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0473 MAIN STREET (HYANNIS) - HOTELS/MOTELS (2)
" ct Yvi,'i S h1 �- - - ,-r oo d-, Lf I f i t -t I LIP 16 Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. aua.Ns ABLL Paul J.Canniff,D.M.D. MAS& F.P. Thomas Lee Alternate +439• ,� 200 Main Street, Hyannis, MA 02601 �g8 �a 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: 120 Issue Date: 06/01/2021 DBA: COMPASS CAFE & FOUR POINT TAVERN@ HYANNIS INN OWNER: DILARA HOSPITALITY INC. Location of Establishment: 473 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 97 OutdoorSeating: 0 Total Seating: 97 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - - MOBILE- FOOD: MOBILE-ICE CREAM: C,?� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 05-22-18: Grease Trap Variance, and the Decision letter, dated June 12, 2018, shall be posted on the wall adjacent to the food establishment permit in a location easily viewable to the health inspector anytime an inspection is conducted. Variance is non-transferable. SEATING: Compass Circle =Total 49 Seats (20 of which may be moved outside), and Four Points Tavern = Total 48 seats (22 of which may be moved outside..Total Seating for two buildings is 97 seats I optNE r For Office Use Only: Initials: do Town of Barnstable Date Paid , Amt Pd$ fro _ 's .,,MSTABM : Inspectional Services BUSS. Public Health Division iOrFc Me+" Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 AP'PLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE Z' NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: &_Cn,,u ,)) C 4.k GYM ADDRESS OF FOOD ESTABLISHMENT: CtI/1 .��k� ('/Yl[�S V�1� duo I MAILING ADDRESS(IF DIFFERENT FROM ABOVE): r � E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: CT& TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO_)( ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: j,�DATES OF OPERATION: 1126hITO M/ 0/ 2-1 NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? Ps o IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOORS)? 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*** REOUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FonnsTOODAPP 2020.doc r OWNER INFORMATION: FULL NAME OF APPLICANT �� a SOLE OWNER: ES NO OWNER PHONE# L ADDRESS � CORPORATE OWNER: ' CORPORATE ADDRESS: 1 �6 O J PERSON IN CHARGE OF DAILY OPERATIONS: V List (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food.establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1.k D T/ 22 / Z-3 2. , Z 23 1 J,WATU 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 openine!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at httl)://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 1st. QAApplication FonnsT00DAPP REV3-2019.doc f s£� Town of Barnstable BOARD OF HEALTH e� ,, t John T.Norman �Y Board OI Health Donald A.Gaudagnoli,M.D. BARNS ABM - Paul J.Canniff,D.M.D. MASS .� 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: -Permit No: 120 Issue Date: 01/01/2020 DBA: COMPASS CAFE and FOUR POINT TAVERN at HYANNIS INN OWNER: DILARA HOSPITALITY INC. Location of Establishment: 473 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 97 OutdoorSeating: 0 Total Seating: 97 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: Qp 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: APPROVED 05-22-18: Grease Trap Variance, and the Decision letter, dated June 12, 2018, shall be posted on the wall adjacent to the food establishment permit in a location easily viewable to the health inspector anytime an inspection is conducted. Variance is non-transferable. SEATING: Compass Circle =Total 49 Seats (20 of which may be moved outside), and Four Points Tavern = Total 48 seats (22 of which may be moved outside.. Total Seating for two buildings is 97 seats r Town of Barnstable initials: Date Paid &U MSTAIMP. ; Inspectional Services °' ° ' C p` Public Health Division Thomas McKean,Director 200 Main Street,Hyannis,Af.�A.0260 Office: 508-862-4(A4 Fax: 508-790-6304 � APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL ✓ ` I Win,`S (Y,\ NAME OF GOOD ESTABLISHMENT: f")( ADDRESS OF FOOD ESTABLISHMENT: 'uc /\ ���- �j cxntxl� OL6 0 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL E-MAIL ADDRESS:'y��� r-e�\11 1 i 1 nf� . �sid� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: COO ) O Z TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: � �_DATES OF OPERATION: TO 1 0( NUMBER OF SEATS: INSIDE: ' \ OUTSIDE: L1 2,TOTAL: SEATING: MUST OBTAIN A COMMONTCTUALLER'S LICENSE FROM LICENSIlYG 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? Jos. IS AN AIR CURTAIN PROVIDED AT WAiTSTAFF SERVICE DOOR(S)? 1�S TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) �pOD 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 INOT.ICE'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:1Application FormsiJY)UDAPP REV3.2019.doc OWNER INFORMATION: n � FULL NAME OF APPLICANT SOLE OWNER: �/NO OWNER PHONE# ADDRESS_ � '3 )-ka lrfl 14,4 c,nL4A 1Q 60 f CORPORATE OWNER: DATE OF BIRTH: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified.Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. "ATTACH COPIES OF CERTIFICATES** The Health Div. will.NOT use past years' records.You must provide new copies and.POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date /23 1. Ai��� Ckiiq U /22- /3� 2. "3. SIGN RE OF APPLIC �T 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 Mtlun the ToNvn of Barnstable trust notify theTawn by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/apnlications.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 V each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. e Q:,Applieation Forms\ 00DANp Rl V3.2019.doc •HE F, TOWN OF BARNSTABLE _HEALTH.INSPECTOR'S Establishment Name: Date:Page: of OFFICE HOURS B AR E.o PUBLIC 2 0 MAN STREET EEVT 3:30-4:30 P.M. DIVISION • . 8: 0 :30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN O CORRECTION Date Verified MASS q HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY .:. �DrfD MAy° 508-8 -4644 FOOD ESTABLISHMENT INS CT PORT Name to Type of T ection O era Address Risk Level Previous Inspection Telephon - / Residential Kitchen Date: �, /, Mobile o er v� Owner HACCP Y/N Temporary Sws a ss Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Vt Inspector � � Out: l 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 �O 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) rc ❑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 HS ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY a /� ;� - ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories I vv Violation's Related to Good Retail Practices(Blue Items) Total Number of Critical Violations /�� Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or 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,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation'and less than 4 non-critical violations g 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 p,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. If ' 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. Iff critical water,sewage back-up,1 critical refrigeration. 29�Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N nature Print: PIC' #Seats Observed Frozen Dessert Machines: Outside Dining Y N s Si g Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y NIN -.._.._�_�.' WY-^1-.s.�-arwv.-.•«.-v..r•.'...�.3+� :.w. t...o�.vd._`;•..�.-q-rti.�.r-..,r-mow_-r.. ..-� ... .-a-�.-.-�...---' --•-•.- „--..._ r �.r-...-_ --�+•+er•w -e+`°+•+.+.r-..._-�.r+..- ,�..•.y,.ero� ram;t'.s/• '+°.y-✓r ,R'.:.'-�'�+J�_-` .. ro...;.,�•.Z�.l, � _ _ _ -� 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.) I 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.Coll Holding .. 2-103.1-1 Person=in-Charge Duties- 3-302:14,""'' Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Subitances 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* e 3-501.16(A) Hot PHFs Maintained At or Above 140°F- - 7-102.11 Common Nam -Working Containers* - - - Require Reporting by Food Employees and Contamination from the Environment eparation-Storage* 3-501.16(A) Roasts Held At or Above Y30°F -- --- -- Applicants* - - - --- � 3-302.11(A)-` Food Protection* - 72201.11 S 7-202.11 Restriction-Presence and Use* 20 Time as a Public Health Control 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* i 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* I 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 _ Food. _ 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 -- Food and Water From Regulated Sources 9 _ Food'Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* .. 590.004(A-B Com liance with Food Law* _ * 3-801.11(D) Raw or Partially Cooked Animal Food and _ -P 4-501:111- - - Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* *' 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3_202.13 _Shell Eggs* _ ____ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp..pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 _ Drinking Water from an Approved Systetrt* _ 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 crave 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* - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContainingFish,Meat,Poultryor 3-201.15 Molluscan Shellfish from NSSP Listed _ Chemical*_ _ 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.t8 Shellstock Identification Present* 2-301.12 Cleaning Procedure*__ _ 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* C CommerciallyProcessed RTE Food-140°F* (Blue Items 3-202.15 Package Integrity* 3-403.11( ) Critical and non-critical violations,,which do not relate to the Foodborne 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-]Ol.11 Food Safe and Unadulterated* ( ) 1= illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F[0 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590;000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °ptNE To,, TOWN OF BARNSTABLE >, -.... HE Establishment Establishment Name: Date: .Page:• of ' l OFFICE HOURS PUBLIC HEALTH DIVISION e;06-9:30A.M. BARNSTABLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MON.-FRI. HYANNIS, MA 02601 boa-862-4644 No Reference R-:Red Item'' PLEASE PRINT CLEARLY . . TFOM"�' Cass OOD ESTABLISHMENT INSP CTION REPORT .- ' Name Dat Tvoe of T o section p g n g outine Address: Risk d Service coon Leve evious Inspection Telephone r Residential Kitchen Date: s. Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation On the narrative page(s)and a citation of specific provision(s)violated. - Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating - ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories L-I Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Q Critical(C)violations marked must be corrected immediately. (blue&red items) J �.' 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 ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 9 ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24•Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4.non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 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. violation,4 to 8non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public viewC// . /u� ae Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N /�C ` Outside Dining Y N P gna r ` j Print: #Seats Observed Frozen Dessert Machines: c- pJ 4/ Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N 1 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 ColdHolding. 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* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held Ai or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* * 7.202.12 Conditions of Use* 3-501.19 Time as a Public Health Control* � Applicant To Report To The Person In Charge 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) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* - .: REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions � g ( ) i 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* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y � P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water I Monitoring* 3-801111(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* j Sanitization Temperatures* TIMErrEMPERATURE CONTROLS "! 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* I Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Eggs Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg cave 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 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 Wild Mushrooms ( )( )( ) practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the g Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-202.18 Shellstock Identification 3-501.14(A) g Coolin Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 1590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3�02.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-101,12 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 1990 Food Code or 105 CMR 590.000. oF.HE r TOWN OF BARNSTABLE HEATH INSPECTOR'S Establishment Name: Date: Page: of q OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-6:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � s59. �0� HYANNIS,MA 02601 - MON.-FRI.-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY prFD MPr a 508 FOOD ESTABLISHMENT INSPECTION REPORT Name Cis Date / - T e of Tyne of Inspection ` O er Routine Risk Re-inspection Address Level Reta Previous Inspection �✓ Telephone r ( Residential Kitchen Dat Mobile re-operati > Owner HACCP Y/N Temporary Sus nass Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: C Led on Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. i ��w�` 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 f�f EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 1(� Ww ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives � �a •� ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous F s ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating 1 ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding v 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 HS ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑11.Good Hygienic Practices ❑22.Posting of Consumer Advisories ` Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations '1� )[)T Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected,immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee.Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items 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, 2,.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 6pop7critical 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 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of FC-7 be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28`Poisonous or Toxic Materials ( )(590.008) violation,4 to Snon-critical violations=C. 29.Special Requirements . (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screenedfrom public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y. N PIC' Si pat re Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N S �'�' r(.✓ Y `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) emonstration of Knowledg 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives** 3-501.15 Cooling Methods for PHFs De Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Chazge 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 EMPLOYEE HEALTH,, 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * 2 590.003(C) Responsibility of the Person-in-Charge Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) I 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 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* ( P 590.004 A-B) Compliance with Food Law* i 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and I Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* � 3-401.11A(1)(2) Eggs-155°F 15 sec 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* ui ment* Not Otherwise Processed to Eliminate Eq 590.006(A) Bottled Drinking Water* P 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cti-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section390.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed I Chemical Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority I 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* j 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 2-30114 When to Wash* * Other 590.009 violations relating to good retail . 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2 401.12 Discharges From the Eyes,Nose and Mouth* 3 403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity 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 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. +*- s TOWN OF BARNSTABLE_ HEALTH INSPECTOR'S Establishment Name: Date- Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MO8 -FRi. No Reference R-Red Item PLEASE PRINT CLEARLY MASS. �' - HYANNIS,MA 02601 �PrFn MP'�°,0 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT _.. Name Date7Y/ T e o T ns a ion O o outing Address Riskod Servi ction19 Level Previous Inspection Telephone �.-74 Residential Kitchen Date: Mobile Pre-operation Owner HACCPTemporary Suspect Illness Caterer General Complaint Person in Charge(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 TIME[TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved'Source ❑ 16.Cooking Temperatures lop ❑ 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 Haridweshing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices r ❑22.Posting of Consumer Advisories ho Violations Related to Good Retail Practices(Blue Itemsl Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) ` Corrective Action.Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating 1 within 9.0 days as determined by-the Board of Health. q ❑ Voluntary Compliance ❑.Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the Items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or-more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations ar re dless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005 6=One critical violation and less than 4non-critical violations g ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If r C=2 critical violations and less than ri non-critical: If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have aight to a hearing. Your request must violations observed,7 to 8 tical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-cri violation;4 to 8 non-critical violations=C. (590.009) .. 29.Special Requirements. within 10 days of receipt of this order. Inspector's Signature Print: 30.Other DATE OF RE-INSPECTION: 31.Dumpster scree d from public ie � L//1 . - Q M " -le'. Q � Permit Posted? Y e N Grease Trap Previous P pi g Date 11 Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Pnn f ) ^' Self Service Wait Service Provided Grease Trap Size. Variance Letter Posted Y . N � ( ��Dumpster Screen? y N 1 Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients Poisonous or Toxic Substances 15 7-101.11 Identifying Information-Original Containers* 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 7-102.11 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* * 7-201.11 Separation-Storage* Ti Applicants 3-302.11(A) Food Protection* * 20 me as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing FruitsUse 7-202.11 Restriction-Presence and its 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 * ( ) q 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and 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* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY * Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water 3-401.11A(1)(2) Eggs-155°F 15 sec 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 I 5-101.11 DrinkingWater from an Approved System* gg PP Y * Not Otherwise Processed to Eliminate Equipment 590.006 A Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eff cn�c tnrzooi ( ) g g 4-602.11 CleaningFrequency of Utensils and Food * eq Y 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 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 Surf of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009 A - D Violations of Section 590.009 A - D in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) ( ) Vio ( ) ( ) * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' PY 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. * 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 Wild Mushrooms ( )( )O practices should be debited under#29-Special * 11 Good Hygienic Practices 17 Reheating for Hot Holding 3-201.17 Game Animals Requirements. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) 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 Number's and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 1.003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(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 1 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Forrnback6-2doc *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. r oF,KE r TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 6:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 39. �0� HYANNIS,MA 02601 M-8 -FRI.62-4644 b No Reference R-Red Item PLEASE PRINT CLEARLY Ma+" SOSFOOD ESTABLISHMENT INSPECTION REPORT AU Name `�- D7 h Tvne of Inspection g Routin Address Risk Food S ection s� Level ai Previous Inspection Telephone Residential Kitchen Date: v Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed 8 Breakfast HACCP In: Other 42 Inspecto' 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 fD 4.1, rgt41 It ❑ 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 POE ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22..Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical ViolationiLu) Critical(C)violations marked must be corrected immediately. (blue&red items) `� Non-critical N violations must be corrected immediate) or i Q Corrective Action Required: ❑ No Yes within 90 days asdetermined b the Board of Health. y Overall Rating �3 l l' L I L y I Voluntary Compliance y [ �-�1J ❑ ry . p ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction-Order for Correction-Based o an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ ❑ Emergency Closure El 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 B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed 4 to 6von-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessatio ,n 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 tharf 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 anon-critical violations. If 1 critical refrigeration. violation,4 to anon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster sere ed from public view O Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y NKrIl �� PIC's Signature Print: �^1 #Seats Observed Frozen Dessert Machines: Outside Dining Y N � - �� Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N G. . I Un Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions 'Interventions and 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) As of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Se par from Each * 590.004(F) p 7-101.11 Identifying Information-Original Containers 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* � Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* -3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* _ REQUIREMENTS FOR - 3-306.14(A)(B)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 � ) I Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law*.. _ 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155'17 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of Eggs 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff ctiw I1112001 4-602.11 Cleanin F g Frequency of Utensils and Food Animals-155' 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 Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Stuffing Containing Fish,Meat,Poultry or Chemical* Ratites-165°F 15 sec* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- _ Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11 A)( )( )1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°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 590.004(E) Preventing Contamination from Employees* 18 Pro g following sections of the Food Code and 105 CMR 590.000 8 Tags/Records:Shellstock per Cooling of PHFs 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140'17 to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°17/45°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 r 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 1 Conformance with Approved Procedures* S:590ForTnback6-2doc *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. ��YToti Town of Barnstable Barnstable k BARNSrABM • Board of Health P � Iu1ASS. $,, i639• �0� 200 Main Street, Hyannis MA 02601 TfD MA'S a 2007 Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Donald A.Guadagnoli,M.D. Junichi Sawayanagi June 12, 2018 Mr. Kevin Dellarciprete Hyannis Inn 473 Main Street Hyannis, MA 02601 kRE: ,;C.ompassCafe acid Four-Poirits Tavern Variances/°Grease Trap and Temporary'- _ _ _ .m _. Variance Regarding Use of Ore A>r;Curtairi Dear Mr. Dellarciprete, AIR CURTAIN VARIANCE You are granted a temporary variance, on behalf of the owner Fulya Tanya, from Section 322-5 (6) of the Town of Barnstable Code in order to utilize only one electronic air curtain at 473 Main Street Hyannis, in lieu of the requirement to install air curtains at each of the four doorways utilized by wait staff at these two buildings. Normally four air curtains would be required at the doorways of these two buildings, at the Compass Cafe and at the Four Points Tavern. This variance is granted with the following conditions: (1) One air curtain shall be installed at the westerly doorway of the Compass Cafe prior to opening for business in 2018 (2) Screen doors shall be installed at each of the four doorways at the two buildings. (3) Foods must be covered (e.g. stainless steel covers or Cambro Camcart Ultra Pan Carriers) during transport from the Compass Caf6 to the Four Points Tavern building.. (4) All foods shall be prepared within the approved kitchen area within the Compass Cafe. (5) The electronic air curtain shall be turned-on all times this food establishment is open for business. QAVwPFILES\Compass CafeandFourPointsTavemVariances2018.docx (6) This variance is granted for 120 days and will therefore expire on October 12, 2018. (7) This variance may be.revoked anytime the applicant fails to comply with the conditions of this decision letter. (8) This variance is not transferable to another owner or lessee of this food establishment. Section 322-5 (6) of the Town of Barnstable Code specifically requires both electronic air curtains and screens at all window and door openings at restaurants providing wait staff to outside dining areas. This variance is granted because the applicant testified the current electrical structure is deficient for air curtains. The costs associated with upgrading the electrical facilities in each building would be very high. So additional time is needed to upgrade the electrical facilities and install the required air curtains. The Board members believe 120 days is a reasonable amount of time for the applicant to comply with the Code requirements. GREASE TRAP VARIANCE You are granted a conditional variance from Section 322-3 of the Town of Barnstable Code which requires a properly sized grease traps, sized at 15 gallons per seat, at all food service establishments. This variance will allow you to operate food establishment(s) consisting of 97 seats utilizing an existing 1,000 gallon grease trap at 473 Main Street, Hyannis with the following conditions: (1) The in-ground grease trap must be pumped once every two months during peak months (during the late spring and summer months) and every three months during the off-season. (2) During inspections of the exterior grease trap, the accumulated grease amounts should be documented. If the pumping frequency can be or needs to be adjusted, it will be at the Water Pollution Control Division(WPCD) supervisor's written discretion. (3) Under-the-sink grease traps shall be installed in accordance with the State Plumbing Code. (4) This variance is not transferable to another owner or lessee of this establishment. (5) This decision letter* shall be posted on the wall adjacent to the food establishment permit in a location which is easily viewable to a health inspector anytime an inspection is conducted. rSi erely, \ Pauli " Chairman QAWPFILES\Compass CafeandFourPointsTavernVariances20l8.docx p@ T4iE rp DATE; `fit 4 FEE: a BARNSTABIN, • _ "�— q MASS. �p 039. �� REC.BY rFD MA'I A Town ®f Barnstable, SCHED.DATE: Boar. ®f-ealth G�r� 200 Main Street,Hyannis MA 02601 COW47u� � Office: 508-862-4644 Paul J.Cann � .M2 /J2 D ,FAX 508-790-6304 Junichi Sawayanagi '-7-o g Donald A.GuadagnoIi,M.D. Alternate:Cecile Sullivan,RN,MSN cyt� VARUNCE REQUEST FORM LOCATION Property Address: �.