLED BY G.C. PER LOCAL CODE. /� OF C.M. - CEILING MOUNTED - LABOR & MATERIAL SUPPLIED BY G.C. UNLESS OTHERWISE NOTED. 4 - ALL DiMENSIONS TO BE VERIFIED BY G.C. ON SITE. - FLOOR DRAIN - DECOR SPECIFICATIONS ARE TO BE SUBWAY'S "TUSCANY II" SCHEME. ® - FLOOR SINK - REFRIGERATOR AND FREEZER MUST BE ADEQUATELY VENTILATED. REFER TO MANUFACTURER FOR DETAILS. z 02011 DOCTORS ASSOCIATES,INC. *NOTE: STORE MUST BE CONSTRUCTED AS OPTIONAL: 4 1/2" HARDWOOD CROWN MOLDING OPTIONAL: 4 1/2" HARDWOOD CROWN MOLDING FOR A MORE PRIVATE DESIGNED IN THESE FLOOR PLANS (MINIMUM 8'-6"[253.lcm] COILING (MINIMUM 8'-6"[259.lcm] COILING AREA BELOW 1" X 8" HARDWOOD PLANK AND/OR UPSCALE _-__.I _ SUBJECT TO FEDERAL,STATE AND HEIGHT REQUIRED FOR THIS OPTION) HEIGHT REQUIRED FOR THIS OPTION) APPEARANCE THE yyy y 3/ LOCAL LAWS.RECIPIENT IS HARDWOOD FLANK WITH ROUTED EDGES (STAINED RESPONSIBLE FOR ENSURING 1" X 2" SHELF BRACE TO BE FINISHED MINWAX 235 CHERRY AND INSTALLATION OF GLASS ' „/ �`. f- OPTION 1 QUENTIN WALLCOVERING # BLOCK OR ETCHED GLASS � � COMPLIANCE WITH ALL LAWS. IF IN BETWEEN FIXTURES ) _ .. WITH LOWER CHAIR POLYURETHANED WITH MINWAX MODIFICATIONS ARE NECESSARY, OPTION 2) BUTTERNUT BRICK RAIL MOULDING FAST DRYING CLEAR SATIN) DIVIDERS MAY BE �i � • 1" X 2 1/2" = ' `'� ` •' PLEASE CONTACT THE FWH STORE LIGHT FIXTURE BLOCK s INSTALLED ON TOP OF I �� /� � WALLCOVERING. '`>• r "' " (STAINED MINWAX I ° DESIGN DEPARTMENT FOR WRITTEN CROWN MOLDING t: "_ THE 1" X 8" HARDWOODy r s""• �:. : + ER TO R' AND 8 0.3cm] PLANK. i;� ;; "�` REQUIRED CHANGES. x' RED WALL COVERING (REF #235 CHER A [215 APPROVAL OF THE R UPPER 1 1/2 DECORATIVE ;, FLOOR PLAN FOR EXACT POLYRETHANE:D I I 1" x 4" SHEL � � �. �� � TRIM MOLDING ; ` '• ::. ,•:'. " �.: -- I oPrIONAL: :. , .,, PLACEMENT AST ; . �,,,, WITH MINWAX F I VERTICAL WALL ART NOTES: UPPER WALL LIGHTING STRIP - x �� ..• °' .. • .:. NOTE: NO UPPER DECORATIVE DRYING CLEAR / ,, •EGHT DIFFERENT PRINTS AVAILABLE SURFACE FLUORESCENT FIXTURES. z „x„ � ,_, .,�: �" EMPIRE TRIM 9 � z = I �, �•• ..�. - �•.• SATIN ` ' - '• " �'-r:, ' "j` - THIS DRAWING IS FURNISHED BY FWH ON BEHALF >.- TUSCAN STUCCO ` SHOWN LEFT . CAN BE ORDERED a - s - _� a : , ;•, MOLDING INSTALLED FOR ENTIRE / �E oFDocroRsns:,oclATEswc. "DAI" D/B/A MANUFACTURER: NORA ucHnNc. z � �•,;; �.�.� , ,• /, ;.: UPPER PORTION OF MAIZE TONE z � � E � •• ' • •�• �<- ( E :, :..• a -•r • • ':':" SECTION OF RED WALL COVERING. "::`�.''.;'''?.�•�: / WALL COVERING INDIVIDUALLY ORIN SETS. suawAY.RECIPIEis.JTMusTDETERMINEIFTHS MODEL#. c� a ,__ CITYSCAPE MURAL I / .<, - = pry ;•. :.• i < N I DRAWING MUST ri SUBMITTED TO A LICENSED Nuls 2a (4 LONG F28T5 BULB) w w ,, . THE WALL COVERING IS TO BE .:�: I '. •GRAPHICS PRINTED ONTO STYRENE FACED x. Z p a�. ,; I O M M 00 t. NULS-21 3 LONGF21T5 BULB) p 4; O u . �;'•' ',' ,; TUSCAN STUCCO , � � ;`. � r7 ' r' � � � FOAM BOARD. ARCHITECT OR Su��l_AR PROFESSIONAL UNDER UP TO (10) NULS-28 AND/OR - H, .. INSTALLED VERTICALLY ON THE V ✓ COVE BASE OR FEDERAL,STATE OR LOCAL LAW.ANY CHANGES ' ' _ ' WALL. WALL COVERING r J BULLNOSE -BLACK ALUMINUM FRAME. MUST BE<,PPRovEDevDAI. NULS-21 FIXTURES MAY BE E - E ,.. 12 ALTERNATING MAIZE TONE z a` rn CONNECTED TO SINGLE 120V �D v z w c° � P F A & B J a ,�' (CONTINUOUS ROLL) 1 '`� / �� •MOUNTED TO WALL USING AP MURAL AN_LS I o o I o r CITYSC E - .• r -;; / DO NOT SCALE DRI','�/ING.WRITTEN DIMENSIONS POWER CORD FEED. w = '" w — ,, ,, ��r �" t, a. ,�� a; � � :,,;� ,,' „r � �„�,,, HANGING/SECURITY HARDWARE (SUPPLIED U , U Q �.� ,/. TAKE PRECEDENCE OVER SCALED DIMENSIONS. PLACED ABOVE UPPER N a N ;' �,: ( ./ / DECORATIVE TRIM NOT N N �' „ '' COVE BASE OR ( 5/8•, , /� i'� WITH EACH WALL ART PIECE). AND SHALL BE vE?IFIED IN THE FIELD BY THE ( LOWER 2 1 �2 CHAIR RAIL MOLDING LOWER 2 1/2" CHAIR RAIL MOLDING - i /� ;i OVER WINDOWS). MOUNT J %� M. 22 3 4"W X 49 3 4"H X 1" DEEP. �. ... BULLNOSE R ;w o �o ii,,_ RAL<<�NTRa .••. ,. /,,, %r,;.,/ FRANCHISEE/OVN ER.ANY DISCREPANCY IN DRYWALL ON 1 X 4 SHELF WITH 2" X 4" WOOD 0 � DI / / METAL FRAMING / / :DIM. ON WALL BETWEEN UPPER AND 4 1 2" CROWN MOLDING ^ r , j / DIMENSIONS SI-:ILL BE BROUGHT TO THE r r ,r�r r i SECTION VIEW % ;c �t i, IMMED ATE A`�-ENTION OF DAPS AREA BY HOUSE OF FARA ss ••�.'.�•�_`::� i� E , LC,A._.. CHAIR RAIL. MOLDING. TYPICAL ✓, � � RING TUSCAN STUCCO WALL COVERING % , TUSCAN STUCCO WALL COVE U _�+ r, DEVELOPMENT AC:NT OR DESIGNATED FIELD TO HIDE FIXTURES SHELF AND 3: �, /, i r i''%r,,. OBI W, 3��s. V1 �! NG SHOWN CW. REFER TO IN ROLL (CONTINUO US ROLL r°� �'i REPRESENTATIVE CONT UOUS MOLDI NG TO BE STAINED ( ) i/i / �'-air _ �/ „ ! F r` ,ri � Sri /,/ �/ ;y ,,,,,,�.• FLOOR PLAN FOR EXACT PLACEMENT. 2 COATS MINWAX 235 ••s r7 CHERRY AND POLY _ r7 ,':;,. .: ''::� �'', ,_, �." � THE GENERAL:;ONTRACTOR AND EACH SEATING DIVIDER WALL (TYPICAL) SUB-CONTRACTOR SHALL MAKE HIS OWN URETHANED WITH MINWAX , ... '..:•. _ . _,. _ � � „ FAST DRYING SATIN) COVE BASE OR BULLNOSE COVE BASE OR BULLNOSE r, INSPECTIONS AND P u.ASUREMENTS,FWH AND DAI NL i g: CAN NOT BE USED ABOVE SHALL NOT BE 41,D RESPONSIBLE FOR THE SECTION VIEW (SEE GENERAL NOTES 1 & 2) BANQUETTE WALL BENCH SEATING. ACCURACY OF DINnFNSiONS AND FOR ERRORS /r AND OMISSIONS IF.THE DRAWINGS IF WRITTEN CONFIRMATION HA,?NOT BEEN RECEIVED BY THE r77,7 I' FWH STORE DESIGN DEPARTMENT. CUSTOMER AREA WALL ELEVATION(TYPICAL) CUSTOMER AREA "RED" WALL ELEVATION(OPTIONAL) � � �� � � " THIS DRAWING.',ND THE INFORMATIONAL (SEE GENERAL NOTES 1, 2 & 5) (SEE GENERAL NOTES 1, 2 &5) CONTENT HERE OF IS THE CONFIDENTIAL 2 /�, / "� PROPERTY DAI OF F.,`�D IS PROVIDED SOLELY FOR 21 THE USE OF AUTHORIZED FRANCHISEES,THEIR AGENTS AND CONTRACTORS.RECIPIENT AGREES NOT TO REPRODUCE,COPY,USE OR TRANSMIT WALL PLANT MOUNTING BRACKET TO BE THIS DRAWING AND/OR ITS INFORMATIONAL UPPER DECORATIVE TRIM / MOUNED 15" [ti8.1cm] BELOW THE TC;' OF THE CONTENT,IN WHOLE OR IN PART,OR TO ALLOW OPTIONAL: 4 1/2" HARDWOOD CROWN MOLDING OPTION 1 QUENTIN WALLCOVERING �\ UPPER' DECORATIVE TRIM. TYPICAL SUCH ACTION BY OTHERS,FOR ANY PURPOSE, MINIMUM 8'-6" 259.lcm] CEIILING r- ) I�' 30.5cm TYPICAL / , �_.,., J J_ �-_.-- � , � EXCEPT WITH THE WRITTEN PERMISSION OF DAI BUTTERNUT BRICK HEIGHT REQUIRED FOR THIS OPTION) f OPTION ION 2) 'IIJTTERNU T BRICK j \'\- _v , ____ -,_ -___ —__ -� OR FWH ACTING ON BEHALF OF DAI.RECIPIENT WA.I_LCOVERING, \ FURTHER AGREES TO SURRENDER THIS WALL COVERING I DRAWING AND ANY PERMITTED COPIES HEREOF WALL WALL WALL - WALL WELL WALL UPON DEMAND. 6' (MINIMUM) b OC7 C� Cab =b COO ART ART ART ART ART ART � PRINT PRINT PRINT, -- -- PRINT PRINT PRINT UPPER 1 1/2" DECORATIVE ! I 1,182.9cm] I 00 TRIM MOLDING CV EMENUBOARD +',� Ob �+r, 1..� ,,�► ' � LOWER CHAIR RAIL M�?!_DING Z--r!TYSCAPE MURAL ti a0 ti J GROUPS OF THfREE PRINTS c � - MAIZE TONE Co O CITYSCAPE z o 0 O o WALL PLANT MOUNTING BRACKET i-O BE � N 00 z MURAL ^ SQUARE FRAMED WALL ART NOTES: T UPPER DECORATIVE .� wa MOUNTED 15" [38.1cm] BELOW HE TOP OF THE �a b LOWER 2 1/2" CHAIR `D 'E' ii *EIGHT DIFFERENT PRINTS AVAILABLE (SHOWN ABOVE). CAN BE ORDERED 12" 30.5cm TYPICAL UPPER DECORATIVE TRIM. TYPICAL TRIM ` �� I o w INDIVIDUALLY OR IN SETS. _ _ ____ _ w = + w RAIL MOLDING r rn U <' ------ I N oo ______ � N g o *COLOR PHOTOGRAPHS DOUBLE MATTED. •BLACK WOODEN FRAME WITH PLEXIGLAS. 4 _ W� �� BREAD BREAD _ / o *MOUNTED TO WALL USING HANGING/SECURITY HARDWARE (SUPPLIED WITH WALL V�ALI_ t [ ': .ALL WALL WALL WALL - z� CABINET BAKING E N E ) g EACH WALL ART PIECE ART ART ,�, ART ART 6, (M ART ART Q v� I 'MINIMUM) (MINIMUM) 0 OVEN = ri -DIM. 26"W X 26"H X 1" DEEP ! PRINT PRINT _-_ _�--.