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HONEY DEW - FOOD
HONEY DEW 313 IY anno h Rd. s- 235 Hyannis t i Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. RMNSTAaLe. F.P.(Thomas)Lee,. 200 Main Street, Hyannis, MA 02601 Daniel Luczkow M.D. Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate--a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 223 Issue Date: 01/01/2022 DBA: HONEY DEW DONUTS OWNER: HYANNIS DONUTS, INC. Location of Establishment: 313 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 40 OutdoorSeating: 0 Total Seating: 40 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE- ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Town of Barnstable � Initials: ' _ Inspectional Sece KAS& Rate �a ns rvi p= 039. Public Health Division check# Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-46" Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE ( NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: 13 u nJ•+a u �� �c r~ III MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: �� 0,,-j NJ. �wo0 1CMCG.?� aNf.� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( P�j TOTAL NUMBER OF BATHROO S: WELL WATER: S NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / /_ TO NUMBER OF SEATS: INSIDE: g OUTSIDE: _TOTAL: 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. pp� IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? 1 IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)?—"`t& 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 OTTAGE 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 FonnsTFOODAPP 2020.doc i OWNER INFORMATION: FULL NAME OF APPLICANT 01-4 SOLE OWNER: &/NO D.O.B `ll 4k OWNERPHONE# ADDRESS u 4 0)1, (3y M 0j-�j(p(7 r T-_ CORPORATE OWNER: To r�u G; CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: ..wt�S ��`t10rQ 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. ��� �� �� � R ����.� 1. �a� �►,�Fn� it , a , ate' 2. Tr n,L; G'n N4; SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townolbarnstable.us/healthdivisionlapl)lications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31 n each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc I pp 114E rq TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date:f&1. ` 15n0Page: of 1 PUBLIC HEALTH DIVISION OFFICE HOURS 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 �p esq.p of HYANNIS,MA 02601 M-8 -FRL No Reference R-Red Item :. PLEASE PRINT CLEARLY 50as2 asaa 'FD1AP` FOOD ESTABLISHMENT INSPECTION REPORTv Name �� Dgr J� a of T sec ion d. n s outine Address 3 j e Risk Food Servi Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation AL Owner HACCP YIN Temporary Suspect Illness ` Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other lee �. 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) ❑ O Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories 100% 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 es Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. 10 1 ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction.Based on an inspection today, a items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ ❑ 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 if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials. (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. violation,4 to 8-non-critical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Inspe g to 31.Dumpster screened from public view �-�-- Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI, ' Signature Pri t: Self Service____ Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen Y N V Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) 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) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant 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 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 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 163-401.11A(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* ep cdm uuzoot 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations.of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 11 Good Hygienic Practices practices should be debited under#29-Special 3-201.17 Game Animals* 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* ` 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* _ 3 403.11 * (Blue Items 23-30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 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. 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. 4 °F� roy TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: 40, Date: age:. of q 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 .639: �0r HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY �'EDN1P'' FOOD ESTABLISHMENT INSPECTION REPORT Name d,45LJ Date Tyi3e of dffnsi3ection Address Risk ice Re-inspection Level 'Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness ry-oQ Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP '1�. oQ t In: Other Inspector Out: \Z•� � 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) ❑ th Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMERADVISORY LD \ rnt❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories 1 +� Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations V Critical(C)violations marked must be corrected immediately. (blue&red items) 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. klVoluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,Me items checked indicate violations of 105 CMR 590.000/Federal Food Code. VO Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4n6n-critical violations g if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address olation,4 to 8 non-critical violations=C. 29.Specia equirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspect is ign tur Print: 31.Du _ter screened from public view Permit Posted?:SE N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's n ture Print Self Service Wait Service Provided Grease Trap Size Variance Letter.Posted Y N Dumpster Scree V Ux� n 7 Y N `� S� r _ _ Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) - FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12-�-- Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* - - * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302:14""' Protection frotn'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 IdentifyingInformation-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* p g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance 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 AdulteReserrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 1590.003(E) Removal of Exclusions and Restrictions ::l Disposition ofAdulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 '. Shell Eggs* SanitizationTemperatures* TIME/TEMPERATURECONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effe cmc vrnoa 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 rf ces of qui of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* � Sources* ing,mobile food,temporary and residential 10 Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Anus 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* practices should be debited under#29-Special 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Pr * (Blue Items 23-30) 3-202.15 Package Integrity ( ) y ocessed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Lu Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked and Fr from 140°F to 3-203.12 Shgllstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours d From 70°F to 41°F/4545°F Item Good Retail Practices FC 590.000 TagsiRecords:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 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 . Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 227. Poisonous ci Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-.Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. liq 'hi TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name:ki ;' ' Date Page: of, q PUBLIC OFFICE HOURS BAR E. 2 0 MAN STREEET 3:30 4:30 P.M. DIVISION - - : 0-s:3a.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified - mAss. MON.-FRI. HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRI CLEARL �p s679•s�o 'FON1P" OOD E TABLISHMENT INSP I N REPORT Name �' Date�' ` ' . e o Ins ection Routi Address 1k od Serv' nspect' n el Retai Previo .Aness Telephone Residential Kitchen Date: lU b Mobile Pre-or / Owner HACCP Y/N Temporary Suspect Caterer General Complaint Person in Char a(PIC) Time Bed&Breakfast HACCP r Other Inspector r Each violation c ecked requires Rn explanation on the narrativ ;page(s)and a citation of specific provision(s)violated. Ai,Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS _ ❑2.Reporting of Diseases by Food Employees and PIC 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded 15. Toxic Chemicals FOOD FROM APPROVED SOURCE EMPERATURE 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 LD ,7rW__V ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories i Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) 3) Corrective Action Required: ❑ No Yes Non-critical N violations must be corrected immediate) or + �� within 90 days determined b the Board of Health. y Overall Rating Voluntary Compliance Employee Restriction/Exclusion Re-inspection Scheduled Emergency Suspension Y Y ❑ rY P ❑ . ❑ P ❑ 9 Y P C N Official Order for Correction: Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ ❑ 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 9 ardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations re 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility 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 y tY (FC-6)( ) violations observed,7 to 8 no -critic olations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address v lation,4 to 8 non-critical v' latio s 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: In for Si nat re t: 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 C'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 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 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F _ 15 590.004(F)Poisonous or Toxic Substances EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 590.003(C) Responsibility-of the Person-in-Charge to 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102:11 Common Name-Working Containers* 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Storage* - Applicants* - - 3-302.11(A) Food Protection* 7-201.11 Separation g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An _ 3-302.15 Washing Fruits and Vegetables - _ 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(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* dr_," _ REQUIREMENTS FOR - 3-306.14(A)(B)Returned Food and Reated or of Food 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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. 