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HomeMy WebLinkAboutBEARSE'S WAY Gannon's Restaurant 959 Bearse's Wayil;�' Hyannis, MA. 02601?4 i 4 Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BA&M,RM F.P.(Thomas)Lee #, 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D.,Alt. 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: 297 Issue Date: 01/01/2022 DBA: GANNON'S TAVERN OWNER: 959 BEARSE'S WAY INC. Location of Establishment: 959 BEARSE'S WAY HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 96 OutdoorSeating: 24 Total Seating: 120 FEES FOOD SERVICE ESTABLISHMENT $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Qh FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 08-28-18 BOH: Install an INTERIOR grease interceptor unit with weekly inspections, cleaning required to manufacturers specifications. Inspection and Maintenance Logs are required to be kept on-site. The log must be available to Water Pollution. EXTERIOR grease trap: Town requires unit to be inspected once a month and cleaned every 3 months OR level of grease at 25% depth of trap. MAY 1ST-OCT 31ST pumping of exterior grease trap every 10 weeks OR level of grease at 25% of the depth of trap. This requirement always applies when OUTDOOR seating is in use, even if extended beyond these dates. When no outdoor seating in use, pumping grease trap shall be in accordance with Town's standards. 3CU Y Town of Barnstable Office For Use. Initials: Date Paid 0 Amt Pd$(� ,W,,ST,ZM : Inspectional Services 1639. Public Health Division Check# Thomas McKean,Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Pas: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE �� I �� c�� NEW OWNERSHIP RENEWAL X l NAME OF FOOD ESTABLISHMENT: GCIL\AyI \S eO�V2(� ADDRESS OF FOOD ESTABLISHMENT: "l.� 1 �S �G� -�.�Q�v����i �Il/�l/� Oa-W I MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: K—L&5yA VCLA-S�C VtXkn.COV-A TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (gg 1 TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: x SEASONAL: DATES OF OPERATION:_L/ ( 10a TO 1 a /3 NUMBER OF SEATS: INSIDE: 9& OUTSIDE:a q TOTAL: VN 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? '[e-S IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? Le-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 508-8624644 Q:\Application FornlsTOODAPP 2020.doc OWNER INFORMATION: ff FULL NAME OF APPLICANT V� i CAa- GC1\Vv&A SOLE OWNER: YES D.O.B Ia }� OWNER PHONE # l '9a9 ADDRESS Sw 14uLV-t-S Wp-ck U ,C kAkc r\j,tee, >f I/l A a(o3 a CORPORATE OWNER: 0�(;-Cl &eax , s .a c CORPORATE ADDRESS: l P-A erg 1 u,2 oa 6 PERSON IN CHARGE OF DAILY OPERATIONS: List (2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. KtAAc-e,k caxv-,\- n `, CL4,4ZA C-X,\AV l a / 01 1 /010 a�. 2. 3 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!I Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAiRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us[healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation, or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January i st to Dec.31"each calendar year. iT iS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLiCATiON(S) AND REQUIRED FEES BY DEC l st. Q:\Application FormsTOODAPP REV3-2019.doc oFIeE, TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: ( r 3R nnon Date%A)ny Page: . of q OFFICE HOURS PUBLIC HEALTH DIVISION 8:00=9:30A.M. BARNSrABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mSRA. MON.-FRI. �p .ew•e`� HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSP CTION REPORT Name Dat -. Type of f Ins ec io e . O er s Routin Risk Food Se ection Address - Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP WIN Temporary Suspect Illness Caterer General Complaint Person' Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: e 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) ❑ L' Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP �- ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories L 11 1 Violations Related to Good Retail Practices(_Blue Items) Total Number of Critical Violations V Critical(C)violations marked must be corrected immediately. (blue&red items) ^�-tom Corrective Action Required: o ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating owlu within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today, a items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Other: Embargo Emergency Closure Voluntary Disposal ❑ 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 if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to Bnon-critical violations=C. 30.Other DATE OF RE-INSPECTION: nsp r' u Print: e 31.Dumpster screened from public view 34" Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sig ature Print: n t Self Service Wait Service Provided Grease.Trap Size Variance Letter Posted Y N � Dumpster Screen?_Y_N 1 Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) [Demonstration gnment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202:12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to * Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 _ Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant'1'o Report To The Person In Charge* * 7.202.12 Conditions of Use* __ 590.004 11 Variance.Re. ❑irrments 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 Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashing-Ho[Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of 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* 3-40L11(A)('Z) Comminuted Fish,Meats&Game Pathogens* Cf/ealre tnroot 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' P �' Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* M5-203.11 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 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* 12Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock ) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13Handwashing Facilities 3-501.14 A g 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 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* Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ - . Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S.-590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oFTKKE TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: rc Date:V)/9 Page: of OFFICE HOURS PUBLIC HEALTH � : 0- :30 A.M. BARNSTABLE 200 MAN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified p A M HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE pg p`00 PRINT CLE LY rFp MPS 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Date 1-i T e o ns e ion Routine Address Risk Zd,Se ection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation 1 Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint on 00 Person in C ar a(PIC) Time Bed&Breakfast HACCP-�- In- Other Inspector _ Out: Each violation checked requires an explanation on the narrative pages)and a citation of specific provision(s)violated. a 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 rl ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals A FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) 1 ❑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 n 4ttems Violations Related to Good Retail Practices(Blue Items) Total Number of Critical ViolationsCritical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Re uired: No Yes Non-critical(N)violations must be corrected immediately or 4 ❑ ❑within 90 da s as determined b the Board of Health. Overall Ratingy y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection tod ❑ Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR`590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health.,Failure to correct violations re ardless of the number of critical,results in an F. 6=One critical violation and less than 4 non-critical violations 9 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste. (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical F cility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisono 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.Specia equirements (590.009) within 10 days of receipt of this order. violation,4 t n-criti cal violations=C. Insp to Si e Pr 30.Other PATE OF RE-INSPECTION: 31. ',/ ster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed C's Si ur Print: Frozen Dessert Machines: Outside Dining Y N Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7- 590.004(F) 101.11 Identifying Information-Original Containers* * 2 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 590.003(C) Responsibility of the Person-in-Charge[0 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* p g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits Restriction-Presence and Use*its and Vegetables * 3-501.19 Time as a Public Health Control* - Applicant To Report'1'o The Person In Charge* 7.202.12 Conditions of Use 3-304.1] 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* 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 Wazewashing-Hot Water 7.206.12 Rodent Bai[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* 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 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effe c"°e uuz°oi 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* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 77 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3 403.11 * (Blue Items 23.30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the. 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-361.11 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. � I oFae ror TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: � V Date: Page: of � � ti OFFICE HOURS ARN-sTAB�Eo� PUBLIC HEALTH N STREET RM. 8:00-9:30A.M. - - - 3:30-4:30 M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MAss. HYANNIS,MA 02601 MON.-FRI. - vgp �6)9•A e 508-862 asa4 No Reference R Red Item- PLEAS PRINT C EA Y. , 'FON1P� FOOD ESTABLISHM NT INSP CT�ON REPORT Name Date Type of ec io ! Routine Address Risk ood SeFvi pectio Level et ' Previo !'2 Telephone Residential Kitchen Date: Mobile Pre-op ti r>J Owner HACCP Y/N Temporary Suspect III ss 6 Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP J �•� Other 47 w InspectorZa A ^ r - 1 UILW Each violation checked requires an explanation on the narrative age(s)and a citation of specific provision(s)violated. J 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) jaw© ; Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ Y ! 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- TIMEEMPERATURE CONTROLS(Potentially Hazardous Foods) IT Ir ❑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 Y ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) r t9 ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP / ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORYY 01IV I U ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories x Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations U Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required:. ❑ No ❑ Yes -Tfl Non-critical(N)violations must be corrected immediately or Overall Rating a 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 ite s checked indicate violations of 105 CMR 590.000/Federal Food Cod ❑ 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 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 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have aright 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 anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008) be in writing and submitted to the Board of Health at the above address ( )( v' ,4 to 8rion-critical viol ons= 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: ns tor's i at re 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 Servic pj-lA, e Provided Grease Trap Size Variance Letter Posted Y N �/(� Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3'202.1f 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 i 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH - 3-302.11(A)(2) Rajiv Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * - - . i 2 590.003(C)- Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* ' Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* ' Applicants* 3-302.11(A) Fbod Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* _ 3-302.15 _ _ Washing Fruits and Vegetables 7.202.12 Conditions of Use* Applicant To Report To The Person In Charge* 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* 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food*Contamination from the Consumer 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS,FOR- 3 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-80 Ll1(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 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-80 Ll 1(B) Use of Pasteurized Eggs* g - 590.004(A-B) Compliance with Food Law* 4-501:111- Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 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 Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.I1 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System*_. gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ep c&c;nnoo; 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 f Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Cough[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 Poultry or Meat, 590.009 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish, (A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* - 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to goad retail 590.004(C) Wild Mushrooms* _ _ 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* _ 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 * (Blue Items 23-30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 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 I Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45'F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 T Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria*- 8-103.12 1 Conformance with Approved Procedures* _ S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF.NE r TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: Of . W OFFICE HOURS ARN�,,B,Eoe PUBLIC 200 MAN STREEETDIVISION 3::30-0- :30A.M. 4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mnss. g HYANNIS,MA 02601 MON.-FRI. No Reference. R-Red Item PLEASE PRINT CLEARLY �p +as9•e.0 508-862-4644 - FOOD ESTABLISHMENT INSPECTION ORT Name Da t i Tyne of Type of Inspection n s Routine Address Risk Re-inspection / 9 Level Retail - Previous Inspection Teleph�e, .� Residential Kitchen D (� Mobile e-operation Owner HACCP YIN Temporary Susp Fin At t Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with.Infectious Restricted/Excluded ❑ 15. Toxic Chemicals �� FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating v LC i ❑ 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 ViolationsUIA Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: . 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 e-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 9 ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report;when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations re ardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4.non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if:-no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Ph g p;infestation of rodents or insects,or lack of Physical Facility a back-up,Y ty (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 observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view, Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's S' nature Print: Self Service Wait Service Provided - Grease Trap Size Variance Letter Posted Y "�N Dumpster Screen? Y N Violations related to Foodborne Illness %otations 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 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* - Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F)- * - - - - - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * - 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 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 Separation-Storage* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing'Fmits and Vegetables 3-501.19 Time as a Public Health Control* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590.003(G) Reporting by Person in Charge*-- 7-203.1'1 Toxic Containers-Prohibitions* ( ) 9 Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 ' Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111- - Manual Warewashing-Hot Water 17.206.12 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-Ho[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* Eg cti a 1/1/2001 4.-602.11 Cleaning Frequency of Utensils_and Food _ Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Scoffing Containing Fish,Meat,Poultry or Ratites-165°F 15 sec* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* 1 p Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and V111Id Mushrooms Approved By _ 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* _ _ _ _ _ 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 .Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Stan S ding Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICE 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 nodborne 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 8 sections following the Food Code and 105 CMR 590.000 o 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6=301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* S:590Fonnback6-2doc *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 596.000. pp IHE ro TOWN OF BARNSTABLE _ .HEALTH INSPECTOR'S Establishment Name: Date: Page: of q OFFICE HOURS PUBLIC HEALTH DIVISION ' 8:00-9:30A.M. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 0 BARN5fABLE, ` MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY � "'Ass' g HYANNIS,MA 02601 508-862-46" p t6}9•pie _ _ '. 'FO1% FOOD ESTABLISHMENT INSPECTION REPORT Name Dat a of Type of Inspection Routine Address Risk od Service Re-inspection Level Previous Inspection Telephone Residential Kitchen Dat ' Mobile re-operation Owner HACCP Y/N Temporary 1A Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other IV r Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ 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 of ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact.Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP � ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories- Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: i o ❑ 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. (FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 25.Equipment and Utensils )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects;or lack of 27.Physical Facility TC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590,008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature 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 Sign tune , Print: Self Service Wait Service Provided Grease.Trap Size .Variance Letter Posted Y N ' Dumpster Screen? Y N " Nr Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) ' Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives. Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11- Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below.41'F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to * 7-201:11 2 Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment Separation-Storage* 3-501.16(A) Roasts Held At or Above 130°F* _ _ _ - Applicants* 3-302.11(A) Food Protection* 20 1 1 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590,003(F) Responsibility of A Food Employee or An _ _ _ 3-501.19 Time as a Public Health Control* _ 3-302.15_.. Washing Fruits and Vegetables * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact wish Equipment and Utensils* 590.004(11) I Variance Requirements Contamination from the Consumer 590.003(G) Reporting by Person in Charge*- - - - 7=203.11 Toxic Containers-Prohibitions* _ 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) - - - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources " 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* _ 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y Pe 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* _ 4-501.1 f 2 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell.Eggs* _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils an Eggs Service see*Food Contact Surfaces of E s-Immediate Sice 145°F 15 * Animal Foods That are Raw,Undercooked or Equipment 5-101.11 - --Drinking Water from an Approved S_Vstem* _ _ - * _. _ - Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* - 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* e�°"ve rnnom 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* 3-20L14 Fish and Recreationally Caught Molluscan Contact Surfaces 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* -y - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS s- 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g 590.009(A)-(D) Violations of Section 590.009(A)-(D)iacater- Ratites-165°F 15 sec* Sources* 10 � Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By - 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12_. .Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* * Other 590.009 violations relating to good retail _ 590.004(C) Wild Mushrooms _ 3-401.11(A)(1)(b) All Other 145°F 15 sec 3-201.17 Game Animals* FITGood Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition- - 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items non-critical 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 S 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 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 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: � of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified BARNSTABLE. • MON.-FRI. NO Reference R-.Red Item PLEASE PRINT CLEARLY mAss. HYANNIS,MA 02601 ,a79• .0 � 508-862-4644 �,FDMP,s, FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type of Tvoe of Inspection g Routine "� (J ✓ Address Risk od Service R Level e a re Telephone Residential Kitchen Mobile rati on Owner HACCP Y/N Temporary 100 ness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors Red Items ( ) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ', '� ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives N S , ❑ 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 ad P ❑ 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 INA OrA _ ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) TW ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 100 ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations h Critical(C)violations marked must be corrected immediately. (blue&red items) !w Corr ve Acti n Require • ❑ 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 (FC4)(590.005) cited in this report may.result in suspension or revocation of the food 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.WPhysical Plumbing y y g g q 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 Facility (FC-6)(590.007) aggrieved b this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. . 