-._ PRINT ! PRINT ) PRINT PRINT Z LO •RED WALL COVERING: HUNG ON THE WALL BETWEEN LOWER CHAIR RAIL � [182.9cm] � [182.9cm] °' 'O °' MOLDING AND THE CEILING. REFER TO FLOOR PLAN FOR EXACT PLACEMENT.u \� *CITYSCAPE MURAL: HUNG ON THE WALL BETWEEN UPPER AND LOWER CHAIR , W RAIL MOLDING. REFER TO FLOOR PLAN FOR EXACT PLACEMENT. CITYSCAPE MURAL LOWER CHAIR RAIL MOLDING = r- SIDE *MOUNTED FROM 13" [33cm] - 15" [38.1cm] FROM THE TOP OF THE CHAIR SIDE BACK COUNTERS PAPER WALL TUSCAN STUCCO RAIL MOLDING TO THE BOTTOM OF THE FRAMED PRINT. GROUPS OF TWO PRINTS Nil WALL SIDES AND DOORS: FONT HILL PEAR TOWEL SOAP HAND WALL COVERING Q LLI O LAMINATE (WILSONART #10745-60) DISPENSER DISPENSER SANITIZER COVE BASE OR J ~ (INSTALL GRAIN HORIZONTALLY) (REQUIRED) (REQUIRED) DISPENSER TOP: STAINLESS STEEL BULLNOSE !WALL ART - SQUARE WALL ART - VERTICAL �/ Of " (OPTIONAL) -------- T-- ct 0 d - m O LL co SERVi<oE irrA - SID FACING ELEVATION (TYPICAL) -�_�_ SUPPLIER - CHICAGO METALLIC ) �K ;q N J FINISH - COPPER r «�;- I SEE GENERAL NOTES 1, 2, 3&5 588 3 1/2" PROJECTION CONVEX FACE _ #63.40.035 ,r ��� � " OPTION 1) QUENTIN WALLCOVERING -= - , , OPTIONAL: 4 1/2 HARDWOOD CROWN MOLDING OPTION 2) BUTTERNUT BRICK WALLCOVERING /� ��v PANELIa'_ (�LFT Sig/tj PAIaEL 'RIGHT SIDE) (MINIMUM 8'-6"[259.lcm] COILING BUTTERNUT BRICK HEIGHT REQUIRED FOR THIS OPTIONCOVERING WALL I 1.) GRAPHIC IM. E TC BE PRINTED ON f0 PANELS AND VACUUM FORMED I G CREATE \��� , �G r THE APPEARANCE OF 4 1 '4•• X 4 1/4" CERAMIC TILES WITH 1/16" GROUT JOINTS. _ - C, w W 2.) FOR CONVENIENCE TI-+r rE<AI:dED VAi,UFCRIvt TILE AND LAMINATES CAN PE ORDEREi� FRONT PROFILE FRONT FOR BOTH. NE:'�f NNE' IRLI UDEL.I�4v `�`•_'rATly:~.., c ° A 0; 11 IE FROM JUKE MANUFACTURING. ALL FRONT COUNTER UNITS .ARE SHIPPED ;�/iT�-i A COMPREHENSIVE INSTALLATION GUILE, -- �'� FROM THE MANUFACTUPER, ON THE ENTIRE PROCESS, FROM COUNTER SET-UP TO �� �� I -- HARDWOOD CROWN MOLDING COPPER CORNICE TRIM MENUBGARD / DECOR INSTALLATION. ^ - -'�_�-___-� _ ♦w i cl LA I SUPPLIER - HOUSE OF FARA UPPER 1 1/2 DECORATIVE TYPE - HARDWOOD � 4 z TRIM MOLDING COUNTER TOP FINISH - STAINED MINWAX #235 CHERRY MOLDINGS (OPTIONAL) VII.+SA ( � ^ik-E 'ATTERNS _ MAIZE TONE 1" x 12" HARDWOOD PLANK WITH o a AND POLYURETHANED WITH MINWAX FAST DRYING - CITYSCAPE - ���a ROUTED EDGES (STAINED MINWAX #235 - �'i, CLEAR SATIN. w _ CHc.rcRY AND POLYURETHANED WITH 0 MURAL _ -- MINWAX FAST DRYING CLEAR SATIN) \ 3/4„ z E LOWER 2 1/2" CHAIR - o r - - _ 1 I 587-1 GENERAL Nll i 1 F\ ! w o RAIL MOLDING x = _ a, -- - -' N _ I cv 1. ALL HORIZONTAL DIMENSIONS ARE AS PER FLOORPLANS UNLESS OTHERWISE NOTED. W c0 0 2. BULLNOSE TO BE USED WHI REFRER PORCELAIN FLOOR TILE IS USED UNLESS LOCAL HEALTH N `� REQUIRES A SANITARY COVE BASE. = BREAD BREAD ^ - 3/4" N E BAKING E '`1 3. STORES WITH CEILING HEIGHTS OF 8'--8" [264.2cm1 OR GREATER MAY INSTALL THE - _CABINET OVEN = U DE � `-' iv #102-1 MENUBOA.RD OVER THE OVEN. REFER TO PLANS FOR EXACT PLACEMENT. FOR LOWER � n rn _ rn CEILING HEIGHTS REF TO FLOOR h'LANS FOR ,At.7cRNATE MENUBOARD PLACEMENT. m 4. FOR LOC;ATICIMS WTH NEW DUKE FROfIT COUNTERS, THE FINISH MATERIALS FOR THE FRONT e FACE GE lHE= ;NJI-I- (MOSAIC TILE PATTERNS(S) WITH FONTHILL PEAR FRAMING WITH 3/4" SIDE PAPER T--MOLDING) ARE SHIPPED WITH THE COUNTER PREFABRICATED AND READY TO INSTALL. TUSCAN STUCCO WALL I TOWEL SIDE THIS APPLIES "NL`r IF THE MATERIALS. ARE TO BE INSTALLED DIRECTLY ONTO THE FRONT BACK COUNTERS WALL COVERING SIDES AND DOORS: FONT HILL PEAR DISPENSER WALL OF THE UNIT. PREFABRICATED AND FINISHED 36 AND 48" SERVICE AREA SIDE WALLS AND COVE BASE OR LAMINATE (WILSONART T T HILL -60) (REQUIRED) HAND COUNTER ENTRANCE GATES ARE ALSO AVAILABLE FROM DUKE MANUFACTURING. w BULLNOSE (INSTALL GRAIN HORIZONTALLY) SOAP SANITIZER FRONT PROFILE FRONT PROFILE 5. SEE CHAIR RAIL MOLDING DETAIL (THIS PAGE) FOR STILE, FINISH AND PROPER REVISION: m Q TOP: STAINLESS STEEL DISPENSER DISPENSER PLACEMENT. (REQUIRED) (OPTIONAL) LOWER CHAIR RAIL MOLDING UPPER DECORATIVE TRIM MOLDING 6. ALTERNATE COUNTER SIZES MAY VARY MOSAIC TILE PATTERN PLACEMENT. PLEASE rn REFER TO DRAWING FOR EXACT PLACEMENT. RED WALLCOVERING Z o SUPPLIER - HOUSE OF FARA RED WALLCOVERING M SERVICE AREA - FRONT FACING ELEVATION (TYPICAL) TYPE - HARDWOOD MOLDINGS REQUIRED I� _ 05 FINISH - STAINED MINWAX #235 CHERRY (REQUIRED) I I \ R A TI 'RATINGS ADDED MODULAR z (SEE GENERAL NOTES 1, 2, 3 & 5) AND POLYURETHANED WITH MINWAX FAST DRYING - I I -- SOFFITS o CLEAR SATIN. DRYWALL UN130NDED-WOD PARTICLE BOARD FRAMED AND DRYWALLED SOFFIT ABOVE FRONT SUNGLO CITYSC�':PE PURAL E - SQUARE WALL ART o AND SIDE OF SERVICE AREA. FINISH OPTIONS: MODULAR ILLUMINATED WAVE DESIGN SOFFITS AS SHOWN BELOW). RF Y i g �' c� ( ) 1" X 4" HARDWOOD SOFFIT (MOUNTED FLAME SPKrA.D !IvDE•' ------------ --"" 1u NOTES � 1) QL!E`pTN A'^;LLCOVERiNG. z ALSO AVAILABLE IN A STRAIGHT DESIGN. PREFINISHED IN FONT HILL UEI_ CON TR193UTIE`i VALUE ----�I---- 0 I I OPTIONAL: WITH FRAM=D AND DRYWALLED J VERTICALLY) ABOVE FRONT AND SIDE OF �� 2 BUTTERNUT BRICK WALLCOVERING. PEAR LAMINATE (WILSONART 10745-60 . SUSPENDED FROM CEILING. 9 0KE DEVELC D VALUE - - - 5 o SOFFIT ONLY. COPPER CORNICE TRIM WITH w # ) SERVICE AREA. STAIN MINWAX #235 - - --•-------_- SQUARE WAS;_ART *ALL NEW DUKE FRONT COUNTERS ARE SHIPPED WITH PREFABRICATED 3) FONT HILL PEAR LAMINATE (WILSONART #10745-60) c� REFER TO YOUR FLOOR PLAN FOR PROPER INSTALLATION HEIGHTS. - �_� " 3 1/2" PROJECTION (CHICAGO METALLIC CHERRY AND POLYURETHANE WITH MINWAX .aINVL�_TiJ5� I ,, g � DECOR PANELS READY TO INSTALL. 4) BLONDE PAINT (SHERWIN WILLIAMS SW6128) p r STI ICCCj WAi'__rpVERIN�t� NOTES REV•.-,ED N •PREFABRICATED DECOR PANELS ARE AVAILABLE READY TO INSTALL 5) FIRED BRICK RED PAINT (SHERWIN WILLIAMS SW 5) #63.40.035 TO ORDER CALL 1-800-323-7164) FAST DRYING CLEAR SATIN. I M FOR SITE BUILT 36" AND 48" HIGH SERVICE AREA WALLS AND ARE I FLAME SPREAD iNOE ;LlE r, , - I tJFDATED MODULAR MADE TO ORDER. FONTHILL PEAR C�I�i R 1_0 TED VALUE 5 *ALSO AVAILABLE FROM DUKE MANUFACTURING ARE PREBUILT, FONTHILL PEAR LAMINATE (WILSONART SO.NGF ': LU VBRIC -_ �--10 SOFFIT NOTE; � P EFINISHED MADE TO ORDER 36" AND 48" HIGH SERVICE AREA SIDE LAMINATE (WILSONART 10745-60 COUNTER TOP HARDWOOD I Slinlrl_p BUTTERNUT_i BRICK HARDWOOD PLANK WITH t4'r!L COv �tIJG i AND FRONT WALLS WITH OR WITHOUT PREFINISHED COUNTER ENTRANCE #10745-60) W/ cy- MILLED\ # ) SIDE HARDWOOD PLANK WITH ROUTED EDGES (STAINED SQUARE WA4L ART GATE. ALL1v1INLlgh TEES f-SANlTA.RY CCVt WALL ROUTED EDGES (STAINED MINWAX #235 CHERRY AND WALI I FLAME SPREAD IiJL,tX — - -- I 15 NOTES "REV:'3ED* a POLYURETHANED WITH N r � _,� ,,� MINWAX #235 CHERRY AND � _J � FOE_ CONTRIBUTED VALUE 5 •PREFABRICATED DECOR PANELS ARE AVAILABLE FOR EXISTING FRONT MOLDING /� BA�•� i+L POLYURETHANED WITH MINWAX FAST CRYING CLEAR I `P VALUE 20 I I SMOKE DEVELOPED VALE_ COUNTERS AS WELL. REQUIRED BY MINWAX FAST DRYING CLEAR SATIN) F r - - - —�— � I SATIN) ,L'I a '.�,� iy<In! 1 I I COVEBASE OR i i LOCAL HEATH) WALL COVERING I I j DATE: BULLNOSE , ; G" 4" WIDE PURSE RAIL FLAME SPREAD NDEX------- -----10 ;. ✓ [15.2cm] WITH LIGHTS AND I 4" WIDE PURSE RAIL FUEL CONTRIBUTED VALUE- I---0 1r.;r31-08 \ WITH LIGHTS AND I 5 CUSTOMER EMPLOYEE ^ FONTHILL PEAR FINISH 00 N ______ SMOKE DEVELOPED VALUE _ SIDE SIDE FONTHILL_ PEAR FINISH ^ - `- , DFSjGNEQ BY: / \ E E E ^ FLAM,><_o RED WALL cr��%ERlrlQ ; � I PATRlCK ROSE 5 8" DRYWALL = c� cf E FLAME SPREAD ND EX O N w -FONTHILL PEAR " L JTED VALUE ____0 ao rn d E �, c» Filr ONTRiBI 2" X 4" WOOD OR �, o y LAMINATE (TYP) SMOKE DEVELOPS I COUNTER ENTRANCE FINISH OPTIONS: N 0 w N — D VALUE --rt--20 DRAWN BY: REVIEWED BY: „� METAL FRAMING 00 ����� (WILSONART f -T-- - C7 0) J WILSONART LAMINATE_ G.P. TYPE 107 TYPE 335 TYPE 350 OPTION #1 (PREFERRED) PREFINISHED & PREFRAMED COUNTER ENTRANCE �( 1 `rO° u w #10745-60) w __ ___.- +iI FLAME SPREAL INDEX 55- 80 70 65 PMR PMR INSTALL GRAIN - �� I CONT€�RI T D VAI I� ___. _ _ _ _ GATE AVAILBALE THROUGH DUKE MANUFACTURING. - '- FL1F ..