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0259 MAIN STREET (HYANNIS) - HOTELS/MOTELS (2)
CO�F��'�nr� �lot5-Cu.�tPr�� FOOD Tn«;f Ta u-n77CP �l �I d 1 1. I�1 11 I Town of Barnstable BOARD OF HEALTH • 'iQ,' John T. Norman Board of Health Donald A.Gaudagnoli,M.D. DAWNSTABLE. F.P.(Thomas)Lee,. MAS& 200 Main Street, Hyannis, MA 02601 Daniel L czkow M.D. Alt. ff°'fib 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: 247 Issue Date: 01/01/2022 DBA: COMFORT INN OWNER: AARIA HOSPITALITY LLC. Location of Establishment: 259 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 133 OutdoorSeating: 0 Total Seating: 133 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE j Restrictions: TNe r Initials: 0 Town of Barnstable BMWSPABM : Inspectional Services Date Paid Amt Pd$` /S �e� Check# S 'OrEDd1A�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 I LI NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: m!I ' S n A k.t j Lt C_ rc,�Nl C UrT ✓I n� ADDRESS OF FOOD ESTABLISHMENT: 2 9 M Q o&\rms w A b 2-to MAILING ADDRESS(1F DIFFERENT FROM ABOVE): I'`O VkAwy— &M RO L\—kS-rO tJ (M A 1 0l'74t E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO .. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_� SEASONAL: DATES OF OPERATION: /27—TO )2 2-9 NUMBER OF SEATS: INSIDE: J:g� OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTU LLER'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) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:Wpplication FormsT00DAPP 2020.doc r OWNER INFORMATION: FULL NAME OF APPLICANT I)V�A\f h— RALA V T I SOLE OWNER: YES/ 1S D.O.B 2 Zq OWNER PHONE# -(q q'�q ( '06 y ADDRESS_ III no 1%v,9 t PAV H-e)u is TU xJ tMA 0 1-1�( to CORPORATE OWNER: CORPORATE ADDRESS: 2-5 t K Q \4 St 1A�j Ck AAn ` o 2,b O 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 Aller Awareness Expiration Date kwa-Q 1. 1-7 2. I ,� � �1� IV l lag, 4�j SIGNATURE F APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div: prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application Fonns\FOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BAWNSTABLe. Paul J.Canniff,D.M.D. Mns 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, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 247 Issue Date: 01/01/2021 DBA: COMFORT INN - HERITAGE HOUSE INN OWNER: AARIA HOSPITALITY LLC. Location of Establishment: 259 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 133 OutdoorSeating: 0 Total Seating: 133 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: --— ---—- - - - - - MOBILE-FOOD: MOBILE-ICE CREAM: GQ� 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: .w r,r �dr� Tok, Town of Barnstable BOARD OF HEALTH i O John T.Norman Board of Health Donald A.Gaudagnoli,M.D. • a�n�sr�o Paul J.Canniff,D.M.D. MnSa 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate �63q 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: 247 Issue Date: 01/01/2021 DBA: COMFORT INN OWNER: AARIA HOSPITALITY LLC. Location of Establishment: 259 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 133 OutdoorSeating: 0 Total Seating: 133 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - -- - — -- MOBILE-FOOD: MOBILE-ICE CREAM: GQ� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: ci oFTHE r For Office Use Initials Town of Barnstable Date Paid AIIlt�d$ 1 MASS. : Inspectional Services � "'�' Check# 1639. Public Health Division plFO Mp+s 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 iZ U NEW OWNERSHIP RENEWAL ,, , L G a ba' q,rra ,om� n NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: �,[J�g &JOI/1 IRL°.�i � /IYII i C�Z6 D MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: C LO,0 f0 1'0(4Q 4 7 C°Rr Aj- CA4A-� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: 2, WELL WATER:YES NO ✓ ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: i$a OUTSIDE:A TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LI NG 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? r'T 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 w-CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc sj t1 OWNER INFORMATION: n FULL NAME OF APPLICANT SOLE OWNER: YES NO D.O.B 2 Zy OWNER PHO E # T7g —977 — C105Y ADDRESS /C._ P 11 5J4H4A D P b CORPORATE OWNER: And, S ' -LLB �J CORPORATE ADDRESS: 1'vl A ©� Ul PERSON IN CHARGE OF DAILY OPERATIONS: -3>ffiqj�d L-- P)U-1 O�l 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 �AA bh ca Pr a j "1 - l� l 1. l7N-RJAtJ / i3 ,2U2y 2. 20 2S SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments, including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/henithdivision/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.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc f Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. wuvsr,►HLY Paul J.Canniff,D.M.D. 19- 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, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 247 Issue Date: 12/10/2019 DBA: HERITAGE HOUSE OWNER: AARIA HOSPITALITY LLC. Location of Establishment: 259 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 133 OutdoorSeating: 0 Total Seating: 133 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: CQmoil_ FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: J' f •r • For Office Use Only: Initials. ' Town of Barnstable Date Paid `�_� �,'', Amt Pd$ 7� BARNSTABLE, . Inspectional Services �u�— Public Health Division ED MA'S }-.•. W Thomas McKean, Director qqo�a rr �. -M, 200 Main Street,Hyannis,MA 02601 L� l� Office: 508-862-4644 Fax: 508-790-6304 L APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT )� 1 DATE t® NEW OWNERSHIP RENEWAL 1� NAME OF FOOD ESTABLISHMENT: t ADDRESS OF FOOD ESTABLISHMENT: Ct VI' i f r-) .S � MAILING ADDRESS(IF DIFFERENT FROM ABOVE): �Hm E-MAIL ADDRESS: e/hovd69 e40�� BQa(o�� TELEPHONE NUMBER OF FOOD ESTABLISHME T: --' —��� TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: '2j OUTSIDE:0 TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPES OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) t/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: 11�� FULL NAME OF APPLICANT ►I�t/t( r a SOLE OWNER: YES/NO D.O.B OWNER ONE# ( (4 ADDRESS I(( �Gicy�� G �`)"��ISIu G�AA— CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: tJG"f �lC: a List(2) Certified Food Protection Managers AND at least(1)Allerg 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 Allereen Awareness Expiration Date I. 12r'10113 0� /Lq 1.r� 2. Ql ln0.(� / ( / � SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.3152 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q\Application FormsTOODAPP REV3-2019.doc oF.Nerok TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: - of v` Do OFFICE HOURS �i PUBLIC HEALTH DIVISION 8:00-9:30 A.M. i BARNSTABLE. '• 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ;79: �. HYANNIS, MA 02601 MON.-464FRI No Reference R-Red Item PLEASE PRINT CLEARLY �`rFe rnn+n 508 862�644 FOOD ESTABLISHMENT INSPECTION REPORT Name i Date o Tyne-of Inspection � er Routine urn Address Risk Servic 1 ction �/t f Previous Inspection Level Retail P Telephone f Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness C . .C,;e-Oki Caterer General Complaint Person in Charge(PIC) Bed&Breakfast HACCP Other Inspector " ut: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. i I Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ o Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ p 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 TIMElrEMPERATURE CONTROLS(Potentially Hazardous Foods) 42 ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.ReheatingAz��-PJ4t ❑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 (- S ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY �;l ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations 1 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 within 90 days as determined b the Board of Health. Overall Rating Voluntary Compliance y ❑ ry p ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today, a items o 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 re ardless of the number of critical,results in an F. B=One critical violation and less than Orion-critical violations 9 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects;or lack of 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 8rion-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. Inspector's Signature Print: 30.Other DATE OF RE-INSPECTION: In�A �_ 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N -nwv�& #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si nature 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 LL4 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.