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Home My WebLink AboutAEGEAN PIZZA - CLOSED FOOD AEGEAN PIZZA - 11 0 �._3`� BARNSTABLE RD., t Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. BARNsrauIX F.P.(Thomas)Lee,. Ab3� 200 Main Street, Hyannis, MA 02601 Daniel Luczkow M.D. Alt. 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, 3056, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 382 Issue Date: 01/01/2022 DBA: AEGEAN PIZZA 4 OWNER: VANGEL RESTAURANT CORP. I Location of Establishment: 378 BARNSTABLE ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IncloorSeating: 32 OutdoorSeating: 0 Total Seating: 32 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q,� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: M z -D8 t,(A Ln r;�so For Office Us g Initials: Town of Barnstable Date Paid llfflw S62 s A- snuvsrns,s nsp ' I ectional Services MAW 039. •`� Public Health Division Check# Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 / APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISI VIENT DATE 1 0 Z Ii NEW OWNERSHIP RENEWAL g NAME OF FOOD ESTABLISHMENT: b-E (S'FAZU P1 Z Z 4 / /� ADDRESS OF FOOD ESTABLISHMENT: t:;G1rn5' q b& P—f�( `iQfl�j S / 1;o9 0 2601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: e p) V a 3 66 C (Zr • {)2Z4- TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ,5 0 -—12 2 Z TOTAL NUMBER OF BATHROOMS: 2- WELL WATER:YES NO ?( .... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_-->( SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 32- OUTSIDE: 0 TOTAL: 3 Z SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:Wpplication FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT V 1 SOLE OWNER: YES D.O.B � �� Z OWNER PHONE/#� 5-06 2-130�� ADDRESS 106 6e t� "/ `S PCT y �l W . I�(�UhO(1 YVI lLCi (D2-6 y CORPORATE OWNER: CORPORATE ADDRESS: ✓ V�SP� gc� 8-V)Y1 d�6 Q, PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date I.8 q I)VI cJ C � Z-aZZi. le i h u r 2v 22--. 2. Vi 150V� i 12046 202 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 508-8624644 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 httn://www.townofbarnstable.us/healthdivision/aaalications.asp. OUTDOOR COOIONNG: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.31't each calendar year. IT.IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC Ist. Q\Application Fo msTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. �aaetisce�ae '' Paul J.Canniff,D.M.D. 1a 16 � 200 Main Street,Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 382 Issue Date: 01/01/2021 DBA: AEGEAN PIZZA OWNER: VANGEL RESTAURANT CORP. Location of Establishment: 378 BARNSTABLE ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IncloorSeating: 32 OutcloorSeating: 0 Total Seating: 32 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Initial `"E'°wti� Town of Barnstable Date Paid�1 6AmtPd$ Z' 4 LAMSPABLE, : Inspectional Services e �A a Public Health Division Check# - TED MAy 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 11,/ & a() NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT:J IM 44 4A7 Urn/—&rK D3/r 1T6GFlf Av Pl Z z ADDRESS OF FOOD ESTABLISHMENT: , � c��!/1 �`7 i G2�I!'I/ � /y� © �01 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: CiM V a- 3 � WM Ceqj� /U TELEPHONE NUMBER OF FOOD ESTABLISHMENT: - ZZ TOTAL NUMBER OF BATHROOMS: 2— WELL WATE�R:/YES NO V ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: t/' SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: 32 OUTSIDE: 0 TOTAL: 3 Z SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)9 �-- TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) 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 4 OWNER INFORMATION: { / FULL NAME OF APPLICANT V I15c)r/ �D 1 SOLE OWNER: YES/N� D.0.116�161 p OWNER PHONE# 50 2-0D -710� ADDRESS 106 � �1\� �6—1 �I (A),. /(9— r--O UYA CORPORATE OWNER: U r(5 c. n CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: �JLISok\ ' — 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 14aI& P&Alm ro-� 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/apl)lications.asy. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q\Application FormsTOODAPP REV3-2019.doc ' E• , y p F Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BAPU s ABLF, Paul J.Canniff,D.M.D. 16 200 Main Street, Hyannis, MA 02601 F.P.SS 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, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 382 Issue Date: 12/10/2019 DBA: AEGEAN PIZZA OWNER: VANGEL RESTAURANT CORP. Location of Establishment: 378 BARNSTABLE ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeatiing: 32 OutdoorSeating: 0 Total Seating: 32 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: CC,iA FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 4 ;. For Offi�e Use OnIE Initials: Town of Barnstable Date Paid Iq AmtRd$ BARNSTABLE, . Inspectional Services ' '°9. `� Public Health Division Check# P RFD MAC s Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 CA APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE II 01/ NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT:_ d E 6-E-74/V T / Z 2-11 ADDRESS OF FOOD ESTABLISHMENT: 3 16 13©I f r t0I l2-21 01&A 0 SJ c? 2 601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): GjaAt2- E-MAIL ADDRESS: JEf� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: L5M TOTAL NUMBER OF BATHROOMS: 2— WELL WATER: YES NO N ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: _ SEASONAL: DATES OF OPERATION:_/ / TO NUMBER OF SEATS: INSIDE: 32 OUTSIDE: O TOTAL: 3 2— 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)O _ IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL.MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q1Application FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT V s lsofn Iry SOLE OWNER: YES/ i0 D.O.B 6119111,f OWNER PHONE# �L9 Ic 2 2 ADDRESS l ou Al CORPORATE OWNER: rU �:+�=+ / �iv CORPORATE ADDRESS: �(�- �1 1 I 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 tok. Ou I'A.09, I. 11011,nur- 0 2.kt1 d p;h, eIry � � � ?oaf SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** 'I 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/al)plications.ast). I OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec. 31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q\Application FormsTOODAPP REV3-2019.doc oFIHE rok TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: .-.) Page: of p` c OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARN ABLE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. fir. MON.-FRI. 679• �0 HYANNIS,MA 02601 5oa-86z11644 No Reference R-Red Item PLEASE PRINT CLEARLY iOTFD MP�� FOOD ESTABLISHMENT INSPECTION REPORT hA Art hAl Name Date Tyne of T Ins a io outine Address Risk ood�Se ection ,t44Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness I Caterer _ neral Complain Aql- Person in Charge(PIC) Time Bed&Breakfast In: Other Inspector Out: i 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 xm ❑ 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 witty 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) 101 ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY �e7 ❑ 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 ff-ye; Non-critical(N)violations must be corrected Immediately or ❑ within 90 days as determined b the Board of Health. Overall Rating / y y L/ ❑ 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 if no critical violations observed,4 to 6von-critical violations=B. Serious) 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 y y 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 9 p. ( )( ) 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. 1°► 28.Poisonous or Toxic Materials FC-7 590.008 g violation,4 to 8non-critical violations=C. V 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 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 /� I f� U r2 IC O�� Dumpster Screen? Y N 6 ( � 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 Assi nment of Responsibility* 6 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from I 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties .Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each � 7-101.11 Identifying Information-Original Containers* * g3-501.16 A Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to Other 7-102.11 Common Name-Working Containers* ( )11 Sep Require Reporting by Food Employees and Contamination from the Environment 7-201. * 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* Separation-Storageme as a Public Health Control 20 Time 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* 590.003(G) Reportin Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q g by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 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. 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 Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective t/r/zoo/ 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 Samuzauon of Utensils and Fuud 3-401.11(A)(2) Rad(CS,Injeuled Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g. P arT 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'Hygienie 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 foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Uusliced 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 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 Supplied with Soap and hand Drying Devices 590.004(J) labeling of Ingredients* 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials 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. oFINE rpy TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of 4 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 3q. N0� HYANNIS, MA 02601 MON.-FRI.