� �V Girt/! S? M -fi7 Z;�6 L-j Assessor's Map and Parcel Number: Size of LOtO nn �"�v ,�J C©hj Pq•3j ?� d-10 Wetlands Within 300 Ft. Yes Business Name:. - \ No Subdivision Name: a,)/MS APPLICANT'S NAME: Phone 57 d 'j 2 3 12G7 f Did the owner of the property authorize you to represent him or her? Yes _,e No PROPERTY OWNER'S NAME CONTACT PERSON Name: Address: S L t!�`z ec6tl -��s Address: �-? Ltii7� Phone: f �/ 87 7 P Phone: "—U lT q EMAIL: VARIANCE FROM REGULATION Oustlteg.) REASON FOR VARIANCE(May attach if more space needed) 'd n�cd 3,25, -5 nn c _�). Ll =A:% 1®t NATURE OF WORK: House Additio House Renovation Repair ofFaile Septic System 6 Checklist (to be completed by office staff-person receiving variance request application) .Tease submit copies in 5 separate,collated packets. Five(5)copies of the completed variance request form Five(5)copies of engineered plan submitted(e.g.septic system plans) R ts� Five(5)copies of MA DEP approval letter for YA septic systems only, _ Five(5)copies of labeled dimensional floor plans submitted(e-g.house plans or restaurant Icitchen plans) A completed seven(7)page phecklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian ^ _ Signed letter stating that the property or business owner authorized you to represent him/her for this request ( J" Applicant understands that toe abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) Full menu—Five(5)copies of full menu submitted(for grease trap variance requests only). $95.00 variance request application fee collected (No fee for lifeguard modification renewals , grease trap variance renewals [same owner/lessee only],outside dining variance renewals[same owner/lessee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted 4least 15 days prior to meeting date VARIANCE APPROVED Paul J.Cannif,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL llnnnlri A Giisdavnnli Mil McKean, Thomas From: McKean,Thomas on behalf of Health (3o Sent: Wednesday, April 25, 2018 3:33 PM To: Donald Guadagnoli, M.D.;Jimmy Sawayanagi (exit5gallery@comcast.net); Paul Canniff (canniff.paul@gmail.com) Cc: 'Fulya'; Crocker Sharon; Stanton, David Subject: RE:Tit H� I Good Afternoon, As requested by the Board, I went to the Compass Cafe,473 Main Street Hyannis, this'afternoon to view the proposed outside dining areas and to discuss the air curtain requirement. After conversing with the owner Fulya Tanyu, and Kevin Della rciprete-this afternoon, I recommend to the Board of Health the following: 1) Install one air curtain at the Compass Cafe building at the westerly doorway prior to opening in May 2018. (This may be possible by utilizing a used unit with 110 v wiring according to the applicant) ; 2) Provide a 90 day extension to the applicant in regards to the installation of air curtain(s) at other doorways (as discussed at the Board meeting yesterday). After the 90 day extension period, I suggest an air curtain should be installed at the southerly doorway of the Compass Cafe Building to protect the main kitchen from entrance of flies and other insects. In the meantime,the operator shall keep this southerly door closed whenever possible. This door is equipped with an automatic closing device; 3) Utilize stainless steel plate covers and/or a Cambro Camcart Ultra Pan Carrier, as proposed by the applicant, to transport foods from the Compass Cafe to the Four Points Tavern. 4) If a kitchen is constructed within the Four Points Tavern sometime in the future, an air curtain will be required at the westerly doorway of that building, in order to protect that kitchen from the entrance of flies and other insects. Sincerely, T. McKean -----Original Message----- From: Fulya [mailto:l<urtfulya@aol.com] Sent: Wednesday, April 25, 2018 2:45 PM To: Health Subject:Test Hyannis inn Hya 1 • II :i 4 Vil kv 140 ab I SJ I �r- �*� �pJ• �.�"�.'�'k?i:�:.=�,�•� y l�.'-�-- � cam, F'f I N - f� Lj .41 iY•� - �� � :� �� _ Zit 't �j ' 1 Y �3: S�' •4 � � �t i�� � �� l7q '7 aj\R— vy o& 4•o � i.3� I� �- � '��:•1:;1 ti V. ��V=-F�', i.r3 ri-'�;SZ= , _� �I� j_« \[�i���v i.�`��'Z'� r:.:%.%;��_�'N':_ �.-ti..i t���„ %L!,v�-�]:i.'i�%\ i SUP, (il I U c:. 1114 J 47v-��:- o���t-J) I C'�' �t.'��tJ .. �(_. }-t,�Y' L�.L� iJ�?'>•��+v"L'ii�iE�� ; i_^i� /Y?7il -3^.+ � �'lr��5'��'-`v"'�•.'� I . I - - - � C • r ILL.--�r...e..r„d EJ .. ..a ..:..,......—.... .r,..._....,._....�.�.....,_..:..........._—...,,—• u. �'�eo--�.w4+1: _.�,I.E:�'•f�..o!;`C�..�h�Y. �.�,:a�:u(`1!E;.Ls�b�u"..`�9 ,....':L���b�G:�11�.SILI.,,�".!f>� r,. a_nl t1 6 s� r"ir C=nS r to 0afi . —,�, - Ay lz 'Irk 0 MAW I-A is '�' .....-€cgl� t> .v: 'x f;,`•_' - - r ND Breakfast(served 6:30-10:30) • [Fi Two Ego Platter 75 served an 's �style with choice of 1 side and toast.Served with hones fries -�•, Supreme Two&M Platter NO 2 eggs served any style with 1 choice of 1 side and choice of pancakes or French toast Served with home fries and toast Thick Cut French Toast i? �,' 4 slices of French toast with choice of 1 side Mile lliah Pancakes v- T 4 thick and fluffy pancakes with choice of i side Traditional Eaas Benedict 7- 2 poached eggs served on English muffin topped with smoked ham and hollandaise sauce Served with home fries Cave Cod Benedict 2 poached eggs served on English muffin topped With hornam.ade crab cake and hollandaise sauce Served with home frees Breakfast Sandwich Served with home fries and choice of 1 meat and choice of cheese with any style of egg Create your own omelet (- IT Choice of 3 fallings and served with home fries Egg 1AOhites®Egg Beaters-add$1.50 All sides Z25 Bacon—sausage—linguica—house fries ham eevreraaes �o�.