�,� �I�J F L_ 0 -- 0 --0 0 HORIZONTALLY FONTHILL PEAR I jMOK.' D; JFI rl� ,, ; LIE _ 3/4" MILLED ALUMINUM FONTHILL PEAR COVEBASE OR �2'-p"� MOSAIC TILE MOSAIC TILE COVEBASE OR J � A ' _ / PATTERN* PATTERN* COVEBASE OR LAMINATE (TYP) MARLITE FiE3ERGLASS SCALE: NOT TO SCALE OPTION #2 GLUE TOGETHER 2 PIECES OF 5/8" PARTICLE BOARD AND T-MOLDING #ALU-1028 LAMINATE TYP BULLNOSE [60.9cm] BULLNOSE 3/4" MILLED ALUMINUM BULLNOSE 3 4" MILLED ALUMINUM ( ) (PANEL "A') (PANEL "B") / (WILSONART REINFORCED PANELS FINISH WITH WILSONART #10745-60 FONTHILL PEAR LAMINATE. EDGE WITH VC SUPPLIED BY (WILSONART 3/4" MILLED ALUMINUM OPENING MOSAIC TILE PATTERN T-MOLDING #ALU-1028 T-MOLDING #ALU-1028 VC #10745-60) FLAME SPREAD INDEX 200 1 1/2" HARDWOOD MOLDING (STAINED WITH MINWAX #235 CHERRY AND OUTWATER PLASTIC #10745-60) T-MOLDING #ALU-1028 FOR FRONT TO BE FRAMED WITH VC SUPPLIED BY SUPPLIED BY OUTWATER INSTALL GRAIN FUEL CONTRIBUTED VALUE 0 t POLYURETHANED WITH MINWAX FAST DRYING CLEAR SATIN). SECURE WITH INDUSTRIES INC. INSTALL GRAIN VC SUPPLIED BY LINE BREAD FONTHILL PEAR LAMINATE OUTWATER PLASTIC PLASTIC INDUSTRIES INC. HEAVY DUTY HINGES AND INSTALL A BAR LATCH ON THE EMPLOYEE SIDE. HORIZONTALLY OUTWATER PLASTIC CABINET (WILSONART #10745-60) INDUSTRIES INC. HORIZONTALLY SMOKE C?F"F!._C) ED vALUF � SHEET #: 4A SIDE VIEW INDUSTRIES INC. (OPTIONAL) FRONT VIEW SIDE VIEW VACUFCRM MOSAIC_ TILE: SHOWN WITH COUNTER ENTRANCE AND (SHOWN WITH BUILT SOFFIT WALL OPTION. *CEILING (SHOWN WITHOUT COUNTER ENTRANCE AND WITH 'HYSICAL PROPERLY _ TEST METHOD UNITS TYPICAL VALUES BUILT SOFFIT WALL OPTION) MUST BE MIN. 9'-0" TO USE THIS OPTION) 1" X 4" OR 4" X 4" SOFFIT OPTION) - -------- -- - - ____ 1 of 4 HEAT DEFLECTION ION TEMP (ANNFAL_ED) 0264 PSI STRESS ASTM D-648 DEGREES F 155 FRONT SERVICE COUNTER ELEVATION (TYPICAL) FLAMMABILITY RATlP: IJN! ERWRITERv L, E3 UL 94 V-0 PASSES ---- FIRE AND EXPLOSION HAZARD DATA FLASH POINT: 425'F, 218 C (COC) SEE GENERAL NOTES 1, 2, 4 & 6 AUTOIGNITION TEMPERATURE: NO DATA ( ) FLAMMABLE LIMITS STP : NO DATA ©2010 DOCTORS ASSOCIATES,INC. NOTE: NOTE: STORE MUST BE CONSTRUCTED AS TYPICAL PENDANT HANDICAPPED BOOTHS HANDICAPPED BOOTHS FIXTURE INSTALLATION MUST BE SECURED TO DESIGNED O CEDERAL,STATE AND THESE FLOOR MUST BE SECURED TO 63" SUBJECT TO LAWS RECIPIENT IS THE FLOOR. THE FLOOR. 28" 160.Ocm RESPONSIF E FOR ENSURING NOTE: 51 51" [71.1 cm] y6 /� COMPLIANCt-WITH ALL LAWS. IF A "PENDANT STEM KIT" MODIFICATIO,JS ARE NECESSARY, IS AVAILABLE THROUGH » I r 24" F,A •\ r./ )j�3 SPECIALTY STORE LIGHTING 30 (( LD1.Ocm 30" �� / ��� PLEASE CONT:4CT THE FWH STORE FOR USE WITH HIGH CEILINGS. I - �L �, 151 % DESIGN DEPA�'TMENT FOR WRITTEN AMBER PENDANT LIGHT APPROVAL OF THE REQUIRED CHANGES. FIXTURE (REFER TO E FLOOR PLAN FOR EXACT Z PENDANT FIXTURE SIZE AND _ cEi I- J PLACEMENT) O N r7 _ 00 THIS DRAWING IS FURNISHED BY FWH ON BEHALF _ M 1 ) 6 - E YL O I I OF DOCTORS ASSOCIATES INC.("DAI")D/B/A I� QO r SUBWAY.RECIPIE;l1T MUST DETERMINE IF THIS O 0 DRAWING MUST B1':SUBMITTED TO A LICENSED = OO 66" 00 /� / ARCHITECT OR SOJILAR PROFESSIONAL UNDER � [167.6cm] QUEST CHAIR: QUEST BAR HEIGHT STOOL: Z 24" MANUFACTURER - PLYMOLD (USE WITH 30" (USE WITH 42" HIGH SIDE ELEVATION FEDERAL,SUSTEORLOCOVEDB ANY CHANGES w Lu E 61.Ocm WALL AND ISLAND STYLE. HIGH TABLES) TABLES) MUSTBEAPPROVEDBYDAI. U O- (Do TAKE PRECEDENCE OVER SCALED DIMENSIONS. DO NOT SCALE DRF•.WING.WRITTEN DIMENSIONS I cd MANUFACTURER - PLYMOLD BENCH LENGTH: MANUFACTURER - PLYMOLD 2-SEATER 23" [58.4cm] WALL AND ISLAND STYLE. AND SHALL BE VERIFIED IN THE FIELD BY THE Q 00) WALL AND ISLAND STYLE. GENERAL CONTRACTOR AND/OR BENCH LENGTH: 3-SEATER/4- 42" 1149.9cm] 106.7cm MANUFACTURER - PLYMOLD / BENCH LENGTH: MANUFACTURER - PLYMOLD FRANCHISEE/OWNER.ANY DISCREPANCY IN E 5-SEATER 6-SEATER 59" AVAILABLE WITH UPHOLSTERED AND DIMENSIONS SHALL BE BROUGHT TO THE 2-SEATER 23" / 4-SEATER 42" / 2-SEATER 23" / 4-SEATER 42" UPHOLSTERED FABRIC COVERED. ARMCHAIR LOVESEAT COUCH E �D 0 TABLETOP: DUR-A-SEAT OPTION. IMMEDIATE A';TENTIONOFDAI'SAREA TABLETOP: TABLETOP: AVAILABLE COLORS: DEVELOPMENTAC'-ZNT OR DESIGNATED FIELD o c i ''� 2-SEATER 24" X 23" [61cm X 58.4cm] 2-SEATER 30" X 33" 4-SEATER 30" X 42" AVAILABLE SEAT PAD COLORS: STINSON GRAND SIERRA-BLACK 363492 OR REP:ZESENTATIVE. 2-SEATER 30" X 33" / 4-SEATER 30' X 42" / STINSON GRAND SIERRA- ( ) AVAILABLE IN RIGHT OR LEFT BENCH 3-SEATER/4-SEATER 24" X 427 161cm 61cm X 106.7cm] AVAILABLE IN RIGHT OF LEFT BENCH CROCUS (468479), SPICE (363497) MORBERN CARRARA-BUCK(TUSCAN BROWN). t0 ]00 THE GENERAL CONTRACTOR AND EACH TABLE TOP AND BENCH COLOR: FONT HILL. PEAR 5-SEATER/6-SEATER 24" X 59" X 149.9cm TABLE TOP AND BENCH COLOR: FONT HILL PEAR OPTIONAL FABRIC SEAT PAD OR BANQUETTE AND SLATE 468482 SUB-CONTRACTOR SHALL MAKE HIS OWN (WILSONART #10745-60) WITH BLACK DURA-EDGE TABLE TOP AND BENCH COLOR: FONT HILL PEAR (WILSONART #10745-60) WITH BLACK DURA-EDGE ( )• BACK PAD: STINSON (70006) INSPECTIONS AND MEASUREMENTS,FWH AND DAI (WILSONART #10745-60) WITH BLACK DURA-EDGE FRAME COLOR: BLACK WRINKLE SHALL NOT BE HELD RESPONSIBLE FOR THE ACCURACY OF DIMENSIONS AND FOR ERRORS MANUFACTURER - PLYMOLD ��++ -���--- �_� - IF WALL AND ISLAND STYLE. COLORCOURT HANDICAP B®0TH CONTOUR BOOTH CONTOUR HANDICAP BOOTH QUEST CHAIR AND STOOL UPHOLSTERED FURNITURE ONDRM TIONS HAD EENRE RECEIVED YTH BENCH LENGTH: �I CONFIRMATION HAD NOT BEEN RECEIVED BY THE I g -v---�� FWH STORE DESIGN DEPARTMENT. 2-SEATER 23" [58.4cm] -_ -` _ THIS DRAWING AND THE INFORMATIONAL MANUFACTURER - PLYMOLD yIAIJ;aFACsURER - PLYNIOLD CONTENT HERE OF IS THE CONFIDENTIAL 3-SEATER 4-SEATER 42 106.7cm MANUFACTURER - PLYMOLD TABLE TOP COLOR: FONT HILL PEAR I PROPERTY DAI OF AND IS PROVIDED SOLELY FOR 5-SEATER/6-SEATER 59' 1149.9cm] COUNTER TOP COLOR: FONT HILL PEAR TABLE TOE COLOR: FONT HILL PEAR THE USE OF AUTHORIZED FRANCHISEES,THEIR TABLETOP: (WILSONART #10745-60) (WILSONART #10745-60) (WILSONART #10745-60) AGENTS AND CONTRACTORS.RECIPIENT AGREES 2-SEATER 24" X 23" [61cm X 58.4cm] WITH BLACK DURA-EDGE I `' EDGE NOT TO REPRODUCE,COPY,USE OR TRANSMIT WITH BLACK DURA-EDGE WITH BLACK DU�tA-� 3-SEATER/4-SEATER 24" X 42 [61cm X 106.7cm] 30" PLYMOLD SPIDER BASE HAS 3" COLUMN 12" CANTILEVER. MINIMUM TWO ! " ! T- i THIS DRAWING AND/OR ITS INFORMATIONAL ] AND ADJUSTABLE LEVELERS. PI i :,OLD 9,O_ DO NN I ABL._ CONTENT,IN WHOLE OR IN PART,OR TO ALLOW 5-SEATER/6-SEATER 24" X 59 61cm X 149.9cm [76.2cm� CANTILEVERS PER COUNTER TOP. i BASE HAS 3" COLUMN. SUCH ACTION BY OTHERS,FOR ANY PURPOSE, TABLE TOP AND BENCH COLOR: FONT HILL PEAR FRAME FINISH COLOR: BLACK WRINKLE FRAME FINISH COLOR: BLACK WRINKLE FRAME FINISH COLOR: BLACK WRINKLE EXCEPT WITH THE WRITTEN PERMISSION OF DAI (WILSONART #10745-60) WITH BLACK DURA-EDGE �( - �1 OR FWH ACTING ON BEHALF OF DAI.RECIPIENT NOTE: I' ( FURTHER AGREES MI SURRENDER THIS WHEN USING BOOTH SEATING A PENDANT LIGHT IS REQUIRED, IT SHOULD I ----- - / 5 s DRAWING AND ANY PERMITTED COPIES HEREOF UPON DEMAND. BE CENTERED WITH THE TABLE TOP. WHEN INSTALLING PENDANT LIGHTS, IN E i� ANY APPLICATION, THEY SHOULD BE INSTALLED AT A HEIGHT OF 6'-6" o CI! ``:` / ' [198.1cm] FROM THE FLOOR TO THE BOTTOM OF THE FIXTURE. IT IS tro iii -� 28 3/4' ['?3cm] SUPPORT RECOMMENDED THAT SEATS BE INSTALLED BEFORE THE PENDANT LIGHTS w FOP ?.;," HEIGHT. � 00 ` �,; TO ALLOW FOR PRECISE PLACEMENT ABOVE TABLE TOPS. �/ � ' ! i iii 40 3/4" [103.5cm] SUPPORT Cn N 00 N - „ ._ % �;,, w FOR 42" HEIGHT. �'�/ � COLORCOURT BOOTH MANUFACTURER - PLYMOLD rff w ti � (INCLUDING TYPICAL INSTALLATION OF PENDANT LIGHT) TABLE TOP COLOR: FONT HILL PEAR 30" X 42" TABLE 00 CO (WILSONART #10745-60) [76.2cm X 106.6cm] WITH BLACK DURA-EDGE (30" [76.2cm] HIGH) X 30" TABLE 30" DIA. ROUND TABLE 30" DIA. ROUND TABLE N CD VERTICAL TABLE LEG AT EACH CORNER. 20 X 24 TABLE 30 FRAME FINISH COLOR: BLACK WRINKLE [50.8cm X 61cm] [76.2cm X 76.2cm] [76.2cm DIA.] [76.cm DIA.] (30" [76.2cm] HIGH) (30" [76.2cm] HIGH) (18" [45.7cm] HIGh) (42" [106.68cm] HIGH) �~v'/!"JDvV4' ` FREE STANDING HANDICAP TABLE FREE STANDING TABLES 0 DOUBLE HOLE 25 7/16" SQ. TRASH/RECYCLE UNIT • o 4` Y" �.