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HomeMy WebLinkAboutKKATIES BURGER BAR - FOOD i . KKaties.Burger Bar 334 Main Street �(�] Hyannis S i I r Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. BAWNSTABLE. = F.P.(Thomas)Lee,. 4 MASML Daniel Luczkow,M.D. Alt. $ 639. .� 200 Main Street, Hyannis, MA 02601 Phone: (S08) 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: 116 Issue Date: 01/01/2022 DBA: KKATIE'S BURGER BAR OWNER: KKATIES HYANNIS INC. Location of Establishment: 334 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 50 OutdoorSeating: 10 Total Seating: 60 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: GQ,� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. Variance granted to utilize a grease recovery device. 1- Keep a daily log of recorded regular cleaning and mainenance, listing amount of grease removed and the date cleaned. Post log on wall for easy viewing by a health inspector. i For Office �`"�' ►.� Town of Barnstable �� Date-P-�id��_ -.-. � 1$ Inspectional Services Wd ' 9. Public Health Division Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A/FOOD ESTABLISHMENT DATE I1' ~ 1l 1 NEW OWNERSHIP RENEWAL✓ NAME OF FOOD ESTABLISHMENT: gIL- ADDRESS OF FOOD ESTABLISHMENT: 4 �" /�4 a/ SC MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: /L .w. ��-r►FI . �'(an^ TELEPHONE NUMBER OF FOOD ESTABLISHMENT: - ?z. TOTAL NUMBER OF BATHROOMS: Z- WELL WATER:YES NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: P OUTSIDE: 10 TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) �OOD 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) I OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: Y0V/NO D.O.B U ZI C-_ OWNER PHONE# ADDRESS_ .-33¢ IVAJ" �C-� U4 41]tIua A1A74 CORPORATE OWNER: CORPORATE ADDRESS: / PERSON IN CHARGE OF DAILY OPERATIONS: C. List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified.Food Managers Expiration Date Allergen Awareness Expiration Date SI ATURE ICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-8624644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at httn://www.townofbarnstable.us/healthdivision/analications.ast). L DOOR COOIONNG: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. ICE: Permits run annually from January I st to Dec.31�each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC I st. r Town of Barnstable BOARD OF HEALTH John T.Norman +� Board of Health Donald A.Gaudagnoli,M.D. GAMS ABLE. Paul J.Canniff,D.M.D. ". ', F.P. Thomas Lee Alternate � ¢ 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 116 Issue Date: 01/01/2021 DBA: KKATIE'S BURGER BAR OWNER: KKATIES HYANNIS INC. Location of Establishment: 334 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: `!ES Seasonal: IndoorSeating: 50 OutdoorSeating: 10 Total Seating: 60 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. Variance granted to utilize a grease recovery device. 1- Keep a daily log of recorded regular cleaning and mainenance, listing amount of grease removed and the date cleaned. Post log on wall for easy viewing by a health inspector. v BIKE r For Office Use Only: Initials: Town of Barnstable ) �o-C Date Paid 1JAAmt Pd,'$�?� ,MMM : Inspectional ServicesMAW Co 16'9 A`� Public Health Division check# �( fD MA'S , Thomas McKean, Director r �.y 200 plain Street,Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 �W to, f,. APPLICATION FOR PERMIT TO OPERATE/A FOOD ESTABLISHMENT DATE Z Z3 NEW OWNERSHIP RENEWAL/ NAME OF FOOD ESTABLISHMENT: Ur ADDRESS OF FOOD ESTABLISHMENT: 334 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: � {(, C� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: Z WELL WATER: YES NO--J/...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: �D OUTSIDE: /0 TOTAL: �U 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)?,1 TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 QWpplication FormsTOODAPP 2020.doc r OWNER INFORMATION: FULL NAME OF APPPLL ANT � S i�1 SOLE OWNER: :S NO D.O,B L. OWNER HONE # 5'G 50- 38 ADDRESS 6 3 �Z�(.-✓ CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: �[�l��C List (2) Certified Food Protection Managers AND at least (1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date au rL:P- / Z 8 / 1, 2. S-e.v,- k6rir�-- 7, / l l ZX �L Z 3 IGNAT 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 openimz!! 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.asy. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc Town of Barnstable tKf BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. ►nc� rBce Paul J.Canniff,D.M.D. MAM 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: 116 Issue Date: 12/10/2019 DBA: KKATIE'S BURGER BAR OWNER: KEITH STEIDING Location of Establishment: 334 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 50 OutdoorSeating: 10 Total Seating: 60 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� } FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. Variance granted to utilize a grease recovery device. 1- Keep a daily log of recorded regular cleaning and mainenance, listing amount of grease removed and the date cleaned. Post log-on wall for easy viewing by a health inspector. Ems•Office Initials: J Town of Barnstable ,� g X Amt Pd$ . Date Paid ,AMSMBLE. : Inspectional Services MASS 039. i679 Public Health Division �) RFD MAr� i y a Thomas McKean, Director ra 200 Main Street,Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ..��j /� A S: ADDRESS OF FOOD ESTABLISHMENT: J4 IM1�t a• , V MAILING ADDRESS(IF DIFFERENT FROM ABOVE): ► — E-MAIL ADDRESS: AAW ItZ 4 L - C r CO� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ELF AD - TOTAL NUMBER OF BATHROOMS: !� WELL WATER: YES_NO,/ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ / TO NUMBER OF SEATS: INSIDE: � OUTSIDE: 0 TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? V IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Application FormsTOODAPP 2020.doc OWNER INFORMATION: r' WIr-4 k(a1 1" FULL NAME OF APPLICANT e(4k I�1�AO 5 �t SOLE OWNER: Y6/NO D.O.B OWNER PHONE if 5-6 14,�, —,W ADDRESS_ -V4- d &4 CORPORATE OWNER: CORPORATE ADDRESS: 1c,73 ��t �1v1LJ {tiwiy�,� PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date LCcvA �lO 2. l�v�►-� Ikv�c�rya `� l 2`� l '�� C� /2 131 IGNAT OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openine!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at httt)://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec. 31s1 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q:\Application FormsTOODAPP REV3-2019.doc pf� Ft Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. w' nn isrABM John T.Norman �� F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 116 Issue Date: 12/20/18 DBA: KKATIE'S BURGER BAR OWNER: KEITH STEWING Location of Establishment: 334 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 50 OutdoorSeating: 10 Total Seating: 60 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE-ICE CREAM: C � FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: l PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. Variance granted to utilize a grease recovery device. 1- Keep a daily log of recorded regular cleaning and mainenance, listing amount of grease removed and the date cleaned. Post log on wall for easy viewing by a health inspector. i r r A �"E. Town.of.Barnstable. Far Office use • Initials:. -- 2� - Date'Paid 3 $ 3 HAM r Ins ectonal.Services: 46";9. � �� � EoA Public Health Division. - - Thomas McBear<,Director 200 Main'Stteet,.Hyannis MA=01, Office 508=$61- 4644 °Fax 508=790-G304: APPLICATIO_N''T PERMIT TO,OPERATE A FOOD ESTABLISHMENT DATE /f Zsi NEW OWNERSHIP. RENEWAL; NAIVIEI01FFOODESt"LI9iP" V tl-ccbi?.S__.._ -` ire-A.c� ADDRESS OF FOOD ESTABLISHMENT:'. SA-Ye e-t— c'w"\.5 O Zso d 1 MAILING ADDRESS IF DIFFERENT>{ROM`<ABOVE).. 5 Grr EMAIL ADDRESS:. r�cr TELEPHONE NUMBER`OF F,.00D ESTABLISHMENT-. TOTALIVU ABER OF BATHROOMS:, WELL WATER:YES' , NO'.. (ANNUAL,WATER ANAIJYSIS REQUIRED) .ANNUAL SEASONAL- ;PATES:,`OF;QPERATION —f /— T.O. T 1 NUMBER OF SEATS INSIDE::_ OUTSIDE; a TOTAL: SEATING:MUST OBTAIN A COMMON VICTUALLER'S LICENSE l-ROM' ICENSING DIV. *<OUTSIDE_DININ.G�REIVIINDER*** OUTSIDE I?INIYG;MUST BE.APPROVED.BI'THE HEALTH DIV:AND LICENSING;AND.:MEET OUTSIDE DINING REQUIREMENTS, IS VYAIT STAFF PROVIDED..FOR OUTSIDE DINING?. - 19 AN AIR CURTAIN PROVIDED AT'WAITSTAFF SERVICE DO,"OR(S)'? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY.BELOW) -FOOD SERVICE; RETAYI:FOOD QNLY reguired':for TCS;foods<(foch s requiring tefr gerationlfreezer)' BED'&BREAKFAST CONTINENTAL BREAKFAST. COTTAGE FOOD INDUSTRY(formerly residental.kitchen) MOBILE FOOD, r FROZEN.DAIRY DESSERT MACHINES .'(1VIONTHTY"LAB ANALYSIS-.RE Q"UIItED.)> CATERING... (CATERING_NOTICE REQUIRED BEFORKEVENT-(SEKP.AGE#2}: TOBA-CO SALES... (ANNUAL.TOBACCO SALES;APPLICATION:REQUIRED) **�SEASOlNAL,MOBIL-E&"NEW FOOD=ONLI'***_ -REQUIRED TO CALL HEARTH"DIV.FOR INSPECTION_PRIOR TO':PERmrr'.BEING ISSUED: 'Q1Apphcatiop FormAF00DAPPREV2018 doc 4 , !1 PLEASE CALL 50$<86246". OWNER INFORMATION:, TULL NAME.OF APPLICANT SOLE OWNER: YES NO b O B rj OWNER PHONE# SD?5 _GL-F'`-I -�• ADDRESS (p 04rn wu`�hl Yin CORPORATE 0WNER:V-)eM'1 FEDERALID NO : LB CORPORATE ADDRESS: Td3Ci�(.� 1�,i\\ rc,� �p��mo�-` m� a C) ;PERSON IN CHARGE OF DAILY OP-ERATIONS: Lisf;(2) Certified Fopd_Protechon'1Vlanagers AND at least(1).Allergen Awareness:Certified Staff -. . -All FOOD EST" SHMENTS'must have l;C.ert fled Food.Protection-Manager;PER.SHIFT:; *'YATTACH.COPIES OF CERTIFICATES**'The'I3ealth Div:'Will NOT use.past'ryears' rec'o.,rds.Yo_u 'must,providezew>copies and POST THE CERTIFICATES at your food„establishment.: Certified Food Managers Expiration Date: er"en Awareness: Expiration.Date_ C) % a g _/_Z1 `l::rc1'`'t�' lc�w�an /.-z w CA A,> Z�\ 16 SIGNATM APPLICANT DATE ***FOOD POLICYINFORMATION***` !SEASONAL_FOOD'SERVICE :AII seas,i�ii, food establishments,mcludmg mobile tmcks.musi;be inspected.by the HealthDiv;, pronto openui !I Please call Health Div at 508=862-4644 to scfiedule your inspection; Please''call at least(7)`days in advance: ,FROZEN DAIRY DESSERTS-:;Frozen desserts must be'tested b'y a State Certified iA prior fo opening and monthly thereafter, With sampte resul'ts:submitfed to the Health:Div..Failure to do_so;will result in the suspension or:revocation of,your Frozen_D:essert Permit until-the-above;ferms are met: CATERING POLICY Anyone:who;caters within the Town of;Bams"table must_notify_6ToWh by fax;or mail.`pnor to.catering'. event Yoiixriust complete-a catenng notice fouiid at http•.i/wwwaowu:dbarnstable.usLhealthdi�isionLapphcations asp;: bUTDO:OR COOKING:. Outdoor coolcirg,preparation,or,display of any foodproduct byafood establishtrient is prO _j a".d. TOBACCO:ESTABLI$HMENTS Au tobacco_estabhshmerits must.complete_an.Applicat►on for U awo Sales Permit and. Employee,Signature Forn1, NUTICE: Permits:run.annually;fxom 3anuary Istto Dec:,315t each calendar year: IT,IS YOUR-RESPONSIBILITY'TO RET[TRN THE tbIV LETED APPLICATIONS)AND REQUIRED FEES BY DEC I st Q,1Application Forms\F00Akpiig 20t8,doc `pp 11HE►or, - TOWN OF BARNSTAB_LE , HEALTH INSPECTOR'S Establishment Name: Date: Page:__of ryo` OFFICE HOURS ^' PUBLIC HEALTH DIVISION - 8:60-930A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MAC. g -FRI. �p .aaq• .0 HYANNIS,MA 02601 MON. No Reference R-Red Item• PLEASE PRINT CLEARLY 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Dat 12e of Type of Inspection O e Rout' Address ' Risk od Servi mspectio - Level spection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ 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 0 Duties ❑ 13.Handwash Facilities Or EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 12 ❑ 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 b 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 b the Board of Health. Overall Rating y y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other:. checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than o 6 non-critical violations 9 26.Water Plumbing _ if no critical violations observed,4 to 6nnn-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot and Waste (FC 5)(590.006) establishment permit and cessation of food establishment operations. If _ - f C 2 critical violations and less than 9 non critical. If no critical water,sewage back-up,infestation of rodents or insects or lack o 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 9 P, violations observed,7 to 8non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N 4AS - #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature tint: IV Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N r. _... - -. _ -+�-.�.e.......w^+•- - _._ _-.�-� _ �.". �-��;_t _ .. � -__ __ . K- -v. r- rs .i r . -. '� .- Y- a�. .... .-. - : _, .A,r." - n- . I. - . ..�. r.. � -. � - ...r .__ _ .�-..T - ....ro-�".:-.-�, � +I, F _ - .' '-. _--�._ Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* * * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives -= 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* 2 590.003(C) Responsibility of the Person-in-Charge to _ . Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130 7-102.11 Common Name-Working Containers* °F* 7-201.11 Separation-Storage* * P g 20 Time as a Public Health Control Applicants* 3-302.11(A) Food Protection 7-202.11 Restriction-Presence and Use* 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* * . Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) _ Reporting by Person in.Charge*_ 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* .3-306.14(A)(B)l Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR � 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 ' - - Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 , Fluid Milk and Milk Products* - 4-501.112 Mechanical 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. 18 Proper Cooking Temperatures for PHFs 3-202.16 Ice Made From Potable Drinking Water* CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 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 145F 15 sec 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* Effective///Wool 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source, 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* `4-702:11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°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 4-70- Methods of Sanitization-Ho[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* 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* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practiceRequirements.srho Id be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-201.11 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 3-10 .1 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 * 18 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°17 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 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* Temperature Cooling PHFs Made from Ambient * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 34A2.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S.590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. ,p(NE row TOWN OF BARNSTABLE _ • _ HEALTH INSPECTOR's Establishment Name: Date 6 Page: Of v ~o OFFICE HOURS + PUBLIC HEALTH DIVISION 8 00-s:30A.M. ` BARNSrABLE. ` 200 MAIN STREET a 30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified M679. .0� HYANNIS, MA 02601 MON.-FRi. No Reference .R-Red Item PLEASE PRINT CLEARLY �prF°"`"gyp FOOD ESTABLISHMENT INSPECTION REPORT 508-862-4644 Name Date of T -o`F ns ec ion sFjoutinej Address Risk ood Servi ection �_ Q Level Previous Inspection Telephone Residential Kitchen Date: L Mobile Pre-operation vVJ� Owner HACCP Y/N Temporary Suspect Illness t Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Itemsl Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco. 590.0019(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS " ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating J ❑ 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 _ J ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP). ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for H P ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY �� ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisoriese OK Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations f Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: o e Non-critical(N)violations must be corrected immediately or Overall Rating41-40,within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/E clusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of.Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC 4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,'7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) y p within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y . N Dumpster Screen? Y N AdP 'vl 'Tj�J Y i._+-.w��.-'r-.`^-•,-,�.r.-'-`..r'-'-��.,"'�^,v+.. --w.;.-.rw- ��_ir.__.x .�-`.:_.-n-. ...mot .., y:,. �,.-. ( .+•.-�r.��y.....-r.A+�„�r--s.r•!•L-.-�r-�.a'Y +z�_-...!v..hV x,,.+..r.�.--►'.'r-_`-"-"'ti"v'-.."�1-..".^^-vK-w-.-..a- ..-..-....-� 4 -. � .�.. s a.-aA r.r���+�•..,../-...�Y'�T.y.��'..,,,��w .�--- 9 Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions A-a 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 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * 7-102.11 Common Name-Working Containers 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*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 3-501.19 Time as a Public Health Control* 3"302.15 Washing Fruits and Vegetables 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* _ REQUIREMENTS FOR . 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 1590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* * 3-801.11 D Raw or Partial) Cooked Animal Food and 590.004(A-B) Compliance with Food Law _ _ * ( ) Y 4 501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations* * * * Raw Seed Sprouts Not Served 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* e//cn�uuzoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces oY Equipment* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- -Molluscan Shellfish from NSSP Listed Chemical* * - - - Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g. P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* (Blue Items 23-30) 3-102.11 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 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F[0 70°17 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 3 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Op IHE fo$ TOWN OF BARNSTABLE ., .HEALTH.INSPECTOR'S Establishment Name: Date ( Page: of �P` qo OFFICE HOURS PUBLIC HEALTH DIVISION 800-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified .639. .0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red.Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT 508-862-4644 r C Name Da t a of b9afffE ection �o R utine 74 Address Rid ood Service - ectiont4 - c Lev Previous Inspection Telephon Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC). Time Bed&Breakfast HACCP In: Other Inspector Out: fA 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) ❑ 42 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 hKe ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities A� EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives09 r ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating / ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control01 ❑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 f f Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations / l Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: o� El Yes Non-critical(N)violations must be corrected immediately or Overall Rating �' within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restrictio xclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations re 9 if no critical violations observed,4 to 6 non-critical violations=B. Serious) Critical Violation=F is scored automatically if: no hot 26.Water Plumbing - Y umb g and waste (FC 5 590.006 establishment permit and cessation of food establishment operations. If y )( ) p p 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 9 p, ( )( ) 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. 