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COTUIT KETTLEERS KITCHEN LOWELL PARK - FOOD
Cotuit Kettleers Lowell Park, Cotuit f o (-Owgik Aver I Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. RAWNSTABLE F.P.(Thomas)Lee MASw 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D.,Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 645 Issue Date: 03/14/2022 DBA: COTUIT KETTLEERS KITCHEN OWNER: COTUIT ATHLETIC ASSOCIATION Location of Establishment: 10 LOWELL AVE COTUIT MA 02635 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $100.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: G. 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: Payment determined by $5.00 per home game per TM. For Office Use Only: Initials: °�"`E' •� Town of Barnstable Date Paid I I ✓ Amt�tl$ Inspectional Services 9. 0. Public Health Division Check# S Thomas McKean, Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE '�jQ'��,Z. NEW OWNERSHIP K RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: I n LO�< �� '-� 1 (t 4v 4i O- Z CO3's- MAILING ADDRESS(IF DIFFERENT FROM ABOVE): VAtA'n �4yaT (d+V4, ✓tl'+ Cq-U3S E-MAIL ADDRESS: IM b uy-, ( c`_ 19 VL,101 t (a'-^ TELEPHONE NUMBER OF FOOD ESTABLISHMENT: CIE�j ZT16 - 0-sob TOTAL NUMBER OF BATHROOMS: Z WELL WATER:YES NO V_ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: (a (S_/LLTO ! 1 /-Lo 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? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: L FULL NAME OF APPLICANT CU ✓I T t'�� �/�(fit` I r ' L �C . +'� suvv.C SOLE OWNER:6S O D.O.B � OWNER PHONE # IL ADDRESS 7 3 + VI�4,�— Cat 4-16-t C 7 L?�,j CORPORATE OWNER: CORPORATE ADDRESS: 7�-O C"-Pr/wd d t�, �J. Ce kvi , zl t A PERSON IN CHARGE OF DAILY OPERATIONS: 5,ef("k- IJ`,y-c c 1Z 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 2. Suv&tLIL- Q v La SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.ast). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31 st each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. QAApplication FormsTOODAPP REV3-2019.doc I 64 v- T bg g s,wxsare N N 7- OD T p g zy i o, , r N ---------- z Z - - 011 Z IN ar O JO N O O A D A O 1� z on OD A g N N OD QO --- - --- 0 O ` a 1 m Elizabeth Lowell Park .�Lowell Avenue A B C H I—T B C H I m Cotuit, Massachusetts sscnootstreet tsoe.asass fsos.azo.saoa A S S O C I A T E S A �oteit,me ezz •irrfo@architedassociates.com Proposed Bathrooms& Concession Renovations architectural design architechassociates.com "17/22. 1:40 PM Schedule Cotuit Kettleers Baseball a Iff� A O v L4 Home C aohedule Roster Cilnlcs Media Statistics About Us Advertising Shop Housing Lowell Park 4ontact Us Follow TheKettleers (-CITUIT KETTLEERS 2021 GAME SCHEDULE Admission Free • Fully Accessible Dog Friendly • Great Food and Souvenirs Search Lowell Park,to Lowell Avenue,Cotuit,MA o2635... MAP HERE... Phone(seasonal)5o8.420.2103 DIRECTIONS TO ALL LEAGUE FIELDS... Here i µ Search DATE/DAY OPPONENT TIME DATE OPPONENT TIME Links JUN 20 Sun WAREHAM _, _5:00 PM JUL 17 Sat BREWSTER 5:00 PM , JUN 21 Mon @ Hyannis 6:00 PM JUL 18 Sun @ Bourne 6:00 PM Audio&Video JUN 22 Tue BOURNE _ 5:00 PM �� JUL 19 Mon @ Brewster 5:00 PM Streaming I JUN 23 Wed OFF JUL 20 Tue ORLEANS 5:00 PM JUN 24 Thu @Orleans 7:00 PM JUL 21 Wed @Chatham 7:00 PM Kettieers { JUN 25 Fri @ Y-D 5:00 PM JUL 22 Thu OFF Game Stats JUN 26 Sat — @ Brewster 5:00 PM JUL 23 Fri HYANNIS 5:00 PM JUN 27 Sun BOURNE 5:00 PM JUL 24 Sat FALMOUTH 5:00 PM Official Kettieers JUN 28 Mon HYANNIS 5:00 PM JUL 25 Sun @ Wareham 6:30 PM Sponsors JUN 29 Tue @Hyannis 6:00 PM JUL 26 Mon @ Hyannis 6:00 PM JUN 30 Wed ORLEANS 5:00 PM JUL 27 Tue BOURNE 4:30 PM JUL 1 Thu _ OFF —�_ -- JUL 28 Wed HYANNIS — 4:30 PM — JUL 2 Fri @ Harwich 6:30 PM JUL 29 Thu OFF '�-- JUL 3 Sat FALMOUTH 5:00 PM JUL 30 Fri — WAREHAM—T 4:30 PM — JUL 4 Sun @ Falmouth 6:00 PM JUL 31 Sat `@ Falmouth 1 `6:00 PM JUL 5 Mon @Bourne 6:00 PM AUG 1 Sun FALMOUTH -- 4:30 —.M -------- JUL 6 Tue WAREHAM 5:00 PM AUG 2 Mon @ Bourne 6:00 PM JUL 7 Wed CHATHAM 5:00 PM AUG 3 Tue Y-D 4:30 PM JUL 8 Thu — OFF -- — _ AUG 4 Wed @ Y-D 4:30 PM — JUL 9 Fri HARWICH 5:00 PM AUG 5 Thu OFF — JUL 10 Sat BREWSTER 5:00 PM AUG 6 Fri PLAYOFFS BEGIN TBT — JUL 11 Sun @Falmouth 6:00 PM �— �I ___-_ JUL 12 Mon — @Wareham —6:45 PM — JUL 13 Tue @Harwich 6:30 PM JUL 14 Wed @ Wareham — — 6:45 PM JUL 15 Thu OFF Privacy-Terms JUL 16 Fri CHATHAM 5:00 PM https://www.kettleers.org/schedule/ 1/2 2/17/22, 1:40 PM Schedule Cotuit Kettleers Baseball CAPE COD!j Recent News 75 Years of Cotuit Kettleers Memories Kefieers Komer Game story:Cotuit's season comes to a close at Bourne Contact Us President,GM,&Comb General Abwat Us About Us Cotuit Athletic Association PMM&nt Cape League Advertising History Sponsor of Cotuit Kettleers Directions Alumni Host Families P.O.Box 411 Terry Moran Lodging Archives Internships Cotuit,MA02635-0411 terrymoran71@comcast.net Lowell Park Blogs Meetings Parking Board of Directors News&Recaps webmaster@kettleers.org canvnll manopr Tickets Brick Fundraiser Newsletter Bru ,,{e,,.;_: Weather Broadcasting Schoiarshio5 Follaw The Kettleers Departments VIP SudK- bmurpfcapetataoi.c Support the Kettleers. Fundraisina vownre: read, _�. «. Hall of Fame Donate Now ? Mike kobeii� n_ :operts,555la aol.com =sme Schedule Roster Statistics Clinics Media About Us Advertisino Shoo Lowell Park Contact Us Cooydaht©2021-Cotuit Athletic Association nt'1eers Logo Design by Andrew Newman Design Boston Website Design by Hide&Seek Media A Privacy-7 emr https://www.kettleers.org/schedule/ r^2/2 Attachment A 2022 Kettleers Kitchen Prices Items Cost Items Cost Hot Dog on Toasted Roll 4.00 Popcorn 3.00 Chili Dog 5.00 Chips (All Varieties) 1.50 Sausage w/Peppers &Onions 6.00 Peanuts 3.00 Cheeseburger 8.00 Sunflower Seeds 2.50 Hamburger 7.50 Pretzels 4.00 Scramble Dog 10.00 All Soda—20 oz. 2.95 Nachos 5.00 Water—20 oz. 2.00 Loaded Nachos 7.00 Powerade—20 oz. 2.25 Deli Sandwiches 8.00 Coffee -12 oz. 2.00 Pizza Slice 3.00 All Candy 2.00 Clam Chowder— 12 oz. 6.00 Novelty Ice Cream— Small 2.00 Chili or Soup— 12 oz. 6.00 Novelty Ice Cream—Large 3.00 Pricing Agreement The Lessee has the right to raise prices in 2022, 2023, and 2024 by .25 cents providing the prices go up on products that the lessee purchases. If any pricing has increased more than the .25 cents,the lessee and lessor will have to agree on the pricing. Revised: 20-November-2021 6 • WISCO /mousrfrms, INC. III . .0 X 16" commercial, deluxe oven featuring a rotary dial design that allows you to easily set it with just a turn of the dial. This oven also features a 30 minute digital display with "HOLD" option and a one- touch setting with time Et temperature memory. Now, everything from thin, thick, and self-rising pizzas to pretzels, sandwiches, and other food items can be prepared with ease! • Opening: 23/8" x 17'/z" IVOLTS:1 120 1 AMPS: 1 14.2 WATTS: 1700 • Removable clean out tray • LED Display • Best when operated on an individual branch Adjustable thermostat 150°F-650°F in.25 7 circuit increments - I • Approx. 56" power cord length • 30-minute digital display timer with "HOLD" option D 0 • Quick one-touch setting witli time Et ten • External: 235/a"W x 19'/z"D x 10'/a"H perature memory • Grill/rack: 17"W x 17"D • Long life cairod heating elements • Attractive stainless steel outer housing, Insulated • Flip up handle design for easierstorage • 0 ' 0 • SHIPPING DIMENSIONS: 23"W x 27"D x 12"H • SHIPPING WEIGHT: 42 LBS. c �Lus LISTED FP140227 REV: ORIG r ; The SilverrScreen,Professional Pop'co Madiines are our most technically advanced models. These odehincorporate a eparate cabinet,therinostat;and temperature indicator. This Benchmark USA innovation allows you to accurately control the heat•in the food zone ensuring that your popcorn is always at the perfect serving temperature. Each Silver Screen model has a stainlessisteel cabinet and food zone insurin_g'tears of durability. The Silver Screen Poppers utilize ahard-coat•anodized,high Thermal°Mass Kettle for easy cleaning and superior perforance w per,atingsituaton. They areavaii pcem saving 8melandahig production loto wrkon astandard l5 amcircui ae used anywhere without any additional tal electrical wiring. Optional stainless steel pedes bases with hea vy-duty casters and storage IIIcapabilities are available for either model Stainless Steel Cabinet& Food Zone Three Year-Warranty .,.,.. . Ther►xtostat[ca[iy Controlled Serving - Temperature Four-Switch Operation (}perates on a 15 Amp Circuit Qptional Stuinl'ess Steel Pedestal Bases l i Old Maid Drawer for Kernels Anodized,Nigh-Thermal Mass Kettles for Easy Cleaning and Superior Performance Presentation Lump for Interior I.inn ting Silver Screen A with Optional 7,Screen 14 Popper Pedestal Base I�i yr .