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Home My WebLink AboutINTERNATIONAL HOUSE OF PANCAKES - FOOD International House W } Of Pancakes -t434wws 790 Iyannough Rd"�"- International House, of Pancakes .� ` I i oFrt" 'xw� Town of Barnstable BOARD OF HEALTH aJohn T.Norman Board of Health Donald A.Gaudagnoli,M.D. riA%N9rABM = F.P.(Thomas)Lee,. hAs& 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: 118 Issue Date: 01/01/2022 DBA: INTERNATIONAL HOUSE OF PANCAKES #4743 OWNER: HYANNIS PANCAKES, INC. Location of Establishment: 790 IYANNOUGH RD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 102 OutdoorSeating: 0 Total Seating: 102 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE- ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: The Board of Health granted a toilet facility variance on December 20, 2016 to provide two restrooms shared by patrons and employees with the condition that there.will not be more than 102 seats. � Initials: Town of Barnstable For Office Use.. Date Paid Amt Pd$ ,APNffABM : Inspectional Services 059Check# NOV . Public Health Division Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 1\ I,9\ NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT• a i . N nn\ P � ADDRESS OF FOOD ESTABLISHMENT: � app MAILING ADDRESS(IF DIFFERENT FROM ABOVE): d S aoo Ay e S�—ox-\Q ord E-MAIL ADDRESS: C A q \3 SS TELEPHONE NUMBER OF FOOD ESTABLISHMENT: a C\C\3 TOTAL NUMBER OF BATHROOMS: 2 WELL WATER:YES NO \X ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: '50 SEASONAL: DATES OF OPERATION: / / TO 4 NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? �( IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? 7 TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) p X FOOD SERVICE \ �j ,,WRETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) ®� 6 BED&BREAKFAST Q Q CONTINENTAL BREAKFAST d COTTAGE FOOD INDUSTRY(formerly residential kitchen) _ ? MOBILE FOOD Y o FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) c CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) E U ; *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsWOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES NO D.O.B OWNER PHONE # ADDRESS_�'cl C] l.va`C\��yo►�Cl 2 d 1-��/Q C�'C�\ ! C�a IDS CORPORATE OWNER: 'Mary- CORPORATE ADDRESS: a 5 a(o o Pc\(-p�'�� A P. CL-)V r),(NqCN1^d *aO0 PERSON IN CHARGE OF DAILY OPERATIONS: _p��- C_pS�c3\'1zz� 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 ac�,, 2. / a SIGNATURE O APP ICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31'`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc f Town of Barnstable �» BOARD OF HEALTH g John T.Norman `3 Board of Health Donald A.Gaudagnoli,M.D. r BAR NSTAOM Paul J.Canniff,D.M.D. 0 � 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: 118 Issue Date: 01/01/2021 DBA: INTERNATIONAL HOUSE OF PANCAKES #4743 OWNER: HYANNIS PANCAKES, INC. Location of Establishment: 790 IYANNOUGH RD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 102 OutdoorSeating: 0 Total Seating: 102 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: — ( � FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: The Board of Health granted a toilet facility variance on December 20, 2016 to provide two restrooms shared by patrons and employees with the condition that there will not be more than 102 seats. �I ► Initials: � � Town of Barnstable 1 b Amt pd &MMSTABLE, : Inspectional Services Date Paid $ MASS `0� Public Health Divisionk#noio 33 QED MA't s 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 ( / $ �� NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: --:k \b 2 Ck , ' MAILING ADDRESS(IF DIFFERENT FROM ABOVE): aISblpb /4,(e v Q\�'i'C1 C'_i�G• � E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 6 o% TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO X ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: w SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: .LDa OUTSIDE: TOTAL: O SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSIN 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 FAIL 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 OWNER INFORMATION: f FULL NAME OF APPLICANT k1) aW*\'('�\s SOLE OWNER: YES NO D.O.B OWNER PHONE# Lobo\ ADDRESS I A V a.'(\ CORPORATE OWNER: CORPORATE ADDRESS:ojC)�oo AY e- PERSON IN CHARGE OF DAILY OPERATIONS: LJC� COS `C1�0� 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 1.-2�.�a2\ �.�c�.�•��v,e�i a',t)i Q-A 2. A\r�C�• -C'h om oS�'n 1 �a3 � �`� � SIGNATURE OF AP ICA T DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments, including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/henithdivision/at)plications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSTA M Paul J.Canniff,D.M.D. NAM F.P. Thomas Lee Alternate yea 200 Main Street, Hyannis, MA 02601 ONiA Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 118 Issue Date: 12/10/2019 DBA: INTERNATIONAL HOUSE OF PANCAKES #4743 OWNER: HYANNIS PANCAKES, INC. Location of Establishment: 790 IYANNOUGH RD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 102 OutdoorSeating: 0 Total Seating: 102 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: The Board of Health granted a toilet facility variance on December 20, 2016 to provide two restrooms shared by patrons and employees with the condition that there will not be more than 102 seats. i ,,Rv> IKE For Office Use Only: Initials: _N Town of Barnstable 3�0� r011-1 Date Paid Al�d$ I Inspectional Services puss' Check# r Public Health Division �fDMPy� Thomas McKean,Director q&q 1(cL 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 i APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE d /a / NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT: U Q 1'1'Cl Pal"1 COa 1ce� , �� C ADDRESS OF FOOD ESTABLISHMENT: O �U O�t1 rOl�l0 2 - .�a�0 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): as Ocod Ave. � �e Ca 1A -�N-o x i t1 c' - c- C)� N C'A E-MAIL ADDRESS: � �'`ti3Ss TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (509) C�9 3 TOTAL NUMBER OF BATHROOMS: 2 WELL WATER: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) Arr�0.� ANNUAL: X SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: ADO, OUTSIDE: —P' TOTAL: ` o 0-1 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE )<RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) _BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Application FormsTOODAPP 2020.doc l • OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES NO D.O.B N /A OWNER PHONE# ADDRESS`--\-C1d L.yQ.2majgh QCA • 1,janCII :z, , LA A nZLDU 1 CORPORATE OWNER: M(ar—) . <<CAfz,�-\ C.-e, \ I CORPORATE ADDRESS: a� (o(� /-1�Q • �O�n�c1cY� aQ 0 CA ' PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date QodrI\gueZ ia-A 1. 2. A\r- CV- 71ntMp Cl SIGNATURE OF AP IC T DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at httt)://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31s`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc p*r'tie? Town of Barnstable BOARD OF HEALTH G Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. HARNSTAaue. John T. Norman MAss 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: 118 Issue Date: 12/20/18 DBA: INTERNATIONAL HOUSE OF PANCAKES (IHOP) OWNER: HYANNIS PANCAKES, INC. Location of Establishment: 790 IYANNOUGH RD-CAPETOWN PLAZA HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 102 OutdoorSeating: 0 Total Seating: 102 FEES__ [� FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - - - - - - MOBILE-FOOD: MOBILE-ICE CREAM: 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: The Board of Health granted a toilet facility variance on December 20, 2016 to provide two restrooms shared by patrons and employees with the condition that there will not be more than 102 seats. for Offi ia Initials: P�ptHE ip A yl N o� Town of Barnstable e� � it Pd.S BARNMBLE. Inspectional Services ' I q�a •639 e10� Cjbgl::.e 1 + Public Health Division Thomas McKean,Director 200 Main Sum,HVancus,NLi 02601 Office: 508-8624644 Pa\: 708-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 12 IZ 1 g NEW OWNERSHIP_ RENEWAL ._ NAME OF FOOD ESTABLISHMENT: N VCQ nn\`J �O�C1 CO. -��, S`��• ADDRESS OF FOOD ESTABLISHMENT: 1OUl � MAILING ADDRESS(IF DIFFERENT FROM ABOVE):CP!5 0 Ayf E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL.NUMBER OF BATH.ROONIS: 2- WELL WATER: YES_NO x — (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: x SEASONAL: DATES OF OPERATION: / /^ TO 1 /_ NUMBER OF SEATS: INSIDE: OUTSIDE: f6l TOTAL: D� SEATING: MUST OBTAIN A CON[MON 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 I:)INING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISIIVIENT: (PLEASE CHECK ALL THAT APPLY BELOW) 7S FOOD SERVICE X 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 RI QUI'RED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ...(ANNUAL TOBACCO SALES APPLICATION REQUIRED) ** SEASO.J-NU, .MOBILE S .NEWF0.0])QNTL}IXYY REQUIREDTO CALL HEALTI-I DIV FOR LNSI'E'CTIONPRIOR TO PERMIT BEING ISSUED Q:'Avpfication FormSTOODAPPREV2018,doc r PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT_ SOLE OWNER: YES NO D.O.B tQ �14 OWNER PHONE#_C Co GD ��- ADDRESS_`�'r q b L-Va x- \nU a, Q.d . kA\/C CORPORATE OWNER:_Mar , �l 1 1(' FEDERAL ID NO. C) \3Co G CORPORATE ADDRESS: zSOCoC ,qye • ��) VQ`enC�a, C� t PERSON IN CHARGE OF DAILY OPERATIONS: List(2)Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date a C\ 1�arc��\�C�C1 �a ia!8 i zoo SIGNATURE OF AkLloff DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to ovenim ! 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.townoibarnstable.us/hesithdivision/applications.asi) 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.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st. Q\Application Forms\FOODAPPREV2018.doc °p THE►ok, TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: \�.• �l� Date: 10 M1 )CI;L) P,lkge:_of ' 'OFFICE`HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified v 67q: �0� HYANNIS, MA 02601 MON.-FRI. No Reference R_Red.Item SE PRINT CLEARLY , MA+° 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name D te I *Re Ins ection Address �� Risk Re-inspection -ems Level Previous Inspection l Telephone Q Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed 8 Breakfast HACCP In: Other --1 Inspector 7� Out: Each violation checked.requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective :Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALSIn ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color AdditivesNN ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ^ ij ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating 211 ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling �O ❑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: o ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical, results in an F. i 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 Orion-critical violations if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 2 Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27..Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: jecig31.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 ure 1 Print: Self Service Wait Service Provided Grease Trap Size. Variance Letter Posted Y N Dumpster Screen? Y N Violations'related to Foodborne Illness - - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination ' 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12•- Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F . 2 590.003(C) Responsibility of the Person-in-Charge to - 7-10211 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Storage* - Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation g 7-202.11 Restriction-Presence and Use* 20 Time as a Public Health Control 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* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q - - " 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 Reated or of Food 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.1](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 Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 771 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef ctiw 11112001 A-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and e ide in cater- * Ratites-165°F 15 sec* in mobile food,tem or and residential Sources 10 Proper,Adequate Handwashing g' P Game and Wild Mushrooms Approved B 3 401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority y 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g� g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* I 2-401.12 Discharges From the Eyes,Nose and Mouth* 3 403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* flue Items non-critical 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.12 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. op THE TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: ►`l� Date: l )te Page: . of y ~o OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mass.°b MON.-FRI.508-862-4644, 1639•a m� HYANNIS,MA 02601 No Reference R-Red Item PLEASE PRINT CLEARLY 'fON10' FOOD ESTABLISHMENT INSPECTION REPORT Name Date Tyne of a Ins c ion p ou ri RIF) > Address Risk Re-inspection Level Retail Previous Inspection . Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other -� Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS d NSN i ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures _ ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) 1 I��020_ Corrective Action Required: o ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating I within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the it ms ❑ go Embar 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 2 .Water,Plumbing and.Waste (FC-5)(590.00 ) establishment permit and cessation of food establishment operations. if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. If no.critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to Snon-critical violations=C. - 29.Special equirements (590.009) y p 30.Other DATE OF RE-INSPECTION: nspector In 31.Du ster 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 Signatur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted- . Y N 1 I Dumpster Screen o Y N t 1 Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Tonic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(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 7-201.11 Se 3-501.16(A) Roasts Held At or Above 130'F* Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control*. Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* . Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155*F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 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 cs-uinoot 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'17 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or Chemical* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shelistock Identification Present* 2-301.12 Cleaning Procedure* 165'F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All.Other PHFs-145'F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301_.12 PreventingContamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11 Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the. 3-101.11 Food Safe and Unadulterated (E) g 6 Tags/Records:Shelistock 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 Shelistock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140*F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'F to 41'F/45'F Item Good Retail Practices FC 590.000- Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 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. °FiINKE TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: _- Date: t Page: of ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BABNSTABLE. • 200 MAIN STREET 3:30-4:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MON�p M 39,a.� HYANNIS, MA 02601 508-808-8 -FRI.62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY a FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type o ction Routi Address yL Risk =Fo...Sen- Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast 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) ❑ Acton 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 i ❑ 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 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:. lo ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating. within 90 days as determined by the Board of Health. oluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,t e items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other:. checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent- A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, - 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B One critical violation and less than non-critical violations if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Spec'Poison'us or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29. I irements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Oth r DATE OF RE-INSPECTION: Inspect F, t 31. pster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Frozen Dessert Machines: Outside Dining Y N PWsSign lure P'#Seats Observed - Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y_ N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 - Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 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** _ 590.00411 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B). Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 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. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 183-401.I IA(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* Eggs 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or . Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under 929-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 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23.30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous ar Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical Rem in the federal 1999 Food Code or 105 CMR 590.000. AD F. t TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: - Date: 4- 1 -EP q age: of, OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. 4 BARN LE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified e3 �0$ VVV HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY �PrFD MPS° 508-862-4644 FOOD ESTABLISHMENT INSPIKCjTlON REPORT Name ateA Tyne of Type of Inspection g Routine / Address •Risk F d Servi Re-inspecti n iz� Level Previous I e Telephone Residential Kitchen Date: ppq Mobile Pre-opere Owner HACCP Y/N Temporary II Caterer p Person in Charge(PIC) Time Bed&Breakfast Other Inspector t: Each violation checked requires an explanation on the nary ive 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) ❑ d \ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ d, 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 i p 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 �l_J Violations Related to Good Retail Violations Related to Good Retail Practices(Blue ltemsltems 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,t#ems ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC=3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation F is scored automatically la hot 27.Physical Facility. (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation tion 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 vio lions. If 1 critical refrigeration. vio�4 to 8non-critical violat' ns 29.Special Requirements (590.009) within 10 days of receipt of this order. = PATE OF RE-INSPECTION: Ins ure G-j'1j p 30.Other 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 PISJs ignatur Print: Self Service Wait Service Provided Grease Trap Size Variancd Letter Posted Y N 1/ Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130 7-201.11 Separation-Storage* °F* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 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 590.003(G) . _ 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* ,. _ -.. REQUIREMENTS FOR - 3-306.14(A)(B)Returned Food and Rated or of Food*Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) Compliance P * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Eggs Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E>J fi°e//1/2001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3 401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical* Sources* Mushrooms Approved By Ratites-165°F 15 sec* ing,mobile food,temporary and residential Authority 10 Proper,Adequate Handwashing 3-40L11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and 2-301.11 Cl Condition-Hands and Arms* Regulatory Authority 3-001.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special � Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2 401.12 Discharges From the Eyes,Nose and Mouth* 3 403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items non-critical 23-30) 3-202.15 Package Integrity ( ) y Critical and non-nitical violations,which do not relate to the fuodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) hem 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 SupAccessibility,. th Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(n Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging.Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback5-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �p THE rpm - ._ TOWN OF BARNSTABLE. _ HEALTH INSPECTOR-s Establishment Name: Date: ., Page: of q PUBLIC OFFICE HOURS ARNS"ABLE.O• , 2 0 MA NLTH STf DIVISION. • a:oo-9:30 A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3.30-4:30 P.M. HYANNIS,MA 02601 .- MON.-FRI. No Reference R--Red Item 508-862-4644 _ PLEASE PRINT CLEARLY. �A +asq• .0 'F°'"�`' FOOD ESTABLISHMENT INSPFECTAON REPORT - Name Date jype of jagMSWinspection Routin Address- /�� Risk Food Servi Re-inspecti n f / Level Previo In p r� Telephone Residential Kitchen Date // Mobile Pre- e I n J� Owner HACCP Y/N Temporary Suspect llness Caterer General Complaint Person in Charge(PIC) ime Bed&Breakfast HACCP n: Other Inspector Out: Each violation checked regwre an explanation on the narrative page(s)and a citation of specific provision(s)violated. 7- Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM-CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) a ❑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 mg 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 >j, x,a Critical(C)violations marked must be corrected immediately. (blue&red items) IY/ I Z,I Corrective Action Required: I❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4von-critical violations 9 )( ) cited in this report may result in suspension or revocation er the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-S)(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- 'ticaly,olations. If 1 critical refrigeration. ns- 29.Special Requirements (590.009) within 10 days of receipt of this order. n,4 to 8 non-critical vio H (� ® t: 30.Other DATE OF RE-INSPECTION: In p is ig a re � 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's gnat 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 1 q Food or Color Additives .� Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202:12'° Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* Additives*- - 19 PHF Hot and Cold Holding _ 3-302.14 Protection froiii Uh'fipproved Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F Poisonous or Toxic Substances - -*- - - - - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to - Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F * - _ - _ _ - - - - Applicants 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15- Washing 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 590.00411 Variance Requirements- 3-304.11 Food Contact with Equipment and Utensils * ( ) 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 > l _ _ 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4` Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* . . . 4-50F.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMErrEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11- - Drinking Water from an Approved System gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg ctio 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-I55°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an.Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency r f Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By - * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* - - 2-301.12 - Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms_ _ _ ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 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 3-202.15 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 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 mbie t 25. Equipment and Utensils FC-4 .005 * 5-205.11 Accessibility,Operation and Maintenance 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 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 1 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. n °p INC Tp� .,. TOWN OF BARNSTABLE HEALTH wsPECTOR's Establishment Name: Date: Page: of " ti OFFICE HOURS PUBLIC HEALTH DIVISION - 8:00-9:30A.M. BABJSPABLE. ? 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 �A ,639•s�0 508-862-4644 'FO1AP' FOOD ESTABLISHMENT INSP CT N REPORT Name Date e o Type of Inspection O e Routine Address Risk ervice Re-inspection Level etail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector LZ 4&Z 1 Out: Each violation checked requires n 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 a ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ' o ❑ 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 a ❑ 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 Ak� A Ild JIE'Ilt, 1VK -all 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-criti cal(N)violations must be corrected immediately or Overall Rating Fi- 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 Embar o checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ Emergency Closure El 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 B=One critical violation and less than 4pon-critical violations 9 (FC-4)(590.006) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical',violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment.permit and cessation of food establishment operations. If 27.Ph sisal Facility 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)(590.007) aggrieved by this order,you have a right to a hearing. Your request must ( )( ) be in writing and submitted to the Board of Health at the above address violatio erved, to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 viol 4 fo no -critic o ations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspec 's n re Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N i P t Signaur rn. #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's ' Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N Dumpster Screen? Y IN y _ Violations related to Foodborne Illness - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 6 Cross-contamination 14 Food or Color Additives _ Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45°F 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* P g * 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* 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 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* _,_...._.REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Reservior 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 F 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* 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(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11_- Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Prinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 scc* 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-1 155 121 min* Eggs* - 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- _ Sources* Proper,Adequate Handwashing g'Ratites-165°F 15 sec* in mobile food,temporaryand residential Game and Wild Mushrooms Approved By -- 10 * 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 -_- . 