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BARBYANN'S - CLOSED FOOD
Barby Ann"s 120 Airport Rd. Hyannis n Town of Barnstable BOARD OF HEALTH o� John T. Norman Board of Health Donald A.Gaudagnoli, M.D. BARN BLE, F.P.(Thomas)Lee,. �$ 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, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 195 Issue Date: 01/01/2022 DBA: BARBYANN'S OWNER: SNARKY, INC. Location of Establishment: 120 AIRPORT ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 150 OutdoorSeating: 30 Total Seating: 180 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: i dt THE For Office Use • Initials• LM Town of Barnstable _ Date Paid' l Amt Pd$�--��V SABNSTABIE. ; Inspectional Services ia 39. �Eo a Public Health Division Thomas McKean',McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A F OD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: '✓ar� (4\ ADDRESS OF FOOD ESTABLISHMENT: 17,0 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: G &I W, R TELEPHONE NUMBER OF FOOD ESTAB ISHMENT: )7 l b - -7 l r TOTAL NUMBER OF BATHROOM : WELL WATER: YES NO .. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL. DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: LfO OUTSIDE: AfO TOTAL: 110 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 DOORS ? / TYP + 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: ` FULL NAME OF APPLICANT SOLE OWNER: YES/NO D.O.B OWNER PHONE # ADDRESS CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. 16�1� �4— / 3 /c 29 1.r4o A�A at 0 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.31't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q\Apphcation FormsTOODAPP REV3-2019.doc �p THE Tq, TOWN OF BARNSTABLE HEALTH INSPECTOR`s Establishment Name: _Dater3 / C_ Page: .. of. y1 OFFICE HOURS BARN STABLE. PUBLIC 0 N STREET HEALTH RSION ' 8:00-9:30A.M. - 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �A 639. `0i HYANNIS,MA 02601 508-s2-4saa No Reference R-Red Item PLEASE P NT CLEARLY TFD MP�� FOOD ESTABLISHMENT INSPECTION REPORT Name b �,�� Date Type of ns ec io Routine Address 1 r1 Risk = ection c�F9 Level Retail Previous Inspection Telephone Residential Kitchen Date: r ,C s Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed 8 Breakfast HACCP In: Other Inspecto Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ���/v1 F� ❑ 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 OCLI 1 Zf� c I ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding e PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories40 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today, a 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 re ardiess of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 6=One critical violation and less than 4non-critical violations 9 )( ) cited in this report may result in suspension or revocation er the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if:no.hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590:008) be in writing and submitted to the Board of Health at the above address violations observed;7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within o receipt within 10 daysf i t of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspe tur 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC'S Signatur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N -� Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* S Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45`F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12"' Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14. Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 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 * 20 Time as a Public Health Control 3-302.11(A) Food Protection 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Re Adulterated-or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water I Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* I Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* I Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean ContactEggs Utensils and Food Surfaces of E s-Imrnediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg ctiw 71112001 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* 3-40111(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590. .009(A)-(D) Violations of Section 590.009(A)-(D)in cater- . 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 77 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 RecelvingiCondition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .01)4 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 2 . Physical Facility FC-5 .00 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision ` 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* - 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �F.ME rok, TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date:' f r .t Page: of ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item -DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �b 63: �m� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEAS PRINT CLEARLY_ `CFO MAC a 508-862-4644 •'' FOOD ESTABLISHMENT INSPECTION REPORT Name Q� t� Date f Type of Ins ec io l n otitis Address Risk Qood Sery Re-inspection 1S v Level Retai Previous Inspection LIP Telephone Residential Kitchen Date: d Mobile Pre-operation O Owner HACCP YIN Temporary Suspect Illness ` Caterer General Complaint Person in arge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. S Violations Related to Foodborne Illness Interventions and Risk Factors Red Items) dd I (!�f ( 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 /' I EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives r�j ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures t9l f ❑ 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 V PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation,/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22..Posting of Consumer Advisories t Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of.the number of critical,results-in an F 25.Equipment and Utensils 6=One critical violation and less than Orion-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If g p,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical: If no critical ' water,sewage back-up, 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration... within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 29.Special equirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Insp is Si t e 31.jDumter screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen'Dessert Machines: Outside Dining Y N PIC S• ure Prin• ` Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N J AIC& cc/�,� Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) . FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003 A Assi eat of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) gam14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g7-102.11 1 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* P g Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control ' 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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) I Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* SanitizationTemperatures* TIME/TEMPERATURECONTROLS 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.I IA(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* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* e//crivc rnnoor 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!101.11(A)(2) Ratites,Injected Meats 155°F l5 sec* 3-'L01.14 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 IS sec* in mobile food,temporary and residential Sources & P �' 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* P 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 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 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 * (Blue Items 23-30) 3-202.15 Package Integrity (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* L18 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* * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 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. ARA 0 oF.r+E r TOWN OF BARNSTABLE._ HEALTH INSPECTORS Establishment Name: ^ Date: Pager of OFFICE HOURS PUBLIC HEALTH DIVISION' 8:00-9`:30A.M. BARN STABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MAss. MON.-FRI. Reference .R=Red Item PL- SE PRINT CL RLY .e,9•p�m HYANNIS,MA 02601 508-ssz 4644 No R _ FOOD ESTABLISHMENT INSPVCTION REPORT ` Name Date a of ns ection s Routiney Al Address [RIM 0) Risk o Servr nspect n Level Reta Previous I e Telephone Residential Kitchen Date: Mobile Pre-o rIt Owner HACCP YIN Temporary Suspect I lr ess , Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP Other Inspector aall 1 0,) ,I ut: Each violati checked requires an explanation on the narra ive p g d a citation of specific provision(s)violated. / Violations Related to Foodborne Illness Interventions and Risk actors(Red Items) Anti-Choking 590.009(E) ❑ 1 4nF Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ l Action as determined by the Board of Health. _ Allergen Awareness 590.009(G) ❑ " FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities f - s EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) mv ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP 9r�� ✓ .. ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories L/ Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations . Critical(C)violations marked.must be corrected immediately. (blue&red items) + ILA n Corrective Action Required: F] No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating I 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 e s ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other. checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. �'25.Equipment and Utensils B=One critical violation and less than 4 non-critical violations 9 (FC 4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right.to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 n9`h_criticPI violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. v ion,4 to 8 non critical 'olatio =C. 30.Other DATE OF RE-INSPECTION: ect i nat a rin 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's nature Print- Self Service Wait Service Provided Grease.Trap Size Variance.Letter Posted Y N "rC" v"� Dumpster Screen? Y N l Violations related to Foodborne Illness - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) J Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 3-501.15Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-262'.12 Additives* 19 _PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties - Cooked and RTE Foods. 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 1.5 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 * 590.004(F) ( )O P 7-101.11 Identifying Information-Original Containers * 2 590.003(C) t Responsibility of the Person-in-Charge to- - Other* * 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 Se aration-Stora e* Applicants* - �- - -• � - * P g 20 Time as a Public Health Control 3-302.11(A) Food Protection 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* _ * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements -590.003(G) -` Reporting by Person in Charge* - - 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* . . . REQUIREMENTS FOR. . 