•, ., rwN ow • � � ('. c. o a DECK TEMPERATURE MOTOR KETTLE LIGHT POWER Thermostatically Cabinet Temp Four Switch Operation 02 Maid lJrawer Pedestal Controlled Indicator Storage. Serving Temp 11leal F`oir` Schools 8�Churches -Concession Stands Theaters . aCaWIN feterias •Zoos Stadiums&Arenas Part# Model Description Volts Watts Amps Qts.IHr. Dimensions wt. I : . Popcorn . / . 1 14 oz.Popcorn Machine 24"wx19"dx36"h ETL Tested to•Standards tJC I,97,NSF 4 and CSA 222 www.BenchMarkUSAinc.com I info@benchmarkusainc.com t 25-J Brookfield Oaks Dr., Greenville, SC 29607 Manufacturer of Innovative Food Equipment Toll Free: 877-432-5500 ,£ n `. 1 f• i b `F .d b P q ^�E� s'F J � �b � RN J KI -77 4 D D 0 0 Aft * Analog Temperature control to ensure long life with reliable high ambient temperature operation * 2-year parts and labor, 5-year compressor warranty * Bumper bars protection in the front of the unit to prevent impacts and support excessive usage * Low-E treated curved glass sliding lids to enhance better cooling Anti-foggm tempered glass helps ensure a crystal clear view of the interior Voltage/Frequency :115V/60Hz .. - Refrigerant , �. -R290' Type.of.Defrost ,,Automptic - , Extenor.Finish ;White Interior Friisfl White Net Weight 170 Ibs Total:Capacity' �`1, 66"d ff _ Total` Eta E14 Current °° � :2 8A US Intertek Intertek Climatic CatEgory NATURAL � ®' AutoQuotes �Nema config ti . = 5-20PEll.. E F r:A N r OM P 0 L �0 56/8 X 29/e X 33/e 58/e X 31 /e X 34/a 4 64 WD-SOOY 0°F�-8°F , „ 5 , , , , s „ s i CHEST FREEZERS O D � D 0Vu Model: WD-500Y BOTTOM MOUNT COMPRESSOR The bottom mount compressor structure Rated Voltage: 115V AC is placed in the coolest possible area, Rated Frequency: 60Hz provides quick and easy service Total Input Power: 30OW R-Series Total Current: 2.8A HIGH QUALITY EXTERIOR Total Capacity: 17.66 cu ft Interior and exterior high quality matieral minimizes dents, scratches and Refrigerant: R290 rust Climatic Category: 4/5 HIGH DENSITY POLYURETHANE Protection Type I INSULATION CFC Design pressure High Side :30OPSIG free and high density cell foam is Low Side:150PSIG Eco-friendly and more energy efficient Insulation Blowing Gas C-pentane STURDY, CLEAN STAINLESS BASKETS Net Weight: 170 Ibs High quality coated stainless baskets NEMA Config 5-20P may prevent peel and rust, CHEST FREEZERS HOLDS 0°F- -80F for BEST Basket: 4 IN CHEST FREEZERS. Basket Size: 11 (D) x 21.5 (W) x 6 (H) • NEMA 5.20P 115/60/1 (y C750[29 1/2'] aw.-w�•1ALlIV W m i`�LaS�AL'�717 Y 1420[55 7/8'7 17 1437.5156 5/8'1 - 761.5[30'] a c AutoQuotes In y� 71 • • • �1• • aE � .• •i �.1 :. fill U. ., e R � f - .- ter, ,�:. .a 'd,a g- '�:. �°,; ,'" ',•�._. This xersatile tafl c uart Wdrmbr/Mbrchdhidiser co bd-used Pr - w =. -�.''" ;.� .v for either Naoh©bi�I P canut or l�ra�►c ern Tt1e¢urli ue inter-changeable signcige-cyan`transforn thwdrt or to any of these.products In just seconds. In,addition the v signage can be pla64-on the front,or back caf the,onit f ; to allow for front Fcounter oT b ack oo t r c p ilcc�t cans �' Tt = 'J,� This.unit istop loaded witNa de e #►c ri is rd tc Fpr ver�fi `' r product breakage A wattheafing ba eleme> k lr� the o 5Q keeps 11e proclt ct warm and fresh „ Can�Be Used,Wifh: - ., g ,L } Y,� ...2 it ' "•.`�,�`,w�, A ' " 3 `fin ' +�y„a' � ` a ,.�' $ E Popcorn , , N hiss � ��rr1#�ts� ` j°. y ; ,r' C" r A COw. Intertek Intertek h t y AK �.1ht rC iC r1C�eC1' Ji Si �1L 'fC3 1the lachoyGhips, Reanots or'Ptacrn 4 m Signs can go . K ... •. a u_n'eihehe B rt a ckto t&r- ( io � f. 9 - 9 4 p : 9 ' A p: R.:r O v�rcitt:heat►rag tem�nt n hepi�a L Inter'=chap eabte'si na a To Icradtn for°cor3venience keeps fihe product"warms and fresh ' " �, µ �� i+ ' s A •,jPOquart G6p6ctty f or,lo ge,orsMOlt- - dsage appllcatlons., t , a °Pa:ioadmgYwath�defiecti nboardF '- - dlu t,btoerkt e to pfeventSr4 E as * d terx��er d Sfafni�ss eel e glass w. Y q, ',�,,' 4 constructfon for durabiliffnaS. f 6r5d ease, 50 watt hecattng element k Easysto cievn of cleaning: It Part # Description V• •tts Amps Dimensions ` 5ibo0 160 qt: Warmer/Merchandiser 120 ,,. 50 5 15"x 15"x 2b" . pi 27# rr Ideal For: Concession Stands °Snack Bars Aden as/Stadlums ';`P' ' 00toteria s rRC I r gww• • •••■ I Item No. a a T Quantity CD z 0 0 Model No. FOOD EQUIPMENT 6055A, 6055A-CW, 6055A-220, 6055A-43 Counter To CZ a: p Warmers Add side dishes and entrees to existing lines or create entirely new temporary buffet lines quickly and easily with NEMCO's full-size countertop warmers. You'll a � enjoy greater menu flexibility and the ability to respond efficiently to changing menu requirements. - Plus the reliable adjustable thermostat helps to ensure 6055A that food held in serving lines is always within your food safety temperature guidelines. Unique heating g ,. . , ,, system design provides even heat distribution to m ; prevent "hot spots". This design provides exceptional sYf heat transfer, even heat distribution and lower preheat t time. NEMCO's warmers also have lower surface o temperatures and longer life components than our ' competitors. Heavy-duty stainless steel well. 0 P Y- Y ' =- Standard Features: • Heavy duty stainless steel construction y • Adjustable thermostat 120°F to 212°F • Heating system design allows for fast preheat, and extended life of unit 6055A-43 • Accepts a 12"x20" full size pan or fractional sizes • Adapter bars and plates available for additional sizes *.Cycling indicator pilot light U • Temperature indicator settings: High, Medium, c NSF Low • UL, CUL, and NSF listing • CE listing on model 6055A-220 NEMCO Food Equipment, LTD. 301 Meuse Argonne P.O. Box 305 Hicksville, OH 43526 Phone (419) 542-7751 FAX (419) 542-6690 www.nemcofoodequip.com Printed 4/09 Printed in P.S.A. i Model No. 6055A, 6055A-CW, 6055A-43, 6055A-220 6055A WIDTH E— DEPTH HEIGHT E t r , r J �% q r �, r O Z 2 LL a_ Specifications: a Pre-heat Shipping Model time to Width Depth Height Rated Nominal Plug Unit Weight Weight No. 1800 F Inches/(cm) Inches/(cm) Inches/(cm) Voltage Wattage Amps Configuration lbs./(Kg) lbs./(Kg) 6055A 12 min. 14 5/8 37.1 23 7/8 60.7 9 22.9 120 1200 10 NEMA 5-15P 18 8.2 23 10.4 6055A-CW 10 min. 14 5/8 37.1 23 718 60.7 101/2 26.7 120 1500 12.5 NEMA 5-15P 19.1 8.6 23 10.4 6055A-220 12 min. 14 5/8 37.1 23 7/8 60.7 9 22.9 220 1200 5.5 CEE-7-7 191/2 8.9 24 11 6055A-43 14 min. 14 5/8 37.1 31 78.8 101/2 26.7 120 1500 12.5 NEMA 5-15P 28 12.7 34 15.4 Accessories for 6055A Description ❑ 66092 Two-hole adaptor plates for one 7qt.&one 11gt.inset ❑ 66093 Two-hole adaptor plate for two 7qt.insets ❑ 66095 20"adaptor bar ❑ 66096 12"adaptor bar ❑ 66097 6"adaptor bar ❑ 66860 Three-hole adaptor plate for three 4qt.insets Accessories for 6055A-43 T El67763 Two-hole adaptor plates for two 11 qt.insets %&� ❑ 68591 Three-hole adaptor plate for three 7qt.insets A U TO Q U OT E S ❑ 68592 Four-hole adaptor plate for four 4qt.insets Typical Specifications NEMCO countertop warmers shall be constructed with 300 series stainless steel wells and 400 series stainless steel cabinets. They shall have tubular heating elements attached to an aluminum heat dissipating plate. All models shall have an adjustable (up to 212'F) conduction thermostat and a pilot light that cycles with the operation of the heating element. 120V models shall have a cord and NEMA 5-15P plug while the 220V model shall have a cord and CEE 7-7 plug. Models 6055A, 6055A-CW, and 6055A-43 shall be UL and CUL and NSF listed. Model 6055A-220 shall be CE and NSF listed. NEMCO Food Equipment,LTD. ~ 301 Meuse Argonne,P.O.Box 305 FOOL) EQUIPMENT Hicksville,OH 43526 Phone(419)542-7751 FAX(419)542-6690 Made in U.S.A. . .,......,—.. ,+.............m — ,..1I�. i ' MAIN FEATURES. Heavy-duty, cast-iron, 7" burner plate heats up quickly and evenly • 1300-watt heating element is embedded into plate u. for maximum efficiency I .. . • Heavy-duty, brushed stainless steel housing is easy to clean CW ]1 � 4 • Independent, adjustable thermostat with Ready t, indicator light alerts you when the burner `reaches«#tYQr=[G38t � - :. i set temperature Nonsli rubber feet keep.burner stable 4 P • Limited One Year Warranty, � 4 i.. ELECTRICAL SALES FEATURES Voltage: 120 The Waring"WEB300 Commercial Cast-Iron Single Burner offers a'heavy-duty, portable solution for your Frequency: 60Hz omelette, catering or buffet stations. A 1300-watt Watts: 1300 heating element heats up the T' cast-iron burner ' plate quickly and evenly. Nonslip rubber feet keep Amps: 11 the burner stable, while the adjustable thermostat Plug Type: NEMA 5-15P t and READY indicator light alerts you when it reaches }, Cord Length: 3 feet C@US NSF the desired temperature: g R. , ©2020 Waring Commercial �n 314 Ella T. Grasso Avenue,Torrington,CT 06790 Tel.800-492-7464 9 Fax 860-496-9008 e @waringcommercial waringcommercialproducts.com I " f3 DIMENSIONS O 0 m a O PROFESIONAI - 3.2 5"H r EXTRA BURNER 1 11"W 12.25"D 00 D II � e 11"W -► Out of Box Weight: 5.8 Ib. y` ORDERING INFORMATION #iSTD. GIFTBOX CUBIC BOX DIMENSIONS UPC CASE MC MC DIMENSIONS MBC PKG. . WEIGHT FEET D X W X H PKG. WEIGHT D X W'X H WEB300-Commercial Cast-Iron 2 = 7.2 .7 5.75"x 15.37"x 13.7" 040072011566 1 14.4 16"x 12"x 14.5" 10040072011563 Single Burner 02020 Waring Commercial O ► �n 314 Ella T. Grasso Avenue,Torrington, CT 06790 Tel. 800-492-7464 9 Fax 860-496-9008 Qwaringcommercial waringcommercialproducts.com 20WC071732/REV 03/20 _ I f pF� r Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. €ARN9TABLE, Paul J.Canniff,D.M.D. A� F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 645 Issue Date: 01/01/2021 DBA: COTUIT KETTLEERS CONCESSIONS OWNER: CAROLE ANACLETO Location of Establishment: 10 LOWELL AVE COTUIT, MA 02635 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $45.