�62-4644 6 No Reference R-Red Item PLEASE PRINT CLEARLY �'lec inn+a FOOD ESTABLISHMENT INSPECTION REPORT 508 Name D I Tvoe of iyoe Ipspection O e utine Ris ood S c Re-inspection ,n, nq U Address ►r"VJ e v Level Retal Previous Inspection Vol- Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness _ ASI f Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: J//,W-O li� Other Inspector M Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. e r� Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ VLC� 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) U 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) d ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating J} ❑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) Sri V ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good'Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Itemsl Total Number of Critical Violations y Critical(C)violations marked must be corrected immediately. (blue&red items) l � 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 4non-critical violations 9 ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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. . f 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 8non-critical violations=C. 29.Special R uirements (590.009 within 10 days of receipt of this order. `�V v� Inspector's Signature Print: 30.Other DATE OF RE-INSPECTION: p g 31.Dumps r 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' Signature P int: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N '^ VWAXA Dumpster Screen? Y N Y 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-contamination14 Food or Color Additives Law Cooled to 4I°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Anima]Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs ' 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH * ` 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 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 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* 3-302.15 Washing Fruits and Vegetables Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 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 Reservice of Food* 590.003(E) Removal of Exclusions and Restrictions 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Disposition ofAdulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* 1 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* 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 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* eff-"°e uuzooi 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 ces of Equipment* 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)in 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* 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 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* 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 4.11 Location and Placement* Temperature 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 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. 22 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF.r�roy TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: of 1 OFFICE HOURS C p ° 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`I-PLAN-OF CORRECTION Date Verified MON.-FRI. �p ,e,q.a 0 HYANNIS;MA 02601 No Reference R-.Red Item PLEASE PRINT CLEARLY rFo May 508-862 4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Da5y6/ ,Tvue of T ec io . O e s Address Ris ;r ood Servi -Re-I ection Level Previous.Inspection 21 Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness / L 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 ItemsI 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 C ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with-Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be.corrected immediately. (blue&red items) � Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction-Based on an inspection today,the items Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 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 B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6rion-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 i ical vi radon 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 8rion-critical violations=C. w 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumps r 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 Signatun Print: �} Self Service Wait Service Provided Grease Trap Size - Variance Letter Posted Y N - !I I p V P_ /C-0 T 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 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 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* 3-302.11(A) Food Protection* 7-201.11 1 Separation-Storage*g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washin Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* _ 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* 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 145F 15 see* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective inrzooz 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 F1ah Fnum an Approved Sourco 3-40L11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.1-1 Frequency of SaukiLaticia of Utensils and Food 3-401.11(A)(2) Ratites,Iujcutcd 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-Ho[Water and 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* Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential Game and Mid Mushrooms Approved By 10 Proper,Adequate Handwashing 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 Requiremenos ld be debited under#29-Special $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* Blue Items 23-30) ' 1. 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 3-202.12 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 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* 130. 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. oFtME To,, TOWN OF BARNSTABLE HEALTH INSPECTOR•s Establishment Name: Date-/V Page: of h 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 e;v. .0� HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY:. N1P"' FOOD ESTABLISHMENT INSPECTION REPORT Name 41Date . Tyoe of Type of Inspection O er � Routine Address 3}g r�� W. n�` Risk Servi Re-inspection ire a Previous Inspection Telephone �•✓ Residential Kitchen Date: Mobile Pre-operatio Owner HACCP Y/N Temporary Illne Caterer enera nt Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) �j ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures /iIAA r ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling. i ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control O ❑ 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 �►n/ ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories L� ' )'\ Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations �- Critical(C)violations marked must be corrected immediately. (blue&red items) ( �Inequired: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating 1 � 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 4 non-critical violations 9 (FC 4)(590.005) cited in this report may result in:suspension or revocation of the food C=2 critical violations and less if no critical violations observed than,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If p,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have.a right to a hearing. Your request must 9 non critical. If no critical water,sewage back-up, 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. P q (590:009) Y P 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view . Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI Signature 01 Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y P Y N � l� Dum stet Screen? N M 2 oT 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/45'17 Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g * 3-501.16(A) Hot PHFs Maintained At or Above 140'F* 7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F * 7-201.11 _ Separation-Storage* Applicants * 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) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(1-)) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 11 4-601. 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 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 Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* faces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 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* Sources* ing,mobile food,temporary and residential A 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 Cleanon on-Hands an Arms* Condition Hdd A * 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* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 2-301.14 When to Wash* * 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 3-202.15 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* Lu Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 9 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 1 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 .006 890.004(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 1 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:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �p ttlE Tok- TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: of ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. = 200 MAIN STREET 3:30-a:3o P.M. FNo Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS.63q. `0 HYANNIS, MA 02601 MON.-FRI. Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name :� Date S r I,Type of T f Inspection .g_2ffl=ft alouti Address Risk 112od S ection eJL Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP 5:&&� 5 wv� _-Z 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) j 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 J L (�dL FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) t ❑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 Log ❑ 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 4non-critical violations 9 P ) cited in this report may result in suspension or revocation of the food 'i 26.Water,Plumbing and Waste if no critical violations observed,4 to 6nnn-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 i non-critical. If no critical water,sewage bads-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials g violations observed,7 ti anon-critical violations. If 1 critical refrigeration. (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8non-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.Dumpst 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 LL! f J v/c-/J 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* 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* g 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 590.004(F) 590.003(C) Responsibility of the Pelson-in-Charge to 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* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140*F* 2 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* APP licants* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 3-302.11(A) Food Protection 7-202.11 Restriction-Presence and Use* 590.003 Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* (� P Y3-302.15 Washing Fruits and Vegetables * 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 Reared 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 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 Wazewashing-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. Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 183-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of 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* ey cNve 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* 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) Ratites,Injected Meats-155°F 15 sec* f 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 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 1 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2A01.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165*17 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 * 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 Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback&2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical Rem in the federal 1999 Food Code or 105 CMR 590.000. oF. rq, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: %Z L4 Date: '/�b Page: of ti OFFICE HOURS ARN ABLE.ot PUB2 0 LIC HEALTH MAN STREEETSION 3::30-- :30A.M. 4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �A MASS.A�e HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 'FOM FOOD ESTABLISHMENT INSPECTION REPORT soa-aszasaa / Nr Name Date, Type of T of Inspection %'Z r" e Doti v Address Risk od Service Re-Inspection o �f Level Retail Previous Inspection BU Telephone Residential Kitchen Date: Mobile Pre-operation r . Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint av ' Person in Charge(PIC) Time Bed&Breakfast HACCP �f�/ In: Other Inspector Vi C4 Out: v f u 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 ! �1 ❑ 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 TIMEfTEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation_/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) 1 Corrective Action Required: ❑ No �s Non-critical(N)violations must be corrected immediately or Overall Rating 1 I I . within 90 days as determined by the Board of Health. Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 1.05 CMR 590.000/Federal Food Code. I ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4 non-critical violations 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 6nDn-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 violations observed,7 to 8nDn-critical viol ations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board'of Health at the above address 29.Special Requirements (590.009) within 10 days of receipt of this order. viol 'on,4 tg,,8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Insp ctor's ture Print: 31.Dumpster screened from public view V / Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI s Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y, N Dumpster Screen? Y N u . 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* g 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 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* PP 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* _ * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions*590.003(E) Removal of Exclusions and Restrictions 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR :�d3-306.14(A)(B)Returned Food and Reser of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP Disposition of Adulterated or or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 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 5-101.11 Drinking Water from an Approved System* Eggs 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1/I2001 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 She/lflsh 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 rf ces o Equi of Utensils and Food 3-401.11(A)(2'/ Ratites,Injected Meats-155`F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or •r- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' S90.009(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* ( )( ) P Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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 ni 3-201.17 Game Amals* 11 Good Hygienic Practices 77, Reheating for Hot Holding practices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* -- 3-403.11(B) Microwave-165'17 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* 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 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.,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. eHEALTH INSPECTOR'S Establishment Name: 2 �Lt �% Z Date: )I Pa °FINE row TOWN OF BARNSTABLE OFFICE HOURS Page: of_� PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �p ,639. `0$ HYANNIS, MA 02601 sos-62-4644 No Reference R Red Item PLEASE PRINT CLEARLY rFOMp�a FOOD ESTABLISHMENT INSPEC ION REPORT Name Date Type of T ns ec ion , Q Z )� O s Routine ✓�(' F a01 ? Address CA Risk oo S ion r� I { Level a ail Previous Inspection Telephone Residential Kitchen Date: door Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness LA A Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP Other Inspector V�, Out: ✓� f �c. i 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) ❑ C O i r rfn Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ ,"� i �` �j 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 \D ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE - TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corr ctive Action Required: ❑ No 0"Ye's 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, m ❑ 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 4non-critical violations 26.Water,Plumbing and Waste if no critical violations observed,4 to 6 non-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 C=2 critical violations and less than 9non-critical. If no critical water,sewage 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must back-up,infestation of rodents or insects,or lack of violations observed,7 to 8non-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 y 29.Special Requirements (590.009) s o within 10 days f receipt of this order. violation,4 to A non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspec or's Sign\ re P' � B 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N LLLIIt #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI Ignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N / (R 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 3-262.12. Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* Additives*- 19 PHF Hot and Cold Holding 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or To 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* * ( ) 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).Retumed 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* 590.004(A-B) Compliance with Food Law* 4-501.411 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 1 Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 163-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Eggs Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef ctiv 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* 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* aces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Ho[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- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wlld 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* 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* 3403.11(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 Remaining Unsticed Portions of Beef Roasts* �) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 10 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashin Facilities 3-501.14 A g 3-202.18 Shellstock Identification* 9 ( ) 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 3-402. 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 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 PP 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Fom7back6-2doc '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. 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S/G.� L/Gh/TS Nor,- 9' I /ls+ �ODLf /O 2e .3 sv �i i 1214, 16 OU, 5/DE � ) w a /:•��.: �' .Pr,:r?ir9- /4'.�7��0 G,e•'''E%.;y -0 i 2:.J /� 3��''" ��'T iei4iYC�/SEES G.oTic7� i �'fj,��,?.Z UU7„S'1JE' SfG�/ !i�j.v1,s �„.a' /8, 2!� CD/✓iJE.r/iEn.'CE 4 UTGE`��"S /Z ! ['✓ !� f->r - 1 /✓9%�" EG-. T� i!/�•v/.x'., //.�l.c/OCE IDCKS ,' ' ,PFC(:�TAee ES C ,vi�+e / 2G kF f /3;S, ! Cc%'Or1 E.E: /�,E'�.� !iG/+/�'S(/err '�•.� 146 O n/ B,E't•V,r,E.f'S �` S - /y, Z/ //EATE,e /G,C�`r/ QZ z 70 6 �q Z"Z3 CU,5"20A '.E /�,Ea�.