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under 929-Special 3-201.17 Game Animals* Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.12 Shellstock Identification _ ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Luceted 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 * 5-205.11 Accessibility,Operation and Maintenance 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502,12 Reduced-Oxygen Packaging Criteria*" 8-103.12 1 Conformance with Approved Procedures* S.590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999`Food Code or 105 CMR 590.000. A- 1ME rok TOWN OF BARNSTABLE HEATH wsPEcroRs Establishment Name: H tom,/ Date: U Page,:�of q f, OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • V 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mass. MON.-FRI. HYANNIS, MA 02601 No Reference .R Red,Item jf l_ SE PRINT.�EA.LY , 3,v +639•a e 508-862-4644 'FDN1P� FOOD ESTABLISHMENT INSP CT ON REPORT Name Date Tvue of T pspectiond p Moutine Address Risk oo "Servi specti n Level Pre o P Telephone Residential Kitchen Date: Mobile Pre-op r I [[[ Owner HACCP Y/N Temporary Suspect Illnes Caterer General Complaint t� _ Person in Charge(PIC) Time Bed&Breakfast HACCP / �) In- Other Inspector ` J Each violation checked requires an explanation on the narrative ages)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 o� ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals '1 FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) /i ❑4.Food and Water from Approved Source ❑ 16.Cooking TemperaturesTvf ! v ❑ sz 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 , yi PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) V n ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP 1 ❑ 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. 4 ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the i em ' ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically.if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 v lation,4 to Snon-critical viola' ns- • 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: In to's igna ure v' r Print: l 1 31.Dumpster screened from public view. Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI Ignatu Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N vV�`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_ -1' PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* $ Cross-contamination L 1q Food or Color Additives _ Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202-12--a= 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 froin-Utiapproyed-dditives Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 15 Poisonous or Toxic Substances 590.004(F) - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590:003(C) -Responsibility of the Person-in-Charge[o- -- - - `7-�'02.11 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* -' 3-302.1I(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility- .Food Employee of An 3-302.15 Washing Fruits and Vegetables * Requirements 3-501.19 Time as a Public Health Control* _ Applicant To Report To The Person Iii charge* * 7.202.12 Conditions of Use 590.004(11). _Variance Re _ 3-304.11 Food Contact with Equipment and Utensils * 4 590.003(G) -Reporting by Person-in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* _, ,_ 4,, , , REQUIREMENTS.FOR 3_306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions _ M g i ( ) 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 - y Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food.Law* _ * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) liance P - -• - - - 4-501.111- - -Manual Warewashing-Hot Water 1 - - 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) I Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* _ _ _ __ _ _. _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11- Drinking-Water-froman Approved System-*_ _ ,. _ * gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* Eg"'9e uuzooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _ _ _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155'17 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* - She115s1f* - -' - - - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 3-201.15_ Molluscan Shellfish from NSSP Listed_ Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18-- Shellstock Identification Present* - - 2-301.12- " Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 2-301.14 When to Wash* * 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* Good Hygienic Practices , 1 7 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g• g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification* ( ) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-002.12 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 I 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. WE G�. • Barnstable Town of Barnstable ' AFAmmicaft B"RNSTAB�' ' Board of Health 200 Main Street,Hyannis MA 02601 2007 Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Donald Guadagnoli,D.M.D. Junichi Sawayanagi December 22, 2016 Mr. Scott Costanzo Regional Manager 71 Phillips Street Woonsocket, R.I. 02895 RE` Variance to.Operate with Two Restroom Facilities International House of Pancakes, 790;lyannough Road; Hyannis Dear Mr. Costanzo, You are granted a variance to continue to operate a food establishment with only two toilet facilities to be shared by patrons and employees at the International House of Pancakes located at 790 lyannough Road, Hyannis. The variance granted is as follows: Section 322-4 Toilet Facilities To .provide two restrooms to be shared by patrons and employees, in lieu of the requirement to provide separate employees' male and female toilet facilities and separate patrons' male and female toilet facilities whenever more than 50 seats are provided. This variance is granted with the following condition: • No more than 102 seats are authorized at this food establishment. There haven't been any complaints received in regards to the restrooms at this location in the past. 102 seats have been provided at this food establishment for many years without any incidents reported in regards to the restrooms. Therefore, the Board is of the opinion that this variance should be granted. rely yours, oil aul i D. . . Chairman Q: WP/International House of Pancakes Toilet Variance 2016.docx oFjtHWE qty Barnstable Town of Barnstable `" MASS& Board of Health9. � v se3 �� 200 Main Street,Hyannis MA 02601 2007 Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Donald Guadagnoli,D.M.D. Junichi Sawayanagi December 22, 2016 Mr. Scott Costanzo Regional Manager 71 Phillips Street Woonsocket, R.I. 02895 RE: Variance to.Operate with Two Resfroom:Facllltes ='International House of Pancakes, 790:.lyannough'.Road, Hyannis Dear Mr. Costanzo, You are granted a variance to continue to operate a food establishment with only two toilet facilities to be shared by patrons and employees at the International House of Pancakes located at 790 lyannough Road, Hyannis. The variance granted is as follows: Section 322-4 Toilet Facilities To provide two restrooms to be shared by patrons and employees, in lieu of the requirement to provide separate employees' male and female toilet facilities and separate patrons' male and female toilet facilities whenever more than 50 seats are provided. This variance is granted with the following condition: • No more than 102 seats are authorized at this food establishment. There haven't been any complaints received in regards to the restrooms at this location in the past. 102 seats have been provided at this food establishment for many years without any incidents reported in regards to the restrooms. Therefore, the Board is of the opinion that this variance should be granted. aaul . urs, i DYWY Chairman Q: WP/International House of Pancakes Toilet Variance 2016.docx -r �O-pTHE rpm DATE: I/ /�O �`l3•'�: * FEE: * BARNSTABLE, yQ MASS. w �) OpT 1639• A�� REC. BY OK&I t , Town of Barnstable �l SCHED. DATE:�i 4"j Board of Health i, F y 200 Main Street, Hyannis MA 02601 in Office: 508-862-4644 Wayne A.Miller,M.D. FAX: 508-790-6304 Junichi Sawayanagi Paul J.Canniff,D.M.D. VARIANCE REQUEST FORM LOCATION Property Address: vlkl Assessor's Map and Parcel Number: Size of Lot: Wetlands Within 300 Ft. Yes Business Name: No Subdivision Name: 1 APPLICANT'S NAME: J LQ7T C.0 l f A,120,1L Phone d f "33 �1 '-a/ 9 Did the owner of the property authorize you to represent him or her? Yes _,Z No PROPERT-Y-!�W- fER'S NAME CONTACT PERSON Name: /j7 G11'IC 7-vs fi ca . Name: �Cd� C ��l Z.G. Address 6-0(pO �VP- R9 That SV,74L l 00 Address: 7/ 717 i ►��S ff. N6d 0i'd /GB VcrloritIk CR. � J Phone: ( I V oZ 5 �� — CJ �7 Phone: t/0 f 3 3 _G l VARIANCE FROM REGULATION(List Reg.) +ASON FOR VARIANCE(M,aayv attach if more space needed) cn NATURE OF WORK: House Addition ❑ House Renovation ❑ Repair of Failed Septic System ❑ Checklist (to be completed by office staff-person receiving variance request,application) Please submit copies in 4 separate completed sets. _ Four(4)copies of the completed variance request form Four(4)copies of engineered plan submitted(e.g.septic system plans) Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same owner/lessee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed)) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPPROVAL Paul J.Canniff,D.M.D. C:.\cache\Temporary Internet Files\OLKAE\VARIREQ.DOC MAIL4N REQUESTS Please mail the completed variance application form to the address below. Also include four copies of engineering plans, house plans, authorization Letter, etc. (see check-list below). In addition, please include the required fee amount (see fees at bottom of this page). Make $95.00 check payable to: Town of Barnstable. Our mailing address is: r=' Town of Barnstable Public Health Division 200 Main Street Hyannis, MA 02601 Checklist _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ Completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian _ Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requ--sts only) $95.00 variance request application fee (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/lessee only], outside dining variance renewals [same owner/lessee only ,and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) _ Variance request submitted at least 15 days prior to meeting date FOR FAXED REQUESTS Our fax number is (508) 790-6304. Please fax a completed application form. Also, you must mail the ;required $95.00 fee. Please make the check payable to: Town of Barnstable. The check must be mailed to the address listed above. In addition, please mail four copies of engineered plans, house plans, authorization letter, etc. (see check-list below): Checklist _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ Completed seven(7)page checklist confirming review of engineered septic system plan by the submitting engineer or registered sanitarian _ Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) $95.00 variance request application fee (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/lessee only], outside dining variance renewals [same owner/lessee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date For further assistance on any item above, call (508) 862-4644 Back to Main Public Health Division Page h W L {, IF Town of Barnstable Office: 508-862-4644 'j. Fax: 508-790-6304 Regulatory Services Department an 13L& Public Health Division MASS: Thomas A.McKean,CHO '�° s` 200 Main Street,Hyannis, MA 02601 Payment Receipt ;Variance Review Payment received: $95.00 (Cash) on 11/10/2016 �� 'Business: IHOP Owner: CAPE HARBOR ASSOCIATES lAddress: 790 IYANNOUGH ROAD/RTE132, Hyannis I Note: variance request-change of ownership, Scott Costanza contact 12/14/2004 9:09 AM FROM: Floortaeh F1.00RTECH TO: 31508862160' PAGE: 002IOF 003 y_J FloorTech Industries Attention. DESMOND MCM86MON Proposal 50 Hudson Road 8alesAetson. Patrick 8 Nichols — — Canton,MA 02021 Estimator: PIS: 339.502.6450 Pit MI"Wer FX: 339.502.6460 —? Our service will floor you Pam' t t/t9/2�t ]HOP IHOP HYANNIS 35 WINMR STREET 12114r2004 L-N1T 202 HYANNIS,MA 0261 9:08 AM DESMOND MCMAHON Phone:(508)280-4764- Phone: Phone: Cali: Cab: Cal: 8337 Payer: Pager: Payer: Fax:(508)W6-2222- Fax: Fax: NEW PROPOSAL 1 FURNISH PROTECTALL-- • TBD-PROTECTALL-SMOOTH GRAY- 920.00 of $4.93 $4,535.60 2 ADHESIVE MATERIALS SUPPLIED ONLY-PROTECTALL EPDXY ADHESIVE TBD-TBD-TBD- 12.00 EA $92.85 $1,114.20 3 FURNISH BASE-PROTECTALL BASE TBD-TBD-TBD- 31.00 EA $34.65 $1,074.15 4 FURNISH IN CORNERS-PROTEDCTALL BASE IN CORNERS TBD-TBD-TBD- 9.00 EA $29.45 $265.05 3 FURNISH OUT CORNERS-PROTECTALL OUT CORNERS TBD-TBD-TBO- 7.00 EA $29.45 $206.15 6 WELD ROD-WELD ROD TBD-TBD-TBD- 1.00 EA $178.47 $178.47 7 INSTALL LABOR- FLOORTECH INDUSTRIES-LABOR-TBD-TBO 1.00 EA $6,218.67 $6,218.67 $ub TOW $13,592.29 Tax i347.60 PROPOSAL TOTAL $13,940.D9 Sub Total $13,592.29 Tax $347.90 PROPOSAL I0TAL $13,940.09 -- NOTES .M PRICE IS BASED ON DAY LABOR.THE PRICE IS BASED ON GOING OVER EXISTING QUARRY TILE.WE CAN NOT GURANTEE THE BOND OF THE,EXISTING QUARRY TO TIt FLOOR 1211412004 Bdd#:8337 page I of 2 f 12/14/2004 9:09 AM FROM: Floortech FLOORTECH TO: 315089621607 PAGE: 003 OF 003 r IHOP MYANNIS IHOP Page 2 Of 2 FloorTech Industries L.L.C.vA himish and instep(if applicable)the above material in accordance vdh a8 trammilted plans,apt cations and ger" conditions for the listed price.The price includes ail applicable fr ght and twos,unless otherwise noted.Mass;specifically' d in this proposal: excludes all demolition,repair or talre-up of existing flowing;excludes vacuuming,damp mopping,buffing,wo tit or floor n;excludes floor floating,levaikg or repair;excludes sealing of floor,cleaning or removal of A gram,sownts,paW pleWr or corn foregrr Obstances;wciudes asbestos eontroUebWmark;includes no Wit stock of materiel beyond inaWbOon coverage;includas work only during repute d for a single phase job;excludes any furniture movement;excludes any addenda beyond the base bid;Per CRI.104.96,6.3 site coodfllomt he owne or general contractor must submit to the flooring contractor a wrtiten report on nwistrure and surface atkrWky of 1M slab to dWmrM ite at�ebitily as a substrate for the material to bs InstaI .Floor prep wW bo b&W on a ttrrw and rtoWW