The URL can be used to link to this page

Home My WebLink AboutPIZZA BARBONE - FOOD PIZZA BARBONE 4o8-Main S6 HYANM6- 32'1' 2.4.2 i i • � �1�€ C# �. 9 • �; � �Fg n - r t F € a a w �jUzi, t r. r a`tom QQ x QA We way - 1 � 4 _ �.` +�' ♦ ; _ nab , � �� t - �� 1✓�F � e. ems: to _�J h � Von Tat YIN 141z: Gap ' 2, IQ -O - `woo v- Qv a y IT � +} r 4 � t � T` t F r x�t t iu m `W , :f v - "st r ' ti rvi a •� R r$ of da SSon>1 s a <. 'b, A' 5 f M son 40 now A VIVO y! . a r La 4 x i y s. • 4 ? 4 • 4 '`� ny. PAa y KY I SO PAY ,s fi 4 r »._.v.:a€ ?, $;,r t6'3a "xa.� :"'4"•.-F_-,x�` ..9e. x<r,- `.c�'';'a p17� Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. F.P.(Thomas)Lee 4T$, .639. �, 200 Main Street, Hyannis, MA 02601 Daniel Luczkow,M.D.,Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590,000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 994 Issue Date: 06/01/2022 DBA: PIZZA BARBONE OWNER: JASON 0 TOOLE Location of Establishment: 408 MAIN STREET HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 77 OutdoorSeating: 34 Total Seating: 111 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: I Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. rswn.NSTABUI F.P.(Thomas)Lee,. p 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: 994 Issue Date: 01/01/2022 DBA: PIZZA BARBONE OWNER: JASON O'TOOLE Location of Establishment: 408 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IncloorSeating: 49 OutcloorSeating: 8 Total Seating: 57 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Lly �F•ar`t3{'tce se-flrttv:-�titi�I--`` t ' Town of Barnstable . tsTAB . Inspectional Services a � Public Health Division Thomas McKean,Director a( 3a ri_a _ I 200 Mein Street; IIytinats;MA.02601 , 1 ('-)f6ce: i08-8624644 Fax; 508-790.6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE ( NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ! ADDRESS OF FOOD ESTABLISHMENT: .1 "w MAILING ADDRESS(IF DIFFERENT FROM ABOVE) 1 i a �'1�4 �1 f4 W,: .. E-MAIL ADDRESS; L , TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 1`� /-_ ° TOTALNUMBER OF BATHROOMS:--ZWELL WATER: YE NO .(ANNTIAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATE�s'OF OPEI:ATI(D't: i_ t I f➢ 1l NUMBER OF SEATS: INSIDE: OUTSIDE, TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING.REMINDER'** OUTSIDE DINI"NG 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 DOORS)? . TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) t/FOOD SERVICE RETAIL FOOD ONLY required for TCS foods(foods requiringrefrigeration/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`EVE NT(SEE PAGE#2) ** SEASONAL MOBILE chi NEW FOOD ONLY*** a RE UIRED TO CALL HEALTH DIV.FOR;INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 (�:V�pplicaton fgrms;F()()I)ilPP.20?6.doc ., f I j OWNER INFORMATION: E OF APPLICANT FULL NAM SOLE OWNER' YES NO OWNER PHONE# ADDRESS CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN MARGE OF DAILY OP ERATIONS: List(2):Certifted Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS trust have l Certified Food'Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES" The Health Div.will� use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food IVlana ers ExDirat_ion Daft Allergen Awareness Expiration Date 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 openiniz!! 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 tab prior to opening and monthly thereafter, with sample results submitted to the Flea'lth 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 htt :llwwvw4.toxnttf7arnstable.a sllrealthdivisionl:t licatiotts,xs . OUTDOOR.-COOKING: Outdoor cooking,preparation,or display of Any food.product by a food establishment is prohibited. NOTICE: Permits ran annually from January i.st to Dec.314 each calendar year. IT IS YOUR RESPONSIBILITY 1'O RETURN THE COMPLETED APPLICATION(S) AND REQUIRED FEES BY DEC i st. Q;' 6plication portiisil`OOI)APP REV3-2019.do: t Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNS ABM « Paul J.Canniff,D.M.D. MAS. F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862 4644 Fax: (508)790 6304 www.townofbarnstablems Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 994 Issue Date: 01/01/2021 DBA: PIZZA BARBONE OWNER: JASON O'TOOLE Location of Establishment: 408 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 49 OutdoorSeating: 8 Total Seating: 57 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: J MOBILE-ICE CREAM: Qmt?.�,� FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: BIKE Town of Barnstable For Office UUsse---Only: Initials: Date Paid l-A►y l/,pAmtPd$ a 0 O ILMMSfABLE, : Inspectional Services 'I Public Health Division Thomas McKean, Director 20014ain Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE IL Z NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: P -Ba-rb6rLQ_ 0 ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: Q.SO�I , TELEPHONE NUMBER OF FOOD ESTABLISHMENT: &&)qa7- a377 'v TOTAL NUMBER OF BATHROOMS: _ WELL WATER: YES NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE: 9 TOTAL: 5 t7 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 VFROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REOUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT 5d-SOC) Q SOLE OWNER: YE /NO OWNER PHONE # C,-DS — Z46 1( I ADDRESS —130 CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: �t ls.�� 0 1 TOO Le_ 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 Z-1 wcvolao qaakk 0 7 lx);3 1•�QSO� 0 / 25 1. 1-"n O'2012. 1 / ZS /22 C� SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openine!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Apphcation FounsTO0DAPP REV3-2019.doc �a dpZ Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. Paul J.Canniff,D.M.D. as�9. , 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, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 994 Issue Date: 12/10/2019 DBA: PIZZA BARBONE OWNER: JASON O'TOOLE Location of Establishment: 408 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: G FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 1. For Office I'-- • Initials ; Town of Barnstable V( iQAmtPd Date Paid S < v BARNSTABU. : Inspectional Services _ Fvs`� Public Health Division Check# � — Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 , Office: 508-862-4644 Fax: 508-790-6304 r., a nAPPLICATION FOR PERMIT TO OPERATE�A FOOD ESTABLISHMENT DATE Iq NEW OWNERSHIP RENEWAL V NAME OF FOOD ESTABLISHMENT: ADDRESS 3F FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): ( `� E-MAILADDRESS: s1 n( pi ICEvW1 ' 1 0 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (af, qJ`,- 039-7 TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NOV ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: y SEASONAL: DATES OF OPERATION:_/ / TO NUMBER OF SEATS: INSIDE: L10i OUTSIDE: g TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? V�J TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) JFOOD 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 j .a OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: ES/NO 117qOWNER PHONE # &049� '— ,� �q ADDRESS �3dv1 '�-Q_�YYIDI�IIt 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 10, ale ► q 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.3151 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 You paid $350.00 U,��,, to Eastern Foocl Safety Details 1 x January 2020 classes $175,00 usD u item#:jani h, 1 x January 2020 classes $175.00 usD Item#:january r� r Subtotal $350.00 usD Tax WOO USE) Shipping $0.00 usD >` Insurance $0 OO use Handling $0.00 usD Total $350.00 usD Get PayPal Notifications in Messenger Send to Messenger 1 Paid with �F Balance 5350.00 use Shipped to S Jason O'Toole 0 Main St, Hyanriis`MA Hyannis, MA 02601,j' � United States ' (,I I. Purchase details Receipt number: BVC60489GX27551rtP .... We'll send confirmation to info cr pizzabarbone.com Merchant details ter .oo afet r Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. aARNSTA13M John T. Norman +an5� 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: 994 Issue Date: 12/20/18 DBA: PIZZA BARBONE OWNER: JASON O'TOOLE Location of Establishment: 408 MAIN STREET HYANNIS MA 02601 Type of Business Permit: RESTAURANT Annual: YES Seasonal: IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: ---------------- ------ - MOBILE-FOOD: MOBILE- ICE CREAM: Q� FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: j FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: j OFINE may, Initials: Town of Barnstable ( 90 ASTABLE. ` Ins ectional Services Date Paid1 Atnt Pd$ . P � Public Health Division Check# C Thomas McKean, Director 1' 200 Main Street,Hyannis, MA 02601 '�'l,Ul Office: 508-862-4644 Fax: 508-790-6304 APrPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 1 NEW OWNERSHIP RENEWAL i s 1 i NAME OF FOOD ESTABLISHMENT: I Z 1A �"b ADDRESS OF FOOD ESTABLISHMENT: �qo &�- MAILING ADDRESS(IF DIFFERENT FROM ABOVE): rap 7 E-MAIL ADDRESS: V► 1 I (.� V l � 6 r TELEPHONE NUMBER'OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROO 1 WELL WATER: YES` NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: -4-1 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) LL/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 ROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) - ;TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsTOODAPPREV2018.doc ----- ------- PLEASE CALL 508-862-4644 OWNER INFORMATION: ''lll� �l1 FULL NAME OF APPLICANT V Y 1 6 f uU SOLE OWNER Y S/NO ' OWNER PHONE # ADDRESS_. 4" 1 'F9 1'ka f 4 CORPORATE OWNER: FEDERAL ID NO. : CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: v U 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 _ ler en Awareness Expiration Date 2. /94 SIGNATURE OF L ANT 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/ar)plications.asn. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1 st to Dec. 3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st. Q:\Application FormsTOODAPPREV2018.doc f I 994 BOARD OF HEALTH 11/06/2017 PERMIT TO OPERATE A FOOD ESTABLISHMENT In accordance with regu�J fis r lg to authority of Chapter 94, Section 395A and Chapte ti aG r permit is hereby granted to: � JASON O'TOOLE � �� ey � 4 BARBONE Whose place of business is: THE ANNIS MA Type of business and any rei€t LISH " To operate a food establish iofFttil -I.. LE ` `a `' '� _.d a. _ ' RESTRICTIONS IF ANY: ANNUAL: rYS � SEATING: 49 _ �E - tF_.l SEASONAL: TEMPORA Yr , s V E E S .. s AR6 6-F HEALTH RETAIL FOOD STORE: : `#�`" u (anniff, D.M.D,Chairperson FOOD SERVICE ESTABLISHMENT: 2 00 x RESIDENTIAL KITCHEN FCR RETAIL SALE ,t-� �� . ��Y' FSawayanagi RESIDENTIAL KITCHEN FOR BED+.BREAKFT- _ n d A. Guadaqnoli M.D MOBILE FOOD UNIT: a � rmi TOBACCO SALES: ^ � �, _ . FROZEN DESSERT: Thomas A.McKean, IRS, CHO CATERER: c — -� z Director of Public Health NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALERS LICENSE „. THE Town of Barnstable GF Tp� /ti/)I/{'► � I ` !/ Regulatory Services �/- s,►�uvsresi e, Richard V. Scali, Director 13 I BARNSTABI,E �. $ 9�A i639' ♦0 wwaa �v U-1R enn siie! TfDMpla Public Health Division V� 1839-20 4 Thomas McKean, Director D 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE: I R' 0 bA NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: . b ;� 1 Q;� np MAILING ADDRESS (IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: Q, Z�r� &d o I TELEPHONE NUMBER OF FOOD ESTABLISHMENT: :5( 6ff) if- '13 -7� NUMBER OF SEATS*: INSIDE: OUTSIDE: . TOTAL:✓ / * Note: If indoor seating provided, see Lice sing regarding Common Victuallers License TOTAL NUMBER OF BATHROOMS: ANNUAL OR SEASONAL OPERATION: TYPICAL HOURS OF OPERATION MON-FRI: TO C �JJ/V DAYS CLOSED EXCLUDING HOLIDAYS (I.E. MONDAYS) IF SEASONAL: APPROXIMATE DATES OF OPERATION: —4--"1” TO — ' ***REMINDER*** SEASONAL ESTABLISHMENTS MUST CALL FOR INSPECTION PRIOR TO OPENING TYPE OF ESTABLISHMENT: PLEASE CHECK ALL THAT APPLY ""'FOOD SERVICE RETAIL FOOD BED & BREAKFAST CONTINENTAL BREAKFAST *IF SEATING: ALSO, MUST OBTAIN RESIDENTIAL KITCHEN A COMMON VICTUALLER'S LICENSE MOBILE FOOD FROM LICENSING DIVISION. T BACCO SALES FROZEN DAIRY DESSERT MACHINES —CATERING OUTSIDE DINING (OVER) QQVlpplication Forms\Foodappldoc ' a ***REMINDER*** IF OUTSIDE DINING,YOU MUST BE APPROVED BY THE HEALTH DIVISION AND LICENSING,AND MEET ALL OF THE OUTSIDE DINING CRITERIA IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? f IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)?_S CONTACT INFORMATION: FULL NAME OF APPLICANT `r U SOLE OWNER• YE /NO ADDRESS (� �'1'�t-( ` �j dC� S PHONE# ct` l ,Pc l IF APPLICANT IS A PARTNERSHIP,FULL NAME AND HOME ADDRESS OF ALL PARTNERS: 14 IF APPLICANT IS A CORPORATION: FEDERAL IDENTIFICATION NO. STATE OF INCORPORATION: 141. FOOD SERVICE ESTABLISHMENTS CONDUCTING FOOD PREPARATION (EXCLUDES RETAIL FOOD ESTABLISHMENTS THAT DO NOT PREPARE FOOD AND CONTINENTAL BREAKFAST): EFFECTIVE JANUARY 1, 2004, EACH FOOD SERVICE ESTABLISHMENT IS REQUIRED TO HAVE AT LEAST TWO CERTIFIED FOOD PROTECTION MANAGERS. AT LEAST ONE CERTIFIED FOOD PROTECTION MANAGER IS REQUIRED TO BE ONSITE DURING ALL HOURS OF OPERATION.***PLEASE PUT THE NAME OF THE ESTABLISHMENT ON EACH OF THE CERTIFICATES*** LIST THE NAMES OF YOUR CERTIFIED FOOD PROTECTION MANAGERS (I.E. SERVSAFE.) EXPIRATION DATE: 15/ 1 / 2. 1�/ ,�" .)(,�; EXPIRATION DATE: L EFFECTIVE FEBRUARY 1, 2011 EACH FOOD ESTABLISHMENT THAT COOKS, PREPARES, OR SERVES FOOD INTENDED FOR IMMEDIATE CONSUMPTION EITHER ON OR OFF THE PREMISES SHALL HAVE AT LEAST ONE CERTIFIED FOOD ALLERGEN AWARENESS TRAINED STAFF MEMBER. *** PLEASE PUT THE NAME OF THE ESTABLISHMENT ON THE CERTIFICATE*** LIST THE NAME OF YOUR CERTIFED FOOD ALLERGEN AWARENESS TRAINED STAFF. _ - 1 EXPIRATION DATE: /0`D / I I i /:o07 SIGNATURE OF APPLICANT AND DATE Q:Wpplication Forms\Foodapp3.doc EAALT IINSPECTOR'S Establishment Name: Date: Page: _ TOWN OF BARNSTABLE ppC�' c�-�'1,�/,�� .