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 5-101.11 Drinking Water from an Approved System* Eggs 4-601.11(A) Clean Contact Utensils and Food Contt 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* Effe cti° 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(Bj 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 _ 3-20115 Molluscan Shellfish from NS$P Listed Chemical*, g �' S90.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P �' 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 1 Shellstock Identification Present* - - 2-301.12 _ Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail - 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 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 Tastin * * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands - - 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140'F to 70°F 3-202.18 Shellstock Identification g 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 TagsiRecords:Fish Products P5-204.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date:' Page<a of PUBLIC HEALTH DIVISION - OFFICE HOURS 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 HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY. �p +e79•pro 508-862-4644 FOO STABLISHMENT INSP TIO REPORT Name _ Date Tyne of sec io Routine_ Address Ris ood vice pection Level ail 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 n exp anation on the narrative page(s)and a citation of specific provision(s)violated. ' Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE 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 i ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories aw 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 ❑ es 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 ❑ go Embar . Voluntary Disposal Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. Emergency Closure ❑ ❑ 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F.' )( ) 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4 non-critical violations 9 cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 6.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. violation, to 8 non-critical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: eco' g e Pr' 31.Dumpster screened from-public view. Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's ign ure 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* r 3-302.11(A)(1) Raw Animal Foods Separated from 3,202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties - -- - - - - - 3-302.14 Protection from Unapproved Additives - Contamination from Raw Ingredients 7 5 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45'F 590.004(F) EMPLOYEE HEALTH J 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2- 590.003(C) Responsibility of the Person-in-Charge-to _ Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An - 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590.003(G) Reporting by Person.in Charge.* Contamination from the Consumer 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q . - _ _ _ - 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR. 3-306.14(A)(B)Returned Food and Reate for of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) - - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* -4 Food and Water From Regulated Sources 9 - Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* - .4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112' Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs.* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'17 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* Animal Foods That are Raw,Underc Equipment ooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effe crave//1/2001 _ 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Watei 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* t 4-702A1 - Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 _ Molluscan Shellfish from NSSP Listed _ Chemical* Sources* Ratites-165'F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 -Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 2-301.14 When to Wash* * Other 590.009 violations relating to good retail _ _ 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requiremenpractices should be debited under#29-Special 5 - Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140'F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3 403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140'F to 70'F 3-202.12 Shellstock Identification g Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 1.003 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. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.600. oFIME TOWN OF BARNSTABLE HEALTH.INSPECTOR'S Establishment Name: Date: Page: of q -OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CO RECTION Date Verified �p MASS. q s�0� HYANNIS, MA 02601 .• M 508 8- -FRI.sz-asaa No Reference R-Red Item PLEASE PRINT CLEARLY rEO MPS FOOP ESTABLISHMENT INSPIJCTAON REPORT - - Name ( Date Tvne of sec io ' V,nV I n-W t 9A#rg#M(s) C Routin Address Risk Foo Servic e-inspection .Level etail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Char PIC) Time Bed&Breakfast HACCP ^ . In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ /' Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities r' 7 EMPLOYEE HEALTH PROTECTION FROM CHEMICALS. ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY.SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(,Blue Items) Total Number of Critical Violations 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 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 B=One critical violation and less than 4non-critical violations 9 ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. violat9i0 8 n -critical violations C. Special Requirements (590.009) within 10 days of receipt of this order. = LInspe5ct Print: 30.Other PATE OF RE-INSPECTION:31.Dumpster screened from public viewPermit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N#Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's 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* * * r 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202-.2" Additives Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding_ 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 5 0004 9 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each (� Other 7-101.11 Identifying Information-Original Containers . * * * 3-501.16(A) Hot PHFs Maintained At or Above 140 F 2 590.003(C) Responsibility of the Person-in-Charge to 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(P.) Food Protection* 20 Time as a Public Health Control 590.003(F) 7-202.11 Restriction-Presence and Use*_ 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 * ( ) 9 590.003(G) '- Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* .REQUIREMENTS FOR, 3-306.14(A)(B.)Resumed Food and Reate for of Food 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 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* 590.004A-B with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) Compliance P 4-501.111 Manual Warewashing-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. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg cti-11112001 4-602.11 .Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment*, 3-302.13 Pasteurized Eggs Substitute for Raw Shell- Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702:11' Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS' 4-703.11 Methods of Sanitization-Hot Water and 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- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By _ 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301-12 Cleaning Procedure* 165*F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requiremenpractices ts should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 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) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodbome 12 Prevention of Contamination from Hands 3-403.11 Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* �) g illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140*F to 70°F 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 3402.12 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 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. ^ Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BAWNWAUM : Paul J.Canniff,D.M.D. * F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 223 Issue Date: 01/01/2021 DBA: HONEY DEW DONUTS OWNER: HYANNIS DONUTS, INC. Location of Establishment: 313 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 40 OutdoorSeating: 0 Total Seating: 40 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: CQ FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Town of Barnstable For Office Use Only: Initials: ' ti r Date Paid ZDAmt Pd$ 25D WlwsreBLE, : Inspectional Services Q 1639. plfo��a Public Health Division Check# Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE d a NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: PNE f �E W I00/Vy ADDRESS OF FOOD ESTABLISHMENT: 313 V AWivM MAILING ADDRESS(IF DIFFERENT FROM ABOVE):: E-MAIL ADDRESS: b y mey; < 0—L°©M C,11 L a AIL L TELEPHONE NUMBER OF FOOD ESTABLISHMENT: U TOTAL NUMBER OF BATHROOM WELL WATER: YES NO /. ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: I'd OUTSIDE: 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) 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 QAApplication FormsTOODAPP 2020.doc -r JR OWNER INFORMATION: FULL NAME OF APPLICANT / 614 SOLE OWNER: W/NO D.O.B 4h 4 OWNER PHONE# �� �, ADDRESS r� �O� 13�3 Sow ��wjT_ }. vj- (ak'( CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: S IJe,)L-,:,N —" ra.�Zo 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 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seaaonal 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 Hea16 Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/ai)plications.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.3 V each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC Ist. Q:Application FonnsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. .' a,►R,NSTABM Paul J.Canniff,D.M.D. ° e 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate � Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 223 Issue Date: 12/10/2019 DBA: HONEY DEW DONUTS OWNER: HYANNIS DONUTS, INC. Location of Establishment: 313 IYANNOUGH ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 40 OutdoorSeating: 0 Total Seating: 40 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: C.'� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: I For Office-Use Town of Barnstable • Initials: Q' Date Paid (� �Jjamius ��tE. : Inspectional Services {i '639' Check# 3 Public Health Division ' � �FDMA� Thomas McKean, Director t�t'o�'Ia 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 ti�a APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE d NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: G t Y ADDRESS OF FOOD ESTABLISHMENT: 30 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: t TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO V .., (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: OUTSIDE:__)O' TOTAL: 02 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)? k TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) 4 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 00 OWNER INFORMATION: �^ FULL NAME OF APPLICANT —To o SOLE OWNER Orp- NO D.O.B OWNER PHONE# 6 7a j1 ,6 ADDRESS 0 00k 13� U �esyN1 S. Odl �i�� CORPORATE OWNER: CORPORATE ADDRESS: `J PERSON IN CHARGE OF DAILY OPERATIONS: U1 I�' -oO we- 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 Aller en Awareness Expiration Date / a. (F --- SIGNATURE OF A PLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to oveninz!! 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 htta://www.townofbarnstable.us/heaIthdivision/aanlications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q\Application FormsTOODAPP REV3-2019.doc A � �itOk Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. awrer�sraote JohnT.Norman May F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.towndbarnstablems 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: 223 Issue Date: 12/20/18 DBA: HONEY DEW DONUTS OWNER: HYANNIS DONUTS, INC. Location of Establishment: 313 IYANNOUGH ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 40 OutdoorSeating: 0 Total Seating: 40 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - — - - MOBILE-FOOD: MOBILE- ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: w ` FTNE ip�y For Office Use Only-: Initials: f o� Town of Barnstable • Date Paid Amt Pd$ � . BA"ffrAB '� Inspectional Services Check A,Eo , Public Health Division # y h` Thomas McKean, Director At 00 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 1 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE I NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: W tj(S Na , ( ate C GAe ' 4 a"'i) ADDRESS OF FOOD ESTABLISHMENT: �l V*,W d U6 4 0(-)4j 44W S , MQ• b"b f MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: l o,'m S 10M)'L t"—p Carv-O-L N� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO 1�.. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: i SEASONAL: DATES OF OPERATION: / /_ TO / 1 NUMBER OF SEATS: INSIDE: ,;,U 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? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) / FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED &BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc r PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT I b n/y 6-a-D/QFKM40 0 SOLE OWNER: YES/NO D.O.B 4164 OWNER PHONE# SV ADDRESS_ b 4©)C L 3 cr-2, 0a6/,Z CORPORATE OWNER: FEDERAL ID NO. : CORPORATE ADDRESS: Swl�l AA eu-2._ PERSON IN CHARGE OF DAILY OPERATIONS: k("L oJwiV,�, 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 Aller2en Awareness Expiration Date 2. �. �k C to ld Id o i SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application FormsT00DAPPREV2018.doc U ONE DONUT LG HOT CHOC SM LATTE (f SIX DONUTS XL HOT CHOC LG LATTE DOZEN DONUTS REFILL MUG _ESPRESSO ONE DEWDROP BOX JOE SM ICD LATTE SIX DEWDROPS EGG/CHEESE MD ICD LATTE 2 DZ DEWDROP MEAT/CHEESE LG ICD LATTE 4 DZ DEWDROP EXTRA CUP ONE MUFFIN EXTR TEA BAG SIX MUFFINS BAGEL STICKS SIX BAGELS PASTRY 1 DZ BAGELS SIX PASTRIES BAGEUBUTTER COOKIE BAGEUCRMCH SM. ICED COF BUTTER/JELLY MD. ICED COF CREAM CHEESE LG. ICED COF CROISSANT SM CHINO/FRS ENGLISH MUFN MD CHINO/FRS 1 LB COFFEE LG CHINO/FRS 2/1 LB BAGS SM. COFFEE TRAVEL MUG MD. COFFEE TRVLMUG W/CO LG. COFFEE BOTTLED SODA XL COFFEE JUICE SM HOT CHOC MILK MD HOT CHOC WATER 'No. Fee VV l t` THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: O/ PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLE, MASSACHUSETTS Yes 21pphratton for Mi5potal 6pgtem Con5tructton Permit Application for a Permit to Construct( ) Repair( ) Upgrade Y/1"'Abandon(�❑ stem Complete S p y ❑Individual Components Location Address or Lot No. 3 ?J 1%1A"o uS I CbIS Owner's Name,Address and Tel.to. NyAnA,,s N.It/.V A5Jo ,e� LGC. Assessor's Map/Parcel Q`1_,1f " p 0- Installer's NarNAddress and Tel No. ZIX8 Designer's Name,Address and Tel.No. KM /104 Type of Building: Dwelling No.of Bedrooms / /-} Lot Size Garbage Grinder ( ) Other Type of Building No.of Perso s_ Sh . ers( ) Cafeteria( ) Other Fixtures _1Z (� Design Flow(min.required) gpd Desig gpd Plan Date Number of sheets Revision Date Title Size of Septic Tank Type of S.A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) Rrmot-c exii/,n /dao_c9 f N e2 O 9Pe,bJc Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental C de and not to place the system in operation until a Certificate of Compliance has been issued by this and of Health Signed Date QO Application Approved by �� r Date Application Disapproved by: Date for the following reasons ® 10 Permit No. Date Issued 1} `' L 1 No. a oD �, 1l JC-6� CQt C�11 cc a Fee f�V A THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLE, MASSACHUSETTS Yes Zpplicattou for Wgpotal *pgtem Conotructi0ri Permit Application for a Permit to Construct O Repair O Upgrade((/j Abandon(ems) ❑Complete System ❑Individual Components Location Address or Lot No. 3 13�.t l �� I� i cl�( Owner's Name,Address,and Tel.No. Ass ,.oc ,/� LLC". Assessor'sMap/Parcel Installer's Name Address and Tel No. >�j0" G/o1� Designer's Name,Address and Tel.No. ij ps C Type of Building: _ Dwelling No.of Bedrooms �/ A Lot Size c-- sq.ft Garbage Grinder ( ) Other Type of Building \ Mc*f i}I No.of Persons. Showers( ) Cafeteria( ) Other Fixtures r j/ f / Design Flow(min.required) gpd Dess gn-flow-prov de gpd Plan Date Number of sheets Revision Date Title Size of Septic Tank Type of S.A.S. Description of Soil J' Nature of Repairs or Alterations(Answer when applicable) 1?r iu0 c ex;j/irei1J/���� / N (/ 4� Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental C de and not to place the system in operation until a Certificate of Compliance has been issued b thi oard of Healt P Y Signed : it''-J7 Date /, l 06 R_i Application Approved by '� r , Q Date S a v - Application Disapproved by: Date f for the following reasons Permit No. 'goo F.110 Date Issued -------------------------------------------- THE COMMONWEALTH OF MASSACHUSETTS -)o BARNSTABLE, MASSACHUSETTS +� ,Ir � rtifica�te of Compliance �t ewer 2 THIS IS TO CERTIFY,th't the On-site Sewa�gUDe Disposal System Constructed ( ) Repaired ( ) Upgraded Abandoned( )by 61_/0,,4t° at 3 I 3 X4 E1A 6�t� �� I G�� Tt)+��1 f9 fJ has been constructed in accordance with the 0. i visions of Title 5 and the for Disposal System Construction Permit No. a o D j90 dated . Installet; �' �r-c � CCI 1 � t cr Designer �C/A #bedrooms Approved design flow gpd The issuance of this permit shall not be construed as a guarantee that the system wil(°fun)cAn as desi ned. Date q Inspector _/,4)f,l,/. 2C ----------------------- — --------- — ---- No goo b 110 let Fee THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION-BARNSTABLE, MASSACHUSETTS =igpogal *pgtem Congtruction Permit Permission is hereby granted to Construct ( ) Repair Upgrade (� Abandon System located at and as described in the above Application for Disposal System Construction Permit.The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided: Construction mu t be completed within three years of the date of this e Z fmit. Date 5 " — Approved by a rx IMF No..........3 /o t Fmc ._.. THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ...................OF.........................................------------............------................--- Appliratiun for Uiupu,sal Works Tonstrurtiun Vamit Application is hereby made for a Permit to Construct ( ) or Repair ( ) an Individual Sewage Disposal System at: ........... 2_.5'.(._Cg...{1�.11/LT Sa...:�.�/..a.kV.QM.:�.�1.�..................AY Sticse l�lS:.........-----•-•-------------••----...---.....-----.. Location Address ......--•---......•••........................Lot-No............................... Address a FG....>t..�ak2. ._Y. S...:.... . .............. ...... .... .......J.t.. .......... .`!3 ................... Installer Address d Type of Building Size Lot............................Sq. feet V Dwelling—IVo. of . ...........-- .....Expansion Attic ( ) Garbage Grinder ( ) '4 Other—T e of Building No. of persons............................ Showers — a YP g ---------•---•-•-------..... P ( ) Cafeteria-(/) Otherfixtures ......... -•--•-••..................................•-.-----------------.......-------------------•--...---•----...--------...----------- . .. ---- W Design Flow............................................gallons per person per day. Total daily flow............................................gallons. fs: Septic Tank—Liquid capacity/,67 l.gallons Length................ Width................. Diameter-............... Depth................ Disposal Trench—No. ............. Width.................... Total Length.............:....... Total leaching area....................sq. ft. Seepage Pit No..................... Diameter............:...... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) Percolation Test Results Performed by.......................................................................... Date........................................ aTest Pit No. 1................minutes per inch Depth of Test Pit.................... Depth to ground water........................ G4 Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ P4 ---------------------------- •............ -.---.--•-----•-••------------.---... ---------•--- ------------------- ........ -....... ---------------- 0 Description of Soil........................................................................................................................................................................ x --- .........................................................----------•-------.....--•-•------:----------------�---•--------�-----------•-•----------------..................--------•----------- UW Nature of Repairs or Alterations Answer when applicable................. .......0 RS-Z........7— t.440................--......... P PP ----------------------•---------...........---------............................................--••-----....---•---------------------------•-•-----•--.....-----.............--•----•--••--•---•-•..... Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TL IT LE 5 of the State Sanitary Code— The undersigned further agrees not to place the system in operation until a Certificate of Compliance ued by li l h. Signed._.. Date �� Application Approved BY------------- ......................................... ..../. .... .� Date Application Disapproved for the f ollowing reasons:-----•................................................••-----....--•----•-•-••-•---------. .....------.......... ..............•-•-•------.....-•-•-•--------•---------..........---..........----•--•--• ............................... -......... . ............. Date PermitNo....................................................... Issue--------...----------=-----.._......................... Date .1 A ! 0 No................'...... FEs.......� ........ ...... . THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH AVV irFa#ion for Dhipwial Works Tonatrurtiun aftfit Application is hereby made for a Permit to Construct ( ) or Repair ( ) an Individual Sewage Disposal System at: : //�� F .l.l.l.....................................................• ltJ ..�, 1 i ..i r`..r �..�. .�C�( r. •...... ... .._........ Location-Address or Lot No. r �l_✓..�7./��?. .........-•---•--•-•-••..................•-•-•--.... ............................................ .... ........._...._. ,0\w*+et� Address Installer Address Type of Building Size Lot............................Sq. feet U Dwelling No. of Bedrooms.__..........__.�__..... .__..Ex Expansion Attic� g— _..._____ p ( ) Garbage Grinder ( ) aOther—Type of Building __________________________•- No, of persons............................ Showers ( ) — Cafeteria ( /) S• Otherfixtures ------------------------------------------------•-------••-----•--••--•-•---••------••--------•---••-•••-••-•.....••--•.....---•-•-•-•--.._.....----- W Design Flow............................................gallons per person per day. Total daily flow............................................gallons. WSeptic Tank—Liquid capacity./ 1-/ll/gallons Length................ Width................ Diameter................ Depth................ x Disposal Trench—No. .................... Width.................... Total Length.................... Total leaching area....................sq. ft. Seepage Pit No...................... Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) Percolation Test Results Performed bY.......................................................................... Date........................................ �.l ,.� Test Pit No. 1................minutes per inch Depth of Test Pit.................... Depth to ground water........................ �X4 Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ 9 •••-••••-••--••---------•---••••..............••-••-•--............••-•-..................................................................................... 0 Description of Soil........................................................................................................................................................................ x c, w x •---••••...•--- •----•-•-•-••----•••••••--•-----•------------------•--•-•-•-•---------••--•-•-•--...----•---•--••-•-•-•-••••......•••.----•-----••••--•••••••••--••-•-••••................••----....... U Nature of Repairs or Alterations—Answer when applicable........ 9__!'_ ?.c __(� _ .......................... --------------•-------••---•----•-•-••••--••---••-••••••---•-•-•••-----••---•-•-•-••••••---..._....---••.....-•--•-•-•--••••-••-••--•-----•---•-•-••----•--•--•••••-•••-------•--•.............._....... Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLE 5 of the State Sanitary Code—The undersigned further agrees not to place the system in operation until a Certificate of Compliance has laeen.-isauued by t� -of health. Signed••. ........... . ==- -------------- ........................../ Date Application Approved B :/..' /.j,�- Date Application Disapproved for the following reasons---------------------------------•----------------------•--...............•-•--••----•••... --._...---•---•-_.. ..---•--...---•---------------------------------•-•-------.........------•-----....•......---.............-----............-•------------------------................................................... Date PermitNo......................................................... Issued....................................................... Date THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH .............I............................OF..............................................................I...................... Trrtif iratr of Toutplittnre THE IS TO CERTIFY, That_the„Individual Sewage Disposal System constructed ( ) or Repaired by - �!i ..............I........ - '': ...... ..... ---••--•...........................•-•-----------............----...-----...---•-----•--•-•---. Installer at...........t � — - , i , 1 r,f�. ,� 1 ~� rt Y~ r `� �. .`.. C, has been installed in accordance with the provisions of TIT of The State Sanitary Code as described in the application for Disposal Works Construction Permit No...... .:�_`.''��&�.. dated................................... THE ISSUA E F THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT THE SYSTEM WIL r CTION SATISFACTORY. DATE....Z?• . ...�..........•-•................................................... Inspector....... .. ----••--•--••--•--................•-••------••-----•-••------••- THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ,,flit .......................OF..................................................................................... FEE.. /D.... No. ...-�.'.........� <. .............. Permission Is hereby granted........... .......:... ...:f...._......._.__.... .. to Construct ( ) or Repair an Individual Sewage Disposal System V �. �`' �,-r,_;_._ " v G<-� •• t , ram.._. at No.. . = .. r'Z---••--------------- ............. h-- -- --i_�.. S. Street as shown on the application for Disposal Works Construction Permit No..................... Dated....•...._...__...................I........ Board of Health DATE.............................---- ,�r ,a ---••-•-----------------••- FORM 1255 A. M. SULKIN, INC., BOSTON - 1 IKE - MA4&.AB I Town of Barnstable .� fFO. � Department of Public Works 230 South Street, Hyannis MA 02601 http://www.town.bamstable.ma.us Mark S.Ells,Director Office: 508-862-4090 R.W."Bud"Breault,Jr.,Assistant Director Fax: 508-862-4711 April 10, 2008 MWV Associates, LLC 22 Campion Road Yarmouthport, MA 02175 RE: 313 Iyannough Road, Hyannis -s Map 328, Parcel 235 4 Sewer Acct.No. 1002 <1. cn > Dear Sirs: 4 ' j- The Town of Barnstable has been doing road work in Spring Street, Hyannis. Part of the work ': y � included the renewal of the sewer service connection to your property referenced abo�le. In replacing the pipe.connecting your property to the Town sewer, we found the bottom portion of that pipe was completely eaten away. We have replaced the damaged pipe in the street with new pipe. It is your responsibility to replace the damaged pipe on your property. We did not reconnect your damaged on-site piping to the Town sewer. This will be done when you replace your on-site piping. At this time your property is no longer connected to the Town's sewer system. You will have to retain the services of a licensed sewer installer to replace the damaged pipe. That contractor is required to obtain a permit from this office to repair the sewer. If you have any questions regarding this situation,please contact me. Very truly yours, ob A. Burgmann P. . Town Engineer RAB/dd C: Board of Health Building Commissioner Mark S. Ells, Director Peter Doyle, Supervisor, Water Pollution Control Division UV,vr l# (41' e TOWN OF B STABLE p LOCATION , 13 -, �s�YOvG'& SEWAGE # oZ,O0y�_�/d VILLAGE_ V A1W1__"r ASSESSOR'S MAP & LOT INSTALLER'S NAME&PHONE NO.�V�+ i tCG-��b�e SoB'1/a '�3at9 SEPTIC TANK CAPACITY MIA rcAJ W!�p 1i00o(�/1l tj�d 0 LEACHING FACILITY: (type) � n�C � (size) ZK?'j�G J&2 NO. OF BEDROOMS IVI BUILDER OR OWNER MJyASIOCif11--J-llC A,M ke^-me-If' PERMIT DATE: `5 °� 8 COMPLIANCE DATE: Separation Distance Between the: Maximum Adjusted Groundwater Table to the Bottom of Leaching Facility Feet Private Water Supply Well and Leaching Facility (If any wells exist on site or within 200 feet of leaching facility) Feet Edge of Wetland and Leaching Facility (If any wetlands exist within 300 feet of leaching facility) Feet Furnished by F _ 3 0 A 'd as`6 .. /V !o 6g 6' _ lf_ 6�'6 4 SCwcf' Doh:-moil L 0 CATION VILLAGE T I N S T A LLER'S NAME i A0DRE•SS BUILDER OR 0WNER i- C5� DA T E PERMIT ISSUED DATE COMPLIANCE ISSUED i F. Page 1 of 1 Stanton, David From: Honey Dew Hyannis [hyannisdonuts@comcast.net] Sent: Friday, January 18, 2013 3:48 PM To: LicensingGroup; Stanton, David Subject: Honey Dew Donuts Mobile Food Concept-questions concerning licensing and permitting David, Christine This is Tony Gionfriddo, owner of the Honey Dew Donuts in Dennisport and Hyannis. I stopped by your office the other day and spoke to one of the employees in the BOH dept. She provided with some good initial information regarding Mobile Food Truck Services. I do have a copy of your Food permit and Mobile Food application fee. I was hoping you can help me up front with potential other roadblocks before I make a truck purchase. I was hoping to take Honey Dew"on the road" and wanted to get your feedback before I proceed. Anyhow, attached is a plan I put together highlighting the concept. I also enclosed pictures of the truck I plan to purchase and an equipment list. Can you read my proposal when you get a chance and let me know how to proceed. If you think I need to have discussions with the building department, feel free to forward my proposal to them. Once you review, I can stop by and discuss in person too. I appreciate your efforts and time. Sincerely, Tony Gionfriddo Honey Dew Hyannis/Dennisport 617-817-0697 (cell) 1/22/2013 bOtiUtS Honey Dew Donuts "On the Go" Mobile Food Service Plan Introduction I currently own the Honey Dew Donuts stores in Dennisport and Hyannis. Over the last 3 years I have been looking to expand by opening an additional store. Unfortunately good locations are hard to find on Cape Cod. I decided to take the business"on the go"and reach out to potential new customers. The obvious choice was to investigate a mobile food truck. _Opportunity. _ I've done some research and found an existing coffee truck for sale. This food truck was approved by the Newton Board of Health(call John McNally at 617-796-1420)and had a successful track record including locations such as Boston University and other special events. My first thought was to operate the truck in the summertime only focusing