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HomeMy WebLinkAboutOLIVE GARDEN - FOOD r OLIVE GARDEN 29V-Dy2 1095 Iyannough Rd.,HY t. Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. BARN STABLF- F.P.(Thomas)Lee,. MAS& Daniel Luczkow,M.D. Alta 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 397 Issue Date: 01/01/2022 DBA: OLIVE GARDEN ITALIAN RESTAURANT #1523 OWNER: GMRI, INC. Location of Establishment: 1095 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 285 OutdoorSeating: 0 Total Seating: 285 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: C,�� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE i Restrictions: 1. Initials: .� Town of Barnstable ,,,OWAK , : Inspectional Services '° •``� Public Health Division cI> Lb — Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 tte APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 10/13/2021 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Olive Garden Italian Restaurant#1523 y ADDRESS OF FOOD ESTABLISHMENT: 1095 Iyannough Rd MAILING ADDRESS(IF DIFFERENT FROM ABOVE): Attn-Licensing PO Box 695016 Orlando FL 32869 E-MAIL ADDRESS: rha=ardodarden com _ TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (5OR )775 - TOTAL NUMBER OF BATHROOMS: 4 _ WELL WATER:YES NOS ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DSIun-ThusOF 11AM 10NP / 1 TO ANr--1TPN- NUMBER OF SEATS: INSIDE: 265 OUTSIDE: TOTAL: 265 ME SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ? �. <_I> ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING.AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST s' CONTINENTAL BREAKFAST .L 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 508462-4644 Q\Applicetion FormsT00DAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT Rita =ard �} SOLE OWNER: YES/NO D.O.B OWNER PHONE# 401, clY,5 09 I ADDRESS CORPORATE OWNER: (' RT Tnc i d CORPORATE ADDRESS: 1000 Darden enter Drive Orlando FT.32R�7 C PERSON IN CHARGE OF DAILY OPERATIONS: David Marchall List(2)Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES**The Health Div.will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. Melissa Kirk 02 /11 /2026 1. Melissa Kirk 02 / 20 /2026 2.henna Oliveira — (1R//1 F On') �. QTOF 01:ifRita Ha and A e 10 / 3 2021 SIG APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to oi)enine!! 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. An CATERING POLICY: one who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering Y event. You must complete a catering notice found at httn•//www townofbarnstable.us/hesithdivision/aoolications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of an food product b a food establishment is prohibited. �:- g sP Y Y P Y NOTICE: Permits run annually from January 1 st to Dec.3 V each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC l st. Q:Wpplication FonnsTOODAPP REV3-2019.doc ttii BOARD OF HEALTH Town of Barnstable John T.Norman Board of Health Donald A.Gaudagnoli,M.D. DARNSMUM Paul J.Canniff,D.M.D. H MA 02601 F.P. Thomas Lee Alternate 200 Main Street, Hyannis, 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 ranted to: P P Yg Permit No: 397 Issue Date: 01/01/2021 DBA: OLIVE GARDEN ITALIAN RESTAURANT #1523 OWNER: GMRI, INC. Location of Establishment: 1095 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 285 OutdoorSeating: 0 Total Seating: 285 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q.n FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: A For Office I JSe Only. Initials: Town of Barnstable „AteFo D Amt Pd$. Inspectional Services 163 6� Public Health Division Chec Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 11/4/2020 NEW OWNERSHIP RENEWAL_ NAME OF FOOD ESTABLISHMENT: Olive Garden Italian Restaurant#1523 ADDRESS OF FOOD ESTABLISHMENT: 1095 Iyannoggh Rd MAILING ADDRESS(1F DIFFERENT FROM ABOVE): At Licensing PO Box 695016 Orlando FL 32869 E-MAIL ADDRESS: rha=ardRdarden com AZ TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (SOR 1775 -9R9F X TOTAL NUMBER OF BATHROOMS: 4 WELL WATER:YES_NO X ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DA nE hF OPERAATI N: /-S- 1 O� P _ NUMBER OF SEATS: INSIDE: 2Q5_ OUTSIDE: TOTAL: 265 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 REOUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) _FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) CATERING...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL.MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO_PERMIT BEING ISSUED PLEASE CALL 508-8624644 Q\Application Focros1F00DAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT Rita }Huard SOLE OWNER: YES/NO D.O.B OWNER PHONE# ADDRESS CORPORATE OWNER: (: R1_Inc CORPORATE ADDRESS: 1000 D rden ! enter Drive Orlando FT.37RI7 PERSON IN CHARGE OF DAILY OPERATIONS:jawe PPnra„OM 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 L. Taye Peura 08 / 23 /2023 2. Alissa DPUS _ 04//23 / 7n24 f Lujbt,J Rita Ha and Age 11 l-4 l 2020 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openine!! Please call Health Div.at 508-8624644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at htto://www.townofbarnstableus/healthdivision/applications-asv-. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31'each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st. Q\Application FomsTOODAPP REV3-2019.doc L h Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARN AB Paul J.Canniff,D.M.D. MAS& 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 397 Issue Date: 12/10/2019 DBA: OLIVE GARDEN ITALIAN RESTAURANT#1523 OWNER: GMRI, INC. Location of Establishment: 1095 IYANNOUGH ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 285 OutdoorSeating: 0 Total Seating: 285 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: an 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: y - T w For Office Initials: �"'E"°' .� Town of Barnstable Date Paid Amt Pd$366 &UMSfABL6. ; Inspectional Services 1�4 3 �,$^�/ 1 --r - � Public Health Division Check# v`�3 V Thomas McKean, Director 6-W 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE1 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: v Il V'e.. GtA,,Je--•' ADDRESS OF FOOD ESTABLISHMENT: 1 C)q 5 J-4 Q h^LASC N MAILING ADDRESS(IF DIFFERENT FROM ABOVE): �V ��� 6y�D �, r l F l 3 24M R1'�,�E-MAIL ADDRESS: 1'WQ.1'"j'j) 4A�" j""- (Z W-y- Lj TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (!V)-/7S1 TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO . (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V SEASONAL: DATES OF OPERATION:_/_/_ TO Man-f�a.rs 11,AM.-IOPvr� — rr�'-5��. I l�-1 1prn NUMBER OF SEATS: INSIDE: a L OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? P�4 iS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:Wpplication FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT CTf�h/Q L LY1 C. SOLE OWNER: YES/NO D.O.B OWNER PHONE# ADDRESS CORPORATE OWNER: Lvm CORPORATE ADDRESS: IOOQ � q Y�c.-a Ct:f_-ems 1j+� Qrl l%l 32X 3-7 PERSON IN CHARGE OF DAILY OPERATIONS: ��rl M Pe t.t V-C, List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. *ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. _ _,�1. ►� r z0ze n -?r DKDP /22 i SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec. 3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN 1 THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q\Applicatiori FormsTOODAPP REV3-2019.doc BOARD OF HEALTH Town of Barnstable G Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. r�w �sc�[sre = John T. Norman MA-S F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 �aa 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: 397 Issue Date: 12/20/18 DBA: OLIVE GARDEN IITALIAN RESTAURANT #1523 OWNER: GMRI, INC. Location of Establishment: 1095 IYANNOUGH ROAD HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE An nual: YES Seasonal: IndoorSeating: 285 OutdoorSeating: 0 Total Seating: 285 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: --- - -- MOBILE-FOOD: MOBILE-ICE CREAM: a� _ FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: : THE For Offl Initials: Town of Barnstable c� Date Paid �^� Y Inspectional Services 94'°rec 639. a � Check# 1 Public Health Division `� --� Thomas McKean, Director , 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A/FOOD ESTABLISHMENT DATE �Z�1 (� NEW �OWNERSHIP RENEWAL V NAME OF FOOD ESTABLISHME!N -D I_l yG. ADDRESS OF FOOD'ESTABLISHMENT: _ 0 5 5* MAILING ADDRESS(IF DIFFERENT FROM ABOVE):�0C�bD,)� W Sb/b, D r 1 1 32SrL g E-MAIL ADDRESS: �jq�:,�, '✓� �q l��I . C� r^ TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (919 - f V7 1. TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO__j1... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: y SEASONAL: DATES OF OPERATION: / / TO 1�40,1 4 r$� I t Aw, 10lo rr� r,�— S rQ t /1�N1 — '•' ——— � � — NUMBER OF SEATS: INSIDE. : OUTSIDE: TOTAL: .2 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? N I A IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) AFOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:Wpplication FormsTOODAPPREV2018.doc .a PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT vrn A::Z:--z SOLE OWNER: YES/NO D.O.B OWNER PHONE # ADDRESS CORPORATE OWNER: FEDERAL ID NO. : CORPORATE ADDRESS: low, �Q, J-4, (�e,- -k.-- bhi,1 0✓j 1�� 32,9'21 •PERSON IN CHARGE OF DAILY OPERATIONS: bqVJ V� G 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 S4 2. IAI SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1st to Dec.3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q\Application FormsTOODAPPREV2018.doc ap IMF r TOWN OF BARNSTABLE. ,_ -(Mac HEALTH-INSPECTOR'S Establishment Name: Date:' l L' Page: of ti OFFICE HOURS P ° PUBLIC HEALTH DIVISION = 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY prFDMA+°' ' FOOD ESTABLISHMENT INSPECTION REPORT 508-862-4644 Name a LA 12. Type o lypeAlnspection s Routine Address U9 Risk Food Serv' -Re-inspection Level e a Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation �� Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC). \ O Time Bed&Breakfast HACCP Other In: 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) ❑ �i . Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands C1.❑ 1.PIC Assigned/Knowledgeable/Duties ❑ k 13.Handwash Facilities �`"'- � \ EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives d �^ ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) _ �. ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP , ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) kL Corrective Action Required: No TO YesNon-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. 9 ❑ Voluntary Compliance ❑ Employee Restriction/Exclusi n ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection to y,the items checked indicate violations of 105 CMR 590.000/Feder Food Code. ❑ Embargo Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health me er 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 orrect 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 re 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical acility (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.Poison s 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 8non-critical violations=C. 29.Speci Requirements (590.009) y p 30.Othe DATE OF RE-INSPECTION: Inspecto ' I n 31. u 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 S' ture Prim Self Service Wait Service Provided Grease Trap Size. Variance Letter Posted Y N Dumpster Screen 9 Y N l.t v+- v�:'vy`-. .-_ :" -y.. t-, r_r------��.-r`..���'sr-•.;2-'"�.s�r.�."�v..w...;.,... . .s -. ...�-..-�-•.+++��+ �:..-... s-+-�.` .. � ....-+--'�- r sue...•._ ti� .�: .Y 1 .. ..r.,.ry sue.- - - � - _.- y_ �� - _ -/ r. ....^�.,w- s ♦ - , 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 L14 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* 590.003(C) Responsibility of the Person-in-Charge[0 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers* 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 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)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Warewashing-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* 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* 3-401.11 A(1)(2) Eggs-155'17 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* Eggs Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef eye 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 27.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.]1(B)(1)(2) Pork and Beef Roast-130'F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- Sources* Ratites-165'F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 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 practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11 A&D PHFs 165°F 15 sec* $ Receiving/Condition ( ) ( ) 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 Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70'17 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 3-002.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Qp THE A, TOWN OF BARNSTABLE _ HEALTH INSPECTOR'S Establishment Name:C��l 6)12-r� Date:'3 /--�LP Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE.y 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. 00 HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEAS PRINT CLEARLY �o °jq'a� 508-862 4644 FOOD ESTABLISHMENT INSPECTION REPORT Name i t/to Dat� o Type of f Ins e io 'Jf ' eratio outing Address Risk Food Se Re-inspection - Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation [ w Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP C � In: Other Inspect o 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 QQ 1 ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities rll 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 r , ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) / K9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for H P ❑ 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 Ov'b�- within 90 days as determined by the Board of Health. Fid ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Schedule ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. Embargo❑ g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food.Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 6=One critical violation and less than 4non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation, non-critical violations=C. 29.Special Req irements (550.009) Y p 30.Other DATE OF RE-INSPECTION: Insp r' igna re 31.Dumps 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 PICs$On 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* 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 Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* Y 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 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 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 Re uirements 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 terateReser ice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(13). Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE 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(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* ( ) 4-601.11 A Clean Utensils and Food Cnntnct S Eggs-Immediate Service 145°F 15 sec nrfnceq of * 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-l30°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I 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 ry 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 1 p Proper,Adequate Handwashing g' P � Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority K2-401.11 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* Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other es should violations relating to good retail 3-201.17 Game Animals* 11Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 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 foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 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 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(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 Conformance with Approved Procedures* S.,590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE I��- Date: I [1 l Page: �p(HE Tpk, HEALTH INSPECTOR'S Establishment Name: 9 of ti OFFICE HOURS BAR-srAB�Eo) PUBLIC 2 0 MAN STREET - 3::30-0: 4:3:30A.M. P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MON.-FRI. No Reference R Red Item PLEASE PRINT CLEARLY HYANNIS,MA 02601 A +679• �m - 508-862-46" TfoMa+' FOOD ESTABLISHMENT INSPECTION REPORT Name Dat jyDe of Type o Inspection 7 O era ions Rou" Address � Risk Se Re-inspection S Level i Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation A Owner HACCP Y/N Temporary Suspect Illness 1 Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector S Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. cY\ 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 f` ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities O EMPLOYEE HEALTH PROTECTION FROM CHEMICALS Ca ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives 1 ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME[TEMPERATURE CONTROLS(Potentially Hazardous Foods) Ch ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating 1 U' ' F ❑ 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 �� 1 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No Yes' Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations 26.water,Plumbing and waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (FC- )(590.007) aggrieved a 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 27.Physical Facility violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7 590.008) be in writing and submitted to the Board of Health at the above address . )( violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspe t 's n ure Prin. (1 ee 31.VDumpr screened from public viewPermit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' nature Print: Self Service �&4 Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N `l t. '^ <_ v� z ,+t ��... -Y� �.... _. L r.'a` TY a. :r-. i-. a.:.E,;- a-- ...., �. .a...-- - a•-� � .p L r .. -..� =;„-.t Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives 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) 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 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables *7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* - Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge*. Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)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 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* q Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 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 601- ,1 1 Aean tenss and Surfaces o * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4 ( ) Cl I J il d Food C Sf f F.ggc-Tmmediate Service 145°F 15 sec Equipment* Not Otherwise Processed W Elinuuate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ery Ne 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* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165*F 15 sec* Sources* 1 p Proper,Adequate Handwashing ing,mobile food,temporary and residential 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. 