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DUNKIN DONUTS - FOOD
Dunkin Donuts L�12201yannough Rd. HY i i �rtwr Town of Barnstable BOARD OF HEALTH * John T.Norman Board of Health Donald A.Gaudagnoli,M.D. aurrsr sce F.P.(Thomas)Lee,. v$ 34 200 Main Street, Hyannis, MA 02601 1 Daniel Luczkow.M.D. At. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems 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: 313 Issue Date: 01/01/2022 DBA: DUNKIN DONUTS OWNER: CAPE COD ENTERPRISES LLC Location of Establishment: 1220 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 24 OutdoorSeating: 0 Total Seating: 24 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL(FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE -FOOD: MOBILE -ICE CREAM: Q� FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: r. r For Office Use Only: Initials: ` Town of Barnstable z� Date Paia Aid$ BAMSrABU, . Inspectional Services MASS, s639. `�� Public Health Division Check# _s p�FD MAV� Thomas McKean,Director 200 Main Street,Hyannis,NIA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 12/27/21 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Cape Cod Enterprises, LLC DBA Dunkin' ADDRESS OF FOOD ESTABLISHMENT: 1220 Iyannough Rd., Hyannis, MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): Go Couto Management Group,169 Main St,Stoneham,,MA 02180 E-MAIL ADDRESS: office coutomanagement corn vc TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5f 08 ) 790 _ 1843 / TOTAL NUMBER OF BATHROOMS: 2 V� WELL WATER:YES_NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V SEASONAL: DATES OF OPERATION:_/_!_ TO NUMBER OF SEATS: INSIDE: 24 OUTSIDE: 0 TOTAL: 24 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED.A T WAITSTAF'F SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) I FOOD SERVICE _RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) _BED&BREAKFAST _CONTINENTAL BREAKFAST _COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) _CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 QAApplication FormsWOODAPP 2020.doc I i OWNER INFORMATION: FULL NAME OF APPLICANT Salvi Couto SOLE OWNER: YES 0 OWNER PHONE# 781-279-0290 V } ADDRESS 169 Main St, Stoneham, Ma 02180 1 CORPORATE OWNER: Cape Cod Enterprises, LLC CORPORATE ADDRESS: 169 Main St, Stoneham, Ma 02180 1 PERSON IN CHARGE OF DAILY OPERATIONS: Ingrid Rodriguez List(2)Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have I 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 LAmanda Gauvin 10/ 22 / 2025 1. Ingrid Rodriguez 10 / 9 /2024 2.Tracy Methe _ 10/ 22 / 2025 12 / 27 / 21 SIGNATURE OF APPLICANT DATE S I< ***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. 3 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 h"p://www.toWnofbarnstable.us/healthdivision/ai)phcatioits.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. 1 NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN � THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. I i 1 1 QAApplication FormsWOODAPP REV3-2019.doc i t I I i ��. OgSii Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSDAB e, *` Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 313 Issue Date: 01/01/2021 DBA: DUNKIN DONUTS OWNER: CAPE COD ENTERPRISES LLC Location of Establishment: 1220 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 24 OutdoorSeating: 0 Total Seating: 24 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: ..f } For Office Use Only: Initials: r �j"E'°' Town of.Parnstable �' Date Paid�r���V/jA Amt L'd$ AD wuvsrABU. : Inspectional Services 63 .. �� Public Health Division. Check# p�fp MA't s Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 3 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 11/16/20 NEW OWNERSHIP RENEWAL s NAME OF FOOD ESTABLISHMENT: Cape Cod Enterprises, LLC DBA Dunkin' ADDRESS OF FOOD ESTABLISHMENT: 1220 lyannough Rd., Hyannis, MA 02601 I MAILING ADDRESS(IF DIFFERENT FROM ABOVE): c/o Couto/Management Group, 169 Main St,Stoneham,MA 02180 E-MAIL ADDRESS: office(cDcoutomanaaement com *X TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( O8 ) 790 _ 1843 J� TOTAL NUMBER OF BATHROOMS: 2 WELL WATER:YES. NO V ..:.(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: VSEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS:.INSIDE: 24 OUTSIDE: 0 TOTAL: 24 SEATING: MUST OBT AIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR.OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED A T'WAI.TSTAFF 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) 4 _BED &BREAKFAST i _CONTINENTAL BREAKFAST _COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD VFROZEN 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 DIY FOR INSPECTION PRIOR TO PERMIT BEING ISSUED 1 PLEASE CALL 508-862-4644 I i Q:\Application Forms1F00DAPP 2020.doc 1 { i i i E OWNER INFORMATION: FULL NAME OF APPLICANT Salvi Couto SOLE OWNER: YES NO OWNER PHONE# 781-279-0290 y�CJ 3 ADDRESS 169 Main St, Stoneham, Ma 02180 CORPORATE OWNER: Cape Cod Enterprises, LLQ y� : i CORPORATE ADDRESS: 169 Main St, Stoneham, Ma 02180 PERSON IN CHARGE OF DAILY OPERATIONS: Ingrid Rodriguez 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. 