- /Gf,T�+j ,,/.,o I �9C/ , .lC "r�'�ieelJ6rt/Q� .q/t:. �?'.J►. �Z, 24 �- ,qi,G' C°©NOrTOi✓E,e /o.e�^/* QZ Z 7v 6 ' i � ;�;�.4+�' �,•�s�..�'�" 4 �•^✓G (Nos("c23, S /fEi9TL�ie /O t vr/ 42 Z *".9 .�'L ,� T©ivE� .o!/i1.a %1 /,o '►�(�do�t"'C") 'y.d + Z? 29 f' Hie` CDivYa/TONE,2 /p,L'i�t/'� QZ Z 7r/ Toa/EK- .O✓i�lP %�/YP (N'G7c",C"� * S•8 1 (16, Zeg . ��,�'^ h�/,'l; /,/.a�n/O Q/�✓C'.t3 /U / 20 i /Z 1✓4 F`IE'.•,f.'rt".+• 'Jere:'• G'�-�' ✓,.,.:. I s'1- ,D/9.errS I ,1 1 r t 1 o-(P,L. :'�Af .[ "i I~^v LOAD . SEE more �TAL CONNECTt D LCA:7 �Et � Nu:6 lVr .,< L tsr..:_� AS:#•` Ana 24s V kt trl_. 13E 1_ESS THAty `1-�Hv. CIE �JnTr At�PI►CAC3LE Otv� < W.tEN Utvi, S A2E {20V' 1 9 15Ec� _ TOTAL C-OAA/MrED LOAD -`�P 4..B-1P i312EAKE_? Natv7LE L[,,'_rt roe CLgV It 0R. 24vV 14�E: 2DA ZIP. `13Ke- FDIZIOW"IZ Clj"r,�12Np= 49b LL 24(:v Nor( _ "l - .. I rat J ,3+'�G -• CH�IiC_..tT'._• t`tLG- lO,C1CaC., Ar�t> >. AN VD ZoA 'P 13Kra Fu!? IDWER ''4RP= 2,9(w. `isUV. # 7 /VOTE: NOTE ' r ¢ kG� � '' f'L/,OV I DE 5-2 P ,d 1' - t P B2FAK6!c //iQNIX E L DC A!S 1, ,:0 c r • . .: E`C. /S T4 .06 RA /e �4//7 ' Tf/E F•Pi9/'�/C' '/.SE'�" Ti�,°E �r//9.5 :i GAF 7-' % -5'l1✓,,eL •�.` R(?l �t MAIN JG.J6L _UGS, = _ ___. . IN r��eRuv /�vG CAP'AL't T Y � - /a,000 �,,vrP,, I /S 7Z2 i9dD Z110 7W4' LG/ O �/�" �9�1 TEE l//l- r '� ti /'' //✓ Thy 5 f tr ??S� t D PEQ ..A-)— ,Vfl>'F,fI.° Ifforsa. r - � � q�p, E.C. SECT 22 J Q NEAtE� L O�C�r' lJfSE /Y. ' •., `n�7�'-, '�ir-I//Y r'c~ 5 i'.� �i " EICcC" i4'c:' 4'/t�°G c.' �: �' >« 5.9�-' 7Z;. Eli'/C i .Y.7'�' a'�Y .Ci�?r�`l3tG,G"!�7 t e+:�9� ,�. 7"i4�`.9T= /' PROVIDE MAIN •DOUBLE LUGS. • jam. :. '� �• T.., ;. . . . . i Tfs`✓`;�'!` ..- . s . r wooiow ^ .-.. .b -.-. ..�•n _/..+....., r. ..„ ,...- ..... _ .:2.'•- - ^L'¢ tTi� _ a,Fr, •+L :f i4',rn .'. ,?C._1.iFI ATIONS - IL 11" drat T .. _ - i . Furrisf+ cr,►d install all materials 1<abor and Se{ViCeS necessary f ' r 1 1 c -r L T 'C r' r ; 1 SITE Ah11NATr7N- t C NA x +ti1iN PRCMi - AM C" MPAN THEM wrTit �)R/�1w! s b SPECir'iCATIONS,ssar or a cor+ple,e fdec,rical system, 1C. �IeCtricar Contractor .o supply and instal twist ,oc , re ept ,or all .a for ma ..tines t Sl E Ex � SHALL EXAMINE St-S U C) E ► i ' 1r;i ,dln t?Ut not limited to I' f' - - T AND BE SATISFIED AS TO C,''NOITION OF PREMISE%. ANY C>BSTRj 'IONS, ACTOAL LEVC.i.S, ANC C HER NECESSARY t It $ 5 ight;ng fixtures, wiring and cond.u!t, bo"PC.s, s��rtches, panel, two recept.cn each r;ackine. E.C. 0 AI-SO SUPPLY r•4A,(HING PLL165 iR M'NT - AhRYrt W � T' i T r T T ANC) REQU E E S r-Uf+ C K3 OUT WORK RIOR , B DDIN,--. ALSO GET ACQUA N ED WITH CHARACTER L - control devices, receptacies, etc.` (PEe6'l��vs ro rrar+i'/Y7E�vT /Or yi;.� �/gip r L,w•, « �) ExTENT OF ZQZ AND OTHER CON'TPACTORS _)PERa'iC)NS 'N . REA O THE WORK AINO MKE CONSTRUCTIpN r < 0 WORK BY OTHERS PLANS ACCORDINGLY, NC AL-OWAN(L S OR EXTRA HAYMENT W ILL 8E MADE frOR C(�tiSTS OR EXPENSES 1 M rl NFtCV1510N5 r THIS PAR,�6F?APH, OR BY REASON OF ERROf? �► �. Furnish and install necessary Iockntits, bushlnr�s, pipe clar>>ps, Ground clamps, supports, pull I OCCAS'OnGG BY FAILURE TC? (OMPL't .,, i OVERSIGHT BY CC)NTRACTOR, < N ACCOUNT OF iNTERrrERENCES BY JOT OR 07HER CON?RACTOAS rrlovnting bolts, inset s, ug. and such other ma,eriais necessary in the corrlplete I . Ail moors and mechanical trod- PrijiFrient will be furnished rand installed under other trade TI SHALL NAY r�,� ALL -CTHICA INSPECTION FE S AND PERM!`> r xecution n ,the w+ rk. •' ` VI TIES, E C S _L L ELt LE r--- • �. -.- •aivtsrons, out shah be wired and connected by this contractor vrl-,ere required. 7. I •-r_ ,4t_ Electrical work shall comply with tote National Electrica! Code, Loca! Codes, Regulations a. Public telephone circuits, instrurnents, and eciuiprrient -will be furnished and insltalled by GI and Orr•inanc:=s tl,c! pertain to this class of work HOT FUDGE NUTS-r �T p Sue+; codes and rec}Llations are to be local telephone company. •�-`ytif-', z -' _ f �, _ x- is! par' of these sT,etificatiJns. \ Cr' s�,ra' _._ R MIXER Ilp1', , 1, TOPPING .:. GEt`�E„AL �-2`C. EAC { WC H .a ip 2- 2"C. EACH WiTH 3-�"-, 1 NOT s ip shall be in accordance with t'r,e be,� prat#ices f the firada, l � _ 4 ti i . Provide plaster ring for fixtures in plcster and drywall ceilings or where required, in orir �.._ '/qr• 3#2-tt/vC. __ __-- I �-- _ _ � .� • .C,znt• .;.tor shall obtain necessar',- �rermits for construction ¢ OL_L1PA�JC1' f EI?r'!',�t, ceilinc. O��LE - `-- -'-` `--- - ' t''118Li LUCK LUG, i i 4 a1 ., . . Y a.l c rnat� ,iis no►'k, ,.t other trades acid Rar'.curar'ly yjr r_. Hornerurs: Centracfior shah graU 1..OV. branch circuits into horrterun circuits b roviding 1CQ� p Y P 7 POP WALL PHQNE i - -- ! .-. one neutral ,identified grog nded c.onauctor) for each multi-wire branch circuit cis defined �- i _ I t 1-!AL) ' i. Np t f Cat • t'nrc '; ills, floors, etc., necessary I r the wor s ,e v 1, shelf ';�. reviewed with the: b N .E.C. rticle IOC. I x aD^A. toi:!A. - 4w" , y } - - .. , �C r .,r'Ys r+� ,N f ti4AlN N --PHONE, , ' Arc- r: . reF 'esen tati e , � C - R + prior to.exeeut'on of work• = C.6. ` 3. w ,�y !`, i. �.,,•:- More than 6 conductors in a racewa�r. Wire Berating factors all apply for 12<V. circuits - I CQTIS ra'r. _� Jt'"GC�t't� tJS..' ©, "1 rk shallcertificate r r• - .f , t - r. n spa secure a of rasp..-ctrtln proper ; sr,;ned, loaded more than 1b80W. de.a•rn� ., 1u required for coned_ ors with IFss load a who 1 -- - . _. conductors or less are rrc ed in a raceway. LP-1 TOTAL Li--1 TOTAL i LP_1 T1~.'AL _P-2 -OTAL tJ,. • / �Ork �- � 3 P Y _ -- - Nt .�PT;,: C - . CONNECT(---,) CONNJjCTFD CONNECTED �.�r.t,ECTED LOr►[;_ }.'7�. OAt)=57A: I.GAO=269A. ,ai: _ :a ;ntractor fierewrr s)-att ar:�� tawtepair and/or replace any part of iastallotion which fairs L _ -- ,aue to defect! :e materials or work ctnsl7ip, without cost arnwo,r p�rsner tar ca p>ri�d o! >e 4. Wire Berating factors: Refer to f,� E.C. notes 8 and iG and to rabies 310-12 tl"iru 15. ye after -iafe of acceptance. j � t•,lAIN I-EaER CnNPkC7c D MAIN '-EEDER CONNECTED E F T HA i\� U COUNTER DETAIL 5. MinuTIUM wire size: Power .3nd ligh#ina circuits use #12 AW(3 solid .popper. LOAD = 232A. LCAO= 349A, For motor control circzui s :.s�, 4 A'Yd i stranded copper. SERVICE 1 ,$ r�, , ,. �t � �C�?�,' 3� 41rV, SER`>r ICE ! �40V. I 3W. SERVICE � _ - SPEE ;-IC SP,CIFrC A I0t,;S _ h. Conduits for group circuits: Hemerun, receptacles, lighting and switch control circuits, - _ for power' and iighting wirina shall be cG0 volt insulate-4 112 AWG minimurr,, sha-T1 normally be limited to, 1 " C mini'nJm size. Where more practical and wire derating �. N E L l IVY DIACf`LAMS ZEC2IyTF -1 + ° factors area lied -i;"�" C trio be i.+seO. ,- -. Sizt!s larder titan 12 are doted on the c�ra\•;ir1g... Conductors s!1c ; ;�e type THW rated 75 C . � PP � - y" • ., mess otherwise noted. Approved n:a:+u,facturers sl-;ail be Goner'-, Electric, Triangle, Hatfield or eci.,al . Feeders to HVAC ec;uip�nent, ponelboards, etc. shall ~:<: type THW rated 75°C . 7. Minimum Conduit Sizes: refer to N .E.C. Chapter 9 Tanies 2, 3A, 3f and 3C. - _. i _ -__ DEL, T PI t4 Cn - Dis�r.1SE�2E I oT oP J w Ccrld:.it shall be ga;van1zc i chin wall (EMT) except for the inco i 1g feeder to main electrical service 8. IQI provides as a part of the ^�. sT F'C:�t<� ` . Vic- ��✓stuG l''MALf#1t�E�; L-J � '� - ��_ GRAI To SE p r f - - - --- - -- - _ panel �•frl..n shad be aalvanrzea rittid steer . �___;..:_......_ W 1 . Hot fudge ---•• (h,. . -. I►•.15TAL4EIZ ' .-" -' 1 •. ' Materials s^air be new and best of ,+fieir res ecti:,E• kinds for the u 2. Bar Mixer p s�E intended. SE k 3. Hot toppi n r II E t4 T -- I�3at ri-i 1 s s , c ;c'r. b rla a . 77+4 l c y a r nufacturer s catalog numb or shall be s E / .5?Ve� Ic_c.L: r s 43OX .S 1yt UV4E: WX 4C CW,--/I 64r /F -5 aeE DQE-3 /YCp'•,,O ( - a.c' tr I ur - SilbtstiLrstie ! '. my be used if authr�rized by Franchisee. 5. Register - _ /r1/�it/Y L/G T.S /9✓' _r1A0 4,e GiY E- /L ©,e E �Ae, p,f� I �aI�.I4c. ir`. '-i�►�.,t: Dip /F fe^7n•C�./ EC�c'rS /Y'OT 742 U.Sec e)P7, a,,es .Sf/ ;. ,x server �C; Carr,p dup,ex wall iecrt<ptacies shop be brown Hrit�beii 15363 or equal. EC'r71AY USE S�•quE/Z s�'.P//cc� /.�.�2tsSvBCE I _ a ! 9. 1F 277/4 �, IS T�tE Or. t«` Ex15-tli.lcs PawEZ ScaJIzCE E 1', V.1: .E��cG/rJisls".trOs /2ov/2ov / ;� H a. Sf)ecial 25t volt receptacies siaail be provided as specified. A f121/2KVA. :�.NSf=c.�MEf� r-RoM 4E:D - i`Lo 2Ot'� �/. 3 4 WiZFE .KBE- 2G�V. -r�� 9. � 5E�'vre�. I / 140tv'ERt- ,I TC> lc, TI-:t5; 5 0 4 '',n/ta2E Sazvic.E PQ.I�ELE3vp.;Zt? �.Ca1Ct7�t�E ! , `�;. F4,tJE L I, ALL 6OX.=S ;o f; !�� x�+ °�:.x 2 2 FOR Wall Ii hung switches shall i at•3a .. amrerr s and SPA t c a GL Pl c;_ h2.c.CEpT�vI.E EC. ?'rJ 1"1C1rJriT hIOT E F^1SO PIG1'iC.ATtUrti1 r 1V, OAMAGE 10 OTHER WC1;K- I- C. SHALL BE 'GELD RESPONSIP-E criR DAMAGE C•AUSEC) BY HIS WORK JH �F_C PTACLES '70 :til.) � c0'6' , �i"�� Of CCJN - THESE ARE STA,I`4DARD ICE QUEEN INTERNATIO'AA!, IPiC_ �.A ; Oi;JT DR,.", a �► f'. A i i d,:vic plates shall be satin sta mess s,ee, . r r ' . - THROUGH NEGLECT CF HIS WORKMEN. REPAIRING OF DAMAGED W.,•3K SHALL EX DONE BY E,C. .AS _ _ . - ---_.--.----. --------------- _ ----._--____ 4S 005E A5 P05S -� • CONTRACTOR i.5 TO FIELD VERIFY ALL NECESSAR'a' O1Mr tJS1t�, JS DIRECTED BY i:r'i, C(-,Sr OF REF SHALL eE PAID tsY E.C. -) E r" T ; � `,I -- l AND EXISTING CONSTRUCTION PRIOR TO BiDDINt A ;,-a,,• ST!`,RI r ,, ,i�t �. foitils%I anU install aroundino Foi o , I ll:ent arjd t r> Ie 1r t 9 P ys e is r. ;.: _, ^ = ,C . 