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 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 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked and Fr from 140°F to 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/4545°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 3402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation"and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 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. T. OF ISEr TOWN OF BARNSTABLE. HEALTH wsPEcroRs Establishment Name: Date: W , of . W OFFICE HOURS i Aa"N'��Eo) PUBLIC 2 0 MAIN STREET SION 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/P N ON Date Verified 3:30-4:30 P.M. MON.-FRI. HYANNIS,MA 02601 508-862-4644 No Reference. R-Red Item PLEASE PRINT CLEARLY 'EON1 FOOD ESTABLISHMENT INSPIECTION REPORT Name Date Alype. f Type of Inspection er R Address Risk Sery Re-inspect- oa Level rewo pection �- Telephone Residential Kitchen a e: 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: 14 Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories (� Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective A ion Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. Vol a Compliance Employee Restriction/Exclusion Re-inspection Scheduled Emer ency Suspension ❑ rY P ❑ ❑ P ❑ 9 P C N Official Order for Correction:Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. 9 ❑ Emergency Closure Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by 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 violation 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 fo d B-One critical violation and less than 4non-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operation . If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no.hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request ust 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 ad ress violations observed,7 to 8 non-critical violations. If 1 critical refrigeration.. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's gnaturel Print: 31.Dumpster screened from public view ?I 1?_ Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y #Seats Observed Frozen Dessert Machines: Outside Dining Y PIC's Sign ture Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted. Y N Dumpster Screen? Y N Violations related to Foodborne Illness kolations''Related to Foodborne Illness Interventions,' Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.)r,;3 ` '_ r .. 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 } i = r- Law Cooled to 41°F/45°F Within 4 Hours* 14 _.. Food or Color.Additives._ 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Sepazated from ; _4 3=202.12L�! Additives* ? 3 501.15 Cooling Methods for PHFs Cooked and RTE Foods.* - * .19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14" � Protection from Unapproved Additives _ Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below:41°F/45°F 7.5 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* 2 590.003(C) Responsibility of the Person-in-.Charge to Other* t 3-501.16(A) Hot PHFs Maintained At or Above 14 °F0 7-102:11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment _,.. ,. 3-501.16(A) Roasts Held At or Above 130°F 7-201 11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.1 I Restriction-Presence and Use* ngru 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washi Fits and Vegetables * 3 501.19 Time as a Public Health..Control* Applicant To Report To The Person In Charge* * I 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 590.003(G) Reporting by Person in Charge Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7,204.11 Sanitizers,Criteria-Chemicals* _ _ REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for.Washin Produce,Criteria*. HIGH.LY-SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ) Disposition ofAdulterated or Contaminated Food .7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre Packaged Juices and FOOD FROM APPROVED SOURCE 7-205.11 Incidental Food Contact,Lubricants*.. Beverages with Warning Labels* 3-701.11 Discarding or Reconditioning Unsafe Foo *d 4 Food and Water From Regulated Sources g Food Contact Surfaces 77206.11 ,..: Restricted Use.Pesticides,Criteria* 3 801.11,(B) Use of Pasteurized Eggs*. 3-801. Raw or Partial] Cooked Animal Food and 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Ho[Water 7.206.12 Rodent Bait Stations* 11�) Y 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures*. Raw Seed,Sprouts Not Served*, > Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS: 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3 401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601-11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* „i:. .` ',': Not Otherwise Processed eo Eliminate -+. 590.006(A) Bottled Drinking Water* 4-602.11 Cleaning Frequency of Utensils and Food 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg°"°e 11112001 _590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* Animals-155°F 15 sec* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A (D) Violations of.Section 590,009 A 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) ( )-1D)Jn cater- Sources* Ratites 165°F 15 sec* ing mobile food,temporary and residential 10 Proper,Adequate Handwashing :3='401.1`1(C)(3) Whole muscle;Intact'Beef Steaks 145 F*"`"'` ' kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* _ _ 165'F* .,_ ,. foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other violations relating to good retail 11 Good Hygienic Practices 17_ Reheating for Hot Holdi practiceess s shoohould be debited under/t29-Special 3-201.17 Game Animals* - ng 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'RECATED'TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* - 3 403.11 C Commercial] Processed RTE Food-140°F* (Blue4tems 23=30) 3-202.15 Package Integrity ( ) Y Critical and'non-critical violations:which do not relate,to;ahe Foodborne 12 Prevention of Contamination from Hands - 3-403.11 Remaining Unshced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* (E) g 1a t illness interventions and risk factors listed above,can be found in the, 590.004(E) Preventing Contamination from Employees*; g " -` Proper Cooling of PHFs;'' - following sections o the Food Code and 105 CMR 590.000, 6 Tags/Records:Shellstock fo g of the 13 Handwashing Facilities 3-501.14(A)- Coolmg Cooked PHFs from 140°F to 70 F 3-202.18 Shellstock Identification Item Good Retail Practices FC 590.000 - 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70 F to 41 F/45 F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Witlim 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" "' 1:.r *r .. i 3 402.12 Records,Creation and Retention* Wrthm 4 Hours 26. Water,Plumbing and Waste FC-5 .006 : 590.004 Labeling of Ingredients* Supplied with Soap and hand Drying Devices (U 9 9 27. Physical Facility FC-6 007 _ - 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability apg. poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision `'% 3 y?r? r 3.-._ F;. 29. Special Requirements .009 3-502.11 Specialized Processing Methods* _ 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with A roved Procedures* PP ='' 'Denotes-critical.item lri4he'feiJeraf 1999'Food Code-or.105 CMR 590.000. ^ ---.- -•-• 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. - -----_-- °FI"He TOWN OF BARNSTABLE. HEALTH-INSPECTOR-s Establishment Name: Date: Page:. of e ti ' OFFICE HOURS ' q °� PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSPABLE. ` 200 MAIN STREET 3:30-a:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MARS. MON.-FRI. ,b79,s 00°' HYANNIS, MA 02601 508-862-4644 No Reference R-Red Item .. PLEASE PRINT CLEARLY M FOOD ESTABLISHMENT INSP CTION REPORT _ Name Date _ype of Type of Inspection p Routine Address Risk Food Se e-inspection Lev pection Telephone ` Residential Kitchen Date: 12 Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed 8 Breakfast HACCP In: Other Inspector Out: Al OK Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. G 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 OF FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items] Total Number of Critical Violations Critical C violations marked must be corrected immediately. (blue&red items t ( ) Y ) � Corrective Action Required:- ❑ No [].Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑.Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntarybisposal ❑ 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 aboard 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 6uon-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 Tdxic Materials (F.C-7)(590.008) 9 violation,4 to 8n6n-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. ` 30.Other PATE OF RE-INSPECTION: Inspector's Signatur Pr' t 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC Signature Print: Self Service Wait Service Provided Grease Trap.Size Variance Letter.Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives - Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 - PHF Hot and Cold Holding Contamination from Raw Ingredients 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* 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 Se aration-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 3-304.11 Food Contact with Equipment and Utensils 590:004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* - 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for-Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and RestrictionsE�] ( ) 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* 3-401.11A(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 E Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Eggs 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 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency r f ces Sanitization of Utensils and Food 3-401.1](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* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11 2-301.14 When to Wash* A All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )(1)(b) 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 3-301.12 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 * 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* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification*. 13 Handwashing Facilities 3-501,14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45'F Item Good Retail Practices FC 1590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 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 1 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 0p INE ro TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. snnNsrnsLe. ? 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g MON.-FRI. �p ,6sv,a e HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 'EON1P' FOOD ESTABLISHMENT INSPECTIONFtEPORT Name Date e of Tyne of Inspection irivikje�cti.n o ' Address Risk od S Level etail Telephone e Residential Kitchen Date:' Mobile Pre-operation Owner HACCP Y/N Temporary Sus Caterer eneral Complaint Person in Charge(PIC) Time Bed&Breakfast Other In: Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE 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 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 i ❑ 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. aT' 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 ctlon today,the Items ❑ go Emergency Closure ❑ Voluntary Disposal Other: Embar 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 violation,4 to 8nen-Critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector' Si UT Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N ignature ri t:. /� Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N //y Dumpster Screen? Y N _k7 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.) t}; FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* $ Cross-contamination 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* a: 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or To Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* -' Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202-1.1-•• Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and AdulteReserrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 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 Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean U Eggs-Immediate.Service 145°F 1 g tensils and Food Contact Surfaces of * Animal Foods That are Raw,Undercooked or ser Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E//tity 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* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in ca[er- 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. 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 practiceRequues should be debited under#29-Special $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing,Contamination from Employees* Ili Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45'F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 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 34102.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004 Labeling of Ingredients* Supplied with Soap and hand Drying Devices (J) 9 9 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging.Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. FIRE r° TOWN OF BARNSTABLE ,HEALTH INSPECTOR,s Establishment Name: Date: Page: of OFFICE HOURS ° PUBLIC HEALTH DIVISION 8:00-9:30A.M. S�'A B�.E. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified BARN STABLE. MON.-FRI. �p .a39•p�� HYANNIS,MA 02601 sos-asz asaa No Reference R-Red Item PLEAS PRINT CLEARLY .FOMP, FOOD ESTABLISHMENT INSPECTION REPORT C' /S Name / D T e o Type of Inspection `� �� e ion s Routine t� �Ji r t� - Address �^ lr(1% L RisV < Food Servi Re-inspection Level Previous Inspection Telephone Residential Kitchen Date: \ Mobile Pre-operation Owner HACCP Y/N Temporary Susp�eg1<lllne ;�-� , V Caterer - Person in Charge(PIC) Time Bed&Breakfast i Other � In: ' el: Inspector _ '/�� ' �L ! Out: _51-te, 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) L� w ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ p , Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑• / FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands �� -I ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS - ` ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals ` FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ` ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures �� . \I Q� ❑ 5.Receiving/Condition ❑ 17.Reheating ti ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling V L i ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control k Q ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) , ❑ 9.Food Contact Surfaces Cleaning and.Sanitizing ❑ 21.Food and Food Preparation for HSP �1 r ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY dU '/�� `/ �❑ 11.Good Hygienic Practices ❑22.Postin of Consumer Advisories 24 C.-, Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations N orl - Critical(C)violations marked must be corrected immediately. (blue&red items) f 1� l Non-critical N violations immediately or Corrective Action Required: ❑ No El Yes ( ) ons must be corrected. m Y 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 (FC4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than n-critical violations if no critical violations observed;4 too 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9npn-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 aright to a hearing. Your request must ' 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to Snon-critical violations=C: 29.Special Requirements (590.009) Y P 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view .. Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's-Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter.Posted Y. N Q. 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.) _ c 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* y 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* f t 3-501.15 Cooling Methods for PHFs Cooked d RTE Foods.* PHF Hot and Cold Holding ooe an oo 2-103.11 Person-in-Charge Duties ' ' 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 15 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 to - - - - - - . - 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment - 3-501.16(A) Roasts Held At or Above 130°F * - 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11.... Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and_Vegetables __ * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(G) Reporting by Person in Charge* -- 7-203.11 Toxic Containers-Prohibitions " Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* - _ REQUIREMENTS FOR 3-306.14(A)(B).Disprned Food and Rrated or Contamof_Foodinated , 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of 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* 590.004A-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 Hermetical] Sealed Container*' Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.