28.Poisonous or Toxic Materials FC-7 590.008 9 = 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8non-critical violations C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N / #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign 00, Print: Self Service Wait Service Provided Grease Trap Size Variance Letter_Posted Y N p Dumpster Screen? Y IN / Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.1-1 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 79 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* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g g * 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 Protections P g 20 Time as a Public Health Control 7-201.11 Separation-Storage**7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility e A Food Employee or An 3-501.19 Time as a Public Health Control* _ _ 3-302.15 Washing Fruits and Vegetables * Applicant To Report To The Person In Charge* - * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) q 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 Reservior of Food* 7-204.12 Chemicals for Washin Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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* _ Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.11-1 Manual Warewashing-Hat Water 7.206.12 Rodent Bait Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures 7-206.13 TrackingPowders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* f 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* e//crave iivzooi 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency r f Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 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 IS sec* in mobile food,tern or and residential Sources g� P �'Y 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301:11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. radicsshould be debited under#29-Special 5 Receiving/Condition- 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4. .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 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. pp IME T - TOWN OF BARNSTABLE,... - , - ,- HEALTH INSPECTOR'S Establishment Name: - Date: .Rage;. of OFFICE HOURS PUBLIC HEALTH DIVISION +' - - 8:00-9:30A.M. BARNSrABLE. ` 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. °� .a39•��m HYANNIS,MA 02601 sos-as2 4s4a No Reference R Red Item ,x. PLEASE PRINT CLEARLY �E°Mm FOOD ESTABLISHMENT INSPECTION REPORT Name Date voe of Tyne of Inspection 7-ILA � Routi _ Address Risk iPood. inspection = T Level e a n Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. r 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) ❑ 61 FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ' ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures2T r i ❑ 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 -j Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations �J _ Critical(C)violations marked must be corrected immediately. (blue&red items) /.,_ Corrective•Action.Required: ❑ No ❑ es Non-critical(N)violations must be corrected immediately or Overall Rating (P within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee R xclusi . R A ro"n-s�eduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency CI ure ❑ Voluntary Disposal ❑ Other:- checked indicate violations of 165 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 4non-critical violations if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if:, no hot 26.Water,Plumbing and Waste •(FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 g violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view •9/Y V✓ Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's Sign , e Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N ..�.... ..� -. _ .r........ ...... ..--. ..�«. �...-.-u �...r�..-.r--._...��........a-ti+--- .-....-..,.-.., n�--�•°d---a�.nH._.�..r� s�....�.a,......�,,,,..�.f,°,,,,.w,�✓�.....-..r--..-�... ... _..-.- ...r•:_-�. �.,P=r-.. ,,,. .s-.,, iT. - ,:ri •,r+,.�. .- >�. -�- �1_+..J.,+� - .., � _ y E: Violations related to Foodborne-Illness- Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302. 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 11(A)(1) Raw Animal Foods Separated from _ 1 g PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties -- Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F _ _ ,_ _ Poisonous or Toxic Substances 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to _ Other* g g * 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 * 7-201:11 Separation-Storage* Applicants * 20 Time as a Public Health Control 3-302.11(A) Food Protection 7-202.11 Restriction-Presence and Use* i 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* * - 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* _ _ _ __ ._ _._ 7-203.11 Toxic Containers-Prohibitions 3 590.003(D) Exclusions and Restrictions* Contamination from the Consumer 7-204.11 Sanitizers,Criteria-Chemicals* � .. -REQUIREMENTS 50R .. 3-306.14(A)(B)Returned Food and Reservice of Food* 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) - - - -- 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 7-266.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 - Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical 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. Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From 16m 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 4-601.1](A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145F 15 see* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* eJfeafve tiuzooi 4-602.11. ._ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130*F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish*' - - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g tr 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 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 a C a 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 3-202.1-8 Shellstock Identification Present* 2.301.12 _ Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5" Receiving/Condition - - 2-401.11 . __ Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose.and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3,301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) I+ t 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70'F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices - FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F[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 3-002.11. Parasite Destruction** 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 1 Conformance with Approved Procedures* S:590Fofmback6-2doc *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.REro TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date:(O Page: of P`o ti$ �' OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. RARNSTAHLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified y niAss. �w MON.-FRI. No Reference R-Red Item "rFu Mn+a�a HYANNIS,MA 02601 508-862-4644 PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name Date Tyne of T e of ns ec 'on O er on s out n Address Risk S -inspection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Y\ �- Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ez ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If f critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature 7 Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N 0��Z� 1,(A. 0� #Seats Observed Frozen Dessert Machines: Outside Dining Y N T Signa Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.I 1(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 590.004 3-302.1 I(A)(2) Raw Animal Foods Separated from Each * �) . • 7-101.1 I Identifying information-Original Containers 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Containers*Common Name-Working Require Reporting by Food Employees and Contamination from the Environment 7-102. 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.1 l(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 7-202.11 Restriction-Presence and Use* * 3-302.15 Washing Fruits and Vegetables 3-SOL19 Time as a Public Health Control Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils* 7-203.1 l Toxic Containers-Prohibitions* 590.004(11) Variance Requirements 3 Contamination from the Consumer 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* 3-306.14(A)(B)Returned Food and Reservice of Food* REQUIREMENTS FOR' 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 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* F.4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of * Animal Foods That are Raw,Undercooked or 5-IOLI l Drinking Water from an Approved System Eggs-Immediate Service 145°F IS sec 590.006(A) Bottled Drinking Water* Equipment* 3-401.1 i(A)(2) Comminuted Fish,Meats&Game Not Otherwise Processed to Eliminate 4-602.11 CleaningFrequency of Utensils and Food Pathogens* Ef d-11112001 590.006(B) Water Meets Standards in 310 CMR 22.0* q y Animals-155°F 15 sec* Contact Surfaces of Equipment* 3 401 11 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source (B)(1)(2) Pork and Beef Roast-130'F 121 min* * 4-702.11 Frequency of Sanitization of Utensils and Food Eggs 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Stuffing Containing Fish,Meat,Poultry or Chemical* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and l ild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition--Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* Ell Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 5 Receiving/Condition 2-401.1 t Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-101.11 Food Safe and Unadulterated* 12 Critical and non-critical violations,which do not relate to the foodborne Prevention of Contamination from Hands 3-403.I 1(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.t 1 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.1 I Accessibility, Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402,12 Records,Creation and Retention y.Operation and Maintenance 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ • . 6-301.1 I Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 R8-103-502.11 Specialized Processing Methods* 30. Other 3.12 2.12 Reduced-Oxygen Packaging Criteria*Conformance with Approved Procedures* S:590Fonnback6-2doc *Denotes critical item in the federal 1999 Food Code or 1,05 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Il oFc�roy TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of NP do OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ' 200 MAIN STREET a 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified MAss. w MON.-FRI. +639 HYANNIS, MA 02601 asz-asaa 3+ m No Reference R-Red Item PLEASE PRINT CLEARLY 508 rfD MPS F OD ESTABLISHMENT INSPECTION REPORT Name ` A2 Dat Type of o Ins ec ion, ` O er s Routine lI Address < Risk od Servi - P&tion a Level ai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness 6441 Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other h Inspector Out: V. V Lf O V Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. KWA 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) E] z 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 CAN EMPLOYEE HEALTH PROTECTION FROM CHEMICALS VV ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives �- ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals kA it 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 l ❑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 n c ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue$red items) Corrective Action Required: ❑ No es Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically o la hot 27.Physical acility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poison s or Toxic Materials (FC-7 590.008 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 1'0 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: pector's Signature Print: 31.Dum 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 Signa Print. Self Service Wait Service Provided Grease TrapESize Variance Letter Posted Y N Dumpster Screen? Y N .,� �.-.,y- .^,°_„'; ;.�-:r'.fi.��:°�` _ .�T�- . ...�..+'�..-: 1, ,� � -• - ,._..R+lf'4_ +7w'"'. - -`�-rvl-' '"�'' -v - _ _ yi .r-.- _ 4 ..:v�'F'�'+�'<�w: ^' ,-. .7- -.n--- Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* PHF Hot and Cold Holding Contamination from Raw Ingredients 15 1 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.1 l(A)(2) Raw Animal Foods Separated from Each 7-I01.I I Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers* 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 3-SOL19 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 1590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 _ -Food and Water From Regulated Sources g Food Contact Surfaces 7-206.1 l Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 17.206.12 1 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Raw Seed Sprouts Not Served* Y Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* e�"°e uuzrmr 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and-Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.1 I(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009 A ( )-(D)in cater- Chemical ( )-(D) Violations of Section 590.009 A Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Game and IMId Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* Requirements. 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* - 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 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 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 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 520511 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* - . y' p Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 1 -009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. F. TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS t BARNSTABLE, i PUBLIC 2 0 MAIN STREET - - 8:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. � bsq: �0l HYANNIS, MA 02601 5M08-8 ON -FRI.62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY A n 'EDN1" FOOD ESTABLISHMENT INSPECTION REPORT - Name Dat e o T e o In ec ion Ooeration(s) :ne Address Risk FZ5 e ction -1y Level etas Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness 44 Caterer General Complaint 11 Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ �-- Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14,Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures �� ❑ 5.Receiving/Condition ❑ 17.Reheating i ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding / PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control A ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) r ❑ 9.Food Contact Surfaces Cleaning and Sanitizing. ❑21.Food and Food Preparation for HSP. J 1 ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY LO 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories � b �:� ^ A 1A Ae-,!� /A'Inal 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 Require : ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating 1 3, within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food.establishment operations. If Seriously Critical Violation=F is scored automatically la hot C=2 critical violations and less than non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-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.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N �rzV� Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions r' 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 L 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* * 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other*- g * 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 7-201.11 Separation-Storage* Applicants* * P g 20 Time as a Public Health Control 3-302.11(A) Food Protection 7-202.11 Restriction-Presence and Use* 590.003(E) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* 3-302.15 Washing Fruits and Vegetables * Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water 1 Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effec"°B 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approvedd Sou 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations Section 590.009 A D in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( )'( ) ons o ( )-( ) Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requiremenpractices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* , Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 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 1 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S.590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Op IKE r� TOWN OF BARNSTABLE . HEALTH INSPECTORs Establishment Name: Date: Page: of ti OFFICE'HOLIRS P ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSrABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �iOrFMDe 3 � M -FRI.9• HYANNIS,MA02601 -862�644 No Reference R-Red Item PLEASE PRINT CLEARLY a MP ' 08 FOOD ESTABLISHMENT INSPECT ON REPORT Name Dat Tv�e of T n 'o p butine - Address Risk ,Food Service c ion 44 Level a aI r 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 b IS 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) IX en.- - 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 [13.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) e ❑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 ControlAK A ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories 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 Re ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ® Embargo F] Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than Orion-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. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008. 9 violation,4 to 8rion-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen'Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted - Y N Dumpster Screen? Y N fl i 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* $ 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-]03.11 Person-in-Chazge 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* � g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g * 20 Time as a Public Health Control 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils * ( ) q * 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 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 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.1I A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg cn°e rnnoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* _ 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155'17 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g. P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. radicsshould be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* Blue Items 23.30) 3-202.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the 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 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103. 22 Conformance with Approved Procedures* S.590Forrnback6-2doc 'Denotes-critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �p IMF l TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of P� OFFICE HOURS BARNSTARLE. ` PUBLIC 2 0 MAIN STREET 3:30-4:30 A.M. Item Code C-Critical Item 3:30-4:3o P.M. DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified v 639- `0� HYANNIS, MA 02601 M-8-8 -FRI.62-4644 NO Reference R-Red Item PLEASE PRINT CLEARLY 4i`1Fo�a FOOD ESTABLISHMENT INSP C •ION REPORT 508 �tp�/ l eem Name o Da Ty jpe o Type of Inspection O on `) Address Risk oodService Beinspection, A� n Level Re ai Pre action Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint ~ Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: / Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ n Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ %` iwA Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ 01 FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands L ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities t EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives l( C2N qeA) Y� ❑.3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals AY FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Ha us Foods) L ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures (� ` J-TZ Ad ❑ 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 i 1718.