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GIMMY'S TAVERN @ HGC - FOOD
Gimmy's Tavern C IIGC 1800 Iyannou h Road Hyannis FORMERLY: HYANNIS GOLF CLUB n 4�� Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. nAwrifABm F.P.(Thomas)Lee 9 mu Daniel Luczkow,M.D.,Alt. i� Q• �� 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: 243 Issue Date: 06/21/2022 DBA: GIMMY'S TAVERN @ HYANNIS GOLF - TEMPORARY OWNER: MASS MILITARY SUPPORT FOUNDATION INC Location of Establishment: 1800 IYANNOUGH RD HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 287 OutdoorSeating: 0 Total Seating: 287 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: �o' FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 05/24/22: Grease Trap shall be inspected quarterly with Proof of grease trap maintenance on as needed basis. Must attend Board of Health Meeting Review by May 2025. Restricted to 287 seats. Variance expires May 24, 2025. o$IKE Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BAMNsrxaca _ F.P.(Thomas)Lee �$ s t� 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D.,Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 243 Issue Date: 06/06/2022 DBA: GIMMY'S TAVERN @ HYANNIS GOLF - TEMPORARY OWNER: MASS MILITARY SUPPORT FOUNDATION INC Location of Establishment: 1800 IYANNOUGH RD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 287 O+atdoorSeating: 0 Total Seating: 287 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE-ICE CREAM: C FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 05/24/22: Grease Trap shall be inspected quarterly with Proof of grease trap maintenance on as needed basis. Must attend Board of Health Meeting Review by May 2025. Restricted to 287 seats. Variance expires May 24, 2025. oFtHe T Initials: � °"yti� Town of Barnstable Date Paid �"`�� Amt Pd$ MASS. Inspectional Services 039. prfo .s Public Health Division Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPPPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT: Gimmy's Tavern ADDRESS OF FOOD ESTABLISHMENT: 1800 lyannough Road MAILING ADDRESS(IF DIFFERENT FROM ABOVE):_P.O.Box 715 West Barnstable,Ma.02668 E-MAIL ADDRESS:_doncox@mmsfi.org TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (_508)_280-_7989_ TOTAL NUMBER OF BATHROOMS: 4 WELL WATER: YES NO X ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DATES OF OPERATION: / / TO DAYS CLOSED EXCLUDING HOLIDAYS(EX.MONDAYS) NUMBER OF SEATS: INSIDE: 207— OUTSIDE: 80 TO , EATING: 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? No IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) _x_FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) _x_MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) _x_CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT_Donald Cox SOLE OWNER: NO D.O.B 10-29-1954 OWNER PHONE # 617-755-7413 ADDRESS_2412 Meetinghouse Way West Barnstable, Ma. 02668 CORPORATE OWNER: Massachusetts Military Support Foundation ADDRESS: _1015 South Inner Rd. Buzzards Bay Ma. 02542 PERSON IN CHARGE OF DAILY OPERATIONS: Don Cox 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.—Don Cox / / 1, 2._Tim Martinage 06 110 /2022 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 THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application Forms\FOODAPP REV3-2019.doc _ _ J A 141E DATE $95.00 FEE*: 9'"g' ` �" Town of Barnstable 'dn 1639. REC.BY: ED1MA Board of Health SCHED.DATE: 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 John T.Norman FAX: 508-790-6304 Donald A.Guadagnoli,M.D. F.P.(Thomas)Lee Daniel Luckowz,D.M.,Alternate GREASE TRAP VARIANCE REQUEST FORM LOCATION Property Address: 1800 Iyanough Road,Hyannis,MA 02601 Hyannis Golf Course Assessor's Map and Parcel Number: 254/016_Business Name:Gimmy's Tavern CONTACT PERSON ATTENDING MEETING: BUSINESS OWNER'S NAME If you are not the owner,did owner of business authorize you to represent him/her? Yes No Name:Massachusetts Military Support Foundation* _ Name: Don Cox Address: 1015 South Inner Road Buzzard's Bay Address: SAME Phone: 1-617 755-7413 Phone: SAME EMAIL:DoncoxQmmsfi.ora EMAIL: please copy melaniepowers ,mmsfi.org *Property is owned by the Town of Barnstable. VARIANCE FROM REGULATION(Ina.Reg.Code#) REASON FOR VARIANCE(May attach separate sheet if more space needed) 310 CMR 15.203 Request for Proposal,on which our planning was done had different seating allowance than Health Department. See Attached letter and RFP relevant clause. On Town Sewer On-Side Septic System X Checklist (to be completed by office staff-person receiving variance request application) Please submit five packets,each containing A-D(below) A. Five(5)copies of the completed variance request form. B. Five(5)copies of labeled dimensional restaurant floor plans submitted C. Full menu—Five(5)copies of full menu submitted(for grease trap variance requests only). D. Signed letter stating that the business owner authorized you to represent the owner for this request,if applicable. IMPORTANT: If on Town Sewer,applicant MUST submit package of all documents on this list to:Griffin Beaudoin,Town Engineer,382 Falmouth Road,Hyannis,MA 02601 508-790-6400 within a day of this submittal. Fee Submitted*$95.00 for the grease trap variance. Variance request submitted at least 15 days prior to meeting date. Board of Health meets once a month.' VARIANCE APPROVED John T.Norman NOT APPROVED Donald A.Guadagnoli,M.D. REASON FOR DISAPPROVAL F.P.(Thomas) Lee Daniel Luckowz,M.D.,Alternate C:\Users\melan\OneDrive\Documents\HGC\VARIREQ Grease Trap 2021 3-1-2021.docx MASSACHUSETTS.iiiiiiiii MILITARY SUPPORT FOUNDATION I b Town of Barnstable,Board of Health 200 Main Street Hyannis,MA 02601 May 18, 2021 RE: Grease Trap Variance Request for 1800 Iyannough Road, Hyannis Hyannis Golf Course Concessions Dear Board members: The Massachusetts Military Support Foundation (MMSF) is submitting the attached application for a variance for the grease trap seating allowance for the subject property. As you may know, the Town promulgated a competitive bid for the concessions (Bar,Restaurant, Snack Bar and Function Room) at the Hyannis Golf Course and the MMSF responded. We proposed and have signed a lease to operate Gimmy's Tavern offering excellence in customer service, food quality and value while integrating programs focused on job training and support for veterans and military families and addressing issues of food insecurity on Cape Cod. We will maximize the municipal property for public use and mitigate the food waste of traditional restaurant operations. 1 bring substantial experience with the restaurant,hospitality and golf industries to this process as well as the Mission commitment of MMSF. The Request for Proposals from the Town provided details of the existing operations including seating as you will read attached to this letter. We understand that it may be a rare occurrence this maximal use but need to have authority to operate within the stated parameters. Rent is based upon earnings and earnings are modeled with these seating allowances. The Department of Health has told us,via phone, that the current grease trap is 1500 gallons supporting 100 seats and our initial license provided for a total of 120. The RFP and prior tMassach l history support 267 seats'at full house. equest your agreement to the stated seating. Pres' and CEO i�itary- rt Foundation Massachusetts Military Support Foundation 1 1015 South Inner Road Buzzards Bay,Mic102542 ww.mmsfi.org B. DESCRIPTION OF LEASE PROPERTY �f The lease being offered is for space located within the Hyannis Golf Club clubhouse for the restricted use as a restaurant, banquet facility and bar concession;primarily serving the members„guests, and l _visitors of the golf course./The space consists of a kitchen-area that is 728 square feet,a bar that is 961 square feet, a dining area that is 2,057 square feet, and an outside deck area that is 1,297 square feet. The total square footage to be included in this lease is 5,240. The premises are being offered "as is". Any equipment provided with the lease is as depicted in an Exhibit attached hereto. This equipment