1 **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 i 1.Ingrid Rodriguez 6 / 20 /2022 L. Ingrid Rodriguez 10 / 9 /2024 2. Danielle Underhill 6 / 20 /2022 11 / 16 / 20 SIGNATURE OF APPLICANT DATE F F ***FOOD POLICY INFORMATION' i SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div, y prior to opening!! Please call Health Div.at 508=862-4644 to schedule your inspection. Please call at least(7)days in advance. F .FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health.Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms.are met, CATERING POLICY: Anyone who caters within.the.Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at htta://www.townofbarnstable.us/healtlidivision/applichtions.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to.Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN' THE COMPLETED APPLICATION(S)AND REQUIRED.FEES BY DEC 1st. t I QMpplicationFormslFOODAPP REV3-2019.doc f i i i i i 1 oF.K�Eroy TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: -0�-� Date: 'V Page: of 13- q OFFICE HOURS kP ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified MASS. MON.-FRI.HYANNIS, MA02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY QXMJErFD MPS STABLISHMENT INSP CTION REPORT Name Date a ' '. Type of Type of Inspection Operation(s) Routine Address Risk Food Service Re-inspection /1J Level Retail Previous Inspection v Telephone 11)LResidential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives S ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals y 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 tl ❑ 11.Good Hygienic Practices ❑ 71 22.Posting of Consumer Advisories t yyl 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 NJ4Yes Non-critical(N)violations must be corrected immediately or Overall RatingE191 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 Order for Correction:Based on an inspection today,t e items checked indicate violations of 105 CMR 590.000/Federal Food Code. ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food PZdWaste tion (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 U (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4non-critical violations 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 (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facil' (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i cal violations. . f critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous Toxic Materials FC-7 590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. ( )( violation,4 to anon-critical violations=C. 29.Special uirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Ins o a re Prin 31.Du ter 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 ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N '1 Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs *Cooked and RTE Foods. * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.1�1 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to * 2 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* 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 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* 4 Food and Water From Regulated Sources F 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg cn-truzoa 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F IS sec* in mobile food,temporary and residential Sources g, P arY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority ._ 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11 2-301.14 When to Wash* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )ro) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g. g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercial] Processed RTE Food-140'F* (Blue Items 23-30) 3-202.15 Package Integrity y Critical and non-critical violations,which do not relate to the Foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[0 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .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 Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 590.004(J) 9 9 y' ty 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. Special Requirements 009 3-502.11 Specialized Processing Methods* 1 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback&2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. F tNE Tp TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name Date: /�� `� 1 Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00=9:30 A.M. BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified A Mbsq,a�0� HYANNIS, MA 02601 MON.