basis at$45.00 por man-hw pka the cost of the'materials.Client is subject to payment for stored rratarials.FloorTech Industries L.L.C.will not accept charge backs of damage or cleaning option to impect clsim(s)to repsk or without the option to males arrangemwts for acceptable rapals at tlair expense.FloorTech Industries L.L is net responsible for any claims tut right result from product delivery dW chergos beyond their control.If a manuhchm requires a deposit ttofwLrrstm P cortain items,client will pay that amount.This proposal is ve id for fort►five,(45)days.Full payment is dus ten(30)days from of invoice unless otherwise specified. Late payments we subject to Interest at a rate of 19%and a IW payment fee. FloorTech Industries,LLC 11401P Signed: Patrick B fdlchcs Accepted Sr. /` 1 Prepoaal Total AM lnstodisd r Start Date: 12114120O4 Bid#,8337 Page 2 of 2 Sep 24 03 04: 56p Merric 3147701440 pm3 MERRIC,INC. CLARIFICATIONS SCOPE OF WORK 09/08/03 Remodel Clarifications: Merric will supply&install"new": booths tables on existing wall mounted brackets and freestaxiing bases waiting settees cushions only bow walls dining settees brass&glass condiment stand with unfinished toe kick Podium"casters) bining settees to come up to bottom of chair rail Booth back height at main diming booth that backs to lobby to be 42"high plus brass and glass All oak material eased edge except booth top caps will be standard radius edge All oak top cap material to extend past the wail only as required to cover skirt below Existing wall Marlite to be removed by others that receiww plastic laminate wall panels Merric will re-use: existing table bases t :(Vo e bases of new booths and dining settees will need carpet and condiment stand will need file or carpet. The following items are not included. This list is not inclusive. Please ask if you have any questions. dumpster demolition Alternate Prim! f Sep 24 03 04: 5Gp Merric 3147701440 p. 2 MERRIC,INC. 1-888-604-7730 5C OF WORK - j 09/08/03 � �"�✓ 2cJ �� IHOP#4743 Hyannis,MA l/ Attachment"A" Install about the 2nd week of January,2004 Description of proposed scope of work: new booths new dining settee Tarp. 30 LF Main Dining 45 LF waiting settee new cushions only 16 LF various sizes waiting settee oak trim board 21 LF new table tops TOM Main Diming 2 2446 freestanding 1 2646 freestanding 4 26x26 freestanding 5 26x28 freestanding 1 26x44 freestanding i 26x44 freestanding 2 26x46 wall mount* 3 26x46 freestanding 2 26x58 wall mount* 2 26x26 wall mount* 4 26x30 wall mount* 2 26x42 wall mount* 2 26x46 wall mount* 4 26x56 wall mount* Totals 11 24 *all wall mounted tables need to have blocking in exterior walls or tables will sag shipping do installation Plastic Laminate wall panels @ wall mounted tables including H-wall center wall Plastic Laminate wall panels @ south wall of Torp.Backing to lobby condiment stand 5' X 1'4"by 2'9"high new podium(No casters) chairs 25 brass&glass Torp room: Add skirt board below top cop:north,west and south walls,41/2"eased edge New top cap to notch existing,eased edges Raise 1"trim piece on north wall to height of top cap on west and south walls Add oak end cup on both side of doorway to this room,floor up to top cep Rear coffee station: Replace oak top on left side,171/2"X 51/2"exact size Front coffee station: Replace 1 oak top on left side:18 1/2"X 7"exact size Add i oak wall cap above the piece referenced above:261/2"X 5 3/8" Add oak end caps at both sides of fire exit doorway below chair rail,V X 5" cut to fit in field r Sep 17 04 03: 03p Merric 3147701440 p. 1 4346 Green Ash lodw St.Louis,MO$3045 314a70�844 314.M-1440 Tex PROPOSAL DATE: 09/01/04 BUYER:KNC Management PROJECT: IHOP#4743 Attn: Karl Bueller Rt 132 K-Mart Mail Fax 508-862-1607 Hyannis,MA 02601 Metric hereby agrees to provide the hollowing items,pursuant to the terms of this proposal: Description Quant price NEW BOOTHS,DINING SETTEES&WArnNG SETTEES 1 Lot $20,646 DIVIDER WALLS BETWEEN BOOTHS 22 Fr $1,307 #RLAM WALL PANELS(DINING ROOMSIENTRY AREAIHALLWAY) <44 ea $3,630 TABLE TOPS 35 $2,167 ' GLASS&WOODEN FRAMES-Mom Recumnended (see aitedted) 32 LF $1,957 SHIPPING&NON-UNION INSTALLATION 1 $12,245 TOTAL FOR THE ABOVE-INSTALLED $41,952 Aob off EXMS-TOREShINRIMMANOWTALLED WMi 1HEABOW CONDIMENT STAND WITH P-LAM TOP-CUSTOM SIZE 1 $790 ICON IMAGE PODIUM 1 0 ./ DAILY SPECIALS BOARD L G/ 1 533 "OUR IHOP"COMMUNITY WALL CABINET 1 B WAITING SETTEE OAK TRIM BOARD 21 LF $200• DIVIDER PANELS @ DS 3 $769 �7 v c, •,'�[y I �— TORP ROOM SKIRT BOARD&OAK 1 LOT -fame-- ' OAK FOR FIRE EXIT,FRONT&REAR COFFEE 1 LOT $269 �. I IHOP ICON CHAIRS (112 of each color) y. $3,771 y e, ADDITIONAL GLASS AND WOODEN FRAMES-Optforsd Upgrade $70 per LF 1414 i Shipping and nonunion IristalWion inchtded. See Page-2-for Payment Terms The above items will be provided in accordance with the fallowing specifications only. Changes to these specifications will insult In an adjustment to the noted prices: IHOP Corp. Specification-ICON IMAGE L&OR Per site visit on 9/8/2003 Communications bebneen GC and Memo win be mquhed Job speoinc ftmngs wN be wired at time of order from amNlect fthV may be adjusted after de visit meal uements have been taken. Booths,Camstam Candment Stand wW be provided with wff ahed toe racks. Casewno*dt fts to'be p vWded for your approval once job Iaa been awarded to MERRIC. The following items are not included. This Est is not inclusive. Please ask if My have any questions. Table Base and Brackets Electric Demo Plumbing Bid fires: 10/01/04 0umpster Refrigeration Permits if required Delivery will be as follows: Approx.8 Weeks from receipt of accepted proposal and deposit. �( Installation will commence when all other work at the project site is sufficiently complete to allow installation,allow 4 days to complete. Proposal and Terms Accepted By: Date: Print Name 1 I 01/06/1994 15:58 5083622828 BLFR ARCHITECTS PAGE 02 GOOIER FREEZER GHOC. CORRIDOF2 NINE 1SP. ISP. TE RM. WOMEN : R I ANTE M. MEN FO FICE I I PLANTING EXISTING BATHROOM `CONDITIONS INTERNATIONAL DATE: 40/24/03 HOUSE OF PANCAKES IYANOUrGH RD - ROUTE 132 DRAWING no. BARNSABLE, MA. BROWN LINDQUIST MMUCCIO I RAKER ARCHITECTS, INC. 923 MAIN ST. TARMOUTHPORT, MA $05-362-8382 01/06/1994 15:58 5083622828 BLFR ARCHITECTS PAGE 03 T10N 1 HEN COOLER FREEZER / HOC. `JCL CHANGING NE TABLE P. 2-' DR. R Ri21t�OR WOMEN STOR QC , FD ELEC.I HAND DRYE 3a� MEN I ;p 1111 1 1 _rTT,T____ u— m CHANGING TABLE AB t= Ex. v ELEC. HAND - PLANTING DRYER BED PROPOSED H.C. BATH CONVERSION SCAL F_:1/4'=l'=0' INTERNATIONAL DATE: 40/24/03 OUSE _OF PANCAKES IYANOUGH RD. ROUTE 132 DRAWING No. BARNSABLE a MA. _BROWN LINDQUIST -FENUCC10 A RABER,ARCHITECTS,-INC. 923 MAIN ST, YARMOUTHPORT, MA 508-362-8382 N LZ MS 68 DS 66 3/4 O 3 ac D1 � FS2 e6 x as x e z6 x 4e o $ ro 1� BLG 1 L/2•P-LAN WALL B{G Nx ot A x w _ x T W _3 Vl x a BiG (/ 1 V PLAN WALL /" B 6 G Fx N SFL 6S 1/2 ++x �a ulxxze 26 x ee 2a x e 26 x+4 :• 26 CM 46 a a C m FS FS FS 6 iS xx DS 74 BS 6 1/4 B a G C ` _.._.. ._...... p 1 .. ....... � 1 /2' P-LAN V(H1. tz U ru 6 x86 X26 26X2 6X aM FS FS FS FSL VS 60 1/2 DS xxf 7/B DB w 7/0 B6G ci"s 7�1 •�711 �jry11 1 23.f�" 0 o B�, IZ -� �� 6" 8 �fMME PAN S� faP ma ~ w V,DIVIM () 2)8Q P,HII4 DWE _ Ff (Q A�IIB1A- a �L-G�_DISp 51fPPi�-/� . 2r, f�lx-il_ W/2-87,DIVIDERS. FRUk-i. 9 r ,_ _ S�9•. HIM MEN. sLaE. REF.. 2 REF left ILIA ILI PEF W 24 o PHL �__. s�5 24" _ E s sdirk 0 ,14" b.�"' 'Ail 9' 5--3J�" �s' 3-3�4" APPROVED FOR FABRICATION k a 23-1 APPROVED N APPRQVED AS TOTED RESUBMIT c► compahm m r Pic-10-2004 12:52pm From-USFOODSERVICE NATIONAL ACCOUNTS 6173818028 T-140 P-003/004 F-236 NEXT .DRY GOURMET - 510 WEST COUNTY RORD D SAINT PRULp MN 55112' Direct 651-636-1110 Fax 651-636-3671 Q 12/10/04 IJAYArt'11�N S r eo: 201 BELCH M POODS�STAMT SO U5F:80STON H MA 02149 L 201 BERCHRM S7 P q, TOM g pXx$= mm-8014 D EVERETT MR 02149 4 pX# (617) -3r99-3300 FAR(k $81,�69Z4 T p TOB Im. 0� = . NRME/P0# TOM KRRPINSKI cus �� a► e M,,,FRLrLE 6mmll3 617-399-3300 59 CST5876F X: 6-17-391-6924DRHL EXT: , Z 23;.1/11" DMP CORSxSTIr� OFt SAC3t-1 CQt R, FR= 30 R Gns 1 A$SmmY 9'-5-1/2" ZMG 23-1/8" DlV CoasIETM OF: 1 L-�907-7,6_M 14" LONG x 23-s/8" DESP '1'aP TSIOid D�11►OQVBI pANBL 1':+0p: C0=]WSXXG WIT. x• 412.2-BXCS �.3° ZD LONG S 21L* xD'.W D$ x 9" ID DESp DRY UNIT S/C mms= zWQ==%0v 977142 COLD PAN L4`,COOI+>� SCYI1iT-= li�C8A�31G�, WDRATN FOR .(1.), 117.2:0 RM 12S# PAN NOT.INMIM1111) 1/5rhp 115v/60/1 l L-9Qll6-M .13-3/�4" L01NG x 23-1/8"-:DUP TOP NSION 60# W/FROn PANEL 7. OPTION o8'F/ON :RWTTCI 3=T UT, I11= /S FRO»" PANEL 1 l L-90148 s/s J?=18m D` 1 L-10186-28M 7'-2" LCM x .23-1/8" DAP S/C RE;1{;RIGB BASE S/S TOP, (3) 24" AMR SELF-CLOS'3 DOORS 1/4-gP 10.5v/60/1 1Q/tR29;8m LBFT 1 L-9�OZ41-M1 DxPPBR 1L3� W/ FAUCET,OVS� COMPRIt';SSOR gQ17SINC� 1: L_90163-A S/s FRONT Tot PLATYS' LEFT 2 L-90163-B S/S Tors PLATE�Mm TSLm.W/TRAY L+OCS� 1 L-90176-B -TOP - ed unt � 1 Qrders 'reaeived letter that honor assibae ahan'Be' 51anature .shall EQUoted Pr i ce5 willl ba r i CE ed i em.:°and.,,p and sha I l jbecoms a '.date are su�Ject to D ShiPPi'n8 :and handl ir�B charges anatit S customer accePt�nce of th:e above quotation ,; ecified. ly uniessiptherwise SP d .bona fide order 5ubJ5ctXto arEudteapp P r _ ;and aPP l i ceb.i e !f ;Date i..t 1 • . :Rut : ►ze Dac-10-2004 12:53pm From-USFOODSERVICE NATIONAL ACCOUNTS 6173818028 T-140 P-004/004 F-235 NEXT DRY GOURMET 510 WEST COUNTY RORD D SRINT PRUL, MN 551IZ Direct F51-GBG-1110 Fax 651-635-367 1 (,liJmATION r S cQ: U.S. FO 9ZRVICB 0 USF:6DSTON 201 BEACHAM BTRS�T - E 201 BERCHRM ST I BVERETTI MA 02149 D EVERETT MR OZ149 cLTM: TOM ZARI'zNS�OE ERT'-$414 T (617) -389-3300 FAS# 381-6924 O J O t 70$. Mmop-gifluirlm, Ia. NAME/PD# TOM KRRP I NSK I CUS WIF 0 w+o� `'y °A� 606136 617-389-330 15:38:5 0. 12 4 9 CST _.. ._..._ - EXT: 8876 . FRX: 617-381-E►924 5RRR LILJEDRHL - 4 -------- -- ---r��-- -----:.r--�_-- -----i --a8s8�s1aLg L�`a 43'-1/8•.`nX CONSISTM or. 1 L-90116-CM 320 LOM x 23-1/811 D ESP:TOP EX="ON W/PNL 100# 2 L-9013.8. ROUND = OUTS :CtSSAN croT (DRY VNxTS ONLY) FOR (AM-#:L-7. & L-6.5 PLATE DISFSMf�; ) 2 I+-90103-M INSTALLATION ::POR PULTZ DISPENSMts 2 L-903102-M 7QT WARMERS BUILT-IN to COUNTER BLBGTRYw WET/DRY, 115v _ 1 L-121S0-29 '-2" LOXG %_: 23-1/87 .DREP �/�-' _ SSA REFRT68RATF3q 44 SALAD TOP, R S381D.;C= 1oPi1LT+ OPENING W/ cOVSR, FOR 6-1/6 SZ53 PANS, (BANS :NOx I3TCLUD$D).::::53PARAATE .SOLENOID VALVE Am. ON/orV SWITCH FOR REFATGMTED PAN, (2) 18". WI1713 SICLF..'cLOsz= :DOORS 1/4-8P 3,15v/60/1 NQTS; INCL'ODES :COMPOSITION C=ING nomm 42.0 1 MODIFY RECESSED COLD 9T,ALL b GMAT . OPT W/CQVER`'tO'HOLID`' 8-I/6'SIZE PANS, x L-50148 S/S FINTSm sty/Rimr 1 L�903.63-A S/S .FRORT TOE PLATE 1 L-90163-B S/S TOE PLANE M RRT0=/RIC:9T 1 L-90'176-8 OD TOP M . CSBFIS c ISLAM W/MY LOt:K 3 SAf ! 5 yM STJWI;ARD COMPUSSOR wARRAtlaTTBS 3 EACg 1 Y$AR SMRVICS LABOR WARR,A,NTTES GRAND TOTAL -1�4,767.00� PRICE DOES NOT INCLUDE TAX OR INSTALLATION. . . . . . ALL PRICES DELIVERED DOCK . Drders �a•e ived after that e. gignature ;shalf puatL-0 Prices Will ba honor ,.ed untie uve quotationx. and shall !become a :date are subJs�omeo acceAt�nCeeofathepabsipie :chang Chases :canstltute .au Ing :and handlir?8 unl:es5,:atherwlze aPeClf ied. bone 41de order Subject t reredi:t aPPra�r'�tely iPP ',and apP l i ca Tit .. iDate le hoe i zed 5°'gnat No. Fee THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: Yes PUBLIC HEALTH DIVISION - TOWN OF BARNSTABLE, MASSACHUSETTS 01pprication for Mi5po5al *p (Com5truction i3ermit Application for a Permit to Construct( )Rep grade( (Aband�00 Complete System El Individual Components Location Addressor Lot No. `� �� Owner's Name,Addre�d Tel No - Assessor's ap/Yard /�� -+I � O PAS V a 5 wl 'Zd' a7 r�� 1 1 \PiT�'L I t ) 19 4 D-- �ppl1lei's Name,Address and Tel No. Designer's Name,Address Te No. ' O u--f & Sn 2�vv cad Co t 0 ✓e 4 V�0 !e�n Y Gco✓Cf a-v L lJr YYIQ © o e__ Type of Building: Dwelling No.of Bedrooms Lot Size sq. ft. Garbage Grinder( ) Other Type of Building . No. of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow 14-® gallons per day. Calculated daily flow A -1 D gallons. Plan Date Number of sheets .141 Revision Date Title Size of Septic Tank Type of .A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) i `1 o 0_X) i Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issued by this Board of Health. D Signed Date Q 4 , 1 Application Approved by Date Application Disapproved for the following reasons Permit No. Date Issued THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE, MASSACHUSETTS (Certificate of (Compliance THIS IS TO CERTIFY,that the On-site Sewage Disposal System Constructed( )Repaired ( )Upgraded( ) Abandoned( )by at wJ) 2 2 tih I has been constructed in accordance with the provisions of Title 5 A the for Disposal System Construction Permit N dated Installer Designer The issuance of this permit shall not be construed as a guarantee that the system will function as designed. Date Inspector ----------------------------- J. No, 1 FeZ .� THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: Yes PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE, MASSACHUSETTS t. ZIppYication for Miopo aY Conotruction Permit Application for a Permit to Construct( )Repair - pgrade( Aband O Complete System O Individual Components Location Addressor Lot No. � � w er' Name,Address d Tel.No.\�!'