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DOMINO'S PIZZA - FOOD
Lino's Pizza LFalmo ut Rd. H ° -17 °m jr a' P �' Y '. �� "�'$ , u �* A A' Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. DARN-TrABLL t F.P.(Thomas)Lee,. 200 Main Street Hyannis, Daniel Luczkow,M.D. Alt. MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 1077 Issue Date: 01/01/2022 DBA: DOMINOS PIZZA OWNER: KC PIZZA INC. Location of Establishment: 237 FALMOUTH RD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 20 OutdoorSeating: 0 Total Seating: 20 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: C � FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 02/06/17-Setback Variance granted for refuse dumpster 1.67 feet away from property line. lA % Initials: �.��"��►.o Town of Barnstable ForOfr4e-us .-N. Date Paid I r4 Amt Pd$ BARNSTABM Inspectional Services �] v� Mnss Check# / 0399 Public Health Division �fD MA't 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 11/30/2021 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: KC Pizza Inc` /b/a Domino's Pizza ADDRESS OF FOOD ESTABLISHMENT: 237 Falmouth Rd. Hyannis, M DI MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 'I hoxhcrry Circle, lIahc,.2 0— E-MAIL ADDRESS: elominoscapecod, mail.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (�D 2 TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) i ANNUAL: SEASONAL: - DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 2 0 OUTSIDE: TOTAL: 20 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) X FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) ** SEASONAL.MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:Wpplication FormsTOODAPP 2020.doc f OWNER INFORMATION: FULL NAME OF APPLICANTKris,Jones SOLE OWNER: YES/NO OWNER PHONE� S- - J ADDRESS 65 Thornberry Circle, 1 ash ee, MA 02649 CORPORATE OWNER: The same The same CORPORATE ADDRESS: Ifina Badea PERSON IN CHARGE OF DAILY OPERATIONS: List (2) Certified Food Protection Managers AND at least (1) Ahergen 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 111ina Badea / 1, 11ina Badea - / Z .6 2G2tl- 1. Yl 7 / 2- '92 2. II / Z7 /20Z- 6 C 2-1 SIGNA FURS F 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 ht.t ://re�r�w.townotl)arnstable.us/liealthdivision/a lications.as . p g p pp p 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't 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 THE ro�1 TOWN OF BARNSTABLE. HEALTHwSPECTOR,s Establishment Name: I .n � Date: A�c9 Page: of 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 v e3a .0� HYANNIS,MA 02601 MON.-FRi. No Reference R-Red Item PLEASE PRINT CLEARLY �ptED MPS° - � 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Nam �' Da t Tvoe of T Inspection L� Routin Address V Risk Food e-mspection _ Level etail 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) ❑ co Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ S Action as determined by the Board of Health. Allergen Awareness 590.009(G) vlM FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/-Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating. ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations I D as Critical(C)violations marked must be corrected immediately. (blue&red items) l V v ' Corrective Action Required: No El Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating Com❑ Voluntary Compliance ❑ Employee Restriction/Exclusi n ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embar o 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 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 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed;4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violationsreceipt observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) days within 10 da f i t of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Ins a r' i a e 31.Duu r screened from public view Permit Posted? y 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 Jos kS� pje� Dumpster Screen? Y N t"JJJ 1 �}nr .y„•w,.- _-.,..�-...-- .`:-.{..--�P...,+.+^-vr:. ... t-.'i.=- . r�..��..r -'"'1r-. -...:- '"ra,.... - -.. ir..-,.-�� .. r,- ... , � . .�."'-...-_:.-:....-�.""-..,-,.r--,,.d..-.,�. ..+.......R."2�_.. r - _ � _.��.t'-'-."✓^r r-y'"^.w.- .. __ - -.,-. " r -� ,�-. � _e✓. a _ „ �,_ .Y--Y Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) 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 LU Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.1l(A)(1) Raw Animal Foods Separated from 3-20f.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* 3-501.16A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers* ( Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F * 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements- 3-304.11 Food Contact with Equipment and Utensils * ( ) q 590.003(G) Reporting by Person in Charge* 7-203.1.1 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 AdulteReserrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B) Compliance with Food Law* - * 3-801.11(D) Raw or Partially Cooked Animal Food and ( P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 , Shell Eggs* . Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(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* EJ/-d°e innom 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 StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- Ra[ites-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* 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 1Y29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.11 Package Integrity Critical and non-critical violations,which do not relate to the foodborne * 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* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shell stock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement * 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 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 Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 590.004(J) 9 9 Y� b 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability - - 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. F�K r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: ✓U®S Date: Page:�_of P./ q. OFFICE HOURS annrsrAe�E PUBLIC 2 0 MAIN LST DIVISION 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. �0$ HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY b,q. prFD MPS 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name 6 � Date age of I ction Rou' i Address Risk Food S Re-inspection Cl (�S' 441 Level etail Previous Inspection t Telephone Residential Kitchen Date: ' Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness S j6 Caterer General Complaint Ii Person in Charge(PIC) '� � S' � Time Bed&Breakfast HACCP lCl- s` ►� In: '( .�,,�*An Other Inspector (� C S`pi� > Out:A-Z; r Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. cry, �cz� -� 1 A V 1 f- Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ � `V X Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ L/K8 -�, .S(V,, L- CvitS 0� l�. Action as determined by the Board of Health. Allergen Awareness 590.009(G) / MbP r�r" ,�X_ S FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands � ✓ 1 � ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities �� A EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals J j n d FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods)❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures -1 ❑ 5.Receiving/Condition ❑ 17.Reheating mA�'�. ❑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 I Aj t 1 "9 ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) GV ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 'I'lo I ` ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories ty Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations a� PAP _�j 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 El Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically la hot C=2 critical violations and less than 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 a non-critical 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address tical violations. If 1 critical refrigeration. violation,4 to Snon-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.Dump er screened from public view Permit Posted? 7Y N Grease Trap Previous Pumping Date Grease Rendered Y N In #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature -"'f Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N a 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) PFIFs 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.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 590.004( Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16 F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* (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 Se azation-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 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 1590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Warewashing-Hat 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 Warewashing-Hot Water Monitoring* 3-801.11(C) I 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* 16 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of Eggs 5-101.11 Drinking Water from an Approved System* 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 ctsw 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreational] Caught Molluscan Contact Surfaces fEquipment* Shellfish* Y g Co t S c o 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-.(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 70 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. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11 A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )�) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g, g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3 403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* * (Blue Items non-critical 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* I_ 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-501. A 3-202.18 Shellstock Identification* �' 14( ) 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 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF� roy TOWN OF BARNSTABLE HEATH INSPECTORS Establishment Name: ��Jw�1�'�J Date: Page: Z- of 2" 4 - OFFICE HOURS o� PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSfABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 - M- -FRI. 5088 62-4644 No Reference -R-Red Item PLEASE PRINT CLEARLY p'f FOOD ESTABLISHMENT INSP CTION REPORT z Name `�U`S Date , Tvoe of Tv Ins pe ction rP4s► Routine Address Risk (food Se�rvic ection Ao i,. evel air-- Previous Inspection Telephone Residential Kitchen Date: `K i Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness l # Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other �►�u� �Yl(�K� , b ` Inspector Out: r ( Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ e f tt Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ rctx_ ` I• 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 nn EMPLOYEE HEALTH PROTECTION FROM CHEMICALS V+ ❑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 VW ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 6411 / C� r ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance .❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 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 Sig t0 r _7 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 1q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101. 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Identifying Information-Original Containers* * 2 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment g Containers*7-201.11 Se 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 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(13) Exclusions and Restrictions* 7-204.11 Sahitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Re service of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated ated or r 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* q Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P � 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water " Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* Elf�"ve ionooi 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 * 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations ofSection 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10k2-301.14 Proper,Adequate Handwashing i Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 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* Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other es sho9 violations relating to good retail 3-201.17 Game Animals* Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. $ Receiving/Condition Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* . Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 g 3-202.18 Shellstock Identification (A) Within Cooked PHFs from 140°F to /45 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 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 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 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. a-_ - ."Z - ♦ a - ... a 1` - FTC r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name "VNNV� Date: /I Page: of OFFICE HOURS TH iW anansrne�E PUBLIC 2 0 MAIN LSTRDEETSION 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date verified 3:30-4:30 P.M. MASS. eg• HYANNIS,MA 02601 M-8 -FRI +a39• . NO Reference R-Red Item PLEASE PRI MT-, EARL �a a 508 862 4644 rF°Mm FOOD ESTABLISHMENT INSPECTION REPORT Name �� •} Date l,! Tvne of T of I s ction O r s 'Routi Address '? t 't1 Risk <2ood a e-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness C� 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. CN 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�A ❑ 1.PIC Assigned/Knowledgeable/Duties 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisoriesi._ti./ Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red.items) ` Y Corrective Action Required: ❑ No s 6,1 Non-critical(N)violations must be corrected immediately or ` within 90 days as determined b the Board of Health. Overall Rating Voluntary Compliance y y ❑ ry p ❑ Employee Restriction/Exclusion Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure [] Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590:000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 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: Inspect9 i at �� ring 1 1 31.Dumpster screened from public view \\ 17X LV/1 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* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(I1) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 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 Disposition of Adulterated or Contaminated g ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shcll Eggs* 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(l)(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 cn-uinooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* ' S90.006(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*° 3-40L11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g trY 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* ( )O p Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11 2-301.14 When to Wash* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )(b) 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* 3403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* Blue Items 23-30) 3-201.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC. 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 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. °FINE r°w TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: 4J'' Page: of q OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. STABLE. " 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified BARN v mSTA g MON.-FRI. �A 1639,a m HYANNIS, MA 02601 508-862-4644 No Reference . R-Red Item PLEASE PRINT CLEARLY .FDMP, FOOD ESTABLISHMENT INSPECTION REPORT Name Date Tyne of Type of Inspection io s Routine Address 937 Risk Fo Se Re-inspection Level Previous Inspection Telephone Residential Kitchen D Mobile Pre o eratio Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other ®o 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) ❑ Q� Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ 14 FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS. ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control -' ❑ 8.Separation)Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑2.1.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of ConsumerAdvisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations ' Critical C violations marked must be corrected immediately.( ) y (blue&red items) '� Corrective Action Required: o ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection toda ,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 6=One critical violation and less than 4von-critical violations 9 )( ) cited in this report may.result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 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. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 critiCa 'olations=C. 30.Other DATE OF RE-INSPECTION: Insp cto 's ' ture Print: R 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 L9� 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 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* * 7-202.11 Separation-Storage* 20 Time as a Public Health Control 3-302.11(A) Food Protection 7-20 .11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 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-SOLI11 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 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* TIMEfrEMPERATURE 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* 3-401.11 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* 4-601.11(A) Clean Utensils an Contact88 d Food Surfaces of Eggs-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* Eg ctiw 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3 401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency r f Sanitization of utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Poultry or Meat, 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish, 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* 10 Ratites-165°F 15 sec*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. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3 401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 1 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. . S Receiving/Condition g� g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C CommerciallyProcessed RTE Food-140°F* (Blue Items 23-30) 3-202.11 Package Integrity O Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* L 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 15.90.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 3-501.14 Cooling 3-402.11 Parasite Destruction* 5-204.11 Location and-Placement �) g PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 Temperature Ingredients to 41 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention ■ 5-205.11 Accessibility,Operation and Maintenance °F/45°F Within Supplied with Soap and hand Drying Devices thin 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' _ 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. Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. y BARNMOM Paul J.Canniff,D.M.D. M,A. F.P. Thomas Lee Alternate 39. N, 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1077 Issue Date: 01/01/2021 DBA: DOMINOS PIZZA OWNER: KC PIZZA INC. Location of Establishment: 237 FALMOUTH RD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 20 OutdoorSeating: 0 Total Seating: 20 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q. FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 02/06/17-Setback Variance granted for refuse dumpster 1.67 feet away from property line. i, � �tWE rq� For Office Initials:Town of Barnstable Date Paid STABLE : Inspectional Services �. 16'� ,0� q�Public Health Division ATED�AA't a Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE �Z NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: %2 2� I'I C- Q ® % a �r 2 ADDRESS OF FOOD ESTABLISHMENT: 237 ���/m �L7 G+ Y���I✓� MAILING ADDRESS(IF DIFFERENT FROM ABOVE): ,f 7X 91—,r1 -err'Y �T• �[,�$��j � O Z�Y� E-MAIL ADDRESS: �� ® �A TELEPHONE NUMBER OF FOOD ESTABLI HMENT- &Z V TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO C ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: , SEASONAL: DATES OF OPERATION:_/_/ TO NUMBER OF SEATS: INSIDE: --- OUTSIDE: -TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS.IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? P`' " IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Application FormsTOODAPP 2020.doc f OWNER INFORMATION: FULL NAME OF APPLICANT Yrf"s jo�7-e-S SOLE OWNER: ES/NO OWNER PHONE # ADDRESS �ar j4e_La If CORPORATE OWNER: :s2:-4,- " CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: --J1v List(2) Certified Food Protection Managers AND at least (1)Alle ge 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 � ll7 2 2 ®Z� 1. 2.,V"10_ Zj&TO, i i �- 292 � SIGN t URF A L NT 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. NOTICE: Permits run annually from January 1st to Dec.3151 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 7 �^L MAIL-IN REQUESTS Please mail the completed application form to the address below. Also include copies of your employees' food protection manager training certificates (at least two) and food allergen awareness training certificate (at least one.) In addition, please include the required fee amount (see fees at bottom of this page). Make check payable to: Town of Barnstable. Our mailing address is: Town of Barnstable Public Health Division 200 Main Street Hyannis, MA 02601 FOR FAXED REQUESTS Our fax number is (508) 790-6304. Please fax a completed application form. Also, please fax copies of your employees' food protection manager training certificates (at least two) and food allergen awareness training certificate (at least one.) In addition, you must mail the required fee amount(see box below). Please make the check payable to: Town of Barnstable. The check must be mailed to the address listed above. FEES: Bed & Breakfast Permit= $55; Food Service Permit 0-49 seats= $250; 50 or more seats $300; Continental Breakfast= $30; Retail Food (only TCS Foods) = $20; Retail Food Store—Less than 8,000 S.F. _ $100, more than 8,000 S.F. =$285; less than 1,000 S.F.; Retail Food Combo/Limited Prep. - $200.00; Cottage Food Industry= $75; Mobile Truck= $50; Mobile Ice Cream Truck= $35; Frozen Dessert License= $30; Additional non-refundable Fee for New Establishment or New Ownership= $100-$500(see staff), Late Fee= $10 Q:\Application FormsTOODAPP REV3-2019.doc rwO /1'l0 /7 IeYp 71?1--�' p AM nf e a ry TI N I 0 C RTIFA C VANYA EVSTATIEVA for successfully completing the standards set forth for the ServSafee Food Pro � ge 3Wfiflcation Examination, which is accredited by the American National Standards Institute(A �S "f of Food Protection(CFP). 1 504025 52 e .. L UMBER EXA 12/6` 12/6/20 ` DATE OF E i DATE OF EX IRA b( I+ Loan)Iaws apply.Ch envy for recertification requirements. a: r � rt She #0655 ;61 h,aocordonas wilb Mori*m 6bou 02015 Na iand bgo are trademarks of the NRAEF. Nali Gwitod us with questions at 175 W kAson Blvd.Ste 1500,Chico{p,L 60604 or ServSde@r*0=w0•o9& 4 , 41F Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BABNSTABU. + Paul J.Canniff,D.M.D. MAM 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1077 Issue Date: 12/10/2019 DBA: DOMINOS PIZZA OWNER: KC PIZZA INC. Location of Establishment: 237 FALMOUTH RD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 20 OutdoorSeating: 0 Total Seating: 20 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Gr'/� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED.02/06/17-Setback Variance granted for refuse dumpster 1.67 feet away from property line. �tHE� For Office Use Onlv: Initials: � Town of Barnstable �Amt Pd$Date Paid BARNSPABM Inspectional Services"AM. � Check# 1639. p`0 Public Health Division *P4 07 .. Thomas McKean, Director I hs-6 Lse 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE,A/FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL V NAME OF FOOD ESTABLISHMENT: 00 y,1,( n 0(5 Pl 22 a• r ADDRESS OF FOOD ESTABLISHMENT: ea-1 wo vtt &rffr S MAILING ADDRESS(IF DIFFERENT FROM ABOVE): de i �ask E-MAIL ADDRESS: (M,ryl 05 C C 0 U1il06 'r CA WI TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 1 12 0 TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:V SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: ),0 OUTSIDE: 0 TOTAL: d� 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) V FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Application FormsTOODAPP REV3-2019.doc OWNER INFORMATION: FULL NAME OF APPLICANT1 SOLE OWNER: YES/NO � OWNER PHONE # r n ADDRESS G5 ► �`OFF e - l trf Cl� C(` e J TT oa CORPORATE OWNER: ( CORPORATE ADDRESS: ' '© n)qyndlt� PERSON IN CHARGE OF DAILY OPERATIONS: elf 4AVOVOL- �j 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. Nei �", n0you p i j� /�-w 1. W Vnym 0- �,bao 2. Va`YN ok �� a rn�U c�.�1� i o 6 a��� �� ek cka eV, m1 O�t i a o n SIGNATU •E O 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.asy. 