is also being provided "as is" with the expectation that the concessionaire will maintain and repair that equipment. Attached,"you will also find a floor plan depicting the layout and square footage, photographs and an inventory and condition description of the kitchen equipment. Pre COVID_19-Seating capacity is as follows;;' a. Function/Dining Room— 144 b. Bar/Lounge—48 c. Deck/Patio Area—75 • PLEASE NOTE: As the State mandated Pandemic guidelines impact seating and capacity allowances,these numbers are subject to fluctuation. Please see attached lease document for all additional terms and conditions that will be applicable to the awarded lease. Vendor will be expected to enter into a lease substantially in the form of the one attached. Major issues need to be communicated with your proposals or submitted prior to proposal submission for possible adoption through an addendum to the RFP. SECTION II. KEY DATES FOR THIS PROPOSAL Following are key dates for this Request for Proposal. Please respond in according to these requirements. Dates are subject to change. Key dates for this Proposal January 25,2021, RFP Issued and available on Bid&RFP System January 24,2021 Advertise in Cape Cod Times January 27,2021 Advertise in the Goods& Services Bulletin January 31,2021 Second Advertisement in Cape Cod Times 4Fe_ bruary 15,2021 —Last day to submit questi6ns,to the Chief Procurement Officer February 26,2021 Proposals Due,2:00 pm, CPOs office 230 South Street,Hyannis,MA 02601 Week of March 8,2021 Tentative optional interview period March 15, 2021 Tentative Notification of Award/Lease terms final negotiation 5 —_ -- a UsablLe Deck s y witho g 'c F27 Existing Deck Storage y a o l 119 SF p o o7 wP 0 w O0 a`°• f O o0 Form G � kk 0 U 0 Bar Kitchen 4 TpfF y Function Room 644 SF �+ 2,167SF P0 Cc -o l �Vr f V V 0 mN �+y C C ui T' T J ance Lobby&Hallway 216 SF C-� qj� OO Oa Planting First Floor O Female Male ! 168 SF 169 SF Closet Seat CA 0 !I=11 flll O O O 1 Existing First Floor Plan " EX-2 Scale:14"=V-0" n A-1 I C2( `7 GINNY°S DINNING �--� --� BREAKF'AST OF'F'ERING < Fresh Air Continental —Continental Breakfast Orange, Cranberry or Apple Juices Fresh Seasonal Fruit or Selection of Breakfast Cereals-wit Mill<Assorted Fruit Yogurts or Bran, Blueberry, Banana Walnut,and Chocolate Muffins Coffee,Tea, Decaffeinated Coffees and Teas $6.50— French Toast —Brioche French Toast, Cinnamon Raisin French Toast Maple Syrup, Butter, Berry Compote, Powdered Sugar $8.25— Pancakes — Buttermilk Pancakes, Maple Syrup, Butter, Berry Compote,Chocolate Chips $8.50— Frittata —Caramelized Leeks, Mushrooms, Diced Ham, Bechamel,Asiago Cheese $8.95— The"Twosome" —2 eggs,2 pancakes,2 bacon strips,or 2 sausage link 9.95— +Served with toast and choice of home fries or baked beans+ The Match EGGS"ANY STYLE" —1 Egg$5.50 2 Eggs$5.95 3 Eggs$6.75 With Bacon, Ham,Sausage, or Linguina,Add$3.50 — +Served with toast and choice of home fries or baked beans+ BREAKFAST SANDWEDGES —Egg and Cheese Bagel $5.25 Egg and Cheese English Muffin $4.95 With Bacon, Ham, Sausage or Linguipa,Add $2.50 With Grilled Tomatoes, &Red Onion Add$0.75 — +Served with choice of home fries or baked beans+ Junior Golfer Breakfast — Children under 10 years eat for$5.9.5—choice of 1 Pancake with Bacon and Juice 1 Egg, Home Fries, Bacon,Toast and Juice On the Side —English Muffin Toasted Bagel Plain,Sesame,Everything,Whole Wheat or Raisin with Cream Cheese Grilled Fresh Muffin Blueberry, Corn, Cranberry, Coffee Cake or Bran Cinnamon Swirl Toast white,wheat, marbled rye, multi-grain Raisin Toast Bacon,Sausage,Ham or Linguiga Home Fries Baked Beans Cold Cereal 100% Real Maple Syrup . -. . _ - Fresh Fruit Cup Half Grapefruit $2.95— Beverage Choices - Coffee Boston`s Best-Coffee-Tea,Tazo or Lipton Hot-Chocolate -Juice Orange,Apple---Cranberry,Grapefruit or Tomato ._Sma.11 or-Large Milk, Chocolate-Milk-.Bottled Water $2.50_sm..$2.95.Ig.- Before placing.you order -Please inform your server if a person in your party has a food allergy. Consuming raw and undercooked meats,seafood,eggs,-or shellfish.may increase your risk of food-borne illness.— GIMMY®S DINNING --> OVERLOOKING THE GREEN �-- --> LUNCH �-- --� DINNER FARE Basket of Drummers HOMEMADE SOUP'S =Chicken Drumsticks marinated and cooked to perfection in our sauce of the day. $7.95 — —Clam Chowder Cup$5.25 Bowl $5.95 Hearty Kale Cup $4.95 Bowl $5.75 French Onion with garlic toast Applewood Delight Cup $4.75 Bowl $5.50 "Soup"of the Day Cup $4.50 — BLT Served on Ciabatta Baguette with Apple Wood Bowl $5.50 — Bacon, Lettuce and Tomato. Cape Cod Chips and a Dill Pickle $8.50— Hail Caesar—herb croutons, Reggiano, anchovy $7.50 +With Chicken $5.95 With Steak Tips $7.50 With Double Bogey Shrimp 7.95 —Grilled honey ham a turkey with cheddar cheese Classic House Salad—baby greens,pear, Big Boy blue lettuce,tomato on Ciabatta coleslaw, and potato cheese, candied pecans, cranberries,sherry salad,and pickle slices $9.95— vinaigrette $6.95 The Daily Double Grilled Half Chicken -Twin all beef dogs on grilled rolls served with baked beans coleslaw and sliced pickles. $9.95— —tender chicken, seasoned over an open flame and slow cooked,vegetables of the day, mashed potato, The Whole Bag and a house salad $17.95— i —Fully Loaded Sub Italian Salami, Pepperoni, Ham, Pepper.Jack Cheese, Cheddar Cheese, sliced Kalamata Steak Tips Olives, sliced Pepperoncini and Tomato.Served on a —lean sirloin tips marinated and char-broiled, lightly I Baguette with a side of Italian Vinaigrette. $11.95— seasoned and cooked to your liking, served with our vegetable of the day, mashed potatoes,and a house BogeyBurger . salad $19.95— —1/Ib Hickory Burger Topped with Canadian Bacon Cheddar and BBQ Sauce Cape Cod Chips and Pickle Grilled Catch of the Day Slices $11.95— —The freshest seafood we can order grilled to perfection and.serveved with a baked potato, The North Ender vegetable of the day,and a house salad. MI(T- - Grilled Chicken Sausage (Hot or Sweet) served in a toasted specialty roll with peppers,mushrooms, Sirloin Steak onions, and melted cheddar cheese.coleslaw, potato —caramelized onions, crumbled bleu cheese,vegetable salad, and sliced pickles $11.95 — of the day,mashed potatoes, and cabernet au jus,and - - . a house salad $24.95.- .... Here's the Beef Filet au Poivre — lean sirloin tips marinated and char-broiled, lightly seasoned served with cheddar cheese and-your choice - Char-broiled peppercorn crusted filet mignon, of peppers,mushrooms, or onions.coleslaw, potato —cognac cream sauce,bleu cheese mashed potatoes, -"--" - salad; aril picl<le slices$13:95= --" ---- vegetable of the day-and a.house salad- $34:95— - - The Long Drive Before plaeingyou order -Open face -Please inform your server if a person in your party sirloin steak sandwich-served with . caramelized onions, crumbled bleu cheese, coleslaw, has a food allergy.Consuming raw and undercooked potato salad and sliced pickles $14.95— meats, seafood, eggs, or shellfish may increase your risk of food-borne illness.— 11 - r --� GINNY'S DINNING ALL DAY DELIGHTS Chip's&Dip -A basket of Cape Cod Chips and Gimmy,s specialty house dip. $5.95 - Macho Nacho's -A pile of lime flavored Nacho Chips with an array of fresh veggies and melted spicy cheese $6.95 - Basket of Drummers - Chicken Drumsticks marinated and cooked to perfection in our sauce of the day. $7.95- Griiled Chicken Tenders(no fat here) -Tender marinated chicken tenders served with a marmalade horseradish dipping sauce. $8.95- I. Double Trouble -Twin all beef dogs on grilled rolls served with red pepper relish $9.95 - Snow Flake Chicken Sliders - Our Marinated Chicken Tenders grilled and topped with roasted red peppers and honey mustard. $10.95- Gimmy's Stuffers(Cause you can't eat lust 1) -Twin stuffed quahogs filled with the perfect combo of our special ingredient's and severed with our tabasco butter. $10.95- i The Big Press(Beef Sliders) I. -Three Beef Sliders with your choice of Cheddar or Swiss, and LTM. $11.95- Grilled Crab Cakes. ... . =Crab Meat, Old Bay sea"soned bread crumbs and a dash of red pepper flake, and served with butter on the side. $12.95- SteakTips -lean sirloin tips marinated and char-brbiled, lightly seasoned and cooked to your liking, $13.95.