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: - - -- ------ MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Payment determined by $5.00 per home game per TM. jJj( I OpIKE i • Initials: ti Town of Barnstable Date Paid Amt Pd$ Inspectional Services ,' 1 Check# AjF� r6 Public Health Division Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 ' Office: 508-862-4644 Fax: 508-790-6304 PLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ii CV!�J ADDRESS OF FOOD ESTABLISHMENT: , o Lo wp.,I I 1q. UP �, ,T� / 61 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): �- 131CA 0< LJ-)Gh N _ oa6 E-MAIL ADDRESS: ncxcl (7 I lj = �O'Y'✓1 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 6ZVA� TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO ...(ANNUAL WATER ANALYSIS REQUIRED) p ) / ANNUAL: SEASONAL: ✓ DATES OF OPERATION:(/' X_g/ TO // / /a/ 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? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) ZFOOD 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 4, OWNER INFORMATION: NWC4�0 FULL NAME OF APPLICANT P'QL C_ ` Gt,`YU SOLE OWNER: YE /NO D.O.B OWNER PHONE#,�� 726 )J 3 ADDRESS N(A d(— CORPORATE OWNER: CORPORATE ADDRESS: -; Q Lo--Iti a'( Oc,+V_._)+ 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 I,ydP l_ruc)l o /3 a6 i.a,,—o1Ad6 l SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openine!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC I st. Q:\Application FormsTOODAPP REV3-2019.doc Cotuit Kettleers Menu Hotdog on a toasted roll Italian Sausage with peppers and onions Nachos and cheese/chili New England chowda Chili Popcorn Chips Shelled Peanuts Sunflower seeds Ice Cream B P r Soda water, Cold Brew Coffee owe ade f , 6/8/2021 Schedule Cotuit Kettleers Baseball OCA Yy Y �sE13Al� � Hom® Schedu#s Roster Cllnlcs Medle Statistics About Us Advertising Shap Housing Lowell Park Contact Us Follow The Kettleers COTUIT KETTLEERS 2021 GAME SCHEDULE Admission Free • Fully Accessible Dog Friendly • Great Food and Souvenirs Search Lowell Park,lo Lowell Avenue,Cotuit,MA 02635... MAP HERE... Phone(seasonal)5o8.420.2103 " DIRECTIONS TO ALL LEAGUE FIELDS... Here ...._........._. ....... Search ,............ DATE/DAY OPPONENT TIME DATE OPPONENT TIME _. _ .. ...._..... .. _ .. _.. N"JUN 20 Sun WAREHAM 5:00 PM JUL 17 Sat BREWSTER 5:00 PM ......... ............... Links JUN 21 Mon @ Hyannis 6:00 PM JUL 18 Sun @ Bourne 6:00 PM JUN 22 Tue BOURNE 5:00 PM JUL 19 Mon @ Brewster 5:00 PM _. _._._. ......._.... _. _._. i Audio&Video �� � JUN 23 Wed OFF JUL 20 Tue ORLEANS 5:00 PM Streaming _. .... _. JUN 24 Thu @Orleans 7 00 PM JUL 21 Wed @Chatham 7 00 PM ........... ............. JUN 25 Fri @ Y D 5:00 PM JUL 22 Thu OFF Kettleers ........_ ...... ......... ........ _._ _. StdtS JUN 26 Sat @ Brewster 5:00 PM JUL 23 Fri HYANNIS 5:00 PM Gamei �.,...__.w.. ,. .�.....�„,.,..„,. JUN 27 Sun BOURNE 5:00 PM JUL 24 Sat FALMOUTH 5:00 PM JUN 28 Mon HYANNIS 5:00 PM JUL 25 Sun @ Wareham 6:30 PM ........ _,. .. ......... ...........__ . .......... ................ ......................... ....- ..........._ .......... Recent News JUN 29 Tue @Hyannis 6:00 PM JUL 26 Mon @ Hyannis 6:00 PM ._.................................................................................................................. ......... _........ ......... Casali's Catching Shutout Streak at 5 JUN 30 Wed ORLEANS 5:00 PM JUL 27 Tue BOURNE 4:30 PM Games I ---_...... .. _ ... ........._....._ .—._.. _._.__.. - --- -- JUL 1 Thu OFF JUL 28 Wed HYANNIS 4:30 PM On Deck with the Ketts Episode.: Ron Darling JUL 2 Fri @ Harwich 6:30 PM JUL 29 Thu OFF ........ _......_._.. ...................... .......... .......... ...__........ .._. ................... .......... ......._...... JUL 3 Sat FALMOUTH 5:00 PM JUL 30 Fri WAREHAM 4:30 PM Kettleers Korner:A Second Red Sox- ...__.. .._.... .. .......... ......... Cotuit Connection JUL 4 Sun @ Falmouth 6:00 PM JUL 31 Sat @ Falmouth 6:00 PM JUL 5 Mon @Bourne 6:00 PM AUG 1 Sun FALMOUTH 4:30 JUL 6 Tue WAREHAM 5:00 PM AUG 2 Mon @ Bourne 6:00 PM JUL 7 Wed CHATHAM 5:00 PM AUG 3 Tue Y-D 4:30 PM JUL 8 Thu OFF AUG 4 Wed @ Y-D 4:30 PM JUL 9 Fri HARWICH 5:00 PM AUG 5 Thu OFF JUL 10 Sat BREWSTER 5:00 PM AUG 6 Fri PLAYOFFS BEGIN TBT .......... .. ...... _..... -_........._.. JUL 11 Sun @Falmouth 6:00 PM ...................__ ........... ....... JUL 12 Mon @Wareham 6:45 PM JUL 13 Tue @Harwich 6:30 PM ........ _...._. :t.. ,..�.,��-.K�..,.p rt;a c,:....;::,.n;x: k-,P„ �tr.� riC C;i`}^ 'ntiu your r3 c lo.K1 l rzC. 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HEALTH INSPECTOR'S Establishment Name: Date: Page: of ' 200 MAIN STREET OFFICE -4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified PUBLIC HEALTH DIVISION aoo .s:3oA.M. BARNSTABLE. MASS. �e� HYANNIS,MA 02601 MO8 -FRI. No Reference ,R Red.Item; PLEASE PRINT CLEARLY �0 509-862 4644 FOOD ESTABLISHMENT INSPECTION REPORT Name- Date 4,, Tyne of Type of Inspection g Routine V / Address l -�� _. Risk Re-inspection _. Level Retail Previous Inspection Telephone Residential Kitchen ate: Mobile Date: nPra}ia2 Owner HACCP Y/N Temporary - Suspect Illness Caterer' General Complaint I Person in-Charge(PIC) Time Bed&Breakfast HACCP Q i /�-,�_ In: r1 Other Inspector Each violation-checked r quires 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) ❑ 3 Violations marked may"pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) A. A /, Action as determined by.the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands �r ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities D 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 t - 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 '3 r ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HAC_CP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control �it�E�P/��-�'0 , /C �-'° ✓s�r`x '� ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) S f jV ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashiho CONSUMER ADVISORY C] 1,1.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations I Critical(C)violations marked must be.corrected immediately. (blue&red items) Corrective Action Required: I❑ No Yes CY Non-critical(N)violations must be corrected immediately or Overall Rating f .within 90 days as determined.b the Board of Health. Y y �; � ❑ 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 F] 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 q=Zero critical violations and no more than anon-critical violations. F-- m 3 or more critical violations.9 or' ore non-critical violations, .24.Food and.Food Preparation - (FC-3)(590.004) constitutes an order of-the Board of,Health:. Failure to correct violations regardless of the number of critical,results in an F. B=One critical violation and less than 4 non-critical violations re 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 4to 6pon-critical violations=B 26.Water,Plumbing and'Waste (FC-5)(590.om) establishment permit and cessation of food establishment operations. If , B. Seriously Critical Violation=F is scored automatically if: no hot 27:Physical Facility FG6 590:007 aggrieved b this order,you have a right to a hearin 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 y )( ) Y y g 9 q violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic-Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address 29.Special Requirements - (590.009) within 10 days of receipt of this order. violation,4 to 8pon-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's ign ure Pri t: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N PIC's ature Print: #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 y.,�s. .,s.