on stops at local beaches, similar to an ice cream truck. After further consideration, I would like to propose operating it all year round and expand it to other opportunities such as industrial parks, community events,sporting events,construction sites, etc. With this in mind,I am asking all affected local authorities to consider my proposal. Any guidance and/or experience you can offer on what I would have to do to make this happen and what potential roadblocks I could expect would be very much appreciated. I understand each town has their own rules and regulations so the goal is to develop a plan that will accommodate all the specific requirements. I already understand there will be Mobile Food truck permits and licenses required as well as a Massachusetts Hawker's and Peddler's license. All operators of the truck including myself will have this license and we will be Serv-Safe certified. I am asking for initial approval or some feedback on the potential issues so that I can address them prior to purchasing the truck and moving forward with my franchise agreement. Operational Proposal To begin,the plan is to park the truck in my Hyannis location and start the daily trips from there. This would allow me to stock the truck every morning with fresh product. The routes would include beaches,companies,office or industrial parks and any other revenue generating opportunities. I would not stay any more than 30 minutes in one location and everything would be handled out of the truck only. The routes would be directed from Hyannis to Dennisport so that I can go between my two stores. This would also allow me to -eplenish my inventory if needed. I also plan to operate the truck seven days a week from lam to about 5pm. If the truck was"rented out"for a special event we might operate outside of these hours. See the map below for the main area of focus for the mobile truck routes. uennis _ droves D'enn s Dennis ;% gsq V ell, - v b�.ear a armouth arnstable a Port" w.e -Mtd Cape V f Narthl Harwich Mfd,4pe Hvrl ' ti r kT �.Sokuth . + r �r g Dennis OUT c armou11 th�} M Der as .west I �River Dennis Store Hyannis Store a;ma�tnr� = f r b08VE�S5 The suggested menu plan is as follows: • Iced Coffee,Iced Lattes,Iced Tea and Smoothies • Hot Coffee,Tea and possibly Hot Chocolate • Flavor shots for all cold/hot drinks • Pastries,Muffins and other small items that can be placed in display case(see pictures) • Possibly egg sandwiches(truck is equipped with toaster and microwave) o Note:truck is equipped with refrigerator and 3 bay sink with hot water source to accommodate dairy products and cleaning protocol. o There are screens at all windows and doors of the truck o The ice bin drains automatically into the wastewater storage tank Specific Details of the Mobile Truck POWER • 7500 watt Generac generator with muffler system • 3000 watt Xantrex inverter system • High amperage fuse protection system • 12 deep cycle sealed gel cell batteries • Multiple automatic transfer switch system EQUIPMENT • Brasilia 2 Group full size automatic espresso machine (NSF approved) • 2 Professional grinders and knock box • Beverage Air commercial double size undercounter refrigerator(NSF approved) • Curtis G3 digital coffee brewer • 2 Blendtec in-counter blenders with 2 blender jars • Carrier Air V rooftop air conditioner • Sharp Polycrystalline 240 watt rooftop solar panels • ISE 2.5 gallon water heater • Casio cash register • Sirius XM satellite radio enabled • 15" television with built in CD player. Direct TV enabled • Stereo speakers in rear and exterior • Rigid wet/dry vacuum WATER SYSTEM • 16 gallon fresh water tank (espresso and coffee supply) • 28 gallon fresh water tank(hand and rinse sinks) • 40 gallon waste tank • 3 Shurflo 2.8 gpm water pumps • Espresso Mate water conditioner system • Meissner Alpha 1 water filtration system (particle filter) • Hansen quick disconnect inlet valve ' * �81tEYTs OTHER ADDED FEATURES • Molded 1 piece ABS plastic sinks with bar faucets • Stainless stee_ drop in ice bin • Custom cabinetry with serving counter • Exterior stairLess steel fold down condiment shelf • 6 cup holders • Towel and napkin dispensers Full size acrylic pastry case • Serving awning Truck Pictures: Note: Truck will be re-wrapped with Hone Dew Lo 0 r t a ua .n a A :n s i i v. 1� g i I X ss it �� ;�--. *-•�<;�• n i e c: i h d ri k . ` � _ z41 a r JU '°%riJir��. T } e _ e v .� ';W41 x air , 'S �� -� ���� � � �k�'. �,� �% � ��tY�r§�• (tali. � - v aiy _ ess — Hjr s' s r,, . i. 16 ern 3 "h ` � !ouTS PF i z r Af }, t m a�F aP kf r „ , F i :PUT WOU July 22 , 1993 Mr . Robert Snow 167 Blackthorn Rd . 0 9;9 3 Marstons Mills , MA 02648 TOWN OF BARNSTABLE BUILDING DEPTT, Mr . Joseph D . DaLuz Building Commissioner D Q U U 2 3 T�931 Town of Barnstable 367 Main St . Hyannis , Ma 02601 Dear Mr . DaLuz: This letter is in response to Staff -Report No . .09- 1993 and Site Plan Review Staff Comments you sent me on June 4 , 1993 . My architect and I have reviewed the report carefully and have met with you and most of the Site Plan Review staff members in an effort to accomodate as many of your collective suggestions as possible . Our response to the report is as follows: . 1 ) We propose to relocate the dumpster as originally proposed which is a far better location than the present one and as you noted in our recent meeting , the provision of the new enclosure is a great improvement and the new location not a concern . 2 ) A revised floor plan is submitted with the locations of the triple compartment sink and hand washing sinks clearly identified , per the request of the Health Department . 3 ) The percentage of impervious lot coverage has been greatly reduced , per the request of both the Planning Department and Historic Preservation Department . Four ( 4 ) parking spaces have been eliminated along Rte . 28 and the green strip therby greatly increased . 4 ) The green strip along Spring St . has been increased to ten ( 10 ) feet and the concrete curbs along Ridgewood Ave . have been replaced with a bermed green strip . 5 ) In our meeting with the Historic Preservation 2 t Department we discussed the "elimination of the flat roof design . " A new mansard roof will be applied to the front and sides of the building as shown on the building elevations . 6 ) It is our intent to use vinyl siding rather than red cedar clapboards because it has been our experience from years on the site that the open exposure to heavy winds whips up sand from the parking lot and sandblasts the paint off any and all painted surfaces on the property . This has been a chronic problem and we feel strongly that aesthetic concerns will be better served with the vinyl than with a perennially degraded paint finish . We would also like to suggest that it is not so much the siding itself on vinyl sided buildings that is inferior looking but the vinyl trim systems which are usually used to finish off the corners , etc . We are proposing typical wood trim systems and maintain that the difference visually between the two-materials is relatively insignificant . 7 ) The "extensive use of large glass panels" is an integral part of the design of a Dunkin' Donuts building . We are very reluctant to alter the look of the building to the extent that it is not immediately recognizeable as a Dunkin ' Donuts building . 8 ) We are likewise reluctant to alter the standard Dunkin ' Donuts signs significantly . Deviating from the stock signs means considerable added expense to have custom signs made up and the Company 's experience with externally illuminated signs in other instances has been that they cause problems for drivers at night . Many communities will now not allow them . As you suggested in our meeting , we will specify our standard sign with internal illumination , but will see that they are lit with lamps of lower intensity than the usual . 9 ) Since the proposed scope of work represents a renovation of the existing building and there is no change of use , the lot size is grandfathered . For the same reason , no relief from setback requirements is required from the Zoning Board of Appeals . According to you at our meeting , none of the proposed improvements trigger a ZBA review , in response to the Planning Department 's"admimistrative question . " You also determined that the addition of a drive-thru window was not considered an increase of the use of the building and told us that we need not address the possible future plans of the State relative to widening Rte . 28 or providing pedestrian walkways . 3 r 10 ) We are confused about the sign ordinance because in our meeting with you you told us we were limited to forty-eight ( 48 ) square feet total . Gloria Uranus had previously sent my architect , Jim smith , a copy of the sign ordinance and in section 4-3 .7 , line #3 , it says that we are allowed 100 of the area of the building wall facing a public way or 100 square feet , whichever is less . Mr . Smith called Ms . Uranus to ask how we should calculate the area since we front three public ways and she told him he could chose any two of the three sides of the building for the calculations . The resulting calculations are given on the Site Plan and explain how we arrived at the proposed signage; also shown on the Site Plan . We appreciate your help and comments and those of the Site Plan Review staff very much . We look for- ward to hearing your collective reaction to our revisions to the plans at your earliest convenience and are very anxious to get started on the project . Thank you for your consideration . Sincerely , J Robert Snow HONEY DEW DONUTS �aa� � � ca� E wit N 313 IYANOUGH RD . 2 `� ' � `' " �2 InvZ HYANNIS , MASSACH USETTS _w. v __,�.