- Grilled Shrimp Scampi -Large Shrimp tossed with fresh vine ripe tomatoes,garlic,basil It grated pecorino along with garlic bread. $14.95 - This Combo Is for You(Choose any 3•apps) -Your Ch-aice--of-any3 of,our-All-Day Delights'as-an individual portion. $19.95— Surf and Turf for a Twosome ..-.A generous portion of.our-Steak Tips_aceoupl.ed with.our Crab.Cakes ..$22.95.- _... The Perfect-Score --.._-. -A platter for four with Our Drummers, choice of Slider's, Crab Cakes,and Grilled Shrimp Scampi. $24.95 - __ . Before placingyou order - -Please inform your server if a person in your party has a food allergy. Consuming raw and undercooked meats, seafood, eggs, or shellfish may increase your risk of food-borne illness.- r pF Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. BAnNgrAac e. Paul J.Canniff,D.M.D. M AS& F.P. Thomas Lee Alternate 1639a ,� 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: 243 Issue Date: 06/01/2021 DBA: GIMMY'S TAVERN @ HYANNIS GOLF- TEMPORARY OWNER: MASS MILITARY SUPPORT FOUNDATION INC Location of Establishment: 1800 IYANNOUGH RD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 287 OutdoorSeating: 0 Total Seating: 287 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 06/02/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: APPROVED 05/25/21: Grease Trap shall be inspected Monthly with Proof of grease trap maintenance on as needed basis. Must attend Board of Health Meeting Review by May 2022. Restricted to 287 seats. Variance expires June 1, 2022. � �t� Town of Barnstable� For Office Use Only: Initials: �. ' . Date Paid (�� Amt Pd$ IZ BARNSTABLFE Inspectional Services io©-new 3"')-rM,7. 9� MASS.16 �� Iu �B Public Health Division Check# O 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: April 6,2021 NEW OWNERSHIP X RENEWAL NAME OF FOOD ESTABLISHMENT: Gimmy's Tavern i rn xSS cna, n "r-p�s'in ADDRESS OF FOOD ESTABLISHMENT: 1800 Iyanough Road Hyannis,MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: doncoxnn mmsfi.org to ( 1 —7 2�5 -] Ll 1 3 C CDK. TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5(_ 08 )648 - 5422 TOTAL NUMBER OF BATHROOMS WELL WATER: YES NO X ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: X SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 120* OUTSIDE:_ TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. *as per instruction inconsistent with RFP ***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? YES IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? NO TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) X MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) X CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL. MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 QAApplication FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT Don Cox,617 755 7413 74--? Massachusetts Military Support oundation,Inc. OWNER PHONE# Town of Barnstable SOLE OWNER: YES/NO / O.B 10/29/54 nn II ADDRESS TeS �� lU�.v7nv 9` ��7`-1 Ae,n r i! c7 a-(o U I CORPORATE OWNER: Town of Barnstable,Applicant is Massachusetts Military Support Foundation Inc. CORPORATE ADDRESS:1015 South Inner Road,Buzzard's Bay, MA 02542 PERSON IN CHARGE OF DAILY OPERATIONS: Kathy Morelli 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 V00%t1l 9 /R 12OZ�. 1. Don Cox 6/26/24 � 1. 3 q444* 2. Timothy Martinage 9/7/22 J _q . QYl t� Z q1 ...)(a Qnother' dividual to do a 5 year certificate after confirmed access etc. 4/6 /2021 URE A PLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to 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 1 st to Dec. 31 It each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application ForinsTOODAPP REV3-2019.doc Bellaire, Dianna �� ► l� From: Bellaire, Dianna Sent: Thursday, October 07, 2021 9:00 AM To: Melanie Powers Cc: Bellaire, Dianna Subject: Gimmy's Tavern renewal procedure for 2022 Good Morning, I sent an email yesterday about renewals for 2022. The bill comes automated in the mail. You will not be.renewing like the other restaurants because you have a review period until 06/01/2022. You will be attending the BOH meeting of your choosing, before 06-01-2022 to see if you will be able to renew. This was decided when you attending the BOH meeting this year. Please disregard the renewal notice and the email for this reason. I just wanted to make sure you were reminding of the arrangement. You will see the kitchen food permit expires in 2022. Thank you. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us The.information contained in this electronic transmission("e-mail"),including any attachment(the"Information"),may be confidential.or otherwise exempt from disclosure.It:is for the addressee only.'Plus Information may be privileged and confidential work-product or a prii-ilegcd and confidential commruucation.The Information may also be deliberative and pre-decisional in nature. As such,it is for internal.use only.'fhe Information may not be disclosed.without the prior written consent of the Director of Public I lealth and/or the Town Attorney's Office of the Town of Barnstable.If you have received this e mail by mistake,please notify the sender and delete it from your systerm. Please do not copy or forward it.Thank you for tour.cooperation. 1 4o GIMM Town of Barnstable Board of Health 200 Main Street, Hyannis MA 02601 IRMA MASS, John T.Norman,Chair Office:50 - 4 Donald A.Guadagnoli,M.D FAX: 508-790-6304 F.P.(Thomas)Lee,P.E. Daniel Luczkow M.D.,Alternate BOARD OF HEALTH MEETING MINUTES DATE: Tuesday, May 25, 20213:00 PM ZOOM MEETING 9523 5680 430 A regularly scheduled and duly posted meeting of the Barnstable Board of Health was held on Tuesday,May 25,2021.The meeting was conducted through Zoom to avoid social distances closer than 6 feet as stipulated due to Covid 19 epidemic. The meeting was called to order at 3:00 pm by Donald Guadagnoli,Vice Chair. Also in attendance were Board Members Thomas Lee,and Daniel Luczkow,M.D.,Alternate. Thomas McKean,Director of Public Health,and Sharon Crocker, Administrative Assistant,were also present. John Norman was not present. I. Variances —Septic (Continued from May 11, 2021: John O'Dea, Sullivan Engineering & Consulting, representing Gregory and Julianna Pinto, owners - 63 Ocean Avenue, Centerville, Map/Parcel 226-149, 8.3 acre parcel, requesting multiple variances. John O'Dea presented revised plan and in additional to the variances discussed May 11 of setback to waterbodies, setback to garage and depth of components, they included the variance allowing up to a 25% reduction and re-notified the abutters. The regulation stating the sizing of component is 310 CMR 15240.4 Mr. McKean asked what the actual amount of reduction is. Mr. O'Dea said it is a 25% reduction as they are not using the sidewall. Mr. Lee said the regulation allowing the reduction is CMR 15405.1C. Upon a motion duly made by Mr. Lee, seconded by Dr. Luczkow, the Board voted to approve the variances presented. Roll Call: Tom Lee —Yes, Dr. Luczkow—Yes, Dr. Guadagnoli — Yes. (Unanimously, voted in favor.) II. Variances —Septic: A. Dan Ojala, Down Cape Engineering, representing Samuel Traywick, owner— 744 Old Falmouth Rd, Lot B (which is expected to be renamed 20 Wendy Way), Marstons Mills, Map/Parcel 124-016-001, requesting one variance. Dan Ojala presented plan and noted there is a significant adjustment of 3 feet so there would be less than 4 feet to groundwater. There is an intermittent stream which drains the groundwater and never lets it get above the crest of the stream. They have brought in Title 5 fill in the area of septic and the adjusted groundwater separation is 5.25 feet. Staff comments: •The variance request for this local ordinance and the plan do not match. Request is for 1.35 variance, plan is showing 2.65. Please revise request to match plan. Mr. Page I of 4 BOH 05/25/2021 McKean mentioned that a neighbor had called regarding the proposed variance. Ms. Crocker did not