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ra /y ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories V - 61 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations L Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. O ® Voluntary Compliance ❑,Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4npn-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature 7 �7 Print: 31.Dumpster screened from public viewqcp,. Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN #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 l y 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 L14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F') EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* 3-302.15 Washing Fruits and Vegetables * Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served y Pe 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* el/cnvc rnrzom 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4�702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 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* in mobile food,temporary and residential Sources g• P rnrY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and AutWildhority Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to ash* 3-401.11 A 1 Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms W ( )( )(b) All Other PHFs-145°F 15 sec* 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requi ements practices ]d be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°F 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:Fshro Maintained* y * 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 9 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. p IHE r TOWN OF BARNSTABLE - HEALTH INSPECTOR'S Establishment Name: Date: Page: of p`c OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSrABLE. = 200 MAIN STREET 3:30-4:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mass. �r MON.-FRI. 94A ,639.s e HYANNIS, MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 'fDN1�` FOOD ESTABLISHMENT INSPECTION REPORT Name Dat / Type of T ec ion Address RiskJV od S lion Level tor 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 y In: Other Inspector r"V Out: Each violation/checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures s/ ❑5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling a - ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding to A PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories ` Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes v Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations.. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. B=One critical violation and less than 4non-critical violations g 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 g violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's S' a ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 6 Cross-contamination 14 Food or Color Additives Law Cooled to 41`F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 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* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* * P g 20 - Time as a Public Health Control 3-302.11(A) Food Protection 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* 3-302.15 Washing Fruits and Vegetables * Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and 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 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 HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 16 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 c""e liiiaoot 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,[em o and residential Sources g. P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity y non-critical Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands- 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 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 * Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities 24. Food and Food Protection FG-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 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 lHandwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 1 .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. .ME _ TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: - of ..�F4 OFFICE HOURS - dP `� PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ' 200 MAIN STREET 3:so-a:so P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � e3v. ��� HYANNIS,MA 02601 508-808-8MON -FRI.624644 No Reference R-Red Item PLEASE PRINT CLEARLY. '°rEn MPS a .FOOD ESTABLISHMENT INSPECTION REPORT Name l� Date l Yoe of T s cti o - Address Risk od Service -nspection _ mimi, Level ction Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness C Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP T In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. G Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories t` - Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ® Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically la hot C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to a 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N MALAV --v #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC S' at-re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN 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 L 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 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from590.004(F) Each 7-101.11 Identifying Information-Original Containers* * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A)7-102.11 Common Name-Working Containers Roasts Held At or Above 130°F* Applicants* Protection*PP * 3-302.11(A) Food Protec 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* q 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils an Eggs d Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef rroe 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* 1 ,Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165'F 15 sec* in mobile food,temporary and residential Sources g• P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirementpractices sld be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 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 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F[0 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or.105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 1 TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: _of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSfABLE.,' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MAq., HYANNIS,MA 02601 - MON.-FRI. No Reference R-Red Item - PLEASE PRINT CLEARLY �, t639• 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Al .✓ Name Dat Tyne of T f Inspection i' Q (Routine Address Risk ood Service ction1711 ) Level Retal 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 �1 In: Other LU Inspector Out: �` Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. film 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) ❑ L.V-,L (J " Action as determined by the Board of Health. Allergen Awareness 590.009(G) X FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands !I ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities %✓C YN1J-v 1/t_ 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 CalFOOD 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 � � I a►❑ ❑ 19 11.Good Hygienic Practices 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations �h. Critical(C)violations marked must be corrected immediately. (blue&red items) v Corrective Action Required: ❑ No ❑ Y s Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ® ® Voluntary Compliance, ❑ Employee.Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ® Embargo ❑ Emergency Closure ❑Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food - if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. . f critical water,sewage bads-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials FC-7 590.008 be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. ( )( ) violation,4 to 8rion-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's Si a 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.) ' 'ra 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 i4 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 3-501.15 CoolingMethods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 9 PHF Hot and Cold Holding Contamination from Raw Ingredients 5 590.004(F) 7-102.11 Common Name-Working Containers 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* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* Food Separation-Storage* 20 Time as a Public Health Control 3-302.11(A) Food Protection* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 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* 7-265.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Wazewashing-Hot Water r 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) I Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS t * 4-501.114 Chemical Sanitization-Temp., f k 3-202.14 Eggs and Milk Products,Pasteurized P••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 . 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Not Otherwise Processed to Eliminate Animal Foods That are Raw,Undercooked or. 5-101.11 Drinking Water from an Approved System* * gg Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effe°riw 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 3-40 1.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* * Ratites-165°F 15 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. * 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 Requiremenpractices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands y * Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashin 9 Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°17 r5. Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction i Temperature Ingredients to 41°F/45°F Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* Water,Plumbing and Waste FC-5 .006 590.004 J Labelin of In redients* Supplied with Soap and hand Drying Devices() 9 9 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 1 Hand Drying Provision 129. 1 Special Requirements .009 P q 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Forrnback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. F IKE r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: age: of �►q' OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSfABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified .Ass. �. MON.-FRI. No Reference R Red Item PLEASE PRINT CLEARLY ,b,q. �• HYANNIS, MA 02601 508-862-464a 'EOM ' FOOD ESTABLISHMENT INSPECTION REPORT Name Date of Type of Inspection p s R ne Address Risk ood Service s41- Level Re ai Previous Inspection Telephone Residential Kitchen Date: oe Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness 12 Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: i 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 I 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 c ❑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 �O s ❑ 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 keiaeclu Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: /► N Y Non-critical(N)violations must be corrected immediately or Overall Ratings within 90 days as determined by the Board of Health. -tom ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension* C N Official Order for Correction:Based on an inspection today,the items Embargo Emergency Closure ❑ Voluntary Disposal Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically o la hots 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 i non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8non-Critical violations=C. 29.Special Requirements (560.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size. Variance Letter Posted Y N 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-Chazge 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* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* 3-302.11(A) Food Protection** 7-201.11 Separation-Storage* LIP- 0 Time as a Public Health Control 590.003( 3-302.15 Washing Fruits and Vegetables F) Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use * 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Chazge Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* * Raw Seed Sprouts Not Served Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* g8 Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg crave mnoor 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* - Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Molluscan Shellfish from NSSP Listed Chemical* * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g. P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodbore 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 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 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S.590Fonnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. "Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: y Date: Pager of OFFICE HOURS R'HSr�E PUBLIC 2 0 MAIN LTH STREET SION 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. Me;q: �•� HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item: PLEASE PRINT CLEARLY A 508-862-4644 rFD MP�p FOOD ESTABLISHMENT INSP CTION REPORT Name Date 8 Ay a of T s c ion s Routin Address Risk ood Servi inspection Level al Previous In SY n - � Telephonell-i Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Anti-Choking 590.009(E) ❑ C 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 v ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities � i EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ( Jr / .� ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals lJ FOOD41- FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Food ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ® 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling -❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY < ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action R quire Non-critical(N)violations must be corrected immediately or Overall Rating ,/ within 90 days as determined by the Board of,Health. ❑ Voluntary Compliance ❑ Employ Restriction/Exclusion ❑ rg Re-inspection Scheduled ❑ E e cy Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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 non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of violations observed,7 t anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. violation,4 to a non critical violations=C. 29.Special Requirements (590.009) y p - 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatu Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45*F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Chazge 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°E EMPLOYEE HEALTH 3-302.11 A 2 Raw Animal Foods Separated from Each * 590.004(F) ( )O P 7-101.11 Identifying Information-Original Containers * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* * P g 2Q Time as a Public Health Control 3-302.11(A) Food Protection 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health,Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements * 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* 590.003(G) Reporting by Person in Chazge Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 L16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* g8 Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff 1e 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 ofP Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* * Ratites-165°F 15 sec* ' in mobile food,temporary and residential Sources g• P arl' 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* RegulatoryAuthorily 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.l l A 1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.11 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodbome 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 3-202.18 Shellstock Identification ( ) Cooling Cooked and Fr from 140°F to /45 Item Good Retail Practices FC 590.000 * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41'F/45°F 3-203.12 Shellstock Identification Maintained �` Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures 1 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 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. L Op TMET TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date:�. ' Page: ,.Of p. $ OFFICE HOURS BARNSTABLE.O` PUBLIC 2 0 MAN STREET 3:30-a:3o P.M. Item Code C-Critical Item DIVISION _ - : 0-4:30A.M. DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS, �,, MON.-FRI. +"�0 HYANNIS, MA 02601 _ 508-662-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FnMn FOOD ESTABLISHMENT INSPECTION REPORT Name Dat ( Tvpe of Ins ec io O s Routine Address ��-- Risk -food Service spection Level ai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness 1-4 2A .Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other l� Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY - ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. Fil ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F B= re One critical violation and less than Orion-critical violations 9 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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) 9 violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. violation,4 to 8rion-critical violations C. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view "� Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N r Y\ #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si �re _ Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y IN 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 1h'1 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* f$-`- 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* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g7-]02.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment _ 3-501.16(A) Roasts Held At or Above 130°F* Applicants* A 7-201.11 Separation-Storage* pp 3-302.11(A) Food Protection* 20 Time as a Public Health Control 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 183-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15.sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* effe ceve rnrzoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Ho[Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* 3 ( )( ) P-401.11 C 3 Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g 8 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate.to the fnodborne 12 Prevention of Contamination from Hands ( ) g illness interventions and risk factors listed above,can be found in the 3-101.11 Food Safe and Unadulterated* 3-403.11E Remaining Unsliced Portions of Beef Roasts* 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* F1 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 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 3-402.11 Parasite Destruction* 5-204.n Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. HEALTH INSPECTORS Establishment Name: Date: °pfMET TOWN OF BARNSTABLE . .. � Page:".,, (• of 1 � °�. 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 MON.-FRI.