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HomeMy WebLinkAboutPORTSIDE TAVERN - FOOD Portside Tavern �-72 North Street Hyannis 30q-Iq3 001 s FORMERLY NORTHISTK STEAKHOUSE t� A Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNgrAnLe. = F.P.(Thomas)Lee,. 'A Daniel Luczkow,M.D. Alt. +�14• �� 200 Main Street, Hyannis, MA 02601 gca 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: 398 Issue Date: 01/01/2022 DBA: PORTSIDE TAVERN OWNER: MURPH'S, INC Location of Establishment: 72 NORTH STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonail: IndoorSeating: 176 OutdoorSeating: 34 Total Seating: 210 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE I Restrictions: 1 own f Barnstable For Office U's Initials: 1� o -- : ,,�,,.,� : f Inspedional•Services . Public Health'Div'ision Thornak McKean;Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE ► NEW OWNERSHIP RENEWAL - NAME OF FOOD ESTABLISHMENT: LAV f f ADDRESS OF FOOD ESTABLISHMENT: ie�ffi is , MAILING ADD DIFFERENT FROM.ABOVE): . E-MAIL ADDRESS: d TELEPHONE NUMBER OF FOOD'ESTABLISIMIENT:- TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NOX ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ / TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: 2I h SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICEN ING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REOUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? S IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)?4ES TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) z ; FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) , k 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:1Application FonnsTOODAPP 2020.doc y � L ' OWNER INFORMATION: 4 ' - FULL NAME OF'APPLICANT.' { SOLE.OWNER:., YES NO _ 70WNER PHONE# (pi r]^ ��15" » ADDRESS - CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List(;) !Certified Food Protection Managers AND at least(1)Allergen Awareness Certif d Staff All FOOD ESTABLISHMENTS must havi-tCertified Food Protection Manager-PER SHIFT. *,ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records. You . `must provide new'eopies and POST THE CERTIFICATES at your food establishment: ?, Certified Food Managers Ezniration Date Allergen Awareness Expiration Date,, , , ID/ /�- 1. -(�vo _ 2. Ch / z �I NAT APP ICANT _ DATE f'• ��d ,+'`�t`3 .S .,Y, f S } ,'� aY Z!°1:,' .. - r ...f l� , ' - d• ^, ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:,All seasonal food establishments,mcluding`mobile' trucks must be inspected by the Health Div. prior to otiening!! Please call Health Div.'at 508-862-4644 to schedule'your mispection. 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-ofyou'r 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. 4 OUTDOOR COOKING: Outdoor cooking,preparation,-or display of any.food product by a food establishment is°prohibited:•' NOTICE: Permits run annually from January 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC°1st. /l e 4 Q-\APP lication FonnsTOODAPP REV3-2019.doc I f ` Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSTAOLL. :` Paul J.Canniff,D.M.D. �a19, 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: 398 Issue Date: 01/01/2021 DBA: PORTSIDE TAVERN OWNER: MURPH'S, INC Location of Establishment: 72 NORTH STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 176 OutdoorSeating: 34 Total Seating: 210 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q.� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For OM �tMME rqw Initials: �, � /� Town of Barnstable Date Paidl� 2� mt Pd$.,�/ � �,,,�AB�, : Inspectional Services �� 3�� hues Check# ak 9� '°'� `0� Public Health Division i°rEo Mn+a Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE I%W1202V NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: 7 '{-� 1 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: Phe �—I r� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: b D -9(o x TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO_jK...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_ SEASONAL: DATES OF OPERATION: /_/ TO NUMBER OF SEATS: INSIDE: r4 OUTSIDE: -bq TOTAL: Z.1 D 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)? I — TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** 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 t OWNER INFORMATION: . FULL NAME OF APPLICANT Lo be4L . u r&u :Z1 SOLE OWNER: YES ONO OWNER PHONE # I I(oqs— I(-2,( Y� ADDRESS A Z CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS-10 List (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have I Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date b / 4 2.' I ©N -e l F-D 3 i 3 i�OZZ lG /2�/ 20 SIGNATUR O APPL ANT 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 I st to Dec.3 V each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q:\Apphcation FormsTOODAPP REV3-2019.doc l I Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BAWSMABLZ Paul J.Canniff,D.M.D. ,e 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L.Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 398 Issue Date: 12/10/2019 DBA: PORTSIDE TAVERN OWNER: MURPH'S, INC Location of Establishment: 72 NORTH STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 176 OutdoorSeating: 34 Total Seating: 210 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: Town of Barnstable For Office 1Use gOnliv: Initials: _ Date Paid 4 oL� 1 Amt Pd$� r� BARM,B,,g. : Inspectional Services ,4 MASS.' ``� Public Health Division Check# Thomas McKean, Director C-ih 1 c r 200 Main Street,Hyannis,MA 02601 - Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: !J Q. ADDRESS OF FOOD ESTABLISHMENT: 4 V MAILING ADDRESS IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: ' . TELEPHONE NUMBER OF FOOD ESTABLISHMENT: ( 3L-4A U TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO 11 ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_ SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: 1% OUTSIDE:3(4 TOTAL: 2.1 a 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)?_`� es TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT �O r h SOLE OWNER: YEAS/�)O J�� OOW(NER PHONE # A , to I q 4.0145 ADDRESS_ 17 Wni— ►► I)AieT y Ct' `Ia.NWS 1` A di 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 q 201q 1. 2.17C� 2.0 I Zi( i Z 3 /ZOL1 Vl-, o- SIGNATU O APPLICAN 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 1st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC Ist. QAApplication FormsTOODAPP REV3-2019.doc I BIKE Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. R'ssr��sre' John T. Norman MASM F.P. Thomas Lee Alternate tag. 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: 398 Issue Date: 12/20/18 DBA: PORTSIDE TAVERN OWNER: MURPH'S, INC Location of Establishment: 72 NORTH STREET HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 176 OutdoorSeating: 34 Total Seating: 210 FEES — FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: i PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE j Restrictions: f PIKE rojytiFor 0 Town of Barnstable Initials: o� • Date Paid Amt Pd$� 9BARNEFrABLF.� Inspectional Services i63q. ♦0 AIFp `s Public Health Division Check# V. Thomas McKean, Director LoV1 D—Md 200 Main Street,Hyannis, MA 02601 1 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE AJFOOD ESTABLISHMENT DATE L` 2� ? NEW OWNERSHIP RENEWAL V NAME OF FOOD ESTABLISHMENT: Lv-001.S lt� NA LA-Side- 1piffills ADDRESS OF FOOD ESTABLISHMENT: ® LWanus, CL, 62w( MAILING ADDRESS OF DIFFERENT FROM ABOVE): �/�� G E-MAIL ADDRESS: L p i 1 0—a r n TELEPHONE NUMBER OF FOOD ESTABLISHMENT: Q U b E3 ct 1p© TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 1-1 OUTSIDE: 3q TOTAL: 2{ 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&i BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsT00DAPPREV2018.doc „i - ------- -- �X PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT pbe4 L° Wt r SOLE OWNER: Y��E\\S/ O)O OWNER PHONE # U -(PL4S_I I, (,n ADDRESS_7� ►Vn P� V�Qa Rx k P �o I CORPORATE OWNER: FEDERAL ID NO. : -1 q- 1q'7531. CORPORATE ADDRESS: 72. W R--Pn STt 1 Acq)A Ln, � � 0 Z4�O � PERSON IN CHARGE OF DAILY OPERATIONS: 4,e t L �. 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 llergren Awareness Expiration Date 2. /L / / Z f 1 / l42 SIGNA E OF APPL T DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1st to Dec.3 1”each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:VWpplication FormsTOODAPPREV2018.doc r' oFIKE TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: -t'�r bt�Cl - Date: 7 Z Z Page: of_ 'L OFFICE HOURS P ° 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 ' 862 4644 6}9• �0� HYANNIS, MA 02601 MON.-FRI. NO Reference R-Red Item PLEASE PRINT CLEARLY REPORT 508 FOOD ESTABLISHMENT INSP CTION Name � Date "l �I Type of Tvoe of Inspection CL y�p p Wi O Rou' �-d TIM Address 2 S� Risk o�od Servic e-inspect n Level e a1T-f if vious Inspection Telephone Residential Kitchen Date: c� Lae�� 1U eRr Mobile Pre-operation Owner HACCP WIN Temporary Suspect Illness �,.. Q - d Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: 'Z' 1 S ovi Other Inspector Out: Z• 30 1 -e a4t eT 1174 Each violation checked reqihires 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) ❑ CL'Y / Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ S&ACLj&L 640 GL ✓�- </ 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 ,otp_Q1 A 1,1i1 1. ❑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 9 LI ❑ 5.Receiving/Condition ❑ 17.Reheating WitLl ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling r t✓I _/ .1�.D i/ ❑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 (x)� - - ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories L Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) 8 Corrective Action Required: ElNo ❑ 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 (FC-4(590.005 B=One critical violation and less than 4non-critical violations 9 ) ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector' Signatu Print: 31.Dumpster screened from public view U/ Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Ignature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.1 I Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.1 I 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 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 7-202.11 Restriction-Presence and Use* * ( P y3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control Applicant To Report To The Person In Charge* 3-304.1 t Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 F59'10.003(E) .003(D 3-306.14(A)(B)Returned Food and Reservice of Food*) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 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 Warcwashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical 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 * Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.I6 Ice Made From Potable Drinking Water 3-401.11 A(l)(2) Eggs-155°F 15 sec 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Eggs 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* Fffm N,1112001 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-l55°F 15 sec* Surfaces of Equipment* Shellfish* 4-703.1 l Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* in mobile food,temporary and residential 10 Proper,Adequate Handwashing g• P y Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165'F* foodbome illness interventions and risk factors. 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* Yg 9 9 r 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* Requirements. 