-f3 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 andHardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 - _ Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* � 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ery cwe 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-1 155 1 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 r 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* 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 Aims* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Sfiellstock Identification Present* 2-301.12 _ Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 2-301.14 When to Wash* * Other 590.009 violations relating to good retail - - _ _ - - tipractices 3-201.17 Game Animals* 11 Good Hygienic Pracces 77 Reheating for Hot Holding Requirements.]d be debited under#29-Special _.5 - • . Receiving/Condition - - _' 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.11 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome 12 Prevention of Contamination from Hands 3-403.11E Remaining 3-101.11 Food Safe and Unadulterated* ( ) g 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 * 3-501.14 3-202.18 Shellstock Identification 13 Handwashing Facilities A( ) Cooling Cooked and nd Fr from 140°F to Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours From 70°F to 41'F/4545*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,Soap and handon 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 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. I F hmdGROUP ' P- A architects September 1.6; 2015 i Attn: Marybeth McKenzie I Town of Barnstable Board of Health M. 200 Main Street Hyannis, MA 02601 -J l Re: Olive Garden #1523 i 1095 lyanough Road Hyannis, MA 02601 1 Ms. McKenzie, Below are responses to plan review comments issued by your department for Olive Garden-#1523. Let us know if you need anything further from us. Comment 1 . Acoustical tiles are not allowed in food prep areas they must be smooth and washable. We are not proposing work in the food prep area. There is work being proposed in the Bar area. The tiles are painted P-4 Epoxy paint. Refer to sheet A2.1. Comment 2. Epoxy paint is the only paint allowed in a food prep area because it is smooth and washable. One note refers fo a p-4 which on the key states it being an eggshell finish. Sherwin Williams does carry a water based latex paint. I'm not allowed to recommend, but I just wanted you to know that the produc ' a�l`dbl�- i The tiles referenced on our plans are painted Benjamin Moore P-4 epoxy paint (eggshell) i refer to sheet A8.1 i Comment 3. The plan for the bar area does not represent the true layout and should be revised. i The Bar layout shown on our drawings is the current layout. A survey was done, by a surveying company hired by my client and we based our drawings off of their survey. Comment 4. The shelving in the bar needs to be refinished. The sealant has worn off in l areas. New Back Bar cabinets are being proposed. Refer to sheet A8.2 (i architecture interior design corporate planning I 10556 n.w.26 street, suite d-101, doral,fl 33172 phone 305.59A.2975 fax 305.594.2979 email hmdgroup@bellsouth.net web www.hmdgrouporchitects.com License#AA F000074 i Comment 5. All lighting above a food prep area have to be shielded or plastic coated. I couldn't find a note to reference this issue. A note regarding the ►ighting has been added to sheet A2.1 t Comment 6. The plan notes that the FRP behind the bar is to remain and that the floor tiles are to remain also. They must be in good shape if they are to remain. The FRP and floor files at Bar area seem to be.in good condition. j { t l 3 I i I i i i i t t i ' I architecture interior design corporate planning 110556 n.w. 26 street, suite d-101, doral, fl 33172 phone 305.594.2975 fox 305.594.2979 email hmdgroup@bellsouth.net web www.hmdgrouporchitects.com License#AA F000074 o- 1 ti■=°QIF�il�1'E33 1 711i�... © ° � � I�I SO[®E=I■■1i1■ l o. I� I�ICE■■�1■©■I�� ►_ ,►/ o o o ,® I�■I *�• � a�� �■1.___:___,____� _,.ice � ■3�flfl • , ►-/ ° // a I ��;, a. ©a f h� (IIRon nl�n■Ili ° II I i■■�■O■��I I I, �i��s'r�®■0��■IIIili�y I ° ' �,'i/ a e l// _� - IG1L"Idll�■ICI'- -II> ,, 1140gR1 I I I, . . ° I B° 1 mmommoo■�!od9� I �' ® � ' m `II !®■9 / Ll! 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MECHANICAL REQUIREMENTS COLD WATER 1/4'NPT-Female HOT WATER 1/4"NPT-Female DRAIN 1"NPS-Male ELECTRICAL None for,No.woe m West Good Hope Road Systems and products Milwaukee,VV1 S3 Jor t 4 4dsertri— PHONE- (414)353.70b0 _ ... arrd brewing tndustrio �` FAX: (414)353-7069 singe 2917 DEC-14-1993 11:07" FROM GENERAL MILLS CONST. TO 915087753344 P.02 TOPSHELF MODULAR WORKBOARDS C TSD SERIES MODEL NO. TSD84C All stainless steel parts made of Type 304,18.8,No.4 Finish. FRONT LEDGE RINSE TANKS ZO gauge stainless steel,l0'X 14"X 9�/�"deep. All horizontal and 20 gauge Stainless steel vertical Corners 1tl4 radius. Furnished with T brass nickel plated DRAINBOARD drain socket and T standpipe. Tanks located Center. Undercoated 22 gauge embossed stainless steel,IS'deep front to back. length to absorb sound. 261. All horizontal and vertical edges,'!•"radius with balled corners_ Underside sound deadened and reinforced with welded brackets. WATER FAUCET Not and cold,dock mount with double jointed spout.Heavy-duty,ail BACKSPLASH and REAR DECK brass construction. Chrome plated 22 gauge stainless steel. Rear deck 51/i deep. Sooksplash $'high with 1"return at top,mechanicallyfastened and sealed to workboard LEGS top with steel support brackets. 4'high optional. I11 tubular,i$gauge stainless steel with welded cross brace and grey plastic 1'adjustable polypropylene foot. ENDS,BACK and BOTTOM PLUMBING and back 20 gauge cold-rolled steel. Finished with grey epoxy primer and greyalkyd hammer enamel.Bottom 22 gauge galvanized Drain connection Female. 1'NPS-Male. Hot and cold water connection Steel. S FRONT APRON 4i1PPING WEIGHT 22 gauge stainless steel 200 lbs. C_ s33oo West Good Hope Road phone: (414)353.7060 )vlilwaukm,W153223.OM 0M PAX: (414)353.700 TTER, McCLENNEN & FISH, LLP r j ATTORNEYS AT LAW ROUTE 132-1513 IYANNOUGH ROAD P.O.BOX 1630 HYANNIS,MASSACHUSETTS 02601-1630 TELEPHONE:508 790-5400 FACSIMILE:508 771-8079 DIRECT DIAL tffl j'790-5407 E-MAIL ADDRESS pmb@nutter.com June 8, 1999 99977-27 Thomas McKean, Director Health Division 367 Main Street, Town Hall Hyannis, MA 02601 Cyannis ' �Re: The Ohve Garden Restaurant - 1095 Iyannough Road '�Proposed Outdoor dining �,,tDear Mr. McKean, Enclosed please find four (4) copies of the approved Site Plan and a completed Board of Health Variance form for the above mentioned matter. The Olive Garden is seeking a Variance from the Town of Barnstable Regulation 14 for outdoor dining. According to Mr. Dunning abutters are not required to be notified. Also, please find a check for the fee of $65.00. I respectfully request the July 13, 1999 Board of Health Hearing date. Should you have any questions, please do not hesitate to contact me. Nly your7 . Butl r un-03-99 10: 10 BARNSTABLE HEALTH DEPT 5087906304 P.01 DATE:- FEE: R&M9rABLB, i ° . Town of Barnstable REC- BY Board of Heafth� /r 367 Main Street, Hyannis MA 02601 /^ Office: 508.790-6265 l Susan G.Rask,R.S. FAX: 508-790-6304 0�N Sumner Kaufman,M.S.P.H. y��OF "yl��g9ys :9 Ralph A.Murphy,M.D. �c"pllgo, VARIANCERE E �F LOCATION P 7 Property Address: 1095 Iyannough Road;` Hyannis Assessor's Map and Parcel Number: 294/042 Size of Lot: 2.37 Acres Wetlands Within 300 Ft. Yes Subdivision Name: No_ x Business Name: The•m i yP Garden Restaurant APPLICANT CONTACT PERSON Name: James Spellman Name: Attorney Patrick Butler Address: 66nn Rice Road . Victor. N.Y. 14564-9354 Address: 1513 Iyannough Road, Hyannis 02601 Phone: (710 657-aFnn Phone: (508)r.,790-5407 FAX: (71-6) 657-4664 FAX: (508) 771-8079 VARIANCE FROM REGULATION(List Reg,) REASON FOR VARIANCE(May attach if more space needed) lown of Barnstdble Regulation 14 Outside dining Checklist(to be completed by office staff-person receiving variance request application) Four(4)copies of plan submitted(including septic system plans and/or restaurant floor plans) 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 variances only) Variance request application fee collected(no ree for lifeguard modification renewal,,grease trap Variance renewals(same ownerneasee only),outside dining variance renewals(same ownedleasee only),and variances to repair failed savage disposal systems(only if no expansion to the building proposed)) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Susan G. Rask, R.S.,Chairman NOT APPROVED Sumner Kaufman, M.S.P.H. REASON FOR DISAPPROVAL Ralph A.Murphy, M.D. Q:/WP/VARIREQ F.« McKenzie, Marybeth To: Michael Harris-Warren Subject: RE: Olive Garden Hyannis ice machine Hello Michael, Thanks for clarifying and for correcting the machine. Regards, Marybeth McKenzie R.S. From: Michael Harris-Warren [mailto:harwarObcomcast.net] Sent: Thursday, September 08, 2016 11:41 AM To: 'Lisa Piccirilli'; McKenzie, Marybeth Subject: Olive Garden Hyannis ice machine Hello Marybeth I inspected the ice machine in question and there is no rust entering the bin that I can see. There are two bolts above the area of the machine where the cuber head sits on top of the bin and water does collect in this area from condensation as you say. We will replace those screws with stainless steel but that area has been sealed off from the possibility of it entering the bin. I did not notice the rust colored stain on the plastic inside,but that may be from poss y g p Y constant exposure to water that has some dissolved iron salts, which is fairly common. That is usually removed during the semiannual cleaning and sanitizing which is scheduled for September. In addition management tells me that they will soon be replacing both machines and the bin. If you have any additional concerns or I have failed to address your specific ones please give me a call or return email and I will be happy to help in any way I can. Thank You Michael Michael Harris-Warren Harris Warren Commercial Kitchens 583F Forest Rd West Yarmouth, MA 02673 508.375.0316 ww%v.harri:.-war.ren.com From: Lisa Piccirilli [mailto:harriswarrenck@comcast.net] Sent:Tuesday, September 06, 2016 8:57 AM To: harwar@comcast.net Subject: Lisa Harris-Warren Commercial Kitchen Service 508 375-0316 i From: McKenzie, Marybeth [mailto:Ma[ybeth.McKenzie@town.barnstable.ma.us] Sent: Tuesday, September 06, 2016 8:41 AM To: harriswarrenck0)comcast.net Subject: Olive Garden Ice Machine Hello Lisa Piccirilli, I received your letter stating that the rust area has been isolated on the ice machine at Olive Garden,thank you, but it doesn't state that the rusty water noted on the last inspection is not entering the ice bin. Could you please clarify for me that the ice is safe to use for consumption. I noted a "rust colored" stain on the white funnel inside the unit where the ice comes out. Also, there is always a condensation puddle in the front of the unit on the ledge next to the edge above the lid. I just want to make sure that the rust that I had noted from the bottom of the ice making unit has been corrected and that no rusty water is entering the ice bin.Thank you for your time and expertise in the matter. Regards, Marybeth McKenzie R.S. Town of Barnstable Health Inspector 2 No....... ....--....... FEZ.......o.............. THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH TOWN OF BARNSTABLE Allpliration for Dlopoottl Wor1w Tomitrnr#inn rrrmit Application is hereby made for a Permit to Construct (k) or Repair ( ) an Individual Sewage Disposal System at: / 10 �............... U q...- - 6�---------------- --------------------_----- &,a i n-Address or t No. 'e n 1 ------------------------------------- ....... rlc�n e---- -.----i ............----------- ow�rn �,, Addres ' 1 W ��.. . ._......•- - ------� a�n. �..--.-----�---- �W.A...Installer Address UType of Building Size Lot............................Sq. feet Dwelling— No. of Bedrooms--------------------------------------------Expansion Attic ( ) Garbage Grinder ( ) 404 Other—T e of Building No. of persons............................ Showers — Cafeteria a' Other fixtures ............................... . . W Design Flow--------------------------------------------gallons per person per day. Total daily flow............................................gallons. WSeptic Tank—Liquid capacity------------gallons Length---------------- Width-...._.___--_.-- Diameter....------------ Depth................ x Disposal Trench—No. .................... Width.................... Total Length.................... Total leaching area--_-____-.-_-.---.--sq. ft. 3 Seepage Pit No..................... Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) Percolation Test Results Performed by----------_----_ -------------------------•--------•------------------ Date........................................ aTest Pit No. 1----------------minutes per inch Depth of Test Pit._.-_____.-__--_-__ Depth to ground water........................ �Xq Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ a -----------------------------------------------------------•---•--------------------.._..•••------........-•---•••---•......---•-•---•-•------.........------ ODescription of Soil---------------------------•-----------------------------------------------------------------------------------------------------------------------------••------------ x -------------- W --- ---- --- . ....... ................... \ 1 -------------- U Nature of Rep 'rs or Alterat'ons—Answer when applicable...--..___..X -t` _1�.. . ��(y�� IL" -------------------- .... ! --------------------------------------------------------------------------V-------- .................................-...... Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLE 5 of the State Environmental Code—The undersigned further agrees not to place the system in operation until a Certificate of Compliance has been issued by the board of health. Signed ---------- --------- ------- -�" " ---------------------- ------------------------------ - � Application Approved Byy-3� ........... : ---------;'` ----------------------- -----------IF.�IA44 ✓ Date Application Disapproved for the following reasons: ....................................................... .................................. .................. .... . ------------------------- ------ ---------.......-------.....---------------------------............ Permit No. c7,Y �J a Issued ........ ... �/ �� ..................................... ... ................... Date...... Dar No. ............3 FE$............................. THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH TOWN OF BARNSTABLE Appliration for D iripwial lVarkii Ta ug1rnrtion ramit Application is hereby made for a Permit to Construct or Repair ( ) an Individual Sewage Disposal System at: Z f"1 I .... .............. ,.._....._.._.... ... ,�1 1 Loca i3n-Address or t No. PrIP t 'r t'! t�1 CrIG��C�� .....---- V �---•-----)-------------•-•---------•----....._._._.... -------- -- --------------••-------••----•--------- Owner Addres I w �a��e�� .. ����n.c�Z t .�..l�� t.1�I,, i�c1 U' 1�i,� !v rl�^ I �a�. -------------- --------------------------------------------------------------------- Installer Address ii Type of Building Size Lot............................Sq. feet Dwelling—No. of Bedrooms--------------------------------------------Expansion Attic ( ) Garbage Grinder ( ) aOther—Type of Building ---------------------------- No. of persons-------------.-.----------_ Showers ( ) — Cafeteria ( ) dOther fixtures --------------------------------------------------------------------------------------- ---------------------------------------•-----------•--------. W Design Flow............................................gallons per person per day. Total daily flow............................................gallons. WSeptic Tank—Liquid capacity............gallons Length................ Width---------------- Diameter---------------- Depth................ x Disposal Trench—No. .................... Width-------------------- Total Length.................... Total leaching area....................sq. ft. Seepage Pit No..................... Diameter.---------_------- Depth below inlet..--................ Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) aPercolation Test Results Performed by---------------------------------------------------------•--------- ------ Date........................................ a Test Pit No. 1...............minutes per inch Depth of Test Pit...........--.----.. Depth to ground water.......-..-.-----._...-. 44 Test Pit No. 2................minutes per inch Depth of Test Pit--............-----. Depth to ground water......--................ Ix •----------------------------------•----•----------•--•----•----------•-......--•------.......--•-••......................................................... 0 Description of Soil........................................................................................................................................................................ x _ _ A ............................ �ri Nature of Rers or Alterations Answer when a llcable............. . ........�� lYl� U P PP • ------�;(-�) i--�Ci ---------------------- -••----------•---...------�? ............... ' ------------------------------------------------------- ---------------- -)-----------------------v-----------•---•--......... Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLE 5 of the State Environmental Code—The undersigned further agrees not to place the system in operation until a Certificate of Compliance has been issued by the board of health. Signed ... c .Z..a1........0:-.--- ^J.............................. .......................:------ Application Approved By F.....� ��''/... ,�................................- .......... . ................... .... /%.y c�.... Dale Application Disapproved for the following reasons- -------------------------------- ----------------------------------------------------------------------------------------------------- ---- --------------------------------------------------------------------------------------------------------------------------------------------------- ..------ ........................................ Date Permit No. �y r 3�--------------------- Issued ........c�'....../�/....` .................... Date/ THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH TOWN OF BARNSTABLE V11 Prtifirate of Complianre THIS IS TO CERTIFY, That the Individual Sewage Disposal System constructed ( � Repaired ( ) by ............... . (n � L...,..( n n L�2-.... ...... �� m--uet at -- -- ---- -._�..�.�4Q 11�... -�.�- ... �n S has been installed in accordance'with the provisions of TITI-E'5 of The_State Environmental Code as described in 1 the application for Disposal Works Construction Permit No. .........PY.. _-ED37------ dated --------� G-y...... THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY. ,,/� DATE 1.....`'' �. � --------------------- ------- Inspector ......._:4 q:. L -------......-----------------.--------- e ---------------------------------------->----------------- THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH ' TOWN OF BARNSTABLE r No......................... FEE---..--.--..--......... Uispwi l Morkii �un�tr rtUan rrntit Permission is hereby granted. -- -`-�r-�-•--- n --------------------------------------------------------------••--......_....... to Construct ( ) or Repair ( ) an Individual-Sewage Disposal System at No.... i-n9 � c�n{ v�V1 `� /'�nnt: ..... -•-------_ -•----.. ---- ---------- -- --- Street �q S37 �,/� as shown on the application for Disposal Works Construction Permit No--------------------- Dated-..----- .-.. ....................... ----•-------------------------------------E............... ..............................