� No Reference R Red•Item PLEASE PRINT CLEARLY FVMP+"�0 HYANNIS,MA02601 soa-asz�saa FOOD ESTABLISHMENT INSPECTION REPORT Name �. Da _ ! e o Type of Inspection O e n Routin Address Risk e-inspection Level Mail Pre Telephone Residential Kitchen Date: Mobile Pre-operation _ Owner HACCP Y/N Temporary Suspect Illness ID /b Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP 4 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 s ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures 6 ❑ 5.Receiving/Condition ❑ 1T 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 R 1 ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ � �(;,�� 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories V Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating f/ within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils 6=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials, (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. violation,4 to 8rion-critical violations=C. 29.Special Requirements (590.009) y p • 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si na re Tint: 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 t . 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 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 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* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 7-201.11 Separation-Storage* 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* 3-501.19 Time as a Public Health Control* � Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 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* eff°"°e utnoot 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an A " P 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* * Approved 4-702.11 Frequency of Sanitization of Utensils and Food * Eggs 3-201.14 Fish and Recreationally Caught Molluscan Contact Sutfaccs of Equipment* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.1] C Whole-muscle,Intact Beef Steaks 145°F kitchen Game and Wild Mushrooms Approved By ( )(3) * operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23.30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 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 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 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Town of Barnstable SHE T Barnstable Board of Health 1 1 • nARNSTAsLe. y KAss. g 200 Main Street,Hyannis MA 02601 �"iEo 39.1 bye 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi May 16, 2016 Mr. Keith Stei'ding KKatie's Burger Bar Revised September 15, 2017 225 Water Street, Suite B237 Plymouth, MA 02360 RE: KKatie's Burger Bar, 334-Mam Street,Hyannis / Uarianc. .. OPerate a Food Establishment Without a Grease Trap; Grease Recovery:Device ao'Be Used Dear Mr. Steiding, You are granted a conditional variance from Section 322-3 of the Town of Barnstable Code,which requires minimum 1,000 gallon capacity grease traps at all food establishments. This variance will allow you to temporarily operate a food establishment utilizing an existing grease recovery (GRD)device at KKatie's Burger Bar, 334 Main Street, Hyannis with the following conditions: (1) The grease recovery device (GRD)shall be utilized and properly maintained in accordance with the MA Plumbing Code. (2) You must obtain a written approval letter from the Town Engineer in order to utilize a mechanical grease recovery device. This building is connected to public sewer. The Board of Health has now received a copy of an approval letter. (3) You must obtain the approval of the Town's Plumbing Inspector before utilizing the grease recovery device and opening for business. (4) A daily log shall be kept of recorded regular cleaning and maintenance. The log shall list the amount of grease removed and the date cleaned/maintained. The log shall be posted on the wall and easily accessible for viewing by a health inspector. (5) The menu is restricted to the submitted one page list of foods dated 4/25/16 listing soups, salads, cold cut sandwiches, grilled items, breakfast sandwiches, pastries, smoothies, and snacks. (6) This variance is not transferable to another owner or lessee of this establishment. (7) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. This conditional variance is granted because it has been demonstrated that a mechanical grease recovery device, if maintained properly, has been very effective in removing grease, fats, and oils. Sincerely yours, i aul iff, . ., Chal a Q:\WPFILES\KKaties GRDVariance2016 REV 9-15-17.doc ii Prof s►�ro�ti Town of Barnstable Barnstable Board of Health jedcaCftv B'MA38. - 200 Main Street,Hyannis MA 02601 'm f65 9 �fD A�� 2007 MA't Office: 508-8624644 Wayne Miller,M.D. FAX: 508?90-6304 Paul Canniff,D.M.D. Junichi Sawayanagi May 16, 2016 Mr. Keith Steiding KKaties Burger Bar RE: KKaties, 334 Main Street,Hyannis/ Variance.to Opetate a Food Establishment With6ut a Grease Trap, Grease K yecover Device to'Be Used Dear Mr. Steiding, You are granted a conditional variance from Section 322-3 of the Town of Barnstable Code,which requires minimum 1,000 gallon capacity grease traps at all food establishments. This variance will allow you to temporarily operate a food establishment utilizing an existing grease recovery (GIRD)device at KKaties, 334 Main Street, Hyannis with the following conditions: (1) Tha-a* tn�jrease recovery device(GR61shall be utilized and properly maintained in accordance with the MA Plumbing Code. I F.D-mist-be4epaifed-r _establL usl s. (2) You must obtain a written approval letter from the Town Engineer in order to utilize a mechanical grease recovery device. This building is connected to public sewer. To date the Board of Health has not received a copy of an approval letter. (3)You must obtain the approval of the Town's Plumbing Inspector before utilizing the grease recovery device and opening for business. (4) A daily log shall be kept of recorded regular cleaning and maintenance. The log shall list the amount of grease removed and the date cleaned/maintained. The log shall be posted on the wall and easily accessible for viewing by a health inspector. (5) The menu is restricted to the submitted one page list of foods dated 4/25/16 listing soups, salads, cold cut sandwiches, grilled items, breakfast sandwiches, pastries, smoothies, and snacks. shaft=be'utilized_� (7) This variance is not transferable to another owner or lessee of this establishment. (8) This variance decision letter shall be posted on a wall adjacent to your food service permit in an easily accessible location for viewing by a health inspector during inspections. This conditional variance is granted because it has been demonstrated that a mechanical grease recovery device, if maintained properly, has been very effective in removing grease, fats, and oils. Sincerely yours, Wayne Miller, M.D., Chairman Q:WP//KKaties GRDb'ariance2016.doc EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES ON APRIL 12, 2016: B. Keith Steiding, KKatie's Burger Bar— 334 Main Street, Hyannis, Map/Parcel 327-090, requesting a grease trap variance. Keith Steiding and Pat, Facilities Manager, said Roger Parsons had suggested to them to apply for a grease trap variance because the property is too restrictive to fit an in-ground grease tank and the basement is below the sewer line. Roger suggested to use the Big Dipper as Tommy Doyle's had done. The Board had not received anything from Roger Parsons prior to the meeting. Keith said Tommy Doyle's had two Big Dippers in basement. KKatie's is cutting the space in half and is reducing the seats from 300 to 100 seats. They know the grease trap variances usually require paper goods to be used. Mr. Steiding explained that they have 95% plastic trays/baskets which have paper liners in them and the liners are thrown away. They will have a high temperature dishwasher to wash and sanitize the plastic baskets. KKatie's Burger Bar does not broil, bake, or fry food. They use a griddle to grill the burgers and they scrap grease into the grease ducts and then put into a grease tank. They do not have much grease. Keith proposes three steps to process the small amount of grease. Behind the three-bay sink, they would (1) install a 50 gallon grease trap (Atlantic Metal Work G17) in order to capture any grease from any pan if they happen to use one. Water would go into it and cools down the grease; thereby separating out the water and the grease continues down to the basement and through interceptor. Keith is planning to (2) have one Big Dipper or a different grease recovery device (GRD) in the basement, and (3) the tanks would be cleaned every 2-3 months. Currently at their Plymouth location, they are only removing 25 gallons of grease in an 8 week period. Mr. McKean said the Big Dipper's are no longer allowed and the staff said the two Big Dippers at the location are not working. Upon a motion duly made and seconded, the Board voted to grant the grease trap variance with the following conditions: 1) provided Roger Parsons approves of granting variance, 2) a new grease recovery device (GRD) is installed in the basement, and 3) provided the Plumbing Inspector approves of the 50 gallon grease trap (Atlantic Metal Work) to be used behind the three-bay sink. (Unanimously, voted in favor.) Q:\MINUTES\2016\EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES ON APRIL 12.docx EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES ON APRIL 12, 2016: L�/4 B. Keith Steiding, KKatie's Burger Bar— 334 Main Street, Hyannis, Map/Parcel 327-090, requesting a grease trap variance. Keith Steiding and Pat, Facilities Manager, said Roger Parsons had suggested to them to apply for a grease trap variance because the property is too restrictive to fit an in-ground grease tank and the basement is below the sewer line. Roger suggested to use the Big Dipper as Tommy Doyle's had done. The Board had not received anything from Roger Parsons prior to the meeting. 'Keith said Tommy Doyle's had two Big Dippers in basement. KKatie's is cutting the space in half and is reducing the seats from 300 to 100 seats. They know the grease trap variances usually require paper goods to be used. Mr. Steiding explained that they have 95% plastic trays/baskets which have paper liners in them and the liners are thrown away. They will have a high temperature dishwasher to wash and sanitize the plastic baskets. KKatie's Burger Bar does not broil, bake, or fry food. They use a griddle to grill the burgers and they scrap grease into the grease ducts and then put into a grease tank. They do not have much grease. Keith proposes three steps to process the small amount of grease. Behind the three-bay sink, they would (1) install a 50 gallon grease trap (Atlantic Metal Work G17) in order to capture any grease from any pan if they happen to use one. Water would go into it and cools down the grease; thereby separating out the water and the grease continues down to the basement and through interceptor. Keith is planning to (2) have one Big Dipper or a different grease recovery device (GRD) in the basement, and (3) the tanks would be cleaned every 2-3 months. Currently at their Plymouth location, they are only removing 25 gallons of grease in an 8 week period. Mr. McKean said the Big Dipper's are no longer allowed and the staff said the two Big Dippers at the location are not working. Upon a motion duly made and seconded, the Board voted to grant the grease trap variance with the following conditions:, 1) provided Roger Parsons approves of granting variance, 2) a new grease recovery device (GRD) is installed in the basement, and 3) provided the Plumbing Inspector approves of the 50 gallon grease trap (Atlantic Metal Work) to be used behind the three-bay sink. (Unanimously, voted in favor.) C:\Users\stantond\AppData\Local\Microsoft\Windows\INetCache\Content.Outlook\7RM8LOOX\EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES ON APRIL 12.docx 3� r fHE � �n'Zt.) p'G✓ DATE: ' y N/c FEE: /✓t sA Mail hiA83. 10 1.639. 60 / 13" REC. BY Town of Barnstab� e 7HED. DATE:_17�fp Board of Health' 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne A.Miller,M.D. FAX: 508-790-6304 Junichi Sawayanagi Paul J.Canniff,D.M.D. Ob VARIANCE REQUEST FORM LOCATION Property Address: 3 3 L) m^ld S / y l✓/.� lqq 02601 Assessor's Map an Parcel Number: 3 Z 7—( /0 Size of Lot: Z L/C�0 Wetlands Within 3(0 Ft. Yes Business Name: W/417cs 'Fu&( 6e '09k No_ Subdivision Name: APPLICANT'S NJ LME: lKet-rla S-�70l)1/✓6- - Phone 50U 9t/� P;7 Did the owner of th property authorize you to represent him or her? Yes No PROPERTY OWP ER'S NAME CONTACT PERSON Name: ;DAA1*J 61MICI 1&79L-7y t. URP Name: Aft td SS UDIIV6- Address: �L11 Ik';4�ivST CCJ7L)1-7 Address: 16fle 411*tC AYMC AolC-'Z46, Phone: �J 7,1�-_v 7oo Phone: V00 gVy_j�3 7 -e,o7v1 VARIANCE FRO REGULATION(List Reg.) REASON FOR VARIANCE( aymore space nee e � % . NATURE OF WO : House Addition ❑ House Renovation ❑ Repair of Failed Septic System ❑ Checklist (to be co pleted by office staff-person receiving variance request application) Please submit copies in 4 separate completed sets. Four(4)copit s of the completed variance request form Four(4)copi of engineered plan submitted(e.g.septic system plans) Completed se en(7)page checklist confirming review of engineered septic system plan by submitting engineer or registered sanitarian Four(4)copi of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) Signed letter ating that the property owner authorized you to represent him/her for this request _ Applicant un rstands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage re ulation variances only) Full menu su itted(for grease trap variance requests only) Variance reqL st application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same owner/lessee only], outside dininj variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if no expansion to the building prop sed]) _ Variance req st submitted at least 15 days prior to meeting date VARIANCE APPROVE Wayne Miller,Chairman NOT APPROVED Junichi Sawayanagi REASON FOR DISAPP OVAL Paul J.Canniff,D.M.D. C:\Users\decolIi AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.0u I ook\BAJ9P9B7\VARIREQ.DOC Stanton, David From: Ruggiero, Amanda Sent: Tuesday, August 22, 2017 7:52 AM To: Stanton, David Subject: RE: KKaties Burgers, 334 Main Street, Hyannis Yes that was one of the other conditions that allowed them approval from not installing a GT. Thanks Amanda Amanda Ruggiero, PE Barnstable DPW-Assistant Town Engineer Office: 508-790-6400- Cell: 774-487-2834 Amanda.Ruggiero(aDtown.barnstable.ma.us From: Stanton, David Sent: Tuesday, August 22, 2017 7:49 AM To: Ruggiero, Amanda Subject: RE: KKaties Burgers, 334 Main Street, Hyannis Thanks Amanda. No big deal if you cannot find it,just wanted-to make sure they did get approval. I believe they will be going to the Board of Health again soon as they were restricted to no plates\silverware, only disposable goods, which supposedly they were not aware of and when I inspected them they were shocked by that condition. Thanks, Dave From: Ruggiero, Amanda Sent: Monday, August 21, 2017 3:53 P'M To: Stanton, David Cc: Boule, Andrew Subject: RE: KKaties Burgers, 334 Main Street, Hyannis Yes they did receive approval because there was a site restriction (the sewer lateral leaves through the basement vertically). I believe Roger submitted a letter regarding that to the health department in order for them to move forward. I,will try to dig this up if it was sent along by my desk Thanks Amanda Amanda Ruggiero, PE Barnstable DPW-Assistant Town Engineer Office: 508-790-6400- Cell: 774-487-2834 Amanda.Ruggiero(o�town.barnstable.ma.us From: Stanton, David Sent: Thursday, August 17, 2017 8:55 AM To: Ruggiero, Amanda Subject: KKaties Burgers, 334 Main Street, Hyannis 1 r Good morning Amanda, Hopefully a quick question, not sure if you were in on this one or not. KKaties Burgers located at 334 Main Street Hyannis, came before the Board of Health for a variance in April of 2016 to use a grease recovery device instead of the 1000 gallon grease trap in the ground. The Board of Health approved it, but noted they would need written approval from the Town,Engineer and also plumbing inspector to operate without the inground grease trap. I cannot find an approval letter from Engineering for this. Do you know if they were granted approval from Engineering for this? Thanks, Dave David W. Stanton, IRS Chief Health Inspector Town of Barnstable 200 Main Street Hyannis, MA 02601 Direct phone: (508) 862-4647 Health Dept. phone: (508) 862-4644 Health Dept. fax (508) 790-6304 2 3/12/2016 Patriot Services %V PATRIOT SERVICES INC. Yc ur Grease Trap Pro &Drain Specialist! • Home • About Us • Services o High Velocity Water Jetting o Camera Pipe Inspection &Locating o Grease Traps • Commercial • Residential • Contact • Service Area • Coupons $ervi ihc� /Uew 4911ded2 ll 2417 Jive A*atch. t 4 ` - Weekends, Holidays, Late Night- Whenever the emergency, give Patriot Services Inc. a call and your Grease Trap Pro and Drain Specialist will be on their way! We recognize that the marketplace is very competitive and you are constantly bombarded with sales pitches. Why choose Patriot Services Inc.? Quality,Service, Performance &Pricing. These re everyone's top concerns and we are the best in these categories: servicing homes and Comm rcial properties, we have 24/7 on-call dispatching to help you in an emergency, and we proudly specialize in complete drain service and grease trap maintenance. ©2014 Patriot Services Inc. Maintained by Central Square Computer Repair Contact Us:508.697.9565 1 info@PatriotServicesMA,com http://patriotservicesma.com/ 1/1 30-1/4" 00 03 _ s�e._�mse.�e..issss.�_Qasse.tt_.r�s. AarAs_� 7/8" � Cover locks rM - Air Relief Cl)IE 00 1-1/2" Removable Baffle M � CV 'cF 28-1/2" 3311 Gilmore Industrial Blvd,Ste II Model: GI-70 ATLANTIC Louisville,KY 40213 Carbon steel manual grease interceptor Specs:s m (35gp ) baffle. with removeable bae. - ( 77)74s-ss6s NETALWORKSsales@atlanticmetalworks_com-atlanticmetalworks.com Date: 4/9/2012 Weight:I 1281bs r ® Big Dipper° IS Point Source Automatic MOR Grease Removal Systems 4f`5 ATHERMACO®Technology W-500-IS Specifications MOTOR/DIGITAL CONTROL ENCLOSURE 31.75"(806 mm)CLEARANCE FROM BOTTOM OF TANK REQUIRED FOR STRAINER BASKET&LID REMOVAL 14.00 in 355.6 mm GC-7 GREASE COLLECTOR INLET 8 QUART(7.6 L) OUTLET 23.10 In 3"(75 mm)PIPE I CAPACITY 586.7 mm 17.75 in INLET/OUTLET 450.9 mm 12.50 in 17.50 in 317.5 mm 444.5 mm 34.40 in I--23.38 In 873.8 mm 593.7 mm 37.40 in 950.0 mm END VIEW SIDE VIEW FEATURES: • Fully automatic self cleaning cycle. Removes collected grease&oils from tank without any operator assistance. Comes complete with INLET OUTLET Digital Control and Grease Collector. 17.50 in 444.5 mm • Constructed of corrosion resistant materials 8.75 in suitable for installation in virtually any 222.3 mm 3.00 in location. Attractive sanitary Stainless Steel 76.2 mm exterior. • Integrated Motor/Grease OutlettHeater/Lid enables a fast,do-it-yourself unit operation reversal. 37.40 in • Compact footprint. 950.0 mm • Two(2)No-Hub Connectors provided. TOP VIEW TECHNICAL DATA Materials: Exterior:304 Stainless Steel, Bright Finish Interior:Rotationally Molded Polyethylene Electrical: 115 VAC,50/60 Hz,520 Watts(4.5 Amps)* 5 u PC Maximum Inlet Flow Rate: 50 GPM(3.15 I/s) 0) Number of Skimming Wheels: 1 Skimming Rate: 20 Pounds(9.08 Kg) Per Hour ICC Grease Retention Capacity: 100+Pounds(45.4 Kg) lo ® �� Internal Solids Strainer Capacity: 2.5 Gallons(9.5 L) C US PMG For Additional Electrical Configurations,see Electrical Variations section on page 2. @2015 Thermaco, Inc.•All rights reserved• Patented/Patents Pending•Specifications subject to change without notice L/ PO Box 2548•Asheboro, N.C.27204-2548•Phone(336)629-4651 • North America:(800).633-4204 1 info@thermaco.com•www.big-dipper.com GREASE A' • ' ' ® 18 • ° • • TESTEQ WITH LQTS PULLED AND; CHECKED CH GKED'OUT! Date TECHNICIAN NAME! GALLONS OFF WATER SCRAP BAFFEL INLET FLOW FLOW b' - f 1 ' 441 KKaties Sept, Hyannis Bar Burger H 2017 g Y ' � Town of Barnstable Board of Health - J Variance Request Meeting We feel that KKaties WAS granted the following conditional variances from the May 16, 2016 hea ring. 1. We did receive a letter from the Town engineering department allowing the grease tank variance request. It is attached. 2. We did receive the town plumbing/health department approval. See attached. 