3-403.11(A)&(D) PHFs 165°F l5 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-IOl.1] Food Safe and Unadulterated 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk actors listed above,can be and to the 590.004E Preventing Contamination from Employees*- f 0 Ta Tags/Records:Shellstock ( ) g18 Proper Cooling of PHFs ion o the Food Code an 6 gfollowing sections f C e d 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 * 3-501.1 B Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement ) S 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 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices Within 4 Hours 27. Water,Plumbing and Waste FC-5 .007 6-301.11 Handwashin Cleanser,Availability 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 1 y 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 Conformance with Approved Procedures* S:590Formback62doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. HEALTH INSPECTOR'S Establishment Name: I �cOX l�l/Q Date: oF[HE)per TOWN OF BARNSTABLE 2" Page: of Nov` OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. HARNSTARLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 7 t�67q• `0�'� HYANNIS, MA 02601 644 M-8 62-4-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY'DrFn MPy°' S08 FOOD ESTABLISHMENT INSP TION REPORT Name Ic�V Date -7 I 2j Tvoe of Type of Inspection / '/ g Routine J Ve Address `�"L S`�- Risk Food Service Re-inspection / Level etail Previous Inspection � Q Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness "✓� ��� r1(i1 Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast P In: Z;(5-P Other Inspector Out: eJ a, ® � ( V1S� 2 � Q _ ))�� Each violation checked requir s an explanation on the narrative page(s)and a citation of specific provision(s)violated. c�SZLvIu� ( � ✓� Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose ose an imminent health hazard and require immediate corrective Tobacco 590.009 c F> Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands O ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities Of7f /�pp EMPLOYEE HEALTH PROTECTION FROM CHEMICALS L-jg 0-Li t�uCl r ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives w� Qit.) L4_N ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals n ! f 1 FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) vJ> I `-� tl� ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures q / /,, �` ❑5.Receiving/Condition ❑ 17.ReheatingN he CVl�GV 1 t� Y� ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 1. 1 � S r1 A ❑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) 1719.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 e corrected immediately. blue&red items UU a ed us b ( ) y ( ) Corrective Action Required. ❑ No El Yes r 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 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. FC-4 590.005 B=One critical violation and less than 4npn-critical violations g 25.Equipment and Utensils ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8npn-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspect slIsignatu Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted -Y_N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 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.t 6(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.1 t(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* 7-102.1 I Common Name-Working Containers* 0°F*3-501.16(A) Hot PHFs Maintained At or Above 14 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* APP licants 3-302.1 I(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-Hat Water 17.206.12 1 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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/TEMPERATI IRF t7ONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.I 14 Chemical Sanitization-Temp.,pH. L16 Proper Cooking Temperatures for PHFs CONSUMbik 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.I 1(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate ` 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef mve 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or Chemical 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* in mobile food,temporary and residential 10 Proper,Adequate Handwashing g+ P Y 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 2-401.11 Eatin Drinkin or Usin Tobacco* * Requirements. 5 Receiving/Condition S. g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 _PreventingContamination When Tastin * (Blue Items 23-30) 3-202.15 Package Integrity* g 3-403.11(C) Commercially Processed RTE Food--140°F* 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* 16 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 1590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 3-501.14 B Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement ( ) g 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 6-301.11 Handwashing Cleanser,Availability27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ g 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 1 Specialized Processing Methods* 30. Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback62doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF. roe, TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: t 5 Page: Of � W PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. BARNSTABLE, • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �A 619. S HYANNIS,MA 02601 508-862-46" No Reference R-Red Item:. >. PLEASE PRINT CLEARLY ,FDM�,p FOOD ESTABLISHMENT INSPECTION REPORT,_, Name Date Tyi)e of Type of Inspection r Address Risk o e-inspection Level a ai ction �v f Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS G L c- ❑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 44 ❑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 h Violations Related o Good Retail Practices(Blue Items) Total Number of Critical Violations"° 2' Critical(C)violations marked must be corrected immediately. blue&red items ( ) � Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating 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 ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) checked indicate violations of 105 CMR 590.000/Federal Food Code. 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-critical violations if26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than non-critical, If f critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen o Y N r _- ,. ._-• .. ,;,-.-,.,,r�.�..�.,�.=r..,w,�..� �..�,�.w-...,.,..�,,,�.._..,.r .� _ -r__. _ „ _. � _ ..., __r ��� � _;a. -... ...� .. .. r+ __ i -. � - .s - �?r.� �-�-t.. .. .,,..� �... -..r_=..---i��.,.r -_- ., r .,�^: x -•- , Violations related to Foodborne Illness i Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) 1 and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross'-contamination L14 Food or Color Additives Law Cooled to 41'F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from c 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding - 2-103.11 Person-in-Charge Duties -- 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F [_15 - Poisonous or Toxic Substances 590.004(F) * - EMPLOYEE HEALTH 3-302.1l(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g o 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-1 30°F 7-201.11 Separation-Storage* Applicants* - - - 3-302.1'1(A)--Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) . Responsibility of A Food Employee or An _ 3-302.15 _Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.00411 Requirements 590.003(G) Reporting by Person in-Charge* _ _ - __ _ 7-203.11 Toxic Containers-Prohibitions* ( ) Variance Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions - g ( ) Disposition of Adulterated or Contaminated Food - 7.204.14 Drying Agents,Criteria* 21 3-801.1](A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B, Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P * _ _ _ -_ __ 4-501.111 -Manual Warewashing-Hot Water - - ; 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* - "- 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* __ - _ ___ __ _ _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY * Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water 3=401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 4-601.11(A) C1ean.Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* 5-101.11 - Drinking_grater from an Approved System* __ __ - - - _ _ Eggs Not Otherwise Processed to Eliminate Equipment* . 590.006(A) T Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cfi a 11112001 _ 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meeti Standards-in 310 CMR�2.0* 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 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 Surf of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A D m cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( )'( ) ( )-( ) Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave_ the appropriate sections above if related to 3-202.18 Shells[ock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°17 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 2 401.11 Eating,Drinking or Using Tobacco* Requirements. 5 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 Discliarges From the Eyes,Nose'and Mouth* _ 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity Critical and non-critical violations,which do not relate to the foodbome 12 Prevention of Contamination from Hands 3-403.11E Remainin 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:Shellstoek 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 Shells[ock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F[0 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 _c.. 27. Physical Facility fi FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .W8 HACCP Plans 6-301.12 Hand�'in Provision � 129. Special Requirements I F.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:590Formbaak6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.0010. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. c pp IKE rpm TOWN OF BARNSTABLE - HEALTH INSPECTORS Establishment Name: Date:< age: of v` OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PI4 N OF CORRECTION Date Verified v a q. �•� HYANNIS,MA 02601 MON.-FRI. No Reference. R-Red Item PLEASE PRINT CLEARLY �A FOOD ESTABLISHMENT INSPECTION REPORT soa-ssz 4saa �t V Name t Dat Type of T nspection ion§ utine Address ,' Risk od S ion Level kqrlr Previous Inspection Telephone Residential Kitchen Date: ' Mobile Pre-operation Owner 10, HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: 1 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 n , ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities LYS//� EMPLOYEE HEALTH PROTECTION FROM CHEMICALS " ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives iU !/G ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals ` ` O FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous F o s) VIV ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures v ❑ 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) cL ❑ 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 r Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations 10 f ny ,,L iA r4n Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: No 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 ❑ Emerge Suspension C N Official Order for Correction: Based on a inspection todaWheftems o checked indicate violations of 105 CMR 590.000/Federal Food Code. ElEmbar g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 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 non-critical violations 9 if no critical violations observed,4 too 6 boon-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 f.27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If f critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic MatePials (FC-7)(590.008) g violation,4 to 8non-critical violations=C. 29"Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N .T.y��,...r+-4.fa.-._�......�.r-`-.�`^,r^•�"+r�.._zi.-¢`•..-r-_��-'S�..,;.y...�:'-.-w�.-�. - -• - -•- �. f� .s ._ _-•....--...: ._ - �._. _ ._..._. -. � .:.....��.r. - .•- _ .r ti. -+. . .�.-�.4��.--+'�-.•-;'v._..- . .. - ...�.�-��.-.--�.�..� r.v,.,,.. ..-...+v._ - -- .- .--._.. ... .-. Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items-1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination L 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12_ Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* _ , 19 PHF Hot and Cold Holding 2-103-1-1 ,- Person-in-Charge Duties--- - -- - - - -- - - 3-302.14 Protection from Unapproved Additives*_ Contamination from Raw Ingredients 15 Poisonous or Toxic Subsjances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH _ 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the-Person.in-Charge-to _ __ _ _. _ Other* g7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* _ _ _ _ Require Reporting by Food Employees and Contamination from the Environment 3-501.I6(A) Roasts He1d At of Above 130°F* - - - A licants-*--- - - - -- -- - -- - - -- - 3-302:11(P:) Food Protection* 7-20 7-202.11 Separation-Storage* 20 Time as a Public Health Control PP - .11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3 302-.15 __ _Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.00411) Variance Requirements 590.003(G) Reporting by Person in Charge_* __ _ __ - _ - __ _._ ._ 7-203.11 Toxic Containers-Prohibitions* ( Contamination from the Consumer 3 590.003(13) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR _ _ _ __ 3-306.14(A)(B).Dispo,etur ed Food and Reared 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 -_._ L_ _ 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(13) Use of Pasteurized Eggs* 590.004 A-B) Compliance with Food Law* Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and ( P _ _ _ _ _ _ __ _ 4-501-11-1 -Manual Wazewashing--Hot Water - 7.206.12 � Rodent Bait 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201:13 Fluid Milk and Milk Products* - - - - 4-501.112' 'Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* _ -- _ - _ Sanitization Temperatures* TIME/TEMPERATURECONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY * _. _ _ __ _.