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HomeMy WebLinkAboutALBERTO'S RISTORANTE - FOOD :32j-CJpi.. ' Alberto s Ristorante f 356 Main St. Hyannis r qk� J Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. URNSTAnt.e. : F.P.(Thomas)Lee v MA&I, Daniel Luczkow,M.D.,Alt. s39- 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, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 309 Issue Date: 04/12/2022 DBA: ALBERTO'S RISTORANTE OWNER: DARNIN INC Location of Establishment: 356 (360) MAIN ST HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 142 OutdoorSeating: 58 Total Seating: 200 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: Cn 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. A conditional variance is granted with the limitation of no more than 200 seats (inside and out) , etc. Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. 3-DAILN''STAB L = ` F.P.(Thomas)Lee MASS Daniel Luczkow,M.D.,Alt. 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: 309 Issue Date: 03/17/2022 DBA: ALBERTO'S RISTORANTE OWNER: DARNIN INC Location of Establishment: 356 (360) MAIN ST HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 188 OutdoorSeating: 62 Total Seating: 250 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: QA 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. A conditional variance is granted with the limitation of no more than 250 seats (inside and out) , etc. a � �I KKEram, For Office Use Only: Initials:� Town of Barnstable 'y tt�� ��k_�miLw �lBARNSTABLE. Inspectional ServicesDate PaidtJ1 9tb ,'M. ,e� Check# 1003 3O prEp3,.► Public Health Division — _ Thomas McKean, Director 3�27-00q (3Z) 200 Main Street, Hyannis,MA 02601 ` Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE Z Z NEW OWNERSHIP V RENEWAL NAME OF FOOD ESTABLISHMENT: P ( b E f / OS U S T O fR ti TE ADDRESS OF FOOD ESTABLISHMENT: Mo N / / y s/ N k/y i, M, DZ(0/ MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: I V F0 9 R L 6 F 2 ToS . C D/`'l TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (S�b� ) 74 - 1 7 7 O TOTAL NUMBER OF BATHROOMS: _ WELL WATER:YES NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO aJ/i l20 22 NUMBER OF SEATS: INSIDE: 1869 OUTSIDE: 6 Z TOTAL: Z Sb 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? ('s IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) J 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 I OWNER INFORMATION: pp FULL NAME OF APPLICANT D � ) 91 5 To VS SOLE OWNER: YES/NO D.O.B 0 2L 1gS3 OWNER PHONE# 6 011 7L,l - l03 6 ADDRESS 3 7 / I D R C j y HY4 R/Al/S O Z 6 O( CORPORATE OWNER: bH"P_ l.0 l-�5 70 V S K CORPORATE ADDRESS: '3 7 T I D 6c tv Pm t/ 15 �i A oZ 6 d r PERSON IN CHARGE OF DAILY OPERATIONS: 01j r V 0 e l 5 TO d S e 1 List (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. DAfKO 4t 57oV5 4 i 11 / l 2S 1, DOeeo f15ToVVl II / 16 / Z� 2. DOty 00 13ffft&( e0 V6 / 10 / Z6 E:e) GtiJ OZ l 01 l 2 0R. SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openinp-!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC I st. Q:\Application FonnsTOODAPP REV3-2019.doc (l( 4 t Wl s CRY zj---p- x IT V14 TV- goo � �Y 1-oop ST094 L i S 0 N f -_ %. JJii�---- --- r a"rr iITO _________________ IS(/Jl r_ nc7gc�oO000 Ll ZI 14 _ , . 1'1J PRIX FIRE AVAILABLE JUNE 15 TO OCTOBER 1511:.30-5:45 _ AVAILABLE ALL DAY&NIGHT OCTOBER 16 TO JUNE 14 LUNCH(11:30-3:45)27 DINNER(3:45-END)33 N FIRST COURSE-CHOOSE ONE CSoup of the Day I New England Clam Chowder I Zuppa Di Pesce I *House Salad(Contains Walnuts) I *Caesar Salad I *Spinach Salad / Q Bruschetta Fresh baked bread,grated cheese,homemade basil pesto,topped with a vine-ripened tomatoes,Bermuda onion,&fresh basil salsa. ( � Fried Calamari V Squid dipped in cornflour batter&deep fried,served with spicy aioli sauce. Homemade Meatballs Q Q Large homemade meatballs baked with fontina cheese&tomato sauce. Farcite Napoletana Egg battered,pan fried a gplant rolled&stuffed with ricotta cheese,topped with a O s pl freum tomato sauce&three cheeses. *Mussels Fra Diavolo Fresh Stony Island mussels sauteed in a spicy,plum tomato sauce. ' ' SECOND COURSE Parmigiana Served with penne pasta in our homemade tomato sauce. Veal I Chicken I Eggplant ®� n Lobster Ravioli Black&white striped ravioli stuffed with New England lobster&ricotta cheese in a J saffron cream sauce. l.�J *Shrimp&Scallops Fiorentina Pan seared shrimp&scallops in a sauteed garlic,shallots,white wine,lemon,butter sauce.Served over sauteed baby spinach. " *Chicken&Shrimp Toscana Chicken,shrimp,prosciutto,broccoli&cannellini beans,sauteed with extra virgin olive oil,garlic,white wine&parmigiano,tossed with penne pasta. Chicken&Shrimp Farfalle Sauteed chicken&shrimp in a sun-dried tomato,basil cream sauce,tossed with penne pasta. Milanese Cape Cod Life "Gold" Breaded cutlet,asparagus,tossed field greens&cherry tomatoes in a lemon vinaigrette. Choice of-Pork,Veal,or Chicken Wicked Local Reader's Choice "Gold" Scrod Zingarella Egg battered codfish,sauteed mushrooms,asparagus,&artichoke hearts,in a white Cape Cod Magazine "Gold" wine,lemon,butter sauce.Served with starch&vegetable. Gnocchi Pomodoro "Best Fine Dining"' Potato gnocchi with homemade tomato sauce,meatball,sausage,&pork. g *Salmon Marco Polo Grilled fillet of salmon,served with a soy, nger,shallots,white wine demi-glaze with roasted potatoes sauteed bok choy Prix Fixe Three Course Special *Marsala Sauteed mushrooms&shallots in a Marsala wine sauce. Available June 15-October 1511:30-5:45 Served with starch&vegetable.Choice of Veal OR Chicken Pappardelle Primavera Available October 16-June 1411:30-Close Grilled julienned zucchini&summer s uash,spinach,white beans,broccoli,garlic, olive oil,wine,brandy&parmigiane cheese. All Entrees Include Choice of Soup, *Pork Chop with Vinegar Peppers Grilled 14 oz.center cut pork chop with sweet vinegar peppers,roasted potatoes& Salad,or Appetizer,Entree, &Dessert garlic in a white wine demi-glaze. Pork Osso Bucco Open Year Round Braised pork shank with celery,carrots,&onions in a Barbera wine sauce.Served with p risotto. Serving Lunch and Dinner Daily at 11:30 *Chicken&Italian Sausage r7 r�r� Sweet vinegar peppers,roasted potatoes&garlic in a white wine demi-glaze. 508-7/ 8-1/ /0 *Roasted Duck Crispy,semi-boneless roasted duck with a spicy plum sauce.Served with sauteed bok 360 Main Street,Hyannis,MA 02601 choy&risotto.&risotto of the day. Felis&Donna Barreiro,Proprietors THIRD COURSE Choice of dessert Visit us Online at www.albertos.net NOT VALID WITH ANY OTHER PROMOTIONS In PASTA & GNOCCHI SEAFOOD & LOBSTER *Ragu Fresh Two Pound Boiled Lobster A traditional Italian meat sauce made with ground beef veal,& pork,simmered in tomato sauce, tossed with penne pasta.20 Served with linguine&vegetable.MP i Tortellini&Chicken A�ftedo Fresh Two Pound Baked Stuffed Lobster Roasted garlic&cheese tortellini with sauteed chicken in a butter, With shrimp,scallops,&bread crumb. cream&cheese sauce. Served with linguine&vegetable.MP j Appetizer 13 Entree 24 *Toscana *Baked Scrod Chicken,shrimp,prosciutto,broccoli, &cannellini beans,sauteed Fresh scrod in a lemon,butter, &white wine sauce, p with virgin olive oil,garlic,white wine topped with seasoned bread crumbs.parmigiano,tossed with Served with linguine aglio olio&vegetables.25 j penne pasta. 25 Scrod Francaise Pomodoro Egg-battered scrod in a white wine,lemon, Potato Gnocchi OR Linguine with our homemade tomato sauce, butter sauce with fresh deseeded tomatoes. meatball,sausage,&pork.22 Served with linguine aglio olio&vegetable. 28 *Sinatra Pesce&Pasta Italian sausage,chicken,broccoli rabe,&cannellini beans,with Chefs preparation of seafood&stuffed pasta of the day.MP extra virgin olive oil,garlic,white wine&parmigiano cheese, *Blackened Scallops tossed with penne pasta. 3 I Cajun spiced,fresh pan seared sea scallops,with applewood � smoked bacon&bok choy,in a limoncello sauce. 32 { Cannelloni Homemade pasta sheets stuffed with ground beef,pork,pine nuts, *Salmon Porto Fino &spinach,finished with tomato sauce,bechamel,&mozzarella Peppercorn encrusted pan seared salmon in a shallot&garlic j cheese. brandy demi-glaze. Served with garlic,mashed potatoes& Appetizer 12 Entree 23 asparagus.29 Lobster Ravioli *Shrimp&Scallop Fiorentina Black&white striped ravioli stuffed with New England lobster& Shrimp&scallops in a garlic,shallot,white wine,lemon butter j ricotta cheese in a saffron cream sauce. sauce. Served over sauteed baby spinach. 28 i Appetizer 15 Entree 24 Clams,Mussels&Calamari Fra Diavolo Littleneck clams,mussels&calamari sauteed in a spicy San Seafood Manicotti Marzano plum tomato,garlic, &basil sauce. Served over Homemade pasta stuffed with lobster,shrimp,scallops, linguine. 24 parmigiano,pecorino romano,&ricotta cheese topped with tomato,bechamel&mozzarella. *Vongole Appetizer 13 Entree 25 Littleneck clams sauteed with extra virgin olive oil, garlic,&shallots. Served over linguine with Chicken Ala Vodka your choice of Red clam OR White clam sauce. 24 Sauteed chicken in a creamy vodka sauce with a touch of tomato. Shrimp&Scallops Orvietto Served with penne pasta. 23 Sauteed jumbo shrimp&sea scallops with mushrooms,artichoke hearts,roasted garlic,house roasted peppers,&shallots in a *Pappardelle Marsala wine sauce. Tossed with potato gnocchi. 28 Homemade wide cut pasta with a San Marzano plum tomato, garlic&basil sauce. 19 Frutti di Mare Shrimp,scallops, &lobster tail. The consumption of raw or undercooked eggs,meat, Sauteed with your choice of poultry,seafood,or shellfish may increase your risk of food Scampi Sauce with Linguine Creamy Alfredo Sauce with Fettucine Fra Diavolo Spicy Tomato Sauce with Linguine Before placing your order,please inform your server if a MP person in your party has a food allergy.borne illness. CHICKEN, VEAL, PRIME AGED BEEF, OSSO EGGPLANT, & DUCT BUCCO, CHOPS, & LAMB Beef Short Rib Parmigiana Braised beef rib with celery,carrots,&onions in a Barbara wine Served with penne pasta in our homemade tomato sauce. sauce. Served with mashed Veal 28 1 Chicken 24 1 Eggplant 22 potatoes&sauteed broccoli.35 *Roasted Duck -Beef Tenderloin Crispy,semi-boneless roasted duck glazed with a spicy plum sauce. 8 oz.prime,black angus,grilled beef tenderloin. Served with roasted Served with bok choy&risotto.28 potatoes&grilled vegetables.Market Price Farcite Napoletana *Filet Au Poivre Eggplant rolled&stuffed with ricotta cheese,baked with a San 8 oz.prime,black angus beef tenderloin coated with peppercorns& Marzano plum tomato sauce&three cheeses. Served with penne finished in a brandy cream sauce. Served with mashed potatoes,& pasta.23 grilled vegetables.Market Price Sorrentino-Veal or Chicken *New York Sirloin Breaded cutlet layered with eggplant&fontina cheese. Topped with Grilled 12 oz.dry aged,prime black angus,sirloin with roasted sauteed prosciutto&mushrooms in a Madeira wine sauce. potatoes&grilled vegetables.MP Veal 29 Chicken 26 Cacciatore-Veal or Chicken *Veal Chop Sauteed veal or chicken with peppers,onions,&mushrooms in a Grilled 14 oz.Provimi veal chop. Served with plum tomato&marsala wine sauce. roasted potatoes&grilled vegetables.Market Price Veal 28 Chicken 25 *Lamb Loin *Picatta-Veal or Chicken Grilled lamb loin topped with figs&Cabernet Sauvignon reduction. Sauteed with shallots,garlic,mushrooms,&capers in a lemon butter, Served with roasted potatoes&grilled vegetables. 33 white wine sauce. Veal 28 Chicken 24 Osso Bucco-Lamb or Pork Marsala-Veal or Chicken Braised shank with celery,carrots,&onions in a Barbera wine sauce. Sauteed with mushrooms&shallots in a marsala wine demi-glaze. Served with risotto&vegetables.Lamb 35 Pork 27 Veal 27 Chicken 25 Milanese-Veal or Pork or Chicken *Maple Glazed Pork Chop Breaded cutlet topped with field greens,asparagus&grape tomatoes Grilled 14 oz.pork chop finished with a maple,honey,pomeroy& in a lemon vinaigrette. Dijon mustard demi-glaze. Served with roasted potato& Veal 28 Pork 26 Chicken 25 grilled vegetables.27 *Zingarella-Veal or Chicken Artichoke hearts,asparagus,deseeded tomatoes,mushrooms in a white wine,lemon,butter sauce. ' Veal 30 Chicken 27 *Saltimbocca-Veal or Chicken 2019 Layered with spinach,prosciutto,&fontina cheese finished in a mushroom,sage,Marsala wine sauce. CERTIFICATE of Veal 30 Chicken 27 EXCELLENCE Capri-Veal or Chicken dD Breaded cutlet with sauteed shrimp,lobster meat, &asparagus in a brandy, pink peppercorn cream sauce. Veal 32 Chicken 30 O O *Sienese-Veal or Chicken Shitake,porcini,&crimini mushrooms in a tarragon, tomato demi-glaze. Served with potato gnocchi. Veal 28 Chicken 24 t r i padvi so r APPETIZERS LUNCH MENU *Littleneck Clams 1.50 Each , SUBS/WRAPS/QUESADILLAS *Oysters 2.75 Each *Shrimp Cocktail 3 Each Served with fries or house salad Homemade Meatballs 13 For Three All subs served on fresh ciabatta bread *Cheese Platelmported cheeses,dried fruits&walnuts. 14 Parmigiana *Pate A rich,silky,chicken liver pate,garlic crostini,capers,minced egg, Breaded chicken cutlet or thinly sliced eggplant,topped with &red onion.10 tomato sauce&melted cheese. *Salmon Carpaccio Smoked salmon filets with chopped egg,capers, Chicken 13 OR Eggplant 12 onions,&crostini. 16 Artichoke Hearts Long stemmed,lightly battered&fried,Roman Philly Steak artichoke hearts,with grape tomatoes,capers,shallots,&white wine. 15 Shaved steak,peppers,onions,mushrooms&melted cheese. 12 Antipasto Prosciutto di Parma,soppresatta,salami,fire roasted peppers, Classic Italian artichoke hearts,cheese,hummus, Prosciutto di parma,salami,black pepper&rosemary porketta, &chicken liver pat-. 16 fontina cheese,basil,red onion,tomatoes,&balsamic glaze. 12 Garlic Bread French baguette with extra virgin olive oil,fresh garlic,& three cheeses. 7 Caprese Porketta Bruschetta Fresh baked bread,grated cheese,homemade basil pesto, Black pepper&rosemary Italian porketta ham, tomato,red onion,&fresh basil salsa.9 fresh buffalo mozzerella,pesto,&tomato. 13 Truffle Gnocchi Truffle stuffed potato gnocchi finished with a shallot, brandy cream sauce&fresh grape tomatoes. 13 Meatball *Tuna Chefs preparation of the day.Market price Homemade meatballs with fontina cheese&tomato sauce. 12 Fried Calamari Squid dipped in corn flour batter&deep fried, served with a spicy aioh sauce. 15 Italian Sausage Mussels Fra Diavolo Fresh Stony Island mussels sauteed in a spicy Sweet Italian sausage,with sauteed peppers&onions. 12 tomato&basil sauce.13 Tuscan Chicken Seafood Sampler for Two Fried calamari,smoked salmon,clams casino, Breaded chicken cutlet,prosciutto di Parma,arugala, oysters Rockerfeller&shrimp cocktail.22 tomatos,onions,&balsamic glaze. 13 Farcite Napoletana Stuffed eggplant with ricotta,parmigiano,&romano cheese topped with afresh plum tomato sauce& melted cheese.13 Smoked Salmon SOUPS Smoked salmon,cream cheese,onion, tomato,&capers. 15 Sou o the Da -Cu 6 Bowl 8 Genovese p f y p Chicken&egg-battered eggplant with fontina Zuppa di Pesce-Cup 7 Bowl 10 cheese&a pesto aiol. 12 Clam Chowder-Cup 7 Bowl 10 Seafood Bisque-Cup 8 Bowl 13 Veggie Wrap Seasonal vegetables,hummus,mixed greens. 11 SALADS Add goat cheese 1.50 OR buffalo mozzerella 2 ADD TO ANY SALAD Chicken or Tuna Salad Wrap Grilled Chicken 6 1 Cajun Chicken 6 1 Fried Calamari 8 Diced white chicken meat tossed with almonds,raisins,dried Three large grilled Sea Scallops 10 1 Eight oz. Grilled Salmon 14 cranberries,&mayo, OR Albacore tuna with celery,lettuce, Three Jumbo Grilled Shrimp 9 1 Three Jumbo Shrimp Cocktail 9 tomato,onion,&mayo. 11 *House Salad(Contains Walnuts)8 *Caesar Salad 10 Italian Quesadilla *Caprese Salad 12 *Spinach Salad 11 Grilled chicken,portabella mushroom,Italian sausage, *Tuscan Chopped Salad 12 *Arugula Salad 12 spinach&three cheeses. 14 *Chicken Salad(Contains almonds)12 *Tuna Salad 12 Seafood Quesadilla Lobster Salad MP Shrimp,scallops,lobster,cilantro,cheddar& fontina cheese. Served with a spicy aioli. 16 *Amalfi Salad Mixed field greens with marinated artichoke hearts,portabella Take mushrooms,&fire roasted peppers,topped with shaved parmigiano cheese $5 OFF ANY DINNER ENTREE ! &exquisite white anchovies.14 during lunch. (11:30-3:45) i� 1 ttHF y BOARD OF HEALTH Town of Barnstable John T.Norman Board of Health Donald A.Gaudagnoli, M.D. RAWNSTABM. F.P.(Thomas)Lee,. P MAS& Daniel Luczkow,M.D. Alt. 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: 309 Issue Date: 01/01/2022 DBA: ALBERTO'S RISTORANTE OWNER: BERTO &AL INC Location of Establishment: 356 (360) MAIN ST HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 148 OutdoorSeating: 72 Total Seating: 220 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, 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. A conditional variance is granted with the limitation of no more than 250 seats (inside and out) , etc. • Initials: �'"E"° .� For']Gown of Barnstable Date paid Amlgcl S�� BABNSTABIZ Inspectional Services r Mass. Check# � .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 io // �a/ NEW OWNERSHIP RENEWAL L/ NAME OF FOOD ESTABLISHMENT: A(. V/ ADDRESS OF FOOD ESTABLISHMENT: 360 01/1 �`fU S 14V 4,oL 7 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): �2 • 03 0 0 V` 7 `j E-MAIL ADDRESS: 7::7 Aj J;2 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 7 78- r CC Jt TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO�ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: L/SEASONAL: DATES OF OPERATION:!�L/Ej Z211�A�Z NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: 0�. 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) 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 Y OWNER INFORMATION: // d FULL NAME OF APPLICANT SOLE OWNER: D.O.B Q OWNER PHONE# � 3 (�/ �/ 77 4 ADDRESS � C.CJ S9 aa-,(ffV CORPORATE OWNER: CORPORATE ADDRESS: 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 1. D6 21 S 10 VSk l f I l6 goeS 1. Pft o R(S f 1/ 16 1.?oLS- 2.DOt/P4 A#U El1-0 06 i l 0 i 2OZ6 /0 i/d / AW SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div. at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at btty://www.townofbarnstable.us/healthdivision/api)lications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec. 31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BMAR,sr a ='' Paul J.Canniff,D.M.D. MA 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: 309 Issue Date: 01/01/2021 DBA: ALBERTO'S RISTORANTE OWNER: BERTO &AL INC Location of Establishment: 356 (360) MAIN ST HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 148 OutdoorSeating: 72 Total Seating: 220 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q. FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. A conditional variance is granted with the limitation of no more than 250 seats (inside and out) , etc. Y t r v _ r For Office UseInitials: ro� Town of Barnstable Date Paid fl 16 Zn Amt Pd$ �0_ RAM ASS.�. : Inspectional Services #��"3105 P*369 " ,0� t, t� A,Eo �a 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 II NEW OWNERSHIP RENEWAL V NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: �'� `z v � n �,`/V Y �T" MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (25D_90 - 7-7 J TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO 1//...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION4(_/&_/21 TOjLA / NUMBER OF SEATS: INSIDE: lfk OUTSIDE: 5.7— TOTAL: 3b 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)? V TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) l/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 FonnsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: .ONO D.O.B -Y 0 l OWNER PHONE# b J / e-7 7 D ADDRESS (.LfrS 1� ��//,U\stJ°�O(`l. ' CORPORATE OWNER: CORPORATE ADDRESS: - L PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date A �' I. PAM ��`crp l !s l 1. '� �� i'/ l y / 2�'A/ 2. NSaN �O�,�i SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/api)lications.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. 