3-306.I4(A)(B)Resumed Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ; `- � ) Disposition of Adulterated or Contaminated - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590:004(A-B)..Compliance with Food Law* _ * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 - Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 i Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 i 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 L Shell Eggs* _ _ _ _ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* ` ' Concentration and Hardness* 3-401.11A(I)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service.145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System*. - _ Equipment* gg Not Otherwise Processed to Eliminate • 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg crave//t/zoo/ A-60211__ - _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 3 101.11(A)(2) Ratites,Injected Meats.155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* - Shellfish* � - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs � SPECIAL REQUIREMENTS - 4-703.11 Methods of Sanitization-Hot Water and StuffingContainingFish,Meat,Poultryor 3-201.15- Molluscan Shellfish from NSSP Listed Chemical* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- - - Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g. P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* ' Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3=202:18' Shellstock Identification Present* - 2-301.12- _ Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* __ _ _ __ _ _ 3 401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. practices ]d 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 Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* I � ( ) 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°F to 70°17 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 Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Tempera 5-204.11 Location and Placement* 3-501.14(B) * 5-205.11 Accessibility,Operation and Maintenance ture Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007. 7 Conformance with Approved Procedures/ 6-301.11 lHandwashing Cleanser,Availability 1 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF. r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: J Date, Page: of OFFICE HOURS PUBLIC HEALTH neNsrne�s. 2 0 MAIN STREET DIVISION 8:00-9:30A.M. 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 9g 639. �•�' HYANNIS,MA 02601 50s 862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY RFD MP�a F D ESTABLISHMENT INSP C ON REPORT NameYA Date e of Type of Inspection ` Routine Address Risk fFood Servi Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation �, Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint _ ,��MaSE�= Person in Charge(PIC) Time Bed&Breakfast HACCP f IAA In: Other Inspector Out: Each violation,checked requires an a planation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items L- 1 Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately.or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other checked indicate violations of 165 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 B=One critical violation and less than 4non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if:,no hot 26.Water,Plumbing and Waste. (FC-5)(596.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to Snon-critical violations: If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. viola' to non itical 'olations=C. 30.Other DATE OF RE-INSPECTION: Insp ct 's Sig Pr' 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed frozen Dessert Machines: Outside Dining Y N PIC's S' natur � PrintX�Jck / Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N j l,U n 7p 1' Dumpster Screen? Y N Violations related to Foodborne Illness - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) ^�' v 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 L 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in_Charge Duties - - - - Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH - 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of-the Person-in-Charge.to Other* g7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130*F* 7-201.11 Separation-Storage* Applicants* _ 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F)_' Responsibility of A Food Employee or An _ _ _ 3-501.19 Time as a Public Health Control* 3-302.15 _ Washing Fruits and Vegetables Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004-11 Variance Requirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q - Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* _ .REQUIREMENTS FOR. 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g ( ) - - - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* _ 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served * P 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-20L13 Fluid Milk and Milk Products 4-501.112 Mechanical Wazewashing-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. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * Bg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Elf cave 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf aces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F IS sec* in mobile food,temporary and residential Sources g• P rarY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practiceRequirements.sshould be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items Critical non 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 13 Handwashing Facilities 3-202.18 Shellstock Identification.* 3-501.14(A) Cooling Cooked PHFs from.140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12- Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70*F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 1 1 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients[0 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004 Labeling of Ingredients* Supplied with Soap and hand Drying Devices (J) 9 9 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 . Reduced-Oxygen Packaging Criteria* 8-103,12 Conformance with Approved Procedures* S.590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. ' y , �p ENE I TOWN OF BARNSTABLE HEALTH INSPECTOR`S Establishment Name: _ ` Date: 1 . of l OFFICE HOURS Page: PUBLIC HEALTH DIVISION' 8:00-9:30 A.M. BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. $. MON.-FRI. .639. .0 HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY """'' FOOD ESTABLISHME T.INSP#cjfnON REPORT Name Dat_ vne of Ins ection utine, Address Risk ood SeM - ecti n Level Real Previous In Telephone Residential Kitchen Date:�1 tI i Mobile Pre-op r Owner HACCP YIN Temporary, Suspect Illness O Caterer General Complaint Person in Char a(PIC) Time Bed&Breakfast HACCP IV..� Other A In Inspector T5� Each violation checked requires an explanation on the narrative p e(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 1590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ O p FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities A3A 4- EMPLOYEE HEALTH PROTECTION FROM CHEMICALS i -- ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives J _ ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals ' FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ,. _J _6f, ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP i ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories L Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) J Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating IS I within 90 days as determined by the.Board of Health. �E ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,tWite ❑ 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 4 non-critical violations 25.Equipment and Utensils (FC-4)(590.005) cited,in this report may result in suspension or revocation re9 of the food.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 6von7critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9'non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 n -critical violations. If 1 critical refrigeration.. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8nnn-critical latio C. 30.Other DATE OF RE-INSPECTION: i ctor's S" t Print: 31.Dumpster screened from public view ;?:rff) � Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' ig t e Self Service Wait Service Provided Grease Trap Size Variance Letter Posted . Y N �VV✓\ \.J`���"�`n" "U "�i Dumpster Screen? Y N Violations related to Foodbo`rne 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* * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-20f.1-21'" Additives* - - 2-103.11- Person=in--Charge-Duties--- - - Cooked and RTE Foods.* - 3-302.14 Protection fr6Yii Llnappraved Additives* 19 -- PHF Hot and Cold Holding_ Contamination from Raw Ingredients 15 Poisonous or`Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 590.004(F) 7-101.11 Identifying Information-Original Containers* - 2 - 590,003 C Responsibility-of the-Person-in-Charge to- - - _ Other* 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 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 - 3-304.11 Food Contact with Equipment and Utensils* 590.004(11)- Variance Requirements - 590°003(G)- - Reporting by.Person in-Charge* _ _ _ 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR - _ _ _ _ _ _ 3-30614(A)(B)Returned Food and Reservice of Food*. 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g s Disposition of Adulterated or Contaminated -- - - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* _ 590.004(A-B) Compliance with Food Law* 4-501.111-- Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-80L11(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* - "- -' 4-501.111 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served Sanitization Temperatures*3-202J3 Shell Eggs_* _ _ __ _ _.. _ _ _ _ _ _ _ __ P 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-, y 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//cew 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR.22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source- _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* -- 4-702.11 -- Frequency of Sanitization of Utensils and Food 3 401.11(A)(2) Ratites,Injected Meat.,-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 ContainingFish,Meat,Poultryor 3-20L15 Molluscan Shellfish from NSSP_ Listed _ _ _ __ _ Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* _ Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing I -- - - - - Game and-Wild Mushrooms Approved-By -- - � -- - - * 3-401.11(C)(3) Whole-muscle;Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* - - - 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C)_ Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices _ _ 77 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5' --Receiving/Condition- - -- 2 401-.1.1 -- 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* 3403.11(C) Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity y Critical and non-critical violations,which do not relate tothe foodborne * 12 Prevention of Contamination from Hands - 3.403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the G Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Lis- Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) 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 * Within 4 Hours* 23. ' Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs,Made from Ambient * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability - 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 1 130. 