3. We have been keeping a daily log on our grease removal from the first floor 50 gal grease tank. We will now keep a daily log for out in basement Big-Dipper grease removal tank. 4. During last year's meeting, we submitted a copy of our letter to the engineering department (that they approved) detailing use of plastic on 90% of our food service. We explained verbally the minimal use of some plate ware and silverware, but it did not get into the final approval letter from the Board of Health. In closing, we hope to have answered all concerns and will have a new variance report with these items... 0 The Town of Barnstable THE Department Of Public Works OF 382 Falmouth Road,Hyannis,MA 02601 Office:508.790.6400 � ��""'�� senameie•cw�xwue.cmummnnws N10.SIONS NILLS.U5fgV7Uf•N"cSTBARMSPIBIF &MMSTABLE. : Fax: 508.790.6406 1639.2014 wwwdown.barnstable.ma:us Daniel W. Santos,P.E. Director MEMO: TO: Thomas A McKean, Director Health Division FROM: Roger D. Parsons, P.E., Town Engineer RE: Application for Variance, Grease Trap—KKATIES BURGER BAR-# Street, Hyannis 334 Main DATE: June 6, 2016 The Department of Public Works recommends the-gAnting of the above variance to allow the facility to operate without an external 1000 Gallon Grease Trap. The recommendation is conditioned upon the following: • All conditions stated in the Board of Health Conditions Statement issued May 16, 2016 are adhered to. • A copy of the grease removal log is to be submitted to the Department of Public Works monthly. Rationale No feasible construction of a 1000 gallon external grease trap is possible based physical size of the property. upon the CC: Andrew Boule ate. 334 Main Street, Hyannis, MA 20601 Per Town of Barnstable"GREASE TRAP VARIANCE REQUEST GUIDES" of March 10, 2015, KKaties Burger Bar has submitted Variance Request Form for regulation SEC. 322-3.We feel we have cause to qualify for a variance as follows: 1. Restricted area for in ground traps with adequate proposed traps. The restricted area is caused by no allowable place on premise to install in ground traps at 334 Main Street(Map&Parcel 327090).The property is locked in by property lines on Main St, Barnstable Road, Map&Parcel 327092 and Map&parcel 327089. We also feel we qualify for a variance on the'GREASE TRAP VARINACE REQUEST GUIDES" section IV.This is because 9F/o of our menu is served in "plastic baskets with paper liners eliminating the need for cleaning of grease soaked serve ware.ALL the paper liners are discarding in the trash.Additionally,we only griddle our product.Any grease produced from the griddle process has all of the grease collected in grease collector pans directly on the griddles.The pans are dumped nightly into grease barrels that are picked up-by recyclers.Our deep fryers(French fries) are self-contained which we filter and change weekly.The used cooking oils are drained into holding barrels which are recycled. We DO NOT use any grease generating cooking methods such as: a. Saute b. Baked c. Broiled d. Fried e.Grilled We simply do not create much grease. No pans to clean: Even so,we are proposing an "Adequate Trap" solution.We will install an Atlantic Metalwork's GI-70 (70 gal)grease interceptor in the dish room directly after our 3-bay sink.Additionally we are going to keep and use one of the existing basement"Big Dipper" 50 gal units that was installed and used by the prior tenant.All plumbing outlets for sinks, drains,floor drains,etc.will all flow thru the "Big Dipper" prior to the town sewer hookup.We will have an outside grease service company(Patriot Services Inc 508-697- 9565) clean and service both traps.We now clean our Plymouth and Marshfield locations per schedule. This should be more than adequate as we ONLY anticipate 28 gals of grease per 8 week period produced.The following is how we calculate our totals: Plymouth now produces 20 gal of grease waste over 2 months(8 week period).This is evidenced by the attached cleaning log by our grease cleaning service company, Patriot Services.That averages to a 2.5 gal per week produced. Plymouth has 70 seats. Hyannis will have 100 seats,a 40%increase over Plymouth.Therefor we multiply the 2.5 gal time 40%which equals 3.5 gals.We anticipate our Hyannis produced grease amount to be 28 gal (3.5 x 8) of grease per the 8 week period.We will have a total of 120 gals of capacity on our proposed solution.That's over a 300% buffer. Than you, Keith Steiding, President, KKaties Burger Bar tReSAiMSTM Town of Barnstable ReWatory Services Richard V.Scab,Director Building Division Thomas Perry,CBO Building Commissioner 200 Main Street, Hyannis,MA 02601 www:town.barnstable.ma.us Office: 508-862 038 Fax: 508-790-6230 Property Owner Must Complete and Sign This Section, If Using A Builder P44.4l as Owner of the subject property hereby authorize r����� S �Ql n to act on my,behalf; in all matters relative to ork authorized by this building permit application for. 3� HIV s/ (Address of Job) Signature of Owner ' Date Print Name If Property Owner is app g for permit,please complete the Homeowners License Exemption Form on the reverse side. QAWFFUMT0RMSlbuHd1ngp mitfannAMTRESS.doe Revised 040215 i APPETIZERS Teriyaki Chicken Pot Stickers Golden fried chicken ' 1 dumplings with your choice of spicy sweet red chili or teriyaki w ale sauce 7.99 _ + 99 KKatie's Chips and Dip Basket of freshly fried potato chips with a sprinkle of sea salt. Served with our homemade onion and ' garlic dip 5.99 c {breast topped with �' KKatie'S . ' Fr1CkICd L 1Ck1Cs � Peppers Dill pickle chips and banana e and roasted garlic peppers deep fried crispy golden served with a side of ranch 6.99 0 1 panko crumbs, Panko Crusted(:hieken Fingers Plain with honey burger bar mustard or ranch dressing or served Buffalo style with KKatie's zarella cheese on blue cheese dressing &celery 10.99 golden fried panko Stuffed Quahog A New England favorite, Green Pond TAKE OUTMENUion, e er ack (Falmouth, Cape Cod)bread crumb stuffing,full of chopped clams 'r, p pp 1 ! and fresh herbs. Served with drawn butter and a lemon wedge 4.99 -ranch dressing f _. Jumbo Wings Your choice:Plain**,Buffalo**, Hell Hot**, 1 Sweet Red Chili**,BBQ**, Citrus Chipotle**, Gailic•Parmesan**, Teriyaki or Country Fried 10.99 ed,fried,tossed in PLYMOUTH Fresh Fried Mozzarella Homemade mozzarella wedges 3$Main Street Extension r and K�:atie's Llae coated in seasoned bread crumbs,fried and served with bomemade marinara sauce 9.99 CALL:774,-773-9444 KKatic's Nachos**Freshly fried tortilla chips topped with cheddar and Monterey Jack cheeses,tomato, red onions, - MARSHFIELD scallions,and fresh jalapenos. Served with guacamole,sour cream and salsa 9.99 1899 Ocean Street CALL: 781-837-0012 MARE YOUR NACHOS GRANDE &ADD CHILI 3.99 _ HYANNIS reamy caeca 334 Main Street. 7.99 CHILI 6 CHOWDER - CALL:508-771 -4282 -rumbled fet<; + * KKatie s Steak 8•j Bean Chili Fresh Angus beef,Mexican QUINCY red onion, spices,beans and peppers. Topped with melted pepper jack cheese,scallions - llions and sour cream 5.99 i 1440 Hancock Street. rumpled cherry 5 II New England Clam Chowder Simple creamy broth with New CALL:617-770-1440 blue cheese i England clams,potatoes,onions, a pat of sweet butter and cracked black I 8.99 4 pepper tc r it off 5.99 0 salad 3.99 "Consuming raw or undercooked meats,seafood,poultry or eggs may inch a your risk of roar'h rna illness _ r e fi hKaue s wid n2l rtinr raw nr mnrrccaked ftems.Before play rl ya.;r a,du,r ca c r.,t ty y t e `rcu or anyone ir,your fl,ty gas a food a..�e gy. ._ WWW.KKATIES.COM do is ask- ••T rose ierns zra,L:ur.-free.KKatie's kitchen i_ O a; .ter fie_env:r3'r 3 4 Be 2w�re f^a';%nets n•:y ue� �.^ze o`. ___ ._::.�. HEALTHY THOUGHTS �LF POUND' BURGERSr Vegetarian Veggie Burger Spicy black bean vegetarian burger ARE 100%ANGUS REEF. ALWAYS FRESH, NEV£R FROZEN. A�GUS BEEF topped with pepper jack cheese,chipotle aioli, tomato,red onion and ff ON PREMISES. ORDER SOME PINK, OR NO PINK. * K�KBB « # ;ettuce served on a grilled whole wheat bun 10.99 SERVED WITH FRENCH FRIES AND A PICKLE SPEAR. aFpait�oM �sES Turkev B'tII'der Smothered with chipotle aioli,lettuce,tomato, ;SPARED TO ORDER WHICH MAY ADD SOME COOKING TIME. � Hopper jack cheese and red onion on a grilled sesame seed bun '_0.99 LOW Carb Burger Any burger you want,forget the bun. Served 11TING! WHAT ARE YOU HAVING? on a bed of lettuce with green fries(not breaded) i=. .. Price Based On Your Burger Selection. ar jack cheese,lettuce, Double Decker Melt Angus burger topped with cherry wood Gluten Free Burger** Any burger you want served on grilled auce on a grilled smoked bacon,lettuce, tomato and mavo, between two grilled nheese Udi:s gluten free bread,served with French fries sandwiches 11.99 Price Based On Your Burger Selection i American cheese r Hell BUl'ger Angus burger topped with grilled jalapenos,pepper and tomato on a grilled jack cheese,hell sauce and lettuce on a grilled sesame seed bun 10.99 TAKE YOUR SHOT Juicy Luey Angus burger stuffed with American cheese and w vith sauteed topped with sliced red onion,lettuce and pickles'on a grilled sesame )fickle Back Burger Angus burger smothered in 1 mayo on a giihea seed bun 10.99 4rmeson BBQ caramelized onions, cheddar jack cheese, topped f' Good MOI'Iling Burger Angus burger topped with a farm fres with a mound of our golden fried frickled pirk!ea and peppers, h, and creamy ranch dressing 12.99 cheese and cheddar fried egg, crispy cherry wood smoked bacon,American cheese and mayo on a grilled sesame seed bun 12.99 , ;- >, �:__. _ 77 .-..,,;,, uce,tomato, crispy _ :ese dressing on a VOTED BEST IN MASS I th cheddar jack The Rock Four quarter pound burgers each by onion rings, , WHERE YOU GOING?? 1 stacked with crispy cherry wood smoked bacon -n a grilled sesameand American cheese,topped with crispy onion !� s and onions, rings and our KKatie's special sauce on a grilled roll 16.99 The Vermonter Angus burger with caramelized apple I cherry wood smoked bacon,Vermont cheddar and a creamy maple mayo )percorn crusted on a grilled bun 12.99 KIDS MENU 1 onions, cherry woo_. amy horseradish Hawaiian Burger Angus burger topped with pepper jack cheese, grilled pineapple slice,cherry wood smoked bacon,teriyaki sauce and Your Child's (12 Yrs. &Under) Choice:Grilled Cheese,Hamburger, lettuce on a grilled sesame seed bun 11.99 Cheeseburger,or Chicken Fingers.All Served with French Fries,Drink, h house made potato h Cream Cup 7.99 ase, caramelized California Burger Angus burger topped with pepper jack cheese, ice and tomato guacamole, om lettuce,tato,sliced red onion and fried tortilla chips on a grilled Sesame Seed bun 11.99 UPGRADE YOUR MEAL FOR 1.49 11 TO ANY BURGER OR i Getting Sauced Buffalo,ranch, teriyaki, Say Cheese American, cheddar jack, feta, TRUFFLE FRIES** I SWEET POTATO FRIES** I FRESHLY FRIED POTATO CHIPS** I TATER TOTS** . KKatie's blue cheese dressing, honey mustard, mozzarella,pepper jack, and Swiss all.99 each ONION RINGS I CURLY FRIES I SIDE SALAD** I GREEN FRIES(NOT BREADED)** Hell sauce,KKatie's special sauce,horseradish Vermont sharp cheddar and blue cheese 1.49 �r peppercorn sauce, chipotle aioli,sour cream, " 1 salsa,marinas sauce,BBQ sauce,citrus chipotle, ®® 7C SIDES and roasted garlic shallot mayonnaise all.79 each maple mayo.99 FRENCH FRIES**3.99 1 TATER TOTS""4.99 I CURLY FRIES 4.99 1 ONION RINGS 4.99 WWW.KKATIES.COM GREEN FRIES(NOT BREADED)**4.99 1 SWEET POTATO FRIES**4.99 I TRUFFLE FRIES**5.99 d voFtHEr�ti Town of Barnstable aawsri►ar8 ; Building Department 9cb , �00p 200 Main Street AJED'MA�A Tel. (508) 862-4038 PLUMBING PERMIT Date: 4/15/2016 Fee: $510.00 Construction Cost: $30,555.00 Permit No: P-16-404 Building Location: 334 MAIN STREET (HYANNIS), plicant�Name , Eugene Pearson Type of Occupancy: Commercial t t Type of Work Plumbing � � ,� � � 508 944-3137 PAPPAS FAMILY REALTY CORP 141. MAI`NNSTREET COTUIT�, _: MA 02635 ( ) s Owner Name Atldres i Ci ty State Zip Phone Work Description: Remodel: Rough and install, sinks;!drains vents, water lines. 155 �� - Y _....yvi�`. ,^'u�1 d �` rm.-� ",v,_ �':,. r 8 `� �*a� _._._._.........._......._.._...... _.__.._.__.........._....._..._._..._.___.__..._............ _... _..........._....._._.._.__........._._.._.�_......_.._._...__._ a, `r d �" *z �- w, _....__'—_____.—.._ ............_..._......___.___.. ._ _ ., ;Contractor Name Address City State x2ip ���� Phone lic.Type Lic.No Lic.E� I y� _ � X .rw fw14 '1^ ., Y .?.� Eugene H Pearson 36 TAVERN PATH PLYMOUTH � MA� 023604967 s PL J26357 5/1/2016 �r. The recipient of this permit accepts this permit on thexondition that;ras owneror as agent of the owner, he/she agrees to comply with all Building &Zoning Ordinances of the Town of Barnstable &the State Statu#es-of thea8tate of Massachusetts regarding the use, occupancy&type of building to be constructed, added to, or altered. Additional conditions listed below RA, All permits approved are subject to inspections perforrned1by a representative of this office. Requests for inspections must be made at least 48 hours in advance. ,,1�x s� '� 111 4/16/2016 Date Building Official .. ',.. �y ..3 �� .u..,w„h,.»,...z> ,,»..,..... Town Of Barnstable Permit No: P-16-404 Building Department v� 1 `e0p 200 Main Street �lEb MA'S a Tel. (508) 862-4038 APPLICATION FOR PLUMBING PERMIT Permit No: P-16-404. Date Received: 4/13/2016 Job Location: 334 MAIN STREET (HYANNIS), HYANNIS Occupany Type: Commercial Home Owner's Name: PAPPAS FAMILY REALTY CORP Phone: (608)944-3137 Home Owner's Address: 1412 MAIN STREET , COTUIT, MA 02635 Contractor's Name: Eugene H Pearson Phone: (508) 747-4109 Contractor's Address: 36 TAVERN PATH E-Mail pearsonpimbng@aol.com PLYMOUTH, MA 023604967 State Lic. No: J26357 License Type: PL Location Fixtures Number 1st Dedicated Grease System 2 1st Dishwasher 2 1st Floor/Area Drain 8 .1st Kitchen Sink 2 1st Lavatory 2 1st Other 2 1st Service/Mop Sink 6 1st Toilet 3 Basement Lavatory 1 Basement Other 1 Basement Water Heater all Types 1 Basement Water Piping 1 Work Description: Remodel: Rough and install, sinks, drains ,vents, water lines. I have a current liabili insurance policy or its substantial equivalent which meets the requirements of MGL Ch. 142. Yes If yes, Insurance Type: Liability Insurance Policy If the licensee does not have insurance, then the Owners Waiver must be signed,and attached to this Permit_Application. hearby certify that all of the details and information I have submitted or entered regarding this application are true and accurate to the best of my knowlege and that all plumbing work and installations performed under the permit issued for this application will be in compliance with all Pertinent provision of hte Massachusetts Stae Plumbing Code Chapter 142 of the General Laws.. Company Name: Signed: Eugene Pearson 4/13/2016 (508) 747-4109 Agent Date Telephone No. All permits approved are subject to inspections performed by a representative of this office. Requests for inspections must be made at least 24 hours in advance. Estimated Construction Costs/Permit Fees VAq °wy Town of Barnstable Permit No: P-16-404 Building Department . �Ar i639 pia . 200 Main Street fD MAC Tel. (508)862-4038 APPLICATION FOR PLUMBING PERMIT --.._.._...__.._._...._....- _. ..__...._....._.....__._........ .........................._......:_.........._ -..._........_......_._.........._...__..__..._._._._._ Total Project Cost: $30,555.00 Date Paid Amount Paid Check#or CC# Pay Type Total Permit Fee: $510.00 4/14/2016 $510.00 XXXX-XXXX-XXXX- Credit Card 1419 Total Permit Fee Paid: $510.00 . --.....--....._-__........................ ..-_......._:-............_..._ .._....................................... .. ................... _......._.......-.-......_..._.._......._.....-_. '�' ° " T°wy�, Town of Barnstable . . • 1ARNSTASGE •: 200 Main Street Tel.(508)862-4038 T MASS 0a A i639 INSPECTION REPORT TEb.MA'S Date: 6/101201610:51 AM inspector: lemieuxl Permit Number: P-16-404 Name: PAPPAS FAMILY REALTY CORP Address: 334 MAIN STREET(HYANNIS), HYANNIS Inspection Type Inspection Item Status .Comment Plumbing Rough A- Inspection Results PASS Ok to sheet rock walls Inspection Overall Comment: Need to have product acceptance for Big Dipper in basement. Need to remove floor drain in basement Near Big Dipper. Need to remove&Cap dead ends in basement. Needs a food waste grinder not connected to Grease line. Overall Inspection Status: PASS Re-Inspection Date: Date: 6/10/201610:54 AM Inspector: lemieuxl Permit Number: P-16-404 Name: PAPPAS FAMILY REALTY CORP Address: 334 MAIN STREET (HYANNIS), HYANNIS Inspection Type Inspection Item Status Comment Plumbing Rough Z-Other FAIL Need to add a vent for the Trap on 3 Bay sink. Inspection Overall Comment: Need to add a vent for the Trap on 3 Bay sink Overall Inspection Status: FAILED Re-Inspection Date: Date: 6/30/2016 1:14 PM Inspector: lemieuxl Permit Number P-16-404 Name: PAPPAS FAMILY REALTY CORP Address: 334 MAIN STREET (HYANNIS), HYANNIS Inspection Type Inspection Item Status. Comment Plumbing Final A- Inspection Results Pass Inspection Overall Comment: Overall Inspection Status: Not Reviewed Re-Inspection Date: I Inspector Initials: Person in Charge Initials: Total Score: 100 i °�T"Er°may Town of Barnstable a� seRivsresEX)., 200 Main Street Tel.(508)862-4038 IEOMA<a INSPECTION REPORT Date: 711/201611:23 AM Inspector: lemieuxl Permit Number: P-16-404 Name: PAPPAS FAMILY REALTY CORP Address: 334 MAIN STREET (HYANNIS), HYANNIS Inspection Type Inspection Item Status Comment Plumbing Final A- Inspection Results PASS Inspection Overall Comment: Overall Inspection Status: PASS Re-Inspection Date: Date: 8/25/201.7 11:40 AM Inspector: lemieuxl Permit Number: P-16-404 Name: PAPPAS FAMILY REALTY CORP Address: 334 MAIN STREET (HYANNIS), HYANNIS Inspection Type Inspection Item Status Comment Plumbing Final Z-Other PASS Replaced Big Ripper with a new ' Massachusetts approved SS Big Dipper: Inspection Overall Comment: Replaced Big Ripper with a new Massachusetts approved SS Big Dipper. Overall Inspection Status: PASS Re-Inspection Date: Inspector Initials: Person in Charge Initials: Total Score: 100 rfown of Barnstable "p x r Regulatory Services Department + BARNSTAB.E, v� MASS.63 200 Main Street,Hyannis MA 02601 QED MA'S 9. A APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE LOCATION Property Address: 3 3y /'CAM S—M6—r, 14X*V11)l.f/ M4 OZ 601 Name of Establishment. 9414—rlf5 Qy&. 9W APPLICANTS NAME: /��� S a�/v� Phone# S—OLq—c/,l q --?f3 7 SEATING FACILITIES/EQUIPMENT Total#of Seats Existing Z� #of Restrooms Provided Size of Grease Trap Total#of Seats Proposed Air Curtains(Yes or No) t4 i CL�7gii►���°� (Total means overall number of seats indoors and outdoors) Hose Bib (Yes or No) Screens (Yes or No) yq►�E °r�l�,n/47f o,.) Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected Opening and Closing Dates Z D 7479L Sal W/6 f ffD At(. O.PY-79LC 9 L�rnbp7IJIIVOWP017o11 S —r46tj(—roPJ fb/2 Y,5tN17b4//4NO CUf10 15r71V01—r101'JJ or&viN& /ivo Cc vrlr 99�7cf- w/Cc- co~ w74 -owl ,cog--r©ems. Uwe the undersigned certify that the above information which I/we provided is correct. I/we have read and fully understand the procedures as established by the Town of Barnstable in accordance with Chapter II, Article 8, Section 2 of the General Bylaws d the Board of Health Regulation#14,and further understand that failure to comply with said rocedures may result in the immediate revocation of this permit. Signature of Applicant(s): Date: 0 ®/ 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 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu THIS SECTION BELOW IS FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Division: Licensing Board Approval: Certificate of Insurance: License Agreement: Comments: V LOCAL REG JLATIONS The Town f Barnstable adopted Regulations which are stricter than 105 CMR 590.000, S ate Sanitary Code, Article X and the 1999 Federal Food Code. The local OrdinanceE may be reviewed at the following link: hqp2ecod(!360.com/6561376?highlight=foods,food#6561376. The followii ig summarizes some or most of these Regulations: - Push-ce rt type food-vendors are not permitted in Barnstable; - An in-g and grease trap is required at a food establishment wherever foods are prepared a d/or cooked. - Separa toilet facilities (two restrooms) are required for male and female employees - -Conven ently located toilet facilities, which are accessible from inside the food establishmi nt without traveling through a food preparation area, are required for patrons wh rever any seats are provided. - Separate male and female bathrooms (two restrooms) must be provided for patrons; - .A total c four bathrooms, two for patrons and two for employees, are required wherever t ere are more than 50 seats; - DUMPStE r areas must be screened from public view (i.e. fenced-in); - Handwa h sink faucets and bathrooms sink faucets must be hands- free (i.e. wrist paddles, el ctronic, foot pedals, or knee pedals); - Screens Ind electronic air curtains are required at doorways used by wait-staff wherever o Aside dining is provided. Variances may be granted by the Board of Health in this regard if the applicant proposes some other combination of two �-- protective t arriers (i.e closing off the kitchen area and electronic air curtains along the open doorways). Please see the attached link for the complete list of outside dining requ rements; - A separa a service sink is required for washing fruits and vegetables. This sink is separate from the required triple compartment or double compartment warewashing sink. For a full ar d complete listing of local Regulations, please go to the following link: htt ;//ecod 360.com/6561376?hi hli ht=foods food#6561376. ItiI�L o6 �� pDa� Gp�•vIQiN�/v/� �' - CO ,�}✓d�f A-S 0i5 S r § 322-5a 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: v (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. J (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 r7rired 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 exis ng in-ground grease trap, after receiving the approval of the Board of Health. 7(6)All entrance and exit doors used b food service personnel and customers must be screened and provided with air Y p curtains meeting National Sanitation Foundation standards. All windows or openings used for the transfer of food will be screened and provided with air curtains. Food cannot be stored or kept outside. All food must be prepared inside the facility's kin and kept inside until served. 77)A drainage system designed to eliminate odors will be required for all outdoor dining areas. with vacuum brea ers must be available for washing down the dining area. 7(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 coyol odors. (9)The patio or other ground surface must be of constructed of material readily cleanable and not susceptible to dust, much, or debris. (Brick,tile, and concrete are examples of acceptable materials.) (10)Table tops must be smooth,nonporous, easily cleanable and durable, and readily maintained in a clean and sanitary con Ition. (11)Food-service personnel must constantly police the dining area for garbage wastepaper, g g, a 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 Sice Establishments, of the Commonwealth of Massachusetts,Department of Health Sanitary Code. 7 13)Outside food handlers must have easy access to handwash sinks and cleaning cloths. Facilities for preparation and disp sal of sanitizing solutions must be accessible. (14)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 waitstaff services will rovided to the outside dining area(self-service only). Z Q:\Application Forms\OUTDINAPCHECKLIST.doc Applicant's Signature: Date: �//�J 6716 1 01 El , E.1 ElI iEBj El li ELP EUJ Eal En] N �.J � •� �•• fdlP.ry9 v _ . bench _ 8 R IC K PAVE +� 9dp9 of — - 1, _ ... � y n ` a..�•,,.-,�.._s•.y art • � , 7 t1,009-O" 'w�-.r..-%- 1'r1 �gi��`z.�"'_:t�'�•Yc,"Ng�P�k)c8. '�"�at?$.��T.A U.R A`I�£T 0�:0509':s� i AO it ev ft - ,µme _ 1� '• �.s ,,.}� y �K _ bar (� f� A a � - .. .. \,`i �k+nud+Tt�Ikatit�+*11i+rr•'►'Y''in4r� � � f e -�- y ' ` pp E� i ' •1 p� } tv Ail 7 —""t.ice—... �` 1�� •F��� t�':, -71 e 4 AIL r Town of Barnstable Regulatory Services Richard V.Scali,Director Building Division Thomas Perry,CBO Building Commissioner 200 Main Street, Hyannis,MA 02601 www:town.barnstable.ma.us Office: 508-862 38 Fax 5.08-790-6230 Property Owner Must Complete and Sign This Section. If Using A Builder I as Owner of the subject property hereby authorize. C�7�� � ���lv G to act on my behalf in all matters relative to ork authorized by this building permit application for. 3� k *Av ;r% M/Nhll f M4 (Address of Job) %71�6 Signatute of Owner ' Date Print Name If Property Owner is app g for permit,please complete the Homeowners License Exemption Form on the reverse side. QAWPFnM\FORMSIbuUdiagp t for=\WRESS.dw Revised mis S ZT R 4w 3 RiS cxia z.$. I xQ;o`iC- Aiv4r-- vs $3ME3F') YOiry =SAYE 03E2"Z'=OxWM All Burgers Are 100%Angus Beef.Always Fresh,Never Frozen.Made Daily On Premises.Order"Some Pink"Or"No Pink" SOUTH WESTERN RANCH CHICKEN Crispy golden All Burgers Can Be Split With A 2.49 Up Charge. All Burgers Served With French Fries-And A Pickle Spear. All Our Food Is Prepared To Order Which May Add Some Cooking Time. SESAME SRIRACHA CHICKEN Golden fried panko fried panko crusted chicken filet with cherry Upgrade For 1.49:Truffle Fries";Sweet Potato Fries,Green Fries,Onion Rings,Freshly Fried Potato Chips`,Curly Fries,Tater Tots"Or Side Salad`" and sesame crusted chicken cutlettopped with wood smoked bacon,pepper jack cheese, lettuce,tomato and sriracha mayo on a grilled lettuce,tomato,and red onion smothered union brioche bun.12.99 in ranch dressing on a grilled roll.12.99 ®BIG KKMAC BBQ BURGER BLACK AND BLUE BURGER CHILI BURGER Add guacamole-.99 Angus Burger topped with cheddarjack cheese, Angus Burgertopped with cheddarjack Angus Burger seared in Cajun spices with blue Angus Burger topped with KKatie's chili,grilled MUSHROOM SWISS CHICKEN lettuce,tomato,red onions,pickles and KKatie's cheese,crispy cherry wood smoked bacon, and cheddarjack cheeses melted inside,cherry jalapenos,pepperjack cheese and scallions on Grilled chicken breast topped with sauteed BUFFALO CHICKEN SANDWICH Panko crumbed, special sauce on a grilled sesame seed bun. crunchy onion rings,covered in smokey/sweet wood smoked bacon,topped with KKatie's blue a grilled sesame seed bun.12.99 mushrooms,caramelized onions,and Swiss fried,tossed in buffalo sauce topped with 10.99 barbecue sauce served on a grilled sesame cheese dressing,lettuce,tomato,and red onion cheese with roasted garlic shallot mayo on a lettuce,tomato,red onion and KKatie's blue seed bun.11.99 on a grilled sesame seed bun.12.99 LOW CARB BURGER grilled bun.10.99 cheese dressing on a grilled bun.10.99 DOUBLE DECKER MELT Any burger you want,forget the bun.Served on Angus Burger topped with cherry wood smoked CALIFORNIA BURGER KKATIE'S KKRUNCH BURGER a bed of lettuce with green fries(not breaded). CHICKEN PARMESAN SANDWICH Coated in panko VEGGIE BURGER bacon,lettuce,tomato and mayo,between two Angus Burger topped with pepperjack cheese, Angus Burger topped with house made potato Price Based On Your Burger Selection. crumbs,fried,topped with marinara sauce, Spice black bean vegetarian burger topped grilled cheese sandwiches.11.99 guacamole,lettuce,tomato,sliced red onion chips,cherry wood smoked bacon,American melted mozzarella cheese on a garlic butter with pepper jack cheese,chipotle aioli,tomato, and fried tortilla chips on a grilled sesame cheese,caramelized onions,creamy roasted GLUTEN FREE BURGER" grilled roll.10.99 red onion and lettuce served on a grilled whole BACON CHEESE BURGER seed bun.11.99 garlic and shallot dip,lettuce and tomato on a Any burger you want served on grilled Udi's wheat bun.10.99 Angus Burger with American cheese topped grilled sesame seed bun.12.99 gluten free bread,served with French fries. TURKEY BURGER Smothered with chipotle aioli, with cherry wood smoked bacon,lettuce and JUICY LUCY Price Based On Your Burger Selection lettuce,tomato,pepper jack cheese and red SOUTHERN BIRD Panko fried chicken filet, tomato on a grilled sesame seed bun.10.99 Angus Burger with American cheese oozing out 1' i PEPPERCORN BURGER onion on a grilled sesame seed bun.10.99 topped with pickle chips on a buttered bun. of the middle with sliced red onion,lettuce and Peppercorn crusted Angus Burger with 10.99 1®' MUSHROOM BURGER pickles on a grilled sesame seed bun.10.99 bourbon barbecue caramelized onions, Angus Burger topped with sauteed mushrooms, cherry wood smoked bacon,sharp cheddar, 3M 7Z'1'R A 5 S=a E S caramelized onions,melted Swiss and mayo on THE VERMONTER smothered in a creamy horseradish peppercorn s 4.99,Onion Rin99, a grilled sesame seed bun.10.99 Angus Burger with carmelized apples sauce on an onion brioche bun.12.99 ADD ON'S French Fries-3. g Caramelized Onions.99, Green Fries not breaded)**4.99,Sweet Potato Fries 4.99, and onions,cherry wood smoked bacon, � � HELL BURGER Vermont cheddar and a creamy maple mayo GORGONZOLA BURGER Cherry wood smoked bacon(2 Slices).99, Truffle Fries""5.99, Curly Fries 4.99,Tater Tots"3.99 Angus Burger topped with grilled jalapenos, on a grilled bun.12.99 Angus Burger topped with Gorgonzola cheese, Chili 1.99,Mushrooms.99,Jalapenos.99, pepperjack cheese,hell sauce and lettuce cherry wood smoked bacon,caramelized onions, Guacamole.99,Farm Fresh Fried Egg.99 D�aSSE:RT on a grilled sesame seed bun.10.99 PICKLE BACK BURGER with roasted garlic shallot mayo on a grilled EXTRA TOPPINGS Angus Burger smothered in Jameson BBQ sesame seed bun.12.99 GUINNESS CHOCOLATE POCKET FRY PIES HAWAIIAN BURGER caramelized onions,cheddar jack cheese, Buffalo,Ranch,Teriyaki,KKatie's Blue Cheese IA rich molten chocolate and Guinness filling in a flaky pie crust Angus Burger topped with pepper jack cheese, topped with a mound of our olden fried THE PLYMOUTH ROCK Dressing,Honey Mustard,Hell Sauce,am,SKKatie's o . , pp g � Special Sauce,Chi otle Aioli,Sour Cream,Salsa, dusted in fine sugar 6.99 grilled pineapple slice,cherry wood smoked Prickled pickles and peppers,and creamy Four quarter pound burgers each stacked p p bacon,teriyaki sauce and lettuce on a grilled ranch dressing.12.99 with crispy cherry wood smoked bacon and Marinara Sauce,BBQ Sauce,Citrus Chipotle, sesame seed bun.11.99 American cheese,topped with crispy onion rings and Roasted Garlic Shallot Mayonnaise =W=a S lrt bra A L 1 BLUE BURGER (all.79 each)Maple Mayo.99 _ a.. LIP 5,111115 � GOOD MORNING BURGER and our KKatie's special sauce on a grilled roll. 6.99-YOUR CHILD'S CHOICE: Angus Burger topped with with blue cheese and Try Landing On This One!16.99 Angus Burger topped with a farm fresh, cheddar jack melted inside,caramelized onions, EXTRA CHEESE Grilled Cheese,Hamburger,Cheeseburger, fried egg,crispy cherry wood smoked bacon, lettuce,tomato,crispy cherry wood smoked American,Cheddar Jack,Feta,Mozzarella, or Chicken Fingers All Served with French dw �1 S Fries,Drink,and a Hoodsie Ice Cream Cup.99 and Swiss Pepper Jack, . , d American cheese and mayo on a grilled sesame bacon and KKatie's blue cheese dressing on Kids 12 Years And Under seed bun.11.99 a grilled sesame seed bun.11.99 Vermont Sharp Cheddar,Blue Cheese and ) Gorgonzola 1.49 n =TA3E%7TE3M5 A. S A L A n.S KKATIE'S STEAK&BEAN CHILI**Fresh Angus KKATIE'S NACHOS**Freshly fried tortilla Beef,Mexican spices,beans,and peppers. chips topped with cheddar and Monterey jack 1 ' KKatoo s Topped with melted pepper jack cheese, cheeses,tomato,red onions,scallions,and scallions and sour cream.5.99 fresh jala efts,served with guacamole,sour 1 P 9 burger bar cream and salsa.9.99 KKATIE'S NEW ENGLAND CLAM CHOWDER Make Your Nachos Grande! � r �� ; �� - �33� • Simple creamy broth with chunks of New Add KKatle's Steak&Bean Chili-3.9� _ YOUR BURGER IS WAITING. England clams,potatoes,onions,a pat of sweet butter and cracked black pepper to SIMPLE HOUSE SALAD** LOG'ATZOI�TS top it off.5.99 (Make It Gluten Free,No Croutons) Mix of lettuce,tomato,cucumber,red onion, t KKATIE'S BURGER BAR-PLYMOUTH TERIYAKI CHICKEN POT STICKERS Chicken 1 38 Main St.Extension pepperoncini,olives and croutons.White dumplings fried golden with your choice Balsamic Vinaigrette,KKatie's blue cheese, Plymouth MA 02360 of spicy sweet red chili or teriyaki sauce 6.99 Ranch or Oil&Vinegar.6.99 TOGO: Kitchen Open 11:30 AM-11:00 PM(Sun-Thu) ' MENU KKATIE'S CHIPS AND DIP Basket of freshly fried CAESAR SALAD** 11:30 AM-12:00 AM(Fri-Sat) potato chips with a sprinkle of sea salt served CALL: 774-773-9444 0 (Make It Gluten Free,No Croutons) .with our homemade onion and garlic dip.5.99 Romaine lettuce tossed with creamy WEB: www.kkaties.com FRICKLED PICKLES&PEPPERS Caesar dressing,garlic croutons and t KKATIE'S BURGER BAR-MARSHFIELD Dill pickle chips and banana peppers deep fried fresh parmesan cheese.7.99 i 1899 Ocean Street crispy golden served with a side of ranch.5.99 GREEK SALAD**Chopped Romaine lettuce Marshfield MA 02050 PLYMOUTH PANKO CRUSTED CHICKEN FINGERS Plain with with crumbled Feta cheese,kalamata olives, TOGO: Kitchen Open Call: 774-773-9444____--- ;ao. grape tomatoes 11:30 AM-1 :00 PM(Sun-Thu) ,cucumber,red tninn,and honey mustard or ranch dressing or served 11:30 AM-12:00 AM(Fri-Sat) Buffalo style with KKatie's blue cheese pepperoncini served with Greek dressing.7.99 CALL: 781-837-0012 MARSH FIELD dressing&celery.10.99 KKATIE'S BLT SALAD**Romaine lettuce with WEB: www.kkaties.com STUFFED QUAHOG A New England favorite, cherry wood smoked bacon,grape tomatoes, G=F T CA 3M a S Call: 781-837-0012 Green Pond(Falmouth,Cape Cod)bread red onion,and blue cheese crumbles,served crumb stuffing,full of chopped clams and with KKatie's blue cheese dressing.7.99 GIVE THE GIFT OF A KKATIE'S BURGER fresh herbs.Served with drawn butter andETIM GORGONZOLA SALAD** Ask your server about taking a gift card a lemon wedge.4.49 Bed of Romaine lettuce topped with home to a friend,or purchase online � ,•... 1 at www.kkaties.com MONDAY FUNDAY JUMBO WINGS** gorgonzola cheese,craisins,granny smith apple,candied nuts and red onion,served FOLLOW US: Yourchoice:Plain,Buffalo,Hell Hot,Teriyaki, i i i l b hi h it a white balsamic vinaigrette.8.99 Sweet Red Chili,BBQ,Citrus Chipotle,Country w Fried,or Garlic Parmesan.10.99 - Ov ,, rf FRESH FRIED MOZZARELLA Homemade Add Chicken To Any Dinner Salad-3.99 " Consuming raw or undercooked meats,seafood,poultry or eggs may increase your risk of food borne illness.KKatie's will not offer mozzarella wedges coated in seasoned bread ! raw or undercooked items.Before placing your order,please notify crumbs,fried and served with homemade us when ordering if you or anyone in your party has a food allergy. marinara sauce.9.99 ( **These items are gluten free. 7/8/2016 All Stainless Grease Trap 100 1 bCapacity by Rockford(RP-50-SS) Contact Us ��SE .`, m Shopping Cart 404-863-9232 (0) items Mon-Friday gam-Snm,EST,Saturday 9arn-:3pm Est HOME CART CONTENTS CHECKOUT MY ACCOUNT LOG IN BLOG CONTACT Shopping Cart Rockford RP-50-SS 100 lb All Stainless Grease Trap Interceptor 0 Items in your cart NOW. [RP-50-SS] i CATEGORIES $1 7197.97 Model#:RP-50-SS Bar Sinks(Stainless)-> (58) Installation suitable for pedestrian traffic secured with Braising Pans"Groen"(5) Cabinet Sink(Stainless)(1) stainless steel flat head screws Can Openers-> (4) Certified by the Plumbing&Drainage Institute PDI-G101 Y Can Racks(2) Casters-> (20) Dimensions: Chairs and Bar Stools-> (22) Cold Tables Salad Bar(4) PLEASE SEE MANUFACTURER WEB-SITE LINK BELOW Concession Products-> (85) FOR SPEC SHEET Cooking Equipment Commercial Kitchen-> (128) Dish Cabinet(Stainless) (4) Specifications:Rockford Model RP-50-SS Dish Tables-> (56) Dish Washers Automatic-> (24) 35 Gallons liquid holding capacity Dog Grooming Sinks Stainless- All-welded steel interceptor > (5) 50 g.p.rn.intermittent flow Drain Boards-Free Standing-> (1) Drainboards-Universal--> (5) 100 lb.grease capacity Dunnage Rack(6) 4"no-hub inletloutlet and flow control device, Equipment Stands-> (20) Removable 3/8"nonskid diamond treadplate cover for flush-with-floor or on-the-floor Faucets-> (43) Floor Kettles-Gas or Electric-- All StainlessSteel inside and out > (11) Heavy Duty Leakproof gasket. Food Processors&Blenders Commercial Grade(7) Model RP-50-SS Fry Cutters-> (10) Fryers(9) 50 GPM Grease Trap I Interceptor- Inlet 4" > (329) Width Front to Back 24" Goslyn&Rockford Automatic Grease Traps(9) Length Side to Side 30" Manual Restaurant Grease Height Floor to top 22" Traps-Interceptors Light Duty Bottom to Center of Inlet 17.5" Commercial (100) Acid Resistant Heavy Duty Weight 154 Lbs Commercial Spec Line Grease Traps(41) All Stainless Steel Grease Traps Interceptors•> (15) All Stainless Steel Grease Trap Interceptor Rockford(13) All Stainless Steel Grease Trap Reviews add to tart Interceptor Zurn (2) Poly-Thermc plastic Grease Traps(34) For more information,please visit this products weboaoe. Low Profile Grease Traps Interceptors-> (25) SPECIFICATION SHEET Oil Interceptors-> (52) Oil/Sediment Interceptor(5) oownbadiuew http://www.usaegyipmentdirect.com/Rockford-RP-50-SS-100-Ib-All-Stainless-Grease-Trap-interceptor.html 1/3 I RP-SS SERIES SPECIFICATIONS Tested&Certified to PDI-G101 Intermittent Top to Center Side to Center Bottom to Center Flow Grease of Inlet&Outlet of Inlet&Outlet of Inlet&Outlet Width Length Height Shipping Model GPM Capacity Pipe Size A B C D E F Weight _� �. RP-4-SS 4 81b. �2'" 3.5"� 5.12 7" 13" 18" 10.5' 401b. RP-7-SS 7 141b. 2" 3.5" 5.12" 9.5" 13" 18" 13" 521b. RP-lo-SS 10^ 201b.-, 2" 3.5" -6.12" 9.5" 151 20" 13" _ 551b. RP-15-SS 15 301b. 2" 3.5" 7.12" 9.5" 17" 25" 13" 711b. RP-20-SS _20i 401b;�3° 31" 8" 9_5" 18.75" �277 13'_ k 1b: RP-25-SS 25 501b. 3" 4.5" 8.62" 13.5" 20" 26" 18" 1251b. RP�35-�5 35,�70_Ib._ 4" 4 5 �8.62" 17_5" _ 20" _ 28.5" 22" _1301b. RP-50-SS 50 1001b. 4" 4.5" 10.62" 17.5" 24" 30" 22" 1541b. RP-20-_LO*-SS__-__20____ 401b� 3' __ 3.5" �10.12" 6.5" _ _233 „32' 10" 1301b._ RP-35-LO*-SS 35 701b. 4" 4.75" 10.12" 8.5" 23" 39" 13.25" 1651b. RP-50-LO*-SS4 50 1001b` 4" 5" 10_12" 11" 23_ 52.25" 16" 2101b. LARGE CAPACITY INTERCEPTORS RP-100*SSS I 00 I 2001b. 4" I 6" 15.62'- ) 26" 134" L_48��. 32° I_3201b. Job Specification:Grease interceptors shall be Rockford Interceptors as manufactured by Rockford Sanitary Systems,Inc.,Rockford, Illinois,and as noted on plans. Interceptor Specifications:Furnish Rockford Model RP-SS all-welded stainless steel interceptors g.p.m. intermittent flow, lb.grease capacity, "no-hub inlet and outlet connections,cast-iron flow control device,removable nonskid diamond treadplate cover for flush-with-floor installation,secured with stainless steel flat head screws and heavy-duty leakproof gasket. E / Optiona.'Features:Tapped inlet/outlet connections. F C '. ROCKFORD t SEPARATORS 5159 28th Avenue•Rockford,IL 61109 • 815.229.5077-800.747.5077•Fax 815.229.5108 www.rkfdseparators.com .�o RSS 200-01 MARCH 2O13 r k q 1 v` t,r .y I, �w �} w m 3/30/2021 Aerus ActioePure Technology Kills COVID-19 on Surfaces I Optimum Water Find Your System I Refer a Friend (DPt' MUM �..