__ __ Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of `---'3"202.16-- Ice-Made From Potable Dunking Water 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System* _ gg - Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff i"1112001 _ _ _4-602_l I _ _ _Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) �Water Meets Standards?n 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) L 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 _ ChemScal* g 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* foodbome illness interventions and risk factors. 2-301.14 When,to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec practices should be debited under#29-Special 3-201.17 Game Animals* t1 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11 A&D PHFs 165°F 15 sec* $ -- - --- -Receiving/Condition -- ----- - - -- -- - -�- ( ) ( ) 3-202.11 PHF's K@ceived at Proper Temperatures* t 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3 403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity 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* F 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45'F Tags/Records:Fish Products 5-203.11 Numbers 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 Supplied with Soap and hand Drying Devices 590.004(J) Labeling of Ingredients' _ 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. pp THE toi, TOWN OF BARNSTABLE. HEALTH INSPECTOR'S Establishment Name: Date Page: of. ti OFFICE HOURS p 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 � o;q a,: �0S HYANNIS,MA 02601 508-8 -FRi.62-4644 No Reference R-Red Item PLEASE PRINT CLEARLY plFO MAC _ 8-8 ' FOOD ESTABLISHMENT INSPECTION REPORT �. Name Date ' 'yoe of Tyne of Inspection O eFeti s Rou' Address c Risk cod Serve e-inspectio - ' Level i ious Inspection Telephone Residential Kitchen Date: 2 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: fit 1. Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals W( Via A-6L FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating /� C- ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding - PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY - ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) ""� Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating ' t� `� ❑within 90 days as determined by the Board of Health. l� Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspe tion today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations g P regardless of the number of critical,results in an F. 25.Equipment and Utensils . (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical Violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) g violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: re Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N � (� Dumpster Screen? Y N / VV Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding -- 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* - y> 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 Po tY g 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-Stora e* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155'17 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11 A Cl Utild Food Ctact Surfaces of * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* ( ) ean enss an on Eggs-Immediate Service 145'F 15 sec Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* 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 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 Surf of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 1 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140'F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Foods. and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140'F to 70'F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction . Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 special Requirements 009 [3502.12 502.11 Specialized Processing Methods* 30. Other Reduced-Oxygen Packaging Criteria* 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. oFTHEfp� TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: Page: of ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. RARNSTABLE. • 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 MON.-FRI. No Reference R.-Red Item PLEASE PRINT CLEARLY 508-862-4644 'EDN1 FOOD ESTABLISHMENT INSPECTION REPORT J/ Name �� Date Qj 5- yp of T jp&::ftE l pspection er outine Address Risk ood Service pection / Level Previous Inspection L�- Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities or EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives I ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentia y Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating F]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 r t - ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories 1�1/Ll Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No [:],Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embargo 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 9 ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address t anon-critical violations. If 1 critical refrigeration. violation,4 to 8non-criical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 7-102.11 Common Name-Working Containers*2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F P g Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.00411 Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* ( ) Variance Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washin 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 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y Pe 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg 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* 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-ca[er- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.l l A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under tt29-Special 2-401.11 Eating,Drinking or Using Tobacco* Requirements. 5 Receiving/Condition g g g 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C CommerciallyProcessed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11 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 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification g Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F 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 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. 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. oFIKE TOWN OF BARNSTABLE HEALTH INSPECTOR-s Establishment Name: Date: page: of OFFICE HOURS j PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. = 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � MASS. e HYANNIS, MA 02601 MON.-FRI.508-862-4644 NO Reference R-Red Item PLEASE PRINT CLEARLY a +679•s 'FDN1�` FOOD ESTABLISHMENT INSPECTION REPORT Name Da 1 o f T Ins a io 1 era ' Routine Address NJ Risk o Service e-inspection S y Level 5wa=i Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) 1 Time Bed 8 Breakfast HACCP Other In: ,r 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 L ( ) Anti-Choking 590.009(E) ❑ 4&L 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 (44 ❑ 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 t ❑ 5.Receiving/Condition ❑ 17.Reheating L�/� S ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 1717.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding ` I 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 HIP _ ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) ® Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ® ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑`Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ go Embar 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 B-One critical violation and less than 4 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 to 6nnn-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 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 violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining _Y_N PIC' Signatu Print: Self Service Wait Service Provided Grease Trap Size _ Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) ` FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 6 Cross-contamination L14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH, 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 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 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment anrtUtensils 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 Reservice 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 Uusafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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 Wazewashing-Hot Water r Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean 88 Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff true 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.l l(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing A009 D Violations f Si 590.009(A)Fish,Meat,Poultry or 590. ) oatons of( ) ( -.�)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* ing,mobile food,temporary and residential Sources* 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Mid Mushrooms Approved By 2-301.11 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* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec practices should he debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 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* 3-403.1I(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C CommerciallyProcessed RTE Food-140°F* Blue Items 23.30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock [55-203.11 0.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PIIFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 204.11 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 1.005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 1.006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S.590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. roi TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: age: of c` ti OFFICE HOURS BARN STABLE, PUBLIC 2 0 MAIN LTH STREEET 3:30-4:30 P.M. DIVISION : 0- :30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS.fib a� HYANNIS,MA 02601 508-8 08-8 62-4-FRI644 t6�q� . No Reference R-Red Item PLEASE PRINT CLEARLY a FOOD ESTABLISHMENT INSPE TION REPORT te CAE Name Date a of T c ion ez� e utine N c d Y� Address Risk ery Re-inspection - ` „�- Level etaR iT-`� Previous Inspection V Telephone Residential Kitchen Date: ` Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint ,�~ Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: ...• Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS l ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑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 �' At ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding on PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) to ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP / �- ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 6 ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations L Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ 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. ® 9 ❑ 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 Pre aration (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical regardless violation and less than 4 non-critical violations 9 p ardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) g violation,4 to 8non-critical violations=C. within 10 days of receipt of this order. 