* 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*7-102.11 Common Name-Working 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 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.1 1 Sep g Separation-Storage* Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(1)) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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 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* TIMEITEMPERATURE CONTROLS 3-202.14 1 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* 3-401.11A(1)(2) Eggs-155°F 15 sec Concentration and Hardness* 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* Eg aroe 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shel�sh 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* 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 Violations of Section 590.009 A( )-(D) ( )-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' P � Game and Mid 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 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 3-201.17 Game Animals* Requirements. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-Q3.11(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* 34103.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 PreventingContamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* 8 3-403.11(C) Commercially Processed RTE Food-140°F 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 3-202.18 Shellstock Identification* 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 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 1.008 HACCP Plans 16-301.12 Hand Drying Provision 129. 1 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 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Op THE T OF BARNSTABLE ..HEALTH INSPECTOR's Establishment Name: Date: 5� / Page:, of OFFICE HOURS U�� N LIC HEALTH DIVISION 8:60-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 039. m� HYANNIS,MA 02601 M-8 -46FRI4 No Reference R-Red Item PLEASE PRINT CLEARLY �p a 508-862-4644 TFO MPy FOOD ESTABLISHMENT INSPECTION REPORT P. FnN Name ' �� Date I Tvoe o Tyl2e of Insoection r: O Address r Risk Rod S Re-inspection �' Level .tail Previous Inspection Telephone �`� s ®d Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in rge(PIC) Time Bed&Breakfast HACCP ? In: Other Inspector , Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) _ ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories J Violations Related to Good Practices Blue Items t Retail Pra ( ) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. blue&red items �p \ ( ) /H {9� *eitems Corrective Action Required: ❑ sNon-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall"Rating Volunta Com liance y ❑ ry p ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection tchecked indicate violations of 105 CMR 590.000/Feder ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590:004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC 4)(590.005 B=One critical violation and less than 4 non-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 infestation of rodents or.insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. vi tion,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector' Si a e P t: 31.Dumpster screened_from public view _ Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N PIC's Si natu Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N 9 C'z��� , Self Service�_ Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-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* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-20 Require Reporting by Food Employees and Contamination from the Environment 7-101.11.11 Separation-Storage*Common Name-Working Containers* 3-501.16(A) Roasts Held At or Above 130°F* 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* a Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* - REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and 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* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Warewashin 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 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 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking'remperatures 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* Eg-"°e 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-Ho[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 cater- Sources* 10 Ratites-165°F 15 sec* Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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 practiceRequires should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 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 5-204.11 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 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �ptNET TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: o' + �w` I/ D e: - Page: . of , / OFFICE HOURS - PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARN STABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �A 619.a m� _ - HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 M FOOD ESTABLISHMENT INSPECTION REPORT t� Name e ✓ Date Type of Type of Inspection Operation(s) Routine A Address Risk Food Service Re-inspection , �^ Level Retail Previous In pec'on C: Ci�l Telephone Residential Kitchen Mobile Owner HACCP YIN Temporary Cate�rer General Complaint ' - HACCP / �Breakfa t � �' i<• Person in Charge(PIC) Time .-C I � � Other � � In: a {� Inspector Out: v J AA ?.Kag 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) ❑ r Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Jeff 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 `I 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 �'D PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) N fyt,i y,✓ V� r I �,� E ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP if 4 ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY rJ✓ .L ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories ��rf� Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) I` Corrective Action Required: 2<0 ❑ Yes Non-critical(N)Violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. L-1J_J ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo Emergency Closure El Voluntary Disposal Other: 23.Management and Per (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 Seri . " 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If ously 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 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. . within 10 days of receipt of this order. violation to @ - ritical violations C. 29•Special Requirements (590.009) Inspector' Signatur Pr 30.Other RATE OF RE-INSPECTION: " ) 31.Dumpster screened from public view q "// ✓�°`/ ��Q,� Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered N V VVV PIC's re Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N `. Self Service Wait Service Provided Grease Trap Size '�t99� Variance Letter Posted Y N n Dumpster Screen? C_ "d /r ✓4 r Y N f i,rr�I t '3 l S-R�j. 