31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st. Q\Application FormsTOODAPP REV3-2019.doc f BOARD OF HEALTH Town of Barnstable w John T.Norman Board of Health Donald A.Gaudagnoli,M.D. . BAMIsreaM Paul J.Canniff,D.M.D. MAICAL 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: 309 Issue Date: 12/10/2019 DBA: ALBERTO'S RISTORANTE OWNER: BERTO &AL INC Location of Establishment: 356 (360) MAIN ST HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 148 OutdoorSeating: 72 Total Seating: 220 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Ga� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. A conditional variance is granted with the limitation of no more than 250 seats (inside and! out) , etc. T f L" For Office Use Only: Initials: Town of Barns-table Date Paid Amt Pd$ V ' BABNMBL¢, : Inspectional Services �f �a3 f— - Public Health Division Check# Thomas McKean,Director �b �Q 200 Main Street,Hyannis, MA 02601 1 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE �V-O�`S1 9 NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT: I s L r7�b� ADDRESS OF FOOD ESTABLISHMENT:° �V"1115 0 `1 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): Fv '"� L117 ff GLall15 Au 02&01 E-MAIL ADDRESS: fD l___ I b O S ' n e-1 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 718 770 TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO__�_ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO ��p n NUMBER OF SEATS: INSIDE: i �n OUTSIDE: / TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REOUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? pis TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) )C 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 1 ->o OWNER INFORMATION: FULL NAME OF APPLICANT !szoE�(6-1.) r SOLE OWNER: �/NO D.O.B d^6 OWNER PHONE# 4 6 .?C,% y7 Z ADDRESS —4� _ ... CORPORATE OWNER: t G�•J � � _1._/V CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: n) (>✓ � List(2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date �+ a�Ci c+�► �' i 1 17-)2-(-3 2. SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to oyenine!! 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/heaIthdivision/applications.as]D. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.3 l't 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 IKE►owtio TOWN OF BARNSTABLE,_ .HEALTH INSPECTOR'S Establishment Name: Date: ,: Page: of ^��{ OFFICE HOURS BARNSTABLE. � PUBLIC 2 0 MAN ST 3:30-4:30 P.M. HEALTH EESION � - �� : 0- :30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified e3- ,0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red_Item- PLEASE PRINT CLEARLY p'FDN1"p FOOD ESTABLISHMENT INSPECTION REPORT 508-8624644 Vi Name .> �� Date Type of T _--Inspection vI i // �lll) 'pn�gl tine L Address Ris ood Service ion i Level e a. Previous Inspection L �` 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: N-4VI, 64 ELI 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 ItemkZ s Anti-Choking 590.009(E) ❑ vv 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 ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS _ L ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives a ' ❑ 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 r PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control N ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 6k4 ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories L , • ft LA Violations Related to Good Retail Practices(Blue 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: �] 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 ❑ mergency us sion C N Official Order for Correction: Based on an inspection today,the items Embargo Emergency Closure checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ 9 y ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4 non-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 27.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical_violations. If 1 critical refrigeration. 29.Special Requirements (590.009) receipt within 10 days of recei t of this order. violation,4 to 8 non-critical violations=C. 30.Other 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 NWV #Seats Observed Frozen Dessert Machines: Outside Dining Y N P 's Signature Print: // e Self Service Wait Service Provided Grease Trap.Size Variance Letter Posted Y N Dumpster Screen? Y N Violation related to Foodborne Illness - Violation 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 a 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(Aj(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.0 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 3-304.11 Food Contact with Equipment and Utensils* 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources y Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004A-B Compliance with Food Law* Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) liance P * - -4-501.111 Manual Wazewashing-Ho[Water 7.206.12 Rodent Bait 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* 3-401.11A(1)(2) Eggs-155°F 15 sec Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* . PP Y Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eff-n-inizooi 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 - ide in cater- * - Ratites-165°F 15 sec* in mobile food,tem or 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* the appropriate sections above if related to Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave 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 - - r3-301.12 .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* .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 * 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 riskfactors listed above,can befound in the 6 Tags/Records:Shellstock 04(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 to 70°F Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* y 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 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 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 1.009 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. yoFT"E ri TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date ge: of ' p c OFFICE HOURS _ ... PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS, g. MON.-FRI. t639• �0 HYANNIS,MA 02601 -' 608-862-4saa No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSP CTION REPORT bf Name Date,, e o Type of Inspection e Io Routine Address Risk F fie-inspection li Level R Previous Inspection q qA iCG Telephone Residential Kitchen Zre:. _ Mobile perat�on Owner HACCP Y/N Temporary Caterer General Complaint V 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) n Action as determined by the Board of Health. Allergen Awareness 590.009(G) Q/ 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 ` LV ❑ 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 V i Critical(C)violations marked must be corrected immediately. (blue&red items) 1 `,• Corrective Action Required: ❑ No ❑ Ye Non-critical(N)violations must be corrected immediately or Overall Rating V �! 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 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 8 non-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 , '✓/'v /A' On ' 'C./ /�3� Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N / r`" 1�•� l� ® e-� #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 N Dumpster Screen? Y �l� 7 r- Violations related to Foodborne Illness Violation Related to Foodborne Illness Interventions -_ Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) i 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$ 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* 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 Suli`stances 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-WorkingContainers* Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-20i-'rf` Separation-Storage*- - Applicants* - - - - - - 3=302.L1(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 3-30215 _ Wash�n Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* - g g - * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements * 3-304.11 Food Contact with Equipment and Utensils 590.003(G) Reporting by Person in Charge Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reted of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAduIterated or 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 Wazewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P * 3-201.13- Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water + Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec dness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective tonoot 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) Purk and Beef Roast-130°F 1 1 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 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. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145'F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 - Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under f129-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 CommerciallyProcessed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible _ Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers an P d Ca pacifies* 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* 1 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 .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. `oF. To,,ti TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: .• of o OFFICE HOURS 'BAR E. PUBLIC 2 0 MAN STREET Item a:oo s:soA.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � b39• `e$ HYANNIS, MA 02ti01 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY prFD MAC a FOOD ESTABLISHMENT INSPECTION REPORT 508-862-4644 Name Date e o Tyne of Inspection to Routine I iAZIL Address r Risk od S n Leve tion Telephone Residential Kitchen Date: Mobile e-operatio Owner HACCP YIN Temporary ess 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 TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) l ❑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) s ❑ 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: , �( 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 Sched d F] Emergency Suspensi 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 non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 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 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. w 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 PI 's Signatur" ^ Print: Q / q, '/ / Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N ;C�Y Q lam-L�70 1/ S (-- / 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* $ Cross-contamination 1q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 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* 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* * P g 20 Time as a Public Health Control 3-302.11(Aj 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 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* -REQUIREMENTS FOR _ 3-306.14(A)(B)Returned Food and Reated or of Foam* 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-RegulatedSources 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 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 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 3-202.16 Ice Made From Potable Drinking Wafer* 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 5-101.11 DrinkingWater from an Approved S stem* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Sy stern* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cti a 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell - Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from_N_S_SP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12. Cleaning Procedure* 165°F* foodbome Illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail _ 3-401.11( )( )( ) 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* 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 1590.000 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 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. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 1 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. °p THE roe," TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: Page; of l 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 MASS. `0i HYANNIS,MA 02601 MON.-FRI. No Reference R Red Item PLEASE PRINT CLEARLY �E, MPS a _ 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Da I 1yoe o section Routine Address ® Ri 4400d Service action Level Re ai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner .01, ` 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/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 OTECTION 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 ' r within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-Inspection Scheduled ❑ Emergency Suspension 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 I- 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 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 8 non-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. 30.5�y< DATE OF RE-INSPECTION: Inspector's Signature Pr i t: 31. reened from public viewPermit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N P C's Signat re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 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 1'30°F* Applicants* 7-201.11 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* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated 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 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 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 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* eff-ritic uuzoor 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 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- * i 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. 2-301.14 When to as * Other 590.009 violations relating to goad retail 590.004(C) Wild Mushrooms* en Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec i 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requipractices should be debited under#29-Special $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 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 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. `oFTHE A TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page:. of OFFICE HOURS BRNSTABLE. PUBLIC 2 0 MAN STREET 3:3 DIVISION 0- :30. .M. Atem Code C-Critical Item :3o-4 P.M.:3o P. . DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mass. MON.-FRI. 2639• �•� HYANNIS,MA 02601 508-862-46aa No Reference_ R-Red Item PLEASE PRINT CLEARLY. �FON1P'p FOOD ESTABLISHMENT INSPECTION REPORT Name A4 A jo Dat a of T U s ection er outi Address Risk ood Service e-mspection Level a Previous Inspection Au Telephone Residential Kitchen Date: Mobile Pre-operation ems" Owner HACCP Y/N Temporary Suspect Illness 11A At Caterer General Complaint Person in Charge(PIC) ,( Tim Bed&Breakfast HACCP Other Inspector 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 ,( do 2%e- F-1 5.Receiving/Condition ❑ 17.Reheating 6//Yl Ile ❑ 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 ❑&Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(H 17 ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and.Food Preparation for HSP ❑ 16.Proper Adequate Handwashing CONSUMER ADVISORY I '� ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories y Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations v Critical(C)violations marked must be corrected immediately. (blue&red items) 2 Q Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately.or Overall Rating l 3 - I -I within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the 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 4 non-critical violations g 26.Water,Plumbing and Waste if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot g (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. within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C, 29.Special-Requirements w y(590.009) p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view rvl Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI a ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N Dumpster Screen? Y N ••ram " Violations related to Foodbome Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection.from Unapproved Additives* r Contamination from Raw Ingredients Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 15 590.004(F) * - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-in-Charge to � 7-102.11 Common Name-WorkingContainers* 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 3-362.15 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 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer • 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4, Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) - Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a'Hermeticall Sealed Container* SanitizatiodTem Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hof Water Monitoring* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURECONTROLS 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 dness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Not Otherwise Processed to Eliminate Equipment* ( )( ) Pathogens*590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meals&Game g * s�cme vinoo1 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 g g try 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- � Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 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[o good retail ( ) practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding 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 non-critical 23-30) 3-202.15 Package Integrity O 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) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification g 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 TagsiRecords:Fish Products P 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 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. INC T TOWN OF BARNSTABLE HEALTH INSPEcroR s Establishment Name: Date: .Z Page;- / of W OFFICE HOURS jT 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 ASS. `0 HYANNIS, MA 02601 MON.-FRI• No Reference R-Red Ite m PLEASE PRINT CLEARLY- s " - 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT NameA:i �- �� Date Type of of Inspection Z Routin t Address Risk Fo Service e-inspection e - v b A` A L Level Previous Insp'ction U u e Telephone Residential Kitchen Date: Mobile Pre-op atio Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint e' Person in Charge(PIC) Time Bed&Breakfast HACCP _ In: Other S v � Cif Inspector I,J 1 . n Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ cap 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 I ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities G 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: LSJXo ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating ry p ❑ ❑ p ❑y y ❑ Voluntary Compliance Employee Restriction/Exclusion Re-inspection Scheduled Emergency Suspension C N Official Order for Correction:Based on an inspection today,the terns ❑ 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 b a Board of Health member or its agent 24.Food and Food Preparation (FC-3 59 p 9 y 9 A=Zero critical violations and no more than anon-critical violations. F=3 or more critical violations.9 or more non-critical violations, )( 0.004) 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 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have.a right to a hearing. Your request must C=2 critical violatio �andss 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 o rv8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590:009) within 10 days of receipt of this order. violation, 08 n violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's i nature Prin. �t✓�`(� 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's gnatu a 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* F 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 5 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* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage*Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 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* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* 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 Washing 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* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* * P 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 Mechanical Wazewashing-Hot Water Monitoring 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 Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3 401.11A(1)(2) Eggs- mme is sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef,d-maooi 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°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Authority 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 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 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 ( ) hem Good Retail Practices FC � 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 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 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 129. 1 Special Requirements - .