-FRi" No Reference R-Red Item PLEASE PRINT CLEARLY rEp MPS 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT: Name Date /� Type of a of Inspection OperAtlopW . (,-Eou Address Risk ood S Re-inspection V31&ks Level Retail Previous Inspection Telephone Residential Kitchen Date: ; �- Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector �.� Out: OV 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 TIMErTEMPERATURE 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) [ZJCorrective Action Required: Yes Non-critical(N)violations must be corrected immediately or (b I 4 ❑ Overall RatingE - within 9 I Restriction/Exclusion ection Scheduled Emergency Suspension 0 days as determined b the Board of Heath Voluntary Compliance Employee ee Re ins Y e Y ❑ rY P ❑ P Y ❑ P ❑ 9 Y p Official Order o Correction:Based o an inspection today, items C N t r r r P Y ❑ 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 Equipment and Utensils (FC-4 regardless of the number of critical,results in an F. 25. 590.005 B=One critical violation and less than 4non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) Y P 30.Othe DATE OF RE-INSPECTION: Inspecto I e Pr v 31.D1u pster screened from public view 1n� Permit Posted? Y Y N Grease TrapPrevious Pumping Date Grease Rendered Y N P 9 #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatu� Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N � QU 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* ti 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 A I Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* -�9_ . PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Separation-Storage* 3-501.16(A) Roasts Held At or Above 130°F Applicants* 3-302.11(A) Food Protection* * 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use 7.202.12 Conditions of Use 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils* 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals far Washing Produce,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 E4-501.111 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources gFood 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* Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermeticall Sealed Container* Sanitization Tem eratures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* - . 2 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEfTEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System* mme ery Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* Equipment* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef criw 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Contact Surfaces of Equipment* 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* Shellfish and Fish From an Approved Source 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-I55'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3 401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 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 1 o Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Mid Mushrooms Approved By 2-30111 Clean Condition-Hands and Arms*.Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 2-30112 Cleaning Procedure* 165°F* illness interventions and risk factors. 3-202.18 Shellstock Identification Present* . Other 59090.009 violations relating to good retail 2-301.14 When to Wash* Other 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* 590.004(C) Wild Mushrooms* 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 23-30) 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140'F* Blue Items non-critical * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* Critical and non-critical violations,which do not relate to then the me 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC' 590.000 3-203.12 Shellstock Identification Maintained* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 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* oc Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1009 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. pg BOARD OF HEALTH Town of Barnstable QYw John T.Norman d!' Board of Health Donald A.Gaudagnoli,M.D. BmmyranLr- 2 Paul J.Canniff,D.M.D. MIA 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 313 Issue Date: 12/10/2019 DBA: DUNKIN DONUTS OWNER: CAPE COD ENTERPRISES LLC Location of Establishment: 1220 IYANNOUGH ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 24 OutdoorSeating: 0 Total Seating: 24 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Qh FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 4 OpIKE r, For Office Use Only: Initials: o� Town of Barnstable AmtPd$o� ' Date Paid (9BAMSTABLE,$ Inspectional Services MAS& �.e i6S9• ♦0 ��,. � � 3 .Public Health Division rne�k# 31 Thomas McKean,Director 200 Main Street,Hyannis;MA 0260.1 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT --DATE 11/14/19 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Cape Cod Enterprises, LLC DBA Dunkin' ADDRESS OF FOOD ESTABLISHMENT: 1220 lyannough Rd., Hyannis, MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): Go Couto Management Group, 169 Main St,Stoneham,MA 02180 E-MAIL ADDRESS: office@coutomanagement.