11. EL.E _1'Rtf F,;- C_OINTRAC-TOR , ._51{. ALL BRL.XKF-ilS. f �«J S; yS .ARISE CONCER;INiNG rHESE ii=,1,. •-AC LA ' J� i DRAW IN(=5 A,A l IG�� i _ �D �N R NOTE TH TWA! IS ARE SHO i,1 3R P ,:a W cJh E 1 . ND St Do, ENSt cRAt-,C,i Sr'f f., )` rqC WORLD HEADQtrAR°ERS ?r rF 0! EEt\ t41ERiNA _- ,*;A{_, NT "VARIES . THESE ' RE ' O ICE VERIFIED �•T F P�;R`IC;.;i.Ar' • - -- DRAWN CH EC P.EO PROJECT TITLI SAM BOR N , STE K EJE E , OTI S and EVAN 5 , INC . • r i APPROVED DATE �1 �; G I N E E R S - r� R C H I T E C T S - P L a N N E R S Q u E N T E �`l T I U N /� { qr.Ell I REV1510N OR ,fE 's - - , a -_ z LO F B � I L V t N G - COMMt3�ION NO. i :4A.w,NG TITLE y' -. -.•.-. _ _.-._-.-.___ _.-.__.. , r I D 0 ;? N i . -T- LE CT Z I C.A.L. :7C. H �C�J L �: :, �; r �..�.� »,,� �. i ,�, i F o R A W I t,:G 40. 0 714 136 �• i rim y •ip 1 IIMI 1 '� • h - s 101 E S x w IING FUTURE, SCHEDULE - 1. E.C. to verify all e. ist;ng electrical -quipw�?nt_ including metering, --_--- --- ^`-- - p wer d,5ti_butj_o , _c . and c.c-ct nat_ conditions with I . -- - --- ------ -- tIS✓ 1�•2 '>, t� 23U� o n QIL -- „Sv Type L,arr�c DogIcription Mfq. Cat. No« 2. Service grour:d. Run' 1-2/0-3/4"c. t. street side of incomin&; water meter and connect to i.t. 75W-A19 round ct71 `;r#ZtE' 75W globe type George Kovaks Q r fixture 2t . Lighti.nv Inc. 2 i 3 2 / 3 2 / 3 0 / Q Y I Yl ins un this ar�wii' ar�� b,a:.c d o;, a `;12c�/24C� 4. lQ 3 wire sjystEm. (N T + } NYC # 'Z21 S`E L 1 1 E C. shall use 240 l8t snrv,ce panel card schedule on drawing E-2. `--- =- Ct/,9SitvG- IErT To ,E'iG�/T - If alternate 120/20 , V. 3t 4 wire sysem is used, E.C. shall .`o1.Iow A t' -'--_ .__ .__ _ r•,�,�,r^ ` � .^ , - -3J 7 round chrooe 75W globe type SC/N7/,1fATOR UN/T 208 V. 341 4 wir-c sertvice panelboard khedule on drawing E-2 . If other M W. )'! ?Cdri fixture shall be I � 1Ce l to br.z l b fixture NS�C MOTOR I .. voltages are exi,�ti4 see note #r9 in specific specifications on drawing (EY VE�-A-PAY Seintitl:, '_, r., ec*,tipped for flash . . E-2' CGRP.) lighting ' :-,m ilide to side I ; This drawing represents Typical right hand plan. � C 4-F4©''" �'.4C/RS ?_ 'X4' -4 lamp rgicessed fluOresCcnt EGibsor► The intent of these drawfn s are for dtsi n Lor ones onl . Lighting Wig wA� v{+fTE fixture with 100� virgin acrylic #rR9r 5-440-.� �//1Q//1/!'j ,��h'`;-/Y/�T/� �G� ' • S E P P y• g g lens, aluminum door, & 120V class 8enjam:fn 5 E A -A ' / t,��^ _ and power regUiremerits may vary with physical More applications, and "P" ballast. -'in type for 41X2 ' #AG 7244-4 fl�,S��' �7 �/✓T.E�i�/1�Ce� /�i�/.�,-i E.C. shall perform and condu his work accordingly under the direction acoustical ce"} of LQI .. - - - S C A L - I/4„- O ) _ % . }.I,amp" min TO 10W16e_ 501/1&LC. 516E M/41A/ ceeOER 5i.(F DN D�N/6. E-1' k L P 2-/D /�� /6,/6 �J'T o O U i 1510, - ,tGN ( INC-LUU►NC3 WAGNOR 5_f�v/G•E. /f f/F,E� �9/v c�?.i9cU•�JTip/✓ ,pF ,, - . .a • f3 UA R t� ) E.L • TO C J-ORDINATE - I !UCflG los:.� c^on/oiTio, ,, r,•�•F E.C' {3 C K�3 U R O PO FZ E - • -- ��`- � I_P 2 I FURNISH p E;E.!'�..�.Es lE.�SE.� E��r. ,G'rs►ivt�! E X H P.0 S T F A N`� Co O.W ' LOCATION WITH IQ I _---- _..__-;,�...,......_ . ... _._.. . . __- �_.....-...-.-...._._. :._,__ HANDLE LOCK ��9ti Erg vS.Ev H� �1�y o so. S UTILITY POWER / v 12vv I� CpNNELT I,a ,Ts � 'OV self contained exit sign with Dual ------ -- - -- -- ON 132EAKER ,9CGEDTS /VO .E'ES�'Jit/Si<9/�/T, FG.t� GN�t.'EtS TO LIGHT SWITCH - SUI ('LY _`.ace and '" ~ i rz red letters .4',us '�}�;:a-1 J - -- _ - - p TtyE.e T/s�i!/t/ Tiy D3G`" .t'Ec /YDE'•d. ---- s':pplied single c with uni t Jnit shall inclucit, A•'� led pure lead sockets for battery and two e4a , f,,ncy D.C. 6«J ��'� � ;, von lamps. Unit E O -- with hcr without direction arrows shall. be C .. ! s-o i d P- shown on draWi.n s . _ rO,E,P.4/ � � _� 1. { CA,iJOPr f/rl'v�ty� 7ti vi/V1'c �H�K C,47G7 -- \ Out. 120V. inrsn,'-s,�e^t «�11 br4kret bite-Craft LPcz3 B��K C•' GIG.TilE ti c -� -- A ;9-1 >r fixture ♦ #811CN - _ - �a� ^ ?'; ! eles porlain Iamphlde 1,evi '1.1.an 2 1 a 4 ' Lv9 j 7'/LE _ � ,� c�' / COi✓ Tp i; ',� A-'1 9 .f'' !"w�:,.b. _ u_ .,,-�� _ t#E,21.c, r _ . 4-p/✓r,Poe p/✓L, I ,-T IITING NOTE T - •- GECi.@6 L FIxTLRt T�`P E B�'LP1 Z s6 .oN► i,�LT s' .Q.1. iv�v�L�''3.5'/E�f;?'J�c✓/.lS.'4 7.EY. ..�_ 'f i f _I HOT WATER I - HEATER 9KW �r✓sry«/�Tro/v �c�o� oo� WV. 1. wp -- i ,f _ r_ - _._ .1 L�fIl lv _ -_'C � I - NCn WATER ')ISF'E:NSEk-"; ='' .. .... _• •... r V?u5 i7 T {� I 1QQV EMERGENCY BATTERd OP ATEO UNIT WITH L I G4q o y{/ 1300W. 116V 1m MOUNT De sc_r iof i c,n _..: ..._ X. C 5R I - - - W UNUr� 'Mw, 5'y -- _ � `�io��-��. � TWIN Cv LI NUE RS FAR 18VY. SEALED BEAM LAMPS. QD/;7.< r tt-? 1 . E.0 TO FURNISH d. INSTALL UNIT ANO LAMPS ONLY MN.=V' . {' WHEN RE uIRED F3Y LOC AL CGDE AUTF1pRITES• ,� ? g. r e ^1 e 20A _6, a W .s ci-J�T?`. :A -2tlR /4 C 2QV. duplex d. pe r cepta , • r, 2. 8 FURNISH TY.o /tii�'i/�G f0� �,�i� /� /4 COi✓ T0.41'=/ C - M.H.-0'�" unless UtJ�er�a�se net=.c« HOLE LOCK ,N MFG` t)t1AL LITE *I CL-2. MOUNT AT 7 6„To CENTER, i TOr0 f�/C 1W17:37 �2) 7>'F�Fof_' gOT�Ur✓iTS - - _ CUR &*ME1-r 9T OrvNf t?.S OPTiv.v Irecep :. �S�V , '� 't�C?j`�S•S�Ot!'lE'Y'•w�,Se�(1C7L1r'f�.$ ?�0 3ih'. Qnd-a:�.�.t`s C REFER TU E1..ELTQ`I AL WATE2 �-,- 1.• r SrS EM IS t� 230V. -'� and type receptacle, : _ APPLtGadtE USE 25sv. t¢ -! , 'I'• �'av• jr'�.��; - � '�;J=^� . - ? . h'�7" snless ohterwise r.c�tcd. r IN5TPLLA.71k4kv [DATA F6V -, RECEPTACLE, SEE NOTE 3. � Ou-TL_ET LOCA71ON - -- � PL_ !-1A�,_i',L "oTOlZ �'LLI •c R w/ p l,,3�T --1&1<dT r' t ".n � l C�4..-� 1.�> lP2� 53 r I - --T Electrical co; _ or. r E.C, t WALL MOUNTED PHONE N�9i✓mac�o `' ON OIA!_ ) ( YV,F Weather proof LP I LF Ttl!S .�ur�ET7Z�BE S :">?_r:aje role s!JitC'3 M. H.--Q�On a � ree-wa.y switc^ M.H._. Lp - COuLEIZ Telephone M-11«-Z ' d" LL'•/ 1'hermos'at !�. mer.', . coyltractor wife( },1 electrical , ,�•�. -- I - - _. EIGHT (b) i?EC_EPTALLCSE Exhaz s f mew`;. eontracto: %rc .s by e .pctr i I.oC.ATEQ UNDER CtUUNTEI<. �� SE` COLIINTER DETAIL_ DWG. E:2 J••souritincl iie to " I `a t71 t ^I:*`s"`v 3t' Eta t �lxCU: " c0r'.`.=-^uO'- ..,... ..; TABI� q igi�t w - _ched fresrr ca<. e f? I i1,l M �c{erdtior: £ ;z r�: s:. handle Sock Cr ct rcui' c maker. « _ --t-- L.PI h ., ........ �.. 1* 13 Tit�.r' �:L}'} �Jte kr -per lnt ic:atea :�rpe< .._._..__.,. ., I.Me .S//O4*,✓ To " rT-:� . l.uoresd.or - { 9 , <i('t t? e- fCT Se) 'Ci_i C desiar.' t l Of t I isSttir! x . �•e,'4.PiFY `a,�/.E-i.,�G o�'rq/!S !/G�Ts ,4►�Pl SOFT S E R V _ . MACHINE , 11YevT FU,e.v�SyEp 85' 1.4.-�' i ��,, xrlc� de .en} . 'L-j ,t'i.nq fixture > t-�r es t t t s .rke rrtC9 ..1tE�? �.471et `i .' a.1 . li - - - sumPENv�r� , t l�N-ram P.Qn�Et�go.4,Fv PNvsE - /WW. ?6 ., NtE13u fSOA+sZL 5fE No TE AT,�i�„f� L j I /V10 J'�� .�. 1"�..w'b 4 +�..'� r:.:.... .• light ci.M.i,�.0.i • - ! r .f .vr t. ®E.E''f f'oN.S/B�E /ea.�[ 2 4'I1R ,2ECE55EO '-L Of2ESCCNT o 0 - - - tl 4 I ,01/�A0V1 or.T e,oear./ ,t✓ - I IJ00" VIZGIN .,f RAIL IC LE 5, a B c° a 8 c i cv,v,vEcs:rit✓•s 040 ►20V- C�.ASS "P" ALI.AST. (-- - -I LPI .1 _ - 4 used T- � C/,tCv/rS, A'tC /Y1O"G,►'3 w1°'E�Jvt/ry/r9,�,v r FIxTu� . y.► v f�sE ;02 2�x 2� ACOU57ICA. I 6 /$-r / 2 �, .. �; e A ceiling � I - ,t' 'G iY!li�BN.T S/A • - C'oww,�'cT•t'4O S0 �s,ro ��Poi/iOc< /I9osu�' L;- + - - T�bLL _ �� IF SPALZ IS Q.DE�UAT>= PRovID� A 'Z x4' _ .rc'OTi4 s-v/✓ /N' >NE C»,P.e^t't r , -,-.. ...___._._...ry _._._. .,_.-,. .... . ...,-. .-,..,_..._.. ,�r.._..._ . LAMP F;X.TUK_E IN LIEU OF 1'x4' O/,pEcr/a/I/ Y T.y%s .t.�. r B� ©o.�� BY c.✓.gty� ', c, ----- O F i 5 E 12 V ` �7l/ GiPMO• Y ,l7Ny TN/U P//i4.Sc'r !�f/�QC':l. d'i L EUrn ;,1P' bus I -- MACH I N E. x •t ,-• i. `Vlri,nc any. con uli: r. i+^ni down E�EcE.�T��tEs Z � � CEF•r' SiOd lEFr ,•SiDc'' - `n1 Ot �t3 TYp �.c�'Flf.+t'/�!F K3 .t'�c�CE�ri7CCG< ecC.C�7AClL'r ... . _ 1: C ..' Concealed l..ed usider f i ar' undeiz ry* �r ^rC3ii 3 k e e - -_-_ - _ _. ---- ;, z. Leu number of >cri ens Shorter mrkes A .es neutr .x•r ,.: ,I0V/e/NG �F T/�'�O�P (2Nur/NEu, I �✓D) Ili ii w�3Q> W indicates hcMierun to panel * >.ia rc�r duit!s z :ceordar7; witht t t L• C , NCO TE/�f? f�EEZE� -7-22 fk'EEZE.c? the {' Sa9t �,Qi:81 electric C?i3 ." M n} y ; . r_,�rid#�' be ,. .2D� �/ GP D 11'' L __-_ �: � LP-t, 3 iR+ir�.I.rrltitrl f9i'x@ rIr1.Xe to bt? �:' , J� « Unl 8:a ;�t'1E'rW3St' � �: :tAt'�I LPZ- 4, rep e:�€�nt circuit breakers ni'lln gr. ,r. , -:LASHING SCINTtLLATOR BY SIGNATRQL INC. NO r ,o ,560ee 5 I G N r wa.1 or 8bC►vIr E+ei 1 i. >g. See sytnbp L above MODEL 30 TYPE 33. E.C. SHALL COORDINATE \,.ITH MFG. SHOP DWGS. FOR ACTUAL WIRING - �r - { SCHEMATIC. SEE DWG, E-2. ' LLD•, `" r •r13: }- -- SI G►.lA7Kp� ING.: ?14 4A,R.F+EL.D PAfzic. _, _ . __.. ,._.... .. .-.... .... ..-...--._.-,,..., ._.........,.. .r........_...-.._-.... ,. F � r DQI1V1t_LE ILL. Col NONE 217-44c.-Igloo -_ - r --_ -__-_- ' _ �.. 1 2;n +...JX t:• ..wM..".�L`...Lt tQ•... „-.-..._....-_.._,v ._. av-.a._.«.+....•-+•....•........w..__..---..o TYR TYPE C� .... -- F i X-TURE. S FoR SIGN ON FALL OF 13LDG. r✓oT�,- NOTE cs .T,r I. T� S�/fET Floo.e F_ r . T� Coc�'rc` ✓ter. 8o r /.� SEE mewu e-Z fDte Clee'&V7' - ,a=� rf: _ _ I - yc.a,i fo. �T A� /t/o. OFf/.R'7�/.� 3 CE.vTf�.' Of ��.OG. F•�O�✓T /1�✓/Y>BE�PS //✓ Lam/ \ _ IF QUESTIONS ARISE CONSER, , , , ESE �. , I-.iC LAY001 DRAW''4'C-S AVE i/° Sra.PGr 8c�%ticg •��i>/l��ivEld•:�.� /s ..v C.-/!/,xl/�P.✓,o� �1//,t>?lly w�iiL! mac'" 1VeCe-5S, +', J,1 fi0.� FRANCk'iSEE CONTACT WORLD iEADQI.�AR ;ERS ��F C.E QLIEE�� 'F fERt ,A J'vAt f: r _ NOTE $-- --- THESEARE STANDARD: ICE `;QUEEN INTERNATI,-_)NfA:_, ir•JC. LAYOUT DRANit--k-S, Li` r r N©7� P 0 VJ F_ R PLAN CONTRACTOR IS TO FIELD ,,ERIVY ALL NEC;ESSAR'' UI�'�ENSIt ti-) t'Qi�4 )l110NS; G I� 1 I 1� G P LA N TiV/s 269N//i1/1 /S Ife, e-SE/V7'.�T/4Ae pia iV 5>a, _ , e: �S -57sA!'E, I>/�VJ'C�!/S%G/v'.5 /.+Ji�Y 1 = AND EXISTING; CONSTRUCI10r•J PRIOR 10 BIVUIN(-, A^jU START OF Wi RK., SLAL� / 1 -o' NOTE THAT WALLS ARE SHOWN I�Rc)KEN AND SomL, DIMENSIONS SHOWN ��-A L.E= t/q.' = I�O `N.e r' ;;,He L�o/✓%e.9c ro.e /s ro.effc-A- ro T/,�E' �. .r✓.� 4 __ __- - --- -_- l y f'ov r" Gf T/!F Fi('. iYC3S//SEct 5- Sl"G'if iO� fi�'7l/.rG _ �' "VARIES"" THESE ARE TO 3F VERIFIED :1l THE MRTIOI',_AR BUILDING LOCATION. C0P : R+; .'' ICE OUEtr. Ir4TER,' ,A , it:. 