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Home My WebLink AboutKENTUCKY FRIED CHICKEN & TACO BELL - FOOD KENTUCKY FRIED { ,CHICKEN&,TACO BELL 314 Barnstable Rd.3(p_�Cta k ' i Town of Barnstable BOARD OF HEALTH o� John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BA9RNSTABLF- = F.P.(Thomas)Lee,. MASS Daniel Luczkow,M.D. Alt. 630. 200 Main Street, Hyannis, MA 02601 4" A Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 157 Issue Date: 01/01/2022 DBA: KENTUCKY FRIED CHICKEN /TACO BELL OWNER: D.E. FOODS, INC. Location of Establishment: 314 BARNSTABLE ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IncloorSeating: 54 OutcloorSeating: 20 Total Seating: 74 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-iCE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent I FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS 9SSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: I / For Office Us n-1— Town of Barnstable Initials: � Date Paid Amt Pd$ _ Inspectional Services NLAM A�� Public Health Division Check# Thomas McKean,Director -(S^-,9.( P,g 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE IL 2-1 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: KanQy eon 0-k J Cn , TUB-a ADDRESS OF FOOD ESTABLISHMENT:31 n4c�.bu- mpr D- ,(DO MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 101 A6w- - Poi k- n q, 5�(04; UzZ weU . M 14 j-E-MAIL ADDRESS: V(1'l I i S r�eTU Dr�S, Com Olt)C6 1 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: U 7 3- Q'71 b TOTAL NUMBER OF BATHROOMS: a WELL WATER:YES NO '� ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: ✓ SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 54 OUTSIDE: a-b TOTAL: `7q 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? 0 O IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? 0�� TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) CATERING...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc f G, OWNER INFORMATION: _ FULL NAME OF APPLICANT DE y- t U()ps i nC J L� V PC/-FAe b )St -L . SOLE OWNER: YES RO OWNER PHONE# ADDRESS t A cCc12D (-)�),A K Di '1 Vt b4, 9JafvUe�- o l d� CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS, ®?I Le V I S k e 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 \l� IV 6L 2. El�,+�n e 5 P�.e 11 i �I i c �j vL 1u t s+v- d -7 C 1� 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/healthdivisidn/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 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES.BY DEC 1st. Q\Appheation FormsTOODAPP REV3-2019.doe L ` ,. _ Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARN OLL « Paul J.Canniff,D.M.D. MA 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: 157 Issue Date: 01/01/2021 DBA: KENTUCKY FRIED CHICKEN /TACO BELL OWNER: D.E. FOODS, INC. Location of Establishment: 314 BARNSTABLE ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 54 Outdoor5eating: 20 Total Seating: 74 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: • �I tow Town of Barnstable For Office Use Only: Initials: ti ^ f B ��Date Paid S��$ �,�AB�, . Inspectional Services �-�7 9c� MASS. # J' ,e,�9. ,. Check -�l.¢J Public Health Division prEp MPY A Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE I�Z NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ke(1"y" taM, �1 ADDRESS OF FOOD ESTABLISHMENT: 3(4 _&'fnS"JG bU P H4dnniS 1 #q O&D I MAILING ADDRESS(IF DIFFERENT FROM ABOVE)1: 10( Awoao ink Or%Hf �Nc(A �Jtywd �� E-MAIL ADDRESS: U L�� (J C�?7JCI S ' V Zaa' TELEPHONE NUMBER OF FOOD ESTABLISHMENT: � � - 07116 TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: 5Y OUTSIDE: -1-0 TOTAL: 71� 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. J IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? /"y IS AN AIR CURTAIN PROVIDED AT WAITS T AFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) V 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 p OWNER INFORMATION: /� ,f�,�.1 ' FULL NAME OF APPLICANT J I�� n ✓�� SOLE OWNER: YES O OWNER PHONE# ADDRESS 101 ,OUU �wq4 D2—D6� CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: , '—`�✓i 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 J5-/ a4 1. i9l&toel� C91 13a 3 ckooA* e VV-2- 2-- 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 1 st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q\Application FonnsWOODAPP REV3-2019.doc Zi Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. a ysr L& +' Paul J.Canniff,D.M.D. 1659. 200 Main Street, Hyannis, MA 02601 IF.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: 157 Issue Date: 12/10/2019 DBA: KENTUCKY FRIED CHICKEN /TACO BELL OWNER: D.E. FOODS, INC. Location of Establishment: 314 BARNSTABLE ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 54 OutdoorSeating: 20 Total Seating: 74 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Ca� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: f For Office Use Only@ Initials: 9212 Town of Barnstable Q` Date Paid u �/ I 1 AIIl>�Pd$ — t BAMST,B,E, : Inspectional Services t6 9 na capt, Eta •`� Public Health Division cheek# a Thomas McKean, Director t I-m 200 Main Street,Hyannis,MA 02601 �y Office: 508-862-4644 Fax: 508-790-6304 >~a APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE �� /� NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: '—'e'l ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): /y� ��U�d / � A ,r%O/'/ue/l E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (j0R) 97/(,l TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: TV OUTSIDE: t:;10 TOTAL: W 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? A IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? X/1 TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:Wpplication FormsTOODAPP 2020.doc \1 - OWNER INFORMATION: FULL NAME OF APPLICANT �Of SOLE OWNER: YES OWNER PHONE# ADDRESS /D/ &ecF4 /&-well `4'�a 02061 CORPORATE OWNER: CORPORATE ADDRESS: � R 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 2 / 2 5/ 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 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH �Y Paul J Canniff,D.M.D. 3Y Board Of Health Donald A.Gaudagnoli,M.D. uaRSTAB.e John T.Norman MASI-41 F.P. Thomas Lee Alternate -g' 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: 157 Issue Date: 12/20/18 DBA: KENTUCKY FRIED CHICKEN /TACO BELL OWNER: D.E. FOODS, INC. C/O LICENSING DEPT Location of Establishment: 314 BARNSTABLE ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 54 OutdoorSeating: 20 Total Seating: 74 _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: �� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: J pFIME Toy, Initials: Town of Barnstable Date Paid U TAmt Rd$36y • BARNSTA MAS& Inspectional Services prFo►��" Public Health D' Check# d 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 2? /� NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: 12, ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: d� v�j iyi-e 69 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (typ) TOTAL NUMBER OF BATHROOMS: 02 WELL WATER:: YES NO �... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: y SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 51 OUTSIDE: a.-y TOTAL: '7�1 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINNG,MUST BE APPROVED BY THE HEALTH DIV. AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) V/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 Forms'YOODAPPREV2018.doc PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES/6) OWNER PHONE # ADDRESS �70 �1W<-- � . �� x/a D"Z3 3 q CORPORATE OWNER: FEDERAL ID NO. : U �` , 0 3 g 93 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 1. � �a�- l l �� 1. a 4W�4& 2. 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.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.31s`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st. Q:\Application FormsTOODAPPREV2018.doc oF� ►ow TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: Page: of ~a OFFICE HOURS BARNSTABLE. ` PUBLIC 0 MAN STREEET 4 3:30- :3o P.M. Item Code C-Critical Item SION - s:0o'- :30A.M. DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �A a3q. `0$ HYANNIS, MA 02601 spa-ss2�Rsaa No Reference R-Red Item PLEASE PRINT CLEARLY 'FDN1P`A FOOD ESTABLISHMENT INSPECTION REPORT Name Date Tyoe of Type of Inspection Routine Address . Ri pod Service Re-inspection Le el Previous Inspection Telephonif 7 Residential Kitchen Date: Mobile re-operation Owner HACCP Y/N Temporary ss Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector IZ2 Out: 14 on Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. i Violations Related to Foodborne Illness Interventions and Risk Factors(Red Itemsl 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 r ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa 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 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than o 6 non-critical violations 9 26.Water,Plumbingand Waste if no critical violations observed,4 to 6npn-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (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,sews 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must sewage back-up,infestation of rodents or insects,or lack of violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. violation,4 to anon-critical violations=C. w 29.Special Requirements (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 PI 's Sig ature- Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N 01 - _ -�---_.a r.r... .-. ...- .--r.r+-..�t...:.i ^s,- •.ram -+.,+r-�--•-'^� f,-.'rn„`^^......r"^`« '.�-_�:' -•..t ....you.° , ...r �-.a ...---�.. ..... x- ,. __R... w ♦�try. . X ,- �'fs-- ..- -. - -� .-,....a.... �. -. ._-.-. ...-.._..r.-..v- - - - 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* * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding g 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hat 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* A 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* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 1590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and ReservicPe of Food* 7-204.12 Chemicals for Washing * LE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Produce,Criteria HIGHLY SUSCEPTIUnpasteurized �. 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 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 Mechanical Warewashing-Hot Water Monitoring 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 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 5-101.11 Drinking Water from an Approved System gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef oliw 11112001 590.006 B Water M Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* ( ) Meets tan 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) Ponitry,Wild Game,Sniffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.practices should be debited under#29-Special $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* PreventingContamination When 3-301.12 Ctinati Wh Tasting* (Blue Items 23-30) 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* Lu Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 * 23. Mana ement and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 9 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* * 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(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 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:59oFormback6-2doc *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.NE row TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 800-9:30.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 MASK. g " MON.-FRI. 9gp .e,9. .e HYANNIS, MA 02601 No Reference R-Red Item PLEASE PRINT CLEARLY - 508-862-4644 - rFDMPye. FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type of Type of Inspection er Routine Address isk d Service Re-inspection e' evel a Previous Inspection L ✓� Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Caterer eral Complaint , Person in Charge(PIC) �A Time Bed&Breakfast H I GL, v` In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 690.009(E) ❑, Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or_Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures L ❑ 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) s ❑ 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) (� �1 Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating l D 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 re ardless of the number of critical,results in an F. 25.Equipment and Utensils (FC 4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 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 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Pri_pt 31.Dumpster screened from public view �1 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N A5 I #Seats Observed Frozen Dessert Machines: Outside Dining Y N F C' Sign re s Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N c 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) JAjsignrnent 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 Charge 2-103.11 Person-in-Ch a Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives p * 19- PHF Hot and Cold Holding g 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 590.004(F) 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[o Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers* A Require Reporting by Food Employees and Contamination from the Environment 3-501.16( ) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* 3-302.11(A) Food Protection*Applicants* � P g 20 Time as a Public Health Control 7-20211 Restriction-Presence and Use* _ 590.003(F) Responsibility of A Food Employee or An . 3-501.19 Time as a Public Health Control* in 3-302.15 Washing Fruits and Vegetables * Applicant To Report The Pelson In Charge* * 7.202.12 Conditions of Use 590:004(l 1) 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* 3 590.003(D) Exclusions and Restrictions* Contamination from the Consumer � 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 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and Food 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 Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* - 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g 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 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eJfecnve//uzoo/ _ 4__602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* -- 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-103.11 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* * I Ratites-165°F 15 sec* ing,mobile food,temporary and residential Sources i 10 Proper,Adequate Handwashing 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 ` 2-30I A 1 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* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 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 Commercial] Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the 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) g Coolin Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers an P d Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. L TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: - Of. o OFFICE HOURS BARNSTABLE. PUBLIC 200 MAN STREEETSION 3:30-4:30 A.M. Item Code C-Critical Item 3:MON.-o P.M. DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified gb M RA 39. HYANNIS, MA 02601 MON.-FRI. No Reference, R-Red Item PLEASE PRINT CLEARLY +a39•a\ 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT - Name Date Jyue of Type of Inspection _ _ O to Routine i in Address ,r^ Risk od S Re-inspection:31 0 OLF r' l Level Re ail Previous Inspection C� =tl-flt4 -- Telephone Residential Kitchen Date: Mobile Pre-operation ' Owner HACCP Y/N Temporary Susp ' J Caterer neral C Person in Charge(PIC) Time Bed&Breakfast IA zA1e21_- In: Other Inspector Out: � � 4 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 eL L ( ) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ ,!/L� - ap 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 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 ❑ 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) i ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP An e3m, ❑ 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 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 4non-critical violations 9 (FC-4)(590.005) 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 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 g violation,4 to 8nnn-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view l Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N / #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance LetterPosted 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* $ 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* 1 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in--Char Duties - -- - - - - - - - - -- Cooked and RTE Foods.* _ 19 _ PHF_Hot and Cold Holding Charge 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 7-101.11 Identifying Information-Original Containers*Poisonous or'Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F --' EMPLOYEE HEALTIi - - 3-302. - 590.004(F)-- - * - - - - - 11(A)(2) Raw Animal Foods Separated from Each _2 590.003(C) Responsibility of the Person=in-_Charge to _ _ _ __ __ Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* Applicants*- 3-302:11(A) -Food Protecton* 7-20111 Separation-Storage* 20 Time as a Public Health Control 3-392.I5 Washing Fruits and Vegetables 590.003(F) Responsibility of A Food Employee or An 7-202_11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* __ ____ _ 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR _ _3-306.14(A)(B)Returned Food and Reservice of Food* 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12_ Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) -- Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From-Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* _ 4-501.111- - Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Tem eratures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.1 f 2 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* -- - ' Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11, - Drinking Water from an Approved System * gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eJ/crave titrzooi __ _ __ _ 4-602.1 L Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Wets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* -4--702.11- Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS .. ` 3-201.15 Molluscan Shellfish_from NSS_P_L_isted * Stuffing Containing Fish,Meat,Poultry or 590.009(A -(D) Violations of Section 590.009 A D m cater, _ _ 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 _ ( )( ) P Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present*-- - - - 2,301.12 _ Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(I)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* T1 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23.30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1$ Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45'F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3 402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 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 1 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 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. opIME roy TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of hP o OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. = BARNSTABLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS.679 `0ro HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Date TyRRe of Type of Inspection O s Ro ' Address Risk ` d Servic 13e-inspectioy 72 Level pection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness J 42 Caterer General Complaint Person in Charge(PIC) C Time Bed&Breakfast HACOther CP V In: Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands i ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS (//%�•( ` ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE 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 1 ❑ 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 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 4npn-critical violations re 9 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8npn-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signa re 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 PI 's S' ur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N L•-f, Dumpster Screen? Y N -- - - � ..�., .«.�„> �.r�....r+. ...��...._ --�Y..,r.-.�,.�.".�_�-. ..:�. - -...r«r.e-r�.=,,..- ^ :. -,<��-�.,.-....x""`1�.. ..,...,.x.•-,sr-'...f"•''a.'F-•.... .�... .." - _ .. --.� .".. 'r ,._. .. --ri-..� ';..�: _ . . � W ..... Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.1 l Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-1021 I 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.l6(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 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-50 L l9 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 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* 4-501.11 I Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.I 1(A)(2) Comminuted Fish,Meats&Game Pathogens* Ex nlve uuzrwi 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-l 30°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F I5 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009(A)-(D)in cater- 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 l45°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By ( )( ) P Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 77 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 - Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23, Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1 .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. HEALTH INSPECTOR'S Establishment Name: Date: � - � ! Page: of ' TOWN OF BARNSTABLE_ ,..;. r � OFFICE HOURS PUBLIC HEALTH DIVISION _ 800-9:30A.M. ' BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �6 639 HYANNIS,MA 02601 508-s2 4saa No Reference R-.Red Item PLEASE PRINT CLEARLY . FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type of TXp&g±j9sI2ection O er outi Address (� Risk Service e-inspect ion s Level Previous Inspection Telephone -7 G� Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: 'n S Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. I� 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) ❑ 1' Action as determined by the Board of Health. Allergen Awareness 590.009(G) © Q I FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities '/ EMPLOYEE HEALTH PROTECTION FROM CHEMICALS J ti ❑ 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 lJL ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling A. ❑ 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 C e ritical(C)violations marked must be corrected immediately. (blue&red items)Overall Rating Corrective Action Required: ❑ No FED Yes Non-critical(N)violations must be corrected immediately or ) 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 o an in pection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than o 6 non-critical violations 9 26.Water,Plumbingand Waste if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (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, 27.Physical Facility (FC-6)(590.007) aggrieved by this order,youhave a right to a hearing. Your request must g p,infestation of rodents or insects,or lack of violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. violation,4 to 8 non critical violations=C. w 29.Special Requirements (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 Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N /) CC Dumpster Screen? Y N V J J, 11 K Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives - Law Cooled to 41°F/45*F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12-_ Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding - 2-103.11 Person-in-Charge Duties 3-302'14 Protection-fioin'Unapproved Additives*_ Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F). - - *- - -- - EMPLOYEE HEALTH 3-30111(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* � g gOriginal3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) I Responsibility of the Person-in-Charge to _ 7-102.11 Common Name-Working Containers* - Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* - 3-302.11(A) - Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) I 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 3-304.11 Food Contact with Equipment and Utensils * ( ) q 590.003(G) Reporting by Person in Charge*_ __ 7-203.11 Toxic Containers-Prohibitions - - Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice 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 Sprouts Not Served* 3-201.12 I Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201713 Fluid Milk and Milk Products* - 4=501.1]2 Mechanical Wazewashing-Hot Water I Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.I1A(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 Approyed.System* _ gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* � 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 _ _ _ 4 602,11 _ __Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in R 310 CM 22.0*- Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shelifrsh_and Fish From an Approved Source_ _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11- Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish*- - - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffin Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed _ _ Chemical* g g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* d Ratites-165°F 15 sec* ooms Approved By_ ing,mobile food,temporary and residential Au 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and 2- .I Clean Condition-Hands and Arms* Regulatory Authorithorityy 301 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. h*W 2-301.14 When to as * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 -Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 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 Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the 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 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 ConvenientlyLocated and Accessible Within 2 Hours and From 70°F to 41°F/45°F 3-203.12 Shellstock Identification Maintained* * 23. Mona ement and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 9 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* Temperature 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 * 5-205.11. Accessibility,Operation and Maintenance 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. M� IKE Tp�- TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: - of 'Io ' PUBLIC HEALTH DIVISION OFFICE HOURS8:00-930A.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. �b l,639.a m� HYANNIS,MA 02601 508-862 as44 No Reference R-Red Item. PLEASE PRI CL ARLY FOOD ESTABLISHMENT INSPECTION REPORT Names C Da Type of Imag3ftspection era ' / 14 O Address r Risw F Service ction Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP r , In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ ef 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) l� FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities ID EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ,A )L��' ❑ 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 Hazard us Foods {� ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures /)/ !✓ L ❑ 5.Receiving/Condition ❑ 17.Reheating U_' - ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling It ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control V �' ❑ 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. 1 - - - ❑ ( ) y (blue&red items) Corrective Action Required: ❑ No Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating Voluntary Compliance Employee Restriction/Exclusion❑ ry p ❑ ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embargo Emergency Closure checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ 9 Y ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations re 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 g 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8non-Critical violations=C. 30.VOther DATE OF RE-INSPECTION: Inspector's Signature Print: 31. screened from public view Permit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter.Posted Y N Dumpster Screen? Y N v_ 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) Eem� ssignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) nstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3.202.12" Additives* �' 5 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * _ _ 99 _ PHF Hot and Cold Holding _ 2-103.11 Person-im-Charge Duties -- - - -- '- - - - 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic$ubstances 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-Ori coal Containers* 2 590.003(C) -Responsibility of the Person-in=Charge to-- _ _ Other* _ g g 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 3-501.16 A Roasts Held At or Above 130°F* Require Reporting by Food Employees and Contamination from the Environment Applicants* - 3-302.11(Aj- Food Protection* - 7-201.11 Separation-Storage* ( ) - 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-30215 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person . In Charge* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements * 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* 590.003(G) Reporting by Person in Charge Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR _ _ 3-306.L4(A)(B)Returned Food and Reservice of Food* 590.003(E) Removal of Exclusions and Restrictions J Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) - - - -. - - -Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* - 4-501.111 Manual-Warewashing-Hot Water - 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed'Sprouts Not Served* * 3=201.13' � Fluid-Milk and Milk Products*- - - - - 4-SU1.112 _ Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 _ Shell Eggs*, _ _ __ _ _ - - __ __ _ ___ _ _ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of -3-202.16 '-' Ica Made FromPotable Drinking Water*- `-' - - - - � _ `- - -- '- 3-401.11A(1)(2) Eggs-155'F 15 sec * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System _ . .. _ gg Not Otherwise Processed to Eliminate- 590.006(A) Bottled Drinking Water* Equipment* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg°'i-innooi 4-602,11 _ Cleaning Frequency of Utensils and Food Animals-155*F 15 sec* 590.006(B) Waiei 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* "' 0 f H W 3-401_1.1(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-7 3.11 Methods o Sanitization- of Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish NSSP Listed _ _ _ _ Chemical* t g t 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* 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* 3-401.11 2-301.14 When to Wash* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )( ) practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition - - 2-401.11_ . Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* _ 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items non-critical 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* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked 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 5203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 - Tags/Records:Fish Products P 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 .008 HACCP Plans 6-301.12 1 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 590AT *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. i.;:.w-..- -��.y,,..- ....;I'• F .'Tfa'...•r. .....: ,!�-.«,,..--..r R,:�_..T.'^+Wi"'-^..�: -. '4�•r �_ .e...W`. vK„ • • .L 1 ., .. .-.. ,_ _ �. _-.. ..w'��.�:,e- > ��r,.-�...��_� - .�. ... �, - . .. .Ye-^+-�.--. 1 r .. - �,�- - V - _ . --. �p.NE ram• TOWN OF BARNSTABLE - _ HEALTH INSPECTOR'S Establishment Name: Date: Page: of q OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. z BARNSrABLE. - 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 6 862 4644 59• `0$ HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY - 508 FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type of - Type of Inspection a lOn Routine Address Risk pod Servir, - Re-inspection - - Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General.Complaint Person in Charge(PIC) Time Bed&Breakfast I NAA11510,, In: Other. Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands , L ❑ 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 1713.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories LCQk =j yu - 111� - Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violation U f Critical(C)violations marked must be corrected immediately. (blue&red items) Correc v i No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating �? ,�Q i within 90 days as determined by the Board of Health. O W ❑ Voluntary Co liance ❑ Employee Res Iction/ Ausion ❑ Re inspection Scheduled ❑ Emergency Suspension 11 C N Official Order for Correction:Based oln an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than 4npn-critical violations g ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. . If critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 non critical violations=C. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature 1(0�k 55jq rint: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 Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN 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 'I 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 L14 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.* 19 PHF Hot and Cold Holding g 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-101.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* 3-302.11(A) Food Protection** 7-20 .11 Separation-Storage* 20 Time as a Public Health Control 590.003 F Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* O p y3-302.15 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* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME)TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eff crroc v;rzow 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec* ut eanon on-Hands an 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and A Mushrooms Approved By 2-301.11 Cl Condition Hdd Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11 2-301.14 When to Wash* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )( ) 3-201.17 Game Animals* 11 Gaod Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15.sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140'F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3 402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 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 I 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 .008 HACCP Plans " 6-301.12 Hand Drying Provision 29. Special Requirements 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. F-� T TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of E:• OFFICE HOURS ` r 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 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY HYANNIS,MA02601 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT 1 Name t` Date �D Tvoe of Tyne of Inspection 10 O. eF`ion s Routine Address Risk ood Re-inspection Level Read Previous Inspection Telephone Residential Kitchen .Date: Mobile Pre-operation - - € Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint J- Person in Charge(PIC) Time Bed&Breakfast 9CCP 4, ,-k 7 Inspector Out: r� n Each violation checked requires an explanation on the narrativepage(s)and a citation of specific provision(s)violated. �svvt 1�l Violations Related to Foodborne Illness Interventions and Risk Factors Red Items ' ` ( 1 Anti-Choking 590.009(E) ❑ r Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ A Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ �°iqh FOOD PROTECTION MANAGEMENT t ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities ` EMPLOYEE HEALTH PROTECTION FROM CHEMICALS If ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives 1" t � `� o f` l ICE A ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) 114.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 HoldingAl !R.PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control �- ~ r r ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) (, ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP AA A .. 1 _ ` ® 10.Proper Adequate Handwashing CONSUMER ADVISORY14 r - 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories " Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violation. Critical(C)violations marked must be corrected immediately. (blue&red items t, "1 t ° ^ I ` Corrective>Actron 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 it&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 F (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6nnn-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 I' g p,infestation of rodents or insects,or lack of 27.Physical Facility )( ) aggrieved y y 9 fd`, q C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, y y (FC-6 590.007 a rieved b this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC77)(590.008) 9 violations observed,7 to 8non-critical violations. If 1 critical refrigeration. be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations within 10 days of receipt of this order. =C. 1, f 29.Special Requirements (590.009) y P Is 30.Other DATE OF RE-INSPECTION: Inspector's Signature � � Phhtt'-�- „R 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N p P r #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature- Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y : -N Dumpster Screen? Y N y - Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) i FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* $ Cross-contamination 14 Food or Color Additives Law Cooled to 41*F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130`F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003 F Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* O P ty3-302.15 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 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(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 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145`F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eft give urnoot 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' S90.009(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 aTY 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 9 rY ty 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* 3-40L11(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 1 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165`F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercial) Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1$ Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70'F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 1590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41`F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 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 Conformance with Approved Procedures/ 6-301.11 IHandwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S.590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. yoFIMF.o TOWN OF BARNSTABLE HEATH INSPECTOR'S Establishment Name: Date: Page: of o OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARE. 200 MAIN STREET 3:30-4:30 P.M. It Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 639.a e� HYANNIS,MA 02601 - 508 ss2-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 'FDN1 FOOD ESTABLISHMENT INSPECTION REPORT Name. 1- Date T e o T sec io d :...d outine Address Ris Service =i spPn�cfionJ12- Level Previous Inspection 6`� Telephone Residential Kitchen Date: Mobile Pre-operation _ Owner HACCP YIN Temporary. Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other r ►��/ Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ / k.ef'i -L/ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ;/, r S FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands �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 --gtl ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) s-- ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ ❑ Lot ��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 r ( ) Y ( ) � �, Non-critical N i T (`�j Corrective Action Require . e ( )violations must be corrected Immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion El Re-inspection Scheduled Emergency Suspe io 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 4non-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. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590:007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 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.VDumps ui�ements (590.009 y p Ins ector's Signature Print: 30. DATE OF RE-INSPECTION: p g 31. creened from public viewPermit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign t�je Print: 4 Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N -, /p,. �� _�"� rA � Dumpster Screen Y N -- / 77 U% I Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C). PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* g 14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives - Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 590.004(F) 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* A 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* LIP_ 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* 7-203.11 Toxic Containers-Prohibitions* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanifizers,Criteria-Chemicals* -REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources Fg Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service145°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* ery-e-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3 401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency r f Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in ca[er- 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. 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 Requirements. radicsshold be debited under 929-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* * (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* 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°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 .004 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. 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. oF. ►ow TOWN OF BARNSTABLE HEATH INSPECTOR,s Establishment Name: Date: Page:_of 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 MASS. �.. MON.