�N _ 9 of " ^ �' OFFICE HOURS PUBLIC HEALTH DIVISION _17 �M 8:00-9:30A.M. BARNSTABLE. • 3y 200 MAIN STREET �^ $ tOV� 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified p 6S9.n�0� HYANNIS,MA 02601 fj(f� C 44 No Reference R-Red Item PLEASE PRINT CLEARLY - 'E°"`"` FOOD ESTABLISHMENT INSPECTION REPORT Name Dat T e of T section O er outine �G/ Address ri C. Risk Service n Level Previous Inspection Telephone Residential Kitchen Date: s 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: I � Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ �/ _ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ / zjk fill Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ' ❑ 12.Prevention of Contamination from Hands P ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities r,^ EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives s ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures y ❑ 5.Receiving/Condition ❑ 17.Reheating --77 � y% ❑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 l ❑ 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: N Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating Y Y ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-i ection Scheduled ❑ Emergency Su pension 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 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must. C=2 critical violations and less than 9non-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 = 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8non-critical violations C. 30.Other DATE OF RE-INSPECTION: °I spect ' ignature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed IC's Si naturist: Frozen Dessert Machines: Outside Dining Y N 9 JJ 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 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 Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F _ 15 s 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* Storage*- Applicants* - 3-302.11(A) Food Protection* 7-201.11 Separation20 Time as a Public Health Control I 590.003(F) Responsibility of A Food Employee or An _ 3-302.15-- _ Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* � Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and water From Regulated Sources 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 Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs 3-202.16 Ice Made From Potable Drinking Water* CONSUMER ADVISORY 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 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System* gg Equipment* � Not Otherwise Processed to Eliminate � 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-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* 3-0Ol.l1(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 '� 10 Proper,Adequate Handwashing g' P � Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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 ( )( )( ) 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 3-201.17 Game Animals* 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 2330) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11E 3-101.11 Food Safe and Unadulterated ( ) 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 g 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oFTME roh TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of NWP 10� OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. 200 MAIN STREET 3:MO N. P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MAss. 9cbp ,639,a 0� HYANNIS,MA 02601 506-8 -62-464asaa NO Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT l- Name Date a of Tvoe of Inspection If Zerea' Routine Address Ris ervice Re-inspectionLevel Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast H 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 t ( ) 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 TIMElrEMPERATURE 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 I l Critical(C)violations marked must be corrected immediately. (blue&red items) �` 014 t Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating �f Voluntary Compliance y y ❑ ry p ® Employee Restriction/Exclusion ❑ Re-inspection Scheduled ® Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. 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 B=One critical violation and less than 4non-critical violations g ( )( ) 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. Serious) 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 y 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 a s n 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 obse 7 to 8 no critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 non-critical v' lations=C. 30.Other DATE OF RE-INSPECTION: InAector' ignatiure I 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 P 's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N �'w°+.: .+ ?...--" v,f.,,�+•r• .1-- `•�' ..--_ ` ..`.....^�.�a"'+^�v�_ `�z:^%� -n#,�• y v-r. � ... _ _ ` -z.• �a.`- _�.-i� .. _s'..r � �? 1 Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 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 7-101.11 Identifying Information-Original Containers EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * 590.004(F) * . 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting b Food Person-, and Contamination from the Environment 7-102.11 Common Name-Working Containers* * 9 P g Y3-501.16(A) Roasts Held At or Above 130°F Applicants* * 7-201.11 Separation-Storage* 3-302.11(A) Food Protection 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) - Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* 3-306.14(A)(B)Returned Food and Reservice of Food* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable DrinkingWater** Concentration and Hardness* 3-401.11 A(I)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Animal Foods That are Raw,Undercooked or 5-101.11 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 Patho ens* 0 1i-utrtooi 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* g 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* * Contact Surfaces of Equipment* 4-702.11 Frequency of Sanitization of Utensils and Food Eggs 3-201.14 Fish and Recreationally Caught Molluscan 3-401.11(A)(2) Ratites,Injected Meats-I55°F 15 sec* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009 A Sources* Ratites-165°F 15 sec* ( ) (D) Violations of Section 590.009(A)-(D)in cater- 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)"Ail.Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* Requirements. 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 3-202.18 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 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ _ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* `v S:590Formback6-2doc n 'Denotes crtcal 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 THE r TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 6:00-9:30A.M. BABNSTABLE. ' 200 MAIN STREET s:3o-a:so F.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified bsq. `0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY M�, FOOD ESTABLISHMENT INSPECTION REPORT 508-8624644 Name Dat Type of vipeo nsoection AA f) / in utin Address `� Risk ood Service Re-i ion Level Rea Previous Inspection Telephone Resl ential Kitchen Date: Mobile Pre-operation OwnerOF V HACCP Y/N Temporary Suspect Illness -- Caterer General Complaint �J Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: •-- Each violation checked requires an explanation n the narrative page(s)and a citation of specific provision(s)violated. Violatioris 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 C] 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities (J �' EMPLOYEE HEALTH PROTECTION FROM CHEMICALS L ((�'`•"w. "'�c�r` ( d� 10 ✓( E]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 1 ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling y ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control v ' ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP n� ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories L9 Violations Related to Good Retail Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations / Critical(C)violations marked must be corrected immediately. (blue&red items) r Corrective Action Required: �� es Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. Fi� ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ E ency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ® Embargo E] Emergency Closure ❑ Voluntary Disposal E] 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 B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 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,se a back-up,infestation of rodents or insects,or of be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refri ation. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other PATE OF RE-INSPECTION: Inspector's Signature Vrint:31.Dumps screened from public viewPermit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N#Seats Observed Frozen Dessert Machines: Outside Dining YN PIC's Signature Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N n j(� '�� 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-SOL15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45`F EMPLOYEE HEALTH 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* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140'F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) Variance Requirements 590.003(G) Reporting by Person in Charge Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for 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 Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg cave 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* 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* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*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-Han Arms* Hands and A * ( )( ) 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 Cleaning Procedure* 165'F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )(b) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g• g g 3-403.11(A)&(D) PHFs 165`F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140'F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Lu Proper Cooling of PHFs following sections o the Food Code and 105 CMR 590.000 fo 8 f 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 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103,12 1 Conformance with Approved Procedures* t 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. a r. 4. �p THE r TOWN OF BARNSTABLE - HEATH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS ` 3Y 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 � "Ass. 0g HYANNIS,MA 02601 MON.-FRI.5 -862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY p i639•a 08 FOOD ESTABLISHMENT INSPECTION REPORT Name Dat me of T e of In ec io O er tx outine Address .�- Risk Servic ection Leve Retail Previous Inspection Telephone - Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP 1/1 Ct 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 i ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ir ❑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 AA ❑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 n, r ❑ 10.ProperAdequate Handwashing CONSUMER ADVISORY L � �� / Iq ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories -'I 1 1 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations ll//J Critical C violations marked must be corrected immediately. ( ) y (blue&red items) ' Corrective Action Required: El No El Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ® Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4non-critical violations g (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 �6.Water,Plumbing and Waste (FC-5j(s9o.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of )( be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7 590.008) 9 violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dume,er screened from public view ✓�/�/I Permit Posted? V Y N Grease Trap Previous Pumping Date Grease Rendered Y N , •/ #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's gnature Pri t: 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* 6 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours*. 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH" 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140'F -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* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Red 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 or Contaminated. 8 Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y 1?e 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils an ContactEggs d Food Surfaces of E s-Immediate Service 145`F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg-nre mnooi 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 itatites,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 8 � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec* 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145`F* kitchen operations should be debited under Game and A Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 2-301.14 When to Wash* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11( )( )(b) 3-201.17 Game Animals* 11 Good Hygienic�Practiees 17 Reheating for Hot Holding Requirements. radicsshould be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PIlF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165"17 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23.30) 3-202.15 Package Integrity O Y 3-101.11 Food Safe and Unadulterated* 12 3-403.11(E) Remaining Unsliced Portions of Beef Roasts*Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodbome 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 foil owing sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) Cooling Cooked PHFs from 140`17 to 70`17 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 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 I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in_the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. p IKEr TOWN OF BARNSTABLE._ '..