4AL; INC. DRAWN CHECKED PROJECT TINE _ SAM BO R N , ST E K ET E E , OT I S and E VA N S , INC . - � '" a•,�. ZIP ' Zs DIVISION 0' 7 APPROVED DATE ---- --- - E N G I N E E R S - A R C H I T E C T S - P L �. N N E R S ICE QUEEN INTERNATIONAL_ 1NC. _-- REVIStON i7N r6iUE _+ATk COMA•1661ON NO. _?RAWING TITLE 0 F . 8 U l L D I N G ' ELECTRICAL POWER 4- i.._IGHTf �(., „ AN DR.�W►� T 0 L E D 0 0 H 1 0 ;t 7448016 ! t� Floors- 1. All floors are to redeivg Armstrong #51842, GAF e4uZ9_ thru-chi;i, Flintkote ------ - - % '' Royale #41-664-70 or Azrot #V337R Cortina, 1/8" thick floor tile. 71 Base- 2. All new apd existing walls are to receive a 4" high, ed, vinyl base as manu- T_ -.1- , , i,- t �, factured by Nafco. Walls- 3. New walls are to be 2 x4 or 2 x6 wood Studs, 16 0'.G.� iw�:t�, i/2" G.W.�. back- up' -- r 4. Wall in wens and womens toilet rooms and entry' to toilet rooms ,a0 tsx be painted with Sears #0715 Sunflower Yelloi . 5. Walls in the re aratipn room are to receive .1/2" G.W.E. and are tr Q P P �. 4aintt , {-- wee BOA.eO nii9��' w/white oil-base enamel with the exception of the wall area i, edia behi�{ --- ��Y the s..s. sink and hand lay. The wall in this area is to receive 4' 1/8" i 1 white marlite. 6. Galls in storage rooms, if any, are to be painted with white,, IatexR 1. 7. Walls in customer area, behind machines, are to 'receive 4 x8 � 1 mar,lite. $• Other walls in Kthe customer area; if they olready,tare 'cov A smooth G.W. H. are to receive vinyl wall covering manufactured by Col ted,Fabrics,Inc. Fabric specifications are; Trade name-QsEENS aUAwlp bble beach grain. i (of ��_ � . ! � --- 7. _ } „ �„•fv f Material. Cblor: tulip Material sleight: $4oz./line � `P terial number:'G-•2633 - r_ J ---_--_- This material must be installed cording to manufa ructions. .4. ��` ,-5 � �, .� i j { ! c �✓�'.4�G�'� l�'E a�'p�� y'� Is! A. 9• New walls in the customer area o� existing walls t t' `a ea hovered '00' ( ± t?in �is�T-7E.E'i✓ M'•9T G�//// with smooth G.W.B. are to recei�v0 4 x8 xl/Z , vinq"x. .W . ',panels as .�Y1�%Y1�E,E' ® �_.. _ �__ �._.. ._ +; - !�N !✓.9��5. SEE.y�► io) A ' manufactured by Donn Products,&Inc. These panels ed with the ,l�Gt .E' �,•c .F' + same fabric laminates cifi in note no. 8 abovle* Omar area walls which �P✓ ,� r�� C;f:�C ,�/:��iYO D.C� E.E'�✓E•C- 1 � "" � ', .4ivc'�//1c�E`S G�ioT.�Ur✓) I . -- -== -� i -., . P i P :►:•. L.cc ` -zC -a: : � .�. run the depth of the store, a� receive these m ! eve on full panel that panel 1 +ih the•;second "Trr jJ � � ,�,��/��-�,,��. � , ___•-". _ at the front of the store so �e end of ha I i5 ��I r7�:E'E'O.E' �,'•- ,'�.C; I�E.P7it'A� ✓T 1�c�lJloil �__s..✓.4� �^lv" f�/V�'�: t�i'.s�.':/G.� grid membetr� of the ceiling, it ceiling is new. If cell . . .<the first l! \l i ._....._....,._,.� {�ii✓Y! if'�!! fi9�P/C rY�"s.�'�EL ,PET�Oiti•'t�`.�. _ f' Q full panel is to be installed so its front edge lines.up ts' ,' f* t ceiling fsE� ,�•o,r� /l� n�rr grid member. •, �i ,2 ► 10. All walls� ln customer area art to receive Donn Products .vinyl ton nailed in a 2'x2'`, grid pattern. This' trim,consisting of DH-23, grey, tton 1 .................. - retainer :t l DH-12, wax coloded, vinyl snap on Batton is to cover • ; /f- ,t/Ef_LaEOI 5- �!� 'G.w'�1 seams in lls receiving vinyl covered G.W.Bt panels. See sec s1 .and batten installat 6n view on this sheet. Outside corners, inside co �tgc Ceiling junctions are to receive Donn Products vinyl trim -if avai,labl ;:, Ceilings- 11. All new ceilingd shall be white, aluminum 1*y-in grid system. ., � runners 3j ( '=.} are to run perpendicular to the depth of tYe store. f 1 12. Ceilings in the customer area, toilet room and entry to .tcdle ire to I ; �1'r/4E :i .c�,�E,E'- ,y1v,SrD.S'.9f✓ � . ' be in 2'x2' grid pattern. ;z 13. All other ceilings are to be 2'x4' grid p ttern. ,` r-- f- ---�` si.✓r er". 14. All new ceiling tiles are to be centered_, bout the centerline f re. 15. New 2 x2 lay-in panels are to be vinyls Bred 1/2 G.W.B. covh vinyl IY S.Sf�"v L .__ _-� (� _ __:�, ( (' T purchased fros D cts,lnc. ! ��0 4 / _ ___ __. / � as specified in note no.8. These panels y be , r - 16 '. Existing acoustical tile ceiling panels are to be reversed and with vinyl fabric as specified in note no,, 1 � r.. _._� -_..- � _ _ _____ ____. � /f .�'ossie�f lv.✓��/Ae��'� �sTd �.✓_srvu' 17. Recommended ceiling heights for customer area, pre- room, and sto�',�• 'totttn i - �✓ /�� OM TT� C customer a s shall 8 3 �•._: 'c..�,�.,:.y,, � ...<:�-c t , � f-: ,\ - - d./!C B 0/��C'Tl1' O 1?i� ! � w� � n t Q� are 9 0 Mininu�n height permissible in t+e be , ,7",e r/8`�i •rc�'"ifi� Q. 1 c'' " {' ; �� r' '`�/�'ei^�G -rr'P�'�-S• height in all other rooms shall be WO". ` I b I. I. Inc. World i H cr•s. 18. All substitutiotss must be approved, in writing, y I.Q.I. � q i.V •2a�-.�?.�i� 1 19. All work and materials must meet local codes. -"1 s' D.�Ti�'•vj 1 20. Unless otherwise specified, any interior surface -requiring pa4ntin4 1 to be painted with Sears #69715 Sunflower Yellow. 20 fee :9 .P�L� �T� ►1 r� !/i GY� L3 t a G w�. �•v.✓E�s. SEE �3E�►�ER.�:J� .3rr�s CLGS . o •, �.f�-t- •-..'>"��/iGC'J✓ill.G' r a JAV MA ,e i 717 ,,0S7/ i10 .4/t v «sr tiry o rE �1► �-:- -�- pp ' fo /""5;� a. �• ' /� �'.r�c',7f1� �1 �►�.�, ' ! SiE�RVkf r ,f t TiTt/s ,olfJJ 1� { ! � � /, � P.Q�,•✓r rr.s'f.Acl � , --�", ; ; 4 , I � �f'.�c�rE¢/o�sa�e' �. . TL^�►iiM� Ie�ttS--� x i � +�697/.S"Sr✓r✓FlOrl�E.P YfllOM' -'`_ _ � � (SEE Ltr'/l.•�✓r5 ,nc.v.►•/ , 5 ' ° x(wwoz, 'rewA%!Z7 SN - ©N VtiYYd .077W ' A( ". �0' 3 6" - o- ,�',I' F.�'" G8P/A',e" ,►/gJ('yirYE j _._._ __ _ k ' novas S6T I I C'7l�1V 7-,, -V �� OF 57WZo' K 2'o"x6'8"xl 3/4" wood-painted finish-wood frame. I E (2) 1'6"x4'0" wood cafe doors w/double hinges and SIT � XAa+tINAT1 4iry 1T© l�01t11r/f".yt?t _._. -, j - + - -- -- flush finish. _� , C 9FE Jrio.Ps mush fi r� B�` %6" �, examine premises & -oopare them with drawings A specif l rations. rwdlE AVI-CWfli1 �,� & be satisfied as to condition of premises, any obstrv^lions. ' .yov ire~r96~ f �.'�/ 2'6"x6'8"xl 3/4" wood-painted finish-wood frame. y Q r" carrying"; I actural levels A ache, necessary re ui a►snts for car i aut work prior to bidding. Also got acquainted with eharactar do a'e G�.t'C1 /i✓TEB _Ji.✓ ,__„� i r �� ``� - -� 4. 3'0"x6'3"xl 3/4" wood-painted finish-wood frame. - extent of tYwner� g other contractors o pe rations in area of ES work d make constru,:t4on plans accordingly. No allowances or t�•-- -- h ! l NOTE: All interior doors and interior door frames are to extra payment will be made for costa 'or expenses incurred by .� ,rot -yyep /elf e-,,rL,,r,,W�� ±, � � ��I'T.�t'f�.� _f"�`.�SE�72�' ..,: - be painted with two coats of Sears $69715 Sunflower !'ailuT s to complywith pro visions Of this peragraph. or by Q '�/►/ma � y' �'-- - �- - '- - - Yellow. All hardware is to be brushed aluminum rsasot: of error Or oversight by contractor, or on account of � _�- ' t'-- finish US 28, acceptable mfg'rs• shall be Rosswin, interferences by owners or other contra tor''a activitim Pay r ItT , Corbin, Schage, or Sargent. for all 'inspe-,tfon fees do i,1AY'Aits. . �__ �•T�.P �'pL:�T/Oiy'.,9f/`�CTS �� P��/v sr�� %O" � � � �" ` a , I Doors marked w/ 4(Z)are to receive Norton ✓AXA►� T9 OTdER WORK Commodore #800 door closers. ( Q' required. ) :serf+cal contractor shalt be held responsiblg for QasriW caused by his work or through negl4ct of his workmen. Repairing �f°C T�J ifl�,�E�d/ELc�SS�.Pff/�Q_jUST/YIEr'jT5 All rest room doors are to receive rrivacy 1pcks. of damaged work shall be done by contractor as directed by owner. All other doors are to receive key locks. l be id b _on'tractor . + „oat of repairs shall pa y sAil this drawing is, tor design only, :• .• '''�• "` Refer to the following I.Q:i. layouts L ale, • for further information & specifications. Layout no. A-lR for general notes & counter details EgUIPMENNT SUPPLIED BY ICE QUEEN ,'*-- Layout no. P-1R for Plumbing specs. I%tMATIONAI„INC. f • _ _,' Efc ,�• > Layout no. E-2 & E-1R for electrical specs >R FQ[ill:fiT NOT SUPPLIED IN STD. ° Note layout no. M-11R for heating and a/c specs I.Q.Q. rr.Qlili+'MENT PACKAGE. The ceiling plan shown on this 1.4"Nrr,V0 ,�tt fGe ^trw,v�fe'�-S/r�/S�CS• ( The above drawings are std. layouts & each drawing is the preferred ceiling contractor shall use these layouts as a r, . tile & light layout. "T" grids guide to facilitate remodeling , or building this store. Contact I.Q.,I. World Headquarters are to be centered in the store ' George Kovacs Globe --: rt A.C. 419-415-8615 for direction. I.Q.I. .j �r7�c��h''SS G�iVT.�',�.r✓✓CG�L S with filler tiles ( if any) along will ss�ply information eoncarninq placement ' Fixtures model $221 /N , ,LDC.9771?/✓ ,y.5 ��i/. � f see notes, on L/Oextend F.-1R �o� lfle�y z2G�,eS 7v wke side walls. o exetsrifor sign or signs. sights must extend ••. -, , below top of glass ��t� /if/!J/j'! frf?,�'/1' S t LAY- /N _ y? r��.+ir'r Cnr�.QEv a,w B x .Ear- `I G TH338 I- Q.I. 1 � ,� s'EE �-�E;+�.v� .✓D.�'s fS/r9l4S' �iQE 70 6E /2 v''•K/B , ri�:vY, IF QUESTIONS 'ARISE COI�+G$�I'. . *INC ' P•srr7'�Q.v 45 ro LAYOUT DRAWINGS.HAYE FRO,', CONTACT WORLD HEADQUARTERS - -7- ,.,� -t-- _7 --U___ -�-_ --- ! Bc s,��o o.v E irvy� �.grra�v OF ICE QUEa�� INTERNAtiONAt,INC. PHON$ ,j�►lg 4?5-8635 a __. . ,. _ . 4,0 10 / 11" ---1 - -- MWI OF 1Z '` `�•9 _ ___ } ti 1C ,� XIR19 W75 ,si r �rt��°iA✓6�ra►r� '_____ -- - f 7TpAVS /fECMl f*;Kv�D ;A Division of i.Q�.1., Inc . i . � 1 c. I ' ._If'lfi�✓YC�?�Sf' (�PEO,� �� .SEE N�rES 4N L�9fYY/T �'1?-/� Z .7d j n X� *- }'+` l�ry. «.�.,.,� .. w,� ,..,. ._. •. '� _ t ^s. ,yeti•" }}� � tr ram._: s.y,+.,,'�2..Z. .•`„^.. � r. ... .. - - � 7 x,. b ALI a SZ �e' s� - .. j ,;a/7/s.�iv�d� a'd/r�'7,7;�r! ^��9i��s'Sry .��Q1 •,` �:`'"A� " ' '� e 4 . - - wool. tk tw I az qu ij zi PW All ib t { '.