+_�y.._ �.r. -.v,._ �F'- :..+.-.... `"'- r-.C.,I*r.;-.^, �_....x.-.->..�- ...-..'rx!j:;-- - .»iL�,. `.6 .. - +. - - - `^-Y-- .F..-fie•!-^-7,[.f.��--:-'r•.-+.� y �-. »ti..-r-S -.r-tom.+_..•`�. ,- .: t _ � � -. _ � - .. "- ___ _ Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD-PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A)' Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold,Holding 2-]03.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from:Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* ,, - . = - g g * 3-501.16(A) Hot PHFs Maintained At or'Above 140°F* ' 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment. 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits Restriction-Presence and Use*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* * 3-304.11 Food Contact with Equipment and'Utensils* 7-203.11- Toxic Containers-Prohibitions* 590.004(11)) Variance Requirements 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 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* I 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 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 Mechanical Wazcwasfiing-Hot Water Monitoring _ 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective utnoot 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 tSP.ECIAL REQUIREMENTS ." °'WE? 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* * Ratites.-165°F 15 sec* in mobile food,temporary and residential Sources g, P raTY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices practice17 Reheating.for Hot Holding Requirements.sshould be debited under#29-Special $ Receiving/Condition 2 401.11 Eating,Drinking.or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* (Blue Items 23-30) 3-201.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contaminationfrorn Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 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°FYo 70°F 3-203.12 .Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. HEALTH INSPECTOR'S Establishment Name: CN M ' "'r l" Date: 2A Page:. of �p INC To.," TOWN OF BARNSTABLE � q OFFICE HOURS PUBLIC HEALTH DIVISION a:oo-ssoA.M. % BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �p ,659.a m� " HYANNIS, MA 02601 - M-8 -FRI. No Reference R-Red-Item- PLEASE PRINT CLEARLY 508-862-0644 FOOD ESTABLISHMENT INSPECTION REPORT Name e Date� ZI Type of Type of Insuection i Routine Address © 1 ujjac .� Risk Oood Service Re-inspection �-�J Level Re a- Previous Inspection !�►r Cfif Telephone Residential Kitchen Date: Mobile re-o erati Owner HACCP YIN Temporary Suspect Illness ` Caterer General Complaint Time Bed&Breakfast HACCP Person in Charge(PIC) In:!I '1.(0 A" Other Inspector k ��/�?�/ Out:k-L,19 M Each violation checked re uires an explanation on the narrative page(s)and a citation of specific provision(s)violated. _ W6i �l 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) P- 1 FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands y� IF ❑ 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 /U ° ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures I ❑ 5.Receiving/Condition ❑ 17.Reheating 6 ❑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 Poo 14 0,119 q a _ ❑ 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 Itemsl Total Number of Critical Violations �► / Critical(C)violations marked must be corrected immediately. (blue&red items) G ;i4 / Corrective Action Required: ❑ No TO Yes Non-critical(N)violations must be corrected immediately.or Overall Rating !/vl� -� within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. B=One critical violation and less than 4non-critical violations re g 25.Equipment and Utensils (FC4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7 590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. )( violation,4 to 8von-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspecto�ignature _ Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N IV #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N /1 v/ Dumpster Screen? Y N / _ �.+w. �..,.�•ti�+ �-�f..r .y-'+:P - °-�...+-ate-^ '4t+r..�.+✓� ..�µ�_.w..v---.s �-...--�"---- __ _ - Violations related to Foodborne Illness• Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * PHF Hot and Cold Holding. 2-103.11 Person-in-Charge Duties-- � - - 3-302.14 Protection frorrrUnapproved 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* 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Other* Hot PHFs Maintained At or Above 140°F* 2 Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* -- - - - - - 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge*Ex * 7.202.12 Conditions of Use* 590.004 11 - Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.1 I Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* - Contamination from the Consumer 3 590.003(D) clusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) - - - - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and water From Regulated Sources 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 - - - - - * 4-501.111 - Manual Wazewashing-Hot Water 7.206.12 Roden[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-I•Iot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - - - - Concentration and Hardness* 163-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* Equipment 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* e-Qecrtve mrzooi ' E4-703.11 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* 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 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chem Stuffinical* gContainingFish,Meat,Poul�'or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* - Proper,Adequate Handwashing g' Ratites-165°F 15 sec* in mobile food,temporaryand residential � ° Game and�/d Mushrooms Approved By. 10 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* * Other 590.009 violations relating to good retail 3-401.11 A 1 b All Other PHFs-145°F 15 sec 590.004(C) Wild Mushrooms* - ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17• Reheating for Hot Holding R acticemanes should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403,-11(B)- Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C CommerciallyProcessed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g 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 3-202.12 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 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 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. 1 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 1 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °p THE r TOWN OF BARNSTABLE ' HEALTH..INSPECTOR's Establishment Name: 17 �� 1 i 1 /l Date: Page: .of ° OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. y 3:30-4:30 P.M. - Item Date Verifi • BARNSTABLE. • 200 MAIN STREET Item Code C Critical DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Verified , MON.-FRI. No Reference .R-Red Item PLEASE PRINT CLEARLY HYANNIS MA 02601 ,63q. �0� 508-862-4644 °rFOMA+' FOOD FSTABLLSHMENT INSjPqCjION REPORT VA Name Date Type of Type of Inspection " s Routine - Address isk =FoodrvicRe-inspection Level Previous Inspection Telephone Residential Kitchen 4 Mobile Pre-opera Owner HACCP Y/N Temporary Illness Caterer General Complaint Person in Charge(PI ) Time Bed&Breakfast HACCP f , Other Inspector Each violation checked require an explanation on the narrative age(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 ® 149 ❑,2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals -� FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating , ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPU TIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP r / ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY � VIf 1. ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories j ^ , Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than Orion-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 C=2 critical violations and less than 9 on-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must �i be in writing and submitted to the Board of Health at the above address viol observed,7 to 8 non-critical viol ions. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 viol ` n,4 to 8 non-critical viol s- 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Ins or' re r t: _ 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's Signa a 7 Print: J„ � le Self Service Wait Service Provided Grease Trap Size Variance.Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140'F 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* _ REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated r 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 Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* I Sanitization Temperatures* TIMEfTEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E>hcrivc innooz 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 Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Hands and A 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g, g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1 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. Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. r� Paul J.Canniff,D.M.D. NAM 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: 645 Issue Date: 01/01/2020 DBA: COTUIT KETTLEERS CONCESSIONS OWNER: Carole Anacleto Location of Establishment: 10 LOWELL AVE COTUIT, MA 02635 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $45.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Payment determined by$5.00 per home game per TM. See aC'C'6 cQ Bellaire, Dianna From: Carole Anacleto <allcapecoffee@yahoo.com> Sent: Tuesday, April 28, 2020 11:41 AM To: Bellaire, Dianna Subject: Re: Cotuit Kettleer Hi Dianna, I'm writing to you to let you know that we will not be opening at Cotuit Kettleers concession stand this season 2020 due to the Coronavirus. If you need anything else please feel free to contact me. Thank you, Be Safe, Carole Anacleto 508-776-1537 Sent from my Whone On Apr 28, 2020,at 10:38 AM, Bellaire, Dianna <Dianna.Bellaire@town.barnstable.ma.us>wrote: Hi; As per our conversation, can you confirm you will not be opening this season? Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us The in.fo.rmation contained in this electronic transmission("e-mail"),including any attachment(the"Information"),may be confidential or otherwise exempt from disclosure.It is for the addressee only.This Information may be privileged and confidential work-product or a privileged and confidential communication.The Information may also be deliberative and pre-decisional in nature.As such,it is for internal use only.The Information may not be disclosed without the prior written consent of the Director of Public.Health and/or the Town.\ttorney's 6ffice of the Town of Barnstable.I..f you have received this c-mail by mistake,please notify the sender and delete it from your system.Please do not copy or forward.it.Thank you for your cooperation. CAUTION This email originated from outside of the Town of Barnstablel'Do not click'links,open attachments or reply, unless you recognize the sender's email address and know the content is safe!' - 1 r Y 4Cli�'� Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. • BkWN,,--rr,ueu;, John T. Norman MAC, F.P. Thomas Lee Alternate 9s,� 3� 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 645 Issue Date: 06/05/2019 DBA: COTUIT KETTLEERS CONCESSIONS OWNER: Carole Anacleto Location of Establishment: 10 LOWELL AVE COTUIT, MA 02635 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $45.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE-ICE CREAM: C � FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Payment determined by $5.00 per home game per TM. r 4. _0* T°� For Office Use Onlys Initials: Town of Barnstable 9ARN6TABLE, I Date Paid J Amt Pd$ i MASM Inspectional Services t679• �0 • • Check# _ O A Public Health Division Thomas McKean,Director 200 Main Street, Hyannis,MA 02601 u Office: 508-862- 644 Fax; 508-790-6304 i APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 1.) I NEW OWNERSHIP RENEWAL / NAME OF FOOD ESTABLISHMENT: CQ A i -R ►W CO 0CPS6) ADDRESS OF FOOD ESTABLISHMENT: 10 LZIAYO\ AX j I V SS IF DIFFERENT FROM ABOVE . aC�k U.` 1�IO1 w c I w`�� � MAILING ADDRE ( ).>s �1 1�1� E-MAIL ADDRESS: C"0'n d 1t+o 0 1 A CO rY s TELEPHONE NUMBER OF FOOD ESTABLISHMENT: &l6)_D__6- 168 TOTAL NUMBER OF BATHROOMS; WELL WATER:YES NO'//...(ANNUAL WATER ANALYSIS REQUIRED) //�� 3 ANNUAL: SEASONAL: DATES OF OPERATION: b /TATO 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? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? } TYPE OF ESTABLISHMENT: (PLEASE CHECK ALLTHAT APPLY BELOW) �hqveFOOD SERVICE QM NtblM 5�aln � MPQ-.C� '�"'�''�/U I RETAIL FOOD-ONLY required for TCS foods(foods►equiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) ' CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Applicatim Forms\FOODAPPREV2018.doc l A e PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT— SOLE OWNER: YES/NO D.O.Boq f p OWNER PHONE#5� — / *7 6- /6S / l � vl ADDRESS C,I C_ � ii CORPORATE OWNER: FEDERAL ED NO.: 'J"®-? CORPORATE ADDRESS: 15L. PERSON IN CHARGE OF DAILY OPERATIONS: ' n Managers AND at least 1 Allergen Awareness Certified Staff List(2) Certified Food Protection Ma .ages ( ) g 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. t Certified Food Managers Expiration Da Iler en Awareness Expiration Date gjkfo 1-7 6) 4, IJLI�_ SIGNATURE OF APPLICANT DATE 4 I r 1 ***FOOD POLICY INFORMATION*** k SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div, prior to open ingl l Please call Health Div,at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance, FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div, Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http•//www towuofbai,nstable,us/healtlidivision/ai)[)Iications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited, TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January Istto Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN u THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:1Application Forms\F00DAPPREV2018.doc lI COTUIT KETTLEERS CONCESSION MENU 2019 HOT DOGS SAUSAGES/PEPPERS AND ONIONS PIZZA CHOWDER CHILI. NACHOS& CHEESE POPCORN PEANUTS CHIPS CANDY SUNFLOWER SEEDS ICE CREAM SODA WATER R +LEA RO- )eus �c 19 Sc�Q'd_ Date Day Opponent Time 8-jan Sqfj!qj(jy Lewh 4 )1 17:0 0,pirl 1910 1 O-Jun Mo!10ay Y-D PM 5:00 ....................... 11-JQ n Tuesday Chatham UO PM Saturda y. Harwich 5:00 PM 1 9,.jpn, Wednesday Wareham 5ffl,P.M. . 2.1-Jun Friday Hyannis 5:00FIVI 237Jain Sund,av 8'%ek"vster 2-0 0 PIN/I 2'.3--jun Sunday Brewvzt"E�? 5:00 PIM 26Wjqn Wednesday Orleans 5:0.0 PM 29-Jun Saturday Wareham 5:00 P.M 2. -.J.vI Tuesday. Bourne S;OOIPM 4-Juf Thursda i---ahanouth 5:00 NO' y $4turday. Chatham 5:00_PM 9.7jul Tuesday Bourne 5-00 PM, ........ ..... 1 P740 i Wednesday Falmouth .12-40 Friday Harwich 5"00,.'PM .14-,Jull Sunday, Orleans 5 00_PM, 177-Jul. Wednesday Hyannis 5..DQ.,PM 20-Jul Saturday Hyannis 5:00 PM 23-Jul Tuesday, Bourne 5,--1.00 P.M. 26-Jul Friday Wareham .51:10Q,PM 2Nvi $.U.0ft Y-D 5:00,PM aQl-j,ut Tvp5clay Falmouth 5:00 P.M PLAYOFFS begin Augost.2nd &finish_August 10th ?.?-Aug 4:00 PM ??-Aug: 4:001 RNI ??_Aug 4:00 PIM ??Aug 4.:00P.M. 4/5/2019 Schedule 1�1{E Tr 6'6U 0 t� y . BASEBALL LEAGUE Home Schedule Roster Clinics Media Statistics About Us Advertising Shop Host Families Lowell Park Contact Us Follow The Kettleers COTUIT KETTLEERS 2019 GAME SCHEDULE ®� `°o Admission Free • Handicap Accessible Dog Friendly• Great Food and Souvenirs Search Lowell Park,to Lowell Avenue,Cotuit,MA 02635... MAP HERE... Phone(seasonal)5o8.420.2103 DIRECTIONS TO ALL LEAGUE FIELDS... Here E ----' Date Day Opponent Time Date Day Opponent Time Search _ 10-Jun Mon Y-D 5:00 PM 7-3ul Sun @Bourne 6:00 PM 11-Jun Tue CHATHAM 5:00 PM 8-Jul Mon OPEN .12-Jun Wed @Hyannis 6:00 PM 9-Jul Tue BOURNE 5:00 PM Upcoming Games 13-Jun Thu OPEN _ 10-3ul Wed FALMOUTH 5:00 PM Yarmouth Dennis Home 14-Jun Fri @Brewster 5:00 PM 11-Jul Thu @Harwich 6:30 PM ( ) Monday,June 10—5:00pm 15-Jun Sat HARWICH 5:00 PM 12-Jul Fri HARWICH 5:00 PM Chatham(Home) 16-Jun Sun @Y-D(DH) 2:00 PM 13-Jul Sat @Bourne 6:00 PM 17-Jun Mon OPEN 14-Jul Sun ORLEANS 5:00 pm Tuesday,June 11—5:00pm ;18-3un Tue @Chatham 7:00 PM 15-Jul Mon OPEN Hyannis(Away) 19-Jun Wed WAREHAM 5:00 PM 16-Jul Tue @Orleans 7:00 PM Wednesday,June 12—6:00pm 20-Jun Thu @Bourne 6:00 PM 17-Jul Wed HYANNIS 5:00 PM Brewster(Away) 21-3un Fri HYANNIS 5:00 PM 18-Jul Thu @Falmouth 6:00 PM Friday,June 14—5:00pm 22-Jun Sat @Harwich 5:30 PM 19-Jul Fri @Hyannis 6:00 PM Harwich(Home) 23-Jun Sun BREWSTER(DH) 2:00,5:00 PM 20-Jul Sat HYANNIS 5:00 PM Saturday,June 15—5:00pm 24-Jun Mon OPEN 21-Jul Sun All Stars(Orleans) 6:00 PM View All Games 25-Jun Tue @Wareham 6:45 PM 22-Jul Mon OPEN It 26-Jun Wed ORLEANS 5:00 PM 23-Jul Tue BOURNE 5:00 PM Links 27-Jun Thu OPEN 24-Jul Wed @Brewster 5:00 PM 28-Jun Fri @Orleans 7:00 PM 25-Jul Thu OPEN Audio&Video (29-Jun Sat WAREHAM 5:00 PM 26-Jul Fri WAREHAM 5:00 PM Streaming 30-Jun Sun @Wareham 6:30 PM 27-Jul Sat @Chatham 7:00 PM 01-Jul Mon OPEN 28-3ul Sun Y-D 5:00 PM . Kettleer5 C 02-Jul Tue BOURNE 5:00 PM 29-Jul_ Mon @Wareham 6:45 PM Game Stats _ 03-Jul Wed @Falmouth 6:00 PM 30-Jul Tue FALMOUTH 5:00 PM iO4-3ul Thu FALMOUTH 5:00 PM 31-Jul Wed @Falmouth 6:00 PM. Recent News 005/-JulVM;j__.MKU Fri @Hyanniis A� 6�::0y0 PPMM Playoffs August 2-August 10 (`r.nnrnh ilMinnn fn 7/110(_irlc LA-Al... F•/.