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. QAAppGcation FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH �~ Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. uARysrnQLe, John T.Norman "A `` F.P. Thomas Lee Alternate i439• 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1077 Issue Date: 06/03/2019 DBA: DOMINOS PIZZA OWNER: KC PIZZA INC Location of Establishment: 237 FALMOUTH RD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 20 OutdoorSeating: 0 Total Seating: 20 FEES i FOOD SERVICE ESTABLISHMENT: $250.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: i CONTINENTAL BREAKFAST: I MOBILE- FOOD: MOBILE-ICE CREAM: G n FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 02/06/17-Setback Variance granted for refuse dumpster 1.67 feet away from property line. r- P�oFtHe r Initials: Town of Barnstable (� Date Paid t Amt Pd S Inspectional Services 9�A 039. Check# rEo �° Public Health Division Thomas McKean, Director J „ 200 Main Street, Hyannis, MA 02601 l(� Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 3I 2©�9 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Aqm;lv-s B/Z Z — �i Z-z a ADDRESS OF FOOD ESTABLISHMENT: Z 3 7 ara l-7)®1'(//J 1's42 • D D` MAILING ADDRESS (IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: OrYI/n®S e—c-oG TELEPHONE NUMBER OF FOOD ESTABLISHMENT: - TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NOx ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: 1X— SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 2 0 OUTSIDE: --^ TOTAL: 2- 6) 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) X—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.doe i PLEASE CALL 508-862-4644 OWNER INFORMATION: 4 FULL NAME OF APPLICANT ,fir/-S ol)'eS SOLE OWNER: YE /NO OWNER PHONE ADDRESS Thorn4.erry CAI CORPORATE OWNER: U'"� FEDERAL ID NO. : CORPORATE ADDRESS: & Gk-f� PERSON IN CHARGE OF DAILY OPERATIONS: Weli kalnovD- 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 D Allergen Awareness Expiration Date 1. 1Ye i &yr9f�� ®z, 0 ,z®z�1. ���� /l /f9 / 2420 2. /3 A-Tc( rbs c��/ an S 2-0 1 � (z t I SIGN TUBE APPLIC T 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 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\Application FonnsTO0DAPPREV2018.doc - :..,:;.-..:: ,� ... - ,�-w». : .M � ,^w "'' .ate' '` , „ ,arm f .. ° w ' •` :'. gym. w a-p. a: x�tta; .eF' �r� " ._5 a VEN AKED �. - PRMSTD U V TODAY! , OL/ _ *** SS D T STAGE AD�f JR, CHSawn a Local EDWRetail- _ r Postal Customer _.•. _. N �.Philly Cheese Steak=Tender •� WHO ARE WE. Dominos Pizza Cape Cod is a locally owned fitly ;far slices of steak; American-andfreshonions, - - ,` mr�r'n• i * - provolone cheeses, fresh onions, • '- company dedicated to the community. Our goal Is to be the fresh green peppers and fresh _ best pizza restaurant on the Cape providing quality food, great r mushrooms. $6.99 * customer service, fair value and a fun place to work. If there r 'Grilled Chicken w/Blue+Cheese" `"""�"' " ` ' ,• Is anything we can do to better serve you and your family, t _ ._ ,. - _ _,_• please call'Kris Jones(owner)at 508-827-1803 or email him at Galled chicken breast, creamy - dominoscapecod@gmail.com.We're happy to make you smile!" ,� • °- Blue Cheese Sauce, fresh onions, rf 3 F, it Kicker Hot Sauce, cheddar and - = _ a.-t � _ s:-, Drivers Carry Less Than$20.AnyDelivery Charge is not a hp paid to your driver.Please reward driver fo awesomeness. y ` Delivery Char a May Apply.Please-in orm your server if aperson m your party has a food allergy.—- Chicken Bacon Ranch-Grilled chicken 'provolone cheeses. $6.99 -- g _ breast, smoked bacon, creamy ranch - _ 4 •- WEST HARWICH - Sandwich and provolone cheese. $6:99; Mediterranean Veggie- Roasted - - - � ,, _ . _ 5 _ ;. a _ _ _ _ .redpeppers,.banana Peppers, 08 .430'7400 S08 888 7757 q w . n,.",•,`i . 'Chicken Perm-'Grilled chicken ; diced tomatoes, fresh baby spinach - - R breast, Tomato Basil Marinara, - -fresh onions, feta, provolone and Hyannis -- - - Falmouth _ Parmesan-Asiago and.. — American cheese. $6.99• 508490-1920 .5. 08-540-8004 provolone cheese. $6.99 S: Yarmouth Marstons Mills a Sweet&Spicy Chicken Habanero t , Itali an,- salami and Grilled chicken breast, pineapple 1 508-394-6688 ^"�508-42877900 "..ham topped with'banana.pePPers,;, 1 _ p g '.ale enos Sweet Man o Habanero fresh greenpeppers, fresh onions.- ----Sauce, provolone and cheddar ' "`"'�" OPEN F �, � _-_ Q - w, 7. m v. V and provolone cheese. $6.99 cheeses. $6.99 AL `STOR'ES NOW OPEN AT ;:_-.. +� - �� , ` ., .P' 10:OOAM AND STAY OPEN LATE1 —� _ Delivery Charge May Apply. _ r o I a - _.... - - - .......... ............. - w _ .r rClasslc Garden -A'.crisp and r r . .com for red onion, carrots, red cabbage, Ili colorful°combination of grape tomatoes .F i t t g cheese and brioche garlic croutons, all atop a Any Large Large 2-Topping Pizza blend of romaine and iceberg.lettuce. $6.99 � _. - r' & Bread Twists f'•; -r' ,_ ,, ..,�. r " _ -� -- - �`� - Specialty Pizza B � x -The makings of a classicTroasted white meat-chicken, -�-Chicken Caesar g , 99 $ 1599 lux Tax andmcebe the se and brio hesgarlic croutons -all;atop`.a blendti, -romaine . ... g tuce. $6 99.E g Plus Tax PF5924� _ $ -` - '^-°' LL "' ' Any Delivery Charge is not a tip paid to your i 5 Any Delivery Charge is not a tip paid to your Chicken Apple Pecan - Roasted white meat chicken, diced red.and green f driver.Please reward your an for E i driver.Please reward your driver for ` - -g:. apples, dried cranberries, praline pecans.and cheddar cheese•paired withOno_] n F�4 awesomeness.Limited Time Offer. _O -' � awesomeness.Limited Time Offer. � - ,^•s..-�- a a leafy spring mix. $6.99 _ `_ a @ D • • a : D • - r s a r, _ - --- - - - - .. N Salad Dressin Select from:Ranch,•Balsamic orCaesar. . " ' "�` -T �, �• -�. - ;;, ' �� III L'x'.tliLS UU .." z s Y I w w , .gym •. " a ES RTS REUIIQRDS : - Cinnamon Bread Twists- Handmade from " ff fresh buttery-tasting�dou&and baked to a. y \y golden brown. Crusty on the outside°and softr f -. w .. ., ,, w t I t I � : EREE PIZZA . L ,, Z _ ,P on the inside.aDazzled with a perfect blend of I t ` n5 cinnamon-and sugar, and served with a side of 9 ' sweet icing for dipping or drizzling. 8 for$5.99 ` - 10BS.DOMINOS COM E � -. at OOMINOS.COM/REWAROS Marbled Cookie Brownie-An irresistibly warm and - ,. Q , :;s O a gooey blend-of milk chocolate chunk cookie an ` fudge brownie.This sharable dessert is oven-baked • _ ----- - ` y. °at the time of order and cut into 9 pieces. $6.99 •° ' - , - °' _r � - �" --- •- �' ". 1 to Dorninos.corn for More Great Specials! I , Chocolate Lava Crunch Cakes--Oven-baked chocolate cakes, crunchy on the a outside with molten chocolate fudge on the inside. Enjoy an order of two. $5.99 F Two or More Large Pizzas t t Chocolate Dipped Chocolate Chunk Cookie $1.99 _ . : = With Up To 2 Toppings0 . .- j ,® .. a � f � -. _ r. ,i °y",� � �ens.. • s'"-i .�„ .�., t ' � qt� `� ,• ,` ^r�•q' , " r 4 99each r ". PIEC'Eofthe PIaE b f - --*206z' Bottle•$1.99 2-Liter Bottle$2.99 � y `� Plus Tax \ L Choose From: Coca-Cola®, Diet Coke®, Coke Zero r'r = 5385 s ' EWARDIDS • ' I Sugar",.Sprite® Fanta® Orange, Barqs® Root Beer, o Any Delivery Charge isnotatip aid to your a p driver.Please reward your driver for -Dr Pepper®,.Fuze® Lemon Tea, Dasani®Water , .} awesomeness.Limited Time Offer. O ,ke r f w•" s FLAVORS VARY,BY LOCATION ,. - — R OW FA Of OU E S9 0= ,e small $12.99 medium $14.99 large $16.99 -x-large $18.99 _ - • smart medium -large-: x-large ' ` Parmesan Bread Twists - - ` Cheese Pizza $7.99 - --�$9.99_____ _$11.99 $13.99 Handmade from fresh buttery-tasting -.... Via. ExtravaganllaT"'--.Pepperoni, ham,-Italian sausage, beef, fresh-onions, - Additional Toppings $1.25 "-- $1.50 $1.75 $2.00 dough and baked to`a golden brown.- fresh green peppers,`fresh mushrooms and black olives;-a I-sandwiched PPP g;F - Crusty on the outside and soff on �k ` between two layers of cheese made with 100% real mozzarella. . � - Handmade Pan Pizza Extra N/A $2.00 _-N/A N/A --the inside. Drizzled-with garlic and ' _ - -_ -- - =-•v- �-�- - - Parmesan cheese seasoning, and MeatUaT"' - Pepperoni-,:ham, Itallan'sausage and beef, all sandwiched -- '_""� sprinkled with more Parmesan. layers of cheese mad with 100% real mozzarella. ` between two la e - '� Y -- -�--- _ CRUSTS _ p - ;.`,Served with a side of marinara sauce -�- - - - for dipping-8-fo`r$5:99 - - - Handmade Gluten - -- - Pacific Veggie - Roasted red = Toss d Pan y`' smafeo ly Garlic Bread Twists - Handmade from fresh _ a_ i �` Medium Only. Additional Ch rge I ,e peppers, fresh baby spinach, _ buttery-tasting,dough and°baked to a golden 4. ; - brown. Crusty on the outside and soft on—-- fresh onions, fresh mushrooms, _ • tomatoes;'black-olives, fete, crunchy kiy" FREE spre gi.pane,1in,re i ewththosi_"' _ BrDD mnm kitchen herefore oomnn•Does -� the inside Drizzled with buttery garlic and'_ r Pprovolone, cheese made Thin Style Nor Yeommentl the p ,,e,e�:tem m t t' _ - — =eliactl—Cult—.ers ithglutensenstvtes Parmesan cheese seasoning. Served with.a ° CRUST with 100% real mozzarella -- F®- _ houki exert se judgment n consum ng this pi— with _�_ _ 9„, - -_ �.::._ __. -- ,' side of marinara sauce for dipping. and sprinkled=with a garlic_ SAUCES _ 8 for$5.99 • herb seasoning.. I , • Robust'Torriato • Garlic Parmesan White • Marinara • BBQ • Alfredo Cinnamon Bread Twists--Handmade from fresh buttery-tasting dough and I � _. _ bak ed'-to a old n:brown. Crust on the outside and soft on the inside r _- TOPPINGS _ . p _ _. ._. g.._.-. m- 1 a,.,-. �* � ;.Drizzled with a erfect blend of cinnamon and su ar, and served with - - - 'side of sweet icing for dipping:or,drizzling:8,for$5:99 Phllly.Cheese Steak - Tender Slices MEAT_ VEGETABLES . OTHER.. _ "of steak, fresh onions, fresh green `, Pepperoni Fresh Mushrooms Pineapple— Fresh-Onions - -- ` ,-peppers, fresh mushrooms,�provolone - Bacon Cheddar Cheese h Stuffed Cheesy Bread-_Indulge in cheesy perfection. Our oven-baked - - - - - - and American cheese. `` Ham - Black olives_-- - Shredded-Provolone Cheese breadsticks are Stuffed with cheese and covered-in_a,blend_of cheeses; Beef Jalapenos Peppers. Parmesan-Asiago Cheese made with 100%-real mozzarella and cheddar. Seasoned-with a`touch of Honolulu Hawaiian -Sliced ham, z Grilled Chicken Fresh Green Peppers Feta Cheese - - ,garlic and Parmesan. 8 for$6.99 _T._,F _ f ".• smoked bacon, pmea le, roasted red' =,4 se - Try all 3: Cheese only;RSpinach &.Fete or Bacon &Jalaperio.TMAdd marinara � .: ^>-PP - -w PhIIInSteakage Banana Peppers Peppers HoteSau"`t-�-`F- Or' our,favorite di in Cu for an additional charge. .' , peppers,=provolone°and cheese madewlth Y PP �' Salami "..r "' Tomatoes "' c„� - ..._ 100%_real mozzarella. - ¢ - ''Linguica Fresh Baby Spinach _ -" Parmesan Bread Bites'- Oven-baked bread`6ites.handmade,from,fresh .Deluxe - Pepperoni, Italian sausage,"fresh '.* - "- - __. -buttery-tasting dough and seasoned with garlic and Parmesan. Available - - �_ - in 16-piece or 32-piece orders. Add marinara or your favorite.dipping -green,peppers,�fresh mushrooms, fresh onions - - - -and cheese made with 100%real mozzarella. '` �� i '` - - -- _ ._ cup for an additional charge. 16 for$3.99 • 32 for$6.99 - .. - c h'B Ranch- Grilled.cl icken breast """ 's'=`f J, Dipping Cups 750 each _-r N ;, , , - + y _ Calf Chicken.'Bacon .., ' �:�. - _._.�-� �, - N (� _ Ranch,-Blue„Cheese, Marinara BBQ Kicker Hot,,N Garlic*ParmesanrWhlteWSauce, smoked bacon, tomatoes, - M .. ° ... . _ "rovolone andlcheese. made`with-100/° real mozzarella., ' Sweet Habanero, Garlic'.&iSweet Icing--- -"'- F:uffa'lo.'Chicken't-G-rilled"chicken ;..�..-_ - _ _ - 1 . . Wings Marinated,and oven-baked and then sauced with"breast;Ffresh onions, provolone, American - _ w - '-yo choice of BBQ, Sweet Mango Habanero or Kicker Hot Sauce. - � ~ . . _._ -your rican - - - � --- 8'for $6.99 --14 for$11.99 40 for$31.99 cheese, cheddar, cheese made with 100% real mozzarella and drizzled with -- Kicker Hot Sauce._ - - - I v_ O �� �T�T, Boneless Chicken - Lightly breaded with savory herbs, made with"100% n. Ultimate�Pepperoni Two layers'of°pepperoni sandwiched;between _ _ P - p "-8 for whole$6.99 white breast 14tfor$11 99 meat ke 40 for $31.99 provolone,-Parmesan-Aslago and cheese made - .- . `" Italian Sausa `e�Marinara -'Penne asta,baked,in.a.zesty,Tomato Basil with 100% real mozzarella, #hen=s sprinkled g P Y; - -F;M` "-ornb '"'""'T - ` - P _ - - - - ---- Specialty Chicken-�;'A delicious combination of toppings, sauces and w� = µ "Marmara sauce with Italian sausage a'blend of Ital&-s- asomngs and �. with oregano. _. _ ._ _. _ �.� - cheeses layered over 12 tender bites of-lightly,breaded,,100%'whole. provolone cheese.-$6.99� * _ - - - I - -�-�- .� _ _ -- w - -- breast white m n,_$6:99 each- ."'Memphis teat chicken. -. BBQ Chicken - Grilled chicken ,------ - - - rbreast, BBQ sauce,-fresh onions, Chicken Alfredo - Grilled-chicken breast and • Crispy Bacon &Tomato- Chicken topped with Garlic Parmesan White ' cheddar, provolone and cheese made "` -Alfredo sauce mixed with penne pasta and Sauce, a blend of cheese made with-mozzarella and cheddar, crispy v I' with 100% real.mozzarella. _ -- baked to creamy perfection. $6.99 �'? . 9 ± bacon and tomato. �a o - Wisconsin°6 Cheese - Feta, provolone Pasta Primavera -,Fresh spinach,,X- ', -. 4 .: •Spicy:Jala-eno-Pineap le-Chicken:to ed with Sweet Mango P PP g cheddar and Parmesan-Asiago cheese made diced tomatoes, fresh mushrooms � ., ;. . Habanero Sauce, a blend of�cheese°made�with mozzarella'and ' "I` .'. , Y cheddar, jala eno and mea le: - - _ with 100% real mozzarella and sprinkled -and fresh onions, mixed with penne r p p' pp - - ` ` ~hii. " g _- —pasta and baked with a cream . ����with oregano. .-P Y _ - _ , Alfredo sauce. $6.99 - \t , b _ • Classic Hot Buffalo- �= Spinach & Feta - _ # t :.—Chicken topped with classic �. Chicken Carbonara�_Grilled.chicken breast, `' Creamy Alfredo sauce, _ .- - hot buffalo sauce, ranch, fresh baby spinach, smoked.bacon, fresh onions and fresh mushrooms mixed with penne `-a blend-of cheese made y p _- kM�* fresh onions, feta, pasta and baked to perfection-with:creamy Alfredo sauce.$6;99 - with mozzarella and b.. , . ,.., s __-.w _ _ Y- - ' ® - - s r"ovo one andsc cheese Build Your Own Dominos Penne Pasta ---Choose a sauce-and up;to 3- _ - cheddar, and-fete- � ''� "�""�'�� � ade with 100% ingredlents,from more than a dozen meat`or vegetable toppings. $6.99 - - - - •Sweet BBQ Bacon - � '�m� -� : r , .} _.r I mozzarella:---:,' _ v� � _ � Chicken topped with Available with a bread bowl for$1 more. sweet and smoky BBQ } - V 207833 - - Sauce, a blend of cheese `* -� made with mozzarella and 4Any delivery charge is not a tip'paid to your driver.Drivers carry less than$20.You must ask for this limited time offer.Minimum purchase required for delivery.Delivery charge and tax may apply.Prices,participation,delivery area.and charges may vary. _._ Returned checks,along with the state's maximum allowable returned check fee,may be electronically presented to your bank.©2017 Domino's IP Holder LLC.Domino's8,.Domino's Pizza®and the modular.logo are registered trademarks of Domino's Cheddar, and'CrIS bacon. I Holder LLC.©2017 The Coca-Cola Company,all rights reserved."Coca-Cola"is a registered trademark of The Coca-Cola Com an.�--°,.,. ;p Rrsi�x��:.:; '. x "'h a n._ •at52t,. -.- . _.,..:., ,_.�.,,,;.u. ra,a:-,:'::,,a,`. . ^.".. ,.,w._....,. —�� 1... _ PIZZA THEATER SPECS JINIS'HES7 DOMIWS PIZZA THEATER CONSTRUCT ON MANUAL-Q4 416 WALL TILE & FRP WT-Ol WHITE SUBWAY TILE . � _s..� �... <. MANUFACTURER:Olympia Tile ITEM:White subway the www.olympiatile.com SIZE:3"x 6" CONTACT:Kurt von Koss NOTE:White grout to match the"100 Ultra White"3%6"ceramic subway tale ' Beaver Tile and Stone 24700 Drake Road !LOCATION:Production/Kitchen area visible to the customer Farmington Hills,MI 48335 248.790.2197(Cell) kurt@beavertile.com CONTACT:Derrick Rose 248.476.2333 ext. 124 drose@beavertile.com = WT-01 WHITE SUBWAY TILE MANUFACTURER: ITEM:White subway the y EDaltile ' 'SIZE:3"x 6" J .National`Accounts Desk (: 877.556.5728 NOTE:White grout to match the"100 Ultra White 3"x6"ceramic subway the www.daltile.com LOCATION:Production/Kitchen area visible to the customer, CONTACT:Jennifer McCormick Daltile Representative \ 877.556.5728 .Jennifer.McCormick@Daltile.com ,, —�� WT-U5 RED SUBWAY TILE(flPT10NAL _ MANUFACTURER.Beavertile .ITEM:3%6"Red Subway;Tile w CONTACT:Kurt von Koss NAME-.Red Pepper Beaver Tile and Stone f 24700 Drake Road SIZE:3"x Farmington Hills,MI 48335 NOTE:Red ubway tile is an optional feature to the Pizza Theater. C:248.790.2197 It is to be applied 60"A.F.F.with white grout to match the"100 Ultra White" kurt@beavertile.com 3"x 6"cehamic subway the LOCATION:60"A.F.F.throughout the production area where 3"x 6"subway ,tile is installed. Wfi 02 FRP WALL PANEL _ MANUFACTURER.MarliteN R ITEM:FRP wall panel(standard) www.marlite.com NUMBER:P-100 _ CONTACT:Tiin Pinnow TEXTURE:Pebble surface C:330.260.7631 tpinnow@marlite.com COLOR:White LOCATION:Kitchen walls that are not visible to customer WT-Q FRP WALL PANEL u_ ..._.. * - _._.. MANUFACTURER:Marlite ITEM:FRP waWpanel(standard) 3 www.marlite.com NUMBER:P-106 CONTACT:Tim Pinnow C:330.260.7631 TEXTURE:Pebble surface tpinnow@marlite.com COLOR:Beige LOCATION:Kitchen walls that are not visible to customer ' WT-U4 FRP WALL PANEL MANUFACTURER.Marlite ITEM:Crane Composites"STC'-FRP wall panel www.marlite.com NUMBER:731 CONTACT:Tim Pinnow TEXTURE:Sandstone C:330.260.7631 tpinnow@marlite.com COLOR:731 Red LOCATION:As Specified,Reimage Chair Rail,Vestibule G v 16 PIZZA THEATER SPECS 1eFINIS-HEST DOMINO'S,PIZZA THEATER CONSTRUCTION MANUAL- Q4 `16 - n - _ rCEILING TILE j CT ft BAC'KITCHEN/ K DF HOUS MANUFACTURER:USG - �:ITEM Scrubbable ceiling file Er 11( CONTACT.Chris Benjamin NAME:Sheetrock lay in ceiling panel(Climaplus,Vinyl) 1 C:312.436.5458 NUMBER:3260 cbenjamin®usg.com SiEil E( �1 SIZE:2'x 2' or 2'x 4' ' E E I€ \ COLOR:WhiteX. ` EDGE:Square E EIV{ I LOCATION:Kitchen,BOH �y •NOTE:Back of house/kitchen ceiling file to be white. \ � CT 02 OPEN CEIL1NG'5PECIFICATI4NC' DISTRIBUTOR:By General Contractor LOCATION:Lobby CONTACT:Please see Page 14 of\ the Construction Manual for paint specifications and Page 18 for alternate lighting specifications for open ceilings. CT 03 RETAIL AREA:CEILING _. _ MANUFACTURER:USG ITEM.Acoustical ceiling tile CONTACT:Chris Benjamin NAME:Frost Climaplpp s I C:312,436.5458 NUMBER:414 cbenjamin@usg.com SIZE:2"-0"x 2'-0"x 3/4" COLOR:565 Sienna EDGE:"SLB"Shadow Line Beveled edge(or beveled tegular) PROFILE:Edge grid profile DONN CX-color to match 565 Sienna LOCATION:Lobby BRIGK_(RED).: �- ...--. MANUFACTURER:Glen-Gery Brick .ITEM:Brick(red) vww.glengerybrick.com NAME:Olde Detriot-Full Modular Brick I CONTACT:Gabe Cantrell MORTAP.COLOR:G402 Hamilton Parker / i P:614.358.7800 SIZE:3 5/8"x 2 1/4"x 7 5/8" j C:614.206.1443 LOCATION:Exterior building material gcantrell@hamiltonparker.com i BrtICKCBLU )_,.. HE _.. __... . ____ _. �- _._ MANUFACTURER:Glen-Gery Brick ITEM:Brick(blue)-EC-01 brick with special blue patina paint` r1t�E �. www.glengerybrick.com Y SI COLOR:PT-11 blue special finish CONTACT:Gabe Cantrell LOCATION:Exterior building material,drive-thru window bump-out C:614.206.1443 Special finish applied by Kobolt Studios FINISHING:Kobolt Studios CONTACT:Jerry Ulibarri r C:614.554.1934 - more- 19 PIZZA THEATER SPECS - I� ��- -� DOMINO'S PIZZA THEATER CONSTRUCTION MANUAL-04 416 [-FLOOR COVERING_ FC Ol&1Ii(B'¢1 ITEM:Olympia Tile Arbor Collection, Moka,6' x 24"Porcelain Tile CI�$TOE�.�OBBX A � ---R --:SERIES:Olympia Tile:"Arbor Collection" RETAIL FLOOR COVEittNG _ __... COLOR:Moka' MANUFACTURER:Olympia Tile NUMBER:SKU-OL.AR.MKA.0624 www.olympiatile.com CONTACT:Kurt von Koss SIZE:6"x 24" Beaver Tile and Stone NOTE:Installation to be at 1/3 or 1/2 offset 24700 Drake Road GROUT:Fusion Pro°Single Component°Grout-1/8"Grout Joint Farmington Hills,MI 48335 Custom Building Product#60 Charcoal 248.790.2197(Cell) PRICE:$2.10/sq.ft. kurt@beavertile.com LOCATION:Retail Floor and Customer Accessible Restrooms CONTACT:Derrick Rose / 248.476.2333 ext.124�/ FC-01:Retail Floor and Customer Accessible Restrooms. drose@beavertile.com1s WB-01:Tile to be turned on its side.Cap with Brushed Aluminum Schluter Strip(TS-02). _,,..... .�.,_ .I_-. ALTERNATE, ITEM:Daltile-Yacht Club Porcelain,'Cockpit-YC03 6"x 24"Porcelain Tile , RETAIL FLOOR{ERID' SERIES.Daltile-Yacht Club CUSTOMER-ACCESSIBLE COLOR:COCKPIT,YC03 IESTR00MS MANUFACTURER: A\ NUMBER:SKU-YC036241P Daltile \ SIZE:6"x 24" National Accounts Desk .,NOTE:Installation to be at 1/3 or 1/2 Offset 877,556.5728 ~ ` GROUT:Fusion Pro®Single Component°Grout-1/8"Grout Joint www.daltile.com 1. Custom Building Product#60 Charcoal CONTACT:Jennifer McCormick PRICE:$2.02/sq.ft.. Daltile Representative 877.556.5728 LOCATION:Retail Floor and Customer Accessible Restrooms Jennifer.McCormick@Daltile.com FC-01:Retail Floor and Customer Accessible-Restrooms: _ WB-01:Tile to be turned on its side.,Cap with Brushed Aluminum Schluter Strip(TS-02). FC 43 KITCHEN/BACK OF HOUSEFLOOR #LE EG Q4 ALTERI #TE KITCHEN/SACK OF HOUSE FLOOR TL€ .... -.._... _ ...-_: _. ......... __�. MANUFACTURER. ITEM:Metropolitan Ceramics QUARRYBASICS® MANUFACTURER: ITEM:Daltile-Quarry Tile;8 x 8 "QT03 J Metropolitan Ceramics 6"x 6"Quarry Tile Daltile C.-Ashen Gray_•�/ ` Canton,OH.44711 "507 Puritan-Gray" National Accounts Desk �-SERIES:Daltile-Quarry Tile Y (330)484-4887 SERIES:Metropolitan Ceramics 877.556.5728 www.metroceramics.com QUARRYBASICS'Porcelain Tile www.daltile.com COLOR:OT03 Ashen Gray" CONTACT:Kurt von Koss NUMBER:507 �a'SIZE:8"x 8" Beaver Tile and Stone COLOR:507 Puritan GrayCONTACT:Jennifer McCormick f. m Daltile Representative GROUT:Fusion Pro' Single Component Grout 24700 Drake Road SIZE:6"x 6" 1/8"Grout Joint Farmington Hills,MI 48335 : ® 877.556.5728 Custom Building Product#60 Charcoal 248.790.2197 GROUT:Fusion Pro Single Jennifer.McCormick@Daltile.com g kurt@beavertile.com Component°,Grout PRICE:$1.60/sq.ft. 1/8"Grout Joint CONTACT:Derrick Rose Custom Building LOCATION:BOH f 248.476.2333 ext.124 Product#60 Charcoal drose@beavertile.com PRICE:$1.45/sq,ft t LOCATION:BOH , FC-US�fC1TCHEN/BACK OF q!;!SE,FL©OR r MANUFACTURER: ITEM:Summitville'Quarry Tile,6"x 6",Driftwood Summitville SERIES:Strata 2 www.summitville.com COLOR:Gray CONTACT:Kurt von Koss SIZE:6"x 6" Beaver Tile and Stone r` E(, y a• GROUT:Fusion Pro Single Component Grout-1/8"Grout Joint/ (, I 24700 Drake Road ( }E{ Farmington Hills,MI 48335 Custom Building Product #60 Charcoal 11 T)I 248.790.2197 PRICE:-$2.86/sq.ft. kurt@beavertile.com € LOCATION:Kitchen CONTACT:Derrick Rose v 248.476.2333 ext.124 drose®beavertile.com ..........___ ._.__.__ _ _ ____. II . G 1 �����c�T�s� 40b- NO SINKS HERO HS SERIES 1, Item# Project NSF �x 5 Model HSEF Model HS Model HSF Model HSD Includes Faucet,Basket No Faucet,No Basket Includes Faucet,Basket Includes Faucet, Basket,P-Trap Overflow q � a t F H lk Model HSOT Model HSF2S Model HSFAXHD � Includes Faucet, Includes Faucet, Basket,2 side splashes Includes Faucet,Basket, P-Trap Overflow, Basket,P-Trap, S/S Apron,Prison Grade Overflow,With Towel&Soap Dispenser q� 4 Model# Description S-54 Soap Dispenser S-55 Paper Dispenser S-56 P-Trap ;.> 5-57 Wrist Handle(add on) S-58 Wrist Handle&FCT(Repl.) S-59 Metered Faucet w S-60 Knee Valves Model HSDTA Model HSDTAXHD S-61 Pedestal Base WFoot Valve Includes Faucet,Basket,P-Trap, Includes Faucet,Basket, P-Trap, S-62 Eye Wash Attachment Overflow,Soap&Towel Dispenser, Overflow,Soap&Towel Dispenser, S-63 Hands-Free Wand Stainless Steel Apron Stainless Steel Apron,Prison Grade S-64 H.D. FCT Upgrade(T&S) S-65 Replacement Faucet(CH) S-66 Replacement Foot Pedals S-67 Replacement Gooseneck S-68 Side Splash One Side S-69 Side Splash Two Sides S-74 Drink Bubbler email-sales@aeromfg.com AERO MANUFACTURING COMPANY • 310 ALLWOOD ROAD,CLIFTON,NEW JERSEY 07012 •VOICE 973.473.5300 FAX 973.473.3794 �i���✓ � l:� U�L�+��1.tt~Y��Gf8"Cf'�ITF� 3�lB���I33fKr»`�" CI�1C3tID Sties�f�LO.C}1$.11���O'C1t�S1At2Ce9fi'€ � `,��'�' J.�'r� ` �t �°'�°�� .��•��>�` . DIMENSIONAL SPECIFICATIONS rm.a I A E R 0 HAND SINKS BOWL BOWL UNIT UNIT Model# Ship Cubic BOWL BOWL UNIT UNIT Model# Ship Cubic Width Length Width Length Weight Feet Width Length Width Length Weight Feet 10 14 14 18 HSEF 9 2 10 14 15 17 HSFAXHD 30 2 10 14 15 17 HS 12 2 10 14 15 17 HSDT 35 2 10 14 15 17 HSF 14 2 10 14 15 17 HSDTA 35 2 10 14 15 17 HSD 15 2 10 14 15 17 HSDTAXHD 35 2 10 14 15 17 HSF2S 15 2 41 13.7� c; L Sfj_F�y '' Forf L 2:0 F 110 0100 (_-_WX JCWED— .00 L rI Model HSEF Model HS Model HSF Model HSD ----------- NSF r— i7 Jji • ModeIHSF2S Model HSFAXHD Model HSDT 17 S S ------------- odel # Description L 5-54 Soap Dispenser S-55 Paper Dispenser S-56 P-Trap S-57 Wrist Handle(add on) S-58 Wrist Handle&FCT(Repl.) S-59 Metered Faucet S-60 Knee Valves 'J� S-61 Pedestal Base WFoot Valve --------- F-9--------- S-62 Eye Wash Attachment S-63 Hands-Free Wand 4--- S-64 H.D. FCT Upgrade(T&S) S-65 Replacement Faucet(CH) S-66 Replacement Foot Pedals S-67 Replacement Gooseneck S-68 Side Splash One Side Model HSDTA Model HSDTAXHD S-69 Side Splash Two Sides S-74 Drink Bubbler All dimensions are typical(tol. 1/2"). For Accessories and Options see pages FS-7A,FS-713. email-sales@aeromfg.com AERO MANUFACTURING COMPANY• 310 ALLWOOD ROAD,CLIFION,NEW JERSEY 07012 •VOICE 973.473.5300 FAX 973.473.3794 wg -ix - M Wf 1W , . g 1 I I - �` /* ell "gabg pim ON M ufaffik t EQUIPMENT SCHEDULE THIS DRAWING AND THE INFORMATION AND DATE CONTAINED HEREIN ARE THE CONFIDENTIAL ANO PROPRIETARY PROPERTY & YY OF DUKE MANUFACTURING CO.,AN.MAY NOT BE REPRODUCED OR=CLOSED FOR ANY PURPOSE,—OUT THE WRMTEN mr}QY S KeCm Numoa Oasvbxm = b 5•a Itvn PERMISSION OF DUKE MANUFACTURING CO. L 3 > eur 6aWDonc PertroK O I — MANUFACTURING 'AA Fs +tea a s�Ii.eii _ _ _ D°•Tp.xEw �A®DUKE DgIWDS rxTa1ET x/A emeeq COMPANY StLw1 ryr.)arUm lal<I xD1SPTa o 1 I I I I I I I X I I 1 I T 1 PLAN N W J Q LED W/FLANGED FWT I N' I LEG W/iUH®F.T 0 2 ELEVATION 1 1 3/8"=1'-0" #�k r x� z z U LL z Z W/ qA MOLES 0 Q UT WASHERS O 2 Z W 7{ C T��THDDE= al0 �o Ir DIA.S/S 1V ......E.R.