-- G' Board of Health DATE........... J --c y------------------------•-------•-------_.... FORM 36508 HOBBS&WARREN,INC.,PUBLISHERS TOWN OF BARNSTAELE— Q R. LOCAT* ' �/IDC! / G19ffi SEWAGE # VILLAGE ASSESSOR'S MAP & LO'T� O �. INSTALLER'S NAME G PHONE NO. SEPTIC TANK CAPACITY BOO / LEACHING FACILITY:(type). � 1)P�� (size) NO. OF BEDROOMS PRIVATE WELL O PUBLIC WATER BUILDER OR OWNER DATE PERMIT ISSUED: DATE COMPLIANCE ISSUED: ' VARIANCE GRANTED: Yes No r �i o - w STAINED&VARNISHtU NEW S.C. TO MATCH NEW DARK 1 ' WOOD DOOR COLOR MILLWORK _ f TRIM DOOR BAR STEP U AS REQUIRED Z N ,� EXIST.OR NEW u 1/2"H.MARBLE THRESHOLD N °�° (CREAM COLOR) TILE FLOOR M Ya 1x 1 TILE FLOOR ri 12 � 9 COUNTER ELEVATION '' ,l 3" --,l� NOTE: MAXIMUM ALLOW. NOTE: HEIGHT BY A.D.A.FROM PROVIDE 3/8"CLEARANCE TOP OF T'HOLD TO FROM DOOR BOTTOM TO TILE CARPET OR TILE IS 1/7'. FLOOR AT DOOR. NEW COUNTER TOP BEYOND JAMB & TH ERS H O LD DETAIL NEWSOLID SURFACE BAR TOP, DOOR SPECIFICATION REFER TO FINISH SCHEDULE 1® (REPLACE EXISTING)_ 42 MAX.A.F.F. g]_ ROVIDE 2"WIDE SOLID co . 3'-0"x 6'$"x 1 �' (VERIFY DOOR SIZE) SOLID CORE MAHOGANY DOOR URFACE TOP CLOSURE -- OR SIMILAR ( DO NOT USE OAK SPECIES ),STAINED AND VARNISHED TO ERMINATION AT OPEN SOLID SURFACE BACKSPLASH MATCH NEW DARK COLOR MILLWORK. ND OF DRINK RAIL SOLID SURFACE COUNTERTOP LACK H.P. LAMINATE (EMPLOYEE SIDE 2X4 CONT.NAILER. HARDWARE )NLY) OVER Y"MARINE PLYWOOD, 'ROVIDED AND INSTALLED 31"MAX.A.F.F. IY CONTRACTOR QTY. DESCRIPTION PRODUCT FINISH REMARKS 'LUG MOULDING 1 1/2 PR MCKINNEY BUTTS 4 1/2"x 4 1/2"TA2314 613 1 ROCKWOOD PULL PLATE 118 US10B EXISTING F.R.P.TO REMAIN 1 27"MIN.A.F.F. 1 ROCKWOOD PUSH PLATE 70G 4"X20" US10B 2X2 CONT. 1 ROCKWOOD KICKPLATE 8"x34" US10B 1X2 CONT. WOOD NAILER I WOOD NAILER 1 NORTON CLOSER UNI-36-8303DA 613 2 PRE-FINISHED TRIM, PROVIDED BY 1 DOOR STOP I IVES WS 407CCV US10B ELECTRICAL CONDUIT I 1�_q" OWNER, INSTALLED BY CONTRACTOR LED STRIP REMOVE PORTION OF EXIST.WALL PANELS & EXISTING WALL FINISHES AT BAR LIGHT PROVIDE STEEL BRACKETS, COORDINATE AREA TO REMAIN I I WITH OWNER REMARKS: l. FEMALE HEX BOLTS SHALL BE CONCEALED BEHIND PUSH PLATE. PRE-FINISHED PANEL, PROVIDED BY OWNER, 2. USE HEX BOLTS TO ATTACH THROUGH DOOR ON INTERIOR. EXISTING EQUIPMENT TO REMAIN I INSTALLED BY CONTRACTOR OVER EXIST. 3. INSTALL USING S.S.SCREWS AT 6"O.C. CONTACT FINGERSAFE AT 888-346-4723. V-GROOVE PANELING EXISTING BAR DIE TO REMAIN (REMOVE TILE IF EXISTING) PROVIDE TILE BASE 20 2" 2" EXISTING FLOOR TILE TO REMAIN 2„ REMOVE BAR DIE STEP AS REQUIRED EXIST.CONC.SLAB TO REMAIN - LiI I CLOSER NEW FLOOR TILE I I PULL PUSH I "' n9cBAR SECTION }' 2 y`i-"tip a •f�.G a 1.10c. ttt■�ttt- ■fit■�ttttttt�tt�■■ ■■ ■t MEMO t■t�■■ ■■ttt ■■ yL.W,' ■tit■ i. :. 5.1 TYP. t� 5.2 TYP. 5.1 TYP. L ll- ' ' 5.3 TYP. 5.2 TYP. - h L J 1.3 - 5.3 TYP. DINING RM 1 - , El 1.2 ED 1.15 z 2.1 3.2 3.16 11 7 7-,1, . 15 7.1 14 I 13 7.1 10 6.1 s . 12 I 3.9 1.2 ,« 1.2 12 3.12 3.9 J 1.4 P.O.S. 3.1 3 4 1.54 , Kf ' I TYP. 1.24 1.63 - I 1.54 t, 2.2 ' TYP. 2.9 l s2 13A7.11 1.11 1.51 2.2 16 I 3.4 1.63 TYP. LOUNGE // .. �i EDEDS $ 2.2 17 A7.1 � 1.2 33 A7.1 '_31 I I 3 1.14 3.19' I I - I I DINING RM 2 3.10 3.6 3.5 I I ED 1.2 1.4 _ _ - 1.6 TYP. I I 2.1 3.1 n323.16 -----_ _____ II - ----------- ---- -- ----------- I 1.54 " I ► TYP. 1.17 BAR A7.1 . F' I ► } I EDE] .13 f s . REF, o 0 3`5 13 - : t. b w3' REF. Y • 1.2 2.2 1.2 T k. t 1.49 / I. , . _ . . . . . b., P p PROJECT CONTACTS GENERAL NOTES SCOPE OF WORK Q+ A WORIOR AN=OENRRFM MAIFWReYXMEq OfEIMED,DWWa.IG.CE RARFN.o, pa , pWNER: DARDENRESIAURAMS WC I INEwNIRAC10RfHNlVmDY @a„WG wNDn10Nf WIIN DOWMENAGNFN le wMOD¢w04 fxwLL Nm oIGRUD,,WGIJrz roe! WORR WILL WCWDE NEW WACOVM1 .GYP.BO.NREDUG GIRPflINO,CEILWG MAnYMl3. 0 RES Y ® Dxl OAROEN CFNim DRNE N IRE-Bp NFFOR,ANDAC(RPr pw..aB,L!WUN0.OWNFR ASAIMB NO INOPEPAnYEro FRDIWO Rv!ROIECnOxeAiEALL WRNINRE OE�]v,WINDOW COVERING.GSINflRY AND IIGNIING R@IACOAEM N pPoVRFO. 4 O O IxmjT 4Ma�) SIRVCWRESNTNE I&IE OFBIODNOORnImFAf1&a ME ONLY E%CEPIIONa MDOIRGTOn10 RmnOiediOxarliDYv 0.WHDLN41 E%IERIOR NEW PMJIINO ARWND BVILOWO. Off- . wNd1lGNpf UNOERSUBPLUMI�G.PoR WXICXOWNm W6l ASSUME =AE¢er.1=2E TON CONIGCIO LJ ARCINKI: NMDGmUIMUfIiK13 RtlPON81BM1. eWAMCPtRMRFROM Rm IOY MAHAODABJfIRHx1,O WORC IDSM NW.ad IN nRFCI.fUDE0.101 WOm PoRigl cONIRACi MALL DPPmPoRMEO WaNa NONdWINF9 XOUR&ANON RPGWRPO GORµ0.3EITl AnOCDxDRVCnOxDADMw4rEPfDnM! LO O OALLOWAC OWNMIWSTEROPEMNIIONOPR MCeB➢E OnNA 3 OACe:laOf 3 ➢ A1DTre � CCOVRDRAWwOG! V➢AM.YFCULARIEN¢ONSNOUID IETARENTO O 0-c 3 9 PAX'130fj 0A3a1 oRAwwW rooEIIPMPIEANr LOGTON Me0w1®,NALL Ie ixEANVIKIIXNLNoiee COgKT®omrnT PROJECT DATA o 70 UPI z� N,nIMO DAAl diCR@ANLT OCCVR,P0.1p➢ro COMVNWG WnIWrnW AnIOVNOr DAROW EW,OpEIO@AEMM. ELeelauL oe•NAewuooutm lNc MMwmw N�FNOWEEA. EtfCIpArLIFNdHfm 70 O 1 NM reEl1 I.WDOWNm ANY3UCXOnCR @M JCof PRWRTO WAraCWOwMMRMC NfUD0. E C G0N MC0evroOINEN-Ca9=4s9 ARCNOTROORD NEOwCoRGl0CRME O PENx OwIxMOBvIfEDNNFCLEASLLIA a,O CONROE euw.ocom: wec- eHUNM3 MENDMEM 1 m -wlury COO wac c-ER. lbj RRre ` JgI� QQpqki5 lS E COgACT:00NAl0a WWR CGMmENG-WORK. ¢I DFCOIAIIYEMARORIZDR.Vm NIJIOWGE m o-lle ARCHITECTS PROJECT#: noxflAMNAeIE GRNAMBmowraawrenmMAUNALL eLernurxeooe mM w.nonNaeelRluL woe -103 f 1MlwgRACIO4ENNIR@ORIron1FOAROEN PROIECTMANAGFx 4[OWFMFNn. pu,I CO. snOfMN,AGNIenrz UNIPoRMPLVMBNGCOW ANr ERYOIa,NCON301aJC1tl.0➢OAUlnOxf NEAMY DawVm.ME 9MMIMWAILAMlffRPIGCLAElflCAlIONOF CJI®ORRN&n G�/� 1 /� 1�� (�j G�/�i 1LJ� 1�� CONRAC10Y0 mPOlnlpl[PoR[YNLLEC,WOAMY mRG6 xwu<OnWVMroravuv4vW[%JOlArIDIOGLODvaMeq n48wDE AI.LN@AID U G=�iS hl IIV W O II lA�'W I IIV Ai1m MEnM Of CONnR11CIGX wxICNnAVeNm RF@J Eu11lWO wo6LOROMANDm avouegronlewnwroNafMaovmm.McMfAWlar awwANc eus,ulunoN: Aa INEEmazp wRmCRNOAtJYmPOR SNALLRRn1lANROVFD IYTIO ARCIDR(TAATOWNm EPfPIQIMBNroVN,OWHm ALUMm Np T9lOr COWIRUCIION; aB - m ACC�EffaJfmulrPo4raeononlwlormelD4,nNa a ALLPIAN DLLIWIOW AREmOM IAC60f lRM UgB,mMmmEwdWED. tdxOErIEOR fTawa GRYCNaSNra➢MlOP TO,Nw➢ oso-PoO,AGe &WAD so.R. ' moowowraRBNim ffwnxe: exanNo: EXTERIOR/ INTERIOR RENOVATION f AueoNmucrou NN cowwrwm raAavcAue >p EDORwwD aMLNAumnuxePAOPIONARUME 6oMExwxB m IWLOdaw�ANDIOGLRElreLTGW,ALLwNreACfOtl MVn COMttY NOItD.amwdCN®aNOVJmA AOPOL@t aaf �} W1M,NEwgMC10R11EGDIG110NRWU1R0NFNO OF ALL OOVEMWNG flRfi fPRwOm EItlnNG: Y6 V AYMONntl' a3 InBCONRAIDW,HALLVWMCeMlttlwUIMMODJFRN MANAOm nENALLmraA010N44LTOrraCONIRAtlORiO ONlaOp•K VYLrOMwMD,.eIFFffRaOeIOramleWttoDrNA®CNfApwGx®Mo 4lwooNO�u EiMIDDxJ,iIaNr wmuNiNmNaCPOoNnWARNra ma rawSfUAamxGAru(FRSNAimmeRfroMAxL4la4efdLeAEmIuappPo,WIolG,lr®rMPmW6r MANeAlvlmOwNJ,RnnNNwAE NLL0.NmpSLEwA IlbRNecm„O,WcafvG ro➢RR®CnM OxJMraIOvcv raDw A[OuO M wFlATB®UGLore) EIBnNG: Y.B MoLe as wdEc ® reodG4rro AT € e0x 1095 IYANNOUGH ROAD aa��rH�v/f a D a VaN l 1 ( Y e Me eoNnMdo4nRGrw,mle roxmxNWo.MROADRJw Pav erlNe,ueeanlRAaov maernr arornRu:Au IAvwroeltl2 2 HYAN N IS, MA DCR-G, IWALL 0NaALLD ERFuRnDN® REaWRDGY.wUNnANDORSARVCENBCWLeE 1p mAo.MRudN00lsrol.RLOFmumJ0./AGmJOfro. ACOWRro AN OrMDfORerme oweRu wgRAcipv OR WewNreAcr02.oe - pNmwcouq: � � GOFR.AdwsxAlLv6mPorme16FwnR a aYP,uM wNleoumArro,usrem®ED➢mwmleAu,XNLwxroeMro mA AkovA s 1. No. 967 L' m�IAID:HIrOR[DLEUYpwxY f.WLW.mVROrm WP1FFa0t MlnLLOWDwO[NIDIOGLGwlMMNO GGDB AHDOROwNJCm. IUxal(:RrffACm Mi. !/) Nwo.DAAxaJff WIlCnlJIALLAwPA.wnxw OrLL e nlTU4a A3on19wlfeLM1C00p rW wDLL.YK b AONMAC100.6XALL COOmNARALLSu4wN1aRG10F,IxAT roiN-E, la) wwormxMlmMFCOAWE,xM-AGCPITANOEOM! Re1OlOBDRLFCIwNIRACI WIM nAIDENlPSGUtANif,INC. wom uwm,Wlmgmd. Ma Rxtuoa cooROlNAnoN.sunownoANOMmmovwG. sJ: MBe wNmweTo0.f APP.OUf ARENw VANEOro:eAt w,, ' SITE PLAN NOTES LANDSCAPE NOTES - AEUw[&PEwcKANDMECARPE7W3fAlIR6. INDEX OF DRAWINGS ❑ Io 3&eoNe uuu3xALLee ufEGAl M6FouovnrJolGGulora REVISIONS GlenNOlOMnrIH AC�Bn,eIJY/,Am OW LIOW ro4BMtt al NIROVFD rIhN OULLmI(EIrWAMNpW ANDLIAII ' ��AWO�LAWW�veOr.IiLm� Ar4GNe D,[HWIn3LwCEALLDNAADEDUiOiCNEARFN.MOE 1. eOOM iNtl SPV3NA)ID WALL Colp1EC110N NOT ee USED BT WO1pOIBJ.ALLwEIIIRIICTON,EIa IxALL e OWNm .0 RwRH YOUrNRroIISOLGwALwN¢IlbxBwOROwAR a WNWWfRAM6f¢IS A101AM69PA4 MANfAnIM(ro��wNDI110K Oxl COAlLaeSn OlPUla ARCHITECTURAL �WORf wnNCONireVC➢ON mpJECI MANAom 4 CVNDWf NIO POlfBLE1WY51D A,wHLL RwN.AND WBNALL REVdmJLAWFN0UM3ANDCIMNGFORDFRB ONMe •�a'7�Fy�Q AUG 2 4 2015 ' x FIllnNo dJMMre¢WAW�O`PA4R®B^IW.Po6il0 uxNGII VGINnGVo16/.ndY1,WOREOPECIN CB➢JCS°PM IRFMLSBNALLhMB.METE AReIOIE[FPIVNDPA ME CwREOF PAM WIf0U1l Ai INea Am. NsaviRr.eoowwnreww wgdu DvmDJeer MANAeea & mooTHQ or MalwoR[IGeWEn.SJrovtl. McJoasure¢wl@JDaxr. n.l ime wtn/veoJte,wTA/,eepw+ 3 . ' IRimiownieNmineN�ixmil&ia.iei'ro o-lal. A aiAUN Bhft ACE34 CLEAR a2 FGRCOaFCI.ANOE-OEElGNCOEV&W RNEFROJN .ANOSMIPl6 Cal AEPHAlr31EGIFIGTON3 s ' ) �VNIIYEbuaACBGIW! PoRwNPoNMMK4 WRN OEDGN CONClRPoRMEPROJECi.McOWNm Y' & ETWEm DIE ucmv eoAw Aftl CONCfW,C@M An0/GRARCgi[Cra MpIwNWANLRONCIIPMOV1LNOi16(.98NE.Y p. nAlgffifn8,0aRANIQiail634VER ¢ro1CAleMROVNOFANA MetYWWgCXMEn6MWNCnONf.091mAL Al.l rtOW PUN/NOnS a ' II CDNIGCfORfNML CIGN WOR AI¢/S(wwpwlr aAN CONRACnON,MNLBEVaVIMlSIIDP[LLAVRNa,faO➢roELVAV.t90NAlJO A19 WIgnLLl PLAN/NOBS g LONrJOTroACCUAV1UROteO. ARURtTNNMtFVFI)AJM110r1 PIIOV®®DNCmOOaeANCE WnNME COxfINUC1ON D1NWwW. N.1 REflLCr®Cf41NGIUN/NOn3 g . - R BE ALLDE 1.AtI-1. moMr➢pAOBNm ARGQ wra,RUrnon O \ GB •. lMALLee 4@iINR00M'CLFAN CENORO AILyCU- MNOT GLAEt AfDGLAaNG SxNLCOAVtY WIIXCMAPIFA 810fra VS. KI E%reRC0.FlEVA➢ONf �+ ' WJom IOMLwHireUCI10N8XALLeE MOROVGxIYCIEAN.wOfAEe OP N wWVMm PROOVCfSNflICOMMIDIWJEAieIYnAr0VD3 MR wNMICnON WSi eACNDAT. RCNrternIRNO1A,MOMAreRVeB IN FR Ili:118CW PAq IaDll. A&R m1eRIpR DFVA➢OW ° Q � WON rROlCrwxVlDiDn wgRACIOv erOtlfwxwOu uu NPNAIVDJOp 91P'n04000gYro NroR4Nave NL N.I INreaDR GEVAIION, O xS ' rODIvuCTmIdM.RBmIe AFOOBR& a1 a@IBVLCONTAACr0R Ol0 WUREMAT AID RmAROR REWPoRCFMlMB IaESBJI PBWRro CO➢lDmWq OR PIwONG BWA ORAMOMWIRM A&L OBAai/WJG,CNFDULEefWnfRwnON3 � O O 8 - W MCM COUID DVn@e ra nR11CIUPAI nAL O wNRAdDYvuunm GenRDmiII�RfOPYN4ALLFWWOR® wea ElCIIOW/OnAF3 � nOMLHVAYwTWW WDIOnAmxGNOlm 9wll. u PoRCON„WC,ON OCMat NO,O10Wn.U@MIMwNWACIV¢mi !�y � I � 'tl -t. _ ACCOA DOAICF WI1XM rROhCTEP[CIPCAnON& AOIFE3W Ml SECiImG/OFUW S O o- U M ALL WOmaNALLBE RCCOMPl6MED WRNOWLRT WOLLMAWI@ g e A IOlfIW NL0®I:+DuxvTnwnwFm.ALLMARRVJf@All of INnAL1Al1O E OWNm3LWPUPo DEMf DIY OlNlpALwNWL10R LOCI®! �/J\\]I am KC04D.wawJw nLL o I\L\�J/1/I" 4NNFALN4DD WRRUCMJW A10 PKOMMOeII.nDHI, NLELf OMFAwgEIpECME0. AMrE41.uArmMexomvuuwxroarodeAmorRurz NMcnaR.o6 wDd;I.ewtnuxuafANEv[w v v.MeouwJERmawawaloNs.mewlENrronLLARamFetoRENo&¢ERwnH RFGNo xA)meoo[PoIIGFRAN%:,RFwaNUnON;NCNIFCiuvAl rowNr OEU0.a NOI CtGKORBCNAIIl OPMOm MNIOHPNRRARAIIGIC nICX o Aunty SNAU BE eRoumnrolxFAnaGloNaf NwnEcr/tlwD+®IMwvnwee@ovenLL ° wDODwW[Rnrr¢IF.VRWIJIYlINARII(b.•E,G GIIM&SwN Of la&ANoixe ARCxnCC,/BJGRMmYWLMAmwRQ4,IDN OR EVINIAn01J ff�wtWiM WWRInMG OMmWC11 FxIRACNARG!WBLmALLO-R Me WORRORANI O AVMEN m1VaI+FumO�a Il ixeowMRMAr r330RMAWIIONY wOmilNiunm PART WInWETAM.OPME NGO®IWBLREGNwe1[OVOEDINNDCOMB W¢gNARWGNAeLe GIraCGNRACfWnMXe OwNrovC6UN lHlcAre N DECAIgNWraDIEDFORAND fPBxPI 621A ® ®® ® ® LIWLCOOIFRAM OwM®µmJ OJ,O OmRS rMPCAp6J@arACIMO�R aB ALL DECORDFMtICXFWIFDPoRRFMOVN3NALL IEULVAGEDe N0.NED OVIN m ro OAPO@I PoRCMAMry OONNION. Cw40RWFN,WO}%WINf.NEOwNm SOixAi wGdeY OII¢RLCAx IEPJCOPfO¢Ar®MANA[IYMANMa Y �.C.,O'roTWIJID OROM'¢6CABIB AND WI¢m AROYNOTE PDiS1Al10M Vo4m U]Gnm0.WClUDDW ilR30l,aNCl NIM. �. 0 11 MlCOxdwdOvivwtlmv6PoxRBlEPoRJOIfARW.AHO tl OFNFLLL GONIRA.FWEALL Bf 0.[SPON®lffp 061am1a OPREAIOVED 11MLL1MALLNFCGSNY nI[GWgW WDGYm tAPGYOr CAAPEIworoANOFF4RlOGIRM. - - O Ell woRmaANccr.erAxGNNLnM6 n rtnerorraenENl GNlgiouwwes ioatMovermalweWnu eLEM@ns. a I)OOIOoCaMron NMRANDUX'.LLRNDIoffWMBJO.prA@IUGYV Lq CASIROIAEN,RDACTOR SMAMLLI3EREfCPONSIIII iD affopM ou D91O WcNoNOFAQ1O1R11 10N ELECTRICAL issue Date: 08-10-2015 LLMECM-TOMOCEEDARK EI.1 FIEG1aCN WHnNG PUN/NO,B/SCxEWIE ar„ 8 REVISION INFORMATION E12 flfCrWW PANELEMEDWFi RSEB ADtlN3 1 O RESPONSIBILITY CHART FOR SUPPLY AND INSTALLATION OF BUILDING RELATED ITEMS SYMBOLS 3 ,Wf�9i fDpl1� Q Z aL@Fm EEc a 4 DlvelorJewJrnmT . voroovenAw aRAocwPlNlwl,el A,aAwA+o neaaalmlwAlNWawq x x '-��' MfLLwOm•wWEGeIMi-M6FlNDMFp x % ���----'"'L��«�aNEnwxme,ErnONa DRAWN p 5 Nuwou-xonPxsnw+D.werwoN® x x .- M¢LWOQ-rDA.Cwlwn-P4l rXi0xLD Y 11 DETA6N0. f AGl R CABwa ANDTDM x % QUAIL B - Aplwoff-eae eooN w,wa AND,Ru+ v % VNN41Gre43 �_ ,HEn LVr¢a D[UW ROMWN AOOU,IX:AE1Rtl % VENOOR D O DRErJURacD ®° dVBIONp•flNOXm E-AIIDNNO.A4E !L B cARrErx z o.c.rowwdNArewn sl@xomJc o.c RdNArewn - WwvnLe-ewlsm z x d^VtR` ewRror z x ELEYAnON: Resteu axmi wxtvE aJNAnoN UDR,Rwn rent M: 1523 a $$ �wN ¢ orvmpJ laff[CINIIB POOR MARK: Qw -rrPE CONVERSION X WINDOW MARK: a�Me (LOW) mLm1MF - Owxd.mDIIDAMxur npq WplppWre IMEMIILdWI % /A w000vNAnre % �...�..../ -ED N REvmoNs: mwr®AAPA- LOIOBi � 1095 orvDiDx I. IRINE)A Iw4D,AUAIImJ- x x .aloOGO,-TE mN - IYANNOUGH RD. otroRx INTERIOR FINISH FIRE CHARACTERISTICS ° MMel1RPAD eusa PIAME weL p awvNuwNc,p! AwYf11CN13! AORI b YJ Hyannis,MA U1EY 0.AlIMJ1 s wwrrwe[Aee-uvepRfaeRvmefnx z {`4 x ppF; Dra " {� dvdorl lb FlFLiMGI I. Y WALL WVMtlIN YEDINAE a I.R.A-MALL ERGAE'A•MiMG. ua TITLE \ �� MIEaORIDFCOU➢VEIIOxifEDLE6 Y VSEOWIIIRt V@l009 vummEpj Nse Cvt,TomLDwDD It SHEET O11HR u0111 fOliLIR6IS@,Nen A31) z AU MALL wt0lROOB OR x.VLwAYfIxALL eeCUIITMIero.IW!<VLGrVe11lOvta if DL[Nsy fftWOEAEoj s, rowecaNPuw RRewreD nA�IGnow um+uM6 wgaawAnNe3.We li@IrN�4 PROD ro.0-1CN 1 nI MAMeeorevOLNR.IwI¢A xR.awrowe4CDAr. SITE PLAN 1"=30' DlYNgXtlFlNDxd¢,4 T1 q➢mNa-A•-rUME COFnRGxP.Iff a No.IbIOVE%COA,. 555!!! IORCWf Y-fIAMe CONROLNR.Ia I Nw 1MwmCOw1. y daNRAC10RnNLL FOLLOW MANYFACNRm INSIRUCII0.Nf PoRALLWOR[lOOE P[RfORM®. L1 p T U N C 5 �� A p HOT MIX ASPHALT PAVEMENTS PAVEMENT STRIPING -< U 8 €B Hof Mx Asphalt(HMA)Mall be manufactured Ira.0 date In addtlon,all deft.melhods and measures listed above Pavement Placement DeRnNlore/MCtadan/Equlpmanl weather,All AppUcaflons Equipment Crack Pret w than � " A♦ 8 approved wtlfted HMA manufacturing facility.Work Consists of shall meet the folowinp cifedon: 9.Surface course longitudinal jolt shall run with the iroffic Each.pplkafbn Mall be placed when the forecast b.in nee -Saws must be capable m cutting true Ones that are straight end All preparofion shall provide for dean surfaces that ore sty to = VJ Oneormee equrtes of HMA danshuctetl anOproparetl .Base mums shoShove O minimum of 45%passing the pattern. puling acme the dining lone;slag not no-striping properdlen and with MNmel materials and when the temperature will .vertical. snare madmum bond Capob�lN of the Molerlds used In the �,� tau or The mphalt concrete consists of a mkNro of N4,leve, be allowed muses express parmlvbn b given by the Owner. The entire area to be painted shall be compeeN cleanatl Coda .Main.be-Way lot a 24-horr time paMd Immediately Excavation equipment roremove debris shag be used that will wpalr.Pavement temperature shat be above the manufacturer's _ unlbm9ygratled aggrogote and specllled NPaand grade of -Surface and leveling robes shall have a minimum of Defoll and submitrome Ownara paving plan On the silo blowerlhpt willbbw and Clean the PPlace tree Of send,Cloy, 101-D the end nine of tndal011on of materials for each coding not damage any m the exIsting pavement structure to remain, recommendation for the product[nstdlaffon. I I �'- 2 e a'phall finder.ThB manufacturing fOcillry 1hd be capable of 4S%passing Me e8 slave, plan Sheer pd.to placement of asphalt. dust and other foreign matter.The pavement surface sh00 be dry: oppgBtl. 1.Croak filling b performed On non-working emek91ha1 ore (l� /- producing HMA In accordance with the following mqubemenb -Caane Aggregate frawlon hag have a minimum of IO.The entBeparking lot surface course shell be paved on temperature sholl be above SOoF Conn a wind speed of less thon5 Wacker FlCleswTompen/Or pothole repOM m,t be 1..fr. lose than V."In width. -vy H _ and oil appgcebb local agency fpetlfiCatbns on an Of comea0ting aspholl adequately to ochlay.a stable repde. '7V� y p ongolno 75%or.hed faces, the same day.The t mho One Platen Mould be deaunee mph. Asphaa Emu Won Proeement a.CleoNng of the Crack D -Rden/w patching mud be CoPade of compacmg otphell and COrWtent both. .Fine Aggregate AnoubrfN(AMNTO T.1D4.Method A). wllh and approved by me Owner before proceeding with The hootmentmud be smooth and uroformly,finished and,hag be adagaleN to O.Nave o stable,long lasing repdr. mauled with O Hot At Lanco U A p d I Shall be 40%with a masimum of 20%naturalrond. the wodc Work In Inch a masher as to hot unduly grit Jill G9amOMd In accordance with the mmwfacturm,mcemmBntlmbm and and the Material Installation mrrw 6hsuMgunllorm materidbprotlucetland rWednp tnevende •Mx Designs Shelf Inetueaa Oreoktlownlaclor. poMrg oroCeassbthedle eY eustemen wemployees. •Morino Mall in mml cases mire ae selling paftemi tiro coats shall be applied.The tad cool shef befqueegeed to shag beachlheitoa crack It O k �¢3 let these asphalt during the design MalnfOh OCCen to of taas150%m usabe Parkho spaces however, maricings Shop meat all local,date and a Pothole/Palen Preparation 9 [ H. polaets wBl requtre MhWyabrdlol. stage to MI milers ER00.introduced inure o pods mechonlcal bard and Ihe second toot must be 1.Layout all fat depth patches to one-fool beyond the s rfa Rush with the pavement pets � �y COeumemr and quagMenom Ih the m.raolbn of the Owner. stage to meNe production yokes during Paving. federal real lromenN. squeegeed and broom finished ansuring fold coverage and Msudy failed area and saw cut straight and Vertieol the full surface. _ Canhaelor/mOferfd appger Moll tlemomllete the mddence Of .VAN is based On the aggrogote bulk(dry)specnlc I1.Rolling Mall dad as soon o1 Me HMA con be compacted •Strip..h,11mewitle. espedoM free of void;and pit holm. thickness of the adding HMA pavement. 'b.No-.,banding b required the following documents: Gravity,Cw,ot determined by AASHTO 7414 and T-85, without tlhplacement.Roiling hall continue unity the HMA -If no sacd.ode diclalas stag fire,the Darden standard b 25ow patchesprbr to material removes around the full and the tyPleel eonfipurotlan is ARCHITECf5 PROJECT 0: .Pedamral Graded WntlerMail meet typical Iharouphty compadletl and atl roger made havo 9'Ifeet)vide by 18'(feet)long. In easel where the fempeatures era such Met the sad.,who dry shown. 15.0103 IoeAmeI., -Approved vendor Cw101dde for the date where wekD agency,pecBkatbntvlowro mndNm volume disappeared.Compact Me HMA to O minimum in•prace •He dcapped parldnp doll tlesipnaflam mud add an all Olmwt Immediately behind the aapficatlon maWne due to Nash c.Use olOm/mateAalprotlucf Mown above In the . J.Remove damaged asphalt One aggrogote mamAals. I berg done, roadways density of 92A%of the Meamikd MoAmurn Specific GrCvIN, ,He to meet local cadet and d anent Americo, IemperaM ya and a dry asphalt surface,with surface shoo be Materials pas nan fl n into the C for Crack ono -Q-51y Contralmll tar moledd production OM-0e •RAP may be used up to 20%In the HMA Birder and Gran. Disabilities Act IADA)C0.'p'p Keregwfemems. IlpnNy spraynd to dampen lneOmement with cteanwatw• Analyze the esddng,ubgroderodefarNne depth Of remmol if provIdedpenetroNon into the Crockbdemonsh0letl and timing..a-being performed both at the asphalt Surface Cannes witi,oul approval by the engtneer, 12nroothness shelf meet the requirements Cl no greater -M carryout and hendcepPnd Palmed emcems mud WOterspraying with dwrswoler may be detrimental A appOedIn necessary.B-1.falling subSpode as-.dad and Compact 2,Crack Sealing b performed on wokng cracks that cm Plant of wallas On the jCD ills,and mfxa,gmatar than 2D%requhe engeleeM1 approval. man''/.'In 10 R.far base and bveArg counet and s/uin 10 R. sign wills Parking std matolsign desionmbns. tow lemperofure(Wlhw pwemen+e atr lemp.l•Ngh huMtliryw the/ountlallan tat pmdde lard stable Plaaomhin OCCordonce greater than'/."In width. -List/OrganDatbnal Chart shoving personnel responsible -Current Quality Central testing m the MEaure far surface Coupe. .Directional oraws and painted text should match adding, a smooth Pavement candlbn. with local agency specifications.