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: . 5( 08 ) 790 _ 1843 TOTAL NUMBER OF BATHROOMS: 2 WELL WATER:YES NO V ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:^V SEASONAL: DATES OF OPERATION,:_/ /_ TO NUMBER OF SEATS: INSIDE: 24 OUTSIDE: N/A TOTAL: 24 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)9 TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES.... (MONTHLY LAB ANALYSIS REQUIRED) CATERING...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION.PRIOR TO PERMIT BEING ISSUED Q:WPplication FormSTOODAPPREV2018.dot y 5� OWNER INFORMATION: FULL NAME OF APPLICANT Salvi Couto SOLE OWNER: YES NO OWNER PHONE# 781-279-0290 ADDRESS 169 Main St, Stoneham, Ma 02180 CORPORATE OWNER: Cape Cod Enterprises, LLC CORPORATE ADDRESS: 169 Main St, Stoneham, Ma 02180 PERSON IN CHARGE OF DAILY OPERATIONS:. Ingrid Rodriguez 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 I,Ingrid Rodriguez 6 / 20 /2022 1. Ingrid Rodriguez 10 / 9 /2024 2. Danielle Underhill 6 / 20 /2022 6s- 11 % 14 / 2019 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 ovenimW 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 /hvww.townofbarnstabit.us/healthdivision7/upolithtioiis.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC Ist. Q\Applicafion FormsTOODAPP REV3-2019.doc rt , Town of Barnstable BOARD OF HEALTH ty Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. �r srxa John T. Norman I 200 Main Street Hyannis MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 313 Issue Date: 12/20/18 DBA: DUNKIN DONUTS OWNER: CAPE COD ENTERPRISES LLC Location of Establishment: 1220 IYANNOUGH ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE/FAST FOOD Annual: YES Seasonal: IndoorSeating: 24 OutdoorSeating: . 0 Total Seating: 24 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: ---- — --- - MOBILE-FOOD: MOBILE-ICE CREAM: Ci FROZEN DESSERT: . $30.00 Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: { FOR ESTABLISHMENTS WITH SEATING- PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: erne try For Office Use Only: Initials: TOwn Of Barnstable RAPJMAWX • Date Paid Duo A Pd$ 1 Inspectional Services -re ., 659. Check'# EDrutiv< Public Health Division .. Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 - Office: 508-862-4644 Fax: 508-790-6304 ' APPLICATION FOR PERMITTO OPERATE A FOOD ESTABLISHMENT DATE 11/17/18 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Cape Cod Enterprises, LLC DBA Dunkin'Donuts ADDRESS OF FOOD ESTABLISHMENT: 1220 Iyannough Rd., Hyannis, MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): c/o Couto Management Group, 169 Main St., Stoneham, MA 02180 E-MAIL ADDRESS: office@coutomanagement.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( O8 ) 790 - 1843 TOTAL NUMBER OF BATHROOMS: 2 WELL WATER:YES NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 24 OUTSIDE: N/A TOTAL: 24 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING ; REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF'SERVICE DOOR(S)9 i TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) 'CATERING...,(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE& NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:Wpplicaim FormsTOODAPPREV2018.doc PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT Salvi Couto SOLE OWNER: YES NO OWNER PHONE# 781-279-0290 ADDRESS 169 Main Street, Stoneham, MA 02180 CORPORATE OWNER:Cape Cod Enterprises,LLC FEDERAL ID NO. : 81-0559006 CORPORATE ADDRESS: 169 Main Street, Stoneham, MA 02180 PERSON IN CHARGE OF DAILY OPERATIONS: Stewart Marsceill 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 tl� 6��, I.-Stewart Marsceill 10 / 22 /2019 1. Stewart Marsceill 4 / 11 /2023 2.Ingrid Rodriguez 6 / 20 /2022 67 ��z 11 / 17 /2018 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 lst.to Dec.31s1 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. QAApplication Forms\FOODAPPREV2018.doc t 3 ( 3 Town of Barnstable z3 �tKE Regulatory Services k � Richard V. Scali,Director '^ or Public Health Division BARNSTABLE i I639-20I4 i Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 i APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE: 12/8/2015 NAME OF FOOD ESTABLISHMENT: Dunkin'Donuts ADDRESS OF FOOD ESTABLISHMENT: 1220 Iyannough Rd. Hyannis, MA 02601 E-MAIL ADDRESS: officeP-coutomanaaement com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( Sos ) 790 - 1 sas t NUMBER OF SEATS*: INSIDE: 24 OUTSIDE: 0 TOTAL: 24 * Note: If indoor seating provided,see Licensing regarding Common Victuallers License TOTAL NUMBER OF BATHROOMS: 2 ANNUAL OR SEASONAL OPERATION: Annual TYPICAL HOURS OF OPERATION MON-FRI: 24 hrs t TO DAYS CLOSED EXCLUDING HOLIDAYS (I.E. MONDAYS) IF SEASONAL: APPROXIMATE DATES OF OPERATION: /_/. TO 1 / ***REYfl"ER*** SEASONAL ESTABLISHMENTS MUST CALL FOR INSPECTION PRIOR TO OPENING TYPE OF ESTABLISHMENT: PLEASE CHECK ALL THAT APPLY x x FOOD SERVICE pO RETAIL FOOD 4 BED &BREAKFAST CONTINENTAL BREAKFAST *IF SEATING: ALSO,MUST OBTAIN E RESIDENTIAL KITCHEN A COMMON VICTUALLER'S LICENSE MOBILE FOOD FROM LICENSING DIVISION, TOBACCOSALES x FROZEN DAIRY DESSERT MACHINES CATERING OUTSIDE DINING (OVER) ***REMINDER*** IF OUTSIDE DINING,YOU MUST BE APPROVED BY THE HEALTH DIVISION AND LICENSING AND MEET ALL OF THE OUTSIDE DINING CRITERIA IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? CONTACT INFORMATION: FULL NAME OF APPLICANT Caere God Enter rim cps I C SOLE OWNER: YES /NO ADDRESS Couto Management Group LLC 169 Main Street Stoneham MA n9lAn PHONE#i, 781 } 279 - 0290 IF APPLICANT IS A PARTNERSHIP,FULL NAME AND HOME ADDRESS OF ALL PARTNERS: 5o Sal Gnijto„ Mpmhpr 1 RQ main street Stoneham non 0,21 gg Salvi Couto Member 169 Main Street Stonph^m MA ro1R IF APPLICANT IS A CORPORATION. FEDERAL IDENTIFICATION NO. 81-0559006 STATE OF INCORPORATION MA FOOD SERVICE ESTABLISHMENTS CONDUCTING FOOD PREPARATION (EXCLUDES RETAIL FOOD ESTABLISHMENTS THAT DO NOT PREPARE FOOD AND CONTINENTAL BREAKFAST): EFFECTIVE JANUARY 1, 2004, EACH FOOD SERVICE ESTABLISHMENT IS REQUIRED TO HAVE AT LEAST TWO CERTIFIED FOOD PROTECTION MANAGERS. AT LEAST ONE CERTIFIED FOOD PROTECTION MANAGER IS REQUIRED TO BE ONSITE DURING ALL HOURS OF OPERATION."*PLEASE PUT THE NAME OF THE ESTABLISHMENT ON EACH OF THE CERTIFICATES*** LIST THE NAMES OF YOUR CERTIFIED FOOD PROTECTION MANAGERS (I.E. SERVSAFE.) L Maria humps EXPIRATION DATE: 06 / 15 l 2016 2. Ingrid Rodriguez EXPIRATION DATE: 05 21 2017 EFFECTIVE FEBRUARY 1, 2011 EACH FOOD ESTABLISHMENT THAT COOKS, PREPARES, OR SERVES FOOD INTENDED FOR IMMEDIATE CONSUMPTION EITHER ON OR OFF THE PREMISES SHALL HAVE AT LEAST ONE CERTIFIED FOOD ALLERGEN AWARENESS TRAINED STAFF MEMBER. *** PLEASE PUT THE NAME OF THE ESTABLISHMENT ON THE CERTIFICATE*** LIST THE NAME OF YOUR CERTIFED FOOD ALLERGEN AWARENESS TRAINED STAFF. 1; EXPIRATION DATE: n1 / 2z / 2016 / nR / finis SIGNATURE OF APPLICANT AND DATE QAApplication FonnsiFoodappldoc. Town of Barnstable ck 3glj6 ' ��t► Ta,,� Regulatory Services ►lll�l/� Thomas F. Geiler,Director annt+rsrnB.s, [a-�� Public Health Division Thomas McKean,Director 200 Main Street, Hyannis,MA 02601 c`� ► 3 i Office: 508-862-4644 Fax: 508-790-6304 �-5 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE: 11/14/2014 NAME OF FOOD ESTABLISHMENT: D inkin Donuts ADDRESS OF FOOD ESTABLISHMENT: 1220 Ivannough Rd., Hyannis, MA 02601 MAP AND PARCEL OF FOOD ESTABLISHMENT: MAP: 274 PARCELS) 0 0 7-R_ 0CL TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( 508)790 -1843 NUMBER OF SEATS: INSIDE: 24— OUTSIDE: TOTAL:_ TOTAL NUMBER OF BATHROOMS: ' 2 ANNUAL OR SEASONAL OPERATION: a.n ni i a I TYPICAL HOURS OF OPERATION MON-FRI:—24-:h rR TO DAYS CLOSED EXCLUDING HOLIDAYS (I.E.MONDAYS) IF SEASONAL: APPROXIMATE DATES OF OPERATION: / / TO / / ***REMINDER*** SEASONAL ESTABLISHMENTS MUST CALL FOR INSPECTION PRIOR TO OPENING TYPE OF ESTABLISHMENT: PLEASE CHECK ALL THAT APPLY X FOOD SERVICE RETAIL FOOD BED &BREAKFAST CONTINENTAL BREAKFAST RESIDENTIAL KITCHEN MOBILE FOOD TOBACCO SALES FROZEN DAIRY DESSERT MACHINES CATERING OUTSIDE DINING (OVER—+) QAHealthWpplication FormsToodappl.doc o ***REMlNDLAR.**46 IF OUTSIDE DINING, YOU MUSTBE APPROVED BY THE BOARD OF HEALTH AND LICENSING A:ND MEET ALL OF THE, OUTSIDE DINING CRITERIA IS WAIT,STAFF PROVIDED FOROUTSIDE DINING? IS AN"AIR CURTAIN PROVIDED AT WAITS'TAFF8ERVICE DOOR(S)? CONTACT"INFORMATION: FULL NAME OF APPLICANT Cape Cod Enterprises, LLC:_ SOLE OWNER,: 'YES /NO ADDRESS c/o Couto Management Group, LLC. 169 Main Street, Stoneham, MA PHONE # (781)_279 - 0290 IF APPLICANT IS A"PARTNERSHIP,FULL.NAME AND HOME ADDRESS OF ALL PARTNERS: Jose Sal Couto, Member; 169 Main Street, Stoneham, MA 02180 Salvi Couto Member 169 Win Street'Stoneham MA 02180 IF APPLICANT.IS A CORPORATION: FED E RAL IDENTIFICATION NO. 81.-0559006 STATE OF INCORPORATION MA"- FOOD SERVICR ESTABLISHME NTS CONDUCTINGFOODI PR,PARATION (:EXCLUDES` RETAIL FOOD . ESTABLISITMENTS THAT DO NOT PREPARE FOOD AND CONTINENTAL BREAI{I+'AS.T): LIST THE NAMES OF YOUR.FOOD SANITATION CERTIFIED STAFF'.(I.E. SE"RV_sAFE) ` . EFFECTIVE JANUARY 1 2004, EACH FOOD SERVICE ESTABLISHMENT IS RE,QUIRED TO HAVE AT LEAST TWO FOOD SANITATION. CERTIFIED STAFF.. AT "LEAST ONE:: FOOD SANITATION CERTIFIED-STAFF IS REQUIRED ONSITE DURING ALL HOURS OF OPERATION.