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* $ Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45'F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * - 2 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F*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 7-203.11 Toxic Containers-Prohibitions* ( ) q - 590.003(G) Reporting by Person in Charge Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions 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* * 3-801.11(D) Raw or Partially Cooked Animal Food and P 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 183-401.11A(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 Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Et>-rwe torzoot 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 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 cater- Ratites-165°F 15 sec* Sources* 1 p Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(I)(b) All Other PHFs-145'17 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 929-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* 2-01.12 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 non-critical 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the $ 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 * 3-501.14 Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement B) g 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention* Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC--7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. HERITAGE HOUSE HOTEL CONTINENTAL MENU DRINKS: MILK, COFFEE,JUICES (ORANGE,APPLE, CRANBERRY). cad BREAD, BAGEL, DANISH, CREAM CHEESE,BUTTER,YOGURT b'C-0 r PRE MADE SCRAMBLED EGGS/OMELETS/POTATOES SCM�(ypwr Ael PREMADE PANCAKES,SYRUP, t 0 20 - i J o -' Technical Data Sheet for POPME PC-11 „. Benefits Features 1, 360mm • Low maintenance with little or no cleaning. _ t �( • Limited maintenance other than periodic �'"'• `� ` : _ , Teflon®-coated belt changes. 14 • Cool touch operation for self-serve applications. • Space efficient/ counter top unit. Model :PC-11 • Fat free baking process. • Hygienic, fully enclosed cooking cabinet. Technical Smcificatlons • User friendly menu-driven software that operates all functions. Standard Power Consumption • Durable mix bags with one way HACCP 120V/ 60Hz/ 170OW compliant valve ensures freshness. • Exact measure of ingredients to eliminate Certifications waste and shrinkage • Low power usage, less than or equivalent • NSF and UL/ CUL certification power usage to a conventional household • ROHS Compliant toaster • No need for a kitchen exhaust system / range Unit Weight hood. 0Gross — 57lbs / 26 kgs • Consistency and freshness of our pancakes. 0 Net — 51lbs / 23kgs Warranty Machine Dimensions • 1 Year manufacturers warranty. 21 (w) x 14 (h) x 14 (d) inches Plug Configuration, • NT003AU-A(15A) Mf y R E:• fie:.a;- h; E e . :. ,. S+ �x IMP "M Accessories U Popcake Keyboard Cover Plate "' 0 Popcake Popaway Clamp �E �` x L�iiichcalrese "NO WASTE" BATTER HOLDING INSTRUCTIONS �AMERICAN WCK Mobs W4 STEP 1 Getting Ss 0o Eaas®mf Power"off" pancake machine to unwind bag. o ' Open door to batter bag compartment and 0000 WW@ remove bag. 5TE 2 Place batter bag into the E �\ refrigerator immediately upon removal from machine. Illlu dll "jSTEP The next morning, remove the bag exactly 30 minutes before you plan on loading the bag into the machine to bring the batter to the proper dispensing temperature. \ , NOTE:it is critical to follow this procedure. ` STEPS i Shake the batter bag hard for t 15-20 seconds on both sides. f Lf_7 Remove the dispensing cap and release any air in the bag. Rinse the cap with warm tap water,then =:r reinstall cap before loading the batter bag. r STEP 6 NN Load the batter bag and operate as usual. 6MP'C}RTan�T+ ''ao Nor usE BATi'ER MORE't'k#AV 1 ADDfTtt3NAL L}AY For Service 1-888-988-0882 americanquickfoods.com 52994 AQF no waste batter v2.1ndd 1 8/1/13 4:06 FM s P r fi E E Yl 3 s` x f €� r E{ �r � af� IN a I , �p III s &� Rv F Ti R t E �€ r r �.fie..• - �E� AFE e •e - oe o O - • • s - • os o •• • • i o • 6 - •_o i Packed in 1 gallon bag-in-box,2 per case s f2 € �M Case Dimensions 10.31"x 6.62"x 12.87" Case tube 0.51 s Case Per Pallet 84 IIII 1i �r � �it tildl,Icil€ sift AM Pilmdu-mt Me The FlashPakTm line includes an offering of Ocean Spray@ 100%Juice Concentrates, Juice Beverages and Enhanced Waters. y Fit Available in. Cranberry Juice Cocktail Diet Cranberry Juice Drink .z Orange Juice Apple Juice•Lemonade Kiwi Strawberry Water Tropical Mango Water Aseptic"Flash"Processing Bag-In-Box Packaging Dispensing Convenience FlashPakTm features a proprietary aseptic process, The FlashPakTm flexible bag with superior FlashPakTII features all resulting in the highest quality shelf-stable juice barrier properties compared to plastic of the benefits of in the dispensed industry, bottles,contributes to the superior a shelf-stable Flash heating and cooling ensures: quality of thejuice you'll serve,providing: container: •Fresh flavor •Premium quality • 10 thawing is required •Bright color •Extended shelf life •Compatible with all standard, M front-load juice dispensers •No preservatives •No risk of spillage 1`T An, •.Y.: Lyons Beverage Systems-A complete three part program that includes high quality products, reliable/user-friendly equipment,and a courteous and professional service team. f PJ'r4 y, jjf,,31 i a ,r 5, x f�a i4 r r v sa D mij Dispensed Juices & Beverages Product List as of October 14,2015 AL finished Finished" Yre1tl Per Yield Per Shelf Lrfe* ;;Shelf Life tern SUM Flavor Pack Ratio Juke % Brix Box{ozs) Case(azs y opened(days)unopened(da NI FlashPak >561 1976149 100% Oran e Juice 2/128 oz 4+1 100% :11 8 640 1280. 94 21,0 9, .r . . ..... _.. ..__. t562 1976150 Cranberry Juice Cocktail 2/128 oz. 4+1 27% 12.0 640 1280 14 360 t563 1976164 100%Apple Juice 2/128 oz 5+1 100% 11 5.,, 768 1536 .14 :360 t564 1976131 Lemonade 2/128 oz. 5+1 13% 12.2 768 1536 14 210 t631 2491896 DIET Cranberry Juice Drink 21128 oz 4+1 7% 1 4 640 1280 14 210 t923 3914856 Kiwi Strawberry Enhanced Water 2/128 oz. 5+1 0% <1 768 1536 14 360 t924 3914866 Tropical Mango Enhanced Water 2/128 oz 5+1 0% <1 768 1536 14 36Qx FlashPak Packaging SpecificationN. Packed in 1 gallon bag in box, 2 per case Case Dimensions 10.31"x 6.62"x 12.87" Case Cube 0.51 Cases Per Pallet 84 In a refrigerated dispenser "Ambient temperature, not to exceed 700F For more information please contact: o a 0 8WA it0 • Quest Elite 4000 Service Manual UNIT SPECIFICATIONS 15.15 24.8 r 1930 • 30.7 t W 3i7.04 • # 29.30 {{ fir; I 8.65 � + rT2,10 ', Figure 1.Unit Dimensions Nameplate Data Model QST ELITE 4000, 115 VAC,5 amps; 1 phase 60 hertz,6.34—6.41 oz. (180- 182) R-134a refrigerant.Test press: High side 400 psi (2757.9 kilopascals), (27.6 bar). Low side 88 psi (606.7 kilopascals), (6.1 bar). Model Quest ELITE 4000,230 VAC,2 amps, 1 phase 50 hertz,6.34-6.41 oz. (180-182g) R-134a refrigerant.Test press: High side 400 psi (2757.9 kilopascals) (27.6 bar). Low side 88 psi (606.7 kilopascals), (6.1 bar). Model Quest ELITE 4000,220 VAC,2 amps, 1 phase 60 hertz,6.34-6.41 oz. (180-182g) R-134a refrigerant.Test press: High side 400 psi (2757.9 kilopascals) (27.6 bar). Low side 88 psi (606.7 kilopascals), (6.1 bar). Concentrate Storage Four 0.8 gallon (3.0 liter)disposable bottles. ; Al Publication Number:620048956SER -4- ©2010-2014,Cornelius Inca Quest Elite 4000 Service Manual Recommended Clearance- 1 2"(30.48 cm)on top and 4"(10.16 cm)required in back for air circulation and 4"at the sides of the unit. Electrical Connection 6 ft. long(1.83 m)power cord with 3-prong plug attached to dispenser. Export models are shipped with a European plug. ® CAUTION: ONLY trained and certified electrical technicians should replace the power cord or the unit should be returned to an Authorized Service Center for power cord replacement."The replacement cord must meet all requirements of the original equipment manufacturer. Failure to comply could result in serious injury,death or damage to the equipment. Power Supply 15 amps at 120 volts dedicated power supply. 10 amps at 230 volts dedicated power supply. 0 2010-2015,Cornelius Inc. -5- Publication Number:620048956SER i Quest Elite 4000 Service Manual Water Connection 3/8 in. 0.95 cm SAE male flare fitting on dispenser. ( ) 9 P Water Supply Requirements 60 psi (413.7 kilopascals)(4.1 bar)maximum static pressure. 