��"1','i*� x -R_ 1:e4�`�"al-t'u+.ia-r ry •may. - ..._ .... ~�� ~ j } 5 b sr a :. h 111 4 � �iF jw�h•.. ,. I I � y� ,l r�fi may.,. ^F•"ss-� � H'�@' t � s� � 3 r, 1 �.ta '� ,F•" �/,� � � ,wry/ 'ry/ / i 'iy J�jk1 ti 1 r, . ` . si <a n " 1 � yf ��.'. st P r _ f _ a Floors- 1. All floors are to receive Armstrong #51842, GAF G4629 thru-chip, Flintkutt Royale #41-664-70 or Azroc #V331R Cortina, 1/8r" thick floor tile. 4'E1� 1 EXIST. WAIL_ rkat. k,. Base- 2. All new and existing walls are to receive a 4" high, red, vinyl base as manu- - - 2 � 'C iuRwNG (iF NEEJc"D% ` DOORS factured by Nafco. 6yo�o W,"o`c w Walls- 3. New walls are to be 2"x4" or 2"x6" wood studs, 16." O.C. with 1/2" G.W.B. back- ��/eye `✓vc��'E�� / _ x 3 p inted finish wood frame VIM(L WALL, CX>VE.1Z1NG ;._1. 2'0"x6'8" 1 /4" wood- a' - up. %/re' -=SNAP-OM v//✓YY< T;2i� �►/-tTEE! i 4. Wall in wens and womens toilet rooms and entry to' toilet rooms are to be �' Ti9//f/F•E' -_f__ --``- VERTICAL JCA1JT TAIL vorE (2) 1'6"x3'0" wood cafe doors w/double tinges and painted with Sears1169715 Sunflower Yellow. ntiiriBEk /off 7I TE_ErAMIY(4ATIcr� - flush finish. S. Walls in the preparation room are to receive 1/2" G.W.B. and are to be painted 6xAM1hW_ McMISe� _0Mr ARE THEM WrV% '>QAWIN66 Q 5PIzUFIGA� TIows,t s(: SATI5Fok,0 As ro GpMDIrI0VJ OF PREMISE1. � ANY i^?n!''"�'"5' 7_-' Aq,.t M/white oil-base enamel with the exception of the wall area immediately behind --- �/I r, i_ WALL Ca/EQ1NG ��`-Teu�riaNs AGE LIQAL Lev> Ls , i• ojHE4_ r1EGEt�SAr�`� zEt�u1¢ENIE1�i5 2"6"x6'8"xl 3/4" wood-painted finish-wood frame. the s.s. sink and hand lay. The wall in this area is to receive 4'x8'xl/8" / FOIL CAMY'KC4 our WOrX F"I To E51v RAC;. AL.O UET ACQtJ&%4jSP ,3 WITH cr1AKA-TER t ExTEt-41 of owNeR'; ` o'f K CONTRA C-Tof:S ; white n�arlite. V;;RT PJFJZIY oFEIZL-;IONS IN AREA o>- woeK. t Mn.c a c01415TVAC710N pt.A N5 4.', 3'0"x6'8"xl 3/4" wood-painted finish-wood frame. I 6. Walls in storage rooms, if any, are to be painted with white, latex enamel, AccoZf.;,j AL . si' ALLnvvoNC�s "Q2 F_xTIZA j7,Kyr•AEN wILL gE (iF NEEGLrO) Y � 7. Walls in customer area, behind machines, are to receive 4 x8 xl/8 white marlite. MA-De- Pot c,o5T- Ov- IXPEWJ es 1N,_Ur2:Z�fl MY Ff.l LAeE TO COMPLY WITH PF_ovlSloNs or 7N15 fAXA4eAPa " oe sY KEA;o►� NOTE: All interior doors and interior door frames are to 8. Other walls in ;the customer area, if they already are covered with smooth .W.B. c�F Er;kv� Olt ovEQSrq�1T gY Cot4Tr_Ac.TatC, arc olu. AC.C.oun1T be painted with two coats of Soars P69713 Sunflower are to receive vinyl wall covering manufactured by Columbus Coated Fabrics, Inc . _.Ti�//f'l 8i5iTTr/i✓ OF INTr�FEQEt�cEy SY OWWM-* Oft e>TI.4t±2 cvNTIZA�ToR<. Yellow. All hardware is to be brushed aluminum Fabric specifications are; Trade name-"sand pebbles" V/460 pebble beach grain. -E c� 4 CANT /FNffD�`OJ Ac,TIVITIE,y . PA'Y FoE ALL INSPe47i6w FEES I PwNilrs . " I „ finish US 28, acceptable mfg rs. shall be aosswin, Material color: tulip. Material weight: 12 oz./lineal yard. Material numher:G130,- . 4 VINYL DAMhrac To oTHeR WOVU, t Corbin, Schage, or Sargent. + This material must be installed according to manufactures instructions. Fl.. lN Gi - - - - - • I � -��NEQAL GOT.ITiZAGTo�C SMALL P,` 6 NELG 9. New walla in the customer area or existiig walls that are not already covered ENl�9�GElJ `/EGt/ Of I +' A�'=E� BY HIS Woek pr TN�ouc,ta tvEG,L�c7 �` HIS wotr`Me�l- Doors marked w/arm at•e to receive Norton with smooth G.W.B. are to receive 4'x8'xl/2% vinyl covered, G.W. B. panels as KePAP_1WCA or PbMAG-,ED Wo1ZC SHALL dE :',ENE �`1 ��+•4Tj?& L �J / / » AS PREC:.TEP tat' OWNerL, C05-r of rZe f-A k-; SHALL Ise PAID Commodore 4'800 door closers. ( required. ) manufactured by Donn Products, Inc. Thes4 panels are to be purchased with the .Z/►,2 G.e/O Pi�TTE�PiYO�YfY•gl�,S -��^• gy CO�pc-ToR same fabric laminate specified in note no. 8 above. Customer area walls which �V �SE� ✓1/01'E �YD. /QJ ��. CTAI L. I !,eev , i v ewe . ov All rest room doors are to receive privacy locks. run the depth of the store, and receive these panels, are to have one full panel -- �YAIC BEN MD iv1.9CNiNES) )rrpEzrsSse�_�YOCo�.rP_ sos�PD�sPE�!��k= 6 GALE. �j"=11-0 All other doors are to receive key locks. at the front of the store so the ens of that panel lines up with the second "r" kocc z' z' LAY +N ,0 5Y5T�M W/ /1 - QfP. grid member of the ceiling, if ceiling is new. If ceiling is existing, the f irs,L 8f' E.PLU"aMr wvrY/STG) /r9ic'Ro¢ �J� G.c. i✓.orf, Con/T,P„�CToo' iJ c F E1LINcl (YINYL covKED) full panel is to be installed so its front edge lines up with the first ceiling Or,FEc rc r o�v.>.? Er.sr c> rv�s�s _ - -,_ _ 'IT" grid member. /f aO55"'Ye , _ _ i 10. All walls in customer area are to receive Donn Products vinyl trim batton nailed - - in a 2'x2' grid pattern. This trim,consisting of DH-23, grey, steel batton I - �-- reL.:'-er and DH-12, wax colored, vinyl snap on batton i9 to be used to cover (� seams in walls receiving vinyl covered G.W.B. panels. See section A-A and batty , � + � �I installation view on this s-.ieet. Outside corners, inside corners and ceiling 1 ! -- WJMEw MEti DEER QM, junctions are to receive Dann Products vinyl trim if available. Ceilings- 11. All new ceilings shall be white, aluminum lay-in grid system. The main runners .S 2'it/Ax - -ELEC are to run perpendicular to the depth of the store. 12. Ceilings in the customer area, toilet rooms and entry to toilet rooms are to be in 2'x2' grid pattern. -- 1 I (ar s13. All other ceilings are to be Z'x4' grid pattern. Z)/4 E r /e I'4 '!T/x eD /� /y' ( 14. All new ceiling tiles are to be centered about the centerline of the store. _ 15. New 2'x2' lay-in panels are to be vinyl covered 1/2" G.W.B. covett�d with vinyl as specified in note no.8. These panels may be purchased frdt Donr Products, ln( if 16. Existing acoustical tile ceiling panels are to be reversed and covered with pwro�✓- 1-f.vc�//✓E /.5 r0 vinyl fabric as specified in note no.d. (SFE NOTE BELOW) t?}#_ � __ --- O,P�+/�//✓TO vY•9TE.e ,yE.�TEQ 11,1 CI}�jbM�k A2EP, G1t►�, 17. Recommended ceiling heights for customer area, prep room, and storage room / flG9At SINK t�rJT 3E MAIL(`rfttNED , CE/r�n/G ��t� 8F cvrvr•c�ce7 are 9'0". Mininum height permissible in customer area shall be 8' 3". Ceiling >ou13LE -4AT(_HF_D %C4ALi-S Mu�T t�tTENQTo� C I-- j- -T �1 n To A iJfi/t/. OF6'�" height in ail other rooms shall be 8'0". P�TIrt. OF 400F BECK To SUP�►zT (kc wun E' R E P IZ� 1- , j� ( A 18. All substitutions must be approved, in writing, by I.Q.I. Inc. World Hgtrs. SF�' ,Y0TE c oivcc'eiviwts A/G' !/��ir� , f ' _ , VV I 19. All work and materials must meet local collies. rim i,� I .3,S G-4c //01;1 �'� �' .,� d - _T�'81� _ _ 5 G A L E q" = I'-o " 20. Unless otherwise specified, any interior surface requiring painting is tc be rf{"rigTfe oc`�'li�yovT.p✓,Q I„Ig,N� ' i`� X , painted with Sears #69715 Sunflower Yello� Z'" Z SAY- IN �,C -f Itm �2 LIME OF EXISTG Bwil.>G ," �o_ I Ir�(Z_ (JINY CID # STAIN 4 CS S STL sl NKS -� `r P�9in/T.�L7 �//4lGS __, T - _ -+,r fir Dei.✓C + rJ. .r °gyp -_- , piSFE.✓SEQ Ili s 8 y nv/N T. MWEc�� r w, 91 Tc y�I /let Z+ ELELTIZI G N ANc DR'f ? 1 I I (� Ele I F( ---��1 y�F r i } N., r I SEK1tE �- ��--- SeRvE SUA� D+SPEJ-iSER �I F�G�•�° it9GY�iYrEv ----, l j zoLL TYPE�YTISSuE Nowelc -� �9 o1r - ----�- --- --- _�-�- W P CAP7r D'xRy a>fYWMR�ING� TIZ r 9"✓,✓rc sf I - 4 - PROVIDE TITUS f WSZ%. QETu444 - S O M F_ Q A Q E A O 1 ^ G-R.ILL I/Z`x I/�" x%" 'r?E SI Weis WOMr-N ENTaY Ta - (�/,S:OMf�f .�.PE.s� �.�c13 TO dE 4�d't ✓�tir� C�✓f.�fd, Gtud, - G�� P,�:rE�ti Now v iS fo dE ► � D I�GtI ley{: �/� �� tYIA[•N I NE C 3 T�t1'','� W,M� ✓i/✓YC T /S T-t�c�i l •E'EN y�NE.�2 E•E' N07Gr ,/✓O. ,/O � Fn,WTED W/ SUIrAaL� P"'JT To M#,7� � � \ � �R'� t�Cog�15 �.►NPI.o✓`/12 '1'�1.tPN, =� � "1 jc. C I �� ! CEiL�"n/G i✓OTC'': ,I;��k s�ti �. .. :.4 � I I \ +�.NCO/,.irv1 >Es/� �Y,YJcE•e L-- '`�_..�.. I. I- �__-- - �.PEo � S;O.eh%Ccr' .PGiOivf Cc�iC//✓GS i9��' TT 4G� •c,k �L_ S L A LE 14" 1' �� 1,", �il/yi 7z f .�GD✓STi�yG 7�/G� _ 4 d'STW llvtee_5.S s rEEC T.,1c+c ' 1 TOPPING A A . I `. .. r---I ,r',K Soft D.E'in/� OiSPEni..SEQ t I • COG'/+/'7C� �SEA DETi•�/GS +- '_- �_ w rAYOQ *50FT s EkV F utiDE12 �urvT�R ��IA►K � _` 1� -TAInILEss ST'L • --'- - � a1ETAr3LE 30".(op•r30" r -AYL . � .r�• DtPPi/�s �%RB//vET-T6BE i I FIE:�.vC�.rsEr 3 oPr.av✓ tI , . .PEST .�G2i/I i1 S!L'L� r�Q�i9T/Uil/�i�� (f,f� N•yFO iCF- cP_�.v�vf) 1 N I ..i ,1.S�T O�e Rv E ,1"Q•Z. ��ao,�,' .�!/s�v'of /t�.v��.,/isc�s 1 � _ - �-- - .� �, STONE i9C,'T�/✓pL I/�1c'NSiI�iV.S. I -- ,, I • *LOW Tsf/I'/o F.PEEZEe - F �vF'� -�6LE ; PAINT T.yf f�oo,e /.vf >•r47 pevT.E!/ae_ t I�w iatllLDllJCo �IaorrE //vro r„it C'U.Sro�E�/✓.PEA r/vvcr _ n1 co,vrWCreeS .qwe rv �ef��`� r� �.9s-air eye w/ �rraaLF I +�cT Tc r�thTc� THE LE•XaL- OuT To 1411 r- t THE s;otc; s�f>,oc,�o �r.:.m 1 t-�,� cam•.�.,.�>. �/�.,. . W IN Dow FQAME TO T1+E FLc�OiZ. ail 86 S�I,tFt�WER- ��dJ, •y�� Fcawcz ac�+�Y Fc.e �.F'�+•yc,vsE�'.� Fc��4. Tl-1EN COVEW Toe Lrzp6e: vJIT'µ F CC'�YRIC=NT 1974 ICE QUEEN tNTERNAT+Or�AI; q" su Ini�ERPuA?!OMA<_ STgND/a�D if. FRONT �•TORF :�l.A�! TD 7'JE GlE/tR E OI E -. + .: =_��IN+�s"..•� _"� I" 88 - ii��QIESTIOr; "SE ---- - -- --- . , - -- . ..��tptle�; Ids �vlcxt= Ar- �T �P / SARI CONCERNING THESE41 INC. lAYOU' URAWIN '�S iAJE t FRANCHISEE CONIAC'1 WORLD HI QUAMPER'S OF ICE QUEEN IN[ERNA-TONAL 'N(. t arlt�A � FSzatK N k, xTEe► A.s i't?il� NG. o E O(Z IGIN �C.,jL, 1 u TH:ESE ARE STAIN.afARD ICE Q EN fR�#�MATtC'NAL„ INC. LAYOUT DRA'� IN _ i.:�NTRAC'T1".`R P'- TO FIELD WRIFY ALL NECESSARY LAMEW iONSy , V - - - - - ---- - �-s�iD E CtSTf :� t: GrJSTRUCT N PRIOR TO BIDDING ^!D CART (.f ti� RK. A.' I S►_,sS-i ITUT'.ONS MUST =E APPROVED N NOTE THAT WALLS ARE `SH�i BRQKEN At4D SOME DIMFNSIONIS SHC WN S._ A._.