-FRI. �p ,e,v a m HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 'FDN1P' FOOD ESTABLISHMENT INSPECTION REPORT i Name Date o jype of Inspection Of Routine , Address AA Ris ood Service Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Sus De Caterer HA eral Complaint - Person in Charge(PIC) Time Bed&Breakfast Other In: Other T Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa 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 kI.In 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) �,�r�� Corrective Action Required: ElNo ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating Ck19 cao 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 re ardless of the number of critical,results in an F.. 25.Equipment and Utensils 6=One critical violation and less than 4non-critical violations g. (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 9non-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. y 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N �► "" vv " t i P ignatu Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's S Self Service Wait Service Provided Grease,Trap Size Variance Letter Posted N N Dumpster Screen? Y N Vu' Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 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 Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers*7-102.11 Common Name-Working Containers 590.004(F) * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003 Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* �) P y3-302.15 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* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 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 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* 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° Not Otherwise Processed to Eliminate F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ed"e-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 10 Proper,Adequate Handwashing ( )( Ratites-165°F 15 sec* ) Whole-muscle,Intact Beefen operations 3-401.11 C 3 I Steaks 145°F* kitchen should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 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 * (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 TagsiRecords: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 3-501.14 A 3-202.18 Shellstock Identification 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 4.11 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* 5-20 * 5-20 .11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 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. l - - oF.ME r TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: of OFFICE HOURS BARNSTAB�E.o PUBLIC 2 0 MAN STREEETSION soo= :30A.M. Item Code C-Critical Item 3:3o-4:3o P.M. DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mass. MON.-FRI. HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item , PLEASE PRINT CLEARLY p'FO""pya FOOD ESTABLISHMENT INSPECTION REPORT Name ~ Dat pe of Type of Inspection Ro - AddressIf j Risk ood Service e-inspection ► Level - - ction Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness .- Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an 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) ❑ 6 VOL Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION . ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories LrViolations 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. Y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑.Emergency Suspension C N Official Order for Correction-Based on an inspection today,the items EmbargoEmergencyClosure VoluntaryDisposal - 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 b a Board of Health member or its agent P 9 Y 9 A=Zero critical violations and no more than anon-critical violations. F=3 or more critical violations.9 or morenon-critical violations, i 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 4nori-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 ( )( ) be in writing and submitted to the Board of Health at the above address violations observed, 'to 8 non-critical al violations. If 1 critical refrigeration.28.Poisonous or Toxic .. 29.Special Requirements Materials . FC 7(590:009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C.30.Other DATE OF RE-INSPECTION: Inspectors Signature print: 31.Dumpster screened from public view 0AWMZ4 Z�� r2e�,_�A Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIanature 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 i PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* $ Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103,11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F .EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130*F* Applicants* * 7-201.11 Separation-Storage* 20 Time as a Public Health Control 3-302.11(A) Food Protection 590.003 F Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* O P ty3-302.15 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* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) I Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 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* i 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 * 3-201.12 Food in a Hermetical] Sealed Container* * Raw Seed Sprouts Not Served Y Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re -Served* 3-202.13 Shell Eggs* 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* 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 * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* ( ) Eggs-Immediate Service 145°F 15 seF Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff ctiv 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential Game and.Wild Mushrooms Approved By 10 Proper,Adequate Handwashing 2-301.11 Clean Condition-Hands and Arms* ( )O P 3-401.11 C 3 Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under 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 practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shelistock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers'and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3 402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 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 I 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °F. . TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS °� �• PUBLIC HEALTH DIVISION 8:00-9:30A.M. ? BARNsrABLE. 200 MAIN STREET 3:30 a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g, - MON.-FRL �p ,639• �• HYANNIS, MA 02601 - 508-862-4w No Reference R-Red Item PLEASE PRINT CLEARLY 'FDN1P�'� FOOD ESTABLISHMENT INSPECTION REPORT Name Date ( �l� T e of I e tion A v a to R ' e Address <. Risk ood Serv' e-inspection Level nspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness ow 'gGLA Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: L p rI/ 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 //_ y� F] 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities i't f` EMPLOYEE HEALTH PROTECTION FROM CHEMICALS VVs ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives (``❑ �j !J/ �,�3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals / ` '4 V FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods��PI ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures �V,. ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Cohformance 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 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue 8,red items) Corrective Action Required: JE 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 Disposal checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary p osal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations g 25.Equipment and Utensils � 26.Water,Plumbing and Waste if no critical violations observed,4-to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot g (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 anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non=critical violations=C. w 29.Special Requirements (590.009) y p Signature Print: SigPs ec 30.Other DATE OF RE-INSPECTION: In 31.Dumpster screened from public view0��2, Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N na r Self Service Wait Service Provided Grease Trap Size Variance Letter,Posted Y IN ( i Dumpster Screen? Y N 9Xr- ., 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) T71. FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS Y 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 Withiat 4 Hours* 3-501.15 CoolingMethods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* Cooked and RTE Foods.* *- 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives � " Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * - 590.004(F) - * - - 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* Applicants* 7-201.11 Separation-Storage* 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* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) I Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals*, REQUIREMENTS FOR 590.003(E) I Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 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 . Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg -Immediate Service 145'F 15 sec* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1/11200/ 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A D m cater- .Chemical ( )-( ) ( )-( ) Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential Proper,Adequate Handwashing Game and Mid Mushrooms Approved By -HOE_ 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 1.7 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating, Requirements. 5 Receiving/Condition - g,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* 3-4 13.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23.30) * 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 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 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from.140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibili Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-501.14(B) 3 402.12 Records,Creation and Retention ty' 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 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability Physical Facility FC-6 .00 28.. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. DE FOODS 4 1 %Ica 101 Accord Park Drive,#104 BAIL. Norwell, MA 02061 Telephone: 781-982-0755 July 15, 2019 To Whom it may Concern, The following areas were brought to standard by outside contractors: Ron Randolph Home Improvement: 1. Installed the door sweep at the back door 2. Removed/repaired the damaged walls inside the water station/Pepsi counter 3. Repaired the roof leaks 4. Repaired the holding unit/oven doors Jt Electrical of West Roxbury MA: Licensed electricians: 1. Repaired the wall sockets behind the cook line 2. Repaired the wall sockets behind the breading tables 3. Removed all extension cords. Baystate has confirmed that cook line hoods were serviced. The new inspection sticker is being shipped. All sanitation concerns are being addressed by the RGM Adrian Cadar and supervised by Area Manager Diogo Leviske. Thank You, Badar Islam DE Foods ti �� i e a _ �K 8✓w 5. Y a OR0 0 :'H d! MY d F a ',KFC'' : .............. SW T 000 .a. 01 will Oki z JIM N..� x.. ry v a Y § f r 3 �` 1 r 1 "Mono .,`k 33, fN �y �p Y { lip t s,4 a MIT a ae k ° ,may y/ w ,.q r aka s. i Nu wpm UAA WiN lot a r - ° r ti / assay- /x� �� - r - `��u�`.w a �•� & � v �'i/� "/ � / pia � / ty��/ ,yyy a«F� _ Zy'''` '� �z � a �s•,�r .: °F.HE►°,r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: , 1 of P. 1 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-.9:30A.M. BARNS'1'ABLE. ` *Ile 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified p MOM.-FRI. ,MASS. ,639, �0 HYANNIS, MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type of T Inspection Address Risk and e-inspection Level etall Previous Inspection t Telephone r ` Residential Kitchen Date: - , i Mobile Pre-operation Lt Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed 8 Breakfast HACCP UJ In: Other Inspector Out: Each violation checked requires an explanation.on the narrative page(s)and a citation of specific provision(s)violated. AV 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 immediale co ective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. I All gen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT 12.Prevention of Conta inatlon from Hands 1� ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities 14,A1 EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures 9 avkr ❑ 5.Receiving/Condition ❑ 17.Reheating Il ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ( I ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding \L PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HS ) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ( ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY WG G I ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories J Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C Official Order for Correction: Based on an inspection todaWetems,N ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: ' checked indicate violations of 105 CMR 590.000/Federal Food Code. ' 23.Management and Personnel, (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results.in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations g 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents o insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials. (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. _ within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) y p _ 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print. 31.Dump er 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 Signature Print: Self Service Wait Service Provided Grease Trap Size .. Variance Letter Posted. Y N Dumpster Screen? Y N _ 1 Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* *_ 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * 590.004(F) * * P 7-101.11 Identifying Information-Original Containers 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Other 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F * 7-201.11 Separation-Storage Applicants * 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* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* (590.004 11) Variance q Vari 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 Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP � 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* I Concentration and Hardness* 3-401.I]A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effe cme l//nooi 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS - 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(I))in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F IS sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. W 2-301.14 When to ash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the=foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3 402.11 Parasite Destruction* 5-204.11" Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 2 . Equipment and Utensils FC-4 .00 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 I 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. F.NE roe," TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: of .� ry OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. enansrneLe. 200 MAIN STREET 3:30 4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MAss. 02601 MON.-FRi HYANNIS,MA . No Reference R-Red Item PLEASE PRINT CLEARLY �p +a79• .0 508-862-4644 rFD M"'° FOOD ESTABLISHMENT INSPECTION REPORT _ Name DatiT•J r Type of T section // p outi t Address 1 r ~Risk d Servi ectinn .it X / i�p 0�/ K~�^CL1 r Level e i Previous Inspection V I�r Telephone Residential Kitchen Date: Mobile Pre-operation ° Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP 4 4fi f In: Other Inspector Out: r r� 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) ❑ s+ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties"= ❑ 13.Handwash Facilities {� EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 1�\)�i ❑ 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 TIMErTEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating 1 ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding 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 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 B=One critical violation and less than 4 non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to anon-critical violations=C. w 29.Special Requirements (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 Signature tint: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45*F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45*F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g * 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* Applicants* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 3-302.11(A) Food Protection* d Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence an 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(I1) 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* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR i 590.003(E) I Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 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 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 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 3-201.12 Food in a Hermetically Sealed 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 Waz 3-801.11C ( ) Uno ewashing-Ho[Water Monitoring* Pened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 - Chemical Sanitization-Temp.,pH. 1 g 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 dness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 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 3-401.11 B i Pork and Beef Roast-130°F 121 min Eggs* Shellfish and Fish From an Approved Source ( )( )(2) E * s 4-702.11 Frequency r f Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155*F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145*F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2 401.11 Eating, Requirements. 5 Receiving/Condition g,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 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 3-202.18 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 PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14 B( ) Cooling ■ 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 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 8. Physical Facility FC-6 .007 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. HEALTH INSPECTOR'S Establishment Name: o I/ Date:1 Page: q TME rower TOWN OF BARNSTABLE . OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. $. MON.-FRI. 163 HYANNIS,MA 02601 508-862-4644 No Reference R Red Item PLEASE PRINT CLEARLY . 'EON1P�' FOOD ESTABLISHMENT INSPECTION REPORT Name Date ine of Tvmg of Inspection utIn ratiomA �� 9 '-- f/�✓ Address , /Q �� Risk Food Servi Re-inspection MAD o�r� 't Level Previous Insp bon Telephone Residential Kitchen Date: ��' 1; ti Mobile Pre-operadn Owner HACCP Y/N Temporary SyspectjLoaaa Caterer eneral Com I ' 1 P ✓ CC- I 4n � Person in Charge(PIC) Time Bed&Breakfast HAC �J J� In: Other Inspector S Out: �, I c-P (Yi 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) ❑ I - Am 6 Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ f _ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands _ ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food.Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations j7 I'll 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. I I ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C Official Order for Correction:Based onJn inspection today,the ItemsN ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal El 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 4nOn-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 violati ery 7 to 8nOn-critical violations: If 1 critical refrigeration. . viol Ion,4 to 8 on critical viol tions=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. _ 30.Other DATE OF RE-INSPECTION: Inspe or's Sig r c Pri 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 PI s Signat Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y . N _.. Dumpster Screen? Y N . _. <- --- .v ss=.;;-,fir ,„, .�� _..,--°.,.-�'T .«.- :kk�-�..•-r'-x` .. �, - F .--��,�, ,-+..�,^^N'�r;r.�.a i. _ .,. _ .-_. __ _ - __ �._.__.. _- ,-._ .. Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°17/45'17 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* A 7-201.11 Separation-Storage* Pp 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003 F Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* O p y3-302.15 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* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 15 Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of 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) Battled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effe cri�rnrzom 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* R 590.006(B) Water Meets Standards in 310 CM 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 Meals-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 10 Proper,Adequate Handwashing 2-301.11 Clean Condition-Hands and Arms* 3-401.11C Ratites-165°F 15 sec*( )(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices _ 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 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* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. .A i f3r., a 1 y�•i Sp 4�k, h � 5 w M ,nr kx ivy' tr I I a � r, L�U ,. 1 I a I xsrc•. r s � �c r M aF � C V ^ 'I ti .p'� IFWl- s^ u ^�. 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A,J A TITLE/SITE Tt.O TITLESHEEI' KF LEGAL JURISDICTION: CITY OF HYANNIS BUILDING CODE: IBC 2003,MASSACHUSETTS STATE BUILDING CODE.6TH EDITION BUILDING AREA: BUILDING 2,286 S.F,(PLUS 214 S.F,WALK-IN COOLER/PREEZER=2,500 S.F.TOTAL) Q o� ` SEATING: yl TA 0 ELL OCCUPANCY: a.3 TYPE CONSTRUCTION: TYPEy15 1 R PHONE LINES: 25 PAIR CABLE IN 2'CONDUIT ELECTRIC SERVICE: 8DOAMPS/3 PHASE/120-208VOLT ARCHITECTURAL ^ a Igo III --_--- - - __ - A' PROJECT FLOOR PLAN od a PROJECT SUMMARY A7,1 DOOR&WINDOW ELEVATIONS&SCHEDULES - A2.0 EQUIPMENT AND SEATING PLAN � A2.1 EQUIPMENT SCHEDULE A3.0 ROOF PLAN A4.0 EXTERIOR ELEVATIONS WIND SPEED: 90 M.P.H./EXPOSURE B A4.1 EXTERIOR ELEVATIONS .. A5.0 WALL SECTIONS A5,1 WALLSECTIONS EARTHQUAKE ZONE: 2B A5.2 TOWER SECTIONS-KFC A5.3 TOWER SECTIONS-TACO BELL A6.0 CONSTRUCTION DETAILS-ROOF ROOF LIVE LOAD: 20 P.S.F. A6.1 CONSTRUCTION DETAILS-DOOR/WINDOW A6.2 CONSTRUCTION DETAILS-WALL,DOOR&WINDOW A6.3 CONSTRUCTION DETAILS-WALL DESIGN CRITERIA A6.4 CONSTRUCTION DETAILS-INTERIOR A6.5 FINISH DETAILS A7.0 FLOOR FINISH PLAN ® - A7.1 REFLECTED CEILING PLAN A7.2 FINISH SCHEDULE A7.3 YUM SPEAK AB.O INTERIOR ELEVATIONS-DINING ROOM A8.1 INTERIOR ELEVATIONS,ENLARGED RESTROOM&OFFICE PLAN A8.2 INTERIOR ELEVATIONS-KITCHEN A8.3 INTERIOR ELEVATIONS-KITCHEN , REFER TO CIVIL DRAWINGS. ACCESSIBILITY ADA1.0 ACCESSIBILITY REQUIREMENTS LEGAL DESCRIPTION MECHANICAL OWNER ARCHITECT M7.0 MECHANICAL SCHEDULES AND NOTES 305037 A.ALL WORK SHALL CONFORM TO THE 2003 EDITION OF THE INTERNATIONAL BUILDING CODE.AND ALL OTHER NAME ROOM NAME X ELEV.LETTER DAVID EVANS Mark D.McCluggage,ALA,CCS M2.0 DUCT AND DIFFUSER PLAN APPLICABLE CODES,STANDARDS,AND REGULATIONS OF THE CITY OF HYANNIS AND COUNTY OF BARNSTABLE 1 � ELEV,SHEEP 1700LDE FORGE RD. 125 S.Washington M3.0 HOOD DRAWINGS-PLANS AND SECTIONS S. IT IS INTENDED THAT A COMPLETE OCCUPIABLE BUILDING PROJECT IS PROVIDED. SHEET NUMBER HANOVER,MA 02339 Wichita,KS 67202 M3.1 HOOD FIRE SUPPRESSION DETAILS 4 �2____ DOOR NUMBER (PHONE)781-982-0755 Phone:(316)262-0451 M4.0 MECHANICAL&HOOD DETAILS DATE C.THE GENERAL CONDITIONS OF THE CONTRACT FOR CONSTRUCTION ITEC A201 LATEST EDITION)ARE A PARTELEVATION NUMBER (FAX)781-982-9904 - Fax:(316)262-5465 OF THESE CONTRACT DOCUMENITS.ACOPY ISON FILE AT THEARCHITECTS OFFICE. O WINDOW NUMBER/DECOR ITEM NUMBER PLUMBING - D.DO NOT SCALE THESE DRAWINGS.VERIFY ALL DIMENSIONS AND CONDITIONS IN THE FIELD.ANY 3 STRUCTURAL ENGINEER P1.0 PLUMBING SCHEDULES AND NOTES DISCREPANCIES IN THESE DRAWINGS SHALL BE BROUGHT TO THE ATTENTION OF THE ARCHITECT PRIOR TO 8'-4' �X EXTERIOR WALL FINISH NUMBER - Dale Dubois P2.0 WASTE AND VENT PLAN STARTING WORK. CEILING HEIGHT - 117 Harrison St. P3.0 WATER AND GAS PLAN E. ALL PROPOSED SUBSTITUTIONS SHALL BE APPROVED BY THE YUM BRANDS CONSTRUCTION MANAGER,IN O KEY NOTE Manchester,NH-03101 P4.0 PLUMBING ROUGH-IN PLAN WRITING,PRIOR TO INSTALLATION. - BLDG.SECTION LETTER ® EQUIPMENT NUMBER Phone.603-666-0900 P5.0 RISER DIAGRAMS MECH./ELEC.ENGINEER P6.0 PLUMBING DETAILS F. RETAIN THE PROJECT LNG UTILITY TRENCHES) ENGINEER TO PROVIDE OBSERVATION AND TESTING SERVICES DURING 'X��BLDG.SECTION SHEEP THE GRADING(INCLUDING OTECH TRENCHES)AND FOUNDATION PHASE EC CONSTRUCTION AS ROOM FINISH NUMBER - Henderson Engineers Inc. ELECTRICAL RECOMMENDED IN THE GEOTECHNICAL REPORT,ALL TESTING AND INSPECTION REPORTS,INCLUDING FINAL SUMMATION LETTER,SHALL BE SUBMITTED TO THE BUILDING DEPARTMENT AND OWNER.G.C.SHALL CERTIFY DETAIL NUMBER 9325 Lenexa Drive Suite 400 E1.0- SITE ELECTRICAL PLAN PAD ELEVATION PRIOR TO START OF FOUNDATION WORK. \X '-DIRECTION OF DETAIL x INTERIOR ELEVATION DESIGNATION Lenexa,KS 86214 E2.0 RISER DIAGRAM AND LEGEND AX.X Confect:Charles P.Robinson 1 PANEL SCHEDULES AND LOAD SUMMARY G.SUBMIT PAY FEES AND OBTAIN ALL PERMITS ASSOCIATED WITH THE PROJECT EXCEPT GENERAL BUILDING DETAIL SHEET Phone:913-307-53DD - PERMIT.THIS INCLUDES,BUT IS NOT LIMITED TO ELECTRICAL,MECHANICAL,PLUMBING,FIRE SPRINKLER, E3.0 POWER FLOOR PLAN CONTRACT DATE: 05.05.05 HOOD ANSUL,OR OTHER RELATED FIRE PERMITS,ENCROACHMENT PERMIT,ETC.YUM BRANDS WILL PAY FOR ® - ID SHEAR WALL TYPE(STRUCTURAL) 'CONNECTION FEES'ASSOCIATED WITH UTILITY PERMITS.PAY FOR TEMPORARY FACILITIES FEES AS REQUIRED REVISION NUMBER E3.1 ENLARGED POWER PLAN AND DETAILS BUILDING TYPE: KT CONV BLDG.HEIGHT TO COMPLETE THE WORK IN ATIMELY MANNER. - 0'-0" ____ E4.0 LIGHTING E3.2 POWER ROOF PLAN PLAN&SCHEDULE PLAN VERSION: JOL04 CON1V. ppt 000 H.PROVIDE EACH SUBCONTRACTOR WITH A COMPLETE AGENCY-PERMITTED DRAWING SET AT TIME OF ELEV REFERENCE POINT EQUIPMENT/FIXTURE NUMBER(M.E.P.) E5.0 COMMUNICATIONS PLAN SITE NUMBER: 12-XXXX CONSTRUCTION. REFER TO STRUCTURAL,MECHANICAL,PLUMBING AND ELECTRICAL SHEETS FOR SPECIFIC SYMBOLS E6.0 ELECTRICAL DETAILS STORE NUMBER: )IXXXXX 1. ALL ABSREVW.nONS INCLUDED FOLLOW INDUSTRY STANDARDS.CONTACT ARCHITECT IF AN ABBREVIATIONS GENERAL DRAWING SYMBOLS PROJECT DIRECTORY SCOPE OF WORK KFC/ ARE NOTSHALL CLEAR. - - SC-1 THRU SC-6 SCOPE OF WOnK TACO BELL J. GC SHALL SUPPLY AND INSTALL ALL ASPECTS OF THE PROJECT DESCRIBED IN THIS DRAWING SET UNLESS OTHERWISE NOTED.SEE SCOPE OF WORK FOR EXCEPTIONS. - SPECIFICATIONS 314 BARNSTABLE ROAD K.GRAPHIC AND WRITTEN INFORMATION ON DRAWINGS SHALL BE COORDINATED - HYANNIS,MA WITH ALL TRADES PRIOR TO INSTALLATION. IN BOOK FORMAT TITLE SHEET T1 .0 PLOT DATE: - PROJECT GENERAL NOTES VICINITY MAP UTILITY CONTACTS SHEET INDEX r L M B q A5.2 A5.2 A5.0 qy.0 ��.(j F V 7 -9Y"STUD TO STUD 5° 1S-T .6. 6,1,-4Y 17 WA _ 3 O" � � � 21 3 11'-2' A1.0 6. 3'-8' 2-8" 3-B° r-0' 34 -_- v 6• O 4 PB.2 5 2-7�Z' _-_ __ • 3 ••;• L 13 10 14 13 W-5' T-2" 10 DRIVE-THRU 10 1 - ---- b O _ H - Q11'-9'(H000)FA ---- ( OOD) r_____-_____.) m 4 10 11'-8"MIN. 4 2 13'•3"MIN. 1 1" 8'-1'COOLER DIM. TACO BELL I KFC COOK 12 13'-10' _ 2'-11' 8 _ COOK A8.2 . A8.2 CUSTOMER 10 10 _ CHICKEN COOLER ;' - 2 M \ 24'-7)Q' / S10' I I--------------------- ___------ to \� I I MA.P.S.LINE I j lz� oII D x' 1 m 1 :I I 8,_2. 2'4. S,-2y. I I I __ ---_____-IL__J 20 O .� y 16 6 III 1 I------------------- _ VEG.COOLER II 1 i i SERVI G it WARE WASHING 10 ; o _ A5.1 DINING 17 �, i� 1 10 13" 8 - A8.3 10 9 10 m L__ -1 1 G i5 0 \ i'4� j 2'-4' is-sY<° 3'01 2' 2-7" T_5y2' N 7 \\OAeO 2 C�� % 15 3'�'(HOOD)AL B1 iv J DRY STORAGE III N 1A �`,, �\ C O• 3 \ WOMEN OFFICE 10 �� III C 8'My 8'-W2" I II $ TYP I II -- O6 16-11. 305037 O - �A8.0 5 A8.3 78 I II 16 2 16 PASSAGE 19 i - 10 LE e 7 A5.3 N 7 3 �__________=__ -'J DATE B O 3'-8' 6 2'-8" 8 ra° 3'-8° [61 4'-ia 8 6 O Llw 5' 8'-1'SLAB DIM. 5 17 25'-4" 1 29-8" 17 3'-ta ram' 71'-lN STUD TO STUD `50 A51 ROUGH OPENINGS ARE NOT A NECESSARILY TO STUD. CONTRACT DATE: XXXX.XX SEE DETAILS ON SHEET A6.1 BUILDING TYPE: KT COW FOR R.O.LOCATIONS. PLAN VERSION: JUL04 CONY. .. SITE NUMBER: 12-XXXX 12 1 11 10 1 9 8 1 7 1 6 5 4 1 3 2 11 STORE NUMBER: XXXXXX FLOOR PLAN va"=ra A KFC/ - EXTERIOR SHEAR WALL: HOODWALL: DIMENSIONS: O STARTING POINT.ALL SUB-TRADES SHALL USE THIS POINT AS A BEGINNING LAY-OUT 15 START of CHAIR RAIL: TACO BELL 2X6 WD STUDS AT 16'O.C.W/1/2"EXTERIOR GRADE WOOD STUDS W/STAINLESS STL.PANEL OVER 1/P ALL DIM NSIONS ARE TO FACE OF STUD U.O.N.REFER TO FOUNDATION PLAN FOR FACE (INSIDE FACE OF EXT.WALL STUDS. PLYWD(COX)SHEATHING(SEE STRUCT.DWGS.FOR CEMENT BOARD-SEE SCOPE OF WORK.PANELTO OF OONC.DIMENSIONS. 16 CONTINUE CHAIR RAIL INTO JAMB-TYPICAL. 314 BARNSTABLE ROAD ADDITIONAL INFORMATION.)AND R-19 KRAFT-FACED COVER ENTIRE WALL FROM IW ABOVE TOP OF HOOD B. DIMENSIONS NOTED AS'CLEAR'OR'HOLD'ARE MIN,REQ'D.NET CLEARANCE FROM FACE Q2 REMOVABLE MULLION AT ENTRY DOOR, OF WALL/WAINSCOT FINISH.VERIFY FINAL EQUIPMENT SIZES W/VENDOR PRIOR TO INT. 17 DIMENSIONS IN THIS STRING ARE TO FINISH SURFACES. HYANNIS,MA FIBERGLASS GATT INSULATION U.O.N. DOWN TO TOP OF BASE TILE,AND EXTEND PAST ENDS OF WALL FRAMING. Q3 PIPE BOLLARD.REFER TO SITE DWGS. AT FRONT AND REAR WALL SURFACES:PROVIDE 1/2'CDX HOOD MIN.18'.NO EXPOSED SCREWS/ATTACHMENTS. PLYWOOD ON INTERIOR FACE OVER ENTIRE LENGTH OF WINDOWS DOORS: 18 LIGHTING CONTROL PANEL.REFER TO ELECT.DWGS HOOD WALL.SEE WALL LEGEND. WALL SURFACE.NAIL PER SHEAR WALL REQUIREMENTS DASHED LINE INDICATES SUBSTRATE LOCATION.ALL EE SHf. I FOR WINDOW TYPES AND DOOR SCHEDULE. 19 BMSTER CHAIR COUNTER.SEE DETAIL 2/A6.5. AT SECTIONS INDICATED AS SHEAR WALLS.GYP.BD. WALLS SHALL BE AS INDICATED EXCEPT FROM TOP OF B..ALL DOOR AND WINDOW OPENING DIMENSIONS ARE TO ROUGH OPENING. (:a:) ELECTRICAL MAIN SWITCH BOARD.REFER TO ELECT.DWGS. AND OTHER FINISHES SHALL BE APPLIED OVER ----------' SLAB TO 12'ABOVE SLAB SHALL BE 1/2'CEMENT BOARD, FINISH SUBSTRATES: 20 ELECT.PANEL SUPPLIED WITH M.A.P.S.LINE.REFER TO ELECTRICAL DRAWINGS. 6 CO2 FILL BOX LOCATION. .�� STRUCTURAL PLYWD.WHERE OCCURS. 1A OF EX THIS NOTE DOES NOT APPLYTO EXTERIOR FACE GROA- Np.tTY THICKLLS E EXCEPT SH BD.FROM FLOOR SLAB TO 12'AF.F.MIN.IN LIEU OF 21 KEEP CLEAR FOR UTILITIES&SYRUP LINES.SEE DETAIL 14/A6.4 FOR STUD LAYOUT OF EXTERIOR WALLS,AND PLYWOOD SHEAR CONDITIONS. GYP.BD.AT ALL WALLS EXCEPT LEADING O SURFACES,U.O.N. � METAL THRESHOLD. - REQUIREMENTS. TYPICAL EXTERIOR WALL: B. ALL JOINTS,GAPS SF SPACES LEADING TO ALL HOLLOW NT INACCESSIBLE SPACES SHALL 2X6 WD STUDS AT 16'O.C.W/1/2°EXTERIOR GRADE SPANDREL GLASS LOCATIONS.REFER TO SHEETS A4.0 BE SEALED WffH'NSF INTERNATIONAL•APPROVED SEALANTS. PLYWD(CDX)SHEATHING AND R•19 KRAFT-FACED AND A4.1 FOR VERTICAL LOCATIONS AND ADDITIONAL C. ALL BACK OF HOUSE AND OFFICE WALLS SHALL HAVE 1/2'CDX PLYWOOD SUBSTRATE. O SPLASH GUARD.SEE DETAIL 9/A6.5.INSTALLATION SHALL BE COORDINATED WITH FIBERGLASS BATT INSULATION U.O.N. INFORMATION. U.O.N. HAND SINK INSTALLATION,PROVIDE BLOCKING @ WALL. DECOR �g> MOP SINK,REFER TO DETAIL 20/A6.5.EXTEND FLOOR TILE(OVER CEMENT BD.)UP TYPICAL INTERIOR WALL: SEE A2.0 FOR SEATING PLAN AND DETAILS. WALLS+48'. 2a4 WD STUDS AT 16'O.C.(24 OR 2x8 WHERE NOTED). B. SEE A7.0 FOR FLOOR FINISHES, C. SEE AB.O-A8.3 FOR WALL FINISHES. 10 S.S.CORNER GUARD/WALL CAP,TYP.ALL CORNERS IN BACK-OF-HOUSE FROM REAR FLOOR W/1/r'GYP.BD.SUBSTRATE U.O.N.USE MOISTURE 2x6 WD.STUDS 6.18 GA.MTL D. SEE A7.1 FOR CEILING FINISHES. WALL TO THE KITCHEN SIDE OF THE SERVICE COUNlTER.SEE DETAIL 19/A6.5. RESISTANT GYP.BD.BEHIND ALL CERAMIC WALL TILE @ 16,O.C. p-6. STUDS @ 1a O.C. - U.O.N. GENERAL: - 11 ELECT.PANELS IN 2X6 FURRED+OUT WALL.REFER TO ELECT.DWGS.&DETAIL 16/A6.4 PLAN u 7�PROADE THREE FIRE EXTINGUISHERS-(2)10 lb.BC and(1)10 lb.ABC-TO COMPLY WITH LAN INTERIOR SOUND-RATED WALL: LOCAL FIRE CODE.LOCATE PER DIRECTION OF PRE MARSHALL OR LOCAL AUTHORIZING 12 LOCATIONS OF EQUIPMENT RECESSED IN WALL.SEE SHEET A2.0 AND DETAIL 14/A6.4. CONSTRUCT TYPICAL INTERIOR WALL W/3-1/1 UNFACED AGENT. FIBERGLASS BATT INSULATION. 5/8'GYP.BD. 5/8"CEMENT BOARD B. DRAWINGS ARE BASED UPON WOOD FRAMING.UTILIZATION OF METAL STUDS IN 13 q•O PVC CHASE IN WALL.SEE DETAIL 18/A6.4. ' 1/2"GYP.BD. HOOD NON-BEARING CHM INN_MAD PARTITIONS,BULKHEADS AND SOFFITS IS ACCEPTABLE. Al .O C. ALL ATTACHMENTS MADE THROUGH E.I.F.S.SHALL BE BUSHED TO PREVENT DAMAGE TO t4 6.6'HORIZONTAL OPENING FOR SYRUP TUBES.COORDINATE WALL PENETRATION NOTE:FLUSH THE WALL FINISHES AT THE TRANSITION THE FINISH,PER Nl S THROUGH WITH COUNTER INSTALLER.SEAL CHASE TO COUNTER,SEE 19/A6.4. FROM METAL STUD TO WOOD STUD D. ALL PENETRATIONS THROUGH E.LF.S.SHALL BE SEALED USING MFRS.APPROVED 81LT,MOOD WALL SECTION 1 - METHOD:. ' PLOT DATE: WALL LEGEND E FLOOR PLAN NOTES D KEY NOTES B REFERENCE NOTES: 1. DIMENSIONS ON THIS DWG.ARE TO FRAME EDGE.REFER TO SHEETS A1.0 AND AS - ,. LAMINATE DOORS 5,6,7&11 AND PAINT FRAMES 4,5.6,7&11. SHEETS FOR ROUGH OPENING DIMENSIONS. 2. ALL HARDWARE SHALL BE US32D U.O.N. 2. ENTIRE STOREFRONT SYSTEM SHALL BE DARK BRONZE ANODIZED. 3. ALL HM FRAMES SHALL BE 16 GA STEEL U.O.N. 3. ALL SPANDREL GLASS SHALL BE DARK BRONZE TO MATCH FRAMES. 4. ALL LOCKS SHALL BE FALCON 6 PIN INTERCHANGEABLE CORE.ALL EXTERIOR LOCKS 4. SEE SCHEDULE FOR GLASS TYPES. _ SHALL BE PROVIDED WITH CONSTRUCTION CORES.ALL PERMANENT CORES SHALL BE KEYED ALIKE. S. REFER TO FLOOR PLAN,ELEVATIONS AND WALL SECTIONS FOR ROUGH OPENING DIMENSIONS. 5. PERMANENT CORES SHALL BE SHIPPED TO THE RESTAURANT GENERAL MANAGER. 6. ALL STOREFRONT MATERIAL AND GLAZING SHALL BE SUPPLIED AND INSTALLED BY G.C. 6. MOUNT DOOR CLOSERS ON RESTROOM OR KITCHEN SIDE ONLY. rq U.O.N. 7. COMPLETE DOOR,FRAME AND HARDWARE PACKAGE INCLUDING:VISION PANEL(WITH ^ 6N 18 GA.HOLLOW METAL FRAME),CONTINUOUS HINGE,HEAVY DUTY CLOSER,RAIN DRIP, DOOR BOTTOM/SWEEP,WEATHERSTRIP,KICKPLATE AND PANIC HARDWARE.ORDERED THRU LOCKNET SECURITY DOORS,PART#DU3670L52VED(1-804 74307). 8. PROVIDE PUSH/PULL PLATES. ^ - IF REQUIRED BY LOCAL CODE,STOREFRONT DOOR PANIC HARDWARE SHALL BE: DOR-O-MATIC 2092 RIM PANIC HARDWARE AND EXTERIOR PULLS WITH QUALITY#520 DOOR PULL. - 9. MOUNT KICKPLATE ON PUSH SIDE ONLY. 10.MAXIMUM DOOR OPERATING PRESSURE:5 LEIS INTERIOR:15 LBS EXTERIOR. GLASS SCHEDULE 11. ADA COMPLIANT ACCESSIBILITY SIGNAGE(OR AS REQUIRED BY LOCAL JURISDICTION)- ma IG Q 1-INSULATED GLASS Q 1"INSULATED SPANDREL GLASS (1)MEN;(1)WOMEN Q V INSULATED TEMPERED GLASS OE 1/4'SPANDREL GLASS 12.RESTROOM SIGN REQUIRED. © 1/4"TEMPERED GLASS 1/4"TEMPERED,SPANDREL GLASS 13. REMOVABLE MULLION. - NOTE: SHADING COEFFICIENT SPECIFICATION PER LOCAL CODE REQUIREMENTS. 14. FRAMES SHALL BE PAINTED,SEE FINISH SCHEDULE SHT A7.2 DAYTIME VISIBILITY INTO DINING ROOM SHALL BE MAINTAINED, NOT USED N.T.S. 1101 NOTES N.T.S. 7 NOT USED N.T.S. 4 DOOR SCHEDULE NOTES 1 ¢ w BUTTS LOCKS CLOSERS KICKPLATE THRESHOLD DOOR MISCELLANEOUS DOOR DOOR SIZE DETAIL LOCATIONS DOOR NOTES NO. w 1 2 3 4 1 2 3 4 5 6 1 2 3 1 2 3 4 1 2 3 4 1 2 3 d 1 2 3 4 5 6 *LESS THAN DOOR EE z w * ¢ WIDTH OO O ¢ d C7 3 O rD < m vgi 88 tS 2 �q$ y¢y z �a O c� c. N u¢i _� Qa "' p 4x 4 2 a Y c7 Z O zd uai Lg� -� FO lOL i!S a y ? m O o o a x 5 1 t 5 a O � a ,w, 52 a 0 g V = o ¢ g g O O ¢ Z Z Z`hi y� 10,-6"R.O. A6.2 A6.1 As.2 A82 s 3 `3�S d 3 ¢ a o �C O yrW r� Qrr Ro- - ❑ ❑ --- -- --- ❑ ❑ ---- a ff = z z ¢ gy9 Q g g �g� g N q 6 O 2 0 8 8 8 O o a Q A6.2 A6.1 A8.2 O A8.2 y O x u, t�i a w m _ U'' (ALL GLASS (ALL GLASS 1 3'-0'x7-0"x 1-3/4" A AL AL X I I X X XI I I I Ix X 17JA6.2 6.,0 305037 AREAS) 3 AREAS) 2 3'-0"x 7-0'x 1.R/4' B1-1-1 X I I X X X % X 12/A6:2 8,10,13 ` 2N3'-1 ❑ A6.2 A6.2 b ❑ A6.2 3 3'-0'x 7-0"x 1-3/4" B AL AL X X % X % X 12/A6.2 8.10.13 DATE O 4 3'-6'x T-0'x 1-W4' C HIM HMI X X X % X X X X 19/A6.2 19/A6.2 20/A8.2 6,7,10 6 3 4 8 TYP. ,q8.2 AB.1 A8.2 TY a P. A6.2 �a1Y - 6 1 3'-0'x6'-8'x1-014' D WE)HMI I X X X X X X X X ,1/A6.4 11/AB.4 6,9,10,11,12,14 SIAB - 7 3'-0'x8'-8'z1-3/4' D WDJHMX X X X 11/A6.4 ii/A8.4 6,9,,0,11,12,14 17 3'-0'x5-5°x1-3/4• E WD % X % X X .11/A8.4 11/A6.4 9 DOOR SCHEDULE 2 . ._ .. CONTRACT DATE: 05.05.05 9 5 g BUILDING TYPE: KT CONY A8.1 A8.1 A6.1 PLAN VERSION: JUL04 CONV. 14'3' SITE NUMBER: 12-XXXX v R O --- STORE NUMBER: ne.t ns., ns.1 A8.1 TACO BELL to-r R.o. PUSH PLATE OR FRAME FOR TYPE HANDLE,WHERE ASS314 BARNSTABLE ROAD .�' _-_---_ _-_ _ E -_-_ --_- _ FRAME DOORS „R O ----- -- - -16 -- ---- - - SCHEDULED SHOWN IN 9/A1A 1 - HYANNIS,MA B 6' 6" SIGN WHERE C EQ. EQ. It NOTED A A6.1 O 14 B A6.1 j gq Q �y�QROA1 net ,\ ` I � / DOOR &WINDOI ________________________ _________________-_______________ 4'-o 3� 62" - ____________________________ ___________ ___-__ _______ FINISHFLOOR ELEVATIONS KICKPLATE AND ON PUSH ® O O 4 Q REMOVABLE CENTER O OO O OB O SCHEDULES A6.1 MULLION SIDE ONLY KICKPLATE STOREFRONT SEE SCOPE OF WORK � � � STOREFRONT SHEETS FOR DRIVE-THRU - KITCHEN SIDE SYSTEM SYSTEM WINDOW INFORMATION ONLY NOTE:ELEVATONS DRAWN AS VIEWED FROM EXTERIOR OF BUILDING. - NOTE:ELEVATIONS DRAWN AS VIEWED FROM EXTERIOR OF BUILDING OR OUTSIDE ROOM. Al ■ PLOT DATE: WINDOW TYPES 1/4'=1`0^ 9 DOOR TYPES 1/4" 4 __-.---_-______- L, M q P IM IM.A5.2 A5.2 21'-7' I I 21'-T' 124y, TY. . - - . 12 I F _________ _____________I__ / i 17 4 �- 1/2` n4' 17 17 TYP. TYP. a I i i___ i- _____-- i___-__- _ I T.O.FRAMIN / i I �I �\ TYP. % I - I I - I I 17 -—-—--—-—-—-—-—--m H I 28 14 \ \ 14 29 M / \ T A52 2\ \ \\ \ \ \ \ i J / /281 -/ 1 \ \ i \�•-�—�. .\ .P 1 / I EF 1- \ 19 A52 I I I I �-4�—•�\II_ _--- --' lT1Y8P1 8 11 II1� P %2 II1I�%__ - Ii IIIl I�i G=c�=c=��=�_'=.bII.II i 15 /11 I 24 IIIIi �-_— 18 r__ � 15 2 i 61 J 15 q --<A A6.3 2 RN 8 ; 9 EF 5 L---- EF 3 __-____J Sim. 15 I 23\O \\ \ .18-31/2" OP. �14 SIM.❑A ❑ A6. IM T.O.FRAMING 2 17 III1 - O 1 27 \ I ICI �\ i it / 1 I I / w Ir---------7^71 I \ I /('__-_-- -/�r \\ �� I >G� I� // i S15 IM. 2 -____--- 4 I 4__ JJ -_ _ __________ �1 1 I ,5 RTU 2 I - I , \ ; 7 1 SIM. 21 \ -- ___J 22 / i___ it I SIM. L-LT-L --=-JJ I d N' - ❑ i C 1 I IrT 25 / EF 4 15 \\ IL______ J._�% 15 Sim. \\\ o // Two / SIM. 16 O TYR i A5.3 I __________J r 17 --------------- 305037 I I I I , I 1 I � I I I IL I I , , I I I 1 I 6 L____ _______J L____ __ L____ ___J L__-___ _J 18'-81/2' 16-81/2• A6.3 18'-81/2° 1 T.O.FRAMING I T.O.FRAMING T.O.FRAMING 77 T.O.FRAMING 4 I 18 I 18 �--® 17 DATE ., TYR TYP. TYP. TYR TYR B 4 A CONTRACT DATE: 05,05.05 BUILDING TYPE: KT CONV PLAN VERSION: . JUL04 CONV. .. SITE NUMBER: -1240M 12 1 11 1 10 1 9 1 8 1 7 6 1 5 1 4 1 3 2 1 STORE NUMBER: X)000IX ROOF PLAN va°=ro A KFC/ WATERPROOFING: Q ROOFTOP UNIT.INSTALL PLUMB AND LEVEL. 17 COPING JOINT W/CAP FLASHING SEAM,TYP.REFER TO DETAIL 6/A6.0.-EVERY 20'-0' TACO BELL A�AIRT-OR6EfiSIDE OF PARAPET CAP FLASHING WITH FACTORY BONDED PAINT GRIP OR - RUN MAX.AND 24"MAX.FROM EACH CORNER. PRIMER. - O KITCHEN HOOD EXHAUST FAN,SEE SHEETS M3.0,M3.1,&DETAILS 16/A6.0,19/A6.0. AB LEROAD LL B. TOP NAILING AT PARAPET CAP FLASHING WILL NOT BE ACCEPTED. - 18 TRANSITION COPING TYPICAL.SEE DETAIL 5/A6.0. 314 BARNST ARNST B MA C. PENETRATIONS IN ROOFING MEMBRANE AND FLASHING SHA ONLY BE MADE AS (: RESTROOM EXHAUST FAN SEE 18/A6.0, HYANN18 WASTE VENT THROUGH ROOF.SEE 12/A6.0 FOR FLASHING ASSEMBLY. 0. INDICATED ON THE DRAWINGS OR SPECS.SEE SPECIFICATIONS FOR SEALANT SPECS. ® AWNINGS&CANOPIES.SEE SCOPE OF WORK, E. ALL SHEET MTL FLASHING SHALL BE 22 GA MIN. 20 WATER PLY BELOW BASE PLY.NO PENETRATIONS BETWEEN DASHED LINES. MISCELLANEOUS: - Q NOT USED. 21 BUILT-UP ROOFING(PER SPECS.),OVER RIGID INSUL;OVER PLYWD,OVER TRUSSES. XJ F-ST FANS ALL AIR NOT BE ALLOWED. © ICE MACHINE CONDENSERS. - B. EXHAUST FAN$MIN.10'-0"AWAY FROM ALL AIR INTAKE/SUPPLY, 22 ROOF HATCH. C. LOCATE WALK-IN CONDENSERS ON ROOF ONLY IF REQUIRED BY CODE. O7 WALK-IN COOLER/FREEZER CONDENSERS.SEE SCOPE OF WORK SHEET, 23 24x36 WALK MATS.SEE ROOF SPECS. OB EQUIPMENT PLATFORM.SEE DETAIL 15/A6.0. 24 MAINTAIN MFR'S ROOFTOP UNIT MAIM CLEARANCE. (Z PIPE HOOD FOR UTILITIES.SEE DETAIL 9/A6.0. ' 25 OUTSIDE AIR INTAKE FOR ROOFTOP UNIT.MAINTAIN MIN 1a-0'SEPARATION FROM 10 18"x 24'HINGED LOWER,SEE DETAILS 3/A8.0. PLUMBING VENTS,FLUES AND BUILDING EXHAUST. 11 NOT USED. 26 POWER GAS/CONDENSATE ENTRY UNDER HVAC UNIT(PER HVAC MFR. PECS.) _ REFER 10 MECH.ANU FLUMB UWGS.UTILITY ACCESS FROM WITHIN CURB-NO ROOF 12 LINE OF KFC TOWER CAP.SEE L&M/A5.2 AND SCOPE OF WORK, PENETRATIONS.00 NOT RUN ON ROOF SURFACE.SEE 13/P6.0. 13 NOT USED 27 LINE OF TACO BEU.TOWER CAP.SEE SCOPE OF WORK.. ROOF PLAN 14 ROOF DRAIN.SEE DETAIL 13/A6.0&SHEET P2.0. 28 EMERGENCY OVERFLOW DRAIN.SEE DETAIL 13/A6.0. 15 ROOF CRICKET,SEE DETAIL 7/A6.0. ®ROOFING PROTECTION LAYER.SEE 16/A8,0 A3■O 16 CAM STRIP.SEE DETAIL 2/A6.0 FOR TYP.WALL BASE FLASHING. PLOT DATE: NOT USED F ROOF PLAN NOTES E KEY NOTES B ��z��s•2• T.O.BUILDING - - - - - - 18 31 2 5 31 O 1 6 A 15 B 2 2 T.Q.BUILDING E PARAPET FRAMING I I 2 13 S' TYP. EO. EO.I I I 4T.O.BAND — — ___ --- -- -004 AO „B.O.TREWS ..-070 e � 8 7 p��iP6@I TRLI3S BRG. 4 6 ? o -035 „B.O.AWNINGS ryP. 4 = � 1 1 A 12 14 g ❑ �1 ❑ I I. I I 10 3 1 SIM. 7 17 L a-o 4 Sim. A 1 it 3 A 1 11 - 25 13 C 7 17 _ 23 9 F 1 9 1 17 7 r RIGHT SIDE ELEVATION 1/4--17 A ^{ r^ ^�7 1. STEEL U-0HANNEL SERVICE DOOR: - QTY ITEM DESCRIPTION ELEC Q BASE THICKNESS-V THICK E.I.F.S.UNIINUUUb �J O V O V / CONSTRUCTION ADHESIVE. V-001 1 'WELCOME'CANOPY 9'-10'W x 12'H x W-UD X QB HORIZONTAL TRIM BAND-21/2•THICK E.I.F.S.,WITH 5•}'VERTICAL DIMENSION. 2. TILE: V-002 1 DRIVE-THRU CANOPY 9'-10°W x 12"H x 4'-0'D X FASTEN TO WALL PER DETAIL 10/AB2. V-003 1 FROM ENTRY CANOPY 3'-8'W x 12"H x 4S0'D X © EXPRESSION PANEL&WINDOW BANDS-5"THICK E.I.F.S.x 6•WIDE DATE V-0D4 1 YUM CLOCK X OO KFC COLUMNS-11/2"THICK E.I.F.S. ¢ V-= 1 KFC TOWER CAP 14'-2"SQUARE x 4'G 1°H X KFC TOWER BAND-3'THICK E.I.F.S.x V HIGH. 3•V-m 2 KFC SIGN 5'- x T-0" X F Q BASE Q EXPRESSION PANEL-2 12"THICK E.I.F.S.WITH 3'VERTICAL DIMENSION. 0 ? V-030 2 KFC TOWER AWNING 8'-5'W x 4'-0'H x 1'-7'D V-035 3 KFC EXPRESSION AWNING 6'-ZW x5'-4"H x2-1'D © TILE-NO EJ.F.S. V-041 3 KFC EXPRESSION PANEL T-412'H x 3'-6'W O FRONT ENTRY TRIM-1"THICK E.I.F.S.OVER FRAMING NOT USED N.T.S. I MATERIALS ADHESION/FASTENING N.T.S. G BAND COLOR V-050 1 TACO BELL TOWER CANOPY 9'-2'W x 6-5'D x 1'-01/44i X V-055 1 TACO BELL FLYING ARCH 16'•5'W x 3'-3'+1'-3'H x 31-010 SYMBOL AREA MANUFACTURER COLOR ALTERNATE MFR. ALTERNATE COLOR V-O80 i TACO BEII'BELL'SIGN 4'-1012W x 4'-6.1/4•H X JAMB CONDITION V-m 1 TACO BELL SIGN 9'-2"W x91/8'H X 1❑ KFC MAIN WALL SHERWIN-WILUAMS SW 2207'COLONY BUFF - V-069 1 TACO BELL WALL SIGN 19-01/4'W x V-03/4 H X V-070 2 TACO BELL TRELLIS CANOPY T-OW x 1'-0'H x Z-a D ❑2 KFC ACCENT BAND SHERWIN WILLIAMS SW 2208'MESATAN" V-075 3 TACO BELL ARCHED TRELLIS CANOPY CONTRACT DATE: XX.XXXX ', HEAD/SILL CONDITION V-080 3 TACO BELL EXPRESSION PANEL T.41/2•Hx3'-6'W ❑3 KFC ACCENT COLOR SHERWIN WILLIAMS SW 2123'KFC WHITE' BENJAMIN MOORE #873 - V-085 5 TACO BELL LIGHT FIXTURE X - BUILDING TYPE: KT CONV REQUIRES UGHT FIXTURE(S). - PLAN VERSION: JUL04 CONY. ❑4 TACO BELL MAIN WALL BENJAMIN MOORE 2156.40•AUGUST MORNING" - _ - SITE NUMBER: 12-XXXX ❑5 TACO BELL ACCENT BAND BENJAMIN MOORE 2156-30"JACK-O-LANTERN' - } - STORE NUMBER: X)OOM ❑6 TACO BELL ACCENTCOLOR BENJAMIN MOORE 2146-70"BAVARIAN CREME" - ACCENT BAND COLOR TRANSITION N.rs. E SIGN/AWNING/CANOPY SCHEDULE N.T.S. D E.I.F.S.THICKNESS N.T.s. B - KFC/ ❑7 BUILDING BRICK INTERSTATE "SMOKEY MOUNTAIN' ACME BRICK COLOR:BL600 L1�ELF$(iYvj.SEE 2,4&8 Ati i. 16 ACCENT BAND.SEE DETAILS 11/A6.3&E/A4.0.BAND PAINT COLOR SHALL BE TACO BELL CONTACT(800)2338654 (972)241.1400 'OXFORD BROWN° O- APPLIED TO TOP,BOTTOM&FACE OF BAND.GALV METAL COPING-PRIME AND PAINT IN FIELD. 314 BARNSTABLE ROAD 17 BRICK WAINSCOT W/ROWLOCK SILL.SEE DETAIL 17.18/A62. HYANNIS.MA ❑7 BRICK MORTAR-POLY BLEND DAVIS COLORS #641 SEQUOIA SAND SAME AS STANDARD - O3 ACCENT HAND,SEE DETAILS 13,15,16/A6.2. CoNTACT:BRAD BURKS - 18 ILLUMINATED CUPOLA-SEE SCOPE OF WORK. 1(800)433-9071 SEALERS REFER TO SPECS), (Z�:)CANOPY.SEE SCOPE OF WORK. 19 GAS METER.DO NOT PAINT METER. A. SEALANT AT ALL WALL AND ROOF PENETRATIONS, ❑8 KFC COLUMN TILE DAL TILE CS50"EGYPTIAN BEIGE' B. SEALANT AT ALL WINDOW AND DOOR FRAMES AT HEAD AND JAMS.DO NOT SEAL SILL 9 ©BUILDING SIGN,SEE SCOPE OF WORK. 20 DECORATNE WALL TILE.SEE 10/A6.2. - ❑ WINDOWS' 8 WALL LIGHTING.CENTER OVER EXPRESSION PANEL OR AS SHOWN.HT.AS INDICATED. (2:) 9 KFC TILE GENESEE CERAMIC TILE 700 WHITE(G)" OROOF ACCESS LADDER,SEE 15/A6.3. ena. ROBIN SPEER LEGEND: SEE SHEET E4.0 BUS.(810)459-1009 - ® ROOF DRAINS AND OVERFLOW PIPES SHALL EXTEND 2"BEYOND FINISHED ®� A.VENDOR SCOPE INCLUDES SUPPLY AND INSTALLATION OF AWNINGS, O ILLUMINATED AWNING.SEE SCOPE OF WORK. SURFACE THRU HOLE 1°LARGER THAN LEADER SIZE,SEALED WITH HACKER ROD 9 10 KFC TILE GROUT HYDROMENT H144 MISTY GRAY,UNSANDED - CANOPIES,AND SIGNAGE AND SEALANT. JEANNE ATKINSON ( TERMINATE BRICK V FROM WALK-IN COOLER AND UTILITIES. BUS.(248)478-3958 23 SEE DETAIL WAS FOR EXPRESSION PANEL/TRIM. MOBIL F:_810 4541(H19_. ,. — Q HOSE BIB-REFER TO DETAIL 19/A6.3 24, RTU LOCATION 10 KFC TOWER TILE GENESEE CERAMIC TILE 145'INTENSE CARMINE(0)" (IB. SPANDREL LOCATIONS. 10 CO2 FILLER VALVE&COVER. 25 ROBIN SPEER Q TRIM AT SIDE ENTRY SEE 9,11,12/A6.1 EXTERIOR BUS.(810)459.1009 - 11 WATER HEATER VENT,SEE DETAIL 2/P6.0. 28 TRIM AT ERNE-THRU.SEE 16/A6.1. 11 TACO BELLACCENT COLOR SHERWIN WILLIAMS 6558'PLUMMY' 12 WALK-IN COOLER/FREEZER UNIT,PROVIDED WITH FACTORY FINISH(SEE PAINT SCHED). 