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N (� #Seats Observed PIC's SilArl", e ` Print: Frozen Dessert Machines: Outside Dining Y N % t ''Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C). PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives- Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding - 2-103.11 Person-in=Charge Duties - 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each - * 590.004(F) P 7-101.11 Identifying Information-Original Containers * * 3-501.16 A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-in-Charge to Other �q-102.11"• Common Name-Working Containers* ( * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11' Separation-Storage*- Applicants* - �' - - 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590,003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*- * Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils* * ( ) 9 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer - 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(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 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 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. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3 401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5 101..11 _ Drinking Water from an Approved System*_, _ gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* - 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg cnw innooi 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702:11-, Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) 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 3-201.15 Molluscan Shellfish from NSSP Listed _ - Chemical* g g �'or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing kitc mobile food,temporary and residential Game and Mid 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-Harids and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18- Shellstock'Identification Present* 2-301.12 Cleaning Procedure* . 165°F* foodbome illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices - 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 -. Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 73-301E.12 1.12 ]Preventing Discharges From the Eyes,Noseiand Mouth*° 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 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 foodbome 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and riskfactors listed above,can befound in the 6 Tags/Records:Shellstock Contamination from Employees* 1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 1590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3 402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protect on FC-3 004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 2 . Equipment and Utensils FC-4 .00 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* i S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105-CMR 590.000. HEALTH INSPECTOR'S Establishment Name: Date: U / Pa e: of oFT„�r TOWN OF BARNSTABLE 9 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30'A.M. BARNSTABLE. • 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified .Ass. MO -FRI. HYANNIS,MA 02601 No Reference R Red Item PLEASE PRINT CLEARLY g � �� �- � 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT 6 e o Tvpe of Inspection Name Dat4 eration(s) Routine Address Risk Food Service Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: "�� Mobile Pre-operation Owner- HACCP YIN Temporary Suspect Illness ow,iL Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other i 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) ❑ i FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands v ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS L ❑ 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 ❑ 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) c-o ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY - ri ❑ 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 g ardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations re if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If g p,infestation of rodents or insects,or lack of Y ry (FC-6)(590.007 aggrieved b 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, 27.Physical Facility ) g9 Y Y 9 g q be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7 590.008 9 )( ) violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other PATE OF RE-INSPECTION: L D �'�r Inspector's Signa re Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signae , A Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen Y N Violations related to Foodborne"Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 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 7 5 7-101.11 Identifying Information-Original Containers*Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41 r EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 590.004(F)Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* -2 590.003(C) Responsibility of the-Person-in-Charge to - 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control j 590.003(F) Responsibility of A Food Employee or An _ � 3-302.15 Washing Fruits and Vegetables * * ` Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils ( ) q 590.003(G) a- 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)Retuin'ed Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ) - Disposition 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 g lFood 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 4 Shell Eggs* _ _ _ _ _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101-.1.1 , -Drinking Water from an Approved System* _ * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effe cme innom 590.006(B) Water Meets Standards in 310 CNIR 22.0* - - 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) 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 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 8 �' S90.009(A) ources 10 Proper,Adequate Handwashing (D) Violations of Section 590.009(A) (D)in cater- S * Ratites-165°F 15 sec* ing temporary,mobile food,tem or and residential ' - - - Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 17 Reheating for Hot Holding 11 Good Hygienic Practices practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* - 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3 403.11(E) Remaining Unsliced Portions of Beef Roasts*. illness interventions and risk factors listed above,can be found in the. 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-50114(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 5205.11 Accessibility,O eration d Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention* - p an Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. pp THE ipk, TOWN OF BARNSTABLE." HEALTH INSPECTOR's Establishment Name: Date: W I age: Of q OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-,9:30 A.M. S'1'ABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified BARN STABLE. MON.-FRI. HYANNIS,MA 02601 No Reference R Red Item PLEASE PRINT CLEARLY p .ea9•awe 508-862-4644 FOOD ESTABLISHMENT INSPECTIQN 5EPORT Name Date pe 0f Tvoe of Inspection Routine Address Risk ood Service Re-inspection Level Previous Inspection Telephone Residential Kitchen Dat Mobile re-operation Owner HACCP Y/N Temporary - Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP s In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provisions)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ 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 IVA ❑ 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 pod4) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP ❑ 9:Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP \ ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items, Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Cor ctive A15V Re i d: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. POEombargountary Compliance Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction Based on an inspection today,the items ❑ Emergency Closure Voluntary Disposal Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a rightto a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or.insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-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 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 Dumpster Screen? Y N (� B/j Lie\ 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) I 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 15 Poisonous or Toxic Substances Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F_ EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to - - Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11' _ Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* Applicants* * 7-201.11 Separation-Storage* 20 Time as a Public Health Control 3-302.11(A) Food Protection 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* -- Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003 Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* �) 3-306.14(A)(B)Returned Food and Reservice of Food* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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 Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* _ 7-206.13 Tracking Powders,Pest Control and 3-201.13 -Fluid Milk and Milk Products* - 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs*. _ _ Sanitization Temperatures* 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 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service.145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* _ __ _ gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effe ce°e mnow 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 - Shellrsh 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-Hot Water and Stuffing Containing Fish,Meat,Poultry 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* _ g g try or 590.009(A)-(D) Violations of Section,590.009(A)-(D)in cater- Sources* Proper,Adequate Handwashing Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Game and Wild Mushrooms Approved By - _ 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms'" 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms _ _ _ _ 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 ReceivingiCondition 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 Fybs,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 10°F to 41°F/45°F Item Good Retail Practices FC 590.000 TagsiRecords: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, elation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention ty' Within 4 Hours* 26. Water,Plumbing and Waste FC-5 ..006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. 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:590F,ormback6-2doc *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 596.000. °p THE f TOWN OF BARNSTABLE HEALTH INSPECTOR�s Establishment Name: Dater Page: of 1 OFFICE HOURS It PUBLIC HEALTH DIVISION - 8:0d-9:30A.M. • 200 MAIN STREET BARNSTABLE. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified META MON.-FRI. °fen Mn+"0� HYANNIS,MA 02601 508-862-4saa No Reference :R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name Date e o Type of Inspection ,� s Routine. li Address Risk od Service Re-inspection Level Previous Inspection Telephone Residential Kitchen Mobile Pre-operation Owner HACCP Y/N Temporary Caterer eneral Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS. ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives -� ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals f FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) L ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures / ❑ 5.Receiving/Condition ❑ 17.Reheating C� ✓ i CAJ - ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ' ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) s ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY L ` ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories AA 4 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) E� Corrective Action Required: r ❑ 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 g. )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non=critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 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 violation,4 to 8 non-critical violations=C. 29.Special.Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE INSPECTION: Inspector's Signature Print:31.Dumpster screened from public view- `� WI-MA Permit Posted? Ad 4 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 C Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions "+-.1 Interventions and Risk Factors-(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19. PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties - -' - - - - - 3-302.14 Protection from Unapproved-Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3402.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 590.004(F) Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* P g Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge[o - - 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* _ 7-201.11 Se azation-Stora e* Applicants* - 3-302.fl(A) Food Protection* * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15. Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.00411 Requirements 590.003(G) Reporting by Person in Charge* - 7-203.11 Toxic Containers-Prohibitions* ( ) Variance Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3.306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g _ Food p 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* 4-501.111Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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* 4-501112 Mechanical Wazewashing-Hot Water 1 Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs*- Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 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 - - - Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from-an Approved-System* _ _ 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg time 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.1 Y Frequency r f Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155`F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* -Shellfish* - - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS wt_, 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed _ Chemical* g g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By- 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to - 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail _ _ _ _ 3-401.11( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 1 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 - Receiving/Condition 2-401_11_ __--Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 * (Blue Items 23-30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,-which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands' - 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1g 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 s 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 1 Conformance with Approved Procedures* S.590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. pp1ME T TOWN OF BARNSTABLE .. HEALTH INSPECTOR'S Establishment Name: Date: Page: of, o OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. MON.-FRI. ,639,n�0� HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY M�' FOOD ESTABLISHMENT INSPECTIO REPORT Name Da Type of Type of Inspection Ions Routine Addres Risk Food S Re-inspection Level Previous Inspection Telephone Residential Kitchen Da . - M Mobile re-operation / 'w Owner HACCP Y/N TemporaryIA Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP G 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) ❑ gul 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 j ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities l EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling i ,❑ 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) 1719.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY !� l ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations - Critical(C)violations marked must,be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating ' within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4non-critical violations 9 p (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects;or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 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.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 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* 0. 03 Demonstration of Knowledge* 3-302.11 A 1 Raw Animal Foods Separated from * 3-501.15 Cooling Methods for PHFs 59 0 (B) g ( )( ) 3-202.12 Additives P 19 o 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* PHF Hot and Cold Holding Contamination from Raw Ingredients 15 in 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 Contaers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to * 1 Other 7-102.11 Common Name-Working Containers** 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 - Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage*- _ - Applicants 3-302.11(A) Food Protection* 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* 590.004 11 Variance Requirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.1A(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP ' S90.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated - - Food - 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * -4-501.111- Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 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 Warewashin -Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* g g 3-202.13 Shell Eggs* I- _ - Sanitization Temperatures* TIMEITEMPERATURE 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 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 cwe 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 Shellffsh-and Fish From an Approved Source _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4=702.11 Contact SFrequenc r f Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* - - Shellfish*- 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- -0 Molluscan.Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present*- -- 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms 3-0Ol.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition - - - - 2-401.11- - Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES - 3-301.12 Preventing Contamination When Tasting* * (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 3-403.11E Remaining Unsliced Portions of Beef Roasts* ( ) g illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E)- Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical itern in the federal 1999 Food Code or 105 CMR 590.000: p.NE r TOWN OF BARNSTABLE.. HEALTH INSPECTOR'S Establishment Name: Date: Page: of �o °kti . °. PUBLIC HEALTH DIVISION OFFICE HOURS6:00-9:30A.M. BARNSfABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MONMARS. g. HYANNIS,MA 02601 -FRI. +as9• 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY p.0 8-8 �'FDN1A� FOOD ESTABLISHMENT INSPECTION R PORT Name /1 Dat o Type of Inspection V` � r tron's Routine Address Risk pod Sernce Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation &AAJ Owner HACCP YIN Temporary Suspect Illness oc A �• IL e Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP V\ i In: Other If 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 _ ^r EMPLOYEE HEALTH PROTECTION FROM CHEMICALS z (- ��V ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives r- ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE 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 t / �"❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding , PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control v, w r ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 2,1.Food and Food Preparation for HSP ` :7 Js� ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY l / i ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations IN Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 165 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 9 ardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 6=One critical violation and less than 6 non-critical violations non-critical violations re 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 =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 non-critical. If no critical " water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials .(FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed, iitical violations to anon-critical violations. If 1 critical refrigeration. violation,4 to 8npn-cr 29.Special Requirements (590.009) within 10 days of receipt of this order. =C. Print:t Si Signature 30.Other PATE OF RE-INSPECTION: Inspector's " 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 r Dumpster Screen Y N L "° Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* $ Cross-contamination F14 Food or Color Additives _ Law Cooled to 41'F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* / 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Chazge Duties - -- 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* r 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140'F 7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* p g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15_ Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils t ( ) q 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* -.REQUIREMENTS FOR, ° 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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 Warewashing-Hot Water 7.206.12 Rodent Bait Stations* Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk products* 4-501.112 Mechanical Warewashing-Hot Water 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-155'17 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 1112001 _4-602.11 Cleariing 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 rf Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* ' Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* F Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- _ _ Ratites-165' 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 Cleanontion- ans an Arms* Condition Hands 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* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PH F Fs-145' 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 1 7 Reheating for Hot Holding practices should be debited under//29-Special Requirements. $ Receiving/Condition - - 2-401:11 Eating,Drinldng or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-03.11(C) Commercially Processed RTE Food-140'F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Lu Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 , Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.1.1 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004 Labeling of Ingredients* Supplied with Soap and hand Drying Devices (J) 9 9 27. Physical Facility FC-6 .007 Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 7 Conformance with 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:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE. HEALTH INSPECTOR'S Establishment Name: Date: Page: of yoptHe rotyti OFFICE HOURS BAR ED PUBLIC 2 0 MAN STREET 3:3030-4:30 P.M. DIVISION _ - :00-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. MON.