� �( Assessor'sr's a �- f 0 (� V GL IA"5 fi a � � �3a-3 rne �,�& , mQ o 4 - a- 1 Installe 's NC'a�tm IreY,�-dG9're' d•�TelNo. G� Oct Desi er's Name,Address ddress oel1 NoE a-nd .VA, ACGCYd Y . rat C) SL.,14 f i O Y Vve- It mQ 0a06.1^ e- � Type of Building: i Dwelling No.of Bedrooms -Lot Size sq.ft. Garbage Grinder( ) Other Type of Building �Q rr)vV . No. of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow I RI",�(-0 gallons per day. Calculated daily flow A »1 1 A 1 gallons. Plan Date i Number of sheets Revision Date, f Title I t Size of Septic Tank Q o T e of A.S.t r 7C �! Description of Soil Nature of Repairs or Alterations(Answer when applicable) Ti'f— 10 C-aA � LO p Date last inspected: r Agreement: , The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issued by this Board of Health, (o Signed ) ' � 1` "- ' Date Q— Q 9 Application Approved by Date Applic\tion Disapproved for the following reasons Permit No. Date Issued ——————————————————————————————————————— i THE COMMONWEALTH OF MASSACHUSETTS ' BARNSTABLE, MASSACHUSETTS Certificate of Compliance THIS IS TO CERTIFY,"that the On-site Sewage Disposal System Constructed ( )-Repaired( )Upgraded( ) Abandoned )by at vn/1 Z 2Q t 2 +k.15 has been constructed in accordance with the provisions of Title 5 and the for Disposal System Construction Permit N dated Installer Designer f The issuance of this permit shall not be construed as a guarantee that the system will function as designed. Date Inspector i f —�--�--------------------------- No. Feed dJ THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION - BARNSTABLE, MASSACHUSETTS li5po5ar *p5tem Construction Permit Permission is hereby granted to Construct( r)Repair( ) fU grade( )Abandon(�— System located at _.1- � V !a?� i��o ? � ��✓� a r and as described in the above Application for Disposal System Construction Permit. The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided:Construction must be completed within three years of the date of this permit. Date: 2LI 7� Approved by I---- `. No. 7 Fee THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: Yes -PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE, MASSACHUSETTS ZIppricatfou for Mi!5pooar *pgtem Cougtructfott ertuit Application for a Permit to Construct( )Repair )Upgrade( )Abandon ❑Complete System ❑lndiv' Co one t Location Address or Lot too. 0 •0 ner's Name,Address�Tel.No. p 7 g'U �'A �] U V ba +,-n l-tro Qe✓✓-��S Assessors ap/Pazce ' P- G9® In ler's Name,Address d Tel.N Designer's Name,Addre an Tel.N b��tr I �t® . C V L;_i_ �-1-e�rc� ✓Cl p c�c�✓d 1 �-✓Ic_ — i 0 6v Type of Building: Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder( ) Other Type of Building No.of Persons Showers( ) Cafeteria( ) Other Fixtures De sign n Flow � gallons per day. daily flow � ® gallons. g �� g P Y Y Plan Date Number of sheets Revision Date Title Size of Septic Tank a L2Q b - of S.A.S. Description of Soil ' Nature of Repairs, r Alterations nswer when a licable) n 0 V-7 (r0 Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issued by this Board of Health. Signed RJ ►' y1='i'Yl Date Application Approved by Date —G 2 7 Application Disapproved fort follow g reasons Permit No. — ;L- Date Issued THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE, MASSACHUSETTS Certificate of Compliance THIS IS TO CERTIFY, t t the On-site Sewage Dis osal System Constructed ( Repaired ( )Upgraded( ) Aba oned( )by D:f 0 at ►^) has been constructed in accordance with the p ovisions of Title 5 and the for posal System Construction Permit No. c dated Installer Designer The issuance of this permit shall not be construed as a guarantee that the system will function as designed. Date Inspector No. d- Fee THECOMMONWEALTH OF MASSACHUSETTS Entered in computer: Yes PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLES MASSACHUSETTS ZIppr cation for Mizpogal *pe;tem Construction Vermin, r-e.a-5 Application for a Permit to Construct(,,),Repair )Upgrade( )Abandon) ❑Complete System ❑Indi ' al Compon Location Address or Lot}voo I Owner's Name,Address�gd Tel.No. 1 (0 Co Assessors ap/Parce , , ` © 1 I S „`�". ` � 1DL1 ram" I ler's Name,Address and Tel N Designer's Name,Addre d Tel. o. t �o �-n� d r I u_J 5 1. 0 v c v e C 1." l6 v`; Type of Building: Dwelling No.of Bedrooms of Size sq.ft. Garbage Grinder( ) Other Type of Building \ No.of Persons € Showers( ) Cafeteria( ) Other Fixtures t Design Flow / �� g llons per day. Calculated daily flow gallons., Plan Date Number of sheets Revision Date Title + Size of Septic Tank,' ' L b nt_1 OH ,mot 24 fe of S.A.S. fi ` Description of Soil Nature of Repai or Alterations Answer when a plicable) I.n5 V,—+I or-? r vo Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- Cate of Compliance has been issued by this Board of Health. ., Signed u-1� 11 D.t �� CY1" I'Yl Date Application Approved by Application Disapproved for follov' g reasons ` Permit No. 7 2-- 1 X 9 Date Issued ---------------------------------------- THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE, MASSACHUSETTS Certificate of Compliance - - Kj. r CA.5-r-Tyl THIS IS TO CERTIFY,That the On-site Sewage DI posaI System Constructed( )Repaired( ) Upgradl( ) Abandoned( )by ��l s� n LA=4 at \ r'` :6—u m f a : !' _T__1 has been constructed in accordance with the provisions of Title 5 and the f osal System Construction Permit No.77, /'L? dated Installer Designer The issuance of this permit shall not be construed as a guarantee that the system will function as designed. Date Inspector , ——--—/ 1—————————————————————————————————— No. _/-7 /eft w Fee Lap THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION - BARNSTABLES MASSACHUSETTS Migpo5al *pgtem Com5truction Vermit�j Permission is hereby granted to Construct(,_-)IRepair( )Upgrade( )Abandon( ) System located at kL,4rw-&;6 and as described in the above Application for Disposal System Construction Permit. The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided:Construction must be completed within three years of the date of this permit. Date: — 1 9. ?7 Approved by 1. 1 192.0000 o per rai � 22.81 in Ohs 10" high back splash U U enclosed front © © © removable panel O LIDI 110 Lq 110 1:30 scat 114.78 ' 120.00 in glass sto age under for 10 2 x20 glass racks 11 open front with 25.21 in shelving 44, ~� 28.76 in 30.49 in HARRIS—WARREN 138.00 in 61.51 In COMMERCIAL KITCHENS 508,375,0316 v s a • jai%a MIR at n-UT &aa 1; 'N, S -U N R "Anvil's Mot.Plate gas burners,.pravide.a sire de'and effect vp wsy to,prepare a variety of iods�srxces and sty in an ecopomical,sale and;ha le Imid WPY-: h APPLICATEG Aw I.OEAL"�OR t3SE INtK ACIIISES RESTAItRANTS. - y €OFFEESHOPS;CLUBSANDPUBS: ,N • AVAILABLEIkIVARIOUSSIZES 01 CONSTRUCTIM IS STAI1LE55 AND ACUMIiFIZD C�l151UCTIfIN ry- HEAWDUTYPAINTEDCWIRONf GRATESWITHf*CE►UR SLOPE b HDClMS LCYdlttm STAINLE55 5TEELORW PAhf HEAVY17 , RRASSVAWES VA MPTWINLEt HEMIN ENCLOSED BACK DIRMSHEATTDTHESTOVEJOP NOT OUT"OE THE SACK I t c < a 167 TRUE FOOD SERVICE Project Name: AIA# EQUIPMENT, INC. Location: 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366 S/S# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 item #: Qty. Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: : TRCB-36 True s refrigerated�che�f bases are-designed-with enduVml,n6i�q qualtty� �t tlsratectsryour(orterm �M-1 investment s nx P, ow (R� signed,usi g thie highest actuality ma e alsartd ffipgjap0 S o prov�detpe,userOwit coIder � product tetimperAtures;lower`ut3 1ty casts,exceptional food safetyaand the best value�n today s food h p � cv erslzecl 641e6nmeptally frl k" w " .A ) (1348A)f6rceo-narrefrrgeratn 4,.� �" p F Q ✓ ,> pF y ,,,�1 ,pF� yste�rn h41ds 33 F to�3$ (5'Wfu tom T , I � Ifo ab 1-t�'top s one piece,%heavy duty 00k,00- : �,', r �'�c �� ?�re�oforced 3�0 series stainless steel si e f irr�wi,�r "' � ,r`� rry "� ��Dn ;re" istant V end'5 otects Tars '�r.c Tnv,� ✓�; IIf1t��kIr7E�l�1k�' �, ��tM � p g� P r I 3 �a �` �� Ywrrr�sxNl dad u� acai�nsp�l4s�upporlupto v _ �t�t4_�Cw'1kts gt S �i�;Mu ` 7171bs, (326:kg) I ✓i ✓; r s _ #�� 4s I .i E sta:ffless steel frx�nt�top`and All > �r , +� ■•■w € u' sides` Matching W06mioum mished 3 rwut✓ y Dili O Each drawer ac ommodates On (1} ��:. +�• � 12"C�x�2U'"�VItx4"D{3135rmm�xk 508 mm x 10 rnm}fyl4srze and xt53 mm, ( 2mm)1l6 size f odx pans(sold separately): He2yr duty stair-Jess steel drawer ra slides and of#ers Reimovable , vlrlthout�toois for easy� lea rn rig �I��F,oarned m place,�high density , �� polyr�rethane'�msu�lati�n(CFCfree} Specifications subject to change without notice. Chart dimensions rounded up to the nearest 1/8"(millimeters rounded up to next whole number). Cabinet Dimensions Cord Crated (inches) Length weight (mm) NEMA (total ft.) (Ibs.) Model Drewers L Dt H* HP Voltage Amps Config. (total m) (kg) TRCB-36 2 363/8 321/8 203/8 1/5 115/60/1 5.7 5-15P 7 270 924 816 518 2.1 123 t Depth does not include 1" (26 mm)for bumpers. * Height does not include 5" (1.27 mm)for castors or 6" (153 mm)for optional legs. manen 5 APPROVALS: AVAILABLEAT.- _EqR C&US MSE 6/08 Printed in U.S.A. Model: TRCB-36 AMID DESIGN • Insulation-entire cabinet structure and ELECTRICAL • True's commitment to using the drawer facings are foamed-in-place using • Unit completely pre-wired at factory and highest quality materials and oversized high density,CFC free,polyurethane ready for final connection to a 115/60/1 refrigeration systems provides the user insulation. phase, 15 amp dedicated outlet. Cord with colder product temperatures,lower • 4" (102 mm)diameter plate castors- and plug set included. utility costs,exceptional food safety and locks provided on front set. the best value in today's food service • Cabinet top is one piece,heavy duty 115/60/1 marketplace. reinforced 300 series stainless steel. Drip o ' NEMA-5-15R REFRIGERATION SYSTEM resistant"V"edge protects against spills. • Factory engineered,self-contained, Supports up to 717 lbs.(326 kg). RECOMMENDED OPERATION CONDITIONS capillary tube system using DRAWERS Counter-top cooking equipment environmentally friendly(CFC free) 134A • Stainless steel exterior drawer facings should be used in conjunction with the refrigerant. and liners. Stainless steel drawer frames. manufacturer supplied legs. Minimum • Oversized,factory balanced refrigeration • Each drawer fitted with 12" (305 mm) clearance of 4" (102 mm)required system with guided airflow to provide long recessed handle that is foamed- between bottom of cooking equipment uniform product temperatures. in-place with a sheet metal interlock to heating element and the TRCB top. • Extra large evaporator coil balanced ensure permanent attachment. Failure to provide clearance voids cabinet with higher horsepower compressor • Heavy-duty stainless steel drawer slides warranty. and large condenser,maintains cabinet and rollers. Removable without tools for temperatures of 337 to 38°F(.5°C to easy cleaning. OPTIONAL FEATURES/ACCESSORIES 3.3°C)for the best in food preservation. • Magnetic drawer gaskets of one piece Upcharge and lead times may apply. • Sealed,cast iron,self-lubricating construction,removable without tools 0 6" (153 mm)standard legs(1 set of 4 leg evaporator fan motor(s)and larger fan for ease of cleaning. mounting plates required). blades give True chef base units a more PAN CAPACITY 0 6" (153 mm)seismictflanged legs(1 set of efficient,low velocity,high volume Each drawer accommodates one(1) 12"L 4 leg mounting plates required). airflow design. This unique design x 20"W x 4"D(305 mm x 508 mm x 102 0 Heavy duty 16 gauge top. ensures faster temperature recovery mm)full size and three(3)6"L x 6"W x 0 Flat top(no marine edge). and shorter run times in the busiest of 4"D(153 mm x 153 mm x 102 mm) 1/6 0 Additional size drawer divider bars. foodservice environments. size food pans(sold separately). 0 Remote cabinets(condensing unit • Condensing unit accessed from Drawers support a wide variety of supplied by others;system comes behind side grill;slides out for easy incremental pan size configurations;each standard with 404A expansion valve and maintenance. drawer standard with one(1)full length requires R404A refrigerant). Consult CABINET CONSTRUCTION removable divider bar. factory technical service department for • Exterior-stainless steel front,top and MODEL FEATURES BTU information. sides. Matching aluminum finished back. • Interior-attractive,NSF approved,white • Evaporator is epoxy coated to eliminate aluminum liner. 300 series stainless steel the potential of corrosion. floor with coved corners. • Exterior digital temperature display. • NSF-7 compliant for open food product. �?* S Sse,-- •e,.'.v"'' �..w.:..,,. Qy� !" IV VI�VV � �Marme Edge � (30 jangle} (t t77mm)' a"s 575/16' F � 9 (1456 mm) 365/161, 241/4"-ate- 321/16' 1 (872 mm) � (616 mm) I (815 mm) (26 mm) 203/8" (518 mm) mnun I I 253/8" II- - - - - - - (645 mm) : 213116° II `( ) - _...__•__•__....__...___....... ......_ ._._. L .... ...... ............ ..._......... ......... _ v ......... .. .................... .................. 5"4 4 ��20 �I1 23h6 (127 mm) (102 mm) (508 mm) (26 mm) (56 mm) ELEVATION RIGHT VIEW 3 �� '�WARRANTY�� METRIC DIMENSIONS�ROUNDED UP TO,THEE a � � One year warranty onall parts NEARESTINHOLE MILLIMETER Mgdel Elevation RrgMt Plan 3D and�labor and an additroria}4 m d eary rrant ion com�essar� SPECIFICATIONSSUBJECT TO CHANGE TRCB 36 TFQY�192E z TFQY1355� TFQYS92P TFQY1923 sszuac�: �,,,,,,Faaxa.,�s.�..�,�.,,.��P��a--.-.., m �..._.�._...,«.,,�' t�.�, a..:_=�,.•'sag �� ,��Fg �'�.. ` �.:....> �. .a....� r.,� s_...;,.�i.: TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366•(636)240-2400•Fax(636)272-2408 9(800)325-6152•Intl.Fax#(001)636-272-7546•www.truemfg.com 77 ULTRA-MAX° THROTTLING THERMOSTAT GAS GRIDDLES Features/Benefits: Models 824T, 836T, WTy 860T & 872T * Thermostatically controlled with a throttling thermostat control from 150'to 450°F provides accurate temperature control of+/-20 degrees of set point. • Unique internal plate sensor accurately measures the temperature of the griddle plate 3/16"from the cooking surface for instant response to surface temperature change and fast recovery. a • Available in 24", 36",48",60"and 72"widths to meet your space a. and volume requirements. • Ultra-Max high capacity 24"deep cooking surface is ideal for high 9 P tY P 9 9 volume operations. '" '+ � ry • Highly polished 1"thick steel plate for superior heat distribution, fast recovery and energy efficient operation. £' • Custom designed steel 30,000 BTU burner every 12"of cooking surface provides superior cooking performance. * Heavy-duty construction with all-weld body construction and 848T stainless steel front, side panels, bull nose and splash guard. • "Euro-style"design with stylishly curved, ergonomically advanced front panel providing easy access and viewing of controls. it Standing pilot light for consistent performance. • Spatula wide 3-1/2"front grease trough and grease chute for easier cleaning. * Large 6 quart stainless steel grease drawer 2 drawers on 50"and 72"models). 