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 -HEATH INSPECTORS Establishment Name: Date: ag of . OFFICE HOURS BARN ABLE. PUBLIC 0 N ST ET HEALTH IVISION 8:00=9:30A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. HYANNIS, MA 02601 MON.-FRI. No Reference -R-Red Item PLEASE PRINT CLEARLY. p +639• �e - 508-862-4644 rFD MPr° FOOD ESTABLISHMENT INSPECTION REPORT _ v1 Name Date yul2e o section outine 91 Address Risk ood Service ction Level a Previous Inspection 93 Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness - Lg Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP44- In: Other Inspector Out: _ �� (��i l Each violation checked requires an explanation on the narrative page(s)and a citation of specific provisions)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items] Anti-Choking 590:009(E) ❑ p� �A� Violations marked may pose an'imminent health hazard and require immediate corrective Tobacco 590.009(F) �-)La`� i� � V�/y Action as determined by the Board of Health. Allergen AwareneCd FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS - ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives .� ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Haz ❑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 J t L PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control S - ❑ 8.Separation./Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PO ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ Yes '1 Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating p ❑ Employee ❑ p Emergency P y y ❑ VoluntaryCompliance Em to ee Restriction/Exclusion Re-ns ection Scheduled Emer enc Suspension C N Official Order for Correction:Based on an inspection today,t 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 6=One critical violation and less than 4non-critical violations cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or,lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. q (590.009) Y P 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's S' ature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N / (�/ Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties Cooked and RTE Foods. 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 5 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) * EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working 7-201.11 Separation-Storage* Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3=501.16(A) -- Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* * 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* 3-304.11 Food Contact with Equipment and Utensils* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer , 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rted 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 or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Warewashing-_Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 1 Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective]orzool 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* r 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* Sources* Ratites-165°F 15 sec ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* the appropriate sections above if related to Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave 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 59practices0.009 violations d be debited sting tounder goo Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * „ 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked Fr from 140°F to Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours andnd From 70°F to 41°F/45/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 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.590Formback&2doc 'Denotes crtcal 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. Paul J.Canniff,D.M.D. aAM F.P. Thomas Lee Alternate z �. 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: 195 Issue Date: 01/01/2021 DBA: BARBYANN'S OWNER: SNARKY, INC. Location of Establishment: 120 AIRPORT ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 150 OutdoorSeating: 30 Total Seating: 180 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: i oF '°wti Initials: Town of Barnstable For Office Use MEL Date Paid , C Amt I'd 30D r Inspectional Services 9cb NA M. `0�' A,E639. Public Health Division Thomas McKean, Director ; 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT +' DATE 9 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: [ Z.D ACrPj� MAILING ADDRESS(IF DIFFERENT FROM ABOVE): {~U1✓►1f3 E !/��" 02,60 ) E-MAIL ADDRESS: L 0-0. to y1-- TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ('D7-7 - � TOTAL NUMBER OF BATHROOMS:, WELL WATEXYNO v ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: I fD OUTSIDE: 3 _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)? It I TYP F 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 Fortes\FOODAPP 2020.doc t t .-s �'.+h `� �+'`'` 'x3C OWNER INFORMATION: FULL NAME OF API'l.l(,%"I � t 9 t1t�, SOLE OWNER: `F:S)NO D.O.B j''`_t OWNER PHONE# ZZ-�1 r ADDRESS.. s{ �aVs �li, � Qtyl CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List(2)Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHiiENT'S must have I Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES**The Health Div.will NOT use past years'records,You must provide new copies and POST THE CERTIFICATES at your food estahlishment. Certified Food Managers Expiration Date AllertYeu Awareness Expiration Date _C, LZo _ R t SIG' ' TURE OF APPLICANT DATE ***FOOD POLICY IINFORMATION*** SEASONAL FOOD SERVICE:All seasonal food cstublishtni�fits,including mobile tucks must be inspected by the I lealth Div, prior to open og!l Please call Health Div.at 508-862-4643 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts roust be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Flealth Div, Failure to do so will result in the suspension or rev Per ocation of your Frozen Dessert Permit until the above terms arc met. CATERING;POLICY: Anyone wilo caters within the T'oNien of Barnstable must notity theTown by fax or mail prior to catering event. You MUST COIllplete a catering notice found ai httu:lhvww,townufbnrnstable uslhealthdit isinnl plicAtiuns itp. OUTDOOR COOKING:: Outdoor cooking,preparation,or display of any ibod product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.31"each calendar year. 1T IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S).A\;D REQUIRED FEES BY DEC I st. Q l4ppli;;auarr FOrMST00DAPP RFv3-2019&,: 01 McKenzie, Marybeth From: MailArchiver@town.barnstable.ma.us Sent: Wednesday, January 18, 2017 1:44 PM To: McKenzie, Marybeth Subject: Fwd: Barbyannes permit From: "McKenzie, Marybeth" <Marybeth.McKenziega,town.barnstable.ma.us> Sent: Tue, 10 Jan 2017 12:02:07 -0500 To: "Beck, Vanessa" <Vanessa.Beck(a_,town.barnstable.ma.us> Subject: Barbyannes permit Vanessa, Please hold Barbysannes, 120 Airport, Hyannis health permit,due to work that needs to be done. I have given them a temp until the end of March 2017 to finish the work. Thanks, Mb 1 McKenzie, Marybeth From: MailArchiver@town.barnstable.ma.us Sent: Wednesday,January 18, 2017 1:44 PM To: McKenzie, Marybeth Subject: Fwd: Barbyannes sign off From: "McKenzie, Marybeth" <Marybeth.McKenziegtown.barnstable.ma.us> Sent: Tue, 10 Jan 2017 11:58:48 -0500 To: "Hartsgrove, Elizabeth" <Elizabeth.Harts rovegtown.barnstable.ma.us> Subject: Barbyannes sign off Hello Liz, I had previously signed off on Babyannes for 2017, but I did a recent inspection and I am putting them on a temp for their health permit until the end of March 2017.They have some work to do to the facility. I don't know if this changes your sign off, but I Just wanted you to know. If I need to do anything concerning licensing just let me know. Thanks, Mb �pfNF Town of Barnstable BOARD OF HEALTH . John T.Norman i Board of Health Donald A.Gaudagnoli,M.D. MRdsrARIZ '• Paul J.Canniff,D.M.D. MAM 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: 195 Issue Date: 12/10/2019 DBA: BARBYANN'S OWNER: SNARKY, INC., C/O JOHN CUNNINGHAM Location of Establishment: 120 AIRPORT ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 150 OutdoorSeating: 30 Total Seating: 180 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: C�A FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: -I For OfficeInitials Town of Barnstable Use Only. I�Amt Pd$ �- &UMSPABLE, : Inspectional Services 1=3 9a Public Health Division check# � �06 ' ED MA'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 II NEW OWNERSHIP RENEWAL` NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: ���` �'�� "� Cp —� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: , Of TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO 1/�. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: ✓ SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE:32�_ TOTAL: I YFO 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)? YL 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:VWpplication FormsTOODAPP 2020.doc yi l-�9 OWNER INFORMATION: _p FULL NAME OF APPLICANT SOLE OWNER: 'E /NO D.O.B OWNER PHONE# J 6 2 Z'q ADDRESS_ CORPORATE OWNER: CORPORATE ADDRESS: �.C /� ^l L AIM PERSON IN CHARGE OF DAILY OPERATIONS: `-"° MI. List (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. Joh4.. C�►�li 12- / 3 /ZoZ f 1. d�� ( �, (-u� I-Z SI ATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to 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/ai)plications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:Wpplication FormsTOODAPP REV3-2019.doc OFIKj Town of Barnstable BOARD OF HEALTH •` � O Paul J Canniff,D.M.D. Board OI Health Donald A.Gaudagnoli,M.D. �i aAotrs ,us John T.Norman MAC' F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 195 Issue Date: 12/20/18 DBA: BARBYANN'S OWNER: SNARKY, INC., C/O JOHN CUNNINGHAM Location of Establishment: 120 AIRPORT ROAD HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: " IndoorSeating: 150 OutdoorSeating: 30 Total Seating: 180 FEES - FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - -- ---- -- - MOBILE- FOOD: MOBILE-ICE CREAM: Gi A FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE } Restrictions: �OFtNE Tn. Initials: Town of Barnstable n Date Paid G' Amt Pd$ Ulm A$ . Inspectional Services i63q. 10 ���lEop Public Health Division Thomas McKean, Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fag: 508-790-6304 AP(P/LICATION FOR PERMIT TO OPERATE A. OOD ESTABLISHMENT DATE I Z'� O NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: ( .W ?1 K,l S 0240 d MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: �—Xt rif - V� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( M 