30 psi(206.8 kilopascals) (2.1 bar)minimum dynamic pressure; i.e.,flowing pressure measured at dispenser water inlet with 3 OZ(88.7 ml)per second water flow. Optimum recommended pressure 50 psi(344.7 kilopascals) (3.5 bar)dynamic pressure. Ice Bank/Pull Down Weight 14-16 lbs. (6.35-7.25 kg.). Pull Down: 3.5-5.5 hours at 750F(24°C) Publication Number:620048956SER -6- ©2010-2014,Cornelius Inc. Quest Elite 4000 Service Manual APPLICATIONS This appliance is intended to be used in household and similar applications such as the following: • Staff kitchen areas in shops, offices and other working environments. • Farm houses and by clients in hotels, motels and other residential type envi- ronments • Bed and breakfast type environments • Catering and similar non-retail applications PLUMBING REQUIREMENTS This dispenser must be connected to a COLD WATER system with operating pressure between 20 and 100 psi (138 and 690 kPa).This water source must be capable of producing a minimum flow rate of 3 fluid ounces(88.7 milliliters)per second.A shut off valve should be installed in the line before the dispenser.Install a regulator in the line when pressure is greater than 100 psi (690 kPa)to reduce it to 50 psi (345 kPa).The regulator is also necessary if the water source has pressure flucuations.The main water inlet is a 3/8"(9.52 mm)MFL connection. Water 19 Connection . ■ A WARNING: This equipment must be installed to comply with the International Plumbing Code of the International Code Council and the Food Code Manual of the Food and Drug Administration (FDA). For models installed outside the U.S.A.,you must comply'with the applicable Plumbing, Sanitation Code for your area. Failure to comply could result in serious injury,death or damage to the equipment. ©2010-2015,Cornelius Inc. -7- Publication Number:620048956SER 3/4/2Q19 Danby 17.5 in.W 2.6 cu.ft.CommeW -'efrigerator in Black-DAG026A1 BDB-The Home Depot Home / Appliances / Refrigerators / Commercial Refrigerators Model#DAG026A1 BDB Internet#308089218 OL r '�,y err art 4` O1 +a s 1 Z R � Share Save to Favorites Print New Danby 17.5 in. W 2.6 cu. ft. Commercial Refrigerator in Black r�r Write the first Review Questions&Answers(1)- $26g00 Overview This Danby compact all-refrigerator features an elegant see-through glass door design with a stainless steel-like trim.Its ample storage space,interior LED light and commercial grade energy rating make it the perfect application for in-store purc,.,See Full Description Quantity 1 + Not in Your Store-We'll Ship It There We'll Deliver It to You Add to Ca i in to Cart https://www.homedepot.com/p/Danby-17-5-in-W-2-6-cu-ft-Commercial-Refrigerator-in-Black-DAG026A1 BDB/308089218?keyword=308089218&semanticToken=2003000000+%3E++st%3A%7B308089... 1/6 3/4/2^=9 Danby 17.5 in.W 2.6 cu.ft.Commer 7efrigerator in Black-DAG026A1 BDB-The Home Depot We'll send it to Hyannis for free pickup Free Delivery Available for pickup Get it by March 7-March 12 March 13 Check Nearby Stores Delivery Options We're unable to ship this item to: I Easy returns in store and online Or buy now with AK,GU,HI,PR,VI Learn about our return policy a a Product Overview z This Denby compact all-refrigerator features an elegant see-through glass door design with a stainless steel-like trim.Its ample storage space,interior LED light and commercial grade energy rating make it the perfect application for in-store purchases. This is all backed by Denby's industry leading 24 month warranty. • Full see through glass door • Side pocket handle • Reversible door • Mechanical thermostat • Interior white LED lights • 2 full and 3 half wire adjustable shelves • Commercially rated • Temperature range of 32F to 50F • Leveling legs • Stainless steel look door • 24 months parts and labor warranty • Click here for more information on Electronic Recycling Programs • California residents see Prop 65 WARNINGS Info&Guides • Energy Guide i • Full Product Manual • Installation Guide • Instructions/Assembly • SDS j • Specification I • Use and Care Manual Warranty 4 https://www.homedepot.com/p/Danby-17-5-in-W-2-6-cu-ft-Commercial-Refrigerator-in-Black-DAGO26Al BDB/308089218?keyword=308089218&semanticToken=2003000000+%3E++st%3A`/`7B308089... 2/6 3/4/2019 . Denby 17.5 in.W 2.6 cu.ft.Commer Refrigerator in Black-DAGd26A1 BDB-The Home Depot You will ne.0 Adobe@ Acrobat@ Reader to view PDF documents.Download a free copy from the Adobe Web site. Specifications _ xrawawn Dimensions Depth(Excluding Handles) 77..__........._. .._ ._ _._...__.____.___-..,._....._.._,____.__. ......_........�._...�.,._......w._ .,._.�._. .-_ M 19.69 in X Depth(Including Handles) ..................................................................... ............................................................................................................................................................................................................................................................................ z 19.69 in Depth(Less Door) 17.69 in Depth With Door Open 90 Degrees(In) 38.50 Height to Top of Door Hinge(in.) ........................ ..................................................................................................................................................................................................................................................................................................................- 27.13 Height to Top of Refrigerator(in.) 27.13 Product Depth(in.) 19.69 in Product Height(in.) ...................._...........................,..............................,............................................................................_...........,..........................................................................................................,............_........................................... 27.13 in .......................................................................................................................................................................................................................................................................................................................................................................... Product Width(in.) 18.13 in Refrigerator Width(In.) 17.50 Details ......................................................................... .......................................................................................................... ..................... Appliance Type Freezerless Refrigerator https://www.homedepot.com/p/Danby-17-5-in-W-2-6-cu-ft-Commercial-Refrigerator-in-Black-DAG026A1 BDB/308089218?keyword=308089218&semanticToken=2003000000+%3E++st%3A%7B308089... 3/6 3/4/2019. Danby 17.5 in.W 2.6 cu.ft.Commer Refrigerator in Black-DAG026A1 BDB-The Home Depot Color-Appliance Cabinet Black Color-Door Handle(s) Stainless Steel Look .......................................................................................................................................................................................................................................................................................................................................................................... Color/Finish Black r�. Color/Finish Family m ............................................................................................................................................................................................................................................................................................................................................................... v Black ro 0 T_ Z Defrost Type Auto/Cycle Energy Efficiency Tier Rating Not CEE rated Freezer Features .............................................................................................................._.............................................................................................................................................................. No Additional Features Freezer Type No Freezer General Features LED Light Type,Reversible Door Hinge,See-Thru Door Ice Maker Features ................................................................................................................................................................................................................................................................................................................................................................... No Ice Maker .............I...., .................... ..................................................... ........ ... ..._........ Ice Maker Type Without Ice Maker Indoor/Outdoor Indoor Installation Depth .........................................................__............._........._..................................................................,....._..__._....................................,................................................................................................................... Counter Depth ..............._......._............,_........................,.._...._.._................