-� ! pew 64.6cm (OPTIONAL) !Iui T_ Lu _ �� _ u , \ a U r� a U N J_ Nj CA cp N LES rn ON 1* (6 dr ON M M t6 I � I M (O ft 23" SQ. I ; W QUEST BAR QUEST CHAIR Ili QUEST BAR--` OUESI CHAIR 58.4cm HEIGHT STOOL I HEIGHT STOOL O SINGLE HOLE TRASH UNIT SINGLE HOLE TRASH UNIT j L 12" CANTILEVER ILEVER I -BOLT-DOWN BRACKETS TABLE BASE 20" X 24" TABLE 30" X 30" TABLE 30" DIA. ROUND TABLE 30" DIA. ROUND TABLE 30" X 42" TABLE ,. A -' ` ' FRONT ELEVA,iON RO:�, -�VAT IQN MANUFACTURER - PLYMOLD , [50.8cm X 61cm] [76.2cm X 76.2cm] [76.cm DIA.] [76.2cm DIA.] r' � ' '�.�. [76.2cm X 106.6cm.] (30" [76.2cm] HIGH) (42" [106.68cm] HIGH) (18" [45.7cm] HIGH) ui COLOR: FONT HILL PEAR " (30" [76.2cm] HIGH) WITH BLACK DURA-EDGE (30 [76.2cm] HIGH) WITH 2-CHAIRS WITH 4-CHAIRS WITH 3-BAR HEIGHT STOOLS WITH 2-UPHOLSTERED CHAIRS O WITH 4-CHAIRS � �a__.___.-...__. WITH(WILSONART DURA-#10745-60) CANTILEVER INSTALLATION i SOL; DOWN INSTALLATION PLYMOLD TRASH UNITS co TYPICAL SEATING ARRANGEMENTS COUNTER TOP SFATING 26" X 26" [68cm X 66cm] BUTTERNUT BRICK----. i FRAMED WALL ART NOTE: VERTICAL WALL ART (AL (_COVERING. (INSIDE BACK WA!_L. CAN NOT BE USED ABOVE OF BUILDOUT) OPTION 1) FONT HILL PEAR LAMINATE BANQUETTE WALL BENCH SEATING. 3/8" THREADED /' (WILSONART #10745-60) OPTION 1) QUENTIN CONNECTING ROD OPTION 2) BLONDE PAINT 66 6c L O I,, - (SHERWIN WILLIAMS SW6128) OPTION 3) FIRED BRICK RED PAINT OPTION 2) BUTTERNUTBR!CK I I Jy (SHERWIN WILLIAMS SW6335) `60 WALLCtIVL=caINJG + I - , ( UPPER 1 1/2„ I DECORATIVE [25.4cm- o ® ® TRIM MOLDING 30.4cm] w r, Q Q E ® 12' ALTERNATING MAIZE TONE CITYSCANL I w �D LIGHT �, LIGHTT___ ® MURAL PANELS, A & B > VARIES-AS PER PLAN REVISION: c- < -' BANQUETTE c - m Q FIXTURE FIXTURE Y- 1, CN _. WALL BENCH WITH EMPIRE TRIM 9" (UPPER PORTION OF MAIZE �� y 13"-15" 8 "-101" 20" X 24" TABLE TONE CITYSC,'.PE HORAI) i�� FRAMED PRINTS � o E �1 rq., ,K f I i a [33cm- [33cm- [50.8cm X 61cm] VIT N tD 38.1cm] 38.1cm] (30" [76.2cm] HIGH) WAVE SOFFIT- UNDERSIDE STRAIGHT SOFFIT- UNDERSIDE LOWER 2 1/2" ci - MOUNTING r, o >- FROM TOP FROM TOP I 1 0 E BEVERAGE�UILDOUT ��� OF CHAIR CHAIR RAIL MOLDING t� 00 NO CHAIR RAIL OF WALL 0 �� TUSCAN STUCCO _ J DETAILS \ RAIL MOLDING BENCH QUEST CHAIR 0 5 a v MOLDING INSTALLED i�1 rWALL FOR ENTIRE LENTGH o iSOMETRIC ----- o, NO CHAIR RAIL `� CONTINUOUS ROLL) OF BANQUETTE ( ADDED MODULAR � o MOLDING INSTALLED WALL BENCHES SOFFITS FOR ENTIRE LENTGH Il \ OF BANQUETTE VARIES-AS PER PLAN WALL BENCHES QUEST CHAIR BANQUETTE SQUARE WALL ART 20" X 24" TABLE / PLAN VIEW NOTES CL N [50.8cm X 61 cm] WALL BENCH _ ._...__ M (30" [76.2cm] HIGH) a � / �"� UPDATE MODULAR O I ZONAL) F ROf7"ELEVATION- TYPICAL BANQUETTE WALL BENCH SIDE ELEVATION- FULL HEIGHT WALL INSTALLATION WAVE SOFFIT- SECTION STRAIGHT SOFFIT- SECTION __ _.--- - __ - , _ _- SOFFIT LIGHT FIXTURE a SEATING INSTALLATION AGAINST A FULL HEIGHT WALL --Bl iTTE� NUT BRICK WALL COVERING �--- - -- /� ON FACE OF SOFFIT UPDATE MODULAR p� 6" [15.2cm] COUNTER TOP vAR 5 FPS PER ; ' ,1 v a QUENTIN WALL I sue' 5, BUTTERNUT BRICK WALL COVERING SOFFIT LIGH: FIXTURE HARDWOOD PLANK WITH ROUTED EDGES _>,- ' +�'ARIEs-A�s �' 7- R COVERING '-� r c �FR Pt_AN®Is ON FACE OF SOFFIT -6" [15.2cm] COUNTER TOP QUENTIN WALL (STAINED MINWAX #235 CHERRY AND 52" 52" vAIRIFS-AS s pis j - I I HARDWOOD PLANK WITH ROUTED EDGES COVERING _ POLYURETHANED WITH MINWAX FAST DRYING 132cm 132cm - ! �=ER Pi-AN QUENTIN WALL STAINED MINWAX 235 CHERRY AND CLEAR SATIN o __ P(STAINED H MINWAX FAST DRYING �� COVEBASE OR ) -- I U;- I - '�-�> �= 5 VARIES-AS 5 \ " -` -- ;i �'I I + �," PER PLAN DATE: COVERING I BULLNOSE BANQUETTE _I 1 DT II I ! III ;!I I a= ! 10-31-08 F(Ai I SILLS) CLEAR SATIN) I �- COVEBASE OR 1 WALL BENCH u " ° r ��` o I n _o o to i i wIz BULLNOSE l I 20" X 24" TABLE r I Fx w �iJ ---- a DESIGNED BY: - 50.8cm X 61cm ______ \ � [ ] � I I I � ! �.._ ___ w-.� s .- � ¢� ! ' _ I I � � __® -= I 4 PA TRICK ROSE (30 [76.2cm] HIGH) h I °I i° ° ° ' I m - I }.. I� I� " ' _-d-m-= i �'a E = 5/8" DRYWALL rn T I DRAWN BY: REVIEWED BY: a, QUEST CHAIR d '' '' I - 2" X 4" WOOD OR N » I " » ° ;, ° i PMR PMR TYPICAL 60 BANQUETTE ARRANGMENT N > I a: ( I I I I I METAL FRAMING ao 00 SCALE: NOT TO SCALE MANUFACTURER - PLYMOLD BANQUETTE l WAVE SOFFIT-PLAN STRAIGHT SOFFIT-PLAN i �� I PLAN VIEW LENGTH SIZES: AC RE 44", 48", 60" & 66". WALL BENCH UPHOLSTERED FABRIC COVERED. 20" X 24" TABLE QUEST CHAIR AVAILABLE COLORS: [50.8cm X 61cm] i f i i I SHEET #: - - - - -�- r _ i a l -I I ---i I STINSON GRAND SIERRA-BLACK (363492) OR (30" [76.2cm] HIGH) SIDE ELEVATION-48"HIGH DIVIDER WALL INSTALLATION MANUFACTURER - TPC GROUP -I- - '-- L i STINSON N CARRARA-SIERRA-BLACK (3 BROWN). COLOR: FONT HILL PEAR LAMINATE (WILSONART #10745-60) �---BLONbL PAINII I BLONDE PAINT ON ANGLED BRACKETS SHERWIN WILLIAMS SW6128) (SHERWIN WILLIAMS SW6128) OPTIONAL FABRIC SEAT PAD OR BANQUETTE FRONT ELEVATION- TYPICAL BANQUETTE WALL BENCH LIGHTING: (4)120V RECESSED 3 WATT LED LIGHT ( 2 of 4 BACK PAD: STINSON (70006) SEATING INSTALLATION AGAINST A 48"HIGH,DIVIDER WALL FIXTURES WITH CHROME EXTERIOR RINGS. FRONT ELEVATION SIDE ELEVATION INSTALLATION MOUNTING HARDWARE PRE-ATTACHED AT FACTORY. BANQUETTE WALL BENCH SEATING MODULAR SOFFITS (OPTIONAL) OVEN ARCH SOFFIT (OPTIONAL) ©2010 DOC'<-RS ASSOCIATES,INC. r- CUT-OUT IN HEADER WALL FOR ROOF MOUNTED 35 1/8" 82 1/2" 1 22 -2 3_0' L 61.Ocm 5 22" ' STORE MUST BE CONSTRUCTED AS COMPRESSOR. REFER TO NORLAKE KOLD LOCKER SERIES [89.2cm] 209.6cm [ ] _ I L J6 2cm� DESIGNED IN THESE FLOOR PLANS OPENING WITH GRILL OR LOUVRES (MIN. ! ! I SIZE 15"H. X 26"W. IN HEADER WALL j TABLE BELOW FOR DIMENSIONS. NOTE: ADD MIN. 1;2" F i I I I SUBJECT TO FEDERAL,STATE AND \. �� 3^m] T� ,�, (2 DOOR NR482/NF482 - 55" 139.7cm]) LOCAL LA':NS. RECIPIENT IS RECOMMENDED FOR VENTILATION OF ROOF DIMENSION FOR ADEQUATE CLEARANCE. (1 DOOR NR241/NF241 - 27 1/2�' [69.9cm]) E _ - -- RESPONSIBi-E FOR ENSURING 4 MOUNTED COMPRESSOR. E - - U E COMPLIANCE WITH ALL LAWS. IF -�� -� - N I _ _ MODIFICATIONS ARE NECESSARY, as oocoaaca a as aaaaa� -- -- - PLEASE CONTACT THE FWH STORE c I I - c DESIGN DEPARTMENT FOR WRITTEN �� ---- � �� • i APPROVAL OF THE REQUIRED CHANGES. �ia Ca - �a G as a��laO�aO _-_- NOUN a / i i THIS DRAWING IS FURNISHED BY FWH ON BEHALF li--, OF DOCTORS ASSOCIATES INC.("DAI")D/B/A E c C ! © SUBWAY.RECIPIENT MUST DETERMINE IF THIS - U - J I DRAWING MUST BE SUBMITTED TO A LICENSED � '`''� ARCHITECT OR SIMILAR PROFESSIONAL UNDER TO BOTTOM OF HEADER N � � FEDERAL,STATE OR LOCAL LAW.ANY CHANGES TO BOTTOM OF HEADER o ���a -45 SERIES: DO BUTTERNUT \ro r BUTTERNUT 6 0 1/2" (184.2cm) `J u MUST BE APPROVED BY DAI. -STD. SERIES: m BRICK TEXTURED BRICK TEXTURED o0 _N_ o 0 0 0 0 o E 6'7 1/2" (201.9cm) WALL COVERING -STD. SERIES: WALL COVERING DO NOT SCALE DRAWING.WRITTEN DIMENSIONS -74 SERIES: Ca 6'7 1/2" (201.9cm) O TAKE PRECEDENCE OVER SCALED DIMENSIONS. � N I tD i�iN AND SHALL BE VERIFIED IN THE FIELD BY THE Te a a -74 SERIES: �aa - I� HISEE/GENERALGONTRACTOR DISCRE OR FRANCHISEE/OWNER.ANY DISCREPANCY IN 7'4 1/8 (223.8cm) �a�a o �J DIMENSIONS SHALL BE BROUGHT TO THE -.77 SERIES: 7'4 1/8" (223.8cm) 7'7 1/2" (232.4cm) a -77 SERIES: -- I r 7'7 1/2" (232.4cm) a �a IMMEDIATE ATTENTION OF DAPS AREA -78 SERIES: a aaa} ���� 30" I [78/Cm] n - - DEVELOPMENT AL:ENT OR DESIGNATED FIELD X - � REPRESENTATIVE. 