27 STEEL BOLLARD.SEE SITE DETAILS. ELEVATIONS 12 PIPE BOLLARD - DOT YELLOW SEE SCOPE OF WORK. 28 TRIM AT FROM ENTRY SEE 5.7 8 8/A8.1. 13 BETWEEN-THE-BRANDS 13 WALL TO ROOF FLASHING AT COOLER/FREEZER.SEE DETAIL 16/A6.3. ��■O SHERWIN WILLIAMS 6061'TANBARK' 29 1MATCH STEEL AROUND OOOR.�END To TOP OF WAINSCOT.PAINT TO _ ❑ 14 WALL SHALL BE FINISHED PRIOR TO INSTALLATION OF SWITCHGEAR. 14 WALK-IN COOLER FACTORY FINISH ALMOND ® TACO BELL ARCH. - 15 INDICATES ROOF BEYOND. PLOT DATE: EXTERIOR FINISH SCHEDULE H GENERAL NOTES F KEY NOTES C A 1 1 18 ozp 5 2 2 13 2 2 �A 6 1 31 1 3 A 2 3lJ 16 2 B A 1 13 - -Y.a:TbWEFT-- I z 16 3 E FRAMING _ ________ 18'-8 1/2' � 8 FRAMING B 5 18 ' 1 1 A 16'-5- --------- ---- I 6 -025 Aa 1 L-----------------------J -- --------- 15 -- ------------------------------------------------------------- --- ----- 15 -076 -075 15 i 3 A 4 13 d 8 8 S OS S TYP. TYP. 22 - � B.O.TREWS 6 1r-io -- �a TYP. --- - --4-__---T.O.AWNING -080 I I S '� �� -._._._._._. _B_ CANOPY coss)g - p -2 B.O.AWNING - J I �� ❑D❑ -------------------------- PIP4'-0' —' 12 27 ------ - 7 T.O.BRICK OS Qs Q 20 9 G - - 18 F TYP. 17 24 1 11 1 11 24 17 26 13 C - 24 20 9 G 3 1 C - . TYP, 1 A 23 TYP. - SEE SHEET A4.0 FOR - KEYNOTES. LEFT SIDE ELEVATION 1/4•=1'-p A 305037 DATE J \ ® 18 - 2 13 1 1 A � 055 I 31 3 2 2 2 31 2 5 _________ ________-___ ________ 2 ___ _________ — AN r_____________________.___ 2 5 E 3 16 2 13 _ 8 20 � i 1 A l 1 B 2 16 1 A 16 5 B I ' -- 15 - ___ t__� _________________'____ =-tom=_____ _ I - CONTRACT DATE: X7(.X7(.X7f __sc-_ _ BUILDING TYPE: KT CONV - 16 2 B SIM PLAN VERSION: JUL04 CONY. A 3 1 OS 6 SIM SITE NUMBER: 12-)C= -085 � B 18 5 4 4 4 A50 4 - a STORE NUMBER: koom °03 4 KFC/ -_— -- e rCLEA AN TACO BELL ort CLEARANCE 8P. A l 1 1 4 A 314 BARNSTABLE ROAD 030 7 HYANNIS,MA 17 7 G 9 G 10 20 EXTERIOR ELEVATIONS - - A4. 1 FRONT ELEVATION ,/a=r a p REAR ELEVATION +/4"_+'a 0 1 A6.0 \ A6.0 1 A6.0 „TOO OF PLATE 1 / }-— —- TOP OF PLATE Y TOP OF PLATE 1 `ggg� \ / 2x ROOF CRICKET FRAMING 1 �j MODIFIED BITUMEN FLASHING MEMBRANE / MODIFIED BITUMEN FLASHING REFER TO ROOF PLAN(SHT. A3.0)FOR LOCATIONS OVER 30 LB FELT OVER 1/2'EXTERIOR GRADE - MEMBRANE OVER 30 LB FELT 'f!1Ddl PLYWD OVER 1/2'EXTERIOR GRADE REFER TO SHEET S5.0 FOR BLOCKING MODIFIED BITUMEN FLASHING MEMBRANE 11 11 PLYWD REQUIREMENTS OVER 30 LB FELT OVER 10 EXTERIOR A6.3 A6.3 ROOF SHEATHING GRADE PLYWD 2x6 STUDS AT 16'O.C. 2 — — — RIGID INSUL A6.0 EL. 76'31+ /2'— — — — — — 7 yaya TOP OF PLATE A6.0 2 11 ^ A6.0 ROOF SHEATHING 9 [� A6.3 F 1. REFER TO SHEET 55,0 FOR BLOCKING _ _ I REQUIREMENTS —�/ `, 2 d 17 Sim. +14'-3' GATT INSULATION AT CRICKET / j� SEE DETAIL 6/A6.0 (2)2x8 CONT.TOP PLATES (2)2x6 CONT.TOP PLATES _.—_—-—_ - EL.+11'•1 1/2' EEL+11'-1 1/2" _-— _/ .—._,—.— EL.+11'-1 1/2' _ _ _ _ _ _ ___ _ 16 — TOP PLATE „TRUSS BRG.HT. /� TRUSS BRG.HT. A6.3 r— - REFER TO STRUCT.DWGS. 1 I FOR TRUSS INFORMATION i/ ROOF TRUSS A6.2 I EL+10'•1° �' REFER TO STRUCT. Zx8 WD BLOCKING AT CLG. —fit DWGS.FOR SIZES, 1x2 TRIM Q 11'-1 1/2"A.F.F.(TOP)IN R.O. L------- — AREAS WITH EXPOSED TRUSSES. ) F'-- --- LOCATIONS AND ROOF TRUSS —_—_ PROFILES REFER TO STRUCT.DWGS. 0 * +gam— BUILDING SHELL WALLS SHALLRO+B — ------____-- B.O.HEADER/ 2x6 WD BLOCKING AT Cl-G.(TYP.) WINDOW HEAD R.O. RECEIVE GYPSUM BOARD SUSPENDED CEIUNG SIM. 10 WHERE OCCURS CONTINUOUS UP TO THE BOTTOM A6.1 OF THE ROOF STRUCTURE IN AREAS WHERE CEIUNG IS EXPOSED 'G B.O.HEADER REFER TO STRUCT.DWGS.FOR TRUSSES.GYPSUM BOARD SHALL EL+T-B 1/2° _ HEADER SIZES CONTINUE PAST DINING ROOMDROPPE —-—- HEADER•SEE STRUCTURAL HORIZONTAL - 305037 HORIZONTAL DISTANCE OF lT-0, SUSPENDED CEIUNG MIN.U.O.N. HEADER,SEE STRUCTURAL Q 8'-4"A.F.F. DATE EL.6-1 i/2' ERIFY W/SHOP DRAWINGS 2x6 WD BLOCKING AT MID-SPAN(TYP.) DRIVE THRU WDW.R.O. STOREFRONT WINDOW SYSTEM DRIVE-THRU WINDOW PASS-THRU UNIT. SEE SCOPE OF WORK. Ins � / 1 A6.2 15 I YEL 4::21 WAINSCOT—.—.—.—.—.—. 1 A6.1 I PREMANUF.WALK-IN COOLER ._ 1 UNIT.SEE SCOPE OF WORK. �'31LL(R.O - 1 SET IN BED OF _ _ _ _ _ _ _ I_ \ SILICONE AND DRIVE THRU WDW.R.O. ALSO SEALED AT L 17 CONTRACT DATE: 05.05.05 TOP AND . EIFS OVER 1/2'PLYWD SHEATHING BOTTOM WITH - I BUILDING TYPE: KT CONV PLAN VERSION: JUL04 CONV. SILICONE I 1'-0°CEMENT BOARD, SEALANT(TYP.) I t'-0°CEMENT BOARD, 1B 1'-0"CEMENT BOARD, TYP.THRUOUT - I TYP,THRUOUT TYP.THRUOUT SITE NUMBER: 12-XXXX S.S.CORNER GUARD � A6.2 BUILDING,U.O.N. I BUILDING,U.O.N. BUILDING,U.O.N. I STORE NUMBER: XXXXXX METAL BASE.SEE TYp, 4 J SCOPE OF WORK / I .KFC/ As.3 fK Kyl i TACO BELL ESL.0'-0' EL,0'-0'_ _ _ _ EL 0-0' _ _ _ _ I EL 0-0° v TOP OF SLAB a. —p. 70P OF SLAB Y TOP OF SLAB - Te V • T.O.SLAB_.—.—.—.—.—.—.—..— 314 BARNSTABLE ROAD FIN SURFACE ISH " ^ HYANNIS,MA —.— ,/ FINISH SURFACE _ 3 •o EXISTING SLAB `" EXISTING SLAB / < 4 CONC,CURB EXISTING SLAB > EXISTING SLAB 'ate ° • COOLER FLOOR SHALL BE � SLOPED TO DOOR(TYP.)SEE A7.0 WALL SECTIONS A5.0 PLOT DATE: WALL SECTION/DINING AREA 3/4°=1- D WALL SECTION/WALK-IN COOLER 3/4'=1'a C WALL SECTION/DRIVE-THRU AREA 3/4"=1'6" 8 TYPICAL WALL SECTION 3/a'=1'-0 A 1 TOP OF PLATE ad w l / � OBL TOP PLATE \ DBL TOP PLATE MODIFIED BITUMEN FLASHING MEMBRANE TURNBUCKLE PLYWO SHEATHING OVER 30 LB FELT OVER 1/2°EXTERIOR 1/2'PLYWD SHEATHING _ El.+16'-3 1/2" GRADE PLYWD TURNBUCKLE EL TOP OF PLATE TOP OF PLATE RIGID INSUL A8.3 REFER TO SHEET 55.0 FOR BLOCKING REFER TO SHEET 55.0 FOR BLOCKING CANT STRIP REQUIREMENTS CANT STRIP REQUIREMENTS EIFS / RIGID INSULATION RIGID INSULATION 7_ R.O. ROOF TRUSS EL.+14_3' PLYWD SHEATHING REFER TO SANDCPROFILESFOR SIZES,LOCAT R.O. EIFS 2x4 FRAMING // A6.1 / O HANGERRO / HANGER ROD"_ (SEE SCOPE OF WORK) 2x6 STUD WALL (SEE SCOPE OF WORIQ /// - 1/7'PLYWD SHEATHING SPANDREL/� PLYWD SHEATHING - (SINGLE dNE) SPAND G (2)2x6 CONT.TOP PLATES (SIN. PANE) 2x6 STUD WALL EL+11'-1 1/2' EL+11'-1 1/2' // - EL.+11'-1 1/T TRUSS BRG.HT - TRUSS BRG.HT. TRUSS BRIG,HT. _ _ _ BUILT-UP PLYWD �J BUILT-UP PLYWD— INTERIOR OYPBD. 305037 `' EL.+1 a-1' -_1.L______--__ R.O. .11__________ R.O. BLOCKING FOR LIGHT FIXTURE.TYP. DATE ALUM,BREAKMETAL HEADER ALUM.CHSTOREFRBREAKMETAL TO MATCH STOREFRONT TO MATCH STOREFRONT I ——————— — HEAD(R.O.) 2x6 WD BLOCKING AT CLG.(TYP J 2x4 Fqq�.1LNG HEAD(R.OJ �_ . _ . - . �Q1, ENTRY CANOPY ENTRY CANOPY 2.4 FRAMING 6 (SEE SCOPE OF WORK) 10 Q16"O.C. A6.1 SIM. HEADER . - HEAD(R.O.) ENTRY STOREFRONT ENTRY STOREFRONT 19 - CONTRACT DATE: 05.05.05 BUILDING TYPE: KTOONV PLAN VERSION: JUL04 CONV. ' SITE NUMBER: 12-XXXX STORE NUMBER: XX)o= r —SECURITY DOOR SEE SHEET A2.0. KFC/ ti TACO BELL I 1 BRICK WAINSCOT BEYOND i 314 BARNSTABLE ROAD I, ( HYANNIS,MA I I I I I I . I I I I oW. I I I I I I _ I L a-a' EL. WALL SLAB T.O. LAB° T.O.SLAB— - ° ° _ .. T.O.SLAB SECTIONS m \' EXISTING SLAB EXISTING SLAB ` EXISTING SLAB n 12 a eo .... 20 so 12 A6.2 A6.2 A6.2 A5.1 PLOT DATE: NOT USED N.T.S. N WALL SECTION AT FRONT ENTRY 3/a=r a' QL WALL SECTION AT SERVICE DOOR 3/a"=r a F WALL SECTION AT SIDE ENTRY 3/4'--' E O'er �i PROVIDE POSITIVE SLOPE/DRAINAGE Cam____ PROVIDE Cam___—�__ -----__ ___—__ —____�----� PROVIDE POSITIVE T------------ 5 SLOPE/DRAINAGE I I SLOPE/DRAINAGE I I A6.3 II I „TOP O PLATE AT TOWER TOP O PLATE AT TOWER STOP OF PLATE AT_TOWFJE 1/2'SLOPE ++ a SIM. 3 TOP OF PARAPET BEYOND ° Z16 STUDS AT 16°O.C. TO 78'-81/2' -812'4'TOP OF PLATE I T„TOP OF PLATE A6.3 ool- 2x6 STUDS AT 16"O.C. I I 1 Zz6 STUDS AT 16°O.C. DECORATIVE CERAMIC TILE I ) BOT.OF EIFS C� SEE SHT.A4.0,RECESS 1/4"INTO EIFS I MODIFIED BITUMEN FLASHING - I I MEMBRANE OVER 30 LB FELT OVER t/Y EXTERIOR GRADE PLYWD RIGID INSUL. RIGID INSUL I I CANT STRIP MODIFIED BITUMEN FLASHING MEMBRANE MODIFIED BITUMEN FLASHING OVER 30 LB FELT OVER 1/2'EXTERIOR MEMBRANE OVER 30 LB FELT RIGID INSUL. GRADE PLYWD ooeOVER 1/2"EXTERIOR GRADE PLYWO ROOF SHEATHING ROOF SHEATHING I IDOM / I I I I ROOF SHEATHING I I z. A8.0 I I - I I I EIFS OVER 11Z I I EIFS OVER 1/Y PLYWO SHEATHING PLYWD SHEATHING . I I ROOF TRUSS L J REFER TO STRUCT.DWGS. FOR TRUSS INFORMATION REFER TO SHEET S5.0 FOR BLOCKING (2)2z8 CONT.TOP PLATES REQUIREMENTS (2)2z6 CONT,TOP PLATES AO�TRUSS BEARING TRUSS BEARING �, REFER TO STRUCT.DWGS: // I REFER TO STRUCT.DWGS. FOR TRUSS INFORMATION FOR TRUSS INFORMATION WALL SECTION AT KFC TOWER 3/4°=+'-D' K EIFS OVER 1/2'PLYWD 30503 7 -. 1z 2 TRIM p 11'-0 1/2"0.F.F,(TOP)IN SHEATHING 1z2 TRIM 911'-1 1/2 AF.F.(TOP)IN AREAS WITH EXPOSED TRUSSES. 8 1 �� AREAS WITH EXPOSED TRUSSES. BUILDING SHELL WALLS SHALL BUILDING SHELL WALLS SHALL � - DATE RECEIVE GYPSUM BOARD HEAD(R.OJ I RECEIVE GYPSUM BOARD CONTINUOUS UP TO THE BOTTOM CONTINUOUS UP TO THE BOTTOM OF THE ROOF STRUCTURE IN OF THE ROOF STRUCTURE IN AREAS WHERE CEILING IS EXPOSED �/ AREAS WHERE COILING IS EXPOSED PROVIDE POSITIVE TRUSSES.GYPSUM BOARD SHALL TRUSSES.GYPSUM BOARD SHALL ` REFER TO STRUCT.DWGS. SLOPE/DRAINAGE CONTINUE PAST DINING ROOM FOR HEADER INFORMATION CONTINUE PAST DINING ROOM DROPPED SOFFIT EDGE FORA DROPPED SOFFIT EDGE FORA HORIZONTAL DISTANCE OF 6-0, HORIZONTAL DISTANCE OF B'-0, ______ _____�____�� KRAFT FACED BATT INSUL(TYP.) MIN.U.O.N. MIN,U.O.N. . I I STOREFRONT WINDOW SYSTE leg'.1/2° 2e6 WD BLOCKING AT P OF PLATE AT TOWER _ MID-SPAN(TYP.) CONTRACT DATE: 05.05.05 A6.2 A6.3 . BUILDING KT CONV 3 ` � PLAN VERSION: JUL04 CONY. A6.1 {�BOT.OF EIFS ELL 4'-0° � • SITENUMBER: 12-XXXX TO BRICK WAINSCOT - 2z6 STUDS AT 16'O.C. - STORE NUMBER: XXXXXX MODIFIED BITUMEN FLASHING �—GYPSUM BOARD OVER 1/2'PLYWO 1 MEMBRANE OVER 30 LB FELT - KFC/ - ° 3 1 1/2(R.° OVER 1/2'EXTERIOR GRADE PLYWID TACO BELL SILL .O) CANT STRIP 314 BARNSTABLE ROAD WALL TILE(REFER TO - ELEVATIONS GYPSUM BOARD OVER 1/2'PLYWD RIGID INSUL HYANNIS,MA ° FOR STYLE AND EXTENTS) SEE DETAIL 10/A6.2 - - 1'-0'CEMENT BOARD, 1'-0'CEMENT BOARD, 18 TYP.THRUOUT "X'EIFS BENEATH TILE ONLY. TYP,THRUOUT A62 BUILDING,U.O.N. R-19 KRAFT FACED - BUILDING,U.O.N. �� ROOF SHEATHING BATT INSUL.(TYP.) �V EIFS OVER 1/Y PLYWD SHEATHING TOP OF SLAB I o_ >. 70_TOP OF SLAB c •'::. TOWER 'f SECTIONS- FOR TRUSS EXISTING SLAB EXISTING SLAB REFER TO STRUCT.DWGS. - _ p FOR TRUSS INFORMATION C A5.2 PLOT DATE: WALL SECTION AT KFC TOWER LEG 3a'=r-0 M WALL SECTION AT KFC TOWER 3/a°=+'-0 L WALL SECTION AT KFC TOWER 3/a=rB J i-------------------------------- ----------------------------- r I TB FLYING ARCH,SEE I TB FLYING ARCH.SEE SCOPE OF WORK ______ __ i/ SCOPE OF WORK __________ _ 1 i i i I SEE A3.0 FOR SLOPE,THIS i f_______________________________i SURFACE __________________________ 1 --------------------- -- -� F------------------------------ t 22 GA(MIN.)GALV MR. 1 22 GA(MIN.)GALV MTL, ROOF,GLUED @ TOP& i i ROOF,GLUED @ TOP& fM�� ATTACHED @ EDGE,SIM. ATTACHED @ EDGE,SIM. 'ate TYP. 4 �._______________—______ ___ TYP. 4 __ _ _____�_�__ _ -__1 TO 1/A6.0.OVER ROLLED 60 CCCddd ---� TO 1/A6.0,OVER ROLLED 60 _ __ ----A6.0 �________ = MIL BITUTHANE.SOLDER A8.0 '_==_= r---- MIL BITUTHANE.SOLDER DBL.ex TOP PLATE I I —-1 r---- DBL.2x TOP PLATE � �I CUT FROM 2x12(TRIM I SEAMS WATER TIGHT. SEAMS WATERTIGHT. (TH + CUT FROM Lx12(TRIM OUTER EDGE TO FIT `� I ROOF SHEATHING AND, OUTER EDGE TO FIT ROOF SHEATHING AND CURVE-3-1/2'WIDTH I ' NAILING TO NATCH CURVE-3-1/2'WIDTH SLOPE NAILING TO MATCH MIN. i 1 f BUILDING SHELL MIN. _ �_ 112' '��--f BUILDING SHELL. TOP OF PLATE -- ----- - __ TOP OF PLATE — A8.0 DPP. MTL.FLASHING TO 7o MTL.FLASHING TD A MATCH PARAPET CAP TO MATCH LIGHTING FIXTURE-SEE PARAPET CAP LIGHTING FIXTURE-SEE d 0. 2x6@ 18'O.C. 2x6 STUDS SHEET E3.2. 2x6 @ 16'O.C. f 2x8 STUDS ( SHEET E3.2 AT 16'O.C. AT 16'O.C. RIGID INSUL. ( I RIGID INSUL. 2 A6.0 G ROOF SHEATHING ROOF SHEATHING EIFS OVER - EIFS OVER PLYWD SHEATHING PLYWD SHEATHING MODIFIED BITUMEN MODIFIED BITUMEN FLASHING 2x6 @ 18"O.C. 5 FLASHING MEMBRANE _ '0'8'3 MEMBRANE OVER 30 LB FELT !,_ OVER 30 LB FELT OVER EXTERIOR OVER EXTERIOR GRADE PLYWD �i GRADE PLYWD DBL.2x BOTTOM PLATE CUT FROM 2x12(TRIM OUTER EDGE TO FIT CURVE- y 3.1/T WIDTH MIN. 2x BLOCKING HEADER (2)2x6 CONT.TOP PLATES • (3)2x128LOCKING - - TRUSS BEARING .—.—.—.— ._. ._.— TRUS511W FTG�� REFER TO STRUCT.DWGS. (2)2x6 CONT.TOP PLATES REFER TO STRUCT.DWGS. FOR TRUSS INFORMATION FOR TRUSS INFORMATION _. E.I.F.S.OVER PLYWD,SHEATHIN O�O 1 x 2 TRIM Q 1 i'-1 1/2"A.F.F.(TOP) i x 2 TRIM Q 11'-1 1/2'A.F.F.(TOP) IN AREAS WITH EXPOSED TRUSSES. IN AREAS WITH EXPOSED TRUSSES. 37 2x6 WD BLOCKING AT BUILDING SHELL WALLS SHALL 91 —'—'—'—'— ----'---' 1 BUILDING SHELL WALL$SHALL DATE MID-SPAN(TYP.) RECEIVE GYPSUM BOARD HEAD(R.OJ ` RECEIVE GYPSUM BOARD CONTINUOUS UP TO THE BOTTOM op CONTINUOUS UPTO THE BOTTOM OF THE ROOF STRUCTURE IN REFER TO STRUCT,DWGS. OF THE ROOF STRUCTURE IN 2x BLOCKING AREAS WHERE CEILING IS EXPOSED FOR HEADER INFORMATION AREAS WHERE CEILING IS EXPOSED TRUSSES. TRUSSES. 8 1 KRAFT FACED k6.3 A6.1 BAIT INSUL. EIFS OVER PLYWD SHEATHING 2x BLOCKING STOREFRONT WINDOW SYSTEM - 17 A6.2 CONTRACT DATE: 05.05.05 BUILDING TYPE: KTCONV / PLAN VERSION: JUL04 CONY. SffE NUMBER: 12-%000( —'—'—'----'—'—'� 3 T.O.BRICK WAINSCOT 1 STORE NUMBER: XXXXXX KRAFT FACED SILL(R—O,) I TACO BELL BOTTOM PLATE CUT BATi INSUL.(rvPJ FROM 202(TRIM / KRAFT FACED 314 BARNSTABLE ROAD .. OUTER EDGE TO FIT EIFS OVER BATT INSUL(TYP.) HYANNIS,MA CURVE-3-1/2'WIDTH PLYWD SHEATHING MIN. 1'-0'CEMENT BOARD, TYP,THRU-OUT 11-0'CEMENT BOARD, 16 SIM, BUILDING,U.O.N. TYP.THRU-OUT A62 BUILDING,U.O.N. mn AIL TOP OF SLAB --._.' n• ?• TOP OF SLAB TOWER EXISTING SLAB SECTIONS - EXISTING SLAB TACO BELL A5.3 PLOT DATE: NOT USED 3/4"=1'-0 Q NOT USED 3/a=7'm p WALL SECTION AT TO TOWER 3/a"=1'O 0 WALL SECTION AT TO TOWER 3/4'=1'-0' N OLLED BTIMENE 60 MIL CONT. MULTI PIPE GROUPING- MIN.SLOPE 1' OVER CANT PIPE SLOPING DOWN EL.+18'-812' OVERFLOW DRAIN AWAY FROM SHROUD FIELD PAINTED MIN 24 GA. FILL AREA AROUND PIPING r T.O.PARAP BASE FLASHING SYSTEM WDH LEAP PIPE - GALVANIZED COPING FLASHING TURNED V�/FOAM INSULATION TO MIN.24 GA G.I.PIPE TYPICAL E.I.F.S. � �� ROOF DRAIN- DOWN INTO DRAIN SEAL SPACES ENCLOSURE COVER CONSTRUCTION. TYPICAL CAM'CONDITION INSTALL PER MFR. OPENING 1"HEAD NAIL @ 6'-8"O.C. EXTENDED TO TAPERED SPECS. EL.+18'-5' INSULATION.SEE 2/A6.0, ROOFING PLIES SCREW THRU NEOPRENE E.I.F.S.FLASHING 0 TRUSS ANCHORS W/NEOPRENE/ SIMILAR. WASHER,3 PER SIDE TAPE LEG STEEL WASHERS @ 30'O.C. ROOF INSULATION THROUGH VERTICAL SLOT. TAPERED TO DRAIN (2)202 WD CURB OVER Z, STARTER DBL TOP PLATE SECURED TO DECK I TRACK W/ CONTINUOUS CLEATS W/ WEEP HOLES BASE FLASHING #12 x 1-1/2"WD.SCREWS @ 24"o.c. FIBER CANT STRIPCK4• I SIDES GAPALONG SEALANT LEGS-NAIL TO DECK SIDES WITH AND/OR CURB @ 12'O.C. ° BACKER ROD& 1'EIFS z. SEALANT WEATHER HARRIER SUPPLIED BY EIFS MFR. 4 o MIN.24 GA G.I., to SECURED w/ EXTEND MODIFIED RASE MEMBRANE APPROPRIATE FLASHING OVER HOSE SHEET INSULATION TAPERED ° .A FASTSOLDENERS- FLASHING. SECURE PER MANUFACTURER SPECIFICATIONS TO DRAIN STD ° JOINTS AND EXT. GRADE PLYWD.ON 2z WOOD NOTE:NEITHER PRIMARY NOR OVERFLOW SEAMS STUDS® 16"O.C. A ed SC UPPERS ARE ALLOWED Y ? T NOT USED N.T.S. 17 ROOF DRAIN 1-1 r-ro 13 MULTIPLE PIPE FLASHING 1-1/2=r v 9 COPING TO TRANSITION N.T.S. 5 PARAPET CAP 3" STANDARD CURB BASE, HVAC UNIT FASTEN PER MFR'S UNIT COUNTERFLASHING W/ RECOMMENDATIONS NEOPRENE PERIMETER GASKET MIN.24 GA.GALV.IRON COVER PLATE 1•HEAD NAILS AT 6'O.C. PLEATED AT EDGE. ELECTRICAL CONDUIT KNOCK-DOWN FLAT METAL CURB- - BASE FLASHING 1'HEAD NAIL @ 6--8"O.C. SEE SCOPE OF WORK PLAN/SECTION - SCREW THRU NEOPRENE 5/8'PLYWOOD SECURED TO CURB �\�� FIBER CANT WASHER,3 PER SIDE 22 GA.G.I.COUNTER-FLASHING \p, STRIP W/4• INSERT SECURED W/SCREW LEGS-NAIL TO V7 O ALUMINUM OR NICKEL PLATED FASTENER PLYWOOD AT 12" SHEEP METAL FLASHING• i� THROUGH STEEL W/NEOPRENE BACKER ROD&CAULK WITH NEOPRENE WASHER CENTERED O.C. WRAPS TOP&SIDES OF O WASHER AT MAX.12'O.C. OVER 1/4•GAP BETWEEN ADJACENT SECTIONS CURB,EMENDING OVER m ROOFING BASE FLASHING j BASE FLASHING - OF COPING,@INSIDE FACE ONLY. MATERIAL OVER v FIBER CAM STRIP W/4'LEGS- EIFS RIGID (2)TAPERED 202 WD CURB O 4-(MIN.) NAIL TO PLYWOOD AT 12'O.C. // NOTE:NO TOP FASTENING ALLOWED INSULATION W/ OVER 2x SECURED TO DEC TAPERED SLEEPER TO LEVEL CURB PLYWOOD O/WOOD - ij COVER BOARD. STUDS,NP. II BASE FLASHING ROOFING MATERIAL OVER RIGID QE 4•(MIN.) i INSULATION W!COVER BOARD _ y� FIBER CANT STRIP W/4' MODIFIED BITUMEN LEGS-NAIL TO DECK ROOFING y, - II AND/OR CURB @ 12'O.C. METAL J-MOLD M/N NOTE: NOTE: W SHALL BE LEVEL ELEVATION HEM CAP AROUND COPING JOINT HAUST FAN SHALL WITHIN 1/8'OVER LENGTH BE LEVEL WITHIN 1/8 OF EQUIPMENT OVER WIDTH OF QQ CURB > y� O 3 EXHAUST FAN CURB r-1/2=r-0 18 HVAC CURB 3'=1'-0 14 COPING JOINT DETAIL N.T.S. 8 CANT 3'=1'-a' 2 KITCHEN HOOD EXHAUST FAN MIN.24 GA G.I.CAP FLASHING LRI OUS FIBER SECURE W/SCREW THRU Se COX PLYWOOD FIELD PAINTED 22 GA RIP 305037 HINGED BASE FOR SERVICING/ STEELNEOPRENE WASHER AS (2)2z12,RIP FOR LEVEL GALVANZIED COPING BUILT-UP T'—————— RIGID INSUL ® CLEANING. NEEDED FOR PROPER PLATFORM I OVER ROOFING SECUREMEM(4 SIDES) MODIFIED BITUMEN KULATION OVER ROD 8 SEALANT SEAL WITH APPROVED MATERIAL BTTUTHENE CAP SHEET OVER 2x8 @ 18'O.C. I DATE i TOP OF SLEEPER EXTEND I ROOFING AT BACK OF NG EA.SIDE AS REED PRE-FABRICATED VENTILATED CURB DOWN SIDES BY? I PARAPET GALV.MTL DRIPIL EMENSION BASE FLASHING I FLASHING W/ Z E.I.F.S.FLASHING EMA 3R FUSED DISCONNECT, z FIBER CAM STRIP W/W LEGS- PLAN/SECTION I PLAN/SECTION TAPE 2x WD.BLK'G.AS REO'D. OUNT TO HINGED BASE,SEE ELEC. rf NAIL TO PLYWOOD AT 12"O.C. _ z. ROOFING MATERIAL I I S ET METAL COUNTER FLASHING- I BACKER ROD&CAULK W TOP&OUTSIDE OF CURB, y 4' I . NDING OVER BASE FLASHING 1 l I EIFS I PREFABRICATED GALV.STEEL CURB W/INSULATION I 18'H X 24'W GALV.MTL CANT STRIP ROLLED BR 60 MIL HINGED LOUVER-PRIMED& - I I ALONG PARAPETAPET EDGE PAINTED IN FIELD NOTE: ry 12"MIN. I EXHAUST FAN SHALL BE ABV.ROOF CONTRACT DATE: 05.05.05 LEVEL WITHIN 1/8'OVER - WIDTHOFCURB NOTE: • E.I,F.S. BUILDING TYPE: KTCONV DUCT WRAP-SEE MECHANICAL SET DIAPHRAGM RTS ON SOLID NON-RIBBED NEOPREN ITE NUMBER: 12-XX)0( E,AND SURE LAG BOLTS 'Od @ 6•D.C.(TYPICAL) PLYWOOD ROOF n PLAN VERSION: JULD4 CONV. S S MIN.18 GA WELDED DUCT > THROUGH STEEL/NEOPRENE WASHER 2x6 BLOCKING Y � Y i STORE NUMBER: X)OOM EXHAUST FAN CURB N.T.S. 18 SLEEPER SUPPORT 1-1/2=r-a 15 TYP.E.I.F.S.@ OUTSIDE CORNER TUTS 11 CRICKET 3"=1'a 7 LOUVER DETAIL 3 1'-a' 3 KFC/ PITCH PAN FLOODED W/2-PART TACO DELL MASTIC - TALL PIPE OR CLOSED FLYING ARCH SUPPORT POST WITH 314 BARNSTABLE ROAD ROOF TOP APPLIANCE EMITTING PIPE LINE 1r2'THK.z to SO.FLANGE BASE. HYANNIS,MA GREASE l'BOND BREAKER TAPE - SEE SCOPE OF WORK SHEET METAL FLASHING-WRAPS 3"MIN.BUTYL SEALANT 10.1/2" 22 GA.GALV.PITCH PAN _ TOP&SIDES OF CURB, TAPE BONDED EXTENDING OVER BASE SECURELY TO BOTH FIBER CANT @ALL EDGES FLASHING 'SURFACES I I FULLYCONNECTION �� SOLDERED FIBER CANT STRIP 4 LB.LEAD PIPE FLASHING I I �,TYP �V. 1 80 MIL MBR FLASHING CEMENT ———— TOPCOAT 2 STRIPPING PLIES SET IN -----___ I WOVEN POLY FABRIC 1. - ASPHALT ` BO MIL MBR FLASHING CEMENT ROOFING MATERIAL ' IN BASE COAT OVER RIGID INSUL W/ II CIM BONDING AGENT COVER BOARD - CONSTRUCTION GALV.MTL ROOFING (NON-POROUS SURFACES ONLY) _ C CAONTINUOUS OVER PLYWOOD,& II li ROOFING MATERIAL OVER RIGID � � M LEVELING PLATFORM DETAILS INSULW/COVER BOARD .. PLYWOOD 60 MIL SITUTHEN CANT OVER ROOF cSOLID BLOCKING PLATFORM e STACKED W/DRILLED r HOLE FOR PIPE WD.BLOCKING LEVELING PENETRATION PLATFORM FOR FLYING ARCH SEE STRUCTURAL FOR' PENETRATION Q SEALANT O ATTACHMENT O r r PLAT DATE: NOT USED N.T.S. 20 ROOFING PROTECTION 1.1/2'=1'-0 18 SEALED PIPE FLASHING 11/2=1'-0 12 NOT USED N.T.S. 8 TB TOWER TOP PITCH PAN 4" EXT.GRAPE PLYWD. 42° 1'E.I.F,S. ON 2X WOOD STUDS PLYWOOD @ 16"O.C. SHEATHING 'N WEATHER BARRIER E.I.F.S. SUPPLIED BY E.I.F.S, //Y SUBSTRATE_ BACKWRAP DETAIL HEADER-SEE MFR.TURN INTO PLYWD. SEE SHEET A7.0 MESH 2.1/2'MIN. STRUCTURAL ROUGH OPENING - BACKWRAP DETAIL WEATHER BARRIER SUPPLIED BY EJ.F.S. MESH 2.1/2"MIN.b g WEATHER BARRIER (2)-1/2°PLYWOO MFR.TURN INTO ROUGH OPENING b0 FUTCH PLATES ,ICN S SUPPLIED BY E.I.F. �{ ALUM,FLASHING MFR.TURN INTO HO G MATCH ALUM.FRAME OPENING IN EXTEND Y MIN.BEHIND 41 R.O. R.O. E.I.F.S.MECHANICALLY ANODIZED ALUM.FLASHINb TO FASTEN LOWER EDGE ALUMINUM WINDOW MATCH ALUM.FRAME- —PLYWOOD—, OF E.I.F.S.AS REOD R.O 2 FRAME-SEE EXTEND 2'MIN.BEHIND ° SHEATHING SEALANT& WINDOW E.I.F.S.MECHANICALLY Li SEALANT&BACKER ROD BACKER ROD SCHEDULE. FASTEN LOWER EDGE Z ALUM.FLASHING T - OF E.I,F.S.AS REO'D MATCH ALUM.FRAME- SEALANT&BACKER RO ANODIZED ALUMINUM EXTEND Y MIN.BEHIND E.I.F.S. MECHANICALLY y ANODIZED ALUMINUM pQ� FASTEN LOWER EDGE <y WINDOW FRAME•SEE WINDOW FRAME-SEE A ■WINDOW SCHEDULE. i OF E.I.F.S.AS REOD WINDOW SCHEDULE. i NOT USED N.T.S. 17 NOT USED N.T.S. 13 SPANDREL HEAD Q SIDE ENTRY 3'=+'-a' 9 SPANDREL HEAD @ FRONT ENTRY 3"=1'-0 S WINDOW HEAD @ TOWER y MTL"Z"FLASHING W/END DAM- I"Z"FLASHING W/ �_—�- NO SEALANT AT FLASHINGip PLYWOOD END DAM-NO SEALANT ALLOW WEEPAGE WITHIN SHEATHING AT FLASHING TO ALLOW PLYWOO FRAME WEEPAGEWITHIN SHEATHING WEATHER BARRIER LIED BY EI.F.S. O SILGA.L S.S.WALL GUARD-TOP SUBSTRATE 'O' FRAME R.O. MFRSUP.TURN INTO ROUGH OF SILL W BOTTOM D ESIVCLG.- SEE SHEET A1.0 OPENING ATTACH W/CONST.ADHESIVE F-BACKWRAP DETAIL (3)LAYERSOF 1/YMESH 2-1 Y MIN. INSULATION BLOCKING FOR2X4 WOOD STUDSCAULK JOINT WEATHER CANOPY, @ 1 .00SILL SUBSTRATE- BARRIER BY SEE S5.0 SEE SHEET A1.0 EIFS MFR. SUBSTRATE- SEE SHEET Alb SPANDREL GLASS - ALUM BREAK METAL UBSTRATE- TO MATCH PLYWOOD SEE SHEET STOREFRONT SHEATHING A1.0 ANODIZED ALUM. ANODIZED ALUM. d D/T WINDOW FRAME PANELFRAME HEADER-SE jv ALIGN FRAME WITH FACE ALIGN FRAME WITH STRUCT. ANODIZED ALUMINUM OF OPAQUE PANEL FRAME FACE OF SHEATHING WINDOW FRAME-SEE E.LF.S. WINDOW SCHEDULE. �y CANOPY R.O. _ R.O. p BREAK MTL. CANOPY SEE PLAN DIM. SEE PLAN DIM. Q MATCH STOREFROM > r r NOT USED N.T.S. 19 DRIVE•THRU WINDOW JAMB 114 SPANDREL @ SIDE ENTRY 110 SPANDREL @ FRONT ENTRY 6 WINDOW JAMB @ TOWER 3'- 2 ANODIZED ALUM.WINDOW— SUBSTRATE- e SEESUBSTRATE- A 0 WW�ED ALUMINUM 305037 FRAME-ALIGN FRAME SEE SHEET A7.0 WINDOW SCHEDULE, _ WITH FACE OF OPAQUE ANODIZED ALUMINUM WEATHER BARRIER DATE PANEL FRAME - ANODIZED ALUMINUM WINDOW FRAME-SEE SUPPLIED BY E.I.F. WINDOW FRAME-SEE WINDOW SCHEDULE. MTL 2"FLASHING W/END (2)-12'PLYWOOD MFR.TURN INTO ROUGH DAM-NO SEALANT AT WINDOW SCHEDULE. SHIMS OPENING FLASHING TO ALLOW CAULK JOINT AUGN FRAME WITH YWOOD PLYWOOD WEEPAGE WITHIN FRAME FACE OF SHEATHING SHEATHING SHEATHIN -M11-.'Z°FLASHING W/END 20 GA.S.S.WALL GUARD- DAM-NO SEALANT AT TOP OF SILL JAMB TO JAMB- FLASHING TO ALLOW ATTACH W/CO T.ADHESVE WEEPAGE WTHIN FRAME SOLID SURFACE DEL+3'-1 12' SILL PLYWOOD E.LF.S T.OT.O.SI — -11 SHEATHING Al- BACKVI DETAIL 2 MESH 2-12' 1x2 ANODIZED ALUM.PANEL MIN. SUBSTRATE- FRAME-ALIGN FRAME WIT FACE OF SHEATHING SEE SHEET A7.0 - CHAIR WEATHER BARRIER BY RAIL 1/2'PLY X 4" E.I.F.S, 2 6" /2°PLY X 4' SUB- SPANDREL G @EDGE @EDGE 1°E.LF.S, SUB- CONTRACT DATE: 05.05.05 EIFS MFR.TURN ER B SEE PLAN DIM. STRATE R.O.TYP.ALL SIDES. INSULATION -SEE PLYWOOD SHEATHING SHEET BUILDING TYPE: KT CONV Ln - A1.0.�Qc PLAN VERSION: JUL04 CONV. �i R.O. SITE NUMBER: 12-)O= s� Y STORENUMBER: X)OOM NOT USED N.T.S. 19 DRIVE•THRU WINDOWSILL 3'=1'a' 15 JAMB ABOVE BRICK @ SIDE ENTRY 3^=+'a 11 JAMB ABOVE BRICK @ FRONT ENTRY 3'=+'a 7 WINDOWSILL @ TOWER a"=+'o 3 KFC/ ------ BUI WALL - TACO BELL SUBSTRATE- - 314 BARNSTABLE.ROAD SEE SHEET AI.0 ANODIZED ALUM. HYANNIS,MA AN ALUMINUM WINDOW FRAME-ALIGN WINDOW FRAME-SEE FRAME WITH FACE OF WEATHER BARRIER BY ANODIZED ALUMINUM. - WINDOW SCHEDULE. SLAB EIFS MFR TURN INTO WINDOW FRAME-SEE R.O.TYP.ALL SIDES. WINDOW SCHEDULE. SUBSTRATE- MTL.'Z'FLASHING kv ALIGN FRAME WITH EATHING PLYWOOD o •-1N SEE SHEET A7.0 FACE OF SH 1/4'SETTING BED �V SHEATHING .. - (2).12'PLYWOOD— SIDEWALK FLITCH PLATES PLYWOOD SHEATHING .a - PLYWOOD YX 1/2'PL4' CONSTRUCTION - - SHEATHING �,, q @ EU(iE AIR SPACE EXPANSION FILLER ANODIZED ALUMINUM SEALANT—, DETAILS PANEL FRAME SEE E.I,F.S. 12'PLY X 4' 4 WINDOW SCHEDULE v @EDGE O O 4"FACE PLYWOOD DOOR/WINDOW BRICK O SHEATHING d a AIR SPACE ^ - day} A6. 1 2 6�� R.O.� BRICK � 3 SEE PLAN DIM. > y i Y PLOT DATE: NOT USED N.T.S. 20 JAMB @ SPANDREL @ DRIVE•THRU 3'=+'-V 16 JAMB@ BRICK @ SIDE ENTRY 3'=1'-0 12 JAMB @ BRICK @ FRONT ENTRY 3'=+'-0' 8 SILL @ENTRY 3'=1'-0 4 WEATHER BARRIER 1'E.I.F.S. , SUPPLIED BY EIFS MFR. BACKWRAP DETAIL 73 4° 4" MESH 2-1/7 MIN. A6.2 1'E.I,F.S. 1'E.I.F.S. EIFS STARTER TRACK -PLYWOOD -PLYWOOD W/WEEP HOLES E.I.F.S. _ FINISH MATERIAL SHEATHING FINISH MATERIAL SHEATHING SEALANT ROWLOCK) IN PER A4,0,A4.1 PER A4,0,A4.1 ALUMINUM FLASHING PLYWOOD SHEATHING BACKWRAP DETAI HEADER-SEE BACKWRAP DETAI HEADER-SE EXTEND FLASHING 2'MIN. MESH 2-1/2"MIN. MESH 2-1/2'MIN, BEHIND EIFS 8 WEATHER BARRIER STRUCTURAL WEATHER BARRIER STRUCTURAL e MECHANICALLY FASTEN 15 SUPPUED BY E.I.F.S. SUPPLIED BY E.I.F.S. Rj LOWER EDGE OF EDGE OF m A82 OPP. MFR.TURN INTO ROUGH MFR.TURN INTO ROUGH a tNe EIFS AS REDD. F OPENING ?c 2x FRAMING OPENING i0 BRICK`4WLOCK a 1q Q 18°D.D. ALUM.FLASHING TO ALUM.FLASHING T.O.BRICK WAINSCOT °'6.2 16 MATCH ALUM.FRAME- MATCH ALUM.FRAME- Oy7d!'i$Hde 2 OPP, EXTEND 2'MIN.BEHIND NAILER EXTEND 2'MIN.BEHIND E.F.S.MECHANICALLY SCREWED E.LF.S.MECHANICALLY AIR FASTEN LOWER EDGE R 0 W//4'x OFF FASE.LF.S.AS RE D N LOWER EDGE R.O 'VSa SPACE 4" OF E.I.F.S.AS REO'D 2'SCREWS �y BRICK TES:1 1/2' EXPRESSION PANEL M N - p 2W D.C. EMBEDDED INTO SEALANT 8 BACKER ROD 2 SEALANT 8 BACKER ROD MORTAR BED. SPACING:ORIZ24'VERTCAL, ANODIZED ALUMINUM ANODIZED ALUMINUM WINDOW 24•HORIZONTAL 3�p+ ��3q3 j y WINDOWFSCHEDULE. WWINDOW SINDOW RCHEOULE. a BRICK WAINSCOT 3'=1'0 1171 HEAD @ EXPRESSION PANEL 3'=1'-V 13 EIFS BAND @ EXPRESSION PANELS +/4^=+'-0 9 SPANDREL•HEAD 3--1'-a S WINDOW HEAD 3"=1'-V 1 WEATHER BARRIER - SUPPLIED BY EIFS MFR. WEATHER BARRIER WEATHER BARRIER SUPPLIED BY E.I.F.S SUPPLIED BY E.I.F.S. FACE BRICK - MFR.TURN INTO ROUGH M..TURN INTO ROUGH OPENING ORENNG AIR SPACE • � 2x FRAMING WEEP HOLES Q 18"O.C. MESH 2 MINDET. MESH BAC 21�'MIN. DETL 24'O.C. PLYWOOD THRU WALL FLASHING EXPRESSION PANEL - STOOL E.I.F.S. SUBSTRATE- SUBSTRATE- - SEE SHEET A1.0 SEE SHEET A1.0 2 XB P.T.SILL PLATE Q MTL.LATH FILL VOID BELOW FINISHED "Z PLYWOOD PLYWOOD FLOOR W/MORTAR ly SCRATCH COAT &MORTAR BED SHEATHING SHEATHING PLYWOOD SHEATHING BOND COAT AAIPI N, R SCREWED 4 1 12' E.I.F.S. TILE TO FRAME W/1/4'x ANODIZED ALUMINUM Q E.LF.S. Sa CONCAVE 2'SCREWS @ WINDOW FRAME-SEE 2 JOINTS 24.O.C. FINISH MATERIAL WINDOW SCHEDULE. FINISH MATERIAL J $� Q - ANODIZED ALUMINUM PER A4.0.A4.1 PER A4,0,A4.1 3 Q WINDOW FRAME-SEE FINISH:SEE ELEVATIONS WINDOW SCHEDULE. y ¢y Q N - SEE PLAN DIM. SEE PLAN DIM. SEE PLAN DIM. SEE PLAN DIM. try" sa BRICK WAINSCOT lie SILL @ EXPRESSION PANEL 14 EXT.WALL TILE DETAIL 3'=+'0 10 SPANDREL.JAMB.ABV.BRICK 6 JAMB ABOVE BRICK 2 PLYWOOD SHEATHING K WEATHER BARRIER SUPPLIED BY E.LF.S. WEATHER BARRIER 305037 2x FRAMING MFR.TURN INTO ROUGH SUPPLIED BY E.LF.S. p FRAMING O.C. OPENING MFR.TURN INTO ROUGH 1 a-Li OPENING E.I.F.S. CKWRAP DETAIL HEADER- - MESH 2-1/2"MIN. - CKWRAP DETAIL DATE BACKWRAP DETAIL MESH 2.1/2'MIN. MESH 2-12°MIN. SEE - WEATHERBARRIER STRUCT. SUPPLIED BY E.LF.S: E.LRS � SUBSTRATE- STOOL SUBSTRATE- MFR.TURN INTO ROU PLYWOOD SHEATHING SEE SHEET AI.O SEE SHEET AI.O OPENING SUBSTRATE I SEE SHEET A1,0 PLYWOOD PLYWOOD R.O. '�N SHEATHING SHEATHING ALUM.FLASHING TO MATCH ALUM.FRAME- NA LER SCREWED EXTEND 2"MIN.9EHIND2° EXPRESSION PANEL TO FRAME W/1/4'x ANODIZED ALUMINUM E.LF.S.MECHANICALLY 2'SCREWS Qo WINDOW FRAME-SEE ° E. E.�F fi FASTEN LOWER EDGE 24"O.C. (\Jl WINDOW SCHEDULE. OF E.I.F.S.AS REO'D ANODIZED ALUMINUM - CONTRACT DATE: 05,05.05 SEALANT&BACKER RO WINDOW FRAME-SEE BUILDING TYPE: KT CONV SERVICE DOOR-SEE 4'-8'OU7 TO OUT,TYPICAL WINDOW SCHEDULE. - - i DOOR SCHEDULE- SEE PLAN DIM. SEE PLAN DIM. FINISH MATERIAL FINISH MATE RIAL PLAN VERSION: JULD4 CONY. sg, PER A4.0,A4.1 SEE PLAN DIM.. SEE PLAN DIM. PER A4.0,A4.1 SITE NUMBER: 12-XXXX STORE NUMBER: XXXXXX SERVICE DOOR HEAD/JAMB(SIM) 3°=V-7 19 JAMB ABOVE BRICK @ EXP.PANEL 3'=I'-U 18 NOT USED N.T.S. III SPANDREL•JAMB @BRICK N.T.8• 7 JAMB @'BRICK 3'=+'D" 3 KFC/ TACO BELL 314 BARNSTABLE ROAD ' NAILER SCREWED TO ANODIZED ALUMINUM ' . HYANNIS,MA NOTE: NOTE: FRAME W/1/4"x 2'SCREWS WINDOW FRAME-SEE SEE FLOOR FINISH PLAN FOR BUILDING PAPER - SEE FLOOR FINISH PLAN FOR WINDOW SCHEDULE. FLOOR FINISHES E.I.F.S. FLOOR FINISHES Q 24'O.C. AIR SPACE ALIGN FRAME WITH FACE PLYWOOD SHEATHING BRICK ANODIZED ALUM.WINDOW � OF SHEATHING , FRAME-ALIGN FRAME WITH MTL.'Z°FLASHING W/END FACE OF SHEATHING 2 x FRAMING @ DAM-NO SEALANT AT �L MTL'Z"FLASHING W/END 16'O.C. FLASHING TO ALLOW SERVICE DOOR-SEE DOOR ANODIZED ALUMINUM DOOR-SEE DAM-NO SEALANT AT WEEPAGE WITHIN FRAME SCHEDULE AND SCOPE OF WORK - DOOR SCHEDULE FLASHING TO ALLOW - SOLID WEEPAGE WITHIN FRAME ,-SUBSTRATE SEE SURFACE FINISH FLOOR OVER CONCRETE O O 7.RES PRE-MOLDED EXPANSION JOINT SILL CONSTRUCTION SLAB SHEETAI.O ADAADA COMPLIANT ALUMINUM DETAILS RES COMPLIANT ALUMINUM T SFAIAM& THRESHOLD•SET IN SEALANT F' WALL, DOOR THRESHOLD-SET IN SEALANT FRE-MOLDED EXPANSION JOINT FINISH FLOOR OVER CONCRETE __12'G.W.B. p . , X BLAB 12 R•PLYWOOD ' 1 WINDOW ' 4� 1/2,PLYWOOD FINISH PER p J- !t4 E.I.F.S. E.LF.S ELEVATIONS GALV.STL a PLOT DATE: 6 2 SERVICE DOOR THRESHOLD 3,=l,-v 20 JAMB @ BRICK @ EXP.PANEL 3°=+'a 16 STOREFRONT DOOR SILL 3'=ra 12 SPANDREL•SILL 3'=1-p 8 WINDOW SILL 3°=+'� 4 PLYWOOD SHEATHING 31810 x 2 1/21 LAG BOLT WITH FLAT WASHER (TYP.) 1'E.I.F.S. E.I.F.S. E.I.F.S. LADDER BRACKET:BENT EXTERIOR GRADE PLYWOOD WASHER =�E BAR 4"x3/8°x 1'-0',WELD E.I.F.S.WEATHER BARRIER PLYWOOD TO UPRIGHT AT MAX 24" WOOD STUD WALL FRAMING BLOCKING AS REQUIRED O.C.VERTICAL SPACING E.F,I.S.FLASHING TAPE PVC(SCH 40)BUSHING-FILL WITH I 1'0 LADDER RUNGS AT WATERPROOF SUBSTRATE SEALANT 1-0.O.C.VERTICAL MEMBRANE W/ - FASTENER AS REQUIRED I I SPACING « SEALANT AND BACKER ROD REINFORCED FLEXYL MFR.APPROVED JOINT _ LADDER 1'DEEP WEATHER TIGHT J-BOX. COATING TREATMENT NOTE; 1°LADDER P BAR GRATING MOUNT TO SUPPORTING PLYWOOD INSTALL BUSHING AFTER HARDENED, ELKS.DRILL I LANDING LATFORM TOP STRUCTURE. WATER PROOF COATING FOR APPLICATION HAS HARDENED. SET IN SEALANT WALL SHEATHING HOLE SLIGHTLY LARGER THAN CONDUIT E.I.F.S. 4'x 3/8"LADDER FRAME BUSHING THROUGH INSULATION = - AIR SEAL ' ONLY,STOP AT PLYWOOD.CAULK 7' � 7_ AN2x STRUCTURE I .Y-1/r ADHESIVE OPENING PRIOR TO INSERTWG i- FASTENERTOSEALPENETRATION. LOW PARAPET BACKWRAP OPENINGS r--_______ INSULATION HIGH PARAPET TRIM BAND -------ROOF ,r��"' a - � } BASE COAT W/20 OZ.HIGH IMPACT MESH APPLIED CONNECTION THRU EIFS 3'_V-1 17 ROOF LADDER +"_+'-0 13 J-BOX IN EIFS 3"=1'•V 9 SOFFIT DRIP DETAIL 3°=+'-d' S THROUGHOUT.BUTS MESH a LAYERS AT CORNERS,DO NOT WRAP SUPPORTING STRUCTURE BASE COAT W/4.5 OZ. STANDARD MESH TO BE SUBSTRATE APPLIED THROUGHOUT.WRAP ' CORNERS WITH MESH WATERPROOF COATING FOR WALL SHEATHING FINISH in NOTE:SEE 17/A6.3 FOR ALL BARRIER MEMBRANE EIAf.S.PENETRATIONS 19'$1/2" t SEALANT WITH BACKER ROD TOP OF LADDER DBL.TOP PLATE ry tx 3 8 1/2"PLYWOOD 13 L NAILER BACK-WRAP TERMINATION BASE COAT AND MESH OP OF PARAP INSULATION ROOF PARAPET BEYOND E.I.F.S. LADDER UPRIGHTS BAR BASE COAT AND MESH �p.�O0�5Op- O 4'x3/8'SPACED V-6'APART E.I.F.S. ��t]O�QG OtA�Oy EXT.GRADE PLYWD. 3ry FINISH CL•��J��G O� WX3/8"HORIZ. 1'GALV.BARGRADING NOT USED N.T.S. 8 1 h+s 7 _ LADDER PLATFORM TOP BOTTOM OF LANDING VERTICAL BAND TERMINATION 3°=+'-o' 10 TYP.E.I.F.S.@INSIDE CORNER N.T.S. 8 j TYP.E.I.F.S.TRIM HIGH-IMPACT N.T.S. 2 PLATFORM 2'X 2'X 1/4' ANGLE - 30503 7 FASTENED TOO 3/8"3/8"HORIZ. SUBSTRATE PER PLANS FACE BRICK 20GA.PAINTED GALV.SILL - AIR SPACE CAP FLASHING E.I.F.S. DATE 2x STRUCTURE O E.LF.S. EXTERIOR GRADE PLYWOOD - - WAIL CLAMP BUILT-UP ROOFING OVER RIGID INSULATION OVER WOOD STUD WALL FRAMING RECESSED HOSE BIB BOX. PLYWOOD BASE OVER EXT.GRADE PLYWD. SEE PLUMBING FOR SPEC. T STRUCT.TRUSS SUBSTRATE LADDER BRACKETS:BEM - BAR 4'x 3/8'x V-0',WELD TO MFR.APPROVED JOINT TREATMENT GLET AND UPRIGHTS AT MAX 24"D.C. REMOVABLE FLASHING VERTICALE SPACING - REMOVABLE FLASHING-2 PIECE O 1'0 LADDER RUNGS AT 1'-V - REGLET TYPE-SMANUFACTURED FLASHING R WATER PROOF COATING FOR WALL O.C.VERTICAL SPACING - MANUFACTURED BY FRY CORP. SHEATHING SELF EXPANDING FOAM O OR EQUIVALENT '8'-d' 3/8'0 X 21/2°LAG BOLT ¢ ADHESIVE BOT.0I IADDER WITH FLAT WASHER(TYP.) - - 271 BASE FLASHING SYSTEM. CONTRACT DATE: 06.06.05 2 X 6 BLOCKING Z EXTEND BEHIND STARTER BLOCKING INSULATION TYPE: KT CONV GATT INSULATION _ TRACK. PLAN VERSION: JUL04 CONY. FOR HIGH IMPACT MESH LOCATIONS Q AS SPECIFIED ON THE EXTERIOR SITE NUMBER: 12-XXXX ELEVATIONS: STORE NUMBER: XXXXXX BASE COAT W/20 OZ.HIGH IMPACT NOSE BIB 3'=+'-T 19 ROOF LADDER +°=+'d 1S EIFS BAND DETAIL 3°=+'d 11 E.I.F.S.TO BASE FLASHING N.T.S. 7 MESH TO BE APPLIED FROM THE. STARTERTRACKTOHEIGHT KFC/ so SPECIFIED. TACO BELL NOTE: SEE WINDOW HEADER 314 BARNSTABLE ROAD DETAILS SHEET A6.1 AND BASE COAT W/4.5 OZ.STANDARD HYANNIS.MA E.I.F.S.ISOMETRICS A6.3 FOR MESH TO BE APPLIED THROUGHOUT E.I.F.S.OVER PLYWOOD E.I.F.S.OVER PLYWOOD SHEATHING ADDITIONAL NOTES AND SHEATHING.BACKWRAP INFORMATION MESH AT EDGE OF COOLER BONDING ADHESIVE FINISH 2-1/2'MIN. PLYWD.WALL SHEATHING E.LF,S.FLASHING TAPE. WATERPROOF COATING AND TROWEL APPLIED ADHESIVE EXTERIOR BUILDING WALL METAL COUNTER FLASHING-SEE NOT SHOWN FOR CARITY SCOPE OF WORK FOR RESPONSIBILITIES E.I.F.S.INSULATION(BASE E.I.F.S.FLASHING TAPE 1/2'GAP WITH SEALANT AND METAL ANGLE FLASHING-SEE COATS AND MESH NOT SHOWN FOR CLARITY STARTER TRACK W/WEEP HOLES BACKER ROD SCOPE OF WORK FOR a CONSTRUCTION HF-$YUNJ161UI IES + PLYWOOD BEHIND COOLER 6'WIDE X 20 MIL HARRIER 1+ETAI LS SHALL BE PROTECTED WITH 30# METAL RIB HORIZONTAL FLASHING MEMBRANE LAPPED ONTO FELT OR EIFS SYSTEM WATER TAPE FOUNDATION.PLACE PRIOR TO PROOF BARRIER. .WIC SHATTMP G OF COATING FOR PLACING ADJACENT PAVING WALL WALK-IN COOLER/FREEZER BOX WALK-IN COOLER/FREEZER BOX ALUMINUM WINDOW WALL � METAL ROOF � FLASHING A6. PLOT DATE: FLASHING @ SIDE OF WALK-IN 120, FLASHING @ TOP OF WALK-IN NOT USED N.T.S. 12 EIFS FLASHING TAPE N.T.S. 8 TYP. E.I.F.S.BASE TERMINATION 2x6 @ 16°O.C. (2)1/2"U-BOLTS 2x4 SUPPORT @ EACH 2x6 @ 16'O.C. TRUSS UNISTRUT"SL'SERIES-ANCHOR TO + / +) PROTECT SYRUP ONES TRUSS OR JOISTS All'-1 1/2' BOT.OF TRUSS FROM TRUSS PLATES RAFTER PLATE 2x6 STUDS @ 16°O.C. + ++ 2-x 1/4'ANGLE @ EA TRUSS W/(2) AND FILTERED WATER ONES 1/4'.1"LAG SCREWS INTO TRUSS& BUNDLED SYRUP ONES8'-4'AF.F. ++ ) + (2)1/4°z4°THRU BOLTS AT DOUBLE 1�BOT,OF CLG. CEILING TILE FLASHING PLATE BOT.OF CLG. TOP PLATE y� (2)INNER STEEL CHANNELS 9'-8" 2x4 BRACE @ 16'O.C.TO STRUC.ABOVE �J - - BOT OF CONNECT CHANNELS W/(4)1/4' 9'-6" 2x6 JOISTS @ 18'O.C. w BOTTOM CHORD BOLTS BOT.OF SOFFIT MENU BOARD 8 MOUNTING BRACKET OF ROOF TRUSS b, CW DROP FOR HOSE BIBB(IF + 2x8 STUDS @16'O.C. REQ'D.) OUTER STEEL CHANNEL W/WHITE ° LIGHT FIXTURE A 8�' OPTIONAL INSTALLATION:1" VERTICAL SYRUP CHASE FROM PLASTIC SLEEVE TO CONCEAL BOT.OF KITCHEN CLG. WIDE GALV.STRAPS @ EA. ABV.CLG. CHANNELS&POWER CORDS(NOT (WHERE OCCURS) TRUSS(MAX.6-T O.C.) HORIZ,CHASE FOR SYRUP LINES SHOWN) FRP OVER 1/2"PLYWOOD TO BOTT. 1 � 1 OF TRUSS y T ELEC.OUTLET FOR CARBONATOR \ ( MONITOR BRACKET-ATTACH W/1/4' NOTE: �// 1 BOLTS-SEE SCOPE OF WORK WALL FINISH OVER ti T-0' SEE SCOPE OF WORK FOR // - 1/2°PLYWOOD 8OT.OF SOFFIT SCOPE DEFINITIONS HORIZ.CHASE FOR ADDITIONAL .t!! 6-8' F.F.A,FF MONITOR ASSEMBLY q SYRUP LINES IF REQUIRED) � - . U.N.O. NOTE:ALLOWABLE ALTERNATE FRAMING:3-5/8'MTL STUDS W/FLEX TRACK FOR FRP OVER PLYWOOD g > VENT TO ROOF _ > BULKHEAD FRAMING B SYRUP LINE IN CEILING N.T.S. 17 OUTLET FOR BEVERAGE MACHINE a1 a MACHINE MONITOR CEILING BRACKET N.T.S.. 9 MENU BOARD SECTION 3/4"=1'-V 1 N ELEC.OUTLET FOR ICE MAKER - TRUSS PER PLAN FASTEN 2X BLOCKING T FACE OF 0 O a ADJACENT WALL OR TRUSS � x v SIMPSON TS18 EACH SIDE PLUMBERS TAPE STRAP YERS OF 31W T'DW.OPENING IN CEILING TILE OUTLET EQUIPMENT RECESSED IN WALL. BOTT..CUT TO RADIUS PLYWOOD TOP 8 (ONLY IF REQ'DJ SCREWS THRU PLYWOOD INTO TRUSS GYP.BD.TO BOT.OF TRUSSES b 8'PVC � GYP.BD.TO 8'ABOVE CLG.GRID , 2x6 STUDS @16'O.C. - ' 2x4 9'-6` �d BOT.OF SOFFIT SECTION VIEW 11" SYRUP LINE BUNDLE THRU CIG. UAS �sS+ NOTE:ALLOWABLE ALTERNATE FRAMING:3-5/8"MTL.STUDS FOR 999��p+p+p5 y y BULKHEAD FRAMING SYRUP BUNDLE CLG.PENETRATION N.T.S. 16 INTERIOR CHASE WALL 1'=1'd 14 NOT USED 110 DINING ROOM BULKHEAD SECTION 11P2=1'-0 6 NOT USED N.T.S. 2 6TUDWALL 305037 DINING ROOM DRINK COUNTER _ PVC CHASE FROM ABOVE DOUBLE STUDS AT JAMB DATECEILING WITH 45°STUBOUT AND HEAD WITH ANCHOR STRAP. DRIVE-THRU DRINK COUNTER 2'. Ere° FIL FLUSH WITH WALL AND E.LF.S.ON - FILL GAPS WITH FOAM. �N \ 1/2'PLYWOOD HIM FRAME � \ 2x60LRER LL LL FRAME WALL ;vi FRAMED OPENING THRU WALL 16 IL 2x6 @ 224O.C. . b WD.DOOR PROVIDE BLOCKING - CONTRACT DATE: 05.05.05 \ PER SWRCHGEAR AS SEALANT BUILDING TYPE: KT CONV FIN.FLOOR " REO'D. PLAN VERSION: WALL SECTION 3 \ SUBSTRATE AS NOTED ON SITE NUMBER: JUL042 XX)= } SHEET AI.O ELECTRICAL MAIN STORE NUMBER: )00000( SYRUP CHASE IN WALL N.T.S. 19 SWITCHBOARD JAMB @ N.M.DOOR 3°=,'0" 11 KFC/ TACO BELL 314 BARNSTABLE ROAD HYANNIS,MA maim ELECTRICAL PANELS CONSTRUCTION DETAILS HOE:SEE 17/A8.3 FOR ALL INTERIOR EIFS PENETRATIONS u1 A6.4 PLOT DATE: NO�USED NOT USED. N.T.S. 20 ELECTRICAL PANELS 1°=,'0 16N.T.S. �12 NOT USED N.T.S. 4 / HEAVY DUTY DUAL TRACK WALL STANDARDS 1/2'x 1/2'ALUMINUM CORNER I 016'O.C.SECURED TO WALL AT STUD I (4)#12 S.S.WOOD LOCATIONS PER MFR.S SPECIFICATIONS GUARD AT ALL OUTSIDE CORNERS- CHAIR RAIL SCREWS 3/4'LG.W/S.S. WASHERS, 12'DEEP,WHITE MELAMINE SHELVING ANODIZED ALUMINUM WINDOW 1/8"MARMOLEUM SHALL BE SECURED TO 11.5"HEAVY DUTY DUAL TRACK TYPICAL FRAME INSTALLED PER MFRS. I INSTRUCTIONS,ADHERED TO WALL � � BRACKETS PER MFR.'S SPECIFICATIONS. SOLID SURFACE WINDOW SILL I I USING FORBO L910 ADHESIVE �'`+ / 1/2'RAD.EASED ,,1 LT,STUD&ANGLE 10 SPLASH COUNTERTOP/P.LAM TO MATCH I I APPLIED WITH 1/18'NOTCHED �' CORNER(TYP.) 'd 24" 4 CHAIR RAIL TROWEL / 1-W SOLID CORE.DOOR COUNTERTOP WITH I EXTEND FRONT OF PANEL LAMINATE PER SHEET P,8.I ON TOP AND $-1'�3`11Lt'._. ._-_-_._ SUBSTRATE-SEE SHEET A7.0 w / TO FRONT EDGE OF ADJ. I FRONT EDGE. �elEv. N I I SINK.APPROX.24'(SEE N = I I FILL JOINT BETWEEN SUBSTRATES / p1Ap+j TO PROVIDE SMOOTH TRANSITION. MITRE&GRIND SHARP EDGES/ �i I I PRIME WALL PER WALL COVERING 16 GA.BRUSHED 1r 7LEDGERW/ POINTS LL 1/8' V. SILICON CAULKING I I MAUFACTURERS'INSTRUCTIONS. IP1 STAINLESS STEEL 1/2' .. LL JAI HEM ON TOP,FRONT 2 x 2 x$ANGLE FRAME.TYP.OF(4). d MARMOLEUM a I 1/7 CEMENT BD.TOP®12'ABOVE '1 p.�gNGE AND BOTTOM EDGES. tt SEE PLAN A/AB.1 FOR LOCA110NS WAINSCOT SLAB BE 80 I BOLTS Q EA.ANGLE BRACKET ggaa99 1/8'J-MOLDING DEG. BOTTOM EDGE OF TO MATCH COUNTERTOP. NOTE:SEE INTERIOR \ SPLASH GUARD SHALL 1 ELEVATIONS FOR BE EVEN W/THE EDGE , P. FINISHES NOTE:MARMOLEUM SHALL BE RUN HORIZONTALLY WITHOUT VERTICAL SEAMS,OR NOTE:CAULK ALL SEAMS AT WALL OF THE HIGHEST ADJ. I *BRACKET AT U.C.KEYBOARD TRAY LOCATION SHALL BE ORIENTED VERTICALLY WITH THE SEAMS WELDED PER THE MANUFACTURER'S INSTRUCTIONS. > SURFACE. SINK iI H HELD AT i'-0'FROM EDGE OF COUNTERTOP. Y a MARMOLEUM ATTACHMENT DETAIL N.T.S. 13 SPLASH GUARD +'=+'a 9 OFFICE COUNTER 3/4"= SECTION AT CHAIR RAIL 3°=1'0 1 a6p 39 2x4 NON-BEARING WALL TILE OVER WALL FINISH SUBSTRATE WALL FINISH PER PER PLAN 1 SHEET A8.0 (2)2X4'8 NAILED TOGETHER 1 1/2"0 BOLT TYR OF WITH 12d Q 6' (4)EA.FRAME F O.C.STAGGERED 2 x 2 x 1/4'ANGLE o _ 20 GA S.S.END WALL FRAME @ 32'O.C. GUARD-FINISH p-6' SURFACE TO FINISH SURFACEATTACH § PL.LAM FINISH PER W/CONST.ADHESIVE SHEET AB.0 b° SANITARY COVE WE BEYOND BEYOND FLOOR TILES p�' c 3/4"PLYWOOD 9 EA. - TO 2-1/4' i EA.FRAME O NOT USED N.T.S. 18 NOT USED N. 14 NOT USED N. 10 PARTITION DETAIL 3' 8 BOOSTER CHAIR COUNTER 11/2•=1'-0' 2 LFINISH TABLE TOP HEIGHTS: 305037 20 GA.S.S.CORNER GUARD-TOP 0 TABLETOP HGT.=30'AF.F.HIGH OF BASE TO BOTTOM OF CLG.- _ TABLE TOP HGT.=42'A.F.F. ATTACH W/CONST.ADHESVENG COUNTER TOP HGT.=42'AF.F. CEILING TILE&GRID DATE CAULK i I STEEL SUPPORT PLATE i—SAFE-SEE SCOPE OF WORK FOR- I W FINISH OVER SUBSTRATE PER SCOPE DEFINITIONS _ S STEEL SUPPORT- _ 1 PLAN TILE WHERE OCCURS 51W CEMENT BD.SIZE 1/2' TILE GROUT SMALLER THAN SAFE FOOTPRINT. U POUR-ROCK 1 GROUT TO MATCH ADJ.FLOOR, 1 - z FLOOR TILE _ i FRP i FINISHED TILE SURFACE 20 GA.S.S.END WALL GUARD TOP �___ -------_------ __� O CONCRETE SLAB I SUBSTRATE PER PLAN xx OF BABE TO BOTTOM OF CLG.- ADHESNE cF.i 1 ANCHOR BOLTS-SEE SCOPE OF + WORK-BOLT HOLES=3/4'DIA.x 3' ATTACH W/CONST. I CONTRACT DATE: 05.05.05 DEEP 1 1 BUILDING TYPE: KTCONV PLAN SITE NUMBER: JUL042-XXXX TILE WHERE OCCURS a 2`65 'DI .TABLES ONLY y r i STORE NUMBER: XXXXXX CORNER GUARD 3'-1'�V 19 SAFE PEDESTAL +°_+'-0 1$ NOT USED N.T.S. 11 CORE DRILL 1112'=1'-o' 7 KITCHEN FINISH @ CEILING 3' 17 3 KFC/ TACO BELL NOTE:FRP ABOVE WALL TILE TO CEILING. 314 BARNSTABLE ROAD TILE WAINSCOT UP T048"AF.F.OVER CEMENT BD. HYANNIS,MA TERMINATE W/BULLNOSE TILE @ TOP. �—WAINSCOT PER ELEVATIONS r—FRP CEMENT BD.TO 48'ABOVE FLOOR+ALL WALLS SURROUNDING MOP SINK. I SUBSTRATE PER -PROVIDE I SUBSTRATE PER PLAN•PROVIDE 1 1/4"GAP BETWEENN SUBSTRATE& 1/4°GAP BETWEEN SUBSTRATE 8 COVE BASE TILE CEMENT BD.BELOW i CEMENT BD.BELOW COAT INSIDE OF MOP SINK SUBSTRATE WITH HYDROMENT ULTRASET EIASTOMERIC - CEMENT BOARD CEMENT BD.TO 12"ABOVE FLOOR CEMENT BD.TO 12'ABOVE FLOOR- WATRPROOFING MEMBRANE.EXTEND TO 48' - 1 ALL WALLS,(IXCEPT Q FRONT WALL). 1 ALL WALLS. A.F.F. WALL TILE 1 1 SET TILE TO SLOPE TO DRAIN I 1 1 FLOOR DRAIN SEE PLUMBING - J MOLD SET IN SILICON SEALANT- FILL J-MOLD W/SILICON YHIOR TO 2)(2'x20 GA.S.S. INSTALLING FRP,WIPE OFF EXCESS FINISH ANGLE-FULL SANITARY COVE WIDTH OF MOP BASE TILE-SET DETAILS SINK-APPLYWITH FLUSH W/FLOOR COVE BASE TILE- G A CONSTRUCTION TILE. - SET FLUSH W/ SANITARY COVE BASE TILE- ADHESIVE.SEAL - - FLOOR TILE SET FLUSH W/FLOOR TILE EDGES WITH SILICONECONE PER FOUNDATION PLAN A6$ ■ "d PLOT DATE: MOP SINK SECTION +1rr=1'-0 20 NOT USED N.T.S. 18 BASE IN RESTROOM 3'_+'a 12 BASE IN DINING ROOM 3"=+'a 8 KITCHEN FINISH @ BASE 3'=+'a 4 F E 0 0 -—_________- - II II D 13 4 II 5 T-+ 9 j B-1 TYP.p ALL KITCHEN AREAS 3 10 i p II , II I 13 L-- --�I C 9 6 i 14 T2 I 1 i II 10 12 II 305037 DATE \ I II I II , II T-1 \ I II I 11 B-+ arf' 3 10 __ _ 8 T-2 I�IJ 2 A CONTRACT DATE: 05.05.05 BUILDING TYPE: KTCONV PLAN VERSION: JUL04 CONY. SITE NUMBER: 12-XXXX 12 1 11 1 10 9 8 7 6 5 1 '4 1 3 2 1 1 STORE NUMBER: X00000( HA FLOOR FINISH PLAN +/4°=+� KFC/ A: Q DENOTES FINISH MATERIAL.REFER TO BHT A7.2 FOR FINISHES. K. VERIFY CORE DRILL LOCATIONS FOR DINING COUNTER WALL LEGS WITH VENDOR. 1O FACTORY FLOOR FINISH(GALV STL)W/INTEGRAL COVE BASE AND BUILT-IN INT.RAMP 13 FLOAT FLOOR TILE FOR FLUSH TRANSITION. TACO BELL B. TILE JOINTS(U.O.N.): IN WALK-IN FREEZER. 1.QUARRY FLOOR TILE:1/4' L. SEE DETAIL 7/A6.5 FOR TYP.CORE DRILL O 314 BARNSTABLE ROAD 14 DIMENSION STRING REPRESENTS LINE OF FLOOR TILE TRANSITION. 2.PORCELAIN FLOOR TILE:3/16' Q2 6'COVE TILE BASE.SEE DETAIL 8/A6.5 FOR INSTALLATION. HYANNIS,MA 3.GLAZED WALL TILE:1/8' ' 4.BASE.TRIM AND ACCESSORIES:MATCH ADJOINING TILE UNITS O 6'SANITARY COVE TILE BASE.SEE DETAIL 4/A6.5. C. TILE INSTALLATIONS REQUIRE MANUFACTURERS STANDARD MOLDED CORNERS ® PROVIDE FLOOR TILE INSIDE WALK-IN COOLER(NO TILE OR BASE IN FREEZER),FLOAT AT BOTH INSIDE AND OUTSIDE CORNERS. FLOOR TILE IN COOLERS TO DRAIN TO KITCHEN.COORD.WITH COOLER WALL CONFIGURATION. D. ALL BASE TILE SHALL BE SANITARY COVE STYLE WITH 3/8'MIN RADIUS. O5 PLATFORM FOR SAFE.-SEE DETAIL 15/A6.5. E. SEE SCOPE OF WORK SHEETS FOR RESPONSIBILITIES, © DEPRESSED FLOOR AT MOP SINK AREAS.SEE DETAIL 20/A6.5. - F. PROVIDE CLEAR SILICONE CAULK WHERE FRP STOPS AT TOP OF COVE BASE. 0 FLOOR TILE SHALL TRANSITION AT SERVICE COUNTER WALL . G. D AND BUILT-IN COUNTERS EQUIPMENT ABUTS LWALL SURFACE.WHERE GAP ICONE CAULK WHERE ALL EBETWEEN WALL AND COUNTER O FLOOR 8 START POINT FOR FLOOR TILE.PARTIAL PATTERN SHOWN FOR REFERENCE. SPLASH/EQUIPMENT EXCEEDS 1/4'•PROVIDE S.S.CLOSURE ANGLE. - METAL BASE IN COOLER;SEE SCOPE OF WORK FINISH H. TILE CHIPPING AROUND CORE DRILL HOLES FOR SEATING FIXTURE WILL NOT BE - ACCEPTED. 