_....................................................,........--...................................................................................................................................................................................... Number of Doors 1 Door https://www.homedepot.com/p/Danby-17-5-in-W-2-6-cu-ft-Commercial-Refrigerator-in-Black-DAG026A1 BDB/308089218?keyword=308089218&semanticToken=2003000000+%3E++st%3A%7B308089... 4/6 3/4/2019 Danby 17.5 in.W 2.6 cu.ft.Comme Refrigerator in Black-DAG026A1 BDB-The Home Depot Number of Freezer Baskets/Bins No Baskets/Bins Number of Refrigerator Shelves ................__.................................................._..............................................................._................................_........................................................_...__................................................................._......................................... 3 Shelves .... ... . .....:.... ... ......,, ....... .............. ...........,. Operational Features Dial Temperature Control It- Product Weight(lb.) 56.88 lb z Refrigeration Dispenser Features No Dispenser ................................................_......................................................................................................._............................................................................................................................................................................. .... Returnable 90-Day Shelf Material-Refrigerator Wire Storage Features Adjustable Racks Temperature Control Type Internal analog Total Capacity(cu.ft.) ............................................................................................................................................................................................................................................................................................................................................................................ 2.6 Water Filter Replacement Model# n/a Warranty/Certifications Certifications and Listings CSA Listed Manufacturer Warranty 24 Months Parts and Labor https://www.homedepot.com/p/Danby-17-5-in-W-2-6-cu-ft-Commercial-Refrigerator-in-Black-DAG026A1 BDB/308089218?keyword=308089218&semanticToken=2003000000+%3E++st%3A%7B308089... 516 i i RAF0 I FW-120OW, FW-1500W Food Warmer This manual contains important information regarding your. Admiral Craft unit. Please read this manual thoroughly prior to equipment set-up,operation and maintenance.Failure to comply - with regular maintenance guidelines outlined in this manual may void the warranty.MUST READIII (I IMPORTAN T NOTICE—THE LIGHT IS TURNED ON AS SOON AS THE UNIT IS PLUGGED IN.TURN SWITCH TO THE MAXIMUM HEAT SETTING FOR 30 MINUTES TO PREHEAT.AFTER 30 MINUTES TURN THE DIAL BACK TO KEEP FOOD WARM. i� it �I 1� i; S '1 a WARNINGS -n m • Do not touch any hot surfaces X _ • Do not immerse unit,cord or plug in liquid at any time N • Unplug cord from outlet when not in use and before cleaning SrD • Plug only into a 3-hole grounded electrical outlet n ro � CD O • Do not operate unattended o 3 a • NEVER operate this unit without water • CD CD Do not use this unit for other than intended use • Do not use outdoors ? rD • Always use on a firm,dry and level surface 33 3 • High temperature will cause scalding. ^ ?� • Do not use unit with a damaged cord or plug,in the event the appliance malfunctions,or has been damaged � in any manner • Any incorrect installation,alterations,adjustments and/or improper maintenance can lead to property loss sl and injury. All repairs should be done by authorized professionals only • This machine must be placed on a level surface 0 This unit is intended to hold containers of hot food at the proper serving temperature. It is not intended to cook raw 8 food or reheat prepared food. TO USE G ® ® 1. Make sure the power supply you are using is adequate. 2. Fill the well with 4 quarts of water.(Do not fill with more than 4 quarts. If the water level is too high,water 4•� may overflow when the food pan is inserted. Overflow will enter the electrical compartment and cause a (D short circuit or electrical shock) ® ® 3. Plug the cord into a three hole grounded electrical outlet "• � ', 4. Preheat the water in the well by covering the well with an empty food container or cover. Set the heat control to the maximum heat setting. Preheat for 30 minutes. 5. Place stainless steel food pan containing food into the food warmer 6. Reduce the setting of the knob by%4 and monitor food temperatures closely for food safety. The United States Public Health Service recommends that food be held at a minimum of 140°F(and/or in compliance with local health codes)to prevent bacteria growth.Maintain water level at 4 quarts. Periodically, (approximately every 2 hours)remove food pan and check the water level. Add hot water if needed and adjust up or down as required by the food type. HOT WATER AND STEAM IN THE WELL CAN SEVERELY BURN SKIN. USE PROTECTIVE GLOVES, MITTS OR POTHOLDERS WHEN REMOVING FOOD CONTAINERS OR COVERS. HOT FOOD CAN ALSO CAUSE BURNS. HANDLE FOOD CAREFULLY. (D CLEANING 1. To maintain cleanliness and increase service life,the food warmer should be cleaned daily.Do not immerse the food warmer in water or any other liquid,if liquid enters the electrical compartment it may cause a short circuit or electrical shock) 2. Before cleaning or attempting to move food warmer,unplug and let the unit cool completely 3. Carefully empty the water from the well 4. Wipe the entire unit with a clean soft cloth until it is completely dry 5. To avoid damage to the well,do not use abrasive cleaners or scouring pads tv 6. If soap or chemical cleaners are used,be sure they are completely rinsed away with clear water = immediately after cleaning.Chemical residue could damage or corrode the surfaces of the unit. t co There are no serviceable parts within this appliance. To avoid serious injury or damage,never attempt to c o J repair the food warmer or replace a damaged cord yourself. Contact a professional repair service. m ram^. m . `, n o 3 n ° O O d rD N VER40111 ACE Equipment One Year Limited Warranty ACE warrants its equipment against defects in materials and worlananship,subject to thefollowing conditions: Food Warmer-FW-120OW and FW-150OW ACE Equipment is warranted for one year,effective from the date of purchase by the original owner. A copy of the original receipt or other proof of purchase is required to obtain warranty coverage.This warranty applies to the original Reference FW-1200W.Part FW-150OW Part owner only,and is not assignable. Number Number' Number Description Should any product fail to function in its intended manner under normal use within the limits defined in this 1 Water Pan warranty,at ACE's discretion,such product will be repaired,replaced with a refurbished unit,or replaced with a new unit by ACE,after defective unit has been inspected and defect has been confirmed. ACE does not assume any liability 2 FW-2 FW-2 Heating Element for extended delays in replacing any item beyond its control. This warranty does not apply to rubber and non-metallic 3 Reflector Pan synthetic parts that may need to be replaced due to normal usage,wear or lack of preventative maintenance. 5 FW-5 FW-5 Power Cord and Strain Relelf This warranty covers products shipped into the 48 contiguous United States.Warranty coverage on products used outside 6 Bottom Cover the 48 contiguous United States,Hawaii,Alaska,Puerto Rico,and Canada,cover parts only. 7 FW-7 FW-7 Rubber Foot g Shell The following conditions are not covered by warranty: 9 FW-9 FW-9 Temperature Knob Equipment failure relating to improper installation,improper utility connection or supply and problems due to improper ventilation. 11 FW=11 FW-11 Indicator Light-Red Equipment that has not properly been maintained, damage from improper cleaning, and water damage 12 FW-12 FW-12 Thermostat to controls. • Equipment that has not been used in an appropriate manner,or has been subject to misuse,neglect,abuse, 13 Stand accident,alteration,negligence,damage during transit,delivery or installation,fire,flood,riot,or act of God. • Equipment that has the model number or serial number removed or altered. 