-FRI. HYANNIS, MA 02601 No Reference R-Red,Item PLEASE PRINT CLEARLY �A .a39•n m 508-862-4644 'FOM FOOD ESTABLISHMENT INSPECTION REPORT Name Dat e o Type of Inspection ODeration(s, Routine Address Risk Food Service Re-inspection Level 'Retail Previous Inspection Telephone Residential Kitchen Date: ^' Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP 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) ❑ oe FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities i EMPLOYEE HEALTH PROTECTION FROM.CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating �- within 90 days as determined by the Board of Health.. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo Other: Emergency Closure Voluntary Disposal ❑ 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 (FC4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If than non-critical. 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 . If 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 anon-critical violations. f 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8nori-critical violations=C. 29.Special Requirements. (590.009) Inspector's Signature Print: 30.Other DATE OF RE-INSPECTION: 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 RIC's Signature Print: Self Service Wait Service Provided Grease Trap Size . Variance Letter Posted 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) As of Responsibility* 6 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* -41 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding _ 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives - Contamination from Raw Ingredients 15 590.004(F) 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* °F* . 2 590.003(C) � Responsibility of the Person-in-Charge to - - - Other* 3-501.16(A) Hot PHFs Maintained At or Above 140 7-10211 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* _ 7-201.11 Separation-Storage*• Applicants* - - 3-30211(.A) Food Protection* p g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An _ _ _ _ 3-302.15- WashingF 7-202.11 Restriction-Presence and Use*ruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of UsP* Requirements 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* 590.004(11) Vatiauce Re q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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 Bai[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 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* Ef cfi a 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency r f ces Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* - 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding 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 PreventingContamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11E Remainin Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 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 FG-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 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-.Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. Y ttisr�aae PaulJ.Canniff,D.M.D. AIML q 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: 297 Issue Date: 01/01/2021 DBA: GANNON'S TAVERN OWNER: MICHAEL GANNON Location of Establishment: 959 BEARSE'S WAY HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 96 OutdoorSeating: 24 Total Seating: 120 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: C � FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 08-28-18 BOH: Install an INTERIOR grease interceptor unit with weekly inspections, cleaning required to manufacturers specifications. Inspection and Maintenance Logs are required to be kept on-site. The log must be available to Water Pollution. EXTERIOR grease trap: Town requires unit to be inspected once a month and cleaned every 3 months OR level of grease at 25% depth of trap. MAY 1ST-OCT 31ST pumping of exterior grease trap every 10 weeks OR level of grease at 25% of the depth of trap. This requirement always applies when OUTDOOR seating is in use, even if extended beyond these dates. When no outdoor seating in use, pumping grease trap shall be in accordance with Town's standards. For Office Us Initials: .�"'� .� Town of Barnstable Date Paid10` Amt Pd : BAMS.,B,E : Inspectional Services R v moss Public Health Division Check# RFD AAp'�A Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE t �0'0 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(I(F� ,DIFFERENT FROM ABOVE): E-MAILADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (2i$) c60_7- q9 TOTAL NUMBER OF BATHROOMS: H _ WELL WATER:YES NO_x_ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: _ SEASONAL: DATES OF OPERATION: I TO /oZ/ NUMBER OF SEATS: INSIDE: _ OUTSIDE: TOTAL: Io�O SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING RENIINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? 0S IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? e-S TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) —CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsT00DAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANTSvA SOLE OWNER: YES i N D.O.B S c�- �OWN�ER�PHO1 INE# (g[ I cj- I lO 3 ADDRESS9b(3 _l%1vc 15-.v�S �nne e 1 ���d�< �/1 N�T MA CORPORATE OWNER: � ( Ge—G-ci;.�S c� CORPORATE ADDRESS: /� �� �C' V t V�e,, VA A C"c93�4- PERSON IN CHARGE OF DAILY OPERATIONS: ��V�.' G9 :IAw�� List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. 13 lo�a-31. l l SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to 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/healthdivisioti/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31 sc each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FonnsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNWABM S Paul J.Canniff,D.M.D. as �+ 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, 3056, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 297 Issue Date: 12/10/2019 DBA: GANNON'S TAVERN OWNER: MICHAEL GANNON Location of Establishment: 959 BEARSE'S WAY HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 96 OutdoorSeating: 24 Total Seating: 120 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: C,?� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 08-28-18 BOH: Install an INTERIOR grease interceptor unit with weekly inspections, cleaning required to manufacturers specifications. Inspection and Maintenance Logs are required to be kept on-site. The log must be available to Water Pollution. EXTERIOR grease trap: Town requires unit to be inspected once a month and cleaned every 3 months OR level of grease at 25% depth of trap. MAY 1ST-OCT 31ST pumping of exterior grease trap every 10 weeks OR level of grease at 25% of the depth of trap. This requirement always applies when OUTDOOR seating is in use, even if extended beyond these dates. When no outdoor seating in use, pumping grease trap shall be in accordance with Town's standards. t For Office us?OWEInitials: Lys° ' Town of Barnstable Date Paid 1 �R Amt Pd$( Ld� B.AM S,WLE : Inspectional Services Check# E, .• Public Health Division Thomas McKean,Director ; 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 1'+� raj • J APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE Ik tat 118 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: ckS� �ee�c V7qaw,"S O`A o, MAILING ADDRESS 1(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: Inc 2p_G�yAy �^X-,O TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( ) �- yc TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO_)C ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_ SEASONAL: DATES OF OPERATION:Oi /61 /,_�k) TO 1 / / NUMBER OF SEATS: INSIDE: OUTSIDE: _TOTAL: Q0 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)? e_S TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Application FormsTOODAPP 2020.doc OWNER INFORMATION: /� FULL NAME OF APPLICANT \ GG.y.vlC,*-/\ SOLE OWNER: YES NO D.O.B `� a-OWNER PHONE # ADDRESS GIZ ir_�L-��5 �¢fi�L J�� �,ov� y�Vt2. V"` Oa(- i a CORPORATE OWNER: 9sci S CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. o41 1. cc�uA c 3 f 2. SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/api)lications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:1Application FormsTOODAPP REV3-2019.doc pF�"grgry Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. 4 Board of Health Donald A.Gaudagnoli,M.D. DARN rADM John T.Norman •6S9 200 Main Street, Hyannis, MA 02601 F.P. Thoma Lee Alternate � Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems Permit to Operate a Food Establishment v 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: 297 Issue Date: 12/11/2018 DBA: GANNON'S TAVERN OWNER: MICHAEL GANNON Location of Establishment: 959 BEARSE'S WAY HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 96 OutdoorSeating: 24 Total Seating: 120 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: --- - ---- - — -- MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED 1N CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 08-28-18 BOH: Install an INTERIOR grease interceptor unit with weekly inspections, cleaning required to manufacturers specifications. Inspection and Maintenance Logs are required to be kept on-site. The log must be available to Water Pollution. EXTERIOR grease trap: Town requires unit to.be inspected once a month and cleaned every 3 months OR level of grease at 25% depth of trap. MAY 1ST-OCT 31ST pumping of exterior grease trap every 10 weeks OR level of grease at 25% of the depth of trap. This requirement always applies when OUTDOOR seating is in use, even if extended beyond these dates. When no outdoor seating in use, pumping grease trap shall be in accordance with Town's standards. oFtKKE TWy For Office Use Only: Initials: Town of Barnstable , Date Paid Amt Pd$ 9B^R"AM. Inspectional Services Public Health Division Check# (/\ ,r Thomas McKean,Director � (� td Lt i� 200 Main Street,Hyannis,MA 02601 `" Office: 508-862-4644 Fax: 508-790-6304 I(APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: i/�i�fM,S ADDRESS OF FOOD ESTABLISHMENT: q<;e► MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: MAavxtA&A S'4-t0 qt�J TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: RG OUTSIDE: a`1 TOTAL: /,90 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) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL, MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc �t �i PLEASE CALL 508-862-4644 OWNER INFORMATION: (l FULL NAME OF APPLICANT 1 "��`� � Gmy\\,A� SOLE OWNER: YES D.O.B S oZ �"� OWNER PHONE ADDRESS tyuc,Vk,:, ..5 M to (j�3 CORPORATE OWNER: �I 1 Glcr�S�S -fv&EDERAL ID NO. : 01 CORPORATE ADDRESS: I-�,` 0 E &—AA�V-e—. D �- PERSON IN CHARGE OF DAILY OPERATIONS: IV 1lCM.� I��\Ae3V\ List (2) Certified Food Protection Managers AND at least(1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. en / 1. �A,a,.j S 2. NCe_ (ea..r.�.. 101 � 8 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments, including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1st to Dec.3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q\Application FormsT00DAPPREV2018.doc GR��NS CD N COCTI D NS TAVERN SALAD—orgavuc creeps WICK-EA CltOWA,41-t—We won't muxture, diced tomato, red ontov, mti xed - - - - cl mai we have the best Q,i ze every.- cheese 5/8 ` one else), but ours is pretty darn KALE CAESAR—R.omaine, baby I good! CUP 7,BOWL 11 leate, diced, tovuato, croutons,parvwe- �y.� San cheese, Caesar dressing 7/12 _ _ _ - -v_ oreamu and delicate, vu.ade with LOBSTER COBB—organic greens, Is mmmreal lobsters and a touch of sherry. chopped eggs, avocado,cheese, bacon, CUP 8,BOWL 12 diced tovuatoes sweet Lobster meat 24 SK^ .� ^>Le S0(AP DKJ0KP--Whatever crazU Blue Cheese Hnmu Mustard,xalsanuz✓u., �C�v"C 5 concoction our the f comes up with, Buttemd1k Ranch, cavern.vinaigrette ADD CHIX4,SHRIMP 8,SCALLOPS 15 >lE(fjlNN(NGS but itWlLLbegood! MARKET DRY Rl tgBED SMOK-ED WI NCIS— our tavern wings are drU rubbed and brined for 24 hours before smolt- ing over Mesquite wood. plain, Island sauce, or KC PTs . &pc-10,zorpc-14,20po-24 SMOKED PORK BELLY SLIDERS—Three crisp, KZ BBGQBACON SUDERS—Three painted hill Forms smolzed Portz BeLLy sliders topped with Astan-tnspkol kak-,led ground beef sliders topped our house made K.0 BBQsauce, CL.tcum ers avid finished with AB AtoU; 12 appLewood svu.okzed bacon and cheddar cheese 13 MINI SHRIMP COCK-TAIL- A succulentjuvubo ROASTED RED PEPPER FKAMKS - house roasted red shrt p with tang coclztaU sauce,fresh levu.on, chives and peppers,fresh lemon juice,spices and garbanzo beans vu.alze up served to a shot glass; 3 this creamd and sates fytvig spread that is sewed with toasted FRIED MOZZARELLA TRIANGLES - Pavuz - crosttvu. 9 Breaded Fresh mozzarella Triangles and fried to a perfect "BLACK SAM'S"SPICY SHRIMP- Panleo-breaded golden brown,sewed atop of spicy island sauce; 9 and deep-fried shr(mp tossed to island sauce. Nan& d after the SI-I•R-IMP AND CI-tORIZO NACHOS - trilled shrimp legendard glaclz saws.Bellamd, cape cod's original pirate. and chortzo topped with corn, bUoclz beans, vwixed cheeses,pico These would have been savu.'s favorite. 12 de galto and fi shed with a cilantro L"t cream drizzle. 15 B(AFFALO FRIED DEVILED EGGS - we deep-fry our GOAT CHEESE POMODORO DIP- goat cheese,R.ovwa eggs to a spicy pav,, breading and fill them with yolzes vutxed with vua o, cheddar cheese and spicy Island sauce.These tomatoes,parvu.esavi cheese bal,,ed into creaw�.y,cheesy perfec- � tton.Perfect for shartvig.served with toasted crosttnL 9 aren't your mom's deviled eggs! 8 i4LL-/i.4NDF-iELRS-.47ZE-SER.VED-W/-rOKR_G/f0/CES.OF_F_21FS_M.4NIfO-Wi4Si4Bl SLi�W,VEfrG/ES.O72.fi0l.LSE�SiFLiI-A TAVERN gI.CRe�ER—f tat f-pound of our house COAT CHEESE 7R -RCIER - 1-tal f-pound our house ground burger of applewood svu.olzed bacon and CAB ground burger of CAB beef and applewood smoked beef. Lettuce, tomatoes, red onions. 14 bacon and stuffed with creamu goat cheese and topped THE KERB-EN—slow-roasted corned beef sliced and with arugula,pico de gallo, avocado,AB aioti 16 topped with sauerO-rout and m6ted gruyere cheese BLACK BEAN VEGAN BI.tRGER— btaclz beans, and served on toasted marbled rye bread. 13 roasted red pepper, red onion sun-dried tomatoes,green on- ions,garlic,�spices malze up the burger. 11 FROM TH-C- OCI�N FROM TI--�-� FARM SWORDFISH MILANESE— local,fresh sword fish'rt- RIBEYE LI.tAI.t-14 oz Ribeye deep marinated tnptmeap- Lets, breaded to Italian Bread Cruvubs and Pav��rteol.Topped ple,soy sauce and bourbon and char-grilled to your Ut{ ni.g. with fresh Tomato Romanesque salsa and watercress�;Aru- sewed with a Potato Calze and Creamed spinach. (warning: gala salad tossed in Zesty LUme vinaigrette you must be hLmgry to order this!!!) 36 22 LEMON-GINGER ROASTED HALF CHICKEN - SPICY PESTO SHRIMP—spicdjRmbo shrt p grilled DBep-marimated to fresh ginger, Lemw,rosemary,thymt.e, and served over our delicious orzo-izaro blend and topped with fresh garlic,white wane and olive oil,then roasted (n Pesto vinaigrette; we slv-wn&ped on the calories but lzept all the 400-degree oven to Loclz4n all those favors;FaLL off the bone flavor! 24 tender and juicy... 21 PECAN ENCR 4STED HAL-MRT- fresh I-talibut fUet ROSEMARY-ROASTED DI.ICK BREAST-9-ounce encrusted with pecan-panlzo breading and paw fried and sewed Amtrtcan Du62 Breast smothered (n rosemary and season- atop Charred�;shaved veggies with mushroom broth. 34 ings,thew paw-seared av d fi ashed to the oven.sliced and SCALLOPS LIACILLE--- Four gorgeous, local Cape cod topped with Devv-i-dace.served perfectly medtuvu.-rare; 27 sea scallops seared and served over sherry-Corn puree with PENNE BOLGNESE - hearty Bolognese sauce of ground Napa cabbage, green peas and Apptewood-svu.olzed Bacon.31 beef, ground pMz and mppLewood-swu zed bacon to crushed CORONA BEER-UATTERED FISH CHIPS - Local sweet tomatoes,onions and herbs,then tossed with tender pen- cod, beer-battered and deep-fried until tt reaches crispy perfection. m pasta and topped with shredded parmesan R.eggiano cheese. sewed with crispy fries and our own mango wasabi slaw. 21 This is NDTVegetartan!!! 23 THE BIG DADDY -12 To 14-ounce Bone-In Portz chop, RISSOTTD Al FRLttt%di.MARE-featurw�g local scat- THE seared to perfection,served sweet masked potatoes and tops,sh6 p, cod,matne lobster, m vssets, diced vine-Ripened chefs veggie. 24 tomatoes,shredded parmesan cheese,white wine and served OVEN-SRAIS15D SHORT RIBS—our short ribs are inside tenAr Arbori.o Rice. Frutt of the sea!!! 35 oven-braised for 4 hours to red wine,Pepsi,woreheshk sauce,soy sauce and beef stock,and topped with carrots,celery and onions. sewed over whipped potatoes. 22 1 Gannon's Tavern Finish Schedule a Floor Wall Ceiling Kitchen Epoxy Stainless Steel/ Sealed Surface FRP Food Prep Epoxy FRP Sealed Surface Bar Epoxy FRP Behind Sinks Meets Code Bathrooms Tile/Epoxy Tile/Painted Drywall Meets Code Dining Room VCT or epoxy Painted,Wood/Drywall Meets Code Walk Ins Quarry the Aluminum Aluminum Warewashing Epoxy FRP Meets Code �5z 0 SCHEDULE OF EQUIPMENT w! ITM OT. OESCPoPNW Eff .1 wA}EP WASTE G EMAUST NAKE-UP YAWEACNISR NOOEL REYAmts � � � � � lu —El x N0 sA, n A.sn - _ _ _ _ _ _ _ ' N.wos 1—.T ax rvwoTNo-Y INWuoE rAvcci Ws"AP>xn wlx ow c" ? 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UR N W A [ wIRTO Z W_a IRADIS K E Y mxxaos to a nnwsm ar earlrx mTwnm uwm onERns xAnn U GC Ec Pc HM xE< � + �To PxwoE R[IOwbIE 11 srcmx r nR Y xw ce awRa ue N Nx Q j Af�wlL xrA Tm wsTxTnicn a Brwp r<a.m ox caxgaAm Ws x+noi-vueE &Y W �m�eiap rn°£ieiw�.ei�<p earR"im"A�cmR sEunxemAnx°Nc EP�aMi nRamrm 5 PYB v Txe PaE wartenw s:rtY xro eBrxim er Tre BLOC ronRAewc W=. camAcrW cmnp.ciox w co) Y_ c o= U.W, SCALE:NONE FS-2 supplies Ontheflycom Sysco 04/29/2018 59411 Quote Project: Gannon's (146065) Bar Items From: Supplies on the fly 959 Bearses Way Craig Newton Hyannis, Ma. 02601 222 Chastain Meadows Ct Suite 200 Kennesaw, GA 30144-7029 Job Reference Number:26147 Item Qty Description Sell Sell Total 1 1 ea PASS-THRU ICE BIN $1,402.38 $1,402.38 Krowne Metal KRPT-2436-10 Royal Series Underbar Ice Bin/Cocktail Station, pass-thru, 10-circuit cold plate,24"W x 35"D, 175 lbs. ice capacity, 10"deep liner, 1"drain, stainless steel construction, stainless steel legs with adjustable plastic bullet feet, NSF Dimensions 30(h)x 24(w)x 35(d) 1 ea This unit is built to order&cannot be returned 1 ea KR-322 Partial Sliding Cover, 24"W with bottle wells,for Royal pass $224.67 $224.67 thru work station (specify ice bin model) Weight: 191 Ibs total Extended Total: $1,627.05 2 2 ea ICE BIN $877.20 $1,754.40 Krowne Metal 21-30-7 Standard 2100 Series, Underbar Ice Bin/Cocktail Unit, built-in 7-circuit cold plate,30"W x 21"D O.A.,97-lb capacity,4-1/2"H backsplash, 12" deep stainless steel bin liner, 1/2" drain, includes bottle wells, stainless steel top,front, &sides,galvanized legs with adjustable plastic bullet feet, NSF (flyer LIST price) Dimensions 35(h)x 30(w)x 21(d) 2 ea S-30 Standard Series,Single Speed Rail, keyhole mount,30"W x 4"D, $39.11 $78.22 stainless steel construction, NSF Weight: 268 Ibs total. Extended Total: $1,832.62 3 1 ea BOTTLE COOLER _ $1,521.17 $1,521.17 Everest Refrigeration EBC50 Horizontal Bottle Cooler,two lids,49-1/2"W, 15.37 cu.ft. capacity, (576) 12 oz.can or(396) 12 oz.bottle capacity, (3) bin dividers, (2)floor shelves, (2)ratchet locks, (1) removable bottle cap opener&catcher, side-mounted refrigeration, stainless steel countertop, rail and lids, textured & laminated black vinyl exterior,shielded LED interior lighting(from 2017 model), 115v/60/1-ph, 1/4 HP,4.2 amps, NEMA 5- 15P,ETL Safety, ETL-Sanitation Dimensions 33.75(h)x 49.5(w)x 26.75(d) 1 ea Parts and labor:Total 3 years from installation date(there is no more Gannon's(146065)Bar Items Page 1 of 5 r Supplies on the fly 0412912018 Item MY Description Sell Sell Total additional 6 months warranty this time) 1 ea Compressor:Total 5 years from installation date Weight:245 Ibs total Extended Total: $1,521.17 Merchandise $4,980.84 Freight $308.76 Tax 6.25% $311.30 Total $5,600.90 Prices Good Until:05/29/2018 Gannon's(146065)Bar Items Page 2 of 5 Supplies on the fly 0310512018 Item Qtll Description Sell Sell Total S/S Wall Panels-By Hood Co. 10 EXISTING ITEM Convection Oven -Existing Imperial ICVG-1 11 EXISTING ITEM Existing Range-Tri Star TSR-6 12 1 ea CHARBROILER,GAS,COUNTERTOP $1,310.65 $1,310.65 Star 6136RCBF (QUICK-SHIP)Star-Max® Charbroiler,gas,countertop,36"W, cast iron 40,000 BTU burners with adjustable manual controls every 12", heavy .r stainless steel radiants,welded steel frame with stainless steel top and front, aluminized steel sides, cast iron broiling grates,stainless steel water pan,splash guard&grease trough,4" legs, 120,000 BTU, cULus, UL EPH (ships Natural gas includes LP converstion kit) Dimensions 15.5(h)x 36(w)x 29(d) 1 ea 2 year parts&labor warranty,standard Weight: 211 Ibs total Extended Total: $1,310.65 13 1 ea GAS COUNTERTOP GRIDDLE $1,310.65 $1,310.65 Star 624TF (QUICK-SHIP)Star-Max® Heavy Duty Griddle,gas,countertop,24"W x 21" D cooking surface, 1"thick polished steel griddle plate, embedded �r modulating thermostat every 12", heavy duty knobs,wrap-around stainless steel-splash guard,grease trough &stainless steel drawer, welded steel frame with stainless steel front,4" legs, 56,600 BTU, cULus, UL EPH, (ships Natural gas includes LP conversion kit) Dimensions 15.5(h)x 24(w)x 29(d) 1 ea 2 year parts&labor warranty,standard Weight: 175 Ibs total Extended Total: $1,310.65 14 1 ea EQUIPMENT STAND,REFRIGERATED.BASE $4,100.00 $4,100.00 True Manufacturing Co., Inc.TRCB-52-60 _ Refrigerated Chef Base, 51-7/8%base, 60%one-piece 300 series 18 gauge stainless steel top with V edge,stainless steel front/sides, aluminum back, aluminum interior with stainless steel floor, (2) drawers [accommodates(3) 12"x20"x4 pans, NOT included],4" � castors, 1/3 HP,115v/60/1,8.1 amps, NEMA 5-15P,cULus, UL EPH Classified, CE, MADE IN USA Dimensions 20.38(h)x 60(w)x 32.13(d) 1 ea Self-contained refrigeration standard 1 ea Warranty-5 year compressor(self-contained only), please visit www.Truemfg.com for specifics 1 ea Warranty-3 year parts and labor, please visit www.Truemfg.com for specifics lea 4"Castors,standard Weight:370 Ibs total Extended Total: $4,100.00 15 EXISTING