receive any correspondence from neighbor, however. Any public comment: None. Upon a motion duly made by Mr. Lee, seconded by Dr. Luczkow, the Board voted to approve the variance with the condition that the plan be revised so the variance distance matches the request. Roll Call: Mr. Lee —Yes, Dr. Luczkow—Yes, Dr. Guadagnoli —Yes. (Unanimously, voted in favor.) III. Innovative/Alternative OW Septic Systems: Heard in the following order: B, C, then A. A. Joseph Henderson, Horsley Witten Group, representing Zenas Crocker, owner— 306 Lakeside Drive, Marstons Mills, Map/Parcel 102-028, 0.23 acre parcel, repair of septic system using a NitROE Innovative Alternative septic system. Thomas Lee recused himself from meeting. Joe Henderson presented the plan and it is part of the I/A project at Shubael's Pond area. There are no variances being proposed. Joe reflected on the staff comments he was given. They had a lot of information on the soils and groundwater based on all the test wells and they performed a percolation test Monday which confirmed sandy soil, 30+ feet to water table and perc rate was <5 minutes per inch. With regards to the outdoor shower, they will have it as a "rinse" station. The septic tank with NitROE shown was a tank John Smith is working on with DEP to provide an upgraded septic tank; however, it is not part of the approval so they will revert back to using the standard septic tank. Mr. Henderson will incorporate these comments into a revised plan. Zee Crocker noted the staff had a number of questions and offered to setup some educational process for staff and inspectors where they can have hands on time seeing the system and John Smith would be available to answer questions as they will need to inspect the systems and will need to know what to look for, etc. They will also be making a series of videos which will be helpful for the staff and the public. John Smith continues to work at optimizing the system as with the proposed enhanced tank. Mr. McKean and the Board thanked Mr. Crocker for the offer and will look forward to the opportunity. Upon a motion duly made by Dr. Luczkow, seconded by Dr. Guadagnoli, the Board voted to approve the use of the NitROE I/A system. Roll Call: Dr. Luczkow—Yes, Dr. Guadagnoli — Yes. (Unanimously, voted in favor.) *Thomas Lee returned to the meeting. Additional Discussion: Mark Nelson, Horsley Witten Group, spoke of trying to establish some method of streamlining the work for the Health Division and the Board. He understands all properties with setback to property line would have to be heard individually. Mark said between 10-12 of the locations at Shubael's coming up this Fall are going to be similar to discussion on 306 Lakeside Drive and would like to have a way to bring them Page 2 of 4 BOH 05/25/2021 e ' together as one discussion. Many will only require inserting the NitROE system between the tank and the leaching. There may be 3-4 with property setbacks and none of others are expected to have issues with depth to groundwater. Mr. McKean said he is not opposed. Mark Nelson will reach out to him once he knows the property and what will be required and see how he would proceed. They will be installing systems in June and then start back up again in Fall. Zee Crocker also mentioned the provisional approval requires quarterly monitoring. Their systems will continue to be monitored monthly, at no cost to the owners, to collect as much data as possible. B. Chuck Rowland, Sullivan Engineering & Consulting, representing Brian Koelbel and Tracy Ryan, owners —220 Bay Street, Osterville, Map/Parcel 094-005, 2.42 acres parcel, house renovation, requesting two variances and the use of the NitROE Innovative Alternative (I/A) septic system. Chuck Rowland presented the plan using the provisional use system NitROE and the homeowner is interested in using the system to help the environment. Currently, a three bedroom home, they are also asking to increase an additional bedroom for future use. Zee Crocker, Barnstable Clean Water Coalition, said using this system for a three bedroom would reduce the nutrient loading by 78%. Adding an additional bedroom would still reduce the loading by 72-73%. He discussed how the system is illustrating results much better than other systems on the market and their goal is to reach 50 operating systems for three years in order receive Department of Environmental Protection (DEP) to grant full approval. Mr. McKean said the lot is a very large and they do not have any issue with the increased bedroom on this size lot. Mr. Rowland said it was not a failed system. However, the excavator did drive over it and a new system is now necessary. John Smith, engineer, stated there are currently 20 of these systems they have installed at this time in the Cape area. They are able to tweak the system as they learn more with the analysis of effects on different flow rates and chemicals, etc. and the technology continues to bring down the percentage of nitrogen. The initial price to install is a bit higher; however, their hope is that there will be minimal upkeep and maintenance. Mr. Lee had gone to the MA Testing Center with John Smith and checked out the system. He feels it makes sense for smaller systems versus other I/A systems and much less O&M costs with a great performance. Mr. Lee likes the NitROE system. Dr. Luczkow sees this system is very effective in decreasing nitrogen loading. This is the primary focus at this time. He asked if there are any other nutrients to be concerned with in the future besides nitrogen. Mr. Lee said phosphorus is another element and the MA Testing Center is doing testing on this as well. Page 3 of 4 BOH 05/25/2021 r ' Mr. Crocker stated the systems to be installed at Shubael's Pond will have their wastewater tested by US EPA's lab in Oklahoma, one of the best labs in the world. It will look at 250 different constituents in the water including phosphorus, household products and pharmaceuticals. He is anxious to learn a lot more with the results it'll produce. The system will perform much better than a Title 5 system. John Smith spoke in more depth of the phosphorus and ongoing research at lab. Upon a motion duly made by Dr. Luczkow, seconded by Mr. Lee, the Board voted to approve the I/A system as presented. Roll Call: Tom Lee—Yes, Dr. Luczkow—Yes, Dr. Guadagnoli —Yes. (Unanimously, voted in favor.) C. John O'Dea, Sullivan Engineering & Consulting, representing Mark Curley, owner— 138 Bridge Street, Osterville, Map/Parcel 093-030, 22,300 square feet parcel, repair of failed septic system, using a NitROE Innovative Alternative septic system requesting two variances. Chuck Rowland, Sullivan Engineering, presented plan with two variances, setback to property and 4 feet separation to ground water instead of five feet. The property owner had option to do a septic permit with a pump chamber but has opted for the the more expensive route to install the NitROE system as he believes it will be better for the water and environment. Property is right on the water. Tom Lee agreed it would be better for the environment. He stated the board has approved similar variances to groundwater for Innovative/Alternative (I/A) systems. Upon a motion duly made by Mr. Lee, seconded by Dr. Luczkow, the Board voted to approve the plan as presented. Roll Call: Tom Lee —Yes, Dr. Luczkow—Yes, Dr. Guadagnoli —Yes. (Unanimously, voted in favor.) IV. Variance—Grease Trap: Don Cox representing Gimmy's Tavern at Hyannis Golf Course — 1800 lyannough Road, Hyannis, Map/Parcel 254-016, property owned by Town of Barnstable, on septic system, has 1500 gallon grease trap qualifies for 100 seats, requesting variance to allow 287 seats. Upon a motion duly made and seconded, the Board of Health approved the Grease Trap variance with the following conditions: the grease trap shall be inspected monthly with the grease trap maintenance done on an as-needed basis with a minimum of quarterly pumping. Proof of pumping must be submitted to the Board of Health. Must return to the Board of Health for a review during May 