10 REFER TO STRUCT DRAWINGS FOR CONC FLUOR SLOPES AROUND FLOOR DRAINS, I. ALL DIMENSIONS FOR CORE DRILLS SHALL BE FROM FACE OF GYP.BD. 11 FLOAT FLOOR TILE TO MEET FREEZER FLOOR FLUSH.COORD WITH FREEZER PLAN - THRESHOLDINSTALLATION. J. VERIFY ALL DIMENSIONS WITH SEATING VENDOR PRIOR TO INSTALLATION, 12 SANITARY TILE BASE IN RESTROOMS.SEE DETAIL 12/A6.5 FOR INSTALLATION. A7.0 ' PLOT DATE: NOT USED F NOT USED E FINISH NOTES D KEY NOTES 8 r----------------� F I I I 14 TYR -_-7 � -- � `) � I 19 I 1 CC CN I _ - L__S;a®ms>ae __J 14 TYR Z YP I I I I I D � - I� I I I I I r-- ppgq 3 I 13 9'11Yz" 13 13 � �' \ E 0-yi n 9Y - ` S 12 S 22 2 LJI z 12 16 b a 10 /tom L 1 - F+' h I • I I __D I J+ CL- I m rF71 - P-5 P-1 13 \ 2 l �� d s• EQ. E0. EO, EO. J�``" LJ I 1 L� rb t i C X" 6 `" 1031/2' P-2 I 3, ° � 11'-1-1 'a• "'\ - 8.8 6 L- I L � 1 I P-2 6 II JtiLJ I 13 i b Y �r 305037 13 13 R� 211" 2'-2" 4'-3' 4'ti"' 4'-8" --i r 1 L'-__---_----"' r W _______ DATE I 1 I L_-- __-_____J - I L--------J L--- _ __J L--------J 1 I - I- 14 TYP. 7 TYP. A CONTRACT DATE: 05.05.05 . - - BUILDING TYPE: KT CONV r , PLAN VERSION:. JUW4 CONV. . - - SITE NUMBER: 12-Xb(X 12 1 11 1 10 1 9 18 7 - 6 5 4 1 3 1 2 1 STORE NUMBER: -)00)0(X REFLECTED CEILING PLAN 1/a'=r-0 A KFC/ HT 111 1'-0"x 4'-0" n^w EXTERIOR WALL FIXTURE DIMENSIONS:NSIONS tO CEILING GRID STARTING POINT. i6 EMERGENCY DUAL HEAD FIXTURE.SEE ELECT.DWGS. - TACO BELL 1 A BI J� ARE TO FACE OF FINISH UA:N. FLUORESCENT LIG O BULKHEAD(9 7'-8"A.F.F. QD SECURITY STROBE LIGHT,REFER TO ELECT.DWGS 314 BARNSTABLE ROAD ` FIXTURE CEILING FINISHES: 2'4Y x 4'-0' Q SPEAKER X AEPLH I U Huum FINISH SCHEDULE(BHT A7.2)FOR CLG:FINISHES. - 0 NON-INSULATED BUNDLED SYRUP LINES FOR DRINK SYSTEM.SEE SCOPE OF WORK. 18 FAN COIL HYANNIS,MA FLUORESCENT LIGHT SUSPENDED CEILING; 12"EXHAUST FAN Oq 8"DIA PVC STUB THROUGH CEILING,SEE DETAIL 18/A8.4. 19 AWNING FLUORESCENT LIGHTS. FIXTURE ®. A REL INSTALLATION:INSTALL ACOUSTICAL PANELS WITH EDGES IN CLOSE CONTACT WITH METAL SUPPORTS AND IN TRUE ALIGNMENT. O5 HOOD, 20 6'x 6'STAINLESS STEEL CHASE ALONG WALL FOR ICE MACHINE REFRIGERANT LINES: DOWNUGHT 0 WALK-IN B. ALLOWABLE VARIATIONS FROM FLAT AND LEVEL SURFACE:1/8"IN 10'-O'MAX. CEILING TO TOP OF ICE MACHINE. (BY WALK-IN MFR.) 151 HVAC RETURN GRILLE C. ALLOWABLE VARIATIONS FROM PLUMB OF GRID MEMBERS:AS CAUSED BY ECCENTRIC ©FOR ROUGH FRAMING OPENINGS SEE AIR DEVICE SCHED,(TYP.AT RESTROOMS), LOADS,2°MAX. � 21 LOCATIONS OF CEILING MOUNTED MONITORS,SEE 9/A6.4 FOR MOUNTING DETAIL SUSPENDED DOWNUGHf D. INSTALL SYSTEM AFTER MAJOR ABOVE CLG.WORK IS COMPLETE.COORD LOCATIONS AWNINGS&CANOPIES.SEE SCOPE OF WORK. ® AT OPEN TRUSS OF HANGERS WITH RELATED WORK. Q EXHAUST DUCT FOR DUAL LINE STEAM HOOD.SEE MECHANICAL HVAC SUPPLY DIFFUSER E. SEE SPECS FOR ADDITIONAL INFORMATION. 0 DINING ROOM BULKHEAD 0 9'-6'A.F.F.SEE 6/A6.4. Q PENDANT FIXTURE - 23 UTILITY CHASE FOR DUAL LINE. - GYPSUM BOARD CEILING: - �- � (a)MENU BOARD.SEE SCOPE OF WORK �E E 1/2'THICK GYP BID 24 DROPPED SOFFIT 0 HIGH CHAIR RECESS. Q B. ACOUSTICAL SEALANT:APPLY TO GYP BD.PANELS AS INDICATED IN SPECS. 10 MENU BOARD BULKHEAD-BOTTOM OF SOFFIT AT 7'-V A.F.F./SEE DETAIL 1/A6.4.DOWNLIGHf ® HVAC SUPPLY DIFFUSER GYP.BD.FINISHING AND DECORATING:REFER TO DWGS FOR TEXTURE AND FINISHES. O REFLECTED it SERVING COUNItH SCFFII'A F Al 9.6'A..F/SEEDETAILI/A6.4. . EMERGENCY LIGHTS _ ELECTRICAL. 7C-SEEgCECT.DWGS.FOR FIXTURE SCHED.. 12 SPEAKER CEILING (WALL MOUNTED) ❑ SUPPLY DIFF PERFOSFA TED13 PENDANT LTG-CENTER OVER TABLE TOP(TYP). PLAN, 14 EXTERIOR WALL LIGHT FIXTURES,SEE ELEVATIONS AND ELECT.DWGS. (CEEILINGILINGXIT MOUNTED) BACK DOOR SECURITY ® ET T 15 PASSAGEWAY SOFFIT 7-O'A.F.F. O 0 ® STROBE LIGHT - ��■ PENDANT OR DIRECTIONAL �EXTERIOR CANOPY - FIXTURE,TRACK MOUNTED FLUORESCENT LIGHT _ - PLOT DATE: NOT USED F CEILING SYMBOL LEGEND E REFLECTED CEILING PLAN NOTES D KEY NOTES B FLOORS WALLS CEILINGS srn1 DESCRIPTION ALTERNATE/NOTE = DESCRIPTION ALTERNATE/ NOTES. 9D DESCRIPTION ALTERNATE/NOTE T-1 MFR.: DAL TILE P-1 MFR.: SHERWIN WILLIAMS RESTROOM WALLS:HIGH-GLOSS FINISH WT-6. MFR.: DAL71LE KEYSTONES CL-1 MFR.: ACOUSTIFLEXCORP. MFR.: US GYPSUM CO. TYPE: QUARRY TILE#0081 TYPE: SW2831-SEMI-GLOSS TYPE: l A2'DOT-MOUNTED MOSAIC TILE SHEET TYPE: CAPAULMWLROM 11140.WASHABLE NONPEMTED,24=12 TYPE: PANEL#3270-2-MIL COLOR: RED COLOR: CLASSICAL GOLD(YELLOW) COLOR: KFC CUSTOM COLOR: WHITE COLOR: WHITE VINYL SIZE: 656' GROUT: HYDROMENT#187 CLASSIC BONE - GRID: ALUMINUM WHITE SUSPENSION GRID NOTE: FIRE CODE C I_ GROUT: MAPEI#47 CHARCOAL LOCATION: RESTROOMS NOTE: FLAME SPREAD RATING 0-25,CLASS A NOTE: SEE SPECIFICATIONS T-2 MFR.: DAL TILE P-2 MFF, SHERWIN WILLIAMS CL-2 MFR.: � @ TYPE: TERRAANTICA TYPE: SW6628-SEMI-GLOSS WALLS (LAMINATES) TYPE: GYPSUM BOARD • COLOR: ORO TA01 COLOR: ROBUST ORANGE(ORANGE) COLOR: SIZE: MAPEI' 47CHA COAL CH PATTERN SYM DESCRIPTION ALTERNATE/ NOTE GROUT: MAPEI#47 CHARCOAL P-3 MFR.: SHERWIN WILLIAMS DOOR FRAMES:HIGH-GLOSS FINISH WC-1 MFR.: FORBO ANODIZED CORNEA GUARDS AND CL3 MFR.: ARMSTRONG CL3a MFR.: USG TYPE: SW6128 TYPE: MARMOLEUM,DUAL J-MOLDS BY NATIONAL METAL SHAPES TYPE: SUSP.CLG.TILE,TEGULAR CIRRUS,ANGLED TYPE: MILENNIA CUMA PLUS COLOR: BLONDE COLOR: #844 MIDNIGHT BLUE COLOR: WHITE COLOR: WHITE FINISH: ALKYD SEMI-GLOSS ENAMEL TRIM: BRONZE GRID: USG INT,INC.BY DONN#272606ZXA SIZE: 24Y24' LOCATION: DOOR FRAMES GRID COLOR: FLAT WHITE#050 P-4 MFR.: SHERWIN WILLIAMS WC-2 MFR.: FORBO CL-4 MFR.: TYPE: SWO033 - TYPE: MARMOLEUM TYPE: OPEN TRUSS r COLOR: REMBRANDT RUBY COLOR: #3870 RED COPPER(ORANGE) COLOR: N$T TRIM: BRONZE P5 MIFF.: SHERWIN WILLIAMS FRP-1 MFR.: MAR UrE 1..1 TYPE: SW6385-SEMI-GLOSS TYPE: FIBERGLASS REINFORCED PANEL 4 COLOR. DOVER WHITE(WHITE) COLOR: FP-100 WHITE _ NOTE: -NO COLOR VARIATIONS WILL BE ACCEPTED P-6 MFR.; SHERWIN WILLIAMS FRP-2 MFR.: MARLITE LOCATION: TYPE: SW7076-SEMI-GLOSS TYPE: FIBERGLASS REINFORCED PANEL KFC BREADING AREA ONLY COLOR: CYBER SPACE(GREY) - COLOR: FP-100 WHITE NOTE: NO COLOR VARIATIONS ACCEPTED. - - TEXTURE: SMOOTH S-1 MFR.: CORIAN TYPE: SOLD SURFACE MATERIAL COLOR: MARDI GRAS TM-1 MFR.: MILLWORK CONTRACTOR MFR.: DALEY'S WOOD STAIN TYPE: CHAIR RAIL TYPE: COLOR: STAINED TO MATCH COLOR: LIGHT CHERRY WILSONART#7909-60 FUSION MAPLE CONTACT:NO.735-7019 NOTE: 1 X 2 SOLID MAPLE TM-2 MFF, MILLWORK CONTRACTOR MFR.: DALEY'S WOOD STAIN TYPE: WOOD TRIM TYPE: COLOR: STAINED TO MATCH COLOR: LIGHT CHERRY WILSONART#7909-60 FUSION MAPLE CONTACT:800-735-7019 - NOTE: 1 X 1 SOLID MAPLE TM-3 MIFF.: MILLWORK CONTRACTOR (� TYPE: TRIM COLOR: SW7076-CYBERSPACE(P-6) NOTE: 1 X 2 WOOD TRIM WT-1 MFR.: DALTLE CONTINENTAL SLATE TYPE: PORCELAINTILE COLOR: #CS51 INDIAN RED 12°z 12' GROUT: TEC 929 CHARCOAL LOCATION: DINING ROOM WALL BASE wr-z MFR.: DALTILE INTILE CONTINENTAL SLATE MILLWORK DOORS 305037 TYPE: PORCELAIN TILE COLOR: #CS51 INDIAN RED 6'X 6' sYM DESCRIPTION ALTERNATE/NOTE LOCATION: RESTROOMS� sYM DESCRIPTION ALTERNATE/NOTE sYM DESCRIPTION ALTERNATE/NOTE DATE B-1 MFR.: DALTILE WT3 MFR.: DALTILE CONTINENTAL SLATE PL-1 MIFF.: WILSONART DLA MFR.: WILSONART TYPE: QUARRY TILE TYPE: PORCELAIN TILE TYPE: LAMINATE TYPE: WM$322T COLOR: RED,MATCH OQ81 COLOR: #CS51 INDIAN RED,BULLNOSE#SC44CP 4"X72" COLOR: #792138 TUSCAN WALNUT COLOR: #7909-90 FUSION MAPLE SIZE: 5k6'SANITARY COVED BASE ' GROUT: TEC 929 CHARCOAL FRAMES: PAINTED P3(ALL FRAMES) GROUT: MAPEI#47 CHARCOAL LOCATION: RESTROOMS - FINISH: HIGH GLOSS B-2 MFR,: DAL TILE WT-4 MFR.: DALTILE WALL TRIM DL-2 MFR.: BOBRICK TYPE: TERRA ANT CA TYPE: GLAZED SULLNOSE TYPE: SOLD PHENOLIC - COLOR: ORO TA01,S36C9T COLOR: #K111 BLACK ZX6' COLOR: BLACK STAR,.#P-500 SIZE: 0112" GROUT: TEC 929 CHARCOAL GROUT: MAPEI#47 CHARCOAL LOCATION: RESTROOMS WT5 MFR.: DALTILE KEYSTONES TYPE: 1'XZ DOT-MOUNTED MOSAIC TILE SHEET COLOR: TACO BELL CUSTOM GROUT: MAPEI#47 CHARCOAL - - LOCATION: RESTROOMS - CONTRACT DATE: 05.05.05 BUILDING TYPE: KTCONV PLAN VERSION: JUL04 CONY. SITE NUMBER: 12-XXXX STORE NUMBER: X0000( KFC/ TACO BELL 1. INSTALL FRP ON KITCHEN SIDE OF SERVING COUNTER WALL DALTILE LESLIE S.LIKINS 314 BARNSTABLE ROAD 2. GALV STEEL WALL AND CEILING FINISHES BY WIC/WIF BOX MFR. 502-637-2750 HYANNIS,MA- - - 3. REFER TO INTERIOR ELEVATIONS FOR LOCATIONS OF TILE AND FRP: LESUE.UKINS®DALALE.COM MARLITE . 4. FOR FINISH LOCATIONS REFER TO: DAN EGBERS SHEETS A4.0&A4.1-EXTERIOR ELEVATIONS 330343-Ml SHEET A7.0-FLOOR FINISH PLAN WWW.MARLITE.COM �L SHEET A7.1-REFLECTED CEILING PLAN SHEETS A8.0 TO AB.3-INTERIOR ELEVATIONS WILSONART INTERNATIONAL INC KEVIN GEIJER S. APPROVED PAINT MANUFACTURERS: 254-207-2071 PORTER,BENJAMIN MOORE,SHERWIN WILLIAMS,ICI,&PITTSBURGH PAINTS, MATCH SPECIFIED SCHEDULE COLORS EXACTLY. SHERWIN WILLIAMS 6. WR4&WT-512'X 24'SHEETS SHALL BE CUT IN HALF,LENGTHWISE TO BELINDA SIPOS CREATE(2)6. X 24'PIECES.TILE TO BE INSTALLED W/PATTERN 317-594-0083 - MATCHING AT SIDES. FINISH FORGO DONNAYO42D4 EXT. SCHEDULE 800-3 -0604 EXT.441 41 FAX:1-614-734-1994 DYOUNGQFL-NACOM NATIONAL METAL SHAPES ��■� RUSSEL DAY 800-837-9559 - PLOT DATE: ROOM FINISH NOTES LD I CONTACTS C ROOM FINISH SCHEDULE LEGEND A YS11 D/T SPEAKER POST*. ME D/T CLEARANCE BAR YS15 D/T PREVIEW BOARD YS76 D?MENU BOARD n F � N T. 6666 Y517 TRANSOM ABOVE D/T WINDOW SYM MZ Item N DeseH on Co THm Ste I—Area Material Stock Fin Nn I -_-- _ `- • E ® GI Hanging Oval order here 20"x 12110 20'X 121/2' 1/2°WBW UIIIBboand Dle Cal wtlh Drilled Ha1Be Hung hdn selling BgletBre @ 113°A.fF. 1 ve- _ J ® GI Hanging Oval pickup 20'%121/2' WX 121/7 1/2'WBW Ulbeboerd Die Cut with DRAW Ho'9s Hung from selling c^t^�r- 1 H Over Pont 27%121/2° 20"X 12/fP 1/2'WBW U6reboard Dim Cut with DWOed Holes H �pal entllrg�@ 103°n noun '1." ® G1 a^g nB s Hung ^ 03'A F F 1 RRRIII 9 1 I- - - tW - - G1 Hanging Oval thirsty? 20'X121/2' WX1211Z 11T WBW Ultreboard Die Cut with DWOBd Holes Hung horn calling ova F.F. 1 d.me.F. • • • �-, -'' ___ _ Illi i� - - ® mane roan oor it O - .J IWIIII 41~* Dlewl 2dit etrlpFT on back PlBBtic pp lLJ ® G2 Well Oval boys 10'%6//d° 1tl'%61/4' BD MII Co-ar elyrena brellle dacs:a w/DFi on bads Slack to well 60'AF.F. 1 ® G2 Wall Oval-Small girls mom iP%61/4- 10°X61/4' SGMIICo-symark, DI l2dl'h On bedsbeside - braille decals w%FT on badc�ec Slack to wall @60'A.F.Fan room 1 J ® G3 Wall 0vei-Medium restrooma 15'X93/B° 15"%B3/8' BO MII Coax syrene Dle cul,2dfl amps on back Stuck to well _ face well above op'g. 1 --- leading to reetroans @ 92° , A.F.F. -1 Y504 ® G3 Well Oval,Medum don't forget me soap 15°X 9 3W 15'X B 318' 80 MII Casa Ityterre Die cut,2 dill MOP.on back Stuck W wall Inside restroan,next to 2 I I �I la--� _ restoom all @ 50-A.F.F. T G4 Bevanip a Condiment hgt. 1 station-mountlr>8 Ovals small lid. 3"x 1.85' 3'x 1.es•-. 60 M Co•Ba styrene Die W 1 dft strips on beck Stuck so rum drinkor fkure TBD ��- 'p. Y • e�o ® Y `� 1\\I ltt \\ I c<X� 'r - c4 ti Beverage a canelmed atymne Pa - or mtimR/umm,re azenon-mowning hgt, t G V o \ /`I J medium lids T%I SF 3'x 1.55' 80 MII C- Die W.1 dit strips at beck ('� \ ^ I___ • [� _ I G4 TBD c Ovalsage a Condiment large IId9 T X 1.85" 3"x 1.w SO Mil Coax etyma Die ail,1 oft strips on back toorfdurefumam tldrinik station-mm�aking hgi, 1 l III _ Gad OvalsBeverage 8 Condiment lemon juice 3"X 1,85" 3 x 1.85' 80 MiI Co-Ba slylBne Die cut,l Mt empe on back - Stuck to d station-mournlrng hgt. .1 • iyJ ___l \ \ \ I TBD Ga Beverage 8 Comment - - a refumihue tl elation-mounting hgt. t. P 14 I\\\ a sugar ls 3'%1.85' 3"%196'' 80 MII CPex styrene DIa ail,1.dfl stoups on Deck • �\ r /_ 1 Beverage - TBD Stuck re mhae on-mounng I YS02 !I�J -d \\`S\ / \ eeve Ba Condiment y, , \ G'1I Ovals -alener 31X185- 3-%185, 80 Mil Co-ea styrene Die a id,1 tlfl drips on back orfbdu TBD 1 / r J - -G4 OvalstregB 6 Condiment strews 3°X 1 85' 3-X 1.SY W Mill Co-ex styrene Die cud,1 dfl stripe an beck- o m n s n moon n8 1 ♦ t'4, i - \ Be(WUIe TBD /� \� ® G5 n Exlenor Oval-Small our hours... 10°X 61/P 10°X 61/4° PS pre-mBekBd ep.grade metal muted,powder males Stuck to D/T speaker box Clive thni apBaker box i ggL 15 / vinyl wAN ovals,vnbtape-4 aXapmoess a G5 EAeft Oval-Smell we accept...(swill 10'x 61/4- IT X fi v4° PS Pre-masked tnd.gal metal muted powder coated Sousa n DR speaker box drive thm speaker box 1 \ I \ \ l cande) vinyl-AN ovals,vhb tape-4 color proses PS Pre 1sed 69.grade modal routed P-der coated \ \ \\ I G5 EkeHor Oval-Small order here 10'x61/4' 10"x6va• vinyl wNV ovals,vhb tape-4 color process stuck to DJf speaker box drive thm speaker box 1 YS01 \\ ,�\ \ \\ I ! ZE I I!L� °Walsh Your He"'Oval 12GA Stainless Steel or ODHen Black m'mil lectory Attached I top of • \ �/) \\\\\ YS YS08 ^� � SK-82-01-11 Sign watch your tread 20,x IT 20"X13' Aluminum S P ebracket aewe-w2holes forpl2 dpsr�pa ber drkre mm cleaner.bar-TBI 1 � I o o G1BV Come In decas me In 28°%B' 26'x 8" PS 4 Mill V - Applied to entrance \ ® door.facing Wl �dOor-above nerntll0 2 -�C --- �r� �� -I--- ® 02BV Thanks decal thanks I 26'X B" 26'X B' PS 4 MII VsryI' - ApPlled to enuanar lobby door-above handle 2 305037 F-- - - door,facing in driv • `.-_. • • - .-� - 0 �! O B ® 03BV Menu Shroud Decal ml�order at nee thru preview boats Men thm Preview board b) DATE 36°X 12` 36'%12° PS 4 Mill Vkryt l plred to base of dWve Menu Board Vendor 1 mouml height -TBD �• E eo much m oh- - - m maneboard \\\� _—___ ` \ '�--1 -� �•� YS07 \\.` ® G48V Menu Shroud Decal �m 3B X 1S 36-X IT PS 4 Mill VIrM APPI to base of dr"s Menu Board Vendor 1 J Inm menu board set* et I And tllnre Appe to glass above drive mm wmdow♦2 1 `-- G5BV r- -�-- -- -�-1_ - -��_l�'�I l" �-, '•�-•��I_L—�Jc ® DNe u Thr WlnEow 38'X 1012' 38"%101/2' PS 4 MII Vlrryi .. ' eate*ry drive-mthmwuMow PS etl rbr redo vmYl wlW nndmb -mbydount on Q G27 Door Oval Decals our hours... 10'%61/a• 10'%61l4' coating g tl piledtIn�orndow beside STtlrnvbeside lobby door@ 4 Y 14 YS13 - G27 Ooa Oval Deus accept PS 1D"X61/4•' 10'X 61/4" coaIng Manor grade vkryl wAry _ Applied to window beams winnow beside-mamdor (aedk cartla) coatlrng _ door-In erd out window beside lobby door@ 48-A.F.F. G27 Door Oval Decals smoke free, I(Y X61/4' 10'X61/4' Ps extertageda11"Aw/uv Applied to wnd..beside Sign on aedcer-mount on < (accessible) coesn0 doe-In and out Indow beside lobby door @ _ BRAF.F. A CONTRACT DATE: 05.05.05 ° ,. .. BUILDING TYPE: KT CONV - - PLAN VERSION: JULD4 CONY. . - SITE NUMBER: 12-XXIO( 7 6 5 4 3 1 2 1 1 - - STORE NUMBER: )000(XX EQUIPMENT/SEATING PLAN 114'=1'-o A KFC/ TACO BELL 1. CONTRACTOR SHALL INSTALL ALL YUM SPEAK U.O.N. - 2. 'INDICATES ITEMS THAT ARE TO BE INSTALLED BY STORE MANAGER. 314 BARNSTABLE ROAD HYANNIS,MA 3. FOR ADDITIONAL EXTERIOR YUM SPEAK SEE SCHEDULE. 4. FOR MOUNTING HEIGHTS,LOCATIONS AND INSTALLATION DETAILS,SEE YUM SPEAK DOCUMENTATION PROVIDED W/PACKAGE. YUM SPEAK x A7.3 PLOT DATE: NOT USED F I NOT USED E GENERAL NOTES C YUM SPEAK SCHEDULE B ' P-6 1 P-6 t 7 OD 9 TYP. WT1 WT1 ___ _ __ ___ __ ____ ___ _ __ _ __ __ M 9 TYP P-1 ❑ ❑ 9 TYP. L-041- 15 M IF 777T P1 P-i 7 T- — , P-5. xx P z4 I I a - \ TM-2 8 x Z d LL LL U-201 14 8 8 9dp -I OPEN To T4 ,2 I O 1w� S-441 OPEN TO BEYOND . 8 i_____ i LL Y zW p k _ (2) KITCHEN 2 TM-1 Fd M ao ---------------- ------ --- vta o �r r _ C-1 a, - OPEN TO ��17 I 2 B-2 I KITCHEN _. . DINING 1 P-6 EXIT g'� 9 TYP. p 2 9 TYP. . DL-1 5 G1 \\ G1 TYP• TYP 8 \ 305037 a' TM-1 \\\ \\ DATE y ti \ 2 TM-1 C-i •1 ' B-2 S2 B2 4Efl PASSAGE DINING are°=r a ( PAINT ALL TRUSS,WALL&CEILING/ROOF ELEMENTS TO A DISTANCE OF 8'PAST THE EDGE 1 - OF SOFFIT.PAINT AIR SUPPLY GRILLES LOCATED IN OPEN CEILING SPACE IF SHIPPED CONTRACT DATE: 05.D5.05 WITH WHITE FACTORY FINISH. BUILDING TYPE: KT CONV 1 P•6 p6 O2 CHAIR RAIL REFER TO DETAIL 1/A6.5. PLAN VERSION: JULD4 CONV. O-MENUBOARD BULKHEAD. _ SITE NUMBER: 12-XXXX .• ® WINDOW SILL - .STORE NUMBER: XXXXXX 5 H.C.SIGNAGE KFC TACO BELL ' O PROVIDE CLEAR SILICONE CAULK WHERE ALL FIXED AND BUILT-IN COUNTERS/ .. TM-3 9 GA BETWEEN TYP 9 314 BARNSTAB LE ROAD EQUIPMENT ABUT WALL SURFACES.WHEREE U P EN WALL CO SPLASH COUNTER / 8 EQUIPMENT EXCEEDS 1/4",PROVIDE S.S.CLOSURE ANGLE. HYANNIS,MA P 1 7 18 GAUGE STAINLESS STEEL CHASE. \\ P-5 8O DROP PENDANT LIGHT FIXTURE.SEE SCOPE OF WORK AND SHEET E4.0. - \\ P-4 O9 TRACK MOUNTED LIGHT FIXTURE.SEE SCOPE OF WORK AND SHEET E4.0, Q P-1 Oda. BOOSTER CHAIR COUNTER.SEE SECTION 2/A6.5. ( - 9 (3) 9 11 START CHAIR RAIL.SEE SHT.A1.0 FOR DIMENSIONS. 8 8 TYP. 8 \\ 12 OMIT CHAIR RAIL BEHIND DRINK STATION. 13 6k6'OPENINGFINISHEDWfTHFRPFORSYRUPTUBES.SEE 19/A6A AND SHEET AI.0. INTERIOR 14 CM-7 2 SECURITY SYSTEM KEYPAD,SEE E5.0 p w \ 18 q S-1 b TM-1 15 BULKHEAD NOT SHOWN FOR CLARITY. ELEVATIONS 17 C1 16 FOR ARTWORK DESCRIPTION,REFER TO ARTWUHK SCHEDULE ON SHEET Am, DINING ROOM ?o 17 REFER TO 13/A6.5 FOR WAINSCOT INSTALLATION. ❑ 1B AT HIGH CHAIR RAIL LOCATIONS ONLY,PROVIDE J-MOLD SECTION UNDER THE WINDOWS ��■O B-2 S2 SIM.TO 13/A6.5. PLOT DATE: DINING 3/a°=ro KEY NOTES A PAINT PAINT PAINT II II S220 �S-230 -211 P-1 P-t P-1 LL�I_J I I l.F--LI \i BULLNOSE ACCENT ACCENT BULLNOSE BULLNOSE TILE TILE TILE TILE TILE WT-0rFF31 F-052 Wf-5 -4 ACCENT 14 WT-0 I TILE Wf 3 3 73 305 -280 305 280 F-018 j F-231 f�j WOMEN („/ p 280 -280 � 14 12 MEN AB.1 I F•341 �[JJ P 7 6 10 1 - o _ g L t4 O 300 - 3 AS 1 OFFICE 10 IPa�,d - N 7 A8.1 5 240 240 F�0 I I 300 & _ (4"1 4 405 ai I ui - -1_ CI ®I r---- ----:r - -r I O O ni TIPE FIELD FIELD TILE BASE PROVIDE INSULATION TILE TILE - ----� I &2 VWT-2 OF SIN ES Q UNDERSIDE -2 Wf-2 Q OF SINK TYP. Eil - _ -. - 6 C --_C TYP. 15 WOMEN'S RESTROOM 3/e=r-0 PASSAGE A8.0 zv TYP. PAINT Q P1 " BULLNOSE ACCENT TILE TILE - - ACCENT V✓T-0 -5 DL-1 —��___ - _ TILE 5265 / 1. PROVIDE PROPER 2x BLOCKING AT WALL RECESSED j MOUNTED ACCESSORIES. , 290 \ 2. GRAB BARS,FASTENERS AND MOUNTING DEVICES SHALL BE INSTALLED PER ADA REQUIREMENTS.REFER TO SHEET ADA1.0. Oil 1 l� 3. REFER TO FLOOR PLAN NOTES FOR BLOCKING AND e� SUBSTRATE NOTES. 4. REFER TO SHEET ADAI.O FOR MOUNTING HEIGHTS AND 4 FIELD CLEARANCES OF ACCESSORIES AND FD(TURES. TIlE BASE TILE - - 5. ALL DIMENSIONS THIS DRAWING ARE TO FINISH B-2 Wi-2 SURFACE. Hl .6. FOR O DESCRIPTIONS,REFER TO ARTWORK SCHEDULE ON SHEET A2.0. WOMEN'S RESTROOM 3e=r-0 ENLARGED RESTROOM/OFFICE PLAN /GENERAL NOTES A 305037 PAINT PAINT PAINT P-1 P-1 P-t RP-1 RP-1 RP-1 5 TYP. DATE BULLNOSE ACCENT ACCENT BULLNOSE BULLNOSE TILE TILE TILE TILE 14 TILE -04G F-211 WT4 pg6 VWfa F-452 Wf-5 Wi-0 ACCENT VJT-4 . TILE IL 1 5280 N 3 Y \S- 2 Q ° -305 ©g S 220 LLLJJJ PL-, B 300 — 300 A6.5 � yl _ -341 2 CONTRACT DATE: 05.05.05 I3 BUILDINGTYPE: KTCONV I 11-j PLAN VERSION: JULD4 CONY. TILE BASE FIELD FIELD TILE BASEPROVIDE INSULATION TILE TILESITE NUMBER: 12•XXWT-2 ALL PIPES @ UNDERSIDE &2 14STORE NUMBER: XXXXXX.r7 OF SINK,NP. Wf2 Wit e 1B•1 13 12 6 KFC/ .MEWS RESTROOM 3/6'=1'-0' RP-t ga � THERMOSTATS TACO BELL PAINT F-050 (HOLD) 9 0 LIGHTING CONTROL RELAY SWITCHES.SEE DETAIL 14&18/E6.0 314 BARNSTABLE ROAD P 1 0HYANNIS,MA TELEPHONE TERMINAL BOARD SULLNOSE ACCENT ® HOLD UP BUTTON TILE TILE WTS L—J O 12'DEEP SHELVING WITH MELAMINE FINISH.FINISH SHALL WRAP ALL(4)SIDES. ACCENT '4 DL-1 F-090 FOR TRACK BRACKETS/WALL STANDARDS SPECIFICATIONS,REFER TO DETAIL . TILE .. 6 5/A6.5. . — © EQUIPMENT BY POS PROVIDER SHOWN FOR REFERENCE,SEE SCOPE OF WORK. - 265 12'X 12'PHONE DISTRIBUTION BOX:OWNER PROVIDED&INSTALLED. 8-240 / PL-1 Il u F-040 © POS AREA ONLY.KEEP CLEAR OF ALL ITEMS OTHER THAN POS. � r== INTERIOR ELEV. 9) WIRING CABINET BY POS PROVIDER. ENLARGED UNDER COUNTER KEYBOAITD TTIAY. - - - p _ H 10 4 12 11 OVERRIDE SWITCH FOR BUILDING SIGNAGE. - RESTROOMS R 13 12 FBRACT ATrACHED TO ROM END OF COUNTERTOP. OFFICE PER DETAIL 5/A6.5,SHALL BE A MAXIMUM OF 18• OFFICE PLAN FIELD 13 ANGLE BRACKETS PER DETAIL 5/A6.5(TYP.OF 4). TILE BASE - TILE ALIGN TOPOF GRAPHIC W/TOP OF BULLNOSE TILE. _ A8. B 2 -2 . 15 ANGLE BRACKETS PER DETAIL 2/A6.5(TYP.OF 2). PLOT DATE: EN'S RESTROOM 3 e=r-0 OFFICE ELEVATIONS/KEY NOTES KEY NOTES N.T.S. g _201 S-251 2 2 -230 C C-001 + S$11 RF 1 S2 RP- E-270 RP- C-375 ____________ 511 2 . U-001 3.200 5-53 1� � ❑ 3 5-260 C 4 �I C-100 C 23 � �e C-400 13 ® Ep x O -070 pv op 0 = 0 ® 5-359 S-28 0 0 e 18 r oJ�T ^ �� 15 F4 -1- ,- 1 5 S-344 S-O60 8 FQUryT, 0. 8-1 5+182 S-570 -070 -ry B-1 -100 50 B-240 -152 - 250 -283 -2W D 7 B-1 S 344 E El -051 DRIVE-THRU 3/B•=+'-0' TACO BELL COOK are=+'-0 KFC COOK 38=ra' 4 4 4 B-290 g RP 269 Li n -199 4 14 p- -OPEN 305037 DATE 240 •224 B-250 -273 ' -014 -050 P$01 7 (2) B•1 a WARE WASHING 3/6°_+ KFC COOK 3 e"_+-0' O 6-STAINLESS STEEL CHASE FOR ICE MACHINE REFRIGERANT LINES. CONTRACT DATE: - 05.05.05 Q2 ANSUL CABINET. BUILDING TYPE: KT CONV O 22 GA SS NON-INSULATED SIDE PANEL TO UNDERSIDE OF HOOD(SUPPLIED WITH PLAN VERSION: JUL04 CONY. P- HOOD). - SITE NUMBER: 12-XXXX RP-1 - RP- -980 RP-1 2 -496 O4 SS CORNER/END WALL CHANNEL GUARD,FULL HEIGHT.SEE 19/A6.5. STORE NUMBER: XXXXXX 4 4 - C-181 S E-260 HOLD-UP BUTTON. KFC DL-1 Q8 SS CORNER GUARDS AT PERIMETER OF D/f WINDOW.SEE 14&15/A6.1 AND SCOPE TACO BELL OF WORK FOR RESPONSIBILITIES, OPEN O7 HAND SINK FOOT PEDAL.SEE 7/P6.0. 314 BARNSTABLEERROAD 6"MIN. I i 8 O EDGE OF SS PANEL BEHIND HOOD. 4 / El 0 0 O SS SPLASH GUARD.SEE DETAIL 9/A6.5. ' /J 10 FRP AT BOTTOM OF MENUBOARD BULKHEAD. / . ` zo LLLJJJJ PEN 11 PROVIDE CLEAR SILICONE CAULK WHERE ALL FOXED AND BUILT-IN COUNTERS/ �4 /� EQUIPMENT ABUT WALL SURFACES.WHERE GAP BETWEEN WALL AND COUNTER `\\ SPLASH/EQUIPMENT EXCEEDS 1/4',PROVIDE S.S.CLOSURE ANGLE. 290 12 GAS SHUT-OFF VALVE. _ -- — _- --- -- - +3 GAB RISER. INTERIOR -030 14 WALL-MOUNTED SAUCE DISPENSER BRACKET. ELEVATIONS -503 -503 -504 p$5p 240j 6°x 6-OPENING FINISHED WITH FRP FOR SYRUP TUBES.SEE 19/A6.4. 250 - K-500 S-004 G1 16 4°DIA PVC SLEEVE FOR SYRUP TUBES.SEE 19lA6.4. KITCHEN a P-g51 _2 - B-1 1 17 NOT USED. P$74 PS75 Eil 18 LIGHTING CONTROL WATTSTOPPER'PANEL. A8. PLOT DATE: PREP are°=r-0 KEY NOTES A 24 201 9 -24 -250 205 C-245 S.Og6 -207 -240-201 g-p46 C-245 -250 9 -240 P-205 10 -201 10 C_a •201 P- 5 P 135 ❑ ❑ C-200 ❑K315 -015 250 U-250 b -009 9 -005 P 05 P-0� 8 8 e S-4 S o e e ®� =o -250 -250 -4s� L<=> 4zm> 130 5-470 - 5-47 -13D g •150 <EDJ CQUry�, Od d M.A.P.S. LINE 4 2 F-250 4 5 n 1 iu P5 E%I . . .. 4 m 4 Lt-14Lf� 5 305037 DATE I IF [H 41-tal 3 25 -500 / 5-580 SS50 215 a a KITCNEN 36'=+'-0' UTILITY ws'=+'-o, tO WATER HEATER INTAKE&VENT THROUGH SIDE WALL SEE PLUMB OWGS. O2 ANSUL CABINET. - CONTRACT DATE: 05.05.05 BUILDING TYPE: KT CONV Q ANSUL PULL STATIONS. PLAN VERSION: JUL04 CONV. -201 ( 4) SS CORNER/END WALL CHANNEL GUARD,FULL HEIGHT,SEE 19/A6.5. SITE NUMBER: 1240M 245 O FAN MOTOR STARTERS,SURFACE MOUNTED.TYP.OF 4. STORE NUMBER: XXXXXX © LIGHTING CONTROL-WATTSTOPPER'PANEL KFC/ Q LIGHTING CONTROL RELAYS(CONTACTORS). TACO BELL `l\\ 314 BARNSTABLE ROAD OPEN OPENS © HOLD-UP BUTTON. -0i7� -070 HYANNIS,MA (Z) STEAM EXHAUSTOUCT.SEE MECHANICAL. 10 UTILITY CHASE. 6 S •000 ® 0 INTERIOR 1 -°5° K-,3, ,7D ELEVATIONS 5-710 -130 S-711 - KITCHEN Q A8. 3 PLOT DATE: SERVING AREA 3✓B'.=+'-0 KEY NOTES A WPM PROTRUDING OBJECT I I I I DOOR CLOSER IF PROVIDED,SHALL \ I HAVE AT LEAST A I 3-SECOND FREESTANDING OBJECT MOUNTED ON I CLOSING TIME I I PERIOD FROM 700 POSTS OR PYLON MAY OVERHANG 12' I OPEN POSITION 7 MAX FROM 27'TO 80"ABOVE FINISH GRAB BAR SHALL BE 1-1/2'MAR., I TO 3'FROM LATCH FLOOR OUTSIDE DIA:TYPICAL I I 12' I I _ 4" CL I I \ CLA. I I \ OBJECT PROJECTION FROM WALL 1/2'MAXIMUM I I u7 L'J BETWEEN 2T'TO 80"ABOVE FINISH FLOOR SHALL PROTRUDE NO MORE 2.1/4'a EXPANSION ANCHORS AT 1/4"MAX VERTICAL CHANGE-1:2 THAN 4' 36"MIN.CLR. MASONRY OR CONC.WALL 2-#10r.2" SLOPE FROM 1/4'TO 1/2' I R+ SCREWS AT WOOD OR STEEL STUD I WALL-TYP. I ACCESSIBLE ROUTE O MIN.60 DEGREE SLOPE - 1/950 BENT PLATE WELDED TO RAIL BOTTOM RAIL OF DOOR DOOR HANDLE,SEE ANDI/8'a'DIAMETER MOUNTING A OBJECT PROJECTION FROM WALL LESS PLATE @ 4'-0' HARDWARE NOTES\\ N ALUMINUM THRESHOLD THAN ABOVE FINISH FLOOR MAY PROTRUDE ANY AMOUNT 2k6'BLOCKING AT WOOD STUD WALLS - � � ad W (OMIT BLOCKING AT MASONRY OR #10 S.M.IN PLASTIC EXPANSION CONIC.WALL)-TYPICAL T ANCHOR \ FLOOR SHALL BE SUP-RESISTANT SURFACE AND LEVEL WITH MAX 1/4' CHANGE IN LEVEL - 3'-V DOOR WIDTH - INTERIOR ACCESSIBILITY ROUTE CLEARANCES +/2''+'a' 10 GRAB BAR 3°=1'-0 7 BOTTOM RAIL(EXTERIOR DOOR) 3"=+'-0 4 TYPICAL ENTRANCE/EXIT DOOR 3 a°=+'D 1 - - MIN.CLEAR FLOOR SPACE AT DOOR STRIKE SIDE HANDRAILS TYP.AT BOTH SIDES OF RAMP THRESHOLD-SEE DETAIL: 4 1.0 32'MIN. TOP OF RAMP _ CUR.OPENING BOTTOM OF RAMP 12" 17 7 _----- _ 11T MIN.RADIUS TYP. 994 SIGN POST OBSTRUCTION D DOOR,HARDWARE AND SIGN PER 1 A1,U 18,E 2, BOTTOM LANDING SHALL BE 5'-V MIN.BY WIDTH OF RAMP 3 7 CLEAR SPACE FINISH ELEVATION TO 8'EMBED O r^V O� Z MATCH FINISH FLOOR ELEVATION AT g DOOR DATE SLIP RESISTANT SURFACE(MEDIUM BROOM FINISH) _ RAMP SLOPE 1:12 MAX. ACCESSIBLE ROUTE WALK 60' CROSS SLOPE 1:50 OR 2% 1.1/2'OUTSIDE DIAMETER PIPE TYP.W/VERTICALS AT 6'-0"O.C:MAX. EXTERIOR MIN.CLEAR FLOOR SPACE yl TOP LANDING SHALL BE 5'-V MIN.BY WIDTH OF RAMP,LEVEL&CLEAR LV c AND LEVEL AREA 25 25 NOTE:RAMP WIDTH SHALL BE 36'.U.N.O. PROTRUDING HAZARDS +/2°_+- 11 NOT USED N.T.S. 8 EXTERIOR DOOR CLEARANCES +n°=+'-0 S TYPICAL RAMP DETAIL +/z=+'0 2 CONTRACT DATE: 05.05.05 BUILDING TYPE: KT CONY . - PLAN VERSION: JUL04 CONY, SITE NUMBER: 12-XXXX STORE NUMBER: XX)000( 14"MIN,PROJECTION FROM _ KFC/ WALL URINAL TACO BELL 3'-0'S.S.GRAB BAR MIRROR MTD Q 40"A.F.F. 3'-6'S.S.GRAB BAR TO BOTTOM OF 6 RAYFLE HOSE W! BABSTA71OCHANGE 314 BHYANNIS. ROAD REFLECTING SURFACE T.S.COVER DISPENSER HYANNIS,MA z-0 LAV. 1z' - - DRYER PAPER TOWEL DISPENSER 8'MIN.DEPTH x 30"MIN. elk WIDTH KNEE SPACE L ------ — --- — — ----------- — J------------ ---- ------ --- Z---- -- --- — -- — ——— ———————— ----- — --- O Z r 33'(EXCEPT Q TANK ' z ~ 2 TOILETS,WHICH .Z Og CCC»i 2 i SHALL BE 367 z a g 9 k 1 l . 9"MIN.HIGH.30'MIN.WIDTH TOE ACCESSIBILITY CLEARANCE SWITCHES REQUIREMENT: CONTROLS MOUNTED ON THERMOSTAT WIDE SIDE OF TOILET AREA INSULATE HOT WATER&DRAIN PIPES " OPTIONAL CUP DISPENSER FIRE ALARM ADA1 .0 y y PLOT DATE: CHANGES IN LEVEL N.T.S. 12 MOUNTING NITS.&CLEARANCES FOR ACCESSIBILITY BY THE DISABLED 3!e"=r-a' 3 GENERAL: FAN DATA COOLING CAPACITY HEATING CAPACITY UNIT ELECT DATA MAX 1. LOCATE,CUT AND FRAME ROOF OPENINGS AS SHOWN FOR ALL HVAC EQUIPMENT AND EXHAUST FANS. MIN CAP INPUT UNIT MANUFACTURER. XX-XXX AREA SERVED SUPPLY MIN CA NOM MIN OUTPUTrE, VOLTS/ AND REMARKS (MBH) STAGE AFUE MCA MOPD WEIGHT 2. R IS VERY IMPORTANT THAT ACCURATE MEASUREMENTS ARE USED WHEN LOCATING EXHAUST FAN ROOF OPENINGS TO ENSURE THAT NO ADDITIONAL OFFSETS ARE REQUIRED IN THE EXHAUST DUCTWORK.COORDINATE ROOF MAC CFM CFM ESP HP RPM TONS TOT/SEN EER (MBH) (MBIT!) PH (� MODEL NUMBER OPENINGS WITH THE KITCHEN EQUIPMENT. � 3. PROVIDE ANY FRAMING REQUIRED FOR DIFFUSER INSTALLATION IN HARD CEILING. RTU-1 DINING 7200 2520 1.0 5 881 20 263im 10.6 250 20380.2 20M 123 150 2793 TRANE SEE NOTES 1,2,3&4 YCTRANE L0 w y HVAC: RTU•2 KITCHEN 7200 28M 1.0 5 827 20 238M66 9.5 250 20380.2 2MG 101 125 2675 YCD240024OB3LA SEE NOTES 1,2,3&4 ETjaaj 1. INSTALLATION SHALL CONFORM TO THE ENERGY CONSERVATION DESIGN MANUAL STANDARDS FOR NEW NONRESIDENTIAL BUILDINGS,IF REQUIRED. - 2. ALL WORK AND MATERIALS SHALL COMPLY WITH GOVERNING CODES,SAFETY ORDERS AND REGULATIONS. NOTES: 1. LISTED CAPACITY IS GROSS COOLING CAPACITY AT 80•F CB/87°F WB EAT AND 95•F AMBIENT.OUTDOOR DESIGN CONDITION,SUMMER:95•F DB 8 74•F WB,WINTER:17'F,ADJUST SELECTION BASED - 3. OBTAIN AND PAY FOR ALL NECESSARY PERMITS,FEES AND INSPECTIONS REQUIRED BY GOVERNING AUTHORITIES. ON ACTUAL SITE CONDITIONS AND ACTUAL MOTOR HEAT.. 4. PROVIDE CONDUIT FOR LINE AND LOW VOLTAGE WIRING,UNE VOLTAGE WIRING SWITCHES,AND FINAL CONNECTIONS. 2. SPECIFIED RTUS ARE DOWN DISCHARGERACKAGED GAS/ELECTRIC ROOFTOP UNITS WITH MINIMUM 2-STAGE COOUNG.INCLUDES THROUGH THE ROOF CURB POWER,GAS&CONDENSATE DRAIN. GAS PIPING SHALL BE FACTORY PIPED WITH SHUT-OFF OUTSIDE OF UNIT. 5. ANY EQUIPMENT THAT IS SUBSTITUTED SHALL FIT IN THE SPACE PROVIDED WITH ADEQUATE ROOM FOR SERVICING,INCLUDING SUBSTITUTE EQUIPMENT NAMED IN THE SPECIFICATIONS.SUBMIT I/4`SCALE DRAWING OF ALL EQUIPMENT SUBSTITUTED FOR APPROVAL PRIOR TO INSTAL 3. SPEGFlED UNIT INCLUDES HINGED ACCESS DOORS,2PlFATED FILTERS,LOW AMBIENT CONTROL T00°F,MOTORIZED OA DAMPER,CIRCUIT BREAKER WITH SINGLE POINT WIRING,HAIL GUARD,ANINSTALLATION.INCLUDING,BUT NOT UMINTED TO,STRUCTURAL AND ARCHITECTURAL IMPACT,CLEARANCE REQUIREMENTS AND U TILITY REQUIREMINfS. FACTORY FABRICATED KNOCKDOWN ROOF CURD. 6. FOR INSTALLATION OF RECHARGEABLE REFRIGERANT UNFS FROM ICE MACHINE 70 CONDENSER ON ROOF,SEE SCOPE OF WORK 4. SPECIFIED UNIT INCLUDES A UN-POWERED CONVENIENCE OUTLET AND SMOKE DUCT DETECTOR IN THE RETURN OF UNIT. 7. HVAC UNITS SHALL BE MOUNTED LEVEL ON ROOF CURBS. 5. SPECIFIED UNIT INCLUDES FACTORY INSTALLED HOT GAS REHEAT OPTION• - - 8. ALL DUCTWORK SHALL BE EXTERNALLY INSULATED. - 0. SPECIFIED UNIT INCLUDES SUPPLY AIR TEMPERING CONTROL`WITH REMOTE MOUNTED TEMPERATURE AND HUMIDITY SENGORu•AS INDICATED ON PLANS. 9. ALL SUPPLY/RETURN DUCTS SHALL BE RIGID,WITH THE EXCEPTION OF THE LAST 14'-V,WHICH MAY BE FLEX `THESE UNIT OPTIONS ARE VARIABLE AND NEED TO BE SELECTED A$ACTUAL SITE CONDITIONS DICTATE.PLEASE USE THE FOLLOWING CRITERIA AS GUIDE AND ALSO CONTACT THE TRANE 10. SMOKE DETECTOR SHALL BE INSTALLED IN THE RETURN AIR DUCT AND SHALL DEACTIVATE ROOFTOP UNIT UPON SENSING SMOKE.SMOKE DETECTOR SHALL BE INSTALLED IN RETURN AIR DUCT,PRIORTO ANY OUTSIDE AIR LOUSIVILLE NATIONAL ACCOUNT TEAM FOR ADDITIONAL SUPPORT; CONNECTIONS,ONLY WHERE REQUIRED BY CODE. SUPPLY AIR TEMPERING:WINTER DESIGN DB TEMP.40 DEG.F OR LESS HOT GAS REHEAT:RTU-1(DINING)SUMMER DESIGN WB TEMP.74 DEG.F OR GREATER.RTU-2(KITCHEN)SUMMER DESIGN WB TEMP.75 DEG.F OR GREATER. ZY) 11. ALL HOOD EXHAUST DUCTS SHALL BE RIGID 16 GA MINIMUM,WELDED DUCT.GRIND ALL WELDS SMOOTH.PROVIDE 3M FIRE BARRIER DUCT WRAP FOR ALL HOOD EXHAUST DUCTS.SEE 15M14.0. STAINLESS STEEL HEAT EXCHANGER:ONLY REQUIRED FOR RTU-2,KITCHEN:WINTER DESIGN DBTEMP.-10 DEG.F.OR LESS OagF 12.ALL BRANCH DUCTS FEEDING INDIVIDUAL DIFFUSERS SHALL HAVE DAMPERS AT TAKEOFFS FOR AIR BALANCING.PROVIDE ACCESS PANELS TO DAMPERS.SEEB/M4.0. HVAC UNIT SCHEDULE 1 aWa `-�� 13.ALL UTILITY PIPING FOR RN'S SHALL RUN UP THROUGH ROOF INSIDE EACH UNITS ROOF CURB. - ACCESSORIES REMARKS. SIM wzo 12 14. ALL OUTSIDE AIR INTAKES SHALL BE A MINIMUM OF IO-0'FROM EXHAUST FANS AND/OR VENTS. MANUFACTURER 1 VENTED LISTED(GREASE) zGol Tm 2. UL 762LROD(GREAOF CURB cc 15. SEE 8/M1.0 AND SCOPE OF WORK FOR DESCRIPTION OF HVAC PACKAGE TO BE PURCHASED THROUGH YUMI BRANDS NATIONAL CONTRACT. CFM SP RPM HP EIECi AND REMARKB 3. ROOFCURB Wz�� `� MODEL NUMBER 4. GREASE TROUGHMARK > 5. HINGED ROOF CURB Tr W n 16.FINAL HVAC SYSTEM TESTING.AND BALANCING SHALL BE PERFORMED BY INDEPENDENT AGENT CONTRACTED DIRECTLY BY THE OWNER.A RE-TEST IS MANDATORY FOR A FALSE START(I.E.NO POWER UPON AGENTS ARRIVAL, 6. WEATHERPROOF DISCONNECT SWITCH EQUIPMENT NOT WIRED,ETC.)AND SHALL SEA COST INCURRED BY THE G.C.IN THE EVENT A SYSTEM/STORE RECEIVES A GRADE OF 5 OR BELOW AS A RESULT OF THE HVAC SYSTEM PERFORMANCE OR OPERATIONAL GRNHCK CUBE-1 BO TAT DEFICIENCIES,OWNER WILL REQUEST A RE-TEST AND THE COST FOR SAME SHALL BE ALSO INCURRED BY THE GENERAL CONTRACTOR. EF-1 2350 1.5 1227 1.5 20813 - X X X SEE NOTES 1,2,3,4,5&6 7. .COOK 1 BS VH88 8. SOLID D E SPEED CONTROLLER D STATE DAMPER AND TRAY 17.TRANE PROGRAMMABLE THERMOSTAT MODEL#BAYSENS0198,PROVIDED WITH TRANE PACKAGE. - EF-2 1732 1.5 1540 1.0 208/3 - X X X GRNHCK CUBE-161HP SEE NOTES 1,2,3,44&6 COOK 16SVH7B 18.TRANE THERMOSTAT SENSOR(REMOTE)MODEL#4190-7015,PROVIDED WITH TRANE PACKAGE. EF-3 525 1.0 1259 1/3 .11511 X X X GRNHCK CUBE-101HP. SEE NOTES 1.2.3.44&6 COOK 150VH4B 19. TRANE DUCT MOUNTED.HUMIDITY SENSOR MODEL#BAYSENS037A,PROVIDED WITH TRANE PACKAGE. GRNHCK G-080-D EF4 300 .375 1550 1/8 115/1 - X X X X SEE NOTES 8,10&13 ' COOKfX)C16DH x "T GRNHCK CUE-09SD GENERAL NOTES 1D EFS 300 825 7483 1/8 115/1 X X X X SEE NOTES 9,8,786 COOK t00R150H SYMBOL&ABBREV. DESCRIPTION SYMBOL&ABBREV. DESCRIPTION =1 4 ~ SAJSUP SUPPLY AIR(RISE/DROP) - A/C,AC AIR CONDITIONING SUPPLY AND EXHAUST FAN SCHEDULE 2 E RAJRET RETURN AIR DUCT(RISE/DROP) BDD BACK DRAFT DAMPER - ,ENEXH EXHAUST AIR DUCT(RISE/DROP) QB CIRCUIT BREAKER DIFFUSER FACE TYPE (NO.)8 AIR MOUNTING DUN MATERIAL PATTERN ¢ ¢. z ®► i Ed MANUFACTURER MODELNUMBER REMARKS CD/SR CEILING DIFFUSER/SUPPLY REGISTER CLG. CEILING NECK OR B (ARROWHEAD REPRESENTS NUMBER OF THROW) SIZE CEIUNGGRID iQ ® RR/RG RETURN REGISTER/GRILLE CONN. CONNECT/CONNECTION MARK SIZEa c7 RANGE CONT.. CONTINUATION (4)1W 305037 ® ER/EG EXHAUST REGISTER/GRILLE CONTR CONTRACTOR - S-1 4 IWO 18x10 X 333-850 X X METAL-AIRE/TITUS V400413DORS FURNISH OPPOSED BLADE DAMPER -CFM CUBIC FEET PER MINUTE - (5)NO DI T- RECTANGULAR DUCT ELBOW WITH TURNING VANES - S-2 5 22K22 24)Q4 X �1� X - X % METAL-AIRE/TTTUS 7650RAL8/BFF PERFORATED HINGED FACE,NO FILTER,SEE DETAIL NM4.0 DATE 1 PC FLEXIBLE CONNECTION OEf. DETAIL (2)2W,(1)3 4IV MVD MANUAL VOLUME DAMPER DISC.. DISCONNECT S-3 10 18x18 24x24 X 400-1100 X X X METAL-AJRE/T1TUS 5000-6/TDC-AA FRN SOR TO FIND ADAPTER _ FD FIRE DAMPER DTR DOWN THRU ROOF S-4 3 9x9 14.14 X (3)2W 0-250 X X - METAL-AIRS TITUS. 50OD-1/TDC-AA FRN.SQR TO RND ADAPTER II I EF EXHAUST FAN - I I (L) DUCT LINING(1-THICK UNLESS OTHERWISE NOTED) SINGLE LINE DUCT BRANCH TAKEOFF (E) EXISTING - GA. GAGEJGAUGE . DUCT TRANSITION(RECTANGULAR TO ROUND) - FLEX FLEXIBLE DUCT(I IV-0 MAXIMUM) GC GENERAL CONTRACTOR - (3)4W HVAC HEATING,VENTILATING,AND AIR CONDITIONING - R-1 3 22K22' 24x24 X 0-2200-'X X X METAL-AIRE/TTTUS ROCS-F&TB/50FF FULLY REMOVABLE FACE - T T-STAT. PROGRAMMABLE THERMOSTAT,PROVIDED WITH TRANE PACKAGE, MEP. MANUFACTURER � - - TS THERMOSTAT SENSOR(REMOTE),PROVDED WITH TRANE PACKAGE. MECH. MECHANICAL H HUMIDITY SENSOR(REMOTE),PROVIDED WITH TRANE PACKAGE. lN) NEW E-1 2 8x6 X (2)4W 0-150 % X X METAL-AIRE/TITUS CC50/5OF FRN SQR TO FIND ADAPTER D- D CONDENSATE DRAIN 0 DNA, DIAMETER OAJOSA OUTSIDE AIR CONTRACT DATE: - 05.05.05 OBD OPPOSED BLADE DAMPER - BUILDING TYPE: KTCONV -DL-- - DL DOOR LOUVER - - -UC-- UC DOOR UNDERCUT(3/4'MINIMUM) � - S5 STAINLESS STEEL � NOTES: - � PLAN VERSION; JUL04 CONV. TYR TYPICAL 1. DIFP JSERS IN SURFACE MOUNTED CEILINGS SHALL BE PROVIDED WITH OPPOSED BLADE CAMPERS. SEE ARCHITECTURAL DRAWINGS FOR CEILING TYPES. - SITE NUMBER: 12-XXXX LION UNLESS OTHERWISE NOTED STORE NUMBER: XXXXXX UTR UPTHRUROOF AIR DEVICE SCHEDULE 3 KFC/ TACO BELL FOR COMPLETE INFORMATION AND PRICING ON THE TRANE HVAC PACKAGE CONTACT - MARTY CUSICK THE YUMI BRANDS ACCOUNT EXECUTIVE AT TRANE NATIONAL - 314 BARNSTABLE ROAD ACCOUNTS. - REM OA RA SA. FA PRESSURE HYANNIS,MA TOLL-FREE PHONE:(866)YUM-HVAC or(B86)986-4822 - . FAX:(502)499-7870. . - - EMAIL:mjwslckgtrar -w- - 7RANE HAS AGREED TO SUPPLY AN HVAC PACKAGE CONSISTING OF THE ROOF-TOP EF7 - - - 2350 -2350 UNITS CUR(BS,THERMOSTATS.TEMPERATURE SENSORS REMO77gqEE��ANC HUMIDITY .0 NUTLET EEEELEC;TRI AND AN CIFIED HACR CIRCUIT BREAKER WHICH PROVIDES UNITE DISCONNECT.TRANE ALSO HAVE AVAILABLE OPTION PACKAGES WHICH INCLUDE EF•2 - - - 1732 -1732 ASDTECI0 MODENUNCIATORS,ECONOMIZERS,AND RTU VARIATIONS SUCH Hi E EF-3 - - 525 -525 BE PREPARED AT TIME OF ORDER OR QUOTE REQUEST TO PROVIDE ALL PROJECT DETAILS REGARDING SPECIFICATIONS AND QUANTITIES AS SITE SPECIFIC DESIGN MAY NOT MATCH NATIONAL DESIGN. EF4 - - - 300 -30D . SEE THE SCOPE OF WORK SHEETS FOR ADDITIONAL INFORMATION. EFw5 _ _ _ 300 -300 MECHANICAL SCHEDULES AND NOTES RTU-1 252D 4680 7200 - +25M _ FITU-2 2880 4320 7200 - +288D M 1. .O TOTAL 5400 5207 +193 PLOT DATE: MECHANICAL SYMBOLS 12 TRANE PACKAGE N.T.S. 8 AIR.BALANCE SCHEDULE CFM 4 ------------ice 1 L------------� A w 17 16 0 nn n J Q - �---1--- ] L--- -- J h I II —————— I II sa 90 r---------I I II I C_—_—� II Z 585 TA Tj � �� OCIW„$ UO 21 O 1 12 1 111 NWea� ��aW� 3 1 ITYPI ) ♦ ♦ ♦ __ I III a L � 12'0 EF-5 NROOF 18 L"J • QS ► n - EF-20 F ... C---.-7 11_ Arm B y -- I \ 1 7r�0" 12'0 \ _ 11 W'ZZI ® 1 1 T' 1414 <•a 11 14x14 L---- I ® — 1 Qw S3 6 — VID J 3 1 (1�) • I C,\ ,8 20 S-1 19 I I 16 � I A, O � � 1 10d0If 590 ry i 1 I 20x14 1 14x14 11 EF O PROF V �\ J 720 Ts 7 I 20 ® . i' s 0 \A d S- Yh 1 I 1fi 14 �. _ 1 Y r�I I RRl-1 ROOF ® 6'0 I �I� 305037 1 590 0700 O 47- �.100 _ 11 1 Y �Y L J 1 1 12 - 1 1 I DATE KIM, r----------1 --------- r-u -- r--a;- 7 r- W - 1 r-- E --1 I I I I I I I I I I I i L--------J L---------� I L ————J L—————J L-----J L------------� . CONTRACT DATE: 05.05.05 BUILDING TYPE: KT ONV PLAN VERSION: - JUL04 CONV. . SITE NUMBER: 12-XKXX STORE NUMBER: )000= DUCT AND DIFFUSER PLAN +/a°=r o A KFC/ 1. MOUNT AIR SUPPLY GRILLES IN EXPOSED TRUSS CEILING AREA Q 2'BELOW 1O IOx10 EXHAUST AIR DUCT UP TO EF-4 ON ROOF,300 CFM. (Zl> PROVIDE MANUAL VOLUME DAMPER IN ACCESSIBLE LOCATION WHENEVER <2>SEE DETAIL 8 ON DRAWING M4.0 FOR SUPPLY AIR TAKE-OFF TO CEILING DIFFUSERS. TACO BELL BOTTOM OF TRUSS. POSSIBLE.FOR NON ACCESSIBLE LOCATIONS PROVIDE REMOTE CABLE CONTROL RETURN AIR TAKE-OFF TO RETURN GRILLES SHALL BE SIMILAR. O 8'O EXHAUST AIR DUCT UP TO EF-S ON ROOF,300 CFM.OFFSET DUCT AS REQUIRED TO UNIT BOW13EN MODEL 275-301 AS MANUFACTURED BY YOUNG REGULATOR CO.OR 2. DINING ROOM LIGHT FIXTURE LOCATIONS ARE CRITICAL COORDINATE CONNECT TO STEAM HOOD314 BARNSTABLE ROAD AND EXHAUST FAN. APPROVED EQUAL ARNST S MA DUCTWORK LOCATIONS SO AS NOTTO CONFLICT WITH LIGHT FDOURE LOCATIONS. O 28x24 SUPPLY AIR DUCT UP,7200 CFM.CONNECT TO 6MQ6 SUPPLY AIR PLENUM AT 14 SUPPLY AIR DUCTWORK RUN THROUGH OPEN WEBBING OF ROOF TRUSSES., ROOFTOP UNIT RTU-1. COORDINATE LOCATION OF DUCTWORK WITH ROOF TRUSSES INSTALLED. 3. THERMOSTATS SHALL BE PROGRAMMABLE THERMOSTAT WITH SUBBASE. 16 SEE DETAIL 8,ON SHEET M4.0. REMOTE TEMPERATURE SENSOR,AND REMOTE HUMIDITY SENSOR.(PROVIDED ® (2)2440 OPEN END DUCTS IN TRUSS SPACE,2340 CFM EACH WITH VOLUME DAMPER AT- WITH TRANE PACKAGE). EACH END.CONNECT 26,20 DUCT UP THROUGH ROOF TO 74.20 RETURN AIR PLENUM AT ROOFTOP UNIT RTU-1. 18 SUPPLY OR EXHAUST DUCTWORK RUN UP BETWEEN ROOF TRUSSES. AGO 4. HUMIDITY SENSOR APPUCA71ON IS VARIABLE PER SITE SPECIFIC CONDITIONS. 17 �4 REFER TO H O VAC UNIT SCHEDULE,1UMI,O.FOR APPLICATION CONDITIONS. 1&Q4 SUPPLY AIR DUCT UP,3510 CFM.TRANSITION TO 34x28 DUCT IN ROOF CURB TO 12k1Y EXHAUST AIR DUCT DOWN TO EXHAUSiHOD.EXHAUST DUCT SHALL O OFFSET IN CEILING SPACE TO CONNECT A ROOF EXHAUST FAN DUCT SEE HOD CONNECT TO SUPPLY AIR PLENUM AT ROOF TOP UNIT RTU-2. DETAILS ON DRAWING M3.0.SEE DETAIL 15 ON SHEET M4.0 FOR FIRE PROTECTION © 16x26 SUPPLY AIR DUCT UP,3690 CFM.TRANSITION TO 34x26 DUCT IN ROOF CURB TO OF DUCT WORK.SEE DETAIL 20 ON SHEET M3.1 FOR EHHAUST DUCT TRANSITION. CONNECT TO SUPPLY AIR PLENUM AT ROOFTOP UNIT RTU-2. 18 14'x14-EXHAUST AIR DUCT DOWN TO EXHAUST HOD.EXHAUST DUCT SHALL O 24.24 RETURN AIR DUCT UP,43M JW1 RETURN AIR PLENUM AT ROOFTOP UNRSpnj TRANSITION DUCT TO CONNECT TO DETAILSION DRAWING M3.0.UTRANSITION 9 CURB REDD.SE DETAISEE S 5ONOD /� w SHEET M4.0 FOR FIRE PROTECTION OF DUCT WORK SEE DETAIL 15 ON SHEET M4.0 DUCT AND O FURNISH WITH LOCAL CODES DUCTOKE DETECTOR IN THESMO EDETECTOR WIRED R IR DUC,IITRICAL ACCC CONTR)RDANCACTOR. DIFFUSER EHXAUST D FOR FIRE UCCTECTION OF TRANSITION.UCT WORK SEE DETAIL 180N SHEEP M4.0 FOR SEE SHEEP E32. SHALLUST DUCT DIFFUSER 19 N CEILING ACE TO CONNECT TO AUST AIR DUCT DOWN TO R1HAUST OF EXHAUST FAD.IN EF-3.S E HOO DETAILS OFFSET Og HUMIDITY SENSOR(REMOTE).HUMIDITY SENSOR LOCATION SHALL BE PLACED IN ON DRAWING M3.0.SEE DETAIL 15 ON SHEET M4.0 FOR FIRE PROTECTION OF DUCT PLAN - RETURN AIR DUCTWORK.VERIFY EXACT LOCATION.SE 9/M4.0. WORK SEE DETAIL 5 ON SHEET M4.0 FOR EHHAUST DUCT TRANSITION. <z> LOCHG � CONTROLS ON WALL IN OFFICE AT 48A.F.F.COORD LOCATION ®EXPOSED DUCTWORK RUN IN OPEN WEBBING OF TRUSSES OR IN BETWEEN _80' TRUSSES SHALL BE EXTERNALLY INSULATED WITH 1'RIGID BOARD(R-6)INSULATION O 11 MOUNT THERMOSTAT REMOTE SENSOR AT ABOVE FINISHED FLOOR. AND INSULATION SHALL BE PAINTED AS DIRECTED BY OWNERS REPRESENTATIVE. ■ 12 UNDERCUT RESTROOM DOTS AND OFFICE DOOR MIN.3/4°FOR MAKE-UP AIR. - PLOT DATE: NOT USED E GENERAL NOTES C KEY NOTES B HOOD# 1 OF I MODEL# ECW HOOD# TB COOKLINE MODEL# ECW - HOOD# KFC Cooid1m MODEL# ECW NOTES: LENGTH ON): 3'-8"WIDTH pN): 42' HEIGHT(IN): 24' LENGTH(tN): 8'-8'WIDTH(IN): 4'-0" HEIGHT(IN): 2'-0' LENGTH ON: 119°I WIDTH(IM: 48° NOTES:HEIGHT QN): 2a• U EXHAUST CFM: 525 SUPPLY CFM: NA EXHAUST CFM: 17321 SUPPLY CFM: NA ALL EXPOSED SURFACES TO BE STAINLESS STEEL EXHAUST CFM: 2350 SUPPLY CFM: NA ALL EXPOSED SURFACES TO BE STAINLESS STEEL iFVS7 EXHAUST SP: 0.45 SUPPLY SP: NA EXHAUST SP: 0.55 SUPPLY SP; NA STAINLESS STEEL SIDE PANEL,TYP.EACH SIDE EXHAUST SP: 0.55 SUPPLYSP: NA STAINLESS STEEL SIDE PANEL,TYP.EACH SIDE - EXHAUST FPM: 1641 SUPPLY FPM: NA EXHAUST FPM: 1560 SUPPLY FPM: NA EXHAUST FPM: 1539 SUPPLY FIRM: NA S� HOOD IS PREPIPFD FOR ANSUL AND UL LISTED.STAINLESS STEEL SIDE HOOD IS PREPIPED FOR ANSUL AND UL LISTED. w y (p EXH.SIZE: 7'X 7' SUP SIZE: NA EXH.SIZE; 16°X 10" SUP SIZE: NA PANELS TO BE PROVIDED BY H000 MANUFACTURER EXH.SIZE: 22"X td' SUP SIZE: NA STAINLESS STEEL SIDE PANELS TO BE PROVIDED BY i'NON WIBLE STAND (Gfjaa FILTERS:(0) 16'X 16' FILTERS:(2) 18'X20` TOTAL WEIGHT OF HOOD MANUFACTURER OFF 22ga. INIMUM, FILTERS:(5) 16°X20° FILTERS:( ) NA FILTERS:(0) 18"X 16" FILTERS:(8) 18'X20' STPlNLE BEHIND HOOD:192 LBS. FIRE SUPPRESSION: ANSUL R102 FILTER TYPE: ALUMINUM FIRE SUPPRESSION: ANSUL-R702 FILTER TYPE: ALUMINUM FIRE SUPPRESSION: ANSUL-R AND IW OUTSIDE PERIMETER702 FILTER TYPE: ALUMINUM LIGHT OTY:(1) INCANDESCENT M OF HOOD,ATTACHED TO CONTROLSWITCH: NONE UG QTY:(3) INCANDESCENT CONTROL NONE LIGHT OTY;(4) INCANDESCENT CONTROL SWITCH: NONE WALL.(PER IMC TABLE 308.6, ��• 1-N BUSTIBLE STAND OFF CLEARANCE REDUCTION FIELD VERIFY 22 ge. INIMUM,STAINLESS - FIELD VERIFY WALL METH ) ND AND 18°OUTSIDE fg FIELD VERIFY -___ ___ PERIMETER OF HOOD,ATTACHED TO TOTAL WEIGHTOF ---- -- ---- TOTAL WEIGHT OF - ---- -- - - - WALL -- -- -- -- WALL(PER IMC TABLE 3W.6, US HOOD:433185. KFC HOOD:650 Wt LBS. b CLEARANCE REDUCTION METHODS). 1- 1'NON COMBUSTIBLE STAND OFF 22 - WALL ge.MINIMUM,STAINLESS STEEL,BEH -FIELD CUf 6'AIR GAP A ev AND MINIMUM, OUTSIDE PERIMETER L,HOOD, § 8'AIR Ey GAP FIELD CUT .ATTACHED TO WALL(PER IMC TABLE 308.6, HOOD IS SUPPORTED BY IM' e HOOD IS SUPPORTED BY 1YL'THREADED ). THREADED ROD THREADED HOOD IS SUPPORTED BY 1/7 -a� CLEARANCE REDUCTION METHODS ROD THREADED INTO SUPPORT INTO SUPPORT MOUNTING777= FIELD MOUNTING BRACKET TO SUPPORT INTO SUED ROD THREADED 6'AIR GAP BRACKET TO SUPPORT _ CUT HANGING WEIGHT OF 50 LBS.EACH.SEE INTO SUPPORT MOUNTING HANGING WEIGHT MIN.OF • DANGIN 13 8/4/M4,0, BRACKET TO SUPPORT J-BOX PRE-WIREDETAILS HANGING WEIGHT MIN.OF 163 - 162.6 LBS.EACH.SEE TO UGHT INSIDE LBS.EACH.SEE DETAILS 13&& m DETAILS &14/M4.0. OFHOOD I� 14/M4.0. 7 - TYP. PLAN VIEW J-BOX PRE-WIRED TO PLAN VIEW PLAN VIEW JBOXD PRE-WIREDTO LIGHTS INSIDE OF UGHTS INSIDE OF HOOD Z oo 1'-6° 11'�9° 1'-6' 18"EXTENDED WALL PANELS ABOVE,LEFT 0a'IW.§ 18"EXTENDED WALL PANELS ABOVE, CEILING LINE RIGHT OF HOOD. 18°EXTENDED WALL f/)(,6w6011 _? LEFT&RIGHT OF HOOD. CEILING I4 PANELS ABOVE,LEFT& a4.la III ___._ __ __ �- RIGHT OF HOOD. E3z W`,�Oy_____ __ 06011 -___ _� LINE �___ ___ ___.__ d gJAZZ C 1 BUNG LINE - - p�qI .