�lVI9160114 � a ABBREVIATION INDEX INDEX OF DRAWINGS ADA STATEMENT HONEY DEW REFERENCES a h AND GA. GAUGE O.T. QUARRY TILE p ® AT GALV. GALVINIZED QTY. QUANTITY 2 p m A/C AIR CONDITIONING GYP.BD. GYPSUM BOARD R.A. ALLIED DOMECO ARCHITECTURAL DRAWINGS A.D. AREA DRAIN HDWD. HARDWOOD RAD. RADIUS I HEREBY CERTIFY THAT THE PLANS AND DRAWINGS '^g^ A.F.F. ABOVE FINISH FLOOR HDR. HEADER REF. REFRIGERATOR • O m ro ALUM. ALUMINUM H.M. HOLLOW METAL REINF. REINFORCING FOR THIS PROJECT WERE DRAWN IN ACCORDANCE W ALT. ALTERNATE HORIZ. HORIZONTAL REV. REVISION Tl TITLE SHEET/ ARCHITECTURAL DATA WITH ALL FEDERAL, STATE AND LOCAL LAWS, HONEY DEW DONUTS Q xQorox APPROX. APPROXIMATE HGT. HEIGHT REO'D REOUIRED - ~~ p~ Al FLOOR PLAN; DETAILS INCLUDING, BUT NOT LIMITED TO, THE AMERICANS DESIGN INTENT VIEW BOOK BD. BOARD I.D. INSIDE DIAMETER RESIL. RESILIANT M Q O R BLDG. BUILDING INSUL. INSULATION RM. ROOM A2 REFLECTED CEILING PLAN; LEGEND; WITH DISABILITIES ACT (THE "ADA") THE ADA JULY 2007 .m=�� SM. BEAM INT. INTERIOR R.O. ROUGH OPENING ACCESSIBILITY GUIDELINES AND ANY STATE OR LOCAL FLOOR FINISH PLAN; ELEVATIONS g BSMT. BASEMENT KIT. JOINT SEC. SCHEDULE ACCESSIBILITY CODES, REGULATIONS, OR STANDARDS SOT. BETWEEN KIT. KITCHEN SEC. SECTION SOT. eoTroM LAM. LAMINATE S.F. SQUARE FOOT A3 EXTERIOR & INTERIOR ELEVATIONS C.L. CENTER LINE LAV. LAVATORY SHT. SHEET C.T. CERAMIC TILE LT. LIGHT SIM. SIMILAR Dote: CLG. CEILING MAS. MASONRY SPEC, SPECIFICATION ARCHITECT'S SIGNATURE HERE CLOS. CLOSET MAX. MAXIMUM SO. SQUARE KITCHEN DRAWINGS CM CONSTRUCTION MGR. MECH. MECHANICAL S.S. STAINLESS STEEL CMU CONC.MASONRY UNII MTL. METAL STD. STANDARD Kl EQUIPMENT PLAN; SCHEDULE COL COLUMN MFR. MANUFACTURER STL. STEEL CONIC. CONCRETE MIN. MINIMUM STRUCT. STRUCTURAL CONT. CONTINUOUS MISC. MISCELLANEOUS SUSP. SUSPENDED ELECTRICAL DRAWINGS CONST. CONSTRUCTION M.O. MASONRY OPENING TEL TELEPHONE DEPT. DEPARTMENT MTD. MOUNTED THK. THICK El ELECTRICAL ROUGH—IN PLAN; SCHEDULE DTL. DETAIL N.I.C. NOT IN CONTRACT THRU THROUGH D.F. DRINKING FOUNTAIN NO. NUMBER T.O.P. TOP OF PLATE BUILDING DATA NEW H A M S P H I R E DIM. DIAMETER NOM. NOMINAL T.O.S. TOP OF STEEL PLUMBING DRAWINGS DIM./ DIMENSION N.T.S. NOT TO SCALE T.O.SL. TOP OF SLAB USE GROUP: A3 DISP. DISPENSER 0.A. OVERALL TRT. TREATED DN. DOWN O.C. ON CENTER TYP. TYPICAL P1 PLUMBING ROUGH—IN PLAN; SCHEDULE TYPE OF CONSTRUCTION: TYPE 5B UNPROTECTED DR. DOOR O.D. OUTSIDE DIAMETER V.C.B. VINYL COMPOSITION BASE P2 PLUMBING PLANS D.S. DOWN SPOUT OPNG. OPENING V.C.T. VINYL COMPOSITION TILE OCCUPANCY: 22 SEATS + 4 EMPLOYEES = 26 .0 DWG.„ DRAWING OPT. OPTIONAL VERT. VERTICAL w EA. EACH PL. PLATE V.I.F. VERIFY IN FIELD Q N EL ELEVATION P.LAM. PLASTIC LAMINATE V.W.C. VINYL WALL COVERING O\ ELEC. ELECTRICAL PLUMB. PLUMBING W/ WITH o ED, EQUAL PLYWD. PLYWOOD W.C. WATER CLOSET Z } EQUIP. EQUIPMENT PR. PAIR WD. WOOD BASED ON THE FOLLOWING CODES p DO EXIST. EXISTING PROP. PROPERTY W/o WITHOUT COMMONWEALTH OF MASSACHUSETTS BUILDING CODE - V) w EXT. EXTERIOR FLAME SPREAD'AND SMOKE DEVELOPMENT RATINGS FOR INTERIOR WALL AND Z P.S.F. PER SQUARE FOOT WP. WATERPROOFING O F.D. FLOOR DRAIN CEILING FINISH MATERIALS, (INTERIOR FINISH CLASSIFICATION: III/ 76-200): LIFE SAFETY 2003 W F N P.S.I. PER SQUARE INCH WT. WEIGHT � Q. m i FIN. FINISH PTD. PAINTED WWM. WELDED WIRE MESH MATERIAL FLAME SPREAD SMOKE ANSI 2003 U FL. FLOOR P.V.C. POLY VINYL CHLORIDE RATING DEVELOPMENT L) F.O. FACE OF w I- FT. FOOT FIBERGLASS REINFORCED PANELS 175 135 p z FURN. FURNITURE VINYL WALL COVERING 5 5 0 PLASTIC LAMINATE 30 200 Z ENAMEL PAINT ON TRIM DOOR 5 FRAMES, WOOD SHELVING OWNER . WOOD STAIN NATURAL WOOD SURFACES 5 - CLEAR SEALER NATURAL WOOD DOORS s HYANNIS DONUTS, INC. _ ACCOUSTICAL CEILING TILES 23 - 313 IYANOUGH RD. GRAPHIC SYMBOLS HYANNIS, MA 02601 Al SECTION NUMBER FINISH NUMBER 202 P-zt o SHEET NUMBER � SECTION FINISHES o U7 W DETAIL NUMBER m (DETAIL 31 O M LLJ SHEET NUMBERcn DETAIL ARCHITECT Q 10 PARTITION KEY = LJ DOOR MARK PAR JAMES D. SMITH, ARCHITECT AIA 35 LOTHROP'S LN. PARTITION TYPES WEST BARNSTABLE, MA 02668 DOOR 508.367.8920 D1oo �� EQUIPMENT TAG COLUMN REFERENCE GRIDS \�!. SHEET O OR 0 DRAWING NOTES INTERIOR ELEVATION INDICATOR ' T1 t� �✓ NV313'NIW.9-,B NIW (� %VW 00 "0-,l TOILET 1 W • Z =W n \ �< 0 � . � o EXIST,/� iI .�-.Z //� \ � _� o NOTE: TOIL /T 1 ii NEw e FINAL LOCATION OF CONDENSER / ` IN HALL .I I "9 .f .9 ,zSHALL BE CONFIRMED W/OWNER E%IS EXIST,F EXIST, ET 2 5-1D" AND Oo Oo O MAPDSI KS i T❑ILET\�\2� HALL \� �s EXISTING i II \\ 3 COMPARTMENT II • it SINK ICEST. rc_mom__ ~ MACHINE ELECTRIC EXISTING w CONVECTION EMPLOYE OVEN 21tl310 w -- ---- ONLY N RACK TOILET Q REMOVE 1 "BLINC m Ex IST, HOOD TH RMOGLA2E 4 o I WALK- TABLE TH RMALIZER DEMOLITION PLAN PARTITION PLAN \� FRZR.6'x10' SCALE: 1/4" = 1'-O" SCALE: 1/4" - 1'-O" EXISTING Z m Q 6 I m 2 NOTES: ' I WALK-IN f- ' FLAVOR BACK PARTITION NOTES: a n SHOT CLOSET ICE 1)REMOVE DOOR AND JAM BS A7 EXISTING TOILET 1 EXISTING TOILET 1 DETAIL O J l �ln CREAMER COFFEE I 1.PROVIDE PLYWOOD AT ALL m m IN ORDER TO REPALCE WITH NEW DOOR WITH = 1'-O" _¢Oro= MACHIN ROOM ❑❑M -- - WAINSCOT AREAS FOR BETTER SCALE: 1/2' BREWER I SWING OUT INTO NEW HALL 3. REQUIRED BY O N N N~ 8'-5" CEILING MASS 521 CMR AND ANSI 2ooa. ADHERENCE. Z . � ___ as 2.LOWER 3' 0" OF PARTITIONS AT � v)�zx, EXISTING yJk_ O 2)REMOVE ENTIRE TOILET 2 AND RECONSTRUCT - M 4 O Q I HDT TABLE O ACCORDING TO NEW TOILET 2 DETAIL. "WET" AREAS - UTILITY, KITCHEN, m=I,,_ I CHO AND PREP AREAS TO BE DUROCK W a a ®I p " 3)REMOVE ALL EXISTING MILLWORK, CEILING ASSEMBLIES,- CEMENT BOARD. SEAL BASE AND 3 12' PLUMBING,OR OTHER EXISTING CONSTRUCTION AS W ICE ESPRESSO Z I UCR N REQUIRED TO EXECUTE THE NEW FLOOR PLAN AS SHOWN. CORNERS _ COFFEE POWER FINISHING TCHI E DRIVE CHILLER BASE <3) INGRE➢IEN INS o EXIST, 4) AFTER➢EMOLITION IS COMPLETE SHALL BE INFORMED CASH L� ICE BIN 4'-0"TIN ORDER TO PERFORM A SITE VISIT.ANY EXISTING T H R U REGISTER UNDER FILLER UNITS ii ii I j TOILET I CONDITIONS NOT ANTICIPATED IN THE PLANS SHALL BE I REPORTED TO THE ARCHITECT IMMEDIATELY. _JL_JL_J 6'-1" I I I 3^7 NEW 1'-0" V-6" uNi° ] I I I ] I I I NEW HALL -- ICRO ON ICE BI ,B• T❑ILET 2 SHELF/ (2) DISPLAY CASES ICE COFFEE ICE -- TOASTER MACHINE COFFEE H.S. SERVING DISP. S-6"MIN. ICE R R CREAMER T T STATION CREAMER /� I FLOOR DECK " UNDER I UCR 1 BREWER CUT OUT FOR COL BREWER UCR END PANEL,, � ?I I Q\ COO ER ® WALL COVERING / \ SUSPENDW COUNG OR / \ 1'-0' L FLAVOR SHOT BREWER CHAIR RAIL MET GYPSUM SIOON / m METAL SUSPENSION SYSTEM p SEE PLAN FOR LOCATION. HAND- HOT CHOC ASH DISPLAY •I / ' OFF 7.2• REGISTER - 1'-10" W\ 5•-g•./- S. L- a COUNTER COFFEE STATION COFFEE STATION SWING GATE MA%. o. o SALES FLAVOR SHOT WITH SHELF 3 5/8'METAL STUDS O 16'D.C. I r , AREA AS HAND-OFF OR 2 y 1 WOOD STUDS O 16.O.C. �' (n O HOT CHD, ONTPLYWOODA� •I SEE RNISH NOTES 1 Z } SEATING: 22 FOR MATERIAL SPEC. / O_ m 8'-11-1/2" CEILING ® ® 19" / N WOOD OR VINYL BASE MA%. \ > ZO ADA L_J wB-1 oR wB-z •� � FLOOR Of L) Q N - W H TRASH Z DETAIL z NO SCALE DETAIL NEW TOILET 2 DETAIL NO SCALE SCALE: 1/2" = 1'-O" VESTIBULE - Q GLASS UP 34-1/4" Q W C) 0 z � a 0 z TABLE TOP OZ Q CO FIRST FLOOR PLAN w I`v -__ p Q M 1'-8 0l 1.1 28"MIN. I x< INTERIOR FINISH SCHEDULE >- SCALE: 1/4" = 1'-0" 2�9` _ IN 34'MAX 119"CLR.. I w r KEY TYPE MFR. SERIES PATTERN PRODUCT NUMBER COLOR COLOR NUMBER FINISH LL_ PLAN ELEVATION WC1 WALL COVERING WOLF GORDON SUMMIT COLLECTION SUDAN SON 5-1776 CHINESE RED O Pi INTERIOR PAINT ICI DULUX PAINTS BERYL GR5EEN #1112 SATIN O FIXED ACCESSIBLE TABLE P2 INTERIOR PAINT ICI DULUX PAINTS GOLDEN CHALICE #641 SATIN --J P3 INTERIOR PAINT ICI DULUX PAINTS COUNTRY CREAM p726 SATIN LL ML1 METAL LAMINATE FORMICA SUADE AG571 DETAIL W131 WOOD BASEBOARD MAPLE WB2 VINYL BASEBOARD MAPLE OR RED SHEET NO SCALE HPL1 LAMINATE AMBER MAPLE - NOTE: SEE HONEY DEW DONUTS DESIGN INTENT VIEW BOOK JULY 2007 Al FOR ADDITIONAL INFORMATION ON FINISHES.EQUIPMENT,SOURCES OW Z =p o _ o (EXISTING v TILE TO REMAIN) 8'-5" CEILING Ex[si. TILE w 44 APPROXIMATE LINE OF LINE OF TYPICAL FLOOR FINISH IS QUARRY TILE TRANSITION FROM NEW EXISTING / EXCEPT WHERE VCT IS INDICATE➢. L1 L1 CEILING TO EXISTING L1 L1 TILE TO O E QUARRY TILE SPEC ISM LES ❑ ❑ CEILING GRID AND REMAIN DAL TIC.6 x 6, 0703 AND 0701, N O TILES TO REMAIN ASH GRAY AND DIABLO RED1 F o U GROUT IS LATICRETE #24, m Q COLOR,NATURAL GRAY J m r Q Q 2 L1 TYPICAL FLOOR FINISH IS QUARRY TILE O w n tO N EXCEPT WHERE VCT IS INDICATED. VINYL COMPOSITION TILE (VCT) Q m aIo QUARRY TILE SPEC IS =Q O a0= DAL TIL.6 x 6, OT03 AND OTOI, THIS AREA BY LONSEAL FLOORING, C)F p r PRODUCT # 460 COLORS DESERT DAWN to in ASH GRAY AND DIABL❑RE01 GROUT IS LATICRETE #24. cco'Z< L1 COLOR,NATURAL GRAY ")m 2 L1 ❑ o 3 w Lt Lt L1 Li ®L3 ®L3 ®L L2 LZ SERVICE COUNTER a VINYL COMPOSITION TILE (VCT) Lq L1 L1 L1 q2 L1 L1 L1 THIS AREA BY LONSEAL FLOORING, PRODUCT # 457,COLOR,BUCKWHEAT �X 8'-11 1/2" CEILO G VINYL COMPOSITION TILE(VCT) 177 THIS AREA BY LONSEAL FLOORING, I PRODUCT It 460 COLOR,DESERT DAWN II'� EL L1 ro 0 VINYL COMPOSITION TILE (VCT) F a THIS AREA BY LONSEAL FLOORING, Q N VINYL COMPOSITION TILE (VCT) PRODUCT It 460 COLOR, DESERT DAWN o ❑ ❑ ❑ THIS AREA BY LONSEAL FLOORING, - N L1 Ll Ll - PRODUCT # 457,COLOR, BUCKWHEAT O AT Z } 0) N Z w LJ O � F= of 0_ N_ K J N Q FLOOR FINISH PLAN REFLECTED CEILING PLAN SCALE: 1/4" = 1'-O" z SCALE: 1/4" = 1'-O" NOTE: � .. J NOTES: 1) G.C.RESPONSIBLE FOR APPLYING FINISH T VF-1 Z g VF-2 FLOORS Q 1)EXISTING GRID AND TILES ARE IN PLACE. OWNER/G.C.SHALL 2)VF-2 TO HE TURNED UP AT WALL AS BASE. J LIJ REQORK EXISTING GRID/TILES AS REQUIRED TO ANCHOR NEW PARTITIONS - 0- Q ) AND NEW SOFFIT TO STRUCTURE ABOVE. , v CD 2)FRANCHIZEE SHALL VERIFY WITH HONEY DEW CONSTRUCTION MANAGER / ANY EXISTING CEILING TILES MAY REMAIN OR]FALL ARE TO BE CEILING FINISH SCHEDULE REPLACED PER HONEY SPECS. IN TABLE BELOW. - C o Z R z Z Q 3) A MINIMUM,CEILING TILES SHALL HE REPLACED WITH VINYL CLAD � O TILES ES WHERE FOOD PREPARATION IS BEING DONE. CODE MATERIAL MANUF. PRODUCT DESCRIPTION/REMARKS J¢ ^= c� W , CT-1 .PANEL CEILING USG. 491 2'X 2'. TILE; FRONT OF HOUSE O O CT-2 PANEL CEILING USG. 491 2'X 2',.VINYL CLAD; FRONT OF HOUSE FOOD PREP AREAS LIGHTING SCHEDULE o cn a CODE DESCRIPTION MANUF. PRODUCT # o Z n _ CEILING LEGEND L, 2%2 LAY IN FLOURESCENT LIGHTOLIER %R2GVA2U612OS0 z 7 w 2n8 FRAME®16'O.C. L2 WHITE TRACK-MASTER WISHBONE TRACK LIGHT JUNO T482 Q I— Z TO STRUCTURE ABOVE L3 FUSION SERIES AMBER PENDANT FIXTURE lBL LIGHTING H5351 U LL. CE.HT. 10'-0'3 w CEILING GRID ® L4 EMERGENCY LIGHT L3 PENDANT LIGHT J 11�� LIGHTING SCHEDULE - NOTES , o 2a8 BOTTOM 2 x 2 FLUORESCENT MfR� LIGHTOLIER L4 EMERGENCY LIGHT 0 P-30 SERIES- XR Lt CAT #,XR2GVA2U6120S0 NEW OR EXIST. 1. PROVIDE ALL FIXTURES COMPLETE WITH LAMPS. REFER TO DESIGN BOOK SOURCE INFO FOR LAMP SPECS. _ � LAMP 2-TB 2. ALL INCANDESCENT LAMPS SHALL BE RATED 130 VOLTS. LOCATION,PUBLIC AREAS t EXIT SIGN 3. ALL BALLASTS SHALL BE HIGH POWER FACTOR.FLUORESCENT BALLASTS FOR T8 LAMPS TO BE OSRAM/SYLVANIA OR MAGNATEK FULL-OUTPUT ELECTRONIC,EXCEPT OUTDOOR FIXTURES TO BE ZERO-DEGREE MAGNETIC BALLASTS. SHEET r SOFFI T DETAIL 4. PROVIDE HOLD DOWN CUPS FOR EACH CORNER OF FLUORESCENT GRID TROFFERS. -� HALOGEN TRACK+HD S. PROVIDE ALL REQUIRED C IPSFORMOUNTING C HANGING OWNER HARDWARE. _ AZ SCALE: 3/4"=1'-O" 6. COORDINATE AND VERIFY ALL FIXTURE INFORMATION,TYPES AND FINAL LOCATIONS\NTH THE REFLECTED CEILING PLAN. 7. LAMPS SHALL BE AS MANUFACTURED BY SYLVANIA,WESTINGHOUSE.GENERAL ELECTRIC,OR APPROVED EQUAL EXISTING CHARCOAL ® ® ® GRAY ASPHALT N i ROOF SHINGLES ~ TO REMAIN O e ® =p = 0 � o v + REPAIR/REPAINT ' EXISTING TRIM ® \ / ® •i WHITE m (COUNTER&STOOLS (EXISTING CLEAR ANODOZED NOT SHOWN/SEE PLAN) ALUMINUM STOREFRONT (COUNTER&STOOLS AND DOORS TO REMAIN) NOT SHOWN/SEE PLAN) NEW AWNING NEW AWNING liftPER HONEY DEW Z PER HONEY DEW ENTRY ELEVATION SPEGSS. 