___..___. HEALTH INSPECTOR,s Establishment Name: f t\Zz6 tr boo e. Date _ Page:�_of , OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �A ,639.n�°� HYANNIS, MA 02601 MON.-FRI.sos-ssz-asaa No Reference. R-•Red Item PLEASE PRINT CLEARLY rFD MAC FOOD ESTABLISHMENT INSPECTION REPORT / c, V Name h0 C Date Type of of I s e io s Rout' �%' Address D � Risk oo Serv' e--inspection i ' Level Previou �,,e ction O A rf ^ Telephone Residential Kitchen Dater _Mobile Pre-op n t� v Owner HACCP YIN Temporary Suspect Illness , Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP � In: Other (, v Inspector Out: ✓. n eel G 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) ❑ i � f FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands / ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding \ PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) L ❑ 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 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations ;p Critical(C)violations marked must be corrected immediately. (blue&red items) �v�uJJ Corrective Action Required: o ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. I ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,th 'ems ❑ Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. 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 6=One critical violation and less than 4non violations 9 if no critical violations observed,4 to 6non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation, - 'ical violations-C. • 29.Special Requirements (590:009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector' gnatur Prin. 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' ature Print: Self Service Wait Service Provided Grease,Trap Size Variance Letter Posted Y. N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 6 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * 2 590.003(C) Responsibility of the Person-in-Charge.to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers ' Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 1 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use*_ 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements Contamination from the Consumer 590.003(G) Reporting by Person in Charge* 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)Resumed 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 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 - Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* 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* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145'F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* e�"nve iiinooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* ing,mobile food,temporary and residential Sources* 70 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 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 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 . 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients• Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF114E rqr iQ TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: �,'Z ZG1 ar7/d 4.Q Date: 6 Page: of�/ OFFICE HOURS If BAR E. PUBLIC 2 0 MAN STREET 3:3030-4:30 P.M. DIVISION - :00- :30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified b39• �0� HYANNIS,MA 02601 MO s2 FRI. No Reference R-Red Item PLEASE PRINT CLEARLY p'E0N1�`p FOOD ESTABLISHMENT INSPECTION REPORT Name p Date Type o f I s ec ion or Routine ;I U Address M Risk � Food Service e-inspection r_ ) b Level Previous Ins ection t✓' � vl�(.d Telephone I `' Residential Kitchen Date: 11 "6' Mobile Pre-ope atti(�n Owner HACCP Y/N Temporary Suspect.Illness 41,1 _ Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP f In: Other Inspector 6L64i, tf2 Out: Each violatio 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 Hazar ous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa Public Health Contro" ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEP IBLE 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) Corre tive 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. oluntary 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 by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 6=One critical violation and less than 4non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations nd 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.Puisonous or`toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation se to 8 non-critical v' lations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. violatio ,4 to 8 ••cal violations= 30.Other DATE OF RE-INSPECTION: Inspecto s gnature Prin 31.Dumpster screened from public view (I� ( V V! (� Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N U \/\/ #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC ' nature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne'lllness - - 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* F8 Cross-contamination L14 Food or Color Additives Law Cooled[0 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-20112 - 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 Protectionfiom Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) * - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to - - 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* � '- 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An _ _. 3-302.15 Washing Fruits and Vegetables *7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR , 7-204.12 Chemicals for Was 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* j 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 183-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils an Eggs d Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency rf 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 � 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* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201..17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g� i= g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* - 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 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 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004 J Labeling of Ingredients* Supplied with Soap and hand Drying Devices () 9 9 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Town of Barnstable 4607 Department of Public Works Permit Number Sewer Connection bt Trench Opening Permit Connection Disconnect Mod or Repair X Map i3 Parcel# : 327 - 262 Water supplier DPW - Water Div Street 394 Main Street Sewer Account# (N village Hyannis Permit Fee a Check# : $50.00 Chck # 0306 ' ,�q 1. Residential Bldg Fee-$420.00 ; Commercial/Industrial Bldg Fee-$875.00 Septic Abandonment Permit# N/A 2. Surcharge for Each Additional Bldg on Same Service-$200.00 3. Surcharge for Pump Station-$300.00 11 4. Minor Repair or Disconnect of Existing Service-$50.00 J Project Contact Information Contractor Name Rons Excavating Owner Name . Four Hundred Realty - R Penn Contact Name : Manny Mailing Address : PO BOX 2652 Business Address : 81 Echo Road - Unit 1 Hyannis , Mass 02601 Mashpee , Mass 02649 Contact Phone 508 - 477 -/0 1777 1 q Telephone Contact Fax Property Use Information Residential Commercial : FRI Commercial Use Storefronts Industrial Standard Industrial Code Number of Bldgs 4 Size of Parcel (acres) 2 1/2 Acres Pipe Dia It Material 4" cast Iron Pipe Length : 40 ft Before excavating in a Town Way or on Town owned property, the sewer installer must obtain a Road Opening/Trench Permit and comply with the Construction Standards Et Specifications outlined therein. Applicant must notify DPW 48 hours prior to installation. Failure to comply with the regulations shall be grounds to revoke this permit. The Sewer Et Trench Permit is valid for 180 calendar days from DPW approval and the installation must be completed within that time period. Engineered drawings must be submitted,with this application form, to the DPW for all commercial or industrial installations. The drawings must be approved before a permit will be issued. Contractor Signature a Date : Manny 4/9/2012 DPW Approval Signature It Date : Dave Anderson 4/9/2012 Sewer Permit Expires : Oct , 2012 Sewer Connection Form (Rev; 2010) Page : 1 of 4 TOWN OF BARNSTABLE Date: 04/09/12 DEPARTMENT OF PUBLIC WORKS Permit: 4607 SEWER CONNECTION COMPLIANCE Installer: Rons Excavating Property owner: Four Hundred Realt - R Penn p Y Y Property Location: 394 Main Street Village: Hyannis Map Et Parcel : 327 - 262 Pipe Length: 35 ft Pipe Dia&Material: 4" cast Iron The work has been done in conformance with the Rules and Regulations of the Department of Public Works Signature: DJ Anderson Date : 25-Sep-12 Department of Public Works See Attached Sheet for Sketch Sewer Connection Form (Rev; 2010) Page 1 of 4 ar v v Z 0 Lwatl=obtained w GPS equlpreent grease trap Installed Nay 15,12 y y o Plan View U C Scale: 1"=30' o m �, `Qm u ; c -T e, '- a a v o M&P 327 262 MEW 327 - 262 ❑ ❑ Town of Barnstable , Mass < --- Main Street --- Grease Trap Installation & Connection Department of Public Works 394 & 390 Main Street ; Hyannis VE Town of Barnstable o� anaxsrasie, +' Regulatory Services Department Mass. $ 200 Main Street,Hyannis MA 02601 i639 �0 QED►�IA'�� APPLICATION FOR OUTSIDE DINING/SIDEWALK CAFE LOCATION -yq© Property Address: Name of Establishment: t.^L!� ��Jbcy . APPLICANTS NAME: . (X j p sn O �� Phone# SEATING LA FACILITIES/EQUIPMENT Total#of Seats Existing #of Restrooms Provided Size of Grease Trap Total#of Seats Proposed `Q Air Curtains qn or No) Y �y (Total means overall number of seats indoors and outdoors) Hose Bib es r o) Screens (Yes orQ Brief Description of Seating Arrangement,Type of Furniture Proposed,Hours of Operation,Projected Opening and Closing Dates Uwe the undersigned certify that le information which Uwe provided is coirect. Uwe have read and fully understand the procedu ashe bytheTown of Barnstable in accordance.with Chapter II, Article 8,Section 2 of the eneral d the Board of Health Regulation#14,and further understand that failure t comply proced may result in the immediate revocation of this permit. Signature of Applicant(s): Date: 3 Date: IMPORTANT-PLEASE REMEMBER TO INCLUDE: 3 Copies of the Neatly Drawn Sketch Plan of the Outside Dining Area Showing Separation Distances to Curbing,Trees,Rubbish Containers and any other Obstacles in Pedestrian Walkway 3 Copies of Pictures of the Proposed Outside Dining Location(Front and Side Views) 1 Copy of the Menu THIS SECTION BELOW IS FOR OFFICIAL USE ONLY ,, —g 1 \. Q Town Manager Approval: Public Health Division: •` ci Licensing Board Approval: Certificate of Insurance: ' p License Agreement: v Comments: t� BOARD OF HEALTH REGULATION,PART 11,SECTION 1.00,#14,Requirements a through n (a) The applicant shall file a written request for outside dining or for an outside cafe on a form prescribed by the Town and shall submit plans of the proposed dining area. The seating capacity shall be determined by the Board of Health after a determination is made whether requirements"b"through"n" below will be met and after a visual inspection is conducted by an agent of the Board of Health. A replacement food establishment permit shall be issued by the Board of Health indicating"outside dining"is permitted and listing the overall seating capacity,only after it is determined by an agent of the Board of Health that all of the requirements"a"through"n"of this Regulation 414 are met. (b) A menu shall be submitted to the Board at the time of application. (c) The dining area must be appurtenant and contiguous to the restaurant property. The dining area must be mentioned on the described premises as in the case of a Common Victualler's License. (d) Sufficient restrooms,both for customers and employees,must be furnished counting the additional outside seating as required by the State Plumbing Code and Town of Barnstable Health regulations. (e) A grease trap shall be of sufficient capacity,based upon 15 gallons per seat, as required by the State Environmental Code,Title V,and Town of Barnstable Health Regulations. A grease recovery device may be installed to supplement an existing inground grease trap,after receiving the approval of the Board of Health. (f) All entrance and exit doors used by food service personnel and customers must be screened and provided with air curtains meeting National Sanitation Foundation standards. All windows or openings used for the transfer of food will be screened and provided with air curtains. Food cannot be stored or kept outside. All food must be prepared inside the facility's kitchen and kept inside until served. (g) A drainage system designed to eliminate odors will be required for all outdoor dining areas. Hose bibs with vacuum breakers must be available for washing down the dining area. (h) Trash dumpsters shall-be situated no closer than 50 feet from an outdoor dining area. If such a dumpster is in the line of sight from the dining area,it must be hidden from view. The area around the dumpster and stockade must be kept clean and free of litter. Dumpsters must be closed with adequate covers designed to prevent entrance of rodents and birds and sealed to control odors. (i) The patio or other ground surface must be of constructed of material readily cleanable and not - susceptible to dust,mud,-or debris. (Brick,tile, and concrete are examples of acceptable materials). (j) Table tops must be smooth,non-porous,easily cleanable and durable; and readily maintained in a clean and sanitary condition. (k) Food service personnel must constantly police the dining area for waste paper,garbage and other trash. Placement clips,cup holders and other such devices must be utilized to prevent blowing paper. Covered trash receptacles must be provided in close proximity to the dining area and must be emptied as needed to prevent overflowing. (1) Strict clean-up practices must be adhered to. Waitstaff and buspersons must clean up after each 'patron as in indoor dining. Each establishment must abide by all regulations contained in Article X, Minimum Sanitation Standards for Food Service Establishments, of the Commonwealth of Massachusetts, Department of Health Sanitary Code. (m) Outside food handlers must have easy access to handwash sinks and cleaning cloths. Facilities for preparation and disposal of sanitizing solutions must be accessible. (n) Hair nets or other effective hair restraints, such as hats covering exposed hair,shall be worn by all outside food or drink handlers. Beards and mustaches must be neatly trimmed. i Tuesday March 27, 2012 To Whom It May Concern: Pizza Barbone located at 390 Main St,Hyannis during the summer months intends to have additional seating outdoors during the summer months pushing their seating over 50. As required by the health department, we will have an additional male and an additional female bathroom for employees. Pizza Barbone will be responsible for maintaining these bathrooms located in the back entrance hallway to the restaurant. If there.are any additional questions please contact Jason O'Toole 508.246.1619 Please note that there will be a signed letter from landlord Rick Penn confirming above information once he returns from vacation. r'Jason O'T, of Chef/Owner of Pizza Barbone LU N ra l C Town of Barnstable F 1HE Tp� Regulatory Services f» RU NSTABL& Thomas F. Geiler,Director 1 HAM i679• � Licensing Authority prfD""p�a 200 Main Street Hyannis, MA 02601 www.town.barnstable.ma.us Telephone: (508) 862-4674 Fax: (508) 778-2412 1 copy to Licensing, 1 copy to Health Application for Outside Diningy/Sidewalk Cafe LOCATION: Property Address: 0 M v.