�.L� 6 177 W.X 11&H.X 1'DEEP REAR 3 6' 8-8" WALL PANELS MOUNTED TO WALL 6 MIN. 6' IN. 14dW.X 114-H.X V DEEP REAR WALL ---��78'W.X 116'H.X 1•DEEP REAR WALL PANELS MOUNTED 70 WALL BEHIND HOOD i i e 1 BEHIND HOOD AND 8.OFF _ _` __ ' _ PANELS MOUNTED TO WALL BEHIND _ cs=seas ram,F� r r� FINISHED FLOOR.MEETS IMC -I�i HOOD AND 6'OFF FINISHED FLOOR, 2-B' AND 6'OFF FINISHED FLOOR.MEETS IMC -m-mo� -R =y F---1r --1 MEETS IMC TABLE 308.6 CLEARANCE TO - --4, 14r y. TABLE 308.6 CLEARANCE TO COMBUSTIBLE - 6-----J ii ii ai ii ii n COMBU�BLE MA��O r'{J--j)-7 MATERIALS,REDUCTION METHODS. - 2 1 e �ti., ° lily_ a REDUCTION METHODS. I; I li a li COMBUSTIBLE 6°i E______� i MATERIALS,REDUCTION METHODS. _ _ >=a-a u u _ n; L_J I 3'-�0-' e 8° r�]- -(T-I-p'-mil � :"'I LEFT HAND iaars.es---im®- eO e+--L-_tu-J.I__y E=====a��-�41-1�=�'�4 m _ _ as =_-a t=—= ___ r yr eam-trr=ee�el�� REMOVABLEEND - re_� _____ i�u I e, Ir i II �amm - -r-'Tf'li�t°B��'i e it III PANEL I ii II RIGHT HAND REMOVABLE ------amn� I� t_ y II e:_- 4 II REMOVABLE LEFT r______r_____i i, „ r_____T C7- C7- i FINISHED FLOOR , F4_______�,� el ENO PANEL �i� i ii ii 14` MOVABLE RIGHT -_ ------- °I HAND END PANEL o I HAND END PANEL ' FINISHED FLOOR TO ________ A�•_�''_-`__�.. �T�� r� I _ y'II _ FINISHED FLOOR ____________________�______43_____ �LSL_______St_sL____L_________ ___ ____ _______________ eta 3�24 r ----------- FRONT VIEW � ------ --------�-�==_====�-�'-�'-----�-�----�-`�__-� �_____� - _ Y FRONT VIEW FRONT VIEWy CONVECTION HOOD DETAIL 3/e=1'a 18 TO HOOD DETAIL 3/8-r-I' 10 KFC HOOD DETAIL 3/8'=1'-d 2 EXHAUST FAN EF 3. NOTE: NOTE: EXHAUST FAN EF 1 305037 SEE SCOPE OF WORK TO EXHAUST FAN EF _ NOTE: SEE SCOPE OF WORK TO SEE SCOPE OF WORK TO ' DETERMINE RESPONSIBILITIES. DETERMINE RESPONSIBILITIES. DETERMINE RESPONSIBILITIES. y DATE � m SEE DET.20M13.1 FOR DUCT SEE DET.SRd4.0 z _z ACCESSIBLE, TRANSITION = FOR DUCT PROTECTED SEE DET.18/M4.0 FOR DUCT TRANSITIO ACCESSIBLE,PROTECTED TRANSITION ROOF LINE CLEANOUT CLEANOUT DOOR DOOR ROOFUNE ACCESSIBLE,PROTECTED CONTINUOUSLY ROOFUNE CLEANOUT DOOR . WELDED CONTINUOUSLY WELDED EXHAUST CONTINUOUSLY WELDED EXHAUST EXHAUST //�DUCT SLOPE MIN.1/4'PER FOOT DUCT SLOPE MIN.1/4•PER FOOT DUCT SLOPE MIN. / TOWARD HOOD WHEN RUN TOWARD HOOD WHEN RUN 1/4'PER FOOT HORIZONTALLY HORIZONTALLY / HORIZONTALLY EXHAUST DUCT NOT TO EXCEED HORIZONTALLY (2%)TOWARD (2)90 DEGREE TURNS AND 100'IN HOOD WHEN RUN LENGTH;CONSULT FACTORY FOR HORIZONTALLY UL LISTED FIRE RATED DUCT WRAP REVISED HOOD&FAN EQUIPMENT OR 1 HR ENCLOSURE AROUND SPECIFICATIONS REQUIRED FOR UL LISTED FIRE RATED DUCT WRAP UL LISTED FIRE EXHAUST DUCT SITE ADAPTS OR 1 HR ENCLOSURE AROUND EXHAUST DUCT NOT TO RATED DUCT WRAP CONTRACT DATE: 05.05.05 OR 1 HR SEE SITO0/M3.1 FOR DUCT EXHAUST DUCT 'EXCEED(2)go DEGREE EXHAUST DUCT NOT TO EXCEED _ --- -----"------"--"------- - -----------'-- --"-- - BUILDING TYPE: KT CONV ENCLOSURE TRANSITION TURNS AND 10'0"IN AROUND- f2) DEGREE TURNS AND 100'IN BOTTOM OF TRUSS @ /J SEE SITI 18/M4.0 FOR DUCT 11'-11/2 A.F.F. J TRANSTION PLAN VERSION: JUL04 CONY. LENGTH;CONSULT LENGTH;CONSULT FAN EQUIP FOR �� EXHAUST DUCT REVISED HOOD 8 FAN EQUIPMENT 161 HIGH UL LISTED GREASE FILTER FACTORY FpR REVISED UL LISTED LIGHT FIXTURE 'I SITE NUMBER: 12-XXXX HOOD&FAN EQUIPMENT 16 HIGH UL LISTED SPECIFICATIONS REQUIRED FOR 18'HIGH UL LISTED GREASE FILTER SPECIFICATIONS GREASE FILTER SITE ADAPTS FRONT INSULATION KIT UL LISTED LIGHT FUCRIRE ' - ,I STORE NUMBER: XXXXXX REQUIRED FOR SITE _- : ,I ADAPTS 'i "---------'--'-----"-------' - � REMOVABLE GREASE TROUGH i KFC/ REMOVABLE SLOPE TO RIGHT END --- TACO BELL N 'I Tv „ LINE OF CEILIN� --FRONTTNSUTATIO" ---'-- -'- -- -' - - — REMOVABLE GREASETROUGH- GREASE TROUGH SLOPE TO RIGHT END 314 BARNSTABLE ROAD SLOPE TO RIGHT @6'-4°A.F.F. - HYANNIS,MA UL LISTED LIGHT 'i END ., FIXTURE KTT NT INSULATION 4 d 8' , 6'AIR GAP 4'-D' B' jam—6'AIR GAP 6'AIR GAP i_ _ -____� 4'-O' roc_ _ =❑c� EXTERIOR WALL I�EXTERIOR WALL EXTERIOR WALL REMOVABLE SIDE >Ip REMOVABLE SIDE WALL PANEL l Tn --------- r___ EACH SIDE 4' -_la HOOD "- SIDG -A� REMOVABLE SIDE WALL PANEL II R__ J., EACH SIDE DRAWINGS E PLANS AND - n ' REAR WALL L____-__ I REAR WALL I-- i l ---°--__--` } PANEL(1.2 GA.S.S:) +57--_____-_sn, -- 'I - SECTIONS - I I I FINISHED FLOOR UNE p MI , ,� PANEL(?.2 GA S.S.) -- �� REAR WALL .. 41 ' FINISHED FLOOR LINE Fc I -i _________ _ ,; PANEL(22 GA S.S.) ____________-____-__ __________�_________y.___ L.J II ________ail 1J - ` FINISHED FLOOR LINE ,5,( , VIEW SIDE VIEW -------------------------- SECTION -- -------- L------------- F M 3 O SECTION VIEW PLOT DATE: CONVECTION HOOD SECTION 1/2•=1'-0 20 TO HOOD SECTION 1/2=ro 12 KM HOOD SECTION 12'=r-0 1 4 1 9' LEGEND: 2 3N • NOZZLE LOCATION COOKING SURFACE 5PC. 10 4 2 TYR 2 N APPLIANCE 66 i-380 DEGREE LINK +N - -�---- __i EXHAUST TAP - FLOW POINTS ��qv ro 6 4 'o 1N REQUIRED B..';. 9FLOW POINTS Q 5 7n 6 FLOWS O INLET - � H4 c 8 11 FLOW POINTS _s A e t'- 9' M LEGEND: LEGEND + � N gg -NOZZLE LOCATION O 3-6' •3N NOZZLE LOCATION :`1. ,g 3N NOTEH: • ® COOKING SURFACE 1.ALL PIPE TO BE 3/B'.COOKING SURFACE - APPLIANCE 2.EXHAUST TAPS SIZE:22'z 10' _: EXHAUST TAP N APPLIANCE "O INLET 44 EXHAUST TAP '0 INLET 1. ALL PIPE TO BE 3111'LA0ES5 CTHENM6[NOTED. . . Z IONAUST TM Ste:IW a 10' - CONVECTION FIRE SUPPR.SYS.PLAN 3/8'=ro 17 TO HOOD FIRE SUPPRESSION SYSTEM PLAN KFC HOOD FIRE SUPPRESSION SYSTEM PLAN 3/e'=ro 1 ZN ITEM OTY DESCRIPTION 'MFG.MODEL# ITEM OTY DESCRIPTION MFG.MODEL# - N�W 5 N A 1 RETHERMALIZER PI#RTG14S-2 A 1 WORKTABLE 24-12'X 36-1/2' 4 B 1 SINGLE OPEN FRYER PITOO#SGFI8WKS B 1 DUAL OPEN FRYERS PITCO IB-2WKS (y�'J- ITEM ON DESCRIPTION MFG.MODEL# C 1 TB FRYER WORKSTATION ISS#WST845Y C 1 OPEN FRYER PITCgSG6HNG E3l'in wil A 1 CONVECTION OVEN BLODGETHALFSIZE D 2 PRESSURE FRYERS HENNY PENNY HP690 'ZG. L Zug ITEM OTY DESCRIPTION PART NO. FLOW PTS. ITEM QTY DESCRIPTION - PART NO. FLOW P S. - REM OTY DESCRIPTION PART NO. FLOW PTS. •T+L 1 1 1N PLENUM NOZZLE ANSUL#419335 1 FP - 1 1 1N PLENUM NOZZLE ANSUL#419335 1 FP 1 4 1N PLENUM NOZZLE ANSUL#419335 13 FP 2 - 1 TERMINAL DETECTOR ANSUL#41736B N/A 2 LL SERIES DETECTOR ANSUL#56837 WA 2 4 SERIES DETECTOR ANSUL#56837 WA 3 1 2W DUCT NOZZLE ANSUL#419337 2 FP 3 1 2W DUCT NOZZLE ANSUL#419337 2 FP 3 1 1 2W DUCT NOZZLE ANSUL#41W37 2 FP 4 1 1N APPLIANCE NOZZLE ANSUL#419335 1FP 4 1 TERMINAL DETECTOR ANSUL#56838 WA 4 i TERMINAL DETECTOR ANSUL#SB838 N/A 5 1 MECH.RELEASE,AUTOMAN ANSUL#429853 WA 5 1 3N APPLIANCE NOZZLE ANSUL#419349 3 FP - 5 3 3N APPLIANCE NOZZLE ANSUL#419349 %FP 6 1 1.6 GAL TANK ASSEMBLY - ANSUL#429864 N/A 6 1 3 GAL REGULATED RELEASE ANSUL#430299 WA 6 1 1.5 GAL REGULATED RELEASE ANSUL#430300 N/A .TOTAL FLOW POINTS(FPJ= 4 7 1 3 GAL TANK WITH ENCLOSURE ANSUL#430317 N/A 8 0 1 FAPPANCE NOZZLE ANSUL#419344 0FP 9 1 3 GAL REGULATED ACTUATOR ANSUL#430309 N/A 10 5 450 DEGREE FUSIBLE LINK ANSUL#415746 N/A TOTAL FLOW POINTS(FP)- 6 1 TOTAL FLOW POINTS CONV.HOOD FIRE SUP.SCHEDULE N.T.S. 18 TO HOOD FIRE SUPRESSION SCHEDULE N. 10 KFC HOOD FIRE SUPRESSION SCHEDULE ` N.rs. 2 305037 16` DATE 0 22.5'SQUARE FLANGE - ON 1(r SQUARE DUCT, . TOP OF FLANGE TO - - - ROOF-UNE TYP.24° - 16'SQUAREDUCT EXTENDS Y BELOW - ROOF-UNE - . CONTRACT DATE: 05.65.05 17 P FLANGE OUCT TRANSITION - BUILDING TYPE: KT CONV CONNECTION. t _ PLAN VERSION: JUL04 CONV. SITE NUMBER: 12-)000( - STORE NUMBER: X)XXXX NOT USED N.T.S. 11 NOT USED N.T.S. 3 KFC/ TACO BELL g - - 314 BARNSTABLE ROAD HYANNIS,MA 6'MIN.DISTANCE TO CHANGE OF DIRECTION OF DUCT - TAICO i g 16Y10'RECTANGLE TO .. . 12' 1ZV12'SQUARE - .. TRANSITION AT CQLIAR - <DOLLAREQN HOOD FIRE FOR CT CONNECTION SUPPRESSION CONNECTION � " � � - DETAILS HOODTOP - M3.1 PLOT DATE: . TO HOOD DUCT TRANSITION 11n'=ram 20 NOT USED N.T.S. 12 - NOT USED N.T.S. 4 16" KITCHEN HOOD EXHAUST FAN 22.5"SQUARE FLANGE 00'MIN. _ RETURN AIR DUCT ON 16'SQUARE DUCT, 18' TRUSS WEB MEMBER m TOP OF FLANGE TO -DISCHARGE HEIGHT Z . ROOUNE TIP.24', {y le,SQUARE DUCT NEMA3R DISCONNECT FACTORY 1No NUT 8 WASHER TOP&BOTTOM EXTENDS 2°BELOW WIRED FROM MOTOR TO ^ (g 29" ROOF-LINE DISCONNECT THROUGH THE ON 18SQUARE DUCT,SQUARE FLANGE 4W'BLOCK p ROD(4 LOCATIONS) BREATHER TUBE ON ' SENSOR STANDOFF BRACKET 0.�: fh2IDd TOP OF FLANGE TO 1, 1fr SQUNE DU T OCATE EXHAUST FANS MIN.10-M pd EXTENDS 2 BELT SEAL DUCT PENETRATION AIR TIGHT OM ANY OUTSIDE AIR INTAKE <�EXTENDS 2'BELOW 6°MIN. ° ROOF-LINE TO THERMOSTAT FI E-PROOF INSULATION •• I UQUID TIGHT FLEXIBLE CONDUIT H2.5 EACH SIDE to REMOTE HUMIDITY SENSOR T TRANSITIONVFLANGE U� VENTED CURB EXTENSION 2k8'TRUSS BTM CORD CONNECTION (34 1/L'DIA ALL THREAD ROD DRILL CEILING DUCT B"EXTENWELDED D MIN.OFU� 04 14' THRU BLOCK C.L. T MIN.DISTANCE >ti TO CHANGE OF ABOVE ROOF DECK PER NFPA DIRECTION OF DUCT i"FLANGE DUCT REMOVABLE RETURN GRILLE I ROOF COTRANSITIONCONNECTION PREFABRICATED GALV.STEEL CONNECTION � � ggQ CURB WITH INSULATION. GREASETR ROD ATTACHMENT 3=+'0 113,1REMOTE HUMIDITY SENSOR 3/e'=1'-0' 9 OVEN HOOD EXH.DUCT TRANSITION ++rz=T-0 5 EXHAUST FAN N.T.S. 1 g zoo IO LOW VELOCITY DUCT - _ - olix-ii ALL-THREADS ROD ' a W m d g g`\_________--I STRAPHANGER FACTORY INSTALLED SaagWD&MIN.DISTANCE % - z wDISCONNECT&CONDUIT aSSTOECTION F i CHASE,PROVDE POWER pDIRECTION OF DUCT WASHER&NUT NYLON STRAP FASTENER(iYP) - TO DISCONNECT WITHIN z 7 CURB Z O i i O 14 / 24°Y24'kl6'22 GAUGE SHEET METAL W zU / SUPPLY PLENUM(UNUNED)WITH OPPOSED BLADE .T."'' 1 1,2 DUCT WRAP INSULATION DAMPERS ' 22k10'RECTANGLE TO ___ ___ p . v 1 to 14" 15k15'SQUARE STANDARD CURB CAP, . . _ _ _ __ __ ____ II TRANSITION HOOD MOUNTING INSULATED FLEX DUCT-PROVIDE FASTEN PER MFRS AT COLLAR CHANNEL ON HOOD SHORT RADIUS RIGID METAL ELBOW I i 0 RECOMMENDATIONS - WHERE I W R.FLEX ELBOW CANNOT m 1'FLANGE ON 4"COLLAR BE MAINTAINED SEE PLAN FOR .. / FOR DUCT HOOD DUCT SIZE CONNECTION NOTE: I ii METAL EXHAUST DUCT MAXIMUM ALLOWABLE LENGTH OF FLEX DUCT - RUNOUTS TO SUPPLY DIFFUSERS=5-0•.FLEX - DUCT IS NOT ALLOWED ON EXHAUST,RETURN i OR EXPOSED DUCTWORK HOODTOP n, - SIDE CONNECTION !T.� s `• PERFORATED SUPPLY AIR DIFFUSER - > -RE:AIR DEVICE SCHEDULE KFC HOOD DUCT TRANSITION +1rz=rHy 18 BOLT CONNECTION TO HOOD N.T.S. 14 KITCHEN AREA CEILING DIFFUSER(S•5) CONNECTION DETAIL N.T.S. 6 RESTROOM FAN N.T.S. Q BANDING-3D4 SS - 3/4'WX.015"THICKMIN. ti T MIN.LONGITUDINAL Q�-,OGj\1 3 0 5 0 37 OVERLAP AT BLANKET JOINT - T MIN.PERIMETER OVERLAP o�o A7 BLANKET JOINT �oo ��o GENERAL NOTES DATE ONE LAYER I-VY THICK 8-PCF FIREMASTER .G� G� �'QO SUPPLY 1-12" BLANKET 4L �4' CONTINUOUSLY WELDED '\".(�G��Q �G QO QY EXHAUST 1. Fxhauatand supply duct collars may be field cut. HOOD EXHAUST DUCT O 0 ;6�(:y 0 RETURN 2. Exhaust duct air Aow volodly shell be between 1500 and 2200 f-PM. NOTES: y -�JV J�Vef3'_ GASKET 3. Enhaast and supply air flows must be balanced upon installation. �,& .CG Fan operating speed should be rechecked after 60 days to ensure proper 10.1rz' 21"fYP 1.WRAP GREASE DUCT CONTINUOUS AS SHOWN G QQ - not Includeperformance'uchwrk Static pressure too p ears given for the hood only and do FOR ENTIRE LENGTH FROM KITCHEN HOOD Q CONNECTION TO EXHAUST FAN ON ROOF. J 45°ENTRY CLINCHED COLLAR BANDING REQUIREMENTS:USE 304 STAINLESS STEEL 2.FOR HORIZONTAL RUNS OF EXHAUST DUCTS PROVIDE 45° BANDS A MAXIMUM 1-10 FROM BLANKET EDGE AND TYPICAL TRAPEZE SUPPORT SYSTEM WITH 117 HANGER RODS SPACED A MAXIMUM OF 10.1rz'ON CENTER. A MAXIMUMTRANSITION TO ROUND SEE PLANS OF 6'FROM INSULATION EDGE.ENTER E SUPPORTS FOR SIZE(WHERE OCCURS) SHALL BE SPACED A MAXIMUM OF 60'ON CENTER FROM - CENTERUNE OF VERTICAL EXHAUST DUCT, I --- BRANCH DUCT-RECTANGULAR OR DUCT �� CONTRACT DATE: 05.05.05 .3.SLOPE PER FOOT SLOPE) OWARUNSA MINIMUM L=4'MIN.OR 1/40F'W W ROUND SPECIFICATIONS BUILDING TYPE: KT CONY OF 1/4'PER F00T(2%SLOPE)TOWARDS EXHAUST HOOD. � � � � ' a.PROVIDE INSULATED ACCESS DOOR OR PANEL NEAR MIDPOINT BUTTERFLY DAMPER WITH ARM& 1. Hoods shell be constructed of 18 gauge stainless steel with#3 PLAN VERSION: JUL04 CO . PR EXHAUST DUCT RUN FOR CLEANING AND INSPECTION OF DUCT. �' \ LOCKING QUADRANT(TYPICAL) polish.All unexposed suAeces shall be constructed of minimum PROVIDE AN APPROVED SIGN ON ACCESS DOOR OR PANEL WHICH READS -'ACCESS PANEL DO NOT OBSTRUCT' 18 gauge aluminhed steel: SITE NUMBER: 12-X)00( 2. Supply plenum shall be Tined with toll backed insulation to prevent STORE NUMBER: X)XXXX KITCHEN HOOD EXHAUST DUCT SYSTEM DETAIL N.T.S. 15 Conde"selt0n KFC/ _ A 3 UL classified aluminum or stainless steel baffle-type liters shall be - TACO BELL ,� INSULATED FLEX DUCT-PROVIDE SHORT RADIUS RIGID METAL ELBOW easily removed for cleofng.Filter housing shall terminate in a pitched III\LJ`/IL AIR removable grease trough that drains Into a removable stainless steel A 15°OR LESS — B AIR AIR WHERE/8'R.FLEX ELBOW CANNOT grease cup. - 314 BARNSTABLE ROAD FLOW 15°OR LESS _ i LOW VELOCITY DUCT HYANNIS,MA FLOW FLOW 8E MAINTAINED 4. UL listed and NSF approved vapor proof incandescent light fsdures pre- . TRANSFORMATION EXPANSION CONTRACTION 4 ------------- STRAP HANGER Wired to Jurwllon bolt at top of hcatl in accordance with NEC 70. TURNING 5. Hoods(s)shell be egl!lppetl with fire damper flaed to supply duct collar. TURNING - VANE E ` \ I i NYLON STRAP FASTENER(iYP) 8 �ppression systems shall be lora d on the top of the \`\�,\ hood Location may vary Wth each IndMdual system. VANES 7. Hood(s)shall be fabricated In accordance with NFPA Bulletin#96 and s•_ ��I 1 117 DUCT WRAP INSULATION aTHREE Z Z - j shall bear the NSF Seel of Approved.Hoods shell be listed under UL 710 R', \ EXHAUST HOODS FOR COMMERCIAL COOKING EQUIPMENT UL Rio#MH1 B853. - TURNING VANES 'WD 90°ELBO W � i TURNING VANE 7� y �� ,_-_ ,T . 45°ELBOW SIMILAR NO THROAT RADIUS SHORE RADIUS • MECHANICAL c �� US AND HOOD Oo: NOTE: i rlerurMa D7 3 ti a MAXIMUM ALLOWABLE LENGTH OF FLEX DUCT DETAILS RUNOUTS TO SUPPLY DIFFUSERS=14'-0'.FLEX STRATO THIS DESIGN IS BASED UPON VENT. NT.MANUFACTURED BY. D 3/4 D DUCT IS NOT ALLOWED ON EXPOSED RETURN AIR BRANCH !XP ELBOW TAKE-OFF DUCTWORK GENERAL VENTILATION,LLC. 5759 TAMMY UTTLE DRIVE(HIGHWAY 35) ■O PHONE 256.22B.4757 PLOT DATE:� SUPPLY OR RETURN WYE D FULL RADIUS ELBOW USE ONLY IN AREAS TOP CONNECTION SIDE CONNECTION y FRTING (RECTANGULAR DUCT) FULL RADIUS TAKEOFF WHERE SPACE IS LIMITED SECTION,AIABAMA 35771 TYPICAL DUCTWORK DETAILS N.T.S. 16 CEILING DIFFUSER CONNECTIONS 3/6 HOOD NOTES AND SPECS(TYP.) N•Ts. 4 1.SOIL AND WASTE PIPE SHALL SLOPE 2%MINIMUM,UNLESS OTHERWISE NOTED OR REQUIRED BY CODE. REM FURORE SOIL OR COLD HOT TEMPO WASTE WATER VENT DESCRIPTION MANUFACTURER/MODEL NUMBER WASTE WATER WATER WATER FU FU - 2.ALL DRAWN WATER&GAB LINES SHALL BE KEPT TIGHT TO THE UNDERSIDE OF EQUIPMENT&SECURED IN CAST IRON CLEANOUT WITH THREADED ADJUSTABLE HOUSING,ROUND SCORIATED JOSAM/MODEL:S60W PLACE. � EXTERIOR HEAVY CASE IRON COVER. CO 1 CLEANOUf - _ _ _ -- _ _ WADE/MODEL:6000Z 3.VERIFY THE LOCATION OF THE SANITARY SEWER ON THE SITE PLAN AND SHALL REVISE THE SEWER SYSTEM AS 8YIN6GLS ABBIIEV. DESCRIPTION REQUIRED. - 2URN/MODEL:Z-14W w Y.B. YARD BOX PVC 12"SQUARE FLOOR SINK 8'DEEP WITH ALUMINUM OR PVC DOME STRAINER JOSAM/MODEL:JPFS4-PVC v� 4.PROVIDE TRAP PRIMERS FOR FLOOR DRAINS IN RESTROOMS,WHERE REQUIRED BY CODES.PROVIDE DEEP SEAL R.D. ROOF DRAIN I(= FLOOR SINK 4' 2° - - - g - AND LOOSE SET PVC SLOTTELS TOP GRATE. JONESPEC/MODEL FD-2370-PV4-DSF Ca�j3j TRAPS FOR FLOOR DRAINS WRHOUTTRAP PRIMERS. A.P. ACCESS PANEL CAST IRON 12'SQUARE FLOOR SINK,S'DEEP,WIN ALUMINUM DOME STRAINER JOSAM/MODEL:49034AS 5.ALL CLEANO ATI SHALL BE INSTALLED WHERE READILY ETC.AND THE O THE CONTRACTOR SHALL COORDINATE ALL V.T.R. VENT THRU ROOF AND NICKEL BRONZE HINGED TOP. . -' CLEANOUT LOCATIONS WITH EQUIPMENT,CABINETS,ETC.AND THE OWNERS REPRESENTATIVE PRIOR TO ANY � FS 2 FLOOR SINK. 4• 2" � - - - 8 - WADE/MODEL:9144 INSTALLATION. V.B.F. VENT BELOW FLOOR ZURN/MODEL:Z-1900-32 6.ALL VALVES,TRAP PRIMERS,WATER HAMMER ARRESTORS OR OTHER EQUIPMENT SHOWN IN WALLS OR ABOVE U.T.R. UP THRU ROOF CAST IRON FLOOR DRAIN WITH FLANGE,INTEGRAL CLAMPING COLLAR,9'DIA. JOSAM/MODEL:32123 �1 10 FEET FROM ANYY O NON-ACCESSIBLE CEILING SHALL BE INSTALLED BEHIND AN ACCESS PANEL. V.C.P. VITRIFIED CLAY PIPE FD 1 FLOOR DRAIN 3" 2" -' - 2 - WADE/MODEL 1313 CI CAST IRON ZURN/MODEL:Z-415-9H 7.ALL PLUMBING U VENTS SHALL TERMINATE A MINIMUM OF 12 INCHES FROM ANY VERTICAL SURFACE AND .. - CAST IRON DEEP SEAL P-TRAP WITH FUNNEL,NO-HUB OUTLET AND BRASS GASKETED JOSAM/MODEL:88213 A B< OUTSIDE AIR INTAKE. A.C.P. ASBESTOS CEMENT PIPE HD 1 HUB DRAIN 3' 2' - - 2 - CLEANOUT PLUG. WADE/MODEL 2453EF S.PROVIDE GAS PIPING TO UNITS AND ALL FINAL CONNECTIONS REQUIRED FOR OPERATION. (N) NEW - ZURN/MODEL:Z-1019 B (E) EXISTING CAST IRON CLEANOUT WITH THREADED ADJUSTABLE HOUSING,ROUND SCORIATED JOSAM/MODEL:5WW 9.INSTALL SHUT-OFF VALVES ON ALL HOT&COLD WATER LINES TO FIXTURE OR APPLIANCE.ALL EXPOSED WATER FLOOR HEAVY CAST IRON COVER.. AND WASTE TINES TO BE CHROME PLATED. ® F.D. FLOOR DRAIN CO -.1 CLEANOUT - - - - - - WADE/MODEL:6000Z 10.PROVIDE A LEVER HANDLE GAS SHUT-OFF VALVE IN THE BRANCH PIPING OF EACH APPLIANCE OR PIECE OF O° M.D. HUB DRAIN _ ZURN/MODEL:Z-1400 EQUIPMENT,FOR EACH APPLIANCE INSTALL QUICK DISCONNECT,FLEXIBLE PIPE WHEN ALLOWED BY CODE AND OFD OVERFLOW DRAIN WALL CAST IRON CLEANOUT TEE WITH INLET/OUTLET SPIGOT AND THREADED BRASS JOSAM/MODEL:58510 RESTRAINING DEVICE FURNISHED BY OWNER.PROVIDEPLUG,WITH STAINLESS STEEL ACCESS COVER.PRESSURE REDUCING VALVES AT EACH PIECE OF C �1 CLEANOUi - - -' -- -- - - � �WADE/MODEL 8560E EQUIPMENT OR APPLIANCE.IF GAS PRESSURE GREATER THAN 10'Ac IS USED DOWNSTREAM FROM THE GAS ® F.S. FLOOR SINK ZURNV MODEL:Z-1446-BP- METER NON-FREEZE WALL HYDRANT WITH INTEGRAL VACUUM BREAKER,BRONZE CASING JOSAM/MODEL:71000 zu) 11.ALL VALVES,UNIONS,ETC.SHALL BE SAME SIZE AS PIPE UNLESS OTHERWISE INDICATED ON DRAWINGS. - G.L. GAS LINE I(= HOSE BIBB - 3/4' - - - 2.5/1 AND NICKEL BRONZE BOIL WADE/MODEL BWOL Oa'-$ 12.REFER TO KITCHEN EQUIPMENT DRAWINGS FOR PLUMBING ROUGH-IN SCHEDULE&FOR ADDITIONAL WORK TO A.F.F. ABOVE FINISHED FLOOR ZURN/MODEL:Z-1300 V)LL1~ WHITE VITREOUS CHINA FLOOR MOUNTED FLUSHOMETER TANK(PRESSURE ASSISTED)TYPE, AM.STD.'CADET'/MODEL 3109.016/409B.B00 a•Woe BE FURNISHED&INSTALLED BY CONTRACTOR.ALL ROUGH-IN PLUMBING AND FINAL CONNECTIONS TO KITCHEN %-% PLUMBING EQUIPMENT DESIGNATION WATER F EQUIPMENT SHALL BE MADE BY THE CONTRACTOR U.O.N. ® WC 1. CLOSET 4' 2•' 12' - 4 2 ELONGATED BOWL,ADA COMPLIANT,1.6 GPF,WITH OPEN FRONT SEAT LESS COVER, KOHLER'HIGHLINE`/MODEL:K-3544-T D OR LEFF HAND AS E-3w : , KITCHEN EQUIPMENT NUMBER:REFER TO OLSENITE#95 OR EQUIVALENT.FLUSHOMETER TANK:SLOAN FLLUSHMATE OR EQUAL ® - CRANE'ECONMISER'/MODEL:3H839 A^0p�l 01" 13.REFER TO MECHANICAL SHEETS FOR HVAC AND HOOD PLUMBING REQUIREMENTS. KITCHEN EQUIP,DRAWINGS FOR DESCRIPTION. .REQUIRED O CORRESPOND WIWITH ACCESS FROM WIDE SIDE OF STPROVIDE TANK COVER LOCKS;FLUSH VALVES SHALL BE RIGHT NALL VERIFY F SH SIDE ZZ3 SS- SOIL OR WASTE(SANITARY)/WASTE STUB _ �`j,� 14.ALL GAS LINES SHALL BE SUPPORTED SEE SPECS. REQUIREMENTS 'Z -GW- SOIL OR WASTE(GREASE WASTE)/WASTE STUB =1w 15.ALL FLOOR SINKS AND FLOOR DRAINS IN TRAFFIC AREAS SHALL BE INSTALLED FLUSH TO FLOOR SURFACE. -G- G GAS/GAS STUB - WHITE VITREOUS CHINA, LOAN WALL HUNG.TOP INLET,ADA COMPLIANT,1.0 GPF,WITH AM.STD.'LYNBROOK'/MODEL6W1.012 16.PROVIDE WATER HAMMER ARRESTOR FOR ALL WATER LINES -CW- CW. COLD WATER/CW STUB UR 1 URINAL 2- 1-12' 3/4' - - 4 5 WALL HANGER.FLUSH VALVE:S ROYAL 188.1,ZURN ZW W AV-WSI OR DELANEY DL-F452. KOHLER TRESHMAN'/MODEL:K-4969-T - 17.PROVIDE AIR GAPS IFOR NDIRECT DRAIN. DRAINS AS REQUIRED BY CODE.AIR GAP SHALL BE MINIMUM 2TIMES THE -HW- HW HOTWATER/HWSTUB CRANE'NEW COLBURN'/MODEL:4992 -DIAMETER OF THE INDIRECT DRAIN.- -HWR- H.W.R. HOT WATER RETURN WHITE VITREOUS CHINA WALL HUNG,WITH CONCEALED ARMS SUPPORT,UCENTERS, A.S.C.OMRAOE!MODEL:EL:1 1 L 1 LAVATORY 1-1/4' t-12' - 12' 1 1.5 WITH INTEGRALBACKSPY G.C. ADA ACCESSIBLE.EFLAT GRIDUCET,STRAINER.FAUCET:FURNISHED CRANE•HARWICH•%MODEL:1412V 18.PRIOR TO COMMENCING WORK ON THIS PROJECT,VERIFY DEPTH,SIZE,LOCATION AND CONDITION OF ALL --------- V. SANITARY VENT SEE 8/P6.0 FOR LA SD BY D SINGLE LEVER TYPE FAUCET,ADA COMPLIANT. EXISTING UTILITIES IN FIELD.SHOULD CONDITIONS EXIST OTHER THAN THOSE INDICATED WHICH WOULD CAUSE THE DESIGN TO BE ALTERED,CONTRACTOR SHALL NOTIFY OWNER IMMEDIATELY. -SD- S.D. STORM DRAIN S-1:STAINLESS STEEL HAND SINK WALL HUNG,INCLUDES A 6'GOOSENECK STAINLESS. - S 1 HAND SINK 1-12' 1-12, - - 12' 2 1.5 FAUCET W/FOOT VALVE PER DETAIL 7/P6.0. _ 19.000RDINATE INSTALLATION OF PLUMBING WORK WITH ALL OTHER TRADES$O AS TO AVOID UNNECESSARY -CD- C.D. CONDENSATE DRAIN - _ DELAY OR INTERFERENCES.CONTRACTOR SHALL REVIEW ARCHITECTURAL AND EQUIPMENT SHEETS. FLOOR CLEANOUT OR CLEANOLJTTO F.C.O. MOP SINK RECESSED IN SLAB WITH QUARRY TILE FINISH.FD-1 DRAIN.BEE DTL 5154.0. - \ GRADE- _ FAUCET:FURNISHED BY OWNER-INSTALLED BY G.C.FAUCET INCLUDES VACUUM BREAKER. -1 20.FURNISH&INSTALL ALL BACKFLOW PROTECTION DEVICES REQUIRED BY AGENCIES HAVING JURISDICTION. S 2 MOP SINK 3' 2' 12' 12' 3 2.25 BACKFLOW DEVICES REQUIRING TESTING SHALL BE INSTALLED NO HIGHER THAN 5'-V A.F.F. 0 - W.C.O. WALL CLEANOUT I:2'c::T-^.^`7 •'�. -FW- FW FILTERED WATER SINK FAUCET&DRAIN Ia 3d124 21.PROVIDE CONDENSATE DRAIN FROM AC UNITS TO APPROVED DRAIN,GAS PIPING TO UNITS AND ALL FINAL 3-COMP CONNECTIONS REQUIRED FOROPERATION. -7W- TW PREMIXED TEMPERATURE WATER S 3 SINK INDIRECT - 12' 12' - - 3 - 22,THE OWNER OR KITCHEN EQUIPMENT SUPPLIER MAY SUBSTITUTE EQUIPMENT OR THE EQUIPMENT MAY VARY -I-. H.B. HOSE BIBB FROM WHAT IS SHOWN.THEREFORE,VERIFY ALL CRITICAL DIMENSIONS WITH THE OWNER PRIOR TO SINK,FAUCECONT AND DRAIN - ----D�- S.O.V, SHUT-OFF GATE VALVE _ _ J SUBSEQUENT FAILURE CATION DVERIFYIRECTLY UPON DIMENSIONS SHALL PLACETHE RESPONSIBILITY FOR ANY � i S 4 PREP SINK INDIRECT - 1/2' 12' 3 - 305037 SUBSEQUENT RELOCATION DIRECTLY UPON THE CONTRACTOR - �! S.O.C. SHUT-OFF GAS COCK -IV- C.V... CHECK VALVE SEE SITE PLAN FOR EXTERIOR GREASE INTERCEPTOR SIZE AND LOCATION. 23.ALL WATER LINES SHALL BE RUN OVERHEAD U.O.N. - GREASE P.T.R.V. PRESS-TEMPERATURE RELIEF VALVE GI 1 INTERCEPTOR 6' - - - - - - - - t B.V. BALL VALVE - DATE C.W. COLD WATER BELOW GRADE MIXING THERMOSTATIC,125 P516,200VF BRONZE BODY,STAINLESS STEEL PISTON LINER, HYDROTEK SERIES HBL MV 1 VALVE - 12' 12' - - - CHECK VALVES SIZE PER PIPE CONNECTIONS. LANCER SERIES 81 E.C.O. EXTERIOR CLEAN OUT - - LEONARD SERIES 210 BFP BACK FLOW PREVENTER - WATER GAS FIRED WATPH��ooER HEATER,98.5%THERMAL EFF.,199,000 BTUH INPUT,100 GAL STORAGE BRADFORD WHITE/EF-1 WT-199E-3N(A) FU FIXTURE UNIT WH 1 HEATER - - 1-1/4' 1-1/4' - gApRK 239 E'S REL VALVE0EIECTRONICECGTJIIT DR SYSTEEM E FLUE LETRONC CONTROLS AN TEMP _ INTEGRAL DIAGNOSTICS.PROVIDE CONCENTRIC VENTTERMINATION KR#KGAVTOWICVT. EXPANSION EXPANSION TANK,STEEL,EXPANSION MEMBRANE 150 PSI,160°F,12 GALLON CAPACITY. WATTS SERIES DET ET 1 TANK- - 3/4' - - - - AMTROL SERIES ST WILKINS SERIES WXTP 13ACKFlAW REDUCED PRESSURE ZONE BACKFLOW PREVENTER,CAST BRONZE CONSTRUCTION WITH WATTS/MODEL:0D9M2QTS GENERAL NOTES E PLUMBING LEGEND C eFP 1 PREVENTOR - - VERIFY - - - 1 QUARTER TURN FULL-PORT BALL VALVES AND BRONZE STRAINER. WILKINS/MODEL:975XLS FEBCO/MODEL 800 REVERSE REVERSE OSMOSIS FILTER SYSTEM WADE/SHOKSTOP DRAIN COLD WATER HOT WATER RO 1 OSMOSIS INDIRECT - 117 - - - - BY OWNER JOSAM/MODEL:75000 CONTRACT DATE: 05.05.05 FIXTURE NO. TOTAL F.U. TOTAL F.U. TOTAL SEE TO DETAIL 9/P6.0 ZURN/SHOKIROL BUILDING TYPE: KT CONY F.U. F.U. C.W. C.W. H.W. H.W. SHOCK STAINLESS STEEL CASING WITH STAINLESS STEEL BELOW,PRECHARGED WITH NITROGEN. WADE/SHOKSTOP PLAN VERSION: JUL04 CONY. WATER CLOSET 3 4 12 2. 6 - - SA 1 ARRESTOR - - 1/2, - - - SIZED PER PDI-WH2O1 - _ _ JOSAM/MODEL:75000 - SITE NUMBER: 12-XI00C URINAL 1 2 2 5 5 - -- ,. - - ZURN/SHOKTROL STORENUMBER: )000= WATER SUPPLIED BY OWNER,INSTALLED BY CONTRACTOR. MwCLEAN/MODEL TBSM 1254E LAVATORY 2 1 2 1.5 3 1.5 3 WS i SUFItNtH ".'. a. 1114" .._ -' _ - _ KFC/ TACO BELL HAND SINK 3 2 6 1.5 4.5 1.5 4.5 . 314 NSTABLE ROAD PREP SINK• - 1 - - 3 3 3 3 - HYANNIS,MA 3-COMPARTMENT SINK• 1 - - 3 3 .3 3 - HOSE BIBB 2 - - 2.511 3.5 - - O FLOOR DRAIN 10 2 20 HUB DRAIN 4 2 FLOOR SINK 5 6 30 - - - - MOP SINK 2 3 6 2.25 4.5 2.25 4.5 PLUMBING WATER FILTRATION UNIT/RETHERMAUZER 1 - 1.0/- 1.0 _41.0 ;,o SCHEDULES TOTAL _ _ 84 - 33.5 - ,g AND NOTES 33.5 FU-24.4 GPM USE 1-1/0 CW SERVICE 84 PROBABLE DEMAND USE 6'SANITARY FU _ .O 19 FU=19.2 GPM USE 1-1/4•H W SERVICE BASED ON 2003 IPC(COMBINATION.DRAIN&VENT). `FIXTURE HAS INDIRECT WASTE TO FLOOR SINK PLOT DATE: NOT USED F PLUMBING FIXTURE SUMMARY D PLUMBING SCHEDULE A j 1912DT 2 3 r- ,BML FS 1 ` JD 13 13 L I 6 FS 2 12 0 2'VENT UP IN WALL G.O. _______________________________ 12 72 1 17 h° C/ G 15 JJ II 16 15 I r--2'VENT RUN FD 1 I I FD 1 II \ FD 1 I� S 1 _ I UNDERGROUND CO i - i i O��$ III 15 1� \ iI I FS 6 li &SAN FOR CONTINUATION taUzo SEECMLDWNGS �a S firi CO , WI i zzl _ ------, FD , g9.. 10 I .��. _L/ _� 1 FS 1_ _?�1_ - --J i I �.l 1 I (2•VOA17 5 I 11 GW— i -- _ ___ _ __ J -_---i-Gp_ - \--- 'r--I ---_ D- CD ____ I S 3 1. \ p7 L, GI 1 S 1 I 9 I I I _ _ _ — RTU-1 ON ROOF \\ \\\ ® �__ (2-WAY) L-------j \\ I PC , _ ) I FD 1 ). RTU OF - p - C--J I I I I n \ I I I Y e,elo.aw2i a o j II 305037 WH , DATE CONTRACT DATE: 05.05.05 BUILDING TYPE: KT CONV PLAN VERSION: JULDQ CONY. SITE NUMBER: 12-XXXX STORENUMBER: )000= WASTE&VENT PLAN ,/q'=+' A KFC/ A NO ROOF PENETRATIONS PERMITTED WITHIN ROOF WATER PLY.REFER TO ROOF PLAN Q PROVIDE FLOOR SINK IN UEU OF HUB DRAIN,IF REQUIRED BY LOCAL CODE. 12 4-ROOF LEADER DOWN FROM ROOF DRAIN. _ TACO BELL FOR LOCATIONS. 4'SECONDARY DRAIN OUTLET O PROVIDE CONDENSATE LINE AND DRAIN LINE FROM ICE MACHINE TO HD/FS,PROVIDE 13 4'STORM DRAW PIPE DOWN IN WALL. - 314 BARNSTABLE ROAD SEE NOTE E(TYP.FOR 3) - B. REFER TO RISER DIAGRAM ON SHEET P5.0 FOR ALL WASTE AND VENT SIZES. AIR GAP PER LOCAL CODE. HYANNIS.MA 4'RL SEE PLAN NOTE D.(TYPICAL) <2D 1-12'CONDENSATE DRAIN PIPE DOWN TO MOP SINK PROVIDE AIR GAP AS C. STORM WATER PIPING IS SIZED FOR A RAINFALL OF 4'PER HOUR.ADJUST ROOF DRAIN 3O PROVIDE WASTE LINES FROM BEVERAGE UNIT TO HD/FS,PROVIDE AIR GAP PER LOCAL REQUIRED BY CODE.IF REQUIRED RUN CONDENSATE PIPING TO EXTERIOR (RD-1)SIZE AND STORM PIPE SIZES PER THE LOCAL RAINFALL REQUIREMENTS AND BY CODE. DRYWELL,RETENTION AREA OR STORM SEWER AS DIRECTED BY THE AUTHORITY THE AUTHORITY HAVING JURISDICTION.PIPE SHALL DISCHARGE OVER DRIVE-THRU HAVING JURISDICTION. ROADWAY CURB OR AS DIRECTED BY THE AUTHORITY HAVING JURISDICTION. ® PROVIDE 3/4'PVC OR COPPER CONDENSATE FROM DRAIN PROVIDED BY VENDOR TO JA 61 C.O - RUN INSIDE WALL AND OUTFALL AT MOP SINK(HEAT ROPE IS SUPPLIED WITH FREEZER 16 4-SECONDARY ROOF DRAIN RUN TO O TERIOR WALL. _ D. INSULATE ALL HORIZONTAL RUNS OF STORM DRAINAGE.PIPING ABOVE THE CEILING OR CONDENSATE).EXPOSED PORTION OF CONDENSATE SHALL BE COPPER. 4'RD 1 EXPOSED WTTH,'CLOSED CELLULAR INSULATION WITH VAPOR BARRIER JACKET THAT, - 18 4-SECONDARY DRAIN OUTLET SHALL EXTEND 2-BEYOND FINISHED WALL SEE CAN BE PAINTED. O PVC OR COPPER CONDENSATE DRAIN FROM HVAC UNITS ON ROOF,RUN ABOVE ARCHITECTURAL DRAWING A4./FOR EXACT LOCATION OF PIPE OUTLET.END OF CEILING TO MOP SINK.PIPING SHALL SLOPE 1/4'PER FOOT AND SHALL BE INSULATED PIPE SHALL BE CUW SMOOTH SURFACE. E. 4'SECONDARY DRAIN OUTLET SHALL EXTEND 2'BEYOND FINISHED WALL SEE WITH 1'CLOSED CELLULAR INSULATION.REFER TO RISER DIAGRAM ON SHEET P5.0 FOR 4"SECONDARY ARCHITECTURAL DRAWING A4.0 FOR INSTALLATION PROCEDURE AND A4.1 FOR EXACT PIPE SIZES. ,7 UNDERGROUND SANITARY PIPE SHALL BE NO HUB CAST IRON FOR THE FIRST 10 C.O. ROOF DRAIN � LOCATION OF DRAIN OUTLET. ` � Htt l HHUNi CONNED I)ON TO FLOOR SINK FS-2. 4'RAIN LEADER q•qp-1 (TYP.FOR 3) - O ENTIRE RUN OF DRAIN LINES TO INLET OF EXTERIOR GREASE INTERCEPTOR AND . DOWN IN WALL F. COORDINATE LOCATION OF STORM WATER PIPING ABOVE CEILING WITH ALL TRADES OUTLET OF INTERCEPTOR TO CONNECTION AT SANITARY MAIN SHALL BE SCHEDULE 40 18 RUN DRAIN LINE FROM S/S DRINK MACHINE THRU WALL OF-G.TO OUTFALL AT FS (TYP.FOR 3) 4-RL - PRIOR TO INSTALLATION. PVC DWV OR AS REQUIRED BY THE AUTHORITY HAVING JURISDICTION. BENEATH D/T DRINK MACHINE. WASTE AND SEE PLAN NOTE D.(TIP.) C.O. 0 FLOW CONTROL FITTING WITH VENT. V ENT PLAN 0 4'VENT UP THROUGH ROOF. 4'RL DISCHARGE SEE PLAN 4'RL .. O PIPE 3-COMPARTMENT SINK TO FLOOR SINK WITH AIR GAP PER CODE. NOTE C(TYP.FOR 3) ■O 10 1-1/2'CONDENSATE DRAIN DOWN FROM RTU.SEE DETAIL 13 ON DRAWING P6.0. 11 1-1/2'CONDENSATE DRAIN DOWN FROM RTU.SEE DETAIL 130N DRAWING P6.0. p DATE: NOT USED E STORM WATER RISER DIAGRAM N.T.S. D WASTE&VENT PLAN NOTES C KEY NOTES B w r _ -I GAS METER,REGULATOR,VALVES,BRACKETS, ` ETC.AS REQUIRED BY LOCAL GAS CO.SEE CIVIL PLANS FOR CONTINUATION. Q a d 17 3°GAS RISER OZ O J - II �� 1 U26iG V'27 I 26 I Zy 23 6 I OOCF� \ RTIJ-20N ROOF S 3 S 4 S 1 I {�'.'(,1,�OC !N� 3 O I W73O � o E3z�0Lu L__J \ MV 1 -J S 1 /^\ HW \ I THW I MV 1 -CW- 1 / FW— 2 I \ / 3 I 9 9 I G V �; zs I I RTU-1 ON ROOFMVV 1 L------J \ MV 1 �- _ c I . \ l L 1 2 FW I 305037 24 DATE I 1e HB 1 WH 1 - 13 BR 1 - 10 1 1/4°DOMESTIC.WATER SERVICE. FOR CONTINUATION,SEE CIVIL DRAWINGS. . - CONTRACT DATE: 05.05.05 BUILDING TYPE: KTCONV - PLAN VERSION: JUL04 CONV. SITE NUMBER: 12-X000( SORE NUMBER: - )DOOM WATER&GAS PLAN va=rD A KFC/ A. WATER DISTRIBUTION PIPING IS SHOWN ABOVE FINISH CEILING.UNDER SLAB 0 1-1/4'GAS UP TO RTU WITH DIRE LEG,GAS COCK UNION. 17 12°CW DOWN IN WALL O EXTERIOR HOSE BIBB. ® 12'COLD WATER TO REVERSE OSMOSIS FILTER P-306 AND 12'FILTER WATER FROM TACO BELL DISTRIBUTION ALLOWED AT CONTRACTOR OPTION.COORDINATE ALL DETAILS. REVERSE OSMOS6 FILTER.PROVIDE SHUT-OFF VALVE ON CW PIPE PRIOR TO .� 1'GAS DOWN TO WATER HEATER WITH GAS COCK,DIRT LEG AND UNION. 18 BUNDLED SYRUP LINES O BEVERAGE DISPENSERS S-532 AND FILTERED WATER LINES TO CONNECTION O FILTER. B. NO ROOF PENETRATIONS PERMITTED WITHIN THE ROOF-WATER VALLEYS',REFER TO O3 1/2'TEMPERED WATER DOWN IN WALL TO ICE MAKERS S-511.SEE DRAWINGS A2.0,P5.0 AND P6.0, 314 BMNSTAM E ROAD HAND SINK DOWN ALONG WALL TO KFC COO 2'H HYANNIS,MA ROOF PLAN FOR LOCATIONS. 18' 117 FILTERED WATER DOWN IN WALL TO WELLS HOT WATER DISPENSER P-451. - 1 2 HOT AND 1 COLD WATER LINES DOWN TO WATER HEATER. ® ut KING EQUIPMENT. C. REFER TO SHT P4.0 FOR ROUGH-IN LOCATIONS. '© 1 HOT AND COLDD WATER LINES DOWN IN WALL TO PREP SINK 1.1/7 Gl D. REFER TO SHEET P5.0 FOR WATER AND GAS ISOMETRIC DRAWINGS. 21 1-1/4'GAS DOWN ALONG WALL TOTB COOKING EQUIPMENT. © 12'HOT AND COLD WATER LINES DOWN IN WALL O THREE COMPARTMENT SINK C 12'FW AND 12'HW DOWN IN CHASE CONNECT TO MAPS LINE WATER CONNECTIONS. 12'FILTERED WATER GOWN IN WALL TO BELOW SLAB,DO NOT INSTALL ANY JOINT'S NL4 BELOW SLAB. - ® 12'FILTERED WATER STUB-UP FROM BELOW SLAB TO 1-AF.F.AND CAP FOR FUTURE - CONNECTION. O 12'COLD AND HOT WATER DOWN IN THE WALL O THE MOP SINK 3'PVC - 24 10b°AF.F.LF..PROVHAUST IDE ICON EN'TR C VENT TERMINATION KR.SEE DET VENT FROM WATER HEATER RUN TO AIL 2 ON DRAWING P • : IOR WALL O9 12'CW DOWN IN WALL TO WATER CLOSET FLUSHOMETER TANK - - <Z> REDUCED PRESSURE BACKFLOW PREVENTER LOCATED ABOVE THE CEILING PER LOCAL 6.0 UTILITY BEGS.PROVIDE SHUTOFF VALVES AT BOTH SIDES OF 13ACKFLOW PREVENTER. O 12°HOT WATER DOWN IN WALL CONNECT TO RETHERMALIZER HOT WATER PIPE RELIEF TO HUB DRAIN.VERIFY LOCATIONS WITH CIVIL DWGS. CONNECTION. 11 1-1/4'GAS UP TO RTU-1 WITH DIRT LEG,GAS COCK UNION. ® 34'GAS CON NECTION E KTI AS O ET ED OMN IZER AND 1-G S CONN NANE TION 70 FRYER.PROVIDE WATER AND FLEA12 Ire TEMPERED WATER LINES DOWN IN WALL To LAVATORY, 13 3/4•CW DOWN TO WATER FILTER, O FRYER AND 1 11/4'GAS CONNECTION TO DUAL FRYER.ECTION TO EACH PRESSURE FRYER,I-GASPROVIDE�NNFLEXIBLE HOSE HEAD GAS PLAN INDICATED ON ARCHUECTUAL DRAWING A2.1. 14 12'ER FROM WATER FILTER R.SE TO RISER I P-451.ON DRAWING WATER CONNECTION - ■O AFTER SECOND WATER FILTER.SEE RISER DIAGRAM ON DRAWING P5.0. 28 GAS SOLENOID SHUT-OFF VALVE LOCATED BELOW CEILING. 15 3/4°CW DOWN IN WALTO URINAL FLUSH VALVE. ® 1-1/4-CW DOWN INTO AND OUT OF WATER SOFTENER W/BRINE TANK - 16 12'CVV DOWN IN WALL TO EXTERIOR HOSE BI88. _ PLOT DATE: NOT USED E WATER&GAS PLAN NOTES D KEY NOTES 8 ' pp pp o p �J g pp pp Qy py QWp R Y Q too b NFli - F ul A a VENT l 14'-9 7/3' FS 1 O S 1 tra 14• FS 2 12-81/8" ® � r--------,.I 12'-1150 GI 1 VENT _�j iI zNc FD 1 FD 1 FD 1 6,�„ a I� II m NW� �� I I WZMR I I I S 3 S 4 S 1 E3z(,pl I 4- 4. FS 1 S 4 ujZ..ZlI xW- 15 II r-8° FS 1 S 3 FD 1 FD i 1'-0 70 e e i I I L_ _JI S 1 233/1V - - a I \ // I CO 1 3-113/4• PA51 . WC 1 WC 1 5'-41/4, / II TRafIF s T 4 3/8 e I e fill, � o.=4O O II FS 1 13-0 21 305037 L--------JJ WH 1 -215 DATE N 2 % N . - CONTRACT DATE: 05.05.05 . BUILDING TYPE: KT CONV PLAN VERSION: JULD4 CONV. SITE NUMBER: 12-XXXX STORE NUMBER: XXXXXX PLUMBING ROUGH-IN PLAN 1/4•=1'-0' A KFC/ O HOT WATER - 1. ALL DIMENSIONS TO FLOOR SINKS,FLOOR DRAINS AND HUB DRAINS ARE TO CENTER O TACO BELL EQUIP# EQUIPMENT ITEM TYPE ELEVATION REMARKS EQUIP#- EQUIPMENT ITEM. TYPE ELEVATION REMARKS FIXTURE. FS 1 FLOOR SINK _ g 314 BARNSTABLE ROAD 3LOMPARTMEM SINK FAUCET CW/HW +38'A.F.F - COLD WATER 2. IT IS THE RESPONSIBILITY OF THE CONTRACTOR TO COORDINATE THIS DATA ON THE HYANNIS,MA FS 2 FLOOR SINK EPDXY COATED CAST IRON S 4 PREP SINK W +19•A.FF - LOCATION OF ALL PLUMBING ROUGH-INS WITH INFORMATION PROVIDED ON THE ARCH FD 1 FLOOR GRAIN _ 0 TEMPERED WATER AND STRUCTURAL DWGS AND THE EQUIPMENT ACTUALLY SUPPLIED AND TO CONFIRM S 4 PREP SINK FAUCET CW/HW +38'A,F.F THE CORRECTNESS OF ANY DIMENSIONS INDICATED HEREIN. HD 1 HUB DRAIN - - 0 GAS WH 1 WATER HEATER bW - - - - WH 1 WATER HEATER G +15'A.F.F. e FLOOR DRAIN WC 1 WATER CLOSET CW +29'A.F.F BOTH HANDICAP AND REGULAR 11 ICE MAKER S/S - FW - NA SYRUP BUNDLE ®FLOOR SINK UR 1 URINAL FLUSH VALVE 1 CW +4r A.F.F. WALL MOUNTED ®1 ICE MAKER D/T FW - VIA SYRUP BUNDLE O HUB DRAIN UR 1 URINAL WASTE STUB W +16-1/21A.F.F. WALL MOUNTED C-0 1 PRESSURE FRYER-8 HEAD G +12'A.F:F. L 1. LAVATORY - TIN +20'AFF. - ® SINGLE OPEN FRYER G +12'A.F.F. • WASTE OUTLET PLUMBING L i LAVATORY WASTE LINE W +16-12'A.F.F. - ® DUAL OPEN FRYER G +12'A.F.F. ID FLOORCLEANOUT ROUGH-IN S 1 HAND SINK - - -TW +18'A.F.F RIM OF LAV Q+2-W A.F.F. © PRESSURE FRYER-6 HEAD G- +12'A.F.F.. - 5 2 MOP SINK - W -8'A.F.F. RECESSED IN FLOOR RETHERMALIZER G +12'A.F.F. 0 WALL CLEANOUT _ PLAN S 2 MOP SINK FAUCET pW/HW +36'A.F.F - S 97 WATER FILTER SYSTEM- ON +941 A.F.F. INLET.TO 8 OUTLET FROM FILTER `M O FILTERED WATER S 3 WATER OFT E E SINK W +19'A.F.F - -451 HOT WATER DISPENSER FW +46'A.F.F. SITS ON COUNTER TOP ��.0 WS 1 WATER SOFTENER CW +68'AF.F - ® CHICKEN ELEVATOR FW 0'-1' CAP AT FLOOR O VENT UP FROM UNDER SLAB > WATER LINE THRU FLOOR. PLOT DATE: PLUMBING ROUGH-IN SCHEDULE D SYMBOL LEGEND C PLUMBING ROUGH-IN NOTES B - p JNK 12°CW2'VENT RUNUNDERGROUND 6'SANITARY TO SEWER.FORCONTINUATION SEE CIVIL DRAWINGS.12'CW 2V I, a'VTR FLOW CONTROLFITTING 12°TW - 4 V6•GWCO 1Rol 1 1/2'CW ,I,dVq 1 THERMOSTATIC 2'V�`\ '��`.`2.V I ^ (2• 1 �( 12 12' M0(ING VALVE I _ / 33 2 .`� `�. I/A 7 .GI 1 4'SS S 1 1/2'HW 1� S 4 3 S 1 r( 3'V i CO 1�� C 1 L2-V •� (2-WAY) y d i2"HW 12"HW •. FD 1 2" ,�4'.GW �'`2-1/Z V (WAY) GREASE TRAP. S 3 P� /�$, ' SEE CIVIL PLANS 1-1/2'CONDENSATE Y'� % GW ��TTrr 1/2'FW " FROM RRl-2 S 4 FOR I 1 AND DETAIL L CATION. y'� 1/2'FW 1.HW —, i 3 GW �: 9'SS 4'SS V�\\\ L 11 GW 4'G W 1-1/4'HW 1-12N J'� C-100 12 ice``y' 13 FD 1 I"�111T— FS 1 �jj�� 3.�V 4'SS RLTHERMALIZER CO 1 IL, 1, g 1 3"GWJ FD 1 zN, 3/4'CW 1-1/4"CW 3/4'HW 1-1/4'CW ®v .4'VTR Ji i 3/4'CW I 1 i%' 4'S3 2'CONDENSATE DRAIN ww"'�Bg S 2 `` DOWN TO MOP SINK E-3Ci{L1 12'TW �.SA 1 I i3/4'HW BFPS 1 2°V 2.3S \� 2N 3°GW1 i41'�..0S� gg SA 1 3/4'CW N1V4 1 I `\\ 1 i%` `2-1/2'V 2,V ```�•.�I`� A"�'ap 9 g. 3/4•TW ET 1 3/4'CW 4'V—; �6'GW FD``1 �% I 14��i 1 Wzv /2'CW _ 6 3'GW Tom` /i: 6'GW WC 1 i I I i W Z q S. 1 1/Z CW 12°HW 12'TW S- I I FD\ 3'GW ��.� \`1\�`r- �3�i i r�wr 6 �WC 1.J L I I , I .I - / 4'GW HD 1 \ � ,i�1-12'CA 3"SS 11 •FS 1 FS 1 12"7W MV 1 L 1 4 SA 1 12'CW 1 3 'GW 31� 'GW!" Y 2,SS SS i i i FO 1 I - I. 1 12'TW WH 1 1-12' CO 1 s 1 - - i i L 1 3• 1 S 1 12•CW CONDENSATE i� 3'SS 2 WC 1 FROM RTU-1 / / WC 1 FD 1 _ 3, 1 L 2 1 L 1 1-1/4•DOMESTIC WATER SERVICE.FOR CONTINUATION,SEE CIVIL DRAWINGS. - - I -•! L F4.3UR4 WATER ISOMETRIC N.Ts. 4 WASTE AND VENT ISOMETRIC N.T.S. I GAS DEMAND SCHEDULE RTU-1 250 CFH 3' 305037 - GAS METER BY LOCAL UTIUTY RTU-2 250 CFH . 6 0 WH-1 199.9 CFH /^^�'^\FILTERED EQUIPMENT AND LINES: DATE RETHERMALIZER 110 CFH I P^1\Q`,\G�P�Q ( <SER�1'VATER FILTER - Q SINGLE OPEN FRYER 140 CFH DIRT LEG(TYPICAQ 'G-_ �f KFC PRESSURE FRYER. 100 CFH - _ 3/4 _ 12' P��p FILTERED UNE(COLD WATER? (O� S- 1 -ICE MAKER-ABOVE SELF-SERVE BEVERAGE DISPENSER' KFC PRESSURE FRYER 100 CFH 3/4 2' 511 -ICE MAKER-ABOVE DRNE-THRU BEVERAGE DISPENSER KFC 6 HEAD FRYER 140 CFH PRESSURE FRYER 2• 1/7 <�-DRIVE-THRU BEVERAGE DISPENSER KFC DUAL FRYER 280 CFH 1-12' i-12' PRESSURE PRYER C�1 CFH F2 -SELF-SERVE BEVERAGE DISPENSER' (IOD CFH)©. 5 1 S•530 121. `.t(140 �® 1 F11. FILTERED LINE(COLD WATER/HARD PIPING) 2' .CHICKEN WELLS HOT 3/4'COLD ®-CHICKEN ELEVATOR TOTAL '1589.9 CFH=1,569,9WAN BTUH DUAL FRYER ELEVATOR WATER WATER P i -WELLS HOT WATER DISPENSER CONTRACT DATE: 05.05.05 DEMD BTUH � (260 CFH)®2 - - DISPENSER S � � ' 1-1/4' B BUILDINGTYPE: KT CONV NO JOINTS UNDER PLAN VERSION: JUL04 CONV. PIPE SIZE BASED ON 90 OF PIPE AND 7' 1 1/4° FLOOR dr FILTERED WATER SUPPLIED VIA SYRUP BUNDLE.REFER TO 11/P6.0.SEE SITE NUMBER: 1240M W.C. - 2 SCOPE OF WORK FOR RESPONSIBILITIES._ STORE NUMBER: 00C.)000 (250 CFH) i-1/a• FILTERED WATER ISOMETRIC N.T.S. 2 .KFC/ . 1 12' 1O ENTIRE RUN OF DRAIN UNES ON INLET TO GREASE TRAP SHALL BE SCHEDULE 40 PVC 11 PIPE T&P RELIEF VALVE TO OUTSIDE OF BUILDING OR TO HUB DRAIN.RUN FULL SIZE TACO BELL 3/4' 10 OR NO HUB CAST IRON AS REQUIRED BY CODE. PIPE FROM VALVE WITH TYPE'K'COPPER TUBING. . - - 314 BARNSTABLE ROAD SINGLE FRYER® ® 1,7TEMPERED WATER DOWN IN WALL'TO HAND SINK/LAVATORY. <a> 12'HOT WATER AND 12'FILTERED WATER FROM REVERSE OSMOSIS FILTER DOWN IN HYNNIS,MA ' V (140 CFH) � 1 � O 1/2'HOT COLD WATER LINES DOWN IN WALL TO PREP SINK. UTILITY CHASE TO CONNECTIONS 44'A.F.F.ON MAPS.LINE. 13 PROVIDE NO HUB CAST IRON PIPING FOR THE FIRST 10 FEET FROM CONNECTION TO RETHERMALRER C-1 1-1/4, 10 THERMOSTATIC MIXING VALVE. - - FLOOR SINK FS-2. - U 3/4' (110 CFH) O REDUCED PRESSURE BACKFLOW PREVENTER PER LOCAL UTILITY REM.PROVIDE SHUT-OFF VALVES AT BOTH SIDES OF BACKFLOW PREVENTEA.VERIFY LOCATIONS WITH CIVIL DWGS. . VVFi 1 © EMERGENCY GAS SHUT-OFF VALVE(NORMALLY CLOSED)SHALL BE ELECTRIC (1�q CENT - ON GAS GAS PI TYPE WITH SPRING RETURN AND 24 VOLT ACTUATOR,SUITABLE FOR USE Ir ON PIPING SYSTEMS.VALVE SHALL BE ACTIVATED BY ANY OF THE E)(HAUST HOOD FIRE SUPPRESSION SYSTEM.PROVIDE RELAYS AS HFUUIHtU I U AG IIVAIe SHu i-Orr (2bO CFH) _U VALVE. < FACTORY GAS PIPING AT ROOF TOP UNIT DOR THROUGH THE BASE PIPE CONNECTION. RISER SHUT-OFF VALVE SHALL BE LOCATED OUTSIDE OF THE UNIT. - �7�Gw Q BO 12°FILTERED WATER UP THROUGH FLOOR CAP PIPE V A.F.F.FOR FUTURE DIAGRAMS CONNECTION. O9 12'FILTERED WATER TO HOT WATER DISPENSER P-451.STUB OUT 1/4'UNE W/BALL DIRT LEG(TYPICAL) VALVES.REFER TO INTERIOR ELEVATIONS.. ��■O 10 GAS SHUT-OFF VALVE IN CEIUNG SPACE BY G.C. PLOT DATE: GAS ISOMETRIC N.T.S 5 KEYNOTES 3 • o SUPPLY MAIN FROM METER BOOSTER r 12'TEMPERED WATER TO CONNECTION TO DRAIN PAN WATERTO' TANK cHEESEMELTER BOOSTER SELECTO DRINK/ LAVATORIES FFV REGULATE S - SHUT-UT-OFF VALVE(1YP) FULL SIZE VENT TO ATMOSPHERE REGULATOR PUMP ICE FILTRATION /. PRESSURE GATE i F2 VALVE MANIFOLD . THERMOMETER RTU // EQUIPMENT CURB GUAGE VALVE , i Iggp / WATER FROM / WATER I DRIVE-THRU 11 1 1-1/4' / � GATE SOFTENER- I ICE MACHINE MV 1 \ // / \C RETURN CONDENSATE DRAIN LINE VALVE WA�RTHTR. i g z ud - SELF-SERVE I 4 y TEST gg °�5 ICE MACHINE i 1 6a THROUGH CURB,CONNECT TO PORT i�YS O a ��rr MAIN ABOVE CEILING AND CHECK VALVE P TERMINATE 2'ABOVE RIM OF MOP '•' g3 o I 5 10 pQ6dj DY) c3 DRIVE-THRU DRINK ®I 1-1/4° e SINK INSULATE OVE RANG BEYOND a SYSTEM THIS PENETRATION -STORAGE ¢ cr Fi I 1-1/4' \ , TANK �. SELF-SERVE DRINK ®i- ( e _'+ fo J J I SYSTEM I r Cp \ LL a CARBONATOR1 IN ®i - _ Q a 12"UNE 1 SEE 11/P6.0 FOR PLUMBING CONNECTIONS OF eI T REMOVABLE THREADED CAP FOR CARBONATOR2 ®I_ V V 6 .6 I' CLEAN•OUT&WINTER DRAINING 1 ADDITIONAL EQUIPMENT TO FILTER SYSTEM _DOMESTIC CW L_______________________________________ ______________u SEE WASTE PLAN FOR WASTE WATER --------------------------- B t---- �- -� DOMESTICHW gg CONDENSATE UNE BELOW ROOF gg INDIRECTTO BRINE TANK FLOOR Y T SINK(HUB DRAIN TEMPERING VALVE N.T. 17 RTU CONDENSATE N.T.B. 13 REVERSE OSMOSIS SYSTEM N.rs. g w® 7 SOFTENER i 2 REMOTE REMOTE 1/4'CO2 UNE TO PNEUMATIC SYRUP LINES,WATER ONES FOR THE GENERAL NOTES: L GATE REGULATOR(LOCATED CARBONA70R PUMPS,ICEMAKER WATER 1. OVERALL FILTER DIMENSIONS: _ ____ _-----'----------J ROOFTOP ROOFTOP _ _ _________________� 11' CONDENSER CONDENSER BEHIND DISPENSER FRONT LINES, AT UNE FOR RTHE EUMATICDISPENSE SARERATE D 25r12"WIDE x9'DEEP z3Y HIGH (MAPS UNE 3 NN'1aR� PANEL).PRESSURE PRESET TO PLAIN WATER FOR THE DISPENSERS ARE RUN I 1 30-35 MAX PSI - INSIDE THE TUBING BUNDLE. 2. SEE DETAIL SCOPE OF WORK FOR SCOPE CHEESE MELTER 1 0 CONCENTRIC VENT TERMINATION KIT BY WATER HEATER EE�Loz DEFINITIONS: I MANUFACTURER THRU WALL.VENT SHALL TERMINATE 10'-0°A.F.F.. Z+p, � ROOF 3. ROUGH-INS SHALL BE PROVIDED BY THE i 0 O F2.11SHED FLOOR ^�C7U � REFRIGERANT REFRIGERANT �I-�� ________- CEILING CONTRACTOR.- I O - - - yLL.�3 ONES ONES I III I 1 - - I ¢ DRAIN PAN ON FL.(PQR W/DRAIN OUTLET RUN TO HUB DRAIN Mw W 11I IIII '.I 4. INSTALLATION MUST COMPLY WITH ANY �_________________________� I I'(III IIII I - - O WATER INLET WATER INLET III 41 ae uersro I I STATE OR LOCAL PLUMBING CODES. 4 THERMAL EXPANSION TANK-SEE PLUMBING SCHEDULE- IN REAR IN REAR 1 i iIII UST�I+sas I 3MUNESTO - UTILITY-TOILET ROOMS/GENERAL-------- (COLD) STRAP AND SUPPORT TO WALL. I III -�___=_c I _ ICEMAKERS 6. THE FILTER MUST BE PROTECTED AGAINST i ________________________________________________i .POWER - POWER ,I.iIII .( _ ______________________________ -_______ - I 0 SCHEDULE 40 PVC CCOONNNECTION IN CONRNECTION IN --- 72 X3/B X3/B'Y° i FREEZING. - - I POWER SOAK03COMP.SINK N014 iIII i 1 oulAroa a "mow" i S. USE ONLY TEFLON(HIGH-LOW i i ©GAS COCK VALVE WITH FULL SIZE DIRT LEG IIII IIII Tye ®I 12 NPL X 12 BARB WATER MAPS UNE - wnrPRRrou TEMPERATURE)TAPE TO SEAL THREADED ICE ICE - I I IIi1 i inrvi i T - I PARTS;NO PIPE DOPE. - 1 HEATER ©j 3/4'DRAIN WITH VALVE&CAP FMAKER MAKER i 1 IIII 1 I�. 1 eeauurtw 1 1 .. 1 B21 RETHERMALIZER 1®I - 1 141 i i i 1 ware" asv�a oP _ i i COMBINATION TEMPERATURE AND PRESSURE RELIEF DRAIN IN REAR -DRAIN IN REAR iii�i1i 1i1 �^ e�sor � l`_ J -T DO NOT INSTALL WHERE LINE PRESSURE UTILITY-GENERAL KITCHEN 1 OPER LOCAL CODE I .�1jI i i j I PPessurl�sullcw i I EXCEEDS 125 PSI OR WHERE (HOT) j CORNEUUS/ IIII IIII -. Iur:P mW I I I i 12'UNE SHUT-OFF TEM PERATURE EXCEEDS 100 F. 1 AUTO MANUAL 1iq I I 1 t n oouate areas_ I 1 �,�� r VALVES 3/6 I______________________________________________________� O RUN T&P DISCHARGE FULL SIZE TO HUB DRAIN �1 REMCOR AIR VALVE I qi1 i I i I I PUfP 10m"" i - i. BARE FIRINGS B. SEE THE EQUIPMENT PLAN FOR LOCATION. LEGEND - ED250 1 IIII III 1 1 WATER FILTER n I KITCHEN EQUIPMENT FLOW ARROW - 70 22'DEEP HEAT TRAP / IIIIii1 1 I I- su- ( 1 ON INLET AND SEE DETAIL 72 THIS SHEET FOR BUNDLE ® r •.5 \`;1 MANUAL I 1,II 1 1 I b sum 1 `-----•- --- OUTLET S- DETAILS (SHEET A2.0) - - y ICE PORTION DISPENSE j i I iIII I i ___ POINT OF CONNECTION(PEPSI) 11 CONDENSATE LINE FROM EXHAUST ELBOW RUN TO HUB DRAIN i v- CONTROLLER SWITCH Ii'i1li I Ill- 12LINE M FOR ICE MACHINES SUPPLY LINES 1 1 SYSTEM 1.�35520 I 1 ----� POINT OF CONNECTION(GC) TO TO i iIII ( __ ____ __ 10.SHALL BE INSTALLED @ FILTER OUTLET. CO2 SECONDARY REGULATOR DRINK COUNTER- ICEMAKER ICEMAKER Ih I SYRUP SYRUP SYRUP 90-100 PSI RACKFLOW PREVENTERS FOR FILTER WATER FILTRATION SCHEMATIC N.T.S. 6 - WATER NEATER N.rs. 2 1 I i i 3RECEPT, BULK002TANK, 11.ASSEMBLY ARE PROVIDED. I i 3RECEPT. I i 115/60/120 i I'i4i _ - 1 115/60/120 I 1 AMPS EACH 1 Iij SYRUP SYRUP SYRUP 305037 PRE-SET i I 1 AMPS EA• I i i I PRE-SET CO?7 I lij� - ALL WORK THIS DETAIL PER DETAILS 8,11 812IP6.0 CO2 i P i I I i.} I REGULATORF� Iijl REGULATOR I I I 1 }-__ _,75P51 I I IiI� SUP SYRUP SYRUP FACE OF SINK FILTER LINE F1 SUPPLIES FILTER LINE F2 SUPPLIES FILTER LINE F2 SUPPLIES DATE ICEMAKER 1 i ----- - ¢.i i I Ili' SYRUP BUNDLED NBE BY PEPS( BANDIED TUBE BY PEPS( 0 DRAIN 1 i ___ 4 i i jlij I . - 1 DRIVE THRU STATION 1. .KFC HEATED DISPLAY 1 ICE MACHINES . IIII DISPENSER I I � 11.r I 1��iIII SYRUP SYRUP SYRUP � � - 2.SELF SERVE ORINKSTATION, (CAPPED) - - DRAIN I. - III I II i 1 I IIII 12'SWEAT/3/S°COMPRESSION 2.)WELLS HOT WATER 1 I q 1 11.IIII - CARBONA7DR ? i i CARBONATOR i I I I i�� 3" MACHINE i I ��_ ___-�----_-Ic_J I Jii SWITCH-0VER - - L ---• ----------- I vALVE 12 COPPER LINE FROM TB5/62D-5 WITH SCALE-OUT _-_ -___---_______ ___________JI -� MIXING VALVE ABOVE HIGH FLOW WATER FILTRATION SYSTEM ICENIAKER DRAIN - 12'COPPER LINE TO SINK FLOOR SINK DISPENSER DRAIN FLOOR SINK TYPICAL SYRUP LINE(ONLY 1 NOTE INSTALL ELECTRICAL,WATER,AND DRAIN IN WALL - SHOWN FOR CLARITY) ACCORDANCE WITH ALL LOCAL,STATE&FEDERAL 12'WALL STRAP e 2 P F2 DINING ROOM DRIVE THRU BACK ROOM CODES. 1/2'SWEAT ELBOW - EQUIPMENT RATING: - SINGLE FOOT PEDAL - CONTRACT DATE: 05.05.05 - --- - -0O2UNE ED250 DISPENSER-115V,3.5 AMPS __ 1 -------------WATER UNE CARBONATOR-115V,60 Hz,7.0 AMPS 1/4'X 3'TAPCON HEX HEAD.SCREW - _ BUILDING TYPE: KT CONV SYRUP UNE BOOSTER ASSEMBLY-115V.60 Hz,&5 AMPS _ F7 PLAN VERSION: JUL04 CONY, 12'SWEATW/12'MALE ADAPTER SITE NUMBER: 12-XXXX F STORE NUMBER: X 0000( DRINK SYSTEM SCHEMATIC N.T.3: 11 FOOT PEDAL N.T.S. 7 KFC/ TACO BELL -•CO2 FOR FAST GATE KEY NOTES: 314 BARNSTABLE ROAD iO 3/4'COLD WATER INLET TO 10,00PPER UNE AND FITTINGS AT FILTER. HYANNIS,MA ' MICE SYRUP - 0 3/4'OUTLET W/INTEGRAL BACKFLOW PREVENTER,EQUAL TO WATTS MACH. , - 2X4 WALL REGULATOR CO.SERIES 007 AND SERVICE BALL VALVE. SCALE-0U ATER LINE MICE - �O - TO CARB. MACH. ATER LIN SYRUP_ � LAVATORY . - TO - / . ON-GARB 1L_____l___ . WATER UN ATER LIN T TO 1___________ O CARE. SYRUP NON-CARB SYRUP �_��_ GENE�NOTES smur 1. OVERALL DIMENSIONS 25-12'WIDE xB°DEEP x32'HIGH 2. SEE SCOPE OF WORK FOR ADDITIONAL INFORMATION. - - SYRUP FLOORMOUNTUPRIGHTSUPPORT 3. INSTALLATION MUST COMPLY WITH STATE OR LOCAL PLUMBING G BIN. CODES. PLUM SYRUP SYRUP 4x4 WELDED BASE PLATE W/(4)Me 4. THE UNIT MUST BE PROTECTED AGAINST FREEZING. DETAILS • - HILTI KWIK BOLT II OR EQUAL S. USE ONLYTEFLON(HIGH-LOW TEMPERATURE)TAPE TO SEAL _ THREADED PARTS;NO PIPE DOPE. SYRUP SYRUP - - 6. .DO NOT INSTALL WHERE LINE PRESSURE EXCEEDS 125 PSI OR NON-INSULATED FINISH FLOOR WHERE TEMPERATURE EXCEEDS 100 F. - SYRUP BUNDLE 7. SEE UHT.An FOR LOCATION. INCLUDES 17 - LINES , PLOT P6.0 NOT USED T.S.N. 16 SYRUP BUNDLE CONFIGURATION N.T.S. 12 LAVATORY SUPPORT N.T. . 