`-,V-_ 4Q.. I (QUEEN NAIZONAL INf « - I -o V1V+~;IT NG BY ICE .,�UtEN INTEi', '�iiARII+S'"t• THES.E ARE Tt� 8E�.IItIFiEa;AT THE RAI7TIC`.�La►tI 3�-�dL0ING L�;"�.AT� DRAWN CHECKED PROJECT TITLE ✓l. .� `. A7 W-4��D �- SAM FOR N , STEK ETE E , OTI S and EVAN S I NC rrzM TF � ' , FM ARK04A-L� -- ` APPROVED OAT[ _ E N G I N E E R S A R C H I T E C T S - P L A N N E R S F }� `, "� ' T ; �� I ' ov1tJESf RCv+ N 1-3t _- REVISION OR Issue OATS ; L . O . F . BUILDING COMMISSION NO. DRAWING TITLE� o ;J � � � Lai R PL�A�.� , Ste ._ . � ;• � � UL,A�T �� A 5� ��' T 0 L E D 0 0 H 1 f� l- N DRAWING NO: p-1 ` T ,a-. I ;� r 56, OR AS APPROVED, ELONGATED CADET. PROVIDE ;,T WATER CLOSET. RMERICAN STANDARD NO 2109 0 �, CFI -��'�� '� �-- -� �'� =fit- OPEN FRONT YEi-►-OW SEAT NO. 6320. 114 OR AS APPROVED. FURNISH CHROME PLATED SUPPLY, STOP AND n-)N4 SHALL E36 �Uf2N! k i f�At.fCII SE� f� ►2i�C�uli2tD ESCUTCHEON. 1 TEM 10 LD HOT c0 NO. WATER � P-2 LAVATORY. AMERICAN STANDARD NO. 5300.033, OR AS APPROVED, WITH HERITAGE FAUCET, POP UP FIXTURE ER WATER DRAIN, CHROME PLATED "P" TRAP, SUPPLIES, STOPS AND ESCUTCHEONS. OVERALL LAVATORY DIMENSIONS1.30 WID-C- MAX(POW p_I WATER CLOSET }/2 ..-..� - P-3 BAR _SINK ELKAY BCFR 1315 13" x 15") WITH LK-272 DRAIN P-e AVATORY' 112" I ' 1 •!2" f ( J OR AS APPROVED. --+ FAUCET T&S NO. R1I.51 EXCEPT 1JITH NO. B-102-A SPRAY HOSE. PROVIDE TRAP, SUPPLIES, STOPS. P-3 RAR SINK (UNDER, COUNTER) P-4 SCULLERY SINK. SHALL BE FURNISHED, BY OWNER, COMPLETE WITH FAUCET & CRUMB c II 40 CUP STRAINER_ P-4 � SCULLERY SINK 1 2 1 /2 1. 1/2 PLUMRTNG CONTRACTOR SHALL FURNISH SUPPLIES, STOPS, CONTINUE. WASTE, TRAP, ESCUTCHEONS ETC . -�"�----- } CONTRACTOR SHALL INSTA SCULLERY SINK COMPLETE WITH TRIM INSTALL SC . P-5 SOFT SERVE MACHINE 11/2" - NDIRCCT P-5 SOFT SERVE MACHINE SHALL BE FURNISHED AND INSTALLED RY OWNER_ P-b COLD WATER FAUCET 1/2" ` P-6 UNDERCOUNTER COLD WATER FAUCET. FURNISH AND INSTALL AS INDICATED BY DETAIL ''�=" - - ._-. .� 1 P-7 � HOT WATER FALiCET 1/2" - - P-7 UNDERCOU�'TER HOT WATER FAUCET. FURNISH AND INSTALL AS INDICATED BY DETAIL "E" -TO CITY SEWER WHEN CITY . , SEWER IS LOCATED AT - .,JALL /2" 2" -1 1 r i P-8 WALL BOX AS. MAN;JFACTURED BY WATER TITE CO. , P.Q. BOX 17846, 3765 EDISON ROAQ, MEMPHIS, i > _. _ {;�' AREAS >F THE L "�t_I.TRY II • 0 CEr-'1 ;NIA..I . ;Af ;_ WATER; EP JF THE I REAR OF BUILDING. Rt . ��riy.•vr��J / _ - - - -� c�� P"";_,- - KJ Lei fNs'iNK, FUU I Cam " • TENN. 38117. WALL BOX SHALL BE A WASHING MACHINE VALVE bOX ANq SHALL BE CONSTRUCTED OF `i, y' 'FRAN•`HISE SHALLCO) ti ✓,y �F S'_ f E J�,''� ECaUI ;PA' )R iTY IZ'� Nr;RtN BOX SHALL BE APPROXIMATELY 10 INCHES SQUARE BY 3-1/2 INCHES DEEP. � >> � ;, - r-_ rI.->E.R - 3 ' VENT STACK P-9 GARDEN HOSE BIBB. IN AREAS SUBJECT TO FREEZING, UNIT SHALL BE WOODFORD MCDEL 1'5• SERIES SPECIFICATIONS WITH VACUUM BREAKER, OR AS APPROVED. INSTALL a- INCHES ABOVE CONCRETTE WALK. REMCVE OPERATING . TY e HANDLE AND GIVE TO OWNER. IN AREAS THAT ARE NOT SUBJECT TO FREEZING„ UNIT SHALL BE A STANDARD SITE EXA,•uNATION EXAM' 1' - HOSE BIBB WITH VACUUM BREAKER. INSTALL IN SAME MANNER AS INDICATED FOR FREEZE PROOF UNIT. F low- - -- i - - -�-- - -- IiSE LUR. v Z- I'hG IF i�%c ri ; - FIED IVOITIO}J 0 - - ----- --- -- t Z OA FiY .- T T rr;i } T n ( T,.r t i lildt 4i , I <. r CiJI �)F FOR CARRY.NG OUT fJ ( IinRAC Cf „ ,Ci E ,T AND OTHER CO;J + RACJ OI 1)PERA . �) ,: +): STRU , , , .. i,t R9L S LEGEND ALLOWANCE" "U}l EXTRA F,".'f'.1�.", t l i f I,r . i;t " l' i!! ':i i Yl f lil lI?E.0 f d l—t WITH PROVISIONS OF THIS PAR„ . I ,t{i, OR L'r P; ,:` r;riI�TRAL> I Ft OF INTERFERENCES R. 1 U R r R Lc �'_ - E E ICES BY ILR ' � n1E 0 I } �? `i IfJS('LfTI LATE VALVE IN HORIZONTAL LINE. SERVICE SINK AMERiCAN S .AND��RD NCB. 7092,03i ENAMELED PERMITS. OfJi\I^" CAST ;RCN DR �.S AP*:ROVF:D. SIZE ?�„ X 18". PROViDE I*• O. �l f I .1, r j - r T , t r , I I n rl , -,- Xt+ GAFE VALVE IN VERTICAL LINE 7T98.0 4 +tiCt R,..,R �r�rJD I�dt�. 8304.051 FAVCEI vV; ,; OUTSIDE SANITARY SEWER SHALT_ BE SIZED, FUP'JIISIAEU „!iD ll�JSTALLE-J f+CCt)1,1)[��+�, �� I_�)Gr.l f;�)DE i'�'' ' VACUUM hREAKER. COMPLETE INSTALLATION INCLUDING PAVEMENT BREAKOUT , TRPICHIJG, T r' '�N(, E,I;i;�7; FS, '�Il,'�1'!OGI �) FLOOR. DRAIN BACKFILL, PAVEMENT REPLACEMENT, ETC. COORDIINATE v:.T�" S;TL CONT1t„� 1GR. P-11 HOT WATER DISPENSER Ire SINi:-ERRTOR MODEL H-J78. OUTSIDE WATER SERVICE FROM SOURCE OF SUPPLY Te "TC ' "f_TFi?. Puy; 1:.?E. C(?'' } CAPACITY 1 /2 GALLON. E9._FCTf'ICAL 115 .VOLTS AND 1300 WA�Ti. :' . PAVEMENT BREAKOUT, TRENGHIfJG, TAPPING CHARGES, P i'", , Ct F'" _ _ _ � M - / �. ! - • r,r..�.� ,r n. S., �)I i�:/`Urr �i nir,r- T,1 r, SIT `..C'-_ _J 7•- Try,^i r, 1 _ _� - z r,�.. eriviDE % I t aN i �E LL t ra,_,1. T _S THE . ,. ,,,_ EFJ,',- . ,E . ." - LI vE DOES 140T EXCEES 0 FT. AND THE CITY .WATER PRESSURE ISrNOT i_ESSFTHA� n ^Sig' 06RD'*;" re + �� . J`1�C , ; �,"TE4 :;�L st TO SITE CONTRACTOR. �' • ,S J��l f T I I T� U ii iTiC HOT WT'R SUPPLY.LY. PROVIDE :JO 1/4 WATER LINE ;� T TUBES WITH FITTINGS T FROM DISPENSER VALVE TO TANK. BACk:F.LL SHALL .BE YELLOW SAND, OR r S ly, RRQ.FD , [ ,, . . . ) P,, :1 !IMIUM +I} , PER AP1EP,IC-API SSOC.. OF STATE HIG"WA`✓ OF WH WATER HEATER INSIDE SAiJITV1R�' SF4JE- ;i-) :'E T P °t., Dual ! S !'1�;ICF`TEF) !)N T iF 'I Al INS r-- 1 Y TFSF WYE & CLEAN OUT T N 0 i DRAIN' SHALL_ BE ZlJr id JU. Z-a i5 WITH TYPc �; �Tk'A NEk OR r',S APPkOVLij. r4 ___I�i�r,11'ST 1 C COLD WATER INSTILL FLOOR DRAINS LEVEL WITH FLOOR. DO IOT SLOPE FLOOR. PRGV '.�;C i F ii)IIESTIC NOT WATER I;I5I t� ' '�t R PIPIiJG SHALL BE FURNISHED AND INSTALLED AS INDICATED Or9 T �� ''LAPJ: -- - . ',Ajv I I AkY SEWER BELOW GRADE _ , t11 ''F WITFI I !10SE THREAD II II' , I, - - L•1ATE.&2 PIPE BELOW GRADE SHALL BE TYPE K COPPER �+3i ;F ."� ':;.rFi� � ; L `• ,�'iz :+ �i�,": i BACK f !_iiW PREVF:Iv FITTING`; SHALL BE SWEAT WROUGHT COPPER. DO NOT USE 4 �- Y �L �I� I �lQ 9��HUB URAIN -� R COPPER PIPE SO , SHALL BE MADE WITH. • PERC;L r T ;?J ,',';,`) ;'F( Ct:';" _ - ALL BE NIBCO LOPPERIZED FIGURE NO. 699. I' • ��' � `- VENT FLASHING. INSTALL T id )`.i.'CO`:DAfJCE• �G'I T}; GOVER.Id I NG CODE'S. � - _ SHALL BE CRANE NO. 1320, OR AS APPROVED. /�_ 12 POUt�, , N01,� i. , I . �_� �,,, ;,� 2 O DIAL l?1 -METAi_ TYPE, 2-1 2 ; , ,•; � , r• ., ` f T THERMOMETER TR,CRICE CATAL, �.� NO ��- 2}02 OR AS APPROVED. � ' GATE VALVE � LL � INCH STEM LENGTH. l -3/ �,!: ,, ,,,,. . b, � CONNECTION . RA,IGIE 20 iO �40 JEuREES _ PEVEN SHALL BE WATTS ';0. 9, 0`) AS r;Pi:, . , ; , ;J L 1 ;E C01 TI?, PRE"!I ! ... �_ ,,... �.. ... c I - r+;" F,, a T'- ;, BACK FLOW P , TER FAHRENHEIT. MINOR DIVI_,10Id`: .(_. . . 11�STALL IN HOT WA-, ER L.NE FROM W� TER HEATER. <�,``�' . . r WH "EATER S+1AL L BE FUP' Lj I S iFD DY OWNEP . FLI,'h i',` TR1,t A - �� REL__ ,ALVE OF FRUFER SIZE FGR I•!•ATE HEATER. PLU"^15 i',t, f Fa',i.- PLETE WITH ACCESSORIES. HOT A-ND L01 I WATER LINES SHALL �;0�� t�_� IN It,t `.T STAT SHALL BE ACCESSIBLE FROi°1 OUTS I D'_ OF- WATER HEATER. /f IYg7- rigr/�SNEp FY . HrN� ? /rr.- 4 �•oyw4L 8E su nat/�. eY :/�lBER /SEA`'/✓orC BEeo� a _ •,�,50f'T DPiN�e wl/IC'f/infE Y��,, � f CODE REQUIREMENTS. COMPLETE PLUMBING INSTALLATION SHALL CO"}FURi�i TO 'LL SEE DE7AiC 8 ' APPROVAL OF THESE PLANS AND SPECIFICATIONS SHALL BE O,;T'�: ED FINIO {E ,_OCAL ALTHORITIES. ANY CODt. �+ „ �,1 r, �° ALTERNATIONS THAT ARE RFOHIRED FOR THE PLUMBING i`IST AL.LA'. 'N, i;!i','FRFD BY THESE PLAN�``AND `':PFr'iFi- lllt 'f NOTE I CATIONS, SHALL BE INCLUOED IN THE BID PRICE FOR THIS PROJECT . ;..,. - ,PEfE�E' TO L�Y4!/T PE-3.e foie d ,L'lc'llJx�B!/✓v .eEcJD f0,2 Cba"IlvL7 6ti`�`I- DAMAGE TO OTHER `WORK. rPLUMBING CONTRACTOR SHALL BF HELD I\'LJRONSIBLE FOR - r +3 OR THROUGH NEGLECT OF HIS WORKMEN. REPAIRING OF DAMAGED WORK SHALL fi L ,1 ;'i t_ONTP,',.- I �C�t�F p,i2 SAME FLOR�Of,? STG,PES G.'�' f� BY OWNER. COST OF REPAIRS SHALL BE PAID BY CONTRACTOR. E )� , P_6 SEE DETAIL '' B" r- - 1SEE OETAiL ,rap_ sHur-0AP v.9tdf A, �Yy C r, L REMOVAL OF HATER Al- . �^.0+1F ET ION OF 1 tISTAL AT 1 ON, A t SUIT} l_US UR SCRAP %WATER I AL >11 AAi I P--7 SEE DETA I L B R Tc UPON ,E , i . �..;�. MOVED FROM PREiii1S._._ , AREAS THAT HAVE BEEN WORKED IN SHhi-( GL 1_EFi "BROOM �::LLAN , 'I �V,2 GUARANTEE . NEW IIATERIAL AND LABOR TO INSTALL SAME SHAt_L BE GUARANTEED FOR A PERIOD Of < _ /" �` •Y� ,< FROM DATE OF ACCEPTANCE BY OWNER. THIS DOES NOT I N(11_10E_ 04NFR FURNISHED Em I o"iENT . P_3 BAR SINK ; - � �. ,4' �� c, S ' r � � Z - ,`,? ' UNDER COUNTER T Via ' - f 2 I .,�5�c7 S WATER HEATER WHEN FURNISHED BY PLUMBING CONTRACTOR. 6•t", F h[ AT -P 5 r ?r ' SI 'E GALLON WiT;I TWO _L1 HE'TE" rLtJiE'N1'- I ` USI. Lv; iH _ � , sue,,+, �,�. •: - �� - ��r ,� L)L� c ' L:40 VOLT SING 1 < 1 I_' A 1�H LE PHASE SERVICE, PROVIDE {� HIGH STAINLES_; LEL NP TAcK. ALSO PROVIDE AS,1E TYPE PRESSURE_ J �!PEE:r•. URE RELIEF VALVE PIPF o c�t71 5 ` P t i ,. ,� ��=//Yv ,2c/t�1pDELEO /3//� _• lllaaavvv _ • f' O/.2 CORiDA SOir�E�9,PE.�S� '--• J' �l"�9.7i.2 G.41� ✓:�t .p�uryl�i,+iC tv©�e, art! 8E \G�; - TO /1V57.9« CODE//rEti 1'Olgi' S. - A /,� \ - C P_9 , • . /t/drF• 'vo'E Tf/er N/� srE C/�i/ES SNoOV At/ 42A1 7hl/.S 41Y, Vel r i F G U E S i O �S a R S E I' 1/' r . 7-0 57-0,eE.5 vL�.S>c�e. d f%�: ' G'f rf Se�el� G/ ldr i., ��_ F RA r i SEE C, , _ ,S'rv.�� 7'.�a' C'G�T•�'.�'C"'�•'� ,��$' F",c.� � s Ti?' r FLOOR PLAN �.:5" D NS/ ,E�E.�%eES � ..� ,� TY.Q�r• ' i 1 ifs f/�c`..S sc� ,9f f�pr !S' r1��.v 7-�Ie L. s1�L S , c C A L E ;; = 1 . 0 '' ,�,S TD /i115.- c �i.S .��.�•y��ir✓� /.V' J p , f4 .�' �7elvA ' lirc, Tine' , , u c DRAWN CHECKED PROJECT TITLE SAM BOR N , STEK E T E E , OTI S a n. d EVAN S , I NC . f DIVISION OF M . E . T . ROBERTSP �; --- - ----- n , * APPROVED DATE /•� _ ! - tJE N I N A R C H I T E C T S — P L A N N E R S �:. � >- - I CE QUE_ E N I NT ER NAT 10 N RFViglON OR 13sUE DOTE COMMISSION NO. DRAWING TITLE' T O L. E D O O N PLUMBING ' i •i -'----�_ ,tea",.- __... _..�.��.- �.,...._..-�.....- .-._.�-..,.. -7448f;