29.Special Requirements (590.009) Inspector's Signature Print: 30.Other DATE OF RE-INSPECTION: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N I #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen Y N l 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 L14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* i 9 PHF Hot and Cold Holding Contamination from Raw Ingredients 5 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH. 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* � Other* g3-501.16(A) Hot PHFs Maintained At or Above 140'F* j 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * li 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* P20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 590.003(G) Reporting by Person in Charge 3-304.11 Food Contact with Equipment and Utensils * ( ) e9 * 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rted 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 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 F9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* 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* 3-401.1I 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 Contactg8 Utensils and Food Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Fff aive 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 155 Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-1 1 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 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* 10 Ratites-165'F 15 sec* ing'mobile food,temporaryand residential Game and Mid Mushrooms Approved By Proper,Adequate Handwashing * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 2-301.14 When to Wash* 3 A 1 PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 401.11( )( )(b) All Other P * -I'- Good Hygienic Practices f 7 Reheating for Hot Holding practices should be debited under#29-Special 3-201.17 Game Animals Requirements. $ 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* 3-103.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140'F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne * 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* L 8 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 I temGood Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 1 . 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* Water,Plumbing and Waste FC-5 .006 590.004 J Labelin of In redients* Supplied wRh Soap and hand Drying Devices() 9 9 Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301,11 Handwashing Cleanser,Availability Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback62doc � *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF.NE roy TOWN OF BARNSTABLE . HEALTH INSPECTOR,s Establishment Name: Date: Cal / age: of v� ti OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSrABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS.. `�$ HYANNIS,MA 02601 MON.-FRi. No Reference R Red Item PLEASE PRINT CLEARLY arFp�v p, 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT S Name Da yne of T sec ion O n Address t Risk ood Service -Inspection Level a al Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Ann Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ C FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities JCL EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 4. ❑2.Reporting of Diseases by Food Employees and PIC. ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals r FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) ® Corrective Action Required:' ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005 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. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically 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 i non-critical. If f critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 ti anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008 g violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view_ Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) [Demonstration gnment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) of Knowledge* 3-302:11(A)(1) Raw Animal Foods Separated from 3-202.12 Addifives* 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 3-501:16(B) Cold PHFs Maintained At or Below 41°F/45°F 1=515 Poisonous or Toxic Substances 590.004(F) * EMPLOYEE HEALTH. 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information Original Containers* * 7-102.11 Common Name-Work 2 590.003(C) Responsibility of the Person-in-Charge to Other* ing Containers* 3=501.16(A), Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 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 Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111. Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-6.03..11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3 401.11A(1)(2) Eggs- me s sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EJ-d-1o12001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A)_(D) Violations of Section 590.009(A -(D)in cater- Ratites-165°F 15 sec* ( ) Sources* 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) 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 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g, g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165`F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23.30) 3-202.15 Package Integrity* g d 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 3-403.11 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 * 13 Handwashing Facilities 3-202.18 Shellstock Identification 3-50114A Cooked PHFs from 140°F to 70°F ( ) Cooling 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F hem 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 FC-7 1.008 HACCP Plans 6-301.12 Hand m Provision Drying 29. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °p IKE ry TOWN OF BARNSTABLE - HEALTH INSPECTORS Establishment Name: : 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 HYANNIS,MA 02601 soa-862-4R644 I. No Reference R.-Red Item PLEASE PRINT CLEARLY _ FOOD ESTABLISHMENT INSPECTION REPORT. ,. Name Date Tyne o of Inspection , r Address Risk Food Se Re-inspection �^ '^ Level a ai Previous Insppection Telephone Residential Kitchen Date:Cj�/) v Mobile Pre-op ration Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: V V+';. 1 C IY. Co O u r � v+"r lib il'1/� 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) ue ❑ v re ��U^p Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ C.s- g- Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ �� FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP O�❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories I �� Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations �rt Critical(C)violations marked must be corrected immediately. (blue&red items) FFFF���. Corrective Action Required: ❑ Noes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. I / I I oluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the Items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo g ❑ Emergency Closure ❑ Voluntary Disposal - ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board,of Health. Failure to correct violations 6=One critical violation and less than 4 on-critical violations regardless of the number of critical,results in an F. i 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 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and C=2 critical violations and less than 9 no critical. If no critical water,sewage back-up,infestation cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically if:tion of rodents or insects,or la lack of no hot 27.Physical Facility � FC-6 590.007 aggrieved by this order,you have aright to a hearing. Your request must ' y ( )( ) violations observed 7 non-critical iolations. If 1 critical refrigeration. to 8 non c , 9 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violati n -critical violatiorqs C. 29.Special Requirements (590.009) within 10 days of receipt of this order. t: 11 3 . p DATE OF RE-INSPECTION: Inspect is Signa Pri ���` W H/ �44 31 Dum .Dum ster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC s ignature �^ Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted. Y N lob Dumpster Screen? 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)JDe.onstration 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.* 3-30f..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* * 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR •. 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs*. 590.004(A-B) Compliance with Food Law* 4-501.111- Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* - Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of Eggs 5-101.11 Drinking Water from an Approved System* 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 Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef re°°11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 590.009(A)-(D) Violations of Section temporary and - ide in cater- � Ratites-165°F 15 sec* Sources* 1 p Proper,Adequate Handwasbing ing,mobile food,temporary and residential 341.11(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 3-001.12 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* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b)All Other PHFs-145°F IS sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. ' $ Receiving/Condition g, g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 PreventingContamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g 3 403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 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 590.004E Preventing Contamination from Employees* Ta s/Record a Shellstock ( ) h18 Proper Cooling of PHFs following sections o the Food Code and 105 CMR 590.00 6 9 � fo g f 0 13 Handwashing Facilities 3-202.18 Shellstock Identification* 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, 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans I 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* . S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. GREENS SMALL PLATES Arugula Peaches,roasted onion,sweet corn, Sliders Marinated ground beef,housemade pickles,tomato jam,fontina 12 jalapeno&buttermilk dressing 4/8 Potato Skins House bacon,chives,smoked gruyere,caramelized shallots, Mozzarella Vine-ripe tomatoes,house-made chili creme fraiche 10 mozzarella,avocado basil mousse,tomato oil, Wings Choice of harissa,mole BBQ,or citrus&pepper parmesan 9 arugula 4.5/9 Poutine House cut fries,yancey farms cheddar curds,foie gravy 8 Calamari Cornmeal crust,pepper relish,lemon aioli 12 Romaine Grilled bread,pecorino,lemon& garlic dressing,white anchovies 4/8 Chilled Jumbo Shrimp Tomato water,fresh horseradish,lemon gremolata 14 Mezze Plate Seasonal roasted vegetables&cured olives,white bean hummus, Iceberg Wedge Great Hills blue,marinated chickpea fritters,tabouli,grilled halloumi 12 tomato,crispy onion,bacon,buttermilk Blue Corn Nachos Pork carnitas or ground beef,corn&tomato relish, dressing 4/8 avocado,cotija cheese 9 Market Greens English cucumber,red onion, Lobster Cakes Fried green tomatoes,grapefruit aioli,micro basil 12 shaved carrot,grape tomatoes,whole grain SOUPS mustard vinaigrette 3/6 Additions Free Range Chicken 5,Steak Tips 6, Chowder Local clams,new potatoes,applewood smoked bacon,cream- 5/8 Grilled Salmon 9,Seared Scallops 12 Gazpacho Crisp chorizo,garlic chips,smoked paprika-4/6 PASTA&GRAINS MAINS Mac&Cheese Gemelli,local cheeses,but- Fried Chicken Mac&cheese,bacon green beans,maple &chinese mustard 17 tered crumbs 7/14 Steak Frites 14 oz.aged sirloin,hand-cut fries,cipollini demi,asparagus 28 Heritage Pork Chop Mole BBQ sauce,shaved peach&vidalia onion salad 24 Lobster Mac&Cheese Gemelli,lobster Native Cod&Littlenecks Chorizo&fennel broth,grilled potato,arugula 27 meat,local cheeses,buttered crumbs Market Steak Tips White bean hummus,basmati rice,roasted vegetables 20 Bolognese Veal,pork&beef ragu,fresh Salmon Horseradish crust,oven roasted tomato risotto,shaved fennel&citrus 20 * pappardelle,ricotta 8/16 Duck Pot Pie Confit leg&breast,baby vegetables,mascarpone gravy 22 Gnocchi-Seasonal vegetables,brown butter Scallops Corn grits,haricots vert,crisp prosciutto,pink peppercorn&orange butter 28 &herb pan sauce,Pecorino 10/20 Swordfish White bean sausage&corn