14 Limiting Thermostat Stand - Equipment on which the security seal has been broken. 15 FW-15 FW-15 Limiting Thermostat If the equipment has been changed,altered,modified,or repaired without express written permission from ACE,then the manufacturer shall not be liable for any damages to any person or to any property,which may result from the use of this VER811 equipment thereafter. This equipment is intended for commercial use only and this warranty is void if equipment is used in other than a Commercial application. For warranty and non-warranty related issues,technical support,please contact NSA at 1-877-672-7740.To purchase replacement parts and warranty registration visit www.adniiralcraft.com.Please have your model number,serial number and proof of purchase ready.It is not necessary to contact the place where you originally purchased your product from. "THE FOREGOING WARRANTY IS IN LIEU OF ANY AND ALL WARRANTIES EXPRESSED OR IMPLIED INCLUDING ANY IMPLIED WARRANTY OF MERCHANTABILTY OR FITNESS FOR PARTICULAR PURPOSES AND CONSTITUTES THE ENTIRE LIABILITY OF ACE. IN NO EVENT DOES THE LIMITED WARRANTY EXTEND BEYOND THE TERMS STATED HEREIN." -------------------------------------------------------------------------------------------------------------------- WARRANTY National Service America•230 Park Ave,Suite 1000•New York,NY•10169 REGISTRATION CARD (Name of Business) (Dealer Purchased From) MAIL CARD IMMEDIATELY (Address) (City) (State) (Zip Code) (Model Number) (Serial Number) This is to inform that I, This card must be - (Please print name of individual who owns business) mailed immediately have had the above installed in my place of business after installation date (Dare or Purchase) for warranty to be in effect. (Contact Phone Number) (Contact E-mail) (Signature of Individual Who Owns Business) . The above warranties are in effect from this Installation data or 60 days,which ever comes first. ys ftl r WINE , � 259 Mani Streei rr Hyannis,Mass.02601 Phone 508-775J'7776 Fax 508-775-9616 May 16, 1998 Town of Barnstable Board of Health 367 Main Street Hyannis, Mass. 02601 (508)790-6205 Dear Donna, As per our conversation on Thursday May 14, 1998 ; l have enclosed the product information an American Pjjmp's automatic grease recovery system. They-do not over seA their product and are extremely easy to work with. We drove dawn to New Jersey to pick up our machine due to the fact that we were in New York for other equipment already. This rc»xa{ny should give otter--restaurants another source to compete with Atlas in Rockland, Mass,Their web sit8 is: http.//www.amedcanpump.comlgrRase.num. Sincerely, Robert P Tierney, President, Integra Foods Inc. RPT Enc: 1 cc: File I Grease Recovery Unit Page i of 2 �R bzh j Inns �wj) Girerse Recoverry Uimft The "ORIGINAL" is still the best. T Less maintenance, only one moving part. RECOVER REMOVE and RECYCLE GREASE & OIL 91nc0Kh i:tS4 ®ia.la�} TANK DIMENSIONS in inches) e s STAN DARD MODEL 20 PROVEN PERFORMANCE... c The mechanical self-cleaning Grease Recovery Unit can F. ® remove up to 99%o of the free floating.oils andgreases. A. It will significantly reduce total suspended solids and B.O.D. loading. MODEL A B C D 20 26 1/2" 14" 18" 9" TESTED BY THE U.S. TESTING CO. to conform to 25 .33" 16" 18" 9" plumbing and drainage institute standard PDI-GI01 (IAMPO 35 1 36" 18" 26 17" PS 13-77). Add 10" to "A" for Motor on End LARGER MODELS Add 10" to "C" for Motor on Top (50-75-100-150-200-250-400-600) Allow 10" Clearance for Screen - Basket Removal STAINLESS STEEL CONSTRUCTION Machines are made for left to right or right to left flow Builders of Quality Machinery for Over SO Years Proven Products for:the Environment LOWE ENGINEERING CO. AMERICANPUMP SYSTE S INC, ADVANTAGES . Removes grease/oil MECHANICALLY. . Recovered grease/oil are a saleable.commodity. Ill 1p://W W W.dII1CI1l:aI1�UIIlp.I:UIIU gI-CdJC.I1LIIll .�/10/70 Grease Recovery Unit Page 2 of 2 • Waste grease/oil are collected in a container located outside the LOWE GRU tank. . Eliminates expensive costs of cleaning pipes inside and outside the building in addition to holding tanks. . Removable screen basket separates and contains solids. . Automatic timing device assure removal of grease/oil on a daily basis. • Completely sealed units are available. . Removal of grease/oil quickly eliminates decomposition and chemical reaction. . Recycled grease/oil conform to most environmental protection programs. STUDIES OF OPERATIONS Field studies indicate a LOWE GRU operating in a fast food establishment will recover 12-15 lbs per day(1 1/2-2 gals) of grease or oil. INSTALLATIONS: Small Models Roy Rogers Burger King Gino's ` McDonald's Coach House Bojangles Sizzlers Wendy's Popeye's Red Lobster Winn Dixie White Castle Shoney's W-N's Po'Folks Tumbleweed Fryers MODEL 600 INSTALLATIONS: Large Models Foxwoods Casino, CT Mayflower Hotel (Washington,DC) Greenbelt Hilton Hyatt Hotel (Bethesda Metro Center,Maryland) U.S. Government Institutions American Cafe(WR. Grace&Co.,Maryland) ATLANTIC CITY CASINOS Bally Ramada Tropicana Bally Grand Resorts International Trump Castle Caesar's Boardwalk Sands Trump Plaza Claridge Showboat Trump Regency Harrah's Taj Mahal LOWE ENGINEERING CO. U.S.PATENTS 4051024,4268396,and 5,030,357/CANADA 1097227/UK 1584095 f I1LLp://W W W:aII1CIICdl1pUIUp._C.UlW.lp-CdSe.i1LIIll m A A) s-rr F E-r G 015r+ fL S1NIL i ouT°off . } V) e7.3 At f R / SToKA 6f STq V) C 000K To _ cS To pF 5 --__— ooTSio� Q 9 w 1 A � DISHfS - v4 S To e A 6-t w artc FD L '7a PE op« J � 331 i OF 8 Doo Do U) J FRonIT aTFL L o 6 6� FNT�cAa�� W N O0w oo2 POOL 4 I FroN-T OE51L LADIES 6A1F4gobrA _ _ - ✓Y\?• AIS BATH 400M r 1 (� — -FA 6LF5 or- j A gLFS aIc (� ToTAc5 ,Z 3 TA3 �F S "rA fj l fS JAWS aF 3 TA 3�fs f. _ n 'V. A Ju&8e5•, 1581r t Mr. Jack.:Furman �y ,+ rx 4} • _ ,� 4 a yannis Heritage u ,. 255 Main Street Hyannis- Ma Dear'Mr Furman: ►' X ,„° Thank you for• appearing at` F . r , .. g.,o June 1Br ;• 981,. to"". ian from R �u,l ao `1 , .vfhw nrequest a n stable r anit,Health gulations', R upplmntto Minimum` atyan , Standardi- for• Food Service, « ,yY { You are` granted'a .varalance 'to utilize`'your tent snag tables out-. `side- for`"special. clambakes. held throughout the season. You must comply wi th Paragraphs_A t'harough O:of the Hoalth De partment-criteria" for- 6UtSide ca1f6?6 D We reserve` the' ri ht .� r 4 g o withdraw„the Variance in .the event violations,,4f.Article,::X of -they State' Sanitary Code,'. are. created " . ' by th4s: outaide` "dinin"; Li • Very ti yt yo MJ. i� h I ,•�Y S - f `" 4 .)t, 5. Ro ert L .Childs,: ChAT rnan Y • Ann '`Jane -h b aug . M ..,` k , ., - "%. £• - H. Inge . Di •� � • - g �` • n , a ,` •F ,"{. a 'BOARD• OF' HEALT . r r ... TQWN,OF .BARNSTABLE. " h. M "' . 'w.:r• _ s"" '+. a ' r.R, PURCHASE ORDER NO.----6 6 7 9-._--- I DATE CEC CANNONS ENERGY .COMPANY !4__ ,/22 Ji �y83 I . TO - _. -- ---------- � _ 13 350'Main Street, West Yarmouth, Ma. 02673 —_ I ADDRESS _ __ --- — - i SHIP TO HYANNIS HERITAGE HOUSE HOTEL, INC. �-- - -- ADDRESS 259 Main Street, Hyannis, Ma._02601 1 TERMS DATE REQUIRED SHIP VIA F.O.B. .. i SAP I I QUANTITY STOCK NUMBER/DESCRIPTION l PRICE PER ORDERED RECEIVED _ I - ; Furnish. and install a 2500 gallon grease 1 1 i 2 separator tank under. the driveway hot-top�_�_ —�- s pi,pipg connection ,to kitchen discharge and 4 manhope to sewer;. including cutting the I r. 1 I 5 hot-top with. a jackhammer, backfling with. hardening, 2 cement sleeves from the tank. f gg I T to grade .with heavy 24" -manhole-frames andcovers; all .necessary labor and .permfts I .2,793 0 Extra: Replace h.ot-top with 3" of mix rolled and set350 0 3,143 0 Plus Mass. Sales Tax where applicable, 12 13 I 14 IMPORTANT OUR ORDER NUMBER MUST APPEAR ON INVOICES, PACKAGES AND CORRESPONDENCE. ADVISE US IF UNABLE TO DELIVER BY - Buyer "�••_ DATE REQUIRED. :is subl, Gage ra 11ed by ORIGINAL U.S., G GRAYLINE FORMS 58281 DUPLICATE- 58381 TRIPLICATE 882 \I CA j10N 0 Y jrc:rlt You are hereby authorized to furnish the material and labor specified above for which I me)agree 10 pay the a oun stated in id roposa actor Ing to term a o and on reverse side hereof. v WHITE-CANNON'S COPY Buyer YELLOW.CUSTOMER COPY PINK 6 GOLD-FILE COPIES Buyer f MAIN STREET PROPOSAL NO. 0'0 0 2 61 WEST YARMOUTH, MA 02673 � � TELEPHONE(617)775-2800 C, A�c Cannons Energy Company