— RDL}ED TD Ir DIAL 5/SATDt1BIAAP IED.1 ..ARn w ER:A 3 END 1 3/8"=V-0" *«� 7:} EQUIPMENT SCHEDULE THIS DRAWING AND THE INFORMATION AND DATE CONTAINED HEREIN ARE THE CONFIDENTIAL AND PROPRIETARY PROPERTY OF DUKE MANUFACTURING CO.,ANO WAY NOT BE REPRODUCED OR DISCLOSED FOR ANY PURPOSE,W OUT THE WRITTEN tmn Tap S uaaH Numoa DewbUan j �P Saa Han PERMISSION OF DUKE MANUFACTURING CO. a r 4PACER TAa,E cn.Tpa NEMA Ya 4DUKE"P.m"r O + pTzms Fs ,e cA sn TABIE(Ho LEcs) - - - MANUFACTURING DauiNos msleo x/A COMPANY pms No,m e�wea.� Lonm,w.w,m _„ Ipu,mmm y-O� Imuz„ama 1 1= PLAN VIEW 1 3/8"=1'-0" U1 W J m H Y 2 ELEVATION VIEW o 1 3/8"=V-0" C7 LL 2 zr�' a' p• D: 7 N1 a Z o a wA)t GA.ND E� z NN W LT=~'A wMEEGE a ;Y NUT a0l-ER 0 �0 s anoN/p 3 END VIEW aR xa. 1 3/8"=1'-0" c� re EQUIPMENT SCHEDULE TMS DRAWING AND THE INFORMATION AND DATE CONTAINED HEREIN ARE THE CONFIDE-AND FROPRIETARI PROPERTY a y OF DUKE MANUFACTURING CO.,AND MAY NOT BE REPRODUCED OR MCLOSED FOR ANY PURPOSE,Wf No THE WRITTEN a x Dmvbllm S Sva Uen PERMIS N OF DUKE MANUFACTURING CO. ten W a Y Mum SabWnv OYt,Y� O Cav Ip.l NLMA ry®®DUNE^� nzm� �ooY�wos rznY N/A _ MANUFACTURING COMPANY zTGL W. .1.T °"1uleim,.,,w E E :O d®D 1 PLAN VIEW 1 3/8"=V-0" N W J m Q �r MA sis uPRiwTs Y CRO55 MiAONG _ 2O 2 ELEVATION VIEW p 1 3/8"=V-0" U z z U a 7 z o a �z w w o �o 3 END VIEW �F.wA 1 3/8"=V-0" 1 C' M EQUIPMENT SCHEDULE � OF DU RAWIN ANDUFAC THE RI IG M..AN. AND N DATE REMAINED D OR D ARE SCLOS E C OR AN TIlLPURPOSE, ANO,VTTMOETARY PROPERTY pp OFDUNENANUFDUKE IAANCO.,AND1MY NOT BE REPRODUCED OR DISCLOSED FOR ANY PUI,POSE,Y/fMOUi THE WPoTTEN N a g D—ol- S PERMISSION OF DUKE NANUFACTURWO CO. Im W NYm 5ea1� our 6oNllon� B'OIT BASE TABIE Caa T-NEMN ~om DUKE P,mxr O I, nzaoo Fs , u s/s ns- Tx A. _ _ _ MANUFACTURING DDYIN05/322580 H/A BB• SLlwb'V'N Bi,@ OOlx)LI�a E BOle E (�)HOLES F. NEINRND DYEPSNELF SURPUED ONLY IF SHEIF IS DPDEPED) E � f �.m�•a x i"LONG a,EPs�iELrF-DER fE EE 1 PLAN VIEW 1 3/8"=1'-0" N W J f0 Q H Y 0 2 ELEVATION VIEW O 1 3/8"=1'-0" v O z h n U LL z R O Q Z � W O � o c 3 END VIEW xPnuN/A 1 3/8"=1'-0" "., 1 d: EQUIPMENT SCHEDULE TNIS DRAW ING AND T RI INFORMATION AND DATE CONTAINED HEREIN ANE THE CONFIDENTIAL AND PROPRIETART PROPERTY OF DUKE ON OF MNG CO.,AND MAY NOT BE REPRODUCED OR DISCLOSED FOR ANY PURPOSE,WITMDUT THE WPoTTEN N a Daaab+�on C Sav Bvn PERMISSION OF DUKE MANDFACTURING CO. Imn oV Kam our SON,lvna J'DRrvER STATDII Eva tpv NEMA/ �O WKE�-ter O I t zT:DDT Fs m cA S/s MANUFACTURING DauiNn/zzlwD N/A BrmMry 54 Lvula.Eb.Nt02 IDiO TDtt,m IJ,+I atsm+ COMPANY O I PLAN VIEW 1 3/8"=V-0rr N W J m Q F- Y 2 ELEVATION VIEW 0 1 j 3/8"=1r-0" e-T O Z :+TuaD+c Z B LED SET.ED D— ZLU l� �o 3 END VIEW oAOEA,, 1 3/8"=1 r-0" as onoNlA 1 STAINLESS STEEL ,���61��� ` ECONOMY WORK TABLES ADVANCE TABCO® SMART FABRICATION" FLAG& SFLAG Series Item #: Qty #: ELAG& 1 1/2" SLAG Series Backsplash Model #: Flat Top - y " Project #: KLAG Series 5"Backsplash ELAG&SLAG`'M"Series Stainless Steel Bullet Feet Plastic Bullet Feet standard on standard on SLAG&SFLAG Series ELAG,FLAG&KLAG Series Flat Top w/two Undershelves FEATURES: FLAT L P - ELAG & SLAG SERIES Two Sinle TWO . ELAG&SLAG Top is furnished with 1 5/8" W L U dershelf WT. Und shelves WTU dershelf WT Und shelves WT square bend on sides and 1 5/8"sanitary rolled rim on front and rear and square sices. 30" ELAG-240 49 lbs. _ SLAG-240 49 lbs. ELAG&SLAG"M"Series Has above 24" ELAG-242 31 lbs. _ SLAG-242 31 lbs. _ features and includes two undershelves. 36" ELAG-243 64 lbs. FLAG&SFLAG Top is furnished with 1 5/81, _ SLAG-243 64 lbs. _ square bend on sides and 1 5/8"sanitary ' 48" ELAG-244 79 lbs. _ SLAG-244 79 lbs. _ rolled rim on front and square sides,and 60" ELAG-245 92 lbs. 1 112"backsplash on rear. _ SLAG-245 92 lbs. KLAG Top is furnished with 1 5/8"square 72" ELAG-246 109 lbs. SLAG-246 109 lbs. bend on sides and 1 5/8"sanitary rolled rim 96" ELAG-248 145 lbs. SLAG-248 145 lbs. on front and square sides,and 5"back- - - splash on rear. 30" ELAG-300 65 lbs. _ SLAG-300 65 lbs. - Two hat-channels stud welded under table- 36" ELAG-303 72 lbs. _ - top to reinforce and maintain a level work SLAG-303 72 lbs. surface. f 48" ELAG-304 89 lbs. ELAG-304M 107 lbs. SLAG-304 89 lbs. SLAG-304M 107 lbs. Aluminum die cast"leg-to-shelf"clamp 60" ELAG-305 107 lbs. ELAG-305M 125 lbs. SLAG-305 107 lbs. SLAG-305M 125 lbs. secures shelf Undershelf eliminating is fuly adjustable.h nuts and bolts 72" ELAG-306 125 lbs. ELAG-306M 166 lbs. SLAG-306 125 lbs. SLAG-306M 166 lbs. CONSTRUCTION: 96" 1 ELAG-3081 166 lbs.I SLAG-308 1142lbs.All TIG welded. Exposed weld areas polished to match adjacent surface. 1-1/2" SPLASH Top is sound deadened. FLAG & SFLAG SERIES Roll formed embossed galvanized hat Single Single Single channels are secured to top by means of W L Undershelf WT. Undershelf WT. W L Undershelf WT. structural adhesive and weld studs. Gussets welded to support hat channels. 30" FLAG-240 49 lbs. SFLAG-240 49 lbs. 30" KLAG-240 49 lbs. 24" FLAG-242 31 lbs. SFLAG-242 31 lbs. 24" KLAG-242 31 lbs. MATERIAL: ELAG, ELAG"M", FLAG&KLAG SERIES: 36" FLAG-243 64 lbs. SFLAG-243 64 lbs. 36" KLAG-243 64 lbs. TOP: Heavy gauge stainless steel type 48" FLAG-244 79 lbs. SFLAG-244 79 lbs. 48" KLAG-244 79 lbs. "430"series. 60" FLAG-245 92 lbs. SFLAG-245 92 lbs. 60" KLAG-245 92 lbs. SHELF: 18 gauge galvanized steel. 72" FLAG-246 109 lbs. " LEGS: 1 5/8"diameter tubular SFLAG-246 109 lbs. 72 KLAG-246 109 lbs. galvanized steel.Galvanized steel 96" FLAG-248 145 lbs. SFLAG-248 145 lbs. 96" KLAG-248 145 lbs. gussets. 1"adjustable plastic 30" FLAG-300 65lbs. FLAG-300 65 lbs. 30" KLAG-300 65 lbs. bullet feet. S SLAG,SLAG"M"&SFLAG SERIES: 36" FLAG-303 72 lbs. SFLAG-303 72 lbs. 36" KLAG-303 72 lbs. TOP: Heavy gauge stainless steel type 48" FLAG-304 89 lbs. SFLAG-304 89 lbs. 1 48" KLAG-304 89 lbs. "430"series. SHELF: 18 gauge stainless steel. 60" FLAG-305 107 lbs. SFLAG-305 107 lbs. 60" KLAG-305 107 lbs. LEGS: 1 5/8"diameter tubular stainless 72" FLAG-306 125 lbs. SFLAG-306 125 lbs. 72" KLAG-306 125 lbs. steel.Stainless steel gussets. gg�° FLAG-308 166 lbs. " 1"adjustable stainless steel SFLAG-308 166lbs. 96 KLAG-308 166 lbs. bullet feet. NEW YORK GEORGIA TEXAS NEVADA (800)645-3166 (800)832-1218 (800) 527-0353 (800)446-8684 Fax: (631)242-6900 Fax: (770)775-5625 Fax: (972)932-4795 Fax: (775)972-1578 ADVANCE TABCOA SMART FABRICATI-0— i 11 498 •• 4 631-586-2933 www.advancetabco.com Smart Modifications&Accessories Coll. X smartfab@advancetabco.com O-1 DETAILS and SPECIFICATIONS TOL± .500" ALL DIMENSIONS ARE TYPICAL SLAG&ELAG SERIES-Flat Top 'I 4"TYp• j1 5/8" �Length T 3 Widdth 35 1/2" L r 3t q SLAG&ELAG"M"SERIES-Flat Top with Two Adjustable Undershelves 4"TYp j1 5/8" rLengthy T W i 35 1/2" f 10" !3 SFLAG SERIES&FLAG SERIES- 1 1/2"Backsplash �-4"TYp• �1 5/8" 11 1/2" Length -{ —f. T Width 35 1/2" — T i 0" yes � KLAG SERIES-5"Backsplash 4"TYp• L� -E1 5/8" I Length l T— T Width 35 1/2" L 1 1/2" 101. ,x t� a " ADVANCE TABCO is constantly engaged in a program of ADVANCE TABCO. improving our products.Therefore,we reserve the right to 6MAAT FAaA� row- change specifications without prior notice. O-la 200 Heartland Boulevard,Edgewood,NY 11717-8380 ©ADVANCE TABCO,DECEMBER 2006 • t 63M DURASTONEe Mop Basin � ■ 1-Place,Molded Construction—made with x white DURASTONE® F a 24 x24 x10" ■ Integrally Molded Center Drain with a seal r ■ Connects to 3"Iron Steel Pipe ■ Easy to install • 1 r Most or Exceed Codes—per these standards: ■ American National Standards Institute(ANSIF-Specification 124.6 ■ HUD/FHA—UM-73 requirement ■ IAPMO®Listed—file numbers:Mop Basin—02707;Drain—01251 and #1635 ■ Warnock Hersey Listed—CSA test standards:Mop Basin—#645.0 and#1345.5;Drain— B125 Accessories—order separately... e• '' Part No. Description �- 63.600A 0 Service Sink Faucet 65.700 Hose and Hose Holder 65.600 ®Mop Hanger 03.401 0 Bumper Guards Q 07.2424 ®DURAGUARD-Wall Guards 65.308 Drain Seal t 65.311 Drain Seal SPECIFICATIONS Model No. Size UPC 83M 24"x24"x10" 6 71031 00188 4 Sectional View Plan View Uurastone LaunWy dubs, uunty ainxs-Mustee rxgc.L ui M. :`=_' �, ,• ®Hose and Hose Holder Mop Hanger 'ss ®Bumper Guards ©DURAGUARD—Wall Guards DRAIN SEALS—for 2"ABS,PVC,iron pipe and 3"soil pipe X. © (no hub) Care and Cleaning—Refer to the individual instruction sheets for each product to locate thi information Lq 62M 63M 24"x24"x8412 24"x24"xlO" i�Chi 65M ACCESSORIES 24"x36"x10" Preferred by the "Pros" Home I About Us I What's New I Installation I Codes I Warranty I Cont Laundry Tubs and Sinks I Bathtub Walls I Shower Floors ( Shower Walls ( Shower Stalls Easy Access Showers I Enclosures I Mop Service Basins I Washer and Water Heater Pans hq://www.mustee.com/durastone.shtml 3/1/2004 2410 T f �-9— 1 T, (0) --- Li IF I General:Furnish and Install as shown on plans,Mop Service Basin model 63M,as manufactured by E.L.Mustes$Sons,Inc.Unit to be one-piece molded fiberglass made with matched metal molds using extreme heat and pressure.Height shall be 10"with not less than 1"wide shoulder.Sirs 24"x24".Drain shall be Integrally molded,complete with drain seal for Installation of 3"ABS,PVC(Sch.680)and Iron pipe.Removable stainless steel strainer.Performance tested to meet or exceed ANSI Specifications Z 124A Z 124.8 and FHA/HUD UM-73.Weight 45 lbs.,cubic feet 4.2.Install In compliance with local codes. w This Space For Architect/Engineer Approval " Abi Name Date Model Specified Quantity Customer/Wholesaler Contractor Architect/Engineer 6" ADJUSTABLE WALL BRACKET 421" \,- FINGER HOOK 13" 24 15" 014061-40 INLET KIT 14" SWING AVAILABLE NOZZLE SEPARATELY 2" FLANGES "WALL", REQUIRES W/ BUILT-IN 07/8 HOLES CHECK VALVES ON 8" CENTER DIMENSIONS ARE APPROXIMATE MODELNUMBER DATE SCALE DRAWN CHECKED APPROVED 5PR-8W14 3/21/06 1 1:8 1 DHL IWJS IJHB DESCRIPTION Ua1, 8" WALL MOUNT PRU w/ 14' ` SWING N❑ZZLE ADD—❑N FAUCET by equip Foodservice Accessories P.O.BOX 1088,2 SADDLEBACK COVE TRAVELERS REST,SOUTH CAROLINA 29690 PHONE:800.891.4808 FAX:800.868.0084 , A E FI O Item# Project ECONOMY DEW% AEROOPEC Quantity MF3 3F3 2F3 Model# Model M Model N MF3-2116-1.BLR 3F3-2116-18LR 2F3-2116-18LR,# MF3-2116-24LR 3F3-2116-24LR 2F3-2116-24LR MF3-2116-30LR 3F3-2116-30LR 2F3-2116-30LR MF3-2116-36LR 3F3-2116-36LR 2F3-2116-36LR MF3-2118-18LR 3F3-2118-18LR 2F3-2118-18LR MF3-2118-24LR 3F3-2118-24LR 2F3-2118-24LR i MF3-2118-30LR 3F3-2118-30LR 2F3-2118-30LR MF3-2118-36LR 3F3-2118-36LR 2F3-2118-36LR ! I MF3-2020-20LR 3F3-2020-20LR 2F3-2020-20LR MF3-2020-24LR 3F3-2020-24LR 2F3-2020-24LR — MF3-2020-30LR 3F3-2020-30LR 2F3-2020-30LR NSF _ MF3-2020-36LR 3F3-2020-36LR 2F3-2020-36LR a MF3-2424-18LR 3F3-2424-18LR 2F3-2424-18LR MF3-2424-24LR 3F3-2424-24LR 2F3-2424-24LR _ MF3-2424-30LR 3F3-2424-30LR 2F3-2424-30LR MATERIAL MF3-2424-36LR 3F3-2424-36LR 2F3-2424-36LR BODY ■ MF-16 gauge 304 stainless steel bowl,430 body. ■ 3F.-16 gauge 304 stainless steel bowl and body. MF3-3020-20LR 3F3-3020-20LR 2F3-3020-20LR IN 2F -14 gauge 304 stainless steel bowl and body. MF3-3020-24LR 3F3-3020-24LR 2F3-3020-24LR LEU MF3-3020-30LR 3F3-3020-30LR 2F3-3020-30LR ■ 15/9"O.D.16 gauge 304 series stainless steel tubing, corn- MF3-3020-36LR 3F3-3020-36LR 2F3-3020-36LR plete with 1"adjustable impact resistant white metal feet. DESIGN FEATURES ■ All sinks are fully cartoned. 0 Easily assembled. ' M SIZES AVAILABLE ■ Easily Drainboardsassembled. pitched 3/4"for positive drainage. EXCLUSIVE AFRO SAFETY EDGE ■ Sink hemmed on the roll and backsplash to eliminate cuts � HEMMED Chi from rough edges. � SAFELY EDGE CONSTRUCTION i L1 1/2'DIA.SINK ROLL ■ Exchidw 14"howl depth on ai4 models(consultimt's speed ■ Custom style fabricated bowl for true gauge integrity. ■ All sinks have a 3/4"radius at all intersecting planes —J (consultant's spec). ■ Stainless steel gusset is machine welded 360 deg to a stainless steel triangular plate. ■ Gusset plate is fully welded directly underneath the sink for support. ■ Polished to a#4 blended finish. HEMMED 1" ■ All sinks with dramboar ds 30"or longer egmpped with 2 stainless SANITARY LIP. steel is/s"O.D.legs with stainless steel gussets and white metal feet PLUMBING \/ 14'DEEP ■ Water supply is 1/2"hot and cold. ■ Faucet holes are 8"o.c.(Faucets not included.See accessories). AEROSPEC ( Includes all of the above and the following: ■Full 10"backsplash instead of standard 7". CONSULTANT'S SPECS E ■Stainless steel feet in s lieu ro white metal. AT PRODUCTION PRICES ■Legs have stainless steel crossbtacing with aluminum castings at all intersections. AERO MANUFACTURING COMPANY• 310 ALLWOOD ROAD,CUFTON,NEW JERSEY 07012•VOICE 201.473.5300 FAX 201.473.3794 [FHESEAY1 WERE CREATED BY AND ARE TILE PROPERTY OF AFRO MANI •URING CO.,INC. D NO, kl� REPRODUCED IN ANY FORM WITHOUT OUR EXPRESS WRITTEN PERMISSION. 0 w o� • co N O m 87.25 J 10.00 15.00 15.007 16.00 18.00 6-27-94 N 0 . NFL-Z 116-IBIR A J w J T O P21.00 21.00 d P N:\FD\3C\3F2 1150IL 430 S/S KEY l.00 ` n - 7t� fn' z 39.50 AGA Is A 18.50 304 S/S WS EQUIPMENT SHOWN ON THIS DRAWING IS MANUFACTURED TO FABRICATION WILL START ONLY UPON RECEIPT OIL SIGNED Y..;WWGS THE EUIPME o `THEE ICAT10N5 ONLY. AND APPROVED VIIAWINGS UY AUTHORIZED AERO OEALEk. N q )IRAVIINGS ARE MEANT TO INSURE CORRECT OtMENSIONS ONLY. AUTHORIZED DEALER SIGNITURE: rtl+ INDUSTRY DIMENSIONAL TOLERANCES ARE 4 OR -W. PRINT NAME HERE: DATE APPROVED: l T&S BRASS AND BRONZE WORKS, INC. Model No. 2 Saddleback Cove/P.O. Box 1088 B-3960 Travelers Rest,SC 29690 REG. Item No. ISO N90019001 Travelers Rest, SC: 800-476-4103 Simi Valley, CA:800-423-0150 Fax: 864-834-3518 www.tsbrass.com ITEM NO. SALES NO. DESCRIPTION 1 010389-45 0-Ring, Plunger 2 010390-45 Ferrule, Coupling Nut 3 010391-45 Nut, Coupling For Twist Drain 4 010381-45 Gasket, 3" Face Flange 5 015306-45 Flange, 3" Face 6 010385-45 Strainer, 3" Snap-in 7 015405-45 Plunger Casting For Lever Waste Drain 8 010394-45 Handle Asm Waste Drain Valve Lever 9 010392-45 Bushing, Waste Drain Lever Handle 10 B-3945 Adapter, 2" NPT x 1 1/2" NPT 6 0 O 0 Washers, O-Rings & 4 Gaskets are included in Parts Kit B-39K 1 8 7 9 2 3 Also Furnished w/ Sealing Cap When Overflow Tube Coupling Nut is Not Used. PN# 012640-45 10 Product Specifications: Drawn Checked Approved Waste Drain Valve w/ Lever Handle, 3" Sink Opening, DHL KJG JHB 2" NPT Male Outlet & 1 1/2" NPT Male Adapter Scale: Date: 1:4 03/19/09 Sheet: 2 of 2 T&S BRASS AND BRONZE WORKS, INC. Model No, 2 Saddleback Cove/P.O. Box 1088 B-3960 Travelers Rest,SC 29690 9001 Item No. ISO Aso avooi Travelers Rest SC: 800-476-4103 Simi Valley, CA:800-423-0150 Fax:864-834-3518 www.tsbrass.com This Space for Architect/Engineer Approval Job Name Date Model Specified Quantity Customer/wholesaler Contractor Architect/Engineer Removable Snap-In Strainer ? � Qf 04 3/16" [106mm] 12 1/8"±1/8" [308mm] Lever Handle w/ 2 5/8" Heat Resistant [67mm] Plastic Grip 5 3/4" [145mm] Adapter Converts 2" NPT Male to 1 1/2" NPT Male. Remove Adapter When 2" NPT Male Thread is Needed. Product Specifications: Drawn Checked Approved Waste Drain Valve w/ Lever Handle, 3" Sink Opening, DHL KJG JHB 2" NPT Male Outlet & 1 1/2" NPT Male Adapter Scale: Date: 1:4 03/19/09 Sheet: 1 of 2 l Domino's Route Stand Jr=4 PP Model DOM-RS60 Item 320900 MEW ___..u . : a.. . f E a i i V f A 60" 18" ss 4 4 r • 35% more capacity than traditional units. • Heat lamps sold separately.* • Holds product to Domino's standards. • Made in accordance with NSF guidelines. • Special panels retain heat from escaping into kitchen. • Meets Domino's standards. • Bottom shelf for additional bag storage. • Unit consists of 4 ea. stainless steel • Can be adjusted to meet future menu additions. embossed shelves, 1 ea. chrome wire shelf, • Unit ships knocked-down resulting in freight savings. 4 ea. chrome posts and 2 ea. gray epoxycoated side heat shields. Contact your Domino's Project Consultant at NSF, 1-800-248-3325. EMERSON- Heat lamps shipped separately, not supplied by Metro. Storage Solutions • Item# Job SUPER E RECTA SHELF ..�■ WIRE SHELVING • Unique Design:The open wire design of these heavy-gauge carbon-steel or stainless steel w� shelves minimizes dust accumulation and allows a o free circulation of air,greater visibility of stored items and greater light penetration. r, • Versatile Construction:Super Erecta Shelf®wire 2 shelving can change as quickly as your needs to change. By using various accessories, hundreds of shelving configurations become possible. • Fast,Secure Assembly:Post has rolled,circular grooves along its entire length at numbered 1" (25mm)intervals.A patented,tapered split sleeve (plastic or aluminum)snaps together around each post. Tapered openings in the shelf corners slide over the tapered split sleeves providing a positive lock. Shelf is assembled in minutes without the use of any special tools. `— • Shelf Ribs: Run front to back,allowing you to slide items on and off shelves smoothly. • Shelf Accessibility: Shelves can be loaded/unloaded easily from all sides.This open ONSE construction allows use of maximum storage space of cube. • Adjustabllity: Shelves can be adjusted at 1" (25mm)intervals along the entire length of the post. • Durable:Super Erecta Shelf®wire shelving is available in four options: Super Erecta BriteTm, chrome-plated, stainless steel and MetrosealT"^. • Adjustable Feet: Bolt levelers compensate for surface irregularities. y • InterMetro Industries Corporation North Washington Street Wilkes-Barre, PA. 18705 Copyright©1979 Metropolitan wire Corp. Domino's Retrofit - • 11 Overshelf for 8-foot Work Table x Model: DOM-RETRO84 Item: 320870 96"Cut table 6"overhang on imp 14 each end fz .� • Unit designed to fit on existing 8-foot work table. • Modular design allows flexibility to meet individual • Unit ships knocked-down resulting in freight crew member's preferences and ergonomic needs. savings. • Modifies existing cut tables to make them more • Stainless steel overshelves and backsplash with efficient and more productive. epoxy-coated steel posts and rails. • Accessory rail allows you to customize work station. • Ergonomically designed to maximize productivity • Core accessories for unit include: bins and dividers and minimize excessive movements. All for prepacked sauces, bottle holders, paper holder, accouterments are within arm's reach. cutter holder(minus tub)and screen holders. • Smooth surfaces allow for easy access and • Made in accordance with NSF guidelines. cleaning. • Meets Domino's standards. Contact your Domino's Project Consultant at 1-800-248-3325. N$F® EMERSOM. Some assembly required. Storage Solutions I sr Exclusive Hood and Cover Design.NEW removable Domino S Mak rnd washable filter to help deal with cornmeal built up in he condenser area. The filter also comes with an indicator sight that warns you if it hasn't beev cleaned by Burning RED(lign-location st-own in the control photo). z Control Area.NEW dual digital controls for both E tae rail and the ibiIme for holding more accurate f z Yompera=uaes. The contra I also shows temperature in the bass and rail temperature(not food)under DOMINOS SPECIFIED NIAKELINE model DPT env pans, "empf�r�atures are visible through built in viewing wind on the front the compressor i20R shown area. Also located in the window is the clean filter immediately Indicator light.Not shown in the window is'be rcxtl switch and master on/off switch. Lastly added into the rail controller is an audible alarm that will sound if th-:rail is outside of the f=tort'speci6cct on on temperature to alert the staff of potential problem, IMPROVED DESIGNS! ' ? ✓.00 is • •��.' �', Ni`4 �fj x Drawers. Base comes standard with(4)drawers and(2)doss located in the base. Each set of the drawers carry standard with insert pans to cl(ccommo late hogged products,pans or any combination. Drower syst=ms all Dw quick sand easy access to praduch�in the base.C::PTIONAL adaptor bars can b=p lrc:I ase if pans only are reclijired. Rail Drain.NEW improved drain with removable 0-ring. Ease of use compared to the old ball valve drain, Drain is a proven design used in the field for over 5 year,,;in some of the harshest environments. E j !s PRODUCED FOR: Domino's Pizza Equipment&Supply, K Division of Domino's Pizza LLC `� �` � " 3900 Plymouth Road, Livonia, MI 48150 Exclusive P,ess-Fit=gaskets Easy cleaning 800.24$.3325 fax$00.538.1551 _ and replacement-noscr�ws,nc tools! Gaskets are on I-r draI and doors. dJ 4 i I 11��I•I•I��LI•i��l••I��I••I��III 11��1■i•I��I.LI��I••I��I••I��III - u��u,•i��uu���u•I��u.l��w 11��I•�•����.LI��I••I��I■■I��III �I 11��1•.I��I.I•i��l.■I��I■■I��III �...._ _ Model Compressor b l D H Doors Drawers Ball Pan Catch Pans HP Voltage Amps NEMAry Sty Wt Capaaty Storage:. �.. ��. DOMINQ'S PIZZA E6�UIPMENT&SUPPI•Y, t _ `DIVISION OF DdMIN&S PIZZA!LC 3900 Plymouth Road• Livorra MI 48`150 800-248-3325• Fax 800-538 1551 iiiiiiiiij AIR CONNECTION SIZES INLET OW Fonts oaD U.r-Dlr COD g 1••r I=uat =,uo CVAPO M Aoxmaa r r `. Y T R YmFl M WY®1 fY I�DR� R T F�Fy iMl l• fEAT01 U I Y I i pEiAOBr E Y OEWiT01 LLIDTN VmM 1 D I NO P M Y MI • V • rR 8 Y 110 AfP V AfF V • C 0 CT I 0 A ODOE Ai NIL VAL A 1 W.I.COOLER 3]' 2S1?&1/4' 158 5'f 5'F 04A PC148MOP-11.5).0 fi0 1 11 10.1 15 1.11 MC4fi-1 ECNPR t.fi 115 )/S'OD 3/B'00 I/B'OD 3Ifi'OD w� X 0-OFF CYCLE A-AIR W/TIMER 19.25" aAD E=ELECTRIC A{ /tg� warFnacmac�m�A�iloaq°�`� 1R 1 1 ELECTRICAL •^w^• ',CONNECTION _ Ne�SM im 33" _25.5N PLOW Ow". •oeo� Ej M WDa Pfaa PLAN Yfaa NOTE ,g 3' � .............._ ....._. ......_.... ��7.�°.s. ,14A...f ��....�f,fY..s.1 w�K W4 rrA SUCTION&LIQUID ,.yam oR Gous v�D .`-.._"._, r O.V•IDYO u nuw LINE OUTDOOR UNIT. aAA1DVOq IDrm alDYox rm mluur ....._........... ................ CONDENSING UNIT ASSEMBLY *ryr"N wtc aF59 —26E9---- & ITEMS PROVIDED INCLUDE: FREa.oPRER...TNNFD�Y ^Tazao —4FACTORY WIRING 4O i 1.Liquid Line Sight Glass --FIELD WIRING £ 0000 O O O 2.Tempe Line FiCont of( ) 3.Liquid Line Solenoid Valve(Installed) � 5.Tem erature Control Installed L, L] G 6.Expansion Valve(Installed) I I I 6.Condenser Fan Cycling(Winter Control) I I I HIGH PRESSURE LOW PRESSURE fE3 7.Hrmetic Compressor-Copeland I CMTROLSWITCH CONTROL SWITCH e 8.Crankcase Heater AMC46-100 9.Hi/Lo Pressure Controls RELAY �, �V �/ 10.Outdoor Housing-Galvanized E Z I • 11.EC Evap Fan Motors-115V 7 T SEQUENCE OF OPERATION • UNIT COOLER 115-60.1 OFF CYCLE DEFROST....WIH THE REFRMRAnON S FAN MOTOR(S) IN ITS NORMAL CYCLE,HE THERMOSTAT, SOLENOID PRESET AT A SPECIFIED TEMPERATURE. • 16 VALVE(NC) INITIATES THE DEFROST CYCLE.THE 115V THERMOSTATDE.ENERGIZES(CLOSES)THE LIQUID LINE SOLENOID VPLVE AND THE n•AV•�� REFRIGERATION SYSTEM PUMPS DOWN.AND mFm1 mF"YL CUTS OFF ON LOW PRESSURE CONTROL.WITH • AN INCREASE IN TEMPERATURE.THE THERMOSTAT CLOSES AND ENERGQES THE LIQUID��' = • S N LOW SLIDE PRESSURE.HE COMPREALVE AND SSOR SE A V STARTS, IIF REONNEDI xtn ay. ,YYmn xrssm CtN w I I 11.30.13 3 CHANGED TO RJ04A PC TYPE KI OW CONDENSER F.V! wl�� ................... _.........._..._._......_......._...__._....._._....._....._. _..... IAH fnNTN01.SY_ IIF REOLIREDI �i EMPcoNmoL tCY49.NOP(208-23011160) I L_____N sco-1 -1AMC46-100-1EC (11511160) WIRING DIAGRAM 208-230/1/60 I L------L POWER LEADS FROM p /,/,�f�11 c............_.............G DISCONNECT SWITCH 1/UBllr�7^ m��........_. Evaporator Wiring Diagram OKOLPAK PARSONS RCiftlCCIlATTON TENNESSFE RE813-3 Y= 13'-6' aEAR HEii ooa FaR WALK-IN SPECIFICATIONS a 12'—Ill' SIZE: 13'-6'X 9'9'X 8'-3 3/4' O �.mm. — 1 Y ).�.o PANELS: ALL FOAMED PANELS ARE 4' EXTERIOR FINISH: E WHITE 26 nJCCO GALVANIZED GA TOP 226 GA STu GALVALUE d INTERIOR FINISH: VALL&26 GA STUCCO GALVALLIKE CORERSTUCCO CEDING,26 GA GALVALUIE < � FLOOR TYPE: 4 1 COM R-1-1/2'VINYL SCREED d d d d HEIGHT: DOOR R40074AO5040504 OD W-3 3/4' ID 7'-11 3/4' d� 94r 25r 46 THRESHOLD44D 34 78 DR RMLFLS CLR DOORS: �6V FRAME-26GW/GL PLUG-26GW/CQ DOOR R40074AO5040504 46x94.25DS 34x78 DR RH FLS CL 4anw 4«liO� womo� FRANE.2 GW/AIESKM'6GW/GL. _ J ACCESSORIES: yP p® (1)LIGHT,48'FLUORESCENT W/OUT BLLBS g yI COOLER (U KICKPLATE.063 TREAD 36'DR EXT S W J <U KICKPLATE 463 TREAD 36'DR INT �' . ''/..'.'/.. (1)BACKING OILY FOR CLEAR-VU DOOR (1)REAR-VU STRIP DOOR 34)(78 1 -FYl9r lo®t (HARDWARE FACTORY MOUNTED) r I3'-2' FLOORLESS COOLER WITH REFRIG: SEE SEPERATE REFRIGERATION DRAWING CENTER TO CENTER OF SLEEPER 1 1/2' VINYL40 SCREED DETAIL se sB aY 0 x 0 X e Note) N N v�j SPACING BETWEEN o F�5 sD R4' UNDIEENSIGED CLIPS OHO IS 23' o 0 'tea ra Imo um u «moo a rim"a@ g u�r v mmo�Ric 9 � H A 35 tnY (F b Si S ® ) N ® IMPORTANT NOTEI •L m w m aia' '� u- aooa mina p«rrr(n wu«nv m 115Y 461 —« — . Note.I IMPORTANT, VERIFY WALL HEIGHTS, 1-1/2' VINYL SCREED U i °� B PRINT �aRO �F°:sHEs �EwK WJST� �/44 FAR E APPROVING (WITH SLEEPER DIMENSION REQUIREMENTS) IMPORTANT - 12 PIECES-44 LIN FT. :7 Ma° OAPPRQVED AS DRAWN wr4a pg )-vr vOrcL j H m OTHERS TITS /« 01dT APPROVED fESUBNIT = 8 S Y FDaso "` IMPORTANT °ET '40' ...�,.F`U.. 1Fr1 SIGIED �04 IOI[A m06 011YL1A p 10 DaOpl6 p Rum«RCIv IRI al«Rr Tu4 0.0arz AV«4p F �fpR Rm6 M 416f«RIl F414L F.1mQ '.