7'8 1/2" 232.4cm �a�a -78 SERIES: [76.2cm] I THE GENERAL CONTRACTOR AND EACH / ( ) 7'8 1/2" (232.4cm) fCE0400 CUBER (AIR-COOLED OR WATER-COOLED) SUB-CONTRACTOR SHALL MAKE HIS OWN ICE0500 CUBER (AIR-COOLED, WATER-COOLED OR REMOTE CONDENSER) INSPECTIONS AND MEASUREMENTS,FWH AND DAI ICE0606 CUBER (AIR-COOLED, WATER-COOLED OR REMOTE CONDENSER) ON B55 STORAGE BIN (556 LBS. STORAGE SHALL NOT BE HELD RESPONSIBLE FOR THE ICE0520 CURER ON 642 STORAGE BIN (374 LBS. STORAGE CAPACITY) CAPACITY) ACCURACY OF DIMENSIONS AND FOR ERRORS COVE BASE AIR-COOLED OR WATER COOLED. ELECTRICAL SPECIFICATIONS;_ AND OMISSIONS IN THE DRAWINGS IF WRITTEN COVE BASE MODEL NR803SSS 0 OR NF803SSS 0 SHOWN ELECTRICAL SPECIFICATIONS: DIRECT WIRED PER CODE (3 WIRES) CONFIRMATION HAD NOT BEEN RECEIVED BY THE INTERIOR DIRECT WIRED PER CODE (3 WIRES) ICE0400: (AIR-COOLED) 115V/60HZ/PH 14.4 AMPS (15 MAX FUSE) 8064 BTUH. FWH STORE,"IESIGN DEPARTMENT. PER DIMENSIONED FLOOR PLAN I PER DIMENSIONED FLOOR PLAN �, MODEL # VOLTS/HZ/PH AMPS. CT INTERIOR AIR-COOLED: 115V/6OHZ/1PH 18.3 AMPS (20 MAX FUSE) 8441 BTUH. (WATER-COOLED) 115V/60HZ/1PH 13.4 AMPS (20 MAX FUSE) 8388 BTUH. WATER-COOLED: 115V/60HZ/1PH 13.5 AMPS (15 MAX FUSE) 8356 BTUH. ICE0500: (AIR-COOLED) 115V/60HZ/1PH 19.9 AMPS (20 MAX FUSE) 10843 BTUH. THIS DRAWING<'ADTHEINFORMATIONAL PLUMBING SPECIFICATIONS: CONTENT HERE OF IS THE CONFIDENTIAL KLF 56 66 68 AND 683 IN THIS DRAWING APPLIES TO MODELS KLB AND KLF 45 AND 46 IN 45, STD, NR241SSS/0 115/60/1 8.6 22.5 ALL SYSTEMS - 3/8" (10mm) FPT WATER IN (WAFER-COOLED) 115V/60HZ/1PH 13.7 AMPS (20 MAXFUSE) 10242 BTUH. PROPERTY DAI OF AND IS PROVIDED SOLELY FOR THIS DRAWING APPLIES TO MODELS KLB AND CORD & PLUG SUPPLIED 3/4" (19mm) FPT WATER OUT (REMOTE) 115V/60H7/1PH 18.7 AMPS (20 MAX FUSE) 10881 STUN• THE USE OFAUTFI*RIZED FRANCHISEES,THEIR REFER TO NORLAKE KOLD LOCKER SERIES 74, 77 AND 78 SERIES. REFER TO NORLAKE KOLD LOCKER SERIES NR522SSS 0 115/60/1 10.7 48.8 ICE0606: (AIR-COOLED) 208-23OV/60HZ/lPH 12 AMPS (15 MAX FUSE)11538 Bl'JH. AGENTS AND CONTH.ACTORS.RECIPIENT AGREES STD, 74, 77 AND 78 SERIES. NSF APPROVED 3/4" (19mm) FPT BIN DRAIN (WATER-COOLED UNIT CONDENSER LINES): / oz u c 1� MAXFRIGERATOR AND FREEZER DRAWINGS AND TABLE BELOW FOR EXACT REFRIGERATOR AND FREEZER, DRAWINGS AND TABLE BELOW FOR EXACT 3/8` (19mm) FPT CONDENSER WATER IN WATER-COOi.EU' 208-,_..0�•/FC:'.i;":P„ 9-5 AMPS (.._ ..T FUSE; -H473 3TIJ-9- NOT TO REPRODUcE,COPY,USE OR TRANSMIT DIMENSIONS OF UNITS. NR803SSS/0 115/60/1 10.4 75.0 UL LISTING #SA-3931 1/2" (13mm) FPT CONDENSER WATER OUT (REMOTE) 208-230V/60HZ/lPH 13 AMPS (15 MAX FUSE) 12269 BTUH. THIS DRAWINGA1ID/OR ITS INFORMATIONAL DIMENSIONS OF UNITS. CSA LISTING 18542-23 NSF/ UL APPROVED I PLQMt1NG caEClcp -I�r�Y x CONTENT,IN WHOLE OR IN PART,OR TO ALLOW I NF241 SSS/0 115/60/1 12 22.5 I 3 $" ;s mmr) FPT WATER IN SUCH ACTION BY+_:THERS,FOR ANY PURPOSE, I 3/4" (19mm) FPT WATER OUT EXCEPT WITH THE VIRITTEN PERMISSION OF DAI ��___ .�✓ ----__�. � 3/4" (19mm) FPT BIN DRAIN NORLAKE WALK-IN 5'X 6 , 6'X 6, NORLAKE WALK-IN 4' X FOR 4'X 6' NF522SSS/0 115/60/1 12.4 48.8 OR FWH ACTING BEHALF OF DAI.RECIPIENT 'WATEP-COO ED UNIT CONDENSER LINES): FURTHER AGR:ES TO SURRENDER THIS 6'X FOR 8'X 6' REFRI GERA TOR OR FREEZER REFRI GERA TOR OR FREEZER *NF803SSS/0 115/60/1 15 75.0 3/8' (19mm) FPT CONDENSER WATER IN DRAWING AND ANY PERMITTED COPIES HEREOF i/2" 03mm) FPI CONDENSER ''0IATER. OUT UPON DEMAND. WITH FACE THROUGH WALL WITH FACE THROUGH WALL *20 AMP FUSE IS REQUIRED. i FUSE; U� w°PRcVED NORLAKE REFRI GERA TOR /FREEZER ICE-0-MA TIC ICE CURER ICE-0-MA i C ICE CUBER CO TYPICAL ELEVATION DETAIL TYPICAL ELEVATION DETAIL !_ 2 3/4" F --�E-�� -E [213.4cm] 62.2cm L55.9cmT I aD 18" TYP. 16" TYP. 00 00 [45.7cm] [40.6cm `,1 ; fi,""T� 30,; �-- c i O _ - 1 G Gmull N E �62.2Gm3 �76.2cm-�� p O I �� � I -- T--T ------�NOUN -Ar.- -, N - - -, �- -, �- ------- -- --- r c -- ---- ------ r ---- ---- -� I N c° I I eI E LO - - . O I I I I O I I -45 SERIES: I I I I I a 1 I 6'0" (182.9cm) � I I - PLAN VIEW -STD. SERIES: I I I I i I I I I I t 00 I , ' i ' 6'7" (200.7cm) I I I I I LJJ I I NOUN] -74 SERIES: 7'3 5 8" 222.6cm) I I I t o TE-77 SERIES( I I I I E °DI E II I I NEr, 7'7" (231.1 cm) I cD N a N -78 SERIES: I I I I C I I C I \o E W J > I- 7'8" (231.1 cm) I I I I I I I I I N o i� o I I I i I i 34„ -14" I om0 I I I 86.4cm �8b.4cm j I I I I I I ,�_ FI I I I I I I 0-420 CUBER ON S-420 BIN 0-450 CUBER ON S-400 BIN N J I I TYPE: AIR-COOLED, WATER-COOLED TYPE: AIR,-COOLED, WATER-COOLED, REMOTE. L-- -------------- -J L - -- L----- --�--- -J L-- --- -- M LEFT END ELEVATION' ELECTRICAL SPECIFICATIONS: 115/60/1 20 AMP FUSE MIN. ELECTRICAL SPECIFICATIONS: 115/60/1 20 AMP FUSE MIN. --- AIR-COOLED = 12.3 AMPS, WATER-COOLED = 11.4 AMPS AIR-COOLED = 12.8 AMPS, WATER-COOLED = 11.9 AMPS I, ( WIRED DIRECT OR PER IOCAL CODE REMOTE = 9.6 AMPS LOCAL A B B THREE COMPARTMENT SINK WITH TWO 18" DRAINBOARDS SHOWN ABOVE. 220-240/50/1 ALSO AVAILABLE, SEE MANUFACTURER. I WIRED DST C PER LOCAL CODE FRONT VIEW AVAILABLE WITH ONE, TWO, THREE OR FOUR COMPARTMENTS AND PLUMBING SPECIFICATIONS: 22 240u? 0/1 ALSO AVAILABLE, SEE MANUFACTURER. SIDE VIEW FRONT VIEW W 3/8" (0.95cm) F.P.T. INLET, 1/2" (1.27cm) F.P.T. DRAIN, MODELS KLB683 AND KLF683 STD, 77 & 78 SHOWN ABOVE ZERO, ONE OR TWO 18"[45.7cm], 24"[61cm] OR 30"[76.2cm] DRAINBOARDS. 3/4" (1.91cm) BIN DRAIN 3/8" (0.95cm) F.P.T. INLET, 1/2" (1.27cm) F,P,T. DRAIN MODEL KLF66 or KLC66 SHOWN ABOVE ( ) THREE COMPARTMENT CORNER SINKS ALSO AVAILABLE. 3/8" (0.95cm) F.P.T. WATER CONDENSER INLET (WATER-COOLED UNIT) 3/4" (1.91cm) BIN DRAIN NOTE: KLB REFRIGERATOR. KLF FREEZER. _ 1/2" NPT WATER. LINES. 2" DRAINS. 1/2" (1.27cm) F.P.T. WATER CONDENSER OUTLET (WATER-COOLED UNIT) I 3/8" (0.95cm) F.P.T. WATER CONDENSER INLET (WATER-COOLED UNIT) UL ADdD C-UL LISTED. NSF APPROVED/U.L. #SA-4027/CSA LISTED II 1/2" (1.27rm) F.P.T. WATER CONDENSER OUTLET (WATER-G.�OLED UNIT) INTERIOR MINIMUM TOTAL MAXIMUM -_ VOLTS Ht PH NSF APPROVED/U.L. #SA-4027/CSA LISTED MODEL # A B C D E F G CU. FT. / / CIRCUIT AMPS SYSTEM AMPS FUSE SIZE 22-1/4' DUKE MANUFACTURING STAINLESS STEEL SINK MANITOWOC ICE CUBER 10 _ L " KL645-CX-SUB ui 4 ui 5' 26' 59 26' 44 1/2" 14 7/8" �NI T �C ICE CUBER 77 I 115 60 '1 14.2 11.7 20 [56.5cm] k (121.9cm)(152.4cm) (66cm) (149.9cm) (66cm) (113crn) t_37:7cm)I / i m VA 4' 6' 26" 66" 26 44 1/2" 14 7/8" 3" vT< KLB46-CX-SUB 121.9cm 182.9cm) (66cm) (167.6cm) (66cm) (113cm) (37.7cm) 105 115/60;/1 14.2 11.7 20 - o w ( )( _ E I-_j KL656-CX-SUB 5' 6' 26" 66" 26" 44 1/2" 14 7/8" " o I I (152.4cm)(182.9cm) (66cm) (167.6cm) (66cm) (113cm) (37.7cm) 137 115/60/1 14.2 11.7 20 o Z Q_ 3/4" 1/2` 6' 6' 26" 66" 37" 48 1//4" 14 7/8" _ - '1 10.5 8.7 15 p ' DE P SEE BELOW j 1 SECOND REQUIRES R S I IF LOCAL KLB66-CX-SUB (182.9cm)(182.9cm) (66cm) (167.6cm) (94cm) (122.6cm) (37.7cm) 168 208 230/,30/ o o �69. cmFf -3/4 e I �LAv./ ' . CODES REQUIRES INSTALATION. i LAV. r7 SECOND RESTROOM KL668-CX-SUB 8' 6' 26" 66" 37" 48 1//4' 14 7/8" 231L208-230/60/1 11.9 10 15 L`(243.8cm)(182.9cm) (66cm) (167.6cm) (94cm) (122.6cm) (37.7cm) JArOSI K 3� LA1� / IF LOCAL COPES ! >6-4 SINK / �f REQUIRES INSTALATION. r ` IW.C. 6' 8' 26" 66" 37" 48 1 /4" 14 7/3" I I _ MODEL: CA33-RR12 MACH WICE .C. / \ LA`J. \ I MACH. \ / KLB683-CX-SUB 182.9cm 243.8cm 66cm (167.6cm) (94cm) (122.6cm) (37.7cm) 2,31 2Ut�-230/3G j 1 I ?? 4 10 15 ALUMINUM WELDED CONSTRUCTION / 3/4 � +.C. 1 i 3 HOLDS 12 FULL SIZE PANS (18" X 26") 3-COMP. TPR TO OUT`4IDE � I �%��3-COW1P. 2" 7 7 HALF SIZE PANS 13" X 18" �;i-'"I 5itr' .% h `w.z 4' 6' 26" 78" 26" 44 1/2" 14 . / 8 123 = 115/60/1 14.2 11.7 20 OR 24 ( ) SINK " SINK ELECTRIC \ - �V KLB7446-CX-SUB (121.9cm)(182.9cm) (66cm) (198.1cm) (66cm) (113cm) (37.7cm) NSF APPROVED 1/2" 3/4" 1/ WATER I < -_- `�..._- 6' 6' 26" 78" 37" 48 1/4" 14 7/8' �1 I o \ \ / HEATER �� r� KLB7466-CX-SUB 6 196 2G s-23o/6Q; 11. ! 1G 1 LUCKWOOD DECK RETARDER (182.9cm)(182.9cm) (66cm) (198.1cm) (94cm) (122. cm) (37.7cm) 3/4" CO 8' 6' 26" 78" 37" 48 1//4" 14 7/8" � 1 1/� 1 1/2"�\�'� � ;^ + KLB7468-CX-SUB (243.8cm)(182.9cm) (66cm) (198.1cm) (94cm) (122.6cm) (37.7cm) 270 208-230/60/1 11.9 10 15 22-1/4' / V %2 „ [56.5cm] E 3 4"6' 8 26 78 37" 48 1/4 14 7/8" / I KLB74683-CX-SUB 182.9cm 243.8cm 66cm) (198.1cm) (94cm) (122.bcm) (37.7cm) 270 208-230/60/1 11.9 10 15 ^ a In EXISTING 3/8 �- ! ( )( ) 4' 6' 26" 78" 26" 44 1/2" 14 7/8" 1-_j d 000 1/2 I faRi T I NOTE: KLB7746-CX-SUB (121.9cm)(182.9cm) (66cm) (198.1cm) (66cm) (113cm) (37.7cm) 123 115/60/1 14.2 11.7 20 o o SODA Z MACH. HAND THE PLUI�/IBiNG ISOMETRICS SHOWN fl-00 ~ SINK _ HAND I \\ �1a SE tm m� KL67756-CX-SUB 5 6' 26" 78" 26" 44 1/2" 14 7/8" 137 115/6Q/1 14.2 11.7 20 �_ ''//22 1/2" RECOMMENDED FOR HIGH SINK I 1 +/2" ES ENT A.