4` ' * Extra-heavy 4"adjustable legs to fit your countertop needs. * Floor model stands available for free standing unit. Optional casters available. Applications: p Ultra-Max Throttling Thermostat gas Griddles will exceed your food service operations expectations. Designed for high performance and reliability. Ultra-Max griddles will provide years of trouble free opera- _ tl. tions. Construction: " Ultra-Max thermostatically controlled griddles feature 1"thick highly polished steel griddle plate with 5"tapered stainless steel splash guard 836T and 3-1/2"wide front access grease trough with 6 quart grease drawer Shown with Optional Floor Stand capacity. Includes a 30,000 BTU aluminized burner every 12"of width controlled by throttling control valve with standing pilot light, 3/4" N.P.T. male gas connection with convertible pressure regulator,and 4" adjustable legs. GAS-SHO Warranty: c&s .< Ultra-Max gas griddles are covered by Star's one year parts and labor uSrep warranty. °" 150"01i2M i Star Manufacturing International Inc.-10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143-3800 Phone:(800)264-7827-FAX:(800)264-6666-www.star-mfg.com S203/0068 r�Y I - Item No: I NER AIA FILE NO./SPEC N0. 01 TM ThermoGlo CON SULTACONTRACTOR/CONTRACTOR APPROVAL MARSHALL Food Warming & Holding Cabinets ThermoGloTM has no bulbs, lamps or tubes that glow hot in a concentrated area reducing element life and prohibiting uniform heat radiation. Food stays "presentation ready" longer because exact . internal temperatures can be reached faster r x and maintained longer. r r FEATURES 0 Even heat distribution across the entire ThermoGIOTM ThermoGloTM surface means every square inch of surface operates cooler,which lessens oxidation The Marshall ThermoGloTM Food Warming and corrosion,and increases element life. and Holding Equipment technology radiates 0 Multiple rows of heaters are encased in a tough uniform heat side to side, end to end, on every stainless steel housing. There are no fragile square inch of the heating surface. exposed bulbs or tubes to chip or break...or fall into food. ThermoGloTM is designed with a flat, a ThermoGloTM carries a full 2-year repair or unbreakable radiating metal face encased in a replacement guarantee. stainless steel housing and delivers a wide a of temperature capabilities to fill exact TEMPERATURE INTENSITY TABLE range P P DISTANCE FROM HEATED SURFACE TO HEATED OBJECT warming and holding requirements. You 10" 12' 14" 16" 16" 100' x identify the required temperature,then select 120= the heat intensity to furnish that specific140, temperature. ThermoGloTM surface has no 160` reflectors, wire guards, nooks or crannies so it 180` wipes completely clean with a moist cloth. 700` 220" Model # Size Weight 240' Consult 500792 10"W x 18"L x 3" H 13 lbs. Factory 500793 10"W x 24"L x 3" H 171bs Above temperature table,under controlled conditions,reflects temperature in still air.Actual conditions may cause a slight variance 500794 10"W x 36"L x 3" H 261bs in temperature measurements. 500795 10"W x 48"L x 3" H 35 lbs Standard - WATTAGE CHART 500797 10"W x 60"L x 3" H 43 lbs Heater ACTUAL HEATER WATTAGE Size Model 9 "Code 61ue,- Code Yellow GPo R 500799 10"W x 72"L x 3" H 60 lbs ,ox18 500792 �sso s4o ' All Marshall products are supported by a IOx24 500793 `toe - 10w 7, nationwide service organization and an in- ,ox36 500794 `F975r ' ' 1,3O0 � house, full-time Customer Support 10x48 500795 Department. To place an order, call: 1ox60 500797 26b 1.a25 ' IOx72 500799 '1 450 •�" 2 t75 2900 1-800-627-8368 ''` For parts, service or technical assistance call 800-722-3474 Marshall Air Systems,Inc. 419 Peachtree Drive South •Charlotte,North Carolina 28217,USA•Phone:(704)525-6230 Fax: (704)525-6229 Marshall's commitment to quality and product improvement may cause specification changes without prior notice. Printed in U.S.A.©Marshall Air Systems,Inc.2000 All rights reserved. Revised 04/00 I ' AIA# TRUE FOOD SERVICE Project Name: EQUIPMENT, INC. Location: 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366 Item #. t SIS# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Qty' Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: - , • TPP-44 leilnl�!;9 � III < ® Trues pizza ,FAep tables aver , 'iiesig�nied wish endunng quality �r .v �� r y£ � ,.�,, that`protects your�long�term, , ::Investment ►,�,®versizecF environmentally ' Ff ieridly(R�134A)forced air s r r I I Jytmd Liun�syste 3#3 .� Io 41°F(5°Cto'S°C) t ho °F Complies vQth and listed under x NSI/N5F 7 1997 x �;All stainless steel-front,lop s F y x y f g 1 y 3IUr111nUm flnlshedybacK�$ #�' � ,� ��.� �' � '� �r s ►�5tain"less�stee€Ipat KtedEfoam "� � insulatedffli t I' fCld eepS pa[15 r ' 1 K -aperatu e corer ►odes . � F ,s' x 5 nFufreshn0, andominlm zes r � { x condensation � ✓a % �i �� `k� ��,r �� Extra deep19112� (496(tlm) s ,,. r••K�� ! max;° � � M � 6 ,> x ;r•'�•.�,''�■ ��, ,full lengthremouab[e cutting '•�.ti�••�RRrY ��'�,�� •,, ;•,�i� " �� ' board included'�Sanrtary;highs Ft T f(w'a3"� a � 4 �•�` !�� t �S i .x mk, r^ �dFs a�wrvm�.' �� . 3�• �� `. ��densrty;�NSF�>approved�vs�hrte "� Polye, ylengiMi es�#ough ' densrtv " -.polyurethanainsulation free) 'Heavy dutyPVC coated wire ` 'shelves -�� RVV�H'l/V LJfiTf i Specifications subject to change without notice. Chart dimensions rounded up to the nearest 1/8"(millimeters rounded up to next whole number). Cabinet Dimensions Cord Crated Capacity (inches) Length Weight (Cu. Ft.) Pans (mm) NEMA (total ft.) (lbs.) Model Doors (liters) Shelves (top) L** Dt H' HP Voltage Amps Config. (total m) (kg) TPP-44 1 11.4 2 6 441/2 321/4 353/4 1/3 115/60/1 8.6 5-15P 9 305 323 1131 820 909 1/3 230-240/50/1 3.8 A 2.74 139 ** Length does not include 1/4" (7 mm)each side for cutting board brackets and thumb screws. A Plug type varies by country. t Depth does not include 1" (26 mm)for rear bumpers and 3" (77 mm)for cutting board. * Height does not include 61/4" (159 mm)for castors or 6" (153 mm)for optional legs. WN ,,...; ... c APPROVALS: AVAILABLE AT: MAt F,I� c&us YEAR 6/07 Printed in U.S.A. Model: - • . . TPP-44 a DESIGN DOOR ELECTRICAL • True's commitment to using the • Stainless steel exterior with white Unit completely pre-wired at factory and highest quality materials and oversized aluminum liner to match cabinet ready for final connection to a 115/60/1 refrigeration systems provides the user interior. phase- 15 amp dedicated outlet. Cord with colder product temperatures, lower • Door fitted with 12" (305 mm)long and plug set included. utility costs,exceptional food safety and recessed handle that is foamed-in-place the best value in today's food service with a sheet metal interlock to ensure 115/60/1 marketplace. permanent attachment. NEMA-5-15R REFRIGERATION.SYSTEM • Positive seal door swings within cabinet • Facto engineered,self-contained dimensions. Factory 9 OPTIONAL FEATURES/ACCESSORIES capillary tubes stem using • Magnetic door gasket of one piece p ry y g construction,removable without tools 0 230-2 and lead times may apply. environmentally friendly(CFC free) O 230-240V/50 Hz. for ease of cleaning.R134A refrigerant. g' O 6" (153 mm)standard legs. • Oversized,factory balanced refrigeration SHELVING O 6" (153 mm)seismic/flanged legs. system with guided airflow to provide • Two(2)adjustable,heavy duty PVC O 3" (85 mm)diameter castors. uniform temperature in food pan rail coated wire shelves 25"L x 273/4"D O Garnish rack. and cabinet interior. (635 mm x 705 mm). Four(4)chrome O Pizza prep service shelf. • Forced-air design holds 33•F to 411 plated shelf clips included per shelf. O Single utility shelf. (.5"C to 5"C)product temperature in food • Shelf support pilasters made of same O Double utility shelf. pans and cabinet interior. Complies with material as cabinet interior;shelves are O 191/2" (496 mm)deep, 112" (13 mm) and listed under ANSI/NSF-7-1997-6.3. adjustable on 1/2" (13 mm)increments. thick,white polyethylene cutting board. • Condensing unit accessed from front MODEL FEATURES O 191/2" (496 mm)deep, 1/2" (13 mm) behind removable panel on right hand . Evaporator is epoxy coated to eliminate thick,composite cutting board. side of cabinet,slides out for easy the potential of corrosion. O Half bun tray rack. Holds up to eleven maintenance. • Extra-deep 191/2" (496 mm)full length 18"L x 26"D(458 mm x 661 mm)sheet CABINET CONSTRUCTION removable cutting board included. pans(sold separately). • Exterior-stainless steel front,top and Sanitary,high-density,NSF approved O Exterior round digital temperature cabinet ends. Matching aluminum white polyethylene provides tough display(factory installed). finished back. preparation surface. O Remote cabinets(condensing units • Interior-attractive, NSF approved,white • Stainless steel,patented,foam insulated supplied by others;system comes aluminum liner. 300 series stainless floor flat lid keeps pan temperatures colder, standard with 404A expansion valve and with coved corners. locks in freshness,and minimizes requires R404A refrigerant). Consult • Insulation-entire cabinet structure and condensation. factory technical service department for solid door are foamed-in-place using • Refrigerated pan rail comes standard BTU information. high density,CFC free,polyurethane with six(1/3 size) 123/4"L x 61/4"W x 6"D insulation. (324 mm x 159 mm x 153 mm)NSF • 5" (127 mm)diameter stem castors. 36" approved clear polycarbonate insert pans. (915 mm)work surface height. • NSF-7 compliant for open food product. °" - .. ....M,,:z ru. >.�..1^ ,.��i;�Z..._. .,�.,.;a., fix:...-.:.,:�� ^��"" rx�.�.eEr�..�taa•. ;�._ �x. ,��.< b�aa 1/4" 617/8" (7 mm) (1572 mm) 30 each side for r* Cutting Board 35s/32" Brackets and (893 mm) Thumb Screws F-321/4" (820 mm) � 441/2" - 0131 mm)�� 133/4 �T ' ¢=s,.l '➢ s (350 mm) sxr X' x �T ➢xm,� �e 4' I 35.' V. mm (1064 mm) ' r�.t vsr� 293/4" tt i � s1 49 he" n 3511/te„ t " � (756 mm) (1263 mm) s (907 mm) 28/4 rimer a 35tsh6, �E 28/8" (718 mm) ate' +,s 1 (728 mm) � 417/8.. rb'«Y ➢ i (913 mm) I F ( _yam -------------------- 1064 mm) 123/4" (7 mm) _._._._...._.. ._..........__................. (324 mm) 39/16" 3 B/4" (1 s mm) (127 mm) ELEVATION (210mm) RIGHT VIEW!___1 4e, (9t mm) PLAN VIEW One year warranty on all parts NEARESTWHOLE1VtiCLiMETER �, Model Elevauon � R(`hY Plan 3D ��`�nd IabyOr�dnd�n�addltlOnal 4 �� ,, "" s �r � 9 6 � x yedr tivarr5rity on compre o �SP UNI A1IONS SUBJE'mo CHANGE TPP 44 TPQYtOE TFQYIQS TFQYIOP ry TFQY13733 z' 5 (U*S A only) 1NITHOUTNOTICE TRUE FOOD SERVICE EQUIPMEMT 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366•(636)240-2400•Fax(636)272-2408•(800)325-6152•Intl.Fax#(001)636-272-7546•www.truemfg.com i ■yy �J{p OULI @ndnridu I c srttr�ts tarp eat ti? ll a Warr e ' � . ellslnk ali for uk and' ;nsWatiw►n°staid steel countertop-5; Desj ni rd for wet:or dry opera'non L: llyF insulated fbr greater e iClenCys Thermostat(T)models+nth'nigher watta provide _. Each Drell° 0tte_pile, epadravfm;stainist [ r, truli+ara for rtraxrrrotrend durability, __...._ .. �, The MODD sl r Warmers are U y erwritez 54"pa Fuu ijn nd hadiAn star-lar& Aph parts-.and labor. cerij o, it0rns Wellslok Extension Kit designed�f n, 11�►on in iSpec r o n r ty of countertaps up to 1 ck,refer to.. 1l4tei lltst: i.bs~ ICG Mstallatian inmuctions,22593 @4itt} -1(�i�5@rt lteirr ver Ixtnni trit 'tt drOrl I l 1 to uRterfrGnt wi r pi tiandle �r`n w�ifh sfif!"- 2y 80 V d @s. nly,ei4 l lin Y.t€ddels alJ 2 -series: Drain Screen,.2 70 ltt tai E 46 21 ca $liippi 5 ' 25.. 3ptirrnal2"'tr[irx ,inf rx4trIrry%rastatilly i rir �ntreyl led W rr e .pry*pier vm.., In talt E4 m(rivid wt drain(0 SF r all`mc&fs 5 iIpping 7 35: M06,4 0 s rr IWWAIIJAl thermomtln,for,allmodels i @r 11ed Ef' @r d niclual dxa n conned to the mLanifold (DM Sipping`: 918` 44: ,Jvr. !I ek ,I . lr lle @ 46 tndividual thermostat nd dia's' + iynel ted to S upping 12 ' S the nrran*fola1DM),for all rn ex+ pt.:lw4OD l , txplana pnvf Built-In Warmer" @fix s ID -.. ' +drxan T bKi'Moswo,y wntralled M th—"C,�statirt�tllt merit lle�/v i drbin Ib f�l[tvair��models are available iior exp t'ana�Me Le., 1 v it} d in/60rrn ted t dray r iar ilpl , t,e stand for CE: in rnfie edntrol _ MODy 100EUT,2 0-24 i t0, t650 wad TDM Ai ll ortrtrlll*d/i�titl~i drab cCirn .fio rain-manlfbld � l�, lfiS�lv�tis Nine a.in nfte c r 1` It t S l N T H. E S T A N r A R D WELLS MANUFACTURtNO Wo :0. �: M�► 0rt T, ;;tip OOT `tl;OILT-i-I MODULAR AR MI N; ; f,!NIMUM CLEARMaREQUIRED-FROM UNIT TO ui � sip 14 211� 2 . a 314_ 1:114. (M) :. 00) . �;:.w.... .. 9,3t4 D! 0D oN Y 44) 440DELS VOLTS WATTS AMPS PHASE SUPPLY CORD10 .F & !6�200 1 �208,� 49 0' 1 l.9 110, .. ._ .. All madds.t a.'D'or' f&u%.Nm the me tkid6calspecs as thestandard MOD7 *r M0,0-200 rixi ; w NdTE,..5 cab6ft are st*. ct,to tinge v d"ho st n 0q,.Soc I stallat b. instruction. sheet prior to insIaIleng.th rat.This,document.Is not ior rnstola o; pu"Se& Tt t! 3ra�rt`I ar�Ti Cd Stith aloe (t`4 inter t P } s pp[aed for DM �TDM models-c iE , Z;El3EK itACtK;:po,5 06 LR �w w" , 97 >3 Sts9 �sR?�tgERS�� d� ��S6�]��-q .� ] 3 •�!'aI•wi�a�t��! �r��tt Ana A' Pc Vtyr ttat m c t uv,• t � r u�ac t t F �r! ara"i u ttt -. 4 .• t s r� : rr 1 � Project p dl � CL 11I� Item number Quantity Model SG14S with Options � Tube Fired Gas Fryer to STANDARD SPECIFICATIONS CONSTRUCTION 0 d ■ Welded tank with an extra smooth peened finish ensures _ easy cleaning. ■ Long-lasting, high-temperature alloy stainless steel heat y baffles are mounted in the heat exchanger tubes to . war:.✓. -•a,,»aea€,«�aa;.." provide maximum heating and combustion efficiency. ■ Standing pilot light design provides a ready flame when heat is required. T%. ■ Stainless steel front, door, side, and splashback. A « rs ■ Heavy duty 3/16"(.48 cm)door hinge. CONTROLS x" IN Millivolt thermostat maintains selected temperature Y automatically between 200°F (93'C) and 400OF (1900C- s CE). RINI ■ Integrated gas control valve acts as a manual and pilot s valve, automatic pilot valve, gas filter, pressure regulator, y and automatic main valve. ■ Gas control valve prevents gas flow to the main burner until pilot is established and shuts off all gas flow r automatically if the pilot flame goes out. r<, ■ Temperature limit switch safely shuts off all gas flow if STANDARD ACCESSORIES the fryer temperature exceeds the upper limit. ■ Choice of basket options ■ New Solstice burner/baffle design.