***PLEASE PUT". THE "NAME OE! THE ESTABLISHMENT ON THE CERTIFICATE*** 1 Shannon DaSilva EXPIRATION DATE: 05/ 13 / 2018 2. Donna Snarsky EXPIRATION DATE: 02 / 21 % 2017 3. EXPIRATION DATE: 4. EXPIRATION DATE`: 11/ 14 14 ,. SIGNATURE OF APPLICANT AD DATE' UNIT 2 P.E UNIT 3 RE 5Y - 64 60 I UNIT 4 P-E 63 62 61 UNITS Rr 317 27' UNIT 6 R; j -_ITTT - UNIT 7 F.= - 71---H---I -_ UNIT 8 RE' . \ �: ` I I 1 1,•• ',`,' UNIT 9 P.r _ s UNI 111�/T 10 RE 'I Lt ~ I UNIT R LO , 7 ~ t£n - J r'• - _ 54,716T sa.1t._ - CH PIT ru�, ced slave t4'DIA. . i HIGHo1ST'sox- - C--d 5t— Y REQUIRED SEPTIC TANK 1495 ,•62 "- •-- l-" EXISTING SEPTIC;TANK'� 3000 I • 1000 GAL i, " _000 CAL SEPTIC TANK "'-= ' -----� ______- REQUIRED GREASE TRAP - 25 ' aJ GREASE TRAP ,':� � --60-� EXISTING GREASE TRAP - MOD _L--sl-= EXISTING LEACH PITS - 14' DIA. '6♦ _-- LITILI TY� ��__'�i" -61_ _ -_ is SIDEWAL 62- oA6 BOTTOM i% ./:•': UNIT 10 VN/�IA ._-60--- -SHRDA S PROPOSED DAILY FLOW 1495 GP- .UNIT g 'K�TC E�- EXISTING LEACHING CAPACITY :_ NIT 8 _ P 1 REVIOUSLY APPROVED DAILY r UNIT 7 / OVED D l _ , UNIT t O U I 6 1 61 Sid 711 "Fees of A-n.! 3 1 �1 0 61 e - --LOT Leased Parcel "A' 1 tr-oac n 258.41 _ _ -"" 25.216 sq. ft.t I r a ---------------------- I� I ` f D Ifi2 35.52' 60 is'a.ra66 38.00' r xs ar.ra¢ .t�� •� .r i-- •._ � zs'awmQ'�ia� •,�s'a.,mec qb+"`•. Rj i, I t_• 1 I i 1 60' s.aA m____________ --_61 aw c -vnonE uNE 90t�.S+Crt• _-• `-- tSGe _____________________.__ ________-__ll-Vdt2 k e ` ' 9� oo. 9a. D r ff O u5 tENf ` 1 or O ROUTE TE r 132 - STATE HIGHWAY - , , p �T. r' 4 -__ ._...... - ,.. a.aoa�r•.:.a..v _.:_n.uJrer.vei„s..um,eax.....,.:a.+r:....,eea.,:mm.,.,�.ai,�e..a nssw... •� -• _ ,.� -. u.y,..m.F.s�wr: .. :.., ."...w.�-euaut-...w . .. • -.. m.-a-.,..m.,mu.v..., ,+a....: «.......: ...r.o.r,..m:wr.u.,-:rwrruxssa,-.,..a�.w...,;.�x..r..rw.:u.m.v:,u.+.w..w.::"u.,..wrw aun....:.�. - ...umaM-.:.em,,.w, e.i,�, .� RESTR_O-OM ACCESSORY PLUMBING FIXTURE SCHEDULE SCHEDULE \1 .I cfxzrnora ww>cna WML E. - E.,. acwa.E $H _ ._ 1-•Ln¢k r�r-�PJ f>�1G},� \v V GN.V-I:M/. �-r. f x ti z.•rs.aw.: ,,.. _ r.1->. �'TUt7 r/�. _ - - _ - }�Z ^vta E2 A" 4" V• - _f' 4 li 4 op7 V.� �-' ,Z• 1/Z2 �2' �11� L Ic¢"t27 r� 1 " _ CTYPI�I-7 '`��,�`(P-� „' z �.'-_= L �1 P c, �r k �• z" 72 /a' _ HEAD JAMB /Z , e4ss C�4 -�P / W W 1 Oi - t"_e. w., :,rr�c•,x -"��8 MT{�. f - - -- - O n I o U < f3f EA cc�c „ z .� i-.. x I(/-: j-CT�-�J_ r��� .�.�J� f't r�a✓��. °` SEP•,u• WSrtY K.a nxry _ _ I;f -i�� �.C/ I Pr ' u __A - h �. HEAD JAMB �s�.� si cas_, a _�na :a m.° _ .. Z e 1 Enc�P..0 - 11/Z., I_O. J iN.'uvE .�. ro I s.usuusauP w:r csrx •a-,.aYc i'L J\ _ - qr- :>.s Y„P.>,xfP-uc* .Eus ...o,.o .n 1 .•, � i .. _ _ _ .._ - ----.-X � - - _ - .��, _. _. -. n _ 4. pt. i „^ , - :.x •.e.a.,oe ac ue.m � � ._ _ - L°'sue,v� _ ,,- � � 41_ ,a. mr•EE Am.,oEn s",•+ �� -,:,� r� c .- ., _ -----...__ �->,c.-+�ti:c _ ._ --- - -� --- - O - ----_. _ - -- -- ��" E o _ � 1 DOOR SCHEDULE J A — l.-d,s M F�F.. -t4� -\ I J< P'T- +� _ .•li v // .. _ t�--r P4 _ G jol_ \ - - _I- A.•,-,-,-i ♦ I Mi� r1-s•G!__ _ ,�� __.. O ._ ,� .I,n •- i _ -- �'awir-%' ._ - ' _ -- i _ ^ 4 4 - xh DOOR TYPES �4 »u ��-«�, O _ ✓_-'-r O O _ ¢ `� � �<�.!'yia. b � t _/y -- �I-1-`l.�Y. _w 2 _ ..__ _ _ - _- _ +'t' 1 01 _ I SCHEDULE FINISH lUTiONS INH�a 3 9 WCLH NOTED MODIF plans/specifications area roved fo UP 2 - These F \ _ _ V __ tartdard-0unku�Donuts z V - --- ^ - -- - image o only.to s the resoonsibilityof the -'- -,- � � F _,d:_.-�•- s,y^'`<- "- I - '-' - �J•� = � � O Franchisee and his Architect to ensure tha ~ �- '--- I - j•-`^--� - `� I - "t - ---=- ci these Mans conform to all aPclisab!e buildi g ` codes and standard cons:ruct.on practices t: Approved by: � -•- .+.:may 2 - i L , L = F `"` �� ° ■ ■ Dunkin'Donuts Incorporated 1.-. _. ✓3/ YJ-r7 I 4-_..d, - �%1' —— —. — — _ — _ — — — — _- — — — — — — - bi .F ■ ■ Y R - -- - -- - FLOOR PLAN _ - - - - - - - - - - - - - - - - - - -- - - - - - - - - - - - - - - WAINSCOT DTL. 8'-0" - GENERAL NOTES EXISTINC DUMPSTER 1, GENERAL CONTRACTOR SHALL REFER TO WRITTEN SPECIFICATIONS FOR ADDITIONAL INFORMATION NOT CONTAINED RELOCATED 1N THE DRAWINGS. —J ON NEW 2. GENERAL CONTRACTOR SHALL PROVIDE ADEQUATE BLOCKING AT SHELVING, 3 COMPARTMENT SINK, T & S SPRAY EXISTING CONCRETE PAD BRACKET, POT RACK, HAND SINKS, MOP SINK FAUCETS, TIME CLOCK, GRAB BARS, LAVATORIES, HAND DRYERS, MIRRORS, PAPER TOWEL DISPENSERS, SOAP DISPENSERS, OTHER ACCESSORIES, ETC. c FREEZER - - -- I I 3. REFER TO THE 'K' DRAWING(S) FOR INFORMATION REGARDING THE EQUIPMENT AND EQUIPMENT LAYOUT. RELOCATED - - - ' z 4. GENERAL CONTRACTOR SHALL INSTALL 2" x 8" BLOCKING FOR SANDWICH STATION. TOP OF BLOCKING O 4'-4" A.F.F. & EXPANDED ALSO BLOCKING FOR VDU MONITORS. ON