(If subgrode removal and a.Preparation at 11,crack by for use of equipment antl actions of the crew an the grade proposed to be usetl on the project tholl be submitted 13.Thickness of Me overall==MOB be within'/,'of the verify with FaeNNManagar. replacement ls required Men this wit be paid for on a lime and the use of a rower 1h011AI while paving and compaclhg wpholl. to the Owner prior to acceptance of the pleaded mx spedfled plan thickness at all locations.However,the yield Depending On the candtion of the surface and the humlaN in material basis) provide vertical slam Is requlretl. design. for the day and In Me enure At.,has meet cakulatetl PalM spodnctllona theall,the Mt application Mall be thoroughly inked with b.The M lend mservoe Mall be' Calibrated equlpment and quell pesonnel mud be theoretical based on 92%of Gwnsupded from the -Sherwin WROona TM5626 Seffad Low VOC ACrygc approdmaeN I5%water by vallme and clean.hard and 4•Install and compact 3'topslre,0-S%Poaing the W, W by'A"and no greater than Ocamdise at an thin during the caMsu01lon of this HMA The -Testing mqubed to vaidde ar Control Me mk applied is Conhacon and design and duly fast voluax Acetone Tralfle Mamrg Pont,Wldle tluraDla edna Per thefed commanutaetumf,speCMCollan M!MMA aggregate sot patches with su".de mrrrovd bYk^I:l lone' 6 Contractor Mari provide the necessary equipment,maleAah.and the Contractors resporabrity and will be Included In the bid 14.Pavng Joints -n.thickness Mog bell$nd,.Fare,videsMp6Q6eore heel.The mmerfacMeM1 specification street Band codincote of greater then sirs Inches In depth,Compact until proper C.Clean Offer Mvting. labor to complete the lob ooceptabla to the Owner.Varlanm O I Cast fa provldmp theta HMA Imms.DeRymodmum fe-Mlnkr Construction bngitud ry nal and tronerse gdm Mdl cover dry appr-Aural Sag-3406eal feat. compliance shill be provided with each bid,having the actual lone-. d.Manufacturers recommended the Am and amount of equipment will depend an the site of the theoretical specific Wavily velum mud be made available joint&left open Won Wended Period afrIme. (ApprOdmom application rate of too square feet per quanlBlm for both the asphalt emuldon and Bond lO be used by 5.Cap with a rtalmum these ae inches of I4V top-Ike back..or Can be used for deeper Cracks which area being paved. to the Contractors d.al technician far Inpbce -Construct parana swab rongNudind]Gilt by paving h gallon of paint ls typical.) the contractor far each project. means that If a Crack Is several Inch.deep the N miners aggregate eetlocalpradnddowmtotinm, RED A ' denlNwnhh four boon of start e produdan.Asphalt t hotureM wllhatemperatureolnetrevthenI80.P -FOUowface lcad,tar paint colors and one etc. on d,Snarematedab meet localagency speclncatlom I. Cdacc acceptable ematerial Ion and,fill Provide Bis Impensfle Mot al tloeumeMs n,f a'penoMrfChwge'who is danmnt.pratlotian.and bulk specific gravity(Gnw)testing to ensure meenum performance. speclaDad eesignetbns such as @e lanes.efC. GnCludmOOPeratians quality,praddion and compdcNon, anocceptable Bad. rmpombe for Me evwslta of Me Pevlau,N grtad odMnes.The hag be done a mWmum d once every 40D tom of HMA -COmPOCIalliolnhlaproNdefwOnem.unlf-.nd After applkafen care Mould be taken to protect the seal Coal e.track sod material shag be dvenwith fir sgghlN 0000G �• Indvidudw9l be the pamtol contact forthe Own,old they supplied or every third day forlow,tonnages that when flghlN bondetl Joint tiat erg meet bath adaee WOlIc71me0neu from traffic udt0 atloquetefkenglhbobtaeetlaccordho to Me Pothole/Patch Replacement belowsurfacemasphelhpwemenlandstmcksmoofh � <�`shag work with tin Owner r0 ensure timely project completlon added topelher suCceWveN do not egtroi s00 rons. tobmnees and denaNrequraments. The striping shall be accompfshed In such a manner as hat to manwacNreff recommendation for the varlqus cmnafes.My I.Crean Me area to be spared patch atl.Included.to wilha Heavy-DutyUorV,hdp.dMueeg..I.P-Ide �'„and SpeeNcallon Acceptable Overage me urns We made by ue of 0 -Cut hue coMrue"Mor lsaravene ldss 9 the mateld unduly RMO parking a becen to the life by cudomen or e mesive sculling and cutting shd be repaired by the contractor enure mougnum bawMg of took coot and asphalt fw a banddd effect with MNmol over-bonding. $Ompgence.This hdrldual slag be knowledgeable In a9 aspects correlated nuclear deMN gauge.Pavement OudN has Cooled ro lass man 180d pd.to the placement of ..play..antl new.Iess then 50%m umbb parking poses of no additional awl. mmeAeb.Indal pavement joint seder.The holes mint be 3.Crack Repair occurs when the wk0h o greater than W. tOf aphaltdesign,Production antl instagal and drag be on Indicator or PaveTrockw(hondiutlem)M by euaIng l4 the ne,A pass fat ensure the bed Warning joint urdessdoruss! ngoffhounwhansMplMbp.WWepfttohdw tlrietlmmuch as poniDle Dy using edmpranetl atr,Otoreh. a,Cracks shag be cleaned camplatety with anmmployee w theCompany haldrg the eantmtl Mth Me Owner, eem P.NI.P.day antl tasimp perAASMO T-16A Methotl pwdne. al operollon. Wah TImeMu broomera, Compreslar Or wee brush to removal all din,Bond or �teven U the HMA b beingproduc.d and appgedbyareporote C.Additional testing shag be performed on any glen day 15.Completed HMA placement must be bid In order to The thing and proce-heave be discussed with ilia Restaurant The reach.meaMg and sMping shag be accomplished In such 0 2.Place and compact HMA base miser In lifts not Brame! vegetation:tacked and then freed with One graded Hofvendor, once 4M tons d asphalt b sicced. stow pOSHIM dminage away from buildings and toward, Genera Manager antl FacNN Manager before proceedIng with manna d,nofrounduly Dnit pavng or access to the fife by Mx Arphall that Coil Nl iha crack ond can be rdrahO a outlets.M do f warerIs not acceptable me wok. eudomen or era loyees and never fen than SD%of usabt0 man P'compacted mif 1,W(Top J comps t r d thi with a fa.sg y pen g o s minimum edSurfsurf ce Of ark s Shagj compacted IhlClmw. rm..atlequcery to ensure iha beef j�iJeM1.St Arty metopes place density measum lax surface eo Inaand;heg Affect tedby th eO n Me COntroctOls expMm. portMpossfalo tuNendonedUAngORhenthancuingb CompOCee surface led a ar sh n be card sh l b proper perfoff ft C proenual.In Surface Coupe-Tire fifhed Onewnd gnsdwfind be mxmresn In HMAuto Chef Me wing Ch ret1 After Fbteand poll lyndallhe owmop Silo 7paRemovMc e oDwa a Canhac101ntth mallet camphound apwps to Everydhempt soawtlbd slightlyO aim atrolohtmoewshingUne andhas belevel to b.ROBepwith me hock lemisaccepfade. Wtagshd uNfartnry.rodfmWmdlmes and gddes.araoth, retlucaan InHMA pay equal to the fdowmg chorf.After tletemhirm PdifNa tlrolnoge accePtabaN. -Remove all waste mafeMbfn0111he rim ond dispwe of made to cmnpbte the pnbcess Hone cOMinlaus coatwith no donlry above,opprodrsateN'A Me arrOsnndIng ♦�` // dlnable.odd-resistant.Mpervlous thus pmfacnng lower reaching U.30%reduction mark the Pavement shd be 16.Protect the HIM anlg ach lima Mat hoffk can be according to loco ordnancex cdtl jomh,The thrdlg and psccess;houi0 De discussed MM the pmemenh. work TlmeMass Y• layers,and stable.WOd.an,ND Of MelWsoed Surface avatl and replaced by the Contractor or oN In place plowdUpon+he pmpam/compatfl,d otpod ond straw no -Complete allworkh Complance with ADA roquedmantx faegty Manager before Propeetleg Coals the wok J.Compacting HMA mxaS In potholes with loaded muds to Toe made,,acting and tMpinp shop De dcCom{sibhedin ^�� Course Moo be d the highest Industry standards possible pier with ne compensation due Be Contractor.Base and leveling signs Of defamrotion. -Nally Restaurant Genera Manager when restaurant ambf In maxh&ng density will be mowed, such a manner at not to unduly omit pandnoor.CC-to the - _ k AUS 2 4 L 5 to acceptance by the Owner.ThefurfOce cause Mag be Imlarotian Of mphoH shalt mew bColD07 spadneatian;for 17.If exceuNe;egrepatbnbaceuntnp tlullInQ placement traffic Can return to lot, Slla Specific Identification,Contractor sham 4.In-Plasm density Of patches shall be a minimum of 92%of she by customers or employees usable parking spaces unless '� r built withamadmum aggregate polka slat ofbetwaen 4f° Irvplace darelry morasses.surface counelorgltutlindlolnh oparotbns the Contractor walinvesttoale the cauro(g antl -Supply FadlN Monagwwith Nofakad Ctntifitded -Remove and store bumper blocks antl other lot the TheardiCd Madmum Specific Grovlty,Gn.n. done duMg off Noun when curing is possible odor to hours of and W.5ud0Ced0urw Mat be O munhal l-%°COmp..tad MOB be mewsired C from the joint,centered upon core or make appropriate Changes to the satisfaction of the Owner. Compliance far all products used on ine project. Cceasswlm during operafforu,reinstall attar work b operation.The liming and process should be discussed with iNcbrea.nlea aMeryAe Mown an fire roaa9 of work with density gouge,and Islas meet the MCI density requIrarmi -Supply Facmry Manager elm yield Calewalbnt fad completed,and replace arty and d broken bumper blooks. the batore Proceeding with Ma Coosa ho ihkbiess lass than 2Mnes tha madmum a ate mhus 2Afi as a minhum.Base and leveling course WakltsneRnna products used On the project.(erg.10 oalbns used to -Removed wade mdaridi from the sic and dispose Of Work h--P. ggreg The repels,,Sedeg and,Mpinp,heg m aceompfishetl In parade*a(MASI - langfudnadjoint deMN measures Mall oWeve between HMAFuDdepth pavements/Dvwlaye(,NO Rasurfadng):The I place&ODD On.It.of 4"sMpml accwdngf.1-1ardinenom. such Omannerm not to unduly gMt padinp oraccea to the BUD Specific Identification,Contractorshem 2.Leve@q Course-The course and location of the parking 99%-102%of nummum achievable InOMdul with on remah.HMAmeAW,and Wiling shelf be accomplished In such a -Corridated work In Compliarhsm with ADA r.qulamenh. stla by customers o employees and never tan than 50%of -Remove and store bumper blocks and Other lot area MO lrequewplacemntafOv0A0b1etNdmevol HMA average m9B%on any given day. manner as not to unduly Unit pordng a access to the ate by -Notify Restaurant General Manager when restaurant MARC usable parking spaces unless done duMg off hours when, Occessodes to'In..Z'the lot pdar to pbeement of the surface coumi - customers or employees There shill nmar be fen than W%fit the ASPHALT PAVEMENT SEALING a halt"to lot. - cuing b possible prior to hours of opemllon.The timing and after worlds Completed.and r ' - ThiscamehaseMMnogreater then that m the surface In-now Density Pay Schedule,Euwee Gunn Met Dendty, usable parking spaCw malloble unbss we*performed during -IdenffV all onus needing repel On a bun+Sheaf. process should be discussed with the Restaurant General -Remove all wode materials from the Of.and dlOr.of COYRe, offhounorwhencomplenondwwklf Possmbpriormhounof The work covered by this W=fflcmlan gall require Ne contractor -Identify number and type of repays and sae. Mona gerand Fodity Managarbebrepmceedingwifhihe eeeordingro local ordinances. ,n ` r a 3.Bete Course-Thelowereoursesmihe pawemenf Pm Paelors.%(P,ceMl irsPkce peragV.%M.dr,m Operation,Every attemptshould be made to Complete MB l0 walk the project prior to bidding In order fo adequately -Supply FadiNMareg. Uh Notedrad and Proven MD work -Camplere all work in compliance ADA requhemenh. 6ag structure below the wrloce and leveling equal,with.WAS.1 eorWkalS etllk GaN surfsae Course gracerrom process 0 ere Continuousplacement understand the parkig lot needs with regards to Crock wing• OesiW,Malbsipnnd by apProvetl laboratory for the -NotiNRestaurant General Manaperwhen restaurant hamc between W and It lime apWses MOg-1 be��ow�dro 1 > with no and paten shoed be discussed pavement patchig,and oral Coding.The surface eldue dine me0gn0ystem wed on ine project. site Specific IdeNBIessOM ConeacaheR Can return to lot. l� o-main wffhqutthe surface course placed overanesd.nded 100- 91.ml to with and Restaurant Genera Manager before promeedelg with poNmo lot TsIgNAcontry lmpoatihe quantity of maedois -SUPpNFaCUDYMpagerwlth NmOked Ceeflcateot -Remove antl mfwe bumper docks Ontl ofhwlot -IdenllyaUwewneadlrg.pOkOnwbultMeet. OOgperiod of time antl as approved by the angher. 95-IAfor each 0.1%below 9l. 9oA%1. the work nestled for proper repair and each Rem shell De Identifed and Compliance fw d products used on the pmjecl. ammeoAes duMg Operations where nxessay.reMdall after -Identify number aim Npe Of repairs antl slat.4.TCCang/PAMng-Tha Process Ofapp, _One Coale BS .6feeach0 .b.'0. ". to 90 quenflfled by the contractor wilNr,theirtanlruct bid documents. -SuPPNFatAR MonagerwifhHeldOaldubtlon.te'di workb Completed.antl replace any and all broken Dumper -Supply FacDN Manager wllh Ndt.rhad Certificale al S aemWNietl asphalttoallhokomalandvedlColsurfacesof fie fpedl.Ida dr.e.M Contmetar shad: This b a Iwo Coat asphalt emuWon sad..W,pOdskafbn that Products metl on else pro)eet.(e.p.12.000 sq.R.IOt using bk.kL Compliance far d products wed on the project. RdtherenadsNngpovememfwOnovedayarbetweengin - -Removeandstorebumperblocksantlotherlot hot beendevelopedtoaddressmecumtoroughsurface dilutedAEyields7Dsf/gal/coal widh2-coon=342.9got of -Removedwash,materialsfromtheA.anddepweof -SuppNFoeill Managerwllhyieldeeleulationslarall � id y whle build -P.-COntrdtestBgihdb.i a--daneeMthSbte occe=desdudngapwalksm.relMdabrw,kb t..K-sthalore nemWgOod-ilOatsancffd.1 . AE.Sand at S lam.pw gal concentrate=IM&5 Ou.) according to local artlMancos products usedan the pmjectwltnbotlMtk.xte.g•W'xM" ejIng an Improveewnew structllle(roCMng)•or •Compete dwek In compliance with ADA requiremenn. �` standards fardome with methaas where the walk being Cocks. .antl replace any and atl Woken bumps ldlm seaMgrequires 12.61bs./IOOIm.ItJ a f upon the appmpafa bane(pMgnpl• pedartsetl b done with a minimum d testing meeting the docks As a generol relerexa,from the Asphalt Sad Cfat ttete-%p Dttumenb,awrent edltlosc d O Atatenlob Moefadturert MOCICII n mNm to lot.lelrant General ManapBrwhenBfore tmO/c oars above QC requhsmsmh. -Remove Og wane materials from the site and dispose Of -bpnaR InstlMe M.Wd Sells No.19.A Bask Asphalt Da/xenw Doeumenb,euwd edgoru: �1 according to local sadnanees Errurbbn Manuel, -Asphalt Institute.Manual5erias No.16.Asphalt In Pwamam •Tack Coal and Nme Coal:M SKTO M14o a MXIB -Identify dl octal heading repair On mbuR Meet. `` (ReFwernce the Asphalt for NorrdArg,Stooge gqufpment -Complete al work In Compgohce with ADA requirements. NesMh AfPhd Eurfcw Odtalpllan lingoes per l,DOD tessera tea -ASOhall SeakoOt MowtaCtureM1 AnOWPHOn ftondod Maintenance. 2 S -Identify number and type ofrepaln and dw. -Tack/Prime Cod Distributor Truck must have an insulated -NolifY Restaurant General Managerwhen store traffic Can mleeewMrrmdm4ea specific re -FHWA-RD-03-MD.LTPP APPgcaNan Notes December 2003, n Sa antl AppDCoHOn plferls). tank healing system and a returntobl. Kmodlh Dame Gro R 10 -NatlMal Pavement Cantroolon Assac thus website -Supply Fal Manager with Notaked CwffflCae m -Seal.pdf from CrefCowebslte. r -Tack coat Stl,3S•th.CSS-1.CSS-Ih diluted with an dbtrl-ter capable of maintaining a uniform appAcallon of Compliance for all products used on the era. equalamount of waler.waoeray occeptabb g •SUPPN FscBINMOnaBw with Notched Certificate of Madura 30 artlde by Mr.GMih Dubay. Prof preeua emuistiled asphalt under preaure throughout th....to be CCmpgancer far all produeh.ad an the project Rou A ad 40 •Supply Facility Manager with yield aoculdiom far all -Prime Coat Pine Coat matedab m MS-2.Cms-2 or Proved.This requires a pump In good working Older.MI -Suppy fcc8ty Mamgerwhh yleld cafMkftre fw d 'broas&Ne RO h. SD - products wed on the project with load 1lckab.(e.g.20;q. HFM9.2s CkCuloMg spiny,boa and free flowing maales.$mcU, produeb used on the eat.Ifw ettampm olm,emnfof -included far Information. VOL or patch®7 hChas Mick requires 7.9 tarn Of Hof Mx -HotMxbphan: babledwew may 1.tedmd with atand. I•mo sq.ydxof Hot MNAsphdl.I -MpaatedOdda a ASPHALT POTHOLE B PATCHING REPAIRS Asphdlwhanunilwdght=IsoPCfJ � -ADWegates mmw01IBM.and asphalt beMerSheO -Trucks Shea have mroOth,dean end tight metal berm Mat will requm 128 tom when the Whit weight=150 zf.l DaMllion, I mew a wooed Me requirements;of load do not have mmlure dknng tothe muck bed and from I.Asphalt Envision Seal Coot•The application ofan w e pholl The contractor shall deffv which of these processes on, Ewing Pwjeehs,a spadOea h seeps Of work ` spedk:onom lot asphalt Pavements paced under this with Me entire quantiNof HMA can be dischogerd Referham: based Seal Coat over Hot Mix Asphat poemants In good ended par redauloit location based on an Itemized bid -Patch area must Cure 30 day,before roaMg. ,U97� contract for qual and types.The coarse aggregate smoothly Into the spreading equipment.Trucks Mall have a Asp&O1,ktule.LIAglon.kY condition that will protect the WrIcce from oddmion and shoving d work to be done far each bld.A defiled drawing of •Seal patched area and feather out teOMg to ad]acant shag be Bound,angular arwhed done.Cmshetl prave4 tarp and Insulctlon as naeeetl to Protect Me asphalt Trillium Ndland A,Gh f Pavement Asepldm,lsrlh m MO akno as well as water penetration Into hairline cracks. the site showing locations.Npe,•and quanmles of patching to be asphalt area. w gushed stag.The Me oggad shall he wag from wind,rain and cold temperatures.Tacks for hou nQ 2 Fogging,which is a wand appgcaNan of asphdemuldl lone shag be required m each contractor within their bid graded.mela Th...a ro hop.h.vars asphalt mbhxe Mall be In good.sae working condition MmOe,gn WbmISalCkectlld is not allowed On Darden projects. subMlta package. Referenced Docements CuOaM eeMer¢ -Al HMA talc designs shd be performed In -Paving Equipment must be capable of ptadng,speading -Assn f hWturm.Construction Lediet No.19.FL&Demh I ISsue Date: 08.10-2015 accordance with the Asphalt Iretilufe MS-2 and SP-2 antl fhWMg Courses of HMA to the speeBlatl thick s Mmedab D.M810ro Asphal Patching. HMA hat be nee of mold,fegregatlon and be placed to rrokct Dam: Oil/Greasu Spot, 1.Pothole-Small pavement blovmps or dela everg n caused -Asphalt Thrill M5.4.The Asphalt Handbook. meatterebn-The HAN miff designs of the dmabpM Mot lr;, RkV1510NINFORMATION meet the requirements d One m me fagdWing far the ing lac uniform elevation with a smooh texture rat •SedAmt.Penn Seal, or aMm by water IMA).