� . Hyc..w�:_s _VNV� C9zb L t Name of establishment: APPLICANT'S NAME: 6�2a 2,2e2er'tCL Zcxg. 'Ib SEATING FACILITIES/EROUIPMENT Total#of Seats Existing M #Restrooms provided Total#Seats Proposed Size of Grease Trap (Total means overall#seats indoors&outdoors) Air Curtains(yes or no) yc.� Hose Bib(yes or no) �s Screens(yes or no) u Brief description of seating arrangement, type of furniture proposed, hours of operation, projected opening and closing dates. -Please attach three (3) copies of a neatly drawn sketch plan of the.seating arrangement and showing the proposed separation distance to the curbing, to any trees, to any rubbish containers, and any other obstacles in pedestrian walkway. Plan must be 8. %z" x I l." Also please attach three (3) copies of pictures (photos) showing front and side views of the proposed dining area set with tables and chairs that will be used for the outdoor dining and a copy of the menu. 1 I/We, the undersigned, certify that the above information which I/We provided is correct. I/We have read and fully understand the procedures as establishe the Town of Barnstable in accordance with Chapter II,Article 8, Section 2 of the General ByLaws and the-5 and of Peal4i Regulation#14, and further understand that failure to comply with said procedures may res _in the imme f e r cation of this permit. Signature of Applicant(s): Date: FOR OFFICIAL USE ONLY Town Manager Approval: Public Health Div.: Licensing Approval: Certificate of Insurance: License Agreement: Comments: Q:\WPFILES\LICENSING\FORMS\Application for Outside Dining-Sidewalk Cafe-12-04 rev.DOC Front- Signage-Replace existing Barnstable Enterprise sign with proposed Pizza Barbone Sign. Sign frame to me made of welded steel(96"Wx15"H) and feature reclaimed wood background and 8"x3/4"black letters. Please see attached drawing and example Awning-Replace retractable awning with a welded,Fixed Frame awning measuring 18' wide x Thigh(including a 6" fixed valance)x 3' projection(see image) The awning material to be made of sunbrella fabric and to have one of the three sunbrella colors. Tuscan,Rust or Nutmeg. All colors are in the burnt orange to brown range. (see attached for texture and color or refer to sunbrella website for colors) ****I was unable to obtain a swatch as there swatches were in an entire catalog.**** Sidewalk Dining- The proposed sidewalk dining area will 10 seats at 5 24"00"tables. The area will be enclosed on the sides and front with black iron fencing(see attached pic). There will be a 6ft opening in the middle to allow access to the front door of restaurant. Rear Signage will be located over door under existing lights. The sign will be red painted wood with white mounted letters. The total sign length will be 6'Wx10"H with 8"H white letters. J: PAtiL PETERS AGENCY,INC. �r4sitftt.�2c� . 680 FALMOUTH ROAD,PO BOX 1290' MASHPEE,MASSACHUSETTS.02649 TELEPHONE,508-477-0021 FAX 508-477-6498 February 13, 2012 Re: Pzzeria Barbone, LLC dba Pizza Barbone . 390 Main Street Hyannis, MA 02601 To Whom It May Concern: This letter is to confirm that Jason O'Toole ofi:'Pizzeria"Barbone, LLC has recently requested Liquor Liability Insurance for the Establishment located at 390 Main Street;Hyannis, MA 02601.` Our agency will be obtaining optional quotations for the above insured in the immediate future. Please feel free to contact me with any questions. Regards Gary M. Bruno D.S. Our Aaencv will be Providinri i-Torkers Coinnensation Quotations as well. �nGependen tnSnlenSe �^'/7/ /J �//� / n agent® —JYI.an4J lop�l of Jitriny willt U z26L 1� C a - LL lJ— c 0 1D ORTH Sil. - 4v97 sq' - ARKIN 1n . m BASEMENT PLAN Z EQUIPMENT SCHEDULE ITEM QTY EQUIPMENT CATEGORY EQUIPMENT REMARKS +� KITCHEN EQUIPMENT 1 1 HOSTESS SFATM _ Z 1 HUTLTI V/SERVER VMES f 3 1 PASS TM ICE BIN SODA GUN 6 1 BUCK BAR FRIG W/KEG TAP 7 1 HMS SINK B 1 60'P1aA Fib' 9 1 WO®FIRES PII'U OVEN e - - ID I COFFEE STATI N V/E7TPRFSSO MACHINE 49 seats - O 1 6B'SANIWIC}I Fttsi.,SHELVING W/FEAT --' 12 1 FRYOLATOR 13 1 6 XNUGR RANGE W/G70BBLE 1A 1 T RANGE H I IS 1 TR:TTD7 SHELVING 16 1 REACH-IN FRT1�! 17 1 WALK-IN REERME:RATTIR 1B 1 IETRO SHELVING 39 1 Mffit 'l7/�cJ) 1 (/ 20 1 NEAT SLICER 2I 1 I PREP,TABLE W/PREP.SINKcn _ 22 1 i 13 BAT SINK 23I 1 I CLEAN BTSH TABLE q� 24 1 1 =HWASHER 25 1 SOILFS MSH TABLE V/SWK 26 1 KW SINK 27 1 NIP SINK co2B 1 HOT WATER HEATERML 1�74 \\ 29 1 ICE HAMM 41 30 1 .STntsnni c WASHER.BRIER I _\\ """"111 BASEMENT EQUIPMENT I ' I A 1 S®A BTSPFNSA'G F�IBP, I I I B 1 FOPLOYEE L.00JO:RS .. EVVV/ 11 e E MAIN ST. I C t NEW SHELVING,BRY SRIRAGE FIRST FLOOR, BASEMENT, EQUIPMENT PLAN 390 MAN ST., HYANN.I,S,, .MA. DATE: SCALE v .�RAWN'BY•.` "-•.•`• F-EB.8, 2012 NO SCALE L. GRICE I -- s � I «:. t DJ/--/}T-r 249 VA 411-5 �1,9 2 ��2 HO"Zl� �eg e Om Ail . "i"M Ft NO 390 ........ ..... go. poz Mol L -'mqeor W oi� '7 -m M .14 W, 0M —M- '" 0-4 MINIMUM ..... . ..... 3—t'Lf, Aluminum Square Topped Table http://www.seatingexpert.com/ProddeLasp?ProdID=89 at1fI EX0111 C,-,YTlieultil7latequality.seatiraexpe7ts. W. BAR LOUNGE i t HELP 1 CHAIRS BOOTS TABLES z t STOOLS. " FU.4RNtTURE CENTER r �A r u}1 s 1'�.•.vv.o'ayC+.�u9.'-uy'iL.b.F "cS':mtdAu,el..St,...e..a OUTDOOR CHURCH t� m LOGO FINISHES & Al PATIOS SEATWG N CABINETRY y. S F7 PECIALS E SEATING h UP �,.LSTEu' Y �ra You have 15 items in your quote. View Quotes Returning customer? Log in:; nr User ID: Password Search csh> Print Page Send to a Friend Bookmark type keyword ts,�� Aluminum Square Topped Table The Aluminum Square Topped Table is available in 24"x 24"top or 32"x 32"top to suit your needs.A commercial grade table it is perfect for r indoor or outdoor use. f OD°S: �-+ NInop/O _ A5 LOv� A $75.00* UrrgcE lG CAr.ANTEE j/-�- L IC +�t is { . d:.3' W�;K° I.a d F�!•e'i' -IG BI k N/A 24 lbs. rWt, ' 1 year manufacturers warranty K. .1 1-2 weeks , : Sign Up For Our °° Please Select... Email Newsletter vieiv Irnvlo vs of Product in use �w Please Select... Email:( -- t Join Coori d: 27.5" As ne leading manufacturer of restaurant furniture,we offer you the best quality seating,tables and � � ' patio furniture as well as cabinetry at factory direct 1 } Aluminum pricing.lA4th our own manufacturing facility oa over 100,000 s Mare feet where all of ourv:codworkirs q g• upholstery,table and booth manufacturing occur. r ° Our'unliture is manufactured with top quality.... °; .. T{ G1..tctc;t;o .. ..... .. ;� ; .E 12� �g 1 ,SF elect exact quantity as it Wi& � ` reflects on price. layout or design of.your restaurant? �k`. ;:rt t.et our experts assist you w, `. I �.. • How to Order OUT daskgn W194,1-1110 :. 1 of 2 3/14/12 7:06 PM Aluminum Patio Chair http://www.seatingexpert.com/Proddet.asp?ProdM=85&catego... Se-a0 EX ' ,. cil T"e Ult ate ualiysemi re efts.t CHAIRS BAR y BOOTHS LOUNGE TABLI v HELD FURNtTURE CEMER: .A OUTDOOR CHURCH N LOGO FINISHES & PFtTIO SEATING v .,_, rA: ECiAI�,u -SE 4 ti*IG 5P}EOaSTEi RY ° You have 15 items in your quote. View Quote:. Returning customer?Log in 2 User ID: ` d � Password: It x R � �: ` 7` >T'. _' .' .. gib• i ` . . .. III Search Print Paoe i Send to a Friend I Bookmark type keyword t,.� Aluminum Patio Chair 1 The Aluminum Patio Chair is a sturdy Sub-Categories�hZ ` commercial grade chair and is perfect for indoor „ r and outdoor use. chairs a barstools $ t; tables I AS LOa4 A� .$38.00* PRICE F V/ GUARANTEE adirondack chairs umbrellaspg 261-P other = r � benches +�'� o � 21-1/4"W x 23"D s"a f 16-3/4"W x 14"D r 1i 51bs: a', la 1 yr. Manufacturers 1-2 weeks ISO 00% VIN �� 2s t 'ITX �lxLL A� V 18 G `RAlti3'T � 3 Aluminum Cy €3® Si:.ATti+ P� € learn 11ioce ' As the leading manufacturer of restaurant furniture. � i 7 we offer you the best quality seating,tables andYfr Sign Up For Our Patio furniture as well as cabinetry at factory direct Fn181i Newsletter pricing.With our own manufacturing facility of over F00,000 square feet where all of our woodwr--king Email: _ upholstery,table and booth manufacturing oc.;ur. I`.. Join Our fumltura Is manufactured with top quality.. r ��` Select exact quantity as it Cr :� nl t}ecx . << t t reflects on price. o/t How to OrdeRZ to tc layout or design of your restAurant? .Let our weri!S assist you tvtt 1 of 2 3/14/12 7:06 PM I w rLTLI U_ f CD i Q m AM a ,xI- LLJ 0 V I � z z � Q z o w PIZZA BARB ONE Q N o� � N O _ N 77 w r Q r Sample Menu Antipasti Warm Marinated Olives 5.75 Fresh-stretched Mozzarella 8.25 Spicy Cauliflower w/garlic,capers,breadcrumbs&Calabrian chilies - 8.00 Erbette Chard w/currants&pinenuts 6.75 Fritti Arancini 7.00 Mozzarella in Carozza 7.00 Zuppa Brodo W/chicken,cardoons,.mozarella 7.00 Salads Insalata Tricolore w/lemon vinaigrette and grana padano 8.75 Tuna Conserva w/cannellini beans&watercress 10.00 Citrus and Walnuts w/fennel&extra virgin olive oil 9:0 Pizza Napoletana Tomato,anchovies,capers,hot peppers,olives and oregano 11.50 Margherita Tomato,fior di latte mozzarella,basil 13.00 Parma Tomato sauce,cream,basil, shaved parmigiano 10..75 Broccoli Raab Broccoli raab,mozzarella,olives,hot peppers 14.75 Prosciutto Pie Prosciutto di Parma,mozzarella,panna,arugula 17.00 4 Formaggi Tomato,mozzarella,fontal,provolone,pecorino 14.50 Salsiccia Housemade fennel sausage,tomato,bell peppers,onions,mozzarella 15.75 "Funghi" Hen of the woods mushrooms,fontina,panna, 16.00 Awatricianall Guanciale,pecorino,tomato,chili,black pepper Dolce Bellwether Farms Ricotta Cannoli 5.25 Baba Rum w/blood orange sauce 7.00 Chocolate Biscotti 3.75 Serving Lunch 7 days a week from 11-3pm Serving Dinner 7 days a week from 5-10pm Please inform your server BEFORE ordering if you or any members of your party have food allergies *These foods may be served raw or undercooked. *Consuming raw or undercooked meats, poultry,seafood,shellfish or eggs may increase risk of food borne illness,especially if you have certain medical conditions. There will be an 18%service charge added to parties of 6 or more. Vino Bianco "'Selim" Spumante(Fiano,Aglianico) De Conciliis, Cilento, Campania Malvasia Borgo di Colloredo,Molise Falanghina D'Orta and DeConciliis, Campania Fiano di Avellino "Pietramara" I Favati, Campania Greco di Tufo Pietracupa, Campania Vino Rosso Gragnano Frizzante Grotta del.Sole, Campania Montepulciano d'Abruzzo Nicodemi,Abruzzo Piedirosso La Sibilla, Campania Aglianico Terradora, Campania Sannio Rosso(Aglianico,Montepulciano) Venditti, Campania Birra Peroni 6.00 Anchor Steam 6.00 Clausthaler Premium (non-alcoholic) 4.00 Corkage 15.00/bottle Other Beverages Coke or Diet Coke 3.50 3.75 Iced Tea 3.0.0 Fresh Lemonade 3.50 Lauretana Sparkling Spring Water 5.75 TOWN OF BARNSTABLE, MA VILLAGE OF HYANNIS LICENSE AGREEMENT FOR SIDEWALK CAFE THIS AGREEMENT is made by and between the Town of Barnstable, a subdivision of the Commonwealtz of Massachusetts (herein referred to as Town) and the Lessee/Owner of property located at Z"W MA, operator of business at such address known as '�� z�u. 3ceb � (herein referred to as Owner). WHEREAS, Owner desires to offer its patrons seating on the public right-of-way adjacent to their business for service of food and beverage, and WHEREAS, the Town wishes to foster dining on the. public right-of-way from commercial establishments located within Hyannis but at the'same`time to assure that such establishments are appropriately positioned, designed, managed and maintained in such fashion as to be complementary to: the appearance and operation of the area. NOW, THEREFORE, the parties have agreed to the following terms and conditions of this Agreement: 1. APPROVAL: Owner may construct, maintain and operate at their own expense a dining area on the public right-of-way for the on-premise consumption of food and beverage (herein referred to as the premises) fitting the exact description in the exact manner and place, as approved by the Licensing Authority and the Town Manager on property located at Hyannis, MA 02601. A copy of the approved plan is attached to this Agreement as Exhibit A. 2. DURATION: The Town grants Owner the right to place the sidewalk cafe on the public way for a term commencing April 1st and terminating on November 15`h each year, or sooner as provided herein. 