�®W iT4 4tlf. DATE omaKALm weM ar • L FaDRN ALLOW MINIMUM 1' CLEARANCE R (OY By Ur1 a�0Y1 M 1 111rt�pM ml s ....r • ' IERSI V woRir vmuiu nm imF MT ama d CD �(BY Y � SUB ,^�^�mmF*xr�imuec��Ti Y CD CROSS SECTION ALL AROUND WALK-IN. ""Ka gym•«pnN'A*'^m }� 2E Page 1 of 2 i SEIGONg, KENMORE Washer and Electric Dryer. White .. -.._. 26-61532 ......... ....... .......... Washer and Gas Dryer: '! {: White 26-71532 Basket Volume(Cu Ft) 3.3 Number of Speeds 1 x Cycle Selections. 11 i > ". .-�.2: ° ?'- Normal .............. .... .... ... ..... -:� Casual/Permanent Press Delicate ............. Quick Rinse Rinse/Spin Only ---"--..............------ Wash/Rinse Temperatures 6 .......... ................. ......... ......i...................................................................... Water Level Selections 5 Soil Level Selections 4 .............._.................._.._...................._._..............................._....._..........................................._................ Agitator - ..............__..................._............................._..................................._............................._................._..........___ Bleach Dispenser .........._......................................................._.._...........................i._.._.............. ........._...... _ Fabric Softener Dispenser ....... ........__..._ ....._.._.... _.__. ....... ............ __..... E Basket Construction Plastic _.............................................._......................................................L......._..._..._...................................... .__.._. Leveling Legs Motor H.P. Va _........................___......._.._...__..............._........_................._.._........_......_._..._......._._......._.. Sound Insulation Quiet-By -Design'• DRY�fi FEATUFIES a "t aE�t�3f �.:. .. ..... ,. Capacity(Cu.Ft.) 5.9 _......................................................................................................................................................................._.... Cycle Selections: 9 _....._...._.._........_ _....._...._. ..._.t....... ................. ........... Kenmore Laundry Center Normal ........._._..._................_........................................._..,......................--............................................ Casual/Permanent Press 0Electric White 26-61532 OGas White 26-71532 Delicate ..-....1—., ........... .................. _.... •27 inches wide wrinkle Rid Timed Dry 3.3 cu.ft.capacity washer.1-speed motor Quick Fluff .............. ............ ................ .......:........ ., _. 11 wash cycles Air Dry ' . Agitator cleaning system Cool Down Dispensers for fabric softener and bleach Temperature selections s Auto Dry 5.9 cu.ft.dryer .......... ...... y" Push/Turn-To-Start Button ......... ............. ............. ............ ........... ...__...... 9 drying cycles,5 temperatures Internal/Up-Front Lint Filter Auto dry Motor H P a 3-Way Wash and dry at the same time Venting (Bottum,Right,Left) SEEN&ftAL FEAR}R I , Front Serviceable ................ ... _..-.. ......_........ ..._..... ....._,.._. ......._...... .. ......._.... .......... ... .... _.. ..... .......... Power Cord Included Gas Only ._. .. :....._. a °Zc. ....... Washer,Electric Dryer:Volts/Hz/Amps 240/60/22-24 _ ..._....... .......,,, ....,.., Watts(Dryer Heater) 4,500 ,ASt, I Electric Dryer Circuit Required(60Hz) 30 Amp ...... ... .,,- ....... _. _. Washer Gas Dryer Volts/Hz/Amps 120/60/11 ;. ..._.. .......... ............ ....... ._ .�:ca-v c s - T.:cri�. BTU Per Hour 18,000 j.. ...._ ._.. ..... ..... ....... ...._ ._.. 0•4 ce LP Gas Conversion Kit WE25M74 Ilk -- s Yearly nergy Consumption /y Est,Y E. .... .. .. ..... .. 89 kWh _.. 2 Est Yearly Operating Cost" { Gas Water Hit/Elec.Water Hit $19/$31 ...:A_e°r't:icts Item W el ht(Approx.Lbs ) 247 .. Shipping Weight(Approx.Lbs) 278 g- ".._` y lit a' ,A E >WAFiFiANTY,. •,:,: TI a ` 2'7,7" �,- 1 Year Limited Warranty- ir, • lreo,l Entire Appliance Pans 8 Labor ._. ... ed of h private family purposes, a a ty applies o only 90 day Hit= Heater ional st —�-i - of$0 065/kW 1and1$t2l energy ape thefigures egy ebaesae ofeetlt dpatl ho Ifculated at„ s ie 2' ...........r10........�? ----'i(;25' —'+( ` energy supplierhn states where such programs exist(Cearani s based on percentage b of energy efficiency attained beyond the 2007 standard.Dollar amounts may differ 'Dimension represents debt closed including handle and knobs. NOTE:With feet set at mid position.loot can be adjusted 4.375 in. .. .. ....... ... ......... ......... .................. ._...... _..._. .....__........... .......... .............; o Sears Due to Scare polity of continuous improvement wi Its products.Sears reserves ����� •• the right(0 ehango materials and specificaiionswitheut notice.Sebre installing. U� Effective 01/09/12 suit installation instructions packed with product.For complete warranty c; Commercial nformation,consuluhe owner's manual or sit www managemylifa com. . 26-71532 Page 2 of 2 DRYER VENTING RECOMMENDATIONS 4'Clearance Behind the Dryer is Preferred for Best Airflow. Clamps are recommended for wall and dryer connections.Steel clamps 2"Clearance is Achieved With Periscopes. designed to resist stretching,with phillips hex head screw are included one each on elbows and periscopes. 4"CLEARANCE BEHIND DRYER 26-49900—Over-The-Top"Kit v- y 26-98379—Vent Hood Universal solution.8 foot length.Kit includes two 4 ft.pipe - sections with attached elbows,two close elbows,clamps e Aluminum body and plastic molded hood with a 4'opening. and wall plate. i DRYER EXHAUST LENGTH IMPORTANT NOTE: RECOMMENDED MAXIMUM LENGTH 26-49608—Flexible Pipe Exhaust Hood Types 4'x 6'with snap-lock fittings,90'turn takes 1 foot length Do not use non-metal and 6 inch clearance flexible duct.Also,when Recommended Use only for short run installations installing the venting •ola system,do not exceed DIA 1""""""1 q, a,aA � 26-49609—Close Elbow the specified leng0t for Turns 90°within 4',rotating collars and snap-lock fittings the vent duct.Venting ' systems which are longer than specified will °' ��''r'' 2"CLEARANCE BEHIND DRYER accumulate lint,increase No.of9o" Rigid Rigid drying time and erergy Elbows Metal Metal 26-49901—Periscope 0-5' use and shorten the life of 0 56 Feet 42 Feet the dryer. 1 44 Feet 32 Feet 26-49908—Periscope 0-18' I ......,__........._... ._. _.. 2 34 Feet 25 Feet For outlets that overlap or are very close 3 24 Feet 18 Feet 0.18" ...................................................... ............. ._...._ .._..... .................,,,,,,,.......... 26-a990a—Periscope t8-29' Periscope POWER CORDS FOR ELECTRIC DRYERS ONLY Reaches side of most dryers 26-49387,26-49787 All Electric Dryers Require Cord 26-49388,26-49788 26-49905—Periscope 29-50' O Order ! Wire Length Reaches top of most dryers ........... O 26-49387 3 4 ft. o . _...._. .__.__.... ................ .............. ........ 26 49787 3 6 fl. Gas Dryer Connector Stainless Steel O 2649368 ....4 Oft. ., t•' ... .. ..._. .. 26 49590 1/2 318'Flex 5 It 26 49788 4 fill 7 26 49585 3/8'-3/8'Flex 5 It. ................ ..... ........... .... : 'Complies with 1/1196 NEC code revision for new construction and remodeling 'Los Angeles only ...................................... ........_.._.... ...... .................................................. .................. ... ............... ...... ............... ......... _._.... __._.. .._..._...... ............ ...............', o earS Due to Sears policy of continuous improv=_ment on its products.Scars re serves /'�/'� •• the right to change materials and spmifir vcuts without notice.6etore installing. `v`'G� �� U� "Effective O1/09/12 consult installation instructions packed with product.For complete warranty Commercial nfi—mion.consult the owner's manual or visit wwwmanagemylifo.can. XD 9002E AFSWFHE 05/12/2016 'SfA Bimple . Smart . r s XLT Oven & AVI Hood Technical/Rough-In Specifications for Gas & Electric Ovens & Hoods This appliance is for professional use by qualified personnel. This appliance must be installed by qualified persons in accordance with the regulations in force. This appliance must be installed with sufficient ventilation to prevent the occurrence of unacceptable concentrations of substances harmful ��►�% to health in the room in which it is installed. This appliance needs an unobstructed flow of fresh air for CAUTION satisfactory combustion & must be installed in a suitably ventilated room in accordance with current regulations. This appliance should be serviced by qualified personnel at least every 12 months or sooner if heavy use is expected. Electronic copies of the Installation &Operation Manual, Parts& Service Manual, Architectural Drawings, & a list of International Authorized Distributors are available at: www.Xltovens.cotn For use with the following XLT Gas&Electric Oven Versions: For use with the following AVI Hood Versions: Australian(AE) F Standard(S) E Standard(S) F World(W) E World(W) F O(T� us C E Intertek Intertek U359 GAS40066 2000887 SAI Global XLT Ovens PO Box 9090 Wichita,Kansas 67277 US: 888-443-2751 FAX:316-943-2769 INTL: 316-943-2751 WEB: �vw\v.xltovens.com Roof Curb Welded Duct Exhaust Fan Duct Wrapper Roof Top Unit(RTU) Roof - f, c Valance Roof Joist ,Ceiling n Fire : z { Suppressions g Box r- �i Service _ P' Panel AVI Hood 9 Gas y Service XLT Oven Floor Typical Store Installation ,.F „Revision History Table Revision Comments Date A New Release;Version—03 Updated Oven Electrical Requirements on Page 6 2/10/2016 B Updated Oven Electrical Requirements on Page 6 and Removed Korea Information 5/12/2016 Technical Support US: 888-443-2751 Technical Support INTL: 316-943-2751 Simple. Smart. Milli! TypicalStore Installation .............................................................................................................2 Warning& Safety Information.....................................................................................................4 Descriptions..................................................................................................................................5 Oven Electrical Requirements......................................................................................................6 Hood Electrical Requirements......................................................................................................7 GasRequirements.........................................................................................................................8 FireSuppression......................................................................................................................... 10 OvenDimensions....................................................................................................................... 12 HoodDimensions....................................................................................................................... 14 VentilationRequirements........................................................................................................... 16 Pre-Installation Checklist........................................................................................................... 17 Exhaust Fan Specifications........................................................................................................ 18 This document is intended for use by general contractors, architects, sub-contractors and store owners to provide information during the planning& pre-installation phases of installing XLT Ovens &AVI Hoods. Please refer to the XLT Installation &Operation Manual for instruc- tions on the assembly and utility hook-up phase of the project. The process of getting a facility configured to owners' expectations can be difficult and frustrating, or it can be accomplished smoothly and on time. The information presented here can help move the"D" portion of the image below towards"on time" and"under budget". D TM a� 0E0"J The end goal is to obtain an occupancy permit from the Authority Having Jurisdiction (AHJ). A thorough understanding of the prevailing local codes can expedite this process and pre- vent unexpected surprises. Proper planning and execution will allow the successful installation of new ovens and hood in an existing store overnight with NO downtime. The purpose of building codes is to provide minimum standards for the protection of life, limb, property, environment, the safety and welfare of the consumer, general public, and the own- ers and occupants of structures regulated by codes. Building codes are constantly changing and they can vary by state, county, city, town, and/or borough. While some states like California, Florida, Massachusetts, Michigan, and New York have their own set of building codes, most states have adopted the International Code Council (ICC) series of codes. Always check with your local building code department in order to learn which codes are being used and how they will affect you and your construction project. You may want to start by contacting your local inspection de- partment, office of planning and zoning, and/or department of permits. The information presented here has been proven to satisfy the latest code requirements. Technical Support US: 888-443-2751 N ~ Technical Support INTL: 316-943-2751 Simpte. Smart. The information contained in this manual should be distributed and read by all parties in- volved in procuring and installing this equipment prior to any work being performed. To ensure an smooth installation the pre-installation checklist found in the back of this manual must be reviewed before the XLT equipment is scheduled to arrive. It is also advisable that a schedule be developed by the general contractor to ensure all ac- tivities are completed in the proper sequence and performed by the proper personnel. XLT will assist in the coordination of disseminating information and scheduling the deliv- ery of equipment. Please contact XLT or your distributor for additional assistance. XLT wants you to be totally satisfied with every aspect of owning& using your oven& hood. Your feedback, both positive&negative, is very important to us as it helps us understand how to improve our products&our company. Our goal is to provide you, our customer, with equipment that we can be proud to build &you can be proud to own. To receive technical support for the oven or hood you purchased, contact XLT anytime day or night, 365 days per year. Please be prepared to provide the Model & Serial Number. Installation of all gas appliances &ventilation exhaust hoods should only be per- formed by a qualified professional who has read & understands these instructions& is familiar with proper safety precautions. Read this manual thoroughly before in- WARNING stalling or servicing this equipment. • All electrical connections must be made by a qualified electrician in accordance with NEC, OSHA, and all applicable national, state, and local codes. • All plumbing connections must be made by a qualified plumber in accordance with all applica- ble national, state, and local codes. • All HVAC components must be made by a qualified mechanical contractor in accordance with national, state, and local codes. • All ovens must have their own separate electrical circuit. • All systems in the AVI Hood must have their own separate electrical circuit. • Each XLT Oven must have it's own gas shut-off valve. XLT Ovens reserves the right to make changes in design & specifications, and/or make ad- ditions to or improvements to its product without imposing any obligations upon itself to install them in products previously manufactured. Technical Support US: 888-443-2751 "'' Technical Support INTL: 316-943-2751 Simple. Smart. This manual covers the following XLT GAS Oven &AVI Hood models: y ��Ovens �� odds X317-1832-xxxxx H3E-I 832-xxxxx X3F-2440-xxxxx H3E-2440-xxxxx X3F-3240-xxxxx H3E-3240-xxxxx X3F-3255-xxxxx H3E-3255-xxxxx X3F-3270-xxxxx H3E-3270-xxxxx X3F-3855-xxxxx H3E-3855-xxxxx X3F-3870-xxxxx H3E-3870-xxxxx The first 2 digits of the model number after the dash represent the conveyor width and the last two digits indicate the bake chamber length. The five x's after those numbers represents the oven and hood configuration number. The 3270 & 3870 models have two burners, one on each side, &have two control boxes. All other models have only a single burner with a single control box that can be supplied on either end. The ovens may be used in a single, double, or triple oven stack configuration. All ovens are gas-fired&are available in Natural gas or Liquid Petroleum gas models (Electric ovens are also available). All models can be configured for a split belt conveyor. • All installations must conform to local building& mechanical codes. • Utilities must be easily accessible when the ovens are in the installed position. Do not in- stall utilities directly behind the ovens. • In Australia follow AS/NZS 3000 Wiring and AS5601 Gas Installation. Additional restrictions apply. Please see the XLT Installation &Operation Manual for more de- tails. CERTIFICATIONS For a complete list of Certifications, please see the XLT Installation &Operation Manual. Technical Support US: 888-443-2751 "~''` Technical Support INTL: 316-943-2751 Simple. Smart. ,�, ,,.,;; asp eriEle ncal Re turemen s ,; PerFACHOvenry 4 en tan Xnl Aus raIia` W rld � VolitssAG A `I�e �Yolts.AC.. � � ei�lz 1832 4.8 3 2440 4.8 3 * 3240 120 4.8 220/230/ 3 * 3255 1 SAC 4.8 50/60 240 VAC 3 50/60 * 3270 8.5 1(D 7 * 3855 4.8 3 * 3870 8.5 7 accordance..mot AStN7S *All HP Models Included ,u, FOR EACH GAS OVEN: • A separate 20 amp circuit breaker must be provided for each oven deck. • Electrical connections must be accessible when the ovens are in the installed position. • Electrical connections must meet all local code requirements. f lect>�ac e><� lect al�e ulre eats ,��F m ._wm PerA Uveu' OveTA1�D D .,. WClR AtL YoltsAC.., e Volts base 1832 45/39 31 16 2440 3240 208/240 82/65 51 60 380 50 3 27 3255 90/80 55 32 3855 F 4 Wire Service- Ll,L2, L3 5 Wire Service- Ll, L2, L3 " +1 Ground (per oven) N+2 Grounds(per oven) u r A DISCONNECT MUST BE INSTALLED IN ACCORDANCE TO LOCAL BUILDING CODES: a �M MINIMUM MAXiMU1VI 1832 1:30 17:00 xx40-xx70 1:30 20:00 Oven � � �� MIN'IM;�UM MAXIMUM All 3000 F 5900 F 1500 C 3100 C Technical Support US: 888-443-275-1 =W Technical Support INTL: 316-943-2751 Simple. Smart. Inputs into Electrical Box A Hood ............ leahons �s . . � #oftn .. 1 208/240 VAC, 1 Phase, 60 W 6 Amp VFD Controller .Standard up to 3 120 VAC, 1 Phase, 60 Hz, 20 Amp Ovens. y 1 230 VAC 1 Phase 50 :... . Hz, 6 Am VFD Controller World up to 3 230 VAC, 1 Phase, 50 Hz, 10 Amp Ovens Outputs from Electrical Box The AVI Hood system provides: • Up to(3) switching outputs for HVAC damper and/or dedicated unit. • One (1)230 VAC, 10 Amp, variable frequency,three phase power output for the ventilation exhaust fan. • Up to Three(3)receptacles for ovens. • One(1)24 VDC fire alarm signal. • APS for MUA and Exhaust. For Oven & Hood installations with the VFD option, all electric utilities for the hood and exhaust fan connect through the electrical box located on the front of main canopy. The capacitive touch buttons are located on the Hood User Interface on the front of main canopy, and interlock the function of the hood and oven(s). There are relays that provide interlocks for equipment such as, HVAC dampers, and/or dedicated MUA units and there is a optional relay for fire suppression. For Oven & Hood installations without the VFD option only the lighting is connected on the front of the hood and oven receptacle connections are made on the back of the hood. Ovens without a AVI hood are plugged into the receptacles on the wall. ;a 'u t r dCY �wiH , y Technical Support US: 888-443-2751 Technical Support INTL: 316-943-2751 Simple. Smart. • o • A Inlet Pres11Mswure`"Ran a anfQ....Press Oven ' - Natural Gas _ � Gas ,� atural Gas ���� )G�F,Gas 1YIadels � AVAWIC mbarmW4Pa, /C mar �kPa WI tnba> kJ�aWl( bar kPa All 6-14 15-35 1 1.5-3.5 rl1.5-14 27.5-35.0 2.75-3.50 3.5 18.75 10.975 10 25 ' 2.5 w S anda'ir1 �as,Open ,eati `V lges&,Qnfce Saes,,.:; ',"-'Aus talia„ Ga k;OvenHe&U...n ,e , alues Oven INodei II eC� ` _ sR Oven Model e` N ""`� ` fBT(J/JHIt 1832 56,000 0.136 3.45 0.084 2.13 1832 16.41 59.08 14.80 53.28 3.45 2.13 2440 71,000 0.152 3.86 0.098 2.48 2440 20.80 74.88 20.80 74.88 3.86 2.48 3240 88,000 0.170 4.31 0.104 2.64 3240 25.79 92.85 23.44 84.39 4.31 2.64 3240-HP 122,000 0.196 4.97 0.125 3.17 3240-HP 35.75 128.70 35.75 128.70 1 4.97 3.17 3255 115,000 0.187 4.74 0.120 3.04 3255 33.70 121.32 1 35.16 126.58 4.74 3.04 3255-HP 130,000 0.209 5.30 0.130 3.30 3255-HP 38.10 137.16 35.46 127.66 5.30 3.30 3270 1 190,000 0.176 4.47 0.111 2.81 3270 55.68 200.45 55.68 200.45 4.47 2.81 3270-HP 240,000 0.196 4.97 0.125 3.17 3270-HP 70.30 253.09 70.30 253.09 4.97 3.17 3855 115,000 0.191 4.85 0.123 3.12 3855 33.00 118.80 33.70 121.32 4.85 3.12 3855-HP 148,000 0.218 5.53 0.134 3.40 3855-HP 43.37 156.14 39.85 143.46 5.53 3.40 3870 198,000 1 0.181 4.59 0.111 2.81 3870 1 58.03 1 208.91 1 54.22 1 195.20 4.59 2.81 3870-HP 240,000 0.196 4.97 0.125 3.17 3870-HP 70.30 253.09 70.30 253.09 4.97 3.17 o d&, ew'7 ealaud has eve ah values,& rillce'' izes x.� F. 13ea Ya ues Ontice Sues Oven Model ura Buta Pro 2d C2S G30 G31 NAT LP 1832 16.41 59.08 13.18 ^" 16.41 14.80 53.28 3.45 2.13 2440 20.80 74.88 16.99 23.15 20.80 74.88 3.86 2.48 3240 25.79 92.85 20.80 25.79 23.44 84.39 4.31 2.64 3240-HP 35.75 128.70 27.98 38.24 35.75 128.70 4.97 3.17 3255 33.70 121.32 26.08 39.56 35.16 126.58 4.74 3.04 3255-HP 38.1.0 137.16 33.11 39.85 35.46 127.66 5.30 3.30 3270 55.68 200.45 46.30 58.03 55.68 200.45 4.47 2.81 3270-HP 70.30 253.09 55.00 76.78 70.30 253.09 4.97 3.17 3855 33.00 118.80 24.32 38.10 33.70 121.32 1 4.85 3.12 3855-HP 43.37 156.14 34.58 43.37 39.85 143.46 5.53 3.40 3870 1 58.03 1 208.91 47.35 58.03 1 54.22 195.20 4.59 2.81 3870-HP 1 70.30 1 253.09 55.00 76.20 1 70.30 253.09 4.97 3.17 The HP behind Oven Model stands for High Performance. NOTE G""as O�e`i> By s Orifice'Sizes Gas.Has zUJn><ce S>Izes >I>r%';' Natural 0.07 Propane 0.04 The gas supply should have a gas meter& regulator large enough to handle all of the gas appliances, such as the furnace, water heater, &ovens, in operation at the same time. Add up all of the BTU/kw/MJ ratings to determine the total load. Gas hose assemblies with quick discon- nects for each oven deck will be installed at each valve during oven installation when purchased. Technical Support US: 888-443-2751 Technical Support INTL: 316-943-2751 Simple.Smart. • Utilities must be easily accessible when the ovens are in the installed position. Do not � install utilities behind the ovens. [ ]376 � Gas Manifold 6.00 s� 152 ° Electrical Supply fr = ;fir y._ ¢� 48.00 a »� [1219] 42.00 [1067] GAS MANIFOLD WITH SEDIMENT TRAP A sediment trap must be installed by the owner and/or General Contractor as close as prac- tical to the inlet of the oven at the time of installation. This requirement is in keeping with ANSI Z223.1-2012/NFPA 54-2012, section 9.6.7. The design shown below will effectively keep all con- taminates from getting into the gas valves in the ovens. The cost to construct the gas manifold is extremely inexpensive compared to the costs associated with oven failure, such as downtime, re- placement parts, and service call labor. Failure to install a sediment trap will void the product war- ranty. The Gas Supply manifold is available from XLT upon request. • A minimum of a 1 1/2 supply line is required. - Item #,, Desc�r tton t 1 1/4 Manual Gas Valve 3 2 2 1—%2 Ball Valve 1 3 3/4 x 3 Nipple 3 9 4 1-%Pipe Cap 1 8 5 1-%x 10 Nipple 2 6 6 1-%2 x 3 Nipple 2 5 ,, 10 7 1-%x 5 Nipple 1 µ l3l 8 1-%Tee 1 9 1-'/2 x 3/4 x I-%Reducing Tee 2 �4�----► 10 1-'/2 x 3/4 Reducing Elbow 1 1 • Do not use Teflon tape on gas line connections as this can possibly cause gas valve mal- function or plugging of orifices from shreds of tape. Use of Teflon tape WILL VOID warranty. Technical Support US: 888-443-2751 X, V r. Technical Support INTL: 316-943-2751 Simple. Smart. HI In the event you are required to install fire suppression, XLT offers an accessory kit for ov- ens, and also fire suppression piping for the AVI hood as an option. The Engineers at XLT have designed the fire suppression system for XLT ovens and AVI hoods to meet ICC and NFPA codes. Field installations can be more expensive, less effective, and can interfere with daily operations and maintenance. A fire suppression system consists of five (5) main components: Manual Pull Station Main Cabinet that houses the tank and valve Mechanical Gas Valve Oven Piping&Nozzles Hood Piping&Nozzles All of these elements need to be interconnected mechanically with wire rope cables, and a piping system must connect the tank with fire agent to the nozzles in both the oven and hood. The fire suppression system can be activated by either manually pulling down on the han- dle, or whenever the temperature rises high enough to melt a link in the hood. When the link melts or the handle is pulled, spring tension opens the valve which releases the agent contained in the tank and then sprays through nozzles mounted in both the oven and hood. EXPLODED VIEW OF OVEN FIRE SUPPRESSION Y Technical Support US: 888-443-2751 Technical Support INTL: 316-943-2751 Simple. Smart. r e ® r b M- °o M- n-ti Oft 0-, tr i 4 w r or x ,wa'Ns ron4acr ss it E ; ' �`r '� ''� �r nl {d ra P { T� were xia-sr-ees a s a �' a� � � <-�` a.cerrr.grkaer.J.wtrse s S,w. •Tale::". ..ek's., d. TRANSPARENT VIEW OF HOOD FIRE SUPPRESSION ' Y Yiq ryom�4 s✓ - _ x �, ' ? EPA .: a,t �h� s - t3 a�,• r 3t�` .a l« Technical Support US: 888-443-2751 Technical Support INTL: 316-943-2751 Simple.Smart. w i U .. -, �t 4 s� Ei 1: U U- NO '- n—�«n W n: m Technical Support US: 888-443-2751 Technical Support INTL: 316-943-2751 Simple. Smart. au B C D WOLFF E F. G H Jr "»i - 18 32 48 3/8 70 1/4 671/4 42 3/4 32 609 746 m 1832 45 813 1229 1784 1708 1086 813 N/A N/A 276 338 0 2440 24 40 54 3/8 78 1/4 75 1/4 42 3/4 32 N/A N/A 726 880 610 1016 1381 1988 19111 [10861 18131329 399 3240 32 40 62 3/8 78 1/4 75 1/4 42 3/4 32 N/A N/A 755 915 0 813 1016 1584 1988 1911 1086 813 342 415 '—' 3255 32 55 62 3/8 93 1/4 901/4 42 3/4 32 N/A N/A 884 1064 813 1397 1584 2369 2292 1086 813 401 483 3270 32 70 62 3/8 111 105 1/4 42 3/4 32 N/A N/A 1128 1322 813 1778 1584 2819 26731 [10861 18131512 600 ° 38 55 68 3/8 93 1/4 90 1/4 42 3/4 32 N/A N/A 981 1166 3855 [9651 139 1737 2369 2292 1086 813 4451 529 38 70 68 3/8 111 105 1/4 42 3/4 32 1279 1478 0 3870 965 1778 1737 2819 2673 1086 813 N/A N/A 580 670 a c A `A B C D E F G ..H J � s 3 1832 18 32 48 3/8 70 1/4 67 1/4 62 3/4 32 52 N/A 1123 1397 Q 457 813 1229 1784 1708 1594 813 1321 509 634 2440 24 40 54 3/8 78 1/4 75 1/4 62 3/4 32 52 N/A 1342 1650 610 1016 1381 1988 1911 1594 813 1321 609 748 N 32 40 62 3/8 78 1/4 75 1/4 62 3/4 32 52 1389 1709 3240 813 1016 1584 1988 1911 1594 813 1321 N/A 630 775 s 3255 32 55 62 3/8 93 1/4 90 1/4 62 3/4 32 52 N/A 1629 1989 ° 813 1397 1584 2369 2292 1594 813 1321 739 902 3270 32 70 62 3/8 111 105 1/4 62 3/4 32 52 N/A 2099 2487 813 1778 1584 2819 2673 1594 813 1321 952 1128 38E1778 68 3/8 93 1/4 90 1/4 62 3/4 32 52 1812 2182 3855 965 1737 2369 2292 1594 813 1321 N/A 822 990 -H 3870 3868 3/8 111 105 1/4 62 3/4 32 52 N/A 2385 2783 965 1737 2819 2673 1594 813 1321 1082 1262 1 A D G H O 111. s 1832 18 32 48 3/8 70 1/4 67 1/4 67 3/4 17 37 57 1603 2014 45 813 1229 1784 1708 1721 4321 [9401 1448 72 914 .c 2440 24 40 54 3/8 78 1/4 75 1/4 67 3/4 17 37 57 1927 2389 c 610 1016 1381 1988 1911 1721 432 940 1448 874 1084 c 3240 32E40623/8 78 1/4 75 1/4 673/4 17 37 57 1985 2465 813 1584 1988 1911 1721 432 940 1448 900 1118-° 3255 32623/8 93 1/4 901/4 673/4 17 37 57 2335 2875 813 1584 2369 2292 1721 433 941 14481 [10591 r13041 w 3270 32 70 62 3/8 Ill 105 1/4 67 3/4 17 37 57 3032 3614 813 1778 15841 [28191 1267311721 433 941 1448 1375 1639 z 38 55 68 3/8 93 1/4 90 1/4 67 3/4 17 37 57 2602 3157 3855 965 1397 1737 2369U22921721 433 941 1448 1180 143238 70 683/8 Ill 673/4 17 37 57 3445 4042 965 1778 1737 28191721 433 941 1448 1563 1833 Technical Support US: 888-443-2751 J Technical Support INTL: 316-943-2751 Simple. Smart. ' 0 � 0,1 os 5. t, p � l \./ j K H ALL DIMENSIONS ARE FROM FINISHED FLOOR Technical Support US: 888-443-2751 .siR, ,a. sm Technical Support INTL: 316-943-2751 P (7v�nIioodDi "ensAons 1�3 fed. ,e lit, Z tes T * G H,,, 7 �„,,,Sln�le„ ouble•Tn e� Hod ,,,�1u Ie" Dquble Tn le 1832 34 3/8 88 5/8 18 32 30 5/8 506 495 495 523 310 264 304 873 2251 45 913 778 230 225 225 23ZL [1411 120 138 2440 40 3/8 96 5/8 24 40 33 5/8 590 565 560 610 339 281 322 1026 2454 610 1016 854 268 256 254 27 154 127 146 3240 48 3/8 96 5/8 32 40 37 5/8 685 640 660 661 373 304 333 1229 24541 1 [8131 P0161113 1/2 956 12 69 5/8 89 7/8 91 3/4 311, 290 299 300 169 138 151 3255 483/8 1115/8 32 55 [3431 37 5/8 [3051 [17681 [22831 [23301 735 680 700 724 385 310 333 1229 2835 813 139 956 333 308 318 328 175 141 151 3270 48 3/8 126 5/8 32 70 37 5/8 760 705 737 782 391 304 328 1229 3216 813 1778 956 345 320 334 355 17 138 149 3855 54 3/8 111 5/8 38 55 40 5/8 795 730 745 764 408 310 339 1381 2835 965 1397 ]032 361 331 338 34 185 141 154 3870 54 3/8 126 5/8 38 70 40 5/8 825 770 770 828 419 322 345 1381 3216 965 1778 1032 374 349 349 376 190 146 156 Crated Weight(Stacked) C 31 31 67 185 78 178 1702 84 miammor All dimensions in inches [millimeters],f 1/4 [6], unless otherwise noted. All weights in pounds [kilograms] unless otherwise noted. NOTE * E and F are the minimum distances from a non combustible wall structure. oW. ates ICA TY,(m►n:rec'ot►tmende.d » Smt Its u �„ 18xx 24xx 32xx 38 Single X 187.5 187.5 93.75 93.75 [57.15] [57.15] [28.58] [28.58] X 187.5 187.5 93.75 93.75 [57.15] [57.15] [28.58] [28.58] Double X 189.75 241.5 155.25 181.125 [57.84] [73.61] [47.321 [55.21] X X 189.75 241.5 155.25 181.125 [57.84] [73.61] [47.32] [55.21] X 187.5 187.5 93.75 93.75 [57.15] [57.15] [28.58] [28.58] X 189.75 241.5 155.25 181.125 [57.84] [73.61] [47.32] [55.21] X 287.25 365.625 235.125 274.3125 [87.55] [111.44] [71.67] [83.61] Triple X X 189.75 241.5 155.25 181.125 [57.84] [73.61] [47.32] [55.21] X X 287.25 365.625 235.125 274.3125 [87.55] [111.44] [71.67] [83.61] X X 287.25 365.625 235.125 274.3125 [87.55] X X X 287.25 365.625 235.125 274.3125 [87.55] [111.44] [71.67] [83.61] All values are FPM [M/Min] unless otherwise noted. Figures represent VELOCITY measured at the Grease Filter. Most building codes require 500 Feet per Minute veloc_ NOTE ity. Exhaust duct is 1 ft2. Check with your local building official for requirements. Technical Support US: 888-443-2751 Technical Support INTL: 316-943-2751 Simple.Smart. Ventilation Requirements A powered ventilation hood is required to remove heat and vapors. Some provision must be made to replenish the amount of air that is extracted from the building. The hood and HVAC installation must meet local building and mechanical codes. Requirements vary throughout the country depending upon location. Proper ventilation is the oven owner's responsibility. The AVI Hood system is designed to meet all requirements for XLT ovens and it is our recommendation that this system be used. Ventilation Guidelines Obtain information from the authority having jurisdiction to determine the requirements for your installation. Your ventilation hood supplier and HVAC contractor should be contacted to provide guidance. An air balance test is highly recommended, performed by a licensed contractor. A properly engineered and installed ventilation hood and HVAC system will expedite approval, reduce all maintenance costs,,and provide a more comfortable working environment. XLT also recommends that the operator switches for the ovens and the operator switch for the exhaust fan be interlocked so that the exhaust fan gets energized whenever the ovens are turned on. For more in- formation, see the following links at xltovens.com: Kitchen Ventilation Design Guide 1 Kitchen Ventilation Design Guide 2 Kitchen Ventilation Design Guide 3 Kitchen Ventilation Design Guide 4 Ventilation Performance Test Refer to the Installation&Operation manual for AVI Hood Operation Test Technical Support US: 888-443-2751 Technical Support INTL: 316-943-2751 Simple. Smart. There are many things that will help with the installation of XLT equipment, and make for a smooth installation. The following list outlines the tasks necessary for successful installation of ovens and/or hoods, whether the installation occurs in a new store or for the remodel of an existing store. This list is to be used as a checklist to verify all aspects of XLT equipment is installed prop- erly. If any additional information is required please refer to the I&O Manual. Manuals can be found at xltovens.conl: Gas Requirements: []Yes []No . Install adequate size gas lines (2" preferred 1 1/2" minimum) ❑Yes []No . Install shutoff gas valve for each oven []Yes ❑No . Install gas meter®ulator(Individual regulator for each oven is pre- ferred) []Yes ❑No . Verify adequate gas pressure for all equipment in store (Minimum 6" W.C. supplied to ovens with all other equipment running at full load) ❑Yes ❑No . Sediment trap must be installed, refer to local code for proper require- ments Electrical Requirements: []Yes []No . Dedicated 20 Amp breaker installed for each gas oven ❑Yes ❑No . Dedicated disconnect for each electric oven ❑Yes []No . All applicable dedicated circuits are installed for the AVI []Yes []No . All circuits are the correct Phase for each piece of equipment Hood Requirements: (If Applicable) ❑Yes ❑No . Proper ceiling support is in place for hood installation ❑Yes ❑No . Proper ceiling clearance for the AVI []Yes ❑No . Install Roof Curb []Yes ❑No . Install Exhaust Fan (Adequate Fan for installation) []Yes -❑No . Install Duct Technical Support US: 888-443-2751 MT. Technical Support INTL: 316-943-2751 Simple.Smart. F'f4�e�Y.�d..<qs4±4Pd taCFitit�%= HM Rtma ErEgnooring and�Eanufaccw3ng Corparallort Cta?r�r Atrr�a�^r�iS rrtt�Cs, P.Q QK 74402.Bax 97d.hiusdtog®a, RretiseCk Cut9'octfis' Atsos r+fir S titt0 co PM1 Daw 1123/200 Z-01:23 PM b e&V d try D9M 000 PDURG Direct Drive Centrifugal Upblast Grease Roof Exhauster Star�dartd Gtarr3lru�tlots Fa>atura4 AlurrehM Coma a trl 15 d h we 13a�tdtns�6r -car�6t3� aRir�ttid flhonr4tt$*fth brAju g p 1`17fi't'j�}lliM�lS.'5 d1grltYfl p } M"bwnos am OC"it;�€f'f?�:'}WA1cAt>�•b Axllo ss spyt Oof Cuick tEfMG how wohm 2.00 Restourint awtabom 51 mrn rroero r stw,tsai� €rsty L � >'a �s to .t7 rig r>tstxtmt� � t QptCR 1 b Acta sortes 6 x * X1YSx 24"HN G ,lieszaiCurb StasF1g a c^k'F�$ i0 t8 t4.i39 DIMENSIONS(irwhras) RoughQpeni�: t4,�X1d."x0 MJ1.35RG G4112 lip 23WThra PhivA01Qr P 1 Spmi Er EffKj 1!tom-ta RPM,,1725 PERFORMANCE It sx Oft volumt. SP PCwLN ,° � TS Off{ Vv4H, S retarlrtt< Po�i4aEltgtJC7k2OS�? Oly t. Size (en') (in*�) (wo {a €�) ) fpm) (6a) HP 'V Phasa ass Ent fiPM Spt tip 1 ?GtJl35RG 1800 1,000 0,442 1523 5728 1333 0,00 tt2 T34 3 QO 1725 ISM SOUND( trkr'% YKe Q S S f J t.$S€t�(« 1k .rxr�sr..rrps 040m ^a+aFvm«ss,aw'a a r, txrrtu ara _. j ab^es a4`,9rt(?#g�'m a�E4+C��+CaGCF day RekG caYxxhSt&;zr p A 9"w4 ass,VOAc tea to h,w_�-,J t A, 0rt&'3S' 1 2 3 4 6 $ 8 pi6 ` - ffi'?' tI E�1$ °ss4aFmt=nrsxs ems^€.tx*ti,+.W't Tbt Av&+ rn�r.F.a4:Js so31 trrax dE unarms aet;,r. SGuxr 65.8 78;8 0et.3 75.3 IMO, 60A 63.3 53<4 78.5 57.0 16,0 64.20 71. PCs6a'f�r r 7,00 f 0.50 3$0 = 1,60 +' ✓ 040 c 1.40 ✓a f" 0.35 0,30 0-20 0.80 .... / i 0. 5 0,09 0.00 -76 424 924 1424 1024 2424 Flow 10M) Pegormam »• System OparstngPs �••• water W�PO ftmanw x operating Povw X .rsrrrr+w�sm'»aavt #9a�r¢hvngAa4s+<.ertt„t.k ek9i#a t#>tvk rm.repass eau++s # srzaaII€'""p'sm tare,fix4sttl ..a if23�"21S't3 2_8.`?Pad V.# flI?ir;ftFOkti0r7rAy 6tsddr['s5ta'n Ca.'yi� a"R6 d0€I'V0141"ryas aKM'��`r�yarJ:Mas Technical Support US: 888-443-2751 Simple.Smart. Technical Support INTL: 316-943-2751 �rt �ls�raa � , 1102,01811 LotsFRaa: /� Asmv Eng�oring and t�anulatturft CoiWadon Cus1mvrAmv E 4 tdtp CO Y P.O.Box 918,dtmWgoa,OK 14402 Arct ect Eng§*er: Aura Enip d 61 Co Prim D*W-112=0132:48c23 PM SUIX111 ed bfOftc t ODW OPTJOHA. Cat a'z W V W$L4S6 W*FOLYSUAllete ttwe r Curb,Restaurant K d COMtwCfi!n Foatums --»w. c<Owws Wdod Soma Dmip to ar+t?trt/rt€n WtkaNa HPPR rt rrcents 4ftv31bMOOOtD rt�i Iftited warrtaatyr Options&Acrwssorin 1@`8TD seff rtastvsue �BGt;Ka7*) 3}9 Emit view . '"F � "'0 17 mXs I 5A'40 GAIM X 173 x 24°t"h Galaarized Cwb$*rr Flmhamg My Mcdef Sue tier 1 C217.$X 1?.5 21.00 14avwlx a%s %rra not— 44W W'Mu 1MV201124823 PM atft•V1!?Yitl�l4lGt'�Y&i�6rarab,Iryr4CtfaCtisTd+il•i1tCf�ran�"Ek'Rt?M)J iM:Yw•xtuatuSnTiEf'J:f<fi o Technical Support US: 888-443-2751 Technical Support INTL: 316-943-2751 S6mpre. Smart. Projea:PNU,RG SOMMOBafm Location: Acme Engineering and Manufacturing Corporation Cusbormr.Woft Electric Inc P.O.Box 979,.Muskogee.,OK 74402 Archillect: Engineer: ConlractaT: Inc Print Date-702013 111:49:34 AM Submitted by:Jerry Maxey PNU:RG Belt Drive Centrifugal Uphlast Roof Grease Exhattster Standard Construction Features Aluminum curb cap -Integral drain We Backward indmed non-oveAoading aluffunurn wheel sconnect SW4ch-Weadw Resistant Enclosure TYPICAL ORA rAAyVAWf Heavy gauge tum-ruim housing WITM WTO P Motor bearings are pvniaroEidy heonaaled unless special Cttdti MOtOT requirements are specked Pre-lubric.-ited bearings in duplex spit p9Dw block hou�ng rated at 1_-50 Ue of 2013,000 hours-5-yew limited warranty 2-00 Quick release hood latches Restaurant applications Two year limited iva=anty L—L Underwriters Laboratories(VL7152)for restaurant exhaust `vibration isdalion W!Variable pitch drives des 4ned for 1.5 Service Factor Options&Accessories Fan-to-Curb F&age M Elevation V.-ew CR26.5 X 26.5 x 19"High Galvanized Curb Self Flashtq A I il I '- 29M I M159 3a.m i H" MWENSIGNS(inches] F Rough Opening:23.50 X Z3.80 PMUlnRG 112Hp I I&Single,PhaspieD HzMDP I Speedl WTOL Standard Efficiency Motor RPM-1750 Fan-tc-Curb 144,4e KI: PERFOWANCE(Aftitube=0 ft,Teinnrratcae=d8 D gees F,Demitv=0.075IW1ft31 i Motor Infra. Fan Rating:UL762 CSA Volume SP Power Speed T-5 ov Weight I Oty Modei Sze (cfm) �in wg) (t-hp) (rpm) (.�pm3 (fpn I (Ibs) HP Voles Phase Hz End RPM SpANdig I jpwioaRC. 15M IAGG I G.Wl 1396 603D IM3 143.00 1#2 115 1 @0 ODP 17M 1 1SPD SLUNG('In free space Q 5 feet i 1.15 Melers) The me'd r&nv,SIzm am rLdness VWUM:va hentmfte4MA 27csffi I.SM(M)m Mwft"01 tee St3ft Total AMCASWawd 3M-Vd weary lcr M-Mafiw,TAie&,fte Octave 1 2 3 4 5 6 7 8 LwA oBA' Sones' Eff Eff Motes b W-e rmtray Sound Power 755.6 8&8 (15A d3,2 72.9 0:1.4 11-15 65. 2,00 0.50 1,80- -0.45 1.60 0.40 1,40- 0.35 1.20, .0.30 1,00 0.25 080-1.11 -0.20 0 0,60 .15 010 MO, 020, .............. OM 0.00 0.00 0 400 800 1200 1&W 2000 2W Goo low 1400 1500 Flow jcftn� Pltrfdrman « « SyOom a Opofarlinq Fvvvor Power s Operating Point tAzwxa2zm reserves the narzI b chrQe Ttarse se tf"&azft,,a cs,xz�m*pwpvee,j, mid se wma 7M'2013 11:4834 ALM WMM Vgts W nar 1 Tw-7 3,"aeceswtj vcw srh&or--tudke, Technical Support US: 888-443-2751 )W. Technical Support INTL: 316-943-2751 Simple. Smart. ' s ps d Y Project:PNURG SOW1500ofm Location: Acme Eng neering and Maenullacturing Coeparaitio;n Q stomer:ti oft Electzk:Inc P.O.Box 578,Muskogee„OK 74442 Architect: Engineer: vC�traGtL9r: Woft Elecirk Inc Print Date:762011311:48:34 AM Eubmitled by:Jerry Maxey OF'T110HAL CR. 6"k 1e"YFNTSLOTS W POLYS"fYREmr=GASKET Curl,Restaurant. (_ K Standard Construction Features 14'polystyrene gaskei(Top Ledge) N lg Da.galvanized steel S Q,(K-3� Conim—mus x ed seams Design to conWty w'ath applicable NFPA code requirements Inlegrai base p4ate Two-year ItrnAed tiwarr my F1 Options I4 Accessories 18n a7C� SeY Flashing 3�e 3Ct.(K+7") Sevation Vioe w 3A.So ze.m DIMENSIONS(Inches) CE28.5 X 2P.b x 18 Fr s Galvanized-Curb Se.K flashing 4Yeight G yr Model Sbze {Ibsg 1 CR28.5 X 28-,5 ssrra aer-enrme rum cmarsecsc330n.a 4w:nea'r.thear_tffa33&Wxz,ATfl�lcnas ''e<rjsnea-curee 7fsW201311-.48:34AM aartn1"MTrnwMalOmarTeak' ..TweydDndc rx.atr:.FawafbmwM--Vurtbr' Technical Support US: 888-443-2751 '` Technical Support INTL: 316-943-2751 Simpte. Smart. XLT Ovens PO Box 9090 Wichita,Kansas 67277 US: 888-443-2751 FAX:316-943-2769 INTL: 316-943-2751 WEB: Roof Curb Welded Duct Exhaust Fan Duct Wrap er Roof Top Unit(RTU) Roof Valance Roof Joist Ceiling Fire Suppression Box Service yf Panel AVI Hood ' Gas Service XLT Oven Floor n6. Typical Store Installation Revision History Table Revision Comments Date A New Release 08/27/2015 B Updated Heating Values and Orifice Sizes On Page 8 and Oven and Hood Weights On Pages 13 and 15 11/05/2015 Technical Support US: 888-443-2751 Technical Support INTL: 316-943-2751 simple.smert. j tell Inputs into Electrical Box AVI,Hood Electru.0 ' S cificahoag, #,of Crrctuts a Ra e. ' 1 208/240 VAC 1 Phase 60 Standard 6 Atnp VFD Controller o � to 3 120 VAC, 1 Phase,60 Hz,20 Ovens "MIMM1°`�" 1 230 VAC, 1 Phase, 50 H7, 6Amp VFD Controller Worldtl to 3 1230 VAC, 1 Phase,50 H7 10 Amp Ovens Outputs from Electrical Box \The AVI Hood system provides: • Up to(3)switching outputs for HVAC damper and/or dedicated unit. • One(1)230 VAC, 10 Amp,variable frequency,three phase power output for the ventilation exhaust fan. • Up to Three(3)receptacles for ovens. • One(1)24 VDC fire alarm signal. For Oven&Hood installations with the VFD option,all electric utilities for the hood and exhaust fan connect through the electrical box located on the front of main canopy. The capacitive touch buttons are located on the Hood User Interface on the front of main canopy,and interlock the function of the hood and oven(s). There are relays that provide interlocks for equipment such as,HVAC dampers, and/or dedicated MUA units and there is a optional relay for fire suppression. For Oven&Hood installations without the VFD option only the lighting is connected on the front of the hood and oven receptacle connections are made on the back of the hood. Ovens without a AVI hood are plugged into the receptacles on the wall. + 14as K 4 ! .+...--.�1..... Technical Support US: 888-443-2751 Simple.Sm art. Technical Support INn: 316-943-2751 k a r 1 § Y 4a fi i E ! e ^`t a�T� a A F' F s g �. Akkl sA wl 77 �x B$ at r z g i f� g� z qp z'g" ar, u, v,,'�a` A �' �" t 7 3 t v TRANSPARENT VIEW OF HOOD FIRE SUPPRESSION 4 v� Wli s� Technical Support US: 888-443-2751 �{m'{a. Smart.• Technical Support INTL: 316-943-2751 p MENINEREMME I I MEMEM G C A Y .'�s ter$ v K H ALL DIMENSIONS ARE FROM FINISHED FLOOR Technical Support US: 888-443-2751 SImpl® Smart Technical Support INTL: 316-943-2751 Dbcensions . Hood We .,w., .. ..... ., ; . . is .Crated We' s, „D H J K Single Double Triple Food Single Double Triple] w.. . 1832 34 3/8 88 518 18 32 30 5/8 506 495 495 523 310 264 304 873 2251 [4571 f813] 7781 [2301 f2251225 23 1411 [1201 r138l 2440 40 3/8 96 5/8 24 40 33 518 590 565 560 610 339 281 322 1026 2454 610 1016 854 2561 [2541 f2771154 12 [1461 3240 48 3/8 %5/8 32 40 37 5/8 685 640 660 661 373 304 333 12291 [24541 8131 [101611 13 U2 [9561 12 69 5/8 89 7/8 913/4 [3111 f2901299 3001 1 [1691 1 11381151 3255 48 3/8 1115/8 32 55 [3431 37 5/8 [3051 [17681 [22831 [23301 735 680 700 724 385 310 333 1229 2835 813 13 956 333 308 318L [3281 175 1411 11511 3270.2B 48 318 126 518 32 70 37 5/8 760 705 737 782 391 304 328 [12291 f32161813 1778 956 34 320 334 35 1 138 149 3$SSE13381 111 5/8 38 55. 40 5/8 795 730 745 764 408 310 339 283 965 l3 1032 361 331 338 34 185 141 1543870.2E 126 5/8 38 70 40 5/8 825 770770828 419 322 345 3216 1778 1 332 374 349 349 376 190 146 1 11561 F'x1raLSt liQn/Q.. Crated Weight(Stacked) Cuu#>'Dimensions., ., 31.... . .31..,,.,. ,67 185 7871 1 r7q [17021 1H All dimensions in inches [millimeters],f 1/4 [6],unless otherwise noted. All weights in pounds [kilograms] unless otherwise noted. NOTE * E and F are the minimum distances from a non combustible wall structure. xbaus ,F1owRa__s r±ecomme ade S hes On 1;_opMiddle 13ottom _18xx Z4xx 32xx 38:x Seigle X 187.5 187.5 93.75 93.75 57.15 57.15 28.58 28.58 X 187.5 187.5 93.75 93.75 57.15 57.15 28.58 28.58 Double X 189.75 241.5 155.25 181.125 57.84 73.61 47.32 55.21 X X 189.75 241.5 155.25 181.125 57.84 73.61 47.32 55.21 X 187.5 187.5 93.75 93.75 57.15 57.151 [28.581 f28.581 X 189.75 241.5 155.25 181.125 57.84 73.61 47.32 55.21 X 287.25 365.625 235.125 274.3125 87.55 111.44 71.6 83.61 Triple X X 189.75 241.5 155.25 181.125 57.84 73.61 47.32 55.21 X X 287.25 365.625 235.125 274.3125 87.55 111.44 71.67 83.61 X X 287.25 365.625 235.125 274.3125 87.55 111.44 71.67 83.61 X X X 287.25 365.625 235.125 274.3125 87.55 111.44 71.67 83.61 =M+ All values are FPM [M/Min]unless otherwise noted. Figures represent VELOCITY measured at the Grease Filter.Most building codes require 500 Feet per Minute veloc- NOTE ity. Exhaust duct is 1 ft2. Check with your local building official for requirements. Technical Support US: 888-443-2751 W. Technical Support INTL: 316-943-2751 r, i Ventilation Requirements A powered ventilation hood is required to remove heat and vapors. Some provision must be made to replenish the amount of air that is extracted from the building. The hood and HVAC installation must meet local building and mechanical codes. Requirements vary throughout the country depending upon location. Proper ventilation is the oven owner's responsibility. The AVI Hood system is designed to meet all requirements for XLT ovens and it is our recommendation that this system be used. Ventilation Guidelines Obtain information from the authority having jurisdiction to determine the requirements for your installation. Your ventilation hood supplier and HVAC contractor should be contacted to provide guidance. An air balance test is highly recommended,performed by a licensed contractor. A properly engineered and installed ventilation hood and HVAC system will expedite approval, reduce all maintenance costs, and provide a more comfortable working environment. XLT also recommends that the operator switches for the ovens and the operator switch for the exhaust fan be interlocked so that the exhaust fan gets energized whenever the ovens are turned on. For more in- formation,see the following links at xltovens.com: Kitchen Ventilation.Design Guide I Kitchen Ventilation Des,igb Guide 2 Kitchen Ventilation Design Guide 3 Kitchen Ventilation Design Guide 4 Ventilation Performance Test Refer to the Installation&Operation manual for AVI Hood Operation Test Technical Support US: 888443-2751 eimpfe.en, Technical Support INTL: 316-943-2751 There are many things that will help with the installation of XLT equipment,and make for a smooth installation.The following list outlines the tasks necessary for successful installation of ovens and/or hoods,whether the installation occurs in a new store or for the remodel of an existing store. This list is to be used as a checklist to verify all aspects of XLT equipment is installed prop- erly. If any additional information is required please refer to the I&O Manual. Manuals can be found at xltovens.com: Gas Requirements: ❑Yes ONo . Install adequate size gas lines(2"preferred 1 1/2"minimum) ❑Yes ONo . Install shutoff gas valve for each oven UYes ❑No . Install gas meter®ulator(Individual regulator for each oven is pre- ferred) ❑Yes ONo . Verify adequate gas pressure for all equipment in store(Minimum 6" W.C. supplied to ovens with all other equipment running at full load) UYes ONo . Sediment trap must be installed,refer to local code for proper require- ments Electrical Requirements: ❑Yes ONo . Dedicated 20 Amp breaker installed for each gas oven ❑Yes ONo . Dedicated disconnect for each electric oven UYes UNo . All applicable dedicated circuits are installed for the AVI UYes ONo . All circuits are the correct Phase for each piece of equipment Hood Requirements: (If Applicable) []Yes ONo . Proper ceiling support is in place for hood installation UYes ONo . Proper ceiling clearance for the AVI UYes UNo . Install Roof Curb UYes L]No . Install Exhaust Fan(Adequate Fan for installation) ❑Yes ONo . 