TO: Date Mar. 16, 1983 Mr. Robert Savage HERITAGE HOUSE MOTEL Main St. Hyannis MA 02601 We propose to Furnish and Install a 1000 Gal. grease l'separator- tank under the driveway hot-top w/ piping.connection to kitchen discharge and manhole to sewer. This proposal includes cutting the-hotTtop with a jackhammer, backfiii with hardening, 2 cement sleeves from the tank to grade w, th heavy 241, manhole frames and covers: Also included are all necessary a or and permits For the sum of 2,143.00 Sales Tax 60.00 Extra cost to replace. hot-top with 311 of�mix, rolled -and set 350.00 29553.00 �3 Z a3,0 o TERMS: This Proposal subject toievision if not accepted within 30 days and to approval by Credit Dept.of Cannons.: SUBJECT to Mass.Sales Tax-where applicable. It is expressly agreed that title to all materials is to remain in Cannons until contract is paid in full: Unless otherwise stated-bills to be presented each month for all labor and materials on the.job site,and are due and payable within 10 days o1 receipt of invoice.Failure to make payment as above stated shall constitute work stoppage and a bookkeeping and finance charge of 1112%per month or an annual percentage rate of 18%on balance past due 30 days and over.It not paid when due.the buyer is subject to reasonable costs of collection including attorney's lees.All labor and new materials furnished and installed by Cannons are guaranteed.This installation shall be in accordance with all local,state and utility codes governing such work. Master Plumber#5715 Master Pipe Fitter aM8703 CA ON A Y ` i jrc:rlt rto Lit: You are hereby authorized to furnish the material and labor specified above for which I(We)agree to pay the a oun stated in id roposa accor ing to term ado and on reverse side hereof. ' WHITE•CANNON'S COPY Buyer.,..I - YELLOW•CUSTOMER COPY - PINK&GOLD-FILE COPIES BUyef N�$3..�... .� Fmc.2�............... THE COMMONWEALTH OF MASSACHUSETTS BOAR® OF HEALTH ..............OF...... ................................ Allp iratiou for UtoposFal Warks Tonotrurtinn Prrutit Application is hereby made for a Permit to Construct ( ) or Repair (Van Individual Sewage Disposal System at: ....._.... tL.sj..!------ . ,� .d.Z).,.v. —.5..................... ------------------------------•4-------- ---------------------•----------•----•-------- Loca io Address or No. ...... ....... l/ ----` � ...... .dU/ -Is....................... wner ,�� /" A re a =••�• �' j r v✓tr.. _.. -1 .... :.. Fa._ �/�r.J�_1-...F.1✓L.-.y� it�/ ................. Installer Addre d Type of Building Size Lot............................Sq. feet Dwelling—No. of Bedrooms............................................Expansion Attic ( ) Garbage Grinder ( ) p, Other—Type of Building ............................ No. of persons.....................--.---- Showers ( ) — Cafeteria ( ) Q' Other fixtures ............................ . W Design Flow............................................gallons per person per day. Total daily flow............................................gallons. WSeptic Tank—Liquid capacity------------gallons Length................ Width................ Diameter-----:---------. Depth................ x Disposal Trench—No..................... Width.................... Total Length.................... Total leaching area....................sq. ft. Seepage Pit No..................... Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z.. Other Distribution box ( ) Dosing tank ( ) '-, Percolation Test Results Performed by.......................................................................... Date........................................ a. Test Pit No. 1................minutes per inch Depth of Test Pit....----............ Depth to ground water.---........----...----. Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ R+ ----------•-----------------------------•-----------------•-------.......-.-.-----•---•-••---..... --------------------------------------------- 0 Description of Soil-•--•--••--------------------------•---........-----•-------•---------------------------------------------------------•-•----...-----------------------................. x W ----•--------------------------------------------------•-•-----------------------••--------------------------•-------•----•---------•---•••--------------------------------•-----•-•-----•--.._..._. U NatWe of i Repairs or Alterations—Answer when applicable...e j, ---0011;t_ ....................................91.4/7.<5D.......................-•----•---•-••...........••---.......---------------------•------•---------•--------------------••------------••----••••••---- Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with ' the provisions of'LILLEj 5 of the State Sanitary Code— The undersigned further agrees not to place the system in operation until a Certificate of Compliance has u byte kord o �h.;V Signed r .� .----- ... 11 G? ....3.. Dated Application Approved By............................... Date Application Disapproved for the following reasons------------------•---------•---•------------------------------•-----•----------•----.........--••----........--- ....-•-•-•••---------•----•...-•-••----•--•---•---•--------------•--------•--------.....-•-•••----------•.--..........•-•---------------------•----------•---------------••----------•-••-•••------------ Date PermitNo......................................................... Issued....................................................... i No................--.....-- FE$.............................. THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ........ s.i+ ..............OF...... ^/./ T "1 Appliration for Disposal Works Tonotrn.rtiun rrntit Application is hereby made for a Permit to Construct ( ) or Repair ( �-e-<aan Individual Sewage Disposal System at: f-... .. .��r . ---•---------------•-----------------------....--•--•---•----......._..•- / Location/Address or Lot,No. iff.�_�! is- i / `Owner Address z i Installer� Addresses VType of Building Size Lot----------------------------Sq. feet �-, Dwelling—No. of Bedrooms............................................Expansion Attic ( ) Garbage Grinder ( ) Other—T e of Building No. of persons............................ Showers a YP g ---•--•-•--------•------•--- P ( ) — Cafeteria ( ) dOther fixtures ------------------------------------------------------------------------------------------------•-------------------•-----•-----•-----•-•-••--------- W Design Flow.............................................gallons per person per day. Total daily flow............................................gallons. WSeptic Tank—Liquid capacity........_.._gallons Length---------------- Width................ Diameter_------------- Depth................ x Disposal Trench—No. .................... Width.................... Total Length.................... Total leaching area....................sq. ft. Seepage Pit No--------------------- Diameter-__--___-___ ..... Depth below inlet.................... Total leaching area..................sq. ft. z Other Distribution box ( ) Dosing tank ( ) aPercolation Test Results Performed by.......................................................................... Date........................................ Test Pit No. I................minutes per inch Depth of Test Pit.................... Depth to ground water........................ rs, Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ a •-••---••---•-•------•--•••-----•--••••-•--••••-•-•----•----•--•--•-•-••------•-••-••-•••--------•--------...•-•----------------•-••---•-•----......... -••- 0 Description of Soil........................................................................................................................................................................ x U .............................................-...........--••-•-•••••--••••---.....•----------••-•-------•------•--••••-----•--------••----•---•-•-•••--••-............................................ W x ------ ----------------------------------------------------------------------------------------------------------------------------------•---•---•-•-•-•••----•-•---•---••••--•-----••-•------•------. U Nature of Repairs or Alterations—Answer when applicable.___ 1�.. '................ Z�s ----------------------------------•--•-------------------...