� Coffee—Milk—Juices Rex +4? Lunch(served 11:M-2030) y Soup Du Jonr$4.95 New England Clam Chowder$5.95 -^ F. Chicken Caesar Salad-$7.75 = Naan Panani Sandwiches®$7o95 Served with tape Cod Potato Chips Chicken Bruschetta Grilled chicken,spinach,tomato and pesto spread topped with fresh mozzarella Roosted 1/eaetable Seasonal roasted vegetable,hummus spread and spinach topped with feta cheese Turkey Bocon Cheddar Roast turkey,Vermont cheddar cheese and crisp thick cut bacon with tarragon mayo Honey Ham Swiss Honey ham,swiss cheese and spinach with honey Dijon House Specialties Sandwiches HBO Pulled Pork Sandmdch on a Brioche Roll 5&25 Topped with cole slaw and served with French Fries Crab Cake Sandwich on a Bri®che Boll 8 95 Served with cote slaw and French Fries Fried Local Beer Battered dish Sandwich on a Brioche Roll$9e95 Served with cote slaw and French Fries Mile High Lobster Rolf on Brioche Hot®og R®fl AIIRICT Served with Cape Cod Chips and cote slaw Taps it ienu(served Sa00-10o30) `- a: X.i. (31 Eried local Fish 1 acos S8 75 Served with avocado cream and house made coleslaw CAD 0 Carnitas Pork Tacos$7 75 Served with house black bean and corn salsa and tomatillo sauce (2)Lobster Sliders on llawaifan Brioche itolls$14 00 Fresh lobster meat with hint of tarragon and lemon (21 Beef and Blue Sliders on Hawaiian Brioche ftgRj9 00 Fresh made burgers stuffed with blue cheese and served with blueberry ketchup .fumbo Beer Battered Caconut ftdmtr$11 .00 Served with sweet chili sauce Lobster Mac and Cheese 04 00 Cheesy mac and cheese topped with crispy prosciutto Moroccan S®icy AI►eatbo/W9 00 Moroccan inspired meatballs stewed in a spicy tomato broth Broach and Artichoke®its S8 00 Served with warm flatbread A iddle Eastern Platter S7 95 Hummus,tabbouleh and Falafel served with warm fBatbread Maryland Crab Calves-$8 95 Served with Lemon Tarragon Aoli Truffle Parmesan hrie 46 75 Seasoned French fries with parmigiano reggiano and truffle oil Chicken Quesadilla-Ue50 Grilled chicken and Mexican cheese with black bean and corn.Served with tornatil `salsa Tandoori Chicken Skewers- 8.50 Marinated Chicken skewers with lemon yogurt dipping sauce S®icy Garlic lAlar®dles S7 50 Stir fried spicy garlic egg noodles mirth fried egg Arancini with Marinara sauce$6 95 Risotto rice ball stuffed with ground beef and fresh mozzarella Country Chicken and Waffle S7 75 Crispy chicken and harp with honey maple sauce and cheddar cheese on waffle bites Flatbread Pizza Lq es-$'8 75 White truffle and mushroom with goat cheese BBQ Chicken and scallion with cheddar Spinach and ricotta with caramelized onion Shrimp Scamp!with roasted tomato,olive oil and garlic I JLACCOUQ tom' http://www.gotowebstore.com/214UPC600BK Cambr® UPC600110 Black Camcart Ultra Pan Carrier o Front Load Item#:214UPC600BK MFR#: UPC600110 Only -.. $609.00 r. V Holds (8) 2 1/2" deep full size food pans 099511233939 New UPC Code: Shipping: Condition: Ships via Common Carrier Usually Ships in 1 Business Day When will I receive my item? Microcore 14" x 10" Cambro 1826STP Cambro 300DIV157 .`-° Caml Heavy-Du Thermal �! t Security Strap for ThermoBarrier-Coffee i Gran Hot or Cold Pack-40 , Cambro Camcarriers Beige R% Cami �_. plus $8.99��h $44.99/Each plus $38.49/E ch ptus CAMBRO UPC600110 SPECS Width 20 1/2 Inches Depth 27 1/8 Inches Height 4S Inches Color Black Features Casters Handle Type Loop Loading Style Front Load Made in America Yes Material Polyethylene NSF Listed Yes Pan Capacity 8 Pans Power Type Non-Electric Style Double Type Food Pan Carriers Cambro UPC600110 Details Keep hot food hot or cold food cold for up to 4 hours with the Cambro UPC600110 black Camcart Ultra.This front loading food pan carrier holds up to eight, 2 1/2" deep full size food pans for easy transport to your next catered event. Polyurethane insulation and a removable airtight gasket combine with durable nylon latches to ensure excellent food quality and temperature retention. Molded in handles allow for easy maneuvering while bumpers minimize damage to walls, furniture, and other equipement. This full size front loading food pan Camcart features two doors which open 270 degrees to the side for easy loading and unloading. It's perfect for storing either hot or cold foods at any catering job. Overall exterior dimensions are 27 1/8"D x 20 1/2"W x 45"H. This Item Ships aria Common Carrier. For more information and tips to help your delivery go smoothly, click here. This item meets the standards imposed by NSF International,which focuses on public safety,health,and the environment. N1Al.DE 151 This item was made in the United States of America. APo1E611f.A n 18.04.2C18 Vollrath 62300 Stainless Steel Plate Cover for 9-9-1/8 Inch Plates RESTAUR.ANTO SUPPLY.com 17 Home > Restaurant Dinnerware > Dinnerware Accessories > Plate Covers > Vollrath 62300 Stainless Steel Plate Cover for 9-9-1/8 Inch Plates vollrath 62300 Stainless Steel Plate Cover for 9 ® 9-1/8 Inch Plates Item:#259289 MFG:#62300 GTIN:#0029419255863 Specifications STANDARD SH1POM06. Shipping in Weight 0.83 LBS -P1 U099 g /Each Height 2.313" Material Type Stainless Steel 1 ADDTOCAR Plate Size 9"-9 1/8" Write the First - -- Review Download Spec Sheet View all (Vollrath Plate Covers) 4.G gle re are no reviews yet for this product. Cusatumer Reviews 0 https://www.restaurantsupply.com/vollrath-62300?k clickid=40871666-4b5c-44ld-9e39-4d8ac7d93874&gclid=EAlalQobCChMl9YrnrJbE2glVlogzCh24Pw8zEAYYBi, 18.04.2018 Vollrath 62300 Stainless Steel Mate Cover for 9-9-1/8 Inch Elates WRITE THE FIRST REVIEW Warranty Info One Year Warranty Against Defects in Material and Workmanship What do you want to know about this product? ASK A QUESTION Other Products from this Line ®r� �-� Lit Carlisle 198707 Clear Plastic 9-13/16 Inch Carlisle 196507 Clear Plastic 9-7/16 Inch to to 10 Inch Plate Cover 9-3/4" Plate Cover Find Related Products volirath 62300 stainless steel stainless steel plate cover plate cover 9 inch plate cover 9 in plate cover 4.5 Googie 4, _�O� .1, # C:ust r„er Peviews https://www.restaurantsupply.comtvollrath-62300?k clickid=40871666-4b5c-44ld-9e39-4d8ac7d93874&gclid=EAlalQobChMi9YrnrJbE2glVlogzCh24Pw8zEAYYBii 18.04.2018 Streei View of Hyannis ' f.. Hyannis An0nicio i d iado por�JO gle Street View {lac axibii"riai5 est an,"lclo AdChoices Map Route Planner Satellite ; Enter a location:postcode,town or city,or a place of interest(sports venue,hospital, 1 train station,aiport,tourist attraction,etc). Search address,city or country z� - y O Limited Time Of Get 3 months o: FREE Payroll!;: s JFk Memorial q p-t a ereb!en 60% Off Deluxe Checks Order Your Checks for Any Bank!60%Off All Checks&Deposit Slips deluxe.col n http://www.gosur.com/map/?11=41.650934,-70.286445&street-view=l 1/1 iNiCi ����.Jt'C Sayia t / 1 # r� } :i5 r ,4173 0 r MG 1541.MG Sayfra 1 / 1 \1 } _ -.i �.�. ._r^^'.� �`� dL•. p, (yam /i fi{ i _ I t L f' ,.o-_�'T°`,�a. -0 f .+._mow �f:_� •I' �r+a � .t_.y t '� 1Y� .N*•,;,. r` j�' 3 `�+Et �,� a:.ate. "Rh,� a.^ CA.V1�'1ti5 °1 Stanton, David From: McKean, Thomas on behalf of Health Sent: Wednesday, April 25, 2018 3:33 PM To: Donald Guadagnoli, M.D.; Jimmy Sawayanagi (exit5gallery@comcast.net); Paul Canniff (canniff.paul@gmail.com) Cc: 'Fulya'; Crocker, Sharon; Stanton, David Subject: RE: Test Hyannis inn Good Afternoon, As requested by the Board, I went to the Compass Cafe, 473 Main Street Hyannis,this afternoon to view the proposed outside dining areas and to discuss the air curtain requirement. After conversing with the owner Fulya Tanyu, and Kevin Dellarciprete this afternoon, I recommend to the Board of Health the following: 1) Install one air curtain at the Compass Cafe building at the westerly doorway prior to opening in May 2018. (This may be possible by utilizing a used unit with 110 v wiring according to the applicant); 2) Provide a 90 day extension to the applicant in regards to the installation of air curtain(s) at other doorways (as discussed at the Board meeting yesterday). After the 90 day extension period, I suggest an air curtain should be installed at the southerly doorway of the Compass Cafe Building to protect the main kitchen from entrance of flies and other insects. In the meantime, the operator shall keep this southerly door closed whenever possible. This door is equipped with an automatic closing device; 3) Utilize stainless steel plate covers and/or a Cambro Camcart Ultra Pan Carrier, as proposed by the applicant, to transport foods from the Compass Cafe to the Four Points Tavern. 