ITEM, Gannon's Kitchen&Tavern-146065 Page 2 of 12 Supplies on the fly 0310512018 Item Qty Description Sell Sell Total Existing(2)Fryers-Imperial IFS40 16 1 ea FRYER,GAS,FLOOR MODEL,FULL POT $813.20 $813.20 Imperial IFS-40 Fryer,gas,floor model,401b.capacity,tube fired cast iron burners, snap action thermostat, millivolt temperature control, includes: wire I mesh crumb screen&(2) nickel-plated baskets,stainless steel front, door,sides, basket hanger&frypot,6" legs, 105,000 BTU,CSA Flame, CSA Star, NSF, CE Dimensions 45.75(h)x 15.5(w)x 30.5(d) 1 ea Limited one year parts and labor warranty,standard 1 ea Natural gas(must specify elevation if over 2000 ft) Weight:221 Ibs total Extended Total: $813.20 17 EXISTING ITEM Existing-Worktop Ref.31.5"x 64" 18 1 ea SERVING COUNTER,HOT FOOD,ELECTRIC $764.87 $764.87 -=, Duke Manufacturing E302SW �. . ! AerohotTl Hot Food Station,electric,30-3/8"W x 22-7/16"D x 34"H,(2) 12"x 20"sealed hot food wells with individual drains with valves, infinite controls,stainless steel top with 1/2"thick x 7" wide poly carving board,stainless steel open base with undershelf, legs&feet, cULus, UL EPH Classified (Flyer) Dimensions 34(h)x 30.38(w)x 22.44(d) 1 ea 208v/60/1-ph,1500 watts,7.2 amps,NEMA 6-20P Weight: 81 Ibs total Extended Total: $764.87 19 EXISTING ITEM Existing-Sandwich Unit(Fagor FST72-18) 20 1 ea OVERSHELF $1,303.45 $1,303.45 Advance Tabco CU-18-96-2 Overshelf, double,to span over existing equipment(supplied by others), 96"W x 18"D, 18 gauge type 430 stainless steel (must provide equipment model numbers that shelf is going over to clarify mounting provision) Dimensions 30(h)x 96(w)x 18(d) 1 ea NOTE: Must specify flat or"L" bracket&equipment unit is being mounted over-Prints required 1 ea TA-60 Special Length Modification to reduce size of shelf(price next largest size, add "TA-60"to model number) 1 ea TA-71 Heat lamp mounting provision (specify brand &model of heat $57.88 $57.88 lamp) 1 ea .CU-18-72-2 Overshelf, double,to span over existing equipment $1,157.93 $1,157.93 (supplied by others),72"W x 18"D, 18 gauge type 430 stainless steel (must provide equipment model numbers that shelf is going over to clarify mounting provision) 1 ea NOTE: Must specify flat or"L" bracket&equipment unit is being mounted over- Prints required Weight:260 Ibs total Gannon's Kitchen&Tavern-146065 Page 3 of 12 Supplies on the fly 0310512018 Item CRY Description Sell Sell Total Extended Total: $2,519.26 21 1 ea HEAT LAMP $204.60 $204.60 Hatco GRAH-60 Glo-Ray® Infrared Foodwarmer, high wattage,tubular metal heater rod,single heater rod housing, aluminum construction, 1400 watts, NSF,cUL,UL Dimensions 2.5(h)x 60(w)x 6(d) 1 ea NOTE:Sale of this product must comply with Hatco's Minimum Resale Price Policy; consult order acknowledgement for details 1 ea NOTE:Includes 24/7 parts&service assistance,call 800-558-0607 1 ea One year on-site parts and labor warranty, plus one additional year parts only warranty on all Glo-Ray metal sheathed elements 1 ea 120v/60/1-ph 1 ea BLT TOG-1 (1) Built-in toggle control (remote recommended) (Available at time of purchase only) 1 ea No Tandem selection 1 ea STANDARD Clear Anodized Aluminum,standard (Available at time of purchase only) Weight: 16 Ibs total Extended Total: $204.60 22 EXISTING ITEM Plate Cabinet-Existing 23 1 ea CLEAN DISHTABLE $422.94 $422.94 Advance Tabco DTC-S70-72L-X . : Special Value Dishtable, clean, straight design, right-to-left operation, 10-1/2"H backsplash, 3" rolled front&side rims, stainless steel legs, with crossrails,72"W x 30"D x 34"H, 16/304 stainless steel Dimensions 44(h)x 72(w)x 30(d) 1 ea Dishmachine: Ecolab ES2000 Weight: 90 Ibs total Extended Total: $422.94 24 ITEM BY VENDOR - 'Dishmachine;by Ecolab 25 1 ea SOILED DISHTABLE $609.50 $609.50 Advance Tabco DTS-S70-72R-X N, Special Value Straight-Soil Dishtable, right-to-left, 10-1/2"H x backsplash, with pre-rinse sink, stainless steel legs,with crossrails, 71" long, 16/304 stainless steel Dimensions 44(h)x 71(w)x 30(d) 1 ea SPECIFY DISH MACHINE BRAND&MODEL to ensure proper fit, refer to attached document(AQ only) or consult www.advancetabco.com for compatibility listing. Certain dish machines require modifications at additional cost not shown here 1 ea DTA-100-EC-X Special Value Pre-Rinse Sink Basket, 19-1/2"W x 19- $164.30 $164.30 1/2"D x 4" deep, perforated,for 3/4" radius bowls, (2) reinforced welded slide bar, 18/304 stainless steel Weight: 107 Ibs total Gannon's Kitchen&Tavern-146065 Page 4 of 12 Supplies on the fly 0310512018 Item MY . Description Sell Sell Total Extended Total: $773.80 26 1 ea PRE-RINSE FAUCET ASSEMBLY $228.48 $228.48 Krowne Metal 17-108WL Krowne Royal Series pre-rinse Assembly,wall mount, 8" centers, spring action flexible gooseneck, 35"H stainless steel hose with 15" overhang& 1.2 GPM spray head, built in check valves, includes wall bracket& mounting kit,chrome plated brass base, low lead compliant, ships pre-assembled, NSF (interchangeable with most brands) Dimensions 35(h) Weight: 13 Ibs total Extended Total: $228.48 27 1 ea DISHTABLE SORTING SHELF $118.72 $118.72 Advance Tabco DT-42-EC-X 7 _3 Special Value Sorting Shelf,wall mounted,traditional design,42"W, accommodates (2)full size dish racks,stainless steel, NSF Dimensions 15.38(h)x 42(w)x 16(d) Weight:30 Ibs total Extended Total: $118.72 28 1 ea ICE CUBER $2,458.72 $2,458.72 Manitowoc IYT-0620A Indigo NXTT'"Series Ice Maker, cube-style, air-cooled, self-contained condenser,22"W x 24-1/2"D x 21-1/2"H, production capacity up to 575 Ib/24 hours at 70°/50°(465 lb AHRI certified at 90°/70°), DuraTech" exterior, half dice size cubes, R410 refrigerant, NSF, cULus,CE, ENERGY STAR® (CALL FOR AVAILABILITY) V Dimensions 21.5(h)x 22(w)x 24.5(d) 1 ea WARRANTY-ICE-SC 3 year parts&labor(Machine),5 year parts&labor (Evaporator),5 year parts(Compressor),standard 1 ea (-161) 115v/60/1-ph, 12.2 amps 1 ea D-420 Ice Bin, 22"W,34"D x 50"H,with side-hinged front-opening door, $824.89 $824.89 side grips,AHRI certified 383 lb ice storage capacity(12.9 cu.ft.),for top-mounted ice maker, Duratech exterior, NSF 1 ea WARRANTY-BIN/DISP 3 year parts&labor warranty,standard 1 ea Legs, 6"adjustable stainless steel, standard Weight: 253 Ibs total Extended Total: $3,283.61 29 1 ea BACK BAR CABINET,REFRIGERATED $2,967.25 $2,967.25 True Manufacturing Co., Inc.TBB-4PT - Pass Thru Back Bar Cooler,three-section,37" high, (152) 6-packs or(4) keg cap, (6)shelves, stainless steel top,galvanized interior with stainless steel floor, black vinyl exterior, (6) solid doors with locks, fluorescent interior lights, 1/2 HP, 115v/60/1,8.8 amps, MADE IN USA Dimensions 37(h)x 90.38(w)x 31(d) 1 ea Self-contained refrigeration standard 1 ea Warranty-5 year compressor(self-contained only), please visit www.Truemfg.com for specifics 1 ea Warranty-3 year parts and labor, please visit www.Truemfg.com for Gannon's Kitchen&Tavern-146065 Page 5 of 12 i Supplies on the fly 0310512018 Item Qty Description Sell Sell Total specifics Weight:565 Ibs total Extended Total: $2,967.25 30 2 ea DUMP SINK $264.74 $529.48 Krowne Metal 18-1C Standard 1800 Series, Underbar Hand Sink Unit,freestanding, 12"W x 18-1/2"D CIA, 3-1/2"H backsplash, 10"wide x 14"front-to-back x 7" deep bowl,4" OC splash mount faucet with swing spout(low lead compliant), 1-1/2" rear corner drain with overflow pipe,stainless steel construction,galvanized legs with adjustable plastic bullet feet, NSF Dimensions 34(h)x 12(w)x 18.5(d) 2 ea 30-160 Perforated Basket,6"deep,for 10"x 14"&10"x 12"dump sink, $31.48 $62.96 plastic Weight:60 Ibs total Extended Total: $592.44 31 2 ea HAND SINK $401.63 $803.26 Krowne Metal 18-18ST Standard 1800 Series, Underbar Hand Sink Unit,free standing, 18"W x 18-1/2"D,3-1/2"H backsplash, 14"wide x 10"front-to-back x 7"deep sink bowl,4" OC splash mount faucet with swing spout(low lead compliant) built-in soap&towel dispenser, stainless steel construction,galvanized legs with adjustable plastic bullet feet, NSF Dimensions 34(h)x 18(w)x 18.5(d) Weight: 74 Ibs total Extended Total: $803.26 32 1 ea WALK IN COOLER,MODULAR,REMOTE $11,441.53 $11,441.53 American Panel Corporation OUTDOORCOOLER Actual Exterior Dimensions Temperature 9'-8"X 9'-8"X 7'-6"high 35°F Cooler Floor Configuration Finish Foamed-in-Place 4" Urethane floor panels .100 Smooth Aluminum Metal Finishes Exposed Exterior: .032 stucco aluminum Unexposed Exterior: .032 stucco aluminum Interior Walls: .032 stucco aluminum Interior Ceiling: .032 stucco aluminum All panels are NSF 4"foamed-in-place urethane, UL classified with flame spread rating of 20. Door Details Hinged Walk-In Door(s) Qty. Description 134"X 77"flush mount magnetic infitting door with cam-rise hinges, padlockable deadbolt handle(exterior doors only), door closer, brushed hardware,fully programmable WALK-IN MONITORING SYSTEM 100 featuring audio/visual temperature alarm with digital thermometer, high &low set points, 115V output, energy saving door frame heater wire,vapor proof light&switch with pilot light. Controller mounted on interior door frame to protect from elements. Gannon's Kitchen&Tavern-146065 Page 6 of 12 Supplies on the fly 0310512018 Item Qty Description Sell Sell Total Walk-In Accessories Qty. Description 1 Flex.Strip Curtain, up to 36"x 77" Opening 1 Vinyl Membrane Rain Roof, Flat(51-100 sq ft),Single Room 1 Two-Way Pitch (Sloped 1/4"/ft.) (51-100 sq ft),Single Room 1 Door Rain Cap 1 System 100/200 mounting on Interior of an Ext. Cooler Door on Outdoor Walk-in 21/10"alum treadplate on 46" Door/Frame(36" high) 93 20 ga. Galy.St. repl. Ext.26 ga.Acrylume. (Snowload Roof ext., >9'-8"&<11'-71 Refrigeration Design Criteria Walk-In Location: Outdoors Cond. Unit Location: Outdoors Ambient Temp: 95"F Ambient Temp:95° F Walk-In Temp:35°F Cooler System Capacity:7,198 BTUH Walk-In Heatload: Located at altitude 20 ft., above sea level Refrigeration: (1)0.75 HP hermetic air cooled refrigeration system 35' F Cooler 208/230/60/1-Condensing Unit Includes standard evaporator coil 208/230/60/1-Evaporator Coil Includes 5-Year Compressor Warranty Condensing Unit Model#: M6BP-0092-CAV-072 Amp Draw: 12.4A(Each) Evaporator Model#:ADT070 Amp Draw: 1 A(Fans)/0 A(Htr),(Each) Quoting a "Pre-Assembled Remote" refrigeration system.All controls are factory mounted. Refrigeration lines and refrigerant by others. Labor warranty provided by others.System to use R448a Refrigeration Accessories: 1 Galy Weather Cover 1 Membrane Mounting Curbs 1 LASA Winterization Controls, Package 1 One-year Labor Warranty on Pre-Assemb. Remote Refrig.Systems Walkin Accessorie: 1 LED Light Fixture,Cooler&Freezer,48" 2-lamp (-40°F or higher operating temp) 1 ea LIGHT LED Light Fixture, Cooler& Freezer,48"2-lamp (-40°F or higher $140.98 $140.98 operating temp.) Extended Total: $11,582.51 33 1 ea WALK IN COOLER,MODULAR,REMOTE $7,080.35 $7,080.35 American Panel Corporation BEER COOLER Actual Exterior Dimensions Temperature 7'-9"X 5'-10"X 6-6" high 35°F Beer Cooler Floor Configuration Finish Floorless on Vinyl Screed n/a Metal Finishes Exposed Exterior: .032 stucco aluminum Unexposed Exterior: .032 stucco aluminum Interior Walls: .032 stucco aluminum Interior Ceiling: .032 stucco aluminum All panels are NSF 4"foamed-in-place urethane, UL classified with flame spread rating of 20. Door Details Hinged Walk-in Door(s) Gannon's Kitchen&Tavern-146065 Page 7 of 12 Supplies on the fly 0310512018 Item City Description Sell Sell Total Qty. Description 134" X 67"flush mount magnetic infitting door with cam-rise hinges, padlockable deadbolt handle(exterior doors only), door closer, brushed hardware,fully programmable WALK-IN MONITORING SYSTEM 100 featuring audio/visual temperature alarm with digital thermometer, high &low set points, 115V output, energy saving door frame heater wire,vapor proof light&switch with pilot light. Walk-In Accessories Qty. Description 1 Flex.Strip Curtain, up to 36"x 77"Opening 21/10" alum treadplate on 46" Door/Frame(36" high) Refrigeration Design Criteria Walk-In Location: Indoors Cond. Unit Location: Indoors Ambient Temp:90° F Ambient Temp: 90" F Walk-In Temp:35° F Beer Cooler System Capacity:9,547 BTUH Walk-In Heatload: Located at altitude 20 ft., above sea level Refrigeration Indoor air cooled pond. unit requires 1000 CFM/HP/unit for heat extraction. Qty. Description Temp. Electrical 11.00 HP hermetic air cooled refrigeration system 35°F Beer Cooler 208/230/60/3-Condensing Unit Includes standard evaporator coil 208/230/60/1-Evaporator Coil Includes 5-Year Compressor Warranty Condensing Unit Model#: M6KP-0116-TAC-072 Amp Draw:8.8A(Each) Evaporator Model#:ADT090 Amp Draw: 1 A(Fans)/0 A(Htr), (Each) Quoting a "Pre-Assembled Remote" refrigeration system.All controls are factory mounted. Refrigeration lines and refrigerant by others. Labor warranty provided by others.System to use R448a. 1 ea LIGHT LED Light Fixture, Cooler&Freezer,48"2-lamp(-40°F or higher $140.98 $140.98 operating temp.) Extended Total: $7,221.33 34 REFRIGERATION All Refrigeration and Electrical Connections by Owner for Walk-in Coolers 35 1 ea PAYMEMT TERMS Sysco TERMS 1/3 Deposit due on Order, 1/3 Due on Delivery, Final 1/3 due with Sysco Terms. 36 1 ea DELIVER AND SET IN PLACE $4,200.00 $4,200.00 A.L. Installations INSTALL Receiver, Deliver, Uncrate and Set in Place of Equipment Including Erecting two Walk-in Coolers. Refrigeration and Electrical Connections for Walk-ins by Owner. Extended Total: $4,200.00 Merchandise $43,657.65 Freight $2,314.40 Tax 6.25% $2,728.60 Total $48,700.65 Gannon's Kitchen&Tavern-146065 Page 8 of 12 Everest' EBC50' Item#•3 HORIZONTAL BOTTLE COOLERS. ......... A o� a �]aj�oQ�j❑ :� a� E U E R E S T www.EVERESTrefcom I I I ♦ EBC37 ♦ EBC50 ♦ EBC65 I I ♦ EBC80 ♦ EBC95 Cabinet Construction Lids&Locks,Openers Heavy duty stainless steel countertop, rail and lids, with textured and Heavy duty stainless steel,easy glide and removable lids laminated black vinyl exterior. Galvanized steel interior. 1 314"thick high 3/4"thick lids,foamed-in-place polyurethane insulation density foamed-in-place polyurethane insulation. Built-in caster thread Ratchet lock to secure lids(standard) receptacles for all units. Removable bottle cap opener and cap catcher Refrigeration System Shelving - Side mounted condensing unit Epoxy coated floor wire shelves for cold air circulation Oversized condenser and evaporator coils quickly achieve and maintain Adjustable epoxy coated wire bin dividers desired temperature Forced-air cooling with multiple evaporator fan motors provide balanced "._... �— airflow throughout cabinet to ensure faster temperature drop Temperature Control _ Removable side panel and slide-out condensing unit for convenient repair and maintenance Factory preset temperature,35°F Environmentally friendly CFC free R-134A refrigerant Temperature setting range from 32T to 42T Air defrost controlled by electrical timer Easy to set analog thermostat Copper tube and aluminum fin evaporator with anti-corrosive coating Energy efficient condensate drain pan assembly heated by high side copper Option tube 21/2"and 4"diameter casters(31/2"and 5"overall height) Pre-wired and ready to plug,115V/60Hz/1 Ph,NEMA 5-15P Lighting Shielded vertical LED interior lighting with on/off switch for energgyy efficiency, minimal heat generation and enhanced illumination(atonable from 2017 models) 201 W.Artesia Blvd.,Compton,CA 90220 T.(310)323-6586,(800)444-6285 F.(310)323-7524,(310)761-1127 1 ° 'cannon's(1460ti5)Bar(terns w .'; = 'Supplies on the fly Page: 12.'e i Everest EBC50 r Item#:3 Dimensions —Y. � Side View Oran,. 26 3/4" 21/4" 12 5/8" 141/8" 321/8" 44 3/4" } T-Shaped PVC N ° N # Drain Fittings w/ 32 3/4" A `O 221/2" JIII 221/2" }i 18 3/4" Movable Plug. N W T ( F 22 1/2 It is required to (-B I Air Flow use a hose attachment w/ 3� 6 3/4" l 491/2" 3/4"inner diameter. —-S ----- 321/8"ma w 44 3/4"Ls w 21 1/8" A 33 3/4"mb o A Lids come standard with ratchet locks. - I ♦ EBC37 ♦ EBC50 r't Equipped with 9 It long NEMA 5-15P plug. 1 59 7/8" 75 3/4" 901/2" N 30 1/4" 30 1/4" a fD 25" 25" 25" A 30" 30" 64 5/8" 801/2" 951/8" 59 7/8"ma w ma w _ w 75 3!4" w 901/2"� w 48 7!8"w a I 64 3/4"tb p �� 791/2"Lh (—� z ♦ EBC65. ♦ EBC80 ♦ EBC95 Ref/ Capacity' k ' Crated Capacity #of #of Power Exterior Dimensmons Model frz/ HP 'Refrigerant Bin Amps Weight Mches) (Cuff.) Lids 12 oz 12 oz. Shelves (V Hz-Ph) Dual Dividers Cans Bottles t u L D H EBC37 Ref 11.03 1 1/4+ R-134A 2 348 264 1 115-60-1 4.20 204 36 3/4 26 3/4 33 3/4 FBC50 Ref 15.37 2 1/4+ ; .,R 134A 3 - 576 39fi: 2 115 60 1 4,20 245 491/2 26 3/4 33 3/4 EBC65 Ref 20.56 2 1/4+ R-134A 4 780 528 2 115-60-1 4.20 286 64 5/8 26 3/4. 33 3/4 j EBC80, Ref 26.01 3 1/3 R-134A 5 11008 720 3 115 60-i1 5.30e 011 26 3/4 33 3/4 IN 14 3.48 8 r EBC95 Ref 31.08 3 1/3 R-134A 6 1,320 900 3 115-60-1 5.30 428 951/8 263/4 333/4 Depth does not include bottle cap opener with integrated cap receptacle. Ref=Refrigerator La,Lb:Interior Length Da,Db:Interior Depth Na,Hb:Interior Height Specifications subject to change Wthout notice. wmngoorffi AM. isa9o"i Product dimensions are for general purposes and not absolute value.Product capacity(p,)is calculated based on standard industry figures. Please visit our website for updated Slight variations may exist.If dimensions and capacity are critical,please contact Everest Refrigeration. Energy Efficiency information. a 4.Ginn on's-(146065)-Ba -Item s <_ _ Supplies-on-the-fly = Page:,13 41, Town of Barnstable &UWSrABLX- KAISS.i639. Board of Health �� �fD"ay a P.O.Box 534,Hyannis MA 02601 Office: 508-862-4644 Paul J.Canniff,D.M.D.. FAX: 508-790-6304 John T.Norman Donald A.Guadagnoli,M.D. September 7,2018 Michael Gannon 500 Huckins Neck Road Centerville, MA 02632 RE: Grease Trap Variance/Gannon's Tavern, 959 Bearses Way,Hyannis,Massachusetts Dear Mr. Gannon, You are granted a variance from Section 322-3 of the Town of Barnstable Code, in order to install additional seating at Gannon's Tavern, 959 Bearses Way Hyannis, in lieu of this Regulation which restricts the number of seats based upon the maximum capacity of the existing inground grease trap. This variance will allow you to provide seating for 120 while continuing to use the existing 1,500 gallon grease trap onsite. Attached is a copy of a letter from Mr. Paul Graves, Town Engineer for the Department of Public Works dated August 27, 2018 with his findings and conditions of approval. The Board of Health voted unanimously to grant you a variance from the Code with the following conditions: (1) 120 seats maximum are authorized. No additional seats are allowed. (2) An inferior grease interceptor shall be installed in accordance with the MA Plumbing Code. (3) The interior grease interceptor shall be inspected weekly and cleaned as required by the manufacturer's specifications. The restaurant operator shall maintain an inspection and maintenance log onsite. This inspection log shall be made available to the DPW, Water Pollution Control Division,upon request. (4) From May 1 st through October 3 1" each year, the owner/operator of the food establishment is required to pump the exterior grease trap at least once every ten weeks, OR when the level of grease is at 25% of the effective depth of the grease trap, whichever is sooner. This ten week pumping frequency requirement shall continue to apply if/when the use of the outdoor seating extends beyond those dates. (5) When the outdoor seating is not in use (thereby reducing the total seating to 96) the applicant is required to pump the exterior grease trap once every three months or whenever the level of grease is 25% of the effective depth of the grease trap,whichever is sooner. erely yo s, Paul J. Canni M.D., Chairman Q;\WP\Grease Trap Variance Gannon Tavern 2018. cx WE DATE: /C o o -F $95.00 FEE*' vKAS& _....__ REC.BY: �1 Town of Barnstable htit SCHED.DATE: a' Board of Health CM 200 Main Street,Hyannis MA 02601 Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Donald A.Guadagnoli,M.D. Junichi Sawayanagi VARIANCE REQUEST FORM LOCATION Property Address: (A if- I . 41 A�`S, MP- Assessor's Map and Parcel Number: - Size of Lot: b S Wetlands Within 300 Ft. Yes Business Name: cl.�vlvi•� �'r.,p No Subdivision Name: APPLICANT'S NAME: Phone Did the owner of the property authorize you to represent him or her? . Yes ( No II PROPERTY OWNER'S NAME CONTACT PERSON Name: f� �-�.�. + Name:_min" Address: 4� �K4 ,j,-S � ���a� Address: Per i Phone: 3to tA -- 2i 4 1(a Phone: 94--1-1 io 3 EMAIL: chin 3 @ .C0 v t VARIANCE FROM REGULATION(Incl.Reg.Code ii) REASON FOR VARIALNCE(May attach se a sheet if more space needed) NATURE OF WORK: House Addition LJ House Renovation LJ Repair of Failed Septic System Li Checklist (to be completed by office staff-person receiving variance request application) Please submit first four on list as S collated packets. A. Five(5)-copies of the completed variance request form B. Five(5)copies of MA DEP approval letters for Innovative/Alternative septic system(when proposing an 1/A system or secondary treatment unit(S.T.U.). �/A C. Five(5)hard copies of engineered plan submitted(e.g.septic system plans)and one(1)electronic version submitted to email: health@town.bamstable.ma.us _ D.Five(5)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans)and one(1)electronic f version. A completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or R.S. Signed letter stating that the property or business owner authorized you to represent him/her for this request Applicant must notify abutters by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only). _ Full menu—Five(5)copies of full menu submitted(for grease trap variance requests only). Fee Submitted*$95.00 for the following,yariances: 1)New construction, 2) Septic repairs with increase in flows, and 3)New- owner/new lessee applying for food, pool or body art variances. Exemptions from Variance Fee: 1) Septic repair without an increase in flow and variances granted at the counter,2)Monitoring Plans,and 3)Temporary Food(not a`variance"). Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Paul J.Canniff,Chairman NOT APPROVED Donald A.Guadagnoli,M.D. REASON FOR DISAPPROVAL Junichi Sawayanagi Q:\Application Forms\VARIREQ Rev APR 4-2018.docx rat&- Apps Fried Pickles Fish Tacos Short Rib Tacos Buffalo Cauliflower Pulled Pork Sliders Meatballs Hummus Plate Mussels—White Wine,Butter, Garlic Broth Wings & Tenders A variety of house made sauces on either bone in or boneless tenders Soups and Salads Clam Chowder,Chili House Salad Baby Kale and Spinach Chopped Wedge Caesar Salad r a o� Burgers and Sandwiches Burger w/L,T,O and Aged Cheddar Cheese and Hand Cut Fries Reuben Cape Cod Reuben Pulled Pork Sandwich Bacon,Lettuce, Tomato&Avocado (BLTA) Pastrami Sandwich Chicken,Humus Wrap Pastas Parpadelle Bolognese Cavatelli in a Spicy Pancetta Sauce Spaghetti and Meatballs Dinner Entrees Short Ribs Fish&Chips Steak Frites—Flat Iron Steak Chicken Parm Statler Chicken Breast Salmon over Farro Risotto Halibut—Over Jasmie Rice, Bok Choy �� Zo/�� Douglas A. Brown, Inc. ;P.O.Box 145' Centerville,MA 02632 508-4204534508-400-7159 dabrown5@)comcAst.net... Septic System Contract Name: Gannon Tavern Date: 6718-T Address:,959 Bearses Way Hyannis Phone Number: dacet054@oomcast net No.ofBedrooms; Description of Septic System: To whom it may concern: On June 18th 20181 visited the property,at 950 Bearses Way.Hyannis and-was able to measure the existing grease trap with reasonable accuracy to confirm that it is a 1500 gallon h-20ltank measuring approximately 10V x 510"Which areAhe outside dimensions of a Wg gin`Means Precast 1500 gallon N 20 tank:Thank You! Doug Browni Total Price: Terms: Acceptance: Date: • Soil conditions cannot be verified until`a Perc testis peiformed. • Unless-stated above,removal of unsuitable.soils,and replacement sand if needed are at an additional'cost. •We are not responsible for damage to drive ways;Jrrigation,systems,foundations or any other underground device due W heavy; equipment or,truck traffic. • Re-location of any existing utilities ifneeded is-Wan additional:cost: Loam and seed if included will be applied onlyonce,guarantee of growth and maintenance are owner's responsibility.` • The contract'price is good for.0 daysc; • Final payment of contract price and extras if encountered are due''-in full upon completion. •.A.6nance charge of 1:5%per month will be charged for any balance not paid in fuT[upon completio», • Theme are no guarantees on any electrical components(IE PUMPS, alarms,etc:) oONE r� The Town of Barnstable tia Department of Public WorksAL A 382 Falmouth Road, Hyannis, MA 02601 BARNSTABI,E RARNSTABLE, MASS. www.town.barnstablerma.us i639• �� 3�5 . AFFD MA'S A Daniel W. Santos, P.E. Office: 508.790.6400 Director Fax: 508.790.6343 August 27,2018 Town of Barnstable Board of Health 200 Main Street Hyannis, Massachusetts 02601 RE: Gannon's Tavern, 959 Bearse's Way DPW Recommendation for Grease Trap Variance Request Dear Board Members, DPW has reviewed the applicant's request for a grease trap variance at the above . referenced property and has met with the applicant on two occasions to further review and discuss this request. Based upon the information provided, DPW is recommending approval of this request, with conditions which are outlined below. Below is a summary of findings and conditions of'-approval of the variance request. F.indings:. e The applicant is proposing to remodel the existing building,which has historically been a restaurant use, to a 120 seat:restaurant.. The applicant,has indicated that 24 of the 120 seats will be seasonal, outdoor seating. • The property has an existing 1,5.0:0 gallon grease trap which. was inspected and found to be in acceptable condition, aside from a cover that needs replacement, which the applicant has indicated they will fix. • Based upon the Town's sizing requirements of 1.:5 gallons per seat, the proposed. use requires a minimum 1,800 gallon grease trap for all 120 seats. The existing grease trap is undersized by 300 gallons(206/o). • The existing grease trap is properly sized when the outdoor seating is not in use (96 seats requires 1,440 gallons). • The applicant has proposed the installation.of an interior grease interceptor unit as mitigation. The design of this unit has been reviewed and approved by DPW and the Plumbing Inspector. Page 1 of 2 • Town regulations require exterior grease traps to be inspected monthly and cleaned at least every three months, or when the level of grease is 25% :of the effective depth of the trap, whichever occurs sooner. Conditions of Approval: 1. The approved interior grease interceptor, unit shall be installed in. line with all kitchen flows. The installation of the unit shall be inspected and approved by the Plumbing Inspector. 2. The proposed interior grease interceptor unit must be inspected at least,once a week and. cleaned as required by manufacturer's specifications. Thel restaurant: must keep an inspection and maintenance log for the. ulterior grease interceptor unit on-site. The inspectioni log must :be made available to Water Pollution Control upon request. j 3. From May .1 and. October 31, the applicant is required to pump the existing exterior grease trap at least every 10 weeks, or when the level of grease is 25% of the effective depth of:the trap, whichever occurs sooner. This requirement.will also apply if the use of the outdoor seating is extended beyond these dates. 4. When the outdoor seating is not in use (96 seats total) the applicant is required to pump the existing exterior grease trap in accordance with the Town's standard pumping requirements. Sincerely, Paul Graves,P.E. Town Engineer cc: David W. Stanton, RS, Barnstable Health Division Andrew Boule,Barnstable DPW, Water Pollution Contiol.Division Demos Aceto Michael Gannon Attachments: Interior grease.interceptor unit design calculations Page 2 of 2 f f ( t��'iDi • 1 17���� PHILBROOK ENGINEERING 107 BEACH STREET Project: CENTCO LLC Remodel DENNIS, MA 02638 FOR PERMITTING Project No: P17-60 1-508-385-8682 Date: 13 August 2018 Revised 14 August 2018 SEWERAGE FLOW-KITCHEN APPARATUS Sheet No. Description pg 1-9th Shts Reference - Floor Plan Updated 16 MAY 2018 titled #959 Bearse's Way, Hyannis, MA A-3& A-3.1 CMR 248 Sec. 10.09(2) : Grease Traps & Interceptors (a) 1. Restaurants & 8. Bars where food is prepared and served (c) Pot & Scullery > 10" & Pre-Rinse sinks. Floor Drains & Auto. DW (h) Retention capacity of 2 lbs (grease)/gpm flow (i) Integral Flow Control on outflows if into floor drains/sinks High Temperature Kitchen Water (>140 deg) Drain Water Tempering Valve and in-line Backflow preventor setup are not required. Interceptor drains downline into 1,500 gal holding tank before sewer tie-in Waste flows to discharge w/ air gap (indirect) into floor drain/sink Reference - Proposed Equipment Review: Sinks 3 Bay Sink; 3 Bowls @ 1811x 18"x 14" = 13,608 in^3 58.9 gals Scullery Sink; 1 Bowl @ 18"x 18"x 14" = 4,536 in^3 19.6 gals DW Pre-Wash Sink; 1 Bowl @ 20"x 20"x 8" = 3,200 in^3 13.6 gals Total = 92.4 gals Actual drainage load = 75% of capacity = 69.3 gals Corelation @ 1 minute drain period - Flow Rate = 69.3 gpm Corelation @ 2 minute drain period - Flow Rate = 34.7 gpm A-D/W Single Door; Flow = 43.6 gph yields .73 gpm (I min) or .36 gpm (2 min) DW flow adds negligble amounts to total flow Adjust @ 1 minute for Grease = 140 lbs Adjust @ 2 minute for Grease = 70 lbs and 70 lbs is greater than 40% minimum GB-50 Proposed unit provides 50 gpm capacity (approx. 1-1/2 min flow rate) and 249 lb grease capacity (> 1.5 required lbs @ 1-1/2 min rate) Unit will provide necessary receptor design requirements r�1t�OF,I�s 4R T VARNUM PHILBROOK a MECHANICAL No. 0690 10NAL t, I McKean, Thomas From: Beaudoin, Griffin (Philip) Sent: Monday, August 27, 2018 10:53 AM To: McKean, Thomas Cc: Stanton, David; Graves, Paul; Boule, Andrew; Dennis Aceto; mgannon22@gmail.com; Paul Canniff; O'Donnell, Stephen; Duffy, Robert Subject: Gannon's Tavern-959 Bearses Way-Grease Trap Variance Request Attachments: Gannons Tavern-DPW Variance Request Determi nation.pdf, P17-60; Grease Interceptor Report Revised.pdf Good morning Tom, After multiple meetings and discussions with the applicant, attached is DPW's recommendation for the grease trap variance request for Gannon's Tavern at 959 Bearses Way. In summary, DPW is recommending approval of the grease trap variance with conditions which are outlined in the letter (installation of interior grease interceptor, frequent inspection/cleaning and keeping of an inspection log for the interior unit, more frequent pumping of exterior grease trap when outdoor seating is in use). Let me know if there are any questions. Thanks, Griffin Griffin Beaudoin, P.E. Senior Project Manager-Water& Sewer Barnstable Department of Public Works 382 Falmouth Road - Hyannis, MA 02601 Cell: 774-487-9663 griffin.beaudoin@town.barnstable.ma.us 1 Crocker, Sharon b From: Miorandi, Donna -- Sent: Tuesday,August 14, 2018 10:13 AM /;,�Jl' U 0171 To: M. n22@gmail.com; daceto@comcast.net CU Cc: C- Gannon's ocker, Shard McKean, Thomas Subject: Tavern a 59 Bearse's Way, Hyannis (new restaurant) Good Morning Mike & Dennis: Just following up as I haven't heard anything recently and we have another BOH hearing coming up soon. Have you come to an agreement with DPW on their issues? Please let me know ASAP. Thanks! Donna Miorandi I 1 Crocker, Sharon i From: Miorandi, Donna Sent: Wednesday,June 20, 2018 3:33 PM To: Crocker, Sharon Subject: FW: Gannon's Tavern FYI Sharon From: Boule, Andrew Sent: Wednesday, June 20, 2018 3:31 PM To: McKean, Thomas; Beaudoin, Griffin (Philip) Cc: Miorandi, Donna; Graves, Paul Subject: RE: Gannon's Tavern Hi Tom, There are a few differences between these two operations that impacted the decision making here. • Four points property had a well maintained grease trap that was in perfect condition while Bud's was in disrepair due to lack of maintenance. • Four points property had installed an interior grease trap along with the exterior grease trap. • (Most importantly) Buds/Gannon property feeds into a vacuum sewer system which is extremely vulnerable and cannot be snaked orjetted if grease builds up in the vacuum main. Gannons will be sharing a vacuum buffer pit with the Cape Codder, Cumberland Farms, Napa Auto Parts, and the Holliday Inn. Excessive grease build up in this part of the collection system could put sewer service at risk for all of these properties. Griffin, Paul and I will discuss this further but I did want to point out that we consider many of these requests on a case by case basis and that these two cases aren't entirely similar. Thanks, Andrew Bouh§ Division Supervisor Barnstable Department of Public Works Water Pollution Control Division 617 Bearses Way Hyannis MA 02601 Office: (508) 790-6335 Fax: (508) 790-6325 Cell: (508) 776-0944 From: McKean, Thomas Sent: Wednesday, June 20, 2018 2:27 PM To: Beaudoin, Griffin (Philip) Cc: Miorandi, Donna; Boule, Andrew; Graves, Paul Subject: RE: Gannon's Tavern This appears to be inconsistent with the Four Points/Compass Lounge request recently. Recall more frequent pumping was recommend by the DPW there. 1 From-: Beaudoin, Griffin (Philip) Sent: Wednesday, June 20, 2018 9:46 AM To McKean, Thomas Cc: Miorandi, Donna; Boule, Andrew; Graves, Paul Subject: RE: Gannon's Tavern Hello Tom, Back on April 10`h, the applicant stopped by and spoke with me about this grease trap. At that time he was inquiring about the possibility of proposing to pump more frequently than required since the tank was smaller than required. I indicated that we wouldn't be comfortable with that approach. He indicated he understood and at that time indicated he would be exploring upgrading the grease trap to the proper size. We have reviewed the variance request application, and it is our recommendation that the variance be denied and that the applicant shall install a new 2,000 gallon grease trap, or combination of grease traps performing equivalent to a 2,000-gallon grease trap. Please feel free to give me a call if you would like to discuss further. Thanks, Griffin Griffin Beaudoin, P.E. Senior Project Manager—Water& Sewer Barnstable Department of Public Works 382 Falmouth Road - Hyannis, MA 02601 Cell: 774-487-9663 griffin.beaudoin@town.barnstable.ma.us From: McKean, Thomas Sent: Monday, June 18, 2018 9:06 AM To: Beaudoin, Griffin (Philip) Cc: Miorandi, Donna Subject: FW: Gannon's Tavern FYI - Griffin From: Miorandi, Donna Sent: Monday, June 18, 2018 8:45 AM To: 'Mgannon22@gmail.com' Cc: McKean, Thomas; Desmarais, Donald; Stanton, David; Crocker, Sharon Subject: Gannon's Tavern Good Morning Mike: I am now in receipt of your application for Gannon's Tavern. If you have not already done so you will need to get on the Board of Health agenda for a variance regarding the outside grease trap. Application states 1500 gal grease trap and with 120 seats you will need a 2000 gallon grease trap. It is up to the BOH and the Town Engineer to approve or disapprove the size of the grease trap for a building on town sewer. The next hearing is June 26th but I am not sure if that one is closed out or not. After that the next one is July 12th Sharon Crocker in our office will know the status on the agenda for the hearings. Please keep me informed. 2 T� Care pfNE The Town of Barnstable a . -�'moo Department of.Public Works 382 Falmouth Road,Hyannis,MA 0260.1 BARNSTABLE. BARNSTABLE v MASS. www.town.bamstable.ma.us a:70.Nia i439 .375 pIFD.MpS h Daniel W. Santos, P.E. Office: 508.790,6400 Director Fax: 508.790.043 August 27,.2018 Town of:Barnstable Board of Health 200 Main Street Hyannis, Massachusetts 02601 RE: Gannon's Tavern, 959 Bearse's:Way DPW Recommendation for Grease Trap Variance Request Dear Board Members., DPW has reviewed the applicant's request for a grease trap variance at the above referenced property and has met with the applicant on two occasions to further review and discuss this request. Based upon the information provided, DPW is recommending approval of this request,with conditions which are outlined below. Below is a sununay of findings and conditions of approval of the variance request. i Findings: • The applicant is proposing to remodel the existing building, which has historically been a restaurant use,to a 1.20 seat restaurant. The applicant has indicated that 24 of the 120 seats will be seasonal, outdoor seating. • The property has an existing 1,500 gallon grease trap which was inspected and found to be in acceptable condition, aside from a cover that needs replacement, which the applicant has indicated they will fix. • Based upon the Town's sizing requirements. of 15 gallons per seat, the proposed use requires a minimum 1,800 gallon grease trap for all 120 seats. The existing grease trap is undersized by 300 gallons (206/o). • The existing grease trap is properly sized when the outdoor seat is not in use (96 seats requires 1,440 gallons). 1 • The applicant has proposed the installation of an interior grease interceptor unit as mitigation. The design of this unit has been reviewed and approved by DPW and 1 the Plumbing Inspector. k T .Page 1 of 2 • Town regulations require exterior grease traps to. be inspected monthly and . cleaned at least every three months,. Qr when the level of grease is 25% of the effective depth of the trap, whichever occurs sooner. Conditions of Approval: 1. The approved interior grease interceptor unit shall be installed in line with all kitchen flows. The installation of the unit shall be inspected and approved by the Plumbing Inspector. 2. The proposed interior grease interceptor unit must be inspected at least once a week and cleaned as required by manufacturer's specifications. The restaurant must keep an inspection and maintenance log for the interior grease interceptor unit on-site. The inspection log must be made available to Water. Pollution Control upon request. 3. From May 1 and October 31., the applicant is required to pump the existing exterior grease trap at least every 10 weeks, or when the level of grease is 25% of the effective depth of the trap, whichever occurs sooner. This requirement will also apply if the use of the outdoor seating:is extended beyond these dates, 4. When the outdoor seating is not in use (96 seats total) the applicant is required to pump the existing exterior grease trap in accordance with the Town's standard pumping requirements. Sincerely, Paul.Graves,P.E. Town Engineer CC! David W. Stanton,RS,.Barnstable Health Division Andrew Boule,Barnstable DPW, Water Pollution Control Division. Dennis Aceto Michael Gannon Attachments: Interior grease interceptor unit design calculations Page 2 of 2 r , PHILBROOK ENGINEERING 107 BEACH STREET Project: CENTCO LLC Remodel DENNIS,MA 02638 FOR PERMITTING Project No: P17-60 1-508-385-8682 Date: 13 August 2018 Revised 14 August 201 SEWERAGE FLOW-KITCHEN APPARATUS --------------------------------------- Sheet No. Description pg1-9th Shts .Reference - Floor Plan Updated 16 MAY 2018 titled #959 Bearse's Way, Hyannis, MA A-3& A-3.1 CMR 248 Sec. 10.09(2) : Grease Traps & Interceptors (a) 1. Restaurants & S. Bars where food is prepared and served (c) Pot & Scullery > 10" & Pre-Rinse sinks. Floor Drains & Auto. DW (h) Retention capacity of 2 lbs (grease)/gpm flow (1) Integral Flow Control on outflows if into floor drains/sinks High Temperature Kitchen Water (>140 deg) Drain Water Tempering Valve and in-line Backflow prevantor setup are not required. Interceptor drains downline into 1,500 gal holding tank before sewer tie-in Waste flows to discharge w/ air gap (indirect) into floor drain/sink Reference - Proposed Equipment Review: Sinks 3 Bay Sink; 3 Bowls @ 18"x 18"x 14" = 13,606 in^3 58.9 gals Scullery Sink; 1 Bowl @ 18"x 18"x 14" = 4,536 in^3 19.6 gals DW Pre-Wash Sink; 1 Bowl @ 20"x 20"x 8" = 3,200 in^3 13.6 gals Total = 92.4 gals Actual drainage load = 75% of capacity = 69.3 gals Corelation @ 1 minute drain period - Flow Rate 69.3 gpm Corelati.on @ 2 minute drain period - Flow Rate = 34.7 gpm A-D/W Single Door; Flow = 43.6 gph yields .73 gpm (1 min) or .36 gpm (2 min) ' DW flow adds negligble amounts to total flow Adjust 8 1 minute for Grease 140 lbs Adjust @ 2 minute for Grease = 70 lbs and 70 lbs is greater than 40% 'minimum GB-50 Proposed unit provides 50 gpm capacity (approx. 1-1/2 min flow rate) and 249 lb grease capacity (> 1.5 required lbs @ 1-1/2 min rate) Unit will provide necessary receptor design requirements A OF PHILBROOK MECMANiCAL en �No.x0690 TONAL ari�� Crocker, Sharon From: McKean,Thomas Sent: Wednesday, August 29, 2018 9:15 AM To: Crocker, Sharon Subject: FW: Gannon's Tavern-959 Bearses Way-Grease Trap Variance Request Attachments: Gannons Tavern DPW Variance Request Determination.pdf, P17-60; Grease Interceptor Report Revised.pdf From: Beaudoin, Griffin (Philip) Sent: Monday, August 27, 2018 10:53 AM To: McKean, Thomas Cc: Stanton, David; Graves, Paul; Boule, Andrew; Dennis Aceto; mgannon22(abgmail.com; Paul Canniff; O'Donnell, Stephen; Duffy, Robert Subject: Gannon's Tavern-959 Bearses Way-Grease Trap Variance Request Good morning Tom, After multiple meetings and discussions with the applicant, attached is DPW's recommendation for the grease trap variance request for Gannon's Tavern at 959 Bearses Way. In summary, DPW is recommending approval of the grease trap variance with conditions which are outlined in the letter (installation of interior grease interceptor, frequent inspection/cleaning and keeping of an inspection log for the interior unit, more frequent pumping of exterior grease trap when outdoor seating is in use). Let me know if there are any questions. Thanks, Griffin Griffin Beaudoin, P.E. Senior Project Manager—Water&Sewer Barnstable Department of Public Works 382 Falmouth Road- Hyannis, MA 02601 Cell: 774-487-9663 griffin.beaudoin@town.barnstable.ma.us i 09/11/2014 12:42 FAX 508 790 6325 WATER POLLUTION CONTROL z OOl TOE OF BApNSTAJ,3LE PERMM# DATE: ()F pUBLYC WORK-S p�A.R'TMENT , SE'Pl'ER CONN�ECTXON COIYR` + NCE INSrAMrMU PROFEMTY OWNM PROPERTY LOCATION: Pipe /w/ ' J J _ ,�� PARCEL PipF Disrucbec ESS -S -ASS MAP �.�s�- The work has c done in cpnfozmance with the Kules and FegutaCions of'fha Department of Ptiblir Works. Dcpa=cn Pub"c Works SEWER[NSTALLA MN SKETCH I i I I i i �i I Map Pau l 273 124 Buds Lounge 5ca-ses W Nyamis �� R i Map 4 puroela''e "dew 275 - .125 , 4 � e'► tit vow i Nya�ni s V EL InRdw. � / lo- ur f- rAM CII' Douglas A. Brown, Inc. f I1 P.O. Box 145 Centerville,MA 02632 508-420-4534. 508-400-7159 dabrown5@comeast.net Septic System Contract Name: Gannons Tavern Date: 6-18-18 Address: 959 Bearses Way Hyannis Phone Number: daceto54@comcast.net No.of Bedrooms: Description of Septic System: To whom it may concern: On June 18th 2018 1 visited the property at 959 Bearses Way Hyannis and was able to measure the existing grease trap with reasonable accuracy to confirm that it is a 1500 gallon.h-20 tank measuring approximately 10'8"x 5'10"Which are the outside dimensions of a Wiggin Means Precast 1500 gallon H-20 tank.Thank You! Doug Brown Total Price: Terms: Acceptance: Date: • Soil conditions cannot be verified until a Perc test is performed. • Unless stated above,removal of unsuitable soils,and replacement sand if needed are at an additional cost. •We are not responsible for damage to drive ways,irrigation systems,foundations or any other underground device due to heavy equipment or truck traffic. • Re-location of any existing utilities if needed is at an additional cost. 1 • Loam and seed if included will be applied only once,guarantee of growth and maintenance are owner's responsibility. • The contract price is good for 30 days. • Final payment of contract price and extras if encountered are due in full upon completion. • A finance charge of 1.5%per month will be charged for any balance not paid in full upon completion. • There are no guarantees on any electrical components(IE pumps,floats,alarms,etc.) i Noyes z�r t,e s?ev W.I.V c'y as .+yr±:• .t'' '. r unvtrs. 1 i\i skb 0,[^ar:wi r •'y .t , 4 bt' .14 F iO3T1 d t.lM 1'.f' /f� 1 d • O 1 -R 1 iu ( I t rk�f .il., Tr .l,t tJ I • ' p r1Lx.E�1J.lt PARKING CALCULATIONS: I ZQ rI a AL.'1-tA !- 4C"T'P I'T"; , - 1 TWA, arcs RL ul,,.c5 i t G. vt ii . r'' LOCUS MAP _ ti ' pep G',. I^..b 17 1 San P•1 , -T cn_V r, ) nR'1 .,r . 3 SI itG L ,it'SPA',,J:S 4 P :IF!',.(It!`i y 1`t. M',14 -,li('1 i.,?: 1 44 TGIAL 'Ct. RG L`C 11 ,11iCr!,•a HMMII'All'SfinCF•^, t RCUJI.0 ..-1 .` +�, V'9. f EK�•t Pia c OWNER OF RECORD _ y r ZONING SUMMARY :! `ctl'Q : % tu,tc n ZeN11+ti>.Ti1CF No C!:;tRIC7 E.PAND -..t11}i..l.L,FA O.ti.1i: M, LO -iiF, 9.000' I bt;is �. _NG:lll VI.4 LCi f•CAJ LAGC 511' - QIN (FOJ.T SE78A0K uil+ Ib .il+Acr EIA?1.T 1 .,t! 'a 9y. ti'i' 1 REFERENCES MA4 'JU)70 ,To i 42'.t Sit!RIES, 't�iti�l5; ,.l 1 1 Itt PD w: 10llIC r 4GF._ . Wx,Lai n\M."Ak I/iGi 7r:I�..i IIRI. \ I• 'E it7 Art + v.At SOCK 2�:FP,Gk�t F.A,R ].0 _r'• 6 '\ Lr'Tt(i I ',1; 7 f" N OR 9[FIA,E '�?i •^; '<� . of N T ml: U ors-rA CT , Vlal:R ILLY- n 'rM ' r r F RUU ;kQ� NO Ji "3 �./ K a}1: .- 9 r •4++ wz LUT e¢, L1) fl iAtl NAx nuatvrr. 1,51"it SO' vna LOT 01WRAGEl y r J riALK n � \ ail?'S_GC';Tt:u riY?U\r 'r!C CIiCUlIUW.iG: IN _ rj�I7(I$ �• .FTN'CTIiV 0.1'hLnY[.,,Ril:t I •x 1 \ "" ^""" "' - "`1 UANkt a Q.ru.S.n.C,F,L.s. 1 ('SUN-•.. ie v s arc 1 rr t t I Ath•els -� i �. � `•.l r t 1 SITE PLAN \'` ` jer iii��� 1 ''k ',5i • ; #959 BEARSE'S WAY _•..- 12�Jx.J1td nsl. A s 1 r. " / ,a eL •. HYANNIS, MA •_.. ...•.1.,�•-�.�•.�..• 1Lu,, L 1 I��• ai lttA,n itY �� � r.nr n -If,•+.S Ck:1.t, a• ,� v n, >, ti dl c J n N rJ pi mR1[nJ) 1 :i.'' 31 i F • ' •c IRfC Sf C t t .A5 vni r*• + r ; l,. ;VJ'•:77 tR, ::5 ,r• fiItLVAR[A FL," r CENTCO LLC t. FM,RII,'. t,1% t f34Ty lJICR It.201H • l w ILL 'TO'•£:LLVI'.VnJ a i..fof r. (I,LRVIQU5 j'' /�; •1 R:Y;M/1)•:D!E rxlurnrl t r if'?Ib Cart\• \ ,).trF•:e..