77) TOTAL NUMBER OF BATHROOMS• WELL WATER: YES NO ...' (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE:3.TOTAL: I o 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)9 TYPE,OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc I s PLEASE CALL 508-862-4644 OWNER INFORMATION: (n, FULL NAME OF APPLICANT J06, , V n, SOLE OWNER: 6S/ NOS� D.O.B Z� OWNER PHONE# J -9 o - J 7� 2 2 ADDRESS (evk-- 011C ` �/►/`,�- 02k 3� CORPORATE OWNER: " FEDERAL ID NO. CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: ��`' ��� {� List(2) Certified Food Protection Managers AND at least(1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date en Awareness Expiration Date I. SIG TURF OF AP ICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation, or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1st to Dec. 3ls`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsT00DAPPREV2018.doc August 3, 71 Mr. Stephen J. Cotto c/o The Galley Restaurant -s Iyanough Rd. Hyannis, Massachusetts 02601 Dear Mr. Cotto: On April 20, 1971, an isnpection of your establishment was made by Mr. Evans, of the Barnstable Board of Health, and on July 20, 1971, another inspection was made by Mr. O'Hearn and Mr. Dorgan of the State Department of Public Health. Each time you were presented with copies of the inspection reports citing the noted discrepancies. Both inspections generally noted the same discrepancies Over the three month period. You are hereby notified that another inspection will be made on or about August 31, 1971. It is expected that previously noted discrepancies will be corrected by this time and that your restaurant will conform strictly to Article X. the Sanitary Code of the Commonwealth of Massachusetts. If not, action will be iniated by this office to revoke all licenses auth- orizing your operation. Francis H. Lambert, Agent Authorized by: Robert L. Childs, Chairman Joseph P. Macomber Gerald W. Hazard, M. D. BARNSTABLE BOARD OF HEALTH IKE/p �z C 3; Get b a....: 3t` t {- . "f '^ a.:• ` k`# October , 68: q e, ¢- e- Y k s�•. ,.r s •* r�, u •aY £ ♦4 ry -""[ fit. 1 „ < s �. JQss,ie�s:.Restaurant ' .° M w r b b e. i. 4 251 I �-anou`:h-Ri�� t � ,to - � A�„ t. . �� • - Eiyannis,rmassachi etts w` Gent lemon ; "K a.. Th to Fiat i°fY'.You"that ttte tiHoard_of Health�,:vii 11.not renew' your.-food'service germi t f orr,this.restaurant'until It has•,beenµbrougit .itp` to tlte. Standards of,�-Article X;,'of .the Tiassachuetts' Sanitary, Code. For further information please call bhi's office. ' Respectfully yours t r .i a a § •"< r d'^ {5r _, s t ti � � � VG } > t r,.." .r �� t . y' r>;per '� z � *-, t _ .� } .� � ;kq F - �N �� e f •k � P s Franc is,H. Lambert, R•uthor'Ued ant x ' Board of e flea It + "� Town of ;Barnstable•ek t } 'r r Ate' -0 ,'• �- .X , • t i '{ v.#' y`f .vy 54 d r.' 3 Ali `'' •'4� «;� tt�vP ,�. ;�' ,t t.. � `''.r , G _ Mr w_- •* 'r .F r � �' , $ a ,0 t - - e �... � y .+, a • t , � •t `� r. t ri .Fa`F, 7 4.<.- �'t �x .v ae • h e«��y ' �.3" r t `. 4 ,, c" ". s' at '., i • r ... 4 a1' t / �t� r... - v�r �K'fM ;- k u.' f,e F.., x � jr, ; r•! s t • a . 3 :: 6 ? '" 4 cr ' .,V•,{t `,5 .''it - j , a. ., h ` r . •r .. r. T +s.^r d r 4r,.., ! 1�.r, b Yx g 14y eft " , >' �.1•, as �t t_ r i 'q' y "�. �, �- OCt©Y?®r- 21y =�9 lM r ,. .,, - ` ' 1 t��^-i R, t .[...fi ac r?.`t r'P ''�-e�/ j �.y'ya a�,ra'�� 4; �•, ;Y.,�. -Y '`-. t 41 ' Mr. Stephen; �.Cotto: r Galley' -Restaurant,".,..,-. '` K .; tit' � � • < y � ;' w* 'Iyanougli Road: , k Hyannis `.Massa:h s ,: ` .r -f - .,V, .., .. -.- :, •j - ' p :. � .. . „f ,+ t- • a -- 4t . 'S.. NOTICE: TQ`.A,BATE VIOLATIONS ARTICLE�X M�N�MI7NF 'SAN'�TATT4N ;.STA"At S FOR � FOOD SERVICE "ESTABLISHMENTS• x '< \ A S w The' Galley 'Restaurant 'byt.yc►U, at Iyanough Road, Hyanni ywas s, • inspected '-at approximately_ 2:3�Y F. I , , bctobe ' 16;. 1974, =and"`the f6l1bi4ng"violations were noted• �i ♦ 1 L`. •REGUL. ,} t,y � t I'MON :3 s l s' Uncovered 'food in refftgerafior REGULATION 5.5: Cook,did'not have -h�,t or heffectiveair _restrain . axe "washing-dishes .smo'k ng. a' cigarette in 1citch n•'ar.ea. ' -REGULATION 6,l.- Tood embedded.. i`n.'cseV'ide of,. wog3 near steam table'.: S M' }'REGULATION 7:2 ="Counters :"throughout {kitchen,area .sta'ied` with'}dried food, � �hel' where dishes stored, dusty r greasy,,spatulas ; T?irt 'kn3vee Knife with' handle:.taped,. 7,3: Dirty "clothes "an kitchenf to sie, r 3' <. F: 7:5 F06d contact surfaces hot ,sa itized 'prior_ to use': REGULATION,•.11:5 No ,toilet; tissue x:n,Meri'.s ''Roomr` t .> R` � rr.•� �c . ter. - REGUTATION. 13.i r' I3ump'ster not, closed Open fou l ,different 'times" 3n 4t four t dif fever t'firispections t. RE -AT 1.41.. erokex . wnc�ow -►.:balkrea ,P iv . ..} , . r,.+4 * ;J 's' 1• a '` - - 7 _REGULATION 'l5.lz; Floor' in--kitchen''not. flush, to call. `Dlrty under.. r ',equipmer t,,and `corners., } REGULATION , N l9 1 F1 u©re ht ea . . scent ,li,k. '� s. in�•'`kitch�en covered with •.h � dust: Y t REGULIATIOX l32.1: .operating` without }la valid ermit� Food Servi F P Service erm*t. J4�a:.'>M1 ^Yt" 'tr, . •. r *f ji F'; �r - r - .. -` - - •d r. •4A- r7► ,�' r rp z.? i a i �,t a r a' ,��'Hx car ;4.'tyr r` a� • " 4,.. 77 ^�. ..; •,. ! a tr ,Y.a .� �«d "�:'^ w 4aa { � is � °' . mot. t „ir '>°`.- Mr.. +Stephen ' Cot ♦� .,oct©ber Y217- 1974 ®n ,©GtQber, 8 .[ .974 'y031, �d'et'!V';'O ®2� �, t"*0 't3f �Attic e X1 M TtiEtitiM" � >� Sd A t r t , , a fan<Standare�s ,fcr Food Servile R `tab shment's '. ot signed `'3 r�C$ipt 'for thi► .Regulatxcan °.. You are directedo{ yc,�are �t s l;.t� eq"aba�ve discr'eaanc es, a�tn .x sewn_ a © receipt''of i+hi6 orr: �.�. iY rt C .� iu Qr t� digs 4+J t.: .f'�� d *rQ.�u l your, estzibizshruint'l,be�ng., c ,osec� for" fa l�ure,.tQ�in�intairi i�inir�ta� :standards':-� �1 You, are:.reminded. that` our,restaurant ``has 'been many '. /�/>�� .: in v3Qalat on o > 'Q W"1:�t7rS .C>nS f _l r .° You are also so- rem that ai2ure ;td coy P. with thi's order ,ci�uld, ,result in"a $500 ine, Each days failure :constituting a.rseparate viclat�.c�`n: r. ti 4 'a•a� .r_ y � •%F"� Yau mayG xec�uest a. ;hearing sefdre the �oa`rd o Health' if written tit-Ion', rec uestiz 9 same is, received rs'evr t,'7)' days after= the.'.dat�'archer A i�a7` V. served. . - � �� r•,5 of i� •e ,r:.a ° .. !'� ,," } � Director:`.'f'Publ 3.LC `Health `t k 4�� " K �.,�.! � ,�` f !� •L. r b�4e �+ i s ,'�'5 t � '4 �. : a." D a `y+� �Y. ` t r r r .' .0 'c J r T✓ ,4r4 1^ 4'� a fi 44 `* s r d �•' ,a .*> J.u' y ."{� �r r ` { .'.� A �> 3 • � ,r z � t a:' a I .r` -d .� x.i�. �, }1 aa� s �`�' � .r'Y �^� G *, yr ," -x .•� a r• ' .j. t, a �Y ;r 3 e 7r e. ;3 a. {' • e ' ex- «fir F " Y � �� °. " " ;'i t ;� 4 .,+ x-� �� r t,�•�: � A... ! ,. r^ '� ,, •.`, 4 .. �',:r,. e� Y :, r, � x. �� ''rid x �� r l r i r.ra� r w� r r.. ♦ 's i,_' t _ } ',�._' .,.a � Y ': .. ' d`x �'^>"�Ex> r r .•I;_+ �' -1! ... 'ram a ,.y � ° a ' ? k�' - t �! �" �4,, h t,. a ,y ,t� c q - .x pro. . �.•Rt r! � �•} .z r ' t}. .�• � a� ' = t July 1,- 1975 . Mr. Pau l Brown Chairman, Board 'of Selectmen Town of Barnstable p. Hyannis, Massachusetts 33ear Mr. Brown The Boardof *Health is very disturbed at your granting•a seasonal -Beer And Wine -License to`. the galley Restaurant,, ,- In� 1973 and 1974, under, the same ozanershlp, the', Galley was fined in District Court for operating without a Common ` Victualler's License. Prior to your licensing 'of this restaurant for hoer .and 'wine, you requested an evaluation by .the Health, Depart.mcnt, A ' memo sent" to you on prune -10 revealed many discrepancies and a violation that this restaurant• causes more problems than all.. � others in Town combined D A memo, with a dritten'inspect on report, Ilas sent to .you on 'April 16 informing,'you of..bur intentions to revoke the Food - 1I Service Permit .permanently. this ��me we requested you t® 1 take action to revoke the Common ,,Victualler's license. This roc was.• ignored and•. we. were, not even afforded' the courtesy of a, r4p�y.. t The Galley Restaurant survives only- because of constant ' . rep!:ated •inspections s by the-Health Department to es ;3.t fund- • tioning at, minimum .standards; This constant.,surveilance 'is at, great expense to the taxpayers :.and cannot be' continued, Any -further violations,Will result in immediate -court ,action, again :.. at great expense to the taxpayers y Your ,.rewaxding of_ hie restaurant with .a Seer and vine license ji`�'incomprehens'ible and makes a' mockery_of your function as a licensing board. _ . Page 2 July. I* . 19'7 Your disregard, of 'evaluations requested by you and lack.',df Communication witla a' Tavrr d epaitment, `can only result. in,ram- - ficatiohs detrimental -both to .thy: 'down a.1d•°your a�m credibility - as its' governirgdy Yours very tru y, z ,Robert L• ^Ch31dsa rznan Ann Jane fthbaugh , Gerald W. ;Hazard,. M, D. ` BOARD .OF ilFALTH , �o�1r1 M. ;Melly D ':GCtOr, of Public stealth JMKK/mm D . Ar .- � T o.ti t 1� a .�-` # aYa 4 •�`,'s e � _,��r T� ' r t -Mr, J006ph Da lu z ` Building( 1hape },or• `. `, f, . his, r.. TOM 0� lo Dear Joseph { y 't�� 4 n �the �estau���ztWe aro in for -rmaatcl contu3 . a . ure to'rt"t rt .n ,mur 'standards since. SMVY' tie` would great ' :appreca at e�ari.impaction' by,you r } ' _ concerning- his Common V ctual1er1 s ',lic6nse issued by the' Q ,^ Yours tzttl y;� recto of,Publ gealth cd.A. Se r 7 � .�, J`- ',y�F" 3 � a r�r` �;s ., ' Y,f s 'x� l ,Yt , u3 �. 4. � '; , "• , . , � x� � - °r .x. Via• ® er'i:rq r' ha:: � .. +•''.x' .. rf,.y y ..'y tr ♦'� r f , i • F• ' _ '•� rc s ";„ `;�,;•. ' is! a+• .. .. f y:. _. � � 3 April 10 75 Reference: Galley -Restaurant TO : Board of Select-men From: John M. Rel ly Dear Mr. Brown : I have been informed that the. Galley Restaurant has applied for a Licmor License. Attac-hed is 'a copy of a recent letter- to Stephen Cotto informi g him of our intention to revoke his food service, Permit permanently. It is strongly recormnended action b instituted to also revoke his Cori mon. Victualler' s License. Yours very truly, Join M. Kelly Director •or Public Health. Jiirj�rrn encl. I } June 24 .75 Hr. Paul. Brown Chairman, Board of Selectmen Town of Barnstable Hyannis, Mass. Dear Mr. Broom: n Enclosed is a copy of the last inspection by the Health Department. Although improvement was noted on the May 15th inspection, the latest inspection revealed many discrepancies, As you know-- the Galley Restaurant has caused the Board of Health more aggravation in consistently not meeting minimum standards than all the other restaurants combined: in the Toim. Yours very truly, John I•I. Kelly, R. S. Certified Health Officer J14K/mm encl.. 1 Date Fee , TOWN OF BAR NSTABLE Of — v OFFICE OF •� `� � Ali` - - i DLH73TLU BOARD OF HEALTH >oo 1639. `��° 3e7 MAIN STREET �o yAY k HYANNIS; MASS. 02601 VARIANCE REQUEST FORM All variance requests must be submitted fifteen (15) days prior to the scheduled Board of Health Meeting. NAME OF APPLICANT Sn r "i TEL. NO. 7 7 5—•9 7 9 5-.. ADDRESS OF APPLICANT }2 i NAME OF OWNER OF PROPERTY DATE APPROVED TTn 1.n mm� SUBDIVISION NAME N•/A ASSESSORS MAP AND PARCEL..NUMBER Maw# 294 ParrPl #{' T SIZE T' nti ems. R� LOCATION OF REQUEST Northwest Side of Building —Pat—in ArA^ VARIANCE FROM REGULATION (List Regulation) yarjapce._from. Regulari^n #14 of 'Sanitation Standards . , REASON FOR VARIANCE (May attach letter if more space is needed) r; (-;:Please see attached 1 PLAN ' TWO COPIES OF PLAN MUST BE SUBMITTED CLEARLY OUTLINING VARIANCE REQUEST. ::, VARIANCE APPROVED NQT APPROVED REASON FOR DISAPROVAL F TH PT. 47 RnRST. Groyer'.C, M. Farrlsh,Chairman ' UN 1 2 �990 Ann Jane Ashbaugh A • James H. Crocker, Sr, • • BOARD OF HEALTH TOWN OF BARNSTABLE ,barb vanp' _, "..