2022. Restricted to 287 seats. Variance expires June 1, 2022. Unanimously, voted in favor. V. Minutes: MOVE TO JUNE: March 30, 2021 and May 11, 2021 Minutes. WITHDRAWN TOBACCO VIOLATIONS: MOTION TO ADJOURN —4:15pm Page 4 of 4 BOH 05/25/2021 �p 114E► TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: •�►�M ol. Date: , Page: of ' •" ti OFFICE HOURS PUBLIC HEA 8:00-9:30 A.M. B•A•RNNSSTIABLLE. ) - 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. HYANNIS,MA 02601 508-862-4644 No Reference - d Item P_L_EASE--P FOOD ESTABLISHMENT INSPECTION REPORT Name "� PInspection �' L. < n�►� _�k ep o a Tvoe of Type of Ins ection PIA on r p Routine an ( f aC Pe_i Address Risk ood Service Re-inspection Level Previous InspectionIsk �'� ►Cn Telephone I Residential Kitchen Date: Mobile re-opera Owner HACCP Y/N Temporary ss -+� Caterer General Complaint Person in Charge(PIC) 1 . A Time Bed&Breakfast HACCP C In: 1:35� Other Inspector ► 2s n 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) ❑ 'M�� Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ wS FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from HandsLs ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities �. ��yy f EMPLOYEE HEALTH PROTECTION FROM CHEMICALS i���) ) `J&I - f' 1/_G�. �' a A,S V-� ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals I� S S�'�(�`^ 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 e ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories ' � C, 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 within 90 days as determined by the Board of Health. Overall Rating ® ❑ Voluntary Compliance Com ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 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 9 ardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than non-critical violations re if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) receipt within 10 days of recei t of this order. violation,4 to 8 non-critical violations=C. Ins a 's Signature Print: 30.Other DATE OF RE-INSPECTION: /E(, � 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 Sig u e 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 Law Cooled to 41°F/45°F Within 4 Hours* 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives - - 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* - Cooked and RTE Foods.* _ _ _ .19 .. _ PHF Hot and Cold Holding- _ 2-103.11- Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11 A)(2) Raw Animal Foods Separated from Each * 59 01.16()- -- ( P 7-101.11 Identifying Information-Original Containers * Other* _ 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-_in-Charge to _ - - 7-102.11 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 - P3-304.11 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 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 I1 - Variance Requirements * Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q590.003(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 A)(B)Returned Food and Reservice 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 F 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Com Hance 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 Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4=501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* - Sanitization Temperatures* TIME/TEMPERATURE CONTROLS * 4- 1.114 Chemical Sanitization-Temp., H. CONSUMER ADVISORY 3-202.14 Eggs and Milk Products,Pasteurized 50 C S p,p 18 Proper Cooking Temperatures for PHFs 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- mme is 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-IOLl I Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg ce�ronoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 - Frequency rf ces of qui of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-103.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.1.5 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and a ide in cater- * Ratites-165°F 15 sec* in mobile food,tem or and residential Sources 10 Proper,Adequate Handwashing * g' P Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* _ _ __ 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms r3-101.12 ( )( )( ) 3-201.17 Game Animals* Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under fY29-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* Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * Preventing Contamination When Tasting* 3-403.11 C Commerciall Processed RTE Food-140°F* (Blue Items non-cr23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodbome Prevention of Contamination from Hands3-403.11E Remainin Unsliced Portions of Beef Roasts*3-101.11 Food Safe and Unadulterated* ( ) g illness interventions and riskfactors listed above,can befound in the 6 Tags/Records:Shellstock . 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 3-203.18 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 Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* t, S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. of,KE rqr TOWN OF BARNSTABLE, HEALTH INSPECTOR'S Establishment Name: �'�l Dater /�� Page:• of ti -OFFICE HOURS BAR E. PUBLIC 2 0 MAN STREET 3:30-4:30 P.M. DIVISION - -• 0-9:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:3 �p .639. �•� HYANNIS,MA 02601 - soa-862�R644 No Reference _R-Red.Item PLEASE PRINT CLEARLY .. FOOD ESTABLISHMENT INSPE TION REPORT Name �� Date 2i Type of T ns ec io 7 io s outm Address Risk 4 d S -inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge.(PIC) Time Bed&Breakfast HACCP In: Other 753 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) ❑ v 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 FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures 1 ❑ 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) (-,� 'J►�,f--- Corrective Action Required: ❑ No Yes Non-critical(N)violations must be corrected immediately or Overall Rating l 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 F] 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 4 non-critical violations if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 2 .Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) receipt within 10 days of recei t of this order. violation,4 to 8 non-critical violations=C. 30.Other PATE OF RE-INSPECTION: �In�spes S e 31.Dumpster screened from public view �`-�• �`1 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N r•l/r '� �v P Dumpster Screen? Y N � E' �•.r,s�.`.{--....r•:s+.-�...R-,ter-..r--r.. .. �+„�,...,_.r,.�...,.i_ _�.r..-.+-r-..� ..�-r,.+e+- -_._ :.+..w,�._..." - .. -i..r-. „-.f-ems -.Fr-... -. "L-v - �_r. _ �_.„ .� .. . . „_•�` r ..r_" .-__. r° - _.. ,. Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* } 8 Cross-contamination 14 Food or Color Additives - Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding, , 2-103.11 Person-in-Charge Duties 3-302.14. Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F r 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* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated L Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashin 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 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 4601.11(A) 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-Immedia17 15te secte Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* - Clean Utensils and Food Contact Surfaces of Eggs-Imme Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effe°live 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 StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and a ide in cater- * Ratites-165°F 15 sec* in mobile food,tem o and residential Sources 10 Proper,Adequate Handwashing g' PY Game and Wild Mushrooms Approved By 1 * 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. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ). 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under W29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403:11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B)' " 'Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C .