� Lets drink About Systems Our Benefits Resources Contact FREE TRIAL < Previous Next > Aerus ActivePure Technology Kills COVID-19 on Surfaces By Optimum Water Solutions November 11th, 2020 Air Purification , sxw 7�' AA . i f There is a lot of tension around returning to the office and what that means for sanitation J cleanliness. Business and facilities managers everywhere are looking for better ways https:/AmmN.dri nlmpti mum.corrdaerus-acti\epure-technology-la I t s-co\i d-19-on-surfaces/ 1/4 3/30/2021 Aerus ActhePure Technology Kills COVID-19 on Surfaces I Optimum Water to keep their employees healthy while eliminating the spread of COVID-19. Recently, Aerus researchers released their findings from independent testing data that confirmed the Hydroxyl Blaster with ActivePure Technology kills the SARS-CoV-2 virus on hard surfaces. This announcement is great news for schools, businesses, and facilities looking to eliminate the virus and keep their students and employees healthy. The Aerus Beyond air purification system from Optimum Water Solutions houses this very same technology. Now, you can not only get clean drinking water from your favorite Optimum dealer, but you can also ask about air purification and surface sanitation units. ActivePure Technology Explained Finding an air purifier that's affordable and effective can be challenging. Thankfully, Aerus is tackling both of these concerns in one unit. Generally speaking, air purifiers fall into two categories: active or capture based. As the name suggests, the ActivePure Technology is an active-based disinfection solution that allows Aerus devices to clean the air and sanitize surfaces. This patented technology. utilizes water and oxygen molecules and converts them into powerful oxidizers, or ActivePure Molecules, then releases them into the room. These molecules seek out and destroy any pathogens they can find. There are no harmful chemicals used and no waste, so the Beyond unit is safe to use around kids, pets, people with allergies, and just about anywhere you want pure, clean air. The Testing Results According to the Business Wire, the Food and Drug Administration-compliant laboratory known as MRIGlobal conducted independent research and testing on Aerus's new development. The testing results concluded that the ActivePure Technology with Hydroxyl Blaster has a 99.98% surface kill rate of COVID-19. Additionally, the ActivePure Technology has shown that it can also destroy other microscopic pathogens and contaminants on surfaces and in the air. Aeurs installs this technology in over 70 of its products, including the Aerus Beyond and the Medical irdian, that the FDA cleared as a Class II Medical Device 501(k). https:/MA wv.dri nk opti mum.corr✓aerus-activepure-technolog)FI41is-covid-19-on-surfaces/ 2/4 i 3/30/2021 Aerus Acti\,ePure Technology Kills COVID-19 on Surfaces I Optimum Wafer Why Choose Aerus When it comes to the continuous development of surface and air purification systems for healthcare, education, commercial, and public facilities, Aerus is the global leader. Known worldwide as the patented ActivePure Technology owner, Aerus is the only one in its class to be recognized by the Space Foundation of Certified Space Technology. Furthermore, Aerus and ActivePure were inducted into the Space Foundation Hall of Fame in 2017. 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Products Water & Commercial Water Contact Ice Ice Coolers Coolers Machines https:/AvAw.drink Dptimum.comlaerus-acti\,epure-technolog)FI4IIs-co\Ad-19-on-surfaces/ 3/4 3/30/2021 Aerus ActivePure Technology Kills COVID-19 on Surfaces I Optimum Water C` 844-776-0588 optimum optimum Scotsman ® Free Trial 2i WS12000 prodigy Plus Get Service Locations optimum optimum Scotsman ® 3i WS15000 312 Optimum Scotsman 3i Plus 525 Optimum 100OCT Optimum 900OCT Copyright©2019 Optimum Water Solutions,Inc.All Rights Reserved. Privacy Policy.Site Map. O O Managed by Charley Grey https://www.drinkoptimum.corrVaerus-acti\epure-technology4W Ils-cmid-19-on-surfaces/ 4/4 rti Town of Barnstable Regulatory Services Thomas F. Geiler, Director Feb Public Health Division Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 February 11,2003 Ms.Karen D. Simao McDermott,Quilty,&Miller LLP 21 Custom House Street Suite 300 Boston,MA 02110 RE: 1,000 Gallon Capacity Grease Trap Not Provided/Cape Entertainment Management,Inc. d/b/a"Hooters," 8 Barnstable Road and 334 Main Street Hyannis Dear Ms. Simao, It was brought to my attention that there is a proposal to locate a food establishment d/b/a"Hooters"at 334 Main Street Hyannis. I was also provided a copy of the menu which does not appear to be the same as the previously approved menu at this address. This proposed menu would not be in conformance with the conditions of the.conditional variance granted to Kalliope Garoufes dated November 12, 1998 and will be voided per the Board of letter. You have three options to rectify this issue. You may(a)provide the same menu as previously approved by the Board of Health on November 12, 1998; (b)install a minimum 1,000 gallon capacity in-ground grease trap as required by the Town of Barnstable Board of Health Regulation Part II, Section 1.00;or(c)request a variance from Board of Health Regulation Part II, Section 1.00. The variance request must include four copies of the proposed menu,four copies of the proposed kitchen equipment plan,and detailed information regarding a proposed grease recovery device or other effective alternative method for capturing grease. If you should have any questions,please feel free to call me at 508 862-4644. Sincerely yours, Thomas McKean,R.S.,C.H.O. Cc: Kalliope Garoufes r �1FIE DATE 4 �`� 2-0 o3 . a I OW � FEE: «I 111,MSrnBM MASS. 16;9. REC. BY Town of BarnstablgCHED. DATE: Board of Health 200 Main Street,Hyannis MA 02601 Office: 508-8624644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,M.S.P.H. Wayne A.Miller,M.D. VARIANCE REQUEST FORM LOCATION Property Address:_ "Fj��8� ���Q¢� Ay di- ` _34 tam z i i Assessor's Map and Parcel Number: e Size of Lot: Wetlands Within 300 Ft. Yes Business Name:C M���1�lJ"� No N Subdivision Name: APPLICANT'S NAME: ��� p�� Phone �� • �� ` GY" Did the owner of the property authorize you to represent him or her? Yes O PROPERTY OWNER'S NAME CONTACT PERSON 35 Name: Name: a tom:i C kki i Address: Address:2-2 1—AI a---N ST Gx--b rr, Phone: Phone: 9I S r 0-73 0.7 6�( x iof VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) Ou ui too NATURE OF WORK: House Addition ❑ House Renovation ❑ Repair of Failed Septic System ❑ Cheeklist(to be completed by office staff-person receiving variance request application) _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) _ Variance request application fee collected (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/leasee only],outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Susan G.Rask,R.S.,Chairman NOT APPROVED Sumner Kaufman,M.S.P.H. REASON FOR DISAPPROVAL Wayne A.Miller,M.D. C:\Documents and Settings\decollik\Local Settings\Temporary Internet Files\OLKFB\VARIREQ.DOC r February 6,2003 Mr.Thomas A.McKan Director of Public Hahh 367 Main Saar Hyannis.MA 02601 Re: Cape Entabrimnent Management,Inc.d1bla Hooters of Hyam is File No. 97-22 Dar Mr.hAdCaux Please be advised dot Francis Nei,Manage of Cape EAtertsintoent Maoa'annaat,Inc.dlbla Hooters of Hymi*Inc. is to rapost a vwimm with respect to the grease recovery device at 334 Main SuvoL Hymd% MA. Mayflower Realty Tmd . Kaltiope Trutee r _ sfeu Cheese,Money Mustard, Lit*Ranch, f Honey French, 'thousand Island, 0it& Vlneysr,Fat Free RaspDcrry salsamic Wneiyr-ecfe GRILLED CHICKEN GARDEN SALAD . . . . . . . . . .6.79 15PEE�V f'EPPIERS,CARRO TSAM0 CP,U7ClYS D t"xH CHOWS OF GR&LED CNO(EN C�rLY?NE J?ABRtT tfi�OSF'L�!s A!'1SS11�. { GARDEN SALAD . . .4.29 SIDE SALAD . . . . . .2.79 1 GRILLED CHICKEN PASTA. SALAD . — . . . . . :f.99 r:OTlAVl. CuKES. TOAWCES,ScAwrws a VINA1014CITE DRESSINf the tlxc s 4 TOPPED W734 CFTC WKS OF 61?9 f,FO G14itiCC'lt&,1 I GRILLED CHICKEN t C.AESAR SALAD , . . . . . . .6.99 tj FJgrS?-t FfiC.LWf 1,,E l,E WIL :-WITH SHREDDW G PARUESAN GHECSE NG14PESTl-1L CAWTUNS AM Cf`iEAAtY 54R'0RE_0,gp G TOPPED tVl7)4 CHtWX50F ORALLED 0t(CKEN. i CAESAR SALAD „ ,4;99 HOOTERS SALAD . . . . . . .6.29 00M 81TR,MONrVRCY JACK AND COt RY CHEESES;IOAIATAES EGG.1HE—,SAiAD A"i`C NE EVER TOf.D YOU)'1C)UpE jf ZIRD?) I 1 F CURLEYEe FRIES . . .1.99 WITH CHEESE SAUCE_. �'f�1':�f�ii YES�ftE T1a14 APrtiN.f'EEZ�D + .APJL)G'ttr'fi2£TJ�;ti`flF2ELY 6Y Gi 1tN�1.1 t r'1?t� I F"t�(1C�'rArY�rEr3 sr A�ata+v�f?RL&1.hGrL: ' JALAPENO CHILI CHEESE FRIES . . . . < _ . .4.29 SIDES . . . . . . . . .. . . . . . . ..95 COLE SLAW POTATO SALAD BAKED BEANS i I BUFFALO PLATTER . . . . . . . . . . . . . . . . . . , ._ 1G 95 I 01 DER aVE FOR TH'E TAR LE, r SUFFALO S)CRtlAP,Ct'+'N-X&I SM)PS ANIV OUR FAMOUS WjVC,,S. I f BUFFALO SHRIMP 1 I fPHJW 5UTj RFLIFED S�(PWP,SHAKEN IN YOUR 541,10PfrC iS+jN RAUCE. ; i 10 PIECE . . . . . . . . . . . . . . . .6.45 20 PIECE . . . . _ . . . . . .11.45 BUFFALO CHICKEN STRIPS ` SLICED Q-CK,5td LWEAST..WtEiiD 17 FP(E?AND 1cq4_4KF1Y r.w youfs 4 i AAVOWTE We,VO SAUCZ OR,;FRVFf)PLA W VVI TH YoUff CHOICE OF DfPS, r t+tHOOTERS SHOOTER (Oyster Cocktail) . . . . . . . . . . .2.99 i (W ITS VERY E W14 SOON`t'U SE FAI.iOI S C 0t,Lf.(-'T0R S SH01 GLASS) I I z � NEW ENGLAND STYLE CLAM CHOWDER #BL'mL) . . . . . . . .3.29 i BAKED POTATO SOUP (r�rA,) . . . . . . . . . . . . . . . . . . . . . . .3:29 HOOTERS CHILI movtw AsKrop cgmsEd omotis . . . .129 ' SAMPLER PLATTER _ . . . . . . . . . . . . . . . 5,99 4 S0VJF S rr EA.LIFO SHRIjtA SMIE SOI U_- 5 W GRAB LEGS TI iAr 4fAp I T"' A=;AKE MU FAT BUFFALO SHAWPtr40 O(JR FAMOUS 41?d`r165.JV,5A Ll7TI...E Bf1 ?)F E EI ?t11N r �O t RCJE�4 AY'E.YOU CA14 DWfST I.IS, l tV X VIrR(,CZ I OYSTERS (Aa.On'the Halt ol) DCmEN $-95 1/2 OOZE N 5.25 i ! rover.o+=Ma rriw+a�a+ h tro si w e st►s ar ar y t10,Any* pr4ftvL t+y h�a cr.,na ?�s.arvar.4x�,.unr AV�AAj 40 krd&f+pu"of yw,,r4,A.4'L,i?'Wr v ePJVA-v'1"i 1 f OYSTER ROAST CRRDLfPVA STYE -IN THE SHEI:L- S K410,140 Y u;1 Drwon 8Wer(Appr*K1M I>c?r'3Gt A ROASTEAFUL... . 16.99 ! if ARCASTVIFUL . ,. . 9.49 A TASTE LIKE XXrVE NEKR I1A7G>'"YOU L C06E'E,SH,UCK AT YOUP,<)^R',SK � SNOW CRAB LEGS . _(Sy Our scalp) 1 LS 10.99 � ICING CRAB LEGS . . . . . . .My Our Scale) 1 LR 17.99 STEAMED SHRIMP _ . . . . . . . . _ . . . . . . . . . . . , . .9.95 vft clod&:!saaraecf Damo suMcr Same.SI#gmp SEI?9 w t4OT�t RCADYTO PEEL I Fim-J TFS i F0 W RURAL IOVIM—^$0 YOU KNOW THE FIB'"ti OM STEAMED CLAMS -H00TEnS STYLE. . . . . . . . . . . . .9.95 +fYA'1 E3rdw'Pt�Gt!'Cr{yr f"vG;b"x:�YtT$dt,L^6. 140E SEAV FAMOUS RIGHT h'FRE AT Wkr)IrRS 1r �k �' � �r * yt * � � ^k * iF * * fr * it * � * a► � # � �.lt �r � * a4 � ` * ° ° � Q NeARV(WORLD £�AMO JS � t I U oar as a OFTEN fA0tTA1 EY7 ` w HARDLY EVER DUPLICATED I # HAKFtV IN MILD,MEDIUM, NOT, �r 3 MILE ISLAND OR 911 lopes. * WING SAUCE, 20 PCs. . . . . . . .10.95* A A MEAL OR A SJVACK * 50 Pcs. . , .21.95 Al-50 AVAILABL,C i1NBREA0E0• WE GA 1. 77tE.W-NOANE"J• y * GOURMET CHICKEN WING DINNER . . . . . . . . . . . . . .149.99* I . Blue Cdx se a Celery ......99 Exits Blue Cheese,Rsrteh or Seruce ,..79* t Ranch Dressing&Wery ,. ..99 � 1r tit 1'* * ! � /r tie 'IF' "� * * �` #it• 11t' '>>r A tY * 'k 7Y �# # `R #it 7h � * � I — aTL In[K 7(EN M` All Sandwiches Served With Pickle, Lettuce and romator And EliRer Cole Slaw, Baked beans or Potato Salad , Cheese .39* Bacon _49* Mushrooms .39 * Chill .49 f HOOT I S ;�rt�RE��Art A rt uTNl lltI BURGER . . . . . . . _5.95 LET Us,tc.'001 WHAT`r[f V%(A1VT O )T BUFFALO CHICKEN SANDWICH , . . . . . . . . . . -6.79 I , A FA(Eb C MCKYN£IBEA 1'SAS�D1'V;Cl'., Si4AKEN)N A CHOOCI~ i OP OUR FA00US VAAM3 SAUCE....LIKE A WING OAS A,RUN,M.MOUT THE 80NE! I SMOTHERED CHICKEN SANDWICH . . . . . . , . .6.79 I .A WDLLED CHICKEN SraEAS1"SarO I'HEAEO IN PPOVO ONE CHEESE,Oftth)'$ GRILLED CHICKEN SANDWICH ...5.99 GROUPER'S COUSIN SANQWICH(FRlC-Q OR GRIU.Eo) .6.79 E "E F00hPA COZ,.ISIN OF THE GR0QPFR,4N0 DECIDED OT RYASOF;TTCR THAN I f'tAJl+rt OLD GROUPER BECAUSE ITRUNG OUT AT THE FWEST SCH10Od 7 GRILLED MAHI SANDWICH — . . . . . . . . . . . . . . . .7.29 4 SO GOOD IT SHOULD BE.ACOUtS-000S7EAU S f TER nSH. t HAM & CHEESE SANDWICH . . . . . . . . , . . , . . , .5.99 TkiE P)GGY 0At,46 J=A'CNVF fi MARKE t; ;HE CHEESE CAME F6)%f A COW 4tiE ADVED q%*SwCREY'.;A(JiyE AND THr;Y'PF;ON A 90'..l i VV/ PHIS LY CHEESE STEAK (our,oR CRCK.l 4) . . . . . : . . .6.79 GN."JS.GQZEN:PEPPEPS,ML1,3PROOMS,PROVO OVE r) I;k I t TEXAS STEAK SANDWICH . . . . . . . . . . . . . , , •7.29 A SIRLO(N STEAK TOPPED►"rt17-1`C44 SE, QN00145 AftrD.VUSNAr MIS. I STEAK SANDWICH . ....... ..... .. ...6.99 BBQ SANDWICH . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5.99 } A G&IEFWS PORTION OF PULLED 880 PORK,SVOTHERED 1AIIVI MVI SAUCC-1 GOURMET HOT DOG . . . . . . . . . . . . . . . . . . . . . . .3.99 ii MCNV-R YOU CAWRCU-!1l 17'5 VVE'U A t X'$.LIPE. At$d Chia . .. .... ....A9 E GRILLED CHEESE PLATTER seroMWith a Soo of Fnas. .3.99 JUSTO E YOUR A+tOTWR t/5170 TO MAKI_,0r4Y 0J(3C3ER �TIM DATE: FEE: I &UMSTABIE, MAes REC. BY Town of Barnstable c.ED. DATE: Board of Health 200 Main Street, Hyannis MA 02601 Office:'508-862-4644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,M.S.P.H. Wayne A.Miller,M.D. VARIANCE REQUEST FORM LOCATION Property Address: cd BACK)S j AM( f, CC-AD -4- 334 MA 1 S i Assessor's Map and Parcel Number: '?DC - qD Size of Lot: Wetlands Within 300 Ft. Yes Business Name: ftl NT No_� Subdivision Name: APPLICANT'S NAME: FCAtJC'1� QCiZI Phone 1'716-Sep Z i S t Did the owner of the property authorize you to represent him or her? Yes C. No PROPERTY OWNER'S NAME CONTACT PERSON qq���,,� Name: V-A ( ) x (�lec�,eE #-S Name: at�ir- Kul Address: Address:2 2,'GD I 1 A It;� ST � Phone: Phone: `t-7 71 VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) �f NATURE OF WORK: House Addition 0 House Renovation 0 Repair of Failed Septic System 0 Checklist(to be completed by office staff-person receiving variance request application) _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be noti ficd by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) _ Variance request application fee collected (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/leasce only],outside dining variance renewals[same owner/leases only],and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) _ Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Susan G.Rask,R.S.,Chairman NOT APPROVED Sumner Kaufman,M.S.P.H. REASON FOR DISAPPROVAL Wayne A.Miller,M.D. C:\Documents and Settings\deco11ik\I,oca1 Settings\Temporary Internet Files\OLKFB\VARIREQ.DOC Febnhary 6,2003 Mr.Thomer:A.McKean Director of Public Hahh 367 Main Suet Hyannis,MA 02601 Rye: Cape Entertainment Management,Inc.dlb/a Hooters of Hyannis File No. 97-22 Dar Mr.McKenna: Please be advised that Francis Ned,Manages of Cape Entatsinunaht Manageoaaa�Inc.drbla Hooters of Hymn*Im is authotind to request a variance with raped to the grease recovery device at 334 Main Stneet,Hyde. MA. Mayflower Realty Trust . Kaliiope O ufea,Tnustes •�` �3resstap� 4? 81#v Cheese,Honey Mustard, Uto Ranch, H*"Y French, Thotmand fslanc( ©it& Vinegar,Fat Free Ra:5pberrp i Bal-wmic 1Frragigrctto GRILLED CHICKEN GARDEN SALAD , . .. .. . . . .6.79, 6Rr-f-lVFE PEAS,CARROTSA D04CUTatS' Ot4L`YHE ARMT i4tttSEtF IS f'.'SS . . GARDEN SALAD . . .4.29 SIDE SA4Ap . . . _ . .2.79 s GRILLED CHICKEN PASTA SALAD . . . . _ . . . . ,6M ROT0,11.CUJXES.TOMA z M SCA44)04 ?11001C1,0 7TEDRESSWO fix)too--ow, i TOPPED I2"t"Tht 0-WIKS ac Glut'.i,c*o G'-itak&,. i GRILLED CHICKEN CAESAR SALAD . . . . ., . :6,99 j 1=RES4 F101-WiVEtEr MTHSHREO.0f(D CA'J,'.tMM5 A:40 CARE tYC-A�ESA.4 OR -4 � P�C7WlCi�aCA�'C�FildLmC`.j�IF�C'i�t'7�1, CAE$Afl SALAD , , .4.99 { HOOTERS SALAD . � . .6.29 W Or'TS,MC NTEREY J4Ck.AND C(X 43Y ClHF SEA S ATQES� EGGlhESWAD A NVV.'gE EVER TOLD YOU 9'C)C3'pr ,,IRD?1 ' A CUALEYZe FRIES . . .1.99:: fV(Tlf CHEESE SAUCE . .—, ..,ADP.T5 ' t"ifX3K'r'dtl6Ct,ff-0 A 11 A 4'1L?IL fO RCFWE E,,. JA'LAPENO CHILI � CHEESE FRIES . . ... . . . .4.29 SIDES . . _ . . . . .. . . . . . . _.9S !: CO;LE SLAW r i POTATO SALAD BAKED*BEANS k i BUFFALO PATTER . . . . ORDER OWF,FOR THE TAqLE. BUFFALO SJ iRJMp,4:id,�'XN STP?!n ANV t7M FsvrWS IIVII(GS, ' BUFFALO SHRIMP FA'IED BUTTE'fRFLLFD Sf rRf"P,,SPA1dEN IN Y0LfR rW.0RlTV WING SAUCE. 70 PIECE . . . . . . . . . . . . . . . 6.45 20 PIECE . . . . . . . . . .11.45 BUFFALO CHICKEN STRIPS . . . . _ . . . . . , . . . . 5.99 i SLICED Cti XEA(hWI AST,Ht1FitMM FRIED AND St$.rlt40V tv YOUR FOOP PBEWING SAUCE.OR SERVF0 PLA10 KII i H*IVL#1 CfJOJCF OF IMPS. HOOTERS SHOOTER (Oyster Cocktail) , . . . i (IN ITS VERY 0101 SOON`0 BE FAMOL:5 C 0I,L E(-,Tt�Ft fi S)4U?°4..LA�Z) f NEW ENGLAND STYLE CLAM CHOWDER (MVI-) . . . . . .3 2.9 { i BAKED POTATO SOUP rrouoi t 129 9 HOOTERS CHILI 19CV10,tsx MR c14EESE&ON OtJS . . . . . . . . . .3,29 SAMPLER PLATTER . . . . . . . . . . . . . . . . . . . —15.99" 1 SOW STFAMEO SHRKfP,SOWE SOXEI?S+4"O`>+J CRAB LEGS THA)*WON'r MA:KF.YOU FAT.BUFFALO SHMVP AIM OUR F4M0U!S WINGS)rS A LIME' SIT OF EV YI-NING SO ORDER aN E.YSW CAN TRUS r US,. ME!KE tICR(15 i 29-5 e@[D OYSTERS(-Rim on`1ttQ Han shah) t omq $,95 112€ozEN 5.25 rbsm*a.,,,A A*vv-*ttvi m1ww'pfwft't.Af fvu hem a ctfwN 4 t *Vzz,of sho vvw:smk *to t*'W W hem M?t7u*w 445G•m's' Ahi As oe f*1 of e-omws &L"MW cy-;Wsti AW AX'NO"qA}VOWAM N,1YnWV of)OW r st; I ! OYSTER ROAST CAROLINA STYLE �IN THE SHELL gt-tvW wilb Drwwn Sauter tAppra dmatoly 361 A MASTERFUL. , 16.99 I 1r?A ROASTERFUL ....., .9,49 I { A TASTE LIKE YOU'VE NEVCR I VID Yt VY L LDVE'SW-a,WC f AT)'UP,MW RISK i Show CRAB LEGS _ _ . . . . .(sy Our scare) 1 LB 10,99 � KING CRAB LEGS . . . . , . . . ,(By Our Scale) 1 1.6 17.99 STEAMED SHRIMP . . . . . 9.95 K- Sa4a a or€ groom E3lueor Sava.SNR04P St?VED HOT A RZADYTO PEEL Fl D TESTEO W RVRA110VVA—$U YOU KNOW rHEmE G00a STEAMED CLAMS -HOOTERS STYLE- . ,, . . . , .8.95 $enw wftih Drawn Surw or Cm`c"W SaLx IMCC SUAW-FAN.'OUS RIGHT HL5A' Ar wx7rtRs w&s�Ax * ?(OV��❑} (U�t(„S M [ (�NEARLY WORLD FAMOUS �7 UU U�LJIltS W W l�W OFTEN IMITATED f +' HARDLY EVER DUPLICATED I # !! F4N IN MILD,!MEDIUM, NOT,MILE ISLAND OR 911 10 PCs. . . . . . . , , . .5.95 * WING SAUCE. 20 Pcs. . . . . . . . . .10:95* f A MEAL OR A S'i'JACK 50 PCs. . . . . . . . . .21.95� 4 Ai.50.AVA1I.4M,C i NI18CADED- IYE CAI 1 ME84'NA CFO' w * GOURMET CHICKEN WING DINNER . . . . . . . . . . . , . .149.99* * -V VVINGS A A 6077LE OY 0OAf PER)G00!4 * Blue Cheexe E Cetery _...99 Extra Blue Cheese,Raoich or Sauce ...79* Ranch pre"ing&C-awry ..—99 � � ak tir * tilr � !r Yr,k # tr w ,k # 7r # 'Ir �- * * i► fir *,r tt * tit Ye *� yr ! * f ; 0!»1 D�7D GDUD E 95 t All Sandwiches Served With Ptckle, Lettuce and Tomato, f And Either Cole Slaw, Baked Beans or Potato Salad. Choose! .39* Bacon .49* MUshrcomS .39 * Chid ,49 HOO#ERS (MORFTHAN A I.QUTHFUL) BURGER . . . . . . . .5.95 � f LET US IC140W I;i AT MU WA W G ')T I BUFFALO CHICKEN SANDWICH . . . . . . . . . .6.79 A MED CwHICKE+i BREAST SA.VDWV C'N,$RAKEN 1Pl YOVA CHOICE OF OEI#q PA4fOUS y14M SAUCE... LIKE A WING 0411 a,SIP:, 191 T*14,D/T THE Bone .j t SMOTHERED CHICKEN SANDWICH . . . . . . . .6.79 A GPILL150 CHf KJ5-A1 ail fEAST S.l 0 tHEn6b IN F'iq010t.C'7NE CHEESE, t'0Idt-4a GREE'J PEPPM5 AND M1J8HrOOM S. GRILLED CHICKEN SANDWICH ...5.9'9 E i GROUPER'S COUSIN SANDWICH(rtirzo uR Gm am) .6.79 � `VVE FOUND A COUS4N OF THE GROUPER AND DECIDED IT WAS BV70;i7,fA V I PLAIT:OLD GROUPER BECAUSE IT PONG OUT AT THE FINEST SCHM.S.' GRILLED MAH1 SANDWICH . . . . . . . . . . . . . . . . . . .7.29 ! p SO GOOD IT SHOULD SE JACOUES C?USTE4WS POSTER FISH. , HAM & CHEESE SANDWICH . . . . . . . . . . TkiiF MOGY CWAE F'fiCXMf A MARKET, IMc CHEESE CAME F8044 A COW WE AD.CC',D SGMF EC RET SkIZ,C,ANQ TtiFY'REF Mt A RML,`.Y7b'f- { PHILLY CHEESE. STEAK mecrop CRI-XCN) . . . . . . . . ,6.79 OWOPIS,GREEN PEPPERS, MUS8ROOMS, PROVOLIONFC:.WF!iS'i; i VVIF BAYS A BIC STEAK IN MS OfVn TEXAS STEAK SANDWICH . . . . . . . . . , . . .. . . . . .7.29 � A S)RLOW STEAK TOPPFtJ 1°,+"i'n I CHELSE. ONIONS AP;D:VV4; 'Rf 0JmS. � STEAK SANDWICH ..... . .. ...... . ..6.99 BBQ SANDWICH �� IVO. . . . . . . . . . . . . . .5.99 AG�lvEficws PORTION OF PULLED s"�PORKPORKro�H!-.RED ,�, SAUCC-. 'GOURMET HOT DOG . . . . . . . . . . . . . . . . ._ . . . . . . .3.99 ,A 11#76V R YOU C:Atfl RELISH, 154 LIVEV h Ck%'S t rC, Add t>W . . . ..._.....49 GRILLED CHEESE PLATTER servedwithas)aeotRes .3.99 .12lST LlisE YOUR,+d;�T?►E,4 tISET1 TO 1(•4Kt:.ON�,Y lad f�fR. Town of Barnstable Board of Health k P.O.Box 534,Hyannis MA 02601 Office: 508-862-4644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,MS Wayne Miller,M.D. jw March 4, 2003 Mr. Francis Neri 2250 Main Street Concord, MA NOW aC m a Dear Mr. Neri: You are granted a conditional variance from the Board of Health"Revised Supplement to Minimum Sanitation Standards for Food Service Establishments"Regulation 10, which requires a minimum 1,000 gallon capacity grease interceptor at all food establishments. 