4) If a kitchen is constructed within the Four Points Tavern sometime in the future, an air curtain will be required at the westerly doorway of that building, in order to protect that kitchen from the entrance of flies and other insects. Sincerely, T. McKean -----Original Message----- From: Fulya [mailto:kurtfulya@aol.com] Sent: Wednesday, April 25, 2018 2:45 PM To: Health Subject:Test Hyannis inn Hya 1 -�i � ' tj t.�t G£'-�'S'��i `Jcat?�7 i`�-i%NiZVr-'r Cv�...t r.✓� , ��Oc2���•n �S S vai � � t 17Qx Cr si TV GAR aIT Up Lj F-I ry --� rA 149 }•7 c'.. �; �r b�h)C:LY '•�AF:�F r:? A� 14�T�" '�Q7$IZf4Ls� �. <-A£o IJ co Id- ^Tl I i Pull APR 18 2018 4 T 0VUN C F 0r�s;�iEC i�B, F Li � K �µ ry t a� � i�� /! � — y�t'�':1�V �w�y :.S ;-1-�at2,_�'�,�,+� {=�� L�L•:\[iiv�L �s.!�1P�7 r-P,�:C-G;��` c•�ic���„ i%V� d.5:?'i�c�� 1 v�a:� �SI�G I � f�t.:�vj ;�.71'o'G�"l7�•'t!"L r.r ��� ,e.Slr t����. „mot�.t;� % C� i7V�G)'.�C{= � �-U�'a4i7.0 iJ�v�t�{✓L'ii >✓�1 i=-^�- S��l�'Zti �. ice.U��2�ti`�.(� `•��(1L1 iC�i L_ \L::�/i _ r---� =vim � — -__ 70 ull wA ` El r El r f � E. El p s . ' .. a0 1 C /t or a 1 Z 1 1p c n � Er ' I ` WA G r. t1 Tr, t ,�J• z�ry`,1 0' , Li_ �- 2 - NV,4 s q 90,5 + :5f r� f SEBYf�� 2 j _ t - -r ii 7V TV iso A LT CE 40 co J 1e flaw Eon" SLIL&Mwe _ s. LL _ r` Ma-cE1HaHDtca 1 ;:r LZ/F1F�^1nlcF�P "3'��gt. ++ Tapas Menu(served S.-W10:30) MI (3)Fried Local l ash Tacos-$8 7S ' CD Yi Served with avocado cream and house made cote slaw 00 (3)Carnitgs Pork T000s-$7 75 Served with house black bean and cam salsa and tomatillo sauce (2)Lobster Slider on Hamoiian Briod►e Rolls$14 00 Fresh lobster meat with flint of tarragon and lemon (2)Beef and 8/ue Sliders on Hawaiian Briod►e Rol"9 pp Fresh made burgers stuffed with blue cheese and served with blueberry ketchup Jumbo Beer Battered Coconut Shrimv- 1100 Served with sweet chili sauce Lobster Mac and Cheese-$14 00 Cheesy mac and cheese topped with crispy prosciutto Moroccan&IIW Meatballs-$9 00 Moroccan inspired meatballs stewed in a spicy tomato broth _Spinach and Artichoke Dio-$8 00 Served with warm flatbread Middle Eastern Plotter-$7.9S Hummus,tabbouleh and Falafel served with warm flatbread Maryland Crab Cokes-$8 9S Served with Lemon Tarragon Aoli TruMle Parmesan Fries-$6 75 Seasoned French fries with parmigiano reggiano and truffle oil ?F4 Chicken Quesodilla-$8.50 M r;a Grilled chicken and Mexican cheese with black bean and corn.Served with tomatir salsa n 0:3 Tandoori Chicken Skewers$8.50 Marinated Chicken skewers with lemon yogurt dipping sauce SOcy Garlic Noodles-87SO Stir fried spicy garlic egg noodles with fried egg Anandni wiifi Marmara m ce$6.95 Risotto rice ball stuffed with ground beef and fresh mozzarella Count►v Chicken and Utia a$7.75 Crispy chicken and ham with honey maple sauce and cheddar cheese on waffle bites Flatbnead Pisa Sty/es-S8.7s White truffle and mushroom with goat cheese BBQ Chicken and scallion with cheddar Spinach and ricotta with caramelized onion Shrimp Scampi with roasted tomato,olive oil and garlic Board of Health • T io,,,vn of Barnstable Noffn./Ay.... 8 ox 534 • Yu.B 7sC.'56.......... Hyannis, K4a_s ;-)t,, . THE COMMONWEALTH gV MA;st HnU TTS BOARD OF HEALTH ..........................................OF......................................---------------------------------------------------- Appliration for Uhqvaaal Works Towitrurtion "pamit Application is hereby made for a Permit to Construct or Repair an Individual Sewage Disposal System at: 473 -rnA i ..............H.VA. N.OA!L ............................................... ... . .......... .................................................................................................. Location.Address or Let No. ......Z.MIS.3........MATAft_�=................... .................................................................................................. Owner Address 1:10(Z C_� vto_ 1�k....................................................................... ......... ...V09ia__14�7. .............. Installer Address U Type of Building Size Lot............................Sq. feet Dwelling—No. of Bedrooms............................................Expansion Attic Garbage Grinder ( ) Other—Type of Building ............................ No. of persons......................_.__.. Showers Cafeteria ( ) Otherfixtures ------------------------------------------------------------------------------------------------------------------------------------------------------ Design Flow............................................gallons per person per day. Total daily flow............................................gallons. ,:4 Septic Tank—Liquid capacity------------gallons Length................ Width.......____..___ Diameter._...._......... Depth_._..__..._..... Disposal Trench—No. ---_----------_- Width____________________ Total Length...._.............._ Total leaching area....................sq. f t. Seepage Pit No--------------------- Diameter-__---__-_----__..._ Depth below inlet............_....... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) Percolation Test Results Performed by.......................................................................... Date........................................ Test Pit No. I----------------minutes per inch Depth of Test Pit._....._..._...._... Depth to ground water---._.---____--__-___.-. GT, Test Pit No. 2................minutes per inch Depth of Test Pit..._____...._..._... Depth to ground water--._____---------_-----. a ............................................................................................................................................................ 0 Description of Soil......................................................................................................................................................................... x U ....................................................................................................................................................................................................... ............................................................................................................................... 0 2b--------•-----------------------------•---•------------•------ U Nature of Repairs or Alterations—Answer when applicable--A_W>j_.L-ur......ZQ.o.o....GA".Sk....TAV.-k....... .......................................................................................................................................................... Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TH'ITLE 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. kwv\4----- ................................................. ..... Signed- \- \- Date" Application Approved By............. .0. ........... --------- Date Application Disapproved for the following reasons:................................................................................................................ ........................................................................................................................................................................................................ Date Permit No.........CL/. f -•----------------------- Issued....................................................... Date FEs... ..`....................._ THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH .........................................OF.............-..,...........-----.....--------.............I—......................... App irFa#ion for Uinpnnaal Works Tantitruriiun ranfit Application is hereby made for a Permit to Construct ( ✓) or Repair ( ) an Individual Sewage Disposal System at: 1-173 ?r .,. , N rNNiS ..........................•-----•---------------.....----•-------------------------------•--•--... ....._..•-------------••------•-•------•••--------------------------------•--------------•-------- Location-Address or Lot No. .................................................................................................. .......----------------•------•--------•--.....--------....------.._......_..._.................-- Owner Address C.r. t..l r. C] :5 a Y-ti t,. i u,3 -1.47. ................................................................................................. ------------•---------------...................-----•--•--••••---------.........................-- Installer Address QType of Building Size Lot............................Sq. feet V Dwelling—No. of Bedrooms............................................Expansion Attic ( ) Garbage Grinder ( ) Other—Type of Building ............................ No. of persons............................ Showers ( ) — Cafeteria ( ) G 1 Other fixtures --------------------------------- - W Design Flow............................................gallons per person per day. Total daily flow............................................gallons. Ix Septic Tank—Liquid capacity------------gallons Length................ Width................ Diameter................ Depth................ 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........................................ aTest Pit No. 1................minutes per inch Depth of Test Pit.................... Depth to ground water------------------------ fi Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water.._---_-----._.-_-._... P4 ...--•--•-••-----------•--•--------•-------------------------------......................................................................................... 0 Description of Soil........................................................................................................................................................................ U ---•--•----------•----•-------------•---------•-------•----------•-•----------------------------.........---------------------------------------•••-----•-------------•-------------------•--------- W ------------------------ ------------------------------------------------------------- ---------------------------------------- ---= -------------------------------------------------------------- VNature of Repairs or Alterations—Answer when applicable-_r ------------- T ,u c____. - 2 -----------•--------------------------•-------•-------------------------•-----------............................-----------------------•-----------------...•-----•-•--------------------------...._.... Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of 1 Tau p 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....'--------------•--------•-----------------------------------•---------------------- -•----t----- r � Date Application Approved By---•--..----f � '�j � `'� �---- Date Application Disapproved for the following reasons---------------••----------------------------------------------------------------•-----------•-••--------------- ......................•---------------------------------•--------•--•-----.....--•--•-------------------------------•----••-----•-----•--------------------•------------------------------•------------ QQ :Date PermitNo. f. ::-•�G 7•------------------•..... Issued....................................................... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ...... ..........OF.......... ..... (InrfifirFa#r of TuutpliFatta THIS IS TO��aa.�CERTIFY, That the Individual Sewage Disposal System constructed .(.�) or Repaired ( } by................A-- ( ca --•----•--------.-----.------------------•-----------•--•-----••---•-•-•-•-•--•----•----••---------------------•------•---•-----------•--- U A,, Installer at !!!_. _ _. T. ? -- '`' •------•---------•-•--------•-----------••--------------------------------•------•-••-•------------- has been installed in accordance with the provisions TIT'— 5 of The State Sanitary Code as described in the application for Disposal Works Construction Permit No....... ,!__'_ ......... dated..............._-.._...---.--.---.--------.---. THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY. DATE............Y:- .. ---------------------•-----------•--•-•---- Inspector.............. ;_n.................................................... THE COMMONWEALTH OF MASSACHUSETTS / BOARD OF HEALTH 90 C ........(.i...�r.L. ..(................OF........ ....CZ H? ��!C............................ FEE. �. No. G•..... ._..... 11ispas al Vorkii Talanarmu nn Upanfit Permission is hereby granted '- ---------------------••-------------------------........--•---------.................----- to Construct (}{ or Repair an Individual Sewage Disposal System atNo.............f" ---- =---.-- ....... -- ........_ Street orl / as shown on the application for Disposal Works Construction Permit N _ Board of Health IA2... Dated.......................................... DATE..................... -�--�--�-9------------- ................................ FORM 1255 HOBBS & WARREN. INC., PUBLISHERS February 16,: 190 ; Mr. 10. J. EAton, IIT Hyannis ' Inn Motor Hotel ,., Inc': 473 Main .St. " Hyannis , MA:: 0,2601 Dear Mr . . Eaton . .• The' Town of $axns_table`.Sewer Plant` continues : to` have problems with .grease ,"Xou. are,'rem,inded, that -a11 .Food Servite Establish' meets with smal'l. ' inside grease traps .must, install :1arger outside' grease ,`interceptors by' the next'. licensing. period, in accordance with Town ..Health Regulations In the interim; 'your inside grease trap; ,must.•be cleaned monthly. Enclosed arej.6s`tructi¢ns 'on hog to clean a grease ,trap: 'properly. Our notice dated December. ,9, 198-2., requires each .,food service establishment to keep ;'0ain'tenance records -,of scheduled grease trap cleaning: ' If• you'�have' an _ ,questions ,, -please, call 77,5-1 -2.0, extension •182.. i. • may' 1 - J•.^ -I Very truly "yours John IM.- Kelly.. , Director of public Health' enc1' 1 !fte `� ,1 O Y i/! �7- SEWAGE # 147 VILLAGE ASSESSOR'S MAP & LOT INSTALLER'S NAME & PHONE NO. 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