( a which Can 2'miahed wills Hot Met 8 f.pPNhr Ml Deslp¢ ;linter/bveFm/Bw. e shovMp tedng,shevtrg,orpoupinp.AuOarezteMOm are -Super Seal GrfmeRlme,a agar Asphalt(NfAN•(Mordmum SYro 2'x 2) fsFS Cora Ma effort: mqueed 0 segregation ooeur wage power are endended -Neyra OR Seal,or equal. 2.Patching 1 1.ManhoR SaBlow, Included MI. N/A RegyfrMlhiormdbn CRACK FILLING/SEALING/REPAIRING 2 Superpave.SO-Gymllcn,a beyond the basic cooed width.Pavirg Equipment shall be a G.Pother Depth-Arent of pavement deterioration that 3 Hveem.low Volume Mx. LMISM,or ROPay.type or the equNaenl Hand work shell err AtpnaO&ntWbn tidal Coal till,H u Th-retl rs ..ad.manifest Onmassldsll.full failure. 2 4.Hvessm,L design elm bL Cdgineer approved be mIninkM 10 enquB the bed possible OnlMad surface. ma Thalbeleather2smod nth d ApOACotion rate Of undWtetl mateMlDdpprodmmaly 90 -These repdrs are modeanmmanW.b-.the. waking the pavement.measuring q-tlfl-and deirig repels -Rohm shag conform to the mawbense/,Bpedka+lam $1/g01./Coal depending on wdsUrg surface texture,with 4- ,.bbose material. od 0 3 pAorigm,to of be far d belldlrlg.Al least one vibratory roller shag be mqueed Albs.sand p.mamlracNmes requirements fan -Surface Patches are approdmaleN T In depth, contract bld required foreOUldead y e DB eroludedhihe •th p Mx Dealt a shall be pedmsnnd by qualified pesronnef contract bid tlodefim v ch of by each s.,ens x The wiih proven past eI of. C I antl successes In the nix design far each project.Rden dell be of ODnd centlltbn and 50.GNeBOnSlperydve -SealMasler Sandusky. Ptaymw fiac am/she,and are caused by area di roveMp d Contractor hall tle0ne wNch Ct Mere prodeues are � - d quality control m mphelf production Rearmm of the capable of compacel the HMA to the mbdmum hpbca Modeaed(PMMI•or equal. the surface m1dure Dory. recommended per location based on on RamOetl bid showing all 4 egnlrg'eelviduel4rHchoge'may be required by Me Owner density nequtred by this specification. Hveen WwVolume -Neyra Industries.Inc.Cincinnati,ON,POVe$HWft or b.Fug Depth-Amos of pavement deterioration that Ole warktoleadoneforeaehdd. •' and hall be suppllad It regested.The design shag meet Me equal both functionally Inadequate and ore rarely Concerns following requirements one be less M men an 24tm fib. Pavement MParelbn rnhw,EnosmersApplwal Req'tl Belch Rtldmp -Vance Bros..Inc.Kama City.MO.UItroSad,Olequal that are sawed by exces,Ne wvlarmOnmtion. Dslam.. 5 However the mx design method wed pint be the 1.Repairo.--m fall-and perform orOrJc.Pat -Equivalents may be allowed If product cettlBcallom -Them areas one ll renchad by Pavement. I.Crock Filling-Requests the Inflow,of water Into o �.{ Contractor Catch,as dated Previously,baretl onvadous aeeardno to their respective specinedan requirements prier All AggegdeTypes Grow$-6%Owh are suPPaad with Wtl and approved by me Facility sub-bow and subgrode removal and nen-worldng Cock up to-/.*In Mmh antl reInlarees the methods whichcurrentNerdstoOundlheratiMA to HMA Wlagaibr Manager. mplacament. pavement. a 6 2 CdkHmOing-of.Grinding may be necanOry,to ensure Es detailed detlonted by Owner rof dertn thenfdian Ma Me Cspfrolf at concrete abutments such of FM.•dD1L Mordmurn of MIS Natural Send equipment -Porttrgbf minequ asphalt.placement 2Craekssible Rnvenh the m+rman olwatwe m tletotnd,se demonstrate to Me Owner In drew 101 the wipes P INctrhess deli be Cassel to the existing pavement Incompressible moerbis hro o vnslMp Dock from'/,"up to m approaches.tltlew'alla.eurbmp,end tlr01nO0e OOfIns have - ntra and Equipment-Arty and rf Berm needed W the 7 pletluCwfo demansh0te knovAndge oftlwfpnand _rah trend. Pat(GAS FewerGroplo atfindAggegded BxM Contractor that necessary to the heeling shuetumor5',whitdeverbgreaw. Y.'mwitlih.The we dfa Docker rotl otatlepih of production s rittawn. 9.Mar Me W.W.dean wmefher wedge Mlnnp b necessary Compliance with the adidBf serf forth oemh. -Enhance a watt mhhnum etphaih replacement app=dmately t"b a Cantractoroption to mduee n.I.M.l u -Blddhg douuments shall Include the Control proposed Bulk)Dryj Specific Grovly Of AT Aggregates and INcbtev MOD ba equal to the existing pavement west.. � 8 to assure posilNe drainage and hamlHon.Imlall levegnp -Storage and MWng Equipment-Items that wit keep Asphalt Manse Owgn aheetx(Ref.Mx Designsigns al Find opmrs rl Ghb.Indudt(Pill rnn structure at MbiocmlonorT.wNcheverU greater. 3.Crack RepaDing-Provbeslw the egminOtbnmrandom Coune.a rsh own an e p aroJed p.the site details and ram ugho,athepr section and sand.heating st= far HMA sheet of MB and of MU document.)IMdge will be Op m Ito, 9.Tatkh l-The procan of appNIng two ieand a eaah tt dlpi antl cupping of pavement a veAqus locations up tat 3' ' for h Pr b fie placed fw each of the uro,anndpatnd an quesllitla,Mown Pn the plan Mean. throughout Me protect by the we d aolfaMg daroge tank,. On asphalt anwWan to all vertlsd surfaces antl arm..at ro In witlM. 4.DdmMp artfacer ro receNe NMA mud be coon pAOl b the -Spray Distributors-Equipment used to that mhc the each ProleccpO+cheg.base,ers.hg. q.gmdffMace M.Vdo afOPRmum(Val 1e vartalSufficcs.nNh,a alpha OrMldepth patch.For Wld0lbn al arty portion of the work Clean the surface on Materials,emulsion antlmo�d lromopeneouay plot to the � RPStaUlan[a: 7523 design ub tcd asphalt suppliers rand mquee different ate vedkal surfaces rant j in mphaltay be one Meterfah da ll s b ilte H of ac ine ofPhen f ma eri If tot placed,and keep n line VMA at Op@num ePfsgCetkm Onto Me asphalt pavement. of aOwn Owner. C*W s Of materials that wade,In t banding, or m -Seal Coot Machine-Sell-powered equlpmenl.red to OPpgocaon of pavement rook!may be applied at the ASfM requirements Type I.Type iL Mat ry used per comma -Mnmmllted HMAmx tl.ipns 6hdl contaIn a+a mintrnum � [onhatbh OpRan, mgwmmems errGackSearingwMad era and where the Orew.h smenMmethemature.prevent wed maj or wave aPhenee.and and .nadmdevlm mumps CONVERSION the fafi0vYl0B infortrrolbn: BulSperdleC dlyd Mkal OpleWm(�imb) CdtaMo,Southern Akdra.New Mesdeo and Texot where ' inlarfere with rOreadinO operations.Metlam used may rubber squeeges and a arO0 broom for texture. produch Mtetl,or equal.shin be •Mlsporepate Gratldans Ma1MWs .ad. WR Meadows -PIOt(D.4$power graphs of Pinar Include but not be Imtlmtl ro the use ol0,w.ePar fhef Con Appregad Blend was find vecuum the area free Of din and debris clay.and ihl,aWkdMadnum SpBtlAC Oro4Nd 1.Apply the required coaling rate,eve -Tuck Cod:SS-1 or C35-I or agency 0cceplaDb pmdum. wed. (LOW) Bulk Me GradNetMApgrepatm and Fhhal Bland Durum Wrvci nN ave,a to -Pavement Joint Sed. -ASTM D5078(Crock Flarg) dual,or any oth.foreign met .L width Of the application medhanMl to prmloe o unifen ll, a.Hot APPRad.Crarco PM NO,34524.January 2DO4,or g) IGu)inisd asp woMne m for RAP). as wag as 5.Any OR egreme spots shah be scraped and heated to 0 C ROBO coated Csphat lrlaee. -Cmf o P.rld Type L 11(Crock No reClohned orphan Povenre^i(Rini• egad, .CmtCc+PadMpLol Sedani PonN0.N2W NamuaN�OEI -Optimum%ASPhalIBIntlewW7+1 preventbleetlinpaa0uphinefadcod.BatlmBpNmay .DafgdDWadinMOteallo"onOsvw o.EquIP.R;Playufdt.MilsaPu.AVdW,P.Alan or equal 1095 require removal with 0 whe brush a other suitable tad system Comp POsi1Ne dhpklcesnanf pumpx b.Hot Applied,X18 from Nedtaoe Research In WR Meadows Parking -Mx A9 %dOpteraurh(Va) MaIntdn Cean ovements lndanapds.or equal Lot Sealant PM No.231(June 2004) p prior ReCen+0uoglyGmdRCwuCNanfDiak b.UseappfColbnequipmentwithsqueepe9/brunt e a IYANNOUGH RD. -Bak mIcd Maximum rape at OP1Imum(Gmbh coat.When approved Wbgmde unlit that are property Odlwtnd and in a Contllllon ro a Cob Applied.WR Meadows SGI.S.ol 34M Pad No, or q. •TheWeticol Masimum specific Gravity al OPmnum or pavement counes previously constructed under the that the a 23S May aft P r equal. Lot pepro erOfrosecod mmeAWbMITCh (Gmml Contract become bwrned.attest a otherwise detective, mtraab. -Holed AsphaltphallILetteMSe radii bet,Cu and equipment •Voltls h me Mineral Agpropate IVMA)and VOMs Flgetl tlOBlpnnd by the Asphalt IMINIo A4-2 arse SP-2 cmrenf Ihe tromtmmw rl"at s I-N th.tlfore the rereading to Me ------_- _..-- ---- 2 Use lank typo le pghosar c agwp kf h Met a m o nanlCoN 1.ROWV4Mphde.(random) wiustfttta(CR Controct stiqueemoreermimuria.before the atlliloarc 2Cracks-. ..) a Hyannis MA mDreading of a Comments: powmetl,fug sweep meths capable of nwrapeneausty An Design n D AC ROtb suApply B ns k coanianf Course. 3.Use the enure cements at Me tank .Motel$,Slow, r -M Osage Doh.and associated Design Curves d.Apply tatic cod d the rowed role of OAS gal/ry her 3.CrockSow capable f J.Use nary squeegee a brash equipment In peas sett C.Hv�Law V w •Hat Air Lmae capable of obt0lydnp'rakdlY®915 M,. y _ naw4ycemisuelas halt P asphalt abasetuxes,ry gal/ accemmotothe dIAM Wed OfcV ftetero remp,Otum®Ts;A'C Alht Design McMpd Requirements 1.M NMA Oesigrss shall nine optimum afpielt satetretl al ry Over esiAing asphalt povamehag be used pat dry and aeelied by an d15 t Met oa a Torre s standards sasthatrked -Wreixu,h,uco m a Billy Oool. ndbe surfaces.The hlpner lades aR be used��wry and 2.Base an -Compressed Alth On One moisture tiger capable of 8 Mepsursa A1orSha8 Nveem applied by hand bto meet the ssmeatantlords OSMal 2B%me and Intermediate nixes mho be%"to 7"madmum Drawing e Orieb,ulOcm,M vertical ndpas oDumnp prdpdnd dphalt applied by machine. oblalnmo pressure G 690 kPo,velocity®900 m/s,and lbw,ss pMacw Mph receNe a tack Coot.6roenb9 asphan 4.Sat-Off Wbsequenl 0e,by ninety degrees It PONROW. aggregate fete(Min)with a 0.07 rn7/s. - ASPHALT Fbw,DAl Na told o appilmhom,droOMg,or pooling hat be swept with a minenamet45%passfrg the-A'o 5C MAS / V ch um AC 0 etas broom to ensue proper banding of the HMA.Immediately surface Pforuee an 3.Surface rtdml Md he'/."ro s4"MM wills a mwmwn Of 45% �^ V V - I3AmIn. I3Am 1 0 n. Imld the HMA Offer the asphdemubbn has braken'. -RepairalPaverentfdum,and f0/ud cracks with padwthe#8dawe• SPECIFICATIONS 7.If shown an Ira alma,apply Pine coat m the diluted rate suitable maeriW according ro me Asphalt Patching and vMA spa 41 Mn. 141 ram, 113 . . 70 to be o to RD 70 to Be p or t pal Ili over newly bow all hall. loam Course POMola and the Crock Fling.Searirg.and RepaMnp _ Dud to torol AC C6 ro 1.0 Mile I.0 t I DrIOl ro the hsidanon OF the loam asphell. specillpalons. Dud to total AC usNon u1 m 1.2 OA ro 1.Y O1 tat 1.2 B.betel lack/plate Coat during appropriate weather -Sweep the surface m be sdded m removed dot and as not to and pleftrafthe tack/pine tom from trafficto fa -T.molenels. �B moot to wear,and tract Allow Me tack/prime contra -Tremalldorgeasespov uilnp rnotedais lldatl underOp/ - . - - ^� Idl(IIS . brade'I.e.turn from brown to black pdor to Installation of the Grease Spots above.Orin possibly=PPlemented by Me use - HMA. of 0 wee brush far total removal UN KITCHEN d U � Nowom¢Bye ooNllN 33 CL. ^` 9 3 0 to �� V as l lageVESTIBULE I! 1.1 ]a WOM 17 NEN 0.1 d1 ARCHITECTS PROJECT#: Sa IYP I >x Wv. la I sa I J Sul Tn. 11 IIr 7 DINING 9a R�uM 1 11 11 1 6QA 71 2 d $ FLOOR LIOPRDOIVNOE RW N PLAN NOTES: OTES: IP-11•IRBFSiOM p WBE N OIFD. 1II3..Ws•t pOaNQoBIRSmlI IuNNsroOGe D RIz.O EsW M>WUnRAALLAIe roAAN D4ERMIAMwAU.HNOP IfAOC e!l lRMEISM11ONVGE DC AAPl ARNEODUSNIDEl0.1 15MMINO, & 15-D103 10 SEE 13 ` AISI..s_io0LS"AND)IA15*14 II EDINOWLLCHAARML C ANRRSroeEREPlAO LOBBY 12 12 -, la voRrn]N or OPENING io ae Q+nosm.PpovoEbwooD]rvos.lroc.wnX l/r IJD xm ulm. II II ' 1 E]HE 1�.1�-�� a rrorDs�EoeorRonNovin]rel mmxroAurGHQmlwo. Ra Ell]1 r.oA >' - is� 1.1 LJ IA 1 $ IS INSrALLOWNER PRDVREDGawQ.COO4DwAlE WnN OWNER. ��y�L'��V��L�����' \� l4 NOi USED. lag"mum. -y Cyr 'f pC51 An 1 V tPP ll 11II 1111 n' .i B 1.) Npr Ui[0. I.W Nm USED. WP. I.m Nm VSF0. Id Npl VSE0. 9 I MEN 1.9 ]a I I ' LZ / I I.Ip O¢OIN00000.PRAMl ANDIRWANIOroBE PAWIEO Pd IA]NOr IaFD. n' REM0VEIIGNTP0LEANDERCIR1 CONNECRONASRFOIIIRED, 1.12�9% - - - - - - - - - -,J 1.11 e]DnNo wwoow AlIDrRIMMwOro WPAPII®Pd n y ✓�`p -.oaeprowgro1-1. _ N0. 9677 .CONTRACTORro wnALLOwNDEUPpVED RDIROOM 6IGN ABOVE DID1wG I-� 1 13 A7.1 ARCNEOOPERNG. 1a1 ERDVMG GRPQANDGWQ BASE MOl01NGl0 BERBIACED BY OWND A,J u i.li omiwpaGNAceroeeREMovmRVABLGMnafDARew9.MATCMEIasnNGNNDXEs. KAK I Mf .CC0REMNo.lu.3EERNBXscXloDLe3XEErA3.11.RQE¢ioDQAn > , .AMi I.11 iAl / 1 WP. LOUNGE .. I.IL NEW ACC®SLP eARlm.in:FproDQM I/MA Ra LSNID]OPCARPETB6iAUAn PROVJDEIRANW10N31RV,copRD . 8 /- ! , I.1D Nm U]F0. vnR OWN&. - SA 1.1 ] .Aa... 1.11 Nm YSPA a 1 % ❑I�i7 :.�:. y ENfIWOREROOA tO ROAMN. (' . . 16 N �11 1.1)OaSnIIO DOORtO RerevED DADmAaI®AMO VARNIDI.IPNm reAf®PDOOR SNMI 14 WD00¢CLMIDroOIRNan Vw PROm WERON IR-II.RE TOMMSCHDUE 1.18 UG 2 20 15 OApPMOVEPORRONm WALL FOR NEW OWNERPROS'mEDGaWQ.COOPSIwAR WIIX . Nm Uf®. 174A7.1 - 33 A7.1 I.1P R31 OwNE1 1/ WOVl RAVNOA]REpORED.RQAW ANGFDARW.4AKN EA/11NO iIMlMA 16 ­al-'S --- •-32------ I],.: WOwOAWNpG ANDFRAMETOWpPMOV®.pFPMtpNMGEDApFAS,MAICH 2) NOi LLiED. n I 1 u Ss Notlamiwmaz ¢ ny. _ ZB Nm laEO. �] I DINING RM2 --- la NoTIGEw 19 uMrts or NEW REPIooa. np I I 1.1 Ia IA -------------_-_- --___- _-_-_- E NN.S.-ro BE REMOVED.RWAO OMAAOEDMM>MAtCM OBOING 11 WORIMMORURE SEERRE ED.VNLESSOIXERNDENOIFO.como1NAR \ Wr. I I R.I >t Sa®1 -�-- ---�- 8 y PT. I]3 Nm URD. S] 0 FIWwRA L021WTO WR[DIACID.COOROWAR WOR[YAINOWNER PJ3pR SO 1�ERGrD/O RAeILRULGUNQroBERpvcfD.RQaroDQUL IaMes I I ISL N,1 Ia NotuWJi ]a Nm IDED. � C I iR. II BAR SA RLSTALLOWNE4 PRDWDEPRF 1SNDVp11CALWOODiRIMCO 1I � I 1.1 1 1 - 1]B!%BRIG DOOR AND FRAMPSO al R[PUCID.PROWDE NEW P9CNUNG 0001 y/1pl OV/Nm CARNO.IeMAVNO,AHOIMWWARI RFPERro DQM II/AaA Q 8 Sa SslU g3RN0 SARTOPWRMNEW30UDwRFACEBARiOP. I I _ 35 ' la ENCLme OPEN ND.PROWDlb WOODSND>ICO.C.WIINIE'M.0.OR.BOMDAND REFER TO ORAIL I/AB.1. PLAIral WX TOFMTCXER6IVIG. O �d j I 1 IQ. RQ. lap �NGLAROrIaEO. v Nm IISEp DIE iACRO rO eF R[iwDNED.REFER IO I/AB.I. ty O O N s 7 IAI XorLl3eD. - 2 1>3 Nm U>ED. SA FR61wG NOS1DS RANDTO¢EMMN. ��� 1 I I A9 pBiwG Wwl CApREI AND RIM Gpl0 eE 4EMOVFDAS REQUIRED.IREPLACE 8 r1R. 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I AS NK6SARY0 ALLOW W (REPLACE EKISIING (1Y%CALAi EACH SIDE) ) FOR NEW CABINETRY NEW BACK BAR CABINETRY,PROVIDED BY OWNER,INSTALLED BY CONTRACTOR REMOVE FASTING BAM BAR a O CABINETFORNEWCABINET 3 fa R e Vp@g NEW WOOOIPoM NEW WOOD TRIM 1B = � C y 7 PROVIDED BY VENDOR, PROVIDED BY VENDOR. `� RLLOGim QN BY CON`TRAOCTOR ICON RAC OR �/ \\ ARCHITECTS PROTECT#: vao-KDAR ABI FF BACK BARCABINEY PREFABRICATED S 15.OSO3 BACK BAR CABINET G wooD EHPL,ves \ PROVIDEIBOAUGE \ STAINLESS STEEL COVER TO BACKBARTOP AS PROVIDE IS GAUGE \\ OPEN P \ REMUIRED.COORDINATE B nAINLeu sTEe.covlal wTIH OWNER TO BACK BARTOP AS '/ 4 AB9 I REOU ED,COOROINAiE // o / /J a WIA OWNER BAR I J BAR 3.� �U AR 4� t r—MUTING REEKRLIIPMENT - I I—FASTING EQUIPMENT {� 1 0REMAIN I 10 REMAIN (R No. 9877 I TILE NDGIVARRYEMETO I EIBSBNDBASETY F7 �t�,q . I — _— I RR�N BASE TO I ---- I REMAIN BASE IO J ' MI Alp ,:4a . FL/ ,Y. 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WALL MOVEI)AC6 SEHN VERIEDDfING THEENNMISEMMNG CTOOAVVOIDAM 28 °� 5 NEW COUNTERTOP BEYOND PuvrEIRNwIwoRc m� s JAMB SL LD DETAIL NEW SOLID SURFACE BK roP. REPI.AC RNDHSCNEOULE(E DOOR SPECIFICATION SURFACE?WSSESOLD (REPLACE EKaFIN6) 7 TRIM DETAIL 3" EURAMINADPo70NNATTOOPEN A-F"E O • J'PKB'dKIfi I VERRTDOORSMI MUDCOREMANOGANY DOOR U FAIL SOUD SURFACE RAC,OPLASN MASON NEW DD NOT USE OK SPECIES),STAINED AND VARNDNED TO g I,NEW ' BUCK NP,,AMPULE(EMPLOYEE DO SOLID SURFACE COUNTERTOP DARK COLOR MILLWORK. oNLn OVE)r NALRNEpLYW00D. 2N Co..NAIUM. HARDWARE . PROVID®ANDN31ADED BYCONTRACTOP1A)f.AF,F, PLUGONlTRk O .J �V ON. OESCEPnON PROOUCf RNSN REMARKS Restaurant IS: 1523 EKBBNG F.R.P.TO REMMN I-- 11/JPR MCgNNEflt1D AI/7141/R'U231E 313 R%2 COM. IN AF 1 ROCKWOoDPULL%ATE Iis US INS i Ua COM.WOCDNAILER I I RDCKW'OODPUAS PLATE 10a fGP US DO WOOD NAILER 1 ROCKWOOD LOCK E E USIas CONVERSION SSC EIECTPoCALCONWR I PREFINUHEDTRLM.PROVIO®BY I NORfON CLOSER UMJBaS03DA BIJ R _ (LOW) 1'•p' OWNER INSTALIEDBYCOMRACIOR I DOORSTOP, IVES WS RD3CCV Usin EKEMNG WALL RPAWN FINISHES AT BAR I EDSTRIP REMOVE PORTION OF EKDT.WALL PANEISB ASEATOI LIGHT WISHOWNEER StEEL BRAC[ED.COORDINATE REMARKS: O 1095 EKISIING EOWPMEO TO REM/JN I P92ANISM PANEL PROVIDED SY OWNER. 1. FEMALE HEX BOLTS SHALL BE CONCWED Si PUSH VLASE. € ' v-GRo INSIALLED CONTRACTOR OVER EKBT. _, USIAIL BOLA ro 3CREWI T CUGH OOCRON RINGERS. IYANNOUGH RD. EDSIING BK olEro REMAIN I I (.GROOVE PANELING J. INSULLURNO SS.SCReWS AT b'O.C.CONTACT RNGENSAFEATBSBJI6023. (HDAOVETBB R EAt11NG) BUSTING FLOOR FILE TO REMAIN I 1 PROVIDE FILE BAte® S I = I Pw=D,BKD,ESEASREOUIRED _ Hyannis,MA NOT USED. vm.CONC.SUSroREMNN u V CLOSER NOT USED. NOT USED. 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EXPOSED CONCURS SHNl BE ROAD GALVANIZED SIFEL CONNECTORS CONTROL PER DESIGN DOCUMENTS To ENSURE PROPER G C!. z✓ REUSE IF THEY COMPLY WITH ALL REQUIREMENTS OF ME NEC.I NEW ONCE AND COUPLINGS MALL BE STEEL THREADED TYPE PANT EXPOSED CONOM, INSTALLATION.COORDINATE WAIN NOMAD CROUP REPRESENTATIVE F � -> O�. LOCATION COINCIDES WITH EXSTING LOCATION.AND IF PRACTICAL COUPLINGS AND CONNECTORS WITH ZINC PRAYER AND ONE FINISH COAT OF MR MR QUESTIONS,CONCERNS.AND FlEm 6M1E5 REGARNG p,. G i C.COMMIT AND CIRCUIT ROUTINGS SHOWN ME SCHEMATIC AND DIAGPANILATC ONLY. DRED EWNEI CONCUR USED BELOW GRADE WY BE SCHEDULE 10 PVC; IMTMOR/ETCT OR UGHT C RACEMES,WSFAUATCN AND E 1l FIELD DEIERYWE DACES CIRCUIT ROUTING AND PROAOE NL NECEMWtf TRAN9mN TO RGS AT O SON BEFORE TURNING UP ABOVE GRADE FURNISH MA CONTROL,AND THE INSTALLATION AND PRIXA WALING OF ME NEW •�� E G N � �•— t INSTALL REEVES(CAVAHEED STEM)FOR ALL CONDI T PENETRATIONS W STAB LUDON LG TING CONTROL SMIEY.CONIMT NO-GROUP AT .I o E L E I CAL --I CONDUCTORS.CONCUR.FITTINGS,JUNCTION BOAS AND DIME TEEMS. GR WNL4 YIMMUM CONDTi SIZE SHAG BE 1/2•. BEES-65]-8593.COORDINATE ALL DESIGN CHANGES AM ENGINEER _s •F D.ALL DIMMER CIRCUITS SHAG HAVE A SEPARATE NEUTRAL SHARING OF MEURULS OF RECORD. - ') U N F a y m IS NOT ALLOWED. M.THE CONTRACTOR SHALL VERIFY All gNEN5XIN5 AND CLEAR04US PRIOR TO If \1 E.UNLESS NOTED OTIERWIME.ALL CIGARS SHALL BE 2112,1112G 1/2•C. LINE COSTA UTION OF EQUIPMENT AND RACEWAYS. / 0. 5763 6 U w q c F:i MJUSIYFNIS AS REWIRED FOR'VOLTAGE DROP PER NEC. N.THE mMRALIOR SHIN.FIw6H AND INSTALL ALL WTERiAS FOR ELECCRCA. /^`T L u< F.FEED MEERMINE CULT LOCATIONS OF ALL PANELS AND CONTROLS. \_ f_ (\ it (` IN ON ALL MATERIALS SHALL BE WITH U.L LABGS. ALL WORK SNAIL BE 1 / V O � o -. INSTALLED IN A NEAT AND WCR UAAUXE FASHION. G+-F'fA \ `Tt/ C.ALL ELECTRICM-CONSDUQION MALL CONFORM TO ME NATO-ELECTRICAL 0.TYPE MC CABLE MAY BE USED W CONCEALED LOGTIDNM WHERE ALLOWED BY 1 \l ~/S 1 C-C` ((���\ 0 v E CODE.MPLMABIE HEM,ANS AND IEEE PUBIGTIONS,U.L STANDARDS AND LOCAL CODES AND Y BE BE N COND AS A COST SAVINGS TO THE DINNER. / V ARCHITECTS PROJECT IT: .