�We use cookies to understand how you use our sand to improve your experience.By clic ng''I Accept",you accept our use of cookies,Privacy Policy,,and Terms of Service, accept https://www.kettleers.org/schedule/ 1/2 4/5/2019 Schedule Vote for the Cape Cod Baseball League!! cantatlt Us pnedent,GPA,a oath GeWa7all Abov t Us About CDs Cotuit Athletic Association g Cape League Advertising History Sponsor of Cotuit Kettleers Directions Alumni Host Families P.O.Box 411 Andy Bonacker Lodging Archives Internships Cotuit,MA 02635-0411 sandandwaves@comcast.net Lowell Park Blogs Meetings (508)420-9080 Parking Board of Directors News&Recaps info@kettleers.org G2rmml Iftwo ey Tickets Brick Fundraiser Newsletter Bruce Murphy Weather Broadcasting Scholarships t�90��f �CC�ttO��rss Departments Sponsors bmurpfcape@aol.com Suppoyt ths Ketthaan Fundraising VIP Suite ® Hall of Fame Volunteer mn v Gam+ Donate Now Mike Roberts roberts555@aol.com Home Schedule Roster Statistics Clinics Media About Us Advertising Shop Lowell Park Contact Us Copyright @ 2019-Cotuit Athletic Association ViKettleers Logo Design by Andrew Newman Design Boston Website Design by ®f Hide&Seek Media We use cookies to understand how you use our site and to improve your experience,By clicking"I Accept",you accept our use of cookies, Privacy P01icy,and Terms of Service. accept https://www.kettleers.org/schedule/ 2/2 COMMONWEALTH OF MASSACHUSETTS EXECUTIVE OFFICE OF ENVIRONMENTAL AFFAIRS UVDEPARTMENT OF ENVIRONMENTAL PROTECTION ONE WINTER STREET, BOSTON, MA 02108 617-292-55, 0 DEVAL L.PATRICK � IAN A.BOWLES Governor �/r Secretary TIMOTHY P.MURRAYLEEN O'DONNELL Lieutenant Governor Commissioner March 12, 2007 Robert Burgmann Barnstable Department of Engineering 367 Main Street - 9- Hyannis, MA 02601 t Re: Title 5—BRP WP70 Alternative Design Flow for Title 5 Systems (L elI`Park=Cotuit cjj Transmittal Number W107577 Dear Mr. Burgmann: The Department of Environmental Protection(MassDEP)has reviewed your application submitted on application form BRP WP70 Alternative Design Flow for Title 5 Systems. The application was submitted to MassDEP on February 1, 2007 and requested an alternative design flow in accordance with the provisions of 310 CMR 15.203(6) for a proposed restroom expansion at Lowell Park in the Cotuit section of Barnstable. As part of the application review the Barnstable Health Department was contacted regarding the alternative Title 5 design flow requested in the application. Please be advised that after review of the application the MassDEP approves of an alternative Title 5 design flow of 1556 gallons per day for the proposed subsurface disposal system to service Lowell'Park and the proposed expanded restroom facilities with the following provisions: 1. The facility shall upgrade shall consist of a restroom expansion only as noted in your application and design plans for such must be approved by the Barnstable Health Department in accordance with Title 5. 2. Water use for the facility shall be recorded on a monthly basis and that information submitted to the MassDEP and Barnstable Health Department at the end of the first year of operation of the new restroom facilities. After one year of water use monitoring, you may request removal of this requirement. 3. The.MassDEP and Barnstable Health Department must be notified prior to any changes in use at the facility. This information is available in alternate format.Call Donald M.Gomes,ADA Coordinator at 617-556-1057.TDD Service-1-800-298-2207. MassDEP on the World Wide Web: http://www.mass.gov/dep �"a Printed on Recycled Paper BRPWP70 Alternative i� t e De s gn�ow Title 5 Lowell Park—Barnstable 3/12/2007 2 Should you have any questions regarding this matter please contact Ron White at 617-292-5790. Sincerely, David Ferris Watershed Permitting Program Director Cc: Barnstable Health Department MassDEP SERO Attn: Jeffrey Gould/Brett Rowe MassDEP, 973 Iyannough Road, Hyannis, MA 02601 Attn: Mr. Dudley MassDEP Boston Attn: Glenda DiFilippo, BRP Permit Administrator Stephen Matson, Baxter Nye Engineering & Surveying, 78 North Street, 3Td Floor, Hyannis,Ma 02601 e A Alt COMMONWEALTH OF MASSACHUSETTS EXECUTIVE OFFICE.OF ENERGY & ENVIRONMENTAL AFFAIRS ... DEPARTMENT OF ENVIRONMENTAL PROTECTION ONE WINTER STREET, BOSTON, MA 02108 617-292-5500 s DEVAL L. PATRICK IAN A.BOIXLES Governor Secretary TIMOTHY P.MURRAY LAURIE BURT Lieutenant Governor Commissioner February 6, 2009 Robert Burgmann Barnstable Department of Engineering 367 Main Street Hyannis, MA 026.01 Re: Title 5 —BRP WP70 Alternative Design Flow for Title 5 System Approval Lowell Park—Cotuit Dear Mr. Burgmann: The Department of Environmental Protection (MassDEP) issued you an approval for an alternative Title 5 sewage design flow for your facility on March 12, 2007. As part of this approval MassDEP required that water use at the facility be recorded on a monthly basis and submitted to MassDEP and the local Board of Health after the first year of operation. The MassDEP has not received this information as of the date of this letter. Please submit the required information or advise the MassDEP of the reason for the non submittal of this information. Should you have any questions regarding this matter please contact Ron White at 617- 292-5790. Sincerely, avid Ferrls Wastewater Management Program Director Cc: Barnstable Board of Health This information is available in alternate format.Call Donald M.Gomes,ADA Coordinator at 617-556-1057.TDD#1-866-539-7622 or 1-617-574-6868. MassDEP on the World Wide Web: http://www.mass.gov/dep ZR«1 Printed on Recycled Paper i COMMONWEALTH OF MASSACHUSETTS EXECUTIVE OFFICE OF ENVIRONMENTAL AFFAIRS &=0==A_.L a 1W DEPARTMENT OF ENVIRONMENTAL PROTECTION ONE WINTER STREET, BOSTON, MA.02108 617-292-55.00 DEVAL L.PATRICK LAN A.BOWLES Governor Secretary TIMOTHY P.MURRAY ARLEEN O'DONNELL Lieutenant Governor Commissioner March 12,2007 Received Robert Burgmann Barnstable Department of Engineering 367 Main Street MAR:.1.4 2007 Hyannis,MA 02601 By. Baxter Nye Re: Title 5 -BRP WP70 Alternative Design Flow for Title 5 Systems Engineering&Surveying Lowell Park—Cotuit Transmittal Number W107577 Dear Mr.Burgmann: The Department of Environmental Protection(MassDEP)has reviewed your application submitted on application form BRP WP70 Alternative Design Flow for Title 5 Systems.The application was submitted to MassDEP on February 1,2007 and requested an alternative design flow in accordance with the provisions of 310 CMR 15.203(6) for a proposed restroom expansion at Lowell Park in tke Cotuit section of Barnstable.As part of the application review the Barnstable Health Department was contacted regarding the alternative Title 5 design flow requested in the application. Please be advised that after review of the application the MassDEP approves of an alternative Title 5 design flow of 1556 gallons per day for the proposed subsurface disposal system to service Lowell Park and the_proposed expanded restroom facilities with the following provisions: 1. The facility shall upgrade shall consist of a restroom expansion only as noted in your application and design plans for such must be approved by the Barnstable Health Department in accordance with Title 5. 2. Water use for the facility"shall be recorded on a monthly basis and that information submitted to the MassDEP and Barnstable Health Department at the end of the first year of operation of the new restroom facilities.After one year of water use monitoring,you may request removal of this requirement. 