succotash,smoked tomato&saffron broth 26 Shrimp Scampi Tomato,roasted garlic crudo, Veal Meatloaf Bacon wrap,whipped potatoes,baby carrots,foie gravy 18 lemon butter,fresh fettuccini 12/24 Grilled Chicken Risotto Roasted tomato, arugula,balsamic reduction 10/20 Proprietors The Murphy Family,Executive Chef Mike Crowell-Hall SANDWICHES BAR PIZ7.A Half-Pound Burger Caramelized onions,bacon,garlic aioli, 10-South Shore Style tomato jam,brioche 11 Customize your own 9+ Fennel Sausage House-made sausage,caramelized leeks, Knuckle Sandwich Local lobster meat,lemon tarragon poblano peppers,fresh mozzarella&ricotta cheeses 12 aioli,bibb lettuce,prosciutto 17 Crispy Buffalo Chicken Great Hills blue,vermont cheddar, Fried Cod Bibb lettuce,remoulade,brioche 11 Roasted Turkey Avocado,bacon,tomato,red onion, shaved carrot&celery slaw 12 cheddar,dijon aioli,grilled french roll 9 Margherita Vine-ripe tomatoes,fresh house-made mozzarella, Veggie Wrap Lavash bread,white bean hummus,roasted basil,aged balsamic 11 vegetables,tabouli,grilled halloumi 9 Black Forest Ham Caramelized pineapple,jalapeno peppers, Grilled Chicken Salad Summer vegetables,basil balsamic gruyere cheese 12 aioli,house-made mozzarella,grilled french bread 9 Grilled BBQ Chicken Bacon,red onion,cheddar 10 Cuban Braised pork,ham,gruyere,maple mustard, house-made pickle,grilled french roll 30 1 Cheese add your own toppings 7 All sandwiches served with hand cut fries or half salad Toppings:House-made fennel sausage,nitrate-free pepperoni, grilled chicken,black forest ham,roasted seasonal vegetables, chorizo,bacon 1.5 ea.Hamburger,caramelized leeks,shiitake Consuming raw or under cooked meats,poultry seafood,shellfish mushrooms,caramelized onions,poblano peppers,oven or eggs may increase your risk of foodbome illness. roasted tomatoes,basil,arugula,cured olives,red onion i ea. If you or anyone in your party has food allergies please notify us prior to ordering. Bk 28605 Ps298 g60896 BARNSTABLE COUNTY EXCISE TAX MASSACHUSETTS STATE EXCISE TAX BARNSTABLE COUNTY REGISTRY OF DEED; BARNSTABLE COUNTY REGISTRY OF DEEDS Date: 12-•30-2014 @ 03:08pm Data_: 12-30-2014 D 03:08pm Ctl.t: 114.6 Dof,Y: 60896 Ctla: 1146 Doc'r: 60896 Fee: $2r160.01) Cams.: p8[u),t)f)it,i)tr Fee: $2036.00 Cons: $800►O00.00 QUITCLAIM DEED Fidde Realty, LLC, a Massachusetts limited liability company, with a principal place of business at c/o, Edmond M. Richardi, 681 Falmouth Road, Mashpee, MA 02649, 0 o for consideration paid of Eight Hundred Thousand ($800,000.00) Dollars grant to JBML Enterprises LLC, a Massachusetts limited liability company with a principal place of business at 4 Charles Street, Rockland, MA 02370 with quitclaim covenants: Lot 1 as shown on a plan entitled "PLAN OF LAND LOCATED IN x BARNSTABLE-MASS. PREPARED FOR BENJAMIN INVESTMENTS, INC. APRIL 15, 1980 SCALE 1"=20' CAPE & ISLANDS SURVEYING, INC.", which plan is recorded with Barnstable County Registry of Deeds in Plan Book 344, Page 1. �4 Being the same premises described in a plan entitled "PLAN OF LAND LOCATED IN BARNSTABLE-MASS. PREPARED FOR BENJAMIN INVESTMENTS, INC. MAY 2, 1980 SCALE 1"=20' CAPE & ISLANDS SURVEYING, INC.", which plan is recorded with said Registry in Plan Book 344, Page 11. Said parcel contains 19,528 square feet, more or less. zThe foregoing premises are subject to an easement to the New Bedford Gas & Edison Light Company, dated September 15, 1978, recorded with the Bamstable , (N County Registry of Deeds in Book 2786, Page 218. v Said premises are conveyed subject to an easement granted to Anthony B. °4 Francese, Trustee, West Pine Realty Trust dated January 30, 1981, recorded a with said Registry in Book 3224, Page 59. �c Said premises are conveyed subject to and with the benefit of the rights and $4 easements set forth in a deed recorded in Book 3122, Page 163. a) 04 wThe within conveyance does not constitute a transfer or sale of all or substantially all of the assets of the Grantor. For title, see Barnstable County Registry of Deeds Book 22623, Page 148. See also Certificate of Good Standing recorded herewith. a i - t Bk 28605 Pg299 #60896 r� Witness my hand and seal this day of December, 2014. '4 Edmond M. Rchardl, authorized signatory Fidde Realty, LLC �te COMMONWEALTH OF MASSACHUSETTS o�A , ss. December , 2014 On this�g d'ay of December, 2014, before me, the undersigned notary public, personally appeared Edmond M. Richardi, authorized signatory of Fidde Realty, LLC, a corporation, and that he as such manager being authorized to do so, executed the forgoing instrument for the purposes therein contained by signing the name of the corpora ' n by himself as manager. C�04' 0�- — Notary ublic Z 1-s- My C mission Expiresc�G� Seal <> BARNSTABLE REGISTRY OF DEEDS John F. Meade, Register f 12-30-2014 a 03 a g"J8® FIRST MORTGAGE AND SECURITY AGREEMENT JBML Enterprises LLC, a Massachusetts limited liability company with a principal place of business at 72 North Street,Hyannis, Massachusetts 02601,hereinafter referred to as the "Mortgagor", FOR CONSIDERATION PAID,HEREBY GRANTS to EASTERN BANK, a Massachusetts lending institution with a usual place of business situated at One Eastern Place, Lynn, Massachusetts 01901,hereinafter referred to as the"Mortgagee", with MORTGAGE COVENANTS, to secure the payment of Four Hundred Thousand and 00/100 Dollars ($400,000.00), as provided in the Mortgagor's Note dated of even date (the"Note"),and to secure the performance of, or payment to the Mortgagee pursuant to,all covenants and agreements herein and in said Note contained, and to secure payment of or performance of all other debts, covenants and agreements of or by the Mortgagor to or for the benefit of the Mortgagee, including under interest rate swap agreements, interest rate cap agreements and interest rate collar agreements, and all other agreements or arrangements with the Mortgagee designed to protect the Mortgagor against fluctuations in interest rates or currency exchange rates, and whether or not otherwise guaranteed or secured and whether evidenced by any note or draft or documented on the books and records of Mortgagee or otherwise on open account, now existing or hereafter accruing, while this mortgage is still undischarged of record, the land and buildings at 72 North Street,Hyannis, Barnstable County, Massachusetts 02601, all as described in Exhibit"A" annexed hereto,which is incorporated herein by this reference,together with any and all improvements now or hereafter situated thereon,and all rents,issues and profits and other appurtenant rights associated with the ownership of such land(collectively the"Real Property"). As further security for the Mortgagor's obligations to the Mortgagee,the Mortgagor also hereby grants to the Mortgagee a security interest in all equipment(as defined in the Uniform Commercial Code), now or hereafter located on or intended to be used in connection with the Real Property, all insurance proceeds including interest payable in connection with any damage or loss to the premises, as such term is hereinafter defined,all eminent domain awards made with respect to the Premises, all licenses and permits for the use of occupancy of the Real Property,all trade names associated with the use or occupancy of the Real Property, all books and records relating to the Mortgagor's operation of the Real Property,all contracts, agreements and warranties, including rights to return of deposits, prepaid premiums or other payments relating to the construction, use or occupancy of the Real Property, and all other personal property of the Mortgagor arising from, or now or hereafter relating to, located at or used in connection with the 7, 1,G:�.P:`•:i'.^..,. .. ...,.u _",J i ,R.�:i',.� i y 1 e SJ�gaju, .,t(. .r,... ,�G�•af, ) C.J��e7L�ii�i, 1'iii i Se'-L."�D:j f� i l Bk 28605 Pg302 #60898 Real Property, including without limitation,equipment and other goods,documents, instruments, general intangibles,chattel paper, accounts and contract rights (each as defined in the Uniform Commercial Code) and the proceeds therefrom(collectively the"Personal Property"). The Real Property and the Personal Property are hereinafter collectively referred to as the "premises". This mortgage is intended to take effect as a security agreement and is to be recorded or filed with the appropriate Registry of Deeds or Land Registration Office in lieu of a financing statement pursuant to Massachusetts General Laws Chapter 106, Section 9-502. The Mortgagor hereby covenants and agrees to the following as conditions of this mortgage: (1) to perform all of the covenants and agreements contained herein and in said Note; (2) to pay when due all charges for real estate taxes, water, sewer and other municipal services, and assessments,whether or not assessed against the Mortgagor, if applicable or related in any way to the premises, or any interest of the Mortgagor,the Mortgagee, or any other person or organization therein, or the debt,obligations or performance secured hereby, or the disbursement or application of the proceeds therefrom, excluding, however, any income or corporation excise tax of the Mortgagee;on the demand of the Mortgagee,to pay to the Mortgagee on each day that payments are required by the terms of the Note secured hereby, in addition to the payments of principal and/or interest provided in said Note, a sum equal to such. fraction of the real estate taxes, charges,and betterment assessments for each year as shall be estimated by the Mortgagee to be sufficient for the Mortgagee to provide, in the aggregate, a sum equal to said taxes, charges and assessments as and when they become due and payable, and in addition,to pay to the Mortgagee any balance necessary to account in full for the amount of said taxes,charges and assessments prior to the date when they become due and payable; it being understood and agreed that such sums shall not bear interest and may be commingled with the general assets of the Mortgagee, that the Mortgagee shall not be required to account for any profits resulting from its use thereof, and that said sums are held by the Mortgagee for payment on account of such taxes,charges and assessments and/or any other obligations of the Mortgagor hereunder; to forward to the Mortgagee receipted real estate tax bills as soon as the same have been paid by the Mortgagor or, in case tax payments are required to be made to the Mortgagee, to forward to the Mortgagee real estate tax bills as soon as the same have been received by the Mortgagor; (3) to keep the premises insured against fire and all such other casualties and contingencies as the Mortgagee may from time to time require; with all such policies containing a provision requiring thirty(30) days advance notice to Mortgagee with respect to any modification or cancellation of such policies; to deposit at the demand of the Mortgagee all insurance policies or memoranda thereof with the Mortgagee forthwith after the binding of such insurance, and to deliver to the Mortgagee new policies or memoranda thereof for any insurance about to expire at least seven(7)days before such expiration, all such insurance to be first -2- I I Bk 28605 Pg303 #60898 payable in case of loss to the Mortgagee and to be written by such companies, on such terms, in such form and for such periods and amounts as the Mortgagee shall from time to time designate or approve; and the Mortgagor hereby grants the Mortgagee in the event of a default hereunder full power and authority as attorney irrevocable of the Mortgagor to cancel or transfer such insurance and to retain any premium or proceeds and to apply the same to the debt secured hereby. If the premises are located in an area designated by the Federal Emergency Management Agency of the Flood Disaster Protection Act of 1973 (P.L. 93-234) as being in a"special flood hazard area"or as having specific flood hazards,whether now or at any time hereafter, Mortgagor shall also furnish Mortgagee with flood insurance policies which conform to the requirements of said Flood Disaster Protection Act of 1973 and the National Flood Insurance Act of 1968, as either may be amended from time to time. The amounts of any such insurance coverages shall be in an amount equal to the full insurable value and shall be maintained thereafter at all times in an amount such that Mortgagor will not be deemed a co-insurer under applicable