8 WATER FILTER SYSTEM N.T.S. 4 POWER,POLE a �!� GUL(PsrER A1�A A � a Gouwr:rrawlr U7�5 '4 3 Oa�e FRFFZEIZ/OOOLER E31 of � WzZl E SIDEWALK TYP. xw— BULDING Li CRNO R y l4A' 4 e • j § E105RNG PAM 305037. 4 DATE Ff S MMK . - CONTRACT DATE: 05.05.05 - _ BUILDING TYPE: KTCONV PLAN VERSION: JUL04 CONY. SITE NUMBER: 12-)000( ._ __...._..,.—,__.,. STORE NUMBER:. )00000( SITE ELECTRICAL PLA KFC/ Nor USED. TACO BELL O2 DIRECTIONAL SIGN. - 314 BARNSTA13LE ROAD . O3 MENU BOARD. - HYANNIS,MA ®..PYLON SIGN. . - _ O UNDERGROUND ELECTRIC SERVICE TO UTILITY CO-TRANSFORMER.REFER TO CML SHEETS FOR LOCATION AND ROUTING.VERIFY AND COORDINATE ALL REQUIREMENTS WITH UTILITY,CO.. ' © UNDERGROUND TELEPHONE SERVICE.REFER TO CML SHEETS FOR LOCATION AND ROUTING.VERIFY AND COORDINATE ALL REQUIREMENTS WITH UTILITY 00: NgTUSED. . QeDER CONFIRMATION,BOARD/SPEAKER POST. SITE ELECTRICAL PLAN El wO • - - PLOT DATE: NOT USED F NOT USED E NOT USED D NOT USED C KEY NOTES 0 w NATIONAL ACCOUNTS SWITCH GEAR INSTALL STANDARD PACKAGE. INSTALL 120/208V/30/4W/800A, Qp SUPPLY d INSTALL NONSTANDARD CURRENT TRANSFORMER(CT)CAN y� COMPONENTS 1#3/0 CU EQUIP.BOND �—-—-—-—AND METER SOCKET PER SERVING SINGLE POINT PER N.E.C.ARTICLE 11 UTILITY COMPANY SPECIFICATIONS. . EASTERN GROUND 250.92 M . REGION 'MSB. BUS,120/206V,30,4W CU 22KAIC I 0_ '^ 15GAT ��3�ODAT \r1200AT 2 3400AT \O300AT I II II 3/4°T:-1#3AT OL.a TO _. 3P /`J J / / — —_ 1 I JI COLD WATER PIPE PER #I _ #[__ #3 ___#4 -_#5 #6 _ JJ ll__ J N.E.C.ARTICLE 250.52(A)(1) ELECTRICAL SERVICE SHALL BE 800 AMP,120208V, AND 250.53(D) _ 30,4W. OUTDOOR OCO S ENCLOSURE - m ? NEMA 3R 3/4•C-1#310 CU GND PER 2 z z z ro z 'a m.ui a OFFICE N.E.C.ARTICLE 250.86 $ 8 o .6 0 m m 7 - E3 W CZo a g�D T.T.B. M, .n ap ap _ O m 11 V-- Z U Zzzl 6 PNL PNL F1PNL E ®®®®®® .A. .B. .D, #6 CU TO - 'MSB•GND BUS - EQUIPMENT O O - CABINET (FURNISHED BYOTHERS) 120208V,30,4W CU 221VVC, ®TO LOCAL PHONE SERVICE 8 CURRENT TRANSFORMER(CT) CAN AND METER SOCKET PER SERVING UTILITY CO.SPEC. 'r"'3" wc ION li{I i 98980 INCOMING SERVICE LATERAL 7 TO UTILITY TRANSFORMER 305037 TO PANELS'A','B','D','H'8 DUAL-UNE EQUIPMENT CABINET DATE UNDERGROUND FEEDERS NOTE:CONFIRM DIMENSIONS WITH SUPPLIER - SERVICE ENTRANCE EQUIPMENT ELEVATION E SINGLE LINE DIAGRAM B 1. THERE SHALL BE U.L.LISTED SERIES RATING BETWEEN CKT.BREAKERS LOCATED AT THE DISTRIBUTION 1O WIRE ISOLATED GROUND TO ISOLATION GROUND BUS IN PANEL AND LAND ISOLATED GROUND TO SINGLE PANEL AND THE DOWNSTREAM IOXA.I.C.RATED CIRCUIT BREAKERS AT PANELS"A',-W,'C',-D'8'W BASED POINT GROUND.'DO NOT COMBINE COMMON GND TO ISOLATED GROUND'. CONTRACT DATE: 05.05.05 2X4 FLUORESCENT FIXTURE NIL NIGHT UGHT FUSIBLE DISCONNECT SWITCH ON THE MAXIMUM FAULT CURRENT AS DETERMINED AT THE SERVICE ENTRANCE.THE NFPA-705DC WITH STARTER SWITCH MAXIMUM RULE SHALL APPLY AT THE POINT AT WHICH THE SERVICE ENTERS THE BUILDING AS (Z> 6 BUILDING MAIN DISCONNECT FOR THIS SERVICE: BUILDINGTYPE: KT CONV ® COILING MOUNTED SPEAKER - L-o .FUSED DISCONNECT SWITCH DEFINED BY NFPA-70(CURRENT EDITION W FORCE AT THIS Ste.NOTIFY ENGINEER WHERE LOCAL (MAXIMUM 6 MAINS PER N.E.C) PLAN VERSION: JUL04 CONV. AM2X4 FLUORESCENT FIXTURE CONDITIONS REQUIRE ALTERNATE LOCATIONS OR SINGLE POINT DISCONNECT. LABEL EACH MAIN BREAKER AS INDICATED:'MAIN 1 OF 6'(ENGRAVED LETTERS x3/4'HIGH) WITH BATTERY PACK WALL MOUNTED SPEAKER LL 'MAIN 2OF 6' SITE NUMBER: 12-XX70( Lo NON-FUSED DISCONNECT SWITCH 2. SEE SCOPE OF WORK FOR DETAILS REGARDING OWNER SUPPLIED AND/OR INSTALLED PRODUCTS. 'MAIN 3OF 6' STORE NUMBER: )OOD= ® JUNCTION BOX GENERAL CONTRACTOR IS RESPONSIBLE FOR ALL OTHER ASPECTS OF THE PROJECT 'MAIN 4 OF 6' - 1X4 FLUORESCENT FIXTURE '(D WALL MOUNTED JUNCTION BOX ® PHOTOCELL 'MAIN 5 OF 6' - w KFC� 3. IF UTILITY COMPANY PROPOSES A SERVICE DIFFERENT FROM THAT ILLUSTRATED,CONTACT THE 'MAIN 6 OF 6' - - TELEPHONE OUTLET - - - CONSTRUCTION ENGINEER FOR A DECISION BEFORE PROCEEDING.COORDINATE AVAILABLE SHORT - TACO BELL ® RAIN SENSOR CIRCUIT CURRENT W/LOCAL UTILITY AND PROVIDE CIRCUIT BREAKERS W/SUFFICIENT INTERRUPTING 3 CIRCUIT BREAKER#5 IN THE SWITCHBOARD SHALL BE 100A PANEL'H'SHUNT TRIP BREAKER 1X4 FLUORESCENT FIXTURE 0 WITH BATTERY PACK DEDICATED GROUNDED OUTLET CAPACITY. CONTROLLED(SAME FIRE EXTINGUISHER SYSTEM.IF OM8 BOARD IS USED,PROVIDE MAIN SHUNT 314 BHYANNIS, ROAD c� FLUORESCENT WALL.MOUNT FIXTURE TRIP BREAKER(SAME SIZE?IN PANEL'99'. HYANNIS,MA $ DUPLEX GROUNDED OUTLET - � � A 4, COORDINATE CT METERING COMPARTMENT SIZE WITH LOCAL UTILITY COMPANY,THE LOCAL ELECTRICAL O DOWNUGHT FIXTURE $ DOUBLE DUPLEX GROUNDED OUTLET a EMERGENCY LIGHT INSPECTOR AND THE NATIONAL ELECTRICAL CODE TO MEET ALL REQUIREMENTS BEFORE PURCHASE © PROVIDE 2'CONDUIT STUBBED INTO BUILDING FROM LATERAL POLE FOR TELEPHONE. AND INSTALLATION,NEW METER BY LOCAL UTiLffYCOMPANY. ® SUSPENDED FIXTURE $ GROUND FAULT DUPLEX OUTLET _ � VERIFY AVAILABLE FAULT CURRENT AT SERVICE ENTRANCE WITH THE LMUTY CO.AND PROVIDE'AK7 $ GROUND F SINGLE POLE.SINGLE THROW 5 ALL WIRING SHOWN SHALL BE COPPER TYPE EXCEPT FEEDERS FROM UTILITY AULT DUPLIX W/BOTT.HALF SWITCHED TOGGLE SWITCH . RATING AS REQUIRED." pO PENDANT MOUNTED LIGHT FIXTURE $ � TRANSFORMER TO SWITCH BOARD MAY 0E ALUMINUM. GROUND FAULT DEDICATED OUTLET .© (3)5/8'DIA.x 10-0'COPPER CLAD GROUND RODS.INSTALL 10-T APART AND CONNECT GROUND SYSTEM SINGLE POLE,SINGLE THROW TOGGLE TRACK PENDANT MOUNTED NTEDUGIHT FIXTURE ® CEILING DUPLEX OUTLET �P" SWITCH W/PILOT LIGHT PER N.E.0 ARTICLE 250. $ DUPLEX ISOLATED GROUND OUTLET 1^i RELAY (: INSTALL UNDERGROUND SERVICE LATERAL TO UTILITY TRANSFORMER PER SERVING UTILTTI'COMPANY DIRECTIONAL FIXTURE SPECIFICATIONS:(3)3'C-4#300 KCMIL IN EACH TO PAD MOUNT TRANSFORMER.GC/ELECT. FIXTURE,TRACK MOUNTED + DOUBLE DUPLEX ISOLATED GROUND OUTLET CONTRACTOR SHALLCOORDINATE SERVICE POLES PER LOCAL UTILITY CODE.IFALUMINUM DIRECTIONAL FIXTURE, $ DEDICATED ISOLATED GROUND --- CONDUIT RUN,UNDERGROUND �6 TRACK MOUNTED TO � CONDUCTORS ARE USED PROVIDE(3)3'C-4#400 KCMIL IN EACH. UNDERSIDE OF INTERIOR CANOPY '� SPECIAL PURPOSE OUTLET OO CMOKE DETECTOR EQUIPMENT CABINET IS FURNISHED WITH MAPS LINE. RISER ® CEILING SPECIAL PURPOSE OUTLET DIAGRAM ' COOLER FIXTURE CEILING PANEL SEE EXTERIOR WALL FURORE - AND LEGEND SHEEI-E2.1 FOR PANEL SCHED. EXIT SIGN(WALL MOUNTED) [�] HOLD UP EMERGENCY BUTTON \' EXTERIOR DECORATIVE WALL FIXTURE - EAST REGION ® EXIT SIGN(CEILING MOUNTED) "'O' ELECTRICAL MOTOR EXTERIOR DECORATIVE WALL FIXTURE _ rw DUCT MOUNTED SMOKE DETECTOR SECURITY STROBE © CONNECTION TO EQUIPMENT WPG. WEATHERPROOF GROUND FAULT _ E z O . - - PLOT DATE: ELECTRICAL LEGEND F GENERAL NOTES D KEY NOTES C CIRCUIT GRND #WIRES A&E WATTS TRIP TRIP WATTS A&E#WIRES GRND CIRCUIT CIRCUIT GRND #WIRES A&E WATTS TRIP TRIP WATTS A&E #WIRE$ GRND CIRCUIT NO. WIRE 8 NO. LOAD pF�-C�RIPTION AMPS p pS LOAD DESCRIPTION NO. & WIRE NO. NO. WIRE 8 N0. LOAD DESCRIPTION S AMPS yWW�$(7u5� MPS LOAD DESCRIPTION NO. & WIRE NO. SIZE SIZE A B C a a 2 A B C SIZE SIZE SIZE S12E A B C a S a A B C SRE SIZE D-1 #12 3#12 WALK-IN COOLER M 925 15 A 50 4000 K CHICKEN ELEVATOR/DISPLAY P-009 4#8 #10 D-2 M1 #12 2#12 S-532 BEVERAGE DISPENSER DTI K 480 ><>< 20 1 A 1 20 18W C><E><K I COUNTERTOP 4M WARMER S-M 2#12 #12 A-2 925 B _ _ 4000 >< - - - - 04 A2 #12 2#12 5532 BEVERAGE DISPENSER S/S K 480 >< 20 1 B 1 20 >< 1200 E><M I POS/ORDER ENTRY TERMINALS(2)&U-070 U-100 2#12 #12 A-4 D-5 - 925 3 C 3 4000 _ - - - - 0-6 "A-5 #12 2#12 MIXER&TIMER(P•50D&P-360) K 1200 20 1 C 1 20 360 M I SAFE W/AUDIT LOCK IG F-170 2#12 #12 Ad3 D-7 #12 3#12 -0 WALKdN COOLER M 925 15 A 1 20 500 75;<M MUSIC SYSTEM(MUZAIq F-131 2#12 #12 D-8 M7 - - 'SPARE _ 0 - 20 1 A 1 20 860 K CARBONATOR S-570 2#12 #12 A-8 w D-9 _ - - - 925 B 1 15 264 M ICE MAKERS S/S&DR(2)(S-511) - 2#12 #12 D-10 Ad) #10 2#8 P-451 HOT WATER DISPENSER K 3640 50 B 1 20 1280 M D/T TIMING SYSTEM 4 2#12 #12 A-10 D-11 - - 925 3 C 20 1882 M ICE MACHINE CONDENSER S-511 2#12 #12 D-12 A-11 - - - _ 3840 2 C 1 20 276 K BREADER P-601 2#12 #12 A-12 D-13 #12 3#12 -0 WALK-IN FREEZER M 1321 15 A 2 '1882 - - - - _ 0-14 A-13 - SPARE - 0 20 1 A 1 20 600 M CCTV OVR&MONITOR 2#12 #12 A-14 1321 B 20 1882 M ICE MACHINE CONDENSER S-511 2#8 #10 D-16 A-15 #12 2#12 F-040 OFFICE COMPUTER M 300 20 1 B 1 20 480 M O/T COMM.SYS.BASE STATION U-001 2#12 #12 A-16 IE�ss7( D-17 - 1321 3 C 2 1882 - - - - D-18 A-17 #12 2#12 U4M OFFICE SECURITY SYSTEM 1 M 300 20 1 C 1 20 276 K BREAKER P-601 2#12 #12 A-18 D-19 #10 2#8 N-014 POWER SOAK K 5866 60 A 20 793 H EF-1 3#12 #12 D-20 A-19 #12 2#12 S-230 OFFICE BATTERY CHARGERS&UTILITY M 720 20 1 A 1 20 884 K CARBONATOR S-570 2#12 #12 A-20 D-21 - - 5866 2 B 793 - - .- D-22 A-21 #12 2#12 - ORDER CONFIRMATION BOARD M 130 20 1 B 1 20 1200 M POS/ORDER ENTRY TERMINALS(2) U-100 2#12 #12 A-22 D-23 #12 2#12 HOOD FIRE SUPPRESSION SYSTEM 1 M 720 20 1 C 3 793 - - - - D-24 A-23 #12 2#12 F-230 OFFICE-VIDEO TRAINING UNIT M 400 20 1 C - _ 0 -.SPACE. D-25 #12 2#12 IRRIGATION TIMER - M 360 20 1 A 15 553 H EF-2 - 3#12 #12 D-26 A-25 #10 2#10 Sd102 HEATED CABINET K 2086 30 1 A _ 0 -,SPACE - - A_26 �y D-27 #12 2#12 ROOF RECEPTACLES M 540 20 1 B _ - 553 - - - D-28 A-27 - SPACE - 0 - - 8.1 20 720 M KITCHEN MONITORS(4)-IG U-201 '2#12 #12 A-2B A 6 j 0-29 #12 2#12 B-215 WATER HEATER IGNITION M 180 20 1 C 3 553 _ - - - - D30 A-29 #12 2#12 R-002 SINGLE SPUT DOOR FREEZER K 1200 20 t Cl - 0 SPACE - - q_30 D-31 #8 3#4 RTU-1 - H 11168 125 A 1 20 864 H EF•3 - 2#12 #12 D-32 A31 _ SPARE 0 20 1 A 0 SPACE A-32 D-33 - - - 1116E B 1 20 360 M UTILITY RECEPTACLES 2#12 #12 D-34 A33 SPARE 0 ZO 1 B 0 SPACE A3q 'D-35 - 11128 3 C 1 20 696 H EF-5 2#12 #12 D36 A35 #12 2#12 R-050 HALF HEIGHT REFRIGERATOR K 6D0. 20 1 C _ _ -0 SPACE _ _ A-36 D-07 #8 3#1 RTU 2 H 11168 125 A 1 20 040 M UTILITY RECEPTACLE/VSAT(F-050&U-061) 2#12 #12 D38 A•37 #12 2#12 R-051 HALF HEIGHT REFRIGERATOR K 800 2T1 1 A D SPACE - - A qg 039 - - 11188 B 1 20 180 M WATER SOFTENER B-200 2#12 #12 D-40 A-39 #12 2#12 SdXM HEATED CABINET K 1920 20 1 B 1 20.. 360 M RECEIPT PRINTER - U-070 2#12 #12 A-40 D-41 - 11188 8 C 0 SPACE. - - - p.q2 A-41 #10 2#10 S-003 HEATED CABINET K 2088 30 1 C 1 20 - 1000 K MARINATOR(SITE3PECIFIC OPTION) 2#12 #12 A-42 31733. 31913 28407 9532 8032 9558 - 3886 6470 9426 4128 5240 1912 zN WATTS: BUSH 39945 HVAKITCHEN EQUIPMENTN EQUIPMENT 73795 W PANEL_� ELECTRICAL DATA 120/208V PANEL TYPE NOOD .WATTS: BUS 8014 PANEL A ELECTRICALDATA 120/208V PANELTYPE BUS B 35965 KITCHEN EQUIPMENT= 23732 x 1.0= 23732 W .MOUNTING MAINS 40DA M.LO. PHASE - BUS B 11710 KITCHEN EQUIPMENT= 23012 x.65= 149M W MOUNTING FLUSH 30,4W � FLUSH MAINS 225A M.L.O. - PHASE- a��d+�� BUS C 35965 OTHER LOADS(MISC.)_ - 19648 W NEUTRAL BUS AMPACTTY �. GROUND BUS AMPACITY � BUS C 11338 OTHER LOADS(MISC.)_ 8050 W NEUTRAL BUS AMPACTTY 225A GROUND BUS AMPACTTY �z � TOTAL 117175 TOTAL LOAD= 117175 W A.LC.RATING. 10 KA � � � - TOTAL 31082 TOTAL LOAD-� 23008 W A.LC.fiATING �KA - 6 �` E O TOTAL CURRENT= 325 A - TOTAL CURRENT= 64 A z6C0 PANEL D KITCHEN EQUIPMENT PANEL A xuzl CIRCUIT GRND #WIRES A&E WA7 TRIP TRIP WATTS A&E#WIRES GRND CIRCUIT CIRCUIT GRND #WIRES ANTE Wq TRIP uuI1 ,TRIP WA77B A&E #WINES GRND CIRCUIT NO. WIRE & NO. LOAD DESCRIPTION PS 0 PS LOAD DESCRIPTION NO. & WIRE NO. NO. WIRE & NO. LOAD DESCRIPTION MPS 75 PS S LOAD DESCRIPTION NO. 8 WIRE NO. SIZE SIZE A B C a A B C SIZE SIZE I SIZE SIZE A B C. 3 a A B C s SIZE S� H-1 #12 2#12 C-001 PRESSURE FRYER K 1200 20 1 A 30 1850 K MICROWAVE OVEN C-181 2#10 010 H-2 B-1 #12 -2#12 KITCHEN LIGHTS 6 L 1164 20 1 A 1 20 1150 L DINING ROOM UGHTS 5 - 2#12 #12 B-2 H-3- #12 2#12 C-001 PRESSURE FRYER K 1200 20 1 B 2 1850 - - H-4 B3 #12 21012 KITCHEN,OFFICE,RESTROOM LIGHTS 6 L 899 20 1 B 1. 20 0 _ SPARE B-4 H-5 #12 2#12 C-025 6 HEAD SINGLE FRYER K 1000 20 1 C 30 1850 K MICROWAVE OVEN C-181 2#10 #10 H-6 6-5 #12 2#12 COOLER/FREEZER LIGHTS 6 L 800 :20 1 C 1 20 0 SPARE 6 B-6 H-7 #12 2#12 C-023 SINGLE OPEN FRYER W/CONTROLLER K 818 20 1 A 2 1850 - - H-8 B-7 #12 2#12 LIGHTING CONTROL. 1 2 M 500 20 1 A 1 20 1275 L DINING ROOM LIGHTS-TRACK 6 2#12 #12 Bd3 H-9 -#12 2#12 C-024 DUAL OPEN FRYER W/CONTROLLERS K 1200 20 1 B 1 20 600 K HALF HEIGHT FREEZER R-030 2012 #12 H-10 B-9 #10 2#10 _ OUTSIDE LIGHTS 2 L 1114 20 1 B 1 20 1575 L DINING ROOM LIGHTS-TRACK 5 2#12 #12 B-10 H-11 #10 3#10 C-130 CONVECTION OVEN W/CONTROLLER K 2667 30 C 1 20 900 L KITCHEN HOOD LIGHTS 2#12 #12 H-12 B-11 #10 2#10 _ OUTSIDE UGHfB 2 L 1594 20 1 C 1 20 1650 L DINING ROOM LIGHTS-TRACK 5 2#12 #12 B-12 H-13 - - - 2667 A 1 20 60 K RETHERMALIZER - C-100 2#12 #12 H-14 B-13 #10 2#10 OUTSIDE LIGHTS 2 - L 1190 20 1 A 1 20 0 " SPAN _ - B-14 J camrrt 4' NHAM a H-15 _ - - - - 2667 3 B 1 20 180 M TIMER C-4W 2#12 #12 H-18 8-15 #12 2#12 _ MENU BOARD Q D? 2 L 500 20 1 B 30 1823 L PARKING LIGHTING 2 3 - 2#10 #10 8-16 a seese H-17 - - SPARE - 0 20 1 C 1 20' 0. - SPARE _ H-18 8-17 #12 2#12 ILLUM.ROOF CAP 2 L 1260 20 1 C 2 1623 L - _ _ _ 8-18 H-19 _ SPARE 0 20 i A 1 20 0 SPARE H-20 B-19 #12 2#12 SHOW WINDOW L 1200 20 1 A 30 1623 L PARKING LIGHTING 2 3 2#10 #10 B-20 ) H-21 - SPACE - - 0 _ B " - 0 SPACE _ - H-22 B-21 #12 2#12 _ SHOW WINDOW L 1200 20 1 B 2 1623 L'- B-22 S.I p. - H-23 SPACE 0 C - 0 SPACE - H-24 B-23 #12 2#12 _ SHOW WINDOW L 12D0 20 1 C 30 1823 L PARKING LIGHTING 2 3 .2#10 #10 B-24 J ' H-25 - - SPACE - 0 A 0 SPACE _ H-26 B-25 #12 2#12 _ SHOWWNDOW L 120D 20 1 A 2 1623 L - - - - .B-26 H-27 = - - SPACE 0 B - 0 SPACE - - - H-2B 8-27 #12 2#12 - SHOW WINDOW L 1200 20 1B 1 20784 L TOWER FLUOR.LIGHT 2 2#12 #12 B-� 305037 H-2B SPACE - 0 C 0 _ SPACE H-30 B-29 _ SPARE L 0 20 1 C 1 20 0 - SPARE _ B30 - - .B31 #10 2#10 - BUILDING SIGN 2 L 1200 20. 1 A 1 20 0 _ SPARE B-32 B33 #10 2#10 BUILDING SIGN 2 L 1200 20 1 B 1 20 0 SPARE - B34 B35 #10 2#10 _ BUILDING SIGN 2 L 324 20 1 C 1 20 0 SPACE B38 DATE - - - - - - _ B37 #12 2#12 _ YUM CLOCK M 200 ZO 1 A _ 0 _ SPACE - - 8-38 - - - - - - - - - - _ B39 #10 .2#10 _ PYLON SIGN 2 L 1200 20 1 B - - 0 SPACE - B-00 - B-41 #10 2#10 - ---—ONAL SIGNS' 2 1200 20' 1 C - 0 SPACE B-42 4683 5087 3687 3760 2830 2750 6654 7313 6378 .5871 5605 4896 - WATTS: BUSA 6443 UGHTING= .900 x 1.25= 1125 W PANEL H ELECTRICAL DATA 120/208V PANEL TYPE. NQOD WATTS: BUS A 12325 LIGHTING- 35542 x 1.25- 44428 W PANEL_8 ELECTRICAL DATA 12012M PANELTYPE NQOD BUS B 7697 KITCHEN EQUIPMENT= 21477 x.65= 1396D W MOUNTING FLUSH MAINS 10DA M.LO. PHASE 30.4W _ BUS B 12918 OTHER LOADS(MISC.)_ - 700 W MOUNTING FLL1SH MAINS 225A M.LO. PHASE 30.4W BUS C 6417. OTHER LOADS(MISC.)_ - 180 W NEUTRAL BUS AMPACITY 10GA GROUND BUS AMPACTTY 100A BUS C 11274 TOTAL LOAD= 45128 W - NEUTRAL BUS AMPACITY .225A GROUND BUS AMPACITYf 225A TOTAL - - TOTAL LOAD= 15265 W A.I.C.RATING 10 KA - TOTAL 36517 TOTAL CURRENT- 125 A A.I.C.RATING 10 KA .TOTALCURRENT= 42A - - SHUNT TRIP PANEL N LIGHTING PANEL 11 ***KITCHEN EQUIPMENT DEMAND LOAD KEY LEGEND PANEL LIGHTING KITCHEN EQUIP. HVAC MISCELLANEOUS CONNECTED DEMAND FACTORS PER 2002 NEC SECTION (W)... (W) (WI LOAD LOAD - CONTRACT DATE: 05.05.05 LOAD APPLICABLE WITHIN ALLOWS FOR PERCENTAGES - BUILDING TYPE: KT OONV DESCRIPTION f10N FACTOR WITHIN FOLLOWINEACH G PANEL ACCORDING A _ 14958 _ 8410 31062 23008 - PLAN VERSION: JUL04 CONY. TO THE FOLLOWING EQUIPMENT - - L LIGHTING 125%. QUANTITIES: � B 44428 - - 700 36517 45126 � � SITE NUMBER: 12-XXXX K KITCHEN EQUIPMENT 65%•.. 1-100%;2-100%;3.90%;4-80%; EQUIP.CABINET 27401 720 - 34378 22598 - H HVAC 1D0% 5-70%6AND OVER-65% p _ 15426• 73795 19648 108869 117175 STORE NUMBER: X70000L THE PERCENTAGES NOT SE E GES DO O M MISC,EQUIPMENT 100% CARRI'OVER INTO THE LOAD H 1125 13980 180 22557 15285 KFC .. SUMMARY WHICH IS CALCULATED AT 65%REGARDLESS. TACO BELL . 314 BARNSTABLE ROAD TOTAL 45553 71745 73795 29856 233381 � 223172 � - � � ' .GENERAL NOTE: -- HYANNIS,MA LIGHTING CIRCUITS INSIDE THE BUILDING SHALL BE WIRED THRU -,'23732 x 0.65-1 _ LIGHTING CONTACTORS.REFER TO DETAILS ON SHEET E6.0: 57 223172 W Q 120/208V,30.4W=820 A KEY NOTES: - LARGEST MOTOR LOAD=2379W O PROVIDE LOCK-ON BREAKER. - (2 CIRCUITS TO BE WIRED THRU EXTERIOR LIGHTING CONTROL RELAY.SEE - - DETAIL61E6.0. PANEL Q FOR PARKING LOT LI01 ITD AND OUTDID[SIGNS:PROVIDE(5)314'C FROM - PANEL'B'AND STUB OUT I0--V AWAY FROM THE BUILDING.VERIFY EXACT SCHEDULES LOCATION OF STUB PRIOR TO ROUGH-IN.LOADS MAY VARY WITH LOCATION-VERIFY.VERIFY DUTOQOR VOLTAGE DROP FOR ALL PARKING LIGHTING CIRCUITS. AND LOAD . �� SUMMARY O4 DRIVE-THRU TIMING SYSTEM:5200,5-250,5251 - . Q;> CIRCUITS TO BE WIRED THRU THE LIGHTING CONTROL RELAY-FRONT. - ' © SEE DETAIL WIR ��■ CIRCUITS TO BE WIREDIHRU THE LIGHTINGCONTROL RELAY-REAR.SEE , DETAIL 14NE6.0. - - . . PLOT DATE: LEGEND&KEY NOTES LOAD SUMMARY NOT USED C b q a § + a b + !2 m _ N b C! F.O. c� (+181 A-3 8 A- o -10 A-1 D- A-10 F.O.STUD A-2B A a F,O.STUD F.O.SPUD A- 0 ' 2 H ,��7I O �= A_25 2 H 12 U I I I II 4'-3'+TB' -23 I I I - ao + + zip IU-0'+18 kM . a 1. A-12 A'i ° Ij Bali OOj{',$� D 34 2 \ yE M. PT 26 PANEL D-23 I I 10'-V E-30:W o L-_-J \ N D-2:4:fi `q TO MS -I ..8 z u0 w \ I m pI ILL -�•� f s 'l �- + + + - F.O.STUD �47z g I r bip 11-Z(+241 Q I I o :11 A 10'-2"+24' 2 F.O. D �p)40 (1 -3—IN ENLAR T-1•(+24') U \ / A-14 ) ( I I -- - E3.1 PLAN O -M r i 6 I GEO 24' C _ L J -- - I CRwG a. B\ `llJJNAAI cp I C:D I I 444 G q:e aza 5 P.O.sru0 01 SSI �E .�• r FA I ® II F.D.STUDi F.D.STUX= D 3050,37 - LIGHTING CONTROL MSB CT&METER - RELAY PANEL SEE DETAIL B/E6.0 9 - DATE o CONTRACT DATE: 05.05.05 BUILDING TYPE: KTCONV ., PLAN VERSION: JUL04 CONY. SITE NUMBER: 12-XXXX STORE NUMBER: ))0000( POWER PLAN KFC! A ALL DIMENSIONS TO J-BOXES ARE FROM FACE OF STUD TO CENTER OF BOX,U.O.N. J. ELECTRICAL EQUIPMENT ENCLOSURES SHALL BE NEMA-1 FOR INTERIOR AND NEMA TACO BELL - 3R FOR EXTERIOR.IN COASTAL REGIONS THE STANDARD FOR OUTSIDE SHALL BE O REFER TO ROOF PLAN. B. ALL CONDUIT DROPS ARE INSIDE WALLS U.O.N.SEE ARCH.DWGS FOR WALL DIMS. NEMA-4X - I O INSTALL IN CONDUIT RUNNING ON KITCHEN SIDE OF CABINETRY REAR WALL 314 BARNSTABLE ROAD HYANNIS,MA C. ALL J-BOX CIRCUITS,CONDUITS,FIXTURES,ETC.SHALL BE AS INDICATED ON THE K. PER SECTION KITCHENS B)(3)NEC 2002,ALL T AND FC 120VPRO RECEPTACLES IN 3 CONNECT MAPS UNE CIRCUIT BREAKER PANEL VIA UTILITY CHASE IN COUNG TO A3 ELECT.DWGS AND SPECS. COMMERCIAL KffCHENS ARE REQUIRED TO BE GFCI PROTECTE7).THIS INCLUDES O POLE,200.AMP CIRCUIT BREAKER IN MAIN SWITCHBOARD.SEE SHEET E2.0.VERIFY ISOLATED GROUND RECEPTACLES. ALL REQUIREMENTS WITH ACTUAL EQUIPMENT SPECIFIED,THE MANUFACTURER D. CONTRACTOR TO VERIFY UNDERGROUND CONDUIT LOCATIONS PRIOR TO POURING WILL FULLY PRE-WIRE THE COMPLETE MAPS LINE AT THE FACTORY.THE UNITS WILL SLAB. L. DO NOT MEASURC-ILOCATE OUTLETS ON DRAWINGS.USE DIMENSIONS PROVIDED. THEN BE PULLED APART FOR SHIPPING PURPOSES.ALL CONNECTION POINTS WILL E. IT IS THE RESPONSIBILITY OF THE CONTRACTOR TO COORDINATE THIS DATA ON THE -M. CONDUIT MAY RUN UNDER SLAB AT G.C:'S DISCRETION. BE MARKED.THE CONDUIT RUNS WILL BE COILED UP FOR FIELD INSTALLATION. LOCATION OF ELECT.ROUGH-INS WITH INFO PROVIDED ON THE ARCH.AND STRUCT. SOME ELECTRICAL COMPONENTS MAY BE REMOVED FOR EASE OF DISASSEMBLING THE UNE-UP.THE ELECTRICAL CONTRACTOR WILL BE FULLY RESPONSIBLE FOR DWGS AND THE EQUIPMENT ACTUALLY SUPPLIED,AND TO CONFIRM THE MAKING THE PROPER FIELD CONNECTIONS FROM THE ROUGH-IN LOCATION TO THE CORRECTNESS OF ANY DIMENSIONS HEREIN. - MANUFACTURER PROVIDED BREAKER PANEL BOX IN ADDITION,THE ELECTRICAL CONTRACTOR WILL BE RESPONSIBLE FOR ANY SPLICE POINTS AND/OR JUNCTION F. LOCATIONS OF ALL OUTLETS MAY BE RELOCATED TO NEAREST STUD.DO NOT CUT BOXES THAT NEED TO BE RECONNECTED.SOME ELECTRICAL COMPONENT INTO SR IRS . nSSEMBL'i MAY ALSO ee'REQUIRED. G. FOR EXACT LOCATIONS OF KITCHEN&MECHANICAL EQUIPMENT AND POINTS OF O ALIGN OVW ON COUNG ALONG CENTERLINE OF TABLE. CONNECTION,REFER TO KITCHEN✓£MECHANICAL EQUIPMENT DRAWINGS AND POWER MANUFACTURERS SHOP DRAWINGS, 0 LOCATED MIME SHELL OF HEATER. H. ALL CIRCUIT FEEDERS AND DISCONNECTS SHALL BE SRED BY NEC. - Q INSTALL CONTROL CABLE FROM FREEZER/COOLER FAN.COIL TO ROOF MOUNTED FLOOR PLAN L. CONTRACTOR SHALL VERIFY CIRCUIT BREAKER,DISCONNECT SWITCH,STARTER AND - CONDEN$OR. ' FUSE SIZES WITH SELECTED EQUIPMENT MANUFACTURER'S SHOP DRAWINGS PRIOR O TWIST-LOCK RECEPTACLE ■O TO PLACING ORDER AND PROVIDE EVERYTHING AS REQUIRED. - OB CONDUIT SHAD.BE HARD-WIRED INTOEQUIPMENT,RUN FROM J-BOX IN THE WALL - - (J LOCATE SWITCHGEAR PER GUIDELINES ON SHEET A4.1. PLOT DATE: NOT USED D POWER PLAN GENERAL NOTES O KEY NOTES TB THE DEDICATED POS POWER CIRCUIT REQUIRES AN ISOLATED GROUND IN ADDITION TO THE NORMAL COMMON BUILDING GROUND.THE ISOLATED GROUND WIRE SERVES TWO PURPOSES: r •AS A SAFETY PATH TO GROUND. ^ t6a 'AS A ZERO REFERENCE POINT FOR ALL POS DIGITAL.Lq(aIC THE GROUND MUST EXHIBIT THE LOWEST POSSIBLE IMPEDANCE TO MINIMIZE VOLTAGE TRANSIENTS AND NOISE. yy��_ BE SURE TO: •USE AN INSULATED CONDUCTOR FOR THE ISOLATED GROUND WIRE. RUN THE ISOLATED GROUND WIRE THROUGH THE SAME CONDUITAS THE HOT AND NEUTRAL WIRES. 'INSTALL ONLY ISOLATED-GROUND(IG)TYPE RECEPTACLES. •CONNECT THE ISOLATED GROUND WIRE TO BUILDING GROUND ONLY AT THE MAIN SERVICE PANEL •VERIFY THAT IG RECEPTACLES PRE-WIRED IN OWNER SUPPLIED EQUIPMENT HAVE TRUE ISOLATED GROUND THAT CAN BE TRACED BACK TO THE �+ + BUILDING GROUND AT THE MAIN SERVICE PANEL + + + DO NOT CONNECT THE ISOLATED GROUND WIRE TO THE CONDUIT,JUNCTION BOXES,THE FRAME ON A SUBPANEL,ORANYOTHER METAL - - M N Si SURFACE. of aai DEDICATED CIRCUITS:DEDICATED CIRCUITS REQUIRE A DEDICATED HOT AND A DEDICATED.NEUTRAL THAT ARE NOT SHARED WITH ANY OTHER CIRCUITS.IG RECEPTACLES MUST BE'PHASE ALIGNED'WITH THE'B'PHASE OF BUILDING SUBPANEL'A'. LIGHTING CONTROL k \ 1 SWITCHES(3) � I COMMON GROUND(EQUIPMENT GND)INSTALLED PEA N.E.C. ISOLATED GROUND(IG)(#12 WIRE) ISOLATED GROUND(IG)I.WIRE) - , X19 _ DEDICATED NEUTRAL - T 01 "7"NC GND T 02 z7 ? A-19 z-"(+4e7 N{t� s az Q Elz;-'411H Wm l N S Ot tJr D•BI Zafyil M 10 r-2' +a2 � 1' +. --- 6.(+48') d @ M. 0.9 zLLJul wFw 0 UTILITY NEUTRAL -17 d F.O.STUD '�'W" s F.O.STUD - 0 O ISO, O EARTH GROUND 0. GND O IG RECEPTACLE IG RECEPTACLE DEDICATED HOT SUBPANEL - MAIN SERVICE PANEL (OR EQUIPMENT SERVICE CABINET) /,9 P.O.S.ISOLATED GROUND SYSTEM N.T.S. 14 ENLARGED POWER AND COMMUNICATIONS PLAN'(OFFICE) 1 :1'-0' S 305037 _ DATE . SEESHEETE5.0 HM 07 ISOLATED GROUND OUTLET FOR D/T SYSTEM OUTLET SEE SHEET E5.0 HM 01 FOR LOW VOLTAGE TRANSFORMER FOR D/T SEE SHEET E5.0 HM OB -LINE OF CEILING TIMER. - ISOLATED GROUND Ir ( i I I I I ISOLATED GROUND OUTLET CONTRACT DATE: 05.05.05 OUTLET FOR D/T SYSTEM FOR MONITOR . BUILDING TYPE: - KTCONV J I I J P 03 SEE SHEET E5.0 PLAN VERSION: JUL04 CONV. SEE SHEET E5.0 HM 03 _ I I I ' ... . ... SITE NUMBER: 12-XXXX I I i I I 1i1 J STORE NUMBER: pOLKXX 2 � I � 1 , NOT USED N.T.S 12 TACO BELL D/TWINDOW I J HM 02 SEE SHEET E5.0 THERMOSTATS,REFER TO 3/E6.0 FOR DETAILS. 314 BARNSTABLE ROAD ' 3 I I ORLATED PRIMER GROUND OUTLET I I I I I 0 DISPLAY UNIT FOR HM-02. - - HYANNIS,MA S LINE OF WORK SURFACE I ' � �I I I I I I I - I S 03 SEE SHEET E5.0 - 3 DUAL-OUTPUT DETECTOR FOR HM-02. ISOLATED GROUND I - I I � O _ �. OUTLET FOR POS I F ISOLATED GROUND OUTLET FOR POS J J J J J P 01 SEE SHEET E5.0 SEE SHEET E5.0 P 01 ____ ________________ LINE OF FLUUH QUAD OUTLET - ENLARGED .T 05 SEE SHEET E5.0 _ • '02 SEESHEETE5.0 POWER-PLAN SEE SHEET E5.0 HM 04 I (4)1'DIA.CONDUITS CONDUIT IN WALL OW.) AND DETAILS „ SEE SCHEDULE FOR SIZE - _ • - . - REFER TO COMMUNICATIONS SCHEDULE ON SHEET E5.0 FOR EQUIPMENT DESCRIPTIONS/MOUNTING HTS - E3'11 1 ... PLOT DATE: _ ENLARGED INTERIOR ELEVATION (D/T WINDOW) '1/T=,- 46 NOT USED N.r.S. . ',S KEY NOTES N.T.S. A B r------------� I ------ ----------------- ------ LL_ -- --JJ i F.O.STUD r ; I I I I I A r 1 1-33I 0 ,/ I \ \ / / \ / \ I TAWS i j_—---—___—__—__—_� _`_�� II� O \- \ \ /1� / O .. 0D CI . �-•.iI� /OD-38 1---, EF\1` \ \\ D-110:3 1r5rI ——.�o JI IIi. ��pC W..'my 5�B�! L �- 1-26:8:30 Wza6 zz __________ EF 2 r--_-- W ———— c =LLIZ � s RTU I Ilmmll 2P,6aA ) j I I cl c e I SW, FUSES, L J° NMA-3R --j— —� IIIII ❑ OD-20:2 2:2 �—K SW,.35A FUSES. NEMA-3H io ❑ D-T1:0g:Il11 —_ .III� _ C Ta — �xi II I 0-12:14 I Rslr B / s<3s�1 I.��i—�.yl 0�z Pc IL_== == 1 I I I 1 I I I I J 12 , I I I I we L— --- ° EF 4 L— SmoneiEx [14'-1'-+21 I I &28 V�JP27G \ ' D-37:38:41 8-35 II 1 D.T1:33:35�T _ � 6 i 305037 0 j DATE ru ---------J L--------J I I L-----J L-----J L-----J L------------LI . CONTRACT DATE: 05.05.05 . - BUILDING TYPE: KTCONV PLAN VERSION: JUL04 CONV. SITE NUMBER: 12-XXXX POWER ROOF PLAN 1/4-1'v A STORE NUMBER: xxxxxx A NO CONDUIT SHALL BE FASTENED DIRECTLY TO OR THROUGH ROOFING MEMBRANE.. PROVIDE CONNECTION FROM RETURN AIR DUCT SMOKE DETECTOR$TO MEN KFC/ CONTROL CIRCUIT PER DETAIL 2/E6.0,AND FIRE ALARM SYSTEM(IF PRESEPITI. TACO BELL B. ALL CUTS IN ROOFING MEMBRANE SHALL BE MINIMAL AND IN ACCORDANCE WITH O SPECIFIED TRANE RI,J IS SUPPLIED WITH THRU THE BASE ELECTRICAL CONNECTIONS ROOFING MFRS AND INSTALLERS REQ'S. ANO FACTORY INSTALLED HACR CIRCUIT BREAKER WITH WEATHER TIGHT 314 BARNSTABLE ROAD ENCLOSURES AND ACCESS THRU SWINGING DOOR. HYANNIS,MA C. REFER TO MECH.DWGS FOR MECHANICAL EQUIPMENT ELECTRICAL REDS. O ROWER AND CONTROL ENTRY FROM BOTTOM OF UNIT. D. ALL EXPOSED ELECTRICAL CONDUITS SHALL PENETRATE ROOF MEMBRANE AT PIPE ® CONNECT TO RESTROOM LIGHTING.SEE LIGHTING PLAN FOR EXACT LOCATION. HOODS U.O.N. O g C,WITH REOD CONDUCTORS TO J-BOX IN CEILING ABOVE ICE MACHINE.MAKE REFER E. TO ELECT.EQUIP.SCHEDULE AND ELECT.ROUGH-IN PLAN. _ CONNECTION TO ICE MACHINE AND CONDENSING UNIT. - O REFER TO POWER PLAN FOR CONTINUATION TO COOLER/FREEZER. ORb F. ALL CONDUITS FROM EXHAUST FANS SHALL BE ROUTED INSIDE OF CURB. 0 MOUNT PHOTOCELL ON NORTH SIDE OF RTU-2.CONNECT TO EXTERIOR LIGHTING G. ALL CONDUITS TO AND FROM RTU SHALL BE ROUTED INSIDE OF RTU CURB. CONTROL PANEL COORDINATE WITH RTU MFR RECOMMENDATIONS, - O RTUS SHALL BE PROVIDED WITH BUILT-IN DISCONNECT,SINGLE POINT WIRING AND CONVENIENCE OUTLET. r H. REFER TO GENERAL NOTES SHEET E2.0 FOR IMPORTANT INFORMATION. Og ypOX FOR SIGNAGE COORDINATE LOCATION WITH SIGNAGE VENDOR.SEE SCOPE _ OF WORK.CIRCUIT VIA EXTERIOR LIGHTING CONTROL PANEL REFER TO DETAIL 8/E6.0. 1. ALL WRING AND CONDUITS EXPOSED ACROSS ROOF DECK. OUTE ALL CONDUITS THROUG BE CONCEALED.NO H EQUIPMENTPERMITTED D TO ROOFN 10 ANCODNFSESI7F ttI REQUIRREDCIWRH SELECTED EOUE,MEM M�UIFr-NNER'SWITC CURBS OR ARCHITECT SPECIFIED ROOF PENETRATIONS, DRAWINGS IRIOATOPLACIN�ORDER AND FURNISH AND INSTALL EVERYTHING AS SHOP POWER REQUIRED.J-BOX F ROOF PLAN SCOPE F 11 OR CUPOLA LIGHTING,COORDINATE LOCATION WITH CUPOLA VENDOR.SEE SCOPE/E WORK.CIRCUIT VIA EXTERIOR LIGHTING CONTROL PANEL REFER TO DETAIL BIE6.0. ,2 OODF ZMOR PIPE HOOD E3.2 13 PIPE H FOR ICE MACHINE CONDENSERS. 14 REFER TO N&O/A5.3 FOR VERTICAL POSITION OF LIGHT FIXTURE. PLOT DATE: NOT USED F NOT USED E NOT USED I DIJ POWER ROOF PLAN NOTES C KEY NOTES B 6 r------------� I � I r----------1 1 L---------- 8.13 7YP, B-999 Bn-9 &n9 B 1I�-�I r---- g9—'1 ( ---g7y—per{— —1 r--5— r , 0 M3 VV M3 Vf/M3M3 &1 ICJ JL-- I I -- . I I @@@ NNN 1 -9 I---- —J I---- —J K &13 J7 0B-1 J1 ) • Jt • —————————— -------------- I 18 EM7 1 1 I 1 B-27 0 B 1 0 I 71 I ® a y 1 10 --- -===ten A I 1 EM 02 02 (� • 1 L—J E EMI 3 ( 1 (y B-2 O KW2 O iQy7 e -D B-9 B-1 B-1 B-1 B-1 jo C----7LJ E (+11 a� KW •2\\ B-i T� .. i a B-13 )KB C=---M CO \\ z B•2 L L KW L &2�\ �� IG1 02 0 • 02 66%\\ - q.H ® ®- L �\ &1 — EEM7 E On"'n &28-12 92 Lo B-1 f==1B-1 8-3 L----J B-2 \ ---- aWoe • \ \\ ----I E-30a1313 M4 Ji B-2 C--= O09 � T1' &2 L L L 1 ® 1 8-1 &1 3 b r 1 WZ..0 O O 0 . % I 1 I rqq ID B-2 &2 8-2 --- 1 .1 '�'W" 6 . 11 If ) B-2 .(9)KW L J \ ® -.2 e'4�y J7LB B-21 B 2 0 i EM2 EM2 E 3 7 I ® OS B 2 KW4w \\ ®3 E83 b C�2 B-8 1 I I D I l I J7 J1 1 J7 ®2 KBB B-12 C® [T.,(,2S) E LJ 23'V yw.Iw+M (q) &2 O 0 O 'B-3V. 1Y ,Ecn+icn�T/' B• G1�2 B-3 B-3 B-3 °. ao.aeass B-2 ® E fog B 13 _ F UT ---- --�EL. E. mi Ti37 1 l/tlpSJ B 71I iM7 8-11 I1M1 ri11 9 (+1147 L B-11vN—J L—e-1�N—J Le17 " J 8175 '� 305037 EO. EO. i B-111",7�.//yB-11 i 10 TYR (+1141 DATE ALL CONDUITS IN THE OPEN CEILING AREA. SHALL BE ROUTED ALONG THE TOP CHORD OF THE ROOF TRUSS OR THE BOTTOM OF THE ROOF DECK .. CONTRACT DATE: 05.05.05 BUILDING TYPE: KTCONV GENERAL NOTES PLAN VERSION:. JUL04 CONV. NO. QUANTITY LOCATION MANUFACTURER/CATALOG NUMBER DESCRIPTION LAMP MOUNTING VOLT WATT REMARKS NO. QUANTITY LOCATION MANUFACTURER/CATALOG NUMBER DESCRIPTION LAMP MOUNTING VOLT WATT REMARKS A CONFIRM LIGHTING FIXTURE QUANTITIES WITH SUPPLIER. SITE NUMBER; 12•XXXX # TYPE TYPE HT. # TYPE - TYPE HT. B. EMERGENCY AND NORMAL.LIGHTING MARKED WITHWILSUBSCRIPT SHALL OPERATE DINING ACCUSERV WHITE TRACK SINGLE CIRCUIT - SURFACE 9'$'AF,F. CONNECTOR AS NEED CONTINUOUSLY.PROVIDE UNSWITCHED HOT TO NORMAL AND EMERGENCY BALLAST. STORE NUMBER: 'XXXXXX KW2 3 - 120 - C. EMERGENCY UGHTING NOT MARKED WITH SUBSCRIPT SHALL OPERATE UNDER 8002WH 2'-0'TRACK CEILING CONTROL OF LIGHTING SWITCH AS INDICATED.PROVIDE UNSWITCHED CONSTANT HOT DINING ACCUSERV BLACKTRACK SINGLE CIRCUIT - SURFACE TOP Q CONNECTOR AS NEED KFC/ KB2 2 - 120 - TO EMERGENCY BALLAST AND SWITCHED HOT TO NORMAL BALLAST. 60020K r-a'TRACK Bor.TRuss 11'-11pr AFF TACO BELL DINING. ACCUSERV BLACK CYLINDER CF20EL/640 - BOTTOM BLACK CANOPY DINING ACCUSERV WHITE TRACK SINGLE CIRCUIT - SURFACE VARIES CONNECTOR AS NEED D. ALL CONDUITS FITING WITH OR LEAVING R NEC 3IF-(78). SHALL BE PROVIDED WITH C 7 PV61 BLK120-50UB FLUORESCENT 1 120 20 KW4 2 - 120 - - SEAL-OFF FITTING WITH COMPOUND PER NEC 300-(7aJ. 11'-1 117 AFF 1 Z BLACK CORD 6004WH 4'-0'TRACK CEILING SEE ATI E. ALL INTERIOR LIGHTING CIRCUITS TO BE WIRED THRU THE LIGHTING CONTROL RELAYS. 314 BARNSTABLE ROAD DINING ACCUSERV WHITE TRACK SINGLE CIRCUIT - SURFACE VARIES CONNECTOR AS NEED SEE 14 A 16(EB0. HYANNIS,MA KWB 2 6008WH 8'-0'TRACK CEILING SEE A7.1 120 - F. CONTRACTOR TO FIELD VERIFY CEILING TYPE AND PROVIDE PROPER MOUNTING E '1q aOFFICE 2TG33KITCHEN �12D-1/3-EB 21c4 FLUORESCENT 3 F32T8l741 RECESS 6'-4'A F.F. PRISMA120 88 NOTEFDC LENS KB6 4- DINING ACCUSERV BLACK TRACK SINGLE W-17TRACKCUR _ SOT,TRUSS 11SURFACE 0P12' 120 - CONNECTOR AS NEED G. HALL FIXTURES SUPPLIED WITH LAMPS. E7 '3 RESTRM THOMAWDAY-BRITE IX4FLUORESCENT 1 F32TV41 -RECESSED 8'$'AF.F. 120 35 NOTE L 19 DINING& THOMAS/CAPRI - DOWNUGHT FLUOR. 1 CF20EL RECESSED VARIES 120 20 W/FRESNELLENS TRIM KEY NOTES . 1TG132-01-1204/1-EB FMK14 FLANGE KITCHEN CM6/A300 RECESSED CEILING SEE A7.1 0 CONNECT TO EF-4..SEE ROOF PLAN FOR EXACT LOCATION. Q KITCHEN THOMAS/DAY-BRTIE 2X4 FLUORESCENT F32T8/741 RECESSED 8'-4'A.F,F. NOTEF - EXTERIOR ACCUSERV KF4217PNA GOOSENECK FIXTURE A200 WALL IV-9'A.F.F. 9'$'A.F.F. kj Q EM1 6 3 GRID 120 66 M1 4 1 120 200 SERVING 2TG332-01.120-i/3-EB FMK14 WALL POLISHED NATURAL - SERVICE DOOR ONLY 0 FOR LIGHTING FIXTURES CONDUIT CONDUCTORS AND INSTALLATION EM1 6 KITCHEN THOMAS/DAY-BRITE EMERGENCY BALLAST KIT - _ FIELD INSTALL ALUMINUM FINISH CENTER ON AWNING RESPONSIBILRTES,REFER TO SCOPE OF WORK. SERVING DES-1 OR DOOR O FIXTURE ANDS&TCH FACTORY INSTALLED WIT}i UNIT.G.C.TO COMPLETE CIRCUITING. RESTRM THOMAS/DAY-BRRE IX4 FLUORESCENT F32T 41 - - -8/7 RECESSED 6'$'A.F.F. NOTE F EXTERIOR ACCUSERV GOOSENECK A200 .WALL 12'$•A.F.F.EM2 2 1TG232-01-120-1/2-EB FMK14 2 FLANGE 120 59 M3 2 WALL KF4216GBKMR4068BK FIXTURE 1 120 200 O4 EXHAUST HOOD LIGHT FIXTURES SUPPLIED WITH HOOD AND MTD.IN PRE-WIRED RESTRM THOMAS/DAY-BRITE EMERGENCY BALLAST KIT _ - - _ FIELD INSTALL BENEATH ACCUSERV ACCENT FIXTURE A200 WALL 11'-9°AF.F, CENTER ON PANEL J$OX'COMPLETE CIRCUITING PER DETAIL Z/E6.0. EM2 2 DINING THOMAS/MCPHILBEN EMERGENCY LIGHT WALL,TOP 11'-1 12' " 3 AWNING TROKB4519GBK GLOSS BLACK - i 120 200 O COOIFIFIXTUR.i-so VERIFY LOCATION NMOUNTING H WOOD FRAMING MIN so IT ARCH. CONCEALED BEHIND LIGHTING EM4 .3 C;A%6 FROG EYE 2 A.F.F. 120 18 - G 1 KITCHEN THOMAS/MCPHILBEN EXIT SIGN,LED WALL 6'-4'AF.F. - ©NOT USED. PLAN AND CXXL3RW UNIVERSAL MOUNT LED 120 4 O7 CANOPY DOWN LIGHTS FURNISHED WITH CANOPY.G.C.TO MAKE FINAL CONNECTION. G7 2. DINING THOMAS/MCPHILBEN E7(ITSIGN,IED CEILING TOPp EXTERIOR ACCUSERV STRAIGHTARMFIXTURE MEFALHALIDE WALL 11'-71/BAFF CENTER ON PANEL OJ-BOX FOR CANOPY LIGHTS,VERIFY POINT OF CONNECTION.WIRE VIA EXTERIOR SCHEDULE CXXL3RW UNIVERSAL MOUNT LED 11'-172'AFF 120 4. - S 3 WALL K839218K BLACK FINISH '1 100W 120 136 .LIGHTING CONTACTOR. EH 2 DINING' ACCUSERV SILVER PERFORATED CF20EL PENDANT 5'$'A.F.F, r EXTERIOR ACCUSERV WALL SCONCE,CUSTOM METAL HALIDE WALL T$•AF.F. 9 J$OX FOR YUM CLOCK.VERIFYPOINT OFCONNECTION. SSOOCCMETAL PENDANT 120 20 5 WALLTB5201-62,CSF700MDTLPCSMH DARK BRONZE FINISH 100W TO CENTER120 138 ODINING ACCUSERV BLUE GLASS CF20EL PENDANT6'-0•A,F.F. (8)TRACK MOUNTED 10 CENTER EXTERIOR FIXTURES ON CANOPIES;TYP. O 00048-002 CUSTOM PENDANT 120 20 21 DINING A E- K L I .R 75PAA30FLSN TRACK MOUNTING W9 7 TOWER 0 06H0120 WP FLUORESCENTS t FW12HO WALL 6'BLWT.O.10 - ACCUSERV 9023BK CK LT BLK GIMB.RING 120 75 AS DIRECTED LIGHTING TB TOWER 120 110 PLAT GATE: HM 01 HM 02 HM 07 - HM 03 HM OB T 05 P 01 V 7 02 P D7 0 01 01: H 01 - p a4 g ' M 01 =02 H 02 I ZOO B s B rl TV 02 .F.O.STUD.LE0 I w7-.�� 5 S M 01 rr n I a 0 rt F.O.STUD 24%F.F. P 04 _ \ -_ �.• I I wZZI ��p' 80°A.F.F. P 05 I �' \ B. 11 MFS 63/4'CONDUIT WITH PULL S OS - \ \ B -- -SIRING FOR HOLD-UPBUTTO \ \ I _ SIGNAL WIRE. - —TV J MOTION D OR S 09 3/4'CONDUIT WITH PULLN I MOIIRIEfyAIB — —J STRING FOR POS. — I - s 10 As I H 01 \� s 06 3 ENLARGED II M 01 H 01 ` 02 $ / y TV 01 0 \� ��/ II s os T Os o I II T P D, - , S OB - I 305037 v oz — -- I-------=—JJ DATE 2'C.O.FROM TELEPHONE 0 O COMPANY POINT OF O LL ✓o - CONNECTION(UNDERGROUND) LL . S 07 5 07 S OT . COMMUNICATIONS PLAN A HOLD-UP BUTTON(MOUNT 2-1/2' DOOR CONTACT(UNKED TO AUDIO/ COM,# EQUIPMENT REM ELEVATION REMARKS COM.# EQUIPMENTITEM ELEVATION REMARKS BEHIND COUNTER EDGE) O VISUAL ALARM) CONTRACT DATE: 05.05.05 H 01 UNDER COUNTER HOLD-UP BUTTON S 03 J-BOX SECURITY SYSTEM +241 A.F.F. 2%4 J-BOX W/(1)1/2'CONDUIT TO ABV.CLG.FOR HOLD-UP BUTTON SIGNAL WIRE - BUILDING TYPE: KT CONV SO MUSIC SYSTEM SPEAKERS ® 'SOUND ALERT DEVICE H (Y2 WALL MOUNTED HOLD-UP BUTTON +18'qF.F. SURFACE MTD.2X4 J-BOX ON INSIDE OF WALK-IN COOLER WALL W/(1)1/2'CONDUITTO ABOVE KITCHEN S 04 J-BOX SECURITY SYSTEM +84'A.F.F. 2X4 J-BOX W/COVER&(1)1{2 CONDUIT TO ABOVE CEILING. CEILING.BUTTON FACING DOWN. PLAN VERSION: JUL04 CONV. QO SECURITY STROBE O KEYPAD(MTD AT 48'AF.F.) S 05 J-BOX SECURITY SYSTEM +24'A.F.F. 2%4 J-BOX W/3/4'CONDUR TO ABOVE CEIUNG. - SITE NUMBER: 12-p000 ® J-BO% ALARM SIREN ABOVE CU3 HM O7 D)TJ-BOX +96'U.O.N. 4X4X4'DEEP(MIN.)J-BOX El CEILING W/(1)2.12'CONDUIT TO HM-02&HM-07,SEE DEL.1WE3.1 S OB J-BOX SECURITY SYSTEM +48'A.F.F. 2X4 J-BOX W/(1)1/2'CONDUITTO ABOVE CEILING FOR SECURITY SYSTEM KEYPAD. STORE NUMBER: ` %-XXXX 2'x 4'J-BOX W/DATA PORTS 7 BUMP PAD HM 02 D?TIMER J-BOX +66'A.F.F. 4=4°DEEP(MIN.)J-BOX Q D/T TIMER W/(1)2-1/2'CONDUIT TO HM-01&(1)1'CONDURTO HM-04. S 07 J-BOX SECURITY SYSTEM TOP OF JAMB �2%4 J-BOX W/(1)1/2'CONDUITTO ABOVE CEILING FOR DOOR CONTACT. MOTION DETECTOR HOOD FIRE SUPPRESSION SYSTEM SEE DET.16/E3A. S 08 ."SOUND ALERT'DEVICE CEILING CONNECT TO SECURITY SYSTEM. KFC/ O � - FS PULL STATION HM 03 DR BASE STATION J-BOX +72'AF.F. 4X4 J-BOX(9 D/T BASE STATION W/(1)1-CONDUIT TO HM-08&HM-04.SEE DET.18/E3.1. log TACO BELL SECURITY STROBE LIGHT � � CEILING CONNECT '- O DOOR CONTACT HM 04 D/f COMM SYSTEM J-BOX +16'A.F.F. 4X8 J-BOX W/(1)1-CONDUIT TO HM-02,(1)1•CONDUIT TO HM-03,(1)1'CONDUIT TO PICK-UP WINDOW D/T .... LOOP,AND(3)1'CONDUITS TO D/T MENU BOARD.SEE DET.16/E3J. S 10 ALARM SIREN ASV.CEILING CONNECT TO SECURITY SYSTEM 314 BARNSTABLE ROAD S 11 MOTION DETECTOR +78' STUB 12'CONDUIT HYANNIS,MA HM 07 D/TJ-BOX +1081A.F.F. 2X4J-BOXABV.CEILING W/(1)2-11T CONDUITTO HM-01&(1)VCONDUITTO HM-08.SEE DET.16/E3.1. S 12 J-BOX SECURITY DVR +421A.F.F.. 2%4 J-BOX FOR SECURITY DVR. - - HM OB D/T J-BOX - �+96'A.F.F: 2X4 J-BOX BELOW CEILING W/(1)V CONDUIT TO HM-03&(1)V CONDUITTo Hm-m SEE DET,18/E3:1. T 01 TELEPHONE SERVICE BOX PER LOCAL +48'A.F.F. PROVIDE(1)25 PAIR TELEPHONE CABLE.ONLY(2)LINES TO BE USED.LINE ONE FOR VOICE/FA%. IR 01 IRRIGATION TIMER +80°A.F.F. 4X4 J-BOX W/V CONDUIT TO IRRIGATION VALVES. PL LEPHONE COMPANY,YWOOD PANEL AT CLGP PROVIDE PULL4, LINE(2)FOR COMPUTER MODEM. M 01 SPEAKER,CEILING MOUNTED CEILING SPEAKER WIRING FROM SPENCERS IN DINING ROOM TO AMPLIFIER IN OFFICE.FOR EXACT LOCATION OF STRING IN 2'CONDUIT. - COMMUNICATIONSLEGEND D SPEAKERS,SEE LIGHTING PLAN SHEET E4.0. T 02 SECURITY SYSTEM PHONE JACK +708 A.F.F.. 2X4 J-BOX ADJACENT TO S-02W/RJ31%PHONE JACK -` .M 03 MUSIC SYSTEM J-BOX +60'A.F.F. 04 J-BOX W/COVER AND W/12'CONDURTO ASV.CEILING FOR MUSIC SYSTEM.FOR RECIEVER,AMPLIFIER T 03 VOICE LINE PHONE JACK +42•A.F.F. 2X4 J-BOX W/DOUBLE RJA 1 PHONE JACK&1°CONDUIT TO ABOVE CEILING. - A. SUPPLYAND INSTALL OUTLETS AND CONDUIT FOR OWNER SUPPLIED AND INSTALLED 8 SPEAKERS SEE SCOPE OF WORK T 04 COMPUTER UNE PHONE JACK +42•A.F.F. 2X4 J-BOX W/RJ-11 PHONE JACK AND V CONDUITTO ABOVE CEILING. CABLE AND LOW VOLTAGE WIRING(U.O.N.)TELEPHONE AND MUSIC SYSTEM WIRING SHALL BE SUPPLIED AND INSTALLED.SEE SCOPE OF WORK SHEETS. O 01 (4)1'DATA CONDUITS - U.G. FROM MENU BOARD/SPEAKER POSTTO ABOVE CEILING FOR ACB AND D/T COMM.SYST.SEE DIET.16/EBA, T 05 POS PHONE JACK -+24'A.F.F. 2X4 J-BOX W/1°CONOUITTO ABOVE CEIUNG. - B. SEE SHTS.E3.0 AND E3.1 FOR ELECT.INFO ON POS.SECURITY SYSTEM,CCTV SYSTEM, CLOSED CIRCUIT TELEVISION(CCT,0 CCTV INSTALLATION IS BASED ON THE CRIME INDEXAS DETERMINED BY YUMI LOSS PREVENTION MANAGER, (OFFICE)COMPUTER,DRNE-THRU TIMER AND DRNE-THRU COMMUNICATION SYSTEM. P 01 POS J-BO% +24.A.F.F. 2X4 J-BOX W/3/4'CONDUIT TO ABOVE CEILING THE BASE PLAN DOES NOT INCLUDE CCTV.IF REQUIRED,THE STANDARD SYSTEM WILL CONSIST OF(2)CCTV MONITORS W/WALL BRACKETS AND(2)MIN]-DOME CAMERAS PAM.TO BIM OF MENU BOARD BULKHEAD.ALL COMMU NICA- C. THIS PLAN INCLUDES CONDUITS AND J-BOXES FOR POS,SECURITY SYSTEM,CC V P 02 KITCHEN MONITOR J-BOx - @ CLG. 2X4 J-BOX FLUSH Q CEILING. FOR MA.P.S.LINE MONITOR J-BOX,SEE DETAIL E/E3.0. PROJECTS TO INSTALL J-BOXES WITH METAL COVER PLATES AND CONDUIT AS DESCRIBED ON THIS PLAN. . w AND DRIVE FTHCE RU COMM MUNEC TON SYSTEM. SYSTEM,MUSIC SYSTEM,DRIVE-THRU TIMER -p 03 KITCHEN MONITOR J-BOX +84'A.F.F. 2X4X4'DEEP(MIN.)J-BOX W/(1)3/4°CONDUIT TO ABOVE CEILING..- _ N 01 CCTV MONITOR. +100'A.F.F. 2X4 J-BOX W/(1)1/2'CONDUIT TO ABV.CLG. TIONS PLAN P 04 BUMP PAD J43OX +24'A.F.F. 2X4 J-BOX W/(1)3/4°CONDUIT TO P-05. N OZ SECURITY CAMERA +901 A.F.F. MINI-DOME CAMERA VIM,TO BTM.OF MENU BOARD BULKHEAD.2X4 J-BOX W/(1)1/2'CONDUIT TO ABOVE CEILING MM.ON BACK SIDE OF BULKHEAD: D. ALL OUTLETS INSTAND LJBNCGSMOOXES IT THECONDUIT U DER CABINET NEAREST WALL BE p 05 KITCHEN MONITOR J-BOX .+BO'AF.F. 2X4 J-BOX W/(1)3/4'CONDUIT TO P-04 AND 1 3/4'I CONDUIT MABOVE CEILING. V Ot ALTERNATE PAYMENT ROUTER BOX +80'A.F.F. 4X4J$0%W/12'CONOUR TO ABOVE CEILING FOR ETHERNET CABLES(DOUBLE JACK) 24°AFF.INSTALL JUNCTION BOXES WITH CONDUIT UNDER CABINET TO NEAREST WALL () �.O AND TO ABOVE CEILING. 5 01 J-BOX SECURITY SYSTEM +48'A,F,F, 4X4 J-BOX AT SECURITY SYSTEM CONTROL PANEL W/(1)2°CONDUIT TO S 02. - V 02 CREDIT CARD READER(VSAT) +24•A.F.F. 2X4 J-BOX W//2'CONDUIT TO ABOVE CEILING FOR ETHERNET CABLES. $. 02 J-BOXSECURITYSYSTEM - +106'A.F.F. 7X4 J-BOX ADJACENT TO W/(1)2'CONDU)TTO s-n PLOT DATE: COMMUNICATIONS NOTES E COMMUNICATIONS ROUGH-IN SCHEDULE B SEQUENCE OF OPERATION: R7U TERMINAL STRIP WHEN SPST SWITCH IS IN THE DOWN POSITION(OFF).RELAY-LC- THIS INTERLOCK SYSTEM IS INTENDED TO: AFTER COMPLETION AND TESTING OF THE INTERLOCK (LT81) SMOKE DETECTORS TOP OF SLAB CONTACTS SHALL ENERGIZE,DISA13UNG POWER TO THE KITCHEN 1.MAKE AVAILABLE A FULL VOLUME OF OUTSIDE AIR TO THE SYSTEM SHOWN BELOW,BUT BEFORE PUTTING IT INTO LOCATED IN RETURN AIR LIGHTS,SERVING AREA UGHTS,REST ROOM LIGHTS,WALK-IN BUILDING WHEN ALL EXHAUST FANS ARE ACTIVATED BYTHE- OPERATION,PROGRAM THERMOSTATS FOR RTU1 AND REMOVE DUCTS.INCLUDE IN . ELECTRICAL REFRIGERATION LIGHTS,AS WELL AS RELAYS'RTANO'BC'.IN 'OCCUPIED'RELAY. RTU2 TO INRTIATE'OCCUPIED'TEMPERATURE SETTINGS JUMPER SUPPLY DUCTS ONLY METALLIC ADDITION: AT TIME OF ARRIVAL OF FIRST EMPLOYEE OR MANAGER woo WHERE REQUIRED BY B LOCAL CODE.WIRE TO TUBIN(a 2.STOP THE FLOW OF OUTSIDE AIR FROM RfU-1&RN-2 BY (APPROXIMATELY 8:00 A.M.). m� 24 VAC SHUTDOWN AC UNITS r1y1 CONTACT LC-7 SHALL ENABLE THE EXHAUST FAN CONTROL SHUNT TRIP ACTIVATION WHEN ANY HOOD FIRE - UPON DETECTION OF ' �v RELAY'R3'TO SENSE THE-OCCUPIED°OR'UNOCCUPIED'CONDITION SUPPRESSION SYSTEM IS ACTIVATED. NOTES: m ow SMOKE. RIDID STEEL (REFER TO DET.2,SHT E6.0 FOR SEQUENCE OF OPERATION). 1,REFER TO THE ELECTRICAL ROOF PLAN,SHEET E32 owm CONDUIT SEQUENCE OF OPERATION: FOR UNIT LOCATIONS AND FURTHER ELECTRICAL B 04 JUMPER ` THRU SLAB CONTACT LC-8 SHALL ENABLE THE LIGHTING CONTROL RELAY-EXTTO REQUIREMENTS. - SLAB BEGIN THE'OCCUPIED'SEQUENCES PROGRAMMED INTO IT(REFER OCCUPIED: 2.REFER TO THE MECHANICAL SCHEDULES ON SHEET B 01 ALARM TO DET.B.SHT E6.0). ALL KITCHEN EXHAUST FANS SHALL RUN WHEN'R3'IS M1.0 FOR ELECTRICAL REQUIREMENTS. CONTACTS ;d�6:"•' SAND ENERGIZED INDICATING AN'OCCUPIm'CONDITION,AN ACTIVATION OF RELAY-BC-(BLOWER CONTROL)SHALL CAUSE THE AUXILIARY CONTACT IN EACH EXHAUST FAN MOTOR 12.5-20 TON VOYAGER UNIT THERMOSTATS ON ALL ROOF TOP UNITS TO START THE BLOWERS ON STARTER SHALL CLOSE,TURNING ON THE CORRESPONDING SMOKE DETECTOR GRAVEL RTU-1 AND 2.EACH RRPBLOWER MOTOR SHALL RUN CONTINUOUSLY HOOD WORK LIGHTS,INDICATING THAT THE EXHAUST FAN UNTIL EITHER'SC°IS DEACTIVATED BY TURNING OFF THE KITCHEN STARTER HAS BEEN ACTIVATED. 30A,3P,240V 30A.3P,240V 30A,2P,240V SCHEDULE LIGHTS OR WHEN A SMOKE DETECTOR ON AN INDIVIDUAL SHALL NON FUSED, NON FUSEQ, NON FUSED, 40 PVC EARTH PAD SHUT THAT UNIT DOWN INDIVIDUALLY AS REQUIRED BY NFPA. SPACE THERMOSTAT SENSORS SHALL CYCLE ROOF TOP NEMA 3R NEMA 3R NEMA 3R UNITS TO MAINTAIN"OCCUPIED'SPACE TEMPERATURES. DISCONNECT DISCONNECT DISCONNECT A a 1 trd. SPST SWITCH BLOWER MOTORS SHALL OPERATE AS NOTED IN DETAIL 14, SWITCH ON .SWITCH ON SWITCH ON �i 6 IN MGR.'S OFFICE, REFER TO BOARD SHT E6.0. ROOF ROOF ROOF OR AS SHOWN.INSTALL � CIRCUIT � EF1 E ffJ SCHEDULESEDULES NOTE:GREEN GROUND WIRE INVERTED BREAKERS UNOCCUPIED: REQUIRED IN ALL CONDUITS,SIZED 7 KITCHEN EXHAUST FANS SHALL CEASE OPERATION WHEN PER N.E.C.REQUIREMENTS. / r4 NORMALLY CLOSED .RELAY"R3'IS DE-ENERGIZED CORRESPONDINGTO TURNING iELECTRICALLY HELD, OFF THE LIGHT.SWITCH IN THE KITCHEN.SPACE T 120 VOLT AC 20 AMP THERMOSTATS SHALL CYCLE ROOFTOP FANS AND HEATING UNDER SLAB CONDUIT N.T.S. 17 CONTINUOUS DUTY OR COOLING TO MAINTAIN'UNOCCUPIED'SPACE - FAN MOTOR FAN MOTOR — FAN MOTOR _LIGHTING CAMAGTOR TEMPERATURES. STARTER.SEE STARTER.SEE STARTER.SEE °LC° � i PLANS FOR PLANS FOR -� PLANS FOR EMERGENCY OPERATION:UPON ACTIVATION OF ANY HOOD CIRCUIT BKR. CIRCUIT BKR. CIRCUIT BKR. zu), C FIRE SUPPRESSION RELAY,A RELAY IN THAT FIRE ,� NUMBER IN NUMBER IN NUMBER IN 0 SUPPRESSION SYSTEM SHALL CAUSE THE SHUNT TRIP - PANEL°D" PANEL°D° PANEL'D° SPST SWITCH IN MGR.S LC-1jjj 5 6 i7 �8 �{!.1 aye_ __ CIRCUIT BREAKER IN PANEL°H'700PERATE,THUS < NN OFFICE,OR AS SHOWN. -- pma R FROM PANEL'B' i -� - i REMOVING POWER FROM ALL DEVICES CONNECTED TO THAT �.yBL dwm INSTALL INVERTED TO 120V z0 tl3�PANEL.EXHAUST FANS SHALL NOT BE AFFECTED BY THIS f BE�YS'A L'V y OPEN CONTACTS IN THE PANEL'S' LIGHTING ' E]_ ' ��Loz.- t 1 ACTION AND SHALL CONTINUE TO BE CONTROLLED BY THE H_27 r Irsrau4Hur+r DOWN POSITION - i CONTROL 1 'OCCUPIED'OR'NON-OCCUPIED'CONOMONS USSED ABOVE. - p, 72W 1{' {-r-- cis - w O rn i � PANEL i - O.L I J1I 111 1 n z'yVl EARS A. O v (SEE S/E6.0) O.L. L I-�I core TM� �z CIRCUIT BR A. O Py L --� HARDWARE SPECIFICATIONS:HOFFMAN A-HE SERIES WITH _�„ z m m Fn ------- HINGED COVER AND CYLINDER KEY LOCK SET.RELAYS: 1 NORMALLY CLOSED G C _zSQUARE-D CLASS 8501,RS43,V20 WTIH SOCKET BASE.N[�'PEI HOOD EXHAUST WAUST_ _ I C 1LL J EF3ELECTRICALLY HELD I EF2 RELAY W/120V OQIL FAN CONTROL EF1I I - —� " R31 _ JAND 20AMP m J 'FC CONTINUOUS DUTY 120V UGHTINGCONTACTS c �Ci t T 7-I SEE 2�E6.0) PANEL'B" C NYp) `--?