�. ,•: :.HYANNIS. MASSACHUSETTS ' 775-9795 �-,--- June 7 , 1990 To—Whom It May Concern , We wish to convert this exsisting patio space to a con- venient waiting area . On friday and saturday evenings we have had customers sitting on our steps , on the adjoining grass , and generally standing about while waiting to dine . We feel that it would provide a convenience to the public if we were allowed to provide them with seating and tables , also to allow them to be served beverages and choose from a small raw bar while waiting to dine . We would also like to offer , weather permitting , the avail- ability to have lunch outside on the patio during the afternoon . In no way would we exceed , at anytime , our present seating capacity of 150 . We expect not to increase business through these improvements ,. but to deal more effectively with the needs -and requests of our customers . At this point , we have or are in the process of meeting all the criteria in satisfying Regulation 14 , Town of Barnstable-Health Regulations . We invite the Board of Health to please come and inspect .th.e premises at" your convenience . We Remain Cordially Yours : cc : William T . Thomas r Peter Boucher John Cu i am outs a--6 19 T,� ,�j���2G,r✓/��T. C,�- �/� f���7JiC�J ;�U�2�sV'� T�� OA-J � 70 /rc� �,zJ,-G v��nu�� �U•uc� aviO OIL) Date Fee TOWN OF BARNSTABLE .. wt v OFFICE OF D,aYeT.si, BOARD OF HEALTH 3e7 MAIN STREET �o WO k• HYANNIS; MASS. 02601 VARIANCE REQUEST FORM All variance requests must be submitted fifteen (15) days prior to the scheduled`'.-;::': . Board of Health Meeting. NAME •OF APPLICANT Sna ! '� TEL. NO. 775-979;5:.;'. . ADDRESS OF APPLICANT }2 NAME OF OWNER OF PROPERTY DATE APPROVED SUBDIVISION NAME_N/A 2T SIZE ASSESSORS MAP AND PARCEL..NUMB ERMajL# 294 Parral �TT 1 n6 A-res LOCATION OF REQUEST Northwest Side of Bui 1 di ng —Pat—;a_ Area VARIANCE FROM REGULATION (List Regulation) yariapce.-from. Regulati nn #14 of 'Sanitation Standards . , REASON FOR VARIANCE (May attach letter if more space is needed) (.;:Please see attached 1 PLAN '-' TWO COPIES OF PLAN MUST BE SUBMITTED CLEARLY OUTLINING VARIANCE REQUEST. VARIANCE APPROVED__ " NQT APPROVED REASON FOR DISAPROVAL GroVer'.C, 14 Farrish,Chairman <, Ann Jane Ashbaugh ,N James H. Crocker, Sr BOARD OF HEALTH TOWN OF BARNSTABLE •.':':;' , : ::: arbvarl v HYANNIS, MASSACHUSETTS ' 775-9795 June 7 , 1990 To—Whom It May Concern , We wish to convert this exsisting patio space to a con— venient waiting area . On friday and Saturday evenings. we have had customers sitting on our steps , on the adjoining grass , and generally standing about while waiting to dine . We feel that it would provide a convenience to the public if we were allowed to provide them with seating and tables , also to allow them to be served beverages and choose from a small raw bar while waiting to dine . We would also like to offer , weather permitting , the avail— ability t'o have lunch outside on the patio during the afternoon . In no way would we exceed at anytime , our present seating capacity of 150 . We expect not to increase business through these improvements , but to deal more effectively with the needs and requests of our customers . At this point we have or are in the process of meeting all the criteria in satisfying Regulation 14 , Town of Barnstable—Health Regulations . We invite the Board of Health to please come and inspect ...the premises at' your zonvenience . We Remain Cordiall Yours': cc : William T.. ThDmas Peter Boucher John Cunning a el c 0 ale- 12 I-A' 7-011A-Ij /lat- The area north and east of the building is an asphalt parking lot. The area north of the parking lot consists of sand covered by sparse grasses and small shrubs. The area northwest of the building is wooded. The area south of the building is landscaped with grass and flowers with a small gravel lined parking area. Building and parking area locations are shown on the site sketch (figure 3) . The Site is supplied with municipal water and natural gas Electric power- lines enter the site overhead. There is---a 9` 0-OO-11 on septic tank located off-of the northeast , Ccorner of the building. The tank is pumped out by A & B Canco every .six months . There is also a 2 , 500 gallon ,grease trap- nor-th--of-the--building which is pumped by A_&; Canco every thirty days. There is no municipal sewer on the-Site. There�"are—no records indicating any-fuel �t storage on or- below the site relating to _potential _ J hazardous- wastes . There are no catch basins, other _1 easements , or wells for public drinking supplies . 1 Restaurant- refuse is disposed of into a dumpster on the, Site. Fryolater grease is disposed into a separate _j tdumpster. 2 . Environmental characteristics relative to hazardous materials : The section of the Site with the building and the parking ; lot slopes gently from southeast to northwest. The area . northwest of the parking lot slopes steeply to Fresh Hole Pond. The Interim Soil Survey Report classifies the soil surrounding Fresh Hole Pond as Hinckley Soils which are formed in sandy and gravelly materials , These soils are excessively drained and permeability is rapid. Surface water drains from southeast to northwest across the . parking lot into an area of medium to coarse grain °sands . The building isbordered with gravel and landscaping whic facilities drainage. Surficial geology is composed of glacial outwash sands underlain by crystalline bedrock at approximately 400-450 ft. below grade. Based upon groundwater surveys of an abutting monitored site and groundwater flow. maps (figure 4) , the groundwate flow direction - is presumed to be southeast. The depth tc groundwater is approximately 30 feet below ground surface The Site and surrounding sites are facilitated with municipal water. The Site lies within the zone of The area north and east of the building is an asphalt parking lot. The area north of the parking lot consists of sand covered by sparse grasses and small shrubs. The area northwest of the building is wooded. The area south of the building is landscaped with grass and flowers with a small gravel lined parking area. Building and parking area locations are shown on the site sketch (figure 3) . The Site is supplied with municipal water and natural gas Electric power lines enter the -site--overhead. There is-..a � `9 , 0.00 gallon septic tank located off of the northeastj ' corner of the building. The tank is pumped out by A & _B { Canco-every six months. There is also a 2 , 500 gallon grease trap -north of the building which is ,pumped by A , 4(Canco every thirty days. There is no municipal sewer .on ,the *Site. There are no records indicating any fuel J .(storage on or below the site relating to potential--`; (hazardous wastes . There are no catch basins, other] easements or wells for public drinking supplies,,.(Restaurant refuse is disposed of into a dumpster on they iSite. Fryolater grease is disposed into a separate' i dumpster. , 2 . Environmental characteristics relative to hazardous materials : The section of the Site with the building and the parking ; lot slopes gently from southeast to northwest. The area northwest of the parking lot slopes steeply to Fresh Hole Pond. The Interim Soil Survey Report classifies the soil surrounding Fresh Hole Pond as Hinckley Soils which are formed in sandy and gravelly materials. These soils are excessively drained and permeability is rapid. Surface water drains from southeast to northwest across the parking lot into an area of medium to coarse grain sands . The building is bordered with gravel and landscaping whic facilities drainage. Surficial geology is composed of glacial outwash sands underlain by crystalline bedrock at approximately 400-450 ft. below grade. Based upon groundwater surveys of an abutting monitored site and groundwater flow/ maps (figure 4) , the groundwate flow direction is presumed to be southeast. The depth tc groundwater is approximately 30 feet below ground surface The Site and surrounding sites are facilitated with municipal water. The Site lies within the zone of KEY woods coarse sand with some gravel `U. lowlying shrubs with some ferns and grass 0 paved area ( shrubs sand p dumpster (j 0 grease container ••••gravel border FRESH HOLES POND GTCE 2500 gallon crease trap �— ST - �L 9000 gallon septic tank (� tree / • yj grass ,�j • T ®transformer �©� (� � � � • Gj . _ C 1 O' C L oo C� o. N Q1 C Y i L d 00 r1 T a +� E Q t 0 x Z �} / O 1 � a k Q woo a U is steps L Z> ram <` > ravel parkfn•_g_w_r. — — sign AIRPORT ROAD Figure 3 Site schematic showing relevant features ,7{eats 7y L V�, J .Jy{!�•(�_J riM-•YI f t �G zawyu g�`�'lr�ta�4 Fyn 1 .. w ,y 3r- •N+ O oE 609 v . 1 tote ` i .. ul �•. ' � jg.lfil n. Goa, i f.WIT MIN RM K F �(X S - \j { 1'tT 33�� o 2s6 �Fjziy i D5 � P4 - .g OY t'F�, ram' x� "'giT 4tJt�,tj.. s' t AN 44 VANYW- s v. J °r!14t'7,lFjft c' ,4 1 t TOWN OF BARNSTABLE yoF THe roe OFFICE OF i Dsas9T18L i BOARD OF HEALTH .� °o +679. �e� 367 MAIN STREET May k HYANNIS, MASS.02601 June 18, 1990 Peter Boucher Sharky Inc., d/b/a Barbyann's 120 Airport Road Hyannis, Ma 02601 Dear Mr. Boucher: You are granted a conditional variance from Regulation 14, of the Town of Barnstable Health regulations, to have outside dining at Barbyann's Restaurant, 120 Airport Road, Hyannis, Ma., with the following conditions: (1) You must meet all of the criteria contained in paragraphs A through O, of the Board of Health criteria for variances for outside dining. Failure to do so will result in revocation of your outside dining privilege. (2) The dining area must be set back ten (10) feet from the parking lot, sidewalk and other access ways. (See paragraph a of the Criteria for Variances) (3) You must install air doors and screen d000rs on all doors and apertures used in serving food or drink. (See paragraph a of the criteria for variances.) (4) The overall seating capacity cannot be increased. An equal number of indoor seats shall be removed or blocked from use anytime the outdoor seats are utilized. The existing calculated sewage flow exceeds 330 gallons/per acre per day at this site located within a critical zone of contribution to public water supply wells. (5) You must receive approval of the Town of Barnstable Licensing Authority. (6) This conditional variance expires July 1, 1991. The Board reserves the right to terminate your outside dining should any unsanitary conditions be observed. A copy of the criteria for granting variances for outside dining is enclosed. Strict compliance with this criteria is required. Very truly yours, Grover . M. Farrish, M.D. Chairman BOARD OF HEALTH TOWN OF BARNSTABLE GF/bs Enclosure April 23, 1981 A & B Cesspool Service 128 Bishops Terrace Hyannis, MA 02601 Town of Barnstable Board of Health 397 Main Street Hyannis, MA 02601 RE: 251 Iyanough Road, Hyannis Barbi Ann's (formerly Tinker's Kitchen) Dear Mr. Kelly: Due to the present circumstances, we are asking you, upon approval of the plans submitted by Mr. William Weller of Cape Cod Technical Planning Ass- ociates, Inc. , if possible, to approve a permit for Mr. Peter Boucher to open his establishment, Barbi Ann's. Mr. Boucher has done as much as possible to comply with the Board of Health, but the previous owners, Mr. Charles Thompson and Mr. Robert Forbes, have been at fault. We had planned on installing the system, consisting of a 2500 gallon septic tank and two 1000 gallon pre-cast leach pits on Monday, April 20th (holiday) and Tuesday, April 21st, but Mr. Weller did not have the plans ready for approval of your department. As a result, our company has a work scheduled until May Est A we have firm confirmation from our customers and are committed to the work schedule. Sir, I assure you that the work shall start on MaySd6and be completed on May 22nd of this year under the conditions of Title 5 of the State Environ- mental Code and Town of Barnstable Health Regulations. We are presently holding a deposit for the work to be done. Very truly yours, Bernadette A. Robin on March 101' Pall Mrs Mary ;m6ntagna, chairman Board ,of Selectmen, Town of Barnstable= H y annis, Ma.. .