NEW / _ _ __ _ _ --� 5. ALL TOILET WALLS AND OFFICE WALLS TO HAVE ALUMINUM FACED FIBERGLASS INSULATION. CONCRETE PAD r� 6. HANDICAP REQUIREMENTS: C(�E) O 19 MAX, ! A. THE GENERAL CONTRACTOR WILL ACQUAINT HIMSELF WITH THE HANDICAP REQUIREMENTS FOR THE C4 APPLICABLE STATE AND THE AMERICAN DISABILITIES ACT (ADA) AND INSURE THAT THIS FACILITY WILL BE ACCESSIBLE. THE FOLLOWING IS A PARTIAL LIST OF REQUIREMENTS: Q fQ ` r 1 1. AISLES MINIMUM 36" WIDE. 2. CURB CU TS PROVIDED AT HANDICAP PARKWG SPACES. ��• 1'-10" o, 3. MAX, SLOPE OF 5X OR 1.20 IN ALL PARKING LOTS AND ON SIDEWALKS, ALL OTHER AREAS WITH GREATER 1' sN Z �, - SLOPE WILL BE CONSIDERED A RAMP. I ! \may MAX. ! �_ 4, SIDEWALKS WILL BE A MINIMUM OF 4'- 0" WIDE. \�}�, 16'-0" (v+TIILI I Y ROf11� 5. RAMPS HAVE TO HAVE A MAXIMUM SLOPE OF 1:12 WITH HANDRAILS AT 34" AND 19" ABOVE THE FLOOR ON L� - --- -- V ES ND TO COOLER �• ALL DOO BOTH RS HAVE A EXTEND MINIMUM BEND' OE} TOP AR BOTTOM OF THE RAMP I MINIMUM OF O-6" � 6. ALL DOORS WILL HAVE A MINIMUM OF 1'-6" CLEAR ON THE LATCH (PULL) SIDE OF THE DOOR. (EXCEPT IN CER(EXISTING \ / 7 DOOR MATS AND THRESHOLDS TO BE A MAXIMUM OF 1/2" HIGH. RELOCATED) c, 8 DOOR HARDWARE SHALL BE MOUNTED BETWEEN 36" AND 42" ABOVE FLOOR, 1 = 9. DOORS TO HAZARDOUS AREAS TO HAVE KNURLED HANDLES. 10. TOILETS: ap EXISTING ` A, LAVATORY 10 HAVE LEVER HANDLES. SPRING FAUCETS OR SELF METERING FAUCETS. cD </C4 _ <, B. A COAT HOOK 54" ABOVE THE FLOOR WILL BE MOUNTED ON THE BACK SIDE OF THE HANDICAP N to � 2 � 2 j �2 2\. 2 STALL DOOR. i ��_ ELECTRIC PANELS I I C. LOCATE THE WATER CLOSET 18" FROM THE CENTER LINE OF THE FIXTURE TO THE WALL. THE SEAT O I iv 4 4 4 -0 M.O. �4 4 4 I �� > WILL BE 17" O 19" ABOVE THE FLOOR TO THE TOP OF SEAT, u Q ----- I O O j { - D. PROVIDE TWO 42" LONG x 1 1/2" OUTSIDE DIAMETER PENNED GRAB BARS, 1 1/2" FROM THE WALL LT WITH ONE BEHIND AT 6" FROM THE WALL AND ONE ADJACENT TO AT 12" FROM THE WALL 33"-36" r PARALLEL TO AND ABOVE THE FLOOR. WHEN A TANK PREVENTS THIS LOCATION OF REAR GRAB BAR `''`f >' 6'-6 11•_5• _ 3'-6" _ 1'-_0 INSTALL GRAB BAR 3" ABOVE THE TANK. a r-CDn T- -�-- - - - E. LAVATORY TO BE MOUNTED 32" ABOVE THE FINISHED FLOOR TO RIM WITH KNEE SPACE OF 30" IN r j Q O� 6'-1" MIN. CLR. WIDTH AND 27" IN CLEAR HEIGHT. iv - ---- - --- -- F. INSTALL MIRROR 36" ABOVE THE FINISHED FLOOR (TO BOTTOM) AND 72" TO TOP, x Z N ' GEN. UTILITY � h cv � G. DISPENSERS TO BE MOUNTED A MAXIMUM OF 42" ABOVE THE FLOOR TO ALL OPERATING OR p�Q tn -fie ' N I L E T 1 D E T A I L DISPENSING SLOTS, m 0 e i STORAGE 35'-1 1/2" O ! MGR. H. TOILET PAPER DISPENSERS MOUNTED 19" TO CENTER LINE ABOVE THE FLOOR. cj 00 ! -- - c - T -0" 11 THEACCESSIBLE PARKING SPACES, PASSENGER LOADING ZONES, RAMPS, AND SIGNAGE SHALL COMPLY WITH C� d3Ln SCALE: 1/2 — (ADA). L� H.W. `n I 12 ON TOILET DOOR(S). SIGNAGE IS REQUIRED WITH RAISED LETTERS AND IN BRAILLE INDICATING "MEN" OR "WOMEN HTR, --- -- - - - --- -- - --- - - - --- 3'-O" NOTE: MOUNT 5 CENTER AFF OPENING SIDE OF DOOR. SIMILAR SIGNAGE REQUIRED IF BUTTONS PROVIDED. TOILETS HAVE BEEN DESIGNED TO COMPLY ' FURNISH ALL LABOR AND MATERIAL NECESSARY FOR THE COMPLETE INSTALLATION OF CEMENT BOARD BACKING n FOR F.R.P. AND CERAMIC TILE. u ------ ----# `\ 4 :J4 � . WITH ALL APPLICABLE A.D.A. REGULATIONS, 0 8 GENERAL CONTRACTOR TO PROVIDE FOR P.O.S SYSTEM AS SHOWN ON ELECTRICAL DRAWINGS OR, AT MINIMUM THE © �' CLOSET FOLLOWING CONDUITS; A) 2 1/2" I.D. FROM 4 x 4 x 3 JUNCTION BOX LOCATED BEHIND OFFICE DESK UP WALL To `N ABOVE CEILING: B) FROM A HUB LOCATED IN THE FRONT LINE CHASE UNDER SLAB TO BACK WALL, PROVIDE B GEL OVEN/ 'I fCONVECTION OVEN OFFICE ( CLOSET 2 1/2" I.D. CONDUIT WITH 2'-0" SWEEPS AT ENDS. TERMINATE ABOVE THE CEILING; C) 1" !.D. CONDUIT FROM BEHIND THE DRIVE THRU CASH STATION UP WALL TO ABOVE CEILING - USE 2'-0" SWEEPS AT BOTTOM TO SIDE NEAREST UNDER/ BAGEL o FRAME WALL IF WINDOW BEHIND PROVIDING CHASE AS REQUIRED SO NO WIRING BENDS LESS THAN 2'-0" RADKUS- RACK RACK RACK RACK ! �� HOOD ABOVE AND D) 2"x4" ELECTRICAL 80X 6'-0" A,F,F. WITH 1" CONDUIT IN WALL TO ABOVE CEILING. CENTER 32" X 32" X 3/4" IL(+1r�IJ1 UU __- in _EXIST. OLLUMN a - r —i - E' 1 1/2' —f- � - PLYWOOD BLOCKING IN WALL FOR VDU UNIT, KITCHEN , T NOTE THAT THE MAXIMUM CONNECTION LENGTH BETWEEN A VDU(S) AND ITS DEDICATED CPU IS 75' }". AND ONE Q = z 3 m A ` i� Z TELEPHONE JACK IN OFFICE TO BE AN ISDN LINE. NOTIFY DUNKIN' DONUTS IF NOT REGIONALLY AVAILABLE. 5'-0" STATION/ >'o - TOILET1 9. NOTE: "P.O.S.