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-]03.12 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. of O/F row TOWN OF BARNSTABLE HE ALTH,wSPECTOR'S Establishment Name: , Date: Page: of_L v` ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE, ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �A 659. `0� HYANNIS, MA 02601 508 862-4w No Reference R-Red Item PLEASE PRINT CLEARLY 'FDN1�`p FOOD ESTABLISHMENT INSPECTION REPORT 11 � )U41 S r v Ar Name Date o p e o sec io v g outine r `^ !n ���� r'J LOU-2 Address .N Y fl/teEiniS! Risk �F...!d,Sery = ection Level Previous Ins ection y ✓ �" Telephone Residential Kitchen Date:3 l U N' c. -Mobile Pre-op at Owner HACCP YIN Temporary ect III ess - Caterer Gen ral Complaint Person in Charge(PIC) Time Bed&Breakfast b A/(� o v G^� Other In: Inspector V," 2� Out: e- Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. J / Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ M 4 Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ oy 19 1 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) loll 0_( ❑ 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 J( 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: es Non-critical' q ❑ No t (N)violations must be corrected immediately or Overall Rating q within 90 days as determined by the Board of Health. I ` 1 ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion W.P(e-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today, a 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)(596.004) 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 suspensign or rev6i ation 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 ( )( ) 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 violaT n,4 t non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspe or's Sig a ure Prin. ( 31.Dumpster screened from public view i Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y Dumpster Screen? Y N L J 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 Assi nment of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g 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.*- 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* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 7-201.11 Separation-Storage* PP 3-302�.11(A) Food Protection* 20 Time as a Public Health Control 590.003 Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* �) P ty3-302.15 _ 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* 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 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' 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-Ho[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 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products 4-501.112 Mechanical Warewashing-Hot Water Monitoring 3-202.13 Shell Eggs* Sanitization Temperatures* TWEITEMPERATURE 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* 163-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 11 4-601. A Clean Utensils and Food Contact Surfaces of * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* ( ) Eggs-Immediate.Service 145°F 15 sec Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef dive 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* 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* ( )O P 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 1 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 Ammals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,5 Receiving/Condition g,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 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402. Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(4(J) Labeling of Ingredients" Supplied with Soap and hand Drying Devices Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or 27, Physical Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision I 29. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* L 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 1NE. TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: , it I�J Date: A_3 Page:_�of , ° OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BpRNSrpaLE. ) 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Mph" y, MO -FRI. HYANNIS, MA 02601 Soa-8s2-4644 No Reference R-Red Item PLEASE PRINT CLEARLY �p �6}q• �0 'EDN1P�' FOOD ESTABLISHMENT INSPECTION REPORT Name Date 3 x 1 Type of T f Ins Section , O outi - e V_ Address Risk t rood Servi Re-inspection f j 1 i Level Previou In pection �G �• I N� o �1 c t In P,Iw 0 �? i. Telephone Residential Kitchen Date: ( 7 f _ -6e Mobile Pre-ope�atiln� Owner HACCP Y/N Temporary Suspect Illness G l�o ��f Caterer General Complaint •• '' ) Person in Charge(PIC) Time Bed&Breakfast HACCP 7S NL" t ( ,y r- n ZQ(/ �( In: Other Inspector off; w, Out: ( �� V' t' o t n Gh ` �n 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) e 14t Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands (� rr ❑ .1.PIC Assigned!Knowledgeable/Duties ❑ 13.Ha Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives 0✓ er" ' - - ❑ 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 ❑ 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 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 4non-critical violations 9 ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up;infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-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 violati 8 n-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspe is Signat 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 Plas Ignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N 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.) I FOOD PROTECTION MANAGEMENT m PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202:12- _ Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-30 .14 Protection'fiom Unapproved Additives* 19 PHF Hot and Cpld Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F * - - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control* Appficant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* _ 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR- 3-306.14(A)(B)Returned Food and Rrated or of Food* 7_204.12 Chemicals for 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 Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served * P 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products �4-501.112 Mechanical Wazewashing-Hot Water Monitoring 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°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* Effective innooi 4-602.11_ - Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source- 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* -4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' S90.009(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 3-401.11 Game and Wild Mushrooms Approved By (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 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 Commercially * (Blue Items 23-30) 3-202.15 Package Integrity (C) y 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) RemainingUnsliced 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 Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* * 23. Mana ement and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 9 3 4(12.11 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. 1 Poisonous or Toxic Materials FC-7 .008 _ HACCP Plans 6-301.12 Hand Drying Provision 29. Secia pl Requirements 009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ _. _•-_ _ 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc f, `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. SUNSET DINNERS - All Entrees Include Soup or Salad,Coffee&Dessert J t CHEESEMANICOTTI.........................................................................10.95 �. Pasta sheets stuffed with parmesan,romano&ricotta,topped with tomato,Mchamel&melted cheese. CACCIATORE.................................................. .. 18.95 n 1 Chicken&shrimp sauteed,with peppers,onions,and mushrooms,in a Marsala wine sauce with a touch of marinara. AGLIO OLIO.......................................................................................12.95 1 IMl 111......Illaa�l V Linguini in an olive oil,garlic,and anchovy sauce. PESTO ................................................................................................11.95 _- The famous Genoese herb sauce consisting of olive oil,garlic,fresh basil,pinenuts and parmesan cheese,served room temperature over linguini. RAGIJ..................................................................................................13.95 n 4 A traditional Italian meat sauce made with ground beef&pork,simmered in a tomato sauce,served over linguini. }nbltish PASTAMARINARA.............................................................................10.95 ' �� �s LW A light plum tomato sauce sweetened with minced celery,carrots&onions,served over linguini. PASTA PRIMAVERA.............................................................................14.95 . -_. u _ ST®RANTE Pasta tossed with fresh vegetables in a cream&cheese sauce. SEAFOODALBERTO..................................... . 20.95 (+I •,`� Sauteed littleneck clams,mussels,shrimp,scallops,and calamari,served in a light mdrinara sauce or a garlic white wine lemon sauce. J OPASTA RED OR WHITE CLAM...........................................................16.9$ 1 (( Fresh littleneck clams steamed open in a spicy marinara sauce;or olive oil.garlic& Cuisine is both an art and a science. It is an art when scallions,serve linguini.llid over liini. I' it strives to Bring about the true and the beautiful in CHICKEN PASTA FAR FALLE..............................................................18.95 Bow-tie pasta with chicken and shrimp in a sun-dried tomato basil cream sauce. the Order of culinary ideas.CIS a science it respects PASTA DEVIND...................................................................................17.95 chemistry,physics and naturalhistory. Its axioms Medallions of chicken sauteed lightly&tossed with penne pasta in a roasted red pepper cream sauce. are caffed aphorisms, its theorems recipes, and its EGGPLANT FARCITE NAPOLETANA....................................................16.9$ hifoso h pastronom •s a f Eggplant stuffed with ricotta,topped with a basil marinara sauce&melted cheese. p p yD y MUSSELS BIANCO OR MARINARA.................................................. Lucien Tenrlret ZS.9S Fresh mussels sauteed in either a white or red sauce,served over pasta. Egg OD ZI GA s od topped with artichoke hearts,LLA ...... 189$ asparagus,mushrooms& s } , deseeded tomatoes,finished in a white wine lemon butter sauce. BROILEDNATIVE SCROD...................................................................16.95 i Fresh scrod in a lemon,butter&white wine sauce,topped with seasoned bread crumbs. SCAMPI...............................................................................................19.95 • , Jumbo shrimp sauteed with olive oil,butter,garlic,shallots&scallions,served over spinach or pasta. Ar�R�R�oV CHICKEN,BROCCOLI AND PASTA....................................................•.16.9$ Y �,j�=1LJ 1 111 V Chicken.penne pasta rd hrnrroll rn.aaod in garlic,olive oil&cheese. �� 4 VEALOR CHICKEN PARMIGIANA......................................................17.95 Breaded&topped with tomato sauce&cheese. CHICKEN MARSALA...........................................................................17.95 d 198 Sauteed chicken breast and muuhrooms in a Marsala wine sauce. abl�Slie a ` VEAL OR CHICKEN ALBERTO............................................................18.95 Est Breaded cutlet of veal or chicken sauteed in olive oil with peppers,onions,mushrooms,artichoke S TOR A NTE hearts&pesto with a touch of white wine&marinara. SEAFOOD ALFREDO....................... .........19.95 Sauteed shrimp,scallops&calamari in a cream sauce,served over pasta. i FINLANDIA..........................................................................................18.95 Open Daily at 3 p.m. • Sunday at Noon Sauteed chicken&shrimp with carmelized onions in a vodka cream sauce. SINATRA .............................................................................................16.95 360 Main Street, Hyannis, Mom. 02601 Sunset Dinners from $10.95 Chicken,sausage,broccoli robe&cannelini beans sauteed iii olive oil,garlic,white wine&chicken stock. CALAMARI..................................... ..........16.95 7ekphone: 778-1770 ••••••••••••••••••••••••••••••••••••••••••• l Sauteed baby squid in a spicy,tomato,cream sauce,served over linguini. , Fe/ris &Donna Barreiro Private Rooms Available CHICKEN CAPRI.................................................................................21.95 Fireside Dining Breaded chicken breast topped with fresh lobster in a brandy pink peppercorn cream sauce. Proprietors Served From 3:00-6:00 Monday—Saturday Gift Certificates Available 12:00-6:00 Sunday Not valid With Any Other Promotions e.I Prices subject to than - b APPETIZERS PASTA PORK rM fA • ANTIPASTO..............................For One 10.95 For Two 16.95,c For those who want to have variety;this consists ofescargot,crostini,chicken liver pateAPPETIZER DINNER RILLED RIB PORK CHOP................................................................20.95 center cut 14 ounce grilled rib chop,with vinegar peppers&roasted potatoes. clams casino,shrimp cocktail,fried calamari,smoked salmon&marinated vegetables. .........................................................................6.95....12.9Eomato sauce sweetened with minced celery,carrots£�onions,served over linguini. MILANESE........................................................................................20.95 AMALFI...................................................................................11.95 14 ounce breaded rib chop cutlet served over wildfield greens with a special house dressing. Mixed field greens,with marinated artichoke hearts,portabella mushrooms,and ....................................................... 6.95....14.95 ................... ORRENTINA................................ .... ... .. 18.95 resh roasted red e ers,to ed with shaved armesan cheese&white anchovies. ""'"'""'''"'''"""""'""""'f PPP PP P Italian meat sauce made with ground beef&pork,simmered in a tomato pork tenderloin cutlet topped with eggplant&cheese,finished with a Maderira,tomato,demiglaw. MUSSELS-BIANCO OR MARINARA ••••••••••••••••••••••••••8.9E over linguini. ....................... PORTO FIND............ .. 18.95 Sauteed mussels in a marinara sauce or olive oil&garlic. BROCCOLI AND PASTA........................................................7.95....14.95 Marinated,grilled pork tenderloin in a brandy,pink peppercorn sauce SCAMPI...................................................................................10.95 Broccoli florets sauteed in olive oil&garlic tossed with penne pasta&fresh diced tomatoes. Shrimp sauteed in olive oil&garlic,served over pasta or spinach. CANNELLONI 7.95....16.95 LAMB ...................................................................... Pasta stuffed with prosciutto,veal,pine nuts,spinach,finished with tomato,bechamel&melted cheese. SEAFOOD RAVIOLI ................................................................10.95 RACK OF LAMB................................................................................27.9E Homemade pasta filled with lobster,shrimp,scallops,&cheese in a saffron cream sauce. CHEESE MANICOTTI...........................................................6.95....13.95 Marinated in garlic&rosemary,grilled to your liking,in a port wine demi-glaze,served with Pasta sheets stuffed with parmesan,roman&ricotta,topped with tomato,bechamel&melted cheese. grilled vegetables& otato. SHRIMP COCKTAIL...................................................................9.9E 8r g P Four jumbo shrimp,served with cocktail sauce. TORTELINI ALFREDO...........................................................8.95....17.95 LAMB OSSOBUCO......................................................................21.95 ESCARGOT................................................................................8.95 Roasted garlic and cheese tortelini with sauteed chicken in an Alfredo sauce. Braised lamb shank,cooked in a mirepoix. Large snails sauteed in a garlic white wine sauce,finished with fresh mozzarella,sun- PASTA RED OR WHITE CLAM.........................................................17.95 dried tomatoes&basil,served over angel hair pasta. Fresh littleneck clams steamed open in a spicy marinara sauce;or olive oil,garlic& PRIME AGED BEEF FRIED CALAMARI.....................................................................9.9E scallions,served over linguini. Fresh marinated squid dipped in corn flour batter&deep fried,served with a spicy FAR FALLE................. .18.95 STEAK MARCO POLO.......................................................................27.95 """""""din a su""""tomato"""""m sauc' A 12 ounce prime aged sirloin with a soy ginger demi-glaze. mayonnaise aioli sauce. Chicken,Shrimp£�bow-tie pasta tossed in a sun-dried tomato basil cream sauce. FILET MIGNON AU POIVRE..............................................................28.95 FARCITE NAPOLETANA.............................................................8.95 DEVINO..........................................................................................17.95 Sauteed 8 ounce filet,coated with peppercorns with a brandy cream sauce. Eggplant stuffed with ricotta cheese,finished with a basil marinara sauce&melted cheese. Medallions of chicken sauteed lightly&tossed with penne pasta in a roasted red pepper cream sauce. STEAK GAIA DE NOVA 28.95 .................................................................... CHICKEN LIVER PATE..............................................................5.95 SINATRA.........................................................................................16.95 A 12 ounce prime aged sirloin with a sun dried tomato port wine reduction. A rich,smooth pate laced with Calvados. Chicken,sausa��e,broccoli robe&cannellini beans sauteed in olive oil,garlic,white wine& chicken stock;Cossed with penne pasta. GRILLED PRIME AGED SIRLOIN........................................................26.95 B RUSCHETTA........................................................................... 6.95 All meats are served with grilled vegetables,and risotto or potato of the day. Baked bread topped with sliced vine-ripened tomatoes,pesto&fresh romano. CLAMS CASINO ........ 7.95 EGGPLANT VEAL ............................................................. Broiled native littlenecks,topped with seasoned bread crumbs,roasted red peppers&bacon. FARCITE NAPOLETANA................... 16.95 MIXED SEAFOOD PLATTER...................................For Two 13.95 Eggplant stuffed with ricotta,topped with a basil marinara sauce&melted cheese. VEAL CHOP .....................................................................MARKET PRICE A combination o.f clams casino,baked oysters,chilled shrimp&smoked salmon. EGGPLANT PARMIGIANA.............................................................. ...15.95 A 12 ounce grilled veal rib chop.(Chefs sauce of the day,add$3.00) Eggplant dipped in flour&egg,pan-fried,topped with luralo sauce,shredded fonthra&grated parmesan SIENESE............................................................................................23.95 SALADS Veal scaloppini sauteed with a variety of wild mushrooms simmered in a taragon,tomato, and demiglaze.Created for mushroom lovers! HOUSE SALAD....................................................................3.95 SEAFOOD FRANCAISEPANINO.................""""""'"""""with"""""""" 20.95 Mixed greens,tossed with our house vinaigrette,garnished with dried cherries, nbutt Egg battered cutlet stuffed with free cheeses&prosciutto,served with a white wine lemon butter sauce. mandarin oranges,carrots and walnuts. SCAMPI.''.0*......**0*'........................................................................19.95 Jumbo shrimpoil,butter sauteed with olive ,garlic,shallots&scallions,served over spinach or pasta. MARSALA........................................................................................18.95 CAESAR SALAD ..................................................................5.95 Sauteed veal scaloppini and mushrooms in a Marsala wine sauce. Traditional romaine salad,tossed with croutons,parmesan,anchovies&our Caesar dressing. SEAFOOD ALBERTO.........................................................................24.95 TUSCANY.........................................................................................23.9E Sauteed littleneck clams,mussels,shrimp,scallops,and calamari,served in a light marinara sauce Cutlet stuffed with lobster,shredded cheese&asparagus,breaded& coshed in a cham a e lobster sauce. TUSCAN SALAD..................................................................6.95 or a garlic white wine lemon sauce. ' ' fi pgn Mixed greens,white beans,onions,capers,calamata olives&fire roasted peppers in PARMIGIANA................ .18.9E .................................................................. balsamic vinegar&extra virgin olive oil. BOILED 1 1/2 LB.LOBSTER..............................................MARKET PRICE Cutlet dipped in egg&fresh bread crumbs,pan fried,topped with a tomato sauce&shredded cheese. FRESH MOZZARELLA AND TOMATO SALAD .....................7.95 LOBSTER DIAVOLO..........................................................MARKET PRICE ZINGARELLA...................o_..............................................................18.95 Mixed greens,vine-ripened tomatoes,basil,Bermuda onions&extra virgin olive oil. 1 1/2lb.lobster sauteed in olive oil&garlic,simmered in a spicy tomato sauce,served over linguini. Scallopini sauteed with artichoke hearts,asparagus,mushrooms&tomatoes,finished in a white SOUPS BAKED STUFFED LOBSTER.........................................MARKET PRICE wine lemon butter sauce. 1 112 lb.lobster baked&stuffed with afresh seafood stuffing. CHICKEN MINESTRONE.............................................................................3.95 SALMON.........................................................................................18.95 Traditional Italian peasant soup,with sauteed fresh vegetables&pasta in a light Pine nut encrusted filet of salmon in a balsamic wine reduction. MARSALA........................................................................................17.95 tomato broth. Sauteed chicken breast and msuhrooms in a Marsala wine sauce. BROILED NATIVE SCROD................................................................16.9E ZuPPA DI PESCE.......................................................................5.95 Fresh scrod in a lemon,butter&white wine sauce,topped with seasoned bread crumbs. ALBERTO..........................................................................................18.95 Italian fish soup seasoned with saffron,orange peel&garlic,served with a spicy aioli Breaded chicken cutlet sauteed in olive oil with peppers,onions,mushrooms,artichoke hearts& sauce&croutons. SCROD ZINGARELLA.......................................................................18.95 pesto with a touch of white wine&marinara. Egg battered fresh scrod,topped with artichoke hearts,asparagus,mushrooms&fresh deseeded SEAFOODBISQUE......................................................................7.95 tomatoes,finished in a white wine lemon butter sauce. ROMANO ........................................................................................A8.95 Tasty morsels of lobster,scallops&shrimp in a creamy seafood stock. Breast of chicken stuffed with Romano,Fontina,prosciutto&sage,finished with a mushroom SEAFOOD GORGONZOLA................................................................25.95 Madeira wine sauce. SOUPOF THE DAY.....................................................PRICED DAILY Sauteed shrimp,scallops,calamari&mussels in a brandy cream sauce,accented with gorgonzola - PARMIGLANA....................................................................................17.95 cheese,served over angel hair pasta. Breaded chicken cutlet,pan-fried,topped with tomato sauce&shredded cheese.. ONTHE SIDE CALAMARI...................................................................................... 16.95 ZINGARELLA..............................................................................___18.95 Sauteed baby squid in a spicy,tomato,cream sauce,served over linguini. Breast of chicken sauteed with artichoke hearts,asparagus,mushrooms&tomatoes,finished in a MASHED POTATOES 2.95 SAUTEED BROCCOLI 3.J FILET OF SOLE AND SHRIMP CAPRI................................................ 20.9E Y white wine lemon butter sauce. - ` PASTA PESTO 3.50 SAUTEED SPINACH 2.95Egg battered fresh sole&shrimp in a brandy pink peppercorn cream sauce,garnished with sun- , CAPRI..............................................................................................21.95 dried tomatoes&asparagus. <- Breaded chicken breast topped with fresh lobster in a brandy pink peppercorn cream sauce. SAUTEED ASPARAGUS 3.95 RISOTTO 3.50SOLE FLORENTINE................... ... .. ... .. .. ... 22.95 " CHICKEN FIDRENTINA......................................................................16.95 ,-LINGUINI RAGU 2.95 SAUTEED BROCCOLI RABE 4 Sauteed chicken breast with shallots,garlic&tarragon in a lemon butter sauce. Fresh sole topped with lobster,spinach&fontina,finished with asun-dried tomato butter sauce. Consuming raw or under-cooked,meat,poultry,seafood,shellfish or eggs, may increase your risk of food-borne illness. Town of Barnstable Board of Health NAB& 200 Main Street,Hyannis MA 02601 059. Office: 508-862-4644 John Norman,Chair FAX: 508-790-6304 Donald A.Guadagnoli,M.D. F.P.(Thomas)Lee,P.E. Daniel Luckowz,M.D.Alt. March 1, 2022 Mr. Darko Ristovski 37 Tidal Lane Hyannis, MA 02601 R-E a� Variance Request DeniaV�AltiertosRistdrante,.�356jMain Street;`Hyarnis Dear Mr. Ristovski, Your request for a variance from Section 322-3 of the Town of Barnstable Code, to provide seating beyond what is allowable for the capacity of the existing grease trap at Alberto's Ristorante, located at 356 Main Street Hyannis, is not granted. Your request for a variance was heard and reviewed by the Barnstable Board of Health at their public meeting held on February 22, 2022. During the meeting, you requested a variance from Section 322-3 of the Town of Barnstable Code in order to provide seating above the capacity of the existing grease trap, which is calculated by the kitchen flow rate at 15 gallons per seat or chair, per day. The maximum total number of allowable seats utilizing the existing 3,000 gallon grease trap is limited to 200 seats. A 4,000 gallon grease trap would be required in order to accommodate an additional 50 seats, totaling 250 seats. Mr. Griffin Beaudoin, P.E. DPW Town Engineer, wrote in his letter to the Board of Health, dated February 22, 2022, that he acknowledged the Board. of Health issued the previous owner of this establishment a variance in 2008, which permitted the restaurant to operate with 250 seats with the existing 3,000 gallon grease trap. However in the 14 years since then, 'the Town of Barnstable Department of Public Works (DPW) has placed an emphasis on ensuring properly sized grease traps are installed at restaurants, as the sewer collection system experiences significant levels of fats, oils and greases (FOG), putting the system at risk. Excess FOG can lead to sewer blockages, degrade sewer conveyance equipment, and impact treatment at the WPCF.' A variance may only be granted when, in the opinion of the Board of Health, the applicant has demonstrated that the same degree of protection could be achieved without strict adherence to a particular provision or regulation. The applicant did not provide the Board of Health with an effective alternative which Q:WP/Albertos Ristorante VarianceRequestDenial GreaseTrap 2022.docx would address the grease trap's insufficient capacity. Therefore, your request for the variance was not granted. PER O ER ZOE BOARD OF HEALTH ohn Norman. Chairman Q:WP/Albertos Ristorante VarianceRequesMenial GreaseTrap 2022.docx PRIX FIXE AVAILABLE JUNE 15 TO OCTOBER 1511:30-5:45 AVAILABLE ALL DAY&NIGHT OCTOBER 16 TO JUNE 14 LUNCH(11:30-3:45)27 DINNER(3:45-END)33 ' FIRST COURSE-CHOOSE ONE Soup of the Day I New England Clam Chowder I Zuppa Di Pesce D Q *House Salad(Contains Walnuts) 1 *Caesar Salad I *Spinach Salad n Bruschetta IVI Fresh baked bread, rated cheese,homemade basil pesto,topped with a vine-ripened omatoes,Bermuda onion,&fresh basil salsa. Fried Calamari fAI/ U Squid dipped in corn flour batter&deep-fried,served with spicy aioli sauce. Homemade Meatballs ❑ Q Large homemade meatballs baked with fontina cheese&tomato sauce. Farcite Napoletana Egg battered,pan fried e gplant rolled&stuffed with ricotta cheese,topped with a fires plum tomato sauce&three cheeses. *Mussels Fra Diavolo Fresh Stony Island mussels sauteed in a spicy,plum tomato sauce. 0 SECOND COURSE Parmigiana Served with penne pasta in our homemade tomato sauce. Veal I Chicken I Eggplant Lobster Ravioli Black&white striped ravioli stuffed with New England lobster&ricotta cheese in a saffron cream sauce. *Shrimp&Scallops Fiorentina D Pan seared shrimp&scallops in a sauteed garlic,shallots,white wine,lemon,butter sauce.Served over sauteed baby spinach. *Chicken&Shrimp Toscana Chicken,shrimp,prosciutto,broccoli&cannellini beans,sauteed with extra virgin olive oil,garlic,white wine&parmigiano,tossed with penne pasta. Chicken&Shrimp Farfalle Sauteed chicken&shrimp in a sun-dried tomato,basil cream sauce,tossed with penne pasta. Milanese Cape Cod Life "Gold" Breaded cutlet,asparagus,tossed field greens&cherry tomatoes in a lemon vinaigrette. Choice of-Pork,Veal,or Chicken Wicked Local Reader's Choice "Gold" Scrod Zingarella Egg battered codfish,sauteed mushrooms,asparagus,&artichoke hearts,in a white Cape Cod Magazine "Gold" wine,lemon,butter sauce.Served with starch&vegetable. Gnocchi Pomodoro "Best Fine Dining"' Potato gnocchi with homemade tomato sauce,meatball,sausage,&pork. g *Salmon Marco Polo Grilled fillet of salmon,served with a soy,finger,shallots,white wine Pi Fi Three Course Special demi-glaze with roasted potatoes£� Prix ree sauteed bok choy p *Marsala Sauteed mushrooms&shallots in a Marsala wine sauce. Available June 15-October 1511:30-5:45 Served with starch&vegetable.Choice of Veal OR Chicken Pappardelle Primavera Available October 16-June 1411:30-Close Grilled julienned zucchini&summer squash,spinach,white beans,broccoli,garlic, olive oil,wine,brandy&parmigiane cheese. All Entrees Include Choice of Soup, *Pork Chop with Vinegar Peppers Grilled 14 oz.center cut pork chop with sweet vinegar peppers,roasted potatoes& Salad,or Appetizer,Entree, &Dessert garlic in a white wine demi-glaze. Pork Osso Bucco Open Year Round Braised pork shank with celery,carrots,&onions in a Barbera wine sauce.Served with 1 risotto. Serving Lunch and Dinner Daily at 11:30 *Chicken&Italian Sausage r�r7Q r�r� Sweet vinegar peppers,roasted potatoes&garlic in a white wine demi-glaze. 508—/ / O-1/ /O *Roasted Duck Crispy,semi-boneless roasted duck with a spicy plum sauce.Served with sauteed bok 360 Main Street,Hyannis,MA 02601 choy&risotto.&risotto of the day. Felis&Donna Barreiro,Proprietors THIRD COURSE Choice of dessert Visit us Online at www.albertos.net NOT VALID WITH ANY OTHER PROMOTIONSIna PASTA & GNOCCHI SEAFOOD & LOBSTER *Ragu Fresh Two Pound Boiled Lobster A traditional Italian meat sauce made with ground beef,veal,& pork,simmered in tomato sauce,tossed with penne pasta. 20 Served with linguine&vegetable.MP Tortellini&Chicken Alfredo Fresh Two Pound Baked Stuffed Lobster Roasted garlic&cheese tortellini with sauteed chicken in a butter, With shrimp,scallops,&bread crumb. cream&cheese sauce. Served with linguine&vegetable.MP Appetizer 13 Entree 24 *Toscana *Baked Scrod ,prosciutto,broccoli, cannellini beans,sauteed Fresh scrod in a lemon,butter,&white wine sauce, Chicken,shrimp,p topped with seasoned bread crumbs. with virgin olive oil,garlic,white wine&parmigiano,tossed with Served with linguine aglio olio&vegetables.25 penne pasta.25 Scrod Francaise Pomodoro Egg-battered scrod in a white wine,lemon, Potato Gnocchi OR Linguine with our homemade tomato sauce, butter sauce with fresh deseeded tomatoes. meatball,sausage,&pork. 22 Served with linguine aglio olio&vegetable. 28 Pesce&Pasta Italian sausage,chicken,broccoli rabe, &cannellini beans,with Chefs preparation of seafood&stuffed pasta of the day.MP extra virgin olive oil,garlic,white wine&parmigiano cheese, *Blackened Scallops tossed with penne pasta. 3 Cajun spiced,fresh pan seared sea scallops,with applewood smoked bacon&bok choy,in a limoncello sauce. 32 Cannelloni Homemade pasta sheets stuffed with ground beef,pork,pine nuts, *Salmon Porto Fino &spinach,finished with tomato sauce,bechamel,&mozzarella Peppercorn encrusted pan seared salmon in a shallot&garlic cheese. brandy demi-glaze. Served with garlic,mashed potatoes& Appetizer 12 Entree 23 asparagus. 29 Lobster Ravioli *Shrimp&Scallop Fiorentina Black&white striped ravioli stuffed with New England lobster& Shrimp&scallops in a garlic,shallot,white wine,lemon butter ricotta cheese in a saffron cream sauce. sauce. Served over sauteed baby spinach. 28 Appetizer 15 Entree 24 Clams,Mussels&Calamari Fra Diavolo Littleneck clams,mussels&calamari sauteed in a spicy San Seafood Manicotti Marzano plum tomato,garlic, &basil sauce. Served over Homemade pasta stuffed with lobster,shrimp,scallops, linguine. 24 parmigiano,pecorino romano,&ricotta cheese topped with tomato,bechamel&mozzarella. *Vongole Appetizer 13 Entree 25 Littleneck clams sauteed with extra virgin olive oil, garlic, &shallots. Served over linguine with Chicken Ala Vodka your choice of Red clam OR White clam sauce. 24 Sauteed chicken in a creamy vodka sauce with a touch of tomato. Shrimp&Scallops Orvietto Served with penne pasta.23 Sauteed jumbo shrimp&sea scallops with mushrooms,artichoke hearts,roasted garlic,house roasted peppers,&shallots in a *Pappardelle Marsala wine sauce. Tossed with potato gnocchi.28 Homemade wide cut pasta with a San Marzano plum tomato, garlic&basil sauce. 19 Frutti di Mare Shrimp,scallops,&lobster tail. The consumption of raw or undercooked eggs,meat, Sauteed with your choice of poultry,seafood,or shellfish may increase your risk of food Scampi Sauce with Linguine Creamy Alfredo Sauce with Fettucine Before placing your order,please inform your server if a Fra Diavolo Spicy Tomato Sauce with LinguineMP person in your party has a food allergy.borne illness. CHICKENfVEALf PRIME AGED BEEF, OSSO EGGPLANT, & DUCK BUCCO, CHOPS, & LAMB Beef Short Rib Parmigiana Braised beef rib with celery,carrots,&onions in a Barbara wine Served with penne pasta in our homemade tomato sauce. sauce. Served with mashed Veal 28 1 Chicken 24 1 Eggplant 22 potatoes&sauteed broccoli.35 *Roasted Duck *Beef Tenderloin Crispy,semi-boneless roasted duck glazed with a spicy plum sauce. 8 oz.prime,black angus,grilled beef tenderloin. Served with roasted Served with bok choy&risotto.28 potatoes&grilled vegetables.Market Price Farcite Napoletana *Filet Au Poivre Eggplant rolled&stuffed with ricotta cheese,baked with a San 8 oz.prime,black angus beef tenderloin coated with peppercorns& Marzano plum tomato sauce&three cheeses. Served with penne finished in a brandy cream sauce. Served with mashed potatoes,& pasta.23 grilled vegetables.Market Price Sorrentino-Veal or Chicken *New York Sirloin Breaded cutlet layered with eggplant&fontina cheese.Topped with Grilled 12 oz.dry aged,prime black angus,sirloin with roasted saut6ed prosciutto&mushrooms in a Madeira wine sauce. potatoes&grilled vegetables.MP Veal 29 Chicken 26 Cacciatore-Veal or Chicken *Veal Chop Saut6ed veal or chicken with peppers,onions,&mushrooms in a Grilled 14 oz.Provimi veal chop. Served with plum tomato&marsala wine sauce. roasted potatoes&grilled vegetables.Market Price Veal 28 Chicken 25 *Lamb Loin *Picatta-Veal or Chicken Grilled lamb loin topped with figs&Cabernet Sauvignon reduction. Saut6ed with shallots,garlic,mushrooms,&capers in a lemon butter, Served with roasted potatoes&grilled vegetables. 33 white wine sauce. Veal 28 Chicken 24 Osso Bucco-Lamb or Pork Marsala-Veal or Chicken Braised shank with celery,carrots,&onions in a Barbera wine sauce. Saut6ed with mushrooms&shallots in a marsala wine demi-glaze. Served with risotto&vegetables.Lamb 35 Pork 27 Veal 27 Chicken 25 Milanese-Veal or Pork or Chicken *Maple Glazed Pork Chop Breaded cutlet topped with field greens,asparagus&grape tomatoes Grilled 14 oz.pork chop finished with a maple,honey,pomeroy& in a lemon vinaigrette. Dijon mustard demi-glaze. Served with roasted potato& Veal 28 Pork 26 Chicken 25 grilled vegetables.27 *Zingarella-Veal or Chicken Artichoke hearts,asparagus,deseeded tomatoes,mushrooms in a white wine,lemon,butter sauce. ' Veal 30 Chicken 27 *Saltimbocca-Veal or Chicken 2019 Layered with spinach,prosciutto,&fontina cheese finished in a mushroom,sage,Marsala wine sauce. CERTIFICATE of Veal 30 Chicken 27 EXCELLENCE Capri-Veal or Chicken Breaded cutlet with saut6ed shrimp,lobster meat, ® .� &asparagus in a brandyy, pink peppercorn cream sauce. Veal 32 Chicken 30 *Sienese-Veal or Chicken O O Shitake,porcini,&crimini mushrooms in a tarragon, tomato demi-glaze. Served with potato gnocchi. Veal 28 Chicken 24 tri padvi sor ® APPETIZERS LUNCH MENU Littleneck Clams 1.50 Each SUBS/WRAPS/QUESADILLAS *Oysters 2.75 Each *Shrimp Cocktail 3 Each Served with fries or house salad Homemade Meatballs 13 For Three All subs served on fresh ciabatta bread *Cheese Platelmported cheeses,dried fruits&walnuts.14 Parmigiana *Pate A rich,silky,chicken liver pate,garlic crostini,capers,minced egg, Breaded chicken cutlet or thinly sliced eggplant,topped with &red onion. 10 tomato sauce&melted cheese. *Salmon Carpaccio Smoked salmon filets with chopped egg,capers, Chicken 13 OR Eggplant 12 onions,&crostini.16 Artichoke Hearts Long stemmed,lightly battered&fried,Roman Philly Steak artichoke hearts,with grape tomatoes,capers,shallots,&white wine. 15 Shaved steak,peppers,onions,mushrooms&melted cheese. 12 Antipasto Prosciutto di Parma,soppresatta,salami,fire roasted peppers, Classic Italian artichoke hearts,cheese,hummus, Prosciutto di parma,salami,black pepper&rosemary porketta, £a chicken liver pate.16 fontina cheese,basil,red onion, tomatoes,&balsamic glaze. 12 Garlic Bread French baguette with extra virgin olive oil,fresh garlic,& three cheeses.7 Caprese Porketta Bruschetta Fresh baked bread,grated cheese,homemade basil pesto, Black pepper&rosemary Italian porketta ham, tomato,red onion,&fresh basil salsa.9 fresh buffalo mozzerella,pesto, &tomato. 13 Truffle Gnocchi Truffle stuffed potato gnocchi finished with a shallot, brandy cream sauce&fresh grape tomatoes.13 Meatball *Tuna Chefs preparation of the day.Market price Homemade meatballs with fontina cheese&tomato sauce. 12 Fried Calamari Squid dipped in cornflour batter&deep-fried, Italian Sausage served with a spicy aioli sauce. 15 Sweet Italian sausage,with sauteed peppers onions. 12 Mussels Fra Diavolo Fresh Stony Island mussels sauteed in a spicy tomato&basil sauce.13 Tuscan Chicken Seafood Sampler for Two Fried calamari,smoked salmon,clams casino, Breaded chicken cutlet,prosciutto di parma,arugala, oysters Rockerfeller&shrimp cocktail.22 tomatos,onions,&balsamic glaze. 13 Farcite Napoletana Stuffed eggplant with ricotta,parmigiano,&romano cheese topped with afresh plum tomato sauce& melted cheese.13 Smoked Salmon SOUPS OT TP S Smoked salmon,cream cheese,onion,tomato, &capers. 15 Soup of the DalyJ-Cup 6 Bowl 8 Genovese ' Zuppa di Pesce-Cup 7 Bowl 10 Chicken&egg-battered eggplant with fontina Clam Chowder-Cup 7 Bowl 10 cheese&a pesto aiol. 12 Seafood Bisque-Cup 8 Bowl 13 Veggie Wrap Seasonal vegetables,hummus,mixed greens. 11 SALADS Add goat cheese 1.50 OR buffalo mozzerella 2 ADD TO ANY SALAD Chicken or Tuna Salad Wrap Grilled Chicken 6 1 Cajun Chicken 6 1 Fried Calamari 8 Diced white chicken meat tossed with almonds,raisins,dried Three large grilled Sea Scallops 10 1 Eight oz. Grilled Salmon 14 cranberries, &mayo,OR Albacore tuna with celery,lettuce, Three Jumbo Grilled Shrimp 9 1 Three Jumbo Shrimp Cocktail 9 tomato,onion,&mayo. 11 *House Salad(Contains Walnuts)8 *Caesar Salad 10 Italian Quesadilla *Caprese Salad 12 *Spinach Salad 11 Grilled chicken,portabella mushroom,Italian sausage, *Tuscan Chopped Salad 12 *Arugula Salad 12 spinach&three cheeses. 14 *Chicken Salad(Contains almonds)12 *Tuna Salad 12 Seafood Quesadilla Lobster Salad MP Shrimp,scallops,lobster,cilantro,cheddar& fontina cheese. Served with a spicy aioli. 16 *Amalfi Salad Mixed field greens with marinated artichoke hearts,portabella Take mushrooms,&fire roasted peppers,topped with shaved parmigiano cheese $5 OFF ANY DINNER ENTREE &exquisite white anchovies.14 during lunch. (11:30-3:45) J t' t / J DATE: Alk �s $95.00 FEE*: P—C) enxNrrrABLE, MAC. $ Town of Barnstable RE,By: s �f16 9. Board of Health avL SCHED.DATE: 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 John T.Norman FAX: 508-790-6304 Donald A.Guadagnoli,M.D. F.P.(Thomas)Lee Dan Luckowz,D.M.,Alternate c� VARIANCE REOUEST FORM LOCATION Property Address: 3 54 M11-1 U ST H 14 kIP13 M 4 02601 Assessor's Map and Parcel Number: 7� 7 - Size of Lot: Wetlands Within 300 Ft. Business Name: 8 UP 7-62 Afl'U 2-9 Subdivision Name: ZoeAPPLICANT'S NAME: �P-P.