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D BAXTER NYE ENGINEERING & SURVEYING Registered Professional Engineers and Land Surveyors 78 North Street,31 Floor,Hyannis,N4A 02601 Tel: (508)771-7502 Fax: (508)771-7622 November 10, 2016 BU ILDING dEPT Mr. Paul Roma Barnstable Building.Commissioner NOV 10 200 Main St. Hyannis, MA 02601 RE: SPR#037-16 Dominos Pizza—237&243 Falmouth Road, Hyannis Dear Paul: Please accept the following comments and additional information provided in response to the SPR comment letter from staff review on 11/1/16. We have attached hereto only the Site Plan Sheets which were modified from the original submission. Building Commissioner: C Q� • The dumpster has been relocated to the rear corner in the southeast of the property. This places it on the /� "commercial use"side away from the residences. In doing this the dumpster is closer than 10 ft to the property line which we understand may require a variance from the Board of Health. • Updated Architectural Floor Plans are provided and attached hereto. • The traffic circulation and paving widths shown are necessary to accommodate the Dominos delivery truck which is a WB-65 tractor trailer. Going to a one way direction will not allow the decrease of the paving width. We have attached hereto the Turning Template plan for the WB-62 showing the required turning movement. o The two curb cuts onto State Highway Route 28,circulation and WB-62 template was reviewed with MassDOT in a preliminary meeting on 9/21/16 at their District 5 office. They agreed with the circulation and noted the site access needed to accommodate the vehicles needed to get onto the site. o I had initially planned to make the easterly curb cut an"Entrance Only" but they said to keep both curb cuts as full entrance and exits to accommodate customers. We are open to discussing making the easterly curb cut an entrance only if that is what the Town would prefer. o Additionally,this configuration allows the Hyannis Tower Truck to enter the site through either entrance thereby not restricting their movement when responding. • We understand a Special Permit will be required from ZBA. • The impervious coverage doesexceed`th6150%for the area of the site which falls within the GP overlay as noted on our plan. Because the lot is small(and the,GP overlay zone only falls on part of the lot)the actual impervious square footage over the allowance is very small. Due to the constraints of the lot and overlay shape,we were planning on requesting a variance from ZBA. As a fall back to the variance we could install pervious pavers for the area which exceeds the 50%. However,with the shape of how the GP overlay falls on the site and dictating where the pervious pavers would have to go we thought requesting a variance to this minor increase was reasonable. • Agreed—the existing signage will be measured. We understand a sign permit will be required and that the existing sign area(if greater than what is allowed by current zoning)would grandfather in that size sign. o We currently don't have details on the site signage but understand sign details once developed will have to be submitted for review and authorized under a sign permit. • The Architect will review and resolve 2nd means of egress with the Building Dept.at the point of Building Permit Application. Land Surveying • Site Design • Subdivisions • Septic Design • Wetland Filings • Planning November 10, 2016 Mr. Paul Roma, Barnstable Building Commissioner RE: SPR#037-16-Dominos Pizza—237&243 Falmouth Road,Hyannis Engineering Dept. • It is understood a road opening permit will be required. • All storm water from the Dominos site is retained and infiltration on site through the 25 year storm in accordance with the Zoning Ordinance. o The design for redevelopment also meets and exceeds the requirement of MDEP SWM Policy. • Drainage area plans have been attached hereto along with the supporting SWM calculations. • As typically allowed,we request the photometric plan be allowed to be submitted at the Building Permit stage as lighting fixtures, etc.will be selected when the construction documents are prepared. • We have prepared and provided a SWM Operation and Maintenance Plan and the TSS removal ratios. o Understanding this is a new request from the Town and we have complied with this request. • As noted above we have already started coordination with MassDOT. Our plans currently show their proposed construction plans and we have coordinated with that information. o In our meeting with them,as noted above,we discussed construction schedule which seems to dovetail nicely with this project hoping we will be into construction come Spring 2017. o We will be forwarding acad drawing files to MassDOT and coordinating with them on our curb cuts for application and construction. • An application will be made to DPW for the proposed sewer flow prior to building permit. Fire Dept. • 1 have reviewed the site with Deputy Chief Melanson and he was fine with the site layout. ` • A fire sprinkler will be installed for the building. This is noted on the Architectural plans. The detailed sprinkler design will be performed at the construction document Building Permit phase. We have added an FDC location and shown a new fire service waterline to the building. Health Dept. • The Architect will coordinate with the Health Dept. regarding the kitchen layout, equipment,etc. prior to the Building Permit stage. Planning Dept. • A detailed Landscape Plan has been added as sheet C7.0. I� Consumer Affairs • The Applicant understand they will need to obtain a Common Victualer License for the restaurant use. Please contact me with any questions you may have. We look forward to reviewing this project with you at the formal Site Plan Review meeting on Thursday, November 17, 2016. .Very truly yours, Baxter Nye Engineering&Surveying Matt a ,Ed .E. Managing Partner Cc: File Mr.Cliff Schorer Mr.John Kenney, Esq. 0:\2016\2016-012\ADMIN\PERMITS-Applications and Approvals\Site Plan Review\2016-012 Ll SPR response for Dominos.docx Page 2 BARTER NYE ENGINEERING & SURVEYING Registered Professional Engineers and Land Surveyors 78 North Street,31d Floor,Hyannis,MA 02601 Tel: (508)771-7502 Fax: (508)771-7622 November 10, 2016 0A BUILDING DEPT Mr. Paul Roma Barnstable Building Commissioner NOV a3 200 Main St. tJ Hyannis, MA 02601 3' }3A1�TLSFdL RE: SPR#037-16 - Dominos Pizza,—237&243 Falmouth Road, Hyannis Dear Paul: Please accept the following comments and additional information provided in response to the SPR comment letter from staff review on 11/1/16. We have attached hereto only the Site Plan Sheets which were modified from the original submission. Building Commissioner: • The dumpster has been relocated to the rear corner in the southeast of the property. This places it on the "commercial use"side away from the residences. In doing this the dumpster is closer than 10 ft to the property line which we understand may require a variance from the Board of Health. l,{� • Updated Architectural Floor Plans are provided and attached hereto. • The traffic circulation and paving widths shown are necessary to accommodate the Dominos delivery truck which is a WB-65 tractor trailer. Going to a one way direction will not allow the decrease of the paving width. We have attached hereto the Turning Template plan for the WB-62 showing the required turning movement. o The two curb cuts onto State Highway Route 28,circulation and WB-62 template was reviewed with MassDOT in a preliminary meeting on 9/21/16 at their District 5 office. They agreed with the circulation and noted the site access needed to accommodate the vehicles needed to get onto the site. o I had initially planned to make the easterly curb cut an "Entrance Only"but they said to keep both curb cuts as full entrance and exits to accommodate customers. We are open to discussing making the easterly curb cut an entrance only if that is what the Town would prefer. o Additionally,this configuration allows the Hyannis Tower Truck to enter the site through either entrance thereby not restricting their movement when responding. • We understand a Special Permit will be required from ZBA. • The impervious coverage does exceed the 50%for the area of the site which falls within the GP overlay as noted on our plan.Because the lot is small(and the GP overlay zone only falls on part of the lot)the actual impervious square footage over the allowance is very small. Due to the constraints of the lot and overlay shape,we were planning on requesting a variance from ZBA. As a fall back to the variance we could install pervious pavers for the area which exceeds the 50%. However,with the shape of how the GP overlay falls on the site and dictating where the pervious pavers would have to go we thought requesting a variance to this minor increase was reasonable. • Agreed—the existing signage will be measured. We understand a sign permit will be required and that the existing sign area(if greater than what is allowed by current zoning)would grandfather in that size sign. o We currently don't have details on the site signage but understand sign details once developed will have to be submitted for review and authorized under a sign permit. • The Architect will review and resolve 2"d means of egress with the Building Dept.at the point of Building Permit Application. Land Surveying • Site Design • Subdivisions -• Septic Design • Wetland Filings • Planning November 10, 2016 Mr. Paul Roma, Barnstable Building Commissioner RE: SPR#037-16-Dominos Pizza—237&243 Falmouth Road, Hyannis Engineering Dept. • It is understood a road opening permit will be required. • All storm water from the Dominos site is retained and infiltration on site through the 25 year storm in accordance with the Zoning Ordinance. o The design for redevelopment also meets and exceeds the requirement of MDEP SWM Policy. • Drainage area plans have been attached hereto along with the supporting SWM calculations. • As typically allowed,we request the photometric plan be allowed to be submitted at the Building Permit stage as lighting fixtures,etc.will be selected when the construction documents are prepared. • We have prepared and provided a SWM Operation and Maintenance Plan and the TSS removal ratios. o Understanding this is a new request from the Town and we have complied with this request. • As noted above we have already started coordination with MassDOT. Our plans currently show their proposed construction plans and we have coordinated with that information. o In our meeting with them,as noted above,we discussed construction schedule which seems to dovetail nicely with this.project hoping we will be into construction come Spring 2017. o We will be forwarding acad drawing files to MassDOT and coordinating with them on our curb cuts for application and construction. • An application will be made to DPW for the proposed sewer flow prior to building permit. Fire Dept. • . I have reviewed the site with Deputy Chief Melanson and he was fine with the site layout. • A fire sprinkler will be installed for the building. This is noted on the Architectural plans. The detailed sprinkler design will be performed at the construction document Building Permit phase. We have added an FDC location and shown a new fire service waterline to the building. Health Dept. • The Architect will coordinate with the Health Dept. regarding the kitchen layout,equipment,etc. prior to the Building Permit stage. Planning Dept. • A detailed Landscape Plan has been added as sheet C7.0. Consumer Affairs • The Applicant understand they will need to obtain a Common Victualer License for the restaurant use. Please contact me with any questions you may have. We look forward to reviewing this project with you at the formal Site Plan Review meeting on Thursday, November 17, 2016. .Very truly yours, Baxter Nye Engineering&Surveying Mattee E. Managing Partner Cc: File Mr.Cliff Schorer Mr.John Kenney, Esq. 0:\2016\2016-012\ADMIN\PERMIT5-Applications and Approvals\Site Plan Review\2016-012 L1 SPR response for Dominos.docx Page 2 SITE PLAN REVIEW STAFF MEETING," � Scheduled for 2:00 p.m., November 1, 2016 Regulatory Services ,` 200 Main Street, Hyannis, MA Building Division ?� APPLICATIONS: % ' K k SPR 037-16 Dominos Pizza 237 & 243 Falmouth Road,Hyannis R Map 292, Parcels 165 & 164r ^ Zoning: HB, GP Overlay_..`_.-"--�..... __. ..._ `��� �!bll/ Vv Proposal: This project involves the removal and the renovation of an existing building into a restaurant and two-bedroom apartment. The new building will use the same footprint as the existing building,with the addition of 140 sf of cooler space. Site improvements are proposed including new parking and an additional entrance; improvements to stormwater management; and, a new grease trap. All other existing utilities are to remain. FORMAL SITE PLAN REVIEW NOVEMBER 3, 2016 SPR 035-16 Cape Cod Child Care Development Informal 1498 Falmouth Road, Centerville Jkl Map 209, Parcel 017 f , Zoning: RD-1, HO l/ Proposal: Review of removal of trees to provide adequate school bus access. SPR 038-016 Driftwood Sterling Trust Informal 59-71 Center Street, Hyannis `�'C�C Map 327 Parcel 066 c rr` Zoning: HVB, AP Overlay t� (G"� P � "v V st nd Proposal- Renovate lower floor unit into a one bedroom apartment. Construct 1 and 2 floor apartments consisting of one 1 bedroom apartment and, one 2-bedroom apartment. SPR 033-16 Rich Corington's Cape Cod Auto Exchange Auto 455 Yarmouth Road,Hyannis Dealership Map 344, Parcel 086 j SPR 034-16 The Car Guys Inc. Auto 551 Yarmouth Road, Hyannis Dealership Map 345, Parcel 002-001 SPR 036-16 Harbor Auto Sales Auto 380 Yarmouth Road, Hyannis Dealership Map 344, Parcel 015-002 1 C APPLICATION FOR SITE PLAN REVIEW SP# Date: LOCH I ?R"� :( = Busine Name: Domin Pizza Subdivision Plan Assessor Map# 29 Parcel# 165& 164,; ;". ANB Plan Property A s 7 and 243 Site Plan'' Falmouth Road, Hyannis, MA OWNER OF PROPERTY "APPLieANT Name: Wayne Sullivan Name: Cliff Schorer Address: P.O. Box 3036 Address: 10 Turnpike Road New Bern N. Carolina 28564 Southborough, MA 01772 Telephone: Telephone: 508-480-9800 Fax Fax: 508-480-9805 ARCHITECT/DEVELOPER/CONTRACTOR/ENGINEER AGENVATTORNEY Name: Baxter-Nye Engineering and Surveying Name: Baxter-Nye Engineering and Surveying Address: 78 North Street Address:78 North Street _ Hyannis, MA Hyannis, MA 02601 Telephone: 508-771-7502 Telephone:_ : 508-771-7502 Fax:- 508-771-7622 Fax: 508-771-7622 STORAGE TANKS(HAz MAT/FUEL OR WASTE OIL) ZONING DISTRICT CLASSIFICATION Existing N/A Proposed N/A District HB Overlay(s) GP Number Number Lot Area 21,913 Sq.Ft. 0.50+/- Ac. Size Size Fire District Hyannis Above Ground Above Ground Underground Underground Setbacks ft. Contents Contents Front: 15.3 Side: 10.6 Rear: 49.1 Number of Buildings Existing 2 Proposed 1 UTILITIES Demolition 1 Sewer Public ❑ Private Size gal Water 0 Public ❑ Private TOTAL FLOOR AREA BY USE Electric ® Aerial ❑ Underground Existing Proposed Gas ❑x Natural ❑. Propane (sq. ft. (sq. ft. Grease Trap ❑x Size 1,000 gal Basement Sewage Daily Flow * 1.095 gpd Residential 1,629 *GP or WP areas restrict wastewater discharge to 330 gallons per Restaurant 1,768 acre per day into on-site system. Retail Office PARKING SPACES CURB CUTS Medical Office Required 19 Existing I Commercial(specify) Provided 19 Proposed 1 Wholesale(specify) On-Site 19 To Close 0 Institutional(specify) Off-Site 13 Totals 2 Industrial(specify) Handicapped 1 All Other Uses On Site Estimated Project Cost: Fee: Gross Floor Area 3,397 $ >$250,000 $ 500.00 SP-FORM-P LDOC-06/18/2004 a Old King's Highway Regional Historic District File# Approved? ❑Yes 0 No Hyannis Main Street Waterfront Historic District File# Approved?[]Yes 0 No Listed in National and/or State Register of Historic Places? ❑Yes ❑x No Previous Site Plan Review File# Approved? ❑ Yes No Previous Zoning Board of Appeals File# Approved? ❑ Yes No Is the site located in a Flood Area(Section 3-5.1) ❑Yes 0 No In Area of Critical Environmental Concern? Yes x No Is the Project within 100' of Wetland Resource Area? ❑Yes ❑x No Site sketch—informal presentation ❑Yes [E No Site Plan prepared,wet stamped and signed by a Registered PE and/or PLS. Yes ❑No Parking and Traffic Circulation Plan Yes ❑No Landscape Plan and Lighting Plan Yes ❑No Drainage Plan with calculations and Utility Plan 0 Yes ❑No Building Plans, (all floor plans, elevations and cross sections) ❑x Yes ❑No Note that all signage must be approved by Code Enforcement Officer at the Building Department Lot area in sq. ft. 21,913 sq. ft Total Building(s) footprint 1,768 sq. ft. Maximum Lot Coverage as %of Lot 8.1 % GROUND WATER PROTECTION OVERLAY DISTRICT REQUIREMENTS: OVERLAY DISTRICT(S): Partially in GP Lot.Coverage (%) Required 30% Proposed 81% Site Clearing (%) Required 50%/Partial Proposed 66% PRINCIPAL BUILDING ACCESSORY BUILDING(Sl ❑Yes 0 No Number of floors 2 Height: <30 ft. Number of floors Height: ft. FLOOR AREA: FAR: N/A FLOOR AREA: FAR: Basement sq. ft. Basement sq. ft. First 1,768 sq. ft. First sq. ft. Second 1,629 sq. ft. Second sq. ft. Attic Sq. ft. Attic sq. ft Other(Specify) sq. ft. Other(Specify) sq. ft. Please provide a brief narrative description of your proposed project: This project involves,the removal and the renovation of an PAsting building into a restaurant and two bedroom apartment. The new building will use the same footprint of the existing building. and adding 140 sf of cooler space Site improvements are proposed including new parking and an additional entrance, improvements to stormwater management, and a new grease trap. All other existing utilities are to remain. I assert that I have completed(or caused to be completed)this page and the Site Plan Review Application and that, to the best of my knowledge, the information submitted here is true. AG Date Printed Name of. AGENT SP-FORM-P2.DOC-06/18/2004 sCa;_ ..: .'-mot 91",8 0 j - = _ - . - r Town of Barnstable Zoning Board of Appeals Decision and Notice Special Permit No. 2017-012—DS Realty, Inc. d/b/a Domino's Pizza Section 240-25(C)—Conditional Use Special Permit Demolish two structures;construct a new structure containing a restaurant and apartment with site improvements Summary: Granted with Conditions Applicant: DS Realty, Inc. _ Property Address: 237 and 243 Falmouth Road, Hyannis Assessor's Map/Parcel: 292/164 and 165 Property Owner: Wayne Sullivan Zoning District: Highway Business (HB) and Groundwater Protection (GP) Overlay Zoning Districts Hearing Date: March 8,2017 Recording Information: Deed Certificate No. 69986 and 71945 Plan Lots 24 and.25 L.C.P.I 7786-C - Background DS Realty, Inc. d/b/a Domino's Pizza has applied for a Conditional Use Special Permit pursuant to Section 240- f 25(C). The applicant is proposing to demolish two existing buildings and construct a new building on the same footprint as the building on 243 Falmouth Road, Hyannis. The building will contain a restaurant on the first floor and an office and two-bedroom apartment on the second floor. The property is addressed as 237 & 243 Falmouth Road/Route 28, Hyannis, MA as shown on Assessor's Map 292 as-Parcels 164 & 165. It is located in the Highway Business and Groundwater Protection(GP)Overlay Zoning Districts. The subject property consists of two lots: parcel 165 contains 11,023 square feet and parcel 164 contains 7,239 square feet. Both lots front on Falmouth Road and both lots have an existing structure located on it. The existing structures, formally the Dive Shop and,a single family dwelling, are preexisting nonconforming as they do not conform to the required 100 foot front yard setback from Falmouth Road. There is an existing parking area located in part on both properties and in part on two abutting properties. The parking spaces are not defined on the ground nor are the rights of the parties to use the parking area defined. Procedural& Hearing Summary Special Permit Application No. 2017-012 for a Conditional Use Special Permit to demolish two structures; construct a new structure containing a restaurant and apartment with site improvements was filed at the Town Clerk's office and office of the Zoning Board of Appeals on February 3,2617. A public hearing before the Zoning Board of Appeals was duly advertised and notice sent to all abutters and interested parties in accordance with MGL Chapter 40A. The hearing was opened on March 8, 2017, at which time the Board found to grant the Conditional Use Special Permit subject to conditions. Board members deciding on this application were Alex M. Rodolakis, David A. Hirsch, Jacob Dewey, Matt Levesque,and Herbert Bodensiek. DS Realty Inc. is proposing to redevelop the site by demolishing two. existing structures, constructing a new building on the same footprint, and various site improvements. The proposed building will have a 1,535 square foot 2-bedroom apartment above the 1,820 square foot restaurant. The proposed redevelopment requires the Applicant to seek both a Variance and Special Permit(see Variance No. 2017-011). The hearing was opened on March 8, 2017 with Attorney John Kenney representing the applicant. Also attending were Realtor Gene Burman, Engineer Matt Eddy, and DS Realty Inc. Principal Chris Jones. Attorney Paul Revere was present representing an abutter. Attorney Kenney reviewed the project and stated; the two lots will be merged, there are easements in place for the rear parking area, and the hours of operation will be 10:00 AM to 1:00 AM. The apartment on the second floor is intended for employees. He further stated; restaurants are allowed under Section 240-25 C, there is adequate access, the proposed use is appropriate for the site, the project is an improvement, and the applicant will be eliminating one nonconforming use (dwelling). There was a discussion regarding parking,deliveries,and lighting due to the proximity to the residential area. 4 own of Bamstpble Zoning Board of Appeals-Decision and Notice .Special Permit No.2017-012 DS Realty,Inc. The Board Chair asked for public testimony and Attorney Paul Revere, representing the abutter William Barron Trustee,spoke about the easement and lighting.for the parking area to the rear. Findings of Fact At the hearing on March 8, 2017, the Board unanimously made the following findings of fact in Special Permit Application No. 2017-012, a request for a Conditional Use Special Permit to demolish two existing buildings and construct a new building addressed as 237&243 Falmouth Road/Route 28, Hyannis, MA: 1. The application falls within a Section 240-25(C)of the Zoning Ordinance which allows any use allowed in the B Business District provided a Special Permit.is obtained. Section 240-21(B) sets forth the allowed uses in the B Business District and the proposed use meets the requirements under Section 240- 21(B)(3)—office; (4) restaurant; (8)which allows "Any other ordinary business use of.a similar nature"; and(9)—apartments. 2. After an evaluation of all the evidence presented, the proposal fulfills the spirit and intent of the Zoning Ordinance and would not represent a substantial detriment to the public good or the neighborhood affected. The proposed use is appropriate for Falmouth Road and an improvement to the area. 3. A Site Plan has been reviewed and found approvable as evidenced in the letter received February 10, 2017. Further,Section 240-25(C)(1)(a)requires the Board to find that: 4. Such uses do not substantially adversely affect the public health,safety,welfare, comfort or convenience of the community. The proposed use will visually improve the site and will protect the environment with the improved drainage. The vote to accept the findings.was: SAYE:Alex Rodolakis, David A. Hirsch,Matthew Levesque,Jacob Dewey, and Herbert Bodensiek NAY: None Decision 1. Special Permit No. 2017-012 is granted to DS Realty, Inc.for a Conditional Use Special Permit to allow the applicant to demolish two existing buildings and construct a new building. The building will contain a restaurant on the first floor and an office and two-bedroom apartment on the second floor. The property is addressed as 237 & 243 Falmouth Road/Route 28, Hyannis, MA as shown on Assessor's Map 292 as Parcels 164&165. 2. The improvements shall be in substantial conformance with the site plan entitled"Site Re-Development Plans 237 and 243 Falmouth Road, Hyannis, Massachusetts" by Baxter Nye Engineering and Surveying dated October 27, 2016 and the plans entitled "Domino's/Apartment" by Bruce Ronayne Hamilton Architects dated November 10,2016. 3. There shall be no further expansion of the building without prior approval from the Board. 4. All landscaping and landscape screening shall be maintained on the site as shown on the plans referenced above. 5. There shall be no outdoor storage, including storage in temporary trailers or containers, trucks or storage units, on the site. 6. All dumpsters or trash disposal containers shall be located within the designated trash enclosure. 7. All lighting shall be directed downward and shall be contained on site. 8. The decision shall be recorded at the Barnstable County Registry of Deeds and copies of the recorded decision shall be submitted to the Zoning Board of Appeals Office and the Building Division prior to issuance building permit. The rights authorized by this special permit must be exercised within two years, unless extended. The vote was: AYE:Alex Rodolakis,David A. Hirsch, Matthew Levesque,Jacob Dewey,and Herbert Bodensiek NAY: None Page 2 of 3 2 wti V" •n'd L. .j�}.3 e u � r own of Bamstbble Zoning Board of Appeals-Decision and Notice Special Permit No.2017-012 DS Realty,Inc. Ordered Special Permit No. 2017-012 to demolish two existing buildings and construct a new building addressed as 237& 243 Falmouth Road/Route 28, Hyannis, MA has been granted to DS Realty, Inc.subject to conditions. This decision must be recorded at the Barnstable Registry of Deeds for it to be in effect and notice of that recording submitted to the Zoning Board of Appeals Office. The relief authorized by this decision must be exercised within three years unless extended. Appeals of this decision, if any, shall be made pursuant to MGL Chapter 40A, j Section 17,within twenty(20)days after the date of the filing of this decision, a copy of which must be filed in the office f t eBar stable Town Clerk. AI x k6dolakis,Acting Chair. Date bignbd I,Ann Quirk, Clerk of the Town of Barnstable, Barnstable County, Massachusetts, hereby certify that twenty(20) days have elapsed since the Zoning Board of Appeals filed this decision and that no appeal of the decision has been filed in the office of the Town Clerk. Signed and sealed this "dby of I—I— under the pains and penalties of perjury. 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" N C e.aa. i i it _.,a..a.r..r. ...en a, -�.,.a..4.._ ...-- � a a a+e maa _ A � J VAN vu+ ""' F°aii.m gar r � ..x ,�,a i�l.,eF'Yiru rw°'+ m '9i".:e:srL;'M^"y.r.� aNEET rritF Details _�t..rao-.n^x.,rw.a a��, �[a •m re nmrrs /�., Y� r.rtwrf°••i'"aw rfDna,.rxo.n,r.rc o�m 9x EET u0 ��.0 _.,.namx++.anw naa.u`®n`�r.xm. rm.ree W,E*com)m.-... �I01'.I!'r TOwxcn aN:vSi a dE 9AnITrmE Q P,'ECABT IF CtB(IL't) �eIWO1B C]`IOtrIE PAVE1E31f6ECllpp GolltlkiE tCEWAlX n 1VIi11GW PAR010 AIDBrAM/ID 9TNLLAYOUf '� iv fi�i.F�aA �_ n�v Cxr_tlD ATE:OCI M 27.M6 S xI39 o-•w:-. fJCTIAI- r' OCi.AL 's^ OCTOL '�^ ......_................._........_..............__..... ..._.....__._. SCA Cl V � I � TOWN OF BARNSTABLE BUILDING PERMIT APPLICATION /Map Parcel 4 � Application #� I Health Division 11 Date Issued 1� Conservation Division Application Fee Planning Dept. Permit Fe eu1,�7. 07� Date Definitive Plan Approved by Planning Board - aO 17 Historic - OKH Preservation/Hyannis Project Street Address LI j0 trq �J rYN Village Owner S k a ,4- 1 s l,vC Address /a T 0 o?1V FX 6 g,8090 A1191 017 Telephone_ �� •R02 —� � Permit Request d'e2 a01 O I a• r Square feet: 1 st floor: existing.2?