*. ALL POWER OUTLET$ FOR P.O.S. DEVICES ARE DEDICATED CIRCUITS WITH THIRD WARE -I w ! I ICE CADDY UNDER I \ - - ISOLATED GROUND. AN IG IS AN INSULATED WIRE, SEPARATED FROM ALL OTHER GROUND WIRES, RUNNING BACK `"� / I- - - M MAX, m I.C. DISPENSERS/ OILET # -� ^ TO THE BUILDING MAIN OR COMPLEX POWER PANEL. + '/ I.C. BREWER - POT PACK = H ALL -1 4 NEMA STANDARD L5-15R I.G. FOR THE RECEPTACLE AND PLUG / \ DROP COUNTER 12" h --+- -- - - ! ! i \ USE OF IG DUPLEX OR QUADPLEX OUTLETS {LE., HUBBELL G-5262, IG-5362 OR EQUIVALENT). ! I 3 COMPARTMENT I / 5'-0" 2 DRAANI30ARD SINK`f m - - ---- --- ,� 10. GC. SHALL NOT PROCEED WITH CONSTRUCTION UNTIL V.D.U. LOCATIONS ARE DETERMINED. _ 10" 11. IF BOLLARDS ARE REQUIRED, G.C. WILL PROVIDE 6"0 CONCRETE FILLED PIPE AT LOCATIONS SHOWN ON SITE PLAN. 0 all J L_ _J L J '1 HAND --1 - ! 1 ,'-10 _ 8' FINISHING TABLE SINK /� + - \ ALL BOLLARDS PRIMED (1) COAT, PAINTED (2) COATS P-21 PARIS WHITE. BOLLARDS 3'-0" ABOVE GRADE AND SET i z ! f ) MAX. y 4 # IN CONCRETE TO AT LEAST 3'-0" BELOW GRADE. 1 I xrn U a ���. I n 12 OWNER'S MECHANICAL CONTRACTOR SHALL BE RESPONSIBLE FOR REVIEWING EXISTING H FAC EQUIPMEN AND 7 t ;n - - 4J y N m I MODIFYING AS REQUIRED BY NEW HEATING & COOLING LOADS. SUBMIT SHOP DRAWINGS OR ARCHITECTAPPROVAL '- -- �a > BEFORE ORDERING EQUIPMENT OR BEGINNING WORK. „� _ 30 BASKETS 4 BASK EIS. - - - - - - - - - -- -- - z fo f 1 1�2 FAE 13. AREA BEHIND THE WALK-IN FREEZER/COOLER TO BE SMOOTH FACED CONCRETE MASONRY UNITS. SEE S - DONUTS BAKFR'y ?� ° N ,,,y ae�, =: YEXTERIOR ELEVATIONS ---- - ------- ------ __ i % 14, COMMON WALL BETWEEN OTHE KITCHEN AND SALES SAREA ASHALL BE A SHEAR WALL. PROVIDE BLOCKING IN WALL NO y ""r co �, - I s MORE THAN 4' O.C. AND AT CEILING. CONTINUE TO ROOF PLYWOOD SHEAR WALL CONSTRUCTION; 2 X 6 0 16" O.C./ SLICERS NDS OF DISPLAY CASE, _, , � m' 1,12" PLYWOOD/ 5/8- 1rC rYlP&uIt,! a-W ON TWO SIDES. 3'-6" HAND WARML°R UNDER SEE DETAIL 5/A,2 ICE CADDY UN[DER/ 2'-6" '. _-_ I 7'-0 SANDWICH STATION h SINK BREWING �, r� - 15. GENERAL CONTRACTOR TO VERIFY SIZE OF WALK-IN COOLER/FREEZER BEING USED A4D AVOW SUFFICIENT SPACE. W/32" & 27" DELFtELDS 3'-3" CUSTOM GALE" ., 16. DIMENSIONS SHOWN ARE TO THE FACE OF FINISH. CN ® DUNKIN S SERVING a-AREA COUNTER Wj _ , ® �4, - S.S. TOP - - - - - - - - t 7, THESE PLANS ARE BASED ON MINIMUM ALLIED DOMECQ CORPORATE DESIGN REQUIREMENTS. THE STRUCTURAL <C N 3'-0" �'_6" FFEE 6" COFFEE 2 -8" - __ {` I J . != DESIGN, FOOTING DESIGN, ADA COMPLIANCE AND GENERAL BUILDING REQUIREMENTS HAVE BEEN EVALUATED TO MEET O �_ z ,= HAND-OFF �` 5�-8' CASH CASH -EXIST, COLLUMN (((/// h ALL ADA STATE AND LOCAL CODES. r o r'-- - o a �, U? - t NOF7 [3® PEPSI PEPS1 I i 0 ;n . _ I 0 Z o o j I, COOLER COOLER I _ p o a ! c� ® L� w G4SM- G4SM- c 23 23 `a 3'7 2« Jl H w w� - p od o EXISTI G DUNWACCINO -- W C) V 6' _3' _ DOOR SCHEDULE V 2 COOLATT DISPEENSER / wax. w 00 �- •/ 318OVE - �- - 5'-1" MIN, CtR. __ MARK SIZE TYPE MATERIAL DOOR FRAME DETAIL THRESHOLD HARDWARE FRAME FINISH REMARKS p a p SALES AREA __- _ --_ -- - -- -_ — __. __ NO, W x H FINISH NO. SET NO, INT EXT _ ►- LLj I 3'-0"x 6'-8" SOLID CORE HOLLOW Z 13i I o-�- - ) o '� 2'_-8" 3 FRA PENING "B" LAMINATE FACTORY METAL 2/A2 NONE #2 P-30 • SEE NOTE ' ' ----� ` '" 3'-0 x 6'-8 x " SOLID CORE HOLLOW 1 1/2 x 4 1/2" SPRING HINGE, Z Q r _ TOILET# 2 DETAIL Q ! ,. - „ 4 1 3 4" _ C. BIRCH IST-22 1/A2 NONE P-30 T / METAL UNDERCUT 1/2- 3'- 1 -Q 0"x 6'-8"x " SOLID CORE HOLLOW Z 12" j SCALE. /2 5 1 3 4" C. BIRCH ST-22 METAL 1/A2 NONE #3 P-30 UNDERCUT 1/2 _- -- Z 1 ^ �— 6 2'-64"x 6'-8" x "E" OVER ST-22 METAL 1/A2 NONE ++ P-30 UNDERCUT 1/2" S W cn � � - — 3 -0 x 6'-6 B.O. p ui 9 4'-4"x 7'-4" R.O. FACTORY 4/A2 DOOR do FRAME BY FREEZER BOX MANUF, __ _ .--EXIST. COLLUMN = I 1 Q * ELIASON EASY SWING 3/4" DOOR WITH FORMICA PL-28 (VOSGES REAR) �* DOOR FROM UTILITY ROOM TO STORAGE AREA, BOTH SIDES, SIZE: 35 3/8"x78 1/4"x3/4" FOR 36"x80" FINISHED OPENING. 1 1/2 PAIRS HAGER #1250-260 SPRINGHINGES 16 0 -- ; }' - HALF WALL BLACK KYDEX KICK PLATES BOTH SIDES. SEE SOURCE INFORMATION 1 LOCKSET, SCHLAGE D80RD LEVLON 626 - - < Z _ __ _ 1 WALL RACK, RUBBERMAID #1990 "HANDLER" WALL RACK ' • , I 7 6'� STANLEY OR EQUAL METAL DOOR/NO GLASS; W PAINT PER ELEVATIONS m V) 1 2'-8'" 1— NOTE; VERIFY ALL DOOR SWINGS ON FLOOR PLAN / 1 f— _ w �.J a o I I � � 4 �../ ! ��� --� � l-- � - � - - 5T-22 _- _ 1/4" TEMPERED IVES 698 B26G Z r n V J i i V 2 l o ( ' 1� ' SAFETY GLASS GLASS 160' VIEWER p I I o ? - +�, .y 112" N ! ,1 i i - PL-28 5" " LIGHT PEEP HOLE Q z • w i I MAIL ---MTL. STUD i I � * \ SLOT O I 2 - CD -- c° OFFICE os oir! 1 S3Z332ij TRASH/TRAYS I i i of N ONLY E E . EQ. I 1H018d11 o \ \ o I _ TPS PLYWOOD I / I / M 1 —l-- — KICK CORE DRILL CONC. FLR. - PROVIDE MlN. PLATE i 2" PIPE TO BE SET IN HIGH ! -- - 0 STRENGTH MORTAR O 48" O.C. (FOR ! A -�_ _ O r VESTIBULE f STRAIGHT RUNS i 0 _--MTL. STUD _ � DOOR TYPES. �- FLOOR PLAN- SHEETTILE BASE 8-21FINISH FLOOR - REFER EXISTING WALL SCALE: 1/4 = 1'-C' TO FLOOR PLAN ` TO BE REMOVED NEW MASONRY WALL Q SECTI N END CAP ELEVATION NEW STUD WALL. FILE : D02088 HALF WALL DETAIL DATE: 11 26 U2 o SCALE: 1' _ 0 " DRAWN BY: R.W.A. C.M. B. FLANNERY I z