© f S TU V S K/ Phone LL�e!i) 77(� 1036 Did the owner of the property authorize you to represent him or her? Yes V No PROPERTY OWNER'S NAME CONTACT PERSON Al E 1XI O W A,1 C-e Name: Name:"990 41-sroVsk Address: Address:37 7-/QA c.0 NyAAILIis Mt/ 0260l Phone: Phone: (60 ) 74l - 1036 EMAIL: l.c/cU LaW/S C2?Cj S . U C VARIANCE FROM REGULATION(Incl.Reg.Code a) REASON FOR VARIANCE(May attach separate sheet if more space needed) FOOD cuoc_ nag. 4 2 aorZ 00d (3 , - A- �r�Aclr��>'Al�� a b. NATURE ORK: HousePddit�io� House Renovation Repair of Failed Septic System Checklist (to be co►npleted by office staff-person receiving variance request application) Please submit first four on list as ollated packets. _ A. Eight(8)copies of the completed variance request form _ B. Eight(8)copies of MA DEP approval letters for Innovative/Altemative septic system(when proposing an I/A system or secondary treatment unit(S.T.U.). _ C. Eight(8)hard copies of engineered plan submitted(e.g.septic system plans)and one(1)electronic version submitted to email: healthhealth�town.bamstable.ma.us *(Pool Plan-5 hard copies) _ D.Eight(8)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans)and one(1)electronic version. _ A completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or R.S. _ Signed letter stating that the property or business owner authorized you to represent him/her for this request _ Applicant must notify abutters 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-Eight(8)copies of full menu submitted(for grease trap variance requests only). _ Fee Submitted*$95.00 for the following variances: 1)New construction, 2) Septic repairs with increase in flows, and 3)New owner/new lessee applying for food, pool or body art variances. Exemptions from Variance Fee: 1) Septic repair without an increase in flow and variances granted at the counter,2)Monitoring Plans,and 3)Temporary Food(not a"variance"). _ Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED John T.Norman NOT APPROVED Donald A.Guadagnoli,M.D. REASON FOR DISAPPROVAL F.P.(Thomas)Lee Q:\Application Forms\VARIREQ Rev 2022 1-28-2022.docx r Dir Sir/Madam Alberto's Ristorante has been around for over 40 years and has provided excellent food and services to many generations. One of the many reasons why the restaurant is so successful is the consistent quality of the 'food and the time that it takes for the food to get to the table.Alberto's has different size rooms so it can accommodate the various functions. Alberto's has onlyone kitchen and we are limited on how much food we can expedite per hour.The p restaurant can never be over capacity and keep the expected quality of the food. The reason why I am asking for the variance on the seating capacity is so we can provide the different style and setup in our establishment.There will not be any changes in the seating capacity, and we are not adding any additional seats. I am only asking to keep everything as it is right now. We have been pumping the grease trap more often in the bus months and will continue doing so. P p g g P Y g Darko Ristovski �Y B OFTHEt do The Town of Barnstable AB , * Department of Public WorksBMWST y MAss. 382 Falmouth Road, Hyannis,MA 02601 �iOrEo �A1� 508.790.6400 7A� COD. Daniel W. Santos, P.E. Robert R. Steen, P.E. Director Assistant Director February 22, 2022 Town of Barnstable Board of Health 200 Main Street Hyannis, Massachusetts 02601 RE: Alberto's Ristorante DPW Recommendation for Grease Trap Variance Request Dear Board Members, DPW has reviewed the applicant's request for a grease trap variance at the above referenced property. Based upon the information provided, DPW does not recommend approval of the variance as proposed. The applicant, reported to be a new owner of the establishment, is requesting a grease trap variance to allow the continued operation of a 250 seat restaurant with an existing 3,000 gallon grease trap. Per 322-3 of the Town Code, grease trap capacity shall be calculated by the kitchen flow rate of 15 gallons per seat or chair, per day. Therefore, a 3,000 gallon grease trap has the capacity to support 200 seats (80% of the requested seat count). Based upon the file provided, it appears that the Board of Health issued the previous owner a variance in 2008 which permitted the establishment to operate with 250 seats with the existing 3,000 gallons grease trap. In the 14 years since the prior grease trap variance was issued, DPW has put an emphasis on ensuring properly sized grease traps are installed at restaurants, as the sewer collection system, particularly in downtown Hyannis, experiences significant levels of fats, oils and greases (FOG), putting the system at risk. Excess FOG can lead to sewer blockages, degrade sewer conveyance equipment and impact treatment at the WPCF. DPW, who is responsible for operations of the sewer collection system through its Water Pollution Control Division, is not comfortable with approving undersized grease traps due to the potential detrimental impact that FOG can have on the Town's sewer collection system. It is DPW's recommendation that the variance request be denied and that either: 1. A maximum seat capacity of 200 be permitted. s FINE t ti The Town of Barnstable °� * BAxxSTABLE, * Department of Public Works y MASS. $ 382 Falmouth Road, Hyannis,MA 02601 1639. 508.790.6400 ArFD MA'S A COD, Daniel W. Santos, P.E. Robert R. Steen,P.E. Director Assistant Director 2. Grease trap capacity is increased to a minimum of 4,000 gallons. Sincerely, Griffin Beaudoin, P.E. Town Engineer cc: Thomas McKean, Director, Barnstable Health Division John Norman, Chairman, Board of Health Daniel Santos, Director of Public Works Andrew Boule, Supervisor, Water Pollution Control Division I Board of Health ' ` �T'r71 % p 1 ,&RWWWAgLE .z 200 Main Street,Hyannis MA 02601 A/ �1 i63y. tiro office fOiAf Ci S h FAX: Mr. Felis Barreiro Tt-f,-o e Yloi � % y/2 o Alberto's Restaurant 360 Main Street Hyannis, MA 02601 Dear Mr. Barreiro, You are granted a temporary 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 install additional seats at Alberto's Restaurant, 360 Main Street, Hyannis with the following conditions. (1) No more than 250 seats total (indoors and outdoors combined) are authorized. (2) During the summer months (June through August)the in-ground grease trap shall be inspected month) b a licensed se to a hauler Y Y p g and shall be pumped as needed. At a minimum, the in-ground grease trap shall be pumped once every three months. (2) An electronic air curtain shall be installed over the doorway used by waitstaff to the new outdoor dining area. (3) This variance is temporary until October 14, 2008. See Fxcerp�- b�I� The applicant is required to appear at the October 14, 2008 Board of Health meeting to provide a report in regards to the levels of grease observed by the septage hauler within the grease trap during the summer months. Sinc ly yours W ne P iller, M.D. Chairrnbn EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES 10/14/2008• E. Felis Barreiro, owner, Alberto's Restaurant, 356 Main Street, Hyannis (continued from May 2008)with results of grease trap log to determine frequency of grease trap pumping with additional seats. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Canniff, the Board voted to approve the 3,000 gallon grease trap for 250 seats. The Board is still' interested in seeing the pumped information each time it is pumped; however, they do not need-to come before the Board again. (Unanimously voted in favor.) `-� —7 No...1.. .-.�7 Fs$....... t ._...._. THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH TOWN OF BARNSTABLE Appltration for Di_►ipmml Morltlq (faimtrurtivit Permit Application is hereby made for a Permit to Construct ( ) or Repair ( ) an Individual Sewage Disposal System at• ...........3,3'� �r1.�i .....5..%.......- i��tats...._.....- � .e�-�ti.. ................... ..... . I.1 No. n-:\ddrcss . or � a .a............................... ................................_....__. ....._......._._...------_........... ... ..... ..... Ad r 5 W �l✓.uu�S,t... �.CE ..... .. ,....................... Sri ..._�.Ud1�..... ....... .... his........................... ( a i usta!ler Addre d Type of Building Size Lot............................Sq. feet (.3 Dwelling—No. of Bedrooms............................................L.xpansion Attic ( ) Garbage Grinder ( ) p, Other—Type of Building-Rgs-n i.6.4m -�j° of persons.../..q6............... Showers ( ) — Cafeteria ( ) Other fixtures .�'4..0 .... .. ... ...CYK.�+4� /I ......._............................................................ W Design Flow...........................................gn oYi ns per person per day. Total daily flow............................................gallons. W Septic Tank—Liquid capacity.._........gallons Length................Width................ Diameter................Depth................ x Disposal Trench--No. Width....................'Total Length....................Total leaching area....................sq.ft. 3 Seepage Pit No..................... Diameter.................... Depth below inlet.....................Total leaching area..................sq.ft. Z Other Distribution box ( ) Dosing tank ( ) Percolation Test Results Performed by....... ................................................................. Date........................................ Test Pit No. 1................mmutes per inch Depth of Test Pit.................... Depth to ground water........................ Gi, Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ Cd .........................................................................................•---............................................................ 0 Description of Soil.............................................................................................:.........................................:................................ W - U ........................................................................................................................................................................................................ W U Nature of Repairs or Alterations—Answer when applicable............................................................................................... ........................................................................................................................................................................................................ Agreemenr. The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLE 5 of the State Environmental Code un erslgne urt er agrees not to place the system in operation until a Certificate of Complia e has en issu d and of ealth. 7/l y� Signed...... ,. ...... ....�--.......... .............................. ................... ..�/�QS1�. . .. ! ... .............. o,r Application Approved By ................. ........................ ........ �,l.c�..�.. .... Application Disapproved for the following reasons: .............................................._........................................................................................ —..................................................................,,.................................._............_.....................................I....._......... .............................1....._... qq 1•�/ o„r Permit No. .......1..3..-.....1..1.Ga............................. Issued .................................................................... Ihrc THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH TOWN OF'BARNSTABLE (ger#if rate of Tomplialare THIS IS TO CERTIFY,Thar the Individual Sewage Disposal System constructed( )or Repaired( ) by €r:, .............. at �� 1 � ........ ........ .. ........ ... ...... ,_ ._zt....................................................... ............. has been installed in accordance with the provisions of TI CLE 5 of The State Environmental Code as described in the application for Disposal Works Construction Permit No. '_.. ..i l° ......... dated ......................................_... THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY. DATE............................................................. .................................... Inspector .................................................................................................. T4HE C_ OMMONWEALTH OF MASSACHUSETTS ^`•Y. µ y, BOARD OF HEALTH TOWN OF BARNSTA`BLE No....:.................;::. FEE........................ Dispnoat Iforko Tondntrnrtion Permit Permissionis hereby granted..............:::.. :............r::.:: ..........:.°::::.;. :...................................................--......_.......... to Construct ( } or Repair ( A�) an Individual Sewage Disposal System atNo.......................... ..... . ....... ....... ....:.: :+ ..... ........... ... ............................... ' Street ;1 i as shown on the application for Disposal Works Construction Permit No.'.:. ./`.. :..... Dated.......................................... hoar of Health DATE...............................................................................! CORM 36809 MOODS R WARREN.INC..PUBLISHERS EXCERPT FROM BOH MEETING ON MAY 13, 2008: Variance e Food (New): A. Felis Barreiro, owner of Alberto's Restaurant; 356 Main Street, Hyannis, Map/Parcel 327-004, additional 32 seats with a grease trap variance request. Mr. Barreiro presented his request to have additional seating. He currently has a 3,000 gallon grease trap and has a permit for 198 seats including a function room (which is not always used). Mike Macheras, Schooners, spoke stating his concern that the restaurant's permit broken down by rooms adds up to 256 seats. He is already over the Health Division permit of 228 seats. Mike says Alberto's actual seats are in violation of the permit. Mr. Barreiro said he is negotiating with the town for use of the parking spaces The maximum seats (inside and out) is 250 seats. He requests it be distributed so that he can have 32 seats in the front, 32 in the back, and 198 inside seating. Dr. M. said the seating can be worked out by the inspectors and the owner, but once determined it must stay as that breakout. Upon a motion duly made by Dr. Canniff, seconded by Mr. Sawayanagi, the Board voted to approve a conditional variance with the condition that it be inspected monthly (Jun- Sep) through the summer showing the ratio of grease and then presented to the Board in Oct 2008 BOH meeting. (Unanimously voted in favor.) i I ME Town of Barnstable WWSTABLE. = 200 Main Street, Hyannis,Massachusetts 02601 7 MASS* �p 1639. p10� lED MA'S Growth Management Department Patricia Daley, Interim Director 367 Main Street,Hyannis,Massachusetts 02601 Phone(508)862-4785 Fax(508)862-4725 www.town.bamstable.ma.us June 12, 2008 Felisberto Barreiro Alberto's Ristorante 253 Fifth Avenue W. Hyannisport, MA 02672 Reference: Site Plan Review#026-08 - Alberto's Ristorante Add'1 Seating on the West Side 360 Main Street, Hyannis Map 327, Parcel 003 Proposal: Additional outside dining April 1 to October 15, 2008 in enclosed 16' x 32' patio with 32 seats proposed along the west side of the building. Dear Mr.,Barreiro: Please be advised the above-referenced site plan was approved at the formal site plan review meeting of June 12, 2008 subject to the following: O Approval is based on plans entitled "Plan of Land for Site Plan Review Located at 356- 360 Main Street, Hyannis, MA", prepared for owner, Felisberto Farreiro by Yankee Survey Consultants, Marstons Mills, MA and dated May 15, 2001 and final revision date of May 29, 2008 depicting the location of the 16'x32' proposed patio and Proposed - Outside Dining for: Alberto's Ristorante, prepared by Kenneth Sadler Associates, Hyannis, dated May 3, 2008 with final revision June 5, 2008. Approval also is based upon proof of liability insurance from Rogers & Gray, South Dennis dated 5/28/08 and letter of agreement from Melvin Field, abutter to Town right of way dated May 24, 2008 that were submitted to the site plan review file upon the Committee's request. A Updates for capacity/sprinkler charts are required to be made prior to use of the proposed additional seating area. • Historic Hyannis Main Street Waterfront District Commission approval will need to be obtained. C Applicant must obtain all other applicable permits, licenses and approvals required, including, but not limited to, Board of Health and Licensing. Sincerely, KII-enMSwtniarski, SPR Coordinator CC: SPR File Tom Perry,Building Commissioner Health Department Licensing Department 1 J �r ..._................... .;itr.i''�::� ..•-...mow.. ..... wC/ v� `^�/ W�/ �^"� '� 9 "wcruapotcoas. t afsue VK/ ��V U U vfti/ CD COWL .,wrrfor.Jurtf.rmm aJo.rrle/�Mrrr(gp(p berlre•w, I � � �/ / y 1 i . .1 f e•.�rrve..•f.� �CGT10I� mr.err.nofy " a 7R - r s •_ a ms- .......................... nova On CD on a. .i.. l i � t d � oeLiloy 6LBVAToN (o0 �^ � . ►''� YA9 i w 1,bcr4,o5 4-0C;OA 3(o c3 Kv, '00, • -�-c tom. �"10� or �c lvc��. `- amp f'l�a�invi ame r deaf T\ Saute i°' cck Lypi 6a.0-,O,v. sv/ c©lcarr—• o s B co, I del ,.o es16'•� c�r9' �' -� Ila) S VV S 0 3(0,0 A.&Cjm �x_. zXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES 10/14/2008• Ti E. Felis Barreiro, owner, Alberto's Restaurant, 356 Main Street, Hyannis (continued from May 2008) with results of grease trap log to determine frequency of grease trap pumping with additional seats. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Canniff, the Board voted to approve the 3,000 gallon grease trap for 250 seats. The Board is still interested in seeing the pumped information each time it is pumped; however, they do not need to come before the Board again. (Unanimously voted in favor.) iA v vv it U1 Ddl HN LUDIe Mo� Board of Health ash s 200 Main Street,Hyannis MA 0260 a3y. �� Y 1 Offici ,JL65 Wayne MDler,M.D.. FAX' Paul Canniff,D.M.D. July 14, 2008 Mr. Felis Barreiro Alberto's Restaurant 360 Main Street Hyannis, MA 02601 Dear Mr. Barreiro, You are granted a temporary 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 install additional seats at Alberto's Restaurant, 360 Main Street, Hyarinis with the following conditions. 1 ( ) No more than 250 seats total (Indoors and outdoors combined) are authorized. (2) During the summer months (June through August)the in-ground grease trap shall be inspected monthly by a licensed septage hauler and shall be pumped as needed. At a minimum, the in-ground grease trap shall be pumped once every three months. (2) An electronic air curtain shall be installed over the doorway used by waitstaff to the new outdoor dining area. (3) This variance is temporary until October 14, 2008.* Ste Excerp� W#"w The applicant is required to appear at the October 14, 2008 board of Health meeting to provide a report in regards to the levels of grease observed by the septage hauler within the grease trap during the summer months. Sinc ly yours .Wa ne ' iller, M.D. Chair n EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES 10/14/2008• E. Felis Barreiro, owner, Alberto's Restaurant, 356 Main Street, Hyannis (continued from May 2008)with results of grease trap log to determine frequency of grease trap pumping with additional seats. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Canniff, the Board voted to approve the 3,000 gallon grease trap for 250 seats. The Board is still' interested in seeing the pumped information each time it is pumped; however, they do not need to come before the Board again. (Unanimously voted in favor.). Subject: FW: WEST END RESTAURANT-Var- Greaase Trap - BOH 02/22/22 February 1, 2022 Town of Barnstable Board of Health 200 Main Street Hyannis, Massachusetts 02601 RE: Hyannis West End, LLC, 20 Scudder Ave, Hyannis DPW Recommendation for Grease Trap Variance Request Dear Board Members, DPW has reviewed the applicant's request for a grease trap variance at the above referenced property. Based upon the information provided, DPW does not recommend approval of the variance as proposed.The applicant is requesting to permanently add 86 seats to the restaurants existing 233 seat capacity, for a total of 319 seats; while maintaining the existing 3,500 gallon grease trap. It is DPW's understanding that a temporary licensing approval of the additional 86- seats was permitted after the COVID-19 Executive Order No. 50 that restricted indoor dining capacity and allowed outdoor seating.The applicants support letter notes that the grease trap has been cleaned bi-annually.The applicant should be aware that the Town Code requires that exterior grease traps be inspected monthly and cleaned at least every three months,or when the level of grease is 25%of the effective depth of the trap, whichever occurs sooner. Per 322-3 of the Town Code,grease trap capacity shall be calculated by the kitchen flow rate of 15 gallons per seat or chair, per day.This increase of 86 seats, represents a 36% increase of existing seating, and would require to a minimum 5,000 gallon grease trap to accommodate 319 seats. DPW is not comfortable with approving undersized grease traps due to the potential detrimental impact that fats, oils and grease can have on the Town's sewer collection system. It is DPW's recommendation that the variance request be denied and that either: 1. A maximum seat capacity of 233 be permitted 2.A 5,000 gallon grease trap be installed,which can support up to 333 seats. From: Beaudoin, Griffin Sent: Tuesday, February 15, 2022 2:55 PM 1 EXCERPT FROM BOH MEETING ON MAY 13, 2008: Variance — Food (New): A. Felis Barreiro, owner of Alberto's Restaurant, 356 Main Street, Hyannis, Map/Parcel 327-004, additional 32 seats with a grease trap variance request. Mr. Barreiro presented his request to have additional seating. He currently has a 3,000 gallon grease trap and has a permit for 198 seats including a function room (which is not always used). Mike Macheras, Schooners, spoke stating his concern that the restaurant's permit broken down by rooms adds up to 256 seats. He is already over the Health Division permit of 228 seats. Mike says Alberto's actual seats are in violation of the permit. Mr. Barreiro said he is negotiating with the town for use of the parking spaces The maximum seats (inside and out) is 250 seats. He requests it be distributed so that he can have 32 seats in the front, 32 in the back, and 198 inside seating. Dr. M. said the seating can be worked out by the inspectors and the owner, but once determined it must stay as that breakout. Upon a motion duly made by Dr. Canniff, seconded by Mr. Sawayanagi, the Board voted to approve a conditional variance with the condition that it be inspected monthly (Jun- Sep) through the summer showing the ratio of grease and then presented to the Board in Oct 2008 BOH meeting. (Unanimously voted in favor.) Town of Barnstable MAS& = 200 Main Street,Hyannis,Massachusetts 02601 1639. Growth Management Department Patricia Daley,Interim Director 367 Main Street, Hyannis,Massachusetts 02601 Phone(508)862-4785 Fax(508)862-4725 www.town.barnstable.ma.us June 12, 2008 Felisberto Barreiro Alberto's Ristorante 253 Fifth Avenue W. Hyannisport, MA 02672 Reference: Site Plan Review#026-08 Alberto's Ristorante Add 1 Seating n tfie West Sider 360 Main Street, Hyannis Map 327, Parcel 003 Proposal: Additional outside dining April 1 to October 15, 2008 in enclosed 16' x 32' patio with 32 seats proposed along the west side of the building. Dear M Barreiro: , 1 Please be advised the above-referenced site plan was approved at the formal site plan review meeting of June 12, 2008 subject to the following: • Approval is based on plans entitled"Plan of Land for Site Plan Review Located at 356- 360 Main Street, Hyannis, MA", prepared for owner, Felisberto Farreiro by Yankee Survey Consultants, Marstons Mills, MA and dated May 15, 2001 and final revision date of May 29, 2008 depicting the location of the 16'x32' proposed patio and Proposed Outside Dining for: Alberto's Ristorante, prepared by Kenneth Sadler Associates, Hyannis, dated May 3, 2008 with final revision June 5, 2008. Approval also is based upon proof of liability insurance from Rogers & Gray, South Dennis dated 5/28/08 and letter of agreement from Melvin Field, abutter to Town right of way dated May 24, 2008 that were submitted to the site plan review file upon the Committee's request. • Updates for capacity/sprinkler charts are required to be made prior to use of the proposed additional seating area. • Historic Hyannis Main Street Waterfront District Commission approval will need to be obtained. • Applicant must obtain all other applicable permits, licenses and approvals required, including,but not limited to, Board of Health and Licensing. Sincerely, 411nenM. Swiniarski, SPR Coo rdinato r CC: SPR File Tom Perry,Building Commissioner Hea tli Department3 Licensing Department Gear -XS row ` ...-....................... rwaneupoe.y lOtTbC Li ` ' _ 1 Gi t' G£_£ Wd9it aT 134 oeanow - w.evnnay �, . + t nNSTcwp.00r� — . 0 ' e�f119RNRNe�OGe vA�'11�1LM1N1rNG CCD .. 1 CwMaore, I `. S � VKI `���' el rcarooeorvra..-ewwr.k., , e�ev�rlon� 4 C5-Z�C654:, P +5 (,oa,rn e.X�S}fin 6. �C �AoAea or '�c i .. ����F�� ems� �•+ "� 4�����. Revia"fN Same .. uJher� sQ�;��l�.. h �a,tl etiti �►� 60-0-,O ^ w/ C®tc�er. IL &Irlaf coat,"m �tc31 i � 3 *te IZII Mbal w "T 0 ��� l.ilci,n1' Y/2c")� Town of Barnstable Board of Health > nMIX,p= 200 Main Street,Hyannis MA 02601 ,t63q.A�,bb OtTICI Wayne MDler,M.D.. FAX: Paul Canniff,D.M.D. July 14, 2008 Mr. Felis Barreiro Alberto's Restaurant 360 Main Street Hyannis, MA 02601 Dear Mr. Barreiro, You are granted a temporary 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 install additional seats at Alberto's Restaurant, 360 Main Street, Hyannis with the following conditions. (1) No more than 250 seats total (indoors and outdoors combined) are authorized. - (2) During the summer months (June through August)the in-ground grease trap shall be inspected monthly by a licensed septage hauler and shall be pumped as needed. At a minimum, the in-ground grease trap shall be pumped once every three months. (2) An electronic air curtain shall be installed over the doorway used by waitstaff to the new outdoor dining area. (3) This variance is temporary until October 14, 2008.* S..,- The applicant is required to appear at the October 14, 2008 Board of Health meeting to provide a report in regards to the levels of grease observed by the septage hauler within the grease trap during the summer months. Sinc ly yours Wa ne iller, M.D. Chair n EXCERPT FROM THE BOARD OF HEALTH MEETING MR UTES 10/14/2008: E. Felis Barreiro, owner, Alberto's Restaurant, 356 Main Street, Hyannis (continued from May 2008)with results of grease trap log to determine frequency of grease trap pumping with additional seats. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Canniff, the Board voted to approve the 3,000 gallon grease trap for 250 seats. The Board is still interested in seeing the pumped information each time it is pumped; however, they do not need to come before the Board again. (Unanimously voted in favor.) EXCERPT FROM THE BOARD OF HEALTH MEETING MINUTES 10/14/2008: E. Felis Barreiro, ownerFAlberto`s-.Restaurant,.356mMain-ttreet,.Hyannis,----. 3 (continued from May 2008) with results of grease trap log to determine frequency of grease trap pumping with additional seats. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Canniff, the Board voted to approve the 3,000 gallon grease trap for 250 seats. The Board is still interested in seeing the pumped information each time it is pumped; however, they do not need to come before the Board again. (Unanimously voted in favor.) Town of Barnstable Board of Health MAP MA LE, 200 Main Street, Hyannis MA 02601 OffiC Wayne MIller,M.D.. FAX: Paul Canniff,D.M.D. Jul 14, 2008 ; - y Mr. Felis Barreiro x " Alberto's Restaurant 360 Main Street ? Hyannis, MA 02601 44 ". �i`f. � .:;?a �a`r�, a Aa"�' m, '' n.. ' ' '.r�" `� � z -"a' {w' s -` q RE, Ibert®s s ran GreaseTraa Fana cotition � t�t�g/ ue LEI Dear Mr. Barreiro, You are granted a temporary 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 install additional seats at Alberto's Restaurant, 360 Main Street, Hyannis.with the following conditions. (1) No more than 250 seats total (indoors and outdoors combined) are authorized. (2) During the summer months (June through August) the in-ground grease trap shall be inspected monthly by a licensed septage hauler and shall be pumped as needed. At a minimum, the in-ground grease trap shall be pu.mped once every three months. (2) An electronic air curtain shall be installed over the doorway used by waitstaff to the new outdoor dining area. (3) This variance is temporary until October 14, 2008. The applicant is required to appear at the October 14, 2008 Board of Health meeting to provide a report in regards to the levels of grease observed by the septage hauler within the grease trap during the summer months. Sinc ly yours Wa ne iller, M.D. a Chair. n Q:\W I'I�I LBS\A lbertosC3rease-l'rapV ari anccBan ciro2008.doc G Town of Barnstable Board of Health BARNSTATi 200 Main Street, Hyannis MA 02601 mass. 639- OfficeFti Wayne Miller,M.D.. FAX: Paul Canniff,D.M.D. July 14, 2008 Mr. Felis Barreiro Alberto's Restaurant 360 Main Street Hyannis, MA 02601 RE f�� Alb�erto�5>I�estaurant Grease Trap anance for�1,ddltlo'r�ial Sea ng/ Ousi e � , D�ning3� a f � � 327O�Q4 Dear Mr. Barreiro, You are granted a temporary 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 install additional seats at Alberto's Restaurant, 360 Main Street, Hyannis with the following conditions. (1) No more than 250 seats total (indoors and outdoors combined) are authorized. (2) During the summer months (June through August) the in-ground grease trap shall be inspected monthly by a licensed septage hauler and shall be pumped as needed. At a minimum, the in-ground grease trap shall be pumped once every three months. (2) An electronic air curtain shall be installed over the doorway used by waitstaff to the new outdoor dining area. (3) This variance is temporary until October 14, 2008. The applicant is required to appear at the October 14, 2008 Board of Health meeting to provide a report in regards to the levels of grease observed by the septage hauler within the grease trap during the summer months. Sinc ly yours Wa ne iller, M.D. �a Chair n Q:\WPPILES\Alber[osGreaseTrapVarianceBan-eiro2008.doc r+ � • j IKE Tp� DATE: 3 V� FEE: BARNSTABLE, *� t MASS. I REC. BY �^( Town of Barnstable ' SCHED. DATE: S ` ��` �� } ! Board of Health �' =� 200 Main Street, Hyannis MA 02601 1 Office:,'508-862-4644 Wayne A.Miller,M.D. FAX 508-790-6304 Paul J.Canniff;D.M.D. VARIANCE REQUEST FORM LOCATION 50 c Property Address: 3�1 � Al Ir f V W�� A/U Al if Assessor's Map and Parcel Number: 3-2 7 r- Co m Size of Lot: Wetlands Within 300 Ft. Yes Business Name: No Subdivision Name: APPLICANT'S NAME: Phone Did the owner of the property authorize you to represent him or her? Yes No PROPERTY OWNER'S NAM�E,�.,�� 1 CONTACT PERSON Name: �,�c� i`c0 U'- '�L�J s Name: c�:,19`l s 4�64�C Address: 5—� F7 �� �'� l�V iF' . Address: a S3 "+ A VIE Phone: ,5� l 0 7 Z T 00 Phone: 45v�- 7 7 k l 7 L 0 "W p C q VARIANCE FROM REGULATION(List Reg.) REASON FO VARIANCE(May attach if more space needed) �.�s o vV � Z -ro pk- -32 GEA� Cz r4 s;56-r= +c 0 Q k- Jr � a � du A-4 NATURE OF WORK: House Addition 000000 House Renovation 0 Repair of Failed Septic System Checklist (to be completed by office staff-person receiving variance request application) Please submit copies in 4 separate completed sets. _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ 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 Wayne Miller,Chairman NOT APPROVED Paul J.Canniff,D.M.D. REASON FOR DISAPPROVAL Q:\Application Forms\VARIREQ.DOC w, MAIL-IN REQUESTS a Please mail the completed variance application form to the.address below. Also include four copies of engineering plans, house plans, authorization letter, etc (see check-list below). In addition, please include the required fee amount (see fees at bottom of this page). Make $85.00 check payable to: Town of Barnstable. Our mailing address is: Town of Barnstable Public Health Division 200 Main Street Hyannis, MA 02601 Checklist _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ 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) _ $85.00 variance request application fee(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 FOR FAXED REQUESTS Our fax number is (508) 790-6304. Please fax a completed application form. Also, you must mail the required $85.00 fee. Please make the check payable to: Town of Barnstable. The check must be mailed to the address listed above. In addition, please mail four copies of engineered plans, house plans, authorization letter, etc. (see check-list below): Checklist _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ 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) _ $85.00 variance request application fee(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 For further assistance on any item above, call (508) 862-4644 Back to Main Public Health.Division Page ALBERTO'S RISTORANTE P.O. Box 2417, 360 Main Street Hyannis, MA 02601 (508) 778-1770 April 29, 2008 Mr. Wayne Miller Board of Health Town of Barnstable 200 Main Street Hyannis, MA 02601 Dear Mr. Miller: I am writing to you to request a variance Eo the;grease rap capacity at Alberto's Ristorante. My restauranVicurre,ntly has a three thousand; g all ozi grease trap which is pumped at least quarterly in order to meet our requirements Since most people prefer tQ seat outdoors during the peak summer season and our indoor seating is not used to its full capacity, I would like to request a variance to add 32 more outdoor seats. If the board feels,that the grease trap capacity will not be sufficient for the=additional 32 seats I could make arrangements to have the grease trap pumped every month from.June to Sep tember. L would also like the board to consider that my restaurant 'is never at full capacity (198 people) because the kitchen can only operate efficiently for '100 people per hour for an average total of 400';people per night during the summer. In addition, some of the rooms in my restaurant are`frequently used for private functions and during those days, those rooms do not have any turn-over. If the board decides that the current grease trap capacity is not sufficient for the additional 32 outdoor seats, even with the additional monthly pumping, I could remove 32 indoor seats when he outdoor seats are being used, m order not to exceed our seating capacity of 198. Thank you for your consideration and understanding: WIT tea Res ectfuhly, tZ x Felisberto Barreiro Owner a.� � T � l The Town of Barnstable •a•• Inspection Department i670 367 Main Street, Hyannis, MA 02601 508-790-6227 Joseph D. DaLuz Building Commissioner November 20, 1992 Mr. Felisberto Barreiro 602 Skunknet Road Centerville, MA 02632 Re: Site Plan Review Number 42-92 356 Main St., Hyannis, MA Dear Mr. Barreiro: The above referenced site plan is conditionally approved based on the following requirements: 1. All requirements of the Health Department, including the installation of an inground grease trap, must be adhered to. Enclosed please find a Certificate Of Review and a copy of the conditionally approved plan. Please be informed that a building permit would be necessary prior to any construction. Should you have any questions, please feel free to call. Peace, �6�eph' D. DaLuz Building Commissioner JDD/km cc All site Plan Review Staff enclosures (2) S921120C 0 TOWN OF BARNSTABLE SITE PLAN REVIEW DATE: 4 November 1992 TO: Thomas McKean, Health Dept. FROM: Kathy Maloney, site Plan Review RE: Site Plan Review Number: 42-92 Felisberto Barreiro 356 Main St. , Hyannis Change of use, retail to restaurant Please submit this form, with any comments or additional requirements you may have re the above referenced application, to the Building Inspectors office by 11/19/92. I have the following/attached comments/requirements re this application for site Plan Review. I do not have any comments/requirements re this application for site Plan Review, at this time. vb)' (signature) Floor must be of smooth easily washable material in the food preparation areas. -- Inground grease trap shall be installed. -- All other Regulations of Article X, the State Sanitary Code, and local Board of Health Regulations shall be strictly adhered to. Town of Barnstable QFTFIE Tp� do Regulatory Services * Thomas F. Geiler, Director * BARNSTABU, MASS, Licensing Authority 9qj i639.ATF039 200 Main Street Hyannis, MA 02601 www.town.barnstable.ma.us Telephone: (508) 862-4674 Fax: (508) 778-2412 AGREEMENT, Agreement by and between Town of Barnstable and Alberto's Ristorante, 360 Main Street, Hyannis, MA, for outside dining on the Town sidewalk from May 1 , 2009 to November 15, 2009. cc. Town of Barnstable Health Department Barnstable Police Department Town of Barnstable Planning Department Special Permit - Parking Staff Report - Appeal No. 1993-02 Date: January 07, 1993 To: rc Board of Appeals From: C- Art raczyk Principal Planner Application Summary Appeal No. 1993-02 Applicant: Felisberto Barreiro Address: 9 Ocean street, Hyannis, MA 02601 Property Address: 356-360 Main street, Hyannis, MA Assessors Map/Parcel: 327/004 zoning: B - Business District Applicants Request: Special Permit - Section 4-2.8, Reduction of Off-Street Parking Requirements when Applicable. Activity Request: It appears the applicant is requesting a reduction in the number of required off- street parking and the use of a Town owned parking lot. Construction Activity: Relocation and expansion of Albertos Restaurant and associated building improvements Procedural Provisions: Section 5-3.3 Special Permit Provisions. Background and Analysis: From information received it appears the applicant is proposing to relocate and expand Albertos Restaurant from its present location at 9 ocean Street to 356 Main street Hyannis. The Main street structure previously housed "Charlbet's" a general retail use. The site plan (SPR #42-92) for this project was conditionally approved on November 20, 1992. From a plan tiled "Seating & Equipment Plan", submitted to Site Plan Review, the structure contains an estimated 7,330 sq.ft. and is to be used as follows; 5,698 sq.ft. for a 160 seat restaurant 268 sq.ft. for an office related to the restaurant 1,364 sq.ft. as general (leasable) retail space. Staff Report - Appeal No. 1993-02 Special Permit - Parking The interior is to be rehabilitated and the exterior is to be restored as a part of the Town of Barnstable Facade Renovation Program as per plans submitted to the program and titled "Proposed Exterior Renovations for Alberto's Ristorantell and dated 10/20/92. From materials submitted to Site Plan Review, 75 off-street parking spaces was cited as the required parking. The prior use of the building as retail would have required 37 parking spaces. North Street Parking Lot: The 400 Block North street Parking Lot contains a total of 401 parking spaces and constitutes the largest single parking lot in downtown Hyannis. 340 of the parking spaces are town owned and 61 are private parking spacesl. The parking lot plan submitted with the file shows only the town owned spaces. Most of the private spaces are located adjacent to the backs walls of the business., The Planning Department 1992 survey of parking lots reported that the lot during peak summer season is over its capacity during the hours of 12:00 to 1:00 pm on Saturday by some 13 cars attempting to find parking or double parking. During the week days it peaks at approximately 92% of capacity. There is a considerable drop in the use of this lot after 3:00 pm on weekdays and after 5:00 pm on weekends. It is estimated that during the recorded evening hours the lot is only 22% of its capacity2. The previous 1982 survey, taken off-season in October of 1982 showed peak parking occurring between the hours of 1:00 to 2:OOpm with a peak capacity of 54% during 1982. That survey states that during peak summer seasons a 40% increase would be experienced.3 This would have the lot operating at 75% of capacity during that summer of 1982. P g P Y g Over the 10 year cycle 1982 to 1992, peak usage within this lot has gone from 75% of capacity to over 104%. Based upon the 1982 survey, most of the parking in this lot is short term parking (under 3 hours) . It is important to note that there exists street parking and other public parking areas within walking distance of this proposed site. An estimated 40 street parking spaces exist in close proximity to the proposed restaurant. The town owned Ocean Street Parking Lot has a capacity of 66 cars and the Town Hall Parking Lot has a capacity of 165 cars. 1. Downtown Hyannis Public Parking study Report March 1983 the Barnstable Parking commission, pages 6-11 2. Hyannis Parking Inventory Study June-July 1992, Town of Barnstable Planning Department. 3. ib. page 75 Staff Report - Appeal No. 1993-02 Special Permit - Parking DEPARTMENT CONCERNS: It is important to note that the parking standards set forth in the Zoning Ordinance are based upon new development. The special Permitting process for reduction in parking is provided to assist in addressing redevelopment and reuse of the older buildings in the densely develop sections of the Town. Over the years, the Town systematically acquired land for the intended use as public parking lots to assist surrounding businesses. More recently there has been a concentrated effort to encourage revitalization and reinvestment in Main street Hyannis. Although this is an existing downtown establishment, this move represents a considerable investment and expansion by the applicant. SUGGESTED CONSIDERATIONS: If the Board should find to grant this request for a special Permit, it may want to consider the following: 1. If over capacity should become an issue, it would most likely occur only on summer weekends during the lunch hour. 2. There is a narrow public way measuring 135 feet by 10 feet, located to the west of the building and commonly used as a pedestrian walk between Main Street and the Parking Lot. The applicant is proposing a second door way on to this walkway. This walk could be improved with additional attractive night lighting, and perhaps other pedestrian amenities. 