insurance laws, regulations, policies or practices. Renewals of such policies shall be so delivered at least ten(10) days before any such insurance shall expire. If Mortgagor shall fail to provide any such insurance, or shall fail to replace any of the same within ten(10) days after being notified that the insuring company is no longer approved by Mortgagee, or if any such insurance is cancelled or lapses without replacement,Mortgagee may, at its option, procure the same in such amounts as Mortgagee may reasonably determine and the cost thereof together with interest thereon at the highest rate provided for in the Note per annum from the date of expenditure by Mortgagee to the date of repayment by Mortgagor to Mortgagee shall be repaid by Mortgagor to Mortgagee on demand and shall be part of the indebtedness secured hereby; (4) to put, maintain and keep the premises at all times in as good repair and condition as the same now are or hereafter may be put, damage from casualty expressly not excepted, permitting and suffering no waste or strip of the same to occur, nor any violation of any law, by- law,ordinance,restriction, regulation, order, or code affecting the premises or the use thereof, and not to remove or alter any of the improvements,equipment,appliances, furnishings, and fixtures constituting part of the premises without the consent of the Mortgagee; (5) to occupy the entire premises, or cause the same to be occupied by lessees (which term shall include licensees and concessionaires); and the Mortgagee shall further have the right to subordinate this mortgage and its rights hereunder to any lease or leases of the premises now or hereafter in force, and upon execution and recording of any instruments by the Mortgagee which purport to effect such subordination, this mortgage shall be subordinate to the lease or leases referred to in such instruments with the same force and effect as if such lease or leases had been executed and delivered prior to the execution, delivery and recording of this mortgage; (6) to observe and perform all the obligations imposed upon the Mortgagor under any leases of the premises, and not to do or permit to be done anything which would impair the security of such leases to the Mortgagee; not to cancel or change any material terms,conditions or covenants of any leases of the premises or any part thereof without the prior written consent of the Mortgagee,nor to execute any leases providing for payment of rent for more than one month in advance,nor to receive rent from all or any part of the premises for more than one month in -3- f Bk 28605 Pg304 #60898 advance without the prior written consent of the Mortgagee; and any such advance rent in excess of one month received shall be held by the Mortgagor in trust for the benefit of the Mortgagee; (7) to furnish the Mortgagee,from time to time,within a reasonable time after its demand, a true and complete statement of the annual operating expenses and income of the premises, and financial statements to be prepared in accordance with generally accepted accounting principles consistently applied; (8) that if the premises or any part hereof shall be damaged or destroyed by fire or other hazard against which insurance is held,or if the premises or any portion thereof shall be taken by eminent domain,no settlement on account of any loss or damage shall be made without the consent of the Mortgagee; and any proceeds from insurance or damages for such taking, as the case may be, shall be paid to the Mortgagee; and the Mortgagor hereby irrevocably assigns the same to the Mortgagee; the Mortgagee at its discretion may either apply such proceeds against the debt secured hereby (in which case the Mortgagor's obligations hereunder to restore such damage to the premises as may have been caused by such fire, other hazard or taking shall terminate), or release such portion of the proceeds to the Mortgagor as is necessary to restore the premises to their prior condition insofar as is practicable,upon such terms and conditions as the Mortgagee deems appropriate, and apply the balance thereof, if any,to the debt secured hereby; provided, however, that if any insurer of the premises denies liability,the Mortgagor shall not be relieved of its obligations to restore the premises; (9) if the Mortgagor shall default in the performance or observance of any covenant or agreement herein or in said Note contained,the Mortgagee may apply toward the debt secured hereby any deposit,payment or any sum due from the Mortgagee to the Mortgagor without first enforcing any other rights of the Mortgagee against the Mortgagor,or against any endorser or guarantor of the Note secured hereby or against the premises; (10) if the Mortgagee shall become involved in any action or course of conduct with respect to the premises, or other security for the debt secured hereby, in order to protect its interest therein, including without limitation: the Mortgagee's commencement and prosecution of foreclosure proceedings, its involvement in bankruptcy proceedings concerning the Mortgagor,the Mortgagee's entering the premises, or its care and management thereof, or its defending or participating as a party in any action at law or in equity brought by the Mortgagor or any other person or organization with respect to the premises (or other security for the debt secured hereby), the Mortgagor shall reimburse the Mortgagee for all charges, costs and expenses incurred by the Mortgagee in connection therewith, including without limitation attorneys' fees and additional reasonable fees to compensate the Mortgagee for overhead and personnel salaries and wages attributable to undertaking such actions or conduct; (11) that at any foreclosure sale of the premises,the premises and any combination or all of the other security for the debt secured hereby may be offered for sale for one total price, and the proceeds of such sale may be accounted for in one account without distinction between the items of security or without assigning to them any proportion of such proceeds,the Mortgagor hereby waiving the application of any doctrine of marshaling; and the Mortgagee -4- r Bk 28605 Pg305 #60898 may, in the exercise of the power of sale herein given, sell the premises and said other security in parts or parcels; said sales may be held from time to time, and the power shall not be fully executed until all of the premises and said other security not previously sold shall have been sold; if surplus proceeds are realized from a foreclosure sale,the Mortgagee shall not be liable for any interest thereon pending distribution of such proceeds by the Mortgagee; (12) to notify the Mortgagee promptly of the existence of and the exact details of any other security interest in the premises,now existing or hereafter arising,to make all payments that become due to any secured party having such security interests, and at the request of the Mortgagee to assign to the Mortgagee all its right,title and interest in and to any and all agreements creating such security interest covering any of said security and the Mortgagor hereby grants the Mortgagee full power and authority as attorney irrevocable of the Mortgagor to make, execute, acknowledge and deliver such assignments. The Mortgagor represents that no security interest presently exists in any of said security except as has heretofore been disclosed in. writing to the Mortgagee; (13) that the Mortgagee shall be entitled, but not obligated, to cure any default of the Mortgagor hereunder, and shall be reimbursed by the Mortgagor for all costs,charges and expenses, including without limitation attorneys' fees, incurred in connection therewith, and that all sums for which the Mortgagee may be entitled to reimbursement shall be added to the principal sum of the debt secured hereby, shall earn interest at the rate set forth in said Note, shall be secured by this mortgage,and shall be payable on demand of the Mortgagee, whether or not the remaining principal balance of said Note has been declared due and payable; (14) if there is any change in the legal or beneficial ownership of the premises, or any portion thereof or interest therein, with respect to the Mortgagor or upon the merger, sale of substantially all the assets, liquidation, or dissolution of the Mortgagor, or upon the death of, or appointment of a guardian or conservator for,the Mortgagor or any guarantors or endorsers (other than an endorser without recourse)of the Note secured hereby,the entire mortgage debt shall, at the option of the Mortgagee,become due and payable on demand, provided,however, that the Mortgagee may, without notice to the Mortgagor,deal with the Mortgagor's successor or successors in interest with reference to this mortgage and the debt secured hereby in the same manner as with the Mortgagor without in any way vitiating or discharging the Mortgagor's liability or obligations with respect to this mortgage or the debt secured hereby. No sale of the premises and no forbearance on the part of the Mortgagee or extension of the time for the payment of the debt secured hereby or any other indulgence given by the Mortgagee shall operate to release, discharge, modify,change or affect the original liability of the Mortgagor,nor the priority of this mortgage either in whole or in part,notice of such forbearance, extension or other indulgence being hereby expressly waived; (15) that the Mortgagor shall not: (a) create or permit to be created any encumbrance to attach to the premises except for a Second Mortgage to the Mortgagee and the Third Mortgage to Cape& Islands Community Development,Inc. pursuant to the US Small Business Administration -5- I I Bk 28605 Pg306 #60898 ("SBA") 504 Loan Program(said Third Mortgage to be assigned to SBA) and except for the payment of real estate taxes and betterment assessments prior to the commencement of interest and penalties thereon), and if such encumbrance is attached upon the premises without the consent of the Mortgagor, to discharge the same within thirty (30)days from the date of such attachment. (b) file a petition or application under any state or federal bankruptcy, insolvency or debtor's relief law,nor consent to an assignment or composition for the benefit of the Mortgagor's creditors, nor consent to appointment of a receiver for any of the Mortgagor's creditors, nor consent to appointment of a receiver for any of the Mortgagor's property; if such petition, application or receivership proceedings are instituted against the Mortgagor by any third party or parties, the Mortgagor shall not permit the same to remain undischarged for more than thirty (30)days after the commencement thereof. (c) if the Mortgagor is a corporation, partnership or limited liability company or limited partnership,liquidate or dissolve or permit its liquidation or dissolution; if the Mortgagor is a trustee or trustees, terminate or dissolve or permit the termination or dissolution of the trust. (16) if this mortgage is at any time subject or subordinate to another mortgage,the Mortgagor shall not modify,amend, or extend such prior mortgage, or the debt or other obligation secured thereby, without the consent of the Mortgagee; any default under said prior mortgage or the obligations secured thereby shall be a default hereunder, and the Mortgagee shall be entitled but not obligated to cure said default, as provided in Paragraph 13 hereof; and (17) any notice,demand or other communication from the Mortgagee to the Mortgagor shall be deemed satisfactorily given upon depositing the same in writing in the United States mail by postage prepaid, registered or certified mail,addressed to the Mortgagor(or any one of them if there by more than one) at the Mortgagor's latest address in the mortgage records maintained by the Mortgagee. Any breach in the covenants,conditions or agreements contained in this mortgage or in any instrument given in connection with the Note and debt secured hereby, or in any other mortgage, debt or obligation of or from the Mortgagor to the Mortgagee shall constitute a default hereunder, and the entire debt secured hereby,together with all prepayment penalties to which the Mortgagee would be entitled under said Note or by law if said Note were prepaid in full, shall become due and payable at the option of the Mortgagee, and the Mortgagee