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 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14 Cooling Cooked PHFs from 140°F to 70°F (A) g 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Is.. with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999.Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. f --� GINNY'S DINNING �-- BREAKFAST OFFERING * FreshAir Continental — Continental Breakfast Orange, Cranberry or Apple Juices Fresh Seasonal Fruit or Selection of Breakfast Cereals with Milk Assorted Fruit Yogurts or Bran, Blueberry, Banana Walnut, and Chocolate Muffins Coffee,Tea, Decaffeinated Coffees and Teas $6.50 — French Toast — Brioche French Toast, Cinnamon Raisin French Toast Maple Syrup, Butter, Berry Compote, Powdered Sugar $8.25 — Pancakes — Buttermilk Pancakes, Maple Syrup, Butter, Berry Compote, Chocolate Chips $8.50 — Frittata — Caramelized Leeks, Mushrooms, Diced Ham, Bechamel,Asiago Cheese $8.95 — The"Twosome" —2 eggs, 2 pancakes, 2 bacon strips, or 2 sausage link 9.95 — +Served with toast and choice of home fries or baked beans+ The Match EGGS"ANY STYLE" — 1 Egg $5.50 2 Eggs $5.95 3 Eggs $6.75 With Bacon, Ham, Sausage, or Lingui�a,Add $3.50 — +Served with toast and choice of home fries or baked beans+ BREAKFAST SANDWEDGES — Egg and Cheese Bagel $5.25 Egg and Cheese English Muffin $4.95 With Bacon, Ham, Sausage or Linguipa,Add $2.50 With Grilled Tomatoes, & Red Onion Add $0.75 — +Served with choice of home fries or baked beans+ Junior Golfer Breakfast —Children under 10 years eat for$5.95 —choice of 1 Pancake with Bacon and Juice 1 Egg, Home Fries, Bacon,Toast and Juice On the Side — English Muffin Toasted Bagel Plain, Sesame,Everything,Whole Wheat or Raisin with Cream Cheese Grilled Fresh Muffin Blueberry, Corn, Cranberry, Coffee Cake or Bran Cinnamon Swirl Toast white,wheat, marbled rye, multi-grain Raisin Toast Bacon, Sausage, Ham or Linguira Home Fries Baked Beans Cold Cereal 100% Real Maple Syrup Fresh Fruit Cup Half Grapefruit $2.95— Beverage Choices - =Coffee Boston`s-Best-Coffee-Tea, Tazo or Lipton Hot Chocolate -Juice Orange,Apple,-Cranberry, Grapefruit or-Tomato - __ _Small or Large Milk, Chocolate Milk--Bottled Water, $2.50_sm.-$2.95 Ig.-_ Before placingyou order - Please inform your server if a person in your party has a.food allergy. Consuming raw and undercooked meats, seafood, eggs, or shellfish may increase your risk of food-borne illness.— GIMMY'S DINNING OVERLOOKING THE GREEN E-- LUNCH DINNER FARE �-- Basket of Drummers HOMEMADE SOUP'S -Chicken Drumsticks marinated and cooked to perfection in our sauce of the day. $7.95 - - Clam Chowder Cup $5.25 Bowl $5.95 Hearty Kale Cup $4.95 Bowl $5.75 French Onion with garlic toast Applewood Delight Cup $4.75 Bowl $5.50 "Soup" of the Day Cup $4.50 - BLT Served on Ciabatta Baguette with Apple Wood Bowl $5.50 - Bacon, Lettuce and Tomato. Cape Cod Chips and a Dill Pickle $8.50- Hail Caesar-herb croutons, Reggiano, anchovy $7.50 +With Chicken $5.95 With Steak Tips $7.50 With Double Bogey Shrimp 7.95 - Grilled honey ham & turkey with cheddar cheese Classic House Salad - baby greens, pear, Big Boy blue lettuce,tomato on Ciabatta coleslaw, and potato cheese, candied pecans, cranberries, sherry salad, and pickle slices $9.95 - vinaigrette $6.95 The Daily Double Grilled Half Chicken -Twin all beef dogs on grilled rolls served with baked beans coleslaw and sliced pickles. $9.95- -tender chicken, seasoned over an open flame and slow cooked,vegetables of the day, mashed potato, The Whole Bag and a house salad $17.95 - - Fully Loaded Sub Italian Salami, Pepperoni, Ham, Pepper Jack Cheese, Cheddar Cheese, sliced Kalamata Steak Tips Olives, sliced Pepperoncini and Tomato.Served on a -lean sirloin tips marinated and char-broiled, lightly ` Baguette with a side of Italian Vinaigrette. $11.95 - seasoned and cooked to your liking, served with our vegetable of the day, mashed potatoes, and a house .Bogey Burger . salad $19.95- -1/Ib Hickory Burger Topped with Canadian Bacon Grilled Catch of the Day Cheddar and BBQ Sauce Cape Cod Chips and Pickle Slices $11.95 - -The freshest seafood we can order grilled to perfection and serveved with a baked potato, The North Ender vegetable of the day, and a house salad. MKT- - Grilled Chicken Sausage (Hot or Sweet) served in a toasted specialty roll with peppers,mushrooms, Sirloin Steak onions, and melted cheddar cheese. coleslaw, potato caramelized onions, crumbled blew cheese,vegetable salad, and sliced pickles $11.95 - of the day, mashed potatoes, and cabernet au jus, and a house salad $24.-95.- Here's the Beef -lean sirloin tips marinated and char-broiled, lightly Filet au Poivre seasoned served with cheddar cheese and our choice - Char-broiledpeppercorn crusted filet mignon, of peppers, mushrooms, or onions. coleslaw, potato cogna c cream sauce, bleu cheese mashed potatoes, - — salad,and pickle slices$13:95"- - -- vegetable of the day and a,house salad $34.95-- - The Long Drive Before placing you order e - dwicfi served with -Please inform your server if a person in your party Open face sirloin steak Dr v caramelized onions, crumbled bleu cheese, coleslaw, has a food allergy. Consuming raw and undercooked potato salad and sliced pickles $14.95 - meats, seafood, eggs, or shellfish may increase your risk of food-borne illness. - Town of Barnstable Inspectional Services— Health Division s ]_ dry 200 Main Street,Hyannis MA 02601 BAn' M�' APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE 9 MASS. i639- Af fa p LOCATION Gi-f JWr Name of Establishment: Gimmy's Tavern �. Establishment Address: 1800 Iyanough Road,Hyannis,MA 02601 APPLICANTS NAME: Mass Military Support Foundation,In.DonC Cox Phone# 617 755 7413 �--- SEATING FACILITIES/EQUIPMENT Total#of Seats Existing _75* 1 2d ,"O #of Restrooms Provided � Size of Grease Trap Total#of Seats Proposed ``'`"�- L l Air Curtains(Yes or No) (Total means overall number of seats indoors plus outdoors) Hose Bib (Yes or No) *according to RFP Screens (Yes or No) —fie v�orOCGesS Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected 1 s S.Q.C>3 C2A- Opening and Closing Dates seeff I/we the undersigned certify that the above information which I/we provided is correct. I/we have read and fully understand the Tow o amstabl Code Chapter 322 and further understand that failure to comply with said procedures in res in th i m diate r on o his permit. Signature of Applicant s): Date: - Z Date: IMPORTANT-PLEASE REMEMBER TO INCLUDE: 3 Copies of the Neatly.Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway JCopies of Pictures of the Proposed Outside Dining Location(Front and Side Views)'—IoU.Dil t/1 Copy of the Menu FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: ---OVER--- C:\Users\melan\AppData\Local\Microsoft\Windows\INetCache\Content.Outlook\RF3YOQVR\OUTSIDE DINING APPL Sep2019.docx § 322-5. Outdoor dining: Checklist. Instructions: Please read the following requirements for outdoor dining. Place a checkmark on each line next to the number which you meet the criterion of. If you do not meet the criterion or if you are unsure, leave it blank. A. No person, corporation,or firm shall provide outdoor dining or an outdoor cafe at a food establishment until after all of the following requirements are met: Z(1)The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area. The seating capacity shall be determined by the Board of Health after a determination is made whether requirements of Subsection A(2)through(14)below will be met and after a visual inspection is conducted by an agent of the Board of Health. A replacement food establishment permit shall be issued by the Board of Health indicating outside dining is permitted and listing the overall seating capacity, only after it is determined by an agent of the Board of Health that all of the requirements Subsection A(2)through(14)of this section are met. (2)A menu shall be submitted to the Board at the time of application. _,Z(3)The dining area must be appurtenant and contiguous to the restaurant property. The dining area must be mentioned on the described premises as in the case of a common victualler's license. ,, (4) Sufficient restrooms, both for customers and employees,must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations. (5)A grease trap shall be of sufficient capacity, based upon 15 gallons per seat, as required by the State Environmental Code, Title V, and Town of Barnstable Health regulations. A grease recovery device may be installed to supplement an existing iq-ground grease trap, after receiving the approval of the Board of Health. (6)All entrance and exit doors used by food service personnel and customers must be screened and provided with air curtains meeting National Sanitation Foundation standards. All windows or openings used for the transfer of food will have a self-closing screen on the window or have an air curtain.