3. The MassDEP and Barnstable Health Department must be notified prior to any changes in use at the facility. This information is available in alternate format Call Donald M.Gomes,ADA Coordinator at 617-556-1057.TDD Service-1-800-299-2207. MassDEP on the World Wide Web: httpJ/www.niass.gov/dep Zrl Printed on Recycled Paper ff BRPWP70 Alternative Design Flow Title 5 Lowell Park—Barnstable 3/12/2007 2 Should you have any questions regarding this matter please contact Ron White at 617-292-5790. Sincerely, David Ferris Watershed Permitting Program Director Cc: Barnstable Health Department MassDEP SERO Attn:Jeffrey Gould/Brett Rowe MassDEP,973 Iyannough Road,Hyannis,MA 02601 Attn:Mr.Dudley MassDEP Boston Attn: Glenda DiFilippo,BRP Permit Administrator Stephen Matson;Baxter Nye Engineering&Surveying,78 North Street, 3rd Floor, Hyannis,Ma 02601 . TOWN OF BARNSTABLE OFFICE OF BAH39TAHL i BOARD OF HEALTH �p 1639' \� 367 MAIN STREET 'EO MAR�'' HYANNIS, MASS.02601 April 23, 1993 Thomas Marcello Project Engineer Town of Barnstable Engineering Department RE: Cotuit Athletic Association Elizabeth Lowell Park Dear Mr. Marcello: You are granted a conditional variance from the Board of Health "Revised Supplement to Minimum Sanitation Standards for Food Service Establishments" Regulation 10 that requires a minimum of a 1000 gallon grease interceptor at all food establishments. This variance will allow you to operate a concession stand at Elizabeth Lowell Park, Cotuit, for one year with the following conditions: ( 1) Only disposable single service paper, plastic, and other disposable dishes and utensils are authorized. (2 ) The applicant shall dispose of all food waste into a garbage container and shall discard all waste grease into rendering barrels. (3) All other regulations contained in 105 CMR 590.000: State Sanitary Code, _Chapter X - Minimum Sanitation Standards for Food Establishment and of Town of Barnstable Board of Health sanitation regulations shall be strictly adhered to. (4 This conditional variance expires May 1, 1994 . This variance is not transferable, and will be voided if the establishment has a change in use, change of ownership, or leased to a party other than an applicant. Very truly yours, � cl Susan G. <Rgsk Chairman Board of Health Town of Barnstable enclosure f Town of Barnstab e ,aARlvsrns> . �' Board of Health :RECEIVED 9 2003 200 Main Street, Hyannis MA 026 1 TODEPT. Office: 508-862-4644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,MS Wayne Miller,M.D. March 25, 2003 Mr. Bruce Murphy ' General Manager Cotuit Athletic Association, Inc. P.O. Box 411 Cotuit, MA 02635 Dear Mr. Murphy, On March 18, 2003,the Board of Health voted unanimously in favor of issuing you temporary food permits allowing outdoor cooking during twenty-two (22) home baseball games at Lowell Park in Cotuit. The first game will be held on Friday June 13, 2003 with last being held on August 5, 2003. The games begin at 5PM and end at approximately 7:45 PM. The fee for each permit is $5.00 (charity). The food vendor applicant may obtain a single temporary food permit from the Board of Health for all twenty-two (22)home game dates for a reduced fee f 36300'(1/3�3 the fee) if all of the following requirements are met: (a) At least one food handler at each food table shall be ServSafe certified(or equivalent). (b) All of the required equipment listed within the Policy for Outdoor Food Vending Policy(a)through (h) shall be provided at each food table (copy attached). Handi-wipes, tongs, sneeze guards, refrigeration or coolers, refuse container, thermometers, and hair nets/hats shall be provided at each site. (c) Each permit will be valid only during the dates specified and at the location specified. The permit will not be valid for any other events at any other locations. (d) One permit may be obtained for all of the 22 dates during the 2003 calendar year. However, the permit for all 22 dates only applies to those food vendors who: (1)prepare and sell the same foods without any changes to the menu at every event, (2) use the same equipment at every event, (3) hire the same Servsafe certified food handler(s)to prepare and serve the same foods during every event, and (4) sell or serve the foods at exactly the same location during every event date. (e) A temporary food permit may be revoked anytime unsanitary conditions are observed. Sincerely yours, Wayne Miller, M.D. Chairman COTUIT ATHLETIC ASSOCIATION, INC. 4- P. 0. BOX 411 ,fit COTUIT, MASSACHUSETTS 02635 Keltjeers _Yi March 6, 2003 Dr Miller, Chairman Barnstable Board of Health Barnstable Town Hall Dear Board Members, I would like to request a Special Event food permit for outdoor cooking to be used with our current food permit at Lowell Park in Cotuit. We are requesting the use of a 6 foot stainless steel grill for cooking the following items: Precooked chicken, for chicken sandwich Hamburgers Sausages, peppers, onions Boston Food Concession, who will have a Certified Food Person on site, will operate the food operation. The current food building contains a 3 bay sink, hand sink, mop sink, hot dog grill, popcorn machine, and crook pot. The new stainless steel grill would stored inside when not in use. (There in not enough room for the grill operation inside the building). There is a men's and ladies toilet building in the area. The food operation is for only 22 home baseball games(possible 4 playoff games) for the Cotuit Kettleers of the Cape Cod Baseball League. We provide family entertainment for the community. The games start Friday June 13 and would end August 5, with possible 4 playoff games. The games start at 5 PM and end aprox 7:45 PM. The non-profit Association also provides 3 collage scholarships, sponsors 8 youth baseball and softball teams in Barnstable, Sandwich, and Mashpee. Thank you for your consideration. fr?ceXG. Murphy ' General Manager Cotuit Athletic Association Cotuit Kettleers Cape Cod Baseball League s No... Ft&s.fY..�`..:' �':F THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH APPROVED TOWN OF B A R N ST A B L E Barnstable Conservation De9artmem ApVftrafiou for Dir wml Worl:o Togttiltr lanndivid?ualSewage Application is hereby made for a Permit to Construct ( ) or Repair ( Disposal System at: 1 ®cam�LG AV,LE- emu/T� .---------•-/.+� 3�. ... '/-�L�FibG Location-Address or Lot No. ..��.!�-.-�...a�F'.,t / � 4---------------- --------�--��' ��`' 3 f d / !✓1 j.mil ,................ Owner Address W'' _�.. ................ Installer Address Q Type of Building Size Lot2d Z...........Sq. feet Dwelling—No. of Bedrooms--------- -----�--------------"-----.-Expansion Attic ( ) Garbage Grinder ( ) Other—Type of Building hi7l69&,� aM_Jr No. of persons-__ _ ......... Showers ( ) — Cafeteria ( ) a Other fixtures -------------------------------- W Design Flow.............rS.......................gallons per person per day. Total daily flow......... s!0....................gallons. WSeptic Tank—Liquid capacity/ S<2gallons Lengtli_-/-Q--____ Width----0....... Diameter................ Depth_&.......... x Disposal Trench—No. .................... Width.................... Total Length.................... Total leaching area....................sq. ft. 3 Seepage Pit No-----------/....... Diameter-------------------- Depth below inlet.................... Total leaching area..................sq. ft. z Other Distribution box ( ) Dosing tank ( ) II ~' Percolation Test Results Performed by.-----------` '... ........... Date.....011.73........... a Test Pit No. 1..:5..?t _..minutes per inch Depth of Test Pit.................... Depth to ground water--- ......... GTo Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ P4 ...-•-----------------------------------•--•-------•----------_-.-..---•-•-•-•-••-------------------------- ------- -•-........ ..............._.. ..._....... O Description of Soil......M. 9 , ...........-••••.............•-......•••-- V ...... ---------------------------------------------------------------------------------------------------------------------------------- •------- •------- •--•------- •................... _.-----------•--- ----••----------------------------------------------------------------------------------------------- ---------------------------------------------------------------•---------•--••......•-••--......•. U Nature of Repairs or Alterations—Answer when applicable.. CJl"!f�"_.%3.v .. 1' _7� ?.rr.. � ti�..�'6 4, --------------------------------------------•-------------..............-•--•----.... Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLE 5 of the State Environmental 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 ... t3... . °?` ly.> Application Approved By ......_... ......... ................................................ ...1'.....'. '`�' Application Disapproved for the following reasons: .........., ................: ................................................................................................. ........................................................................................................................................---------- ............. .... .................... ................ .... ... ........................ Dare ...... �..`.�../.'✓ %:..... ...... Issued'.......1.: ..D.azto Permit No. / �. De No... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH TOWN OF BARNSTABLE 3 Applirativit fur Diripmial Workii TontitrurtionVrrmtt Application is hereby made-for a Permit to Construct or Repair ) an Individual Sewage Disposal System at: . .......... ........... ...............2�)---- ---------------4az�............Z............. 4- 2f,.......................................... 7-2-� Location-Address F4 7 lk4-e," or Lot No. ................c.--).......... ............. ............... ZZ��...A ..4- ..................... OwnerAddress .....................�`.............= ^-.......V�. ." ........ .................................................................................................. Installer Address Type of Building Size Lot?-125'2161 Sq. feet U A Dwelling— No. of Bedrooms._-_-.-.- ----------------------------Expansion Attic Garbage Grinder ( ) 04 Other—Type of Building/6/4- �No. of persons....-X_, ......... Showers Cafeteria ( ) 04 Other fixtures ------------- .< ------------------------------------------------------------------------------*---------------------------------------------------- W Design Flow..............S7.......................gallons per person per day. Total daily flow......... .21S.t,_...............gallons. W Septic Tank—Liquid capacity/2K?2gallons Length---/_0...... Width------&.......... Diameter................ Depth-.6---"....... Disposal Trench--No. ....................' Width............-------- Total Length.................... Total leaching area....................sq. ft. - Seepage Pit No... ....../------- Diameter-------------------- Depth below inlet-_-................. Total leaching area..................sq. ft. Other Distribution'box Dosing tank Percolation Test Results Performed by.............—) ;'/1. ....... Date.--._....... .....i...................../....... Test Pit No. 1--!5---�____niinutes per inch Depth of Test Pit.................... Depth to ground water... .......... (� Test Pit No. 2................minutes per inch Depth of Test Pit-_.................. Depth to ground water....................._.. 9 ............................................................................................................................................................. 0, Description of Soil....... .... ........................................................................................................................... U ........................................................................................................................................................................................................ ....................................................................................................................................................................................................... U Nature of Repairs or Alterations—Answer when applicable- ........................................................................................ Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLE 5 of the State Environmental 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� .......... ........... ..........i............................. .... rY 3 ....**........ ......................................... ...7..........[�;.......e-F Application Approved By Dace Application Disapproved for the following reasonf: ------------------- ......................................................................................... ............. .7-." ....................................................................................................................................... .............. ...... ............................................... ........................................ 1 4 4? ................... Dare .......... Permit No. ....... Issued ....... • Dne I/ ... ....... ................... ...... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH TOWN OF BARNSTABLE (Iblertifirate of (11omplianre THIS IS TO CERTIFY, That the Individual Sewage Disposal System constructed or Repaired by ................................................... ............................................................................................................................................................................................ 1-tall, at ......A/7 A jo 7 eo 7- 9 e 4 6 AV ::� 77:�/ I— .................. --------------------------------------.................................. ----- ....... .o I I I..... " "i-----.................... ------------------------ has been installed in accordance with the provisions of TITLE-5 of The State Environmental 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..... ....................V_ . I-------- ........................... Inspector ------------- ------- ----------------- ---------------------------------------------- ------------------------- THE COMMONWEALTH OF MASSACHUSETTS . BOARD OF HEALTH TOWN OF BARNSTABLE FEE........................ Disposal Workii Tonotrudion Vamit Permission is hereby granted....:7�.... ................................................ to Construct ( ) or Repair (><) an Individual Sewage Disposal System at No.......................M/a-/0 --,- e- jF 4- -7- ..................................... ................jQ................ -------- - ........ ........................................................... Street 44, A as shown on the application for Disposal Works Construction Permit J10, Dated.... ........... 0 ...................... ............................................. Board of Health DATE................................................................................ FORM 38608 HOBBS&WARREN,INC..PUBLISHERS TOWN OF,BARNSTABLE LOCATION LotG4gG L-) 4kte' 5,/4ck SEWAGE # -- 1,' t VILLAGE COTvIT ASSESSOR'S MAP & LOT INSTALLER'S NAME & PHONE NO. DPW u 3Z0 SEPTIC TANK CAPACITY /So 6 6 -c.-- LEACHING FACILITY:(type) TA1Ai(-T"&+r- , ,5� 1.4A;6 (size) f')(Zo ' NO. OF BEDROOMS 0 PRIVATE WELL OR PUBLIC WATER ?03a( BUILDER OR OWNER aiv�u or- DATE PERMIT ISSUED: DATE COMPLIANCE ISSUED: m 4-y VARIANCE GRANTED: Yes No �(' S,UgcK�42 �I' j0 F e-UT-Y rauuTy a All ?IPk q' I G: n.AL =moo_ aERD . ; niuAVDlrvsrD I m ° -m =.13TL- c0 . ExAIN i 'L V7 `eW wVLL3 -In L) DEP^O 110TE5 e 6'-9 V2' b'-a I/S II 1'-0' r'-0- II ExITNG DASr•ED:TIWOrI I A6 PA T Al _ ua Ii I o BE REMO`F_D AND Y ar tts Z'PALED zOT=�. c . imw O x I .ALL EXT�VALL�i!J 3E:`Ihi s rb' E nOn OLILI:L-s-EV Oh EE) t �� m i m rc -ALL rVT'/NLS TO BE 2111 f'v' vD U . .• OL rLxLESS VOTED OTRERMz) 5MIE5S TO 3v PPLLA'ARLRTLT- jBQIES R:'FER i0 EL•/ATIOzS FOR I 'I - I P.b GRILL PA1 cR�J �.VLRET U _ 3u UETA L3'OR'ELLA CUSTOM RANSOM Q� ' RE=ER r0 EL"/An FOR rvwWW "6 '/E seP(ncR . �q El I i <rERILft l�•GGKS TO BE VMP RE5 - n WALKWAY IEl - I I r n ,' FO z}3S1/3 xb�3/a PEI GRILLES.3W X wA OLn BASEBALL �� Ro �3z1v x z-;3'a BA51 E�tT GOAGHE5 P - ^ V U (GRILLES:3.X2. A-p m J w r g m Q m ABL.iI^I-2g2v A Y9 �; .. (GRILL=S.3n z 2x). (GRILLE4 3W z]NI a ' �T STORAGE yIELYv3 � LLSTOM 1R4NSOM NEW�� fGWLL`5.3W x IN1 ' R.ArrORH51<PS e'-D Irz•./_ 3'-3" � I' S 3]O fLNSWIKv1 SwK UiST—BAT SIAfED • [3-0 x b-B)RIGMr TML LQS. r LNILAGO R.O. }�I/2 z b-0 3la FIBERGL.VS" STORAGE ry 3•DB IA. of LOL. rD cae.not MEN c 5UF-PLIE5 - r__________ E-E .iNERMA-TWI OKr ? r - ' O S22DENiE IN X b•B RIGM -_ ]"O Irz' '-B Irz'•/_ u e RD, Ba lrz X b-53/a 'ARD GOU\ -_---'----- ;I '1 7l - _q6„t__�� �9 PIsSA OV=u I I 3cV.COOLERS O O O O O cV<o�o- om9 S2]O LENrcR I _- - f3-0 . ROB }2 V2 X o93/4 O 5--_-- d\./I r ._________ <ITGHEN/CONCESSIONS � '• " ` •` so' - Iz�.Irz- a•-r Irz• - _ z= — . b, <�-�s �_. GONGESSIONS o FLOOR DRAIN- . - GLSTOM NSOM }I 3 X I-N 1/a O - 12o X 68 �•'- L (iNERlIA- 11 - C Y O Ca A U. TRDfM SPLAY /IL LLI I'r`r`' Ij ,IL D: 3-]' Xba 3/a V/_ [II R S• 't: r MRTYARO o •...j (wt vp p Q N o REBSTARn o �� c� cn �v 1 I v6 M. ROOVE DR BEADBOA m (� l{/ �� I J v sRowe Ln aUCEOARD - Exlsr.WDDD - w�r Lv 'Ev DTRnc°ORK AzwE - a25 —0 Q = a�IL•°' - 7 D�RS 0 Ezl5T.SERVILE 'I t DECKING C C ® E?. a Lamar w FIELDI O f Ay J g '.I I l I W r Uvo R VN• {may �.I II I n � h/tfl! 99 j j .:,T m x job no.: �BDI 2'J date 2 ,I J C E5� 12 scale Ass vo uor_w drawn Y or b_ rev. ✓ zao-. 2,.-0. rev. f FIRST FLOOR PLAN �f �. A-2 ISSUED FOR PERMIT snt 2 of II J II — r r I \ c f , \ 1 j 1 IV VV It ` 1/ 41 1 . . , . � -. j:;:.: -•. �, )• _�s, � , �=,Q p lam`; � --� � .__ `\ �1 I Pk �j fir' OZ- r � - l ;� �/ �i4G/L/i!'�'-s idQ �J i <:4 .�� �'f;•I�iil:-{�/�- .`��. s -- �i9PF2. _ 7i2/9I`' ?- G F 7A iv,•�."" /NS � / L / Oo3 BARNSTABLE G.I.S. UNIT � � AR MAP .: ► Fa C �_ _ �__ cA� _ � -� _ �.M.C . 4/ 2 / 93 ' .. ... .,q_ -.— —..... _ .. _ r — ..n.•,.Zvi n+IMr'..nvri„y.w....M...s..:lR_^.4.IY^M.fw+.^v'.^' _.. .....