shall have the STATUTORY POWER OF SALE as hereinafter provided. In case any provision of said Note, this mortgage, or any instrument executed by any person or organization in connection therewith shall be found unenforceable or invalid for any reason, the enforcement of any other provision hereof shall not be impaired thereby, and such provision shall be deemed modified to the extent necessary to be enforceable,or if such modification is not practicable, shall be deleted from this mortgage. -6- � I Bk 28605 Pg307 #60898 This mortgage is based upon the STATUTORY CONDITION and upon the further condition that all covenants and agreements of the Mortgagor in said Note,this mortgage, all other instruments executed in connection therewith and in all other mortgages, debts and obligations of or from the Mortgagor to the Mortgagee shall be kept and fully performed, and upon any breach of the same,Mortgagee shall have the STATUTORY POWER OF SALE and any other powers given.by statute. Notwithstanding anything to the contrary which may be contained in this mortgage, Mortgagor covenants and agrees to comply strictly and in all respects with the requirements of Chapter 2 1 E of Massachusetts General Laws, as the same may be amended from time to time, and to notify the Mortgagee promptly in the event of any"release"of"oil" or"hazardous materials", as those terms are defined in said statute, upon the premises. Mortgagor covenants and agrees that Mortgagor is not and will not become involved in operations at the premises or at other locations which could lead to the imposition on Mortgagor of liability under said Chapter 21 E or under any similar applicable Federal laws or regulations. In the event Mortgagor fails to comply with the requirements of said Chapter 21 E,the Mortgagee, may at its election, but without the obligation so to do, give such notice or cause such work to be performed at the premises, or take any and all other actions as the Mortgagee deems necessary, as shall cure said failure of compliance and any amounts paid as a result thereof,together with interest thereon at the rate of interest set forth in the Mortgagor's Note which is secured by this mortgage, shall be immediately due and payable by the Mortgagor to the Mortgagee, and until paid shall be added to and become a part of the principal debt secured hereby, and the same may be collected as part of said principal debt in any suit hereon or upon the Mortgagor's Note; or the Mortgagee, by the payment of any assessment, claim or charge, may, if it sees fit, be thereby subrogated to the rights of the Commonwealth of Massachusetts, but no such advance shall be deemed to relieve the Mortgagor from any default hereunder or impair any right or remedy consequent thereon. Mortgagor does hereby, for itself and its successors and assigns, agree to and hereby does indemnify,defend and hold harmless Mortgagee and its assigns, successors and grantees,of and from any and all liabilities, assessments, suits, damages, costs and expenses, attorney's fees or judgment arising out of the handling and disposal of hazardous wastes and/or toxic substances including clean-up thereunder, including without limitation, the assertion of any lien pursuant to Section 13 of said Chapter 21 E taking priority over the lien created hereunder; and the Mortgagor further indemnifies and holds Mortgagee harmless and the assigns, successors and grantees of the Mortgagee from any and all infractions and liens arising from any liability or indebtedness to the Commonwealth of Massachusetts arising pursuant to the provisions thereof. The word"Mortgagor"as used herein means the Mortgagor named herein, whether one or several, and also means any subsequent owner or owners of the equity of redemption of the premises, and all of the covenants and agreements of the Mortgagor herein contained shall be binding upon the Mortgagor, the heirs, executors, administrators, successors and assigns of the Mortgagor, and shall be joint and several if more than one person constitute the Mortgagor. The -7- I I Bk 28605 Pg308 #60898 word "Mortgagee" as used herein means the Mortgagee named herein and any subsequent holder or holders of this mortgage. Witness the execution hereof under seal this 30`h day Qf December,2014. MORTGAGO JBML Enterer By: Robert hy,Jr.,Manager By- Patricia L. Murphy, ana er COMMONWEALTH OF MASSACHUSETTS Plymouth, ss. December 30,2014. Then personally appeared the above-named Robert L. Murphy, Jr. and Patricia L. Murphy, as Managers, proved to me through satisfactory evidence of identity, which was a Massachusetts driver's license, to be the persons whose names are signed on the foregoing instrument, and acknowledged the foregoing instrument to be the free act and deed, of said JBML Enterprises LLC, before me, Notaryff i� lic: Geo ge A. Hewett My Cgr�imission Expires: January 23,2015 653334.1 -$- I � Bk 28605 Pg309 #60898 EXHIBIT A LEGAL DESCRIPTION 72 North Street.Hyannis,Massachusetts Lot 1 as shown on a plan entitled "PLAN OF LAND LOCATED IN BARNSTABLE-MASS. PREPARED FOR BENJAMIN INVESTMENTS, INC. APRIL 15, 1980 SCALE 1"=20' CAPE & ISLANDS SURVEYING, INC.", which plan is recorded with Barnstable County Registry of Deeds in Plan Book 344, Page 1. Being the same premises described in a plan entitled "PLAN OF LAND LOCATED IN BARNSTABLE-MASS. PREPARED FOR BENJAMIN INVESTMENTS, INC. MAY 2, 1980 SCALE 1"=20' CAPE & ISLANDS SURVEYING, INC.", which plan is recorded with said Registry in Plan Book 344, Page IL Said parcel contains 19,528 square feet, more or less. For title, see Quitclaim Deed dated on or about the date hereof from Fidde Realty, LLC to JBML Enterprises LLC recorded with the Barnstable County Registry of Deeds on the date hereof immediately prior hereto. BARNSTABLE REGISTRY OF DEEDS 716146.1 Jahn F. Meade, Register Hedgerow Condominium Trust December 5,2017 70 North St Hyannis, Mass.02601 4s To whom it may concern, We are a small 8 unit residential condo building at 70 North Street behind the Portside Restaurant in Hyannis.We have been there since 1980 and we share the front parking lot with Portside as our access to North Street. In the past there have been several restaurants or night clubs occupying the building at 72 North Street.We have almost always had on going problems with the restaurant out front because of noise, litter in the parking lot, loud music, people milling around outside using alcohol or drugs,and numerous other issues. Well about two years ago Portside came in and it has been a breath of fresh air. Bob Murphy and his family and staff run a nice family oriented operation.The parking lot is relatively neat and well maintained.The lot outside is well monitored and there are not people milling around outside.There has been no objectionable noise for the neighbors around. During the day the restaurant is thoughtful about positioning delivery trucks at their kitchen door so residents of the condo building have easy t access to the back building. We feel the Portside Restaurant has been very good for the immediate neighborhood and for the local community at large.We enjoy having them as our neighbor. r Sincerely, _ r r Charles B. Dow,Trustee x 'f 4' 4,� . r n�.y. yY✓;;Hurt - -, a .-r.._� ...�._ d'Y.e+A•� F Its' -arXwN avyW/"/N,' w�ej'^esgcro`.'v^ Mde."�r•� wv dr ", .' C,} a'y+ '��Of'~ Yr.,' u�"-�1M�Y,••gt.lii:! .T'Y '•'. 1T '± �. 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Murphy, Jr. June 13, 2018 Portside Tavern 72 North-Street Hyannis, MA 02601 OFFICIAL ORDER OF THE BOARD OF HEALTH On May 22, 2018, during the public meeting of the Board of Health, the Board voted unanimously to order you to relocate the dumpster from 70 Winter Street onto your property at 72 North Street. On September 8, 2017 and on September 11, 2017, and the property owned by you. you located at 72 North Street, Hyannis (Portside Tavern & apartments) was inspected by David W. Stanton, RS, Chief Health Inspector for the Town of Barnstable because of a complaint regarding the dumpsters. These dumpsters were again observed by Thomas McKean, C,H2O„ Health Agent for the Town of Barnstable on May 25, 2018. The following violations of the Town Code were observed: § 353-4: The dumpsters for your businesses were observed on the adjacent property of 70 Winter Street. No person shall store any rubbish or garbage less than 10 feet away from an abutter's property line. Where compliance with this provision is not possible due to existing physical constraints of the property, the refuse container(s) shall be set back away from the property line to the maximum separation distance feasible." § 353-5: The dumpsters for your businesses were not screened by fencing or other appropriate means. You are ordered to comply with these sections of the Town Ordinance by relocating your dumpsters onto your own property, a minimum of ten feet away from all abutters property lines and by completely screening in the outdoor rubbish and garbage storage area within thirty (30) days. Please be advised that failure to comply with an order will result in a fine of $100.00. Each day's failure to comply with an order shall constitute a separate violation. PER ORDER OF THE BOARD O EALTH iaul J. 4C ' UDM.D. Chairman Q:\WPFILES\PortsideDumpsterLocations2Ol8.docx Town of Barnstable ti �. Regulatory Services HMMSTABL& Richard Scali,Director 9�prF.19. Public Health Division Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 September 12, 2017 JBML Enterprises, LLC 4 Charles Street Rockland, MA 02370 NOTICE TO ABATE VIOLATIONS OF SECTION 353 OF THE TOWN OF BARNSTABLE CODE. The property owned by you located at 72 North Street, Hyannis (Portside Tavern & apartments) was inspected on 9/8/2017 and 9/11/2017 by David W. Stanton, RS, Chief Health Inspector for the Town of Barnstable because of a complaint. The following violations of the Town Code were observed • § 353-5: Dumpsters were observed for your businesses that were not screened "§ 353-5 Screening of refuse storage areas in other than single-family dwellings. Storage of refuse from commercial buildings, lodging houses, multiple-family dwellings, municipal buildings and other business establishments (excluding single-family dwellings) shall be as follows: All outdoor rubbish and garbage storage areas shall be located in an area which is screened from the neighbor's view and from public view. Said screening may be in the form of fencing, evergreen trees or other plants capable of providing year-round screening, located around the refuse storage area in such a manner to block the view of the rubbish and garbage storage area from the neighbors and from other persons passing-by." • § 353-4: Dumpsters for your businesses were observed on the.property of 70 Winter Street. "§ 353-4 Minimum setback to abutting property line. No person shall store any rubbish . or garbage less than 10 feet away from an abutter's property line. Where compliance with this provision is not possible due to existing physical constraints of the property, the refuse container(s) shall be set back away from the property line to the maximum separation distance feasible." QAOrder Letters\Dumpsters\72 North Street You are ordered to comply with these codes by: Locating your dumpsters on your own property, a minimum of 10 feet away from all abutters property lines and by completely screening in the outdoor rubbish and garbage storage area(s)within ninety (90) days of your receipt of this order letter. You may request a hearing, before the Board of Health if written petition requesting same is received within ten (10) days after the date the order is served. Please be advised that failure to comply with an order will result in a fine of $100.00. Each day's failure to comply with an order shall constitute a separate violation. PER ORDER OF THE BOARD OF HEALTH 4h�omas McKean, RS, CHO Health Agent QAOrder Letters\Dumpsters\72 North Street Citizen Web Request Page 1 of 1 74'1� `Yf ,. 