3. In Site Plan Review, the approval of this proposal was conditioned upon: "All requirements of the Health Department, including the installation of an inground grease trap, must be adhered to.,, cc: Thomas McKean, Health Agent f Joseph DaLuz, Building Inspector I P u ritan Lot THURSDAY, JUNE 25, 1992 350 30 0 250 _ - - - - - ............. ............... ........................ ;: 1:::Y.::N..M:::1:::1:::If::M:::1:::1:::N::N:::1:::V.::%::.�. 200 :::::::::::::::::::::::::: :::::::::::::::. ..:::::':::::::::::::::'::::::::: LOT CAPACITY +..........:..:..:..:..:..:..:..:..:..:..:..:....::.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:................. ' V E H. PA RK EDii : ::si' �. OF 150 ::::::............::::::......:: ::............ ..... 100 50 p7 � €89 's�0.:::�:1:::::::12::::::::1:::::::::2::::::::3::::::::4557 AM I PM FACILITY 5 SATURDAY, JUNE 27, 1992 p - - - - - - - 30 o - - - - - - - - - - - - - - - - - .. 25 0 0 .: . : :. —LOT T C O PA c ITY :: i :: V200 :: : ::: : :: : : :::.. :::: +NUM. FEH. PARKEC 15 0 - - - - - - - - : : 50 _ _ — .. _ — — — :::::::::::::::::.:............ ......... 0 ::::::......:::::: :.::::::.:::::::::::::::::::::::: 7 9 9 10 11 12 1 2 3 4 S 6 7 AM PM FACILITY 5 Ff t"( ►; U L pl Pofi - 0,1 m€r,.G•rLQ R R Nb E S SAK w e c.w 4 CIC t, CA - - b Sc 0 61 a CA n s sW Op ' Loon Kit 1- 20 3 w D n S (6'U 11 lei + S 6> 1 OFTHE Taw TOWN OF- BARNSTABLE i BARB9TAnE, i MA88. 0 Board of Health 00 039. `{4 0M0�"' FROM THE OFFICE OF ✓CZ�rIGJl2PLI'�' Ba.ra.-t ro F:korv►: `�T�o�►a� Nlcl�c a c� QLl 3000 a�lo„ 5rou c3 Aerc� �a�on �a-�nr�o.r,s ,<a�f. Separa�G e o (� y . J 1 gee ha K — 1-la�d�as� s��1-�s Ca►- �e�s� OAC- s} O(d 11nu 18 `)&Ye- avN WS` \lDos PleziS� �-e�e.PIn0�2 �2���1 �c1�J�rcQ 3 O AM - �` 1 ! 00 — "? :Oct AP'P,LIC-A1'lUN FUR SITE PLAN REVIEW FOk OFFICE USE ONLY DATE RECEIVED ACTION DUE BY LOCATION Legal Descriptions Planning Board Subdivision Numbers Assessor's Map and Parcel Numbers Property Address: T iL OWNER OF PROPERTY APPLICANT J !vame: 'li Name: T 4ddress. Coed SHVA)K Address: Phone: - Phone:_ q--3-S"- /- - ENGINEER d AGENT( interest owner or applicant) R 'James— :L�.(SCzisJlC C.-�--�bfJ--sE�..� Name .4ddress: Address: Phone: Phone: 53'0 .Ar=E T A N k UTILITIES ZONING CLASSIFICATIONS) _lIS1IN�- FROPGSED S� District: Nur)ber: Z Ntmber:_C) _ Flood Hazard:_ Size: -t5(n ;tl� Size: Groundwater Overlay: Above Grot:I:d._ Above Ground- Fire District: t%I:cie;o:otlnd:_L_ Unde^around: a LOT AREA: sq. ft. C,o1"t tell t8: _ {'oI)tt'I:LS: �V2 Ole- lc!-n prf _ \ NUMBER OF BUILDINGS `/ Fire Fr•otection:V Existing: j ARl..INi� FA9cc ; CORBB BUTS Proposed: �equirej:_ - Existing:-4 Electr cal: Demo liti on:Q z4be, <s-n7 ,,Mnx 1le-, �'rouided: _ L Proposed: Arial:V_ )I: Site:_ To Close: Underground:_ TOTAL FLOOR AREA (in sq.ft. ) irf Site: Total: Gas: Residential: Rattlral\l office: , IN HISTORICAL DISTRICT:(yes)v1 (1) Propane:_ Medical Office: Commercial: '�-japp ICAP; 1_N AREA OF_CRITICAL ENVIRONMENTAL (specify use) a -- CONCFRN (E.Q.E.A. ): Wholesale FF'o3ECT WITHIN 100, OF WETLAND RESOURCE AREA: c 441 Att„, . titutionel: i Indu3briali A SITE (sic !VET F �f L L12 _y<,;„,nr,.:w..,•.;,.xtra:i.:,my Y.cas+e:a:?sxn�sG'::yi:, - - : C . rc kL_'vltWh.0 t_} fNt. L ,jILlINtj f_yt,MI .�t,iUN'tt__i% Zoning District C'ar� CrCu4� Old King' s Highway District _ or Listed in National and/or State Register of Historic Places Perimeter set backs: Front C Side Rear Lot Coverage la �� T u pe of Use ( zoning ) �► - C-" Flood Plain Zone Elevation Number Of Floors Floor Area: 1st 2nd 3yo Other (specify) .Parking Requirements: Required Provided Handicapped Spaces _ Are there accessory buildings? Ail Accessory Buildings Floor Area t"l PLEASE PROVIDE A BRIEF, NARRATIVE DESCRIPTION OF YOUR PROPOSED PROJECT. 0 iv S I assert that I have completed (or caused to be completed) this page, the Site Plan Review Application. and the chec on the back of the application and that , to the best o knowl ge, t ation submitted here is true. --Fsic azure) (date) l Town of. Barnstable Facade Renovation Program v ® 1 ` 9 9 . 19 Massachusetts Small Cities Program Executive Office of Communities and Development Specifications for #356, 358 & 360 Main St. Hyannis, Ma., October 30, 1992- Page 2 01040 Coordination The General Contractor is to be responsible for coordinating the work of all the subcontractors, and obtaining any nesessary inspections approvals from local or state authorities. Changes and substitutions from sub-contractors shall be coordinated with the owner and designer by the General Contractor. General Contractor shall also be responsible to coordinate with and not be a hinderance to any other contractors that may be working on the site as part of other simultaneous contracts. 01050 Field Engineering The General Contractor is to be responsible for inspecting the work and reviewing the proposed changes before bidding, engineering that is a result of condition found, during the course of the work, is to be the resposbility of the General Contractor. 01060 Regulatory Requirments The Owner is responsible to obtain approvals from the Town of Barnstable Planning Board and for any Zoning approvals. The General Contractor is resposible for building and related permits,inspections and approvals. 01090 References The General Contractor shall submit references from a minimum of three similar types of projects the have done. References shall include a brief description of the work, location of the work, when the work was done and a contact person who was involved as designer, owner, or owners agent for the project. 01200 Project Meetings The General Contractor shall hold job meetings at the site on a weekly basis. Meetings shall include representatives from the Owner, the Designer,and the Planning Board as well as representatives from sub-contractors that are to be working that week on the job. Meetings are to review the progress of the work, anticipate problems and plan for them. Specifications for #356, 358 & 360 Main St. Hyannis, Ma., October 30, 1992- Page 3 01300 Submittals The General Contractor shall submit requisitions for payment to Owner and the Planning Board on the schedule laid out in the contract. All requisitions, change orders alternative approvals, als and allowance ce adjustments shall be approved by the Owner, the Designer and the Planning Board. 01400 Quality Control The Owner, the Designer and the Planning Board shall approve and accept all work as part of each payment requisition 01500 Construction Facilities and Temporary Controls Owner shall provide an on site area for the use of the General Contractor to store materials, Security of this area shall be the responsibility of the General Contractor. The Owner shall provide the use of electricity heat and water to the General Contractor and his sub-contractors. A temporary Plwood Barrier is to built along the Main St. sidewalk area for public safety. Materials and Equipment Materials and equipment shall be stored and distributed on site in such a way as to insure the safety of the public as well as not be a hinderance on the other work being done on the site. 01700 Contract Closeout Contract is to be considered closed and complete when final signatures are on the Building Permit and approved by the Town Building Inspector, approval by the Designer and the acceptance by the Owner' and the Planning Board. 01800 Maintenance The General Contractor shall be responsible for maintaining and cleaning the site and clearing debris from the site or any surrounding or effected areas, on a daily basis. Specifications for #356, 358 & 360 Main St. Hyannis, Ma., October 30, 1992- Page 4 DIVISION 2 SITEWORK 02050 Demolition Contractor shall demolish and dispose of all material necessary for new work to be done. Contractor shall dump all demolition and construction debris in a approved and appropriate manner and shall furnish proof to the Owner and the Planning Board that the material has be dumped in a proper and legal manner. DIVISION 4 MASONRY 04100 Mortar and Masonry Grout Bonding mortar is to have Fibermesh polypropylene fiber added at 1 .5 pounds. per cubic yard (0.1 % by volume). Mortar for common brick work is to be to conform to ASTM standards. Mortar for brick face work is to conform to manufactures specifications. Mortar shall be struck to match existing areas were work was done. Concret block used at Base of Main,Street wall,l to be Standard structural grade 4"X 8 X 16 CMU as shown on drawing details. 04500 Masonry Restoration and Cleaning Areas of h it the bu ding undergoing work are to be cleaned of paint by Pressure Washing of the building . PSI for washing to be determined as not to destroy or damage integrity of existing brick work All brick work in areas of existing damage are to be repaired to structural integrity by replacing brick,regrouting brick,etc.This includes all exterior elevations of the building. Sand blasting may be used if it will not further damage existing brick Existing Granite facing at the base of the South elevation is to be cleaned, removed where neccesary, saved and reused. Augmented as neccesary by new facing to match. See Division 9 for masonry finishing and brick veneer. I Specifications for #356, 358 & 360 Main St. Hyannis, Ma., October 30, 1992- Page 5 DIVISION 5 METALS 05100 Structural Metal Framing Loose Lintels used at all new window openings shall be 4" x 3 1/2" x 1/4" A36 steel angles with 6" min. bearing at each end DIVISION 6 WOODS AND PLASTICS 06050 Fasteners and Adhesives Wire lath is to be fastened according to Manufactures Specifications. All adhesives to conform to ASTM standards. 06100 Rough Carpentry All rough carpentry shall conform to all building codes and to notes on the Drawings. 06200 Finish Carpentry All exterior finish trim is to be clear/select back primmed pine of sizes and dimensions.called on the Drawings. All work is to have set or counter sunk fastener and be puttied, sanded and caulked in preparation for priming by painting contractor. All exterior trim is either to made to match existing or as is specified on the Drawings. All interior trim and finish is Owners responsibility DIVISION 7 THERMAL AND MOISTURE PROTECTION 07200 Insulation Insulation, in the new exterior wall on the South elevation, is to be,3 112" High Densisity Fiberglass Batt Insulation R15 with vapor barrier installed towards interior. CertainTeed Fiberglass Building Insulation. .V i •,Q Specifications for #356, 358 & 360 Main St. Hyannis, Ma., October 30, 1992- Page 6 i 07500 Membrane Roofing Existing tar and gravel roof to be extended over new brick veneer face and new galvanized flashing cap at wall top. 07600 Flashing and Sheet Metal New roof Flashing at side wall to be 20 gauge galvanized steel metal with two (2) inch minimum gravel stop, covering wall 6" Minimum down and 8" minimum let under existing and new built up roof extension New metal cap on existing trim on South elevation to be 24 gauge galvanized steel formed coping 2" min. deep at sides fastened with invisible clips system attached to P.T. Coping at top rail. All remaining caps are to be checked and restored to a paintable surface. DIVISION 8 DOORS AND WINDOWS 08200 Wood Doors Both the front door & the Side doors are to be Morgan pine high performance # M-5915 unprimed , drilled for dead bolt Supplied with Handicap sill. Doors to be installed according to Manufactures Specs. 08600 Wood Window Store front window units are to be Marvin Custom Window units. Also see Drawing Window Schedule. Drawings are for bid purposes only. Shop drawings are to be made by the Designer after demolishion in this area is complete and before windows are ordered. All windows are to-be installed according to Manufactures Specifications. 08700 Hardware Front door& Side door hardware are to consist of Baldwin 4" X 8'= brass Pull, 4" x 8" brass and Commercial grade automatic door closers. Both are to. have , handicap thresholds. i r y Specifications for #356, 358 & 360 Main St. Hyannis, Ma., October 30, 1992- Page 7 DIVISION 9 FINISHES 09450 Stone Facing Existing granite on the South elevation. to be cleaned removed, and re-used on the new wall and existing wall to remain. Damaged or pieces missing shall be replaced to match existing stone. Pieces shall be installed in accordance with the Drawings and Details. And shall be mortared to face of the new CMU blocks. joints to equal existing and be struck to match new brick. 09540 Special Wall Surfaces Approximately 1500 SF of the West elevation is to be Cultured Brick Manufactured by Stone Products Corp. , Style No. CB 4052 Antique Red ,applied in accordance with Manufacturers Product Specifications and Installation Specifications. Also see Division 4 Masonry. 09900 Painting All exterior wood trim, except for front entry Store Front, is to be prepared, puttied, caulked, sanded and primed before finish coat. All painted galvanized surfaces to be primed before finish coat Main Street's Store Front Is to be unprimed, Stained with Minwax Wood Finish and three coats of Marine Spar Varnish Wood primer to be Benjimun Moore alkalyd commercial primer. Metal primer to be Benjimun Moore alkalyd commercial primer. Finish paint is to be Benjimun Moore or equal ESTIMATED COSTS FOR EXTERIOR RENOVATION TO #356,358,360 MAIN ST. H YAN N I S. MA. 1 . Construction of new brick wall (Approximately 1500 sf) & repairs West Elevation $ 17.500.00 3.Construction -of new building front Sorth Wall & West wal I $ 1.1 ,500.00 4. New Windows & Door in East & Sorth wall $ 22,450.00 5. Painting & Resoration of Trim work $ 3,500.00 Total estimated cost: $ 54,950.00 Note: Awnings not included in estimate. Estimated Costs were obtained from the following: DOORS & WINDOWS Shepley Wood Products 508.771 .7969 GENERAL CONSTRUCTION Kenneth Sadler Associates 508.790.3922 MASONARY John Gonsalves Jr. & Sons 508.398.3845 PAINTING Brent McFarland & Company s` w �< SITE PU1,14 NUMr)E6 Material and job Specifications for work at: P #356.358 &360 Main St. Hyannis, MA 02601 For Felis Barreiro and The Planning Board (Town of Barnstable:). 4 w..u....a.,x„.v...v Designed by Kenneth Sadler Associates. P.O. Box 1149, Hyann..CR.4a;is. MA a_.._....... 508.790.3922 Drawing and Specifications dated October, 30, 1992. Specifications: Masterformat Divisions Used: Division 1 General Requirements rJNOV4- Division 2 Sitework Division 4 Masonry Division 5 MetalsDivision 5 Woods and Plastics Division 7 Thermal and Moistuer Protection Division 8 Doors and Windows Division 9 Finishes DIVISION 1 - GENERAL REQUIRMENTS 01020 Summary of Work Work to be alterations and restoration to the exterior of 3-56.358 & 360 Main St., Hyannis Ma. Work to include replacing new windows and doors, and installing new ones. Restoring part of the existing and adding new woodwork, clean ing,repairing and refacing existing brick walls as well as creating new and .closing old, openings in those walls. As well as extending new tar and gravel roof over increased wall thickness. 01025 Measurements and Payments Payment for the job is to be determined by Felis Berreiro and the Town of Barnstable All measurements and dimensions are to be site varified by the bidders prior to bidding. No...l.. .-�� / FEB 10.i ............ THE COMMONWEALTH OF MASSACHUSETTS BOAR® OF HEALTH TOWN OF BARNSTABLE .�ppliration for Diripwial Vi urk,3 C omitritrtiun ranfit Application is hereby made for a Permit to Construct ( ) or Repair ( ) an Individual Sewage Disposal System at: - .........................•-- -- 5•- ........ •• el.VQt ........... .-•--- '�.......................................................... /` ( / -Tp1-----.--- - iun-pddn•ss or Lot No. a.............................. .................................................................................................. , Oo'ttc er1 Ad-r ss Installer Addre UType of Building Size Lot............................Sq. feet ,_, Dwelling— No. of Bedrooms--------------------------------------------Expansion Attic ( ) Garbage Grinder ( ) Other—Type of Buildiu " _ 95-rA(f_64 r o. of persons _�............. Showers a g --- - p - ( ) — Cafeteria ( ) Q Other fixtures .0©C3Q--- - K_ '> ... -------- --------------------------•----------•-------•--....--------• W Design Flow............................................gn o71 ns per person per day. Total daily flow............................................gallons. 0� Septic Tank—Liquid capacity............gallons Length---------------- Width................ Diameter................ Depth................ Disposal Trench--No. .................... Width.................... Total Length.................... Total leaching area....................sq. ft. Seepage Pit No..................... Diameter-------------------- Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) Percolation Test Results Performed by............-............................................................. Date........................................ Test Pit No. I................minutes per inch Depth of Test Pit.................... Depth to ground water........................ 44 Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ a ODescription of Soil.....................•--------------------------------..............----••------------------------------..._..-•---...--•----•-•--•-----•--------------•.............••. W ---•- ....................................... ----------------------..........---------•--------------------------...-------------•---••------••--------•-•-•-•--••--------------••-••--•----•..._...... UNature of Repairs or Alterations—Answer when applicable............................................................................................... ..--•----•-----------•-•.............................•-••-•---•-•-•---•••-•-••------............--•-----•••-------------......------•------------••-•-••---•---•--•----•---•---•---•---•....._......•••. Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLE 5 of the State Environmental Code e un ersigne urt eerr agrees not to place the system in operation until a Certificate of Complia e has en issu oard of health. `l Signed ...... ...................... ................................._ ....7/��4// . ..----`------.. / . Dace. .............. Application Approved By ---- -- - .... ........................... ........ �-.1-0--.-.C1. .� --------.............................._ Dace .3 Application Disapproved for the following reasons: ....................................... . ................................................. .............................. ......... ........................... .. .... ........................ ....... ...... .............................. ---............................ ................... .....----- ..........e-----------*-------- q i Dat Permit No. ......1 3,,.....1--76............................. Issued ......................................................:--6; ..... Date o r .,p is V' ✓ .-.., y�Iw .i ... ,�-.,.. _ r • �:r , THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH TOWN OF BARNSTABLE , ppfiratinn for Diripwial Wnrk,6 Tnnitrnr#inn ramit- , ,. Application is hereby made for a Permit to Construct ( ) or Repair ( ) an Individual Sewage Disposal System at: 33 ... s S T......... rHdi! ........... ....... / Lac' iinn-Address or Lot No. Tel=(./S ?C!�•r!� X� .............................. •------•----•--- O�cner __ `---� V\ Address ?C�� ---- G �_-_- - • t`�lrnr�n Installer Address UType of Building Size Lot............................Sq. feet I—I Dwelling— No. of Bedrooms............................................Expansion Attic ( ) Garbage Grinder ( ) a Other—Type of Building}95:?7? a 6AMrN$o. of persons---_/_9______________ Showers ( ) — Cafeteria Other fixtures .310.0__- ____ &K_ep t`=---_^ ;;'ew ) W Design Flow............................................ga ons per person per day. Total daily flow............................................gallons. Gd Septic Tank—Liquid capacity.._.__.._..gallons Length________________y Vidth__....._.._..._. Diameter__.- _._...__,. Depth______._.._._-- Disposal M T W o_ ____________________ Widtli_..___..._._._._ _ Total Length-_._,...___.__..____ Total leachingarea.................... ft. I, 3 Seepage Pit No..................... Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) Percolation Test Results Performed by....................................................................-..... Date........................................ Test Pit No. 1................minutes per inch Depth of Test Pit-------------------- Depth to ground water_.. rzq Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ a -...--•---•.....................•-•-----••--•-•---•------•-•---------•-•••-••-•••-•---------- --•--------- •...... •--••.... ___•------------------------- ..... 