11H SPEGSS. SCALE: 1/4" V-0" EXISTING GRAY VINYL Q SIDING 70 REMAIN/ REPAIR/REFURBISH AS' o .0 Ll REPAIRED c Z`-71 SOFFIT GRAPHIC ® Q o O �mro I)i UNDERSIDETO REMAIN STING WINDOWS OF SOFFIT =DR ® (HALL➢ONUT ➢ISPLAY CASE I GRAPHIC I BEYOND) a W 4 i FRONT ELEVATION W _ SCALE: 1/4" = V-0" 3 w GRAPHIC GRAPHIC ® ® ® NOTES: ? a 1) NEW HONEY DEW AWNINGS TO BE ADDED TO FRONT WINDOWS ONLY AS SHOWN 2) 'FAUX' WINDOW OVER DRIVE-THRU WINDOW SHALL BE REMOVED AND SIDING REPAIRED 3) SERVICE COUNTER ELEVATION ALL EXTERIOR TRIM TO BE REPAIRED AS REPAIRED R REPAINTED WHITE. SCALE: 1/4'm V-O" 4) ALL EXISTING GRAY VINYL SIDING TO BE REPAIRED OR REPLACED AS REQUIRED. b INTERI❑R FINISH SCHEDULE � a o� JP2 TYPE MFR. SERIES PATTERN PRODUCT NUMBER 'COLOR COLOR NUMBER FINISH (/) O WALL COVERING WOLF GORDON SUMMIT COLLECTION SUDAN SON 5-1776 CHINESE RED Z 0_ m INTERIOR PAINT ICI DULUX PAINTS BERYL GR5EEN #1112 SATIN . V) INTERIOR PAINT ICI DULUX PAINTS GOLDEN CHALICE #641 SATIN LLJJ0NINTERIOR PAINT ICI DULUX PAINTS COUNTRY CREAM #726 SATIN NMETAL LAMINATE FORMICA SUADE AG571 N W WB1 I WOOD BASEBOARD MAPLE WB2 VINYL BASEBOARD MAPLE OR RED C) z MP0 LAMINATE AMBER MAPLE NOTE: SEE HONEY DEW DONUTS DESIGN INTENT VIEW BOOK JULY 2007 FOR ADDITIONAL INFORMATION ON FINISHES,EQUIPMENT,SOURCES (/� U (n F- Q V) Li Y O Z Z p O V/ s Q m0 M w J z J CL Q w w SHEET IYANOUGH RD. A3 SITE PLAN SKETCH W ZWN go r z 0 a u ME69 ME28 E Q U I P M E N T S C H E D U L E O o E. EXIST, y y 3`" 3... �„ o`:� E= E E" Ec- v TOILET tem a 3 o a t o o� �� a� o� m °�v� °�� ^�� Equipment ■� RACK MEa No Ot Equipment Category Y > x a_B a U0 Sv1 Bin Sin 0C, M ins /na Nin in in Manufacturer Model Number emarks ® (EMPLOYE ONLY) ME4 1 OVEN, ELEC 30.5• 11.0 208 - 3 X - - - - - - - - - - - DUKE 613-E2V PROVIDE 40A BREAKER ME15 ME6 1 POWER BASE 15 1.6 110 = 1 = X = _ _ _ _ _ _ _ _ = EDHARD P-401 a [ESA 4 FILLER UNITS EDHARD HF-500 0 SPRAY HOSE - - - - - - 1/2" - _ _ _ _ _ ="-'n n 1 ICE MACHINE WITH FILTER 10.2• 2.12 208 1 X - 3/8' /2',3/4' SCOTSMAN CME1056AS USE 15A BREAKER 3 ICE BIN - - - - - - - - - - - - - - - - - CAMBRO IC125LB 3 CASH REGISTER .43• .05 120 - 1 - X - - - - - - - - - - SAM4S SPS 2000 PROVIDE 15A BREAKER 0 REACH -IN REFRIGERATOR 9.1• 1.0 115 1/3 i - X - - - - - - - - - - TRUE FOOD SERVICE T-49 PROVIDE 15A BREAKER 3 UC REFRIGERATOR 3.9• .45 115 - 1 - X - - - - - - - - - - TRUE FOOD SERVICE UHT27 ROVIDE 15A BREAKER = QMWS BACK 1 WALK-IN FREEZER 7.2 ..58 208 - 1 X - - - - - - - - - - - NORLAKE 7'X 10' LAWD10ORL4-WB ~NVR❑❑M 1 WALK-IN FREEZER COMPRESSOR 7.2. 3.58 208 = 1 % - _ _ _ - - _ - - - - NORLAKE 7'X10' LAWD100RL4-WB LOCATION DEPENDENT ME13 1 WALK-IN FREEZER EVAPORATOR 7• 1.46 208 1 X - 1" - - - - - NORLAKE 7'X10' LAWD100RL4-WB LOCATION DEPENDENT n Z x ME14 LOT WALK-IN SHELVING - - - - - - - - - - - - - - - - INTER-METRO m=4 J a a ME1 LOT WIRE SHELVING - - - - - - - - - - - - - - - - - INTER-METRO 3 w \/ ME15 1 THERMOLIZER 6.0• 1.3 208 - 1 X - - - - - - - - - - - BELSHAW TZ-17 PROVIDE 15A BREAKER D R I V - n N g g EXIST. ME16 1 MICROWAVE SHELF - - - - - - - - - - - - - - - - - ADVANCE TABCO 2424 w s TOILET I ME17 1 MICROWAVE OVEN 16.8• 1.9 120 - 1 - X - - - - - - - - - - AMANA HDC12 EMA 5-20 PLUG/30A BREAKE T H R U ME17 1 TOASTER 15.9• 3.2 208 - 1 - % - - - - - - - - - - STAR MANUFACTURING OCS2-1200B EMA 6-20 PLUG/20A BREAKE ME9 ME18 0 REFRIG CASE c 115(2) 1/3 1 X - - - - - - - - - - - N.I.C. USE 15A BREAKER,VERIFY RACK ME6A ME20 1 ESPRESSO MACHINE 16.5• 1.9 115 - 1 - % 1 2 - - - - - - - - - WMF(GERMANY) WMF 140o(VERIFY ELECTRICALS NEMA 5-20 PLUG, 20A BREAK F _ _ _ _ _ _ _ _ _ _ _ME21 3 FUIVOR SHOT MACHINE 1• .12 120 BY OTHERS N.I.C.. VERIFY MECHANICALS NEW ME22 2 ICE COFFEE CONTAINER - - - - - - - - - - - - - - - - - BY OTHERS N.I.C. N E W HALL ME24 1 3-BAY SINK - - - - - - - - - - 3) 1.5" - - - - - - ADVANCE TABCO 9-3-54-24RL ME24 1 SHELF,WALL MOUNTED - - - - - - - - - - - - - - - - - ADVANCE TABCO WS-12-30 SERVING T❑ILET 2 ME25 1 PRE-RINSE FAUCET - - - - - - - 1/2" 1/2' - - - - - - - - T&S BRASSB-0133B ME63ME28 3 HAND SINK - - - - - - - 1/2" 1/2'1-1/2 - - - - - - - KROWNE KROHAND ME29 0 GRINDER 9.4• 1.13 120 - 1 - X - - - - - - - - - - BUNN G9 FROM JUNCTION BOX eABOVE n� ME30 3 COFFEE MACHINE 28.5.6.85� 240 - 1 - X 1/2.. - - - - - - - - - BUNN CNlIF 4/2 VERIFY; USE 40 A BREAKER ME31 3 HOT CHOCOLATE MACHINE 15• 1.8 120 - 1 X 1/2" - - - - - - - - - BY OTHERS N.I.C. USE 20A BREAKER • ME12 DRINK ME65 ME32 1 ICED COFFEE MACHINE 19.5.4.05•- 208 - 1 X X - - - - - - - - - BUNN IC3 USE 30A BREAKER GOOIER ® ME34 1 SANDWICH UNIT 4.9• .56 115 1 6 1 - X - - - - - - - - - - Bev Air SP27-8 USE 15A BREAKER ME64 ME36 1 FROZEN CHILLERCHINO 8• .88 110 - % - X - - - - - - - - - - Island Oasis N.I.C. USE 15A BREAKER MWBA ME38 0 FINISH PRODUCT RACK - - - - - - - - - - - - - - - - - NEW AGE NEW97496 O ME65 ME39 0 SCREEN RACK - - - - - - - - - - - - - - - - - NEW AGE 1331 C N s ; e ^' ME40 1 GLAZING RACK - - - - - - - - - - - - - - - - CUSTOM 96-0308 O SALES s 12 ME42 7 INGREDIANT BINS - - - - - - - - - - - - - - - - - RUBBERMAID/CAMBRO IB27 V) O ME45 1 FINISHING TABLE - - - - - - - - - - - - - ALLSTATE ALS8SSFIN O m ME65 AREA �\ Avrr9� eww,s Airs �Frra wrrA• �Ww ME47 3 CREAMER 1• .12 120 = 1 = X = _ _ _ _ _ _ _ _ - SureShot N.I.C. VERIFY MECHANICALS F1 F -R F1 F "T T i F "( ME63 1 MENU BOARD - CUSTOM O j ADA ME64 1 24"X30'TABLE - - - - - - - - - - - - - - - - PLYMOLD - Li.l F rn O �BENCH ME65 12 CHAIRS - - - - - - - - - - - - PLYMOLDME66 MW8ME66 5 48"X30"TABLE PLYMOLD NBENCH BY CHAIR ME69 1 MOP SINK - - - - -11/2 1/2" 2" - - - - - - - N.I.C. SUPPLIED BY PLUMBER VERIFY MECHANICALSMANUFACTURER PqF-lBY CHAIR MANUFACTURER ME70 0 SUGAR DISP. (OPTION) 1• .12 120 - 1 - - - - - - - - - SureShot H.LC. O MWt 2 BACK WALL CASE (DISPLAYS)v 8.3 1.(eo) 120 - i - - - - - - - - MONARCH IND. - VERIFY, USE 15A BREAKER z LL7 MW2 - SPARE NUMBER - - - - - - - - - - - - - WITH DRIP TROUGH MW3 1 DRIVE THRU COUNTER - - - - MMW4 2 BACK COUNTER - " 1/2" 15' - MONARCH IND. WITH PLEXI-GLASS AND POSTS, MW5 3 COFFEE COUNTER 2) 1" MONARCH IND.. DRIP TROUGH; SPACE FOR TRASH BELOW V U LMW6 1 CASH COUNTER - - - - - - - - - - - - - - MONARCH IND. - MW7 1 SWING GATE - - - - - - - - - - - - - - MONARCH IND.MW8 1 TRASH UNIT -MWBA 1 COFFEE DISPLAY - - - - - - - - - - - - - - MONARCH IND -MW9 - SPARE NUMBER - - - - - - - - - - - - - - MONARCH IND - C In EQUIPMENT PLAN z SCALE: 1/4" = 1'-0" • SEE EQUIPMENT REMARKS U O z RECOMMENDED BREAKER SIZE.. sz < w t.FROM SPEC SHEET, VERIFY. m > O u NOT DEFINED -' Q Mn w SHEET K1 LEGEND - ELECTRICAL CONNECTIONS E L E C T R I C A L R O U CH - I N S C H E D U L E • HM-8 DUPLEX RECEPT., 20-AMP, 120-VOLT, HM-7 J GROUND TYPE, HORIZONTAL MOUNT HP36 CONVENIENCE RECEPTACLE DR 120V 1PH ® 48" A.F.F. �1 SIMPLEX RECEPT., 20-AMP, 120-VOLT, HP33 WALL CASE EC 120V 1PH - ® 24" A.F.F. - B.T.C. ��, J GROUND TYPE, HORIZONTAL MOUNT ` NOTE: HP18 OVEN EC 208V 3PH - @ 34" A.F.F. - B.T.C. FINAL LOCATION OF CONDENSER ® SPECIAL PURPOSE OUTLET, 120-VOLT, Z to NOTE: SHALL BE CONFIRMED w/OWNER GROUND TYPE, HORIZONTAL MOUNT HP36 POWER BASE ~DR 120V 1PH - 48" A.F.F. ZIP FINAL LOCATION OF CONDENSER SPECIAL PURPOSE OUTLET, 208/240-VOLT HP14 ICE MACHINE W FILTER EC 208V 1PH - ® 62" A.F.F. B.T.C. Z SHALL BE CONFIRMED W/OWNER NOTE: ® AS INDICATED, GROUND TYPE, / Q SEE WALK-IN DRAWINGS FOR ALL UTILITY HORIZONTAL MOUNT Q ITE IINFORMATION AND DETAILS HP32+34 POS TERMINAL (BY OTHERS) EQUIPMENT SUPPLIED BY OTHERS - VERIFY UTILITY REQUIREMENTS W/ OWNER JUNCTION eox WALK-IN DRAWINGS FOR ALL UTILITY HP31 REACH IN REFRIGERATOR DR 120V 1PH - @ 74" A.F.F. ORMATION AND DETAILS ELECTRICAL CONDUIT, STUB AS INDICATED OO OO O J FOR DIRECT CONNECTION HP38 U/C REFRIGERATOR OR 120V 1PH - @ 10" A.F.F. M-29 11 Q FLOOR/CEILING RECEPTACLE AS INDICATED HP29 WALK-IN FREEZER EC 120V 1PH - JB - VERIFY FINAL JB LOCATION FOR LIGHTS M 3 v ---- FIELD WIRINGTIGHT, EXPOSCONDUIT RIGID HP21 FREEZER CONDENSER EC 208V 1PH - JB - VERIFY FINAL CONNECTION & JB LOCATION & UTILITY REQ'S EXIST, WATERTIGHT CONDUIT TOILET FIELD WIRING, CONCEALED IN WALL, HP25 FREEZER EVAPORATOR EC 208V 1PH - JB - VERIFY FINAL CONNECTION & JB LOCATION & UTILITY REQ'S w ® (EMPLOYE ONLY) FLOOR, OR CEILING HP24 THERMO GLAZER EC 208V 1PH - @ 24" A.F.F. & B.T.C. J B.T.C. BRANCH TO CONNECTION HP2 MICROWAVE DR 120V 1PH - @ 60" A.F.F. D.F.A. DROP FROM ABOVE ap HP6 TOASTER DR 208V 1PH - @ 48" A.F.F. 0 HM 11 H orn°Ja J M-1 HP28+30REFRIG. CASE EC 120V 1PH - ® STUB 6" A.F.F. & B.T.C. - VERIFY UTILITY REQ'S (10 g HP15 ESPRESSO MACHINE EQUIPMENT SUPPLIED BY OTHERS VERIFY UTILITY REQUIREMENTS W/ OWNER ELECTRICAL NOTES DR 0 48" A.F.F. BACK 1 UNLESS OTHERWISE SPECIFl S z ED,SERVICES SHOWN ON THIS HP35+37 COFFEE STATION EQUIPMENT SUPPLIED BY OTHERS - VERIFY UTILITY REQUIREMENTS W/ OWNER � � �z ix ROOM PAN ARE FOR FIXTURES BEING SUPPLIED BY P.R.S.C.ONLY. <O a MECHANICAL CONTRACTOR MUST CHECK OWNERS PRESENT FRONT LINE DR 10" BACK LINE DR 48' A.F.F. a m A-3 EOUIPTMEM BEING RE-USED OR THAT EQUIPTMEM MARKED � � ; w N.I.C.(NOT IN CONTRACT)WHICH IS BEING SUPPUED BY HP1 COFFEE MACHINE EQUIPMENT SUPPLIED BY OTHERS - VERIFY UTILITY REQUIREMENTS W/ OWNER M-2 A-10 HA-6 OTHERS SO THAT THE SERVICE REQUIREMENTS ARE DRIVE- M-3 M-ze DR ® 10" A.F.F. 4 A- jjffE X I T. CORRECTLY TYPED,ADEQUATELY SIZED,&ROUGHED-IN M 41 PROPERLY(LOCATION&HEIGHT)SO AS TO MINIMIZE THE THRU "A 4 M 3 T❑I T 1 AMOUNT OF MATERIALS&FITTINGS NEEDED FOR FINAL HP17 HOT CHOCOLATE MACHINE EQUIPMENT SUPPLIED BY OTHERS - VERIFY UTILITY REQUIREMENTS W/ OWNER HOOK-UP RESULTING IN A NEAT&ORDERLY LOOKING JOB. DR 10" A.F.F. 2 SERVICES SHOWN WITH SYMBOLS TENDERED ON FACE OF WALL SHOULD BE BROUGHT TO THAT POINT CONCEALED HP5 ICE COFFEE MACHINE EQUIPMENT SUPPLIED BY OTHERS - VERIFY UTILITY REQUIREMENTS W/ OWNER OF NEW IN WALL AND STUBBED OUT OF WALL CENTERED AT HEIGHT - DR @ 48" A.F.F. UYD o NEW A-30 HALL SHOWN.DO NOT STUB OUT OF FLOOR AND RUN EXPOSED T❑ILET 2L UP FACE OF WALL. HP40 SANDWICH UNIT DR 120V 1PH - @ 10" A.F.F. 3 ALL SERVICES SHOWN WITH SYMBOLS AWAY FROM ANY r A-29 A-29 M-24 WALL OR COLUMN SHOULD BE STUBBED OUT OF FLOOR TO A HP9 FROZEN CHILLERCHINO EQUIPMENT SUPPLIED BY OTHERS - VERIFY UTILITY REQUIREMENTS W/ OWNER SERVING E f�V 1IVU n\/T^ r 6MIMUM OVERALL HEIGHT AS SHOWN. DR ® 4$" A.F.F. HA-I q_14 4ALL LABOR,SWITCHES,DISCONNECTS AND FITTINGS J REQUIRED FOR FINAL CONNECTION OF EQUIPTMENT AS - ® ® ® ® NECESSARY TO COMPLY WITH All CODES,INCLUDING ALL ® INTERWIRING TO BE FURNISHED BY ELECTRICAL CONTRACTOR UNLESS STATED OTHERWISE IN FOOD SERVICE EQUIPTMENT COMPANY SPECS. 