-•i OSHA REQUIREMENTS. WORK SHALL COMPLY WAIN LOCAL,COUNTY.SFATE AND MC LOCAL SOUL NOT LL USED TO ENIm A COSIAADS / /I• `+� I 1 ` (�I NATIONAL CODS NANWG JURISDICTION. T L ❑ ❑ G G O rti A 1. i 15-0103 H.EIECTICA DEVICE IXSTAUTION MALL COMPLY WITH ACCESSIBILITY CODES P.PRWDE GROUNDING FOR AL EQUIPMENT W ACOOPoMNO WITH ARTICLE 250 O O PEPPED FOR LOCAL VIR METAL CON:OLS APPLICABLE THE SWITCHES.MOUNTED THE NATIONAL ELECTRICAL CODE J 1 I/ \T _ Si �� REG {{{ N ME TOACUS,AND ENVIRONMENTAL NO HIGHER CONTROLS F 50 THAT THEY ES YOUMBO MATH I • ME TOP FU THE DEVICE NO TOM O THAN FORK-pGM INCHES(/B•)ABOVE THE Q.ALL WON(SHALL HAVE PROPER LIBELING Al CIRCUITS SHALL 8E UBEIID AT N FINISHED FLOOR AND ME BOTTOM O THE DEVICE NO LDWER THAN FIFTEEN PANELS AND BO ES AS INDICATE. ALL PANELS AND OISCONNECIS SOUL BE /Ewe INCHES(151 ABOVE ME FR09ED FLOUR.ELECTRCOL DEVICES ABM£A PERMANENTLY MARK WITH NAME OR EDRPMEM SERVED. ALL PANELS MALL TV DEVITA 8 Ln COUNTERTOP OR OTHER OBSTRUCTION MOULD COMPLY WITH Al APPLICABLE BE PROVIDED WITH 1MWIREN PANEL SG EDUUS MUCEWG CHANGES FROM VV____ __________________________________________________ ASSOCIATES t1 SECTIONS OF ACC,ANSI,AND AW VERSION O DOLE SHHL BE AS ADOPTED BY MIS REDDEN PRpIEtt. - �❑ � ❑ O' - O PO Eoz 1596 0 NU. R.PROVIDE NEW CWCUR BREAKERS IN EXISTING PANELS AS REWIRED.TM.NC - I/ \T ' / \1 PO So,1 96 29602 N I.ALL.LIGHT FEATURES ARE EXISTING UNLESS NOTED OTHERWISE. LOCATIONS ME RATING AND VOLTAGE RATING MULL MATCH EXISTING. ALL BREAKERS SAIL BE / �1 1 < \ INDICATED ON THIS PLAN FOR REFERENCE ONLY. FIELD VERIFY ALL CORING TYPE HACR BAKERS 1 / O Q Q Q ----- O Phone:864-2326642 RSTURE LOCATION. FAX:e6A-202— e--1 J.ABANDONED POWER WIRING ALL BE REMOVED RACX TO ME SOURCE THE S WHERE APPLICABLE.DUSTING WALL YOUME UOTIIG M(TURES LNATED ON ``/ O E-Mail CorpQCevnamcmm \ ICC6MBLE PORIIONM N ABANDONED LWDUR KING AND EWRMFM SHALL BE BUILDING DaMOR NEVI TRELLISES SHALL BE DEMOLISHED COORDINATE EKACR - U EXAL PROJECT:15024-10 /TU LOCATIONS WITH ARCUTECTURAL PLANS AND EXISTING CONDITIONS IN FIELD. - 00 REMOVED.ME ACCESSIBLL PORTIONS O AEWOONED CABLES(MCI,DATA,VIDEO, THESE RxI SHALL BE REMOVED ALONG WITH All CONDUIT AND CONDUCTORS IMP. i DESIGNED BY: AEE ALARM,ETC.)MULL BE RDAWED. BACK TO PANEL OF ORIGIN. IN NO CASE SHALL THE REMOVAL OF R%NRE9 �________________________________ p CHECKEDBY: RAG N.CONTRACTOR SAIL INSPECT SITE PRIOR TO SUBMITTING BID. DISRUPT POWER i0 NEARBY FIXTURES ON SAVE CIRCUIT THAT ME TO REMAIN. FIELD VERIY EXACT REDUR NENTS. l O O O O �+ \ o BARCABINET ItWSi�N ANTI uMNLL BE CONNECTED M CIRCUIT WDIGTFD. MOM NOT USED. I I(H KEYED NOTES: L COORDINATEAWTIO ILLWOR ® Q Q CONTRACTOR TO INSTALL OW ER PROVIDED MiMCREEN T.V. AT LOCATION INDICATED. ®NOTE NOT USED. ME) ,. DININGROAD OMERR AND ARCHTECT PRIOR TO RROUIICH DIN.CWFONAE LIWMING HEIGHT ATH ®NOTE NOT USED. \ T //• ^'/`lam) © © LOBer 0O\. vESTOULE ~ I 3 ONOR NO USED. MOTE NOT USED. Q REPLACE DOSIING LIGHT TOPURE WITH TM HOED. CONNECT TO CIRCUIT INDICATED. ®DDSTUS m EMgP RI IS LIGHT To YADN, }r- r I 5 REPLACE EXISTING CHANDELIER LYR R WiTE NOTED. CONNECT TO CIRCUITINOKATED. O NONE NOT USED, © ,MIT DUSTING TRACK UHT OR YONOPJWT FIXTURE TO REMAIN IF RESTAURANT PRESENTLY OO NONE ROOF USE. 1 O HAS COBWEB•S'STEY.IF RE6DU(WT HAS•GPI•SYSTEM.ME TRACK ALL ' - - REMAIN AND HEADS MALL BE REPLACED MAIM RXTURE O TM AND FARM Pm ©NOE NOT I1Sm. 11 I ql-1 I l- �H-28 �,.,�Z-t ARCHITECTURAL CRAWWCS COORDINATE REPOSRIONINC O HEADS WITH OWNER UCH ._____ O .i fu TABLE SHALL Q ILLUMINATED W ONE NERD,OMEN HEADS MULL BE DIRECTED TO V OO lJl. _Jl,J DI 2T Q DH-16 , _ O T ILLUMINATE DECOR a PAN OF TRAVEL RECONNECT TO CIRCUIT INDICATE. ®PROVIDE CONNECTION TO RELOCATED CMPUCCULD MACHINE AS REWIRED. EXTEND Q� I'IIIr, ] II / V �� WIRING AND CONCUR AS REOURE TO NEW LOCATION OF RELOCATED OUTLET. RBI II d1-25 Typ. // © �� I IOU JO / i L IX6TNG RESIROON LIOTVIG TO BE REIAMPED MD RECONNECIED TO CURCUIT RECONNECT TO EXISTING CIRCUIT. (M� WOCAED. COORDINATE EXAO REIN P AND A AND LAGIIONS MO OWNER AND I ! _u I I s O GP j - I.. (V PER ARCHITECTURAL ALSTRLCIIONS. AMP AND ACCESSORIES FOR RYIIIRE SHALL BE TYP. I 1YP. I Q _ / I II I_ DH-8 a � PER MCHTECMRAL DRAANGS. II I I Q II I I �.V>`- la.] U \\ S REMIROON EYHAUSI FAN io REMAIN ON DrISI1NG CIRCUIT AND CONTROLS UNLESS UB [rr �S O CURRENTLY CONNECTED TO NI DIMMER PANEL BEING DEN D IMIID.W COACH �pj "Q All " I' ;I O ` �,/ •. �— �_19 I Q d CASE FAN SAL O RECONNECTED TO NEW CIRCUIT. CONTROLS SHALL BE TIER /^�/ LOUNGE 0 O O mU OWN FA RIREMINIS FIELD VMFY EXACT REW IS — wEMEN - ! ; I� ---- v 23 / 09 NEW PENDANT FIXTURE.PROVIDE CONNECTION TO CIRCUIT INDICTED. L Q (y Q TO INDICATED. STIRNG E. ELECM CONNEW UG TRACK.OROPoECTON MAY B INT.RNDECOREUSED WHERE NNECTION CIRCUIT E% I ^�� T T•-1 ^^^ 'Q o C= C T'WCTGL/APPLICABLE •-r--I �' �- 3 O PENDANTS AND TRACK SHALL BE ON SEPAUE CIRCUITS WgCATED. IN OH-31 EXISTING Q STING EMERGENCY LIGHTEX GHT MITURE OR IT SCAN SHALL REMAIN,SUBJECT TO REPAIR >- OR RECTRCUTTNG PER-DARER MU LIGHTING SCOPE OF WORK NOR ON THIS PAGE L -J- 0 Q NEW SNIP UGHT FIXTURE. PROVIDE CONNECTOR TO CIRCUIT INDICATED. F'- Q a O- ] 4 LIGHTING DEMOLITION NOTE: N O /v(� Q DILSTING AREA gMMUGHTS TO BE REALOED AM LE LAMP. IF YR16,USE PHIS I // 1 D I I I I LI 10(TO I - Q N-AIR -12V WITH NEW S000 92-M4 SOCHI EXTENDER. I PAR I ©j 0 / II PL! REFLECT NEW,EXISTING fEtNATED LICHIWG ONLY. REFER 5 20,USE BPAR20/END/F25/27O0DlM. RECONNECT FOTUTE TO CIRCUIT A`-? _ J OUL I�I� -QI OHI IS 1 TO NKIMIECNRA ORAANGS FOQ LIGHTINGCOO OEYOLTCN LOCATIONS. INDICATED. VERIFY EXACT REWIREYENTS IN FIELD. 1 `-I �/ Q NOTE NOT USED. B �Qnn' Q rn. APPLICABLE,ADAM LIOTSI A CONCUR a CONDUCTORS F BACK TO PANEL w r Q_ r--------I O O IZ lP-6 I NLLGHT MKIF SAE EXSTHG LIGHTING NOTEI_L J. �7IID(L1�I-E _J I I I GENERAL EXISTIN I z ©NOR HOT MED. I _ - 1 r I _ w ] � © e I� I _ ���® I I I f'I IL UNLESS NOTED OIHETM-,fu u Q CONTRACTOR TO AND CL LE CO PRONGED CAME RECEIVER AT THIS MOUNTING 1 E LOCATIONS ME L LrN W iWB POW FOR REFERENCE ONLY. e i Fl v a.ILL UGECT FIXN TOM E TO MERE WITH OE NEWER AR CABLE CONNECTION AN REQUIRED.CWRwNAIE MEVMING HEIGHT yI' qqq w WITH OWNER AND NtCHfIEtt PLtYJR TO RWCH-IN. I L- __ ^/- _ I IPP�tE,RECONNECT IXIMTNCI i REM TO NEW CIRCUITS I Ey-) O PROVIDE CATS CABLE FROM TV TO MANAGER'S OFFICE. COORDINATE EXALT TERMINATION ON I1E 1 INDIGED. N POWTM WITH GAMER_ I TEN. „ -l+ J.i I w Issue Date: 08-10-2015 Ln Q FROM E USE PLUGMOLII. CONNECT TO CIRCUIT WOLAED. COORDINATE INSTALLATION © v "� I 1 LJ LJ 1-4 MATH MLLWORN. r- (- ! \ / ` EMERGENCY LIGHTING SCOPE OF WORK I it REVISION INFORMATION �$ ®NEW SOFFIT IKITS.WE AND KNISH PER ARGITIETURAL DRAWINGS, RROVIDE I ]Q j'O^ j � \ �" - DIMMER CIRCUIT NOTE U F 1 v n CONNECTION TO[LRGUIT WDIGTm. / V I I I AFDEICAIEI NEUTRAL SHALL BE ROUTED TO EACH COMER U UNLESS NOTED OTHERWISE,Al EMERGECY EGRESS LIGHTS AND JI SHARING O NEORNS 6 HE ALLOWED. OUNOTE NOT USED. EXIT 9CNM RE TO REMAIx W WS W LOG OxS CONTRACTOR Kr- MALL. FIELD VEWFr ALL EXTING EAAMGENCY EGRESS LIGHTS AND L EXrt SIGNS ARE FUNCTOUL AND MAUL REPAIR OR REPLACE FA Y f' ^ ^ III ___ 2 O NEW TO GO'UGHT FIXTURE.TYPE AND FINISH PER MCHRECNRAL DRAWINGS, IX611NG F1XNR6 AS REQUIRED. RECONNECEON OF DINING MG ( ) (ff ) F IEME) KITCHEN �--1 NORMAL LIGHTS TO NEW DIMMER ME.SHALL NOT DISRUPT Mll`RM.� / O ./.O H Q PROVIDE CONNECTION i0 CIRCUIT INDICATED. D i R i r (TIE) NEW DIMMER / PROPER OPLPABON EM EMERGENCY LIS AN AND EMIT SCANS g1-29 S / L PANEL'CELL' 3 fA'tORO OUPLFJt RECEPIAQ£AT RIGHT END O LICK BAR SECTION INDICATED. p CONNECTED APPLICABLE. BREAKER N NEW DIMMER PANEL AS 3 a c CONNECT TO CwLW INDICATE. COORDINATE EXACT REOUIRETETS WITH OWNER. G NOTE NO USED. TTHESEIDFONRES BY C PRIM TO NEC SHAL BE CONNECTED IO�N12SN(IC�HFDMEAw6E. - CONTINUOUSLY HOT CONDUCTOR OF ME UWNG CIRCUIT THAT P k; DINING RM.3 REDS ME INMMGLLN DIMMER VpWIFS.REND VRIFY FXACf PROVIDE NEW LUQOH RELAY 40WL:IN LUTRON PANEL DRIVEN BY IMEGRAIE REQUIREMENTS.EMTHL J OUTPUT FROM OWNING SYMIEN TIME ROCK. USE ESTNG COMACTOS AND -J u b CONNECT TO LUIRON SYSEY AS REWIRE PER MANUFACTURES INSTRUCTIONS. ''tTI� STW) N COORDNAE EWCI NEW FEMENS WITH OWNER PRIOR TO WORK REFER i0 GETAL `111 .AN R416 SCIIEWIC$OIL CIM 1- 1.1.11 044CT LG NUNI GF OISMIO i © (--(-__T-) _ I/ DINT RBI � I >� EXTEROR LIGHTING CONTROLS 1 O E I �� PROVIDE NEW ON OR PANE IN PLACE O ENCASING DIMMER PANEL TO BE REMOVED HOT Q L J ��--J)I ` o �/ ®AT MIS LOCATION. COORDINATE EXACT REOUwEMETS PRIOR M WSW( AO �(\/ \ N 7 v LOGE LUDW REMOTE 4-BUTTON AND 5-BUITOM LONfR0UFR5 AT THIS LOCATION STTCH BALLAST I ,\f ' O / ©\ -3/ '-P�'Auu�'tP' o e O • 1 ®ADJACEM TO OMNI PANEL COMROLLERS SHALL BE MOUNTED IN A 2-GANG TEST M' _I: OO ' /^ / t O �J JUNCTION BOX AT 48•AFF. SWITCH - � '� I O;� fl R I 1 Z 0 / O.! � Q EASING EXTERIOR LRHIINC CONTIRIs 6 NEW LOCATION O RELOCATED ADJACENT UGHT FlXTIME.CONNECT TO CIRCUIT INDICATED. Restaurant T: 1523 L ® jOH-26 " •� 'I. . BATTERY 0 I �'� o'ct I _Ia ®NOTE NOT USED. PACK T - 1 •I /•3YP.- DH-10 N IL �.�^ DINING RM.AF-- � 0 ENO 1 ✓ O CONVERSION ®HIDE.HOT usm. NEUTRAL I - g j Q NEW ANE WANE SICK UPFT FLYIVRES. CONNECT 10 GNCUR WgG1ED. REND - __ - r lr 1 D),\< I L---"_'� _ [L[CTRICAL \ `�!7 W VRIPY FXAT TM AND RRMBF.uEM;- SWITCI ICD iLJ ` Ir-'Trl I 11 I '' l / -U� ill ®Am NO USED. IR`I I __ ' 1095 .� r rlrl-11 Ff "ter-I ^ I NOR NOT LAMED. AC I - ® 'I A J I 10 r`ll _ E F` a I , O C� O HOT R®1i II —W_� - I O] I ----- o IYANNOUGH RD. C ®NOTE NOT USED. BALLAST II �MTL�L- I 1'TII. �O� EX611xc Ww� QNOR NOT USED. _ STARCH _ y) I I I 1 r l "�I�I� _- I .SMICHBM9D'YDP w I,-TIE i7 �!- o 'O' � �-I Hyannis, MA Ln " BATTERY 6 �_ '>eI>) 9' O' PACK MITI E LI. r IQI D- 1 i•" h i �m ELECTRICAL N NEUTRAL �I- I (. �O o UNSWITCHED u LIGHTING PLAN � sj LL U u 0 ATYPICAL EMERGENCY BATTERY PACK DETAIL < aO EI.I NOT TO SCALE , ALIGHTING PLAN 1-0 12' 16' 3 E1 .1 a U EXISTING ELECTRICAL RISER KEYED NOTES: TIX /�kk OF } 5 K \ u E srlp O DEW FEEDER M REMAIN/S 6.HD WORK REQUIRM.SHOWN FOR OEORMAi10N ONLY C 1. 0 FASTING EOGPYENT m REMAIN. M N ixY Q lV € d611NG O CONNECT NEW HEMS TO OR REMOVE EXISTING ITEMS FROM EXISTING CIRCUITS IN THE ---1 5a +- o F. �_f4J, DSIMAN PAIR ' PANEL PER PLAIN AND SCHECUU:S. U E L E C A L -4 F " PANEL NDP' OO O EXISTING PANEL YP'FED FROM i5G,3-PoLE BREWER IN'MDP'. to 'A/I EM PROVIDE WORK AND YATERULS AS DEPICTED W 0. 63 - 1000A PROVIDE NEW LUGON OWNER SY-IEY PER DETAIL THE SHEET. FEED FPo11 r� C B NEW 5 (UtlmNG IN AREAS IF MI` BEING RENOVAI�ED.HIAC °'sue O mil O E -- PANEL C /Il0 O EXISTING BRFAU(d CURRENTLY FEEDWC F%SIINC NMtM PANELTHESE iY 2 3 DIMMER CONTROLS SECURITY,ETC.) MAT ARE NOT DIRECTLY LUTRW 1fa LXMMER PAIR `!3 A ci '� fn Q O O NOR NOf USIA. INCLUDED IN THE SCOPE OF THE WOW(OR O 'qM' AFFECTED BY WORK INDICATED,CONTRACTOR SHAL Q O] UTWZE EXISTING FEEDER TO EQ DHG MARLIN DIMMER PANEL FOR NEW LU"DIMMER PANEL NODFY OWNER BEFORE PROCEEDING AND INCLUDE GROUND BB'> �0 N AL EN ° EXTEND CON!OUR.ROD WIPoNG AS REWIRED. WORK TO REIORE AFFECTED SYSTEMS TO PREY" Q Q Ca ENVON FOR BLOCKS = ARCHITECTS PROJECT#: .-. O FIELD SURVEY'REPORT MR THE PRWECT INDICATE TINT THE IDENTFI ATON OF FOR LOUT WW41C 15-0103 M"CA) BRANCH CIRCUITS W THISTHISSTORE IS UMtBNBtE OR MISSING AND 1.FIELD EC IN /v VICTIM ON AID wOPo(AND wIEPoALS T�0 RELABEL PER ING fO LLOWI CONTRACTOR FOR EACNINCWDEE IN BID ALL W� SIT 91 5 MODULE SWTfCXING �� OYP.ALL PANELS) AND REDUCTION:THENEWEW LOAD ADDEDIISASNMALLEReD ®��gm MODULE O N E!ECTRIGL TIME IN MS STORE: _ rc iNM M LUSTIN G NG LOAD REWWED. TOWN LP OIMYd PAIR DEVITA & a. TRINE OUR AND E COY ALL NDCWI ON BACK TO PANELS. FOR ANN VACATED ® ASSOCIATES L(l dRWliS,fEMW.S CONCUR AND wMWG&1CN i0 PANEL,TURN BREIOEIt OFF.AND -dUWNEL OWNING GROUND BUS e .--1 MARK BRFNfER E SPINE. FOR TLUSINGROD CIRCUITS MIAIND AND BUT COUIECIFD TO ® NODULE(IYPX'd1) O PO BOX 1596 Q EX61WG LOAD REOUWED m RYAW,FlBD DETERMINE TOAD MD PROMOTE FOR BLOCKS CV C1 EXISTING ELECTRICAL RISER (PARTIAL) APPROPRIATE DESCRIPTION W PAIR DIRECTORY. ®® FOR LOAD WIRING < Greenville,SC 29602 NOT TO SLUE B. PROVIDE NEW 7YPEWPoFIEN PANEL DIRECTORY TO REFLECT NEW COHMONS UPON LUTXON CABLE IGN-POBL-TEFL OR (TYPICAL) LUTRON CE SERIES 6 Phone:864-232.6642 E1.2 EQUIVALENT IN 3/4-CONDUIT PXOmSENSOR. FA%;864-242<e]B 00 COMPLETION OF WORN DESCRIBED IN THESE ORUWINGS. CLEAN OFF/RDKAE/ERASE ® -CHANNEL GAMING MOUNT AT MGHEST OF EFAX :Corp®devilninc.mm MODULE(ttRGAl) PRACRGI POINT W U DAI PROJECT.15024-10 1-4 ALL HMDWRITRN UBEUNG ON PANEL COVER AND/OR BREAXER. CIRCUIT ROOF,DISTRIBUTION FACING fT ON \ WHITE OPROVIDE NEW WIDNOUC NAMEPLATE MST ON NEW PANEL RMRDEACH MEANW ONLY. R BUCK MELD WITH - ® COORDINATE LOGiKIN � DESIGNED BY:AEE Q WHITE ENGRAVED tETERS,1/2-LETTERING.WITH GESCPoFIION OF LOAD SERVED. w1d O.M. CHECKED BY: RAG 3T c REPAW OR REPLACE VERITY YARD OR DAMAGED COT REQUIREMENTS ON S WITH ® H >j PROTO DO FIELD AiRFY AND COORDINATE ENKT ROWLBYFNR WITH OWNER ]LIB.1/2'C PRO m BL0. ado 4. FOR NEW CIRCUITS ADDED AS PART OF THIS REMODEL VERIFY EXISTING LOAD ON ®pp N PANEL AND AWUSf CIRCUIIWC AS REQUIRED TO MEET DECK INTENT OF DRAWINGS. L1� 1111ROB N1 P�tipH N p T1 A-BLRTWNMCONTROL 5-BuiTWCgVRVO L fS CLACK' O w p MOUNT ADU CENT To MOUNT ADJACENTPO m < PRO ""MPANEL PARKING B DI4NER PARR GROUND MATH BUTTON 1-SIGNS BUTTON 1-FULL ON YOUTH AT 51- T--I LUGS CLOCK' BUTTON 2-BLIRGNG BUTTON 2-LUNCH N61TPK AT TO Q BUTTON 3- BUTTON 3-DISK 3-PN�E BOTTOM OF i BUTTON 1-SECURITY BUTTON 4-DINNER PANEL GROUND IIOUNT AT UT' BUTTON 5'-OVERNIGHT OVER 3 NEUTRAL AFT TO Q }PHASE WTOM OF C �R PANEL V G 3 20SI120 3PH d IX. ATNG: E%STI G O c: PANEL LP F�A'N. 1W WINS'. VS MLo IMOUNTING'. EXISTINo DVBav EXISTING CIRCUITS C FEEbTHRU FEET EXISTING ENCLOSURE EXISTING FO BNR NOTE LOAD DESCRIPTION VA I CNT PHASE LHT VA LOAD DESORPTION NOTE BHT O -1 1 EXETINGLOAD 612 1 A 2 SW EXISTNGLOAD 2O1 -1 1 EX6TINGLOAD BD4 3 B 4 W4 IMwaLUGNIOLD 3'4 1511 EXISTING PANEL GENERAL NOTES: I -1 1 EXISTINGLOAD 11. 5 C 6 560 6WTVc,CABLEICONV.WTLETS 3 2W1 (`^ - 1 EXISTING LOAD 648 1 A B 40D LOBBY TVIInASLE BOXES 3 =1 Pl.VERU-Y ALL CIRCUITS W EXISTING PANELS. MAST CRCUIRNG AS REWIRED TO NEET (V wi 1 EXISTING LOAD ROD 9 B 10 0 SPARE E .11 DEIGN INTENT OF DwWINGS. FOR ANY VAACTED CIRCURS.REMOVE CONDUIT AND WIRING CONTACTOR i $ 2Ot' E SPARE 0 11 C t2 0 SPARE E 2Wt BACK TO CIRCUITS YeNEL.TURN 6V13ElEp OR WNNECIEU m0 MAN BREAKER AS'SPNINE'. FOR DOSTING00STNG LOUD REWIRED i0 REYNN,fE1D (TYP.U.N.O.) CI M CS xNmu C4 CS rOlmW C6 U o\ 29 -1 1 EXISTING LOAD 540 13 A 14 ass E%6TING LOAD i -1 2O1 1 EXISTING LOPD 200 15 B 16 1000 Ex6iwG LOAD 1 -1 DETERMINE LOAD AND PROVIDE APPROPRIATE DESCRIPTION W PANEL DIRECTORY. O Q UG -1 1 EXISTING LOAD TOW W 1] L 18 2 EXISTINGLOAD 1 2O1 N.PRONE NEW TYPEWRITTEN PANEL DIRECTORY TO REFLECT TIM CONdiGNS UPON I SDPflE I I SPQR SPIRE SPA I SPAR C- A� -1 1 EXISTING LOAD 4T2 19 A ZO I- DWI LOAD 1 -1 COMPIEWN OF-DECRIBW RN THESE DRAWINGS. CLEW OFF/FSYOAE/FRASE Al 1 1 23 O 2O1 I EXISTING LOAD IOW 21 B 32 2. EXISTING LOAD t 2UI1 HMdLM FN VDEUNG ON PANEL COVER. CIRCUIT OESCA P ON SFA1L LUST ON PAR i SPARE i �SPN E +1 F4 SPARE + q SPARE + q SPARE +-11-�SPAfQ o O 29 DIRECTORY ONLY. -1 F-SPINE -X F--SPARE -1 F-SPARE -i F-SPARE -i I-SPARE -1 1-WPA O 2W1 1 EXISTING LOAD 500 AIA L 24 LOW EXISTINGLOPD 1 2W1 I I I I I I I I w Q Un 2 1 1 EXISTING LOAD 456 26 0 SPARE 12 1-i FH SPME 1-i F-F SPARE i-i 4 SPPR i--4 SpME H 4 SPARE i-H 42O1 1 ExISTNG LOAD 12W B 280P].REUSE EXISITNG CIRCUIT HREAXFA$WHERE POSSIBLE PROVIDE NEW REMQRS AS 20Y2 1 ExISTNG LOAD 152B C 30 163T EXOTINGLOAD 1REQUIRW.TYPE.`ALTME w1WG,MD AK:wONG TO MATdI EIOSRNC. L J L J L J L J L J L JA ]2 ! PA.CLF JN PMFLBOeRD,MD RERMV OP REPVCE ANt 4651NK:OR OAIMCW COYPoNENTS W O]013 3 DIMMER PANEL DIM B% B >4EXMINGLOPD i 3d1 DIETING PMFIBWR05 AND WINING EOUPIIEM. FED VERIFY AND CWIRdwTE DACr tn5 C 36 D SPINE EWltREOLRDENTS WITH OWNERA LIEF EXISTNG LOAD 1LINTCITCHEl IT BY I E%ISTING LOAD `JJ0 B 40Z6]6 EXISTING LOAD 301PB IXSTING CIRWR GTA$NOWN 6 TAKEN FROM E%ISIING FACIIM DMWWGS AID/OR FlBD SCORCHED NDT 1O2O1 EXISTING LOAD 50D C 42 0 .PALE E OBSERVATION' TELD VERITY AL CIRCUITS (SH-1) WRDINFMOUNTED VINO 1. Q P6.PANEL SGIEDUIE INDICATE PROPOSED CONFIGURATION AFTER ALL CHANGES HAVE BEEN Per W ex IC��--.L_H NC.CON MmR Gonne4tetl Loatl Phax PH A: tO1 W PN B: 1121E PH L: 9W i COMPLETED CONTROLLED BY SVTfCHm HOT 2 lgNirg HVAC Mdon RXXhN. R. KHchen MSc 11.1 VA Amy (BB-2) m Connected VA -1 0 0 0 0 0 2T252 3123E as., r Ln man Ded Factor 1- 1.So 1 OD NEC 1 W I.W - Demand VA 49W 0 0 0 0 0 -2 3n32 as.5 2 w C U TPANT SC'HFGARF_NOTES' 1 E. EVSTIHG CTI TO ROWAN AS 6. M E 20&N120 3PH 4W AF RATING: 10N N DIMMER PANEL'DIM' jj- MANS: 100 MLO MOUNTING'. FLUSH SI DENOTE SMITNED OUTPUT NUMBER W LURON CABINET. RE-ROUT ORCUR w Issue Dace: 08-10-2015 L.PS LLUTRON LCP) F®et AAP FEED: TOP ENCLOSURE: NEMA 1 HOMERUNS VIA CONTACTOR CONTR0LLE0 BY THIS OUTPUT. REFER M t1TRON DETAIL Y--I GHT NUMB MODULE MODULE DIMMER LOAD THE SHEET. REVISION INFORMATION LOBBY B ENTRY I.T.ACCENT LT S PHASE -AR- --11aa BREAKER TYPE MAX VA OUTPIlf CI(T VA may. 1= RELABEL dRCUR IN RESIDEIII P.WEI SCHEDULE MCORgNG U ICTIIIl LOAD SEINED. C HUIML NLVT'A C9 M1nRrL � 1 YG1 QUVI -w 19A SK1 RELAY OUTPUT I-SKNALE 0 A i I I I I V VO 2O1 4U SI- RELAY OUTPUT 2-BULDNG LIGHTS 0 2. RENRE DBSnNG OR NEW EXTERIOR UGHTING B SIGN CYECMr HOMMUNS TO ACIIRVE y�� F-SPARE EXISTING EXTERIOR LIGHTING NOTE -I I-SPARE u 5N48 RELAY OUTPUT 3.PARKNG LOT LIGHTS 0 CONTROL PER LUIRON DETAIL ELLS SHEET. L OWNIRY OF Ar 1 a- RELAYOJTPUT4�SEGURrtYLTSLDUSKTODANN) 0 'F+SPAFQ +-t F+SPME LEAST(19)UNKNOWN +-11---SPAR ,d 2 Q DIM-2 a-0Wpul t920 OHS oSIGN 10 B ] NEW LIEN AWED OR EXISTING IIEM REMOVED FROM ME CONCUR. REVISE DRWT ��SPAll ���� TELD VERIFY ACTUAL LOADS SERVED BY EACH EXTERIOR UGFTWG EXISTING DOMHOR ���� i 3 Y--1 2O1 4A CHEF DINNG 245CHMDEVER 3W LOAD AND/OR DESCRIPTION. 1 CIRCUIT MD BETE RMINE BEST SWITCHED OTPUT TO CONROL CIRWR LTG CIRCUITS IPARE Di-] DNNG t 4,5 DAvi6 1T5 }i F}SPARE {-1 SPINE BASED ON SWITCHED OUIM OECRIPIIONS IN DETAIL THE SHEET. Tie RESTROOMLIGHTS 1W 4 PROVIDE NEW GRCIIR BREAKER L J L J L J 0 ON, a-0wpd 1920 D49 ---Ts 48 G LITTLE OR NO WFCRWTION 6 AVAILABLE ABOUT DOSING CONTAGIOS. ¢ q 2O1 4A p+t0 12W DINNG23,a PENDANTS 115 CONTROL SCHEME INDICATED 6 OIAGRAMO4AIIO ONLY,AND USE OF NEW 15Fgp�1IP,H2ON[[duf_r-rr�R Wtt 12W DNING2CNMNLIGHTS&MON-NIT. t]0 CONTACTORS HE BEEN DHWG1ED FOR COMMUNICATION OF INTFM.FIELD e11 fW FROM DISK m OAwxl O Dit2 12W SERVLE HALL 1 A2LXHT5 40 AI PRIMING Im/ vFAEY LOCATION.