--_R3?1-5>r 4 J( L— SEE DETAIL 14,SHEET E&0 i{- i L .'i __J_ l_ t q M - - -+�¢ TO DETAIL3 ttt - HOOD FIRE i 1 I� z z z z TO TO ON SHEET LC' - HOOD �� HOOD MOOD EXTINGUISHER 2 2 2 2 RTU-2.R U-1 E8. °r L__L—__—_______ _, J LIGHTS LIGHTS LIO CONTACTS - m m . y m _ '8C' SPARE SPARE TSTAT TSTAT i L./ ____________ 7_J . RTU BLOWER C I RELAY CONTROL BC- 4 3 2 1 I_. ul+Gvn ty -REFER TO/�� FAN RELAY NTROL C �— > ELECi=AL fff222 NOTES TO DETAIL RELAY L J 14-27 PANEL NEUTRAL H cast ABOVE ON SHEEP I �T T T— — 4 NEUTRAL E6.0 NEUT NEUT LIGHTING CONTROL RELAY•FRONT N.T.S. 18 LIGHTING 8T CONTROL RELAY•REAR N.T.S. 14 HOOD SHUTDOWN DETAIL 12.5-20 TON VOYAGER UNIT 305037 (ROOF TOP UNIT) - PREVIEW BOARD - Ji DATE - SPEAKER - SEE DETAIL 14,SHEET E6.0 �J2-1 .d_, L rH1pp J2-2 PEDESTAL - J1$ STANDARD - ___ . ORDER CONF BOARD. L i `-- - J2-3 120V,6OHz,0.45A I TO RELAY'BC' ISOLATED GROUND f\C''- --��'_----- y . i ON DETAIL 14, J2-4 CIRCUIT ALWAYS HOT - L= SHEET E6.0 ' 18 i J2-5 RECEPTACLE.INSTALLED T 1 12-6 IN BASE OF SPEAKER POST. - LOW VOLTAGE CIRCUIT--� NOTE:SOLDER 8 MENU BOARD TO PHOTOCELL ON INSULATE BOTH ROOF POINTING —LOW VOLTAGE LNG UIT TOMODULE. KITCHEN MAG.LOOP CONN. O NORM _ ______'�� i i LIGHTING SENSING MODULE.2-#20 COILTERMWAL OF FAN •\ 1 i WG CONTACTOR yM CONTRACT DATE: 05.05.05 CUR �e 3420 A- - 1 1 1��Jq BUILDINGTIPE: Ki CONY EACH CONTACTOR CAN CONTROL ONE 120VAC SINGLE 1 .T a T ®�^ L PLAN VERSION: JULD4 CONY. PHASE CIRCUIT.WHEN 208 VOLT CIRCUITS ARE TO BE FED, 2 a TO RELAY'BC' PROVIDE 120VAC TO THIS CONTACT FROM SAME PANEL AS ON DETAIL 14, SITE NUMBER: 12-XIOOL DEVICE FED,THEN USE MULT-POLE RELAYS SIMILAR TO 3 Ih SIGNAGE SWITCH WITH S.S.COVER SHEET AIL MENU DATA CONDUIT wx,aw MENU BD.� 1� BELOW TOLCONIROL DEVICE(S). 4 a ® STORE NUMBER: XXXXXX (1)3/W POWER a CONDUIT TO MENU 8D. 5 a r{ KFC� DRIVE-DRIVE 6 a —_-_ RTU-FAN INTERLOCK N.T.S. 3 WINDOW -----------------�' a ® TACO BELL 6I AS NEEDED 314 BARNSTABLE ROAD 1 18. a PHOTOCELL - TOABOVEONDUR 14 IIIIIE 6: imp r iS a LIGHTING ®• - CEILING(TYP.) j J_ T 1 1 C i10 a CONTROL MOMENTARY CONTACT LAW HYANNIS,MA L-T-T T T u (3)1'DATA CONDUITS TO BLDG. PANEL VOLTAGE PILOT LIGHT SWITCH FOR (1 3/4'POWER CONDUIT TO BLDG. TO MANUERIORFACTURE" SIGN LIGHTING.REFER T T T T TO MANUFACTURERS DATA FOR ADDTTIONAL WIRING INFORMATIONIm%co ORS. III (1j 1'DATA CONDUITS TO BLDG. - (1)3/4'POWER CONDUITTO BLDG. 1 TO 20A.,120V.CIROUR III ELECTRICAL III PREFAB MAGNETIC LOOP(SEE iii DETAILS SCOPE OF WORK)LOCATE 2" - BELOWTOPOFCONCRETEPAVEMENIT. _ NOTES: CONTACTOR PANEL WILL BE L PROVIDED ITEM.ALL - �.O .. CONDUIT RUN TO PANEL SHALL BE BE CONCEALED. CEALED.MOUNT $ . PHOTOCELL ON ROOF WITH UNOBSTRUCTED NORTH VIEW. 97Q . - PLOT DATE: DRIVE-THRU COMMUNICATIONS ISOMETRIC N.T . 16 LIGHTING CONTROL RELAY-EXT. N.T.S. 8 NOT USED 4 SCOPE OF WORK The Scope of Work sheets document how the Owner,GC,Vendor,and Distributor interact on items with shared responsibilities. The majority of this building is supplied and installed by the GC. Some items are supplied and installed Definitions: by the owner. The scope of work covers the remaining Items that are not as simple. BOH-(Back of House)-The portion of the restaurant behind the service counter. Includes Service Counter,Kitchen and Support areas. G.C.(General Contractor)-Items shipped/delivered to destination by General Contractor. P.O.(Plan Owner)-YUMI Employee responsible for maintaining prototype documents. CONSOL.PKG.(Consolidated Package)-Multiple items combined into a single package and shipped to the destination by the Distributor. INSTALLED BY-Who has the responsibility for having an item Installed at the site. R.A.P.(Regional Architect Partner) -YUMI Employee responsible for approval of site-specific projects. C.M.-(Construction Manager)-Representative of Owner who manages construction. INSTALLER-Who physically installs an item at the site. RECEIVED BY-Who has the responsibility for receiving,signing for and storing an item at the destination. DESTINATION-Location where an item is to be delivered. Example:the site; the G.C.'s warehouse, the Installer's shop,etc. MANUF.(Manufacturer)-Manufacturer who fabricates,constructs,assembles an item. SHIPPED BY-Who has the responsibility to coordinate shipping and delivery of the item to the site or to the destination. DIRECT-Items shipped directly from Supplier to destination-Ordered by Owner or G.C. ORDERED BY -Who has the responsibility to place the order of an item with the Supplier. SHIPPING METHOD-How an item gets to a site. DISTRIB.(Distributor)-Example:N.Wasserstrom&Sons; PrimeSource;UFPC Equipment Sales Group. OWNER-Owner of the facility. SUPPLIER-Who an item is purchased from. Example: a Manufacturer;an Equipment Consolidator,etc. DROP(Drop Shipped)-Items shipped directly from Supplier to destination-Ordered by Distributor. PACKAGE#-Which consolidated Distributor package an item is shipped in. See Consol.Pkg.definition. WARRANTY,MATERIAL/INSTALLATION-Who is responsible for warranty repairs during the warranty period. FOH(Front of House)-The portion of the restaurant in front of the service counter. Includes Dining,Front Hall,and Restroom areas. PAID FOR BY-Who has the responsibility for final payment of an item and/or installation. ITEM NATIONAL SUPPLIER A&E ORDERED SHIPPED SHIPPING DESCRIPTION MFR.# PACKAGE RECEIVED INSTALLED WARRANTY PAID FOR G.C.SCOPE VENDOR'S SCOPE OWNER'S SCOPE OF r &APPLICATION INFO. ITEM# BY BY METHOD # BY BY MATERIAUINSTALL BY OF WORK OF WORK WORK/GEN,COMMENTS 4 AIR CURTAINS Malley Electric E2400- B151 Dstdb. Distrib. Consul.Pkg. 1 G.C. O.C. Owner/G.C.' Owner Material:N/A Material:Supplier to ship complete package Including electrical contacts. Optional-Install only If required by g (ONLY IF REQUIRED BY Michael Goldwln 1115F Drive Thru - local code.Standard storefront CODE) Phone:(800)421.1266 x2W Window - Install:Complete Installation of Rough-in and Final electrical contacts. Install Owner Install:WA conligurat on at the drive-ft ru Fax;(310)324-3030 - supplied micro switch In drive thru window as required. window must be modified for E420instatletions. ^ L 1175 8150 Distrib. Distdb. Consul.Pkg. 1 G.C. G.C. .Owner/G.C. - Owner Materiel:WA Material:Supplier to ship complete package including electrical contacts. Optional-Install only if required by 1175 Service� local code. - 6 Install:Complete installation of Rough in and Fine)electrical contacts. Install:WA qd py ARTWORK MetroMedle Technologies Varies WA Distdb. Distdb. Drop WA G.C. G.C. Owner/G.C. Owner Materiel: - Materiel: General Comments-The supplier Marian Van Poppel e#.223 - Any mounting hardware or adhesive as recomended by manufacturers installation Interior welcome art vinyl on 6mm Cintra;(4)framed restroom art prints,dining room provides detailed installation Michael Goldwln ext.221 - instntctlons, murals on rolled vinr l or mounted panels as shown on drawings,split graphics and/r instructions with the wall murals. Phone:686.978-8856 .mist.mounted graphics w shown on drawings. Failure to folio.the instructions for Install: well preparation,adhesive,or All owner supplied artwork as produced by vendor. Install: - installation methods may result In N/A _ damage to the murals or an unapproved installation.Contact th supplier if additional copies are AWNINGS/CANOPIES/ Cummings S ns Varies Varies C.M. Marl Drop N/A Manuf. - needed. TOWER CAPS (Local MenW.(Loyal Installer) Owner/Owner Owner Materiel: Materiel: General Comments-Supplier Terry Dorgan - Installer) Blockng as detailed end required for awnings end canopies. Backlit awnings with wet location light fixtures,lamps and listeners,backlit towar contracts delivery of awnings and Phone:614-895-2240 cap with wet location light fixtures and fasteners.Canopies with diagonal supports exterlor image elements to local Company CMs to utilize n Fax:614-901.0829 - install: and downlights and/or clock,trellis elements(where occurs),awning permits where installer for deliveryto site and Strategy.(Regionalization Provide dimension assistance to Supplier's representative If requested by supplier, rsq'd. installation. Strategy.(Contact Justin Ana provide J-Boxes,conduit,wiring,and final electrical connections as noted on Ashby for more lnformatl Ana Dominguez - drawings. install: Phone:41 4-52 9-76 60 Supplier must verity actual field dimensions with Supplier's Designated Field Fax:414529.7191 - Note:G.C.Responsible for Watertight installation of Tower Cap. Representative o as-bullt drawings.Complete installation of awnings,tower caps, Zimmerman Signs canol and trellis elements. Mike Coppinger 4 Phone:800-887401 Material: US shuutters with hits,KFC,A&W and Taco Bell r hit c Fax:903535.7401 graphics, graphic expression panels.All EXTERIOR ARTWORK& %vhere ocoure'.'Welcome'vinyl graphics for front entry. EXPRESSION PANELS install' N/A - Install: US shutters with graphite,KFC,A&W,and Taco Bell graphic expression panels.All 'Mem occurs'.'Welcome'vinyl graphics for front entry. BAR (CORESTOOLSDRILLED) West Coast Seating iVerles N/A Distrib. Distdb. Drop N/A G.C. G.C. Owner/G.C. Owner Material: Material: D LA concept only phone:800-243.3150 WA Core drilled bar stools MTS L concept only LauneSPrater G.C.to receive and store core drilled bar stools,core drill per plan attar installation of eallng Install: IW�Atall: 305037 (734)847-3875 ext.222 tile, to as detailed,repair the as requried. CO2-BULK MVE(bulk tank) Varies S580 Distrib. Distdb. Drop N/A G.C. Manuf.(Local Installer) Owner/Owner Owner Material: Material: General Comment CM DATE Cathy Bartusek N/A Bulk tank,fill.box,supply lines. coordinates Installation of tank,fill Phone:(962)8B2-5185 ext.5169 box,lines,and connectors. Fax.(800)247-4446 x51� _ Install: Install: Installation is performed by local NU NU CO2(002 and service) Receive tank and schedule installation.Coordinate with Pepsi installation. Bulk tank,fill box supply lines from fill box to tank,supply lines from tank to syrup rat CO2 rep.Standard process is for Lynn Heller ext.3483 - location. the owner to provide the tank.CM t or Matt Sebuckat ext.3472. to IL Phone:(800)472-2055 contact YUMI Facility Leader datertnirxe if tank will be rented.d. CCTV Checkpoint Systems,Inc. Varies U-022 Distdb. Distdb. Drop N/A Manuf.(Local Manul.(Local Install erOmer/Omer Owner Materiel: - Material: Owner Scope:C.M.to forward Loss Bran Baker Installer) J-Boxes,conduits and outlets as shown in drawings. Cameras,monitors,Imagge-Vault digital recorder cabinet brackets and cable Preventiorys site spec security (AS REQUIRED BY CAP Phone:972-625-3155 INDEX) Fax:972.6255701 .. - recommendation.(based on C.A.P. Install: Install Index)to Site Specific Consultant Lynn.bakerQc r inste.com - Set equipment as shown on drawings.Install wall mounted digital recorder cabinet. Cameras and monitors;Mount cameras and monitors,and connect cables and distributor. for K K.K la the vendor Lynn Hegee(for installation) Coordinate installation of office shelving prior to supplier installation of CCTV. (Video/Power) for K.KA,KL,KT and TL Phone:(800)285-0492 - concepts.ADT is the Image-Vault digital system;Set recorder and connect to camera snit monitors. Item not included In Standard vendor for LA cono" ADT Security cabinet for digital system;Pre-wire prior to ceiling Installation. Distributor Model for all concepts Ralph Mertz Cable;Complete installation of cabling runs,pro-Wre prior to ceiling irtstallaton. except the TL60.TL60 Includes a CONTRACT DATE: 05.05.05 Phone:800-848-2872x2773 Fax:616-492-2556 single camera system. BUILDING7YPE: KT COW rtnerizpedt.com PLAN VERSION: JUL04 CONY. CLEARANCE BAR Lincoln Industries OLC of KY) u-28o1-yum WA Distdb. Distib. Drop WA G.C. G.C. Owner/G.C. Owner Material: Material: `- SITE NUMBER: 12-XXXX (Q DRIVE THRU) Michael Winn 90EY2 WA Phone:(502)425.3333 Clearance bar,bracket,sign,anchor bolt pattern and anchor bolts. XX STORE NUMBER: XXXX ' Fax(502)425.7l Install Install: KFC/ mwinn2@bellsouth.net Complete Installation of footing and owner supplied ma A edal. N TACO BELL Hughes Network .......,.�..... CREDIT CARD PAYMENT 9 Systems(satellite WA U-061 Credit Owner Menuf. Direct WA MenuF.(Local Installer) Menuf.(Local Installer) Owner/Owner Owner Materiel: - Material: --' Process Steps: SYSTEM dish and IDU) Card Reader J-Boxes,condults,pull strings,electrical circuital outlets as shown in drawings. VSAT satellite dish with sled,roof pad(1/4°thick minimum),IDU,card readers,cables *Joe Kirby/Patty Armstrong to be NPC(card reader) F-050IDU connectors,ethernet jacks,and any other system comp onents required to provide a cooled on Ground Break notice end 314 BHYANNIS, ROAD (Router) Install: complete operating system. coordinate vendor artivat.Typically HYANNIS,MA T and TL concepts only - All items rwtetl In GC material section.Cut hale In counter top for power and ethernet - install will occur 2-wks prior to FITO. Joe Kirby-YUM Brands Informatlp cable. Install: Alter GC scope has been Technology Group(for all satellite - Entire system exclyding GC,scope: completed.Hughes will Install and cable order/install Issues) satellite dish and IDU in office and MAN Phone:972-338.8610 _ Email:joe.kirby@yum.com run will arrive pull data cable. Patty Armstrong-YUM Brands from office s ethernet Jthe counter rm info run from lation Technology Group(for - caul install the Jacks.Patch all card reader terminal order/install counts will be from jacks ihroug issues) countertops. Phone:949-863-4435 _ r operations will place led Email:patty.ernstrongpyum.com readers and make final data and power connections. DOOR-SECURITY LodkNet D113870 G.C. G.C. Direct WA G.C. G.C. G.C./G.O. G.C. Material:Complete security door package including Vision,Panel(without Flap), Material:WA Locknet security door la approved SCOPE OF Sam Caudill - Continuous hinge,heavy duty closer,min drip,door bottom/sweep,weatheretrip, by YUMI Brenda Loss Prevention. Phone:800-887-4307 x 120 - kickplale and panic hardware.See Door Schedule,Page A1.1 for details. Install:WA Extended randswarranty provided by WORK Fan: 859-887.4950 , Locknet Instep:Complete Installation. SC-1 ~ - PLOT DATE: SCOPE OF WORK The Scope of Work sheets document how the Owner,GC,Vendor,and Distributor interact on items with shared responsibilities. The majority of this building is supplied and installed by the GC. Some Items are supplied and installed Definitions: by the owner. The scope of work covers the remaining items that are not as simple. BOH-(Back of House)-The portion of the restaurant behind the service counter. Includes Service Counter,Kitchen and Support areas. G.C.(General Contractor)-Items shipped/delivered to destination by General Contractor. P.O.(Plan Owner)-YUMI Employee responsible for maintaining prototype documents. CONSOL.PKG.(Consolidated Package)-Multiple items combined into a single package and shipped to the destination by the Distributor. INSTALLED BY-Who has the responsibility for having an item installed at the site. R.A.P.(Regional Architect Partner) -YUMI Employee responsible for approval of site-specific projects. C.M.-(Construction Manager)-Representative of Owner who manages construction. INSTALLER-Who physically installs an item at the site. RECEIVED BY-Who has the responsibility for receiving,signing for and storing an item at the destination. DESTINATION-Location where an item is to be delivered. Example:the site; the G.C.'s warehouse, the Installer's shop,etc. MANUF.(Manufacturer)-Manufacturer who fabricates,constructs,assembles an item. SHIPPED BY-Who has the responsibility to coordinate shipping and delivery of the item to the site or to the destination. DIRECT-Items shipped directly from Supplier to destination-Ordered by Owner or G.C. ORDERED BY -Who has the responsibility to place the order of an item With the Supplier. SHIPPING METHOD-How an item gets to a site. DISTRIB.(Distributor)-Example:N.Wasserstrom&Sons; PrimeSource;UFPC Equipment Sales Group. OWNER-Owner of the facility. SUPPLIER-Who an item is purchased from. Example: a Manufacturer;an Equipment Consolidator,etc. DROP(Drop Shipped)-Items shipped directly from Supplier to destination-Ordered by Distributor. PACKAGE#'-Which consolidated Distributor package an item is shipped in. See Consol.Pkg.definition. WARRANTY,MATERIAL/INSTALLATION-Who is responsible for warranty repairs during the warranty period. FOH(Front of House)-The portion of the restaurant in front of the service counter. Includes Dining,Front Hall,and Restroom areas. PAID FOR BY-Who has the responsibility for final payment of an item and/or installation. ITEM NATIONAL SUPPLIER A&E ORDERED SHIPPED SHIPPING RECEIVED INSTALLED WARRANTY PAID FOR G.C.SCOPE VENDOR'S SCOPE OWNER'S SCOPE OF DESCRIPTION MFR.# PACKAGE INFO. ITEM# BY BY METHOD # BY BY MATERIAL/INSTALL BY OF WORK OF WORK WORK/GEN.COMMENTS &APPLICATION m DECOR Custom Seating Varies WA Dissib. Dioi Drop N/A p.C. Q.C. Owner/e.C. Owner Material: Materiel: Gordon Metcalf Chair Palls,Dining Room Wainscot,Window Sills,quitted stainless(where occurs). Modular front service counter,queue rails,sit down counter top,divider walla trash Phone:800223-7328 and condiment enclosures,tables/bases,tomes and settees,dining mom drink i4 Fax:916-682-4363 ICI; - counter,site-s Iflc core drill tent fR Company Cl to utilize - Dec plate/seating layout, the Company Complete installation of owner supplied decor package including seating,tables, Regionalization Strategy. Durability modular counter,qua rails,trash enclosures,condiment counters and drink counter. L�1 ed .krhn Gerelus Complete installation of GC sourced components Including chair rails,dining room install: 6 (Contact Justin Aslikry lie - a mom information Phone:800-a93-6040 weinsrgt window bills,end S.S.quitted wall panels(where occurs),All required coin WA �a Fax:727-328-2678 drills per vendor supplied layout,Coordinate alignment of ceiling hung items and coin Both Comfy and MSW - sdrifted ervice fixtures s c P.O.S. gles and pendant lights(where occurs).Drill 2'holes in Franchise Projects should Mark Callihan use Pymold for single Phone:Callihan 3-1801 brand L.IS decor Fax:417-673-1853 - Pymold Don Amhibeque Phone:800.759-6&53 Fax 800-544-0480 Marmoleurrl Forbo/Marmoieum varies WA G.C. G.C. Drop WA G.C. G.C. j G.C./G.C. G.C. Materiel: - Material: General Notes: Wainscot Donna Young Sheet marmoleum,adhesive,-mould,Iatex wall primer.Wall must be straight and N/A Negotiated price is$1,40 sq.ft.for phone:800342-0604 Fxt 441 true prior to priming and direct glue application per drawings Donnacut rolls.Complete roll contains 79' Acct.Number 1300 6 Install: wide x 105'Long(77 sq.yards or 693 Acct.Number 130078 Install: WA Complete Installation of marmcteum as indicated In drawings and by manufacturees sq.ft.).Roll price Is$1.27 square ft. written Instructions. FREESTANDING CHAIRS MTS Seating Varies WA Disi Distrib. Drop W Owner A G.C. G.C. O /G.C. Owner Material: Material: AND STOOLS Laurie Prater N/A Freestanding chairs and stools (734)847-3875 ext.222 Install: Install: G.C.to receive and store freestanding chairs and stools,set in place after final WA cleanup. DRINK PLATFORM-COKE Coca-Cola North America(Coke) Cornelius S532 Distrib. Manuf. Drop WA Manuf.(Local Coke Coke/Coke Coke Material: Materiel: Owner Scope:C.M.to coordinate (DRINK DISPENSER,LINE Phone:(800)531-2238 x3778 ENDURO (Drive-Thru) Installer) Condenser curbs,conduit,and conductors as described in drawings (2)Drink machines,syrup rack,carbonators,bundled tubing,Ice machine adapter work between drink platform Vendor SETS) Fax:404-253-4049 E0250 L&LA concept only Sentim L.Ahlstrom (B valves) Install: sahistro plates,drelNcondensate lines. mQna.ko.com /Suppliers end O.C. (2)Drink Machine Tables.Install tubing bundle prior to installation of ceiling tile.Pipe Install: Boathth of the Manitowoc Ice Machines Cornelius S382 hoods at remote condensers.Cover any exposed lines with stainless steel shroud Complete installation of drink machines,syrup rack,cerbonators. and associated condenser to be r. ENDURO (SelfSom) and/or pvc chase as shown in drawings. Bundled Tubing;Connect water lines in tubing bundle to filter,s provided by Owner through the 305037 ED250 n9 Syrup rack,and tlrinWi Distributor.Installation by G.C. -CONTACT Is valves) bundle to equipment; back-flowanddrive thr near drink units.Connect delivery system. a In tubing DISTRIBUTOR bundle io carbonazors and drive plate drink nt8chine ice delivery system. FOR Installation Ice machine adapter plates. INFORMATION REGARDIN 1 Complete Installation of dre n/condensate lines as indicated on drawings. General Comment: ORDERING G.C.to install,Distributor supplied Note: ICEIBEVERAGE SYSTEM - mein building Water Filtering system. DATE Coke to provide all other equipment and installation necessary for a complete Installation.Startup and Test System. Material: Materiel: Condenser platform,conduit,conductors Ice machine condensers,cubers and refrigerant lines. (ICE MACHINES) Manitovak Ica,Inc. QV0674C 5510 Distrib. Manuf. Drop N/A G.C. Manuf.(Local Installer) Manuf/Manuf Owner General Comment. Alicia Dillon or Install: Distributor provides purchase Phone:920/682,0161 Local Installer Install: Complete installation of system,startup and test. orders to manufacturer for G.C.to arrange,coordinate and schedule installation of Ice Machines after the Coke applicable Coke platform. drink system is Installed. Ice Machines are shipped to Local Installer,by Distributor at G.C.direction. (WATER FILTER) Selecto.Scientific TBW620.6 s592 Distrib. Manuf. Drop WA G.C. O.C.-See Vendor O.C./G.C. Owner Material: Materiel: Deldnda Butler or Angela Dawson Scope Plumbing rough-ins for filter Water filter and mtHdges CONTRACT DATE: 05,05.05 (800)635-4017 (Coke Drink Platform) Install: - Ineteli: _ BUILDING TYPE: KTOONV Mount water filler on wall and connect to water supply line and all drink equipment. WA _ __ _ PLAN VERSION: JUL04 CONV, Cornelius PLATFORM-PEPSI Pepsi Coellus ED Varies Distrib. Manuf. Drop WA Mai(Local Pepsi Pepsi/Pepsi Pepsi Material: Material: Owner Some,C.M.to coordinate (DRINK DISPPNSER,LINE Kim Semmes 250(8 valves) Installer) Condenser curbs,conduit,and conductors as described In drawings (2)Drink machines,syrup rack,carbonators,bundled tubing,Ice machine adapter work between drink platform Vendor SITE NUMBER: 12-)C= SETS) KFC and Multibrand Coordinator - � _ � plates,drain/condensate lines. - /Suppliers and G.C. STORE NUMBER: xxXxxx K KA,ia,KT and TL 'Phone:(502)896.8650 Servend MD Install: General Comment: pocoe�a Fax:(502)893-4173 250(8 valves) (2)Drink Machine Tables.Install tubing bundle poor to Installation W ceiling tile.Pipe Install: Distaibutor pmvides purchase (con kim.semmesppepsl.com hoods a remote condensers.Cover any exposed lines with stainless steel shroud Complete Installation of drink machines,ubmp bun carboner,sy - orders to manufacturer for KFG kept s are n and/or chase as shown In drawings. Bundled Tubing;Connect water is es in tubing bundle o litter,syrup rack,and tlnnk! TACO BELL tllHerences are noted) Christine Trevino � � - Pvc g' equipment;Install back-flow device near drink units.Connect CO211ne in tubing applicable Pepsi platform. drink TLi h' nary system. On KA concepts only,one of the 314 BARNSTABLE ROAD. *CONTACT Taco Bell Coordinator-8 432bundle to ca chine ad and drive thin ire Ice del' Phone:949-863.4352 Install ice marline adapter plates. Menkwrok OY0676C foe Machines HYANNIS,MA DISTRIBIIrOR Fax:949-862.1083 - Complete installation of drelNcmdonsate lines a t indicated on drawings. and associated condenser to be FOR christine.trevino@pepsi.mm. purchased by the owner.Instal ja INFORMATION REGARDIN Note: rqllthL by local Installer as with other dank ORDERING Pepsi to provide all other equipment and installation necessary for a complete platform flame. ICE/BEVERAGE SYSTEM Installation.start up,test and calibration of drink system. SAW Manitowok Ice,Inc. Manta,(Local Installer Pe _ On hi concepts only,both Ice QY0874C 5510 DisNb. Manuf. Drop WA G.C.. ) Pal Papal MetoHel: Materiel: machines are purchased and (ICE MACHINES) Alicia Dilllon OY1474C S511 - Phone:920/682-0161 (Owner pays Condenser platform,condulL conductors Ice machine condensers,cubers end refrigerant lines. Installation pea for by 9lt owner. (wham ocGlrs) (where occurs) for install of I poi Installation try a local installer Is . - machines in Install: Install for at the time of order.G.C.to coordinate and Schedule Installation of Ice Machines with Pepsi drink system Complete installarlon of system,starup,and test. installer. MFSE20-5 S590 Pepsi Material: Material: (WATCH TILTCIT) 061aato 3aibltific Distrib. Manuf. Drop N/A f;.C,. O,C,-Sae Vendor P'/G.C. Pepsi Delrinda Butter or Angela Dawson IKL,k,KA Scope - Plumbing tough-Ins for filter Water titer and cartridges (Btu)635-4017 KT.T,0-5 5592 (Pepsi Drink Platform) Iretell: ICI' SCOPE OF (�'T'TL) G.C.to mount water fitter on wall and connect to water supply line. N/A CDRIVE-THRUOMMUNICATIONS ME C11192 11001 Distrib. Distrib. Drop s WA Manuf.(Local Manuf.(Local Installer) Owner/Owner Owner Material:WA Material:Base station with message repeater,headsets,battery charger,loop General Comment: COMMUNICATIONS Jennifer Cassidy - Installer) Install:Provide outlets.J-Boxes,conduit and wiring for complete system Including detectors and condult,and FCC Ueegae. For the TL and Awn eP�theIHM WORK Phone;(858)535-6092 (Changed horn Head communication or base station,headsets,battery charger;Provide outlets end wldng for battery ude Station) � � - Install:Bess station coal message repeater,Mount on wall;connect base station a drive-mN timer and display. Kurt Hatch i chargersPhone:(909)4813962 x6021 d headset to loop etectors at speaker post IoOp,and speaker post.Adjust system for volume and de Fax:(858)552-0t39 PLOT DATE: .. . - SCOPE OF WORK The Scope of Work sheets document how the Owner,GC,Vendor,and Distributor Interact on Items with shared responsibilities. The majority of this building is supplied and installed by the GC. Some items are supplied and installed Definitions: by the owner. The scope of work covers the remaining items that are not as simple. BOH-(Back of House)-The portion of the restaurant behind the service counter. Includes Service Counter,Kitchen and Support areas. G.C.(General Contractor)-Items shipped/delivered to destination by General Contractor. P.O.(Plan Owner)-YUM!Employee responsible for maintaining prototype documents. CONSOL.PKG.(Consolidated Package)-Multiple items combined into a single package and shipped to the destination by the Distributor. INSTALLED BY-Who has the responsibility for having an item installed at the site. R.A.P.(Regional Architect Partner) -YUMI Employee responsible for approval of site specific projects. C.M.-(Construction Manager)-Representative of Owner who manages construction. INSTALLER-Who physically installs an item at the site. RECEIVED BY-Who has the responsibility for receiving,signing for and storing an item at the destination. y� DESTINATION-Location where an item is to be delivered. Example:the site; the G.C.'s warehouse, the Installers shop,etc. MANUF.(Manufacturer)-Manufacturer who fabricates,constructs,assembles an item. SHIPPED BY-Who has the responsibility to coordinate shipping and delivery of the item to the site or to the destination. y� DIRECT-Items shipped directly from Supplier to destination-Ordered by Owner or G.C. ORDERED BY -Who has the responsibility to place the order of an item with the Supplier. SHIPPING METHOD-How an item gets to a site. V DISTRIB.(Distributor)-Example:N.Wasserstrom&Sons; PrimeSource;UFPC Equipment Sales Group. OWNER-Owner of the facility. SUPPLIER-Who an item is purchased from. Example: a Manufacturer;an Equipment Consolidator,etc. DROP(Drop Shipped)-Items shipped directly from Supplier to destination-Ordered by Distributor. PACKAGE#-Which consolidated Distributor package an item is shipped in. See Consol.Pkg.definition. WARRANTY,MATERIAL/INSTALLATION-Who is responsible for warranty repairs during the warranty period. FOH(Front of House)-The portion of the restaurant In front of the service counter. Includes Dining,Front Hall,and Restroom areas. PAID FOR BY-Who has the responsibility for final payment of an item and/or installation. ITEM DESCRIPTION NATIONAL SUPPLIER MFR.# A&E ORDERED SHIPPED SHIPPING PACKAGE RECEIVED INSTALLED WARRANTY PAID FOR G.C.SCOPE VENDOR'S SCOPE OWNER'S SCOPE OF &APPLICATION INFO. ITEM# BY BY METHOD # BY BY MATERIAUINSTALL. BY OF WORK OF WORK WORK/GEN.COMMENTS Ddve-Thru ERC SOS ERC #917-2 Duel S250 Distrib. Vendor Drop WA Manur. Menul. Vendor/Mwuf.for Yra. Owner Material:Conduit,Outlet,J-Boaee Material:Interface Box.Ethemet cable and power supply P.O.S.Implementation to Cell ERC INTERFACE BOX Tim Bailey Output - (Local Installer) (Local Installer) parts&labor - - to schedule D.T.timer Installation to Phone:(800)241-6880 Detector - Instal:Contractor to Install conduit,J-Boxes,and power outlets per construction Install:Complete Installation,Labor&Testing.To be installed after HME and POS immediately follow P O.S. KFC concepts only Fax:(770)951-1875 documents. installation we complete. installation.CM coordinators to add Web.<warconline.ccm> DTT-KFCNT S200 Becky Goings from ERC to A Email:tba!Iey@erconline.com network versic i groundbreak notice distribution New Store (goings(PERConI!ne.com) Package Display Unit $251 #850 TM-05 LOOP SENSORS Panasonic WX8172 WA Distdb. Distrib, Drop WA G.C. G.C. Owner/G.C. Owner Material:Condult and Wiring. Material:Loop Sensors. ' (Q Drive Thw) Install:Complete installation of loop sensore and conduit in concrete pads as Install:WA indicated In d Al drawings.Loops must be labeled°Speaker Post Loop'and"From WindoW. DRIVE THRU WINDOW Quicksery - SC-4030BR B140 Distdb. Distrib. Drop WA O.C. G.C. Sae General Comments See material: Material: General Comment: (MCE Systems Inc.) General G.C.to supply storefront metal and glazing surrounding rift window. Dm�e-thru window Owner provides warranty e Phone:(800)388-8307 Comments window material,G.C.provides Fax:(713)8495708 Install: - Install; warranty on D/T window installation. G.C.to Install Owner provided D/T windows and G.C.provided storefront metal and WA See"Air Curtains"for further . glazing. - information. FIRE SUPPRESSION Ansul WA G.C. G.C. Direct N/A G.C. G.C.Local Installer G.C./G.C. G.C. Material: Design Intent Upon activation of SYS15M Troy Hassman ( ) By Local Installer. Mffiedat:WA any hood fire extinguishing system, (&-ACCESSORIES) (502)231-8147 Install:Fire Suppression System must be compatible with specified hoods. the makeup air for shall be A Hoods we pre-piped by manufacturer. Install;WA de�neglzetl.Hoed Exhaust Fenn o Tanks,connections r heads by local installer m(if Phan a)G.C. - and Roof Top Units shell remain ear G.C.teneral C water to fire suppression system(II Piranha).See Plumbing Sheets. running. U See General Comments at right for design intent g. Pon activation FlTU unto lQ . detector Its respective rooftop unit shall be cis-energized.see sheet y E6.0,Detail 2 for interlock diagram. HAND SINKS Advance Two 7-YUM-20 N050 Distrib. Distrib. Consol.Pkg. 1 GC, G.C. Owner/G.C. Owner Material:G.C.to provide braided piping for supply litres. Material:Supply hardlenk faucet and foot valves. General Comment Splashguards Dee Chilton - to meet code requirements supplie Phone:(800)832.1218 Install:Complete Installation of Owner supplied materiels. Install:WA and Installed by G.C.See detalls. Craig Cooper Phone:(800)645-3166 Fax:(516)242-6900 -• HOODS General Ventilation-Preferred VARIES VARIES Distrib. Distrib. Drop WA G.C. G.C. Owner/G.C. Owner Material: Material: General Comment:G.C. 305037 Supplier Exhaust Duct,Duct Fireproofing as required by code,relays for hood fan interlock Hood pre-piped for fire suppression,exhaust fans w/insulated steel curbs,lowered responsible for all inspections. Buck Seward circuit.Provide all other materials for complete installation. steel extensions and hinged base.Stainless steel panel per plans. Phone:(800)474.0037 ad.105 - Cell:(256)714.4.992 - Install: - Install: DATE bseward@genera vem m Illation.constall hood,duct,duct fireproofing,insulated stainless steel panels,and ail other N/A Gaylord Industries-!Preferred materials for complete installatlon. - Supplier(Broiler Hood) Mark Curran Supply,assemble and install exhaust fan interlock per 2/E6.0 Phone:(800)547-9696 Fax:(503)692-6048 markcpgaylordusa.com Randall-Aft.Suppller _ Mark DeLorenzo Phone:(800)621-8560 x6458 Fax:(617)644-4224 marktlprendell.com HVAC TRANE Varies WA. G.C. G.C. Direct - WA G.C. G.C. G.C./G.C. G.C. Material:Purchase Rl(with factory Installed un-powered convenience outlets and Material:WA - -General Comments:G.C.to follow (RTU/CURBS) Marry Cusick or Chad Sanders HACK circuit breaker),knock-down curbs,and thermostats from Two using national Mechanical Engineered design par Phone:(SW)YUM.HVAC or(865) account pricing.Provide ductwork smoke detectors,conduit to rooftop units and any Install:WA the drawings,provide ductwork,an 986-4822 other materials required for a complete HVAC system. report any discrepancies to Owner Fax: (502)499-7870 ASAP.G.C.shall not deviate from Coll: (502)5584879 Install:All HVAC equipment. G.C.to coordinate Owner's T&B(rest&Balance) design intent.G.C.to pay for CONTRACT DATE: 05.05.05 micusickQtranomm r consultant Including scheduling of T&B prior to turnover using YUM!scope of T&6 subsequent T&B necessary to van BUILDING TYPE: KT CONV services and YUMI format.Owner to pay for initial T&B only. corrections required by initial T&B. Owners Scope:Provide C.M.with PLAN VERSION: JULD4 CONY. YUMI Scope and Format for Test al SITE NUMBER: 12-XxxX Balance(T&B)services.C.M.to Inform R.A.P.of Reoccurdng Issues STORE NUMBER: X 0000( on T&B Reports,RA.P,to copy P. Owner to pay for Initial T&B. KFC/ KITCHEN EQUIPMENT Varies Varies Varies Distrib. Distrib. Consol,Pkg. 1 G.C. G.C.(See General Owner/G.C, Owner All Equipment:G.C.Responsible for All Receiving,Inventory,Offloading,Installation, Shelving:Supplier to Provide All Components for Each Assembly Bundled Together i General Comment:See'Hoods'at TACO BELL . (INTERIOR) Comments) Rough-In Connections,Final Utility Connections/Inspections. G.C.to coordinate Clearly Marked Packaging.Provide Gear Assembly Instructions IrrGuding Isometric 'Walk-In Cooler"for Additional ' calibration and testing of kitchen equipment with local vendors as applicable. Drawing of Final Assembly. Kitchen Equipment Information. 314 BARNSTABLE ROAD - HYANNIS,MA (SHELVING/ Iss Varies Varies Distdb. Distrib. Consol,pkg, 1 G.C. G.C. Owner/G.C. Owner Shelving/Workstations:G.C.to assemble per suppliers Instructions and install per SheMno:Supplier to Provide All Components for Each Assembly Bundled Together i WORKSTATIONS) Jackie Moore plans - Clearly Marked Packaging.Pro,lde Clow Assembly Instructions Including Isometric _ Phone:(770)787-9=ext.281 - Drawing of Flnel Assembly. LIGHTING Accuse, Varies N/A Distrib. Distrib, Drop WA G.C. G.C. Owner/G.C.- Owner Material:N/A Material:Supplier to Provide Fixtures and Lamps.Contactors for lighting control (INTERIOR/BLDG Buddy Bockweg and Charlie Jacobs relays. EXTERIOR) Phone: 9 707-7378 Install:G.C.to Install Owner Provided Fixtures,Lamps.G.C.responsible for all Labor, Fax(602)2)961.0357 - Conduit Connectors and Conductors for a complete installetlpn. Install:.WA LIGHTING Accusery Varies N/A Distrib, Distrib. Drop WA G.C. G.C. Owner/G.C. Owe, Material:Provide Foundations,Conduit,and Conductors. Material:Supplier Responsible for Photometric Drawings,Anchor Boas/Template, COPE OF (SITE) Buddy Bockweg and Charlie Jacobs Poles,Brackets,Fixtures and Lamps per Drawings and.Specificetions. Phone:(877)707-7378 - Install:G.C.to Install Owner provided Light Poles.Fixtures,Brackets,Lamps Anchor WORK Fax(502)961-0357 Boas,Conduits&Conductors.Provide excavations,and concrete foundations at Install: A N locations noted on photometric drawing,assemble and install per plans. - LIGHTING Wattstopper DU367OL52VE WA Distrib. Distrib. Drop WA G.C. G.C. Owner/G.C. Owner Material:Conductors,conduit,over-ride switches as detailed,and any items required to Material:Exterior lighting control panel with contactors and photocell General Comment:The CONT(EXTEROL LIGHTING Phone: Simmers provide a complete Installation. WanSropper panel Is Included In th CONTROL PANEL) Phone:(800)927-9287 ext.241 - Install:WA AccuServe lighting package. I� Fax(972)422-1311 - Install:Lighting contactors,relays and photocell;Connect contactors to appropriate circuits wmv.wwatoppeccom - and fixtures;install over-dde switches as detailed. PLOT DATE: l� SCOPE OF WORK The Scope of Work sheets document how the Owner,GC,Vendor,and Distributor interact on items with shared responsibilities. The majority of this building is supplied and installed by the GC. Some items are supplied and installed Definitions: by the owner. The slope of work covers the remaining items that are not as simple. BOH-(Back of House)-The portion of the restaurant behind the service counter. Includes Service Counter,Kitchen and Support areas. G.C.(General Contractor)-Items shipped/delivered to destination by General Contractor. P.O.(Plan Owner)-YUM!Employee responsible for maintaining prototype documents. CONSOL.PKG.(Consolidated Package)-Multiple items combined into a single package and shipped to the destination by the Distributor. INSTALLED BY-Who has the responsibility for having an item installed at the site. R.A.P.(Regional Architect Partner) -YUMI Employee responsible for approval of site-specific projects. C.M.-(Construction Manager)-Representative of Owner who manages construction. INSTALLER-Who physically installs an item at the site. RECEIVED BY-Who has the responsibility for receiving,signing for and storing an Item at the destination. DESTINATION-Location where an item is to be delivered. Example:the site; the G.C.'s warehouse, the Installer's shop,etc. MANUF.(Manufacturer)-Manufacturer who fabricates,constructs,assembles an Item. SHIPPED BY-Who has the responsibility to coordinate shipping and delivery of the item to the site or to the destination. DIRECT-Items shipped directly from Supplier to destination-Ordered by Owner or G.C. ORDERED BY -Who has the responsibility to place the order of an item with the Supplier. SHIPPING METHOD-How an item gets to a site. DISTRIB.(Distributor)-Example:N.Wasserstrom&Sons; Pr!meSource;UFPC Equipment Sales Group. OWNER-Owner of the facility. SUPPLIER-Who an item is purchased from. Example: a Manufacturer;an Equipment Consolidator,etc. g DROP(Drop Shipped)-Items shipped directly from Supplier to destination-Ordered by Distributor. PACKAGE#-Which consolidated Distributor package an item is shipped in. See Consol.Pkg.definition. WARRANTY,MATERIAL/INSTALLATION-Who is responsible for warranty repairs during the warranty period. <^ FOH(Front of House)-The portion of the restaurant in front of the service counter. Includes Dining,Front Hall,and Restroom areas. PAID FOR BY-Who has the responsibility for final payment of an item and/or installation. ITEM DESCRIPTION NATIONAL SUPPLIER MFR.# A&E ORDERED SHIPPED SHIPPING PACKAGE RECEIVED INSTALLED WARRANTY PAID FOR G.C.SCOPE VENDOR'S SCOPE OWNER'S SCOPE OF &APPLICATION INFO. ITEM# BY BY METHOD # BY BY MATERIAL/INSTALL BY OF WORK OF WORK WORK/GEN.COMMENTS MAPS LINE APW VARIES VARIES DIeMb. Distnb. Drop W wn A G.C. G.C. Owner/G.C. Omer Materiel:Provide all elecelcal cmdults,conductors and connectors necessary for Jeff Calahan ext.6282-Kenny Gross installation;all plumbing and ductwork necessary for Installation.- Material:Supplier to ship complete package including installation and operating When the vendor receives a PO K,KA,KL&LA Phone:(800)752.0863 instructions manual. concepts Fax:(307)637.8071 Install:Complete Installation of Modular Assembly Peck Station including assembly and from the equipment the Installer the P N 9 N vendor shall contact the Installer final electncaV plumbing connections per mfg.Instructions,installation of outlets Gong Install:POS installer will mount and connect POS bump bars and monitors. who will artenge a time with the A upper and lower raceway for external equipment located on line.Installation of drain fine(s) GC'e superintendent for delivery to drain.Mounting of POS bump bars and monitor brackets as req'd.Installation of and start-up, a packaging bins and dispensers.Installatlon of exhaust hood and ductwork.Start-up. - a -DeDan�eld VARIES VARIES Distrito. Distrib. Drop WA G.C. G.CJ Mani(Local Owner/Owner Owner Material:All electrical conduits,conductors and connectors necessary to the point of Material:Ship complete package Including Service,Installation and Operations G.C.shall verify all circuits serving T,TL,KT concepts D AN,nod Installer) connection;all plumbing necessary to the point of connection.Provide duct to exhaust hood. Manuel. POS equipment complies with Phone:(800)334-0718 - - 14/E3.1 IT and TL only) Fex:989-773-2060 Install:Oft load and install MAPS line as shown in plans and as described In the Delfleld Install:POS installer will mount and connect POS bump bars and monitors.MAPS MAPS Service,Installation arid Operations Manual.Connect 200 Amp electrical service to line vendor to perform start-up. G.C.sends the vendor a signed site MAPS line service panel.Connect water supply limes to MAPS line.Run and connect drain - prep form stating that the site Is line in chase to drain.Connect dud to exhaust hood.Mounting of POS bump bars and - ready for start=up(1-2 week monitor brackets. _ lead-time required.) Carer Hof. VARIES VARIES Distnb. Distnb. Drop N/A G.C. G.C. - Owner/G.C. Owner Material:Provide all electrical conduits,conductors and connectors necessary for - Jim WWleco installation;all plumbing and ductwork necessary for Installation. Material:Supplier to ship complete package including installation and operellng Phone:(800)323-9793 instructions menus). Install:Complete installation of Modular Assembly Pack Station including assembly and final electricalt plumbing connections per mig:Instructions.Installation of outlets along Install:POS installer will mount end connect POS bump bars and monitors. upper and lower raceway for external equipment on line.installation of drain fine(s)to drain. - Mounting of POS bump bars and monitor brackets as req'd.Installation of packaging bins antl dispensers.Start-up.- MUSIC SYSTEM Musak WA F131 Owner Manuf. Direct N/A Mani.(Local Manuf.(Local Installer) Owner/Owner Owner Materiel: Material: General Comments: Cindy: 03 8 ) Installer) Phone: J-Bows,Conduit,Phone and Electrical Wiring. Sled mounted OBS antenna.satellite receiver,digital amp,Speakers with G.C.is responsible for coordination Fax:(803)3)3963032 398-3074 - _ grilles(4-interior,2-e#edor(A&W concepts only),speaker wire,coaxial,hardware per of Installation of entire music system Install: national connect Speakers to be black in open ceiling areas,white In dropped including 000mination with local Email:cindymcpmuzekcom J-Boxes,Conduit,Phone and Electrical Wiring per plans. ceilings. Muzak Installer.This Includes the jukebox in A&W concepts.C.M.to d tip NOTE:Because the Des dish is sled mounted the GC scope includes no work on the Install: verity Owners responsibility for roof. Complete installation of entire music system.Pre-wire poor to ceiling Installation. ordering Music System from local f Provide testing and calibration of entire system to national decibel standards for office Muzak contact;Muzak shall be volume control.wire system per national contract wiring diagram.The following for notified at Ground Break to cry A&W concepts only,complete jukebox setup and Interface connector,CD installatlon coordinate installation date. - - in Jukebox per national contract,CDs shipped Inside jukebox cabinet.Do not leave jukebox key in store,label keys with jukebox serial number and file In local Muzak office.Music to be set to 50s/60s music a custom programming per national contract. Sleds to be placed on 1/4'to 1/2"asphakic met,ballast to be secured to sled,no penetrations through roof membrane allowed. C Rock-Ola Manufacturing gClip" Subbl 0 F150 Distrito. Distnb. Drop WA G.C. Local Installer Omer Owner Owner Mateeat:Rook for Bubbler uke box vnNA$kW100CD Pedrege 305037 (310)328-1306,Jennifer Claim Bubbler w/ Material:Conduit,J-boxes,Muzak interface conduit,telephone jack. Inside juke box 1a shipping. p��a�C�� General Comment:CO ext.113 or KellySepulbeda x123 A&W 1000D programmed and labeled.CD's Install:Install J-boxes and conduit fa interior and exterior speakers.Set juke box as installed by Muzak local installer. KA end LA Package Install:See'MtuiC section for Instatletloo Information. iMlcatetl after final clean-up,but prior to install and configuration by Muzak. Musak Rowe w/ F151 Material:Rowe juke box with A&W 100 CD package..CDs secured Inside Juke box DATE L concept Cindy n Package US 10GCD Phone::(8W)(803)396-3032 (see for shipping. above for more contact info.) - - Install:See'Music"section for installation information. OCB Delphi(Standard for CO&French) Delphi S240 Distdb. Distnb. Drop N/A GC See GC&Supplier Scope Material-Owner Owner GC Materiel: Material: The OCB Is similar to the previous Tom Rock-Tech.Service Dept. #15E of Work Notes Install-GC/3rd Party See GC& Provide everything the vendor does not provide to complete the OCB Installation Order Confirmetion.Bowd.For Tam Bell only provide Dais Switch,Serial Cable/s and speaker posts. Phone:(800)456-OW ext.476 Supplier including but not limited to the footing and anchor bolts,conduits and pourer Adapters.Speaker and Microphone Is supplied by HME. Marlene Gelb-Installation Coord. Texas Digital Scope of Work conductors. The Speaker and Microphone will be Phone:(800)456.