00 0 w\ M-39 M-15 HA-2 HM-19 M-3 ¢ N A-25 A-2 HA-19 SALES o m AREA � Q Q ® � Q wz ADA N NOTE: THESE PANEL BOARDS ARE FOR PURPOSES OF SHOWING EQUIPMENT IY a N LOADS ONLY.OWNERS ELECTRICAL CONTRACTOR SHALL DETERMINE ACTUAL Of ALLOCATION OF NEW EQUIPMENT ON EXISTING PANELS OR SUPPLEMENT WITH 0 Q NEW PANELS AS REWIRED.E.C. SHALL ALSO BE RESPONSIBLE FOR w DETERMINING FINAL SERVICE LOAD REQUIRED. Z_ O Z MAIN HONEY DEW PANELBOARD HONEY DEW PANELBOARD A VOLTAGE: 120/208 PHASE: 3 LOCATION: SEE PLAN VOLTAGE: 120/208 PHASE: 3 LOCATION: SEE PLAN \/ 7 T� BUS AMPS:400 WIRE: 4 MOUNTING: SURFACE BUS AMPS: WIRE: 4 MOUNTING: SURFACE z V E S T I B U L E MAIN OVERCURRENT DEVICE: REMARKS: DEMAND LOAD 232.6 AMP. MAIN OVERCU100RRENT DEVICE: REMARKS: MAIN CIRCUIT BREAKER CIRCUIT#M-1 AMPS:300 AMPS: CKT DESCRIPTION _ BREAKER LOAD CKT DESCRIPTION BREAKER LOAD CKT DESCRIPTION BREAKER LOAD CKT DESCRIPTION BREAKER LOAD Z AMP POLE KVA HAS AMP POLE KVA HAS AMP POLE KVA HAS AMP POLE KVA HAS 1 PANEL'A'- 100 3 9.72 A 2 CONVECTION OVEN 40 3 3.7 A 1 LIGHTING•P/S 20 1 1.5 A 2 POS TERMINALS(2) 15 1 ••.68 A �J 3 10.52 B 4 3.7 B 3 LIGHTING•P/S 20 1 1.5 B 4 POS TERMINAL 15 1 ••.3 B 5 14.68 C 6 3.7 C 5 LIGHTING•P/S 20 1 1.5 C 6 POWER BASE 15 1 1.6 C O O 7 FREEZER COMPRESSOR 20 2 1.84 A 8 COOLER COMPRESSOR 20 2 1.84 A 7 LIGHTING•P/S 20 1 1.5 A 8 SANDWICH UNIT 15 1 .56 A ELECTRICAL ROUGH-IN PLAN o _ z 9 1.84 B 10 1.84 B 9 LIGHTING GENERAL 20 1 1.5 B 10 UNDERCOUNTER REFRIG. 15 1 .47 B < j SCALE: 1/4" = 1'-O" 11 FREEZER EVAPORATOR 15 2 .73 C 12 COOLER EVAPORATOR 15 2 .73 C II LIGHTS,EXIT&EMERG. 20 1 1.5 C 12 UNDERCWNTER REFRIG. 15 1 .47 C U O 13 .73 A 14 .73 A 13 24/7 SECURITY&EMERG. 20 1 .4 A 14 UNDERCOUNTER REFRIG. 15 1 .47 A OJ z 4 --J n____J 15 COFFEE MAKER 40 2 3.43 B 16 SPARE 30 2 B 15 EXTERIOR SIGNS 20 1 1.5 B 16 D.T.WINDOW 20 1 .6 B z L� 17 3.43 C 18 C 17 WINDOW AD&MISC EXTER 20 1 1.5 C 18 SPARE 15 1 C < M U 19 COFFEE MAKER 40 2 3.43 A 20 TOASTER 20 2 1.65 q 19 REACH-IN REFRIGERATOR 15 1 1.0 A 20 SPARE 20 1 A �l N- 21 3.43 B 22 1.65 B 21 REACH-IN REFRIGERATOR 15 1 1.0 B 22 SPARE 20 1 B 23 COFFEE MAKER 30 2 1.9 C 24 ICED COFFEE MACHINE 30 2 2.02 C 23 COFFEE STA DRIVE-THRU 20 1 1.61 C 24 OFFICE OUTLET 20 1 1.5 C = �-- 25 1.9 A 26 2.02 A 25 COFFEE STA FRONT LEFT 20 1 1.61 q 26 SPARE 20 1 A 27 COOLER 15 T .17 B 28 ICED COFFEE MACHINE 30 2 2.02 B 27 COFFEE STA FRONT RIGHT 20 1 1.61 B 28 OFFICE COMPUTER 20 1 .5 B L1J 29 FREEZER 75 7 .17 C 30 (OPTIONAL) 2.02 C 29 WALL CASE(2) 15 1 1-0 C 30 HAND DRYER 25 1 2.0 C 31 MICROWAVE 30 1 1.9 A 32 ICE MACHINE 20 2 .55 A 37 SPARE 20 1 A 32 HAND DRYER 25 1 2.0 A w 33 ESPRESSO 20- 1 1.9 B 34 .55 B 33 SPARE 20 t B 34 GENERAL OUTLETS 20 1 1.5 B 35 FROZEN CHILLERCHINO 15 Y .9 C 36 7HERM0 GLAZER IS 2 1.22 C 35 SPARE 20 1 C 36 GENERAL OUTLETS 20 1 1.5 C 37 HOT CHOCOLATE 15 1 1.8 A 38 1.22 A 37 SPARE 20 1 A 38 SPARE 20 A 39 HOT CHOCOLATE 15 1 1.8 B 40 SPARE 30 2 8 }9 SPARE 20 1 B 40 SPARE 20 8 41 HOT CHOCOLATE 75 1 1.8 C 42 C 41 SPARE 20 1 C 42 FIRE WARNING SYSTEM 20 1 .5 c SHEET PHASE A LOAD KVA: 33.03 PHASE A LOAD lKVA KVA): 9.72 El PHASE B LOAD KVA33: 32.85 - PHASE B LOAD KVA)}): 10.52 •COFFEE STA.CONSISTS OF: ••INCLUDES CREDIT CARD PHASE C LOAD KVA3; 33.3 PHASE C LOAD KVA: 14.68 CREAMER READER(NOT SHOWN). TOTAL LOAD KVA: 99.18 TOTAL LOAD : 43.92 SUGAR SAVOR DDISP`option) W; PI—UMBING ROUGH — IN SCFHEDUL— E Z LEGEND — PLUMBING CONNECTIONS OW 0 HW—HOT WATER, OR CW—COLD WATER PMW3 DRIP TROUGH 1" INDIRECT WASTE TO FLOOR SINK BELOW �� O o GAS � • WASTE, DIRECT—CONNECTED UNLESS NOTED PMW4 COUNTER W/ SINK 1/2" H.W. & C.W. SUPPLY @ ,STUB 18" A.F.F. & B.T.C. v DUMBER pp A' O ED Q P69£ O "OPEN HUB" (W.) , 1 1/2' D.W. @ 16" A.F.F. — B.T.C. INDIRECT WASTE (I.W.) 3-'*P25 3 2 e FLOOR DRAIN (F.D.) PMW5 DRIP TROUGH 2) 1" INDIRECT WASTE TO .FLOOR SINK BELOW FS P6 EXIST, FLOOR DRAIN W/ATTACHED FUNNEL (F.T.F.D.) P7 Fs TOILET SPRAY HOSE 1/2" C.W. SUPPLY @ 6" A.F.F. — B.T.C. (EMPLOYE ONLY) jo FLOOR SINK WITH HALF GRATE UNLESS w - NOTED OTHERWISE (F.S.) P8 ICE MACHINE 1/2" FILTERED COLD WATER FROM ITEM # 8A, B.T.C. Z 14 1/2" & 3/4" INDIRECT WASTE TO FLOOR SINK AS REQUIRED -- FIELD CONNECTIONS B.T.C. BRANCH TO CONNECTION PHA WATER FILTER m o 1/2" COLD WATER SUPPLY @ 54" A.F.F. B.T.C. 13B NNyQ E " A.F.F. ABOVE FINISHED FLOOR ?a m D.F.A. DROP FROM ABOVE P138 EVAPORATOR, FREEZER 1" INDIRECT WASTE TO FLOOR DRAIN AS REQUIRED M.J M M N P30 FS �• G.T. GREASE TRAP (as per code by plumber) W �<mo� BACK P20 ESPRESSO MACHINE EQUIPMENT SUPPLIED BY OTHERS — VERIFY UTILITIES W/ OWNER ROOM C.W. @ 48" A.F.F. & B.T.C. Maoa� ®� P24 3 COMPARTMENT SINK (3) 1.5" INDIRECT WASTE THRU GREASE INTERCEPTOR OR AS REQUIRED DRIVE- M5 Pzo EXIST, P25 PRE RINSE 1/2" H.W. & C.W. SUPPLY @ 18" A.F.F. — B.T.C. T❑ILET 114 THRU ® rMM P28 HAND SINK 1/2" H.W. & C.W. SUPPLY @ 18" A.F.F. — B.T.C. 1-1/2" DIRECT WASTE @ 16" A.F.F. B.T.C. NEW P30 COFFEE MACHINE EQUIPMENT SUPPLIED BY OTHERS — VERIFY UTILITIES W/ OWNER ® HALL C.W. @ 6" A.F.F. & B.T.C. ITU=1FD •—z� '• NEW uws SERVING Mws Ps 4 NEW 2 P31 HOT CHOCOLATE MACHINE EQUIPMENT SUPPLIED BY OTHERS — VERIFY UTILITIES W/ OWNER A1W4 C.W. @ 6" A.F.F. & B.T.C. P30 P30 P32 ICE COFFEE MACHINE EQUIPMENT SUPPLIED BY OTHERS — VERIFY UTILITIES W/ OWNER ® ® ® C.W. @ 48" A.F.F. & B.T.C. P69 MOP SINK EQUIPMENT SUPPLIED BY OTHERS — VERIFY UTILITIES W/ OWNER aD P31 Fs Fs P31 1/2" H.W. & C.W. SUPPLY @ 36" A.F.F. — B.T.C. o SALES 1-1/2" DIRECT WASTE @ 0" A.F.F — B.T.C. 1n o om AREA ADA -. Q Q ® � ® � .. >o W F n Of a N K J U Q [Aj r7 N w H O Z ' z Q VESTIBULE J d. Q z PLUMBING ROUGH—IN PLAN z c.� o _ SCALE: 1/4" = 1'-0" p sz < C o z r � ' Q :,n = z m ' J CL SHEET P1 r W3 ZWN 00 HOT WATER HOSE 0 BIBB®1'-4"A.F.F. --GREASE TRAP -- _ _- _________ Pr A.F.C.O. jp I IOI I O I I P3 O �___GW _ II M.O. EXIIS3NG SINKS P5 WATER FILTERS II P5 CONNECT TO P4 I EXISTING I P4 \� WAR SERVICE - ___ F.S. I I 11 I�/\J\J EXIST, FROM HWH FLOOR DRAINS SHOWN ARE TOILET MINIMUM REQUIRED. ADD AS I ------ _ 1 I (EMPLOYE ONLY) a NEEDED.VERIFY W/OWNER. I I , - o i a 00 o 11 00' SYMBOL LIST ,. BACK } M ~ ��CO ¢ I rn= ------ FILTERED WATER FOR CONSUMPTION F.D N�� I - -_- H.W.-HOITWATERR F.C.O., ROOM ul 0,Q 2¢O 0]2 H.B. HOSE BIBB m T i2'_6. I- , I —cam SANITARY WASTE PIPING BELOW SLABI Z -- -'-'-' '- ---- _ �� GREASE WASTE PIPING BELOW SLAB Cc v1 2 Q j III---;;;---III_ ____I_� z M Q O j I I��; -----= VENT PIPING BELOW SLAB II m o< ul Pi --V-- VENT PIPING ABOVE SLAB F.S. < pp GREASE TRAP P1 3 d w -------- ._._._._._._._.�._._._._._._._._. P2 0 F.C.O. FLOOR CLEAN OUT , BACK ;�j - EXIST, H.Q. HUB OUTLET i EXIST. a DRIVE— I' EXIST, 1 DRIVE— T H R U R❑❑M I I F.D. FLOOR DRAIN-W/AIR GAP CUP j F.S. FLOOR SINK-W AIR GAP-SAFE WASTE T H R U V.T.R. TOILET 1 i I V.R. VENT RISER !' V.T.R. VENT THRU ROOF l Pi I.W. INDIRECT WASTE \•�__________ _______-_____ __ _ _ 'rD I aj - , NEW A.F.F. ABOVE FINISH FLOOR _8 F.S. NE WU U.N.O. UNLESS NOTED OTHERWISEpHALL _L. ®hI HALL II II I P61 NEW „ SERVING -- P2T❑ILET 2 PLUMBING FIXTURE SCHEDULE I SERVING ;I W '-'-I'=^--'-'� "� MARK DESCRIPTION WASTE VENT COLD HOT F.C.O. ILET 2 I \ / WATER WATER __-____ I P 1 WATER CLOSET 4" 4" 1/2" II II I P 2 LAVATORY 2" 2' 1/2" 1/2" T --�--- P 3 MOP SINK 3 3" 1 2" 1 2" 9 P4 POT SINK 3" 3" 1/2" 1/2" P 5 HAND SINK 1 1/2" 1 1/2" 1/2" ' P 6 BACK BAR SINK 1 1/2" 11 1/2" 1/2" 1 Q V PROVIDE FILTERED WATER SERVICE TO FRONT •SINK PROVIDED AS PART OF EQUIPMENT PACKAGE- O LINE EQUIPMENT IN INSULATED CONDUIT FROM PLUMBER TO MAKE FINAL CONNECTIONS. PROVIDE FILTERED WATER SERVICE TO O BASEMENT UP INTO COMMON CHASE IN - FRONT LINE EQUIPMENT IN INSULATED z CONDUIT UNDER SLAB UP INTO COMMON 0 Y FRONT LINE CASEWORK. CHASE IN FRONT LINE CASEWORK. m SALES GENERAL NOTES SALES 0o w w� � AREA 1. THESE DRAWINGS ARE FOR SCHEMATIC DESIGN ONLY. IT IS TO EACH AREA a " INDIVIDUAL DESIGNER TO SPECIFY AND ENGINEER THESE SYSTEMS FOR SITE SPECIFIC LOCATIONS. MUNICIPAL N Q 2. ALL WORK SHALL COMPLY WITH.ALL LOCAL AND STATE CODES AND SEWERAGE w F AUTHORITIES HAVING JURISDICTION. Z 3. PLUMBING CONTRACTOR SHALL SECURE AND PAY FOR ALL REQUIRED O PERMITS AND ARRANGE ALL REWIRED INSPECTIONS Z 4. ALL CONTRACTORS SHALL EXAMINE THE SITE AND REVIEW THE DRAWINGS _ AND SPECIFICATIONS PRIOR TO SUBMITTING A PROPOSAL.ALL ELEVATIONS SHALL BE VERIFIED AT THE JOB SITE. 5, CONTRACTOR SHALL VERIFY DEPTH,SIZE,LOCATION OF ALL EXISTING UTILITIES IN FIELD PRIOR TO STARTING WORK. 6. PLUMBING CONTRACTOR SHALL COORDINATE HIS/HER WORK WITH OTHER VESTIBULE CONTRACTORS IN ESTABLISHING PIPE RUNS AND SPACE CONDITIONS. 7. y' ALL PIPING TO BE CONCEALED IN HUNG CEILINGS,CHASES AND FURRED V E S T I B U L E SPACES. 8. THE DRAWINGS AS PREPARED ARE DIAGRAMMATIC BUT SHALL BE FOLLOWED AS CLOSELY AS CONSTRUCTION OF THE PROJECT AND THE WORK OF THE TRADES WILL PERMIT. EQUIPMENT LOCATIONS INDICATED ARE APPROXIMATE., _ COORDINATE EXACT LOCATIONS AND REQUIRED CLEARANCES WITH EQUIPMENT SUPPLIER AND ALL TRADES PRIOR TO INSTALLATION. 9 EXACREFER T LOCATIDTO INSEOF PLUMBING CONNECNT SCHEDULE AND TIONS.NT SPECIFICATIONS FOR H0 T & COLD WATER PIPING PLAN 10. ALL PREP AREA AND SERVING AREA EQUIPMENT WILL BE FURNISHED AND SOIL, WASTE, & VENT PLAN O Z INSTALLED EXCEPT AS NOTED,(SEE'K'SHEETS,EQUIPMENT SCHEDULES). 0 L2 SCALE 1/4"=1'-O" EQUIPMENT WILL BE FURNISHED NTH TRIM AND FAUCETS,EXCEPT AS SCALE 1/4"=1'-0" ¢ �_ Q NOTED.PLUMBING CONTRACTOR SHALL PROVIDE ALL ROUGH-IN TRAPS AND ALL LINES SHOWN ARE TO BE RUN IN BASEMENT U.N.O. - MAKE ALL FINAL CONNECTIONS. F.S. W/AIR GAP-SAFE WASTE z ¢ 11. PLUMBING CONTRACTOR SHALL FURNISH AND INSTALL ALL GAS PIPING AND F.D. W/ /R GAP CUP mz MAKE ALL FINAL CONNECTIONS.GAS PIPING BE SCHEDULE 40 BLACK O M cn STEEL PIPE AND BANDED MALLEABLE IRON FITTINGS. /( h 12. THIS CONTRACTOR SHALL PROVIDE AND INSTALL ALL PIPE HANGERS.AND J SUPPORTS IN ACCORDANCE z 13. PLUMBING CONTRACTOR TO PROVIDE THE LOCAL APPLICABLE CODES: W VIDE BAC L PREVEN ALL COFFEE MAKERS,BAGEL OVEN,DIPPING WELLS,ICE MAKERER AND ALL OTHER EQUIPMENT AS REQUIRED BY CODE. 14. PLUMBING CONTRACTOR TO PROVIDE TRAP PRIMERS OR TRAP SEAL ON ALL LLJ FLOOR DRAINS AS PER APPLICABLE CODE C W 15. ALL ROOF PENETRATIONS SHALL BE AT.THE CONTRACTOR'S EXPENSE. Z COORDINATE WTH OWNER'S ROOFING CONTRACTOR SO AS NOT TO VOID ALL EXISTING ROOF WARRANTIES. •' 16. ANY CUTTING OR PATCHING NECESSARY TO PERMIT THE INSTALLATION OF ANY WORK UNDER THIS CONTRACT SHALL BE THE RESPONSIBILITY OF THIS / V CONTRACTOR. 0- I 17, ALL UNDERGROUND WATER LINES SHALL BE TYPE"K"COPPER TUBING WTH 18. ALL•SANITARY2 THICKR MAFLEX UNDER SLABLPPNG SHALL BE PVC. SHEET .� 19. ALL ABOVE SLAB VENT&DRAINAGE PIPING SHALL BE CAST IRON OR COPPER.(PVC CAN BE USED IF ALLOWED BY LOCAL CODES).. 20. IF WATER FILTRATION SYSTEM C USED,BRANCH OFF MAIN LINE,FOR . �� COFFEE FILTRATION I EQUIPMENT.T,ICE MACHINE,POST MIX. 21, ENTIRE INSTALLATION SHALL BE GUARANTEED FREE OF DEFECTS AND CONTRACTOR SHALL REPAIR AND/OR REPLACE ANY DEFECTIVE MATERIALS OR EQUIPMENT AT NO COST TO THE.OWNER FOR A PERIOD OF ONE YEAR FROM THE DATE OF ACCEPTANCE BY ENGINEER. 22. ALL WORK SHALL BE SUBJECT TO THE APPROVAL OF THE ARCHITECT/