0 Description of Soil........................................................................................................................................................................ W ------------------------------------------------------------------------------------------------------•------•-----...-----••------•------•-------•----• .............................................. U Nature of Repairs or Alterations—Answer when applicable._.__-_......................................................................................... -•------------------••-•----•---•------•--------------•----•------------------------•------•----•------------...=----------------------------••--------•------------•-------------------•-------•------• Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with the provisions of TITLE 5 of the State Environmental Code—T`he undersigned-further agrees not to place the system in operation until a Certificate of Compliance has been issued-by the board of health. Signed ... /............................. ..--- ..... ...... ................................ • Date Application Approved B ��------------------ Date PP PP y ...................... --------.�I' Application Disapproved for the following reasons: ................... ............... ... ..... ........ . ..-- ..... ...........................------------- e ....... . ..................... . .................... . . ............................................................................ .. ... ......... ..................... .............................. D q -ry/ ace PermitNo. .......1--3,-----1-76............................. Issued ..........--...................................... ----- -...._ Date r" THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH .TOWN OF BARNSTABLE (fPrtiftrate of TII>r plianre THIS IS TO CERTIFY, That the Individual Sewage Disposal System constructed ( ) or Repaired ( ) by -------------A4 .........C�c.. .. ------------- - --- - - . .. ..._._.... ... . ............_.. ..................................... . �t �•-• Installer at . - ..... 1�"--..�r<w.......,J..L................. ........... ......_... n��ir p -------------------- ------------------- ------------------------ has been Installed in accordance with"the provisions of TITLE 5 ocf�The State Environmental Code as described in the application for Disposal Works Construction Permit No. .._......1..q)a_-r . .......... dated ..._..............................._....... THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY. DATE........._........_......_..... _-------_-------._------.. __.. Inspector ......._.... ..._................ .......... .............._.............. .......... _--.,------•------------------------•---- ------------------------------ -_-_- THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH TOWN OF BARNSTABLE Dispooal Works Tuno#rudion Wrn if Permission is hereby granted----------- ......... ------------------------------------ to Construct ( ) or Repair (x) an Individual Sewage Disposal System i at No. ' - ­w� street as shown on the application for Disposal Works Construction Permit No?� 76__._ Dated_______________ -•� Board of Health DATE-------------------------------------------------------------------------------- FORM 36508 HOBBS&WARREN.INC..PUBLISHERS No.........80 /S 6 Fns.......$...5...00.... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH .....................T own...........OF..............Barns.table.................................................. Apphraa#iun for Uiipviiaf Workii Towitrurtiun ami# Application is hereby made for a Permit to Construct ( ) or Repair ( x) an Individual Sewage Disposal System at: -----------------•-•--•-•-......•--•-----............ Location-Address or Lot No. Dom Ca ossela P 0- D ....---....-P..----.._.---•------••----•-.....--•--•. e...e_..?10 __ •, . a211115 1QTf... ....Q Z ... Owner Address A & B Cesspool Service•- '' ------------------------------------------ -1z$._BshQ�zs_.�ez�a..ae-}...Hyaunis,._.' A.....D2 01---- Installer Address dType of Building Size Lot............................Sq. feet Dwelling—No. of Bedrooms............................................Expansion Attic ( ) Garbage Grinder ( ) Other—T e of Building No. of persons............................ Showers — Cafeteria a Other fixtures --------------- -------•----. . W Design Flow............................................gallons per person per day. Total daily flow-----------------------_--------------------gallons. WSeptic Tank—Liquid*capacity............gallons Length................ Width................ Diameter................ Depth................ x Disposal Trench—No..................... Width.................... Total Length.................... Total leaching area....................sq. ft. Seepage Pit No_____________________ Diameter.................... Depth below inlet.................... Total leaching area...................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) '-� Percolation Test Results Performed by.......................................................................... Date........................................ Test Pit No. 1................minutes per inch Depth of Test Pit.................... Depth to ground water.........._............. r3 Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ ----------------------------•----------------------••----------..............------------......••---........................................................ D Description of Soil------------------------$AJ `----...------.....••----.........------- V ----•-•--•-•---•---•-------•----------------------------•••-----•-••-------••••••-•-••••-----•------•---------•-----•------•---•---•----•-------------•----------------------••-•-•---•--•---•-------- W ---- --------------- ------------------------•-••-----•-------------•-----------------...--------•------•-••-•--•------------------•-•--•---------•--------•.......................................... U Nature of Repairs or Alterations—Answer when applicable---------Insta.11ation..of..a._.1,_50II--ga11oa_.pre-'Cast septic tank for the..Purpose..of. ._grebe._ I'.•-•-•-----------------------••••---•--•--------••---•------•---•--------•--•-----------...... Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with I'1'�• the provisions of"�T._:..:r. 5 of the State Sanitary Code—The undersigned further agrees not to place the system in operation until a Certificate of Compliance has been issued by the board of ealth. Signed -!_-- -/�M' '!�^/"±�'--- . -..4/-7/8.Q------- Date Application Approved By..... h ��� . --•---•----------------------------- -----------V 7/8-0--------•--- Date Application Disapproved for the following reasons!- -------------------------•-------•-------•-------------------------------------------------=-----.......--•-- ...........................................................-..........................................................-•--------•---....----•---•---------------------------......--Da......---------- Permit N�O-_... - Issued.........A/--7/QQ............................ Date THE COMMONWEALTH OF MASSACHUSETTS ` BOARD OF HEALTH .....................Towx1..........OF............Barnstable.......................................;...... a ,p ,6 y AA-1- ' V0111rdifiratr of Tuutph aurr THIS IS TO CERTIFY, That the Individual Sewage Disposal System constructed ( ) or Repaired (x ) by...A... ....Cesspool._Service,..._ $.-Blzbogs..Terrace.,-_.Hyannis,.•.MA....02601........---------775 4264--- Installer at............... ain St..,..Hyannis,...MA..._.0260.1...--._Treea_.1P.staurant..m=..Dom..Capossela.-------------------------- has been installed in accordance with the provisions of TITLE j of The State Sanitary Code as described in the application for Disposal Works Construction Permit No...............81)_-_/.5_K........ dated.--.__-_.4/..7/$0-------------------- THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY. DATE............4.[.--8J� 9.................................................. Inspector.................................................................................... No.--•_....80-.IS 6 Fzcs.................00..... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH 'rown OF..............`.a=• waL e Appliraa#ion for Dhipog al Workii Tonolrurtion truth Application is hereby made for a Permit to Construct ( ) or Repair ( x) an Individual Sewage Disposal System at: .. ..::�_j_a %t.:.. y: rt?a •...-- "''.2" .. E st.a izra.,� .......................•............---..... ..-•------------..............---....---• Location-Address � or Iat No. L�7:.. �a�o„sela y ' .-'._.:._`.__.-.................................... .._......__... ea_..?(lq-_�; _,�,_, VaYlY1Z i l(»�._ P ....Q2 LL.�!_......_... Owner Address W A & B Cesspool Ser- ce ?' 31S farc-_^ar,^ase �`�r�n;I .. ,-� •......................•..............---------•--...................---..._•--------------•.-••.. �.2= - -- -.-. ... ,....._...._.. Installer Address Type of Building Size Lot............................Sq. feet U Dwelling—No. of Bedrooms--------------------------------------------Expansion Attic ( ) Garbage GrinderPL4 ( ) Other—T e of Building No. of persons............................ Showers — Cafeteria a Other fixtures .................................. W Design Flow............................................gallons per person per day. Total daily flow............................................gallons. WSeptic Tank—Liquid capacity............gallons Length................ Width---------------- Diameter................ Depth................ x Disposal Trench—No..................... Width.................... Total Length.................... Total leaching area.....................sq. ft. 3 Seepage Pit No._._.__----_-_----- Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) 0-4 Percolation Test Results Performed by.......................................................................... Date........................................ aTest Pit No. 1................minutes per inch Depth of Test Pit.................... Depth to ground water........................ Test Pit No. 2................minutes per inch Depth of Test Pit.................... Depth to ground water........................ (� ----------------------------------------•------------------..........---•-•-•-------...----------••.........._............................................... DDescription of Soil = .................................................................... ............................................................. U .........................................................-.............................................................................................................................................. W ...------••--- --------------------------------------- --------------- ---------------------------------•-------------•---••-•------•--..... U Nature of Repairs or Alterations—Answer when applicable-.._.....'_Mal'.a! -o^.-_off'_1.-7-,��!1n..,c a?l�ca__rr. -oast septicr r .urpose °.......................................... -• -• ---------------------------------•-•-----------------------•-----------• .................. Agreement: The undersigned agrees to install the aforedescribed Individual Sewage Disposal System in accordance with T[ry...-... the provisions of .f'1.�._E 5 of the State Sanitary Code—The undersigned further agrees not to place the system in operation until a Certificate of Compliance has been issued by the boar of th. . �� Signed..-��?=-w�/ ` � r ............. D to Application Approved By..... ��w................................... --•--------- ' ............ Date Application Disapproved for the following reasons. ..-•-•--------•--•••....-----••--••------•-----•••---•••••--------•-•-•--------------------•----......•-•--------...-----------------------------------------------------------------•--- Date P..ermit No�� Issued--------._%1__ l_=©............................. Date THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH Town a,rrstable O F..................................................................................... Trr#ifiratr of TampliFana THIS IS TO CERTIFY, That the Individual Sewage Disposal System constructed ( ) or Repaired (X. ) li '., 1 �'r'2ss-pool Service 12S Bishops m � 7 i •• 7� -- 2 �—FaitEi -• --- .....-- -t--- - ----•--- --s-•_ezxace, -I v�,nn.: .► �` -:.�2�..... ,.�-_---•---•------- Installer at............. .Alr. St., 11yannis,-�!A 02601 ---_ `rzes__Res+a��a.xit. ---�?�21__r!_��SsPia has been installed in accordance with the provisions of TITLE 5 of The State Sanitary Code as described in the application for Disposal Works Construction Permit No----------------__1,5.(,_......._ dated..........V.. FQ.................... THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT TIME SYSTEM WILL FUNCTION SATISFACTORY. 1 DATE............. -•---t� �..80----------------------••-•-----------•------------- Inspector.................................................................................... THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH �0- IJ .................�`3j�t1 OF................:.....x'1: a...I ....... LL n No..................V... FEE...p... .t!0.----- UhipaoFal Work.5 Tomitnution fermi# Permission is hereby granted_:.- cJ3 LL'ssDool Sexvice,__•128__Dis Q-�.-r!_:il":`'Sel}..7+T to Construct ( ) Ir Repair (X )ran Ind�vi�duabk. ge Disposal Syst�gm a. n , , I,y .�< 18, lreeS stai.xaT,i; -- Dom Capossela atNo------------------•• . ... --••----••---•---........-......---•--------.....--.....----------.------------------------------•-----.....--•-•-••----•------------------------•---.......•••••. Street as shown on the application for Disposal `Forks Construction rmit No._--.. Dated.........1.............................7 PP P ,,��►► -- I------ F + --------------------------------•-------•--•_...._ 4/ 8/e0 oar of Health DATE............................................................................... FORM 1255 HOBBS & WARREN, INC., PUBLISHERS TOWN OF :BARNSTABLE LOCATION '+ t,�?- ' '., SEWAGE / '3 VILLAGE_ _ ASSESSOR'S MAP & LOT3�`�—oaf INSTA`C.LER'S ,N'AME'�PHONE NO. .A.f SEPTIC TANK'CAPACITY � ? mot l� •r. LEACHING FACILITY:(type) (size) NO. OF BEDROOMS PRIVATE,'WELL O PUB C WATER BUILDER OR OWNER _' _ i� JPD Won DATE PERMIT ISSUED: DATE COMP - CE ISSUED:. VARIANCE GRANTED: Yes No r,. t ,ik �r ASPHALT FENCE K GRAPHIC S C ALE HYANNIS P,RKDVG \ D UMPSTER \ ENCLOSURES 20 0 10 20 ao so m _��,��\ cSyO F ( IN FEET ) �m `.J % 1 inch = 20 ft. V _= + ENT. _= - NOTES- 1 BLDG. PRE-EMSTWG NONCONFOR L o A M. 327/271 �� � _ '�. _ � � MING BARNSTABLE _ - �� = 2) TOWN SEWAGE (MUN.)  EXISTING = _ 3) SPECIAL PERMIT #1993-02 WAS q� GRANTED FOR THE REQUIRED BRICK =_ __ � 75 PARKING SPACES TO 0 SPACES BUILDING 5 - _ _=�1�� PER O WNER 50�� xYAvxs HARBOR LOCUS MAP ROOF 4 4 --- t` - _= PLAN REF{ LC P. 9975A & 37/25 4 O Dc�O�O i'> =-�LNT. -- - zoNWG ,B» DRAINS --_ - GROUNDWATER PROTECTION A.M. 327/4 . __ ?zs zoNE 'aP" PROPOSED LOT AREA=8571� S.F. _ '_ � .lrj4 _ \ A.M. 3275 . FLOOD ZONE "„C„ HPARDKIN AP + + Q �, \ CAPE226 COD LODGE OF /,� PANEL 250001-0005-C 6�+�0 Y o.. _ ALBERTO S 6,\ �/�' RISTORANTE 1 \ �9b PLAN OF LAND GREASE/ � --�I ENT \ _- FOR SITE PLAN REVIEW ',5,. . N'�,v - TRAP,s D644 =_ _ LOCATED AT- ROOF - 356—360 MAIN STREET ASPHALT ® PROPOSED •r�� � -DRA,�N _ — i � % LEGEND.- PAR1WG PATIO ��_ --`�Gj ��' o_ -- ���w/ �c�� HYANNIS, MA. CATCH BASIN (16. 0 X 32 0 _- - �._ / PREPARED FOR OWNER. D4 WATER VALVE Q4 = �_ 4 F'ELISBERTO BARREIRO --► ENTRANCE AM 327/3 - � � -- 0 � ENT. = D�O ° v (508) 778-1770 O SURVEY PIN JANET B. FIELD Y _ _ _ MAY 15, ,2001 O�'�J SEWER MANHOLE SE -__ Q S/V/n ��4 - O --- � � 1 f i- -;` ��A�����®� ldr�� __- ,�' _ - / REV.-- MAY 29, 2008 Io STEFH_N -__ YANKEE SURVEY CONSULTANTS J. N ► -_ UNIT 1, 40 INDUSTRY ROAD D_U > - - -''' rJib _ P. O.. BOX 265 MARSTONS MILLS, MASS. 02648 m�41V D u`.\ �e _ TF,'T' 428-0055 FAX 420-5553 ® —,za J'pb k J 52664 GM Legend , 111-185 385 ao.a 38.z - @ 38.1 �3 g #`96, 309 013< X 3s a�#'32 ' \ 27 014 u1mu• Town Boundary ® Utility Boxes 309-184' #96 # 63 .� 309=198- \ 327-076 t� 38.9 �,! 3 � � Y #45 #44 X O Parcels FY2007 )2 Utility Poles .¢. 38.7 \ ® 39 123-456 Parcel Numbers Lamp Poles 30 X .� 39i3 X #1234 Address Street# Oo Manholes 3j 6 #84 32r7 013 327 077 Buildings ® Catch Basins 395 309 186 ` — 327 O1'0. 327 012+ # 37 0 # 28 309197 3a.s 327-074 #'116 # 320 X # 80 ` —� to 39.2- � X i rrlBuildings(tom-2003) ( Signs \�; 38.9 #�15 I-39.3 X ;.. 309.193 002 CND 392 #8a.r 40.1 Z X X G1 r 327=078 Decks/Patios #=70 309-195 0 / O Posts 217' —1 Q❑ Swimming Pools O Satellite Dishes \\`\`\\ 309-188 I Z ' 32# 00 9 .9, '37.9 38 o Walkways Improved X \`\ #\72 Towers s 327-085 327-080 _ Walkways Unimproved o ' �'� (j� 327-248 t ' -v \ # 18 # 20 p Fla Poles 309,216 ` \ ,� -- �� ` �# 20 ® Stairways g L 39.9 38.6 \\38.6/ Monuments #\77 3 292�CND X \ / 309 196 Paved Roads g Pilin s \ Unpaved Road / \ \ ��� 36.1 # 334 327 082 Docks/Piers \\ 38.2 \� 3�8.8n1 \\\• 327-271�\ Y # 20 4- Driveways #�Q� ��\ i- i r •-i -V Boardwalks \\ 309-194 3e's \ 327 007 327 091 y- +- Painted Lines Jetties � - �� ` \\ ``\ \ \\\' # 328 Parking Lot ® - — - Drainage Ditches ® \�� _ 309 193 001 CND Bridges Streams 72 33@ 327-269\ „01 t \ Railroad Tracks 309-215 - # 67 \l � y 327-006-00�1 / 327-102 �1 Fences Marsh Area \ 3009-191 X / N \—�-- Marsh Edge - # 78 38.1 / \ \ Ca \ \ aX2 Rctaining Walls \ / 32r7 004 32#7 005 # 342 /p3 7a'`3,. \ #t319 4D04D Stone Walls ® Water Bodies I I I I I \ X �\ 38.6 --�— Guardrails X Spot Elevations(NGVD29) L ® 1` \ X 00 Sports Lines O Topo ro It Contour(NGVD29) 37:8. #376 \ Sports Areas Topo z ft Contour(NGVD29) 38 0.1 �� CD 0 327-262 Golf Areas # 112 Z ��� 01 \ \\\� \ f#\468 3#73562 L > Y �OF 327 107 0[] Tanks tP 32�7�02 ® 309 2227001 \ ® 327-114 327 112 Data Source �? �o @ \ / 37.9 \, \ # 34$ Human-made features were interpreted from zooi aerial 38 7 �, # 0'" \ \ �' n / #349 1 O° photographs. Topography was interpreted from 1989 aerial ] 327 113 photographs. Parcel lines were digitized from FY2007 \ 327 115 Town of Barnstable Assessor's tax maps. Disclaimer Parcel lines on this map are only graphic representations of i % Assessor's tax parcels. They are not true propertyboundaries - and do not represent accurate relationships to physical objects # 35 �, ® ; \\ ( 35 on the map such as building locations. 309 2�21 5 This map is for planning purposes only.It is not adequate for i ,� i / i - 39.2 327-261 legal boundary determination or regulatory interpretation. / \/ ��ccYX� 309-2+18 r 38.5 X # 25 This map does not represent an on-the-ground survey. �' * 37.9 0 _�309-223 iIl• , x37'' \ Enlargements beyond a scale of i"=too'may not meet Q #442 established map accuracy standards. �pTNE N i /j "� 33.8 \ w 4 / E 3X R X # 385 J \ 327 110\\\\\ anlwsrna�e j // r - 1 \\ # 33 \ QED MA't A S i' Y Y 33:3 i inch equals ioofeet 30/9j-2/25 CND'9a, � ¢28.3 36.6 X#.450�' 326-021Feet ® 26 138 220 X o zg go 100 Igo zoo #367\ \397 \ -01C' mxd 00/00/200 / i y 326 044 3#64013' \ \ Town of Barnstable GIS Unit http://www.town.bamstable.ma.us 308 078, 3siT 31 29.9 367 Main Street,Hyannis,MA 026o1 X 308,080 ' � 1 (5o8)862-4624 08-077 3 08-081-001 #44 � _.K.� ti I -t k i 1 i Y I I } IV 2 r � I i I oi- i t W I� �� LaiII ' J Q i O N III ... m W O.' 000 , 0: � . J i uj O Soo Q� Z U I Q I I N 1 W W paIS N f Lv LLJ 0 I � v r r , I t-- � IN Lu m I r _ Z L G J f i , �i i �J m G 1 I I _ a m i coo L , I l NEW ENGLAND REPR I OGRAPH/CS&SUPPLY CO. O I i I , , I II I f� 2 20 ��' o ��_It.;-o-t�Anc F=(vLc-- 2 SiTJ. Z;4,900 R;UCD ., _— -- - - — _ �30 I I t _ I ' P 4'' Coy tZLOr \ 4Cy C� CurJ--� t DowN ` ' { �UC9t,l�.1--op TZD IP (kt;;�f �P _ I I , 4 Lo IP � 1Li --}- 0-; ILA n-I i I J _ _ i 1 w 2 Q 4 Q Z \lU O W y+` SCALE DRAWN BY APPROVED BY Ck;� —S S_ Q a 7 DATE Ci Q Q DRAWING NUMBER V . � J 1 i Le ' _- - - _-- ». ;,1"/•fir'/ IT ..•-/�.�:'/�7j'-I" f!i'l,:j../f I% / "/., '.�, ' ��� _ •!/i. _. . - .. . _... / �/ /:r t 1 -5- } ! r r f o i — 40 --- - _ I O O I r 'err • . ,. � ` O C '�°t-� ,. ,,. -- KI: D 965.3 5f. ���---=tit ` �.� Patio 'NaK-{n :';;' �� �v 5z c 5 b1 � :�4� 5 ce ?crr�,Lraficr I �Q j Outtz Dining — Z Gri D4nt-zIg 1Z - —E556of for ,'��a i 5;.ace• /� ► I :;i - - - - -- ------_— -- - � . ono I - ------ -- a --- - I " ! "� r------ G� i T r a G --- 00 J - _ r •, .�7. r' rr ��lj*rt- r�7- ,�/ l D T// / / =GCl1�!!%G!%1 :� jl - .___..r.___ ff Prcc CJerYIGe — o' / I lc Mai t a Entra>�ce l 1 J re �oorr, '- ' 1 P" 9tcrage �cor.� � � n (� �� C � 00 617 sf. I�� Entrance 197 5f, Qe D i Matn Entrance e� s;;,i<s Firot Floor t 6� s C� 5econ�# Floor = 2F 8 Tonal Restaurant Area = 5�;?6 5.F Occupancy t 16O 5ea';' /�f✓�l Vl/�� �\v]\ �/V''• /^ r_..... � +.• �Y?.1L.Crayiw,y���Yt C7cE. OD7 f � so ITEPLA"J r, 1 INNS °�'�•;. V � i } L 5EATING & F 0 o �.tt�n r�aS� � Ga��: f?J rr V-a1' 1 � 1 - I