# Y , x Dear Mrs. #ttagnaYz. �,, The `septic system of Peter'A,.,,Boucher-d/b/a Barby Arias 0 s- formerly.Tinker`s Kitchen' 251 Iyanough Road, Hyannis, is sub-'-standard, We did not .sign their'-.previous+ application because the owners did not comply with Board .of Health orders'. , (400ies attached) , h n addition' ire. have not;recefved lens show n {t t the. am g . +' , y. p establishment .will be, upgraded to meet'Town health=r'egulations. This restaurant, under- previous ownership going back many years has always-.been. borderline and; had"been closed many times for, 'health violations*, At this point,+ we are- not convinced that the graa%ting of- a .,license is required.for, the g6od of the pub ic« ' Very truly you're, John M. Kelly Director of .Public Health - . JMK/mYft 6ncl,4,. 7 - rn ®SENDER: Complete items 1,2,and 3. -n Add y_w address in the"RETURN TO"space on 0 reverse. . _0 1. The following service is requested(check one.) ICYShow to whom-and date delivered............_a ❑ Show to whom,date and address of delivery..._Q u, ❑ RESTRICTED DELIVERY Show tc=whom and date delivered............ ¢ ❑ RESTRICTED DELIVERY. Show to whom,date,and address of delivery.$_ (CONSULT POSTMASTER FOR FEES) 2. ARTICLE ADDRESSED TO: fln Mr. Charles M. Thompson , A Thompson Enterprises , Inc.. z Iyanough Rd. , HYANNIS MA. n 3. ARTICLE DESCRIPTION: 601 T REGISTERED NO, CERTIFIED NO. INSURED NO. OO19775I 6 (Always obtain signature of addressee or agent) in m I have received the article described above. ma SIGNATURE OAddressee OAuthorized agent l7 2 /4. A ATF LIttRV POSTMARrn D Z S. ADDRESS(Complete only if requested) O n m _H T CLE m 6. UNABLE TO DELIVER BECAUSE: RK'S d INITIALS 3 D *GPO:1979.288-848 Q, pcC UNITED STATES POSTAL SERVICE OFFICIAL BUSINESS PENALTY FOR PRIVATE SENDER INSTRUCTIONS usE TO AVOID PAYMENT j OF PosrncE Print your name,address,and ZIP Code in the space below. ,$ago ® I U.S.MAII I Complete items 1,2,and 3 on the reverse. -® i • Attach to front of article if space permits, j otherwise affix to back of article. i • Endorse article"Return Receipt Requested" I adjacent to number. ' RETURN TO BOARD OF HEALTH TOWN 8NMIMABLE P. 0. Box 534 (Street or P.O.Box) i 't HYANNIS MA 02601 (City,State,and ZIP Code) i i °r � a t ajr 'gin "*' to w. �.'` ,� as '� •_:. � ^, �• G'C t1be .�3 1980 fie. q } } "• rh eb �mp�scaj ,. r don't Rhompson' Ey4erpri 'r �* y0hough IioC18 .tr. - •- rtr 2 .e, r i d ate: �e T r lser � K�tcheri8i_#Iyan©ugh �0ad, Hy ihhis '� P ` 7eir 1A.L omp$Oi y k + . 'S' �. .l :` • ,ra :'. .. '; .. z,. �,. � . e' :. T � `6 :, ♦R T F 1 7j• 'you='i-er6 granted � c�rnditional ford serv�:ce 1aerm�t. tArh�ch�ex�a;ged y: Jung 84, to ape atef Tjihk6r s- e,Oh- YOU i re ,told Mat• In 4rd�t tQ conta� ' ��r pet on.y01�r,- as� X y t must �t radec� to" eot the rov .P xsa.cif fi t�.e 5, .. ' `cif;the State;: yr .k0r Omta s C I de d'`.the.,fia a th . Re at :oxas syou: have"not�aub�aitted- e�g�� ri�c� rplan�.as e�uir�:d nor' has. .the sy a ;sae . upg r :- 'Iou are; currently ap r�tirlg Without a '`food.a v�.e4 ;per�a��a wh�.ch?,14 "` `. requ red by.:the Commonweaith, You`~W ,�.l not be-,cjranted a> ft5od '�e���.Ce pax" �t �C�r:�98� •uar 1 you comply- with.,4.1 ,Of the, provis�ons :a� �rticle �; M�.h$�luTt1 Sanitation Standards fpx`-FOidd r ► ce'6 atabl shments,: 'mod. Title; ��� State�, nVir s `c/��gaz^eya♦�taj_y'�y�04e ' ypynj� c �eyy+t 4uyg, a}� ' t �. '=re arn�end,( at a ommon -y "Y e44{.fd L1.Y+;E:1±J.�A .� „?,Nr 4{y1.YJA.J'-9 1 -nd � � G ry t VY� r-. .� :r �r•s...fd�r- ..� a r S w n f Rober . 'Childs i�Ghaitm9in ¢ 4 Y a , Penn -Janb ,� 3 ..p.= ... * Hutchins F* Ingex �2� °�?�. � v� �l Mr i. Robert Forbes ' ;.n - ....r .. a •` } r � � s 5` '94, , :�, -' L ' o toy TOWN OF BARNSTABLE OFFICE OF i HAHB9TABLE, i > AS0? BOARD OF HEALTH ppA i639: ��� TEpMp�O.• 397 MAIN STREET HYANNIS, MASS. 02601 December 211 1979 Mr. Charles M. Thompson, President Thompson Enterprises, Inc. Iyanough Road Hyannis, MA. Re: Tinker' s Kitchen, Iyanough Road, Hyannis Dear Mr. Thompson: You are granted- a conditional license which will expire June 11, 1980, to operate Tinker' s Kitchen, Iyanough Road, Hyannis, using the present on-site sewage system. As the new system will have to be in operation by June 1, 19801 please have a Registered Engineer submit plans for the upgrading of the on-site system,prior to any construction, that will con- form to all of the provisions of Title 5, of the State Environ=."- mental Code and Town of Barnstable Health Regulations. Very truly yours , Robert L. Childs hairman . " Wan stam, M. D. Ann Jane shbaugh 1 BOARD OF HEALTH TOWN OF BARNSTABLE MK/mm cc: Mr. Robert Forbes • .• r ,. 4.1 eecember;21, 1979. f f f y • e "+ Mr.• Charles M. Thompson,'=President Thompson.Enterprises:, Inc. Iy_anough Road r . r Hyannis, .MAP - Re: Tinker's Kitchen, Iyinough"RoadHyannis ° f. Dear ,*,. -Thompso n:.1µ e You are granted, a conditional ,license`iwh ch will expire , ' June ,l,: 1980, -to operate Tinker s-Kitchen, 'Iyanough Road, Y Hyannis; us ng':the present on-site sewage system. - As the new system will' have f to be in'operation by' June A; 1980, please have a Registered Engineeul�m"itr, s plans for the upgradincl of the one-site system,prior .to any c6hatruction, that will cones i +` D form to all- of 'the_prov9 signs of Title 5;' of- the` State Envir©set*-' . mental Cole• and Town of. Barnstable Health Regulations. Verytruly yours, Robert L. Childs, `Cha rman i els am;-M D.. r' Ann Jane E bau h BOARD OF' HEALTH • :" TOWN OF BARNSTABLE - .. cc s Mr. Robert Forbes f :Jr, i. a r, December197 < Mr. Charles M. Thompson ; President : Thompson 'Enter_ prises, Inc: ..,. Iyanough Road Hyannis_ :e Tinkers Ki�Chen ' Dear Mr Thompson: We.are• in receipt' of"your,letter of -December 5,` 1979 ;. questing ra Bearing before'. the .Board of -Health-; regardi ng` our letter dated' November 30 1979,. ` .« •" t ,Y; - � earing has `been zbbeduled for; :00 P:M.: on.Wednesday fihe B , },. December 19 19,79, ,in the Board of Health office, Third ' Floor`, New Town, Hall" 367 Main'Street,: ;Hyannis, , x, Please cdnfirm ,the 'time and elate' withi -'the Board. of :Health office,' 775�1_120,j extension .ia2. z Very truly yours .a r , John•.M.' Kelly. `. k Director of Pub lic.Health ' w 1 i r-:l DEC 51979 JrOWN OF BARNSTABLE 90ARD at,HEALT i� December "5 , 1979 Mr. John M. Kelly Director of Public Health Town Offices Hyannis, MA 02601 Re: Tinker' s Kitchen, Iyanough Road, Hyannis Dear Mr. Kelly: In accordance with. Regulation 24 of Title 5 of the State Environmental Code, a hearing is requested on the order contained in your letter of November 301, 1979. Inasmuch as the order affects the operation of business at Tinker' s Kitchen on and after January 1, 1980, a hearing date as soon as reasonably possible is requested. Very truly yours, THOMPSON ENTERPRISES , INC. D/B/A/TINKER' S KITCHEN By:. . Ch `rles Yi... Th.omps n, Presidents" y O SENDER: Complete items 1,2,and 3. c Add your address in the"RETURN TO"space on reverse. w 1. The following service is requested (check one). Show to whom gnd date delivered. . . .. . . .. . UShow to whom,date,and address of delivery. ._¢ 09 RESTRICTED DELIVERY Show to whom and date delivered. . . .. . . .. ._¢ ❑ RESTRICTED DELIVERY. Show to whom,date,and address of delivery.$- (CONSULT POSTMASTER FOR FEES) 2. ARTICLE ADDRESSED TO: Mr. & Mrs. Harold Ellis Murphy Way Hyannis, MA. 02601 Z 3. ARTICLE DESCRIPTION: z m REGISTERED NO. CERTIFIED NO. INSURED NO. m I 1532090 � - m I (Always obtain signature of addressee or agent) mv I have r ceived the article descr' L.,eied SIGNA U E Addya ee agent ;o H 4 DAT OF DELIAERY POSTMARK m Z 5. ADDRESS (Complete only if requested) m 6. UNABLE TO DELIVER BECAUSE: CLERK'S n1 INITIALS O 3 D GPO: 1978-272-382 UNITED STATES POSTAL SERVICE OFFICIAL BUSINESS SENDER INSTRUCTIONS PENALTY FOR PRIVATE Print your name,address,and ZIP Code in the space below. USE TO AVOID PAYMENT OF POSTAGE, $300 • Complete items 1,2,and 3 on the reverse. • Attach to front of article if space permits.Otherwise U•S.MAIL affix to back of article. ®� • Endorse article"Return Receipt Requested"adja- cent to number. RETURN TO i BOARD OF HEALTH (Name of Sender) TOWN OF BARNSTAB•L• E P. 0 Box 534 (C" .State.and ZIP Code) I y 0 SENDER: Complete items 1,2,and 3. .Add your address in the"RETURN TO"space on reverse. 1. The following service is requested (check one). Sh6w to whom and date delivered. .. .. .. . . . io Fj Show to whom,date,and address of delivery. ._¢ RESTRICTED DELIVERY Show to whom and date delivered. .. .. . . . . . RESTRICTED DELIVERY. Show to whom,date,and address of delivery.$_ (CONSULT POSTMASTER FOR FEES) 2. ARTICLE ADDRESSED TO: Mr. Charles Thompson Tinker' s Kitchen-Iyanough Rd. Hyannis, ILIA. 02601 Z 3. ARTICLE DESCRIPTION: nREGISTERED NO. CERTIFIED NO. INSURED NO. 1532088 v m I (Always obtain signature of addressee or agent) 0 I have received the article described above. mSIGNATU ❑ A essee ❑ Authorized agent m z 4. c D T F DELIV RY ,UL4 sc xZ 5. ADDRESS (Complete only if requested n cs;` FT 6. UNABLE TO DELIVER BECAUSE: CLERK'S "' INITIALS O 3 D GPO: 1978-272-382 I I UNITED STATES POSTAL SERVICE OFFICIAL BUSINESS SENDER INSTRUCTIONS PENALTY FOR PRIVATE Print your name,address,and ZIP Code in the space below. USE TO AVOID PAYMENT • OF POSTAGE,$300 Complete items 1,2,and 3 on the reverse. ® I • Attach to front of article if space permits.Otherwise ILLS.MAIL + affix to back of article. ®O Endorse article"Return Receipt Requested"adja- cent to number. RETURN TO i I I Q BOARD OF HEALTH I I (Name of Sender) TOWN OF BARNSTABLE P+O. BOX 534 ' (Street or P.O.Box) HYANNTS MA 02601_- Q I (City,State,and ZIP Code) Z SENI)tK: Complete items 1,2,and 3. o -Add your address in the"RETURN TO"space on 3 reverse. I. The following service is requested (check one). X Show to whom and date delivered. .. .. .. .. . Show to whom,date,and address of delivery. ._¢ RESTRICTED DELIVERY Show to whom and date delivered. .. .. . . .. . RESTRICTED DELIVERY. Show to whom,date,and address of delivery.