3. MAINTENANCE OF PREMISES: a) Owner shall during the entire period that the dining area exists on the public right-of-way maintain the premises in a neat, clean and sanitary appearance and condition. Owner must wash down the cafe area each day prior to resetting the tables and chairs. b) Owner that does not provide table service must provide a trash container complimentary in appearance to.the cafe, and the litter shall . not be subsequently dumped into the Town litter containers. The tables must be consistently policed and trash regularly removed. c) Owner shall ensure that no tables, chairs, other temporary or permanent apparatus or structures are placed over utility vaults or emergency equipment connections on the premises. d) Owners are required to pick up and sweep debris created by the use of the sidewalk cafe. All owners must comply with the Board of Health Regulation 14 regarding Outdoor Dining. e) Owners are responsible for maintaining the furniture and any other improvements related to the sidewalk cafe in the same or comparable condition to that originally approved by the Town. Furniture shall be removed or stored against the building when the cafe is not in operation. f) Sidewalk cafe must be appurtenant and contiguous to the main restaurant or food service facility. To provide safe adequate circulation for patrons, the sidewalk cafe area shall be no less than fifteen (15) square feet per table. The Town shall require a minimum of six (6) feet of open sidewalk passageway between the cafe area and curb of the street. Where street trees, street-side trash receptacles, or other utilities are installed on the public sidewalk, a minimum of five (5) feet of open sidewalk passageway shall be required between the cafe and the said utility in:order to accommodate pedestrian traffic. 4. HOURS OF OPERATION: a) Owner shall operate the commercial use of the premises, weather permitting, at not more than the following hours of operation (hours determined by the Licensing Authority). b) Owner may store material necessary for the operation of the out-of-doors dining area on the premises during non-operating hours if commercial use of the premises occurs all seven days of the week and preliminary activity (for example, cleaning and setting up) begins no later than 11:00 am each day. Materials stored on the premises must be set up every day weather permitting. 2 QMPFILESUCENSING10utside Dining\License Agreement for Sidewalk Cafe master.doc i 5. ASSIGNMENT OF RIGHTS: Owner shall. not sell or assign its rights pursuant to this Agreement. or permit the use of the premises or any part thereof by any other entity without the express prior written consent of the Town. Any unauthorized action in violation of this provision shall be void, and shall terminate at the Town's option Owner's rights pursuant to this Agreement. 6. NUISANCES PROHIBITED: Owner shall not, during the term hereof, on or in the premises maintain, commit or permit the maintenance or commission of any nuisance or violation of any applicable Town ordinance, State or Federal statute, or controlling bylaw, regulation, or condition imposed whether existing at the time of the commencement of this Agreement or enacted, amended or otherwise put into effect during the term of this Agreement. 7. INSURANCE: a) Owner shall maintain in effect throughout the term of this Agreement public liability insurance providing for a minimum of$1,000,000 combined single limit, which insurance shall cover any accident, injuries or damage suffered on, about, or within the premises or as a result of rights granted pursuant to this Agreement. The Town shall be named as an additional insured on such insurance policy. b) Owner shall deliver proof of such insurance to the Town upon signing this Agreement. Such proof will be attached to this Agreement as Exhibit B. Proof shall be in the form of a certificate from an insurance company authorized to do business in the Commonwealth of Massachusetts, which certificate shall contain the provision that such insurance shall be non- cancelable except after fifteen (15) days written notice to the Town and which names the Town as co-insured. 8. INDEMNIFICATION: a) Owner shall at all times prior to the termination of the Agreement, and to the delivery to the Town of sole control of the public right-of-way affected -by this Agreement, indemnify, defend, and hold the Town harmless against all liability, loss, cost, damage, or expense sustained by the Town, including attorney's fees and other expenses of litigation arising therefrom. b) On account of or through the use of public right-of-way affected by this Agreement and/or improvements constructed thereon and/or the exercise 3 QMPFILESUCENSINGIOutside Dining\License Agreement for Sidewalk Cafe master.doc I of any rights granted pursuant to this Agreement, by Owner or by any other person. c) Out of, or directly or indirectly due to, any failure of Owner in any respect promptly and faithfully to satisfy its obligations under this Agreement or under any applicable bylaw of any governmental authority. d) Owner also shall, at all times prior to expiration or sooner termination of this Agreement and return to the Town of sole possession of the public right-of-way affected hereby, indemnify, defend, and hold the Town harmless against all liens and charges of any and every nature that may at any time be established against the premises or any improvements thereon or therein or any part thereof as a consequence, direct or indirect, of any act or omission of Owner as a consequence, direct or indirect, of the Owner's interest under this Agreement. 9. CONDEMNATION: a) This Agreement is in the nature of a bare license and is revocable by the Town without notice, without hearing, without giving reasons therefore, and without recourse to the licensee. b) If the rights created by this Agreement shall be taken or condemned for any public purpose, by the Town or by any other appropriate governmental entity, to such an extent as to render the premises, either in whole or in part, unusable for the provision of out-of--doors dining this Agreement shall, at the option of either party, forthwith cease and terminate. 10.TEI NIIIVATION OF AGREEMENT: Owner shall at its own expense remove all elements from the premises immediately upon Iexpiration 'or sooner termination of this Agreement. If Owner fails to remove all elements of the premises immediately upon expiration or sooner termination of this Agreement, the Town may, at its sole option, take possession and ownership of any elements remaining on the public right-of-way and Owner shall pay to the Town the cost(s) of their removal and storage. 11.LIMITATION OF RIGHTS: Owner acknowledges that no property or other right in the maintenance of,the premises is created other than as specifically defined and limited-by this Agreement. 4 QMPFILESUCENSING1Outside Dining\License Agreement for Sidewalk Cafe master.doc STD 0 TO NORTH S . PARKIN O 03 0 1 497 sq' 0 CD-- 0 1-0 I QE= �ocvrn n�rmm s.naaa . 0 Z �o- BASEMENT PLAN r A' e EQUIPMENT SCHEDULE r F� 40•M E TPMENT ITEM QTY EQUIPMENT CATEGORY MARKS KITCHEN EQUIPMENT QZIP I I HOSTESS STATION 2 1 HUTCH W/ SERVER WARES 3 1 PASS THRU ICE BIN .� 49 seats 4 1 SODA GUN 5 1 P.O.S. p ' CIL 6 1 BACK BAR FRIG. W/KEG TAP 7 1 HAND SINK CID 8 1 60' PIZZA FRIG. pp L15 1 WOOD FIRED PIZZA OVEN 9 1 COFFEE STATION W/ EXPRESSO MACHINE f 1 60''SANDWICH FRIG., SHELVING W/HEAT LAM N rn 1 FRYOLATOR 1 6 BURNER RANGE W/ GRIDDLE 1 7'RANGE HQOD 1 -METRO SHELVING 16 1 REACH-IN FREEZER 0 17 l WALK-IN REFRIGERATOR 1 18 1 METRO SHELVING 19 1 MIXER 20 1 MEAT SLICER ml 2] I PREP.TABLE W/ PREP. SINK 22 1 3 BAY SINK 23 1 CLEAN DISH TABLE 24 1 DISHWASHER —� 25 ] SOILED DISH TABLE W/ SINK 26 1 HAND SINK 1564 s�' 27 1 MOP SINK 28 1 HOT WATER HEATER BASEMENT EQUIPMENT ICE MAKER B I SODA DISPENSING EQUIP. _ MAIN ST. C I STACKABLE WASHER/ DRYER EMPLOYEE LOCKERS - r �JP�s�rl FIRST FLOOR FE I I IMETRO SHELVING, DRY STORAGE FIRST FLOOR, BASEMENT, EQUIPMENT PLAN 390 MAIN ST. , HYANNIS, MA. DATE: SCALE: - DRAWN BY: JAN. 31, 2012 j8/=1 p° L. GRICE b'N0 Li S •~_- _..f � `'�� ----• 3Sr.c�• i'4Mt.4 — �SC...' �ic.�r"J� ��1 �UO�� 2 ,0 _ 2 PIZ 6,4 �.: Z17 .11 LZ Will 1101 Message Page 1 of 1 McKenzie, Marybeth To: Chris Graham Cc: Wadlington, Ellen Subject: RE: 388 Main St. Grease trap Morning Chris, This is for your records: 3000 Gallon GT 15 gallons/seat= 200 seats Pizza Barbone 49 seats inside 10 seats outside Rendezvous 50 seats inside 15 seats outside Little Miss Cup Cake 35 seats (as noted on plan) Remaining seats available = 41 I will put a copy of this in all three folders. Don't forget to check with Dave Anderson from DPW about the connection too. Hope this helps and if you have anymore questions please let me know. Marybeth McKenzie R.S. -----Original Message----- From: chrisgraham508@gmaii.com [mailto:chrisgraham508@gmail.com] On Behalf Of Chris Graham Sent: Tuesday, March 11, 2014 2:13 PM To: McKenzie, Marybeth Cc: rpenn Subject: 388 Main St. Grease trap Hi Marybeth, I'm just confirming per our conversation this morning, that the 3000 gal grease trap that services 394 ,and 390 Main St. Hyannis will accommodate 40 more seats for the proposed build out at 388 Maim St. Hyannis ?Thank you for your attention to this matter Marybeth. Chris Graham i I 3/12/2014 i 2 �rn a a3 v�,��J 4;ntt 4917 Sq, r "j ' ,'.A !t-A& 2, r ut. K C'.'S;t.,:wL,B nracrn macs i 1 —J rm T Space ever handsinlc with side splash, r 0 A, O4S/S bowl and top �+ ( A. ( S/S ba,ckspfash 18 A. 04S/S sidle splashes, 8GA- 0 SfS wail mounted.cil p _5" drain basket included r " gooseneck faucet Indiuded . . + Carton box packing CO s full ! HS111 'SP HS-12-SP Ci i McKenzie, Marybeth To: Jason O'toole Subject: RE: Ice cream maker in basement -----Original Message------ From: Jason O'toole [mailto:doubledownchef@gmail.com] Sent: Tuesday, March 11, 2014 10:18 AM To: McKenzie, Marybeth Subject: Re: Ice cream maker in basement Hi Marybeth, Thank you for opening discussion, I have attached the manual for machine as well as the chemical sheet for my `sanitizer. My procedure for making gelato is as follows 1. Assemble machine with all parts. 2 . Mix sanitizer packet with 2 gallons hot water (note the barrel of my machine is 5qt with 2gallon of mix I get 3 batches of sanitizer 2.5 qt of solution per cycle) 3 . To SANITIZE Add 1/3 of mix to machine run for 1 minute. Drain into 4 gallon bucket 4 . Add gelato mix, freeze, and extract 5. TO CLEAN Add second 1/3 of solution, run machine for 5 minutes. Drain into my 4 gallon bucket. 6. Add last 1/3 of solution, run machine for 5 minutes. Drain into my 4 gallon bucket. 7. Bring upstairs and dump in sink 8. Disassemble all internal parts wash in machine Maybe with this explanation and understanding of procedure for making gelato, coupled with . my professionalism to my craft and track record with your health department will be sufficient for me having to install only a hand sink downstairs. Please let me know how you would like to proceed. Should you present this to Tom should we present together? Thanks again Jason 1 . , Sani-Sage° Multi-Surface Sanitizer Sani-Sure° Pot Sink Sanitizer Sani-Sage° Soft Serge Sanitizer & Cleaner Highly concentrated formulas are ideal for s!UkTk5 RFACF 5A.WTIzrR sanitizing a variety of hard,nonporous food service surfaces,equipment,ware and utensils. WE- .i ! R° Multi-Surface Sanitizer N' vo-r StNty ► Used as directed,the slow releasing,.active chlorine compound can remain effective for u to 8 hours �_- +� �-� ► Sanitizes many areas of a food service establishment—the kitchen, ,.OWT «, the dining room and the bathroom - sEu9ctk ��a ► For use on tabletops,countertops,floors,walls,sinks, ` "`r►" 'ram *`► �r� splashbacks,trays and food processing/food preparation equipment such as meat blocks,grinders,saws,deep fat fryers, .� �, steam kettles,refrigerators,coffee makers and freezers - Pot Sink Sanitizer „ k .'- ► Specially formulated to be used in the third sink to sanitize during manual warewashing procedures ► Ideal for sanitizing dishes,pots,pans,glassware and utensils 777 without affecting the flavor or aroma of food products ► Used as directed,the slow releasing,active chlorine compound can remain effective for up to 8 hours Soft Serve Sanitizer&Cleaner ► Ideal for cleaning and sanitizing shake,slush,soft-serve or yogurt machines and other food service equipment cleans without affecting the flavor or aroma of food products ► Will not foam,which makes it easy and convenient to use ► Excellent for the removal of fat particles,and sequestering agent helps dissolve milkstone and protein Designed for ► Food Service ► Lodging For additional information,please contact us at+t 800 558 2332 or at www.diversey.com k v 4 Use Overview The Sani-Sure®sanitizers are portion-controlled for proper dilution and uniform strength. 5ci s ..... Sani-Sure®sanitizers will not discolor fabrics or leave an offensive odor in the dining room or , aftertaste on glasses sanitized in a third sink rinse, 4 "72 :7fr -.. Multi-Surface Sanitizer Use Directions Preparation: 771 ► Fill sanitizer container with 5 quarts of warm water(100'F)before adding contents of the package(t/e oz.)and allow to stand five minutes before using. To Use on Food Contact and Non-Food Contact Surfaces: ► Always remove heavy soil from all surfaces by a pre-scrape,pre-flush or pre-soak treatment. Soft Serve Sanitizer&Meaner Use Then pre-wash aill surfaces with a detergent solution followed by a rinse with potable water. Directions ► Sanitize by wiping or swabbing surfaces with a solution prepared as stated above. To Clean Soft Serve Machines and Equipment: Allow solution to remain on food contact surfaces 1 minute,non-food contact surfaces ► Empty freezer and mixer. 