4 This variance will allow you to operate grease recovery devices at 334 Main Street and 8 Barnstable Road, Hyannis, with the following conditions: (1) No more than 328'seats total are authorized. (2) Two grease recovery devices (GRD's) shall be installed in series at this establishment, one on the main level and one in the basement as proposed. (3) The applicant shall submit written monthly testing results of the quantity of grease discharged into the plumbing(influent) and the quantity of grease discharged out to the sewer line after being processed through the GRD device (effluent)for a period of three months during the winter and during three months during the summer season. The testing shall be conducted by an independent testing firm and the analysis shall be conducted by a certified laboratory. (4) The menu is limited to the list of foods submitted by the applicant on - February 10, 2003. Q:HEALTH%HootersVariance 2 3 4 5 LOT K NOTES: , ` \\ LOTS ` � �� PROPERTY LINE INFORMATION IS COMPILED FROM TAX MAPS FROM THE TOWN OF BARNSTABLE MA. SETBACKS ARE TAKEN FROM THE CENTER OF PROPOSED Kkatie'sES ARE APPROXIMATE \`o EQUIPMENT ROOM TO PROPERTY LINES. ALL PROPERTY LIN \i 1 AND IS NOT THE RESULT OF A FULL BOUNDARY SURVEY. \ \� 4 Court Street '''i Plymouth, MA 02360 ��• goo. `, �Fo �.�?a'' �,; �'s� \ /' \ D l \ �• /`�� '/mil f-'' ` \ 'S! TURN'ING MILL SITE cONSUIMAN rs,nc. LOT J LOT C 1 Kkaties Hyannis, MA /Z A&E FIRM KKAT'IES DUMP -�' TURNING MILL CONSULTANTS, INC. W F.T.OPERS,ENGINT•.1F:RS ANI} LOT D 1 ° \\ MANAGERS �� � CONSTRUCTION , PO BOX 168 t59,SANDWICH,MA 02563 C TEL:(508)888-4383-FAX:(50)8)888-4246 �� /�. \\� www.t Curningmiliconsultantts.com SITE ADDRESS / Si bp . LOT N --�'' 'fir,. ..p►. ,�} f J - f, \ 334 Main Street Hyannis, MA 02601 1011 LOT 3 1 , SUBMITTALS 1' \ • 0 r \ LOT F " ., B fr / B 3/16/16 ISSUED FOR PERMIT B �.�\ \ f', : A 02/16/16 ISSUED FOR PRELIM REVIEW \ �!: #334 MAIN STREET �. 1 STORY BRICK ! / 0, !r PROFESSIONAL STAMP \ LOT E 1 �% , 5 1 z :x�� 10 DRAWN BY: MJS Y CHECKED BY: - SHEET TITLE: =' A EXISTING SITE/ABUTTERS ---_ _ _^ - PLAN SHEET NUMBER: PROPERTY PLAc= 1 01 1 2 3 4 6 TMC-16 03 1 2 3 4 5 NOTES: 1. ALL DESIGNATED FOR DEMOLITION SHALL BE PROPERLY AND LEGALLY DISPOSED OF. 2. ELECTRICAL DEVICES LOCATED ON ELEMENTS DESIGNATED FOR DEMOLITION Kkatie's SHALL BE REMOVED AND MADE SAFE ALL THE WAY TO THEIR SOURCE. 3. PLUMBING FIXTURES DESIGNATED FOR DEMOLITION SHALL HAVE ALL PIPING CAPPED AS CLOSE AS POSSIBLE AT WALLS AND FLUSH AT FLOORS. 4 Court Street Plymouth, MA 02360 D D SITE Kkaties Hyannis, MA A&E FIRM TURNING MILL CONSULTANTS, INC. MEN DEVELOPERS,ENGINEERS AND 7LOY71 CONSTRUCTION MANAGERS 3 68 TUPPER ROAD, UNIIT3 O PO BOX 1159,SANDWICH, MA 02563 C TEL:(508)888-4383—FAX:(50)8)888-4246 www.turningmillconsultantts.com 0 SITE ADDRESS NEW ICE MACHINE 3 334 Main Street Hyannis, MA 02601 00 UP WOMEN (EMPLOYEE) SUBMITTALS [:�D r� BASEMENT LEVEL - PROPOSED L SCALE: i/4" = 1'-0" ° 2' 4' s' B B B 03/16/16 ISSUED FOR PERMIT — � A 02/16/16 ISSUED FOR PRELIM REVIEW I l PROFESSIONAL STAMP EXISTING FIXTURES r - ' ' MEN TO BE U EXISTING WALL TO BE REMOVED J i (EMPLOYEE} i OPENED TO RECEIVE 36" DOOR � I I l EXISTING HALF WALL 6 l TO BE REMOVED � I L- —, DRAWN BY: MJS 00 UP CHECKED BY: — SHEET TITLE: A WOMEN A (EMPLOYEE) BASEMENT PLANS SHEET NUMBER: BASEMENT LEVEL - DEMOLITION .� A= 1 01 1 2 3 4 5 TMC-16.03 i 1 2 3 4 5 " TYPE C GYP BD }¢" RESILIENT CHANNEL NOTES: EACH SIDE RC-1 OR EQUIVALENT 1. ALL PROPOSED FURNITURE IS MOVEABLE, EXCEPT THAT INDICATED AS 0 24" OC ACCESSIBLE, AND SHALL BE PROVIDED BY OWNER. 3" THERMAFIBER 4 ® 16" OC 2. DIMENSIONS 2x ARE APPROXIMATE AND SHALL BE VERIFIED IN FIELD PRIOR TO SAFB INSTALLATION. Kkatie s 48' FRP, Y2" TYPE C }�" TYPE C GYP BD }�"GYP BD BOTH SIDES EACH SIDE TYPE C GYP BDEACH SIDE MM'X- 54" OCCUPANCY: 4 Court Street 242" METAL STUD 2" THERMAFIBER 2x4 ® 16" OC - H® 24" OC SAFB2 METAL STUD 2 T ERMAFIBERBAR AREA: 20 Plymouth, MA 02360 @ 24" OC SAFB " DINING AREA: 60 t OUTDOOR SEATING: 20 " TOTAL OCCUPANTS: 100 D WD STUD - RESIL PARTITION - UL DES U311 ACCESSIBLE TABLES: 100 * 5% = 5 REQUIRED, 5 (PROPOSED) —� STC 50 D LENGTH OF EGRESS PATHS < 250' RC-1 CHAN OR EQUIVALENT ONE SIDE SPACED 24F OC PANELS APPLIED HORIZONTALLY AND ATTACHED TO BUILDING CODE DATA STEEL STUD - UL DES U419 OR U448 WOOD STUD - UL DES U317 STEEL STUD - UL DES U419 OR U448 CHANNELS SITE 780 CMR: IBC-2009 PLUS MA AMENDMENTS STC 48 STC N/A STC 48 END JOINTS BACK-BLOCKED WITH RC-1 CHAN OR CHAPTER 9 FIRE PROTECTION SYSTEMS EQUIVALENT WITH 1"r-TYPE S SCREWS, OPPOSITE SIDE SINGLE LAYER PANELS EA SIDE SCREW ATTACHED 2 x 4 16"F OC SINGLE LAYER PANELS EA SIDE SCREW ATTACHED DIRECT ATTACHED WITH 1 Y BUILDING IS FULLY SPRINKLERED "F TYPE W SCREWS JOINTS FINISHED PANELS NAILED 7 OC 1--"n CEM CTD NAILS JOINTS FINISHED JOINTS FINISHED CHAPTER 10 MEANS OF EGRESS PERIMETER CAULKED JOINTS FINISHED PERIMETER CAULKED PERIMETER CAULKED SECTION 1005.1 - EGRESS WIDTH; (OCCUPANT LOAD) 100 * 0.15 = 15 SECTION 1006 - MEANS OF EGRESS ILLUMINATION, EXISTING Kkaties SECTION 1016 - EXIT ACCESS TRAVEL DISTANCE < 250' SECTION 1017.4.2- TABLE & SEATING ACCESSWAY WIDTH > 12" 4 WALL TYPE 4 WALL TYPE 3 WALL TYPE 2 WAIL TYPE 10 HIM SECTION 1023.2 - EXIST PASSAGEWAY, WIDTH = 36", ASSUMES 100 DINERS Hyannis, MA 2 - - SHALL UTILIZE THE EXIT PASSAGEWAY LEADING TO THE DOOR AT THE FRONT SCALE: 1 1/2 1 -0 ��' 1 1-6. SCALE: 1 1/2" - 1'-0" ' 6' SCALE: 1 1 2" = 1'-0" ° s' �' °-6" ' / SCALE: 1 1/2' = 1 -0' �" � 6" EX THE RESTAURANT AND R O TROOM USERS AND STAFF SHALL UTILIZE THE EXIT PASSAGEWAY LEADING TO THE DOOR AT THE TO-GO AREA. A&E FIRM -- 13'-11" 27'-515 " " .. ... ... - - - --3' 7 "-•- 8'-0" " 1 F1 F ,�� - - —,. _ _ - _ _ - _ -�6 _ _ _ _ -- _ �t6'-�" � - - 31 -0 - - - t TURNING MILL CONSULTANTS INC. D 3 W I 1 Z 2 2 a m —I DEVELOPERS,ENGINEERS ANDAITRESS STATION ACCESSIBLE i i CONSTRUCTION MANAGERS 1 ' I SERVICE AREA I I ' 68 TUPPER ROAD, UNIIT 3 C 3'-o" PO BOX 1159,SANDWICH, IAA 02563 „ STORAGE DISHWASHING KITCHEN ; - BAR ' 6 ' WAITINF JG c TEL:(508)888-4383 - FAX:(50)8)888-4246 6 1 G www.turningmiliconsultantts.com 8-4y (117 SF) (219 SF) 11 8'-1 r�6" 8'-1" (322 SF) BAR EXTENSION I j i 2 2 2 SITE ADDRESS 2 1 -4a 20 1:1 EJ Lj Li 00- - - - - - - - ' - - - - - - - - - - - - - � -4a 334 Main Street ,� Oi000000i01:.�1e172'-6-t NWN00000000 � b3. 8" NEW PARTIAL HT WALL 3'�0" Hyannis, MA02601 aa 0 � ----------------------- --_____---------- d o p ;T �T �T -IT OFFICE a� ae p I I 2 2 2 2 1 POS p (129SF) �� WOMEN 2 I..! L J L J L _l J LOCKABLE LIQUOR � I 1 (115 SF) I 9'-6t�6" F-1 F] SUBMITTALS CABINET I MEN ' ' "' --' ''- -'� � ClaaO !la0al� a 60'-6"t a0000a0aaa r- _� 3 05 6 6 3'-4" I 6 1 f 4 2 2 (69 SF) I ! ! aKw: I 1 0 1 1 U I I 0 1 1 r I I 0 I SHELVING p I 1 1 ! I 1 i i ii ii ii i I 1 p 01 l i I I 4 I I 4 I I 4 1 1 4 1 1 4 ! I I -1 F-1 3'-o" I 11 Ir ! I f1 I 4 DRY a a 0 0 0 I I I I I 11 11 11 � a4 � 3 1 1 1 I C2 C? a f? I I Q I I I Elr � STORAGE oilI 1 1 x (68 SF) 2 2 B 3'-0"-- L3'-0"— B B 03/16/16 ISSUED FOR PERMIT SHELVING 1 2 1 A 02/16/16 ISSUED FOR PRELIM REVIEW p DN -40 -40 p PROFESSIONAL STAMP 16'-4y16,. 0 LEGEND TO-GO {96 3'-0" EGRESS PATH 0 a a N LEGTH a a a HAND SINK NEW WALL 1 N EW PARTIAL HT WALL C Sl FLOOR i DRAIN NEW DEMISING WALL� 0 p EXISTING DEMISING WALL -------------------- ACCESSIBLE CLEAR SPACE 48 (30 g'- 02 a a a VEST DRAWN BY: MJS p CHECKED BY: - p WAITING SHEET TITLE: A (111 SF) A GROUND LEVEL PLAN GR4UNC� FLt70R PLAN SHEET NUMBER: Ami 02 1 2 3 4 5 TMC-16.03 1 2 3 4 5 TOILET ACCESSORIES r � TAG DESCRIPTION Kkatie's 42' GRAB BAR MOUNTED AT 36" AFF, 1 )�"O - BOBRICK B-6806-42 4 Court Street TOILET PAPER HOLDER - BOBRICK Plymouth, MA 02360 B-273 MOUNTED PER CODE [ 1 MIRROR 24"Wx36"H - BOBRICK B-165 u 2436. BOTTOM MOUNTED AT 40" AFF D RECESSED PAPER TOWEL DISPENSER - D BOBRICK B-359 24" a BARRIER FREE TACTILE SIGN. SEE FRP (MIN)+' WHITE 'ISOA' x 1/32" HT MOUNTING DETAIL THIS SHEET SITE COLOR NO. 9" 12" 15090 IN 1 FEDERAL (MIN) 1 ] STANDARD 1 BACKGROUND B Kkaties BAC W w Hyannis, MA z u w or, 1J�" (MIN) m `c:> m d 2 LEVER HANDLE COW co W RESTROOM RESTROOM Q U 01 I . .... ..... m I� M ", •'••• •°••• T A&E FIRM +_-24„ 4" SPEED I K' BASE 17"-19" � " 1 H x 1/32 RAISED LETTERS - 3W.: TURNING MILL 5H RATIO UPPERCASE SANS SERIF CONSULTANTS, INC. BRAILLE - GRADE 2, 1/10" OC IN EACH CELL DEVELOPERS,ENGINEERS AND 2/10" SPACE BETWEEN CELLS RAISED 1/40" CONSTRUCTION MANAGERS TANK TYPE TOILET ABOVE BACKGROUND 68 TUPPER ROAD, UNIIT 3 C PO BOX 1159,SANDWICH, MA 02563 C TEL:(508)888-4383 -FAX:(50)8)888-4246 WC FRONT ELE'VATION WC SIDE ELEVATIQN e� SIGNAGE DETAIL �►.turningmillconsultantts.com 5 SCALE: 3/4" = 1'-0" � '` 2' 3' 4 SCALE: 3/4" = 1'-0> ° 2' 3' `� SCALE: NONE SITE ADDRESS 334 Main Street '-4 " 12'-7/" Hyannis, MA 02601 5 5 B I B B 03/16/16 ISSUED FOR PERMIT 0 A 02/16/16 ISSUED FOR PRELIM REVIEW n PROFESSIONAL STAMP FD 3 ® 9,_ ,s„ ------------------- e t� � I 1 2'-6" DRAWN BY: MJS L CHECKED BY: - M A 4" SPEED WALL LAV SHEET TITLE: A BASE21 ENLARGED t LW1 11-6e, 31_6" �_1,-6" 9" 3'-0" TOILET PLANS (MIN) SHEET NUMBER: LAV T ELEVATIghl ENLARGED PLAN - MEWS RC)+dM ENLARGED PLAN - W4MEN' RO M�' 2• s• 2 c� ° ,. 2' s• 1 .. >, >, '' 2' �' Am401 1 2 3 4 5 TMC-16.03 - - 1 2 3 4 5 KITCHEN EQUIPMENT SCHEDULE TAG DESCRIPTION PART # VOLTS AMPS RECEPTACLE TAG I DESCRIPTION PART VOLTS AMPS RECEPTACLE CUSTOM � I 4 COMMERCIAL WORK SURFACE BUILT N/A N/A N/A 14 REGENCY, STORAGE RACK 460EC2448KIT N/A N/A N/A Kkatie S GO REGENCY, S/S HAND SINK 600HS17AUTO - - - 15 BLODGETT, CONVECTION OVEN 195CTBA 208 27 NEMA 6-30R 4 Court Street SPARTAN, UNDER COUNTER SUF-48 120 6.2 NEMA 5-15R 16 SPARTAN, SANDWICH PREP SST-48 120 6.5 NEMA 5-15R Plymouth, MA 02360 FREEZER 4 AMERICAN RANGE, FRYER AF 35/50 — -- — 17 COMMERCIAL WORK SURFACE CUSTOM N/A N/A N/A BUILT D , AMERICAN RANGE, GRIDDLE ARMG-72 — — _ D TRUE, CHEF BASE TRCB-52-60 115 8.1 NEMA 5-15R 19 SPARTAN, FREEZER STF-47 120 10.1 NEMA 5-20R 21 20 �7 AMERICAN RANGE, HOT PLATE ARHP12-2 TBD TBD TBD 20 SPARTAN, REFRIGERATOR STR-23 120 7.9 NEMA 5-15R SITE AMERICAN RANGE, GRIDDLE ARMG-36 2a SPARTAN, REFRIGERATOR STR-47 120 8.6 NEMA 5-15R 19 TRUE, CHEF BASE TRCB-36 115 5.7 NEMA 5-15R 22 HOBART, DISH WASHER LXeH-1 208 30.5 - '— NEMA 5 50R �' 10 AMERICAN RANGE, FRYER AF 50 25 - - _ / 23 COMMERCIAL WORK SURFACE CUSTOMN/A N/A N/A BUILT 11 HOOD MART, EXHAUST HOOD EXH016 - - _ 24 ATLANTIC METALWORKS, BUILT/ A Kkaties N ` OGREASE TRAP INTERCEPTOR / N/A N/A\ I 12 SPARTAN, WORKTOP REFRIGERATOR SUR-48 120 4.8 NEMA 5-15R 25 REGENCY, S/S 60OS3151515 N/A N/A N A Hyannis, MA 3-COMPARTMENT SINK / 13 SPARTAN, SANDWICH PREP SST-72 120 7.6 NEMA 5-15R 2fi FARIBO MFG, MOP SINK A 829-001 N/ N/A N/A �•,, EQUIPMENT SHALL BE AS INDICATED OR APPROVED EQUAL 22 T A&E FIRM 23 TURNING MILL ® 25 - CONSULTANTS, INC. DEVELOPERS,ENGINEERS AND 2fi CONSTRUCTION MANAGERS k 68 TUPPER ROAD, UNIIT 3 C V PO BOX 1159,SANDWICH, KAA 02563 24 C TEL:(508)888-4383 - FAX:(50)8)888-4246 www.turningmillconsultantis.com �xj c SITE ADDRESS ENLARGED PLAN = KITCHEN (cont) 334 Main Street 2 SCALE: 3/4" = 1'-0'° 2' Hyannis, MA 02601 SUBMITTALS LOW COUNTER 8 5 \ 7 I IN IN \ x !�'� B 17� 30 9 UNDER 8 fi UNDER 5 3 B B 03/16/16 ISSUED FOR PERMIT I A 02/16/16 ISSUED FOR PRELIM REVIEW i I i I 1 I PROFESSIONAL STAMP 2 L �— I � r In Eoll 10 U� c =7 E)r01 I 15 — �� _-_� __-. W _ -T FEI) - DRAWN BY: MJS LJJ 10000001 00 00 011011 00 1 rn- 0 Foil CHECKED BY: - A SERVICE WINDOW SHEET TITLE: 27'-53( 146" � A ENLARGED KITCHEN PLAN SHEET NUMBER: ENLARGED PLAN - KITCHEN cl A=402 1 2 3 4 5 TMC-16.03 1 2 3 4 5 BAR EQUIPMENT SCHEDULE TAG DESCRIPTION PART # DIMENSIONS (LxWxH) VOLTS AMPS RECEPTACLE Kkatie's SPARTAN, BEER CHEST SBC-65 64.5" x 26.5" x 34" 115 8.5 NEMA 5-15R O ADVANCE TABCO S/S SINK PRB-19-32L 36" x 20" x 29" - - - 4 Court Street OCRI-12-24-7-X 24" x 21" x 33" - - - Plymouth, MA 02360 W COLD PLATEPLATE O W COLD PLATEPLATE CRGI-36L-7 36" x 21" x 29" - - - D t� x 5 REGENCY S/S SINK W/ 60091101412 24"Hfi 18.75" x 37" - - - DRAINBOARD A6-fA D OMICROMATIC, BRASS DRAFT TOWER MTB-56RKR 12"0 x 15.3125" - - - O SPARTAN, GLASS BAR BACK SGBB-79 72.8" x 24.4" x 35.6" 115 8 NEMA 5-15R SITE Q HOBART, GLASS WASHER LXGeR 3.94" x 26.81" x 33.94 120/208 30.5 NEMA 5-50R EQUIPMENT SHALL BE AS INDICATED OR APPROVED EQUAL Kkaties Hyannis, MA A&E FIRM TURNING MILL CONSULTANTS, INC. DEVELOPERS,ENGINEERS AND CONSTRUCTION MANAGERS 68 TUPPER ROAD, UNIT 3 C PO BOX 1159,SANDWICH. MA 02563 C TEL:(508)888-4383- FAX:(50)8)888-4246 www.turningmillconsultantts.com SITE ADDRESS 334 Main Street Hyannis, MA 02601 SUBMITTALS 11"� I 2402 WINE RACK -7 - - ---- B L B B 03/16/16 ISSUED FOR PERMIT KKATIES BUILT LIQUOR SHELVING KKATIES BUILT LIQUOR SHELVING A 02/16/16 ISSUED FOR PRELIM REVIEW r I PROFESSIONAL STAMP I03 f FLOOR DRAIN KKAnES BUILT SHELVING I {7P FOR 2) " KKATIES BUILT SHELVING 3 ^ a<eeoe. - - ---! O ® ®.°— — Q / Li DRAWN BY: M,IS 1@(jo L--D I CHECKED BY: - -�r r-----1 r-----i r----- r-----i r————— r-----1 r_-___I r___--I r-----i r—————i r—————I r-----I r-----I r----- SHEET TITLE: A A ENLARGED BAR PLAN SHEET NUMBER: 1 ENLARGED PLAN - BAR SCALE. 3/4" - 1'-0" ° , 2' 3' 1 2 3 4 5 TMG-16.03 A=403 1 2 3 4 5 DOOR SCHEDULE DOUR SCHEDULE NOTES: 1. ALL DOORS, FRAMES, HARDWARE & THRESHOLDS ARE TO CONFORM TO No. LOCATION WIDTH HEIGHT THICKNESS DOOR FRAME REMARKS THE MOST RECENT STATE & FEDERAL ACCESSIBILITY CODES TYPE MATERIAL FINISH TYPE MATERIAL FINISH 2. DOOR HARDWARE AND ACCESSORIES TO MATCH EXISTING HARDWARE Kkatie's 01 VESTIBULE TO EXTERIOR 3'-0" 7'-0" 1 -Y4" A METAL PT-2 1 HM PT-2 FINISH 02 WAITING TO VESTIBULE 3'-0" 7'-0" 1 " A WD TBD 1 HM 3. GC TO PROVIDE IC CORES TO OWNER'S LOCKSMITH FOR MASTER 4 Court Street KEYING (AT OWNER'S EXPENSE). VERIFY CORE MFR WITH LOCKSMITH 03 'TO-GO 3'-0" 6'-8" 1 " B WD CORE TBD 2 TBD TBD 4. ALL INTERIOR THRESHOLDS TO BE LEVEL. USE SCHLUTER (CLEAR Plymouth, MA 02360 ANODIZED 04 OFFICE 3'-0" 6'-8" 1 �" B WD CORE TBD 2 TBD TBD ) TRANSITIONS BETWEEN DIFFERENT FLOOR FINISHES. 05 KITCHEN 4'-0" 4'-0" 1 N4" C WD TBD 2 TBD TBD D 06 STORAGE 3'-0" 6'-8" 1 -" B WD CORE TBD 2 TBD TBD D 07 MEN'S 3'-0" 6'-8" 1 " B WD CORE TBD 2 TBD TBD 08 WOMEN'S 3'-0" 6'-8" 1 X" B WD CORE TBD 2 TBD TBD XTR MAIN ENTRANCE 6'-0" 7'-0" 1 Y" XTR XTR XTR 2 XTR XTR INSPECT & ADJUST CLOSURES & LOCKS TO OPERATE PROPERLY SITE ROOM FINISH SCHEDULE No. LOCATION FLOOR BASE WALLS CEILING TYPE FINISH NO. TYPE FINISH NO. TYPE FINISH N0. TYPE FINISH NO. REMARKS Kkaties 01 DINING WOOD WD-1 WOOD - WOOD WC-1 GYP BD PT-1 EXISTING FLOOR TO BE REFINISHED. CEILING TO BE PAINTED. Hyannis, MA 02 BAR SPECIAL SF-1 WOOD - GYP BD PT-1 GYP BD PT-1 03 WOMEN'S TILE TL-1 TILE TL-3 GYP BD PT-1 ACT CT-1 04 MEN'S TILE TL-1 TILE TL-3 GYP BD PT-1 ACT CT-1 05 KITCHEN TILE TL-2 TILE TL-4 GYP BD PT-1 ACT CT-1 06 OFFICE WOOD WD-1 TBD TBD GYP BD PT-1 ACT CT-1 A&E FIRM 07 TO GO WOOD WD-1 TBD TBD GYP BD PT-1 ACT CT-1 08 CORRIDOR, WOOD WD-1 TBD TBD GYP BD PT-1 ACT CT-1 TURNING 11v'IILL CONSULTANTS, INC. FINISH SCHEDULE " " DEVELOPERS,ENGINEERS AND 2 2 CONSTRUCTION MANAGERS OX CODE MANUFACTURER DESCRIPTION COLOR/NO. REMARKS _.. 2' 4" 2" 2" PO B68 UPP R ROAD, SANDWICH, 02563 C C TEL:(508)88$-4383� FAX:(50�8)88$-4246 ACT-1 NEW' CEILING TILES, LLC 2x2 SMOOTH PRO WHITE/740-00 508)8 8-4383l- FAX (50)8)88 GR-1 CUSTOM BLDG PROD GROUT om FRP TED FIBER-REINFORCED PLASTIC PANELS WHITE 44' W/EDGE MOLDINGS ' SITE ADDRESS PT-1 BENJAMIN MOORE WALL PAINT FOR NEW GYP BD GRAY MOISTURE RESISTANT, EGGSHELL FINISH PT-2 BENJAMIN MOORE DOOR FRAME PAINT OC-66 MOISTURE RESISTANT, EGGSHELL FINISH PT-3 BENJAMIN MOORE PAINT, HI-GLOSS ENAMEL BLACK BAR BOTTOM, SHELVING All ,� 334 Main Street PT-4 BENJAMIN MOORE PAINT RED/2007-10 DINING, BARN BOARD ------ PT-5 BENJAMIN MOORE PAINT, GLOSS ENAMEL WASABI/AF-430 ACCENT WALLS G1 @ Hyannis, MA 02601 PT-6 BENJAMIN MOORE PAINT, GLOSS ENAMEL BROWN/5514X TRIM • HEAVY DUTY STEEL • HEAVY DUTY STEEL SF-1 DUR-A-FLEX CEMENTITIOUS URETHANE SYSTEM CHARCOAL 4" WIDE TOP FRAME 0 2" WIDE TOP FRAME • 2" WIDE SIDE FRAMES 9 2" WIDE SIDE FRAMES TL-1 DALTILE 12x12 CERAMIC TILE ROCK/CP84 PROVIDE WITH MATCHING COVE BASE RUNNERS STANDARD DOUBLE 0 STANDARD DOUBLE TL-2 DALTILE 12x12 CERAMIC TILE TUSCANY/QH74 PROVIDE WITH MATCHING COVE BASE RUNNERS RABBET BET FULL WELDED FRAMES FULLY WELDED FRAMES SUBMITTALS TL-3 DALTILE 6x12 COVE BASE ROCK/S-36C9T REINFORCE AND PREP • REINFORCE AND PREP TL-4 DALTILE 6x12 COVE BASE TUSCANY/Q-36125 FOR HEAVY-DUTY FOR HEAVY-DUTY MORTISED HINGES MORTISED HINGES RB-1 TED 4" VINYL_COVE- BASE WHITE 14 GAUGE CLOSER 0 PRIMED TO PAINT WC-1 N/A ROUGH SAWN BARN BOARD - TBD-- COLOR TO BE DETERMINED BY OWNER REINFORCEMENT RATED AS REQUIRED • PRIMED TO PAINT PER DOOR TYPE WD-1 N/A EXISTING WOOD FLOOR TBD REFINISH FLOORING, COLOR TBD • EXTERIOR FRAMES TO PREP ALL WALL AND FLOOR SURFACES PER MFR'S INSTRUCTIONS BE GALVANIZED • RATED AS REQUIRED PER DOOR TYPE B B B 03/16/16 ISSUED FOR PERMIT FRAME TYPES A 02/16/16 ISSUED FOR PRELIM REVIEW SCALE: NONE PROFESSIONAL STAMP 32" (MIN) s 0 0 0 SOLID CORE MDF CORE WOOD SOLID CORE ACCESSIBLE WOOD VENEER W/LITE VISION HALF DOOR LEVER TYPE PANEL HARDWARE DRAWN BY: MJS 1 DOOR 1 1< PES CHECKED BY: " SCALE: PJONE - A SHEET TITLE: A SCHEDULES SHEET NUMBER: 1 2 3 4 5 TMC-16.03 A=601 2 3 4 5 -------- SPRINKLER SYMBOL LEGEND SPRINKLER NOTES: GOOSENECK SEISMIC BRACING ROOF/FLOOR SYMBOL DESCRIPTION 1. CONTRACTOR SHALL VISIT THE SITE PRIOR TO BIDDING & FULLY FAMILIARIZE Y (WHERE REQUIRED) BEAMS HIMSELF WITH EXISTING CONDITIONS. ANY DEVIATIONS OR DISCREPANCIES 0 EXISTING UPRIGHT SPRINKLER TO REMAIN BETWEEN DESIGN DRAWINGS & EXISTING CONDITIONS SHALL BE PROMPTLY � EXISTING UPRIGHT SPRINKLER TO BE REMOVED BROUGHT TO THE ATTENTION OF PROJECT CAPTAIN FOR CLARIFICATION. BID Kkatie's SPRINKLER 0 NEW/RELOCATED UPRIGHT SPRINKLER SHALL INCLUDE ALL COSTS DUE TO EXISTING CONDITIONS. BRANCH 0 EXISTING PENDANT SPRINKLER TO REMAIN 2. REMOVE/RELOCATE EXISTING SPRINKLER HEADS & FURNISH & INSTALL NEW 4 Court Street 0 NEW CEILING MOUNTED SPRINKLER AS PER NFPA #13 RECOMMENDATIONS & TO PROVIDE ADEQUATE COVERAGE Plymouth, MA 02360 OF ENTIRE PREMISES. CONCEALED SPRINKLER HEAD 2) CONNECT TO EXISTING (NOTE 12) 3. SPRINKLER PIPE MATERIAL & INSTALLATION SHALL MATCH EXISTING. CLEVIS HANGER 4. ALL SPRINKLER WORK SHALL COMPLY WITH NFPA #13 RECOMMENDATIONS. 5. NEW SPRINKLER HEADS SHALL BE APPROVED STANDARD TYPES PENDANT FULLY CONCEALED FOR LIGHT HAZARD COVERAGE. D 6. ALL WORK SHALL BE IN FULL ACCORDANCE WITH THE RULES & D REGULATIONS OF THE LOCAL FIRE ORGANIZATION, FIRE AND/OR BUILDING SPRINKLERS TO BE LOCATED DEPARTMENTS, OR OTHER AGENCIES HAVING JURISDICTION. SPRINKLER IN CENTER OF 2x2 CEILING SYSTEM SHALL BE SUBJECT TO THE ACCEPTANCE & APPROVAL OF THE TILES OWNER INSURORS & AND SHALL BE DESIGNED TO SECURE THE BEST SITE POSSIBLE INSURANCE RATES ON THE BUILDING'S CONTENTS. 7. SPRINKLER CONTRACTOR TO SUBMIT SHOP DRAWING TO LANDLORD & ARCHITECT FOR APPROVALS PRIOR TO STARTING WORK. 8. SPRINKLER CONTRACTOR SHALL OBTAIN & PAY FOR ALL PERMITS REQUIRED. 9. SPRINKLER CONTRACTOR SHALL ARRANGE WITH FIRE DEPT. REPRESENTATIVE CEILING SPRINKLER INSTALLATION FOR ANY SHUT- OFFS FOR EXISTING SPRINKLER SYSTEM ALTERATIONS. SCALE: PIONE 10. PROVIDE ALL TEST & DRAINAGE CONNECTIONS AS REQUIRED. Kkesat 11. SPRINKLER CONTRACTOR IS RESPONSIBLE FOR ALL DAMAGES TO ANY PORTION OF EXISTING SPRINKLER SYSTEM ON ANY PORTION OF THE Hyannis, MA BUILDING INCURRED BY HIM DURING CONSTRUCTION. 12. SUBJECT TO VERIFICATION OF ADEQUATE FLOW RATE NECESSARY TO OPERATE FOUR (4) ADDITIONAL HEADS OF SIMILAR FLOW RATE AS EXISTING. A&E FIRM 3 TURNING MILL --T CONSULTANTS, INC. A DEVELOPERS,ENGINEERS AND L -j CONSTRUCTION MANAGERS 68 TUPPER ROA , UIIT3 PO BOX 1159,SANDWICH,N MA 02563 C I C TEL:(508)888-4383 -FAX:(50)8)888-4246 www.turningmillconsultantts.com SITE ADDRESS 1 (TYP) N 9'-6" '-LG A N 11'-4" TO HAD CLG 1 334 Main Street Hyannis, MA 02601 M 1 V-13" CLG HT 11'-0" TO FALSE BEAM SUBMITTALS --A —I— T-0 N i FT. B i DN B B 03/16/16 ISSUED FOR PERMIT I A 02/16/16 ISSUED FOR PRELIM REVIEW PROFESSIONAL STAMP c- --------- ------ N DRAWN BY: Mis CHECKED BY: SHEET TITLE: FIRE SUPPRESSION PLAN SHEET NUMBER: GROUND LEVEL PLAN SCA LE: 1/4" = 1'-0" 2' 4 F- 1 01 1 2 3 4 5 TMC-16.03