*Z55d' cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept inside until served. W<«or -A, -c/,cte�''� _4_�7)A drainage system designed to eliminate odors will be required for all outdoor dining areas. Hose bibs with vacuum breakers must be available for washing down the dining area. a/(8)Trash dumpsters shall be situated no closer than 50 feet from an outdoor dining area. If such a dumpster is in the line of sight from the dining area, it must be hidden from view. The area around the dumpster and stockade must be kept clean and free of litter. Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to control odors. �9)The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust, mud, or debris. (Brick,tile, and concrete are examples of acceptable materials.) Zo0)Table tops must be smooth,nonporous, easily cleanable and durable, and readily maintained in a clean and sanitary condition. (11)Food-service personnel must constantly police the dining area for wastepaper, garbage.and other trash. Placement clips, cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as needed to prevent overflowing. �/(12) Strict cleanup practices must be adhered to. Waitstaff and buspersons must clean up after each patron as in indoor dining. Each establishment must abide by all regulations contained in Article X, Minimum Sanitation Standards for Food Service Establishments, of the Commonwealth of Massachusetts, Department of Health Sanitary Code. �(13)Outside food handlers must have easy access to handwash sinks and cleaning cloths. Facilities for preparation and disposal of sanitizing solutions must be accessible. Hair nets or other effective hair restraints, such as hats covering exposed hair, shall be worn by all outside food or drink handlers. Beards and mustaches must be neatly trimmed. B. Exemption from doorway air curtain requirement in Subsection A(6)above: The Board of Health may waive the requirement to provide air curtains at the doorways only if no waitstaf ervices will be provided to the outside dining area(self-service only). Q:\Application Forms\OUTDINAPCHECKLIST.doc Applicant's Si atui•e. Date: I d a� 1 ` � I .--- Vsaac DeckOedc. '- __ wrthcr.l storage ... .. `..--.•-.: '.,..F i �_I tExis�ngStWP orage t i 1 p - sari. YtiLn�n n,.Sfr 644 SF r I 7-, Function Room t---; ,ce lobby&4alhysy G I 216 SF �(�j a Fm ` E SF SF i6P SF ... Ctnet. I Saar 1 rP, g um 1 ="°xistiro'First Floor Plan A-1 Bellaire, Dianna From: Bellaire, Dianna Sent: Wednesday, March 24, 2021 2:09 PM To: doncox@mmsfi.org Cc: Bellaire, Dianna; Hartsgrove, Elizabeth; Parvin, Lindsay; Desmarais, Donald Subject: Gimmy's Tavern- Formerly Hyannis Golf Club Attachments: ALLERGEN CERT TRAINING LINKS.doc; Cross Global SS English 1-21-2021 final.pdf; MA Servsafe Directory-sep-2-2020.pdf; FOODAPP 2020.pdf Mr. Cox, I wanted to reach out to you because I was informed by Licensing Dept. you would be taking over the food service at the Hyannis Golf Club. The licensing department tried to send me the copy of the food permit and the menu but, the documentation was cut off. If you could resend the application and menu to me at this address,that would be great. We will need the following documentation to complete your food service application. 1. Completed application-attached another blank form 2. Copy of floor plan/sketch/equipment cut sheets if changing any equipment 3. Copy of the menu 4. 2-Servsafe Certified Food Manager's- I see you have Jeni Wheeler—I have her Servsafe Certificate, I need Ms. Morelli's 5. 1 Servsafe Food Manager is required to have a 5 year allergen certificate- Please have Ms.Wheeler or Ms. Morelli give allergen. I've attached the companies we accept allergen and Servsafe certificates.This is comprised by the state. 6. Please make a check payable to the Town of Barnstable for$400.00, this is comprised of a new fee and $300.00 annual fee Lastly, once we have these documents, I can provide them to your Health Inspector, Mr. Donald Desmarais (copied on this email)or you may call him with any questions at 508-862-4740. Mr. Desmarais will be conducting your food service permit inspection. Thank you. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us The information contained in this electronic transmission("e-mail"),including any attachment(the"Information"),may be confidential or othenvxase exempt from disclosure.It is for the addressee only.17h.is Information may be privileged and confidential work-product or-a. privileged and confidential communication.The Information mays also be deliberative and pre-decisional in nature.As such,it is for internal use only.The Information may not be disclosed wit}.lout the prior written consent of the Director of Public Health and/or the Town Attorney's Office of the Town of Barnstable. If you have received this e-mail by mistake,please notify the sender and delete it from your system.Please do not copy or forward it.Thank you for your cooperation. 1 Bellaire, Dianna From: Hartsgrove, Elizabeth Sent: Wednesday, March 24, 2021 12:07 PM To: Bellaire, Dianna Cc: Parvin, Lindsay;Anthony, David; Crocker, Sharon Subject: Hyannis Golf Course application Attachments: MMSFI - Health Application.pdf Good afternoon Dianna, I wanted to touch base with you on the upcoming application filings for the town's new lessee at Hyannis Golf course. Not sure if they reached out to you yet but I have attached a crude scan of FSP paperwork that was attached with similar electronic quality for Licensing.As you can see initial paperwork is incomplete (as are ours in Licensing). FYI - Licensing is holding an alcohol application "walk-through" tomorrow with them virtually. In prep for that meeting would you please provide me a meeting and filing schedule for health so we can examine and create a tentative timeline for them to follow? I will draft one up for your review before its passed along to the applicant—with the goal is to assist them, and us in keeping licensing and health coordinated towards setting them up for start-up success. Thanks Liz Liz Hartsgrove Deputy Director of Asset Management/Licensing Director Town of Barnstable 367 Main Street Hyannis, MA 02601 508-862-4068 Barnstable Mission:Protect the Town's quality of life and unique character;EpAage our citizens;Enact policies that respond to and onticipote the needs of our community. Thank you for contacting the Licensing Department. The Town of Barnstable is operating and providing critical services to our community. Town offices at Town Hall and 200 Main are closed to the public and many of us are working remotely. The best way to reach us during this time is by e-mail. For updated information on the Town of Barnstable's response and resources related to COVID-19 visit www.BarnstableHealth.com. Thank you for your patience and support as we continue adjusting to the COVID-19 outbreak. THE FOLLOWING IS/ARE THE BEST IMAGES FROM POOR QUALITY ORIGINALS) I M ^C&L DATA r� ilill q " \ ,M � y :r k Q v j" n Y _,,,l:"zi.�1,,�1'13�,.I-._`iiI�.-—W,7,1S ri�.:_1,Z,,,"t..,.-'� E :'5 Ys �0�',`,,�'*�",�,.;,1:�-��",m�!1,,�1I�,"W,*�,�li�-�lW%'.1,l�,1',i:I.-,`b"iI,wQ"1,��1tl-,��i.;I"b:"1.::,"",O Y. _,I,IIzl,�', ,-_�: lE i. ': _ q II�I..�I1Ii I,I l'.1. �,l,..�..�,,�.,;,�;_'1 1,....�I�:I�,�I_ixI�- '�"��:I_I,_:'..�1:l,�I1I�I m x ` . �� ', , a x ,ter. x S� rx � �i w , ' -� �M ,� '� rv' � '� k �, s v fir. 