+ T+A/LR afl1:\MA t'IJIt tt�'.lr.K ti ^.,• BRICK WAVES TION r !, �, ���• —��_ we cope engineering,t'nc. Ill ,Sty:vej•arS r nto :aJ A 0. ..d _ r ., I 1��'I'. 'N�(I'UV•7 1 i r. PHILBROOK ENGINEERING 107 BEACH STREET Project: CENTCO LLC Remodel DENNIS.MA 02638 FOR PERMITTING Project No: P17-60 1-508-385-8682 Date: 22 Mav 2018 PARKING/OCCUPANCY DESIGN NOTES ! Sheet No. Description pJ1-91h ------ --------- --- -- ------- --------- ---------- ---------- ----------- ------- ---_ DCE Reference - Site Plan Dated 17 MAY 2018 titled #959 Hearse's Way, Hyannis, MA j 18-037 Summary: If all existing and proposed parking spaces are provided (44 total) then the building occupancy will be controlled by the seating plans. if any reduction in parking spaces occur then occupancy will be constrainer: by the available parking. Using current on-property and existing off-site spaces the occupancy is restricted to 75 occupants, Restaurant or Nightclub. Gaining the additional 15 spaces will bring the occupancy to 120 which is enough for either Restaurant or Nightclub uses. The total occupancy must be posted IAW Para. 1004.3. Once a final parking space count is obtained the posting can be determined and if needed the seating Plana ? can be re-drawn to reflect the maximum allowed occupancy. I Board of Currently the proposed Restaurant Plan shows seating for 120 with Health fixed & movable seating/tables. When the space is-re-purposed to become a proposed Nightclub there is seating for 100 with fixed & movable seating/tables- Base Code Restaurant seating SAW Tbl, 1004.1.2 IBC 2015; there are three specific seating areas; Dining @ 1,073 sf, Bar Area @ 658 sf and the Outside Dining @ 495 sf. The dining areas are calculated for Table a Chair use @ 15 sf/occp and the Bar has fixed seats. These three areas (71, 20 & 33) yield an occupancy of 124. Nightclub seating TAW Tbl. :1004.1.2 IBC 2015; there remain three specific seating areas; Dining @ 728 sf, Bar Area @ 658. sf and the Outside Dining @ 495 sf. The dining areas are calculated for Table & Chair use a 15 sf/occp and the Bar has fixed seats. - These three areas (48, 20 & 33) yield an occupancy of 101, The seating calculated either way is remarkably accurate for the building i By-law Using all existing and proposed parking allows for 120 Occupants + 8 staff parking Using all existing parking allows for 75 Occupants + 8 staff Notes Tor each additional proposed space the occupancy allowances increases by 3 occups therefore: To achieve Nightclub Occupancy 9 additional spaces are required (+27) To achieve Restaurant Occupancy 15 additional spaces are required (+45) VA NUM t Pliil£t£I K { Ne 3fJ6,- O T 4 e{ j i Bellaire, Dianna' From: McKenzie, Marybeth Sent: Wednesday, December 19, 2018 3:22 PM To: McKean, Thomas Cc: Stanton, David; Bellaire, Dianna Subject: Gannons FYI- I gave Gannon's the Ok to open today. I also gave them until March 2019 to fix the "popcorn" ceiling.They will be replastering some night after they close. S* 1 NOTES CUMBERLAND FARMS. INC. MAP 273 1.OATUM 15 NA198$ CERT PARCEL 82 64283 \ 2.THIS PLAN IS FOR PROPOSED,WMRK ONLY AND NOT TO \ BE USED FOR LOT LANE STAKING OR ANY OTHER PURPOSE. 3.CONTRACTOR SHALL BE RESPONSIBLE FOR CALLING / '�...- 05 t •G pC5A9E(1-88LL NDERGRO AND VERIFYING D U -- 1.-„��054 S.F. }� PRIOR To OF ALL UNDERGROUND @OVERHEAD UTILITIES O PRIOR To COMMENCEMENT OF WOPo(. PROPOSE 4.E%15RNG SEWER LOCATION PER TIE-CARD ON FILE Ni7H UNDERGROUND yG' NOIX" TOWN,, ELECTRIC f PARKING CALCULATIONS: PAVED y}RESTAURANT: 20. •Q PARKING SEATS(1 SPACE/3 SEATS) 40 SPACES RED. EMPLOYEES. _ EMPIOYEES, 1/2 EMPL. 4 SPACES RED. ROPOSED TOTAL• 44 SPACES REQUIRED { S D MULCH IN ^'� 16 SPACES PROVIDED ON-SITE ®� ISLANDS / CQ��1 LOCUS MAP 15 PROPOSED OFF-SITE SPACES PROPOS SCALE 1"=2000'i 13+ EXISTING OFF-SITE SPACES - ,...,.- "" * TREE (TYP)\a) '. VI ASSESSORS MAP TRI PARCEL 124 44 TOTAL SPACES PRO DED HYANNIS FIRE DISTRICT . n. ly ° INCLUDINGRE 2 HANDICAP SPACES li BUILD cJ EXISTING �P�Q?nsEO / N OWNER OF RECORD ZONING SUMMARY I C"tw"P ! �'2� 28"HAVES ROAD ZONING DISTRICT: HB DISTRICT ` l `DO PAND CENTERVILLE. MA 02632 MIN. LOT SIZE 5.000' x / PAVED PLANTERS AS / / ` `F SHOWN MIN. LOT FRONTAGE 10' HEARTH 'N KETTLE - / �/ PARKING MIN.FRONT SETBACK 4PROPERTIES �_ LP MIN. SIDE SETBACK I MIN.REAR SETBACK - MAP 273 PARCEL 23 // / y40 - REFERENCES DB 15617 PG 338 MAX.BUILDING HEIGHT 42'3 STORIES STRUCTURE �""��RE-LOCATE DEED BOOK 30610 PAGE 232 EXISTING MAX.LOT COVERAGE T009d - �/ F.A.R. 3.0 „ / TOF- 66.6 LIGHTpOLE �/ PLAN BOOK 292 PAGE 37 ZONING DISTRICT: 8 DISTRICT ETAIN OR REPLACE EXISTING BUILDING EMOVE MIN. LOT SIZE - / MOP)TED LIGHTING EXISTING POLE AND MIN. LOT FRONTAGE 20' / ISLAND MIN. FRONT SETBACK 20' / / h/ UDA7L,MIN. SIDE SETBACK - ,° �� y—MIN. REAR SETBACK - / / �.,^^" o m 'I�MAX.BUILDING HEIGHT 30' f MAX. LOT COVERAGE - '�q SITE IS LOCATED WITHIN THE GROUNDWATER % WALK /w PROTECTION OVERLAY DISTRICT ' C 51)��I� ` EXISTING o DATE* — DANIEL A. OJALA,P.E.,P.L.S. 8"LOAM&SEED PARKING ALL DISTURBED AREAS AS SHOWN r (TYP.) CC BERM WHERE !! 1 INDICATED PO OUPSINTERLOCKIINGRHRtCK UNITS tiH°BRICK PAVES SITE PLAN BOOM PSI UNI STONE `� z #959 BEARSE'S WAY ASTM CONCRETE UNIT PAVERS 8°°°°gene PERMEABLE �M ABLE BRICK PAVERS OR EOUAL (RENTAL 1"PEASTONE 5` �(` HYANNIS MA AGREEMENT NAPA AUTO PAR'f5 f EXTEND r6"" MDPW M1.03.1•VIB.ROLLER COMPACTED 0.0, PENDING) 319 R&R LLC „ PREPARED FOR 12"PROCESSED GRAVEL(•5X MAX.PASSING#2GO)x MAP 273 PARCEL 125 REMOVE TOP&SUBSOIL COMPACT SUBBASE OB 28086 PG 314 —"`PROPOSED CENTCO LLC NOTE:ALL FILLLI BE CLEAN SAND I PARKING GRAVEL - COMPACT IN 6" ROLL TO 9$%MODIFIED PROCTOR DENSITY { (PERVIOUS DATE MARCH 12,2018 WITH VIBRATORY ROLLER. ,( PAVERS) �` REV.:MAY 17,2018 BRICK PAVERS SECTION S°DIe.1"=20' NOT TO SCALE 2$,4• /L} O 10 20 JD a0 50 FtF.i fl 508-32-N541 lar$D9-362-988D wa Cope eegieeeties,lilt. civil engineers land surveyors 9J9 Afln St..t(RI. 6A) DCE �B—O.47 1 YARMOUTHPORT MA 0267,5 IS-OJ7 Apps Fried Pickles Fish Tacos Short Rib Tacos Buffalo Cauliflower Pulled Pork Sliders Meatballs Hummus Plate Mussels—White Wine,Butter, Garlic Broth Wings & Tenders A variety of house made sauces on either bone in or boneless tenders Soups and Salads Clam Chowder,Chili House Salad Baby Kale and Spinach Chopped Wedge Caesar Salad Burgers and Sandwiches Burger w/L,T,O and Aged Cheddar Cheese and Hand Cut Fries Reuben Cape Cod Reuben Pulled Pork Sandwich Bacon,Lettuce, Tomato&Avocado (BLTA) Pastrami Sandwich Chicken,Humus Wrap Pastas Parpadelle Bolognese Cavatelli in a Spicy Panetta Sauce. Spaghetti and Meatballs Dinner Entrees Short Ribs Fish&Chips Steak Frites—Flat Iron Steak Chicken Parm Statler Chicken Breast Salmon over Farro Risotto Halibut—Over Jasmie Rice,Bok Choy No. """7 � Fee THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLE, MASSACHUSETTS Yes application for �igpozal i§pgtem Congtrurtton Permit Application for a Permit to Construct( ) Repair( ) Upgrade( ) Abandon( ) ❑ Complete System ❑Individual Components Location Address or Lot No. —1 l�e4rse5(i 7�, , Owner's Name,Address,and Tel.No. Ass �} sor's Map/Parcel Installer's Name,Address,and Tel.No. S-M- //,�_t�S3y Designer's Name,Address and Tel.No. v coS �RDW � � Type of Building: Dwelling No.of Bedrooms Lot Size sq. ft. Garbage Grinder ( ) Other Type of Building No.of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow(min.required) gpd Design flow provided gpd Plan Date Number of sheets Revision Date Title Size of Septic Tank ..Type of S.A.S. Description of Soil Natur of Rep ' s or Alterations(Answer when applicable) 1r li / Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certificate of Compliance has been issued by this Bo e h Date Application Approved Date 1 {� .Application Disapproved by: Date for the following reasons Permit No. ® �P ` zQ 4 Date Issued ------ — No. `O Fee Entered in computer: THE COMMONWEALTH OF MASSACHUSETTSyes PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLE, MASSACHUSETTS t Rpplication for �Bitpo!gal 4p5tem Construction Permit Application for a Permit to Construct( ) Repair( ) Upgrade( ) Abandon( ) ❑ Complete System ❑Individual Components Location Address or Lot No.9 �� (`��G(S cJ��� Owner's Name,Address,and Tel.No. Assessor's Map/P arcel .9 7'3? l 2 GI lnstaller'N me Address,and Tel.No. �-yY C`2b- V S'3'1 Designer's Name,Address and Tel.No. Type of Building: Dwelling No.of Bedrooms Lot Size sq. ft. Garbage Grinder Other Type of Building No.of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow(min.required) gpd Design flow provided gpd Plan Date Number of sheets Revision Date Title ✓" Size of Septic Tank Type of S.A.S. Description of Soil 1 Nature of Repairs or Alterations erwhen applicable) / f 6, 7 f(-G• G� t SdU ilc� �1-ate► f r'N ��a� 'Ct� tcu��) Date last inspected: F "�Agreement: - �'• The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in `accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certificate,of Compliance has,been issued by this Board of HHeOlth. 14 igtte Date J Application Approvedby_ Date b Application Disapproved by: Date for the following reasons ; � F Permit No',aQ0 Q —I Date Issued THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE, MASSACHUSETTS 4 (Certificate of Compliance THIS IS TO CERTIFY,that the On-site Sewage Disposal System Constructed ( ) Repaired ( ) . Upgraded ( ) Abandoned( )by at 5 y li I�,�� ��� �� •. i S IV Chas been constructed in accordance with the provisions of Title 5 and the f^orr Deis osal System Construction Permit No. dated Installer _I_�E__7 J C 04 J \J f ro%IJ N) Designer #bedrooms Approved-design , flow gpd The issuance of this permit shall n t/be construed as a guarantee that the sys m will os designed. Date - (� Inspector �•....�� No. !1 _ -- Fee THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION-BARNSTABLE, MASSACHUSETTS Migpont *pgtem Construction Permit Permission is hereby granted to Construct ( ) Repair .( ) Upgrade ( ) Abandon ( ) System located at q 5 is r's IA,)C-v ,44, and as described in the above Application for Disposal System Construction Permit.The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided: Construction,must be completed within three years of the date of this pe It. Date 1 1 �p b Approved by \ T ;o ro kntd' JAW �r������ �;���� \c:�_ No. C)�(0 Fee THE COMMONWEALTH OF MASSACHUSETTS Ent?red in computer: _ ..PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLE, MASSACHUSETTS Yzs 0[pp ration for �Biq;p0$al *pgtem Construction Permit Application for a Permit to Construct( ) Repair( ) Upgrade( ) Abandon�) ❑ Complete System ❑Individual Components Location Address or Lot No. Owner's Name,Address,and Tel.No. Assessor's Map/Parcel 2eL Installer's Name,Address,and Tel.No. Designer's Name,Address and Tel.No. Type of Building: Dwelling No.of Bedrooms Lot Size sq. ft. Garbage Grinder ( ) Other Type of Building No.of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow(min.required) gpd Design flow provided gpd Plan Date Number of sheets Revision Date Title Size of Septic Tank Type of S.A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) „7 Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 cPhp Environmental Code and not to place the system in operation until a Certificate of Compliance has been issued b11 y this B d o eal Sig d Date Application Approved by A Date C b Application Disapproved by: Date for the following reasons Permit No. �� Date Issued �:s+..w - ,�.c...-rn "L.,.e `R'i�„=.+.e"-.,.;�.....:.S!yW'^'aY"'�"...r-wti+...r:.dv.s:....•y;�,^, .,�� y�-�,...�.. �. �"_"r.'.-. .�>..�r .- No. � Feed-'� THE COMMONWEALTH OF MASSACHUSETTS En er.-d in computer: PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLE, MASSACHUSETTS .ys ^` [pphration for Migogal *pgtem Congtruction Permit ' Application for a Permit to Construct( ) Repair( ) Upgrade( ) . Abandon QC) ❑ Complete,System ❑Individual Components Location Address or Lot No.Cr / Sl°5R�� Owner's Name,Address,and Tel.No. l 1 L �Z cPa ldC),J Assessor's Map/Parcel Installer's Name,Address,and Tel.No. Designer's Name,Address and Tel.No. Type of Building: Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder ( ) Other - Type of Building No.of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow(min.required) gpd Design flow provided gpd Plan Date Number of sheets Revision Date Title Size of Septic Tank S Type of S.A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) Date last inspected: g Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site jwage disposal system in accordance with the provisions of Title 5.9f the Environmental Code and not to place the system in operation until a Certificate of Compliance has,been issued by this B p ard_of Health ` ,Sig ed / Date Application Approved by A Date Application Disapproved by: Date for the following reasons �. d 4 Permit No. Date Issued +. THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE,MASSACHUSETTS Certificate of Compliance THIS IS TO CER�F Y that t•e On-sit- Sewage Disposal System Constructed ( ) Repaired ( ) Upgraded ( ) Abandoned(X)by at 232e i 5 Y /.[�Gr has been constructed in accordance with the provisions of Title 5 and the for Asposal System Construction Permit No. dated Installer Designer #bedrooms Approved design .ow _ gpd The issuance of this permit shall nyt b-cc nnstrued as a guarantee that the system will unctio`assi red. bate ° (� Inspector ' . No. ��G� �y�( 5 --------------,-------- Fee ----- w THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION-BARNSTABLE, MASSACHUSETTS ' + lwigponl i§pgtem Congtruction Permit Permission is hereby granted to Construct ( ) Repair ( ) Upgrade ( ) Abandon System located at 5-9 r-5 -/ and as described in the above Application for Disposal System Construction Permit.The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. : Provided: Construction \\ust b completed within three years of the dateof this pe Approve rm t. Date ` I �� A ` - r b>y--�--___�• � — DATE OF SHE Tp� Town of Barnstable FEE PD. ,, f ,..�~. CBYLST(1-14) KASS' Regulatory Services Department ATE p r"p�a � 200 Main Street,Hyannis MA 02601 APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE LOCATION; Name of Establishment,. cxinvrcaA-S Establishment Address: -1;(1A Oa 6l APPLICANTS NAME: Iv`t A Phone# SEATING FACILITIES/EQUIPMENT� Total#of Seats Existing #of Restrooms Provided Size of Grease Trap - • I Total#of Seats Proposed . Air Curtains(Yes or No) �S (Total means overall number of seats indoors plus outdoors) 'Hose Bib (Yes or No) e S Screens (Yes or No) Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected Opening and Closing Dates We- LJ` in[��L h ' ice ' J} Ano cke v k Uwe the undersigned'certify that the above information which Uwe provided is correct. Uwe have read and fully understand the Town of Bamstable Code Chapter 322 and further understand that failure to comply with said procedures may result in the immediate revocation of this permit. e Signature of Applicant(s) Date: : Date: IlVIPORTANT.-PLEASE REMEMBER TO INCLUDE: Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distandes to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: ---OVER--- QMpplicafion Forms\OUTDR D2 DOC r r § 322-5. Outdoor dining: Checklist. Instructions: Please read the following requirements for outdoor dining. Place a checkmark on each line next to the number which you meet the criterion of. If you do not meet the criterion or if you are unsure, leave it blank. A. No person, corporation, or firm shall provide outdoor dining or an outdoor cafe at a food establishment until after all of the following requirements are met: (1)The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area.The seating capacity shall be determined by the Board of Health after a determination is made whether requirements of Subsection A(2)through(14)below will be met and after a visual inspection is conducted by an agent of the Board of Health. A replacement food establishment permit shall be issued by the Board of Health indicating outside dining is permitted and listing the overall seating capacity, only after it is determined by an agent of the Board of Health that all of the requirements Subsection A(2)through(14)of this section are met. (2)A menu shall be submitted to the Board at the time of application. (3)The dining area must be appurtenant and contiguous to the restaurant property.The dining area must be mentioned on the described premises as in the case of a common victualler's license. (4) Sufficient restrooms, both'for customers and employees, must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations. (5)A grease trap shall be of sufficient capacity, based upon 15 gallons per seat, as required by the State Environmental Code, Title V, and Town of Barnstable Health regulations.A grease recovery device may be installed to supplement an existing in-ground grease trap, after receiving the approval of the Board of Health. (6)All entrance and exit doors used by food service personnel and customers must be screened and provided with air curtains meeting National Sanitation Foundation standards.All windows or openings used for the transfer of food will have a self-closing screen on the window or have an air curtain. Food cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept inside until served. (7)A drainage system designed to eliminate odors will be required for all outdoor dining areas.Hose bibs with vacuum breakers must be available for washing down the dining area. (8)Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area.If such a dumpster is in the line of sight from the dining area, it must be hidden from view. The area around the dumpster and stockade must be kept clean and free of litter. Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to control odors. (9)The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust, mud, or debris. (Brick,tile,and concrete are examples of acceptable materials.) _(I 0)Table tops must be smooth, nonporous, easily cleanable and durable, and readily maintained in a clean and sanitary condition. (11)Food-service personnel must constantly police the dining area for wastepaper, garbage and other trash.Placement clips, cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as needed to prevent overflowing. (12) Strict cleanup practices must be adhered to. Waitstaff and buspersons must clean up after each patron as in indoor dining.Each establishment must abide by all regulations contained in Article X,Minimum Sanitation Standards for Food Service Establishments, of the Commonwealth of Massachusetts, Department of Health Sanitary Code. (13) Outside food handlers must have easy access to handwash sinks and cleaning cloths.Facilities for preparation and disposal of sanitizing solutions must be accessible. (14)Hair nets or other effective hair restraints, such as hats covering exposed hair, shall be worn by all outside food or drink handlers. Beards and mustaches must be neatly trimmed. B. Exemption from doorway air curtain requirement in Subsection A(6)above: The Board of Health may waive the requirement to provide air curtains at the doorways only if no waitstaff services will be provided to the outside dining area(self-service only). 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I f OFZHE The Town ®f Barnstable ti Department of Public Works m 66 382 Falmouth Road,Hyannis, MA 02601 �ARlVS1ABLr BARNSTABLE, + y MASS. www.town.barnstable.nla.us eae-xw 26J9. 375 Ar60 MPS a Daniel W. Santos, P.E. Office : 5,08.790.6400 Director Fax 508,790.6343 August 27, 2018 Town of Barnstable Board of Health 200 Main Street Hyannis, Massachusetts 02601 RE: Gannon's Tavern, 959 Bearse's Way DPW Recommendation for Grease Trap Variance Request Dear Board Members, DPW has reviewed the. applicant's request for a grease trap variance at the above referenced.property and has met with the applicant on two occasions to further review and discuss this request. Based upon the information provided, DPW is recommending approval of this request, with conditions which are outlined below. Below is a sununary of findings and conditions of approval of the variance request. Findings: • The applicant is proposing to remodel the existing building,which has historically been a restaurant use, to a 120 seat restaurant. The applicant has indicated that 24 of the 120 seats will be seasonal,outdoor seating. • The property has an existing 1,500 gallon grease trap which was inspected and found to be in acceptable condition, aside from a cover that needs replacement, which the applicant has indicated they will fix. • Based upon the Town's sizing requirements of 15 gallons per seat, the proposed use requires a minimum 1,800 gallon grease trap for all 120 seats. The existing grease trap is undersized by 300 gallons (20%). • The existing grease trap is properly sized when the outdoor seating is not in use (96 seats requires 1,440 gallons). • The applicant has proposed the installation of an interior grease interceptor unit as mitigation. The design of this unit has been reviewed and approved by DPW and the Plumbing Inspector. Page 1 of 2 e Town regulations require exterior grease traps to be inspected monthly and cleaned at least every three months, or when the level of grease is 25% of the effective depth of the trap, whichever occurs sooner. Conditions of Approval: 1. The approved interior grease interceptor unit shall be installed in line with all kitchen flows. The installation of the unit shall be inspected and approved by the Plumbing Inspector. 2. The proposed interior grease interceptor unit must be inspected at least once a week and cleaned as required by manufacturer's specifications. The .restaurant must keep an inspection and maintenance log for the interior grease interceptor unit on-site. The inspection log must be made available to Water Pollution Control upon request. 3. From May 1 and October 31, the applicant is required to pump the existing exterior grease trap at least every 10 weeks, or when the level of grease is 25% of the effective depth of the trap, whichever occurs sooner. This requirement will also apply if the use of the outdoor seating is extended beyond.these dates. 