$b proposed 2nd floor: existing 156 0 proposed /S -Total new 235-0 Zoning District He Flood Plain /N/4 Groundwater Overlay pART- Project Valuation a a 0 o o,--Construction Type ,o IA!re C I S`T'ceL Lot Size a cat-5 Grandfathered: ❑Yes XPNo If yes, attach supporting documentation. Dwelling Type: Single Family ❑ Two Family ❑ Multi-Family(# units) Age of Existing Structure So Historic House: ❑Yes PwNo On Old King's Highway: ❑Yes 5dvNo Basement Type: ❑ Full ❑ Crawl ❑Walkout >YOther < 146 ON Basement Finished Area (sq.ft.) O Basement Unfinished Area (sq.ft) - _---Number of Baths: Full-. existing new Half: existing O new _ Number of Bedrooms: 6 existingp2new Total Room Count (not including baths): existing I I new _First Floor Room Count Heat Type and Fuel: WGas ❑ Oil ❑ Electric ❑ Other Central Air: ❑Yes V No Fireplaces: Existing New Existing wood/coal stove: ❑Yes Al7No Detached garage: ❑ existing ❑ new size_Pool: ❑ existing ❑ new size _ Barn: ❑ existing ❑ new size_ Attached garage: ❑existing ❑ new size _Shed: ❑ existing ❑ new size _ Other: i Zoning Board of Appeals Authorization W Appeal # a 01-1 - O/a. Recorded X Commercial WYes ❑ No If,yes, site plan review# _ab/ -(7/J (�P) Current Use Mee'a 1 �_ Proposed Use 1 (L,s+a W-r APPLICANT INFORMATION (BUILDER OR HOMEOWNER) Name /�IIn�6 �� Sc11,9-x Telephone Numberd� Address /D 7_14N License # C S —/ `f�9& S 0 7 H 86jeo nc�� M A O/9Wlome Improvement Contractor# Email C . �6 IQe, ie (�_q t-A rL L ,OAMorker's Compensation # N/+9• ALL CONSTRUCTION DEBRIS RESULTING FROM THIS PROJECT WILL BE TAKEN TO S. M SIGNATURE DATE b O ® ® � O � TM O i' � Y�� 1..1 O I ���1,� 1 rho�i vl� Town of Barnstable �L Building Department ^ Brian Florence, CBO f J � Building Commissioner 200 Main Street, Hyannis, MA 02601 www.town.barnstable.ma.us Pre-application for Business Certificate Date 3 Map � Parcel Applicant Information Applicants Name 0 Applicants Address ,I,� �7 D�1� ����' (/1 E/it Address Telephone Number — .��j1—� Listed El Unlisted Business Information New Business? __ Yes No -------------------------------------- Business is aregistered corporation? ------------------------- No If yes Name of Corporation Z Z Q, _z-/) G, Does business operate under the registered corporate name? Yes Is the business a sole proprietorship or home occupation? --------- Yes No If yes then a Home Occupation Registration is required—See Building Division Staff Name of Business DO/7)J S ! 22 0— Business Address Z J�Q //Y1 l'�u�1� �� l I yO.-//J�/S LD 26o Type of Business / Z 2 0— Build' g Commissioner Office Use Only AA0__e_ Condition 4- Building Commissioner ��'� `� rDate d 5 Clerk Office Use Only �j"E, . Town of Barnstable Barnstable Board of Health mmmulcacft 9MASS. $ 200 Main Street,Hyannis MA 02601 1639. �0 RFD a 2007 Office: 508-862-4644 Paul Canniff,D.M.D. FAX: 508-790-6304 Donald Guadagnoli,M.D. Junichi Sawayanagi December 23, 2016. Mr. Cliff Schorer 10 Turnpike Road Southborough MS 01772 }` '� � y Falmouth�:�Road Dqu j-s�te'r Setback Uariarice RE� Dominos`Pizza, 237�and243f Granted .m``; � � ,� ' s � Dear Mr. Schorer, You are granted a variance from Section 353-4 of the Town of Barnstable Code, to place a refuse dumpster 1.67 feet away from the property line, in lieu of the ten feet minimum setback required. Your second request for a variance from Section 322-3 of the Town of Barnstable Code, to install an under-the-sink grease interceptor in lieu of the required minimum 1,000 gallon capacity in-ground grease trap; is continued until the January 24, 2017 meeting of the Board of Health. This meeting is continued because you stated that would like to present some additional information regarding usage and testing data taken from another Domino'.s location, to the Department of Public Works for consideration. Sincerely yours, 0-A�` Paul J. C , D.M.D. Chairman Cc: Roger Parsons Amanda Ruggiero Q: WP/Dominos Falmouth Road Hyannis Variance 2016.docx OF DATE:THE �— / �7 '►,�s C t In®�� olr.�. FEE: i BARN OM .. . mass REC. BYV aloc&c A�FQ MA't to 'down of Barnstable SCHED: DATE: Board of Health .7 DEC 2116 Pn12%30 200Main Street, Hyannis MA 02601 Office: 508-862.4644 _ Wayne ne A.Miller,.;VLD. FAX: 503-790.6304 i wayanagi Junich'S� - Paul J.Canniff,.D.W.D. VARIANCE REQUEST FORM LOCATION Property Address: 23'7::C:Z /3 i 4/�.,jA4 Rae l-e ZSO :: 1 A.n tjt Assessor's Map and Parcel Number: M2 Pc(S /(aY,J/6S: Size of Lot: (B, 262. S, Wetlands.Within 300 Ft. Yes _l� Business Name: 2)0/77/ &S No Subdivision Name: APPLICANT'S:NANIE: Cl if:k $e.ka rer Phone Did the owner of the property authorize:you to represent him or her? Yes. {/ No PROPERTY OWNER'S NAME - CONTACT PERSON Name: Name: Se: ( Ic�t,tnc ,s m/a.n -7 NO srr Address: F0,t3)c.30316 Maa'6ern : N,G, Z854,Y Address: 1()TZ141�12+o 56 3 ao �nT+WI4M. o 177Z Phone: Phone: VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) Plc4ae- rc,&42P w44aehad?_ Pleaaa r r -4e a. ,kJL�,•d 1e44�r• NATURE OF WORK: Hoirse Addition:❑ House Renovation ❑ :: Repair of Failed Septic Syste►ii CJ Checklist (to be completed by office staff-.person:r-eceivi?rg veii-ittrice request ipplicalion) Please submit copies in 4 sepaiwe completed sets. Four(4)copics.of the completed:variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) *< Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian _ Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authoriicd:you to represent him.11ter for this request r/ Applicant understands thauthe abutters must be notified:by certified mail at least ten days prior to meeting date arapplicant's expense (for Title V:andlor local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) Variance request application fee collected no fee for lifeguardt modification renewals,grease trap variance renewals[same ownertlessec only], q .. FP ( g P ('� outside dining variance renewals(same owner/leasee only],and,variances lo.repair tailedsewage disposal systems(only if no expansion to the building proposed)) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi' REASON FOR DISAPPROVAL Paul I Canniff,D.&I.D. Ci\Users\decollik\AppData\Local\idicrosoft\S,Iindows\Temporary Internet Files\Content.Outlook\BAJ9P9B7.\VARIREQ.DOC ht ZQC�'1.zi�J f BAXTER NYE ENGINEERING & SURVEYING Registered Professional Engineers and Land Surveyors 78 North Street,3`d Floor,Hyannis,MA 02601 Tel: (508)771-7502 Fax: (508)771-7622 December 2nd, 2016 Town of Barnstable Board of Health 200 Main Street Hyannis, MA'02601 RE:Variance Requests—Domino's Pizza—237&243 Falmouth Road, Hyannis Dear Members of the Board: On behalf of our client,Cliff Schorer,we are requesting two variances from Board of Health Regulations: Variance.#1:-Setback of Dumpster to Lot Line(Chapter 353-4) The proposed dumpster location will be fenced,as required but will be located 1.67 feet of the side yard lot line. We are requesting a variance of 8.33 feet. The proposed location keeps the dumpster as far away as possible from the residential properties on the west side and locates adjacent to parking lot/commercial use. This item was discussed at Site Plan Review. Variance#2--Deleting proposed 1000 gallon grease trap and installation of an under sink grease trap for triple sink setup. Attached please find a narrative that details the food preparation process and cleaning process(both off-site) that minimize the generation of grease at the shop. This site discharges to town sewer and does not utilize an on-site septic system. We hope that the Members of the Board of Health will vote in favor of the proposed variance requests..We will be in attendance at the December 20, 2016 hearing to address any comments or questions you may have. Very truly yours, St hen A.Wilson, P.E. Enclosures: Narrative Menu Variance Request Form Site Plan:Sheets C3.0&C5.0 Abutters Map&List i . #2016-012:05 0:�201612016-0111ADMIN�LETTER512016-012-BOH-Variance Request Letter-11-23-16.doc Land Surveys • Site Design • Subdivisions • Septic Design • Wetland Filings • Planning 1 �►.` y7 ' ao m.d p A o n 3 n n u p I a,0 ] O fD SO�0 .< - O � odNSm 5o o?�o °. °f.F .d3 .Is ^A �oD-�a ® S - r^pOl»d :J'TROp- nn[l mr" 1 d^~OS O dO0 < \ Idrr 7 ._c mAca�O-OOd .- . ... :p..zd 3.no3o no '3 n:" ���� � '"y T.p,. J0.0„d E.-Dd3s vmT>< d.�N Qn - £ _._.. >•oN �10= Fdo Ocr W .l0 .. ■■■ 4 d s io O. a^0 o 2 Oa oa�nm-x-a v m d fin v-^. I'1I 1N°N•SOu°1'omoSm-.N:d ao��1p an^c Nmd3 on, OldvO dsd!'0� :a nOJ.0 1D �a � aJd rNdJaJ oo03 >D?` Da om O.DJg o 2aQm -vDd<O 6d-N. 3 0 °' Sdaf° T � = rt�3FsD' .F'maS - _ } . t! 1 0 =r � a o. z ; 3om �^ya se o m0 . 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Memphis BBQ Chicken-Grilled chicken breast,BBQ sauce,fresh onions, 7` Q /; cheddar,provolone and cheese made with 100%real mozzarella. t:. nsin.6 Cheese-Feta provolone,cheddar and Parmesan-Asiago cheese I: with 100%real mozzarella'.and sprinkled with oregano. _ Specialty Chicken-A delicious combination of toppings,sauces and cheeses .. ;ON OUR ARTISAN BREAD. Buffalo Chicken With Blue Cheese- ..Grilled chicken breast,creamy blue layered over 12 tender bites of lightly breaded,100%whole breast white meat i eh&Feta-Creamy Alfredo sauce,fresh baby-spinach,fresh onions,fete, - .. chicken:$6.99 each } Parmesan-Asiago,provolone and cheese made with 100%real mozzarella. Chicken Bacon Ranch-Grilled chicken cheese.sauce,fresh onions,kicker hot Cris Bacon&Tomato To y breast,smoked bacon,creamy ranch sauce cheddar and provolone cheeses. 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Y .steak,American and provolone cheeses, ... ..: ... of Mild,Hot,Fire,Sweet Mango Habanero or BBQ Sauce. �.n fresh onions,fresh green peppers Italian Sausage&Peppers- 8 for$6.99 14 for$11.99; 40 for$31.99 and fresh mushrooms:$6.99 Sliced Italian sausage,roasted red 1 peppers,fresh green peppers,banana Boneless Chicken-Lightly.breaded with savory herbs,made with 100% ' e ers,fresh onions,provolone cheese.. Pe d,r n n re nn r -cm, o m� -h ue a o=.=�+•� ir„d e r rr Nl ry=nx,e•••d„mom ai PPP p - whole white breast meat.Customize with your choice of dipping sauce: o r��ro a,i..n•,�•e i a m•r=„r a ne=x,, r,mn„rdi•,m•x mom•im.•m r•,d.d di kr..m.r m.i.=r,o= nro„•m.a; .'. and tomato basil marinara.$6.99 Sweet:Man o Habanero,BBQ,Mild,Kicker Hot Sauce,Fire,Blue Cheese, +o rose"x.ozo�s Dori;roav elide uc.oo o.Dom"•sPu.,®,rd m,moema,ideo•m,�o avaaedx,,.,m o,m a,ia edict,uc ozms ... .. ...... . . ...... .: 9 .. 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Winer 144 Barten Rd. - Hodgdon, Maine 04730 168 William H. Barton Living Trust P.O. Box 590 Marstons Mills, Mass. 02648 311 79 Bassil Brothers United Trust 8A Headwater Drive { West Yarmouth, Mass. 02673 80 Plaza 28 Nominee Trust c/o Marcel R. Poyant,Trs 20F Camp Opechee Road Centerville, Mass. 02632 293 33 Umifam Inc. c/o George J. Basbanes, Esq. 491 Main Street; Unit G Groton, Mass. 01450 45 Brenner Levy Associates 27 Mica Lane-Suite 201 Wellesley, Mass. 02481 #2016-012:05 I:�PROPOSALS�2016�SAW�Abutters-237 and 243 Falmouth Rd.Rte 28.docx i f + il i/Dashboard/Tank/TankData?selectedTank D=015a0c-ca5c-421b-8a21-291b26ba9165 p 8,d jEJJ'Accesz My Account I EmaiLl Q..j Iyr,Tanks/Tank Data-ATS Gr... X Home About Our Guarantee Featured Products Dt Service Locations Tanks Support Pump History Alarms aunts Billing Account Lit > Billing:Account FX Foxier:1234 > Service..Account Domino:Pi---a-1K Gal.Grease Trap:.4239 > Tank Tank=1:Domino'-Pi_a-1K Gal.Grease Trap > Grease Trap rank Tank Data ase Trap W. Harwich. MA -Tank#1 to 11/23/2016 TM Update iino's Pizza-1K Gal.Grease Trap W.Harwich,MA Tank:l Data Point(s):370 Tank Height:48.8 GreaseNVater/Sludge Levels -0 �O s`o .1O ^0 ,pro .pro NO ,pro .,ro "Co ^6 ^o N6 -0 .O �O�\��O�\��`10�\�0�40�\�6 L0���LO��`�y0��O�O�ry�\,y0 O\��,LO�0�0�\^��`t0�`�_fy00\ryO�•d0 A\���yo b\��rto p\�O�tiO a�O�tiO y\,�ti0 y\^O(lOh\���,tO��p�100\�,��,ti0 G��10 6\�p�tio0\�,��rt06\ry�,y0�\�y01\�0�\���1o�\��rLO�\�,yo O\��ti0�\�%�R00\�,S�rL00�`l0�\6�,L0 0\^4,`t00\�o�F -1�•yO�O\aIZry0 O\�NK`LOO\^O�rl `Y n Bad Sludge ■ Sludge p Water p Bad Scum a Grease a Pumped Date , «� n i ®2016-ATS GREASEwatch®All rights reserved. i v' t� II 1 �oEVE, The 'Town of Barnstable Department of Public Works A, 382 Falmouth Road, Hyannis,MA 02601 A RN 1 D1�1�TABT E �. =ARNSrABLE, �` A L MAS& www.town.barnstable.ma.us cs_=aoi. 9 2639• ,m 375 ��FD MA'S A Daniel W. Santos, P.E. Office: 508.790.6400 Director Fax: 508.790.6343 January 23, 2017 Board of Health 200-Main Street Hyannis, MA 02601 h. RE: Dominos, 237 and 243 Falmouth Road, Grease Trap Variance To Board of Health: The Department of Public Works has reviewed the request for a grease trap variance for the proposed Dominos located at 237 and 243 Falmouth Road and does not recommend the variance of a grease trap at this location. Enclosed is a photograph taken Thursday, January 19, 2017, of the existing grease trap for the existing Dominos located 345 Falmouth Road (to be relocated to 237 and 243 Falmouth Road). The existing grease trap has residual grease on the sides of the grease trap and on the underside of the manhole cover. Historically, the existing Dominos location pumps their grease trap approximately 2-3 times a year. The Massachusetts Department of Environmental Protection and Town Regulations require pump out of grease traps whenever the level of grease is 25% of the effective depth of the trap, or at least every three months, whichever is sooner. The existing Dominos is not meeting this requirement. Also, the proposed Dominos does not meet the criteria for a grease trap variance outlined in the Town of Barnstable's Grease Trap Variance Request Guide dated March 10, 2015. The proposed Dominos will be making pizza and Part III of the Guide states: `FOODS WHICH REQUIRE THE INSTALLATION OF AN INGROUND GREASE TRAP All applicants who propose to prepare or cook any food items including and not limited to bacon, bakery items, hamburgers, clam chowder, dairy products, fish scaling and/or processing, fried foods, pizza, ravioli, roast beef, sausages, and steak and cheese sandwiches will be required to install in-ground grease traps.' With the findings listed above, the Department of Public Works does not recommend a variance of a grease trap at the proposed Dominos located at 237 and 243 Falmouth Road. Sincerely, Amanda Ruggiero, P.E. Assistant Town Engineer Aft M X t i� 44 F N " �'# � ,� `,� `• ��` � � � ;'it's .u,,,, "�.�+ F J� ���•y� .#.:,-� tr ��+ fit. ,� � :y ,µ a �`�'St,:�1!k�'�'�.2—r act 'r �T 3b i,. �_..•�. � �.Sa 3 . xi4 "f� ,� a saga, ,���.#� � �� tr.'� 'g"•� S� `; F 1a r T � ' � �' `�•�4 � f d •. �+�-�x �f` _�] htf- - �k 1. .- t �tAh frT�T"-.+ 4".4 7 1-7 4 it k k1 Existing Grease Trap for Dominos _ •, located at 345 Falmouth Road "� #F C� ^fIHE 7" Barnstable Town of Barnstable UARNS A01. Board of Health A�fQ MAC° 200 Main Street,Hyannis MA 02601 2C}€l-i Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi March 10,201'5 GREASE TRAP VARIANCE REQUEST GUIDE According to 310 CMR 15.230(1)of the State Environmental Code Title V, "grease traps shall be provided at restaurants, nursing homes, schools,hospitals, and other installations from which grease can be expected to be discharged." I. LIST OF FOODS WHICH MAY BE PREPARED AND SERVED The following foods may be prepared without first seeking a variance from the Board of Health: • Sandwiches,including sandwiches which include mayonnaise as a condiment,not including any sandwiches which utilize mayonnaise as a major ingredient. • Ice-cream and frozen ceserts using homogenized ingredients only • Smoothies, protein shakes • Pre-packaged foods may be sold IL LIST OF FOODS WHICH MAY BE HEATED AND SERVED The following foods may be heated,reheated, or cooked without first seeking a variance from the Board of Health: * Hot dogs(grilled only,not steamed) * Pre-made breads,buns,and cookies may be heated(however,these items cannot be prepared) * Vegetables may be washed and heated without use of any oils * Popcorn - * Coffee C:\Users\Decollik\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.Outlook\2PIOlDHF:\Grease Trap Variance Requests List of Foods Allowed As VotedMarch2015.doc t t • II1. FOODS WHICH REQUIRE THE INSTALLATION OF AN INGROUND GREASE TRAP All applicants who propose to prepare or cook any food items including and not limited to bacon, bakery items,hamburgers,clam chowder,,dairy products,fish scaling and/or processing,fried foods,pizza,ravioli, roast beef,sausages,and steak and cheese sandwiches will be required to install in-ground grease traps. IV. VARIANCE CRITERIA The Board of Health may grant a conditional variance to prepare or cook other foods. However, when such a variance is granted,the following is a list of the conditions which will be enforced by the Board of Health: a Paper plates and plastic utensils shall be utilized. b. The under-the-sink grease interceptor shall be cleaned thoroughly on a monthly basis. C. Only those food items listed on the submitted menu may be cooked,heated,or prepared as specified. No other food items may be cooked,heated or prepared. d The variance may be revoked anytime a member of the Board of Health or an employee of the Health Division observes non-compliance with any one or more of the above listed conditions. e. The variance decision letter from the Board of Health shall be posted on the wall in an easily accessible location adjacent to the food establishment permit for viewing by a Health Inspector anytime food establishment inspections are conducted. f. The variance is not transferable to another owner or leasee of the food establishment. PER ORDER OF THE BOARD OF HEALTH Wayne Miller,M.D. Paul Canniff, D.M.D. Junichi Sawayanagi C:\Users\Decollik\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.Outlook\2PIOlDHR\Grease Trap Variance Requests List of Foods Allowed As VotedMarch2015.doc ! 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I .dr..° RIC�:JJ' �� I` "I'�i �W'� «" �" .'F. '�pV"' _ s @mlll.lii�r'IIfJ�tlWMM iRW� 1,' �i17�iPIlAl�i+,:m�"M .q iw'8n1trk$ .... E..o C, w. .m :s. !: ` "• ,J �L�Ci 1P V1 iC:`i." I YC`rtlt - 16W i6'IIO S96 a. , . . _ LM�WYiY - - 14 � � �:�I � _-,.. � I "�� �..:. a +�;„�» ��m�w ' "'.,!,...e. .-•w"r'o."w��, ��:... � � : � � � ' - ,,.: mr ;fir ► _'Y."5uW41I +F �-�'f - - - '�':.. ' :i .,:I k� .,��_. "� ,• em�,S�a�ti�+l �k p '. : _ Wx, .;II+ n u- C ��Xt le""7�Ri. �, a �I��. * .' � ` ' e' ev ation , wan ru�hs.,mal^-','- �ww,--..iMvwk m ^'IM- "Mi^ +..,wn*,tM+�+- -,•+:•",+ �itl-+ Jill Fn, Imo, �-� +.w�I'ICI. I I clerestory windows � s, Y � `FGllgl architectural trim feature w building sign ww Iw ,.w.+ Ir- Ilu Illlr r III^ III -- ' n.;dml�+ —'^ III 4 a sun shade device -III z � .t �III.II,,:�+�II e ' �- sI elevation 0 EQUIPMENT SCHEDULE a MARK QTY. I DESCRIPTION/MFGR PRODUCT CODE REMARKS FURN.BY INST. BY 1 1'STAINLESS STEEL DOUGH SPACER W/LEGS SEE E&S 4"BACKSPLASH/LEG ASSEMBLY 22314C 2 1 2'STAINLESS STEEL DOUGH SPACER W/LEGS PC 273160 4"BACKSPLASH/LEG ASSEMBLY 22314D E&S GC 3 &STAINLESS STEEL DOUGH SPACER W/LEGS PC 273161 4"BACKSPLASH/LEG ASSEMBLY 22314D a 4'STAINLESS STEEL DOUGH COUNTER W/LEGS PC 273162 4"BACKSPLASH 5 5'STAINLESS STEEL DOUGH COUNTER W/LEGS PC 273163 4"BACKSPLASH 6 6'STAINLESS STEEL DOUGH COUNTER W/LEGS SEE E&S 4"BACKSPLASH r 7 1 45 DEGREE ROLL TABLE W/4"BACKSPLASH PC 273167 4"BACKSPLASH E&S GC a 8 UNIVERSAL CORNER STAINLESS STEEL DOUGH COUNTER W/LEGS PC 273165 4"BACKSPLASH Aa 9 4'MAKELINE SEE E&S u 10 1 10'-0''MAKELINE RCP(RIGHT SIDE COMPRESSOR) SEE E&S LOW TOP,SEE E&S E&S GC 2 11 1 CORNMEAL CATCHER PC 273021 E&S GC a 12 1 BOFI 3255 DOUBLE STACK CONVEYOR OVEN SEE E&S SPLIT BELT DRIVE ONE OVEN E&S GC JASOND c 13 1 AVI CAP EXHAUST HOOD FOR BOFI 3255 SEE E&S E&S GC 0 _Ia PULSE TELEPHONE EQUIPMENT BOX W/HINGED ACCESS DOORS PWD W/WHITE P.LAM 0 15 2 MENU BOARD-37"-55"MONITOR 1080p&HDMI COMPATIBLE SEE POMEROY RECOMMEND LG 43SE3B OR LG 49SE3B POMEROY GC 16 1 PIZZA TRACKER-37"-55"MONITOR 1080p&HDMI COMPATIBLE SEE POMEROY WITH HP T620 THIN CLIENT POMEROY GC GNICH 0 17a 5 PULSE TELEPHONE/ORDER STATION-WALL MOUNTED SEE PULSE WALL MOUNTED PULSE GC /�RC H ITE CT c 17b 2 PULSE TELEPHONE/DRIVER DISPATCH/CUT STATION-WALL MOUNTED SEE PULSE ADDL. DATA FOR PRINTER PULSE GC y 17c 2 PULSE TELEPHONE/ORDER STATION-POS COUNTER SEE PULSE POS COUNTER/ADDL. DATA FOR PRINTERPULSE GC E 17d 2 DOUGH/MAKELINE MONITOR-POLE MOUNTED ABOVE PULSE GC c 17e COUNTER MOUNTED KIOSK SEE PULSE MOUNTING BASE 17t TEAM MEMBER NOTIFICATION(TMN)SYSTEM SEE PULSE MOUNTING ARM,IF NEXT TO POS TERM. 9 SE 3RD AVE, SUITE 110 3 18 1 CALIFORNIA SAFE WITH DIGITAL LOCKITIME DELAY PC 381811 20"TALL DUE TO ELEC.&CASH DRAWER E&S GC O TLAND, OR 97214 IF 19 2 METAL CASH DRAWER W/REMOVABLE TILL PC 312661 MTL.BRACKET KIT REQ'D.-PC 284008 E&S GC V. 503.552.9079 CL F. 503.241.7055 a 20 30"SINGLE DOOR VISI-COOLER SEE COKE WWW.GNICHARCH.COM r 21 1 54"DOUBLE DOOR VISI-COOLER SEE COKE COKE GC 22 COKE COOLER GDM15-RETR(RETRO COKE COOLER) SEE COKE 23 1 8'CUT TABLE W/OVERSHELF SEE E&S E&S GC 24 1 60"ROUTE STAND W/(3)54"HEAT LAMPS(PC320815) PC 320810 E&S GC 0 .0 2s 2'DRIVERS TABLE PC 22141 D E 26 1 3'DRIVERS TABLE PC 22140D E&S GC 27 1 10,x 14'NOMINAL KOLPAK EXTERIOR WALK-IN COOLER BOX W/OUT FLR. SEE E&S ROOF KIT E&S GC L w 28 1 SEARS KENMORE ALL-IN-ONE WASHER/DRYER SEE E&S E&S GC r 29SEARS KENMORE SIDE BY SIDE WASHER SEE E&S a TTE3 SEARS KENMORE SIDE BY SIDE DRYER SEE E&S 0 STAINLESS STEEL 3-OOMPARTMENT SINK PC 28102 E&S GC °0 3-COMP.SINK,WASTE LEVER PC 383050 E&S GC 0 1 3-COMP.SINK,ECONOMY SPRAYER W/ADD-ON FAUCET PC 383011 E&S GC v1 3-COMP.SINK,WALL BRACKET FOR ECONOMY SPRAYER PC 28108 E&S GC a 2 COMPLETE 3-COMP.SINK WALL STORAGE SYSTEM PC 411956 E&S GC cr 33 2 STAINLESS STEEL HANDSINK W/2 WRIST HANDLES&BACKSPLASH PC 383101 W/SPLASH GUARDS,BOTH SIDES E&S GC 2 LIQUID SOAP DISPENSERS PC 244006 E&S GC 2 HAND SANITIZER DISPENSER SEE E&S E&S GC CL 2 PAPER TOWEL DISPENSER SEE E&S E&S GC :c c 2 TRASH CAN W/LID(PC7031) PC 7030 E&S GC ° 3a 1 MOLDED STONE MOP SINK PC 28096 E&S GC v N 35 1 RINNAI WALL-MOUNTED INSTANTANEOUS WATER HEATER SEE PLUMBING GC GC � 36 4'STAINLESS WORK TABLE PC 326031 a 37 3 5'STAINLESS WORK TABLE PC 22289 E&S GC 38 18"x 36"OLYMPIC SHELVING PC 411960 BRUSHED NICKEL IF IN CUSTOMER VIEW 0 38 18"x 48''OLYMPIC SHELVING PC 411961 BRUSHED NICKEL IF IN CUSTOMER VIEW c 40 18"x 60"OLYMPIC SHELVING PC 411962 BRUSHED NICKEL IF IN CUSTOMER VIEW ° 41 18"x 72"OLYMPIC SHELVING PC 411963 BRUSHED NICKEL IF IN CUSTOMER VIEW U 42 2 24"x 24"OLYMPIC SHELVING PC 411964 BRUSHED NICKEL IF IN CUSTOMER VIEW E&S GC ' 43 1 24"x 36"OLYMPIC SHELVING PC 411965 BRUSHED NICKEL IF IN CUSTOMER VIEW E&S GC a4 8 24"x 48"OLYMPIC SHELVING PC 411966 BRUSHED NICKEL IF IN CUSTOMER VIEW E&S GC co 0 45 3 24"x 60"OLYMPIC SHELVING PC 411967 BRUSHED NICKEL IF IN CUSTOMER VIEW E&S GC 0 0 46 20"x 36"HEAVY DUTY DUNNAGE RACK PC 462452 0 a7 20"x 48"HEAVY DUTY DUNNAGE RACK PC 462453 48 24"x 36"HEAVY DUTY DUNNAGE RACK PC 462450 ° 49 3 24"x 48"HEAVY DUTY DUNNAGE RACK PC 462451 E&S GC 50 16 COMPARTMENT LOCKER PC 26610 0 a ______ _ a 51 1 BUILT-IN MANAGER'S DESK(WITH A.D.A. KNEE CLEARANCE) GC GC — — ——— t 52 5 MODULAR METAL DROP BOX PC 8 110A (5)BAYS TO BE ATTACHED TOGETHER E&S GC 59'-0 3!4" 53 COKE FOUNTAIN BEVERAGE DISPENSER W/ICE MACHINE ABOVE SEE COKE ° NOTE: ONLY ITEMS WITH QUANTITY LISTED ARE APPLICABLE TO THIS PROJECT. 1'-1a' s'-o"CHALK WALL 1s'o"NEWSPRINT 2 '01/4 CRUST PAINT -�-�— -+- 2 E&S = DOMINOS PIZZA EQUIPMENT AND SUPPLY PULSE = DOMINO'S PIZZA POINT OF SALE SYSTEM , , , MEN'�a� \ \ — N u COUNTER CABINET/ SOFFIT SCHEDULE ACCE BCC 02 0 L REST OOM = r T CUSTOMER o�� J �a. I > o 0 MARK QTY. DESCRIPTION PRODUCT CODE REMARKS FURN.BY INST.BY ---II CC o1 1 TRANSACTION COUNTER(33.5"DEEP) PC 273310 E&S GC V'\' ;I � ' ADA-TRANSACTION AREA CHILD STEP&S.S. 28 --RE T1�d - --- I C� ,VESTI ULE - I � L O 1-7" _ s CC-o is"POS FILLER CABINET(33.5"DEEP) PC 273306 \ , j 'Q ' OUNNT6R HANDRAIL BY G.C. L___ ______ _____ Q O 0 ° 14 CC-03 2 24"POS FILLER CABINET(33.5"DEEP) PC 273307 E&S GC \ \ z I "� O CC-oa 30"POS FILLER CABINET(33.5"DEEP) PC 273308 \�-- = - ---- - cc-01— C.� sc — — —— — POLE-MOUNTED I Q U 0 �-\`_'-�I-�------ PIZZA TRACKE Cc os 36"POS FILLER CABINET(33.5"DEEP) PC 273309 01 16 ABv Z I Q _ I-o- 02 , CC-o7 HOT HOLD BABINET BASE DEEP) PC 273312 ACC 18 71 CGoB 2 I crj cC-o6 ( ) 3'6° IAAiI EN S 3�I O E 1�L� I - I O Q c U cc-o8 1 &STAINLESS DOUGH TABLE-PIZZA THEATER PC 273100 4"BACKSPLASH E&S GC M R S 5 �RESTR 0M 17c 17c ?' 7 I Z I m .p POS MOUNTS PC E&S GC 43 SK �� :� -- - ->�- - - - ---- -- ------ - - �' -� C) L= CC-09 2 4 3 9"PART.HT.WALL I CC-10 7'CUT TABLE-PIZZA THEATER PC 273117 W!OVERSHELF(PC 273128) (EL1, I 1'7 i co PRODUCTION a (V U p �, 1'-4' DOUGH WALL Vd ° I L CC-11 SOLID STAINLESS BOX SHELF 3 REQ. PC 273119 W/(4)54"ERECTA POSTS(PC 273166) SNEEZE GLASS AREA �� I \\\\�// FN-01 FN-01 PHONE DATA -- J O 15 15 I N Cc-1 BEVERAGE COUNTER PC 284043/PC 284042 TRASH ON RIGHT/TRASH ON LEFT - - CC-13lb� BEVERAGE COUNTER TOP ORGANIZER SEE E&S ABOVE DESK _ I U � � o � � ', - -�- - - 3�_6�, -_ �- �— -- s--- --.;, I CUSTOMER -n a N —� AREA n, 0 _c 33 _ 37 I FN-01 FN-01 � I �✓ -� � CC-14 AMENITIES STATION SEE E&S � I I CC-15 2 SNEEZE GUARD POLE END(INDIVIDUAL) PC 284300 G.C.TO PROVIDE GLASS E&S GC _ _ i_---------------------_-i ( 6'-2" �� I .� ~ O O O Q CC-16 8 SNEEZE GUARD POLE CENTER/CORNER(INDIVIDUAL) PC 284301 G.C.TO PROVIDE GLASS E&S GC -�i CLEAN—UP P N 17 17 42 17b 26 5-1 112° _ ___ o - J I O 0 f� N o r NN :ETC-17 45'PREFAB MODULAR SOFFIT PC DOM AA- 060 PRE-FABRICATED SOFFIT OPTIONAL: �, I AREA L — 17b _ 23 I N-o Z i I 0 N — " ~ 0 CC-18 Lo 48"x 24"x 8"PREFAB MODULAR SOFFIT PC DOM AA-15 010 SEE E&S FOR SOFFIT ACCESSORIES `� �24 -- — — — Q 32 3'-9"PART.HT.WALL I o - I n Q � � � "o 2 CC-19 48"x 36"x 8"PREFAB MODULAR SOFFIT PC DOM AA 15 020 ABV DRY N MAKELINE WALL W/ 22. L.L�CC-20 48"x 48"x 8"PREFAB MODULAR SOFFIT PC DOM AA-15 030 HSTORAGEDRIVERS o SNEEZE GLASS I EQUIPMENT LAYOUT CC-21 48"x 60"x 8"PREFAB MODULAR SOFFIT PC DOM AA-15 040 AREAAi ' J I FOR OWNER REVIEW/ CC-2 48"x 96"x 8"PREFAB MODULAR SOFFIT PC DOM AA 15 050 3'-51l2" a- cc-23 10 CORIAN LEDGE SUPPORT COLUMN SEE E&S SUPPORT FOR CORIAN WAITING LEDGE E&S GC I 3 1 52 ii i �i I -------------------- NOTE: I NOT FO R - ----- - Aay. ONLY ITEMS WITH QUANTITY LISTED ARE APPLICABLE TO THIS PROJECT. 