5 minutes.Then air dry. ► Fill mix hopper with cold water and rinse ► Store cloths or sponges in sanitizing solution between uses during each 8-hour shift.Clean and' through freezer. - rinse cloths or sponges frequently in sanitizing solution. ► Add 1 packet(1 oz.)of this product to 2 gallons ► Always prepare a fresh sanitizing solution and use on the same day.Periodically determine of hot water and stir until all powder is dissolved. chlorine revel with a supplied test strip.Change solution when testing indicates levels below ► Pour this solution into mix hopper and operate federal,state or local regulations. 5 minutes,and drain. Pot Sink Sanitizer Use Directions To Sanitize Soft Serve Machines and Equipment: ► Scrape and rinse utensils before hand washing. ► Rinse after cleaning as above. ► Wash in first compartment sink using warm water,dish detergent and brushes, ► Then sanitizewith afresh solution of 100 ppm of ► Rinse each piece in second(middle)compartment sink containing clear water. available chlorine(l packet(1oz.)to2 gallons ofwater). ► In sanitizing sink(third compartment)mix contents of the package in 12 gallons of water. ► After making sanitizing solution according to above This provides 100 ppm available chlorine(200 ppm when mixed with 6 gallons of water). instructions,test the solution for ppm of chlorine. Use supplied test strips to assure required chlorine level.Replace solution when activity ► Pour this solution into mix hopper and operate tests below local or federal sanitization code.Immerse dishes and utensils for at least two for at least one minute,or for the time specified minutes in sanitizing solution or for contact time specified by governing sanitary code. by local ordinances. ► Place utensils on drain rack to air dry.Do not towel dry. ► Drain and allow system to air dry. Product Specifications Hazard Rating Description Multi-Surface Sanitizer Pot SinkSanitzer Soft Serve Sanitzer HMIS NFPA Certifications NSF,Kosher NSF,Kosher Kosher 3 Health 3 Color/Form Light yellow,powder Light yellow,powder White powder 0 Flammability 0 EPA 70627-28 70627-26 1275-27-70627 0 Reactivity 0 pH 6.0(Use Dilution 1:1280) 6.0(Use Dilution 1:1280) 8.0(Use Dilution 1267) 4=Very High;3=High;2=Moderate;1=Slight;O=Insignificant. Scent Chlorine Chlorine Chlorine Safety Reminder Shelf Life 1 year 1 year 1 year Please make sure your employees read and Solubility Complete . Complete Complete understand the product label and Material Safety Specific Gravity 0.81 0.81 1.44 Data Sheet before using this product.The label contains directions for use,and both the label and MSDS contain hazard warnings,precautionary Available Items statements and first aid procedures.MSDS are available on-line at www.diversey.com or by Product Code Description/Package Size Dilution calling 888 352 2249. 90670(Multi-Surface) 100 x 0.125 oz./3.54 g Packets 1:1280 90229(Pot Sink) 50 x 1.0 oz./28 g Packets 1:1280 90234(Soft Serve Sanitizer&Cleaner) 100 x 1.0 oz./28 g Packets 1:267 400 For additional information,please contact us at+1 800 558 2332 or at www.diversey.com Doversq 2012Diversey Inc„831C16th Street,Sturtevant,W153'177=I961.AilRights Reserved.SPC50271(12'0901 lbrucleaner,heoithier,`afore 11. Cleaning and Sanitizing Assembly and Lubrication J Thoroughly clean the machine at the and of every working Use only food approved lubricants. Petrogel is recom- day or production cycle. mended and is available from the factory. CONSULT YOUR LOCAL HEALTH AGENCY FOR 1. Install the scraper blades(Fig.3)onto the dasher. CLEANING AND SANITIZING REQUIREMENTS. 2.Lubricate the inside and outside of the dasher bearing The detergent products used for washing and sanitizing plug and install. must not be corrosive to the machine parts.When cleaning the machine, all parts which have been in contact with IgII I Iq the ma must be disassembled. Note: Machine does not come cleaned and sanitized from the factory.This must be DASHER BEARING PLUG MUST BE LUBRICATED. completed before operation. 3. Lubricate the dasher o-ring and shaft. Disassembly and Cleaning 4. Insert the dasher assembly into the freezing cylinder as 1. Loosen the knob(Fig.2)on the face plate and remove far as possible,being careful not to damage the the door. scraper blades. While maintaining force against the dasher, rotate it slowly until the tongue of the dasher 2. Carefully remove dasher assembly from freezing engages the groove inthedrive system attherearofthe cylinder to avoid damage. cylinder. 3. Disassemble the dasher. 5. Install the o-ring on the front plate. 4. Place the disassembled parts in a detergent solution. 6. Install the front plate. Position the knob over the door Wash the parts thoroughly and rinse with dear water. and tighten firmly. 7. Install the o-ring on the door cover and then sparingly lubricate the exposed edge of the o-ring. EVAPORATOR EVAPORATOR DOOR O-RING DOOR O-RING EVAPORATOR EVAPORATOR DOOR DOOR MIX INLET HOPPER LID MIX DOOR PIVOT ARM MIX DOOR PIVOT ARM PIVOT ® PIVOT ! ARM KNOB ARM KNOB 0 MtX DOOR LUG MIX DOOR HANDLE KNOB HANDLE LUG KNOB MIX DOOR SPRING MIX DOOR SPRING MIX DOOR MIX DOOR MIX DOOR O•RING MIX DOOR O•RING Flg.2-A Fig.2-A Door Assembly(B-5) Door Assembly(B-10,B-20,B-48) .2- i McKenzie, Marybeth • To: Jason O'toole Morning Jason, Tom OK'd the basement layout with just the hand sink. If a problem arises in the future with the hand sink being used for anything but washing your hands then you will be required to put in another sink. The sink will need a soap, paper towel, and hand washing sign. I'll put your info in your folder and let me know when the work is done so I can OK it. Marybeth McKenzie R.S. 1 it Hand Sink Unit,with side splashes,modular workboard design,... http://www.restaurantequipmentsolutions.com/SPRM-SC-I2-TS... 1�� Restaurant Supply Wholesaler 1 1.8 369-0396 uyu Login i Termsi FAQ I Need Help Finding Something I My Favorites I Contact Us Restau rant Equipment�o L®�+k�E .1 You must log inor create an account to see our Chefs Club Pricing u Shop by Department - Your Cart is Empty Home n Shoo by Manufacturer n Supreme Metal n Supreme Metal Underbar Hand Sink Unit ♦Refrigeration Home n Restaurant Equipment n Sinks.Faucets&Accessories n Underbar Sinks ♦Coffee&Tea *Countertop Hand Sink Unit,with side splashes,modular workboard design,12"wide,with faucet,soap *Tabletop.. ♦Smallwares Retail Price $4033=' Manufacturer: Supreme Metal •JanitorialYou Save $568.52 Model#: SPRM-SC 12-TSS •furniture 3bn:. Mfg Part#: SC-12-TS-S *Bar Supplies Today's Price $464.48 priced Per: Each .Pizza Supplies Shipping Weight: 49.00 pounds *Concession a. Availability: Manufacturer Ships Direct Quantity: 1 ♦Super Saver View Sceccations Shop By Manufacturer ;View Other Documents ♦Restaurant Desidn Add to can to get shipping estimate. ♦Equipment Leasing mew Larger Image You can remove this Rem later R you'd like Ask a question about this product? Picture may include options or accessories that are not included. �' Inquire about leasing this Product VUL"n ®Add to Registry. �[,.Add to My Favorites r.Yk� [ Email a Friend a Hand Sink Unit,with side splashes,modular workboard design,12"wide,with faucet,soap dispenser and towel dispenser,stainless steel construction including a set of crossed braced legs,for Slimline or Challenger Design Free Standing Design Finish Stainless Steel Top,Front&End,Gaiv.Legs Depth(front-Back)21" =� Width(side-Side) 12- / Alternate Part Numbers: SCI2TSS Do u have a question or comment? our question here to receive an answer yo q (type y q by email or request a phone call.During business hours we. � can typically respond within a few minutes.) You must first add a product to your Question/Comment basket to estimate shipping costs Name Phone Email Text You See Below Y�r'C�X i��f'�3r�r�rr'.i� .�4 7H.��•• � �1�ti 1 • a f3'�4 .,3�c�>:.. �+v�raF crxptr_has.net} Phonetic scelling(mp31 Submit j Reset _ T S Restaurant Eauipment I Restaurant Retdaeration I Coffee.Tee&Espresso I Countertop EquipmentI TabletopI SmalKyares I Janitorial- I Restaurant Furniture Bar Supolies I Pizza Supplies I Concession Equipment I Catering&Buffet I Super Saver I Shoo By Manufacturers Copyright®2010 Global Restaurant Solutions,Inc.All Rights Reserved View terns&conditions. Store Mao-Wholesale Prang O &E4Lekp aT � ' front" 141utar-121345 GMT: :r p3112112by bi2ratels Click Here to Find Out About Our Members Only Pricing 7 7- 1 of 2 3/14/12 9:49 AM 7hcdlenger , Spec Sheet No. CR-14 . Job Name Item# Qty. SoaD & Towel Hand Sink Model# 12" Model ' SC-12-TS-L 3 SC-12-TS-S 15" Model SC-15-TS-L t SC-15-TS-S SC-15-TS-S is shown. Saecifications -Sink Bowl: 9-1h"L x 11-1h"W x 6"D 20 gauge 300 -Legs: 1%"O.D. 18 gauge galvanized with electro series stainless steel seamless deep drawn. static black powder coat and black plastic adjustable bullet feet.To include stainless steel legs add the -Front Apron &Door: 22 gauge 300 suffix-SS.(Optional) series stainless steel. -Plumbing: 3-1/2' basket drain with •Backsplash:22 gauge 300 series stainless steel. 1-1/2' I.P.S. -Sides: 20 gauge 430 series stainless steel. -Faucet: 4"on center deck mount with 6"swivel spout. -Slidesplash*: 16 gauge 300 series stainless steel. *Available on-S models only, -Soap Dispenser R Toll Free:800-645-2526 me Fax: 770-740-6010 S- UPM_ www.suprememetal.com i - Challen er 21" 21" O 4"OYD�CI�I�AUCET C DECK FAUCET DISPENSER 4" 15" 14" J L DISPENSER p 9 1/2"X 11 1/2"X 6"DEEP SINK 14" WITH 3 1/2"BASKET STRAINER WITH 1-1/2"I.P.S.DRAIN 33" 29" 14" 1 1"ADJ. 21" 21" O S/S SIDE SPLASH 4" RTOWELDISPENSER A 14" p 9 1/2"X 11 1/2"X 6"DEEP SINK 14" WITH 3 1/2"BASKET STRAINER WITH r, 1-1/2"I.P.S.DRAIN 33" 0 29" 14" 1"ADJ. Model Overall Length Side Packaged Packaged Number (A) Splashes Weight Cubic Feet SC=12-TS-L 12''- No 45'l bs 4 a SC-12-TS-S 12" Yes 50 lbs. 4 SC-15-TS-L 15" No 49I6s 4 SC-15-TS-S 15" Yes 54 lbs. 4 Rev. 1/2007 STORAG 0 To .. - NORTH ST. PARKIN O Ell 0 D 1 m 497 sq' \ �\ \ DEFILE fJ K 0 AFf IyfOH�STpRNC.E OE �o- BASEMENT PLAN a EQUIPMENT SCHEDULE 40'K' EQUIPMENT ITEM QTY EQUIPMENT CATEGORY REMARKS KITCHEN EQUIPMENT 1 I HOSTESS STATION 2 1 HUTCH W/ SERVER WARES 3 1 PASS THRU ICE BIN 49 seats 4 1 SODA GUN 5 1 P.O.S. 6 1 BACK BAR FRIG. W/ KEG TAP 7 1 HAND SINK 8 1 60' PIZZA FRIG. 9 1 WOOD FIRED PIZZA OVEN 10 1 COFFEE STATION W/ EXPRESSO MACHINE CTO 11 1 60' SANDWICH FRIG., SHELVING W/ HEAT LAM 12 1 FRYOLATOR 13 1 6 BURNER RANGE W/ GRIDDLE 14 1 7'RANGE HOOD 15 1 METRO SHELVING 16 1 REACH-IN FREEZER 0 17 1 WALK-IN REFRIGERATOR 18 1 METRO SHELVING 19 1 MIXER 20 1 MEAT SLICER 21 1 PREP. TABLE W/ PREP, SINK 22 1 3 BAY SINK 23 1 CLEAN DISH TABLE 24 1 DISHWASHER -� 25 1 1 1 SOILED DISH TABLE W/ SINK 26 1 HAND SINK 7 4 s�I�' CLE 27 1 MOP SINK \ 28 1 HOT WATER HEATER —� - - BASEMENT EQUIPMENT X I A 1 ICE MAKER ` I B 1 SODA DISPENSING EQUIP, _ MAIN ST. ____________� C I STACKABLE WASHER/ DRYER D 1 EMPLOYEE LOCKERS FIRST FLOOR PLAN E I I IMETRO SHELVING, DRY STORAGE FIRST FLOOR, BASEMENT, EQUIPMENT PLAN 390 MAIN ST. , HYANNIS, MA. DATE: -----JSCALE: DRAWN BY: JAN. 31, 2012 j8„=1 0 ° L. GRICE i Finish Schedule for Pizzeria Barbone k. f Kitchen Walls FRP Panels Baseboard Rubber 4"baseboard attached to FRP Floors 6X6 quarry Tile with Epoxy Grout Ceiling Wipe able Drop Ceiling Hand sink stainless steel with paddle handles mounted soap, mounted towel Walk in (see attached manual) Walls 4"polyurethane insulated panels with 26 gauge stucco galvalume finish Floor Vortex epoxy seamless flooring Shelving Metro green coated wire shelving Pizza Station Walls Epoxy Painted Brick with minimal grout recession Floors 6X6 quarry Tile with Epoxy Grout • Ceiling Sheetrock with epoxy paint ~ - i9etW , C �+�✓ �- Hand sink stainless steel with paddle handles, mounted soap, mounted towel Mop Closet/Chemical Storage Floor Vinyl Tile Walls Sheetrock with Epoxy Paint Ceiling Drop Ceiling Shelving Metro Chrome Hanger Provided for Mop next to mop sink Dry Storage (down stairs) Floors Sealed Seamless Concrete Walls Painted Sheetrock Ceiling drop ceiling baA66Y�� q Crocker,.Sharon �Piae2d ne n From: Stanton, David �� `• A6L7 S C, ' Sent: Friday,July 05, 2019 8:46 AMj To: Bellaire, Dianna; Miorandi, Donna Cc: Crocker, Sharon Subject: RE: Pizza Barbone Mobile Maybe this time we can have Tom make a note to put in the folder and\or a note on the establishments permit or something regarding the outcome of the decision. I know last time I brought up the issue with the owner(Jason) he came in and had a long discussion with Tom and afterwards I was told that he didn't need a mobile food truck permit because he only caters and does temporary food events. Just my thought to save a lot of confusion and wasted time in the future. Thanks, Dave From: Bellaire, Dianna Sent: Monday, July 01, 2019 10:17 AM To: Miorandi, Donna Cc: Crocker, Sharon; Bellaire, Dianna; Stanton, David Subject: FW: Pizza Barbone Mobile Donna; I guess we need to investigate Pizza iBarbone. It sounds like they will need to get a mobile truck permit. Tom stated if they are cooking food with the mobile truck in the town of Barnstable then we need to have them obtain a mobile food permit. If not, and only preparing food in other towns, he said they don't need an annual permit.They just need a base of operations (permitted kitchen) for other town events. This is usually Marybeth's territory but,you are mobile trucks. I am passing the torch. Let me know if you find anything out. Dave stated there was nothing in the file. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bella ire@town.barnstable.ma.us From: McKean, Thomas Sent: Monday, July 01, 2019 10:01 AM To: Bellaire, Dianna Subject: RE: Pizza Barbone Mobile The owner/operator needs to comply with Regulations like everyone else. If he is serving foods in Barnstable from a mobile food unit and doesn't have the required permit, he needs to obtain a permit. I From: Bellaire, Dianna Sent: Monday, July 01, 2019 9:49 AM To: McKean, Thomas Cc: Crocker, Sharon , Subject: Pizza Barbone Mobile Hi Tom; I spoke with Sharon regarding Pizza Barbone and their mobile units. I know they have a mobile pizza oven, a trailer and a it looks like a mobile truck with a pull out window. I don't have any mobile permit for them. I had another town call me because they were going to be at an event and ask me for their mobile truck permit. Dave thought you might know the details of their arrangement. Please let me know if we need to pursue a mobile permit. I don't think the mobile truck is up to our code though. Thank you. Dianna Bellaire Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire@town.barnstable.ma.us 2 . I Technical characteristics: I L E The support stand is made of a reinforced and painted iron structure , K Plain of cooking of Biscotto di Sorrento I.-u uno stand metallic Crown and dome are made of refractory bricks 60 mm. thick , they 1 1 1,Il'u,o presso 1F - w bear temperature of over 900' C. =. — _ *_ . • A coating of aluminium and a 25 mm thick high density rock wool is placed between the first wall in firebricks and the final plaster y guarantees 1 , 1 1 I 1 1 1 � � ,E50 � 9 . The external hood is made of Santa Maria Bricks modeled by hand. La Magnolia Pizza nuova I~ =r External covering as the client choose (mosaic tiles or palladiana - 1 1 • 1 r UK RAMSGATE PRAGA r - - marble) 1 1 11 11 1 1 a bocco,e tubo y Base realizzatain ferrorinforzatoe verniciato,ormente1 1cupola 1' ,� '� �`L7�Hirr•.v if(. _ -i' +'fllNFa6+FN6�11� n , `I Piano I 1 1 1 1 di Sorrento tom. .-;..^ i 1 ` Corona e cubalacon mattoni1 1 60 mm. di spessore, 1 ;• `.} y: 1111 1con mattonidi Santa MariasagornatiI 1 I Isolannento I 11 11 1strata di alluminio fibroceramica ad alto densita --wr "M 'N n MRY b. Pizza'uolo Na oletano Cone Rosso N I P Naplesandshipped 1 I I 1 1' 1 1 1 1 1 11 11 1 1 HABERFIELD-AUSTRALIA DALLAS TX-USA e iron structure. MOD. N.PIZZE ALTEZZA PESO DIAM. INT. DIAM.EST. INGOMBRO I'�ossible' to avoid MUUtL N.P IZZAS HEIGTH WEIGHT INT.DIAM. EXT.DIAM. SIZE Y�, cation �!. No CM KG CM. CM. A X B - M 80 2 210 1.500 80 110 140 X 110 _ i III, 1 (mosaic # ;. � � M 90 3 110 1.700 90 120 150 X 120 D�rxo nvz7xrto amongIs ' ' M 105 4 210 1.900 105 140 170 X 140 RiTERNALDrm ii, iron door 1 o g oo M 120 5 210 2.200 120 150 180 X 150 1' 1 1 top ��,t S's M 130 6 210 2.500 130 160 190 X 160 Brandi Pizzeria Diana NAPOII TOKIO JAPAN 1 k 1600 M 140 7 210 2.800 140 170 200 X 170 - the flue system. M]50 8 210 3.000 150 180 210 X 180 2 1 RRARA FORM � A Avevo solo tredici anni quando accompagnai mio padre I'attivita di famiglia do Brandi per costruire it mio prima forno nella famous pizzeria a la passione prese it sopravvento... � E I I I 1 1 1 1 I I •III I I I I � - hC 3 � <. p �#4 `I}. .a ...:�tT�• ram,' '��,; ,ff 7�A s f ��$ y>�S�3a ��"� r.. �> sc,..�.}: ��,a,�r *� � � c�a �■ Al - Forni a Iegna artigianali Napoletani4Tj�P � ',�J s ,a ky, c; .r 3 r�! 4#,_ E,��r a�• E } I forni di Stefano Ferrara sono costruiti artigionalmente mattone su mattone senza I'im ie o di alcun prefabbricato,come do � y antica tradizione Nopoletana. Pam; 'r F ,y e I was only thirteen years old when I went with my father , her Notale the familyto built m first oven to the famous Neapolitan Pizzeria' ►'t '' xt ears ago: Brandi and the passion prevailed over me... YY 9 P P » 1 t, i Four Hundred Main Realty P.O. Box 2652, Hyannis, MA 02601 9 775-2400 To: Mary Beth Mckenzie 2/15/12 Barnstable Health Dept. From: Chris Graham 400 Main Realty 390 and 394 Main St. Hyannis 1. Dum.pster will be shared and maintained by 400 Main Realty LLC. 2. Exterior 3000 gal.grease trap will be maintained by 400 Main Realty LLC. 3. All hand and prep sinks will have paddle hand sets. 4. Ice bin for soda dispenser will have separate compartment for cool pacs and ice. 5. FRP panels will be installed in basement behind soda dispenser equipment. . 6. Prep front door for future air curtain. ti. j F McKenzie, Marybeth From: JASON OTOOLE [doubledownchef@gmail.com] Sent: Thursday, March 01, 2012 12:07 PM To: McKenzie, Marybeth Subject: Re: Sinks and fauctes Yes of course. Noted that the bathroom sinks will also have wrist action paddles Thanks again Jason Sent from my iPhone On Mar 1, 2012, at 11:54 AM, "McKenzie, Marybeth" <Marybeth.McKenzie@town.barnstable.ma.us> wrote: > Thanks Jason for the update and don't forget that all hand sinks > (bathrooms too) in new facilities must be the hands free type or paddle > type. > -----Original Message----- • From: Jason O'toole [mailto:doubledownchef@gmail.com] > Sent: Thursday, March 01, 2012 8:43 AM > To: McKenzie, Marybeth > Cc: Chris Graham > Subject: Sinks and fauctes > Hi Marybeth, > as discussed yesterday, I will be installing two NSF hand sinks with > left side splash guards and 4in wrist action paddles in the kitchen at > planned locations. At the pizza station i will be installing a drop in > NSF sink with slash guards on three sides and 4 inch wrist action > paddles. > Thanks > > Jason Y 1 T ,- g -nd 7 e e 21" 21" O 4"OV�CI�1�'AUCET', SOAP DISPENSER 4" 15" SPENSER O 9 1/2"X 11 1/2"X 6"DEEP SINK 14 WITH 3 1/2"BASKET STRAINER WITH 1-1/2"I.P.S.DRAIN 33" 29" 14" 1"ADJ. 21" . 21" O S/S SIDE SPLASH ----------------�----_--____-__. 4" A Lj 14" 9 J TOWEL DISPENSER o 9 1!2"X 11 1/2"X 6"DEEP SINK 14" WITH 3 1/2"BASKET STRAINER WITH 1-1/2"I.P.S.DRAIN 33" 0 29 14" 1 1"ADJ. Model Overall Length Side Packaged Packaged Number (A) Splashes Weight Cubic Feet SC-12-TS-L ' 12" m t. No - 45 lbs. - `� 4 lt SC-12-TS-S 12" Yes 50 lbs. 4 SC -TS-L No ,. e49 lbs,?, Y 4 SC-15-TS-S 15" Yes 54 lbs. 4 Rev. 1/2007 i (7'halh?nger 1-F, Spec Sheet No. CR-5 Job Name Item# Qty. Combo Ice Chests Model# Non Cold Plate CRCI-36L CRCI-36R CRCI-42L 3' CRCI.42R CRCI-48L �, CRCI-48R M -. CRCI-48LR CRCI-54LR04 CRCI-60LR t . Cold Plate Models CRCI-36L-7 CRCI-36R-7 CRCI-42L-7 CRCI-42R-7 CRCI-36R is shown. CRCI-48L-7 CRCI-48R-7 CRCI-48LR-7 CRCI-54LR-7 CRCI-60LR-7 Saecifications -Ice Bin: 22 gauge 300 series -Cold Plate: Cast aluminum with 7 circuits sealed stainless steel. into the bottom.Tubing to have 5 syrup and 2 water lines with 5/,e' diameter stainless steel bump and -Front Apron: 22 gauge 300 series swedge ends. (Optional) stainless steel. -Legs: 1%"O.D. 18 gauge galvanized with -Sides: 20 gauge 430 series stainless steel. electro static black powder coat and black plastic adjustable bullet feet. To include stainless steel legs -Backsplash: 22 gauge 300 series add the suffix-SS.(Optional) stainless steel. -Plumbing: -Insulation: 1" I.P.S. drain- 12" ice chest. 2 lb. density styrofoam-non cold plate. 1" I.P.S. drain-non cold plate chest. 2 lb. density foam-in-place-cold plate. /�- I.P.S. drain-cold plate chest. -Under Structure: 22 gauge galvaneal -Bottle Rack: (2)Injection molded plastic. fronts and backs, 11 gauge electrogalvaneal leg channel. eta/ Toll Free:800-645-2526 supmme Fax: 770-740-6010 www.suprememetal.com 'Izwalln er, N ry . A g A -C B 12" I L _ 21.00 L Ullull Plan View Elevation Model Dim. Dim. Dim. Ice Packaged Pack. Number (A) (B) (C) Capacity Weight Cu. Ft. .CRCI-361L 35"_, 29" 11.5" 77/35 Lbs. 82 Lbs., 12.6 CRCI-36R 35" 29" 11.5" 35/77 Lbs. 82 Lbs. 12.6 21" CRCI-421- 41" 35„ 14.5": 98/35 Lbs. 89 Ltis. 13.:. CRCI-42R 41" 35" 14.5" 35/98 Lbs. 89 Lbs. 13 4" CRCI-48L 47" 4.1" 1.7.5"'� `119135 Lbs. 95 Lbs., i 13.9 LOF CRCI-48R 47" 41" 17.5" 35/119 Lbs. 95 Lbs. 13.9 " CRCI-48LR 47" 6741" 23:5" 35/77/35 Lbs. 113 Lbs. 15RK CRCI-54LR 53" 6747" 26.5" 35/98/35 Lbs. 119 Lbs. 15.5 T(Ao� CRCI-60LR 59 " 6753" 29.5" 35/119/35 Lbs. 126 Lbs: 16.5 Combo Ice Chests with 7 Circuit Cold Plates 14• 1"t.Ps. CRCI-36L-7. -35" 1, 29" 11.5" 77135 Lbs." 114 Lbs: 12.6. DRAIN g„ CRCI-36R-7 35" 29" 11.5" 35/77 Lbs. 114 Lbs. 12.6 1 J) r CRCI42LJ 41" 35"" 14.5"" '98/35 Lbs.. _`1211I5s 13 Sectional View CRCI-42R-7 41" 35' 14.5" 35/98 Lbs. 121 Lbs. 13 CRCI-48.L-7 47" 41" 17.5" 119/35115s. 127 Lbs: 13.9 CRCI-48R-7 47" 41" 17.5" 35/119 Lbs. 127 Lbs. 13.9 CRCI-48LR-7 4T 6"/41" 23.5" 35/77/35 Lbs. ,145 Lbs,:; ..15 CRCI-54LR-7 53" 6"/47" 26.5" 35/98/35 Lbs. 151 Lbs. 15.5 CRCI-60LR-7 .59" 67/53" 29.5" 35/119%35 Lbs. 158 Lbs: 16.5: Rev. 1/2007 Challenger Combo Ice Chest,with coldplate,41" wide,insulate... http://www.restaurantequipmentsolutions.com/SPRM-CRCI-42... t_�(� Restaurant Supply Wholesaler 1 1-877369-0396 �IfW\y�t(W1 �I Terms I FAQ I Need Hele Finding Something I My Favorites I Contact Us O i®like 12 +t: Rasta u rant Eq u i p me nt� ;.-. �.... ; You must log in or create an account to see our Chefs Club Pricing Q Shop by Department Your Cart is Empty Eouipmerrt m ♦Refrigeration Hoe n Shop by Manufacturer n Supremem Bi Metal n Supreme Metal Underbar Ice n Coddail-Bottle Mil Bin .Coffee&Tea Challenger Combo Ice Chest,with coldplate,41"wide,insulated bottle storage rack on left +Sountertoo +Tabletop Retail Price $2 88a 04 Manufacturer: Supreme Metal ♦Sntallwares You Save $1,587.75 Model#: SPRM CRCI42R-7 +Janitorial ` Mfg Part#: CRCI-42R-7 +Furniture Today's Price $1,297.25; priced Per: Each +Bar Supplies • 1 Shipping Weight: 121.00 pounds ♦Piaa Supplies + € Availability: Manufacturer Ships Direct +-Concession Quantity: anu P ♦Super Saver 1 View Specifications +Shoo By Manufacturer r View Other Documents Restaurant Design View Larger Image Add to cart to get shipping estimate. You can remove this item later ff you'd like Ask a question about this product? ♦Equipment Leasing Picture may include options or accessories that are not included - �` Inquire about Leasing this Product ®Add to Registry W Lu ■ 8 Add to My Favorites (2 Email a Friend Challenger Combo Ice Chest,with coldplate,41"wide,insulated bottle storage rack on left,35198 Ibs ice capacity,stainless steel ends with black powder _&44p. coated crossbraced legs,4"backsplash,21'front-to-back,12"deep bin,2-314"rear deck Splash Qi� 4" � Components L To R Bottle Well,Ice Bin Finish Stainless Steel Top,Front&End,Gaty.Legs Ice Capacity 100 Lb Depth(front-Back) 21" Chest Interior Depth 12" Width(side-Side) 41" Ice Bin Type 7-circuit Coldplate Bottle Capacity 6 Alternate Part Numbers: CRC142R7 You must first add a product to your basket to estimate R shipping costs Do you have a question or comment? (type your question here to receive an answer b email or request a call.�^^T gbusi-�urs Y 3 q y eq phone During business hours we can typically respond within a few minutes.) Question/Comment Name Phone Email Text You See Below- 5 8" WT N. p sE AF 'zaptchas.net __ Phonetic spellinq(mp3) i L.��bm!!j f Reset . t Restaurant Eguinment I Restaurant Refrigeration I Coffee,Tea 8 Espresso I Countertop Enuipment I Tabletop I Smedwares I ,hu¢4n1 I Restaurant FumiWre Bar Supplies I Pizza Supplies I Concession Equipment I Catering&Buffet I Super Sever I Shoo By Manufacturers Copyright 02010 Global Restaurant Solutions,Inc.AO Rights Reserved View tams&conditions. ' Store Map-Wholesale Pricing Click Here to Find Out About Our Members Only Pricing" 1 of 2 3/14/12 7:25 PM � 41 E 7�1!71!7 !'17 ' Coal lei t 7 _ - _ _ Spec Sheet No. CR-14 Job Name Item # Qty- Soaa & Towel Hand Sink Model# 12" Model SC-12-TS-L SC-12-TS-S 15" Model "'d n SC-15-TS-L SC-15-TS-S SC-15-TS-S is shown. Saecifications -Sink Bowl: 9-1h"L x 1Vh"W x 6"D 20 gauge 300 -Legs: 1 1/8" O.D. 18 gauge galvanized with electro series stainless steel seamless deep drawn. static black powder coat and black plastic adjustable bullet feet. To include stainless steel legs add the -Front Apron & Door: 22 gauge 300 suffix-SS.(Optional) series stainless steel. -Plumbing: 3''h" basket drain with -Backsplash: 22 gauge 300 series stainless steel. 1'h" I.P.S. -Sides: 20 gauge 430 series stainless steel. -Faucet: 4" on center deck mount with 6" swivel spout. •Sidesplash*: 16 gauge 300 series stainless steel. *Available on-S models only. -Soap Dispenser Toll Free: 800-645-2526 supleme Fax: 770-740-6010 www.suprememetal.com THE FOLLOWING IS/ARE THE BEST IMAGES FROM POOR QUALITY ORIGINALS) i M A, � L DATA TOWN OF BARNSTABLE w Application { S.Q-New Date: . :. :. .. .::..... LICENSE APPLICATION `�❑ Renewal ,� 200 Main Street El Transfer � a Hyannis,MA 02601 / (508) 862-4674 ❑ Other NO BUSINESS MAY OPERATE WITHOUT A VALID LICENSE ON THE PREMISES 4 Name of applicant/corporation: ptzv.�ro.......... _I. 1k. ........................................................._ ............. Home ..._............._............_....... ...._....._......_..... s Address •- ofapplicant/corporation: ............................................................................�:-.....:............................... . .. .....r._°.........................:.............. Business phone#: ..................................................................... ..........................-..............-............_.._........_............._..........-......................_....................-..........._._......................................................................................................................................................................................................................................................................................_. D/B/A y ... �_7_�......._....�"y1_�._VbrY.) ........................................................,............,....................................................................... ........ Business phone#: ................................. .................................................................. Businesslocation: . - ......... al.n..Th, .........._.........................