-•---------------------------------------------------------------•--------.....------•---- Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLIJ 5 of the State Sanitary Code— The undersigned further agrees not to place the system in operation until a Certificate of Compliance has been issued by the board of health--,) Signed---.��,/-c���> L��y>.rs Gam• G,,t.c.,._.,,. . =�o`..... Y Date ApplicationApproved BY............................................................................................. ....................Da--•t-e--------------- Application Disapproved for the following reasons-----------------------------------•---------------------------------------------------------••-••--••-......._.. -•--•.--••--•--------•--------•-•----•-••-•----•-----•-•-••....•••-••----------•-•....-•-----•••--...•--------•-------•---------•---------------------------------------------------------------------- Date PermitNo......................................................... Issued-...................................................... Date THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ..........................................OF..................................................................................... Trrtifiratr of Toutplianrr THIS IS TO CERTIFY, That the Individual Sewage Disposal System constructed ( ) or Repaired ( ) by-----------------------------_--------------------------------------------------------------------------------------------------------------------------•------------------------------ Installer at...................................................................................................... has been installed in accordance with the provisions of TITLE 5 of.The State Sanitary Code as described in the application for Disposal Works Construction Permit No......................................... dated................................................ THE ISSUA E F THIS CERTIFICATE SHALT. NOT BE CONSTRUE® AS UARANTEE THAT THE SYSTEM WILL U TION SATISFACTORY. DATE.--.Z---------- ----•.................................................... Inspector........-- -- THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH .........................................0 F..................................................................................... No......................... FEE........................ -Disposal Works TUunstrurtilan prrntit, Permissionis hereby granted.............................................................................................................................................. to Construct ( ) or Repair ( ) an Individual Sewage Disposal System atNo......................................................................................................................................................................... Street as shown on the application for Disposal Works Construction Permit No..................... Dated.......................................... -----------------•-------------•-----•--------------------------------------------...-•--...--•-...•---- Board of Health DATE_ FORM 1255 A. M. SULKIN, INC., BOSTON CIN nL )l 4� -ell 1* (ell Ir 0 VI GO vo Li r-- ro 1' r+ r� .I N i � rj ! �•J I A i • f f EV . 4 1 1 - � r1 1 � - - (). � Sill. a�•• t•� it f }} t � i.. � V � 7 � ��ro -0 _ 0 7 a O Lo C O CO TOWN OF fiSTABLE ACOUSTIC CEILING 9- < c DINING AREA o 'r o -a o0 KITCHEN STORAGE ` ?�} Q } r�iI (� CORNICE MOULDING (} o � 00 - — — _ — — — 2012 MAR _2 Plf R' l.d ~ 1/+ BROSCO 8624 � 0 L0 INRLL OPENING TO MATCH EXISTING INCL TRIM, CHAIRRAIL ETC / `l I REMOVE PARQUET FLOORING 1 x 12 PINE TRIM O C H AND PREP FOR NEW CARPET r N � 1 x 2 PINE TRIM N NOMEN D,nv, :laY BAR ol HOTEL LOBBY I I REMOVE DANCE TO STOREMONT\--PINE TRIM RN PLATFORM REPAIR - >0 _ BASE �1 a o (y+ A7 A iI I y- STORALUMEFRONNUM T CLASS I F W a z VT — . 3 HEAD SECTION J.. W W � Al W ell Q `4 it O rA o r� `0. VESTIBULE I — 1 W • W F� N Q, �_ PILASTER BROSCO - s p S-15 FJP WWW ]'",y a O 1 W � F PROPOSED FIRST FLOOR PLAN P OcIt� x SCALelle-1'-0m ALUMINUM AND CLASS STOREFRONT: :I1/2-ALUMINUM FRAMES TO MATCH BRONZE FINISH 1�1 NOTE: PROVIDE NEW CARPET THROUGHOUT RESTAURANT AT HOTEL ENTRANCE. PURCHASED AND INSTALL BY OWNER NATH�MID RAIL FOR PANIC HARDWARALUMINUM AND E. SWING DOORS REVISIONS H.VTDWARE: CLOSERS ADA COMPLIANT(ADJUSTABLE) 1 x PINE TRIM ISSUED FOR PERMIT HANDLES _ %0 2 1/4' PLINTH BLOCK 1 2-22-12 CYLINDER LOCKSET KICK DONN HOLDER FINISH FLOOR ALUMINUM AND GLASS STOREFRONT ENTRANCE r 2 JAMB SECTION '7 / \ DWG.INFO. / \ ALUMINUM k GLASS DATE 2-15-12 / \ rXiChOuncNiS STOREFRONT L/4- P / \ LASS P BN1!amri SCALE 3/16"=1'-(1" PLINTH BLOCK DRAWN CADD . PILASTER BR S-15'FRP \ / m 5 PILASTER BROSCO PLINTH BLOCK 1 ITMAN rr MA EXISTING WALL R 6'-0' 3'-3' TLE: 4i L 12'-6• l PARTIAL PLAN _RESTAURANT ENTRANCE &ELEVATIONS 1 JAMB PLAN m SHEET&JOB#: A-1 • B O�cOZL< nym mNm1nlOn 90 Q 2!� �o wRom Fg Dz -11A (� PO JC g A N z I=II N $ i �Iplr` N �I A In O O — � � � o z D � Z O m V • B v O sm A4 O 0H i g" To g c 0>2p-58;�p Rg gt r ;Z> ZCN O r AN $ DN p�a1 zr7mgti x 1,0 mN vm 'I D> eCfnmO m g F4 o�zn��imoczi §o g�m gX f� K D� O ti N �8 0 mz A VIA O ' V y. O • mf�D01�10-10 NO In g oNm25 OA 0, y gpmm=yBFrg ooa c=yyi AaB"cyzi�~�j m9$ Mxi~= +�Uzmo C1A �HZ ZOO z o cQ� N >z � N 5�-�° 5• 6•-��• �A$ II °i 0 N U I ° B ; N b w CA O/ � C (9�m O o O O N f a Fn _ _ Z1 N N D01313 f A z$ Z ° + m —fop o N 3E Qi N A 5'-4' t O O r H m Fo 0 y 219.N 5 y° Ro 0091.!q ggr y . m C N0(A A Z Z F, O ~ O 6 o�. n In ti H • B yy N V A� 0$ �2 O Yl .Y' - Z xFFFTz z N " .101 B�O mom O B 0 D M d r m PROPOSED EXERCISE ROOM r y o ConSery for '� R� y a o N m HERITAGE HOUSE HOTEL Group Incorporated '4 ° �' N O 2277 State Road Suite H O O t" t" b Z 259 MAIN STREET Plymouth,MA 02360 Cd Y �y N HYANNIS,MASSACHUSETTS Tel:508-888=6555 ti THIS DRAWING IS PROPERTY OF CONSERV CROUP INCORPORATED ail � 1 1` 0 `� ° Lo oL0 a Q Hp Co T ; o .02 2 Doo 6 0 «Co r � oLo SLOPE CEILING FOR TOILET EVENT XHAUSTDTO \\ LOW WALL w/WOOD CAP O cO E,� 1 AVOID STEEL BEAM NEW SLOPED CONCRETE Cl FULL HEIGHT MIRROR WALK 1.20 MAX ti 04 N / N 1 � � 1 / ELEVATION O 1 C F g. W o SILESTONE GREY EXPO COUNTERTOP F 1'-10 1/2- AND BACKSPASH WITH SQUARE EDGE F„•I W W x u UNDERMOUNT SOLID SURFACE 1'-7- LAVATORY W O o 5/4-.5-DRESSED DOOR SCHEDULE x ;No x d o MAPLE DOOR , DOOR FRAME HARDWARE REMARKS W W RAKKS BRACKET NO. WIDTH HEIGHT THICK TYPE MATER'L FINISH MAT FINISH THROAT A 01 z c 01 3-0 6'-8- 1 3/4- FLUSH SC WOOD FF SEALER H.M. PAINT 4 778 SET NO.1 P8 LnEn n EH-141 4'-0-02 1 3/4- FLUSH SC WOOD FF SEALER HM PAINT 4 7/8- SET NO.2 BIFOLD DOOR COMPLETE WITH HARDWARE BLACK��� 6'-8.03 PR 3'-0" 6'-8- 1 3/4- FLUSH SC WOOD FF SEALER HM PAINT 4 7/8" SET NO.2 BIFOLD DOOR COMPLETE WITH HARDWARE COAT(3)RED O^ - 'e SILESTONE APRON 04 3'-0- 8'-8- 1 3/4- FLUSH SC WOOD FF SEALER HM PAINT 4 7/8- SET N0.1 RAKKS EHV-VANITY SUPPORT MADE TO ORDER _ a o - (2)EACH VANITY j TV in SILESTONE REMOVABLE - 9- PANEL.SCRIBE TO SINK _ NOTES: HARDWARE il. ALL NEW DOORS SHALL BE SOLD CORE BIRCH VENEER SET#I SET 02 REVISIONS `fp WOOD DOORS 5 PLY MIN.LATH FACTORY APPLIED SEALER LEVEL TYPE PRIVACY SET PARE PULLS 12. ALL FRAMES SHALL BE PAINTED METAL MIN.16 WAGE 1.5 PAIIR BUTTS BIFOLD HARDWARE LE JOHNSON ISSUED FOR PERMIT " 1 KEYING TO MATCH BUILDING STANDARD WALL STOPS CONCAVE ] 2 22 12 ' NEW CERAMIC TILE FLOORING - a COUNTERTOP DETAIL BENCH DETAIL .I WALL TYPES 4 { EXISTING DBL METAL STUDS(WET WALL)PROVIDE ( NEW 5/8-GYPSUM WALLBOARD FINISH.EXTEND DWG.INFO. Gyp D TO UNDERSIDE EPDXY CO IC DECK.PAINT WALLS - j DATE 2-15-12 SCALE AS NOTED • 1 DRAWN CADD OUTLINE SPECIFICATION: CHKD FLOORS: TRACTIONSTEP SLIP RESISTANT TYPE 1• GRADE 1 f CLASS 8 BACKING VINYL SHEET FLOORI G BY FORBID FLOORING (COLOR AS SELECTED + ° BASE: VINYL CAVE 4" HIGH NEW 3 5/8-METAL STUDS 20 CA O 46.O.C. - ACOUSTIC CEILING: SHEETROCK BRAND LAY IN TILES CLIMAPLUS BY - 51W GYPSUM WALLBOARD EACH SIDE; EXTEND USG CORPORATION WITH STANDARD 15/16" SUSPENDED 1 TO UNDERSIDE OF CONCRETE DECK.PAINT WALL 9 GRID SYSTEM (WHITE) ° 1 • 2 WY WATER BASED EPDXY PAINT ° " � W1i17MRb �� PAINT: WATER BASED EPDXY PAINT FINISH COLOR AS SELECTED y IAA ITLE: j NEW 7/8-FURRING CHANNELS WITH 5/8-GYPSUM DETAILS 3 WALLBOARD FINISH.EXTEND GYP BD AND FURRING j TO 6- ABOVE FINISH CEIUNG.PAINT WALLS'WITH WATER BASED EPDXY PAINT - 7(4j SHEET&JOB#: { A-3 612