4. When the outdoor seating is not in use (96 seats total) the applicant is required to pump the existing exterior grease trap in accordance with the Town''s standard pumping requirements. Sincerely, Fud4a& Paul Graves, P.E. Town.Engineer cc: David W. Stanton, RS, Barnstable Health Division Andrew Boule,Barnstable DPW, Water Pollution Control Division. Dennis Aceto .Michael Gannon Attachments: Interior grease interceptor unit design calculations I Page 2 of 2 PHILBROOK ENGINEERING 107 BEACH STREET Project: CENTCO LLC Remodel DENNIS, MA 02638 FOR PERMITTING Project No: P17-60 1-508-385-8682 Date: 13 August 2018 Reprised 14 August 2018 SEWERAGE FLOW-KITCHEN APPARATUS Sheet No. Description pg1-9th Shts Reference - Floor Plan Updated 16 MAY 2018 titled #959 Bearse's Way, Hyannis, MA A-3 & A-3.1 CMR 248 Sec. 10.09(2) : Grease Traps S Interceptors (a) 1. Restaurants & 8. Bars where food is prepared and served (c) Pot & Scullery > 10" & Pre-Rinse sinks. Floor Drains & Auto. DW (h) Retention capacity of 2 lbs (grease)/gpm flow (i) Integral Flow Control on outflows if into floor drains/sinks High Temperature Kitchen Water (>140 deg) Drain Water Tempering Valve and in-line Backflow preventor setup are not required. Interceptor drains downline into 1,500 gal holding tank before sewer tie-in Waste flows to discharge w/ air gap (indirect) into floor drain/sink Reference - Proposed Equipment Review: Sinks 3 Bay Sink; 3 Bowls @ 18"x 18"x 14" = 13,608 in^3 58.9 gals Scullery Sink; 1 Bowl @ 18"x 18"x 14" = 4,536 in^3 19.6 gals DW Pre-Wash Sink; 1 Bowl @ 20"x 20"x 8" = 3,200 in^3 13.6 gals Total = 92.4 gals Actual drainage load = 75% of capacity = 69.3 gals Corelation @ 1 minute drain period - Flow Rate = 69.3 gpm Corelation @ 2 minute drain period - Flow Rate = 34.7 gpm A-D/W Single Door; Flow = 43.6 gph yields .73 gpm (1 min) or .36 gpm (2 min) DW flow adds negligble amounts to total flow Adjust @ 1 minute for Grease - 140 lbs Adjust @ 2 minute for Grease = 70 lbs and 70 lbs is greater than 40% minimum GB-50 Proposed unit provides 50 gpm capacity (approx. 1-1/2 min flow rate) and 249 lb grease capacity (> 1.5 required lbs @ 1-1/2 min rate) Unit will provide necessary receptor design requirements Cif R��G T VARNE)IU) PHILBRO K , MECHANICAL No.1069Q r0WAt qt��}�Ileel G�re,�.se�r�P SEp+�c �i 7� L-lonc),on-Doc-k 1) '` 4nni5 i fV�G Gre 1 Iron+ ranee r+� 7� `" ��;: 1 RUN, i s �r 41 -_ tl4�ckl� l+� ill i � iii► iu�� ►� _ °�`§ e=•« f j ..o,.�.--�s ' /�� :,'.fie s � �r,� /.s .'..�• � � p.; I d•* �.F..(1 ^ke`` ��.. ►_ ��':,•� � ..�. .i t. �., ,'i,d .::, a.. � �w i� I^r�+ii!; i� � � �7Y �� ��� �� �`f� .I _ 51 v ci v / sir i��1 . is .� ' d ti e ►, / I im a. ■ i�1� .. --.... -• 7 _ - - [�ur:!•IrlrJfll[RI••lii. rnrle(r(�(riilf l+ aid. �a i� 1� ��a..b✓�,� q -L,:�a:.i r!w•r ,.N(.7 e ��rr:1►.M.� -- rtL 1. .. �:. y�.� - �/.I_ - _ ii'� ,! � 11.�... � III�3 - _WE 'ay. sa�w�`► ter.�- r. r�. t I. �'� �,, ii � % l� � '•! — — :fit. •'.:rt� l I � � s 1 � �i'} � ;i , i +i►x � �p' .y >..� MA ( ''il �, '3 at+-•�Il� � �4�+fIc �, �' +�`.� ���;�. ;�'� 'C.m,..�� ,.rm.�/�';�.4� � �� Rua9,c >,f y�!.r.• 1C-�,�+k�P� ,, _. __- - - ,,— -,;--.- �-- ,• ., � .� .: -•�a��� .: +r. •^.�. .96 s.l�. ✓� 1 r; N�r� . y ....' ...�. ...:'f►..:h i i3O•Crf."�/�, , �. �d � � �• ., srG '+s7 ®�� ..�^ Yj y _-.-� .,z3 r ;�.-. ,,.. tlle:T�� !d iLlS..� ®I_.w_. _ . 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Hill 11 1 11 LDI U Lill u Z Z Q _ FIRST FLOOR iSUB FLR* y J Q O J ON z NORTHWEST m a Q RIGHT ELEVATION 0Zm > W c> u ` r S C� oi w V a DATE: 02/20/18 SCALE: 1/8"=1'-0'• DRAWING#: y Z O_ ® m ® �� N FIRST FLOOR SUB FLR) 7 L TF N N H SOUTHEAST J LEFT ELEVATION LL o 0 Q U C t� m O fY1 Q L'i o0 � Z >1 r m w Z co W 0 O t0 O ^ Q dJ Z Z Q C a O J SOUTHWEST C O REAR ELEVATION o Z m 0.c W o+ lu CL W V W IL , Q J � H a � DATE: 02/20/18 SCALE: 1/8"=T-0" DRAVu1NG M A - 2 r Y U Exit Travel; #2-89 ft or#1-108 ft<250 ft w/Sprinklers or m 7° RISERS/ Z . °TREADS I Single Exit Travel;#3-81 ft<100 ft w/Sprinklers Z III m I J N PROPOSED TRAVEL I I I I Note# Description w WALK—IN 3' b° I 1 H1 Initial Guidelines for the Hood/Gas Appliance/Fire Suppression 'u5 APPROX. 10'X 12', I I I I I O I 3 CONFIRM DIMENSIONS I(I 1 1 Materials(20 gage stainless)and Construction O x _ O (liquid-tight welds or braze on external joints). LEVEL WITH FIRST FLOOR, I 3 m CONFIRM SET BACKS - I I Internal joints to be sealed grease tight. Y III _ 0 I ------ I Clean-outs shall be provided for access to all parts of the exhaust ducting. W PROPOSED P I I ______ I '" Q 1 , Enclosures and terminations shall all be non-combustible metal. w REFER TO DOWNCAPE ENG. DECK S I I O tD 517E PLAN FOR LOCATION PROPOSED I I --_-_-_-- 1 Hood Capacity-Type I hoods for Heavy Duty-Wall Mounted Canopy j PREP AREA III I I O O 400 CFM per lineal-foot of cooking=6,800 CFM(approx.17 ft) Z 2'4 BURNER RANGE This will probably be best handled w/either a pair of fans or a speed modulated fan N III = O I I 3'-2'CONVECTION OVEN Make-up Air must be provided.Draw from open air system. w J I I III IY o III S �1. WAND I ' EX15TING 6' HOOD Fire Extinguisher-10 Ib BC. Verify w/Hyannis Fire Dept. SINBKA� I I PR O 51 K I Manual fire alarm pull station �J 1 N' Canopy to Cover Line;Extend 6"beyond work surtace.Bottom edge to be 6'8"AFF MOP \B \ All stainless steel Work Surfaces. GA S❑ i I I PROPOSED KITCHEN 1 e' U5' TILE U PROPOSED `` ELECTRIC'` 1 hr remaining walls and ceilings w/high-grade paint finish METER mBAR P PANEL ATTIC Gas manifold controls;main as valve, 3 STORA�zE�1 ACCESS 9 w PR PoseD — _= fire suppression and hood fan inter-connect valves w/manual re-sets N fMB _ t Manual switches;hood fan(s),hood lights and general lights- 1 EPDXY N WAIT STATION F'� V w 3,_0° ZJ I I I 3 FLOOR o 1O Standard 3/0 OUT-swing exit door w/panic style hardware to �'� I w I - Q 1 o 2O Restrooms-Continuously operating fans:Hens-150 CFM,Womens-100 CFM J v III W / F W d ♦ ry Zmm_ —— ZZ O ADA compliant Handrails,Mirror,TP Holder a W Z N Q I bP NGE -ALIGN WALL W/ EXISTING TVA F I © a0 O Q V C Y Ol A < ? 1 I w FLOOR EPOxY O I I 1 I VAULTED CEILING iV v O VAULTED CEILING M ~ A C6 C M A.5 w I I 5 I ' I 1 — SINK - I F A.5 Q N o0 CD H1 a0 11I d 3'-a5° I I I I FLOOR JEPDXY I D 1 3 PROPOSED DECK <7 Z > + (t w v J- N Qof Y I I I I I i PROPOSED I m HAND I I - > HAND I BAR AREA < ------------------� W SINK I f in HAND Z N I I I SINK 20 SINK AIR STANDARD 3/0(MIN.) w 1 OUT-SWING EXIT DOOR CURTAIN \ w O I^ W/P31' ANIC STYLE HARDWARE LL H1 11 OPENING I 1 ® PROPOSED 7 111 1 OUTSIDE DINING I © 28 II ' s o FLU 1 SERVER AREA 111 -- 1 -----� Q I __ _____23 O -_1 I PROPOSEDTV I I e'-lo• e'-1o° —— I•t I DECK J SINK O I11 BAR DIVIDER WALL W/CO UMNS —— HAND ---- ------- ------ — _--_—y --_—_ --_—_ -- — L— TV II I i Z1 1 - I in I HIGH TABLE I I mI I1 I I 1 t0 I 11 II I I 1 O II I 1 (, w PROPOSED DINING AREA Za I y w I I VINYL PARTITION WALL 42'I4 TV - 361 GATE ::33. N 28 III PLANK I - PROPOSED Z <' VINYL DINING AREA Z PLANK 3'-0°. I1Ii 44 PROPOSED AREA 9 MOBIL HDST " ENTRY 62 50. FT Z DINING 1,073 50. FT V BAR 658 50. FT. J Q OUTSIDE DINING 495 SO. FT. e J 3 QI �� Q J J HIGH TABLE HIGH TABLE TOTAL SEATS BATHROOM"IS 308 50. FT. v (/) Z I - a ------ a3 -- -- 120 KITCHEN/STORAGE 845 SO. FT, a W -- --- - -- -- ------ -- -- --- BASEMENT AREA 889 50 FT. . 15P LAY l /�PLAY1 Q v Ix a IX Q ---------- s©® LJ ---------- AREA 330 SQ H W "/ ' EMERGENCY SYMBOL KEY p U_ \STANDARD DBL 3/0 (MIN.) ® EXIT LIGHT SIGN F W/O MULLION BAR St + O1T-SWING EXIT DOOR - I E I EMERGENCY LIGHT w Ijj N is W/PANIC STYLE HARDWARE - O F `9 EMERGENCY LIGHT H SINGLE HEAD a 1 ALARM - J°" PANEL 13'-5°+- 5'-2' 5'-0° EMERGENCY LIGHT/ LANDSCAPING F ® 1FX EXIT SIGN COMBO DATE:02I20/18 ® FIRE ALARM CONTROL PANEL H� FIRE HORN SCALE: 1/8"=V-O" MANUAL PULL STATION - DRAWING#: 11I.r, GRADE TO I N J _ HORN STROBE o F',5 H1LGif S❑ STROBE O A F FIRE EXTINGUISHER NOTE: ALL LIGHTS TO HAVE BATTERY BACK-UPS Ir U _Exit Travel; #2-8_9 ft_or#1-1_08 ft<250_ft_w/Sprin_kl_ers or m b r RISERS/ I �— Single Exit Travel #3-81 ft<100 ft w/Sprinklers Z 'TREADS O PROPOSED ® m I Note It Description w WALK-IN 3' b' O I H1 Initial Guidelines for the Hood/Gas Appliance/Fire Suppression APPROX. 10'X 12', 11 I CFIRM DIMENSIONS �?�,-p, I I - - Materials(20 gage stainless)and Construction = LEVEL WITH FIRST FLOOR, III - O I (liquid-tight welds or braze on external joints). y CONFIRM SET BACKS - III ----- I 1 Internal joints to be sealed grease tight. Y OF I ------ I Clean-outs shall be provided for access to all parts of the exhaust ducting. w PROPOSED P I I ------ I Q 1 .- Enclosures and terminations shall all be non-combustible metal. w REFER TO DOWNCAPE ENG. DECK s SITE PLAN FOR LOCATION PROPOSED I I Hood Capacity-Type I hoods for Heavy Duty-Wall Mounted Canopy > PREP AREA I I I 1 O3 400 CFM per lineal-foot of cooking=8,800 CFM(approx.17 ft) Zit 1 a Q I 2' 4 BURNER RANGE This will probably be best handled w/either a pair of fans or a speed modulated fan o m III ------ I E O I I 3'-2'CONVECTION OVEN Make-up Air must be provided.Draw from open air system. w MOP I' 3 BA S TILE HAND I /. EX15TING b' HOOD Fire Extinguisher-10 Ib BC. Verify w/Hyannis Fire Dept. ——— SINK SINK I PR POSED , SI K I. <` _ Manual fire alarm pull station �J — OM N� _ 2 I Canopy to Cover Line;Extend 6"beyond work surface.Bottom edge to be 6'8"AFF ❑ ROP'EINING I w� �B TH O 1 `�` \ All stainless steel Work Surfaces. I Q I PROPOSED `` j GAS I I PROPOSED p. I \�- O BAR P ELECTRIC` 1 hr remaining walls and ceilings w/high-grade paint finish METER in KITCHEN I 8' p5' TILE V PANEL 1 I I in I 1 STORA�Ey ACC Gas manifold controls;main gas valve, I _�\I PR POSED fire suppression and hood fan inter-connect valves w/manual re-sets N I6 e'-65' s M N'S I Z O — ___ �. - Manual switches;hood fan(s),hood lights and general lights - z U III ' H B 1 EPDXY U1 WAIT STATION F'>tj 3'-0' o H4 1 1 1 _3 FLOOR a o 1O Standard 3/0 OUT-swing exit door w/panic style hardware N N z a� 1 I ° � N 1 i - • o 2O Restrooms-Continuously operating fans:Mens-150 CFM,Womens-100 CFM J In � LU T 11 i I I 6=—�— F ADA compliant Handrails,Mirror,TP Holder o 0 ZCI ' I DP NGE -ALIGNWALL W/ EXISTING TV.a F I a O Q V C L A a �3'134 1 FLOOR O I I I VAULTED CEILING v v v VAULTED CEILING O~ A Ib'-2'+- } m O A.5 u a I I I I 1 I — SINK - A.5 �<�r� N ago + H1 III R 3'-eK° 1 I W EPA I i 3 PROPOSED - V Z a Y Rn I - DECK ill O R lY ly I I I I o_ PROPOSED .o �=t7 U 11I NK3 I BAR AREA K >s 5N < --------� - HAND 20 SINK ~ STANDARD 3/0(MIN.) \ w AIR w I 1 CURTAIN— OUT-SWING EXIT DOOR \ K O H1 1136' 1 ® W/PANIC STYLE HARDWARE— OPENING I 1 PROPOSED 7 I'I OUTSIDE DINING I 17 I © 28 K FLOOR III PROPOSED I I g _-_ - -� I I SERVER AREA III _ , I IEXIT TRAVELp1 1 I PROPOSED I I 1 e lo• a o• —— 1.1 T" I DECK HAND vc SINK 0 111 BAR DIVIDER WALL W/ UMN5 I ------J ------- ------ — ------- ----- -------- NIGHTCLUB UPGRADES —— —— __M —--_-- —__---=--- - I I ! ', FOR OCCUPANCY )50 TV NI I 1 ! l 1 I , - 1. Sprinkle IAW Sec. 4'-3V QI 3' W 903.3.I.1 IBC 2015 �j o I 2. Faarn/Plastics t Interior Zi I II in HIGH TABLE Finished regulated by Sec. K I I r I, 803.4 IBC 2015 r———————- II I I to 3. Entertairrrlent Remx sp 1 I I I automatically illuminates 1 I 11 I� I ' O meets of egress, house 49 lighting and stops all sound I PROPOSED III 1 I I G m Old visual distractions. / W I I BAND AREA, I 1 fA 4. Main exit sized so all W I I VINYL PARTITION WALL 42'H TV 361 GATE means egyol or exceed I H 8 I I PLANK I PROPOSED - Z (� 72°via. side-hinged doors __ p w/o center mpllions I 11 v '-°° 5' 0' 3'-O' INI DINING / _ PROPOSED AREA e'xe' I II ENTRY G2 SQ. FT Z BAND AREA MOBIL 1405T °�`, A 1 oI ;p DINING 1,073 SQ. FT L———————J $11 p _ - NIGHTCLUB LAYOUT BAR 658 SQ. FT. in J Q 1 v gN OUTSIDE DINING 495 SO. FT. e ss z r 1 F v HIGH TABLE NIGH TABLE _ TOTAL SEATS BATHROOI"IS 308 SQ. FT. — JVINYL (Y. �' S PLANK �11 -�' a13 - as 100 KITCHEN/STORAGE 845 SQ. FT. O W Z I -- -- ------ -- -- ---------- ------- a 3 -- -- -------- -- -- BASEMENT AREA 889 SQ. FT. u V NO d SPLAY s Q® PLAT TOT L R 4,330 SO, FT. N ~ W lox o ----- ---------- ----- ---------- Z m ----- --- -___ _ ----- ---- ; Wet EMERGENCY SYMBOL KEY y 0 InLL Ili EXIT LIGHT SIGN U STANDARD NBL 3/0(MIN.)— S! EMERGENCY LIGHT W 111 W/O MULLION BAR i l OUT-SWING EXIT DOOR ' s H LANDSCAPING W/PANIC STYLE HARDWARE l' LANDSCAPING `9 IEJ EMERGENCY LIGHT a H is 4l Q SINGLE HEAD ALARM - PANEL 13'-5'�- 5'-2° 5'-0' EMERGENCY UGH EXIT SIGN COMBO DATE:02/20/18 F X ® FIRE ALARM CONTROL PANEL SCALE: 1/8"=1'-O" FI RE HORN MANUAL PULL STATION GRADE O I HORN STROBE DRAWING#: .O FIRBT FLOOfl i. 1OSTROBE FIRE ■ F EXTINGUISHER NOTE: ALL LIGHTS TO HAVE BATTERY BACK-UPS ROOM FINISH SCHEDULE EXISTING - -I VENT ROOM FLOORS WALLS CEILING - 1 all ENTRY EPDXY PAINT(DECORATIVE) PAINT PAINT __ DINING AREA EPDXY PAINT(DECORATIVE) PAINT WITH ACCENT WALLS BRICK PAINT AND ACCENTS OF V-GROOVE EX15TING AND WOOD PANELING(V-GROOVE OR BARNBOARD) VENT PROPOSED I 1 BAR AREA EPDXY PAINT(DECORATIVE) PAINT PAINTED V-GROOVE PANELING OFFICE I BAR PREP STORAGE EPDXY PAINT DECORATIVE RIGID VINYL PAINT I SERVER AREA EPDXY PAINT(DECORATIVE) PAINT PAINT KITCHEN EPDXY PAINT(DECORATIVE) RIGID VINYL PAINT I T-T° .2-W.- PREP- PREP AREA EPDXY PAINT(DECORATIVE) RIGID VINYL PAINT WOMEN'S BATH PORCELAIN OR CERAMIC TILE HALF TILE WALL w/PAINT ABOVE PAINT fA z MEN'S BATH PORCELAIN OR CERAMIC TILE HALF TILE WALL w/PAINT ABOVE PAINT 0 N OUTSIDE DINING COMPOSITE DECKING a b BASEMENT OFFICE EPDXY PAINT(DECORATIVE) PAINT PAINT BASEMENT STORAGE EPDXY PAINT(CONCRETE) PAINT PAINT F VM BASEMENT BATHROOMS EPDXY PAINT(CONCRETE) PAINT PAINT II1-'I Exit Travel; #2-89 ft or 41-108 ft<250 ft w/Sprinklers or CONCRETE SLAB - �--- - -- - - --— d`6 I Single Exit Travel;#3-81 ft<100 ft w/Sprinklers Note# Description y I ' ELECTRIC H1 Initial Guidelines for the Hood/Gas Appliance/Fire Suppression r PANEL \ Materials(20 gage stainless)and Construction y \ (liquid-tight welds or braze on external joints). In Internal joints to be sealed grease tight. J M 1 I PROPOSED \ 2-2x10 P.T. Clean-outs shall be provided for access to all parts of the exhaust ducting. L LI CU CU N Enclosures and terminations shall all be non-combustible metal. - 0 C) V OD Hood Capacity-Type I hoods for Heavy Duty-Wall Mounted Canopy ¢ G y N a 7 400 CFM per lineal-foot of cooking=6,800 CFM(approx.17 ft) p}[ m m A.5 9, III A.5 m \ This will probably be best handled w/either a pair of fans or.a speed modulated fan Q N v o II i Make-up Air must be provided.Draw from open air system. IJI z } Ln • 1 '-O � II ' I III J Fire Extinguisher-101b BC. Verify w/Hyannis Fire Dept. o ----- --- 3-2x6 I Manual fire alarm pull station Canopy to Cover Line;Extend 6"beyond work surface.Bottom edge to be 6'8"AFF All stainless steel Work Surfaces. EXISTING DECK 1 hr remaining walls and ceilings w/high-grade paint finish I I I Gas manifold controls;main gas valve, -----� fire suppression and hood fan inter-connect valves w/manual re-sets jr Manual switches;hood fan(s),hood lights and general lights II i Y`\l O Standard 3/0 OUT-swing exit door w/panic style hardware 1 -- - PROPOSED �_ -���_ _� m II I ' I 3-2xB O o II i I i 2O Restrooms-Continuously operating fans:Mens-150 CFM,Womens-100 CFM STORAGE 1 I I ADD 6°r6° P.T. POSTS ON 24'x24'xl2° FOOTINGS PROPOSED L—J 2-2x10 P.T. I O i 3 ADA compliant Handrails,Mirror,TO Holder V 0' 6x( bxb r 1 r• I 1 EXISTING DECK ' _ _ _ _ _ I 4.6 bxb D-FIR L- L_J L I ' TIMBER GIRT II 1 I C e I - ADD 6'x6' FIR GIRT5 IT w/SOLID POSTS 6' O.C.ADD O EXIST. I EXIST. I o_ POSTSII I W/H HVAC =__— —_ —_ _—=ON 24°x=B'xl2° FOOTINGS- I 2xB P.T. DECK I Q _ _ _ _M I JOISTS 1 I O.C. c v = _ _ _—_ 1 I SEE FRAMING PLAN ,• 3-2xB K.D. - I 1 � --J Z Zn O ADD 6'r6' FIR GIRTS O N 2 w/SOLID POSTS 6'O.C. - II 14EAD P.T. 2x10 P.T. LEDGER HEADER Q O ' WALK IN - 6.6 -—- - w/2)16° DIA, (� COOLER?? 6x6 r-1 r-1 r_ BOLTS 16'O.C. - - ___ ___ } } __} } __ R I� 6'x6' P.T. POST },C}- = TYPICAL I 4-8° 6x6 bxb D FIR L J iL/ J L dI 6°x6° P.T. POST N !� Z O O I TiFIBER GIRT b-Oe b-O' 09 O Ill 3 SIMPSON ABE" 9 U) d ADD b'xb' P.T. POSTS in ON 24°x24°r12' FOOTINGS I C O W 2 I 4 o 0 Ij, W I o 13 1 d Z m LU — — — — — — — — — - I w 4 3 O 9 2 W I`I I m EMERGENCY SYMBOL KEY CL m I PROVIDE 16' DAM. 1`1 IE� PROVIDE Ib' DIAM. v - EXIT LIGHT SIGN � SONOTUBE OR ADS 11 a SONOTUBE OR ADS 4a FOR COLUMN + 161 FOR COLUMN d - I E I EMERGENCY LIGHT w uj ° SUPPORT ABOVE �I SUPPORT ABOVE (� EMERGENCY LIGHT O K F 4 SINGLE HEAD a b'-II' 11 4'-2� I Id2 RAMP DECK POST DETAIL �,.,Q N 1 E I EMERGENCY LIGHT/ IEXIL EXIT SIGN COMBO DATE:02/20/18 UP SCALE 1-1/2"-T-O" © FIRE ALARM CONTROL PANEL H FIRE HORN I ———— ————— SCALE: 1/8"=1'-0" 1 © MANUAL PULL STATION I EX15TING DECK 1 q;-O, 9' I° HORN STROBE`o- DRAWING A: STROBE -- wa w Q FIRE EXTINGUISHER NOTE: ALL LIGHTS TO HAVE BATTERY BACK-UPS N 0 N j W 6X6 RECLAIMED WOOD BEAMS z V-GROOVE �n PANELING J LINE OF VAULTED GANNON S CEILING AREA RESTROOM °O 0 m Q BRICK VENEER BEYOND 55" TV 55" TV 55" TVLA 0 W W 0 KENO 55" TV fTV ___ _ __________________ _____---------±----- ---------- CENTER o ISLAND 2 BEYOND ui z z a z = o PROPOSED v > INTERIOR ELEVATION @BAR/VAULTED CEILING 9 C W 3 V l of v I.. a 0 ; Zm w BI N z CL U W ui a � DATE:04/02/18 SCALE: 1/4"=1'-0" DRAWING#: A - 5 �� -- CUT BACK EX15TING FLOOR ——————— - J015T TO ° • SIMPSON HB HURICANE TIE - //////// // I ACCOMODATE 2x&,RAFTER TIE 2x6 TOP CHORD ell _ / PROP. STAIRS - FRAME DOWN m/2.4 - �� Zxb BTM. CHORD VERT./HORIZ. 2.10 515TERED TO TRU55 �� 13 2x4 WEBS - / NAIL TO 515TERED w/PLYWOOD GUSSETS '2z10_. TOP CHORD OF ,�` I/ IDE ON L / \\ ` `` -—- -—-—-— '£-2x6DROPGED .EACH SW ODD_ TRU55 REMAINS' ' �?�——— -14' L RIDG SIMPSON H2.5 -y i _ �4 41 HEADER w/I/2'COX IF ----- /DBL JACK STUDS/ o �''�'a // 12 l 2.4 LATERAL STRUT —_—___—_—I—_ _ _______ II II EACH END __ -/I}r LATERAL STRUTS s �GNED5H/FRAME 4REMOVE WEBBING BOTTOM OF THE SIMPSON H2.5 EACH FROM TRUSSES AT LVL B M TO BE VE IFIED 51STERED 2x10 TC BAR AREA j// LING 13 SIMP°.�ON H2.5 14 AROUND DROP 'BAR PLATE/BEAM CONNECTION COX FLITCH / // // / // / /� / - - - (VERIFY AREA PIECES // // // // // // // // H2.5 CONNECTION PROPOSED ) PROPOSED Z KITCHEN BAR AREA o LD FIRST FLOOR (SUB FL�2,— _—_---_— // // // // // // / / // // // // - - PrC RETE SLAB CONCRETE 5LA6 EXISTING — /'/ /'/ ///'// /CONGRETE'sLA'B/ '� '/ // '� '/ CRAWL SPACE _---_—_—_ PROPOSED - - - STORAGE y I _—_—_ELECTRIC _ PANEL / / ------- ---- ----- SECTION A-A — — — —6 —J_ _= // /// w //'// /j'/ / \ SCALE:1/4„=1'_0^ (n m 1 _ _ —_ /// / /// _ __ _—_ / // / // \ SISTER�'DH2x OACH LVL 2x10 J _—_—_— — —_ /// / //// / // / // PROPOSEDRIDGE - e Wd_-- _ — — / /// _—_—_—_ _—_ 11 _—_ / // 2-2x10 P.T. - O p—i ----_—_—_-- __ — --_—_ j/// /// P.T. 2xB DECK Q U C L 0) A --_—_ :o �L ;p //// //// // /////// JOIST 16'O.C. } m 7 A.5 — — ° - l D '/// /// ------- o ----� -------- // //// / A.5 m 0 00 — ----- -- LVL RIDGE Z ---i ------- /// '/ /// 18CONNECTION N o ----IXISTING DECK ------- ----i --------- / ----------_-- 8 ------------ --------- 3-2x8 —_\—` _-- - _ ___ __ _ _ —_ —_—� 2-2xB Ib'O.C. I 2x8 16'O.C. --------- — —_—_—_ - 1 II II II II II II II II II II II �I° II I 2� —_—_— — ADI D 6x6 II PROPOSED I1 -----_- —_-I _--TS b I 2-2x10 P.T. ' O I ---- I —-—-—- 6 - --��-_---_---_ --EXIS--TING- DECK — — — — A=i� P.T.2.8 DECK j I 16x6 DA TIMBER GIRT -ADbJx 'TS LIP T5 i FRAMING NOTES to Z NOTE# FRAMING DESCRIPTION "It 16- _-- I_ 2 1 Outside framingis not inventoried at this time 2 U _ _ _ _ _ �I�L _, I I w ------ --------- , _��—,� —,_3- xB } — 2 Floor joists break and are lapped along this bearing line co -—-— -- I I I 3 Check these floor sections for stiffness/bounce or sagging z - - f— — I I I I 4 Badly damaged sub-floor needs repairs/replacement a J rt�. _ — ADD b'x6 -FIR GIRTS 0 XL CON_. _I ®' I _ bxb ( w/SOLID POSTS b'OIC- ILLED _— _ _ _ _ N--V+ _ __ _ � TL. LALLY - 15 Sagging floor at stairwell.Jack and install 4"x.4"PT wood post - ' a m _O TIM ER GIRT I I I -0 � 6-I' _—— 6 If 2"X 6"on long-span side sister w/2nd member o J ; Z. ADD 6'x6° PROPOSED ------ - I 2-2x0 16°O.C. I I 2xB 16'O.C. P.T. POSTS 2-2x10 P.T. 7 Install Simpson LUS series joist hangers for joists and header v I» g 2x10 P.T. LE C O W d w/2)%" DIA.DGER 8 Sister 2nd 2"x8"to trimmer joists o BOLTS 16-O.C. 9 Dropped Ridge Beam;3 ea 1.75"x 14"LVL members. d H W Z _—_---_—_—W _—_—_— _ I Fasten both sides w/3 ea 3-3/8"Trus-Lok screws @ 12"a/c 0 Z m 1 ROW OF SOLID BLOCKING PROPOSED 10 Dropped Door Header;2 ea 1.75"x 9.5"LVL members.Fasten o W OVER!ALONG THE GIRT LINE I 3 y 2-2x10 P.r. h from 1 side w/2 ea 3-3/8"Trus-Lok Screws @ 12"o/c.Provide 06 V 1A LL PROPOSED—N II header w/double Jack studs II I I I 2-2x10 P.T. TYPICAL POST 11 Support Post(to beam below);4"x 6" D-Fir solid stick w W O II 12 Sister 2"x 10"KD-SPF to top chord members.Run continuous ° ~ II JI,P.T. 2x8 DECKII and nail to chords w/2 rows of 16d nails @ 16"o/c PROPOSED " JOTS Ib°O C ii DATE:02/20/18 2-2xlo P.T. 13 Ridge Assembly: _ a. Clear any interfering wires,pipes,etc. 1.12 RAMP b. Install sister 2"x 10".They need to butt tight at ridge,nail SCALE: 1/8"=1'-0" EXISTING DECK i P. D1.CK C. Install 2"x 8"rafter tie/bearing block each truss assembly ST b^C.C. II II DP d. Fit-up the 3 LVL members tight to the bearing block. DRAWING#: 1 I Assemble the LVLs and install Simpson H8 Hurricane ties from the LVL beam to the rafter 2"x 6'710"rafter sets ------- - "t - x tx e. Install 2"x 4"lateral struts each side flush with the bottom of S�1 PROPOSED the LVL beam - - 2-2x10 P.T. 14 Install Simpson H2.5 Hurricane ties to wall plate/beam packing II I Ii I II I II O II h EXISTING FRAMING O (� IX I \ 10 C T SISTER ON 2.10 EACH TRUSS - Z X SEE NOTES 121 14 EXISTING TRUSSES E-O a —— L II II _____________ ____ I I l =_ ____ _�/( I_ O -- ___- N ------------ -- --- JLi ianJ io]`,NNo�o I EM ------ _ I N a --- - - -- ------ Ih c� > o 9 m _—=—_—I� __ o W Wi W N I ------_-_� --------------------- ---------------------- ------------ OC II ---------------------------- o ROOF PLAN I L---------- ----------J a SCALE: 1/8"=1'-0" I --_-----=---III ----- - - -_- - a I- ------- --------------- -------- ----------------- ---- -- --------------- --- -- - - - - - - ----------- -------11------ I—_— __ _ EXISTING TRUSSES I EXI5TING BEAM J BELOW FRAMING NOTES 2-2.e wnn°cox NOTE# FRAMING DESCRIPTION 11 I 451NGLE JACK, Ii I DOUBLE KINGS STUDS r EACH END 1 Outside framing is not inventoried at this time 2 Floor joists break and are lapped along this bearing line C C i 3 Check these floor sections for stiffness/bounce or sagging 4 Badly damaged sub-floor needs repairs/replacement y 5 Sagging floor at stairwell.Jack and install 4"x 4"PT wood post Z Z 6 If 2"x 6"on long-span side sister w/2nd member EXISTING FRAMING I II 7 Install Simpson LUS series joist hangers for joists and header = Z TO REMAIN g`I _ P I EXISTING FRAMING a I TO R[MAVJ - $ Sister 2nd 2"x$"to trimmer joists ili I 9 Dropped Ridge Beam;3 ea 1.75"x 14"LVL members. 0 J z 2-2.e w/f'cox Fasten both sides w/3 ea 3-3/8"Trus-Lok screws @ 12"o/c y O U1 !SINGLE JACK, C DOUBLE KINGS STUDS O H EACH END 10 Dropped Door Header;2 ea 1.75"x 9.5"LVL members.Fasten from 1 side w/2 ea 3-3/8"Trus-Lok screws @ 12"o/c.Provide V 1— Q LL 41- - UA header w/double Jack studs ---------- a �. m LL 11 Support Post(to beam below);4"x 6" D-Fir solid stick p W Of OO 12 Sister 2"x 10"KD-SPF to top chord members.Run continuous 2 V " and nail to chords w/2 rows of 16d nails @ 16"o/c EXISTING F ZAMING 13 Ridge Assembly: I'J To REMAIN O a. Clear any interfering wires,pipes,etc. Ix b. Install sister 2"x 10".They need to butt tight at ridge,nail C. Install 2"x 8"rafter tie/bearing block each truss assembly DATE:02/20/18 d. Fit-up the 3 LVL members tight to the bearing block. Assemble the LVLs and install Simpson H8 Hurricane SCALE: 1/8"=1'-0" ties from the LVL beam to the rafter 2"x 6710"rafter sets e. Install 2"x 4"lateral struts each side flush with the bottom of the LVL beam DRAWING#: 14 Install Simpson H2.5 Hurricane ties to wall plate/beam packing S-2 {,1 �y • R9� .4 f j - ill1Il �l�¢) � 1' ll��;_�ttFli,tLTTB,l,enfl,is �.r� �, t � _ _ u � F, ��u► fE « tit Ci1[ ��t ���L�11 ► a r '1 J N i WWII v - - -- - - h 1 milt! �� � �� ;ix/. ,. d. I IP t li •.