� A A APICAL "SUBWAY" STORE, (152.4cm)(182.9cm) (66cm) (198.1cm) (66cm) (113cm) (37.7cm) o o69.9cm�f P VOLUME SODA USE AREA'S ,! 6' 6' 26" 78" 37" 48 1//4" 14 7/8" AND"ARE SUBJECT TO ALL LOCAL w KL67766-CX-SUB 182.9cm 182.9cm 66cm 198.1cm 94cm) (122.6cm) (37.7cm) 196 208--230/60,'1 10.5 8.7 15 ``� `` \`4- 2" � n REVISION: ( )( ) ( ) ( ) ( _ CODE REQUIREMENTS. m o „ MODEL: CA27-RR12 EXISTING 1 1/2" 'ATv1? SYSTEM IS TO BE PRESSURIZED" KL67768-CX-SUB 8 6' 26" 78 37" 48 1 4" 14 7/8 UPDATED EL=`=CTRICAL � o * 243.8cm 182.9cm 66cm 198.1 cm 94cm 122. cm 37.7cm 270 208-230/60/1 11.9 8.7 15 ALUMINUM WELDED CONSTRUCTION � o ( )( ) ( ) ( ) ( ) ( ) ( ) HOLDS 12 FULL SIZE PANS (18" x 26") HOT& COL&VATER SYSTEM 'DRAINAGE & ►✓ANT SYSTEM SPECS ON REACH-INS o_ * 6' 8' 26" 78" 37" 48 1//4" 14 7/8" 270 208-230/60/1 11.9 8.7 15 OR 24 HALFNSF)APPROVEZE PANS D x 1a") KLB77683-CX-SUB (182.9cm)(243.8cm) (66cm) (198.1cm) (94cm) (122.6cm) (37.7cm) A- 4' 5' 26" 59" 39" 44 1/2" 14 7/8" 77 208-230 60 1 13.4 10.7 20 LOCKWOOD REACH-IN RETARDER _ ADDED PLUMBING KLF45-Cx (121.9cm)(152.4cm) (66cm) (149.9cm) (99.1 cm) (113cm) (37.7cm) / / 13.4 DEFROST DIAGRAMS KLF46-Cx 4' 6' 26" 66' 39" 44 1/2" 14 7/8" 134 16 3/16" 19 13 16" 105 208-230 60/1 10.7 20 I (121.9cm) (182.9cm) (66cm) (167.6cm) (99.1cm) (113cm) (37.7cm) / 13.4 DEFROST [50.3cm] _ � [41.1cm] KLF56-Cx 5' 6' 26" 66" 39" 48 1//4" 14 7/8" 13.4 AVAILABLE SIZES ARE: (152.4cm)(182.9cm) (66cm) (167.6cm) (99.1 cm) (122.6cm) (37.7cm) 137 208-230/60/1 13.4 DEFROST 8.2 15 WIDTH: 14", 18", 21", 24" _ �, MODEL: RC-121318 U °f 6' 6' 26" 66" 39" 48 1/4" 14 7/8" 13.4 (35.6, 45.7? 53.3, 61cm) E FOR USE WITH DUKE KLF66-CX * ( )( ) ( ) ( ) ( ) ( 6 ) ( ) 168 208-230/60/1 8.2 15 LENGTH: 24', 30", 36', 42", 48", 60" AND 72" r i REFRIGERATED BACK 182.9cm 182.9cm 66cm 167.6cm 99.1cm 122. cm 37.7cm 13.4 DEFROST (61, 76.2, 91.4, 106.7, 121.9, 152.4, 182.9cm) Lj COUNTER. KLF68-CX * 8' 6' 26" 66" 36 1/2" 59" 22 7/8" 8.8 4 OR 5 TIER `n cc 14 3/16' DEEP ALUMINUM WELDED ( )( ) ( ) ( ) ( ) ( ) ( ) 231 208-230 60/1 9.1 15 `� u CONSTRUCTION HOLDS 12 i 243.8cm 182.9cm 66cm 167.6cm 92.7cm 149.9cm 58.1 cm / 10.8 DEFROST [36.Ocm] HALF SIZE PANS (13" x ) - + I I 6' 8' 26" 66" 36 1/2" 59" 22 7/8" 8.8 i 21 1/2' NSF APPROVED KLF683-CX (1 82.9cm)(243.8cm) (66cm) (167.6cm) (92.7cm) (149.9cm) (58.1cm) 231 208-230/60/1 10.8 DEFROST 9.1 15 E E [54.6cm] GREASE INTERCEPTOR ! F Cif KLF7746-CX * 4' 6' 26" 78" 39" 48 1//4" 14 7/8" 123 208-230 60 1 13.4 8.2 15 �� DEPTH MANUFACTURER: ZURN INDUSTRIES (121.9cm)(182.9cm) (66cm) (198.1cm) (99.1cm) (122.6cm) (37.7cm) / / 13.4 DEFROST Q) (0 LO INTERMETRO SHELVING SYSTEMS DUKE RETARDER CABINET MODEL: Z1170 G = WIDTH OF BODY 5' 6' 26" 78" 36 1/2 59" 22 7/8" 8.8 Q Q KLF7756-Cx ( )( ) ( ) ( ) ( ) ( ) ( ) 137 208-230/60/1 9.1 15 v v - DIMENSIONAL DATA IN INCHES mm 152.4cm 182.9cm 66cm 198.1 cm 92.7cm 149.9cm 58.1 cm 10.8 DEFROST INLET/ 6' 6' 26" 7I�" ( 39" 48 1/4" ' 14 7;'8" ! ) ?3.4 �^ SIZE OUTLET FLOWG. M.RATE WATER PACIGREASE 1NTnLBS. _ !�lP1EFNS!OnIS ;N INCHES [m ] ---- ------ ATE. KLF7766-CX I 196 208---230/60/1 8.2 15 N E 36'[91.4cm] TO 120"[304.8cm] (182.9cm)(182.9cm) (66cm) (198.1cm) (99.1cm) 1(122.6cm) (37.7'cm11 13.4 DEFROST SIZE L.P.M.] GAL. [L] LBS. [KG] [KG] I r C/E IN 12"[30.5cm] INCREMENTS 30" [ r 1 G KLF7768-CX 8' 6' 26 78" 36 1/2" 59" 22 7/8" 270 208-230/60/1 88 9.1 15 N n [76.2cm] 100 4 15 11 8 4 _ 42 rip 1l �54 7 /4 10-31-08 184 2Q 3 8 518 9 8 251 (243.8cm)(182.9cm) (66cm) (198.1cm) (92.7cm) (149.9cm) (58.1cm) 10.8 DEFROST 9OU 2 r5v 7 26 p '^ � Z � ��' ' ' '¢�� 1 /3 (2O6i 21 3/� 1 ' '8 r302 - L ] 5 1 91 T-r ''.�..___.�5_1..L_`.-.�J..._.. -T 1 _=� �s.vy� i /C L j_.- ._21 -_.c.-t-r."-.'..AL; _ i I i �, I 6' 8' 26" 78" 36 1/2" 59" 22 7/8" 270 208-230 60 1 8.8 9.1 15 300* 10 381 6 r23 2O v.l 66 � c), I 1 3 4 (298i I 8 1 4 '210' 1 25 1 'F r638? i-- 14 [356] _ - ®E KLF77683-CX (182.9cm)(243.8cm) (66cm) (198.1cm) (92.7cm) (149.9cm) (58.1cm) / / 10.8 DEFROST 17 1/2 !! DESIGNED BY 78" 39" 48 1/4" 14 7 8" 13.4 44.4cm] 400* 15 57 10 r38 ` 3Q L.r1 1 I 8� 38 13 3 �8 3�' ! 7 1 8 r 1 - PAT�`'m'�'K ROSE T I 9 3/8 '238 2, /t_. 5�39 16 3/4 [4253 KLF7846-CX * 4' 6' 26" / / 113 208-230 60 1 8.2 15 500 20 [76 16 60� 4O F18' 9T 9 �5� i5 f381] 11 3J4 (298] 30 [762� 17 1 4 438 DRAWN BY: REVIEWED BY: (121.9cm)(182.9cm) (66cm) (198.1cm) (99.1cm) (122.6cm) (37.7cm) / / 13.4 DEFROST 600 I .: 75 25-_94 �l m '�� 5r1 12.i�' 15611 I z'' �-_..--' KLF7856-Cx 5' 6 26" 78" 36 1/2" 59" 22 7,8" 8.8 MODEL: CA60-RR25 r- [ ] L ) i i 24 � - - 7 4u� L /L r �1 t� 32 1 �4 819 19 7 8 ' SG5 } - r `+�tt` 208-230 FjQ 1 ,moo n. 9.1 15 HOLDS 25 HALF SIZE PANS (13" X 18") E (152.4cm)(182.9cm) (66cm) (198.1cm; (92,7crr1, :(149.9crn)i �58.1cm,' i / / M.,, ')EFROST __ _. - 70O 35 r?32� 30 (113� 7O �2 151 68 18 3/4 [476 14 114 � 62 34 1 8 867] I 22 1/2 [572 MODEL: CA76-RR33 = 800 50 [189 40 151 100 [45 180 82 21 1/2 [5461 ?6 40b1 36 914i -� 24 1/2 6?2 T�--- --�? HOLDS 33 HALF SIZE PANS (13" X 18") �� 6' 6' 26" 78" 39" 48 1/4" 14 7/8' I? I ,3.4 184+ 208--2�0 6O/ 0 5� 8.2 15 *CA76-RR33 TO BE USED WITH 77 SERIES *100, 200, 300 AND 400 ARE STANDARD SUBWAY MODEL. S1ZFS. AI KLF7866-CX 182.9cm 182.9cm 66cm 198.1cm //99.1cm 122.�cm) (37.7cm r / 3.4 DEFROST !SCALE. NOT TO SCALE ( )( ) ( ) ( ) l ) ( ) REFRIGERATOR. u 8' 6' 26" 78" 36 1/2' 59" 22 7/8" : _ _ ,� 8.8 ALUMINUM WELDED CONSTRUCTION ENGINEERING SPECIFICATIONS: ACID RESISTANT COATED INTERIOR AND EXTERIOR FABRICATED STEEL WTERNAL AIR RELIEF BYPASS. KLF7868-CX ( )( ) ( ) ( ) ( ) ( ) ( ) ' 25b '208-230/60'/E. 9.1 15 . NSF APPROVED BRONZE CLEANOUT PLUG. REMOVABLE PRESSURE EQUALIZING/FLOW DIFFUSING INLET !?AFFI_F. FIXED BOTTOM OUTLET BAFFLE. 243.8cm 182.9cm 66cm 198.1 cm 92.7cm 149.9cm 58.1 cm i i10.8 DEFROST KLF78683-CX 6' 8' 26" 78" 36 1/2" 4959" 22.9cm 58.1��0r2O8-230/60/1! 8.8 DEFROST 9•1 15 LOCKWOOD RETARDER CABINET VISIBLE DOUBLE WALL TRAP SEAL - w (182.9cm)(243.8cm) (66cm) (198.1cm) (92.7cm) (1 ) ( ) 10.8 DEFR ELEVATION RIGHT END ZURN GREASE INTERCEPTOR I SHEET #: NOTE: MANUFACTURER CLEARANCE SPECIFICATIONS: WITH GALVANIZED UNDERSHELF - ---- ------�'�--- EACH DOOR SECTION REQUIRES SEPERATE 115/60/1 HOOK UP AND DRAWS 2.3 AMPS. DO NOT STORE BOXES ON THE TOP OF COOLER OR FREEZER. STORED OPENING WITH GRILL OR LOUVERS (MIN. SIZE 15" H X 26" W) IN HEADER NOTE: *THESE SYSTEMS HAVE FAN MOTORS THAT REQUIRE SAND INDOOR 115/60/1 HOOK UP AND DRAW .75 AMPS. OBJECTS WILL OBSTRUCT AIR FLOW AND CAUSE VENTILATION PROBLEMS WALL RECOMMENDED FOR VENTILATION OF ROOF MOUNTED COMPRESSOR. TABLES 96" AND LARGER HAVE SIX LEGS �°"�ABovE sPECIFICATIONs FOR cEluNc MOUNT sYSTEMs AND INDooR USE ONLY. THESE DRAWINGS REPRESENT TYPICAL EQUIPMENT PURCHASED THROUCCI-I DOCTOR'S ASSOCIATES INC. AND DOES NOT REPRESENT ANY �( of WALL MOUNT AND REMOTE COMPRESSORS AVAILABLE. SEE MANUFACTURER FOR DETAILS. FOR THE REFRIGERATION SYSTEMS. DRAWERS ARE OPTIONAL "�J ALL TO BE DIRECT HARED. 24" CLEARANCE IS RECOMMENDED FROM TOP OF ROOF MOUNTED CAPSULE PAK 12" CLEARANCE IS RECOMMENDED ON BOTH SIDES OF THE WALL EQUIPMENT PURCHASED LOCALLY BY THE FRANCHISEE/OWI�'ER. Oy":^•.`ERS OF :STORES OUTSIDE THE ClN1TE�' STATES/?IVD CANADA MAY NEED MOUNTED CAPSULE PAK FOR PROPER AIR FLOW NSF APPROVED NSF APPROVED. UL LISTING OE-486142 (REPORT #48). E.T.L. APPROVED. CSA FILE 18542-24. REFRIGERATION SYSTEM TO CEILING FOR SERVICE.PUROPOSES 6" MINIMUM). ALTERNATE ELECTRICAL REQUIREMENTS. CONTACT YOUR DAI COORDINATOR OR ACTURELS FOP THE M04-j>FIFD ELECTRICAL NORLAKE KOLD LOCKER SERIES REFRIGERATOR AND FREEZER DUKE STAINLESS STEEL WORKTABLE SPECIFICATIONS. ©2010 DOC7".