__....._............................._....................................._........_..................._.......................................... Businessmailingaddress: .................................................................................................................................................................................................................................................................................._......................._..................................................._................................................... Local business address: : , , ................................................................:..........................:................................................................................................................:............................................................................................................................................................................................................................................................. Local mailingaddress: .._..................._._...............................__._... ... . LICENSE TYPE: '. .........._ ............. ..:. '1 '...._ 1t 1Y 1'.� '..... ,r, . . Annual Seasonal _ a - HOURS OF OPERATION: �ti................_......__'.....:.._k..................................................... FID#: Nameof manager: _�.�_`,�<�.i ._.......___ �.... t=`. .........................................................................._........................._..................... ......_ eMail: Local mailing address: .°..............'................`.'.:.:............::............-..:'..............t:....:..�.0.'...........k::`.................:. ........................................................................................................................ Manager's permanent mailing address: —._._`;,__.-..? . • �:. E �..._................_°(; : , ......._t.�^ ...... .1r Manager's home phone#: '......_a_'11._._ Business phone#: '...,r..._..`'.............�::..._" -. ......:.:...'..._I� ,, Name of property owner: '......._..............................+..._..........................►' _ _ r .............._................_�.............._:._. .... .............................._.........................................................................................._.................................................. ASSESSOR'S MAP/PARCEL#: MAP...........`j1 :. ................ PARCEL ....... List any flammable substance or hazardous waste used in business (specify): Applicants must ONLY contact the Building Commissioner' s office, (508) 862- 4038, the Board of Health office, (508) 862-4644, and the appropriate Fire District office to s"chedulb inspections IF YOU ARE NOT OPEN OFFICE BUSINESS HOURS (8:30 - 4:30 daily) . - Signature of applicant .................................................................................................................................................................................................................................................... For Town use only REAL ESTATE TAXES PAID IN FULL a� . PAYMENT AGREEMENT IN EFFECT ON IS THIS USE PERMITTED WITHIN THIS ZONING DISTRICT? YES ❑ NO ❑ INSPECTORS APPROVAL Capacity set by Building Division .........:.......................................................... . ...... ................................................................................................................................................................................................. Building/Zoning........................................................_....................................................... Date ............................._.......... .. Board of Health ....�.i.._....-.t._+..._.._..........._-.., Date ................................................................ Fire District Date Comments: ", .6 L-4, 0.7it4=wn White-Licensing Authority Gold-Building Commissioner Pink-Fire Department Canary-HealM Division cJ THIS LICENSE SHALL BE DISPLAYED ON THE PREMISES IN A CONSPICUOUS POSITION WHERE IT CAN BE READ LICENSE No.0322-RS-007 A ALCOHOLIC BEVERAGES THE LICENSING AUTHORITY OF The TOWN OF BARNSTABLE, MASSACHUSETTS HEREBY GRANTS A COMMON VICTUALER License to Expose, Keep for Sale, and to Sell All Kinds of Alcoholic Beverages To Be Consumed On the Premises To: Pizzeria Barbone,LLC, d/b/a Pizza Barbone ..............................................................................................----................................ Jason O'Toole, Manager on the following described premises 390 Main Street, Hyannis,MA 390 Main Street,Hyannis brick frame bldg. One exit on Main Street,one exit at rear to parking lot off North Street. Table and chair seating for 42,counter seating 7. Outside dining seating for 8. First floor 1,974 sq.ft.,basement storage of 497 sq.ft. Kitchen area 650 sq.ft. This includes the sale of liquers and cordials. This license is granted and accepted upon the express condition that the licensee shall, in all respects,conform to all the provisions of the Liquor Control Act,Chapter 138 of the General Laws,as amended,and any rules or regulations made thereunder by the licensing authorities. This license expires December 31, 2021 ,unless earlier suspended,cancelled or revoked. IN TESTIMONY WHEREOF,the undersigned have hereunto affixed their official signatures this 14th day of June 2021 ..................... ...................................... The Hours during which Alcoholic RESTRICTIONS-See Below Beverages may be sold are: a//00"4 WEEKDAYS: 8 A.M.TO 12 MIDNIGHT ....................................................................... ............... SUNDAYS: 11 A.M.TO 12 MIDNIGHT ................... k7. iI ....... .....,....... .. NOT VALID unless issued in conjunction ............................................................................. with a Food Service Permit. LICENSING AUTHORITY PAID: $1,950.00 RESTRICTIONS Bellaire, Dianna From: McKean, Thomas Sent: Wednesday, June 1, 2022 9:41 AM To: McKenzie, Marybeth Cc: Bellaire, Dianna; Logan, Erin Subject: RE: Grease trap letter I have no objections. -----Original Message----- From: McKenzie, Marybeth Sent: Wednesday,June 01, 2022 9:40 AM To: McKean,Thomas Cc: Bellaire, Dianna; Logan, Erin Subject: FW: Grease trap letter Tom, He submitted the letter stating seating: Pizza Barbone will have 111 seats, Lil miss cup cape will have 48, and the empty Rendezous will have 0 seats.They are allowed 200 seats total in regards to the grease trap size. Please let me know if it is ok to change the permit for seating.Thanks, Marybeth -----Original Message----- From:Jason O'Toole [mailto:jasonotoole@icloud.comj Sent: Wednesday,June 1, 2022 9:04 AM To: McKenzie, Marybeth Subject: Grease trap letter Hi Marybeth, Please find the letter regarding the grease trap. Thankyou Jason CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is safe! 1 LLC CO ON Commercial Residential 358 West Main St. Hyannis, MA. 02601 508-778-1461 Town Of Barnstable 6/1/22 Building Dept. Attn: Mary Beth MacKenzie 408 Main St. Hyannis, MA. Pizza Barbone expansion. BLDC-21-57 Dear Mary Beth, This letter is to inform you that the 3000 gal. grease trap that services Lil Miss Cupcape, Pizza Barbone and the space once occupied by Rendezvous was serviced every 3 months, by DeBarros Septic service. With the expansion of seating for Pizza Barbone to 111 seats and Lil Miss Cupcape still at the original 48 seats and Rendezvous unoccupied, we will have DeBarros service the grease Quarterly. When the time comes that there is a tenant for the Rendezvous space, then we will revisit the seating allowance and look at servicing the grease trap more frequently as directed. Thank you, Graham LLC Gary C. Graham, Manager l —r N 00 °o� a North St LOCI.IS D main St 0 sTREET LOCUS MAP TH NOT TO SCALE NOR PROPER-� LINE (NP�� ApPR�XIMATE . 327 - 269 MBLU 327 - 262 0 0 N N N 0-) l , Parking Lot Morgale, 3 2 7 — 0 01 ' PROPOSED 3000 GALLON Stap CAPACITY GREASE TRAP (H-20 RATED) �o ' PROVIDE VENT 00 3 0 9 — 2 2 1 °\ DIRECTLY TRAP FROM GREASETO ROOF o� \ /�/ \\ O � \\ Pufhtnn \\ Future\ estaura�t \ Clo g \ New / \ \ Restaurant \` \\ \\ cornpleX �\ \ \ �,ilding s \ � \ . .,t i n g B� \ I OF Mqs Sq�yG R E o PETER T. McENTEE / CIVIL A I/ No. 35109 RfG/STER�� A ENG� PLAN REVISION: 2/3/12 -REVISE PIPING TO CAST IRON. -2, 1 2� PROPOSED GREASE TRAP 394 MAIN STREET, HYANNIS, MA Prepared for: Four Hundred Main Realty LLC, P.O. Box 2652, Hyannis, MA 02601 Engineering by: SCALE DRAWN JOB. NO. Engineering Works, Inc. 1"=40' P.T.M. 112-12 12 West Crossfield Road, Forestdole, MA 02644 DATE CHECKED SHEET NO. (508) 477-5313 1/24/12 P.T.M. 1 Of 2 PROPOSED GREASE TRAP INSTALL H-20 RISERS, FIRAMES & COVERS OVER INLET AND OUTLET SET TO FINISH GRADE. COVERS SHALL BE INSCRIBED WITH THE WORD "SEWER". GREASE TRAP SHALL BE VENTED DIRECTLY TO ROOF CELLAR WALL F.G. EL. TO MATCH EXISTING GRADE CELLAR WALL �012" min./36" max. COVER EXIT L =10' RETURN TO L =30't BUILDING BUILDING 4" C.I. PIPE 4" C.I. PIPE 6" ® S= 1% (MIN.) I " ® S= 1% (MIN.) 25" 49" LIQUID CONNECT TO EXISTING PROVIDE NEW SEWER OUTLET LEVEL SEWER AT BUILDING AT, OR ABOVE, MINIMUM INVERT ELEVATION REQUIRED TO SATISFY 12 MINIMUM PIPE SLOPE REQUIREMENTS. (SEE GENERAL NOTE 8) PROPOSED 3000 GALLON GREASE TRAP (H-20) SEWER PROFILE NOTES: 1) CONTRACTOR SHALL VERIFY ALL EXISTING PIPE INVERTS PRIOR TO INSTALLATION. 2) GREASE TRAP SHALL BE SET LEVEL AND TRUE TO GRADE ON A MECHANICALLY COMPACTED SIX INCH CRUCHED STONE BASE, AS SPECIFIED IN 310 CMR 15.221(2). 3) INSTALL INLET & OUTLET TEES AS REQUIRED. 4) ALL PIPING SHALL BE CAST IRON. 16'-6" 24" DIA. COVERS (TYP.) F DESIGN CRITERIA I I I I I I A Io i li Ii i I A USAGE: RESTUARANT, GREASE TRAP IS TO BE USED FOR KITCHEN FLOW ONLY. Z-6 I DESIGN CAPACITY: 200 SEATS(MAX-) AT 15 GPD/SEAT = 3000 GPD (BASED ON 310 CMR 15.203) I I I I I I GENERAL NOTES: , 8" KNOCKOUTS PLAN VIEW 1. ALL CHANGES TO THIS PLAN MUST BE APPROVED BY THE LOCAL (TYP.) BOARD OF HEALTH AND THE DESIGN ENGINEER. 2. ALL WORK AND MATERIALS SHALL CONFORM TO THE REQUIREMENTS OF THE STATE ENVIRONMENTAL CODE, TITLE V, AND ANY APPLICABLE LOCAL RULES AND REGULATIONS. 6 24" DIA. COVERS 3. THE PROPOSED GREASE TRAP SHALL NOT BE BACKFILLED PRIOR TO (TYP.) TO INSPECTION AND APPROVAL BY THE DESIGN ENGINEER AND/OR o OTHER APPROVING AUTHORITY. 4. THE DESIGN ENGINEER IS NOT RESPONSIBLE FOR THE FAILURE OF _ 1 - - - - y — — - THE CONTRACTOR OR OWNER TO NOTIFY ANY APPROVING AUTHORITY 8" INLET KNOCKOUTS FOR PROPER INSPECTIONS DURING CONSTRUCTION. 6'-0" B' OUTLET KNOCKOUTS 3" 4'-10" 5. WATER SUPPLY PROVIDED BY TOWN WATER SERVICE. (SEE NOTE 6)� ` 6. ALL AREAS CLEARED FOR CONSTRUCTION SHALL BE RESTORED AS 4—7 SUPPORT LIQUID is BEAM LEVEL 1. AGREED UPON BY OWNER AND CONTRACTOR OR AS OTHERWISE O DIRECTED BY THE APPROVING AUTHORITIES. 7. IT SHALL BE THE RESPONSIBILITY OF THE CONTRACTOR TO VERIFY THE CROSS SECTION A-A 6 THE LOCATION OF ALL UNDERGROUND UTILITIES, PRIOR TO' BEGINNING CONSTRUCTION. WIGGIN PRECAST CORP 30STKH2O 8. A NEW BUILDING SEWER SHALL BE PROVIDED SERVING KITCHED FLOW ONLY, INTO WHICH THE GREASE TRAP WILL BE DISCHARGED. 9. GREASE TRAP SHALL BE MAINTAINED IN ACCORDANCE WITH 310 CMR 15.351. 10. PROPERTY LINES ARE TAKEN FROM BARNSTABLE CIS. AND INFORMATION SPECIFICA11ONS PROVIDED BY OWNER AND ARE APROXIMATE ONLY. 1.) CONCRETE STRENGTH F'C� 000 PSI @ 28 DAYS. DENSITY 150 PCF. 2.) CEMENT, IPORTLAND TYPE I OR III. ASTM C150-81. PROPOSED GREASE TRAP 3.) ADMIXTURES, AIR & PLASTICIZERS @ ASTM C233-82. 4.) REINFORCING ASTM A615 FOR WIRE FABRIC, GRADE 60 BAR. 394 MAIN STREET, HYANNIS, MA 5.) DESIGN LOADING AASHTO HS20-44. 6.) CONSTRUCTION JOINTS SEALED WITH BUTYL RUBBER. Prepared for: Four Hundred Main Realty LLC, P.O. Box 2652, Hyannis, MA Engineering by: SCALE DRAWN JEngineering Works, Inc. N.T.S. P.T.M. 11GREASE TRAP DETAIL 12 West Crossfield Road, Forestdale, MA 02644 DATE CHECKED S(508) 477-5313 1/24/12 P.T.M. 2 Bellaire, Dianna From: McKean, Thomas Sent: Wednesday, June 1, 2022 9:41 AM To: McKenzie, Marybeth Cc: Bellaire, Dianna; Logan, Erin Subject: RE: Grease trap letter I have no objections. -----Original Message----- From: McKenzie, Marybeth Sent: Wednesday,June 01, 2022 9:40 AM To: McKean,Thomas Cc: Bellaire, Dianna; Logan, Erin Subject: FW: Grease trap letter Tom, He submitted the letter stating seating: Pizza Barbone will have 111 seats, Lil miss cup cape will have 48, and the empty Rendezous will have 0 seats.They are allowed 200 seats total in regards to the grease trap size. Please let me know if it is ok to change the permit for seating.Thanks, Marybeth -----Original Message----- From:Jason O'Toole [mailto:jasonotoole@icloud.com] Sent: Wednesday,June 1, 2022 9:04 AM To: McKenzie, Marybeth Subject: Grease trap letter Hi Marybeth, Please find the letter regarding the grease trap. Thank you Jason CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is safe! 1 LLC (,fCONSTRUCTION Commercial Residential 358 West Main St. Hyannis, MA. 02601 508-778-1461 Town Of Barnstable 6/1/22 Building Dept. Attn: Mary Beth MacKenzie 408 Main St. Hyannis, MA. Pizza Barbone expansion. BLDC-21-57 Dear Mary Beth, This letter is to inform you that the 3000 gal. grease trap that services Lil Miss Cupcape, Pizza Barbone and the space once occupied by Rendezvous was serviced every 3 months, by DeBarros Septic service. With the expansion of seating for Pizza Barbone to 111 seats and Lil Miss Cupcape still at the original 48 seats and Rendezvous unoccupied, we will have DeBarros service the grease Quarterly. When the time comes that there is a tenant for the Rendezvous space, then we will revisit the seating allowance and look at servicing the grease trap more frequently as directed. Thank you, Graham LLC Gary C. Graham, Manager