31 ! ° 12 — 13 a ;; 3'6" _ o , o NOTE: SOFFIT LAYOUT/ACCESSORIES FOR DESIGN INTENT ONLY. FINAL EQUIPMENT ORDER TO BE BASED ON -- Z z CONSTRUCTION: MANUFACTURER'S SPECIFICATIONS. 35 v 0 21 - SUBWAY TILE 33 - - J z L I �, ABV 42 � � o � � � ' 10.25.16 SUBWAY TILE 8'-5 112"S.S.BEHIND OVEN&HOOD 3'I R.O. 12'-3"CRUST PAINT —J FURNITURE SCHEDULE _ 45 15'-71/4 II LL LA REV: DATE: ,DESCRIPTION: -- --- - ' ' 1 08.11.17 OWNER COMMENTS MARK QTY. DESCRIPTION/MFGR PRODUCT CODE REMARKS FURN.BY INST. BY D3 `r -------- ---- FN-o1 12 DINING CHAIR(18"SEAT HEIGHT) PC 318080 DINING ROOM E&S GC 3'-8"R.O. 4'-4"R.O. 17 r 37 FN-02 8 COUNTER STOOL(25"SEAT HEIGHT) PC 318081 WAITING LEDGE E&S GC 44 NEW EXTERIOR 1-------------------- FN-o4 DINING TABLE TOP AND 1 BASE:36"x 24" PC 284015/284016 DINING ROOM STAIR BY \� � FN-o5 3 DINING TABLE TOP AND 2 BASES:36"x 48" PC 284017/284018 DINING ROOM E&S GC OTHERS EXTERIOR FN-o6 BENCH-3 SEAT PC 284014 WAITING AREA(60"LONG) I \ WALK—IN DRY L_ - SHEET NAME: FN-07 BENCH-3 SEAT-SECURITY STORE SEE E&S SECURITY STORE(61.25"LONG) COOLER STORAGE FN-08 1 INTERIOR TRASH CAN-36 GALLON 20"X 20"X40" PC 273030/273031 BASE AND TOP/TOP ONLY FITS(E)BASE E&S GC -� 1 O'x 1 4,' FN-11 48"SINGLE BOOTH SECTION PC 284011 INTERIOR SEATING AREA UP 27 EQUIPMENT LAYOUT/ FN-12 WALL BOOTH SEATING(SEE PLAN FORLENGTHS) PC284013 INTERIOR SEATING AREA COUNTER CABINETS/ FN-13 48"DOUBLE BOOTH SEATING PC 284012 INTERIOR SEATING AREA _ — —�!_ FN-14 EXTERIOR TRASH CAN-55 GALLON PC 273016 EXTERIOR DINING AREA - 44 44 44 44 49 SCHEDULES FN-15 30"ROUND OUTDOOR TABLE WITH BASE:SEATS 2 PC 318070/318071 EXTERIOR DINING AREA 11 FN-16 36"SQUARE OUTDOOR TABLE WITH BASE:SEATS 4 PC 318072/318073 EXTERIOR DINING AREA FN-18 T RED OUTDOOR TABLE UMBRELLA W/BASE:ADD SMALL LOGO PC 318043/318044 EXTERIOR DINING AREA SHEET NUMBER: FN-19 OUTDOOR PLATINUM CHAIR PC 318074 EXTERIOR DINING AREA FN-20 CHILD STEP PC273300 24Wx18Dx12H EQUIPMENT LAYOUT FN-21 HAND RAIL PC 273301 111'j A1 . 0 SCALE: 1/4"= 1'-0" NOTE: ONLY ITEMS WITH QUANTITY LISTED ARE APPLICABLE TO THIS PROJECT. COPYRIGHT 2017 ���/IC I � ' o " EQU PMENT SCHEDULE 0 a MARK CITY DESCR PT ON/MFGR PRODUCT CODE REMARKS FURN BY NST BY 1 1 STA NLESS STEEL DOUGH SPACER W/LEGS SEE E&S 4"BACKSPLASH/LEG ASSEMBLY 22314D 0 2 1 2 STA NLESS STEEL DOUGH SPACER W/LEGS PC 273160 4"BACKSPLASH/LEG ASSEMBLY 22314D E&S GC 3 3 STA NLESS STEEL DOUGH SPACER W/LEGS PC 273161 4"BACKSPLASH/LEG ASSEMBLY 22314D 4 4 STA NLESS STEEL DOUGH COUNTER W/LEGS PC 273162 4"BACKSPLASH 5 5 STA NLESS STEEL DOUGH COUNTER W/LEGS PC 273163 4"BACKSPLASH 6 j 6 STA NLESS STEEL DOUGH COUNTER W/LEGS SEE E&S 4"BACKSPLASH 7 1 45 DEGREE ROLL TABLE W/4"BACKSPLASH PC 273167 4"BACKSPLASH E&S GC 2 8 UN VERSAL CORNER STA NLESS STEEL DOUGH COUNTER W/LEGS PC 273165 4"BACKSPLASH An 9 4 MAKEL NE SEE E&S 10 1 10 0"MAKEL NE LCP(LEFT S DE COMPRESSOR) SEE E&S E&S GC 0 11 1 CORNMEAL CATCHER PC 273021 E&S GC a 12 5 1 BOF 3255 DOUBLE STACK CONVEYOR OVEN SEE E&S SPL T BELT DR VE ONE OVEN E&S GC 13 1 AV CAP EXHAUST HOOD FOR BOF 3255 SEE E&S E&S GC JASON D 0 14 PULSE TELEPHONE EQU PMENT BOX W/H NGED ACCESS DOORS PWD W/WH TE P LAM 0 15 2 MENU BOARD 37"55"MON TOR 1080p&HDM COMPAT BLE SEE POMEROY RECOMMEND LG 43SE3B OR LG 49SE313 POMEROY GCGNICH 16 1 P ZZA TRACKER 37"55"MON TOR 1080p&HDM COMPAT BLE SEE POMEROY W TH HP T620 TH N CL ENT POMEROY GC 0 17a 4 PULSE TELEPHONE/ORDER STAT ON WALL MOUNTED SEE PULSE WALL MOUNTED PULSE GC 0 77b 2 PULSE TELEPHONE/DR VER D SPATCH/CUT STAT ON WALL MOUNTED SEE PULSE ADDL DATA IFOR PR NTER PULSE GC ARCHITECT N 17 22 PULSE TELEPHONE/ORDER STATION POS COUNTER SEE PULSE POS COUNTER/ADDL DATA FOR PR NTER PULSE GC 17d 2 DOUGH/MAKEL NE MON TOR POLE MOUNTED ABOVE SEE PULSE PULSE GC 0 18 1 CAL FORN A SAFE W TH D G TAL LOCK/T ME DELAY PC 381811 20"TALL DUE TO ELEC &CASH DRAWER E&S GC 19 2 METAL CASH DRAWER W/REMOVABLE T ILL PC 312661 MTL BRACKET K T REQ D PC 284008 E&S GC 9 SE 3RD AVE, SU TIE 110 3 20 1 30"S NGLE DOOR V S COOLER SEE COKE COKE GC PORTLAND, OR 97214 21 54"DOUBLE DOOR V S COOLER SEE COKE V 503 552 9079 a 22 COKE COOLER GDM15 RETR(RETRO COKE COOLER) SEE COKE F 503 241 7055 s 23 1 6 CUT TABLE W/OVERSHELF SEE E&S E&S GC VVM GN CHARCH COM 0 24 1 60"ROUTE STAND W/(3)54"HEAT LAMPS(PC320815) PC 320810 E&S GC 25 2 DR VERS TABLE PC 22141 D 26 1 3 DR VERS TABLE PC 22140D E&S IGC 27 1 10 x 14 NOM NAL KOLPAK EXTER OR WALK N COOLER BOX W/OUT FLR SEE E&S ROOF K T E&S GC E 28 1 SEARS KENMORE ALL N ONE WASHER/DRYER SEE E&S E&S GC " 29 SEARS KENMORE S DE BY S DE WASHER SEE E&S L 0 30 SEARS KENMORE S DE BY S DE DRYER SEE E&S 31 1 STA NLESS STEEL 3 COMPARTMENT S NK PC 28102 E&S GC °a 3 3 COMP S NK,WASTE LEVER PC 383050 E&S GC C 1 3 COMP S NK,ECONOMY SPRAYER W/ADD ON FAUCET PC 383011 E&S GC b , 0 1 3 COMP S NK,WALL BRACKET FOR ECONOMY SPRAYER PC 28108 E&S GC 0 32 2 COMPLETE 3 COMP S NK WALL STORAGE SYSTEM PC 411956 E&S GC 33 2 STA NLESS STEEL HANDS NK W/2 WR ST HANDLES&BACKSPLASH PC 383101 W/SPLASH GUARDS, BOTH S DES E&S GC ° 2 L QU D SOAP D SPENSERS PC 244006 E&S GC a 2 HAND SAN T ZER D SPENSER SEE E&S E&S GC u 2 PAPER TOWEL D SPENSER SEE E&S E&S GC 2 2 TRASH CAN W/L D(PC7031) PC 7030 E&S GC a N 34 1 MOLDED STONE MOP S NK PC 28096 E&S GC iE 35 1 R NNA WALL MOUNTED NSTANTANEOUS WATER HEATER SEE PLUMB NG GC GC ° 36 4 STAINLESS WORKTABLE PC 326031 -o N 37 1 5 STA NLESS WORKTABLE PC 22289 E&S GC 38 18"x 36"OLYMP C SHELV NG PC 411960 BRUSHED N CKEL F N CUSTOMER V EW 39 18"x 48"OLYMP C SHELV NG PC 411961 BRUSHED N CKEL F N CUSTOMER V EW ° F 18"x 60"OLYMP C SHELV NG PC 411962 BRUSHED N CKEL F N CUSTOMER V EW 18"x 72"OLYMP C SHELV NG PC 411963 BRUSHED N CKEL F N CUSTOMER V EW 0 42 1 24"x 24"OLYMP C SHELV NG PC 411964 BRUSHED N CKEL F N CUSTOMER V EW E&S GC 43 1 24"x 36"OLYMP C SHELV NG PC 411965 BRUSHED N CKEL F N CUSTOMER V EW E&S GC Ui 44 5 24"x 48"OLYMP C SHELV NG PC 411966 BRUSHED N CKEL F N CUSTOMER V EW E&S GC 59 1" a 45 2 24"x 60"OLYMP C SHELV NG PC 411967 BRUSHED N CKEL F N CUSTOMER V EW E&S GC s 46 20"x 36"HEAVY DUTY DUNNAGE RACK PC 462452 M co 47 20"x 48"HEAVY DUTY DUNNAGE RACK PC 462453 3 10" G 3" 8 0"CHALK WALL 15 2"NEWSPR NT 21 10 1/4" 0 48 24"x 36'HEAVY DUTY DUNNAGE RACK PC 462450 - - r- 0 49 3 24' x 48"HEAVY DUTY DUNNAGE RACK PC 462451 _ E&S GC 1 10 7) 50 16 COMPARTMENT LOCKER PC 26610 ° 51 1 BU LT N MANAGER S DESK(W TH A D A KNEE CLEARANCE) GC GC O T 52 5 MODULAR METAL DROP BOX PC 8610A (5)BAYS TO BE ATTACHED TOGETHER E&S GC _:____ ------------ MEN' },,,,LO 53 COKE FOUAJ- NITA N BEVERAGE D SPENSER W/ CE MACH NE ABOVE SEE COKE � 02 I j o �, I o o I o o FN 06 N 08 \\p o NOTE: ONLY TEMS W TH QUANT TY L STED ARE APPL CABLE TO TH S PROJECT ACCE BLS - z Z ' z z I Z I z ° _ 1 ' I 1 � � 0 I I O O I � I O ; I FN 11 \\ L023) E&S = DOM NOS P ZZA EQU PMENT AND SUPPLY f �\'.11 ` --- --- �, a' N -------- K PULSE = DOM NOS P ZZA PO NT OF SALE SYSTEM I\ . C� ; , �q ) 4 6'PART HT O Q I DOUGH WALL CUSTOMER N POLE MOUNTED +- 1 7" 11 \ 1 r I P ZZA TRACKER FN 05 .* \ I/ 1 4" - ------------------J W/SNEEZE GLASS AREA c� -------------------° ABV "= `. COUNTER CAB NET/ SOFF T SCHEDULE 1 o � - ___ -------------- -------------- MARK 16 ------ QTY DESCR PT ON PRODUCT CODE REMARKS FURN BY NST BY — —— —-- —— —— —— — —— — — —— — — --—— \ ._ I ..<.. 0 7Fo �tyl E N'S i ¢ 1 0 CH LID STEP W/ g�t1 o CC 01 1 TRANSACT ON COUNTER(33 5"DEEP) PC 273310 E&S GC 3 6 1 CI I S S HANDRA L 0 of CC o2 18"POS F LLER CAB NET(33 5"DEEP) PC 273306 _ L E 1$Lf-- u- Q cc-o8 %' BY G CFN 13 Q 3 CC o3 2 24"POS F LLER CAB NET(33 5"DEEP) PC 273307 E&S GC M G� S 5 i T''�b M o O 3 6"PART HT O NDESK fi� DOUGH WALL W/ a O O --------- °� oT o/ ;'I i 4" '9 Y;' 1 7" - -_- ------ �— — — 7 — —— — — —— — —— ;s SNEEZE GLASS U 'D CC 04 30"POS F LLER CAB NET(33 5"DEEP) PC 273308 A �-� V CC 05 36"POS F LLER CAB NET(33 5"DEEP) PC 273309 — Q ~ CC 06 WEDGE CAB NET(33 5"DEEP) PC 273311 Iv` � L---- --- -;, f-/ / I \ J \ J ----- - L Szu ` ------------1 PHONE DATA 1 a I `Iti -� O I I =---- - N 01 • • CC o7 HOT HOLD CAB NET BASE PC 273312 '��� ' __ T - •� 0 + 'c 1 ABOVE DESK -- L �, PRODUCTION "' CC OS 1 8STANLESSDOUGHTABLE PZZATHEATER PC273100 4"BACKSPLASH E&S GC •^ 1 N ---------------J _ - -- - AREA I � ' CUSTOMER r -, m O CC os 2 POS MOUNTS PC 284007 E&S GC 3 41/2" ------- AREA N co r ------ - F 01 7 �O CC 10 7 CUT TABLE P ZZA THEATER PC 273117 W/OVERSHELF(PC 273128) ----- ---------- ASV. I. L --� CLEAN—UP 3 61/2" I I 1 II I 3 6" 23 ;; 17c ~ (� CC 11 SOLD STA NLESS BOX SHELF 3 REQ PC 273119 W/(4)54"ERIECTA POSTS(PC 273166) r 17 17 I O 13 I L- = N AREA co 1 u r i 19 c - s ADA •-I— •N � D— Q CC 12 BEVERAGE COUNTER PC 284043/PC 284042 TRASH ON R GHT/TRASH ON LEFT I I TRANSACT ON CC 13 BEVERAGE COUNTER TOP ORGAN ZER SEE E&S 32 1 5 ELOW I SURFACE r , CL `n CC 14 UN VERSAL SNEEZE GUARD POLE K T(SET OF 8) PC 284020 G C TO PRO'V DE GLASS AB" DRY 17b V ` CC 15 4 SNEEZE GUARD POLE END(ND V DUAL) PC 284300 G C TO PRO'V DE GLASS E&S GC ! STORAGE 3 1 1/2" ii E 8ow ! cc-os n 1 O 15 I VJ CC 16 4 SNEEZE GUARD POLE CENTER/CORNER(ND V DUAL) PC 284301 G C TO PROV DE GLASS E&S GC 1 j _ T Z. ii -,- �j 11 ABV. 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JI 31 NMI 7 xsl ■ b w, B,I If � I Ir%Ili II Iu�a IIIIIIVIs qd„ '� i �_ z P n � -amullr, lumm.d,vr,��r°'II.'.„ i' uP7.'V_ r Will I Illy rl�ltl�I Iwl.3.- 11y°I++III III'IIII r` .- ddrillpllyyLIIII�I�I��I171i pb' I,. - z 111VdG9YV Illfd �hrN! ��? � S 111 III I„ ', g I f , n� I �I 11PI�� I Itiilyllll � ��» � , S - - , a Ilf�m��yl r I�I,i+i ylN Mils r- i' "*B E D` R ON CIL ` .101 1'��Iwr. `. Mj F F I C E uo Am rl I Z 0, x rw lj iI Jill ; , SECO ND ND "n.>q-e,.w�vr�rvM...r, •—y� ,...,-,*r!iµIISWIY4dwWF:beVrn«i:f.-«m _�..:wwdi':k .w+';*';Ir:Ir�4,wVawlu'w...�.xds., ^.uyrn:' p *� >. .......... °Glllmluom%um�ll�l�' � FLOOR PLAN %r 237 & 243 FALMO TH RD Jill II sI I U r HYAN N S, MA r .. , , 10/2 7/16 NOT TO SCALE I I I l I I I L I I or BAXTER NYE ZONING TABLE ENGINEERING & ---- ---- ZONING DISTRICT(S): HB - BUSINESS DISTRICY ;�"+ OVERLAY DISTRICTS: GP > SURVEYING AL V.G ALLOWED USIE: RESTAURANT BY SPECIAL PERMIT C. 171 PROPOSED USE: RESTAURANT PROP 1st FLOOR (RESTAURANT)=1,768 SF Registered Professional Engineers PROP 2nd FLOOR (2 BEDROOM APARTMENT)=1,629 SF and Land Surveyors EXIST USE: RETAIL TOTAL FLOOR AREA=3,397 SF 78 North Street - 3rd Floors EXIST TOTAL BUILDING AREA=1629 SF Hyannis, Massachusetts 02601 EXIST BLDG TO REMAIN PROP TOTAL SITE BUILDING FOOTPRINT=1,768 SF X Phone - (508) 771-7502 A#* TOTAL PARCEL AREA: 21,913 t S.F. Fax - (508) 771-7622 I REQUIRED/ALLOWED PROVIDED www.boxter-nye.com LOT AREA: 40,000 SF 21,913 SF STAMP STAMP G 0 FRONTAGE: 20 FT 196+ FT 204. 203. AL BUILDING SE78ACKS: I FRONT SETBACK 100 FT 19.7 FT SIDE REAR SETBACK 30/20 FT 10.6 **/49.1 FT PARKING SETBACK 10 FT 0 FT ** ( A K k*4� M A ACHUSETTS STATE HIGHWAY ROUTE 28 ) PROPOSED MASS. DOT LAYOUT FRONT YARD LANDSCAPE SETBACK 45 FT 19.7 FT** ��)S SITE CURB CUTS ARE TO BE TIED INTO PROP MDOT MAX. BLDG. HEIGHT(STORIES): 2 STORIES OR 30 FT 2 STORIES' /<30 FT LAYOUT WHICH IS UNDER CONSTRUCTION. COORDINATION 8" AC A.122a=MATE LOCATION FROM CQIAI24.91�- INFORMATION Z21015 ALTERATION LAYOUT NO . 8452 ) OF THIS WORK WITH MDOT WILL BE NEEDED MAX. LOT COVERAGE (STRUCTURES): 30% (6,574 SF) 8.1% (1,768 SF) CONSULTANT BENCP K MAX. SITE COVERAGE (IMPERVIOUS AREA 50% (3,182 SF) 66% (4,201 SF) ACCESSIBLE RAMP CONCRETE CENT YACKI�4 OF (PARTIAL GP OVERLAY) r;�R_-DETALz#W1-- SIDEWALK BY CATCH BASIN RIM RAMP OTHERS ACCESSIBLE RAMP EL,=,37.61 (NAVD88) ACCESSIBLE RAMP NATURAL STATE 30% (1,909 SF) PROP.=O.O SF** E SEE PER DETAIL #401 (PARTIAL GPI OVERLAY) ACCESSIBLE SAWCUT LINE MT PER DETAIL #401 NOTE #5 HEREON STREET TREES - FRONT YARD 196/30=6.53 7 CONSULTANT 29' pp- R-10 r (1/30 FT OF FRONTAGE) PARKING LOT LANDSCAPING N/A N 1A N 4 PARKING TABLE RESTAURANT=1/3 SEATS+1/2 EMPLOYEES+ DE 57"W117780STON NAR; I-Ri- BARS CRO RI-1 L-n CROSSWALK I - CUPB TO BERM 25 SEATS 3 0 SEE DETAIL #439- R3- SOS Iwo 116 �77 NIS 6 EMPLOYEES Ssw��9- �E 9 OD D LITION PER z z D7A #414A Cliff Schorer PtLE (prp) 0 R-38' 5 TAKEOUT ES APARTMENT=1.5/UNIT+1 VISITOR=2.5 (USE 3) INSTALL NEW 1 -4 SITE SIGN j M 25/3 + 672- + 5 + 2.5 = 18.8 19 SPACES 19 SPACES 10 Turnpike Road REMOVE EXISTING SIGN C 3' CURB OPENING 0 W/ ASPHALT APRON EXISTING CONCRETE WALK. STAIRS AND AR HANDICAP PARKING (TOTAL/VAN) 1/1 SPACES 1/1 SPACES Southborough, MA 01772 (SEE DETAIL #415) STOP BAR PORCH TO BE REMOVED. INSTALL NEW STOP BAR N I - I 11tH lir 1 5' CONCRETE SIDEWALK, STAIRS AND Opt LANDING. SEE DETAIL #420 FOR DESIGN VEHICILE WB-62 WB-62 SIDEWALK. SEE ARCHITECTURAL PLAN 00 ** PRE-EXIS71ING NON-CONFORMING CURB TO BERM CURB TO BER4 FOR LANDING AND STAIRS DETAILS 4. TRANSITION PER 10.6'- C; *** VARIANCE REQUEST TRANSITION PER Z I 411 DETAIL #414A DETAIL #414A cn SILL EL. 39.95 R-46' NOTES. 0 0 BERM 1. ALL CONSITRUCTION SHALL BE PERFORMED IN ACCORDANCE WITH MHDSS, TOWN @ TRAN TION PER ORDINANCES, REQUIREMENTS, AND SPECIFICATIONS. CURB k @ EXISTING S A 24'- BUILDING #237 DETAA #414A FOOTPRINT TO REMAIN 2. THE CONTRACTOR SHALL CONTACT THE ENGINEER TO SCHEDULE A PRE-CONSTRUCTION PROPOSED 2 STORY BUILDING MEETING AT LEAST TWO (2) WEEKS PRIOR TO COMMENCING CONSTRUCTION. 3. THE CONTIRACTOR SHALL MAKE SUBMITTALS TO 111E ENGINEER FOR APPROVAL BEFORE ANY FABRICATION OR DELIVERY OF PR&1UCTS OR MATERIALS. z 01 Q0 SILL EL. 39.94 25. 4. ALL PROPOSED WALKWAYS WILL BE HANDICAPPED ACCESSIBLE. ALL PROPOSED RUNNING 0 SLOPES ON WALKWAYS SHALL BE LESS '17HAN 5% AND ALL CROSS SLOPES < 2%. THESE 0 EI I I I I E::I- . ON YARD LANDSCAPE SETBACK- I I ARE MAXIMUM SLOPES WITH NO TOLERANCE. ALL WORK WILL BE IN ACCORDANCE WITH THE 4�io MOST CURREI`NT REQUIREMENTS OF THE U.S. ACCESS BOARD, AMERICANS WITH DISABILITIES ItXTERIOR STAIR TO \-R-5' CURB TO BERM SECOND FLOOR. SEE--*-, b ACT & COMMONWEALTH OF MASSACHUSE17S, ARCHITECTURAL ACCESS BOARD. @ TRANSITION PER ARCHITECTURAL PLANS. 6 PROPOS; 0 R-25' DETAIL #414A 101xi At X )LEDO COOLER 39 5. DEMOLISH//REMOVE ALL EXISTING STRUCTURES, FOUNDATIONS, CONCRETE PADS, FENCES 14.0' AND APPURTENANT ITEMS UNLESS OTHERWISE NOTED TO SAVE, SALVAGE OR RESET.)8 20' EXISTING CHAIN LINK LANDINGS R 4E EXISTING *-.0 I R-5.. ...... R=16' FENCE TO BE K AND STAIRS SALVAGE EXISTING PAVEMENT IN AREA OF PARKING WHERE ASPHALT IS STRUCTURALLY :3 X REMOVED. VC* SOUND, SHOWS NO SIGN OF CRACKING, AND MEETS PROPOSED GRADES SHOWN ON GRADING 0 R=10 .0' PLAN. E O PCC 6. EXISTING PAVING EDGES SHALL BE SAWCUT TO CREATE A CLEAN EDGE WHERE IT IS TO M Li UJI LL NDING R=45' BE TIED INTO NEW PAVING, OR WHERE ASPHALT IS REMOVED ADJACENT TO ASPHALT WHICH _j IS TO REMAIN. BROKEN OR UNSTABLE PAVEMENT SHALL BE REMOVED AND SUBBASE or) < - X C� ETE RAMP. SEE REPLACED WITH SUITABLE COMPACTED MATERIAL PER PAVEMENT SECTION DETAIL HEREIN. CNI ANY SAWCUT LINES SHOWN ON THE PLANS ARE APPROXIMATE ONLY. THE EXACT EDGE OF 0 o ITECTURAL PLAN FOR 70 Ce AILS ON RAMP, SAWCUT SHALL BE DETERMINED BY THE CONTRACTOR IN THE FIELD TO PROPERLY BLEND TO 0 BITUMINOUS VAN C: *C:: R=10' CONCRETE PER NDINGS, AND RAILINGS THE SURROUNDING GRADES. PROPOSED ASPHALT SHALL BE PROPERLY BUTTED AND M C: DETAIL #418 (TYP) BLENDED TO SURROUNDING ASPHALT WHICH IS TO REMAIN. THE BLENDED TRANSITION r.. CU BETWEEN PROPOSED AND EXISTING ASPHALT SHALL BE WITH AN APPROXIMATE 1.5% GRADE 0 cy) >.. X w CURB BERM UNLESS OTHERWISE IDENTIFIED. THE J0114T SHALL NOT BE ABRUPT. 0- CN X 10' PARKING SE -BACK V C A' =A-,- R-2' TRANSITION PER DETAI 7. DIMENSIONS SHOWN ARE TO OUTSIDE FACE OF FOUNDATION OR FACE OF CURB WHERE R 6511 #414A APPLICABLE. X R-39 /C) 8. ALL PAVEMENT MARKINGS AND STRIPING SHALL FOLLOW MUTCD STANDARDS. TYPICAL z BITUMINOUS LINE WIDTH FOR LANE AND PARKING STALL STRIPING SHALL BE 4 INCHES UNLESS 0 X X X X 8 CONCRETE PER OTHERWISE NOTED. PARKING STALL COLOR SHALL BE WHITE, TYPICAL, UNLESS OTHERWISE DETAIL #418 N/F ELIE & RABIH BASSIL, TRUSTEES\ NOTED. a. BASSIL BROTHERS UNITED TRUST S 77*� z DEED BK 28552 PG 79 �Ln 1��- ' d5 10' PARKING SETBACK 10'X15' CONCRETE DUMPSTER PARCEL 311-079 9. BUILDING AND SITE SIGNAGE SHALL MEET REQUIREMENTS OF TOWN ZONING AND/OR SIGN REMOVE EXISTING R-10' PAD WITH STOCKADE FENCE ORDINANCES. w CURBING AND 0 _11 1 4�- ENCLOSURE. SEE DETAIL 0442 PAVEMENT. SALVAGE C,; r\,) R-5' / O/ CURBING. PLACE 0 F) LOAM-AND SEED. R=1' w 4 ' n 88 ± SIGN SUMMARY N/F ERIC J. WINER S 77*45'30" W CERTIFICATE 163345 TYP. M.U.T.C.D. SPECIFICATION QUANTITY TEXT PARCEL 292-167 NUMBER WIDTH HEIGHT PROPOSED EASEMENT A- 03 292/167 - 970 SF R1-1 24' 24 2 0 0 I n / � / / ® z N X SHEET TITLE HC* 12" is" 1 Layout and Dimension SEE LOCAL REQUIREMENTS N/F MARCEL R. POYANT, TRUSTEE FVW (1) Plan 0 77 " CCB PLAr TWENTY-EIGHT NOMINEE TRUST AJ DEED`--8K-1-28Q1 PG 23 V.C.0 0 q - R3-2 24" 24` 2 SHEET NO GATE PROPOSED FENCE PROPOSED EASEMENT ON REMOVE EXISTING- SEE DETAIL #905 292/168 =2,157 SF PAVEMENT AND N/F WILLIAM H. BARON, III C3sO 0 WILLI 1 PLACE LOAM AND AM H. BARON LIVING TRUST REMOVE EXISTING SIGN INSTALLER SHALL COORDINATE SPECIFIC SIGN INFORMATION AND WORDING REQUIREMENTS SEED. CERTIFICATE 202484 CURBING AND WITH LOCAL AGENCIES AS NECESSARY. D A T E : 10/27/16 PARCEL 292-168 PAVEMENT. SALVAGE ALL SIGNAGE MUST BE IN CONFORMANCE WITH THE FEDERAL HIGHWAY ADMINISTRATION > PAVED WALK CURBING. PLACE "MANUAL ON UNIFORM TRAFFIC CONTROL DEVICES" (MUTCD), LATEST EDITION, ALL APPLICABLE 10 0 10 20 U LOAM AND SEED. CODES, AND LOCAL REQUIREMENTS. LOCAL REQUIREMENTS, WHEN THEY EXIST, SHALL SUPERCEDE MUTCD. SCALE IN FEET LZ ADD "VAN ACCESSIBLE" WHERE ASTERISKED SCALE : 1"= 10' (N E PERMIT REVIEW ONLY NOT FOR CONSTRUCTION DRAWN/DESIGN BY: SDM CHECKED BY: V#E J 0 B N 0 2016-012 C A D D F I L E 2016-012 DU CON2.dwg 0 M o� BAXTE R NYE PQ UTILITI(' NOTES ENGINEERING & " - C BASIN UP-LP 333/7 t - _� __ __ __C1N�tiE�_Q_b ___ C1 - (NAVD88) OHW- -- OHW---- - GHQ- --- � � 1. CAUTION: THE CONTRACTOR SHALL CONTACT DIG SAFE (AT 1-888-DIG-SAFE) AND UTILITY COMPANIES SURVEYING _ TO LOCATE ALL EXISTING UTILITIES, AT LEAST 72 HOURS PRIOR TO THE START OF CONSTRUCTION. THE {Y,W_ - OH W----- GH W- G - CONTRACTOR SHALL DETERMINE THE EXACT LOCATION, BOTH HORIZONTALLY AND VERTICALLY, OF ALL f j � - _ _ _ _ _ � _ _ _ _ -- ---- _ - _ _ - - - - - - � - � EXISTING UTILITIES BEFORE THE START OF ANY WORK. THE LOCATION OF EXISTING UNDERGROUND SYSTEMS, / \ INFRASTRUCTURE, UTILITIES, CONDUITS AND LINES ARE SHOWN IN AN APPROXIMATE WAY ONLY, MAY NOT Registered Professional Engineers = = BE LIMITED TO THOSE SHOWN HEREIN AND HAVE NOT BEEN INDEPENDENTLY VERIFIED BY THE OMER, THE and Land S 9 SMH ENGINEER, OR ZITS REPRESENTATIVE. THE CONTRACTOR AGREES TO BE FULLY RESPONSIBLE FOR ANY N Surveyors RIM EL.=37485 ALL DAMAGES 'WHICH MIGHT BE OCCASIONED BY THE CONTRACTOR'S FAILURE TO LOCATE SAID SYSTEMS, G y'- (NAVD88) INFRASTRUCTURE AND UTILITIES EXACTLY. IF ELEVATION INFORMATION DIFFERS FROM PLAN INFORMATION, G - G G G G G - G G _ G THE CONTRACTOR SHALL NOTIFY THE ENGINEER IMMEDIATELY FOR POSSIBLE REDESIGN. AT UTILITY 78 North Street - 3rd Floor F O �- G G G G G G G G -0- CROSSINGS, VERIFY IN FIELD THE LOCATION AND INVERTS OF WATER, ELECTRIC, GAS, TELEPHONE do Hyannis, Massachusetts 02601 DATAy ECTION. THE CONTRACTOR SHALL PRESERVE AM AND RELOCATE IF CONFLICTING UNDERGROUND SYSTEMS, INFRASTRUCTURE AND UTILITIES INVERTS PER THE ENGINEERS RAS REQUIRED. X Phone - (508) 771-7502 ' 2. 12" MINIMUMS VERTICAL CLEARANCE SHALL BE MAINTAINED BETWEEN ALL U11UTY CROSSINGS. Fax - (508) 771-7622 Oy 3. GAS, ELECTRIC, DATA/COI IS SHOWN SCHEMATICALLY HEREON. ALL LABOR, WORK, EQUIPMENT AND WWW.baxter-nye.com = MATERIALS FOR INSTALLATION OF THESE UTILITIES SHALL BE OWNED AND PERFORMED BY THE CONTRACTOR. IM UTILITIES SHALL. BE INSTALLED WITH A MINIMUM COVER OF 3 FEET U.O.N. OR OTHERWISE DIRECTED BY THE CONTROLLING UTILITY COMPANY. CONTRACTOR SHALL COORDINATE ALL FINAL LAYOUTS AND DETAILS WITH APPLICABLE UTIUTY COMPANY. S T A M P S T A M P 4. POWER AND COMMUNICATION DUCT BANKS SHALL BE INSTALLED IN ACCORDANCE WITH DETAIL #C-832. 204. 203. O WHERE A DESIGN BY THE UTILITY COMPANY OR MEP ENGINEERS ARE PROVIDED THOSE SHALL SUPERCEDE C-832. 5. ALL COMMERCIAL LIGHTING SHALL DIRECT ALL LIGHT SO AS TO KEEP ALL LIGHTING WITHIN SUBJECT LOT. ALL COMMERCIAL LIGHTING SHALL HAVE THE FIXTURE HEIGHT SET AT 20' MAXIMUM HEIGHT ABOVE GRADE. ( A . K . A . M A C C A C H U S E T T S STATE HIGHWAY ROUTE 2 8 ) PROPOSED 'MASS. DOT L A YO U LIGHTING DESIGN SHALL MEET THE REQUIREMENTS of THE CAPE COD COMMISSION TB-95-001 "EXTERIOR LIGHTING DESIGN". FM FM - FM FM -- FM FM FM FM FM FM FM FM FM FM FM FM FM FM FM FM FM - 6. ALL UTILITY CUTS THROUGH EXISTING CONCRETE OR BITUMINOUS CONCRETE PAVED SURFACES SHALL BE 1/�/ W W �/ OS SAW CUT. BACK FILLING OF TRENCH SHALL INCLUDE 12" IN DEPTH FLOWABLE FILL TO THE BASE COURSE D. IF THE W " AC ATE LOCATION FROM CQMR4ZI; 'fNF4�i_j OR -ION W -- w W _L � / ` T E R A T O V A Y 0 U I I V O . 8 4 5 2 ) BITUMINOUS CONCRETE SURFACE OF THE SURFACE TREATMENT. ¶IS WITHIN THE OADWAY, THE ITU BITUMINOUS CONCRETE TOP CE TREATMENT SHALL THEN BE REPLACED IN NCOURSE SHALL �� N W WATER SE CE BY MASSD W -� W W QRE SERE LINE. PIP�,A�O BE BE FINISHED WfiTH INFRARED TREATMENT TO BLE7dD EXISTING AND NEWLY PAVED SURFACES, IF REQUIRED CONSULTANT ALL WORK TO BE PER HYANNIS 3 V 8 RESTRAINT''K -T-Myr PER W �,/ W W �/ W W BY THE MUNICIPALITY. O NEAREST FIRE WATER DEPT. REQUIREMENTS << HYANNIS WATER DIVISION V 8 = NEAREST FIRE 7. SITE CONTRACTOR TO OWN ALL EXCAVATION, TRENCHING, do BACKFlWNG FOR ALL UTILITIES AND y HYDRANT 235' +/- REQUIREMENTS. SIZE PER FIRE « HYDRANT 145' +/- MISCELLANEOUS WORK INCIDENTAL TO THE SCOPE OF THE PROJECT AND CONTRACT DOCUMENTS. 't NEW WATER MAIN Y MASSDOT PROTECTION ENGINEER CONTRACTOR SHALL REFER TO MEP AND LANDSCAPE PLANS BY OTHERS FOR ADDITIONAL INFORMATION AS w w w w w w w w w w w w w w w w w w w w w w - APPLICABLE. 11 8. ALL WORK WITHIN THESE PLANS SHALL BE PERFORMED AND PROVIDED BY THE CONTRACTOR IN C O N S U L T A N T T do CAP WATER SERVICE. SERVICE TO BE O ACCORDANCE NTH THE CONSTRUCTION DETAILS PROVIDED IN THIS PLAN SET WHETHER OR NOT THE DETAIL SMH 2 C.L. CAPPED BACK TO MAIN. ALL WORK TO BE t" COPPER I NUMBER IS SPECIFICALLY REFERENCED. RIM EL.=.37.93 PER HYANNIS WATER DEPT. REQUIREMENTS 9. ALL COVERS, CURB BOXES, GRATES, AND OTHER FINISH SURFACES SHALL BE RESET TO THE NEW FINISH RIM EL =38,37 GRADE. WG (NAVD 8) N 77'45'26" E 80.00 -i- � -' � 11 -� PREPARED FOR : Oy ► - i Cliff Schorer CONNECT EXISTING WATER SERVICE TO 1 rn ik R Oy NEW SERVICE ALL WORK TO BE PER BY MA WATERSSD OT O Tu p e OaC� U 3. DEPT. REQUIREMENTS. SERVICE SIZE TO Southborough, MA 01772 BE PER PLUMBING ENGINEER. VERIFY 1' Oo DIA. SERVICE IS ADEQUATE. o STORZ (FDC) CONNECTION. FINAL LOCATION TO BE c� Oy COORDINATED/APPROVED pu WITH FIRE DEPARTMENT �o F o -) o I 0RD RO RD RD RD R - RD RD 60.4' 1 ELECTRIC WIRES, EQUIPMENT SILL EL. 39.95 I p , y FOR SERVICE TO BUILDING / I� _ #237 AND UTILITY POLE TO NATE WITH L _ F- - - - APPROPRIATE UITILITY COMPANY Q �'S FF ELEV=39.94 m - EtFc 0\ N 4 EXISTING SEWER _ UOP EXISIING GAS METER AND RELOCATE ELECTRIC METER, a TO REMAIN I r' I GAS SERVICE TO REMAIN. COORDINATE WITH I I REMOVE ELECTRIC METER, 333/P7 5A APPROPRIATE UTILITY / I WIRES E EQUIPMENT. z o COMPANY, NEW LOCATION TO p COORDINATE WITH � INV. OUT=36.86 BE DETERMINED IN FIELD � � � ������pp Q N APPROPRIATE UTILITY N SILL EL. 39.94 P C VENT xnQ1 DEM FLOW COMPANIES o I E 8.35 / o C Vic-' // // o z RESTAURANT: O RD RD c EXISTING SEWER c c J, / / / O �� 25 SEATS X 35 GPD PER SEAT = 875 GPD CUT do CAP AND REMOVE TO REMAIN SEWER F BARNSTABLEDINATE B DPW TO BE REMOVED c c -\ // / / I O RESIDENTIAL: (Y N TOWN OF V /// // / �j _ - o s 2.07GDIP > ( 14.0' 14.3' S WY & _ / I 110 GPD/BEDROOM x 2 BEDROOMS - 220 GPD VENT, INV. IN=36. CLEANOUT _ VENT / f/ // / / / TOTAL DESIGN FLOW = 1,095 GPD 7C L- L_J I S INV.=3 . / �/ �/ // / GAS GAS E REMOVE GAS METERS. �/ / / / / cn O GREASE TRAP SIZING: 15 GPD/SEAT m COORDINATE VICE o NATIONAL O O I /I I/ l 11 / 25 SEATS X 15 GPD PER SEAT = 375 GPD J u- G #237 TO REMAIN C) S S S / /// Z � / ,USE 1000 GALLON TANK MIN. � � Q NEW 1000 GALLON GREASE // // / x TRAP. SEE DETAIL #251. / / / ~ N o - G G -- VENT BACK THROUGH / // // / CIOF- 'L^f y G G G BUILDING (SEE PLUMBING 8 LF 4" SDR 35 / C// // // / / = ` PLANS) COVER SET TO PVC O S-2.0% / / / / (Q CONCRETE G GRADE. RIM ELEV=39.3t a4, / -' C �` INV. OUT-36.36 / / / / O �. m z X RIM EL.=39.30 G EXISTING GAS SERVICE TO / // // / / / M >% REMAIN TO REMAIN0 0- cV G ONNECT TO EXISTING SEWER. \` INVERTS TO BE VERIFIED IIN CUT do CAP GAS SERVICE. FIELD BY CONTRACTOR CONCRETE COORDINATE GR p VICE / S S z TH OVER� TO BUILDING 37 TO IM EL.=40.62 � / O 0 REMAIN ` X X X X 86 / N/F ELIE & RABIH BASSIL, TRUSTEES - S 77' z } BASSIL BROTHERS UNITED TRUST cn • , / DEED BK 28552 PG 79 z U N / , PARCEL 311-079 w o �- SINGLE SITE LUMINAIRE - z U, / , � o TYP. 41 W 1 C , 11 ._v W Cs. / \ ~ N/F ERIC J. WINER S 77'45'30" W CERTIFICATE 163345 / N PARCEL 292-167 o \. / O N - , z .x , SHEET TITLE °' / ■ Utility Plan o / / N/F MARCEL R. POYANT, TRUSTEE PLAZA TWENTY-EIGHT NOMINEE TRUST DEED BK 12801 PG 23 SHEET N O o X X X X X X X X X X / / PARCEL 311-080 o C5mO N WILLIAM H. BARON, III / DATE : OCTOBER 27, 2016 n WILLIAM H. BARON LIVING TRUST CERTIFICATE 202484 PARCEL 292-168 / / 10 0 10 20 o / SCALE IN FEET / SCALE : D' 0 a CONSTRUCTION� - DRAWN/DESIGN BY: SDAI CHECKED BY: MN►E c � o JOB NO: 2016-012 CADD FILE: 2016-012 UT.dw 0 m