`RS ASSOCIATES,INC. 30 1/4" 1 33 3/8" INTERIOR DIMENSIONS: MODE-: CA57-RR15--CD-S STORE MUST BE CONSTRUCTED AS r JLYCARBONA E POLYCARBONA I E - DESIGNED IN THESE FLOOR PLANS [76.8cm] [84.7cm] OVEN - 15"H X 26 1/4"W X 20 1/4"D '� POL I GLASS ALUMINUM CONSTRUCTION. SUBJECT TO FEDERAL,STATE AND PROOFER - 33 1/2"H X 26 1/4"W X 20 1/4"D f ° POLYCARBONATE DOOR AND FRONT LOCAL LA`NS. RECIPIENT IS 26 1/4" 28 5/8" \ ANGLED WINDOW PANEL. RESPONSIBLE FOR ENSURING 3u 1/2" DOOR SWING: / o AVAILABLE IN LEFT OR RIGHT HINGED. COMPLIANCE WITH ALL LAWS.IF [66.7cm] ,�, 3 1/2" [72.8cm] 8» 18 5/8' I [92_7cm� 8.9cm OVEN - 34 3 8 \ MODIFICATIONS ARE NECESSARY, T / [20.3cm] i 6 1/4" [ ] PROOFER - 29 1/2" / r d +i PLEASE CONTACT THE FWH STORE 37 1/4' [15.9cm] [47.3cm] i 1- 25 I ' j� - - - DESIGN DEPARTMENT FOR WRITTEN [94.6Cm] VENT - j I 1 [63.6Cm] ELECTRICAL INLET FUSE - -� I G I I 25' APPROVAL OF THE REQUIRED CHANGES. i4 E REMOVABLE iv E ^ \ \ - E i 4 7/8" TOP '�- U DOOR ° �---� g o / _ 0 I ! [63.5cm] i [12.3cm] BAIUNr00 00 cENaDe>� o 0 0 `° c° % °o r u r u OD I THIS DRAWING IS FI.'71SHED BY FWH ON BEHALF 9 7/16" � j OF DOCTORS ASSOCIATES INC.("DAI")D/B/A 0 `� SUBWAY.RECIPIENT MUST DETERMINE IF THIS [23.9cm] o o o WATER ! I o f oDRAWING MUST B`- ELECTRICAL o 0 o FILTER n 00 FEDERAL,STATE CR LOCAL LAW.FAA Y CHANGERS INLET o Q ® 1/4" WATER • \ O ARCHITECT OR SR'lLAR PROFESSIONAL UNDER FOR INLET ( j ,� O MUST BE APPROVED BY DAI. AUTOMIST'� �- O a: - "�' ♦� DO NOT SCALE DRAWING.WRITTEN DIMENSIONS 22 7 8" 29 3 8" 22 7 8" 29 3 8' R ! _ ! x F-- TAKE PRECEDENCEOVER SCALED DIMENSIONS. i--, C6 -��a `: o �--i I III f 0 ^ ® - E ,,� - E 'IF7� BACK - 7 o0E FRONT U \ OU \OU [58.1cm] �[74.6cm] [58.1cm] �[74.6cm] _ I - +- -- AND SHALL BEVf:S31FIEDINTHEFIELDBYTHE GENERAL CONTRACTOR AND/OR r o o BACK FRONT FRANCHISEE/OWNER.ANY DISCREPANCY IN O I j N O O 0) r`- o o r 22 7/8' 29 3/8" 1 DIMENSIONS SHALL BE BROUGHT TO THE 00 1 OPTIONAL: DUKE SKELETON WALL IMMEDIATE A.-TENTIONOFDAI'SAREA [58.1 cm] [74.6cm1 DEVELOPMENT A:ENT OR DESIGNATED FIELD r-, r 00 u E MODEL: CA72--RR12-6 MODEL: CA7218SR L 4 J"D X 25"W X 35 J"H REFR:ESENTATIVE. o _ o POLY CARBONATE DOOR - NSF APPROVED POLY CARBONATE DOUBLE DOORS - NSF APPROVED n� n CCa(�A�►-rl Ay €per p) /- /'�/� THE GENERAi 'ONTRACTOR AND EACH L 4/{ �KW d ,e. u ! f++ ?.f r'�. AD D SP,LA Y �/ABI NET SUB-CONTRAC OR SHALL MAKE HIS OWN _ O ^w n� N O u 00 E Z - INSFECTiONS AND ivfcASUREMENTS,FWH AND DAI o o © SHALL NOT BE HELD RESPONSIBLE FOR THE 27 1/2" ; 00 - o o LOCKWOOD COMBI (OPEN/ENCLOSED) BREAD LOCKWOOD COMPANION ENCLOSED BREAD 1° 1/8" ACCURACY OF DIMENSIONS AND FOR ERRORS D _ �'y [69.9cm] o o CABINET CABINET C2�' J I AND OMISSIONS IN THE DRAWINGS IF WRITTEN WATER INLET - - - FWH STORE DESIGN DEPARTMENT. CONFIRMATION HAr'NOT BEEN RECEIVED BY THE ELECTRICAL: FRONT SIDE REAR FRONT SIDE REAR ° 120V, 14 AMPS, THIS DRAWING AND THE INFORMATIONAL 1700 TOTAL WA TITS. CONTENT HERE OF IS THE CONFIDENTIAL PROPERTY DAI OF AND IS PROVIDED SOLELY FOR MODEL: SUB-123P 2-WIRES PLUS GROUND THE USE OF AUTHORIZED FRANCHISEES,THEIR REES MODEL:TSC-6/18 LINE RATING-ELECTRICAL SPECIFICATIONS 1/4" WATERLINE IS REQUIRED FOR PROOFER. SERVICE RATES 12Hz. AGENTS AND REPRODUCE,COPY, RECIPIENT TRANSMIT RA SMIT SINGLE PHASE, 6OHZ. NOT TO REPRODUCE,COPY,USE OR TRANSMIT 1/4" WATERLINE IS REQUIRED FOR PROOFER. MINIMUM WATER PRESSURE SPECIFICATIONS THIS DRAWING AND/OR ITS INFORMATIONAL MINIMUM WATER PRESSURE SPECIFICATIONS VOLTAGE FREQUENCY PHASE WATTS AMPS SHIP WT. FOR THE 1/4" WATER CONNECTION IS 30 ELECTRICAL SPECIFICATIONS o CI AMP DEDICATED CONTENT,IN WHO:.E E S.PART,OR PURPOSE, CIRCUIT REQUIRED. SUCH ACTION BY')THERS,FOR ANY PURPOSE, FOR THE 1/4" WATER CONNECTION IS 30 PS!• VOLTAGE PHASE AMPS KILOWATTS NO. WIRES SHIP WT. 0 i0 r' POWER CORD NEMA EXCEPT WITH THE'NRITTEN PERMISSION OF DAI 208 60 SINGLE 6650 32 650 LBS. E OR FWH ACTING 011 BEHALF OF DAI.RECIPIENT PSI• O % \ -T s FURTHER AGRi.iES TO SURRENDER THIS 208 60 3P 6650 32e1 650 LBS. WATTAGE: 120/208 1 30 5.135 4 570 LBS. • DRAWING AND AN''PERMITTED COPIES HEREOF FIELD WIRING REQUIRED PER LOCAL CODE OVEN: 4000 - PROOFER: 1200 1- 000 UPON DEMAND, 240 50 & 60 SINGLE 7200 30 650 LBS. 120/240 1 27 5.135 4 570 LBS. E E rn PLUMBING: UNIT IS SHIPPED FROM FACTORY TO BE FIELD WIRING REQUIRED PER LOCAL CODE U U , HARDWIRED ON SITE. THE TSC-6/18 HAS 240 60 3P 7200 30nt 650 LBS. UNIT !S SHIPPED FROM FACTORY TO BE 120/208 3 20 5.135 5 570 LBS. ``� / "� , -�---- -,\\ 1 20-90Psi. MODEL UL, CSA, ANSI, CE & WEEE LISTINGS. HARDWIRED ON SITE. THE SUB-123P HAS o00 4II SUPPL!E!? WITH A " 380-415 50 3N 7200 3002 650 LBS. 120/240 3 17 5.135 5 570 LBS. lu MALE FLARE FITTING. 00 ETL CUS & NSF LISTINGS. REQUIRES MIN. 1 GPM 00 DUKE TSC-6118 DIGITAL BREAD OVEN/PROOFER NU-VU SUB-123P DIGITAL BREAD OVEN/PROOFER WATER FLOW. 48" 60"_ _ 24" 36" 48" 60" 72" 24" 36" 48" 60" 72" UL LISTED. NSF APPROVED. 00 00 00 121.9cm 152.4cm j [61cm,91.4cm,121.9cm, [61cm,91.4cm,121.9cm, --- 8" j I 23 3/8» 12 3/8" j CO o 152.4cm,182.9cm 152.4cm,182.9cm o 24" ] ] 21 1/2" 29" 21 1/2' 29" __ 4 O p -�- [20.3cm] �' ____.___ [59.3cm] [31.4cm] N CO [61.Ocm] 4[54.6cm] [73.6cm] [54.6cm] [73.6cm] � ` POWER CORD POWER CORD- j = = TOP FOR DCUT-OLIT IN ROP-IN LAL.��l=�0; ll�1FU4�I'^'N IT� BREWER .,.._� I OCATFD @26" ��'J \ U \ �> SODA MACHINE 2 3 4' I N E LOCATED 018" / \ ° T„ j 1; \ - rn 2 3/4" DIA. rn (MADE BY MFR.) MODEL: CR18 MODEL: HCR18 I ABOVE BOTTOM ABOVE BOTTOM , I-- � � REFER TO MFR. DIA• �( T'I` °T OF SODA MACH. LEXAN DOOR - NSF APPROVED LEXAN DOUBLE DOORS - NSF APPROVED 1"1 1 \.J OF UNIT OF UNIT cT N' N 26" (2 E I 23" ------------- FOR EXACT DIMS. N EN L ED BREAD CABINETENCLOSED BREAD CABINET [66.Ocm] `I--l' 0 1 [58.4cm] ------------- ----- _ ! _ - - - Q ___---. NUVU (OPE / COS ) C NUVU PLAN VIEW PLAN VIEW PLAN VIEWui PLAN VIEW _ 3 E E E OPTIONAL: LEFT HAND SINK SHOWN OPTIONAL: CUT-OUT IN TOP FOR , N C) 0 0 _ ° _ (RIGHT HAND SINK ALSO AVAILABLE) DROP-IN SODA MAY BE ON RIGHT (6 N M I^ �> E o COMPRESSOR o COMPRESSOR o HAND SINK IS ALSO AVAILABLE AT A OR LEFT SIDE ALSO AVAILABLE ; � M. u + E ' �- `,i 0 cfl LOCATION LOCATION 90 DEGREE ANGLE. IN 35 1/2" [90.2cm] DEPTH. ' C N: a_ - j w '-j o ' s'j r) w Q � �. (p Ir'� �V T !Ln Lnl QD 6 �1 I CIS! -- ---- - ------ ��� + If..r` 0 1 r----- ---- ----� �- F- r-----� r-_-__� � ­ - ---- -- M � I II I II I I II II\ / I I II I I V I I I I I I I I I I I I \ I I I I I MENUMASTER RFS12TSW ENUMASTER RFS12TSW I N _ O m \ / I 21 3/4" [55.2cm] 20 1/4" [51.4cm] LO LL E I II I J E I II II I E I II i0 I I I I I i0 I I I I I /X\ I io I I I I 2 3/4" DIA. SHARP R-22GT SHARP R-22GT - - N - I 20 1/'8" [51.1cm] 18 1/2" [47.ocm] PLAN VIEW I 14 7/8" 16 1/2" PL^n ` „ �* I I I I I °' 1 1 1 1 1// \I °� I I I I MENUMASTER RFS12-!-S'A' SHARP R-22GT (6 L-----J -----J ----� I ----J'E-----� -- - ------- L-----J L-----J --- --_ [37.8cm] 41.9cm - N u !ELECTRICAL CHARACTERISTICS: ELECTRICAL CHARACTERISTICS: r----_ n M �I I COOKING POWER: 1200 WATTS COOKING POWER: 1200 WATTS LEFT END ELEVATION -- - I 1 �i POWER REQUIRED: 120 VOLT POWER REQUIRED: 120 VOLT �1 MANUFACTURER: � ,, ELEVATION RIGHT END ELEVATION RIGHT END ELEVATION RIGHT END ; ' 60 HERTZ 1� 60 HERTZ NEMCO FOOD EQUIPMENT, LTD. cEi hl�o �^ 2000 WATTS � 2000 WATTS E oT I� cEi 20 AMPS \!