# �I � u � Ili .. r411 9 ➢Fq © l�1' e. �, 1f ��' r L� 0® '�� ., i:- �• i I .�, / L� �R. I. Aij, ,'��- •. .>��._ ' ��� � � � � u .I - - �+�_. ems' =1. 4.� :.{ Y "y` _ q�i..� t'. �. 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DATE: 02/20/18 SCALE: 1/8"=P-0" DRAWNG M A - .1 N O_ W K jllk FIR5T_FLOOR SUB FLR �^ V N SOUTHEAST LEFT ELEVATION W v N O O V T m 2 O m kD > Lcnl } m W . W 0 T a z z 11 11 1 In, 11 a s v I II II I .I _ II II__ • CC j SOUTHWEST O REAR ELEVATION W Q ; Zm > W 0 w aV � w U • W Iil { � J � C DATE: 02/20/18 SCALE: 1/8"=1'-0" DRAWING#: A - 2 ,_o.+_ Ir 0 14 RISERS ? 7' RISERS/ I z II' TREADS I ON PROPOSED III I I XX WALK-IN I I 3'-b' I v PROPOSED I W APPROX. 10'X 12', ' I STORAGE 3 CONFIRM DIMENSIONS I I O LEVEL WITH FIRST FLOOR, I I I N „• CONFIRM SET BACKS -- I I O le PROPOSED I I 1 ❑ SREFER TO ITE PLAN�RNCAPE ENG. DECK I 1 ^, , V el PROPOSED III _---- PREP AREA o I I � I � wo I I `----- I I o TILE O ALARM MOP 'I 3 BA ROPOSED \ O ' PANEL SINK INK I (PROPOSED ' 36• — — — — l A H N'9 I (BAR PREP/ ❑ OPENING t � \ - STORAGE ELECTR III L� 1 ) O —T PANEL METER m III KITCHEN N I I / O TILE u I X y gCCE55 N I /PR�FFPOSED /(.��� I —— O 7 w M�Iv'S O111 0 I I , BAD I I FLOOR WAIT STATION L Z HI I 1 O y I tp G Z - Lu v O O ❑ J m I y6' CASE ALIG WALL W/ EXISTING TV• GI -- O O Q v C L 00 J I I ¢ FL PDXY o I I PENING i — VAULTED CEILING iv ® VAULTED CEILING < N m M NW II 5 111 m QN, m wm o I I a 3'_ • I FLOG I s PR POSED DECK C> Z v ° o w (V OO K I I I I • PROPOSED I m 3� m I BAR AREA a ------------------- ❑ ILI in I I 20 0 IY I 1 I OPENING - EXIT PROPOSED —-— — 11 OUTSIDE DINING EPDXY I1.1 PROPOSED I I ' ---____---__28-__-- / FLOOR I I SERVER AREA I I 23 O'. PROPOSED I I I e'-1o• 8'-10• ITV DECK we BAR DIVIDER WALL W/CO UMNS I I -- Tv — I - - ————— ——————— — Li Li -- E:3 E: ill 3- I 4'- ° II I I HIGH TABLE i I �I �I to N (III O II I w PROPOSED II DINING AREA y� w 1r I I VINYL PARTITION WALL 42'H TV 36' GATE Z N 28 III PLANK I PROPOSED - Z <' VINYL I ° 3'-0' s' o' 3'-0• DINING AREA / Z PLANK 1 v 44 `Q II r III' MOBIL HOST � _ I STATI N � N $I I Ii ri rl z i / PROPOSED AREA a j Q ZI Q I °°Q ENTRY 62 SQ. FT o f al o J I rc J HIGH TABLE HIGH TABLE TOTAL SEATS DINING 1,073 S0. FT O W Z ml' _ a 3 L_______d 3 _ __ 120 BAR DIN NG 658 SQ. FT. e g ---� -- -- ------ -- - ----------I -- -- -------- - OUT I 495 S0. FT. °u V CL SPLAY 4 SPLAY Q BATHROOMS 308 SQ. FT. 90 1.- QW _____ __________ KITCHEN/STORAGE 845 5Q. FT. o Z m O ----- ----- ----- ----- ----- ----- ----- ----- - BASEI1ENT AREA 88q 50. FT. CL ---- O O 0 J TOTAL RE 4,330 SO. FT, US LL S! U UWD9CAPING cr H m cor a I ALARM - PANEL ° 13'-5'+- 5'-2° 5'-0' G 1T DATE:02I20/18 / SCALE: 1/8"=V-0" O p rs.CRAM DRAWING.#r, o flro0d I in f i� G FIRE EXTINGUISHER - -L V-21V 6'-2" 6'-2$" ®EMERGENCY LIGHT -3 B_7.+_ W-7' 5'-0' I6'-2'+- PROPOSED - OFFICE Illlililil 77 26 Iilij . IIIiIII z cr , __ jlilljljl i I ELECT o i �� o IIII IIIIIIiIIII T IIIII IIIIIIIIIII I ' I , I I I III I I I I I I � Il, ililillllillllillliil PANEL RIC a � =aCO 0m < 00 > Ln illilijiilllij ------------- -i— — w IIjIIIIIIIIIIIIIIIIIIIIiII Z to —-—-—-—---—-—-— Ll a I 4_ _ _ _ _ _ j - ----'--------�------- T li i ---- ----- PROPOSED — — — - -- -- STORAGE - - —�_ ------ - I -�--------�------;- I � N -�--------�------- - i Ii Iiljlilllljllilili Iijj �_ � ' COOLER?? IIIIIIIIIiI � jIjIIIIIIIIIII Cc � a � � - m Illjljliljiiljjiljlilljljl � � LL IIIIIIIIIjI iijllllllllljl 0 Z IIIIIIIjI iiiiiililljl W I I I I I CL t� o► m Iljllll w J iiilil I a � IIIIiIj DATE:02/20/18 - SCALE: 1/8"=P-0" DRAWING M A - 4 0 U N m 5 N 0 J LL _ logo W 0 Q FIR5T FLOORSSUB FLj y ro K NORTHEAST FRONT ELEVATION N v 7 L N V N LJJ N �N N W CL U C � m O M ,�Qrr�� N ~ co Z 1 Y OLn Y m 0 W FIRST FLOOR�5U6 FLR) —.—. W 0 NORTHWEST RIGHT ELEVATION V�P li� ® ® 11.11 it 11 111111 111111 111111 111111 1111 11 IlITII IIITII IIITII III ® ® ® _ _ _ _ � � FIRST FLOORSSUB FL� _ _ _ _ _ Z SOUTHEAST LEFT ELEVATION J 40 is W Z V 1% O m ~ W Q Z m > U) W os Lu J F d V w w U W y O a � DATE: 12/20/2017 SCALE: 1/8"=1'-0" FIRST FLOOR SUB FLR DRAWING#: SOUTHWEST EX - 1 REAR ELEVATION Z O I w II I m I,I I N III I LL m II I LL EXISTING DECK EXISTING I Q STORAGE I Zo I EXISTING EXISTING O WOMEN'S O MEWS 0 II I BATH BATH it ALARM PANEL————— L————— I �•� / / \ ❑ III ® CL05ET EXISTINGELECTRIC'` GASMETER I BRACING I I KITCH��{ry� T PANTI EL ACCESS III I I 7 W d t N III BRACING REF ® EXISTING ' ___ BOOTH _III I Ili 1__-- v s BAR CEILING LINE ® A m 70 A.3 EXISTING I I I I A.3 Q �/j E 00 DECK I I I I li 0 Z �> CD _ EXISTING I I III EXISTING DINING AREA I I EXISTING BOOTH I I I I li i BAR AREA i o ILI EXIT I BRACING I I COLUMNS II I I a C9 rITYPICAL I�I W O I C I lIi1 i i rr� Ex1T /7 � I I III it i� / I III III IIL-- II II � I A/c III BRACIN ——————————————— — —————— —————— I ———————————————— EXISTING I LALLY BRACING I COLUMNS I DINING AREA I I III EXISTING F—'Iyy III 0 Is' olA. OUTSIDE DINING I\ /IkTTIC I1 - TREE X i O III EXISTING I DINING AREA z < .I II I I c J ; I --BRACING M Z -------------------------------------------------------------- O W ------------------------------- F e V a 1 SPLAY SPLAY VI. --—.— BRACING T E C m O__________ __________ O TREE Q---- a W o>----- -- -- ---- - w, x V d LL F • U ul J � r a � ALARM PANEL E%IT SCALE: 1/8"=1'-0" DRAWING#: EXISTING ENTRY ®FIRE EXTINGUISHER EX ®EMERGENCY LIGHT Z O U W y W z II Wn/z'cox= o — w N N� --- CONCRETE SLAB I I I U y .9 I ELECTRIC = PANEL__ _ u. m — N 0.co fp D N A A.3aui 1 € 0 N I � o _—_—_—_—_—_—_—,—_—_ 2x8 16.O.C. — — w — — — — _ __ w — - - -r-------- I I IIIII I I I I -—-— ------ if- _ ---------- — — — — — — I —�--------�------ =1-� =11 =1 =j — — - ----�- 2x0 16°O.C. - - fi- - - - - = 7 - - �- --, -- l o l = --� - - I I I I I �l_I Z —-—-— g —_—_�� _— —_—_—_—_— 1�1�_1 ,bx6, , ��;�6 bl I I I I I I I I I I _�_—_—_—_ I _—_—_—_� � W t—_—_—_—_— _ 14xb1 . 9�2x0I N - - - - - I I - - - - - - Nc o IIIIII IIIIIII IIIIIII Q J u Z � TRU55 FRAMING a I 3 FILLED CONC. _ 2-2x0 I6°O.C. I I I 2xb BTM.CHORD EILLED .6 TOP CHORD = Z 5TL. LALLY w 4 WEBS — — I— — — — — - - - _J--1= 6xb I I I I ,, a /PLYWOOD GUSSETS I 3-2xi0 bx6 I _ I _t` LL - - � ~z u H a w LOU- - -- - — — — - - ®® ®® ®® ®® ® ® W cp (n I ROW OF SOLID � Q BLOCKING I ®® v H IIIIIII w I I I I I I EXISTING EXISTING EXISTING O � ®� DINING AREA _ BAR A DINING A EA a FIRST FLOOR�5U8 FLR1 _ II I I CRETE SLAB CONCRETE SLAB pr EXISTING CRAWL SPACE SCALE: 1/8"=1'-0" EXISTING DRAWING#: BASEMENT SECTION A-A EX - 3 SCALE:1/4"=V-0" • Y U �° RISERS/ Exit Travel; #2-8_9 ft_or#1-1_08 ft<250_ft_w/Sprinklers or M TREADS Single Exit Travel #3-81 ft<100 ft w/Sprinklers I o PROPOSED X L N N1 I I I I Note# Description w WALK-IN I i I 3'16, O I H1 Initial Guidelines for the Hood/Gas Appliance/Fire Suppression 'S APPROX. 10' X 12', �T-Ip CONFIRM DIMENSIONS IxLA I Materials(20 gage stainless)and Construction - o LEVEL WITH FIRST FLOOR, IAA I I - 3 (liquid-tight welds or braze on external joints). ai CONFIRM SET BACKS - I I ---_-- I I Internal joints to be sealed grease tight. )I Clean-outs shall be provided for access to all parts of the exhaust ducting. L, Lu PROPOSED p I ______ I ,n O I I O I Enclosures and terminations shall all be non-combustible metal. w REFER TO DOWNCAPE ENG. DECK S n SITE PLAN FOR LOCATION PROPOSED Hood Capacity-Type I hoods for Heavy Duty-Wall Mounted Canopy 5 PREP AREA I I ' O O 400 CFM per lineal-foot of cooking=6,800 CFM(approx.17 ft) ri III ------ I O I z'4 BURNER RANGE This will probably be best handled w/either a pair of fans or a speed modulated fan y m I = 3'-2'CONVECTION OVEN - I I Make-up Air must be provided.Draw from open air system. W I / III / EX15TING V HOOD ——— MOP I I 3 BAO S TILE HAND I i' Fire Extinguisher-10 lb BC. Verify w/Hyannis Fire Dept. SINK INK I 1 PR�M N, @ �. Manual fire alarm pull station 2 I Canopy to Cover Line;Extend 6"beyond work surface.Bottom edge to be 6'8"AFF 1 OPENING I'I �` �B TH O `\� , �\ All stainless steel Work Surfaces. ❑ PROPOSED Q I I ``- OL PROPOSED `` / ELECTRIZ� GAS I I 1 hr remainingwalls and ceilings w/high-grade aint finish METER .m 1 1 KITCHEN I B' us• TILE BAR P PANEL gp - STORAGES'A CCESS Gas manifold controls;main gas valve, y ZZ PR PoseO — == fire suppression and hood fan inter-conned valves w/manual re-sets y M N$ I z O —— k Manual switches;hood fan(s),hood lights and general lights r V III ° / H B I EPDXY WAIT STATION F'tQ7 A r4 I I 3 FLOOR O 1O Standard 3/0 OUT-swing exit door w/panic style hardware LJ t/) Restrooms-Continuously operating fans:Mens-150 CFM,Womens-100 CFM J F LU N N z a I I — —— 03 ADA compliant Handrails,Mirror,TID Holder o 0 to EPDXYN_ I �• SE ALIG WALL W/ EXISTING TV. F a fZ A a � 'I Q FLOOR p I I PENING i 00 VAULTED CEILING N' I o O VAULTED CEILING D M O (� } m N O II' �_ PROPOS - A.5w SINK � m FOXYE I I Q00 BE6 O FLOOR y DECK ED K BAR AREA _____0 1 D HAND SIN w 1 I ~ SINK m 20 SINKD AIR STANDARD 3/0 (MIN.) \ N w OUT-SWING EXIT DOOR CURTAIN \ O O I W/PANIC STYLE HARDWARE — — —WA — OPENING PROPOSED 1 OUTSIDE DINING PROPOSED I I III © 28 K FLOOR I SERVER _ _ ___ ---I--------------- Zr `9 I I I 23' O' 1 I PROPOSED I A/c I e'-Io' e'-lo• N DECK J HAND ——SINK O III-————— BAR DIVIDER WALL W/CO UMNS j 1 III IL-JLJLI TV I NI' I QI3, y5• I 4'-31'i' I I �i ZI I I in I HIGH TABLE I I K II I I I C4 III I I o I III I I I R (, PROPOSED jDINING AREA 11 VINYL PARTITION WALL 42'H TVJ � 36r GATE La p 28 I PLANK I PROPOSED Z <' Z :::33 VINYL -- O -o° s' 0 3'-o DINING AREA a PLANK I, a 44 I i r10BIL Hosr ' PROPOSED AREA " ENTRY 62 SO. FT Z It = STATI DINING 1,073 50. FT V > r x BAR 658 SO. FT. e J a z1 tQ I -% OUTSIDE DINING 4% 50. FT. o J W. I--, - tTABLE HIGH TABLE TO SEATS BATHROOMS o a< �J KITCHEN/STORAGE 308 S0. FT. o N 1' --- - -a _ -- a3 120 TORAGE 845 SO. FT. C. Q W Z -- -- -- -- -- B©® lJ m --- - ----- ----1 � 2 BASEMENT AREA 889 SO. FT. u � Q tl SPLAY PLAT y ----- Of ---------- ----- ----- ---------- AL A A p Z m O / ----- ---- / EMERGENCY SYMBOL KEY c LL O O W Os 0 (� STANDARD DBL 3/0 (MIN,) ® EXIT LIGHT SIGN j- W/O MULLION BAR OUT-SWING EXIT DOOR + I E I EMERGENCY LIGHT W 111 LANDSCAPING W/PANIC STYLE HARDWARE c' s r O LANDSCAPING ] EMERGENCY LIGHT O. F I ALARM P SINGLE HEAD Iy_EQI EMERGENCY LIGHT/ PANEL 13'-5'+- 5'-2' S'-O' XIE IT EMERGE.XIT SIGN Y LIGHT' DATE:02/20/18 F X ® MBO FIRE ALARM CONTROL PANEL /' I I H❑ FIRE HORN SCALE: 1/B" © MANUAL PULL STATION 19b•GRADE TO O' t� DRAWING#: O FRST FLOOd ' `D HORN STROBE 2 ❑S STROBE 'I O, FIRE EXTINGUISHER A O 3 NOTE: ALL LIGHTS TO HAVE BATTERY BACK-UPS L t Y U __Exit Travel; #2-8_9 ft_or#1-1_08 ff<250_ft_w/Sprinklers or m 7' RISERS/ -- ° ° TREADS I Single Exit Travel;#3-81 ft<100 ft w/Sprinklers Z m I n O PROPOSED X V N 1 I I I Note# Description w WALK-IN III 3' 6. ( O t Ht Initial Guidelines for the Hood/Gas Appliance/Fire Suppression w APPROX. 10' X 12', CONFIRM DIMENSIONS ]° I I 1 i 1 3 I Materials(20 gage stainless)and Construction - O LEVEL WITH FIRST FLOOR, 5�e� _ CONFIRM SET BACKS - I I - (liquid-tight welds or braze on external joints). N 01 III ------ I I Internal joints to be sealed grease tight. Y 0 I ------ I ° Clean-outs shall be provided for access to all parts of the exhaust ducting. w PROPOSED P ______ 1 �+ O I Enclosures and terminations shall all be non-combustible metal. w REFER TO DOWNCAPE ENG. DECK S III I O rn SITE PLAN FOR LOCATION __---- PROPOSED 1 I Hood Capacity-Type 1 hoods for Heavy Duty-Wall Mounted Canopy 5 PREP AREA I i 1 3O O 400 CFM per lineal-foot of cooking=6,800 CFM(approx.17 ft) Zit O2'4 BURNER RANGE This will probably be best handled w/either a pair of fans or a speed modulated fan o I 3'-2'CONVECTION WEN j 1 I Make-up Air must be provided.Draw from open air system. w EXISTING 6' HOOD I S TILE WAND 1 ; Fire Extinguisher-10 lb BC. Verify w/Hyannis Fire Dept. --- SINK 3��� / PR POSED W K I </ Manual fire alarm pull station MOPOM N Canopy to Cover Line;Extend 6"beyond work surface.Bottom edge to be 6'8"AFF 36• , w �B TH 0 I I `�` ❑ OPENING I I ��, I . / All stainless steel Work Surfaces. GAS g I I PROPOSED I ``- O PROPOSED / ELECTRIC'` 1 hr remainingwalls and ceilings w/high-grade aint finish I I KITCHEN N 1 a' 05• TILE BAR PT` ATTIC ANEL gp METER n I STO ACCESS Gas manifold controls;main gas valve, Y PR PoseO — _= fire suppression and hood fan inter-connect valves w/manual re-sets N S M N S I t z Manual switches;hood fan(s),hood lights and general lights r v I I 1 B - PDX ATIO WAIT STN '1f0 v A FI 1 I / 3 FLOOR o O Standard 3/0 OUT-swing exit door w/panic style hardware LL w i i - O m o 2O Restrooms-Continuously operating fans:Mens-150 CFM,Womens-100 CFMqJ LU J ADA compliant Handrails,Mirror,TP Holder o C:) 1 I a6' SE ALIG WALL W/ EXISTING TV. F a a N L_ Do Do - _ EPDXY PEN NG •? I © O I- U C ww�� D I VAULTED CEILING Zv v v VAULTED CEILING ~ A Q } /p N FLOOR j i I I — DUMP----- - A.5 16-2•'t- m E M I w I J SINK f Q lJl 00 m wm H1 O III D. 3-�• ( FLOOR iv I D s DECK PROPOSEDd Z } Of Y 1 I 1 PROPOSED J I m '- 2 I I 14 K i > HAND I BAR AREA a ------------------ z N 1 I I ~ SINK 20 S9 HAND > AIR STANDARD 3/0(MIN.) \ w 1 CURTAIN OUT-SWING IXIT DOOR \ w O O I I! W/PANIC STYLE HARDWARE _ � Cl H1 I 36° 1 - — — E — — — OPENING 1 PROPOSED I'I OUTSIDE DINING II ©PROP 28 W EPDXY III OSED I I rc FLOOR I SERVER AREA I I I I -------- 23' 0• 1 JTV I PROPOSED �` DECK HAND ——SINK a 111—————— BAR DIVIDER WALL W/CO UMNS ——————J — ——————— ——————— ——————— 1 -—-—- -—-—- —-—-—-t -—-—- -—-—- 1 HIGH TABLE I I I I I I O III I I I II I I 0 I I I II ' 1 I i (, PROPOSED II DINING AREA w I I VINYL PARTITION WALL 42'H TV _ 361 GATE H 28 PLANK PROPOSED <' VINYL -- _o' s't0' 3'-0' DINING AREA Z PLANK IIII Q 44 PROP05ED AREANIX NI Ii SrroBTL HOST ENTRY 62 SQ. FT Z II " DINING i,m-3 -(Q FT BAR 658 SQ. FT. c J Q zl tQOUTSIDE DINING 495 SO. FT. o J ; I-J HIGH TABLE HIGH TABLE TOTAL SEATS BATHROOMS 305 SO. FT. = y LL a a 120 RAGE 545 50. FT. c W a< �J v O Z --- -- -- ------ -- - ------- --- -- -- -------- -- -- BASEMENT d O_ KITCHEN/STD 49 - ------- AREA 889 SO. FT. u V � SPLAY PLAYI v a F W __ S P f—] X TOTAL AREA 4 O SQ T o Z m O ----- -------- ---------- 0CL W O EMERGENCY SYMBOL KEY a LJL STANDARD DBL 3/0(MIN.) %® EXIT LIGHT SIGN F W/O MULLION BAR lr U OUT-SWING EXIT DOOR nl EMERGENCY LIGHT W iU LANDSCAPING W/PANIC STYLE HARDWARE �q O H O m LANDSCAPING EMERGENCY LIGHT a H SINGLE HEAD ALARM - PANEL 13'-5'.- 5'-2' 5'-0' I E I I\ ® EMERGENCY LIGHT/ F X EXIT SIGN COMBO DATE:02I20/18 ® FIRE ALARM CONTROL PANEL H❑ FIRE HORN SCALE: 1/8"=1'-0" / / I © MANUAL PULL STATION W S'GRADE TO °' <' DRAWING#: Z' FRST FLOOiI / `/' pl HORN STROBE r �3jp S❑ STROBE OF FIRE EXTINGUISHER A 3 6 2' 6_yy NOTE: ALL LIGHTS TO HAVE BATTERY BACK-UPS y1 Y V Exit Travel; #2-89 ft or#1-108 ft<250 ft w/Sprinklers or m 7' RISERS/ __ Z o TREADS I Single Exit Travel #3-81 ft<100 ft w/Sprinklers Z III M PROPOSED x L L N + I I I Note# Description w WALK-IN I I 3' 6• I O , 0 Ht Initial Guidelines for the Hood/Gas Appliance/Fire Suppression APPROX. 10'X 12', w CONFIRM DInENs1oN5pT,�Io Materials(20 gage stainless)and Construction i LEVEL WITH FIRST FLOOR, kiA I I - I O CONFIRM SET BACKS - (liquid-tight welds or braze on external joints). Internal joints to be sealed grease tight. 10 Y F I I ------ I Clean-outs shall be provided for access to all parts of the exhaust ducting. w PROPOSED P I I ------ I O I Enclosures and terminations shall all be non-combustible metal. w REFER TO DOWNCAPE ENG. DECK s I ______ I O ti SITE PLAN FOR LOCATION I I I Hood Capacity-Type I hoods for Heavy Duty-Wall Mounted Canopy > PROPOSED PREP AREA I I I I 3O 400 CFM per lineal-foot of cooking=6,800 CFM(approx.17 ft) z� O Q I 2' 4 BURNER RANGE This will probably be best handled w/either a pair of fans or a speed modulated fan O m III N I r I I V-2•CONVECTION OVEN Make-up Air must be provided.Draw from open air system. w o W o I I I EX15TING 6' HOOD Imo' S TILE WAND I Fire Extinguisher-10 Ib BC. Verify w/Hyannis Fire Dept. ——— S NK 3 NK I I I I PR POSED O S�K I ( Manual fire alarm pull station -LJ — OIUI N� 2 I Canopy to Cover Line;Extend 6"beyond work surface.Bottom edge to be 6'8"AFF OPENING I w` �B TH Al stainless steel Work Surfaces. GASa I I PROPOSED I I ``— O PROPOSED ELECTRIZ` 1 hr remaining walls and ceilings w/high-grade paint finish METER m KITCHEN ° I e' us' TILE BAR PI E�%I ATTIC III LnAi Ll STORA E�1 ACCESS Gas manifold controls;main gas valve, Y PR POSED fire suppression and hood fan inter-conned valves w/manual re-sets N I ,1 M N$ I Z o — _ _ q Manual switches;hood fan(s),hood lights and general lights -C U III ° H s B I EPDXY WAIT STATION F'� 3 I I I 3 FLOOR o O Standard 3/0 OUT-swing exit door w/panic style hardware tA N I IX i i Restrooms-Continuously operating fans:Mens-150 CFM,Womens-100 CFM IX I I I F Ln LLJ `1 N i I I —— —— 3O ADA compliant Handrails,Mirror,TP Holder N o Q CD Ln CD 0 m S II — WALL W/ ExISTNG T .uI EPDXY D ENNGE F © DK a ' ' Q C t. O A FLOOR VAULTED VAULTED CEILING A A p "n SIUNM - j m E A.5 Q L/? Co Kp H1 III D_ 3'-815' I I I FLOORPDXY iv I D 3 PROPOSED z y . ;m I w - DECK I 0� Y 111 I i PROPOSED ov 311 HAND I I > HAND q I BAR AREA SINK I H SINK '^ ^O HAND \ G SINK AIR STANDARD 3/0(MIN.) N w I CURTAIN OUT SWING EXIT DOOR \ W H W/PANIC STYLE HARDWARE — C1 OPENING PROPOSED OUTSIDE DINING 1 O ---I PROPOSED ��__-_ / w I( PROPOSED EPDXY I I I K FLOOR I I SERVER AREA I11 --------- - I Q I I I V L N , 0 23 O' I A/c I B-lo a lo° -- 1.1 TV I DECK i I HAND R DIVIDER WALL ——————J SINK III-———— BA W/C.O LIMNS I 1 I $I IX 3 14. C 1 L 4'-BV -- - HIGH TABLE I mET I IIII I I N I I 1 O I PROPOSED I I IE:::L3 1 1 C < / DINING AREA III VINYL PARTITION WALL 42'14 TV 361 GATE _ N n 28 I I PLANK I PROPOSED AJ < VINYL Z 6 -- '-W 5' o' 3'-0• DINING AREA Z / PLANK I I{I 44 PROPOSED AREA MOBIL HosT ENTRY 62 SO. FT Z of {i STATI DINING 1,073 SO. FT V > 11{I �? ZZ_ BAR 655 50. FT. .J .4 K' o J I O J tTJ HIGH TABLE TOTAL SEATS OUTSIDE DINING 495 50. FT. 5J 3BATHROOMS 308 SQ. FT. WZ --__ _ 120 KITCHEN/STORAGE 845 S0. FT. �______ __ __ _______-__ __PLAT__ --- ----- ------- ---- ----� ------------------ BASEMENT AREA 88q S0. FT. m W -- SPLAT I ___-- ----____-- ---------- TOTAL AREA 4,330 _O o Z m O c W Ln J 1 1y' EMERGENCY SYMBOL KEY c (� 'M tL STANDARD DBL 3/0(MIN,) 'J y ® EXIT LIGHT SIGN W/O MULLION BAR I r OUT-SWING EXIT DOOR EMERGENCY LIGHT w di � LANDSCAPING W/PANIC STYLE HARDWARE c' r ;o yy K LANDSCAPING IE] EMERGENCY LIGHT Q. SINGLE HEAD I ALARM 1 11 - PANEL 13'-5'a- 5'-2' 5'-O' _ EMERGENCY LIGHT/ DATE:02/20118 IEXIT EXIT SIGN COMBO F ® FIRE ALARM CONTROL PANEL j I _ FIRE HORN SCALE: 1/8"=V-0" I O p © MANUAL PULL STATION 195'GRADE TO I HORN STROBE DRAWING M. O FIRST FIDOr� I` a STROBE QF FIRE EXTINGUISHER A 3 ' ALL LIGHTS TO HAVE BATTERY BALK-UPS r - l At 99.00 -� /-- •FEA ETo..+E ..DAM � Fi�l // i-.�^- ' oom SdbsOil 97.SO (( I Jam' I�LLOw V// I GAL IdOO - GOAL. 72 o ( `i1ZAU 6Z TAI..A�C j j 6 gLfJGrC ,� Q, a i MII-a MUM ° t, - IO 1 COAiZ3C WHITE 3c„ _ �F�OUIV UATtOrJ I. oe• Jo-�- ��,'a�o� �� CT RA h�UTAQ WASrIED Sao E SAN D NO WATER ELEVATIOr.J 5c=.t F1 1"= 4-' /072,# Oe)SGP-VATION PIT 006 slal)-)y _'t%1 tAt�L MU2RA�-4 -10WNSvv%'?6CT&R EA•`lokvNb 6NGAN66R `eft' • R .ItA-�+`/ - BAe�c ►�o6 707 ATE S CE 98 S /0 g Top OfMoAv /0 k 4� SeP C ��cirr� scfbockJ►r � gen ,{ _ r Ele✓ /OQ.00 `` IS0 (� EXPANSION 1000 GAr, P1 ° Olst rb Assume t3o� 20 Zoo GALTANi r� 9892. /000 901 PJ} r ' , ZO• l�I ENp or USEpBIt'AefA V' 2G S S T<�yG . ; f 99s2 \ �. ,LOl � t/zsr �.; z is ( \, IT � C ' h--9 � QY /COTE; F o Q PE 2,M ETC R �Q COA/STetrKlft �' (� SEE " PLOT PLAN O r- LAM 0 IN V� 8A P1r-1Js'rARt E MA 3 F'OZ �t Q vrJ01,u CAr.c, rA ?v0 USEA4LE ARCH FoR LEAcvkw& - 5000 v� __•_ ��{ �L.,.: 3t �\ Plc)P4SE 0 ,u s 6 - T-AVEP-4 - 70 S 6AT S 1,� \��,\ /q _ �fil;r s `P, Poy/P 2• �•$ `Y yea E'vb-d USEAPLE AREO Aviiclt11 ZO 9o►l /cl ct X *?0 sect is _ MOO 9A�./c�a \� \� /p Poss-blc Emergency P.-} 5--if IN00 _ ?oo syP required AQC-A /0 Cleo, 10) 80,1,404henf}4 2 94) per s�f/ x .V Li SJ °f 7 1. 1 1-4 14, AT i=d V�i O AT'I C)N = l�p, _ .. T'6d- OW ' s��/AE3� .YSTE i6r.l - rat'. ,�,J',,d u�ty��?(r.: / � J 10 f 1 �'C s "°.w.. ,.w.n ,SG3 •L+4. '!4/ Ia x J `� d 3 `t�' ao�e.e_ 9 `P F` .�+r-A e. / 3(.I .�()AJ i , 13,7 I � 1-/A t--4 o v61-A FZO A,�-> �e `. 1-IY QNI�AI S MASS. H SCTTpM OF �'7 E LAB!!=►Z = O-Lf L 'A 1�x--j IOr`J O;= B�STON ��i2�/cY C�NSULTAA�fTS ING. , } 4 NOTES CUMBERLAND. FARMS, INC. MAP 273 PARCEL 82 1. DATUM IS NAVD88 CERT 164283 2. THIS PLAN IS FOR PROPOSED WORK ONLY AND NOT TO BE USED FOR LOT LINE STAKING OR ANY OTHER PURPOSE. 66 0 oP 3. CONTRACTOR SHAH BE RESPONSIBLE FOR CALLING 16,054 S.F. F DIGSAFE(1-888-344-7233) AND VERIFYING THE -(- PRIOR LOCATION UNDERGROUND OVERHEAD UTILITIES TO COMMENCEMENT OF WORK. PROPOSE Low, 4. EXISTING SEWER LOCATION PER TIE—CARD ON FILE WITH UNDERGROUND �' TOWN. ELECTRIC J� , u •Qia- � 4 v ��c W 2 n PAVED \ g y PARKING m° o� PARKING CALCULATIONS: 6 2p°'� �� ute 28 RESTAURANT: ! �� � Ro 120 SEATS (1 SPACE/3 SEATS) = 40 SPACES REQ. EMPLOYEES, 1/2 EMPL. = 4 SPACES REQ. LOCUS MAP TOTAL: 44 SPACES REQUIRED �f SCALE 1"=2000't PROPOSE 17 SPACES PROVIDED ON—SITE ) ss J 14 PROPOSED OFF—SITE SPACES J TREE (TYP) �p ASSESSORS MAP 273 PARCEL 124 IT+ EXISTING OFF—SITE SPACES • s HYANNIS FIRE DISTRICT 42 TOTAL SPACES PROVIDED DECK s/ c^ OWNER OF RECORD -f ZONING SUMMARY 1� s S ��c CENTCO LLC 28 HAYES ZONING DISTRICT: HB DISTRICT 1p XPAND CENTERVILLE, MA 02632 ROAD ERVI MIN. LOT SIZE 5.000' x PLANTER AS 9��r SHOWN MIN. LOT FRONTAGE 10' HEARTH 'N KETTLE MIN. FRONT SETBACK 4 PROPERTIES LP PAVED MIN. SIDE SETBACK - MAP 273 PARCEL 23 PARKING MIN. REAR SETBACK - DB 15617 PG 338 x 6a REFERENCES MAX. BUILDING HEIGHT 42' 3 STORIES EXISTING / MAX. LOT COVERAGE 3.0% STRUCTURE DEED BOOK 30810 PAGE 232 F.A.R. 3.0 x TOF= 66.6 PLAN BOOK 292 PAGE 37 ZONING DISTRICT: B DISTRICT I / EMOVE C MIN. LOT SIZE — 9 EXISTING POLE AND MIN. LOT FRONTAGE 20' / ISLAND MIN. FRONT SETBACK 20' o 0 MIN. SIDE SETBACK — MIN. REAR SETBACK — x MAX. BUILDING HEIGHT 30' MAX. LOT COVERAGE — X SITE IS LOCATED WITHIN THE GROUNDWATER x 'PROTECTION OVERLAY DISTRICT N WALK y5 IN / EXISTIN x PARKING I ' x 64 SITE PLAN f OF /! (RENTAL #959 BEARSE'S WAY AGREEMENT NAPA AUTO PARTS HYANNIS MA ° PENDING) 319 R&R LLC x I MAP 273 PARCEL 125 PREPARED PROPOSED DB 28086 PG 314 CENTCO°LLC PARKING j DATE: MARCH 12, 2018 1 Scale:1"=20' x 1i OF 2S IF 'Fi�M MASS SN OF M4S 0 10 20 30 40 50 FEET 4 . � A ANIEL A. m off 508-362-4541 fff OJALA OJALA � `" o -' I fax SOS-362-9880 No.40980„ No.6102 downcope.com (D q0FE55���P '`o0.'FC STEREO=4F� down cape engineering,inc. Al G civil engineers Ian surveyors 1 939 Main Street ( Rte 6A) x DATE DANIEL A. OJALA, P.E., P.L.S. YARMOUrHPORT MA 02675 DGE #�18-037 , 18-037