$_ (CONSLTLT POSTMASTER FOR FEES) 2. ARTICLE ADDRESSED TO: Mr. Robert Forbes m Tinker' s Kitchen-Iyanough Rd 9 Hyannis, MA. 02601 z 3. ARTICLE DESCRIPTION: z 0REGISTERED NO. CERTIFIED NO. INSURED NO. rn � _ I1532089 m i (Always obtain signature of addressee or agent) 2 I have received the article described above. m SIGNATURE ❑ Addressee ❑ A6thor,' ed-age>4 �r m OS. "I9z a. (SAT F DEIV Ry z 5. ADDRESS (Co plate only if reques e . m z 1 T 6. UNABLE TO DELIVER BECAUSE: CLERK'S 'n INITIALS O 3 D r= GPO: 1979-272-3e2 UNITED STATES POSTAL SERVICE OFFICIAL BUSINESS SENDER INSTRUCTIONS PENALTY FOR PRIVATEUSE TO AVOID PAYMENT Print your name,address,and ZIP Code in the space below. OF POSTAGE,$300 • Complete items 1,2,and 3 on the reverse. • Attach to front of article if space permits.Otherwise M&NI IL affix to back of article. BOO Endorse article"Return Receipt Requested"adja- cent to number. RETURN TO I I BOARD OF HEALTH �r I (Name of Sender) I p TOWN OF BARNSTABLF P. 0. Box 534 (Street or P.O.Box) + HYANNIS MA 02601 A I i (City.State,and ZIP Code) q November 30, 1979 -3Mr. and Mrs. Harold•Ellis Murphy Road` , A - Hyannis, MA.` ' Re; a Tinker's• Kitchen, `IyanQugh,Road, Hyanni"s Dear Mr. -and- Mrs. Ellis: .* You were sent, a, letter, dated' February 13,, 1979, after your appearance :before`the ;Board. of 'Health. .that� informed you that prior to obtaining a Food Service Permit. January 1; 1980 you must upgrade .your~ sewage. system to conform to State and focal codes. A copy of :the letter is enclosed. .. To date, we. .have not received b ineering `plans-°for upgrading , the sewage systemas requested. You will not-be granted a permit for 1980 until all conditions. . outlined in th_e Board's letter ''of- February ' 1979, are 'met." . Very truly yours, M1 John M.' Kelly Director of Public Health } . y JMK iirp cc:, Mr.' Robert Forbes r ' Mr, Charles- Thompson SENT VIA CERTIFIED MAIL February. 13, 1979 y Mr.' and Mrs'., :Harold Ellis r Murphy Road , x Hyannis, Massachusetts Dear Mr'. and. Mrs. Ellis:, »; The Hoard of Health will, allow the° Galley Restaurant, at a Tyanough Road,.,Hyanni's,, to •operate with its' present on-Site sewage system until January l;, 1980. Prior, to obtaining a -Food Service Permit in 1980, the ,on=site•` sewage system'must be upgr+ ded to meet all,,.the provisions of Title '5,•.of..the State Environmental Code anc�.•Texan of �Barnes stable Hea1t1?" Regulations, r 9 . Please have a, Registered .Engineer,'^subm t•ypl:ans for the ,up- grading• of the on--site system to us prior. to 'any construction -of the-new- system, in., the event problems. arise with the•-present• system, the 'up-. gradang must. be done "immediately,or i tli+s establishment will 'be •,: ` 4 cloyed. In addition, all the requirements',of 'Article X, Minimumw, Sanitation .Standards, for Food Service Establishments, of the ` State Sanitary Code, must'-be mete.before i dsuance of a Food; s Service Permit. ,r . r Very truly yours ' Ann ,Jane s aug Cha rman 4 RRfi� ert L ills a ♦ ' ) .. ±t y f P A. : . Mandelstam M. -D ltJ./ - n ...0F`' - -HEA�,TH . . ` TOWN oF' BARNSTASLE. .cc: Mr Charles .Thompson a :'' q. n Commonwealth of Massachusetts Executive Office of Energy &Environmental Affairs WL Department of Environmental Protection Southeast Regional Office•20 Riverside Drive, Lakeville MA 02347 .508.946.2700 Charles D.Baker Matthew A.Beaton Governor Secretary, Karyn E.Polito Martin Sutiberg Lieutenant Governor Commissioner July 10,2017 Republic Services RE: HYANNIS-BWSC Attn:Chris October Release Tracking Number:4-0026692 1080 Airport Rd Barbyanns Pub Fall River,MA 02720 120 Airport Rd NOTICE OF RESPONSIBILITY URGENT LEGAL MATTER:PROMPT ACTION NECESSARY Dear Mr,October: On June 5, 2017 at 2:32 PM the Department of Environmental Protection ("MassDEP") received verbal notification of a release and/or threat of release of oil and/or hazardous material at the above referenced property which requires one or more response actions.Approximately 20 gallons of hydraulic oil was released to pavement and soil after a hydraulic tank became dislodged from a trash truck. The Massachusetts Oil and Hazardous Material Release Prevention and Response Act,M.G.L.c.21E, and the Massachusetts Contingency Plan (the "MCP"), 310 CMR 40.0000, require the performance of response actions to prevent harm to health, safety, public welfare and the environment which may result from this release and/or threat of release and govern the conduct of such actions. The purpose of this notice is to inform you of your legal responsibilities under State law for assessing and/or remediating the release at this property. For purposes of this Notice of Responsibility, the terms and phrases used herein shall have the meaning ascribed to such terms and phrases by the MCP unless_ the context clearly indicates otherwise. MassDEP has reason to believe that the release and/or threat of release which has been reported is or may be a disposal site as defined by the M.C.P. MassDEP also has reason to believe that you (as used in this letter,"you"refers to Republic Services)are a Potentially Responsible Party(a"PRP")with liability under M.G.L.c.21E§5, for response action costs. This liability is"strict", meaning that it is not based on fault, but solely on your status as owner, operator, generator, transporter, disposer or other person specified in M.G.L. c.21E §5. This liability is also "joint and several", meaning that you may be liable for all response action costs incurred at a disposal site regardless of the existence of any other liable parties. This information Is available In alternate format.Call the MassDEP Diversity Office at 617.666-1139.TTY#MassRelay Service 1-800.439.2370 MassDEP Website:www.mass.gov/dep Printed on Recycled Paper Release Tracking Number 4-0026692 Page 2 of 3 MassDEP encourages parties with liabilities under M.G.L. c.21E to take prompt and appropriate actions in response to releases and threats of release of oil and/or hazardous materials. By taking prompt action, you may significantly lower your assessment and cleanup costs and/or avoid liability for costs Incurred by MassDEP in taking such actions. You may also avoid the imposition of, the amount of or reduce certain annual compliance assurance fees payable under 310 CMR 4.00. Please refer to M.G.L. c.21E for a complete description of potential liability. For your convenience, a summary of liability under M.G.L. c.21E is attached to this notice. You should be aware that you may have claims against third parties for damages, including claims for contribution or reimbursement for the costs of cleanup. Such claims do not exist indefinitely but are governed by laws which establish the time allowed for bringing litigation. MassDEP encourages you to take any action necessary to protect any such claims you may have against third parties. At the time of verbal notification to MassDEP,the following response actions were approved as an Immediate Response Action(IRA): • Continued assessment.. • Deployment of absorbent/containment materials. • Excavation and disposal of up to 5 cubic yards of contaminated soil. • All Remediation Waste must be properly stored/handled and disposed of within 120 days from the date of generation per 310 CMR 40.0030. ACTIONS REQUIRED Additional submittals are necessary with regard to this notification including, but not limited to,the filing of a written IRA Plan, IRA Completion Statement and/or a Permanent or Temporary Solution Statement. The MCP requires that.a fee of $1,470.00 be submitted to MassDEP when a Permanent Solution Statement is filed greater than 120 days from the date of initial notification. Specific approval is required from MassDEP for the implementation of all Immediate Response Actions (IRAs) pursuant to 310 CMR 40.0420. Release Abatement Measures may not be conducted until a RAM Plan is submitted pursuant to 310 CMR 40.0443. Assessment activities, the construction of a fence and/or the posting of signs are actions that are exempt from this approval requirement. In addition to verbal notification, 310 CMR 40.0333 requires that a completed Release Notification Form(BWSC-103,attached) be submitted to MassDEP within sixty(60)calendar days of June S,2017. You must employ or engage a Licensed Site Professional ("LSP") to manage, supervise or actually perform the necessary response actions at this site. You may obtain a list of the names and addresses of these licensed professionals from the Board of Registration of Hazardous Waste Site Cleanup Professionals by calling (617) 556-1091 or visiting http://www.state.ma.us/Isp. MassDEP has Kurt E. Klages of Jewel Environmental listed as the LSP of Record. Unless otherwise provided by MassDEP, potentially responsible parties ("PRP's") have one year from the initial date of notification to MassDEP of a release or threat of a release, pursuant to 310 CMR 40.0300, or from the date MassDEP issues a Notice of Responsibility, whichever occurs earlier, to file with Release Tracking Number 4-0026692 Page 3 of 3 MassDEP one of the following submittals: (1) a completed Tier Classification Submittal; (2) a Permanent or Temporary Solution Statement or,if applicable,(3)a Downgradient Property Status. The deadline for either of the first two submittals for this disposal site is June 5,2018. This site shall not.be deemed to have had all the necessary and required response actions taken unless and until all substantial hazards presented by the release and/or threat of release have been eliminated and a level of No Significant Risk exists or has been achieved in compliance with M.G.L.c.21E and the MCP. If you have any questions relative to this Notice, please contact Andrew L.Jones at the letterhead address or at (508) 946-2785. All future communications regarding this release must reference the following Release Tracking Number:4-0026692. Sincerely, �w" Dan Crafton,Chief Emergency Response/Release Notification Section Bureau of Waste Site Cleanup C/AU E W:\BWSC\Document Prep Folder\ER\Jones\4-0026692.HYANNIS.REPVBLIC.NOR.07-07-2017.docx Enclosures: Release Notification Form;BWSC-103 and Instructions Summary of Liability under M.G.L.c.21E MassDEP's Guide to Hiring a Licensed Site Professional ec: Board of Health Board of Selectmen Fire Department DEP-SERO John Handrahan, Data Entry /1 . 1-800-675-3622 SPECIALISTS We Make Disasters Disappear - - I II �� I i IF 1 www.disasterspecialists.com i Y } 7 y +a. i, ��� , / ._/,/ �J / ��� V v t� a I" 1' 40 r s P '#i; .� i ;� i ,r ., ,. t. -.. re.. xx l t ;� ����r __ ,,�, - � ; �, ` � �"' .rr' C.:.n'� 'I -•� � t - J��!'' _ �. :. ,n . S�. �L. � � / jf�' S p _�. i - ..�/. a. 4!. 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Y a 41' er �/ 1 x_ .,;�i , , `;, �; ''"`1 �� �� ✓ .