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FUEL/CHEMICAL %�$ TESTING CERTIFICATION [ ] PASS [ ] FAIL DATE n LU LEAK DETECTION [ I CHECK IF N/A TYPE/BRAND 6Mdjj� ElI� •�1 3 ZONE OF CONTRIBUTION [ I YES [ ] NO DATE TO BE REMOVEDN FIRE DEPT. PERMIT ISSUED [p YES [ ] NO DATE �oZ1 CONSERVATION [ ] CHECK IF N/A DATE BOARD OF HEALTH TAG NO. [ 13 d d ] DATE �&Zko 2 )ff PI r7ncnr g3mn /T C7 A CVCTr-W CLJnw T Alf_ TLJC TAKIV I nr AT T nAl nKl TUC onry nc TLJ T G` rrnon 6kl h� � .3 Lu I - r No.----------------- F��. 1...�..�../...... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEA H -------------OF.........-. � . . . - .---...---- Appliratiaan for %yusa1 i8orkii Taantrn.a`tiaan Punfit Application is hereby made r a erm•t to Construct ( ) or Repair ( ) an Individual Sewage Disposal Syst at: -- / /, / '� �TI -®--------�------------=---------- �- ocatio -Address or Lot No. Jq-yl 1N1 K ------------ ------•----- - ----•---- --------------•---•--•--------•------•-•----••-- - A ®� �� .... �d caner — _dress•-••-•-•---•-•---•--•-------------••--•---- G� nstaller Address Type of Building Size Lot............................Sq. feet U Dwell' —No, of Bedrooms__ Z ___ __ Expansion Attic ( ) Garbage Grinder ( ) Other Type of Building �cf,.ft No- of Expansion Attic Showers ( ) — Cafeteria ( ) Q' Other fixtures _________________________ Design Flow----_............................ 2►��_g Ions per person per day. Total daily flow___ ._'______gallons. IxSeptic Tank'�.Liquid capacitQl�.ga ons Length................ Width------------.--- Diameter---------------- Depth__-_________--- x Disposal Trench—No-____________________ Width............. _ _��otal Length.................... Total leaching area--------------------sq. ft. Seepage Pit No.___ . Diameter_/�1�.�,)Mdpth 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__ - _.________________- (4 Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water------------------------ ►x •-••----•-•-•-- Description of Soil x ------- -re. -`-------------------------------- ---------------------------- W --------------------------------------------------------------------------------------------------------------- _ - -- -- -------------------- V Nature of Repairs or Alt ti s—Answer when applica �— _ _ _-______°�_�-_____.__ -- _ _______________ -------------------------------•- �, . --R--------------- --------- Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of Article XI of the State Sanitary 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 -------• ............................................... Date Application Approved B __________________ -- ----------------------- 2 c3--- --- '2 PP PP Y �`V Application Disapproved for the following reasons--------------------------/--------------------•-----------------••••-•--•---•----------••--•__ate--------•---•- -•-------------------••--...----••-•-----•--••------•-----------•------••----••-••-•----------•••--•-••--•-••------•---------------•---••---••-•------------------•-•-•----------------•-•-----•------•- Date PermitNo................................................_....... Issued....6---------s ................... Date No.;. .................. .... ........... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEAR 0-1 --- -------------OF........... ... :: . ee---- --- Applirativn for Dispnii l orko (f omitrurtiou Vrrmit Application is hereby made for a Per it to Construct ( ) or Repair ( ) an Individual Sewage Disposal System at: �- .�.__..� .. : . .................................or Lo.t ----•----_-_.--------------------------_: Locatio Address or Lot No. ..- ... •_••____•_•• ----------•----------•......... ........................ ........__..._ ......-------•----.............................. -- caner 4 --••dress . y... ... _.___ _ _ . ______________________________ ____________________ ____....._.__..__.._..._.._____________.... ... � nstaller Address UType of Building Size Lot............................Sq. feet 4 Dwellin —No. of Bedrooms.,--- ------------------------------Expansion Attic ( ) Garbage Grinder ( ) 44 Other I Type of Building ; _. No. of persons............................ Showers ( ) — Cafeteria ( ). Otherfixtures ............................................................................. ----..._.........-••---•-•-----•---------..._.........--••••........._ W Design Flow..............................2-K!:--�llons per person per day. Total daily flow.�ery-........�7-_0..---__-._gallons. er 9 Septic Tank Liquid capacityj*'1�.galf:6e-ns Length---------------- Width---------------- Diameter---------------- Depth---------------- Disposal Trench—No..................... Width.............„ otal Length.................... Total leaching area--------------------sq. ,�4 ft. Seepage Pit No.................. Diameter )A�-, Apt, below inlet......__._..._.____. Total leaching area____..-___-_.---__sq. ft. z Other Distribution box ( ) Dosing tank ( ) aPercolation Test Results Performed by----------------------------------------------------------- -------------- Date........................................ Test Pit No. I................minutes per inch Depth of Test Pit.................... Depth to ground water.----------------------- GTq Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water------------------------ -------------------- ---------- --------•--------------------------------------------------------------•-------------------------------------------------- ODescription of Soil----------------------`� -------------------------------------------------------------------------------------------------------------------------- U ----------------------------------------------------------------------------------------•-......----••-•-•------------•••----------------••-------------•------------------------------------ ...... ---------------------------------------- ---------•-•-••--•---•--•---•-•-••----•---- -------------------- U Nature of Repairs or Alt ti ns—Answer wh applica e._. ._. _._._ ------------------------ v------- , . = - , ------_--------------•------------------------ -�= --------------- Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of Article aI of the State Sanitary 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.. --------------------- ......Da.t./ate .............. " Dat Application Approved BY ...................... Application Disapproved for the following reasons-------------------------------------------------------------------------------------------------•-•---•-------- -------------••-••-----•--•-•-------•-----•-----•-----------------•--------...------------ Date Permit No......................................................... Issued.---r/1/.!-/-•--�---�--f----�--�".w------------ Date THE COMMONWEALTH OF MASSACHUSETTS BOARD O HEALT �` :..........OF......... .4,P'4r4it..:.........:t;.................. . ............... Trrtif ira r of (faautphattrr IS TO CERTI' , That he Individual Sewage Disposal System constructed ( ) or Repaired by...... �� - ! e— ------------ ......--------...-----------•----•------------•--------------••-------•-------------•...-•----......-- fInstaller has bee installed in acc rdanc with the provisions of Article NI of The tate Sanitary C-d�s descri ed in the application for Disposal Works Construction Permit No.................... .. _.. ..... dated----r!�_... :..3.. _�_ _�._-._...._. THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT TIME SYSTEM .WIL FUNCTION SATISFACTORY. . .. ---••---------... Inspector--------- ...................... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH NO... .................. FEE. ............ Permission is hereby grante --------------------------------------------------------------------------- to Cat Nonstruc or Re a' 1) v ewa Dis osal S stem .14( ) P ( �;) a y P Y Street p as shown on e application for Disposal Works Construction Pe it �o.__ ________---. Dated__t - %?_ - l3 Board of He tli ` DATE................................................................--------------- - a �t FORM 1255 HOBBS & WARREN.' INC., PUBLISHERS- -+ ��-