*** ❑ Two nickel-plated, oblong, wire mesh baskets -Increases cooking production. ❑ One nickel-plated, square, wire mesh basket -Lowers flue temperature. ■ One nickel-plated tube rack -Improves working environment. ■ One drain extension -Generates more production per BTU. e One drain line clean-out rod ***Compared to previous models. ■ Fryer cleaner sample ■ Rear gas connection OPERATIONS ■ Manual gas shutoff ■ Front 1 1/4"(3.2 cm)full port drain for quick draining. IN 1 1/4"(3.2 cm)full port drain valve ■ 9" (22.9 cm) clearance allows for ease of cleaning. ■ Built-in integrated flue deflector ■ Removable basket hanger for easy cleaning ■ 9" (22.9 cm) adjustable legs ■ Cabinet-stainless steel front, door, and sides ■ Tank -stainless steel AVAILABLE OPTIONS &ACCESSORIES ❑ Stainless steel back ❑ Basket Lift* APPROVALS ❑ Solid State Thermostat** pE510q ❑ Digital controller** ■ CSA Certified ❑ Triple baskets (AGA, CGA) CE ❑ Covers ■ NSF Listed OPgnFO ' ❑ Intellifry computer control** ■ MEA Approved ❑ Computer back-up thermostat ■ CE Certified ��-. ❑ 9" (22.9 cm) adjustable casters ■ Australian Gas Assoc. `� *Only available with digital or computer controls. Certified (AuGA) ) "Includes matchless ignition, melt cycle, and drain valve interlock � switch. Patent Pending The A�°an ffon Pitco Frialator, Inc., P.O. Box 501, Concord, NH 03302-0501 • 509 Route 3A, Bow NH 03304, USA Phone(603)225-6684 • Fax (603)225-8472 •. www.pitco.com L10-123 Rev 5(02/07) �S e� aaN Model SG14S with Options - Tube Fired Gas Fryer 0 O CL 14 48916[122.81 321.2[9.81 INTEGRAL FLUE DEFLECTOR OPTIONAL BASKET LIFT 34 318(87.31 15 5/8 P9.71 I: co IN 11116(l A=-A 1. 1-114 INCH(3.2 CM)NPT ............. FULL PORT DRAIN VALVE ii 0 ................... 117, T7 i 1 OPTIONAL '_ I BACK-UP 55 7/16 THERMOSTAT 1140.81 GAS CONNECTION%INCH NPT. 34[86.41 CE AND AuGA MODELS USE-/,INCH BSP NOM. 0 (117.21 Em ----------------- ADAPTER ADDING I-Yi INCH(3.8 CM) TO THE CONNECTION. 1 1413116 [37.71 121/2 131.71 1112 1 10 15t32 [26.61 N.�l IFT I L1 13132 J3.81 11 3,8[28.9] J 1 25/32[4.51 4 318 111.11 12 111B[30.6] L 2129132155.61 6 FOOT(183 CM)POWER CORD SUPPLIED WITH UPGRADED CONTROLS (NEMA 5-15 PLUG ON 115VAC UNITS ONLY) GAS REQUIREMENTS Gas Input Per Hour 110,000 BTUs/33 kW(CE)/119 megajoules(AuGA) Recommended Minimum Tor other gas types,contact Gas Type* Store Manifold Pressure Burner Manifold Pressure your Dealer/Distributor. Natural Gas 7"W.C./17.4 mbars/1.75 kPa 4"W.C./10 mbars/1 kPa Check plumbing/gas codes for L.P.Gas 13"W.C./32.4 mbars/3.25 kPa 10"W.C./25 mbars/2.5 kPa proper gas supply line sizing. Fryer Sides,.Rear,Bottom to Clearance Information Fryer Front any combustible material Fryer Flue Area 6"(15.2 cm) Do not block or restrict the flue All Models 30"(76.2 cm)min. Do not Curb Mount gasses from flowing into the ventilation system. ELECTRICAL OIL CAPACITY 40-50 pounds Control Type Voltage/Phase/Frequency Am s 18-23 kj) Millivolt Not required 0 • Upgraded controls 115/1/60 1.7 (solid state,digital, Cooks 88 lbs(40 kg)of fries per hour computer,basket lift) 220-230-240/1 /50 0.9 Frying Area 14 x 14 x 4 in Upgraded controls options include matchless ignition,melt cycle and (35.6 x 35.6 x 10.2 cm) drain valve interlock at no additional amps. SHIPPING INFORMATION Model Shipping Weight Shipping Cube Shipping H x W x L Single Millivolt 190 lbs 19 ft.3 45%x 18 3/4 x 38 112 in 86 kg .54 M3 114.9 x 47.6 x 97.8 cm Single Upgraded Controls 200 lbs 0 33 ft.3 58 x 22 112 x 43 11z in 91 kg .93 M3 147.3 x 57.2 x 110.5 cm f] Add 50 lbsJ23 kg)for Basket Lifts SHORT FORM SPECIFICATION Provide Pitco Model----SG14S tube fired gas fryer. Fryer shall have an atmospheric burner system combined with four stainless steel heat tubes utilizing high temperature alloy stainless steel baffles. Fryer shall have a deep cool zone;minimum 23%of total oil capacity to trap burnt particles,crumbs and black specks. Fryer cooking area shall be 14"x 14"(35.6 cm x 35.6 cm)with a cooking de nth of 4"f 10.2 cm). Heat transfer area shall be a minimum of 600 so.inches(3,871 sg.cm). Provide accessories as follows: TYPICAL APPLICATION Frying a wide variety of foods in a limited amount of space. Frying that requires a high volume production rate. Pitco Frialator, Inc., P.O. Box 501, Concord, NH 03302-0501 9 509 Route 3A, Bow NH 03304, USA Phone(603)225-6684 * Fax (603)225-8472 9.www.pitco.com L10-123 Rev 5(02107) Printed in the USA We me.rve the right to change specifications without notice and without incurring any obligation for equipment previously or subsequently sold. AWN= flrr,,,' TRUE FOOD SERVICE Project Name: AIA# r . �Pr EQUIPMENT, INC. Location: 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366 SIS# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 item #: Qty: Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: - - T 23F-2 ver, r Aq S ' T ue s solid door reachin are designed c F a" Wwrth enduring qualrtythasprotects your longterm mvestmentp � v a+ esrgned using the highest qualrty� � y mWaterrals andgcomponentsto ate' provide tfie user with colder product x� ,� ' � ,��` �� temperatures�t�ower utri7ty�osts�` � �� ' � ' exceptional food safety�and�the�� r best valueon to ay s food service OW, marketplace s3 .'rzi r Extra large evaporatora.corl balanced e Y: with^,higherho sepawer compres o and larg"condenser maintains`1k0.;F r ` (23 k,d)abmet tAo, 'tt es--ideafiy suited for both frozen�fgods and ue :f cream 300 series stain less�stee!solid doors and '31fron he.veryyfihest star in ess with �hig e"Fi sile$str�ng'th frog f wer dents wand scratches V a t�'x � �� Adlustablg�heavydu��P,,vC coatec(� - § r s �s„' ✓tea n > z Posttrve sealsalf dosing+bors-Liffatrme ,guaranteed door hinges and torsion e z� omatrdefrost�sys t me�mtiated i a f t minated Saves energy j x sr r` cpn sump tioandjprourdesshortest possrble'defrast cy f 6 tt m mounfetl a its�f6" w k ,t+a L:• s y �N op lower shelfWU t �� Stoiage on topdf cabinet r a orrpressorspej ormkmooiestvmost gteasefree area of kitchen z �;;; � �asriaccessrbfe condenser curl fob �.�r,a a..✓ D >"„ .e.' ,., .,,,,.,r�,a..,....�.sx.>:.5 .sr� ".,..�,u..-.'.�.i. �L;,."..; r�'a <:m' ,......�.,,.� � Specifications subject to change without notice. Chart dimensions rounded up to the nearest 1/8"(millimeters rounded up to next whole number). Cabinet Dimensions Cord Crated Capacity (inches) Length Weight (Cu. Ft.) (mm) NEMA (total ft.) (lbs.) Model Doors (liters) Shelves L D H' HP Voltage Amps Config. (total m) (kg) T--23F-2 2 23 3 27 291/2 783/8 1/2 115/60/1 10.4 5-15P 9 300 652 686 750 1991 1/2 230-240/50/1 5.5 ♦ 2.74 137. , *Height does not include 5" (127 mm)for castors or 6" (153 mm)for optional legs. A Plug type varies by country. ✓.�.s�-..,..L, r..s, '' ,.,'„,y..�,��t z .. ,. ,,, `'`'..-W.::' z •„ :a: .y�..�.z ft» .ate^' a,�" ^_;', �. u ,r�. ':uc..:a%�:� � APPROVALS: AVAILABLE AT.• .EAR c LO os NSE UW 6/08 Printed in U.S.A. f �l g Model: - - T 23F-2 0 0 too r7r py, ST;4/�It7;4RL7FEA7't�fiES DESIGN • Insulation-entire cabinet structure and solid MODEL FEATURES • True's commitment to using the highest doors are foamed-in-place using high density, • Exterior temperature display. quality materials and oversized refrigeration CFC free,polyurethane insulation. • Evaporator is epoxy coated to eliminate the systems provides the user with colder product • Welded,heavy duty galvanized frame rail potential of corrosion. temperatures,lower utility costs,exceptional dipped in rust inhibiting enamel paint for • Rear airflow guards prevent product from food safety and the best value in today's corrosion protection inside and out. blocking optimal airflow. food service marketplace. • Frame rail fitted with 4"(102 mm)diameter • NSF-7 compliant for open food product. REFRIGERATION SYSTEM stem castors-locks provided on front set. • Factory engineered,self-contained,capillary DOORS ELECTRICAL tube system using environmentally friendly • 300 series stainless steel exterior with white Unit completely pre-wired at factory and (CFC free)R404A refrigerant. aluminum liner to match cabinet interior. ready for final connection to a 115/60/1 • Extra large evaporator coil balanced with Doors extend full width of cabinet shell. phase, 15 amp dedicated outlet. Cord and higher horsepower compressor and large Door locks standard. plug set included. condenser maintains-10"F(-23.3°C). Ideally • Lifetime guaranteed recessed door handles. • 115/60/1 suited for both frozen foods and ice cream. Each door fitted with 12" (305 mm)long NEMA-5-15R • Sealed,cast iron,self-lubricating evaporator recessed handle that is foamed-in-place with fan motor(s)and larger fan blades give a sheet metal interlock to ensure permanent True reach-in's a more efficient low velocity, attachment. OPTIONAL FEATURES/ACCESSORIES high volume airflow design. This unique • Positive seal self-closing doors. Lifetime Upcharge and lead times may apply. design ensures faster temperature recovery guaranteed door hinges and torsion type 0 230-240V/50 Hz. and shorter run times in the busiest of food closure system. Cl 6" (153 mm)standard legs. service environments. • Magnetic door gaskets of one piece 0 6"(153 mm)seismidflanged legs. • Bottom mounted condensing unit positioned construction,removable without tools for 0 Alternate door hinging.(factory installed) for easy cleaning. Compressor runs in coolest ease of cleaning. 0 Novelty Baskets. and most grease free area of the kitchen. SHELVING 0 Additional shelves. Allows for storage area on top of unit. .Three(3)adjustable,heavy duty PVC coated 0 Half door bun tray racks. Each holds up to • Automatic defrost system time-initiated, wire shelves 227/8"L x 231/4"D(582 mm x eleven 18"L x 26"D(458 mm x 661 mm)sheet temperature-terminated. Saves energy 591 mm). Four(4)chrome plated shelf clips pans(sold separately)(airflow guards need consumption and provides shortest possible included per shelf. to be removed). defrost cycle. • Shelf support pilasters made of same material 0 Remote cabinets(condensing unit supplied CABINET CONSTRUCTION as cabinet interior;shelves are adjustable on by others;system comes standard with • Exterior-300 series stainless steel front. 1/2" (13 mm)increments. 404A expansion valve and requires 404A Anodized quality aluminum exterior ends, refrigerant). Consult factory technical service LIGHTING department for BTU information. back,and top. p Incandescent interior lighting-safety • Interior-attractive,NSF approved,white a shielded. Lights activated by rocker switch aluminum liner. 300 series stainless steel floor with coved corners. mounted above top door. 0. (686 mm) x 70h6 d 785he xc " (1955 mm) 291/2(1990 mm) ;, (750 mm) 5 51/32 836/16" (398mm) `` `��.. (2117mm) �� a '08 y <t fl 2517/32" ma" (649 mm) 3......:........................... ...__....._.................... ... 1 /8 ELEVATION L 5' PLAN VIEW (35 mm) (127 mm) a•w vm: 'a : r.z e+ �, � ,^ .c r ,. :� °§fix , �� yWARRAPITYk �,� � METRIC'DIMENSIONS�R©,UNDEDUP�TO;THE� � �,,� ,� ,;, � ,�✓,�,�4�z � � Ohe�yBat'1Naft"antygofl�a„�1�pdrt5 ��s' NfAREST WHOLEM1LtiMETER`��3 ��(�ejodel� Etevatron R1ght � Plans 3D � .� yearwarrantya vcompressor SPECIFiC�TIONSSUB�fCTTOCHANGE T23F2 TfGY17E TFGYQ75 TFEY03P z TFGY173 UPS A Only x r a ��W�THOUT NOTICE ati F a r 2Y.✓i,.Y. �...�(Hn/.a. ,,.....a»,��m�k.�w"Y,'.� ., w. .. _ »Y`Y",'.....,.sr,.h.. sm.,...k..,k .. ,F>..<+ -�..1 ., _ TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366 9(636)240-2400•Fax(636)272-2408•(800)325-6152•Intl.Fax#(001)636-272-7546•www.truemfg.com f x k s i t r �t OT 'momART DESIGN I— V � 1 b W11,10 " & iu II � k Ho � a V : a 5 F � F Cold wall evap razor eslgn .. 1Nod�t KtS: Provides optimum dipping temperature . 0 Anti.co heater aroun&trip it l Prevents unwanted moisture l'6rmation tv ✓ k u € a i F a Zzw WOVE'fiOT OR1611RATION DOWN CflLDK. REAM FREEZER 1 20 MODEL SKD1 INTERIOR Stainless steel with-coved(orne(s for"easy cleaning:Anti i-condensation;heater-mound-top opening;!prevents SV MODEL t rltA{sture farntatlAn. tY�U r1 J INSULATION Environmentally friendly foamtd in-place polyurethane insulatiAn fbt.maximum efficiency,strength and durability: RRIG€RATION CFE hire hermetically seoled,high efficie ncy,.seif ontAined'refr'�geratien system with faexAAled"tindensec C 1d wall ttvaparatar provides 6ptimum ire cream dipping temperature.Adiusloble:t0hperature control._ ELECTRICAL Standard as 11 S volt,6i1H4 I single phase operation,7 ioAt power card wilh EMA S I SP pion.Also available tn:234 volt,SQHt,,single;phase. usnNG5 ETE iN S ond`Caitadol,NS7:Iritemational' WARRAi+ Y' tine year;materiais and.wArkmanshlp wArramy oncabinet>ond refrigeration system fiveyeor tivarranty on compressor. SKDI #Heavy gnu9e;galvanized steel with welded angle frame and base ossembly.Stainless steel top., (ORCiNR SKFS; Stainless stool auter;shell. Adiustabie.&iitth bullet type legs:Caslers n It ,tianol'3 ffltEE STANgING}' OUTSIDE DIMENSIONS STORAGE SHIPPING MODEL DEPTH (APACTY AMPS E s E..f WEIGHT �. P & SKDI ,24's/e f. jid 16"i 16 i m fL. 11 l/e tip 8014, _........_. Specfs�afttans su�lvs4 SltfS: 30/e cabinet 16 ye if 1 tu:h I.B 1J8 hp 100 lbs ttiii�inais�e irrxli�and teniirEutlers 0 ` tt57t f � (9€3 .. ro �. C4z,3) { 373 ib:8{ 0{ei;. CC9.7; t 6 1 )p`u� 3� S � 4 r ---•� t, tom. 3 212 s w � t600 )Cenjum lone North Minnearlis, MN 564413787 Phone(763)923-2441 Nsxrs02 Fax:(76315.5:3 120 Silver.Kmq 2002 WE'VE GOT ttEftTtGEi$" TI:O.lF tit1W1 .COtD.i. wwrv:swerking.com E'wpd, �+04A— i REVISIONS 1 CHANGES TO ACCOMADATE BUYOUT EQUIP. 