���� ��i�ji i �- -.,raroE., '' ---. , J/��/ :�J �' C N �a A t!"f 1 �/ U J���� �: 3�', .. :, . _ __. _ ,,. �_ _�.. ,, �. �.< ? - �; ..,, .. - _ `'• .�. -�_ � � II _ -_ i` -� -� � _. � ... _ � _ Y , � ��� �� V/ 8 1 dik -VL -16 -. _ F-. �,,:_ .. _. - -- i° - - -, a i cr`i` t 4 R w r owdompow K rYr.r7l� _ +fir' F i. u �i�1��,��ii ��/��/i s i 1 - AL rra��r►wa r I � i s , A f ` f I I � t �l i ,i , Aw/ ' e �r I ..y � u s♦ _� ��, _. . - � ~ ®• - ' a �. �. J � .. � i .* J �� '��'":�: s w t; ���� �� ���� ���� ��✓ � � r r ji _ F I 1 y � F firl 5 1 d R'♦ d'. y R �'�` � .�- 4 ° �' �, � -� :� I ;y t Barbyann's Restaurant 120 Airport Road Hyannis, Massachusetts 02601 Post Health Inspection Plan of Correction Report October 26, 2017 Barbyann's Restaurant Hyannis, Massachusetts 02601 October 26, 2017 On October 24, 2017, Ms. Donna Z. Miorandi conducted a routine food service inspection. Ms. Miorandi found a total of 1 critical health violations and at least 9 non critical violations. In this report we will explain our plan of action in correcting and preventing future violations along with establishing a plan for better overall cleanliness. Critical Violation 19 -Hot and Cold Holding Description: Butter left out all night at bar. Bartender though since wrapped in aluminum foil it was ok. Plan of correction: Bar area will no longer have butter. Butter will be kept in the kitchen and bartenders will be required to go into the kitchen to retrieve butter. Although all violations are important, this was a critical violation as it is related to the safety and health of customers. All food must be kept out of the danger zone to prevent food borne illnesses. Checking for any edible item that is potentially hazardous that may be left out will be added to bartenders closing and opening duties and if there is any food found left out it will be disposed of. Violation 27 - Physical Facility,Lighting in Kitchen Description: Lighting is still not adequate. Some are not working and another is flickering. Plan of correction: An appointment with a certified electrician has been scheduled. We will inform him that some lights are out and flickering and have him fix immediately. Additionally, we will clean all covers of lights, and purchase more vibrant light bulbs for better overall lighting. Violation 27-Physical Facility, Painting of Ceiling Description: Ceiling needs to painted Plan of correction: We will most likely close for a day, either Monday October 30 or Monday November 6. We plan on not only painting the ceiling,but the walls of the kitchen as well. This will also help with the brightness of the kitchen. Violation 25 -Equipment and Utensils,Ice Bins Description: Repeat. All ice bins at bar and waitress station must have a barrier installed so that lines do not come in contact with consumable ice. Plan of correction: Perforated bus buckets have been purchased through our kitchen equipment supplier. All ice will be melted and/or disposed of after every night of operation. Ice bins will be thoroughly cleaned along with newly purchased perforated bus buckets. This will prevent contact with lines in the ice bin. Violation 26-Water, Plumbing and Waste Description: Ice bin at at wait staff station is slowly dripping water onto waste pipes below and onto floor creating much mold on surfaces. Plan of correction: An appointment with licensed plumber has been scheduled. He will repair pipes. Area will be thoroughly cleaned regularly to remove mold and prevent future build up. Violation 27 -Physical Facility Description: Tile floor under floor mat at wait station is weak. Tiles are cracked and missing-much deterioration. Must repair. Plan of correction: After plumber has came to repair pipes described in previous violation, all cracked tiles will be removed and replaced. If floor under tile is found to have a more serious problem, more serious repairs will take place. Violation 27-Physical Facility, Men's and Ladies Employee Bathrooms Description: Employee ladies and men's bathroom sink and toilet have foreign debris and build up. Must clean. Plan of correction: Both bathrooms have been thoroughly cleaned. Upkeep and scheduled total weekly cleaning of employee bathrooms have been added to employee to do list and will be checked on by manager daily. Violation 27-Physical Facility, Mops and Brooms Description: Mops and brooms must be hung up off floor. Plan of correction: Mop/broom rack has already been installed along with additional easy access hooks for frequently used cleaning utensils. Violation 24 -Food and Food Preparation Description: In basement shelving area of sugar storage has rodent dropping. Musc clean up and have Fowler check. Plan of correction: All items near area of rodent droppings have been disposed of. Shelves in basement were thoroughly cleaned and sanitized. Fowler representative came on Wednesday, October 25. We explained to the representative where the droppings were. New rodent traps were installed near the area and traps outside the building were replaced. When a Fowler representative comes it will be part of the manager's job to walk around with them and examine the areas. \Violation 26 -Water, Plumbing, and Waste Description: Many pipes in basement are leaking onto floor, some is water and other areas are grease. Plan of correction: An appointment with licensed plumber has been scheduled and problem will be explained and repaired. Violation 25 -Equipment and Utensils Description: Ice scoop for ice machine in basement not hung up as requested. It is laying on top of dirty ice machine. Light bulb in walk in freezer is not covered. Also box of bacon found on floor of walk in freezer. Plan of correction: Hook for ice scoop has been installed and is being used to hang ice scoop and ice machine will be cleaned inside and out. Shatterproof light bulb has been purchased and installed for walk in freezer. Although we had recently received a delivery of bacon and had not had the chance to put entire order away,we will do a better job of quickly receiving and putting items received as quick as possible to prevent items from being on the floor. Violation -Shellfish Tags Steamers in walk in did not have proper tag with them. All tags must be with current shellfish and kept for at least 90 days. We have created a better system of organizing tags and will make sure when receiving shellfish that tags MUST stay with items. Violation 27 -Physical Facility Description: Public bathrooms sinks are dirty, especially faucets. Men's room has a foul odor in it. P traps or urinal or lacking sanitation of flooring. Plan of correction: Public bathrooms sinks have been thoroughly cleaned and will continued to be maintained daily. Faucets have been polished. During scheduled visit we will discuss the foul odor with plumber and any plan of action. r ati. SEATING: 150 NUMBER FEE THE COMMONWEALTH OF MASSACHUSETTS X 378 9A�D0�0 �� . . . . . . .TOWN. . . . . of . . BARNSTABLE. . . .. . . . . .. .. .. . . . . . Board of Health of PERMIT TO OPERATE A FOOD ESTABLISHMENT 378 January 1, 89 Permit No. . . . . . . .. .. .. .. .. . . .. .. . . . . . . . . 19. .. . . In accordance with Regulations promulgated under authority of Chapter 94, Section 305A and Chapter 111, Section 5 of the General Laws a PerrmititBiss heerebby granted to: BNS Hyann Whose place of business is . . . . . . . . .. • • • • . • . • _. . • •120. . . . .Airport Road, .. .. .. . . s .. , ' .. Type of business and any restrictions . . • • • • •. FOOD SERVICE ESTABLISI. .. .. .. To operate a food establishment in . • • • • • . TOWN OF•BARNSTABLE (City or Town) Permit Expires . . .. December 31, 19 89 Grover C.M.Farrish,M.D. Chairman Copy .. Ann Jane••Eshbaugh. . . .. .. .. .. .. .. . Jame's 'hi:''Croc�cer; 'Sr:' Board This Copy To Be Retained By Local • • • • •• • • of Board of Health. Health FORM 738 HOBBS 8 WARREN,INC.-1986 " " " " "A'�jerit" " " " " " " " ' • ' UNITED RESTAURANT EQUIPMENT CO. SAVE... Order by Phone SPECIAL ORDER 1IN111114311 Rte. 146A,EDDIE DOWLING HIGHWAY — TOLL FREE— NORTH SMITHFIELD, RHODE ISLAND 02895 UNITEO RESTAURANT EQUIPMENT CO. R. 1. 273-1900 Tel.401-769-3220 `N. E. 1-800-55&7338 TRIP NO. CUSTOMER—NO. PURCH.ORDER NO. SOLD TO SHIP TO la-11 - DATE CREDIT AUTH. 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Soto, Kathryn Priority: Medium Health Office Citation Numbers: Requestor Information Y �. Requestor Re_ues Parcel Number Map: 294 Block: 014 Lot: 000 Fire Dept reports 40-50 gallon hydraulic fluid leak from dumpster truck in parking lot. Parcel Lookup. t Email: Track Request Progress Request Work History: Internal Note History: http://issgl2/intemalwrs/WRequest.aspx?ID=58827 6/6/2017 r v VI �• r+��. � �� ,� �r �-��'�+' j 1 � --�.� '7 �F� ,' r .., _ i.�i�. _ JJ '! "G' •�? "�'iµ:�. _ � _ � f_ .1 w _� � � `a -, d 4 3 ..lS UT Ir r " tip,i � �? � �' v '•�t'e� ♦.:. 3 � � p��7 i� i � `t S.•1 '4Y i • t. 3 • �I - Y II -u - �;,- �.i. f e I'. 1 c E x.r _ �... .� 3 r�_ Ms�. e �..r� * r . .���, � _ Ai �' � A a,.� �� �' f ,. � n a l - . ' J �I _� . � ..� M �1+ _ I .i 1, f� _� � • _ ;. �4 r_. y °r .,<<..a . —�: .., .. _ � k .�� y •. .�,. _ _ i. � _ :* TAL SERVICES :n a: �a� �.t 1 - , - �. ,� �"' �,,. � �_ , ,�;:. _ � ..�. L D• nap PF ASW r k � f m., r w� r,Y MI� Z ye15. " W�nrl. f 1 � .i K. l•- a ._ - __ ♦��1iwrlr x r// 1� � .�'- 4 •V ,� �� T -. p. ` _ .. .. A '�cy 1 -' f_ ^ ��. M i ��. �y -�,�n� �. r � � � r ,�. ; Cl��pAJI ;. �t �� � r �� .��,i ♦y /� �� :q" ' -' .w , y� � _ 'w •� t ` - i I Citizen Web Request Page 2 of 3 Entered on 6/6/2017 3:48:30 PM System entry on 6/5/2017 3:55:00 PM: by Miorandi, Donna Assigned to Miorandi, Donna DZM responded to a 55-60 gal hydraulic oil spill at Barbyann's Restaurant. Chief Dean Melanson and System entry on 6/6/2017 3:48:30 PM: Lt. Robert Hennessey were on site. Republic Services was the garbage hauler whose hydraulic Request Closed by miorandd line broke. Dealt with Tom Mengler was on site and is the Operations Manager for Republic. Frank Corp Environmental Services was the clean-up company that responded. Franklin Utility Corp. truck from New Bedford, MA was on site. Republic was the company that called DEP but DZM does not know who the contact at DEP is. Mr. Wengler said his boss had talked to them. DZM was informed that they were not coming down due to the fact that it was spilled on pavement which was erroneous as it was in the dirt as pictures show.6/6/17-DZM followed up today and all cleaned up and there were no waste barrels left on site. Enter work progress: Enter internal note: (Viewed by everybody) (Viewed internally only) i I Spell Check ; Spell Check Add document or image link: .._�.-____ _ Browse.. *You can also type in a folder name to see everything in the folder Current Links: Time worked on request: 4.00 Response time: 0.50 *Time entries are in hours.Examples of time entries: 1.25,0.5,0.75, 1,3.5,0.25,0.10 *Response time: Measured from the creation date to your first actions on the request. *Do not include nights,weekends,and holidays in response time for most departments. Reopen O Reopen and notify citizen Reopen Public Use: Printer Friendly Version Internal Use: Printer Friendly Version http://issgl2/intemalwrs/WRequest.aspx?ID=58827 6/6/2017