=ext.452 Amu-dew 150 Notes Install: installed by HME,after the OCS/ - LCD Install:. Order Confirmation Board.For Tam Bell only install Data Switch in Managers Office, Speaker Post has been installed and Taxes Digital(Optional for OCB footing per civil engineering details.Place anchor bolts as directed by Vendor. pull Serial Cables with Adapters.Start-up and test OCS.Train%M.Speaker and permanent power has been TB French.only) Place all pourer and data conduits,pull power conductors per plans.Install COB Microphone Is installed by HME connected to the OCB. - Technical Service Dept. - pedestal/speaker pe poet.Make ready for final,power connections and pulling data Ph:(972)693-9378 cables. Note:Delphi will provide'Pre-InafaRation Site Preparation Requirements- The HME Speaker and Microphone is n. is n rop emu. an ar er Matenat:Ccodutt from Pick-up window to OCB Meteriat:Speaker end Mcrrophone. shall have a separate conduit fa HME:cal S r ice audio wires.Sea plans. (Dive-Thru Speaker and (Local Installer) (Local Installer) Microphone) Technical Service Dept. _ � PH.(800)848-44680pt.3) Install:WA Install:Speaker and Microphone.Pull communication wires to OCB. - CONTRACT DATE: 05.05.05 PRICE CONFIRMATION Everbrlts,Inc. E00687S L-200 Distnb. Distnb.• Drop- N/A G.C. G.C. Owner/Owner Owner Materiel:Supply all j-boxes,conduit,pull-strings and electrical circuits/receptacles. Material:Wedge mount display,power pack,data cable and mourning bolts. 'Ground-Break Notice°to be Issued BUILDING TYPE: KT CONV BOARD(P.OBJ Anna Dominguez(Saw and - to distributor who will arrange for T&TL concepts only General)(800)558-3888 A40 Install:Ali supplied Items plus data cables,cut hole in counter top for power and data Install:PAR to make final connection to PAR register system. drop ship to site. PLAN VERSION: JUL04 CONY. adominguezQeverbrlte.00m cables.Install power peck SITE NUMBER: Technical Support: •Prime Source stocks PCB and will 12-X)O(7( (888)877-3092 - ship as part of the consolidated pkg. STORE NWBER" XXXXXX P.O.S NA U-072 Owner Menuf. UMI Direct Materiel:Supply all J-Boxes,Conduit,Pullslrings and Electrical Outlets. Material:Su necessary cgmp g PAR Order Installation: (y ) WA Mai Manul. Owner/Owner Owner spiv all system components end materiels races fa a late Design Imam: (Point of Sale Pkg.) U-101 .(Material (Local installer) (Local Installer) . installatlon including the HME T1mer/TACO interface cable. Owner provides KFC/ T&TL concepts ordy U-120 through Install: Pre4mitall: She SpulRo Plan; PAR reviews site specific plan sheets for wiring diagram if different from TACO BELL Kelly Munlente U-150 Distributor) POS/Order entry tertnhreb;Provide holes for order entry terminals;provide compliance with PAR and alerts CM of Inoonsistencies, drawings. See Telephone Ph:800-245-9446 x526 - J-Box, power end conduits es rested m dravArgs. Purchase;PAR notifles CM prior to maldn s to the 314 BARNSTABLE ROAD U-200 Monitors I.G..powe J rid c,I.G.power and conduits as rotetl on tlrewi P g'me^ga purchase order. Communications"for more U-P40 rigs. Pre-Install Chaeki PAR conlect9 superintendent to confirm Install date antl information. HYANNIS,MA Miscellaneous Issues: U 261 Brackets for monitors;Complete Installation of monitor brackets and provide reviews pre-install cheokist. - Y blocking/euppat. Install:(Note:PAR must preform their install attar the HME Timer install is complete.) Critical Flow Chant I • Carolina Seravia Bump Pads;Install condu!W-Sox,I.G.outlet,conduit and wiring as noted on Monittors;Complete install,of all monitora after GCS work Is completed. Permanent Power Available—> Ph:949.8633656 drawings. Video Controllers;Complete Installation of controllers after GC's work is completed. Telephone Lines Active—> Fax:84S-863.4630 Cash Reglstw:Provide J-Box,I.G.outlet,conduit and wirfng as noted on Bump Pads;Installation of bump pad wiring corn.after GC%work Is completed. pre-install Checklist—> Cseravia@tacobell.com - drawings. Cash Registers;Installation of cash registers after GC's work is completed. HME Timer Installed y Receipt Printers:Provide J-Box,I.O.outlet,conduit and wiring as noted on Recolpt Printers;Installation of recelpt printers after GC's work is completed. P.O.S.Installation. �� 14 Christine Greiner drawings. Wiring 9 49 416 3-3 81 6 Com Wiring;Provide I.G.pourer,J-Boxes,condult and wiring as noted on Wiring S Connectors;Pull communications satlons wrong to PO$compgrrents.Complete Fax:949-683.45M drawings. final POS equipment connections platenstend software start-up. l Cgreiner@tacobell.com Coordination:G.C.to coordinate wheduling so that permanent power is m TACO Computer,Complete I TACO of computer end Qgmponents,Install Interlace prior to Installation of Telephone Communications',which must also be active cable bantam HME Timer end TACO oomwular. prior to Installation of POS system.G.C.is responsible for reviewing foe PAR Paver Cords;Complete installation11 tHE of power cords after GC's work is completed. Help desk: P system nation:PAR,tp call the HELP DESK et the completion cif POS Installation for Ph:800-SOS-TACO Pre-install Guldellne'(provided by CM)to verlN Uet me building Is reedy tort system verification. - Option'1° POS installation.If G.C.confirms building Is reedy and the POS Installer finds PAR performs ECOSPSVre Tear on electrical system Incomplete Rom tho C.C.will bo ohi for tho Inoti return trip. PAR completes"Job Status Form'at time of each site visit and leaves a signed copy with GC and,a-mails the CM a copy. SCOPE OF' WORK SC-4 PLOT DATE: SCOPE OF WORK The Scope of Work sheets document how the Owner,GC,Vendor,and Distributor interact on items with shared responsibilities. The majority of this building is supplied and installed by the GC. Some Items are supplied and installed Definitions: by the owner. The scrape of work covers the remaining items that are not as simple. BOH-(Back of House)-The portion of the restaurant behind the service counter. Includes Service Counter,Kitchen and Support areas. G.C.(General Contractor)-Items shipped/delivered to destination by General Contractor. P.O.(Plan Owner)-YUM I Employee responsible for maintaining prototype documents. CONSOL.PKG.(Consolidated Package)-Multiple items combined into a single package and shipped to the destination by the Distributor. INSTALLED BY-Who has the responsibility for having an item installed at the site. R.A.P.(Regional Architect Partner) -YUMI Employee responsible for approval of site-specific projects. C.M.-(Construction Manager)-Representative of Owner who manages construction. INSTALLER-Who physically installs an item at the site. RECEIVED BY-Who has the responsibility for receiving,signing for and storing an item at the destination. y� DESTINATION-Location where an item is to be delivered. Example:the site; the G.C.'s warehouse, the Installer's shop,etc. MANUF.(Manufacturer)-Manufacturer who fabricates,constructs,assembles an item. SHIPPED BY-Who has the responsibility to coordinate shipping and delivery of the item to the site or to the destination. S� DIRECT-Items shipped directly from Supplier to destination-Ordered by Owner or G.C. ORDERED BY -Who has the responsibility to place the order of an item with the Supplier. SHIPPING METHOD-How an item gets to a site. V„ DISTRIB.(Distributor)-Example:N.Wasserstrom&Sons; PrimeSource;UFPC Equipment Sales Group. OWNER-Owner of the facility. SUPPLIER-Who an item is purchased from. Example: a Manufacturer;an Equipment Consolidator,etc. DROP(Drop Shipped)-Items shipped directly from Supplier to destination-Ordered by Distributor. PACKAGE#-Which consolidated Distributor package an item is shipped in. See Consol.Pkg.definition. WARRANTY,MATERIAL/INSTALLATION-Who is responsible for warranty repairs during the warranty period. FOH(Front of House)-The portion of the restaurant in front of the service counter. Includes Dining,Front Hall,and Restroorn areas. PAID FOR BY-Who has the responsibility for final payment of an item and/or installation. ITEM DESCRIPTION NATIONAL SUPPLIER MFR.# A&E ORDERED SHIPPED SHIPPING PACKAGE RECEIVED INSTALLED WARRANTY PAID FOR G.C.SCOPE VENDOR'S SCOPE OWNER'S SCOPE OF o &APPLICATION INFO. ITEM# BY BY METHOD # BY BY MATERIAUINSTALL BY OF WORK OF WORK WORK/GEN.COMMENTS P.O.S YUMI POS Implementation. Varies U100 Owner Manuf,(YUMI) Direct WA Manuf.(Local Manuf,(Local Installer) Owner/Owner Owner Material:Supply and coordinate all system components and materiels necessary for Design Intent: gg Material:Supply ell J-Boxes,Conduit,Pullstrings and Electrical Outlets. (Point of Sale Pkg.) Zack Coblens Installer) a complete ins[allatlon except that which is provided or coordinated by G.C. Owner provides Phone(800)544.5774 ext. Install: wiring diagram If different from K,KA,KL,KT concepts x6956 Install drawings. See Telephone POS/Order entry terminals:Provide holes in counters for order entry terminals;provide Monitom complete Installation of all monitors. CommunlcatimW for more A only Fax:(5o2)ns@yu99 - - p J-Box,LG.power end conduits as noted on drawings. zedk.ceblenspyum.wm Video Bars/lad Complete installation of video controllers. Information. . Monitors Provide J-Buz,I.G.power and conduits as noted on drawings. Bump Bars/Pads:Complete Installation of bump patl/widng connection. Brackets for monitors;Complete Installation of monitor brackets.Provide Computers;Complete Installation of computer systems. Critical Flow Chant v10. biocking/support as required. Kevin:800ger -. _ _ _ __ Receipt Printers;Complete Installation of receipt pomace. Permanent Power Available—> 1 Computers,Provide vide J-I.G.outlet,conduit and wiring as g as on drawings. . L,LA concepts only phone:800.5445774 eM.6539 � � Datatech;Pull cgmmunicetlona wiring to POS components final POS equipment Telephone Lines Active—> Fax:502.87443098 Receipt Printers:Provide J-Box,I.G.outlet,contluit and wiring as noted on drawings. connections and software start-up,data cabinet,install office server and components. Pre-installation Survey—> Data wiring cabinet;Provide blocking in the wall,J-Box,I.G.outlet,phone conduit. kevin.pfeffingerpyum.com - Manager's Office P,C.server(Includes computer,printer,keyboard monitor,UPS, P.O.S.Installation. power cards and low voltage/com wiring;Provide I.G.power,J-Boxes,conduit and Wring as noted on drawings. Corn Winne;Provide I.G.power,J-Boxes,conduit and wiring as noted on dravdngs. _ Scheduling:G.C.to coordinate scheduling so that permanent paver is active prior to installation of Telephone System'. - Telephone System must be active poor to installation of P.O.S. RESTROOM ACCESSORIEE Varies Varies B240,B265, Distrib. Distdb. Consol.Pkg. 1 G.C. G.C. Owner/G.C. Owner Material:Blocking as noted in drawings and required. .Material:Restroom Accessories Notes: B280,B290 - K and KT concepts replace the pap B300,11305, Install:All Owner provided Restroom Accessories. Install:WA towel dispenser In the restrooms 8400,8405 (B-290)wfth an electric hand dryer . (B-235). ROOT BEER SYSTEM Cardinal Ice 300300B S555 Distdb. Distdb. Drop N/A G.C. Manuf. Owner/Manuf. Owner Material:Conduit chases,J-boxes,all utility Imes. Material:N/A IMPORTANT (sag-N-Box) Glenn Faust General Comments: 3311 Gilmore Industrial Blvd. Install:Conduit cheese,J-boxes,all utility lines.G.C.to coordinate installation with Install:Soda syrup connection,run and test system,make adjustments as needed. Cola u Iler must install their KA and LA concepts only. Louisville.KY.40213 Multiplex.G.C.responsible for receiving,Inventory,offloading and setting in piece. pP d equipment first.Syrup must be at FaxPhone:800-467-0448 e-ail:2lenri(096 the store for both AB.W regular and e-mail:glennQioeguys.com diet root beer.The utllltles(water, waste d electric lines)have to be connected. MAKE YOUR OWN Cardinal toe Varies WA Distrib. Distdb. Drop WA G.C. Manuf. Owner/Manuf. Owner Material:Conduit chases,J-boxes,all utility lines. IMPORTANT ROOT BEER PACKAGE Glenn Faust material:WA - (Optbna8 3311 Gilmore Industrial BNd. Install:Conduit chases.J-boxas.all utility lines.G.C.to coordinate installation with Multiplex. General Comments: Louisville,KY.40213 G.C.responsible for receiving,inventory,offloading and setting In place. Install:Soda syrup connection,run and test system,make adjustments w needed. Cola upplier must install Heir KA and LA concepts onlyPhone:800-467-0448 equipment first.Syrup must be at Fax:502-9664098 the store b hABW mgulare 305037 that root bear. The utilities(water, r, e-mail:glennQiceguys.can waste&electric lints)have to be connected. I Material:Outlets,Conduit and Conductors.5/8"cement board per safe pedestal Material:Anchor Bolts,Safe. General Comment:G.C.to provide SAFE o (Are King) Varies Vedas Distdb. Distrito, Drop WA Manuf,(Local Manuf.(Local Installer) Owner Owner Owner DATE w detail.Dave Lastly - Installer) See General Comment telephone jack if sale requires Phone: 00 z1695 Install: security connection(telephone). Fax:(800)0)2 27-7517-7513 Install:Outlet,Conduit and Conductors and Sale petlesta per plan derail. Safe;set safe and secure,finalize electrical connections Q G.C.to schedule installation with NKL and YUMI Loss Prevention after permanent pourer Is available. SECURITY SYSTEM ADT Varies Varies Distrib. Distdb. Drop WA Manuf.(Local Manuf.(Local Installer) Owner/Owner Owner- Material:Outlets and J-Boxes with conduit(power/pull stnnga/phone)per location and Material: General Comments:Owner to Ralph Mertz Installer) sizes noted on drawings;phone jack RS31X for security system Alarm device for rearAJtchen door,door contectors,motion detectors with mounting provide phone lack No surface Phone:800-848-2872 x2773 brackets,alarm siren,strobe,hold up buttons,security panel,security key pad. mounted conduit and/or wiring will Fax:614-492-2556 Install:Outlets and J•Boxes with conduit(pourer/pull strings/phone)per locations and be permitted unless otherwise noted rmartz@am.corn sizes noted on drawings;phone lack RS31X for security system;Complete Installation Install: -coordinate wiring prior to closing in of outlets and J-Boxes with conduit(power/pull stringa/phone)per locations and sizes Alarm device for rear/kitchen door;Complete installation of devices as noted on plan walls. noted on drawings;phone jack RS31X for security system.G.C.to provide assistance Door Contactors;Connect devices to panel(power/communicatioNphme) to supplier in installation of holdup buttons as directed by supplier. Motion Detectors with mounting brackets;moynt panel as noted and connect to . pourer/phone Alarm Siren;Complete installation of aI8(m siren Strobe:Complete installation of strobe CONTRACT DATE: 05.0505 Hold Up Buttons;Compete installation of hold up buttons BUILDING TYPE: KT CONV Security Panel;Complete installation of security penal PLAN VERSION: JUL04 CONY. Security Keypad:Completif Ins5WIon of securty keypad. Note:Supplier to provide for pre-widrg of system prior to ceiling the im talled n. SITE NUMBER: 12•)XIOC r STORE NUMBER: XXxXXx SIGNS Cummings Signs Varies WA C.M. Manuf. Drop WA - Manuf,(Local Manuf.(Local Installer) Owner/Owner Owner Material:. Materiel: - General Comment. (Ezrerior Bldg.Signs/Read Terry Dorgan Installer) J•Boxes,Conduff,Conductors and Miscellaneous listed below. Exterior W and building signs,foundations/footings,We/pytm sign,reader board a Directional Signs: KFC/ Signs/Directional Signs) Phone:614-895-2240 accessories monument sign(optimal),and directional sin Fax:614-901-0829 9 (ptf ) signage. corporate Directive-One(1) .TACO BELL Install: Directional Sign is standard Everbdta Install J-Boxes,Conduit and Conductors as noted on drewings: Install: G.C.to provide complete installation of decorative base/shroud for any monument Exterior Building Signage;Complete installation and electrical connections.Supplier 314 BARNSTABLE ROAD Ana Dominguez ` signs should they occur(Example:Decorative masonry shroud not connected to sign), responsible for acquiring slgnage permits unless otherwise noted. HYANNIS,MA Phone:414-529-7650 Accessible Parking Signs:Install foundation as detailed In drawings. Pole/Pylon Sign,Reader Board and Accessories;Complete installation and electrical Fax:414-529-7191 .. - connections of signage.Complete Installation of engineered foundations.Paint poles. Zimmerman Signs - Monument Sign(where occurs);Complete installation of monument sign and Mike Coppinger foundation excluding Installation of a decorative shroud If applicable. Phone:800.888-1327 Directional Signege;Complete Installation and electrical connections of directional Fax:903-535_7401 signage and foundation. Varies Varies C.M, Manuf. Drop N/A G.C. G.C. Owner G.C. Owner Material: Material: (Exterior Menubowd HousingCompany CNa to utilize the J-Bozes,Conduit,Conductors. Anchor bolts,exterior menuboards,preview bond,menuboerd extenders,and Order and preview,Beard) Company ConRegtact Justin Confirmation Board if applicable.Provide Anchor Boll Pettems/Template to G.C. Strategy.(Confect Justin Ashby for Install: more Information - Footings,Conduit,Conductors and Electrical Connections for Exterior Menuboard, Install; Preview Board and Speaker Post.Provide power for Installation by Supplier. Menuboard,Preview Boars (Exterior Menuboard Panels MIIIerZell Varies Varies Distrib. Manuf. Drop WA G.C. G.C. Ow ner/G.C.- Owner Material: Material: ---- and Inserts) Ryan Spalding - WA Exterior menu board planets and inserts SCOPE OF t 404-691-7400 Zlmmerty,B.Co. Install: Install: L concepts only Nykesha Cole Install exterior menu board panels after local signage Installer completes exterior menu Menuboard Inserts to be Pre-Loaded by Supplier. WORK 888-243-6557 - board housing Installation. Postedol Somers Vedas Varies Disinb. Manuf. Consul.P Omer G.C. Owner Material: Material: 2 G.C. • G.C. �. , (Interior Menubowds and Teresa Inserts) WA Interior menuboerd,brackets. phone:800-651-5000 , or Install: Install: PI Interior Menu Board Menuboard inserts to be Pre-Loaded by Supplier.Andy Kaplan PLOT GATE: �., phone:800-435-9559 •• SCOPE OF WORK The Scope of Work sheets document how the Owner,GC,Vendor,and Distributor interact on Items with shared responsibilities. The majority of this building is supplied and installed by the GC. Some items are supplied and installed Definitions: by the owner. The scope of work covers the remaining items that are not as simple. BOH-(Back of House)-The portion of the restaurant behind the service counter. Includes Service Counter,Kitchen and Support areas. G.C.(General Contractor)-Items shipped/delivered to destination by General Contractor. P.O.(Plan Owner)-YUMI Employee responsible for maintaining prototype documents. CONSOL.PKG.(Consolidated Package)-Multiple items combined into a single package and shipped to the destination by the Distributor. INSTALLED BY-Who has the responsibility for having an item installed at the site. R.A.P.(Regional Architect Partner) -YUMI Employee responsible for approval of site-specific projects. C.M.-(Construction Manager)-Representative of Owner who manages construction. INSTALLER-Who physically installs an item at the site. RECEIVED BY-Who has the responsibility for receiving,Signing for and storing an item at the destination. DESTINATION-Location where an item is to be delivered. Example:the site; the G.C.'s warehouse, the Installers shop,etc. MANUF.(Manufacturer)-Manufacturer who fabricates,constructs,assembles an item. SHIPPED BY-Who has the responsibility to coordinate shipping and delivery of the item to the site or to the destination. }y{� DIRECT-Items shipped directly from Supplier to destination-Ordered by Owner or G.C. ORDERED BY -Who has the responsibility to place the order of an item with the Supplier. SHIPPING METHOD-How an item gets to a site. `! ' DISTRIB.(Distributor)-Example:N.Wasserstrom&Sons; PrimeSouroe;UFPC Equipment Sales Group. OWNER-Owner of the facility. SUPPLIER-Who an item is purchased from. Example: a Manufacturer;an Equipment Consolidator,etc. S DROP(Drop Shipped)-Items shipped directly from Supplier to destination-Ordered by Distributor. PACKAGE#-Which consolidated Distributor package an item is shipped in. See Consol.Pkg.definition. WARRANTY,MATERIAL/INSTALLATION-Who is responsible for warranty repairs during the warranty period. 6 FOH(Front of House)-The portion of the restaurant in front of the service counter. Includes Dining,Front Hall,and Restroom areas. PAID FOR BY-Who has the responsibility for final payment of an item and/or installation. ITEM NATIONAL SUPPLIER A&E ORDERED SHIPPED SHIPPING PACKAGE RECEIVED INSTALLED WARRANTY PAID FOR G.C.SCOPE VENDOR'S SCOPE OWNER'S SCOPE OF DESCRIPTION MFR.# &APPLICATION INFO. ITEM# BY BY METHOD # BY BY MATERWLnNSTALL BY OF WORK OF WORK WORK/GEN.COMMENTS SMALLWARES Vanes Varies N/A Diatrib. Dlstrlb. Co.-I. 2 G.C.. - G.C.80wner Ovmer/Owner Owner Materiel: Material:WA General Comment: - N/A , Inatall:WA Operations to set smellwares in Install: Place. f3R Recahre,Inventory and assist operations with placement.Install anchors and learners for miscellaneous items per OPs instructions. IS HGEAR Accusery Material: General Comment: a - Buddy bockwe9 or Charlie Jacobs WA - varies _ Distnp. _ Distrib._ Drop ,..-.N/A- G.C... >. _ O.C. Owner/GC G,C._- Material: ad f4 Phone:(877)707-7378 - - - _ -"""`> •T'""'"' Breakers and outlet devices required by local Jurisdiction it different from that specified. - --Service entrance main switch board.branch panels with circuit breakers(as noted on -'I-wook-leetl•tima •- �� Conductors,conduit,lug,3-phase motor starters.Disconnects for roof top mounted plans), 1-year parts warranty - Fax(502)961-0357 equipment are supplied by others.Supply C.T.Cabinet 8 not provided by utility company. Inatall:NA . .. - Install: 1 Service entrance,main switch panel,branch panels with circuit breakers;Conductors . from transformer,oonductom from MSB to panels,panel rough-ins,and panels.Install .. all circuit wiring to sub panels and equipment per drawings. - - All other electrical devices and connections for service entrance hook-ups,including .i secondary wiring.Follow electrical design per drawings:Report any discrepancies to Owner's representative ASAP. rrrrr� TACO System En-PoIM Technologies Varies F-040 Owner Supplied Drop WA Mal Manui. Owner Owner Material:Complete high&low voltage electrical systems per plans,including Material:Server computer,key board,monitor,fax,office printer,UPS,power chords, General Comments:YUMI pieces Len Man, F-060 (Local (Local pull strings for communication lines. low voltage wire and software. - order when they receive the store's Phone:(800)800-4214 ext.5721 installer) Installer) _ groundbreak notice. T end TL concept only Fax(310)727-5880 - � � -. Install:Complete high 8 low voltage electrical system per plans,Inlcutling pull Install:Server computer,key board,monitor,lac,office primer,UPS,power cords: ' strings for communication lines. Place In office.Low Voltage Wire:Pull wire to all PAR&related equipment and make Gaylin Tendey at 949-863.4800 and connections.Software:Install software. Carolina Sami at 949438336W are responsible for ortlering the equipment and coordinating with the POS shipment for company stores. A TELEPHONE Company Stores: N/A N/A Owner Manta. Direct - WA Manuf.(Local Manui(Local Installer) Owner Owner Material:G.C.to provide all J-boxes;conduits,pull-strings and outlets.Permanent Power Materiel:Supplier to provide all wiring and equipment. General Comments:YUMI Telecom COMMUNICATIONS YUMI Telecom Installer) to be in place before installation can begin.Contact YUMI Telecom when pennaneM provides installation and phone Patricia800-32 Montgomery power is active. - Install:Supplier to Instal all wiring and telephone equlpmem. equipment for company stores. Fax:9 2.338.x67 - - YUMI Telecom places order when Fax:9�'�'�M Install:G.C.to Install all J-boxes,conduits,pull-strings and outlets ready for supplier,and they receive the store's groundbreak patdcia.mrt.com ry confirm that permanent power is active prior to installation.Set backboard for D-Mark notice. - @pizzehut.com - . panel.Install conduit entl pull strings as required(interior and exterior). Franchise Stores: Franchisees ro order phone lines at - e> - - their discretion. By vice rovroughLocalPhone - 305037 Service Provides WALK-IN COOLER/ I.C.S. Varies varies Distrib. Distnb. Drop N/A Manuf. Manta./G.C. Owner/Owner Owns Material: Materiel; General Commerce: FREEZER Gary Tirlterow - y Phone:(800)835.0001 x122 (G.C.responsible for Provide concrete footings/slab,counter Flashing at walk-in roof,condensate drains as Walk-In Cooler/Freezer complete package. Hold-up buttons inside coolers and One-Plece P me: ce.com weather tight installation at shown on plans,power and conduit from building to walk-in condensers. Accessibility to freezer by security supplier. DATE Fax:(3157 733-2434 building shot[) slab to be provided. Instill: Walk-In Cooler/Freezer.Off-load and set in place If walk-in slab is accessible.Seal No Clear-Vu curtains in chicken Stacey Hoff Install: to slab.Install interior floodess wall angles.If walk-in slab Is not accessible unit will cooler. y All flashing kits inccuding base trim,roof flashing,comer trim,interior cove base aim and be off-loaded at nearest accessible location - Phone:(800)835.OW1 x106 door trim.Finish installation of interior angle flashing to slab.Final connection to paver and - If the exterior of the walk-in cooler is stacey.hoff@icsco.com condensate drains.Install Clear-Vu curtains.Install hurricane tie-downs if required.Start-ul to be painted preparation shall Fax:(316)733.2436 Is not required. consist of power washing to remov dirt and grease: WALK-IN COOLER/ I.C.S. Varies varies Distrib. Distrib. Drop N/A G.C. G.C. Owner/G.C. O Materiel:Provide concrete footings/slab,condensate drains as shown on plans,power Materiel: General Comments: FREEZER Gary Tnterow Omer and conduit to walk-in condensers,and refrigerant limes. Complete panelized(unassembled)Walk-In Cooler/Freezer pact age including walls, Holdup buttons inside coolers and Panelized Phone:(800)835.OW1 x122 Moors(where applicable),ceilings,condensers,clear-vu curtains,cove base and freezer by security supplier. gary.tinterow@icsco.ocm Install;Off-load of complete package,complete installation of package,start-up of interior fioorass wall angles. Fax:(316)733-2434 - refrigeration systems.Clew-vu curtains. No Clear View curtains In chicken Stacey Hoff Install: cooler. -0W Phone:(800)835t x105 WA RACT DATE: 05.05.05 Fax (16ff 33-24.ocm - BUILDING TYPE KT CONY } Fax (316)733-2434 .. WATER HEATER Lee Supply EF-100T- B-215 Distrib. Distrito. Drop WA G.C. G.C. Owner/G.C. Owner Material: - Materiel: PLAN VERSION: JULD4 CONY, Phil Duke 199E3N - Electric conduit and conductors,gas line,water lines. Closed combustion water heater,concentric vent kit phone:800-873-1107 _ _ _ SITE NUMBER: 12-)Q= fax:812-941-0059 - ° Install: Install: x phil.duke@lsesupply.net n.- _ STORE NUMBER: )000= Complete installation of water heater including intake and exhaust Flues and owner supplied N/A concentric vent kit. - - - KFC/ WATER SOFTENER SYSTEM CUNO Corp TBSM125E B-200 Distrib. Distrib. Drop WA G.C. G.C. - Owner/G.C. Owner Material: - Materiel: - TACO BELL r CUNO Support Services All plumbing and electrical Items required for complete installation. Weer softener tank brine tank,50#bag of sell install and start-up instructions,self phone:800.800.W57 - monitor,24 volt transformer,bypass control,and test strips. 314 BARNSTABLE ROAD !' T and TL concept only d Instals - - HYANNIS,MA YUMI Brenda Representative Install: installation of water softener system per included instructions.Place on wire analInaelL•.- ) Heidi phone:949416irston - email hedi.h3d336 Start-up. WA email:heidi.hairston@yum.com a .. � (CUNO can provide start-up for approx.$150)YUM SPEAK Miller Zell varies vwles Distrito. Distrib. Drop WA G.C. G.C. Owner/G.C. Omer Material: Materiel: Tracy Gibson - Miscellaneous fasteners or adhesive as required. Complete YUM speak package and Installation guide phone:404-526-1462 . call: 404-569-0232 - Install: - Install: - Complete installation of YUM speak components with the exception of those noted as N/A - - "installed by store manager'. I General Notes: nh - I)G.C.lrama Ilnal ieapui U lily lot wu dl ellun Of Delivery and Sdieduling of maladals, r trades,locals etc. SCOPE OF 2)C.M.to verify pre-determined dates of consolidated package drops with G.C. - 3)G.C.to contact C.M.for regional contact names and numbers as needed If national supplier representative is not available. WORK - 4)G.C.to verify list of Distributor provided materials received on site with site specific equipment quote from distributor t i s C.. �'. PLOT DATE; ...,. F Ft2D IIffI111 ,J I -001 B-140 O � / 5-250 •100 -245 IN . / O •420 -061 r<E SOO 5-26, 5344 503 1 1 5511 5-670 -250 1 -283 7 7 4 �i f O E l � 3 2 1 I 3 O -099 8.359 -75 5-280 y �—y .439 F.1 R{ 7--' • .� • • O O _-_ ___.® R-Obi _. I � I _ S 240 1pp�A�1� _ SS71 -49 P•�5 250 • i 540 J I ❑ ❑ `i B-290 i od C ------ ------- 4 F-916 241 -Obp 2 C-100 I C L- --- 121- 300 \ -240 S-00 K-005 -201 C-400 P-150 � 284 -230 C-024 C-075 C-02 C-001 --- (� - •250 -009 -01b (2) E-27 •250 -135 C 200 G245 -205 _20, S01 -274 SOt 2 240 CHICKEN K 269 � GOOIER ' 8 -TYP. •(H) 4 .p01 II \ \ 201 y 8 A D jo F � F-916 -170 "250 VEG. P_30 P-340 u - COOLER 6 \\ 1 \ 2� E•260 P-650 G781 (2) 1-145 • • ® -100 \ � 290 .2 _C-130 (2) PS76 P-360 "2 KSOB SOB I g L-041 I I 11 I 101 7 — -- ---- ® P DRY • L_a_J -070 S710(4� _ l STORAGI •y°�O 1 S-711 (2) (ABOVE) • _ K-130 \ C _121\\\ \\ WOMEN MEN -305 p -49 K_5 8 - 5 \ TYR. 7 I FREEZER ' 12 13 14 F • 5 • 31 01 F-916 ---------- - --- - F-030^. t;'72a. 305037 15 7 A8.1 F(S2 O SS9 K-497 +• -49 J � I DATE B ON 215 8-025 C, CONTRACT DATE: XX.)OC.XX BUILDING TYPE: KT CONV 111�6 . PLAN VERSION: JUL04 CONY. SITE NUMBER: 12-X)= STORENUMBER: p0000( EQUIPMENT/SEATING PLAN +/4°=+'-0 A KFC/ DECOR TACO BELL X QTY. ITEM REMARKS (DQTY. ITEM REMARKS 1. REFER TO SC SHEETS FOR SCOPE OF WORK RESPONSIBILITIES. Q HOOD FIRE SUPPRESSION SYSTEM(ANSUL R-102) 2. (H)-SYMBOL DENOTES A HIGH TABLE OR DINING COUNTER WITH STOOLS. 0 SPLASH GUARDS.SEE A+.O. 314 BARNSTABLE ROAD i 1 SERVING COUNTER INCLUDES KNEE WALL 1 3 CANVAS ART WALL PIECE(40-1/2'X 60') SEE A5.0 FOR LOCATION 3 HYANNIS,MA Q 2 QUEUE RAILING SEE DETAIL 7/A6.5,SIMILAR FOR CORE DRILLS. - 1 KFC WALL MURAL SEE A8.0 FOR LOCATION SYMBOL DENOTES A HANDICAP ACCESSIBLE TABLE. O MAINTAIN 44°MIN CLEAR AISLE EGRESS PATHS TO EXIT DOORS. ® NY x 48'CLEAR FLOOR SPACE FOR HANDICAP ACCESS. 4 1 SELF-SERVECONDIMENT DRINK COUNTER - 1 KFC WELCOME ART SEE A8.0 FOR LOCATION 4. *TABLE SUPPORT OFFSET FOR HC CLEARANCE. O DOT INDICATES CORE DRILL LOCATION.CORE DRILL LAYOUT TO BE PROVIDED BY 4 1 CONDIMENT COUNTER - Ga 1 TACO BELL WELCOME ART SEE A8.0 FOR LOCATION THE SEATING VENDOR.SEE DETAIL 7/A6.5 AND SCOPE OF WORK. - O 1 SET TABLE PACKAGE INCLUDES TABLES,FRAMES.BOOTHS G6 1 KFC SOFFIT GRAPHICS PACKAGE (a:) (3)PULL STATIONS Q 3'-B'AF.F. [5%(3 SEATS)SHALL BE ACC JA Q ESSIBLE. - G 1 KFC RESTROOM FRAMED ART SEE A8.1 FOR LOCATION GAS LINE DOWN TO EQUIPMENT. 8 +SET .CHAIR PACKAGE 1 KFC RESTROOM FRAMED ART SEE A8.1 FOR LOCATION !� COORDINATE LOCATION OF HORIZ PVC SYRUP CHASE THROUGH WALL TO 7 1 TRASH RECEPTACLE/fRAYRETURN-SINGLE - 9 1 TACO BELL RESTROOM FRAMED ART SEE A8.1 FOR LOCATION COUNTER. 8 1 TRASH RECEPTACLE/FRAY RETURN-DOUBLE + 1 TACO BELL RESTROOM FRAMED ART SEE A8.1 FOR LOCATION - ( SEE SHEET A1.1 FOR SECURITY DOOR PACKAGE. EQUIPMENT 9 1 DECORATIVE RAILING -- - 1 1 NUI HIiIQN POSI LH Stt AU-0 FORLOCATION 10 MAIN TAIN MIN.48'AT QUEUE RAIL TURN AROUND AREA. AND 1 SET ARTWORK PACKAGE RE ELEVATORS THAT FER TO PLAN AND SCHEDULE(THIS SHEET)AND INTERIOR ELEVATIONS SHEETS A8.0 8 A8.1 FOR LOCATIONS 11 SAUCE DISPENSING BRACKET.THIS SEATING 12 PERFORMI PM EOUALLYIAND ARE FUNCTIONALLY EQUIVALENT.E NEITHER SUPPLIER IS PREFERRED FOR THIS APPLICATION.REFERENCE EQUIPMENT SCHEDULE AND PLAN DISTRIBUTOR MODEL FOR ADDITIONAL INFORMATION. THE NUTRITION MATERIALS(ACRYLIC HOLDER,NUTRITION POSTER AND BRAND NUTRITION BROCHURES)ARE PART OF A NEW RESTAURANTS GRAND OPENING KIT AND A2.0 ARE PROVIDED BY YUM FORMS. PLOT DATE: SEATING PACKAGE-BY SEATING VENDOR U.O.N. (TOTAL SEATS=60) E ARTWORK SCHEDULE D GENERAL NOTES C KEYNOTES 0 EQUIPMENT SCHEDULE EQUIPMENT SCHEDULE 'Aa. QTY O.C.INST. ITEM DESCRIPTION MFR.&MODEL NUMBER PLUMB ELECT I GAS REMARKS NO. NO. OTY G.C.INST. ITEM DESCRIPTION MFR&MODEL NUMBER PLUMB ELECT GAS REMARKS NO. B CONTRACTOR BUILDING ELEMENTS N SINKS/DISHWASHERS B-025 1 X SWITCHGEAR PACKAGE SQUARE-D - - X INCLUDES BRANCH PANELS 8-025 N-014 1 X 3-COMP POWER SOAK 108'L x34'D METCRAFT#200PSB1080P X X W/T&S B-2466 FAUCET&SPRAY RINSE N-014 B-140 1 X DRIVE-THRU WINDOW OUICKSERV#SC-4030SR - BRONZE ANODIZED 9140 N-019 1 -- X 1 COMP PREP SINK 40'W X 2TD X 37'H ADVANCE TABCO#9412418L X W/T&S 8-2463 FAUCET N-019 -" B-215 1 X WATER HEATER BRADFORD WHITE#EF-100T-199E-3N(A X X X WITH CONCENTRIC VENT KIT B-215 N-050 3 - -X_ HAND SINK(KITCHEN) ADVANCE TABCO 7-YUM-20 X W/T&S FAUCET B-2456&FOOTPEDAL B-0507 N-050 13-240 5 X SOAP DISPENSER ALL MOUNTS KAY 3675 SURFACE MTD 8-240' N-071 1. - X MOP SINK FAUCET T&S#B665BSTR X N-071 B-250 3 X SANITIZER DISPENSER KAY 3675 NOTE:KAY 3675 DISPENSER USED FOR SOAP&SANITIZER B-250 B-290 5 v X PAPER TOWEL DISPENSER BOBRICK#13-262 SURFACE MTD. B-290 B-599 1 x MOP SINK STATION Iss#WSTem M99 P FOOD PREPARATION B-200 i X WATER SOFTENER W/BRINE TANK&SHELF C,U.N.0,#TBSM1254E&#WATRK2304 X X- SEE"W SECTION FOR BASE SHELF 8-200 ^ . B-265 2 X MIRROR,18"X36' BOBRICK#B-166-1836 SURFACE MTD B-265 P-005 1 1 X 18"x 48'POST PACK STATION ISS#1503D1A P-M g B-280 2 X TOILET PAPER DISPENSER KIMBERLY CLARK#AWMK09564 SURFACE MM B-280 P-009 1 X CHICKEN ELEVATORIDISPLAY APW#4845000 X CURRRENTLY UNDER A FIELD VALIDATION PROGRAM P-M pgTj�l B-306 4 X GRAB BAR 1.1/2'DIA X 4T S.S.FIN. BOBRICK#B6806X42 SURFACE MTD B-305 B-405 2 X WASTE BASKET 7 RUBBERMAID SLIM JIM#3541(GREY) - B-405 P-130 1 X FRIES TABLE DELFIELD#1108579 P-130 8-410 1 X SANITARY NAPKIN RECEPTACLE RUBBERMAID#6140 INCLUDES ACCESSORY KIT&MOUNTING HARDWARE B-410 P-135 1 X FRIES HEATER HATCO#HS 2837 X MOUNT ON FRIES TABLE P-135 P-146 .1 X I HOT WELL TABLE WITH STEAM HOOD DELFIELD KT MAPS X X INCLUDES P-150,P-205 AND P340 P-145 P-150 1 X I COLD WELL TABLE DELFELD KT MAPS X P-150 P-205 1 X OVERSHELF,STEAM CABINET DELFIELD KT MAPS X - P-205 P1305 1 X REVERSE OSMOSIS SYSTEM - EVERPURE#MRS-20T X REQUIRES FLOOR SINK P-305 ^ 8Q - P340 1 X TACO BELL GRILLIPACK TABLE DELFIELD X - P-340 C COOKING EQUIPMENT P360 1 X M0(ERTIMER FASTRON#KFCMT200 X P-M ry P-451 1 X HOT WATER DISPENSER WELLS#22655 X X P-461 7501 2 X 8 HEAD PRESSURE FRYER HENNY PENNY#HP690 X X W/RACK KIT,ACCESSORY KIT&GAS HOSE KIT#C-503 C-001 P-50D 1 X MIXER HOBART#A200 X P-500 C.023 1 X SINGLE OPEN FRYER W/CONTROLLER PITCO#SGFISWKS - X X USE GAS HOSE KIT#C-503 C-023 P-532 1 X SHORTENING SHUTTLE WORCESTER SS-709 P-532 C-024 i X DUAL OPEN FRYER W/CONTROLLER PITCO#SGF18-2WKS W/KIT X X USE GAS HOSE C-500 C-024 P-540 2 - X STORAGE SINS RUBBERMAID#3600 P-540 C-M 1 X 6 HEAD FRYER PITCO#SG6HNG X X USE GAS HOSE KIT C-603 C-025 P-575 1 X CAN OPENER EDLUND G-2 P-575 C-100 1 X RETHERMALIZER - PITCO#RTG14S-2 X X X USE GAS HOSE KIT#C-502 C-100 P-601 2 -X BREADER(SINGLE)48-Lx30'W x36-H AYRKING#BBS-EC7-4830BP X P-601 C-130 1 X CONVECTION OVEN W/CONTROLLER BLODGETT#CTBRAP X C-130 P-650 1 X CONVECTION OVEN TABLE 32'YVx 31"D APW/AMERICAN WYOTT#4857700 P-650 C-181 2 X. MICROWAVE OVEN 2700 W AMANA#KFC2 X C•181 P-674 1 X WORK STATION FOR HOT WATER 18'W x 30M x 76'H ISS#WST790E HOT WATER DISPENSER STATION P-674 C-200 2 X SPLIT LID CLAM SHELL TOASTER STAR GRI4SPT X POWERED BY M.A.P.&LINE - C-200 C-245 2. 1 X CHEESE MELTER(SINGLE) ANTUNES TBS-1X % X POWERED BY M.A.P.S.LINE C-245 C375 1 1 X FRYER LANDING TABLE 24.5°X 36.5' ISS#636FRYACCMBA C-375 C400 1 I X TIMER FAST#TBZAPI2 X FOR THE RETHERMALIZER C400 C-5W I X GAS HOSE KIT 1" DORMONT 16100KITBS48 FOR C-032 C-500 C-502 1 X GAS HOSE KIT-3/4',DIAMETER DORMONT#1675KIT-BS36 FOR C-100 C-502 C-603 4 X. GAS HOSE KIT 3/4' - DORMONT 1675BPOBS48 FOR 2 C-001, 1 C-026,1 C-W C-503 - R REFRIGERATION - E EXHAUST HOODS/FIRE SUPP. 1 11-002 1 X SINGLE SPLIT DOOR FREEZER(Ili) TRAULSEN#G12001 X 29.7/8 W x 34-15/16'O x83-1/4 H R-002 E-230 1 X KFC HOOD GEN.VENTILATION X SEE HOOD MFR.DRAWINGS(INCLUDES PRE-PIPING) E-230 I R-030 1 X 12 HT.FREEZER(RH)STD.CASTERS DELFELD 407CA,RH X R-030 E-260 1 % CONVECTION OVEN HOOD GEN,VENTILATION - X SEE HOOD MFR.DRAWINGS INCLUDES PRE-PIPING) E-260 R-060 1 X HALF-HEIGHT REFRIGERATOR(LH) DELFIELD#406CASPL,1'CASTERS X R-050 E-270 1 X TACO BELL HOOD GEN.VENTILATION X SEE HOOD MFR.DRAWINGS(INCLUDES PRE-PIPING) E-270 R-061 1 - X HALF-HEIGHT REFRIGERATOR(RH) DELFIELD#406CASPL,1'CASTERS X R-051 e F OFFICE/MISC. S SERVING/DRIVE-THRU 9 F-M 1 COAT HOOK 165#HOOK 246R24- - F-030 S-002 2 X HEATED CABINET-FULL SIZE R/H HINGE HENNY PENNY#HHC-900(R/H) X W/GLASS DOORS ON FRONT AND BACK S-002 F-050. 1 ALTERNATE PAYMENT ROUTER BOX YUM - X F-W F-170 1 X SAFE WITH AUDIT LOCK FIREKING#BSD2920AA,QRKF X F-170 S-004 1 X HEAT CABINET-FULL HEIGHT-(1)LH BEVLES#CS82-CH812OLH X W/8 SHELVES EACH S-004 .F505 2 X STACKABLE HIGH CHAIR - MARSTON#C-30-N(NATURAL OAK) F-505 S-= 2 X MOBILE WARMER HEATED DRAWER APW/AMERICAN WYOTT#HDD2C1 X S-022 S_w 1 X 27 PASS-THRU WARMER HATOO#GRSDHI-27 X LOCATED ON OVERSHELF S-M S-060 1 X COUNTERTOP 4/3 WARMER - APW/AMERICAN WYOTT#CW3A X W(ADAPTORTOP S-060 S-20D 1 DRIVE-THRU TIMER ERC#DTT-KFCNT X S-200 S-220 1 X HEADSET HOOKS - HME#C10544 8-220 S-230 1 X BATTERY CHARGERS HME#C11124 X S-230 305037 S-250 1 DUAL OUTPUT VEHICLE DETECTOR ERC#9172 X S-250 S-251 1 DRIVE-THRU TIMER DISPLAY UNIT ERC TM-05- X S-251 S-260 1 X DRIVE THRU CONDIMENT TOWER ISS OCONDTOW24LA S-260 DATE S-270 1 X CONDIMENT PUMPS SERVER#W335 SET CONTAINS 3 PUMPS S-270 S-283 1 X DRIVE THRU DRINK STAGER - ISS#WST788E S-283 S-344 1 X PICK-UP DRIVE-THRU COUNTER I=x 541 CUSTOM S-344 S359 1 X BEVERAGE COUNTER-DRIVE THRU 701 x 3TD x 34'H - DELFELD#U000A58 S-359 S-440 - 2 X FLUSH MOUNTED LID DISPENSER TRAE)(#FML3V - S-440 S441 1 X FLUSH MOUNTED WRAPPED STRAW DISPENSER TRAEX#MRBM-2 S441 S-450 2 X T-SHIRT BAG HOLDER MOBILE#M683 (ATTACH TO POSTPAC19 S450 S470 4 X DISPENSER-STAIN LINERS DPSS FOOD SERVICE SUPPLIES#78123 S470 S482 1 X O/T CUP DISPENSER 30.1/8'x 151/16"x 23-3/4'D A.J.AMUNES#DACS60 S462 K WORKSTATIONS/SHELVING/CARTS S511 2 X ICE MAKER MANITOWOC#QY1474C X X ROOF MOUNTED CONDENSER S 511 K-005 1 X FRIES TABLE BASE STATION ISS#FTAB348LPYA - K-M S-632 2 BEVERAGE DISPENSER(SELF SERVE/DRNE THRU) CORNELIUS#ED 250 X X S532 K-130 2 X. MOBILE FRONT COUNTER CART 18%24' ISS#FC18242MYA K-130 S-550 1 - BAG-N-BOX SYRUP RACK CORNEUUS/REMCOR BN81288P X FLO-3REG-2CRB - S-550 K-131 1 X MOBILE CONDIMENT CART ISS#CONDDPSSA - K-131 S-570 2 - CARSONATOR CORNEUUS/REMCOR X X LOCATED ON SHELF BENEATH DRINK MACHINE S-570 K-199 1 X PREP SINK WORKSTATION 36'L ISS#WST756Y K-199 S-580 1 CO2(BULK)TANK MVE#11805373 - WITHOUT IMPURITY RING 5580 CONTRACT DATE: XX.XX.XX K-224 1 X 3 COMP,SINK WORKSTATION,96°L" ISS#WSTS08Y K-224 S-592 1 X WATER FILTER SYSTEM SELECTO#TW620-5 X S-692 BUILDING TYPE: KT CONV ( K-269 1 X. BREADER WORKSTATION(DOUBLE)18'x 48' ISS NWS1768Y K-269 S-600 2 'X BUNDLED SYRUP LINES CORNELIUS/REMOOR TUBE BUNDLE X SEE SCOPE OF WORK S-600 PLAN VERSION: JUL04 CONV. ) K-274 1 X S.S.WORK TABLE I8'X 30' - FABRICATED K-274 S-710 4 X CUP DISPENSER A.J.ANTUNES#DAC-05 S-710 K-280 1 X 48'MICROWAVE WORKSTATION ISS#WST760E - - K-2B0 S-711 2 X CUP DISPENSER - - A.J.ANTUNES#DAC-10 S-711 SITE NUMBER: 124000C K-281 1 .X 48°PREP WORKSTATION ISS#WST789E K-281 - STORE NUMBER: XXXXXX K-282 1 X MIXER WORKSTATION ISS#WST757E K-282 U SECURITY/COMM./FIRE PROT./POS " K-283 1 X T.B.FRYER WORKSTATION ISS#WST845E K-283 U-001 1 X BASE STATION-DR COMM.SYSTEM HME SYSTEM#C71192 400+T-0'A.F.F. -X 6 COMMUNICATORS U-001 KFC/ K-284 1 X WING SAUCING WORKSTATION ISS#WST846E K-284 U-046 1 X- SECURITY SYSTEM ADT#KFADV40 - X U-M TACO BELL K•00 7 X CHICKEN DOLLY YESS#PEB4085 K-300 U-061 2 CREDIT CARD READER T) X U-061 U-070 3 RECEIPT PRIMER POS PROVIDED X 2 FOR F/C AND 1 D/T U-070 314 BARNSTABLE ROAD K415 1 X FRY SHELF,21'SQ4' ISS#150182 K415 U-100 - 4 - POS/ORDER ENTRY TERMINAL POS PROVIDED X U-1 D0 HYANNIS,MA K-420 1 X CARBONATOR PLATFORM SHELF 18"X 24' ISS#WST34Y K420 U-121 2 CASH DRAWER HOLDER - POS PROVIDED SEE SCOPE OF WORK U-121 U-1521 3 CASH DRAWER POS PROVIDED SEE SCOPE OF WORK U-152 K-439 1 X CHICKEN THAWING MODULE,24'x 72' ISS#WST798Y K-439 U-201 8 KITCHEN MONITOR POS PROVIDED X U-201 K496 2 X BULKHEAD SHELF 18"x 48"x 15"(1 TIER) ISS#BHWS1848Y MOUNTED AT+7'-0'A.F.F.(AT BOTTOM OF LOWER BRACKET) K-496 U-240 2 X MONITOR CEILING BRACKET POS PROVIDED U-240 K497 B X SHELVING UNIT 1W x 36'x 74'(4TIER) ISS#SU183674Y K4 U-245 2 X MONITOR WALL BRACKET POS PROVIDED U-245 97 K498 1 X SHELVING UNIT 18°x 48'x 79'(4 TIER) - K498 U-247 2 % MONITOR BRACKET POS PROVIDED INVERTED AND MOUNTED TO MA.P.S.LINE' U-247 �V ki K499 1 X I SHELVING UNIT 18'x 66'x 74'(4 TIER) - ISS#SU186674Y K-499 U-250 8 BUMP BAR - 'POS PROVIDED U-250 - K500 2 X SHELVING UNIT 24"X 24'X 74-H(4 TIER) ISS#SU242474Y K-500 7K-502 1 X SHELVING UNIT 24"X36'X 74-H(4 TIER) ISS#SU243674Y COOLER/FREEZER K-502 I<-503 2 X SHELVING UNIT 24"X 42'X 74-H(4 TIER) ISS#SU244274Y K-503 " -504 1 X SHELVING UNIT 24"x 48'x 74"H(4 TIER) ISS#SU244874Y DRY STORAGE TIE K-504 ,506 2 X SHELVING UNIT 24"x 60"x 74°H(4 R) ISS#SU246074Y _ K;rffi T/5U 1 X � SHELVING UNIT FOR WATER SOFTENER ISS#WATRK230Y " K-750 EQUIPMENT N07Ee ITEMS NOTED A3 M°'CURRRENTLY UNDER A FIELD VALIDATION PROGRA ARE PART OF A LARGE SCALE EVALUATION AND MAY NOT BE APPROVED FOR CONITNUING USE FOLLOWING COMPLETION OF THE L LIGHTING/SIGNAGE/MENUIBOARDS EVALUATION.PLEASE CONTACT YOUR DISTRIBUTOR IF YOU HAVE ANY QUESTONS. L-41 1 X INTERIOR MENU BOARD PACKAGE,9-PANEL POSTERLOID SEE SCOPE OF WORK L-041 B DIT CLEARANCE BAR,SECURITY DOOR,WATER HEATER,D/T WINDOW,RESTRDOM ACCESSORIES,AIR N POWERSOAK,KITCHEN HAND SINKS,PREP.SINKS,DISHWASHERS SCHEDULE` DOOR/CURTAIN,MOP SINK,HAND SINK ACC.,CORNER GUARDS,MATS P M.A.P.S.LINES,I-LINES,PACK LINES,BREADERS,MARINATORS,HOT WATER,WORKTABLES,CHEESE k C FRYERS,OVENS.GRILLS,RETHERMALIZERS,TOASTERS,MICROWAVES _ MELTERS S ` E KITCHEN EXHAUST HOODS,FIRE SUPPRESSION EQUIPMENT R REFRIGERATORS AND FREEZERS(NOT WALK-IN) i F SAFE,OFFICE EQUIPMENT,EMPLOYEE STORAGEIBREAK - S DRINK SYSTEMS&EQUIP.,HEAT CABINETS,STAGERS,WARMERS,SERVING EQUIP.,D/T EQUIP. _ ��■ K SHELVING,WORKSTATIONS,CARTS,RACKS,DOLLIES - - U SECURITY SYSTEM,LOCKS,CCTV.D/T COMMUNICATIONS/POS SYSTEM,POS EQUIP. - l ' L SITE LIGHTING,SIGNAGE,MENUBOARDS _ W WALK-IN COOLERS/FREEZERS - PLOT DATE: E ,,GEH:ERAV?lJOTE _4 GIEND�" AL" Xte7 �l eo."J,�rt, 11T ml�6$4 P_Y ol 15 16K UA % t4 p rl A�A)- C4 r--E;P WALU A 0 6)i!,' r,r-FAM Ir, ,*rI L4 C%W,TL < LU uj C� 20 !—o,* f��elrwl[16 Lu L-21-J 0 0 < CL 4e ag 0 Ll ' U4 C4 v r-j LU < — .0 -FT 0 Lu 4 FILE NO.� EH ffl vAf I o R DRAWING:No,* 33, 9�t DAM SCALE Ol S k'E' E T', 4