[WFlGUwiION,AND LWg110N 0 Dl6TTLNG CONTACTORS COMROLIED BY SWRCMW WT 4 S �� pM< 40NINA 1920 0H.13 12W DINING 28 3 13 PENDANTS = A AND REUSE IF PRMTMAL OTHERMSE.FBlD VERIFY DUCT QUANTITY OF 2O1 4A D114 12CO DINING 2&3 TRACK 110 I CO-ED BY SWTCHED HOT 3 dPOUIiS REQUIRING CONTROL UNDER EACH SWITCHED OUTPUT AND PROVIDE C NON CONTCORS AS REQUIRED,TYPE MD RATINGS TO MATC11 ExISTNG,TO OF415 12W BAGH&V pONNLIGHrs JO 1 (5H-]) ° 6 DL16 12(10 LOBBYB VESTIBULE DOVMJ LIGHTS to AGIIEVE CONTROL PER DETAIL M6 SHED. CIMS 4a3NIX4- 1920 CH- 12W BAR TRACK w B 60 (4 2q1 4A DW18 1200 DINING 3 A FAMALYROOM DOW w DOWN LIGHTS MONOPOi 2501 U 7 (I'1 -19 1200 LCUNGE DOAN LIGHTS 130 I V p420 12q) SW SOFFIT LIGHTS O CAMS 4-0NPN 1920 -21 1XID DINNGI C 2W1 4A D+n 12W DINNG 4 Od.MJ LIGHTS A MON-LINTS 1W l PANEL SCHEDULES I OH-23 1 SPARE 0 Q OOH-24 12W2W DINNG 4 GOWN LIGHTS B ACNCPOINTS 1W E12 NOT TO SCALE Restaurant#: 1S23 pM-] 4-0Wlwl 1920 Ch- 12W VANE CA NET PUCK LIGHTS 40 A �- AV, 4A -26 12)o DNNGSDONULIGN TS&AGNOP-S 1W 1 0 N DL2] 1XIO LO69YPENOWT CLUSTER VIA w Q 28 DINNGIASERVOESTATIONI-LIGHTS 2W NmEs: CONVERSION U) ON. 4-0Mlwl 1920 - 12W MNLY ROOMCHM LI R B ° 2Wt 4A OHW 12M LOBBY&VESTIBULETRACK 1W I.ME DIMMER PAIR,MD 1-SCENE OR 5-SCENE CONTROLLERS ARE NRN6HED,INSTALLED.MO WORD)BY THE CONTRACTOR. a (LOW) OH31 12W LWNGETRACN 40 l 5T 1?W DINNC 4.6 FAMALY ROOM TRACK tm ?.REFER m ME DIMMER PANEL INSTALLATION INSTWCDOS TOR MgITONA INFORMATION AND REWIREMENS. U (d DINwG9eR AERGENCYLIGHTS NGNOM eRFAKm arav;Laocau 3,THE DIMMER PAR AND CONTICUER ME MANUFACTURED D LNRON(NO IXCEPIWNS). CONTACT UURQN AT 800-523-9166 FOR THE PROCESSING OF THE to DINNER MODULE SYSTEM. 1095 Conne4Rd Load Per Ph.x PHA: B% PH B: 1n5 PH C: 1363 w 1.CWIAIwE FACT MOUNTING IOGTKN a DRONER PAIR WITH DINNER PRIORToWORK. BtYE. OBS ALL NEC PEOWIED OFAPPNCES. Lighting HVAC FHVI VA Amy 5,CWRgwTE EXACT LOCATION OF 4-SCENE OR 5-SCENE TOWER CONMDURt WITH OWNER PRJR TO WORK. PROVIDE ENGMVED FACEPLATE LABElWG EACH O IYANNOUGH RD. Conne<md VA 3984 0 SJBO 144 BUTTON PER OWNER'S DIRECTION. W CAN.-F-1 1.25 1.00 I 6.CONNECT EMERGENCY UCHTING MEAD OF DIMMER DIRECTLY TO UNSNLMCHED HOT CIRCUIT BREAKER LOAD TERMINALS PROVIDE LOCK-ON DEVICE FOR C Demand VA 4980 0 4980 lao DEDICATED EMEROFNLY CIRCUIT BREAKER. LABEL ALL CIRCUITS SERVING EMERGENCY UGHRNG PER NEC. CO ).UNLESS NOTED OTHER RED USE EXISTING COMPLETE AND UCHDNO CONTACTORS WHERE POSSIBLE HIT)UGHTRIC CONTROL SY SYSTEM FOR AALL LIGHT CONTACTORS AND OTHER U M REQUIRING CONTROL PER COMPONI AS �OWNER TO�FlREW VERIFY D COORDINATE EXAO F NEW R QUIREMETS. NEW COMPONENTS SHALL BE COMPATIBLE WITH DOSING Hyannis,MA U) B CONNECT ALL EX6RNG MO NEW CONTROLLED EXIFRIOR LOAM VIA SWITCHING MODULE W LUIRON PAIR- PROVIDE WOONG AND CWNECNOHS REBUTTED TO = r--1 ACODIPLSH CONTROL AS DESCRIBED W THIS DETAIL f 9.O CONNECT NEW AND DISTAL EXIEMOR EMERGENCY UCHTNG MEAD OF CONTACTORS( 10.NiM ERNEW 2'SPMNEG CONTACTORS ARE REOUIRED,THE AY SHL BE,NO.MC HELD,120V COIL 30A IN NOVA,I ENCLOSURE OYPJ:POLES AS REWIRW 10 ELECTRICAL I U LL PANEL SCHEDULES, u RISER,&DETAILS LU o 0 ] LUTRON DIMMING & EXTERIOR LIGHTING CONTROL SYSTEM DETAIL < E1.2 NOT TO SCALE (7 3 E1 .2 4 F _ i : SPECIAL BEDDING ' + FOR SANITARY SEWERS (D 1 i 18"Maclnwm TizA> t� za^ PLAN VIEW DIA.covERs _ I I,IGH-r - r2000 Gb►UX;PQ Clow Gr Moor � 8"WALLS . (Clay Gtaal a< ' z. (� BJok" slam) , , yrt .:..:': ;. _ , ' g.. S MAti]�1F14G'f(�R.F� t 0X05T 'A / f�SL• t J i 4'>> B„DIA.INLET - _ , ce 9 CIA. \�/ WG (Jr/ mod. �• .J. t� .r ii. - tb 3" �OUTLET Nt-f 1ai / - 6 Minimum Claoronee (Ty0.) Grade Lim and Normal Depth Z Ted F V- LIhHT th ,._9. i 8•-0.. F EARTH TRENCH ROCK TRENCH S SELECTED MATERIAL Edo' ����./HELD) w� D� / V-4AD (DCV—T (? /� JO Q�J t_ e-zT I •6'BAFFLE(OPTIONAL) •5.a., _ n�' ` /✓`� 4 ( 1 l�'Vv �C7Ci lO (4)8"DIA.HOLES TAPP 11J C� _ 1 SI EVE �1� �AFF(G C IbHT J 114V•OvT= Q I.�J CROSS SECTION VIEW O/ �1 = 9-1.O�� I T_ W 12E -iYrri I V. = 92.90 J \ -y I! f� /� Hca )� No1,E VA.t..V E � g� NIGH G H!•�.(y,.J L I N 1L F E 1•,1G E � CA- ' IQV.' = 9 2:90 - ! - - _ 98 _ _ _ - _ — _ Gotit r✓f (�_ -- - - — — - - - i✓►,�D N .p Fr.10. H�W� 1 - ,-To VM ALaE g�� GGD 1 - _ WA'TE'2 MAt N � �0 tJD N ►J .' .`j�' I � \ - �•iVT V•r✓ 4 k':..sr ,I 1- I/w�c'.c-�.1 �� r- 1 Cs 9 _ (� i 2 G(�e>3 Ga�-rouR. wE J - 7 S 1. ';i=y t�1V� I W V � ✓ �- Gr'1� NG.- r GIV� T G _ 915 o GIOL 0 r ) D - 1 �f v G A 1� l u4 tJ IVY 2. 3� • f13 - GN �, N `:. . - �.�AJJ( AR SEW E{Z MAa.I Hcx,aE ' S. - -SIDE BOA1Wrr Tz1M=98.4'7 ` / O hMH 501.-T C*11 H`f D 2h.[VT + W _ a.Sl`.�u E m �T sag NYDQ oa.rc TP�.ISFoQME2 F; - . I ('� w � K r :�• PRGH P�P.��l N (� / -r n., Fl,x- P`� INV. Ir`J _ .I(o _ - ' W �t ►IT>� GU12�►IJG1 h C,,Y : 1tJV a6 3 _ a� - 44 1 V' .,.�..��.. ,� 9� - _ melt U(It.l-fY t'otrl� i2 y a' ItJV ='I(o.8D �„PVG WA'TEtZWA`� Q P�.vti� PeoPoy�' v �1 .��WA'( �JP�( INV. ►J = 9 -. o ;:;;;:::,:-:: ,� 1 F.F. I o I •oo - ►N v-r I- ! $� ^� 1 4 _ G r ; "PVG Y �o cb ....,.,�...... .. ... w ,. ..�...... .M.«.. .... o , * m �JD ✓To¢f� CAI N - N ;# '. - lD ti .: � �-- —Irv.=a(o.q(o >�, �.�•1?4,�'1��I�J� ,.�' � �� S N A U '1f 1 F}. 1 W C c�P G EAtJOIr(5 j- 1�l V.=q 5.Slo `1t'� \ 4 �c+a.4o PvL ULU PR-DPoSED 5 GAL. 3 - GA'(�I-t Arlo tz7e. 132 GL1t;ANou7 �_ luv.=q>^.col GeEAs� 'fQAP 10 fit; eIM - 100.70 [ SToCM - uraTll, SE E �Af t�1 D'•E� I� 8eG0�� AvAIt,A&LE _ IQV - •--40- P-yG _SE �- � s wEcz g� � � F _ c - GI,EAK10U-( �JsCy d��a 1 o 42 - - � � / '"��'Ttc��a � PAv�� s� o EW E2 MAN N Ue 2 W A E2VJA - - :::..: :` fZ1M gq.2a - 0 f �/ �/ �a _ _ _ s �, 1 _ INv. IQ -q5 45 / - - 0 0 ItJv oUT=96.25 r1 / Q V / �N O � Q S'TgKE- SMH - O SN1N Io oatI H � � SM SN�N < N ----- a d -_ 011, J AS COUNTERSUNK HEAD: „ � SGW� tV\ANN�I�G �, 0 / REQUIRED IZIM- 9$.GjO (� N/F N YA�11._115 Et�1GY iQv. IIJ = 92.45 O ! --- C / a � PLAN e BIT. CONC. PAVING O ti,�ySv 4 APPLY (2) COATS OF / 3 BITIUMASTIC.WATER MASS STANDARD SEWER PROOFING ON INSIDE w / MANHOLE FRAME t COVER i OUTSIDE OF \ STRtUCTURE I ,vti _ lU �l �(�y2 ADJUST TO GRADEcl[. ..�' WG BRICK COURSES CIRCUMFERENTIAL STIEEL � PRECAST REINFORCE CONCRETE MANHOLE ,.- - CONE 3'-0' SECTION \ ELEV. p,_ NEOPRENE V• - .. ---- O-RING GASKET PRECAST REINFORCED -I GROUND CLEANOUT. CONCRETE MANHOLE RISER 1',2'.3'.a'4'. ! SCALE SECTION A8 REQUIRED NOT:TO ! I , ALUMINUM. / MANHOLE STEP V / Y PRECAST REINFORCED FULL DEPTH 12' CONCRETE MANHOLE BRICK INVERT BASE 32'•48'.OR 84' SECTION AS REQUIRED CLASS A CONCRETE FILL OR BRICK i / X X s MORTAR 3/4' WASHED L - D �.� STONE / NOTE NCI I I \\ 1) WALLS a CONE SHALL BE ELEVATION UNDISTURBED EARTH / scale: I ":: 2O � p ,k-- L MANUFACTURED IN ACCORDANCE THRUST BLOCK DIMENSIONS SPECIFICATION OR REINFORCED FORCED IN IM EtZ�0 � 13WelbyRoad _ � �_ M dare: �/Z4�92 PLAN AT BEND CONCRETE MANHOLE RISERS d TOP �JAt�IITAtZY f •`(./ SITEC New Bedford.MA02745 drawn: V1 IAMETE TEE 1/4 BEND T/8 BEND /18 BEND DESIGNATION C-.478-72 [� wlY� \I�iEL.�•- W�fZ (508)998.2125 H L H H L H L �� } Civil and Environmental Engineering FAX(sae)998-7554 checked: (jjQt. PLAN AT TEE 8• 1`-0 1'=o '-0 1'-0• '-0 1'-0• '-o• -o' ELEV.=8$.85 y B• `-2'�'-2 '-3 t`-3' -0 1 0 1 o 1'-o L 1 F-T STA-[t OF.1 Land Use Planning :'� I approved: taV60 CHANNEL ) O O ( project: rO OUT IJO-fE� 2EGP2r i���, SEw�L T1>:-tl.l �r 1.CONCRETE SHALL BE 3000 P.S.I. �y < + 9 JD.t�ll�I�s 1' MA,, r TEVEN 0. ,�', 2. THRUST BLOCKS SHALL BEAR ON I) PtZ1O2 -rc) A �-TQ-Ly--Tlom EKALT QIMS-qq.q - ExISTIt�G I UNDISTURBED EARTH. - H eLEv --r h c3 ", �,W\/e-eTS W I-(H I)�1 a ' 3. CEMENT SHALL NOT BE ALLOWED TO I r �. client: . ii6:p :y — RUN INTO PIPE JOINTS. .::. . PLAN �' FSE VE�I IED• 4. DIMENSIONS FROM PIPE TO TRENCH T - �� ILIA K.�� M'LI✓� ,r � Y ARE MIN.. . L D/2 S.GATE VALVES SHALL BEAR ON POURED D/2 SECTION — X CONC. PAD SIZE TO BE DETERMINED BY PRECAST SEWER MANHOLE 2) WC2lG � ,',� Et:D FUfz THE ��nl ENGINEER. NOT TO SCALE 92o Pas �-Tep- sew �eSTAU Q.&,I�1T, 11`lG . , SECTION - �( -flE- 1,3 To DIS2UPT 9 drawin title: CONCRETE THRUST BLOCKS EXISTItIj FLOWS . , {�%/ NOT TO SCALE i ��' U 1 -T V� drawing number: —4 y ` S T E S T A T I S T I C S ------------------------------ II S12EOF LOT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .99,752 SF ALLOWABLE 50% IMPERVIOUS COVERAGE. . . . . . . . . .49,876 SF --------------------------------------•--------------- � � I EXISTING COVERAGE: • .8,365 fS�' [ IMPERVIOUS : j -BUILDING. . . . . . . . . . . . . : . . . 64. 8,365 SF + LANDSCAPE. . . . . . . . . 4 . . . .25,486 8P' � I -PERVIOUS. . . . . . . . . . . . . . .24,989 sr aR----- �1+ E.F�'' -IMPERVIOUS. . . . . . . . . . .+ 40,473 SP. . . , . . [+ 40,473 SF ] • (ABOVE !STATISTICS OBTAINED FROM DATA -------_--- • , OFF' PRIOR APPROVED DRAWINGS) [ 48,838 SF TOTAL RXISTINO ] ' [ - 49,876 SF ALLOWABLE a i ----------- T NEW PATIO ADDITION. . . . . . . . . . . . 1,020 SF. . . . . . ] [ 1,038 'SF AVAILABLE -• ( 1 S � (��� L�NI� 0�" �,,�(�u�� ***THE PROPOSED ADDITION 18 IN BALANCM with 50% IMPERVIOUS CONVERAGE*** �,. \`'- -� - The existing restaurant seats 273 114 T pp 225 Inside s� The proposed restaurant seats �► " + 48 Outside 'Of , .. 273 Total -art-art � ♦ 1 . t OG o �_ ' yam,. f'�•., 1 ``` - .. .. ... ... �� 5�' ':[. — o in / { ' J. JI • - 0 AO MIA .i ;mt,� i s. •.. _ is �.. _ � �4 �'�.• � 00 xV o j ' _ ^ ���� _ _ _ ' f ' :t. i • _ ' LS 'v�. 1iJ'/LI 1z 1 L1 NG ' J • .J O Qr M �� M. 6 O j_i. 1 .• }v,ID Ila ' '(` i n;i' _ 1 ♦...r _ ♦ .. a 2� �� '1t 1 yN,JO�rTf 10329 RELD A' ORK { i, _ 1/ �G" � lV'� YIN�Fg�pEPr• �Cz PO 4. •• MASSACHUS $- REGISTRATION NUMBER 101329 t /` 3' ' TI6TSP3 ...1Z90 GROVE STREET '14534 I � >_ ADDITION TO,THE OLIVE GARDEN •y ctnloMtllr� . gpY�I095 IXANNOUGH RO t O cowr�/Ir•u��' HYNKS MASSACHUSETTS wIwVT,NI V II • MI•�..•rr�l. 1• i • t • • r ill 1 • r• 1 :1 • { ill . ' .. •,;. it • • • • • •• •, • •;�;��R• • • , ....-_ « , .. f . ' ••=- • • , 1�:1'i7� L.. �r~....... .•..» /, .. ._...._ _.r.w.s. • ..r..w..�.�._...:�+:...... _ + •t�•••+' h •..• �.4..'..�.w.•: .. •, . � •' ' . • • . •• • • • • • f�•+:e� • • ^• • ��,} ....L _. • _ ._'l �,.� r.......,:.7. �I.'.� � �:• t,.._.....:....:..•..�_,,J _.,� ; --_:-+•wi+. 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""ff '•� {•{bMAM - •ADDITION TO.THE OLIVE GA%EN • O{Y{LO•M{MT eoNrANr.«c I095 IYANNOUGH ROAD OF.• �M„+,1». r ��-'j HYA14HIS MASSACHUSETTS • 1 . y N - 00 O O) N O M i01 - W 0 Ila5 16 W U Z t I W O i i • i I v W I 2 I I � I , O r O I , � ti I I I I I I I I I I r I , I I I I� I I _J 101 I - I itJ I , i I I I I I I I I I I I01 9, 11 i 0: II IIrj 99 o I I 95 I I I 112 ° I I ' C� I03 — I 1 i II � 91 91 I ICta 109 96 08 I 0o a 111 92 I I I 016 4 I I I 96 NE U �5a 10(d 12 11 6� (x 1 I 94 1 I 98 p 1 102 1 - 91 _ L_ —1L_ 10t 93 _ R --- - R 171 existin re se ' ' I �"� I _ 4.__ _,� 69 _-` existi 9 69 -- -J - _ -use � II 80 66a 10 85 �9 ✓ 1. I 80a i 66 81 \ 1 66 Its S3 \/ i 11 18 i 85 84 I 59 60 r,6 63 82 5-& 6O 62 61 Ilro III p6 105 V-1, 11 5 laeh use bib IIIII I below em 1 -- . R 49 - ILA _ - - - - y I I I I -� I O hosbe blbb below splash guard i 86 `68� 84 38 3� 85 38 84 8ro� 58 10� �44 5� 54 41 39 41 54 51 44 64 40 42 31 46 25 R � i 9 1 `x/ 4� i I 31aa - - • 1 � � ° • I i 1 / \ � O\ % C\ splash guard I - I �P L J J L — h�se I �� below �� I 8e 3 12 C 14 16 14 I 43 39 86 32 113 41 68 15 rJ0 115 I DRAWN BY I — I CHECKED BY W.E.G. I DATE APRIL II, Igg7 I PROJECT No C1701gA REVISIONS CI-1 I I I I I I — ° TITLE FOOD SERVICE _---------------- - - -- ---- ------- ---------- ----------------------------------- ------------------------_----__-- --- _- ---- ----------------- -------------------------------- -- I EQUfPMENT FLOOR PLAN C 1997 VISION III ARCHITECTS 3 THESE DOCUMENTS HAVE BEEN PREPARED SPECIFICALLY FOR THE OLIVE GARDEN RESTAURANT IN HYANNIS MASSACHUSETTS THEY ARE NOT SUITABLE FOR USE ON OTHER PROJECTS OR IN OTHER LOCATIONS WITHOUT THE APPROVAL AND PARTICIPATION OF VISION III ARCHITECTS. REPRODUCTION IS PROHIBITED. FOOD SERVICE EQUIPMENT 5CHEID' ULE 04 ELECTRICAL-DATA PLUMBING DAT,4 ELECTRICAL DATA o PLLMBNG DATA GAS in w _ DESCRIPTION REMARKS ; - REMacs c.ad z° DESCRIPTION REMARKS l a > � iS 00) E I LOT DRY 6TORAW S+NB.uNG N bd N n,L &*VI A CoRIL1 N a TILM6 WT 12o I. to b LU a 0 o E 2 1 BEER 10EyG TRAGIC N !'!'3 1 PASS WDOW SN73.f CUSTOM SAS FAD z ?A b N 3 1 m aT:hM W CART«vE>G`eLiCeR t2o 1 u • or DY ssa com N 60 2-&#t NWT LAYS PUAL.RANM MOM 200 1 R3.m UL BY EC. w E 4 1 rWJC-N COOLER DR NEATER 4 LIGFM t20 1 20 a • N a 1 TIW 010B1Y 601F.aw" AUTO FILL UNIT 200 1 3216 • 16 A V!� V1 ,3l4 • • o • E M AIR ve+r HTR«LIGiNr6 mo 1 20 a • N 62 4 Near®BouIL DI6P@ lro i • 4A a E b LC? .ALK N CL R ORLYNG w N 63 I COLD PAN CUSTOM bib Fad 1 3/44 • • v E 1 WLK N COOLER z Fuj m N 64 1 ICE BATH CUSTOM&4 FAD 3w • • COS. 200 iIfAN NE4 • WTC14•COIL DY :�' • • b - oP�i'u1eER w E LEG CONIRACtOR a•E 6A CONDE NSNG WIT(ROOF TOP) Lla 4 Sum LINES 20d 3Wa 3 tie Lla LINE N 66 i vmcomm1VOVEw CUSTOM Saab maBY N3&CONTRACTOR he SUCTION LINE N 61 2 ICE TEA NaM 4 DIdPENSFlR AV W QUICK DtSCONN• 120 I 18b • dA V1'fw E 1 1 1WX-N I v�ll 33 a N i b Ca4L.TITLING KETTLE W FAUCET w 1 2 A V2' VY I'3! y�• 31A00 coq. 206 1 t • �ca TiR to COL�lR sro• • • N 65 2 REAC14-H REP GMATOR t!1 1 3.9 b V3 • a A-GP OY M � N 10 i CoI-D PAN/SALAD UNIT CUSTOM " FAD 3/,e N E �a tEAT TAPE BY t�coNtR 206 1 .b b • • • GA�J6ING UNIT(ROOF TOP) Lla«SUCT.LINES god 3 • ty'LIa L.IE N 11 2 C'.olim MAKER AYmc a=DI6C*K 120 1_ 22 lab • CAP BY EC; 1w fv o DY R M CONTRACTOR 141 SUG1:LiE N 12 2 t!lDEACANTER 1R1GFRATOR W 3'CA6Tt:�Rd 11NINr�D LEFT 1?O 1 Its • 4i a N S 1 191QF�4D tA19i.E W PAN CUT-OUT C16toM 6/b FAB6 E 13 1 ISERAC>E STATION W I.1AND SINK, CUSTOM"FAD V2' IR• 1 yr • N 9 1 FOOD SLICER 12o i iRl • FOR WARNING VW BY • 14 - oPE�N ruleeR N i0 2 PLATE DOLLY N 15 1 61ERVICE STATION CUSTOM SIS FAD► N M i MtCRON4y! W"sN13F 12o i we • ib A N 16 2 60DA D1SPE N" W ADAFMR,KiT 1e 1 • 4 A iM Fo Vl' • • E >z 1 Twe COMPAR1hw 6w W CUSTOM"FADS covElaa«Mau SNraF b' �' (3) • • N 2 SODA- ICE Mai�R >a 1 • 20 a V1'lau tM • • E d 2 ICE CUBE 114a" 12 t" 1 20 A 0 • 30 A RUSE Its RD r « • • • N 11 1 hF�-N RB"GERATIOR td I ' 3a b L8 • d A-COP OY(:.C; N CONDEN6I� WIT(ROOF TOP) Lla«61Uct LIES 120 1 23 A 46'Lla LIE N 16 i D>oU!!{..E 4141&W CUSTOM SAS FAB BY Berk(CONTRACTOR • tie SUCL LINE N 19 I SI,4i.AD D''�Pf3d� 1�0 1 �2 a � '• 4 - POT RAl N 60 1 MATE C LLER W CASTERS 12o I 6 A_ V3 i • N 1b i FLOOR TROUS4 96'x 24' 4' N d) 1 ICE AREAt1 CABINET fDROP-w iRt�'f0?1:bYl BY EC; 1?O 1 33 a 114 Y • N w 5/S TABLE N to i Clom PICKUP COINiER CUSTOM"FAD E r1 i SOILED DiSERADLE CUSTOM"FN3 1' «A3 • • as - oPeN NrisVER • • E Id I tce BIN W 6'HIGH LK6 r • • N 04 3 FILLER FAUCETS(HOT) BY CUSTOM"FAa we E 19 I PRE-RINSE SPRAY PART OF"FABR its he N so, 3 FILLER FAUCETS(COLD) BY CUSTOM"FAB. we FUIU E 20 1 PRE-RMSE SPRAY MRACK1TT CUSTOM"FABa N Ei 3 HOT FOOD NOLDtNG CAd1ET ON CASTERS 120 I i b • d A E m i PANT LEG HOOD «DUCT RAt6ER CUSTOM"FAB� FAN «DUCT BY Ma N 61 b BREAD RACKS BY DREAD 00. y� E 22 1 D 206 3 5 2 4144 HEATER 442 A 3W 2' �Jd HEAT • MOTOR 14 A • • N ro - oPed NtR E 23 1 )Dean t 92 206 3 45 b • 25 A 3/4' 3/4• • N 1" 10 PRODUCTION RACKS E 24 1 CLEAN DISWABL.E 911 CUSTOM"FAD N/E w .1 CHASE(BEEW REWORK EXUSTNG AS IWOD N/E 2b 28 NAND 6w W/BUILT N 01"Gt1�+N M (2)NE1W3)EMTING t4• tie 113• • N/E s {-awtJ SODA SYSTEN'4 R3IJORC EXISTiNG AS RE= 1W I • 163A i 20 FW 114• • • ® � N 26 1 WORK TABLE «SINK,W OVERIS f tie tie 14' • • N 12 2 WLEIrDER STATION 120 I • 5 A V2• We r • • � �/d N 21 3 Gi11b6 RACK W/HAINIDLE N 93 1 Or DRAi 50AIRD n� N 28 OPEN NUMBER N 94 i ICE CRW WC4AM r • • N 29 40 WLL CORNER CAL4111D CUSTOM SAS FAB6 N 9b i GiLA66 WASF@Z STATION i20 I • 61 A (2)Id• V2'Fw i V1' «r • - N w 1 WORK TA" «SINK,W OVE!eN F CUSTOM SAS FAI& t4• tie 149 N: 31; 1 GiR1JDLE MAND F�3aR ; EXTRA SJS LEGS _ is 1 � V4 23 A � ,�. >?'t'BOTTLE 96 2 ul3.l.. r • • _ N 31 A cOIDeNBnNG WiT(ROOF TOP) Lla a WCT.Lb&& to I W A 0 14 ua LINE • • N 9r1 1 tm FWD 6UPK W eoAP 1 TOIIUEi O16P. V20 149 r • • BY R3&CONIR4CTOR 4b'SUCTION LINE N 9d 1 6'eat11.E WELL at0NAW ACCESS 32 oPW NUR N 99 1 BiRYA_E SECTION DRY BACK,BAR CABIET N 33 2 MIXING FAUCEt W NOSE ADAPTER 13Y PLUmm" ty• ty• N too 1 2 DR REFRIGERATED ISACUC BAR CAD.WIT ON LEST a I V4 � 1 a E 34 1 CAN WAW W FAUCET BY a G �• $45 N iol 2 D>I6PLAY BACK BAR R:�-M R�JGi=R4TOR 16 1 354. Ifi • 4.4 a E 3b i C80R&CO 2 TANK BY au�ER N I01A i D>16PLAY BACK BAR F A04-N�RIGERATOR ID 1 V3 • s1A 36 - OPEN NII'1" • • • N W2 1 CA RUACNO i'i404M W FILTER 206 i • 123 A •ICU 3/45 • • N 31 1 SET-UP COUNTER CUSTOM"FA& N IN 2 KE BIN W"&W(%ACC TO BAW r • • N 38 2 11 OPENM HOT FOOD WIT W AUTO IWTER FILL me 1 32 • tb a tie t•« • • N 104 I G:AdN REGISIE3R t2o I - N 39 _ 2 PASTA COCKER W CASTERS FLEX-CON�L'S tw i I A • C/P BY H.EG CORM 40 14•FW he • • tyr -now N � 3 C REGISTER 1?0 1 N 40 1 1aR-Ca"• ,,coNVEC ION OIA N CASTERS «FLEx CONK 115 t 515. 3* • b A (2)#• 300M N I06 2 BMW-AD IIA11 M (DOUBL.E 6TACKED) IV I • ILK Asa N 41 2 6 BURNER NOT PLATi $(IV NKN) FLD(-CarNr1 4 101 i 1 4TEP PIZZA TABLE N/E lee 1-&"� DW.6FT BEER SYSTEM (NEW AND EXOTWI) 12O I V3 • r • • N 42 I FRYER W BUILT-N FILTER 4 CASTERS FI.EXX-C�A�I�I 120 1 13 • r 22pp0p . N tog 1 1240 PRA►NBOAFO rJ 43 i PASTA RNW TANK luv CASTERS FUX-CONL 48 %'FW • • ro Doped NJt#R N 44 3 NE4TED PLATE 6NE LVNG iso 1 • 20 a N >N i Dt�P SINK Vl' Vl' r • • N 4b i DCL DECK C4NYSC110N OvW W CAbMe FLEX-C.OML is0 1 A�.a v3 • �h• %GOO N 112 1 D*AIN BOARD N 46 1 1°fXL4 aV9d .� ' r • •. . . • N 113 1 SINGLE StFAit ER WSTAFD 20d 3 "b � 2b A V( p� 1 V4' • • - N 41 1 10 GAL..TII.TIiNG KETTLE W FAUCET t2o I 2 a • � k Au tie 'foOO N 114 i CLASS FlROStER r2a i V4 • s3 A N 48 _._ 1 CONVEYOR OVE1N!60'WDE) FLF�c-CA�1�l 120/10d 1 '!A • �• �� N I6 1 TEti'1NCs 6KUlE? W FAUCET 16 1 � 3 A V16 I/1•}�! 3/4• 64�p00 N 49 1. REACH-14 14 AR4TOR 24'D®° a I W A V3 • C «P BY ELM CON7: N be 1 blb KETTLE STAND Clarort Sra Faa N 116 I-a. NEAT 1.0f e V UALAANDE M MOUNT 20d 1 131 b 83101E 61LL BY EG N/E sl LOT DaN41U6T HOOD «FAN DUCT BY MC�tlI MOODS FANG As ) N m 1 PASS tul�Dotu bFEif CUSTOM SA6 FAD N >0 1 auR CRrAIN(VERIFY EXIST OR tSW W MtCRO SWtraN ao 1 43 a v2 N� POOR� IN N 52 Car db WLL Coven«CAP CUSTOM SP6 fAB� N/E in LOT DORY STORM#SNELvm WW-DENSITY(VERIFY ) N 53 1 DIPPER 1ELL(PART OF�66) CUSTOM SAS FABL �' r • • DRAWN BY N/E 12o LOT IILWJc-N coOI.OFR 8FE1.vNG HiGN-D�ItY(v£�Y ) CHECKED BY W.E.G. N 94 2 iArEp BASE No 1RE#RlG.L.1ES aaaNt6l�ED >d i • u a Aa' • • � 121 LOT 111UN.IC-IN SF#1YtNG lvER1FY DcISttNG QUAId'ittY) N 54 A 2 CQDE NSING WR(ROOF TOP) L1a«W.LINES a 1 W a V3 • 14'Wa LSE BY Rt�CONTRACTOR 'SUCTION Lie N m 2 UAW CADWIS BY ca DATE APRIL 11, Igg7 N I �'��"COUNTS R CUSTOM"FAD N t o 2 WUIE DISPLAY�GfiRATORS >d 1 • I A PROJECT No q70 Iq A N 56 4 CNT SE tE1TER MODIFIED I&WIN 206 1 3b � uP BY E LEC=Nm N 124 2 G:4BI M 13Y G+C: REVISIONS N 0 1 SAM Vt`RFY NHll OR EXISTING TO RE-USE N 51 -awt� 6A111'E 6TAT10N - C)ataM 6/8 faDR t2o 1 >s0o■ • 42 A V1' V!' (2)v2 • • TITLE FOOD SERVICE EQUIPMENT FLOOR PLAN C 1997 VISION III ARCHITECTS THESE DOCUMENTS HAVE BEEN PREPARED SPECIFICALLY FOR THE OLIVE GARDEN RESTAURANT IN HYANNIS MASSACHUSETTS THEY ARE NOT SUITABLE FOR USE ON OTHER PROJECTS OR IN OTHER LOCATIONS WITHOUT THE APPROVAL AND PARTICIPATION OF VISION III ARCHITECTS. REPRODUCTION IS PROHIBITED.