09.08.08 D.S. 2 ADDED DIPPERWELL 09.09.08 D.S. 3 MOVED DIPPERWELL 09.15.08 D.S. i a O� o By signing this document an agreement has been made PROPRIETARY AND UNLESS OTHERWISE NAME DATE AERO MANUFACTURING CO. to begin fabrication of above shown equipment that CONFIDENTIAL SPECIFIED: CLIFTON, N1 07012 DRAWN: D.S. 09.08.08 cannot be reversed. A contract with Aero Mfg.Co.is o PHONE:800.237.6634 FAX:973.473.3794 agreed and equipment is non-cancellable nor returnable. The information FractiToleronal: g q contained in this Fractional: ±1/4 CHECKED:ces � wEBSffE:AEROMFG.COM APPROVED ❑ drawing is the sole Decimal: ±0.25 MODEL NO.: CUSTOMER: APPROVED AS NOTED ❑ property of Aero Mfg. Angular: ±I CUSTOM.COUNTER Co. Any reproduction RESUBMIT AS NOTED ❑ in part or as o whole is ITEM NO.: SHEET SIZE: A DWG. NO. 84192 prohibited. SIGNATURE: DATE: QUANTITY: SCALE:1/2"=F-9' SHEET: 1 OF 2 i REVISIONS 1 CHANGES TO ACCOMADATE BUYOUT EQUIP. 09.08.08 D.S. —14075 2 ADDED DIPPERWELL 09.09.08 D.S. CUTOUT FOR ICE CREAM FREEZER 16 3.00 15.25 3.00 3 MOVED DIPPERWELL 09.15.08 D.S. �SILVERKING MODEL:SKDI 2200-1 GENERAL NOTES: - - TOP: 14 GA.TYPE 304 S/S. BOX CHANNELS TYPE EDGES. o PARTITION AS SHOWN. 16.8 I 23.25: 28.00 SPLASH: 10"HIGH W/ 1"RETURN AT 900 L L-- O--J TROUGH: 16 GA.TYPE 304 S/S.ALL COVED CONST. O° _ -L PITCHED TO DRAIN. PROVIDE W/S/S GRATE 61.00 L SINK: 16 GA.TYPE 3U4 S/S, 14x1Ox!0 DP. BOWL.ALL CUTOUT FOR SODA DISP., COVED CONST. PROVIDE W/ FAUCET AND BASKET DRAIN CORNELIUSMODEL:1522 1200 BODY: 18 GA.TYPE 430 S/S.ALL WELDED CONST. 30.00 14x10x10 DP.BOWL ANGLE SLIDES: 14 GA.TYPE 304 S/S. REMOVABLE TYPE DIPPERWELL:ALL S/S COMPLETE ASSEMBLY. PROVIDED NOTE:WORK TOP OVERHANGS FRONT OF BODY 1/2' W/ FAUCET. 2.00 REMOVABLE PANEL: 18 GA.TYP 430 S/S W/FINGER HOLE GROMMETS 5.00 5.00 DOOR: 18-430 S/S PAN W/LIFT-OFF HINGES 30.00 LEGS: 1-5/8"DIA.S/S TUBULAR TYPE . FEET:S/S ADJ.BULLET TYPE COMPLETE DIPPERWELL ASSEMBLY W/FAUCET PARTITION 10.00 o l�l I I o I i 10.00 ----- 1 L-- J 6.00TYP. 'T__--__T4 ji i 35.00 6=====J-I • Iu 6.00 21.00��21.00 —23.00 -CLR. CLR. I-�_33.50—j OPEN BOTTOM AND REAR FOR FREEZER AIR VENTILATION NOTE TO CUSTOMER: PLEASE VERIFY ANY / ALL FIELDS JOINTS IF REQUIRED. By signing this document an agreement has been made PROPRIETARY AND UNLESS OTHERWISE NAME DATE AERO MANUFACTURING CO. to begin fabrication of above shown equipment that CONFIDENTIAL SPECIFIED: DRAWN: D.S. 09.08.08 CLIFTON, NJ 07012 cannot be reversed. A contract with Aero Mfg.Co.is The information Tolerences p c PHONE:800.237.6634 FAX:973.473.3794 agreed and equipment is non-cancellable nor returnable. contained in this Fractional: ±1/4 CHECKED: WEBSITE:AEROMFG.COM APPROVED ❑ drawing is the sole Decimal: ±0.25 MODEL NO.: CUSTOMER: APPROVED AS NOTED ❑ property of Aero Mfg. Angular: ±1° CUSTOM COUNTER ion RESUBMIT AS NOTED ❑ in part or aspa whole is prohibited. ITEM NO.: SHEET SIZE: A DWG. NO. 84192 SIGNATURE: DATE: QUANTITY: SCALE:3/8"=l'-0" SHEET: 1 OF 2 5atet n system Deluxe Installation Kits&Nose Assemblies with SnapFast"""QD LENGTH Gas Supply End Configuration Inside Dia. 24" 36" 48" 60" 72" DELUXE KIT* 1650KIT24 1650KIT36 1650KIT48 1650KIT60 1650KIT72 Stainless Steel Braid BASIC KIT** 1/2" 1650BPOR24 1650BPGR36 1650BPGR48 1650BPGR60 1650BPQR72 Stainless Steel HOSE ASSEMBLY 1650BPO24 1650BPO36 1650BPG48 1650BPQ60 1650BP1172 Tubing DELUXE KIT* 1675KIT24 1675KIT36 1675KIT48 1675KIT60 1675KIT72 Antimicrobial BASIC KIT** 3/4" 1675BPOR24 1675BPQR36 1675BPOR48 1675BPGR60 1675BPGR72 PVC Coating HOSEASSEMBLY 1675BPQ24 1675BPG36 1675BPG48 1675BPG60 1675BPO72 Stress Guard 3 DELUXE KIT* 16100KITi24 16100KIT36 16100KIT48 16100KIT60 16100KIT72 Rotation ;; BASIC KIT** 1" 16100BPQR24 16100BPUR36 16100BPOR48 16100BPGR60 16100BPGR72 Technology HOSE ASSEMBLY 16100BPU24 16100BPO36 16100BPO48 16100BPO60 16100BPO72 DELUXE KIT` 16125KIT24 16125KIT36 16125KIT48 16125KIT60 16125KIT72 21 BASIC KIT** 1.1/4" 16125BPGR24 16125BPOR36 16125BPOR48 16125BPGR60 16125BPQR72 HOSE ASSEMBLY 161258PO24 16125BPO36 16125BPO48 16125BPO60 16125BPO72 SnapFast Quick- Disconnect •LENGTH �i Part# Inside Dia. 12" 24" 36" 48" 60" 72" 1650BPO 1/2" 98,000 87,000 77,000 68,000 60,000 55,000 1675BPU 3/4" 260,000 232,000 218,000 180,000 158,000 139,000 1 Equipment End 16100BPQ 1" 425,000 414,000 379,000 334,000 294,000 279,000 16125BPO 1-1/4" 783,000 699,000 615,000 541,000 476,000 419,000 LGUARO nFeatures Er Specifications NSF International Criteria NSF C-2,Special Equipment and/or Devices THE DORMONT BLUE HOSE:Tubing ..................Annealed,304 stainless steel(ASTM A240) Tomp"^ent" Braiding.................Mu6strand,304 stainless steel wire ANSI Z21.69/CSA 6.16-Connectors for Moveable Gas Appliances Coating ................Antimicrobial(patent#6,742,815)PVC,melts at 350°F,coating will do not hold a flame;blue color indicates braided connector C us ANSI Z21.41/CSA 6.9-Quick-Disconnect Devices For Use With End Fittings..............Carbon steel;zinc and yellow dichromate coating Gas Fuel Stress Guard............360'rotation of end fittings at both ends before and after Meets requirements of ANSI Z223.1/NFPA 54-National Fuel installation(patent pending) Gas Code THE SNAPFAST ONE-HANDED QUICK-DISCONNECT-OD: Refer to catalog page 23 for additional approvals 8 certifications and Quick-Disconnect ........Brass body,carbon steel threaded end fittings,and aluminum collar Dormont gas connector limited lifetime warranty Thermal Shut-off.........Polymer insert in QD melts when internal temperatures exceed 350*F, to shut off gas flow SnapFast is not for use in temperatures less than 32'F *DELUXE KITS INCLUDE: Elbow ...................Malleable iron-2 included Restraining Cable.........PVC coated,carbon steel,muhfstrand cable Valve....................100%full port,brass gas ball valve **BASIC KITS INCLUDE: ..The Dormont Blue Hose and restraining cable and hardware required for caster-mounted installations 1-800-BORMONT DEMAND THE DIFFERENCE./ Dolpmont. o . .. FIZ, .. www.dormont.com • Star Manufacturing International , Inc. . 0CS1 SERIES COMPACT CONVEYOR TOASTER QCS Features/Benefits: rt Unique forced convection system keeps the toaster cool to the touch and extends the life of critical components.The forced convection system increases productivity by circulating pre-heated air into toasting chamber. ,t Quartz infrared heaters provide faster, more consistent heating than traditional heating elements. ,t Compact design-requires only 14-V4"of counter space and the forced y convection system allows the unit to be placed against a wall.Other t--� ""�■ toasters have louvers requiring additional counter space. * Steady production in a compact foot print- 6 ' , QCS1-350 toasts up to 350 slices per hour ' I QCS 1-500B toast up to 500 bagel halves per hour • Easy to use control panel takes the guesswork out of speed control settings. b * Variable speed control for perfect color and texture of bread, bagels, ' English muffins and more! ;t * Energy efficient operation with power saver switch reducing electricity consumption by 75%.And quartz heaters return to full power in seconds vs. minutes for metal-sheathed elements. * Extended conveyor belt for easy loading and large warming area for higher QCS1-350 production. * Safe load up area with full width front bum guard and cool to the touch exterior. * "Smart"crumb tray keeps the bread crumbs from falling under the toaster. * Heated holding area to keep toast at the perfect temperature. * Hi-limit switch prevents toaster from overheating protecting critical component parts. * 24 hours 7 days a week technical support by Star technicians. • 120V-plugs in anywhere. Applications: Star's Holman QCS compact conveyor toaster has been designed and engi- neered for the budget minded small volume operation. The QCS toaster is compact and versatile requiring minimal counter space and delivers perfect toast, bagels,buns, English muffins,frozen waffles and more for about the price of a pop up toaster. Quality Construction: QCS1-500B Holman designs every toaster to stand up to the most rigorous foodservice demands.Stainless steel construction for long lasting durability.Heavy-duty motor,drive chain and conveyor speed control for superior reliability.Conveyor belt tension system for smooth and quiet operation. High performance Quartz Infrared Heaters for superior toasting performance and reliability. Units are easy C �� us to disassemble with one-piece cover for cleaning and service. Toasters are usreo furnished with 1"adjustable legs and 4'cord and a standard NEMA 5-15 plug for plug in installation in a grounded 120V outlet. Warranty: Holman's conveyor toasters are covered by a one-year parts and labor I warranty. Star Manufacturing International Inc.-10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143-3800 Phone:(800)264-7827-FAX:(800)264-6666-www.star-mfg.com H215/0116 ManufacturingStar International , QCS1 SERIES COMPACT CONVEYOR TOASTER • 14 1/4" [36.2cm] ATTACHED 21" [53.4cm] LOAD—UP RACK TOASTING CHAIdRER ' 10 1/4" [26.Ocm] U 13 1/4" [33.6cm] 0 0 1 1/2" [3.8cm] 3 3/4" [9.5cm] 1' [2.5cm] �12 1/4" [31.1cm]--� 1" [2.5cm] 11 1/4" [28.6cm] 15" [38.Ocm] 18 7/8" [47.9cm] Model No. Production Capacities Product Opening QCS1-350 Up to 350 slices per hour 1-1/2" QCS1-500B Up to 500 bagel halves per hour 1-112" Model No. Dimensions Shipping Shipping Carton Width Depth Height Weight Width Depth Height Inches Inches Inches lbs. Inches Inches Inches (cm) (cm) (cm) (kg) (cm) (cm) (cm) 2" (36.2) (47.9) (33.6) (96.8) (45.1) (41.9) (55.9) QCS1-500B 14-1/4" 18-7/8" 13-1/4" 44 17-3/4" 16-1/2" 22" (36.2) (47.9) (33.6) (96.8) (45.1) (41.9) (55.9) Heating Elements Model No. volts HZ 1 Phase Amps Watts Above Belt Below Belt NEMA QCS1-350 120 60 13.8 1600 2 2 5-15P* 220 50 7.8 1600 2 2 6-15P-CEE7-7 -50 16011 5 15 220 50 6.9 1600 2 0 6 15P-CEE7-7 *5-20P For Canada Compact conveyor toasters are constructed of corrosion resistant stainless steel. Supplied with heavy-duty motor,drive chain and fast heat up quartz infrared heaters. A conveyor belt tension system is supplied for a smooth,quiet operation. Units are supplied With variable speed control,power saver and high limit switch. Extended conveyor belt,crumb tray,heated holding area and full width bum guard are standard. Unit has a one-piece Inver for easy access With 1"adjustable legs and a 4'cord. Units are listed with UL,CUL and are UL certified to NSF4. Printed in the U.S.A. Due to periodic changes in designs,methods,procedures,policies and regulations,the specifications contained in this sheet are subject to change without notice.While Star Manufacturing exercises good faith efforts to provide information that is accurate,we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the spectficetions.By using the information provided,the user assumes all risks in connection with such use. Star Manufacturing International Inc.-10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143-3800 Phone:(800)264-7827-FAX:(800)264-6666-www.star-mfg.com � Inn�s . MA, 0A0 q3 q . s 86 i� 6 cl 4 t�3`i � T f� o� b 0 SEAN" rc) 0 0 '� P� �aLr y � E a O c� 7 I TA L E 0 PLO Z(� ►� Ai 3 0 T ' x1T BUILDING DEPT. 3� NOV 042016 i it 0 t TOWN OF BARNSTABLE Liu • : O p : 6 F 0S T . IJ AL �U seati S 36 5ecc1,5 k r STANP: Y i WH PREPARATION KITCHEN I HM I ELE I 4f PREP E PANEL COOLER FREEZER KITCHEN COOLER I FREEZER �\ ,,1 ELECT / I PANEL / CLEAN UP �ICLEAN UP Z 9 _ NEW CORRIDOR 2-10' CHANGING SOLID DR. TABLE RECONSTRUCT UP g V QIQ FLOOR CORRIDOR UP WASTE PIPING AS NEW WOMEN T RA — nT WOMEN I >li r=i REQUIRED NE\.i D6 5RG jcd ELEC. HAND NEW 1'-5• e. [t<. RY EEE > SOLID OR. FD �30•.40� ;o �141 I I I �/ EX.MEN cLR. 2'-10• u I I I li MEN I I I l l I OFFICE _ PL. LAM, i M O TOILET ' TABLECHANGING REMOVE EX. TILE PARTITIONS N RE-TILE FLOOR w/ ' ELEC.NAND 6R6 NON-SLIP EX' 7 S DRYER CER. TILE-TYP. PLANTING O � WQ O � � � EX. ,q � _ PLANTING BED o ` INDICATES EXISTING WALLS.DOOR.FIXTURES ETC. TO BE REMOVED •,,� D B WALL INDICATOR c Z m ` INDICATES EXISTING WALLS TO REMAIN Ly •� _ } � U j INDICATES NEW WALL CONSTRUCTION Q O = Q Lu n DEMOLITION FLOOR PLAN a Q SCALE.1/4' 1'-0' O �•• Y PROPOSED FLOOR PLAN Lu O a .. SCALE:1/4'• 1--a _ r�- CL p 1/2'CEMENT BOARD x.. NOTES: UNDERLAYMENT TITLE: 1. PLUMBING CONTRACTOR TO FIELD DETERMINE FLOOR DRAIN S BELOW SLAB PIPING ON 2r4 STUD WALL CONNECTIONS TO EXTERIOR SEWER CONNECTIONS. 2. ALL DOORS SHALL RCCENE AMA COMPLIANT HARDWARE (LOVER HANDLeS.CLOSERS, PROVIDE SOLID BLOCK AT DEMOLITION PLAN : THRESHOLDS ETC4 ALL WALL MOUNTED y. PROVIDE SOLID WOOD BLOCKING AT ALL PLUMBNG H TOILET ACCESSORY LOCATIONS. FIXTURES H ACCESSORIES 4. NEW TOILET Q SINK AT WOMEN'S ROOM SHALL COMPLY WITH ARCHITECTURAL ACCESS BOARD PROPOSED REQUIREMENTS FLOOR PLAN 1 6,6 FULL HT,CER. TILE w/ ACCENT BAND COLOR AT 48' TO 54'HIGH A.F,F, COORD. TILE SELECTION WITH OWNER. DATE BSUED: 01/0=5 3 1/2'F.G. SOUND BATT REVSIONS: INSULATION e^ t REMOVE EX.TILE �SULL RE-TILE FLOOR w/ 6a6 NON-SLIP CER. TILE-TYP, alDRAWN 81: BD NO.7789 PROJECT+E: YARbiC)LJTHPORT PROJECT NO.PAA TYPICAL INTERIOR WALL DETAILINTERIOR WALL DETAIL DRAWING NO.: Y 3 ' / Al L 6.6 CER.TILE STAMP: ACCENT BAND COLOR AT AS,TO$A'HIGH A.F.F. COORD.TILE SELECTION WITH OWNER. _64 ra r- A CENT COLOR TILE FIX 11 1 3 cc OURSE-TYP.ALL SIDE u. 71 ...... ZiL SOT.OF MIRROR iE +H-WI Lo 6 PROVIDE SOLID BLOCK AT NEW DOOR./ADA r--�\,,/OMEN'3 TOILET ROOM ALL WALL MOUNTED COMPLIANT HARDWARE FIXTURES 'INE� 6.6 CER,TILE ACCENT SAND COLOR AT AS'TO 6A'WGI4 A.F.P. COORD.TILE SELECTION WITH OWNER. 04 z (y) 0 C/) 0 F- 0 LJJI . 0 42' 3'DOOR TRIM o AS SMI-r-CTED BY "A (6 —1 cnt7LG < co 4 7 el A, m z n < Lu T_� F-A. LJ_ 0 kit Lu FT-P O LNtW 3ofP DOOR /ADA Lo 0 COMPLIANT HARDWARE PROVIDE SOLID BLOCK AT ALL WALL MOUNTED nMEN'S TOILET ROOM FIXTURES TITLE: SCALEA/2' 4'-0* INTERIOR ELEVATIONS TOILET ACCESSORY SCHEDULE ACCESSORY SCHEDULE SYM. ITEM MFR. CATALOG No. REMARKS DATE ISSUED: 01/05/05 OR APPR. EQUAL O MCKINNEY/PARKER 9603 - 1 1/4" O.D. KNURLED SURFACE REVISIONS: GRAB BARS OR APPR. EQUAL PROVIDE SOLID BLOCKING TOILET PAPER SCOTT PAPER CO. JRT "MEGA-ROLL" 13" DIA. . 4" W DISPENSERS PLASTIC BODY SOAP DISPENSER ASI #6326 OTY,: 4 QUO Nj L clO DELETED H.C. MIRROR GAMCO FT SERIES 18" W x 30" H DRAWN BY: BD ELECTRIC HAND EXCEL DRYER "XLERATOR" EAST LONGMEADOW, MA, c]: ?D (D DRYER TELEPHONE: 03-525-4531 PROJECT#: PROJECT NO. N ,7-7 SOLID PHENOLIC CORE PARTITIONS OVERHEAD BRACED 0 TOILET PARTITIONS MISC N/A PROVIDE w/ STAINLESS STEEL INSTITUTIONAL DRAWING NO.: PAA & PRIVACY SCREEN PACKAGE 0 CHANCING COUNTER AMERICAN INFANT "ADA MODEL" HARDWARE CARE PRODUCTS DIAPER DECK �g , A2