% 20 AMPS POLYCARBONATE AND POWDER COATED STEEL DESIGN In 4 03 I in FONT HILL PEAR LAMINATE ON DOORS AND SIDES FONT HILL PEAR LAMINATE CN D }ORS AND SIDES OPTIONAL: REINFORCED TOP TO HOLD COUNTER TOP PLUG TYPE: 5-20 PLUG TYPE: 5-20 SUBWRAP/NAPKIN RISER (� Oro " _�_ I ° Lu �-_ WITH STAINLESS STEEL TOP. WITH STAINLESS STEEL TOP. MOUNTED SODA MACHINE AVAILABLE. POWER CORD: 5' (1.5tvi) POWER CORD: 5' (1.5M) SUBWAY 3PAPHICS ON RISER FRONT j "'`- - UL, C-UL AND UL-S LISTED UL, C-UL AND UL-S LISTED FONT HILL PEAR LAMINATE ON DOORS AND SIDES WITH STAINLESS STEEL TOP. FREQUENCY: 2450 MHz FREQUENCY: 2450 MHz FIVE INTERCHANGABLE DRAWERS, 120 COOKIE CAPACITY --- -- - ELECTRICAL SPECIFICATIONS ELECTRICAL SPECIFICATIONS UL, C-UL AND UL-S LISTED ETL LISTED SAFETY STANDARDS: COOKIE SLEEVE HOLDER 120/60/1, 3.8 AMPS. 6' CORD & PLUG (NEMA #5-15) 120/60/1, 6 AMPS. 6' CORD & PLUG (NEMA #5-15) UP, FCC, DHHS, NSF NSF LISTED E ELEVATION s ELFVATION 48" DUKE REFRIGERATED BACK BAR 60" DUKE REFRIGERATED BACK BAR DUKE BACK COUNTER MICROWAVE OVEN COOKIE DISPLAY CASE 0) d N ! O 25" 60" 60" 61" 38" -71 2.25" HIGH BACK SPLASH [83.5cm] [152.4cm] [152.4cm] [154.9cm] _ [96.5cm] � � E ON BACK AND BOTH ENDS Q \ 27 5/16" 1 HOT FOOD LINT COLD PAN 1R11T COLD PAN LINT FUNCTIONALITY CASH UNi J ___ I +VERTICAL«1P (4) SAN JAMAR E-Z FIT E 60 3/32" HINGED DOORS i'� [69.4cm] ( L 1 I I[i d�L�+sERs CUP DISPENSERS IN TOP U U) (61" AND 73" CASH UNITS ONLY: In [152.6cm] `�' 2 5cm ! -� 49" AND 37" CASH UNITS CUP N Y ________ ° 2.562 X 6.031" OB HOLES W PLASTIC f DISPENSERS ARE BELOW COUNTER Q - o � _o ocr ��! ON EMPLOYEE SIDE) m / E `lam ! GROMMETS _ - _- Q ° ' © j iv 12 X 12 TOP (E.1 _ E 00 .v ------ ------ - - N i U _ � O 1 �_�JI ^ I� - CUTOUT (0 0) L (o 77, • ^ 16" 5" WIDE "� 00 I LEFT END I =_C,- 1.1." POLY CARVING BOARD 2 WTWTS na POLYBOARD POLY CARVING BOARD L(2 CUTOUTS IN PMYSOARD - 0 c0 .. �3�x+,/z•> (fix++/ 00 Lno Er ] DRIP TROUGH - r [35.6cm] FOR DUKE SUPPLIED FOR DUKE SUPPLIED ,•7 v 0 0 40.6cm 9 STAINLESS STEEL 1/3 SZE STAINLESS STEEL 1/3 SZE 8'DEEP FOOD PANS PLAN VIEW D•DEEP FOOD PANS ,-, � m �� 1--I u I 3. VE--r;. TORONADO 2 MICROWAVE/CONVECTION OVEN I �il�0r: e4 MICRu'v_VAV�C9�J rG.,I,O�IMPINGEMENT OVEN 6" DIA. TRASH 25" FIXED 60" LIFT UP DAY COVER 60" LIFT UP DAY COVER N u HOLE #14 GA. PAINTED MULTI-SPEED CONVECTION BLOWER WITH INDEPENDENTLY I MODEL NC. e4--1430C: DAY COVER U STEEL KICKPLATES RIGHT END CONTROLLED BOTTOM BROWNING EI FMENT. ACCELERATED COOKING TECHN LOG`( LU LED LIGHTING ABOVE LED LIGHTING ABOVE O COLD PANS COLD PANS ---------------- O N STAINLESS STEEL FRONT, TOP, AND BACK. SIDES PANELS i VENTI-ESS OPERATION REVISION: m Q NN Lri LEGS " A. X 6" BLEHIGH FEET TOUCH, ICON DRIVEN TOUCH SCREEN CONTROLS E 14" X 17" ELEVATED \\ II // ARE BLACK POWDER COATED. � eusy�� 1 5 8" DIA. X 6" HIGH GALV. cn I, POS/TOUCH PAD SHELF - \\ / i0 E Do I i ;_ - �\ / \ // ELECTRICAL. STAINLESS STEEL dLC T, TOP, SIDES AND BACK. o, U ci U �_ E _ \\ / \ // ELEVATION R / L� �Ta A I UPDATED ELECTRICAL o \ Ln u 208 240 VAC, 60 HZ, I PH. (,220V AVAI�_.A,.L. , _LECTR!CAL. `n N \ SUB-BEVDEST-60L SHOWN ABOVE. o \\ // NAMEPLATE RATING 30 AMP 208/240 VAC, 60 HZ, 1 PH 3 PH FRONT COUNTER INFO rl Ln `. �/ \.v AVAILABLE IN THE FOLLOWING LENGTHS: - / N PLUG/CORD: NEMA 6-30P '5'[1.5M j, H07RN-F NAMEPLA l E RATING 3G AMP N u N u 48 3/32" [122.2cm], 60 3/32" [152.6cm], PLAN VIEW (220V: IEC 309, 3-PIN, 32 AMP) PLUG;`CORD: NEMA 6-30P/6'[1.SM] ADDED BREAD RACK o 72 3/32" [183.1cm], 84 1/8' [213.7cm]. CLEAR FINISH: FONT HILL PEAR LAMINATE SIDES MAX INPUT: 5990/6675 WATTS (220V: 6700 WATTS) POWER CONSUh",P?ION: 6200 WATTS OPTIONS I--. FUNCTIONALITY SHELVING FUNCTIONALITY SHELVING _ ^ ^ MICROWAVE INPUT: 3500 WATTS )220V: 3500 WATTS) POWER OUTPUT (MICROWAVE): 1500 WATTS FOR SAFE U •-o'OORD s PLUG V-0'CORD h PLI1c �� 0 0 10- 1� AND DOORS WITH STAINLESS STEEL TOP. CERTIFICATIONS: UL, cUL, NSF, FDA, FCC POWER OUTPUT (CONVECTION 3.2Kw M t (NEMA/5-15) (NEMA 05-15) 21 1/8 r� r r•� I. N UL, C-UL AND UL-S LISTED. )= ADDED BUN,'-' TEA & � o [53.7cm] r ,Eo 1 *Y'CHEF RAPID COOK OVEN STED _ ---- I� I� Ln -_..--E AND UL COFFEE BRr.'.NER N `� "' " DUKE BEVERAGE DESTINATION CENTER TURBOCHEF RAPID °� K 0 , $ ! ADDED NU0--'BREAD Cl: OCATION OF OPTIONAL 21 CABINETS CL C REMOVABLE LOCATION OF ONE LOCATION OF OPITIONAL (2 5-15 120V DUPLEX FIELD INSTALLED OUTLET. )) ULTRA ,SLIML1IE 53.3cm] ZZ THERMOSTATIC (1) 5-15 120V SHIPPED W/ BLANK COVER FIELD INSTALLED OUTLET �itJTLETS AND (2) BLANK CASH UNIT END VIEW OUTLET UNDERNEATH OUTLET UNDERNEATH j y 3/y'° [ ] HO- FOOD WELL SINGLE OUTLET. SHIPPED W/ BLANK COVER FOR EXPANSION MANUFACTURER: TRANSLITE SONOMA CONTROL W/ COMPRESSOR COMPARTMENT LOCATION OF ONE (1) COMPRESSOR COMPARTMENT --� 50.2cm o REVISEDFRI:°NTLINE OMNI LIGHT W//REMOVABLE S.S. GRILL 5-15 120V SINGLE OUTLET. W//REMOVABLE S.S. GRILL DISTRIBUTED BY: SPECIALTY LIGHTING o0000000o BREAD CABi 4ET a LOCATION OF OPTIONAL W SING A 1/3 HP (120VF} HbUSING A 1/3 HP (120V) ^ SIZES AVAILABLE: 2', 4' AND 8' (NOT SHOWN) FIELD INSTALLED OUTLET. CONDENSING UNIT EMPLOYEE SIDE CONDENSING UNIT E E \ ° \ U T5 FLUORESCENT LIGHT MOUNTS ON TOP OF MENUBOARD. 12 3/4" F MUTIPLE EQUIPMENT SHIPPED W/ BLANK COVER STANDARD 4" WIDE PURSE RAIL WITH PO (O T5 FLUORESCENT LIGHT rn (0 ELEC SPECS: 17'-2" LED LIGHTS AND FONT HILLPEAR FINISH OD --� 01/2" STEM TYP. 2' FIXTURE USES 1 - F14T5 BULB, 120V/.16A OR 277V/.07A I =� � UPDATES � o [523.2cm] '- " A-- `J 4' FIXTURE USES 1 - F28T5 BULB, 120V/.28A OR 277V/.12Ai r} 1 8' FIXTURE USES 2 - F28T5 BULBS, 120V/.55A OR 277V/.23A , ^ DOUBLE PANEL TOP SINGLE PANEL TOP MULTIPLE FIXTURES ON THE SAME WALL TO BE DAISY CHAINED 00 E o .2 !�, - ° AND REQUIRES ONLY A SINGLE OUTLET. \ ° N SATE• 0 1 O I 14 1/2" DEEP 1 U-31-08 o -4' ULTRA SLIMLITE 2' ULTRA SLIMLITE Ln �7 16" C/L Do E -� r �l [36.scm] J DESIGNS BY: \i U j L JL JL J -- [40.6cm] +� 00 VGS MENUBOARD 17 3/8' DEAF 5 DEEP - -, 4 (20 [50.8cm] DEEP PATkICK ROSE [44 1 cm] �8:1 cm E 38 5 8 _ ' ° I E 12 0 (N ^ _ - _ - MANUFACTURER: VGS - ! / , W CONTROL PANEL, 10• cD E 0 E cD E CD E c° E 8 PANELS (FOUR 2 PANEL UNITS) n �� �I ' n DRAWN BY: REVIEWED BY: � 98.1cm II '� M r u N U L Ln U L� Ln MEASURES 24 1/2" X 197» BD 1512 QUICK DR�'�r• CS 2820 CASH CONTROLLER T.AGC IRA CA�n CUN ; -LLER re) 00 _ /_., RFQU!REM�NTS: PMR PMR N 0 � LEFT LENS RIGHT LENS Ln � RIGHT LENS POtI PR P PG KICKPLATE PAINTED ° O (0 (OO d (p (D (C°0 INSERT SIZE: j 110 C° N N I LV AC OR 220V 5Q CYCLE BLACK ON (4) SIDES N N - O N CUSTOMER SIDE HOT FOOD UNIT END VIEW 22-1/2" HIGH X 22-1/2" WIDE I DEDICATED CIRCUIT SCALE: NOT T(� SCALE -� N � � 00 VISIBLE AREA: -.__. �_____.._ - 0 d (D 21-1/2" HIGH X 2.1-5/8" WIDE � S., , S.AFES TIDEL SAFE -SHOWN ABOVE: 17'-2" FRONT COUNTER W/ LEFT HAND 25"[83.5cm] HOT FOOD UNIT, ELECTRICAL SPECIFICATIONS 24 5/8" 24 5/8" 24 5/8 I, N N FACELIFT PANEL (FLAT DI"r1ENSi0N): (2) 60"[152.4cm] COLD PAN UNITS AND 61"[154.9cm] CASH UNIT. R -HOT FOOD UNIT: 120/60/1, 4.5A OR 220/50/1 3.5A. 750 WATTS. �f �__, ___,_,_ _ __- a=,__�-�T _ - I __ _- �� - -LEFT HAND AND RIGHT HAND WARMER UNITS AVAILABLE. --COLD PAN UN11S: 48" & 60" UNIT: 1/3HP, 120/60/1, 8.5A OR 220/50/1, 3.8A [62.5cm] [62.5cm] [62.5cm] 24-1/2" HIGH X 49-1/4" WIDE X 3-i/4" DEEP NOTE: -CASH UNIT LENGTHS AVAILABLE: 73"[185.4cm] 61"[154.9cm] 49"[124.5cm] 37"[94.Oym] T 74" & 86"TUNIT: 1/4HP-500 WATTS, 120/60/1, 8.5A OR 220/50/1, 4.5A 12 1/4 THESE DRAWINGS REPRESENT TYPICAL EQUIPMENT PURCHASED THROUGH D0GTOR'S SHEET #: NOTE: 37" AND 49 CASH UNIT EACH HAVE A SMALL SAFE OPENING of 13 3/16"[33.5cm] X 16 1/4 [41.2cml. --6 ELEC. OUTLETS BUILT INTO CASH UNIT FOR COLD PANS, HOT 125.1cm 4 5/8' �_ I ASSOCIATES INC. NI\!L) DOES ^e=� '�` l�51 r~I % F1\f i Aiti'Y QUYr'�'BENT PURCHASED LOCALLY BY -COLD PAN UNIT LENGTHS AVAILABLE: 86,�[218.4cm] 74"[188.Ocm] 60'[152.4cm] 48"[121.9cm]. i FOOD UIa!T, GS rvvvEK CONDITIONER, PRINTER, ETC. (NEMA #, 1�) [11.7cm] -HOT FOOD UNIT LENGTHS AVAILABLE: 61 [154.9cm] 49 [124.5cm] 37 [94.Ocm] 25 [83.5cm]. ELECTRICAL CONNECTIONS MUST COMPLY WITH LOCAL AND STATE CODES. DOUBLE PANEL FRONT SINGLE PANEL FRONT -EXTENSIONS TO HOT FOOD, CASH UNITS AND CASH/BEVERAGE END UNITS AVAILABLE 1 --c--NSF ANG I..�LS !'�'F`i�OVED SIDE THE FRANCHISEE/OWNER, O�°!�`I`�'Et?S CF :�?"!?RF�S CCU'�i1)� �,�EUi�vi m � E 4 of 4 T'EU STA i SANDAT 12"[30.5cm] 24"[61cm] 36"[91.4cm] 48"[121.9cm] 60"[152.4cm] AND 72"[182.9cm]. - -'-',P AND UP LISTED CANADA MAY NEED ALTERNATE ELECTRICAL REQL1r`'REMEPeTS. CONTACT YOUR DAI -EXTENSIONS WITH ADDITIONAL CASH DRAWER ALSO AVAILABLE). COORDINATOR OR THE MANUFACTURER FOR THE MODIFIED IsLECTR!CAL DUKE FRONT COUNTER VGS MENUBOARD WITH ULTRA SLIMLITE SPECIFICATIONS. ©2010 DOCTORS ASSOCIATES,INC.