7 Ba3L\3TAISf4,� a Citizen Request Management rF , 1� Request ID: 59059 Created: 9/5/2017 9:47:15 AM Status: Assigned To Staff Assigned To: Stanton, David Health Office ' Anonymous: No Category: Chapter 54-5 : Rubbish and Garbage E.C. Date: 9/8/2017 Created By: Beck,Vanessa Citations: Health Office Time Worked: 0 Response Time: 0 {' Request Location: Portside Tavern 72 NORTH STREET Hyannis, Ma 02601 Parcel Number: Map: 309 Block: 193 Lot: 000 Request: Complainant called in about horrible smells coming from the dumpster.The smells are so bad that they can't keep their windows open.Tenant would like the company to move the dumpster to the other side of the lot or keep it cleaner. Portside Tavern's dumpster is directly up against the tenants fence. Request Work History: odw 4 d-rp Ar 6"1 1 — P cljft�17 CP http://issgl2/lntemalWRS/WRequestPrintPub.aspx?ID=59059 k,%- j j/7 d r 9/7/2017 Legend Road Names a 9 93002CND �► #70 J09186 #72 w 1� 309195CND #46 3092.1 .4 #i - # r r � 94 * 0 . ` 091901 ,t B 309192 �� ♦ a rt t' o- o Map printed on: 9/8/2017 This snap is for illustration purposes only.It is not Parcel lines shown on this map are only graphic Town of Barnstable GIS Unit adequate for legal boundary determination or representations of Assessor's tax parcels.They are Peel regulatory interpretation.This map does not represent not true property boundaries and do not represent 367 Main Street,Hyannis,MA 026ot 0 42 83 an on-the-ground survey.It maybe generalized,may not accurate relationships to physical objects on the map 508-862-4624 reflect current conditions,and may contain such as building locations. Approx.Scale:1 inch= 42 feet cartographicerrorsoromisaions. gis@town.barnstable.ma.us ,��� �`d� 1Y y �� . l , � ; �� I �f ✓ORNN G�P�ONRT ^�\ � �� '•s APT 9 y m � O F ��a Q R.SCNUGMRN FOR REq/STRY C/SE ° \ _ . RR NUR GORRETT 2' ,67 s'"A/ N�9•.S� 9 . .a 4y• 5. 0 P - 6 99 y \ i ' 6 � APPROYgL NOT REQU/REO[JNOER p SUBO/Y/S/CN CONTROL Lq»/ � L / BgQNS7�.4BG Ev PGANN/N!j BOARO ' ° Bvica c �d"� "' - 6 a U s q cEavriFY rNPr>/s PccN oaN.-oaMs ro rNE Z RULE NO EyULgT/S vF NE 64RNS7 BGE RC6/S>RY � 9. OO OEEOS.rNN>/>Nq M�vOE N/N GH�4r STq OIAPO.S ' a 0 �;^o_s I OF.DGCU.P�DGY PwO TN.v»6 P6RMgN6N>Po/N>S S / Jai y__-� � -i/G•/Gj G/ Lb sx sr.•• n: q. 2 P , ' PLAN Oi' Lf7N0 ' /� 90� �'QSq PREPgREG FOR N�RT,S,� '6gO/), ._, �. BEN✓.4M/N /NVESTME�/TS,/NC. _ Niog,; '. APR./S/9B0 SC�Oe Ee/'•20' ST'E'EET :- P<qN No:oisao cE No:/ii.e.v ' j..::a.:.�ti�j OQq✓N BY.✓S. F/N.B. -/22 CgPE �/SLgNOS SURVEY/NC,/NC: $ Po dux 6 Ir33 PIl'W URNS- zm f p 1 e'�jF / O Hope 3eyP /93 a ' FOR REC/STRY USE \ �RN/N /wVEJTMEN>S./NC. p ro 49 pB'i y � p ro� t H/CNiOEG O'NE/L PA0 V ; _ 41 \' 0 (1 1 O/NO V/PR/NO v b A Y3�B ` M o Q 0 � 9 O�� />T NRJ M OG W/N<RNOECOO4T S q L�CQAS OF�<w� CL:P4CY�O>JY THE ERMgNEN>�TS I '^� S CERT/FY NHT TH/S PL4N FULLY A•NO S j9• ��'.>� 4CC R>ELY of STNE COCR>/ONA O . a E�ONS O.r7 E gt/i<iYN�NS BU/cT,ONO q0- H 57979 Ft/LLY S>9 7 E?S CO.v F NEO>t%PC/N.» �PTy o ee - ST.pEFT PC/qN OF L HNO COCgTEO N BL7RNSTgBL.E/- MASS. PgEPg4c0 voR i c 4r Fr TNRr nve P.eo/.evsY L/wEs swwN ON BEN<!gM/N /NYESTMENTS,ANC. NiS P aVia y Er/s>Nc Or�sa Psi ES OF7<S>C RNO NR S SNOwN A4G>.vAYE Mqy 2./9B0 SGnL E:/-•PO' �4/�Sr4CC>S o4 NAYS,OL9E.vOY ES>�Bt/D I✓uNCS�4 aV/S N�EvtS'>/NC O��R4 - PLgN NO:.S2B0 /LE NO:N/Bq OR FOR NEw w4YB QES ONN.••/O // ^'��: ORPNN BY.O.C.S. F N.B.-/PP .IDYL•/9B0 �� A�.4,- ��i' COPE C/SL.ON08 .T[/4 vEY/NG./NC, . '.::�,;.•. P.O.BO9334 TSgr/CK6T'. Mg3S, Tk 9 Complete items'1,2,and 3. A. Signature ■ Print your name and address on the reverse X ❑Agent so that we can return the card to you. ❑Addressee 0 Attach this card to the back of the mailpiece, B. R Wed b ted Narne) C. Date of Delivery or on the front if space permits. 1:Article Addressed to, ® 14 V D: Is delivery adds differeA from item 19 ❑Yes L If YES.enter dell ve dress belo* p No Robert L. Murpky, 72,North Street t, I Hyannis, MA 001� , a . 1 3. Service Type ❑Priority'Mail Express@ III'III�I IIII Ioi I III I II I II I I I I IIII�( I II I I II III ❑Adult Signature O Registered MalITM ❑f}dult Signature Restricted Delivery-. ❑Registered Mail l Restricted estricted Certified Mail@ �q elivery 9590 9402 2480 6306 7769 71 ❑Certified Mail Restricted Deliyery Jetum Receipt for Collect on Delivery Merchandise Z. Article Numbeir_lTransfer_from service_label)- ❑Collect on Delivery Restrictetl Delivery Signature Confirmation'" ❑Insured Mail ❑Signature Confirmation F7 015 1730 0001 4 9 8 7 6261 ❑Insured Mail Restricted Delivery Restricted Delivery (over$500) .02 PS Form,3811,July 2015 PSN 7530-02-000-9053 LDomestic Return Receipt LISPS TRACKING# j First-Class Mail I Postage&Fees Paid I USPS Permit No.G-10 9590 9402 2480 6306 7769 71 United.States •Sendep,Please print your name,address,arftd ZIP+4®in this box• Postal Service Public Health Division Town of Barnstable . _ 200 Main Street {'' Hyannis; lV1A 02601 I I I h • +e r v SV s rq x ru o r`- t' s , co Certified Mail Fee �� $ ` 1'� F�dr erviees&Fees(check box,add fee as 7,ropnate) ' eturn Receipt(hardoopy) $ 4+ �, ❑Return Receipt(electronic) $ �! a!� Postmark 0 ❑Certified Mall Restricted Delivery $ Here ,y 0 Adult Signature Required $. C []Adult Signature R cted Delivery$ w=`) O Postage m $ Total Postage and Fees $ � seftr Robert L. Murphy, Jr. Scree ........ r� 72 North Street I Hyannis, MA 02601 Certified Mail*rvt ,PrI vides the followPng benefits: ■A receipt(this portion of the Certifie -ail label). for an electro.ic return receipt,see a retail ■A unique identifier for your mailpiece. associate for assistance.To receive a duplicate m Electronic verification of delivery or attempted return receipt for no additional fee,present this delivery. USPS®-postmarked Certified Mail receipt to the ■A record of delivery(including the recipient's retail asso63te. signature)that is retained by the Postal Service— Restricted delivery service;which provides � for a specified period. delivery to the addressee specified by name,or to the addressee's authorized agent rio m r b a Adult signature service,which requires the I, ®You mayy Reminders:purchase Certified Mail service with signee to be at least 21 years of age(not First-Class Mail®,First-Class Package Service®, available at retail). or Priority Mail®service. �- -Adult signature restricted delivery service,which' u Certified Mail service is notavailable for requires the signee to be at least 21 years of age international mail. and provides delivery to the addressee specified-' IN Insurance coverage is notavailable for purchase by name,or to the addressee's authorized agent. with Certified Mail service.However;the purchase (not available at retail). of Certified Mail service does not change the ®To ensure that your Certified Mail receipt is insurance coverage automatically included with accepted as legal proof of mailing,it should bear a,1 certain Priority Mail items. USPS postmark.If you would like a postmark on.; For an additional fee,and with a proper this Certified Mail receipt,please present your 1 endorsement on the mailpiece,you may request Certified Mail item at a Post Office''for the following services: postmarking.If you don't need a postmark on this -Return receipt service,which provides a record, Certified Mail receipt,detach the barcoded portion, of delivery(including the recipient's signature). of this label,affix it to the mailpiece,apply 1= You can request a hardeopy return receipt or an,,.appropriate postage,and deposit the mailpiece. electronic version:For a hardcopy return receipt, �— complete PS Form 3811,Domestic Return Receipt;attach PS Form 3811 to your mailpiece; IMPORTANT.Save this receipt for josh records. Ps Form 3800,April 2016(Reverse)PSN 7530-02-000-9047 ` �� 11 1HETp�y Town of Barnstable Barnstable * BARNSTABLE, ` Board of Health j�18C j 9 MASS.039. g �pffD MA'S a`e 200 Main Street, Hyannis MA 02601 2007 OFFICE: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Junichi Sawayanati. Donald A.Guadagnoli,M.D. Robert Murphy, Portside Tavern, 72 North Street, Hyannis, MA 02601 Email: portside72@gmail.com ACKNOWLEDGEMENT OF RECEIPT: November 15, 2017 This is to acknowledge receipt of your request to be placed on the 0oard of Yfeafth's upcoming agenda in regards to a dumpster issue at Tortside Tavern, 72 worth Street, Jf ay nnis Thankyou. Your item is scheduled to be heard at the Board of Health Meeting on the: Date of: Tuesday, December 19, 2017 • Meeting Location: Town Hall, 367 Main St, Hyannis Hearing Room, Second Floor Time: 3:00—6:00 P.M. Approximately three days prior to meeting, an agenda will be sent out to you— once it is available. It will also be available on line at the town website: www.town.barnstable.ma.us Go to ..."Boards & Committees > Board of Health - or - Go to Official Agendas Any questions, please call Sharon Crocker at 508-862-4739. Thank you. QAAGENDAS BOHUet Receipt of BOH Submission 72 North St Hy Portside Nov2017.doc P�oFTKE I Town of Barnstable Regulatory Services • BARNsrABLE.!• Richard Scali,Director y MASS. i639 D Public Health Division HIE MA't a Thomas McKean,Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 Certified Mail# 7015 1730 0001 4987 6261 October 17, 2017 Robert L. Murphy, Jr. 72 North Street Hyannis, MA 02601 NOTICE TO ABATE VIOLATIONS OF SECTION 353 OF THE TOWN OF BARNSTABLE CODE. The property owned by you located at 72 North Street, Hyannis (Portside Tavern & apartments) was inspected on 9/8/2017 and 9/11/2017 by David W. Stanton, RS, Chief Health Inspector for the Town of Barnstable because of a complaint. The following violations of the Town Code were observed • § 353-5: Dumpsters were observed for your businesses that were not screened "§ 353-5 Screening of refuse storage areas in other than single-family dwellings. Storage of refuse from commercial buildings, lodging houses, multiple-family dwellings, municipal buildings and other business establishments (excluding single-family dwellings) shall be as follows: All outdoor rubbish and garbage storage areas shall be located in an area which is screened from the neighbor's view and from public view. Said screening may be in the form of fencing, evergreen. trees or other plants capable of providing year-round screening, located around the refuse storage area in such a manner to block the view of the rubbish and garbage storage area from the neighbors and from other persons passing-by." • § 353-4: Dumpsters for your businesses were observed on the property of 70 Winter Street. "§ 353-4 Minimum setback to abutting property line. No person shall store any rubbish or garbage less than 10 feet away from an abutter's property line. Where compliance with this provision is not possible due to existing physical constraints of the property, the refuse container(s) shall be set back away from the property line to the maximum separation distance feasible." QAOrder letters\Dumpsters\72 North Street update Oct17 2017.docx You are ordered to comply with these codes by: Locating your dumpsters on your own property, a minimum of 10 feet away from all abutters property lines and by completely screening in the outdoor rubbish and garbage storage area(s)within ninety(90) days of your receipt of this order letter. You may request a hearing before the Board of Health if written petition requesting same is received within ten (10) days after the date the order is served. Please be advised that failure to comply with an order will result in a fine of$100.00. Each day's failure to comply with an order shall constitute a separate violation. PER ORDER OF THE BOARD OF HEALTH Thomas McKean, RS, CHO Health Agent QAOrder letters\Dumpsters\72 North Street update Oct17 2017.docx Chapter 353• Nuisances G-� w s [HISTORY:Adopted by the Town of Barnstable Board of Health as indicated in article histories. Amendments noted where applicable.] i ;p Article I. Storage of Garbage and Refuse � IV o►� _,-- g g �10iz�'s�j�� [Adopted 5-21-198o;revised 8-24-1999,effective 9-2-1999 (Section 1.00 of Part VII of the 1991 Codification as updated through 6-1-1996)] § 353-1. Responsibilities of owners and occupants. The occupant of any building used for business or habitation shall be responsible for maintaining in a clean and sanitary condition and free of garbage,rubbish,other filth or causes of sickness in that part of the building and outside area which he occupies or controls.The owner of any building,vacant or " ro otherwise,or parcel of land shall be responsible for maintaining such building or land in a clean and cF sanitary condition,free from garbage,rubbish,or other refuse. I § 353-2. Storage of garbage and rubbish. Garbage, or mixed garbage and rubbish, shall be stored in watertight receptacles with tight-fitting covers. Said receptacles and covers shall be constructed of metal or other durable, rodentproof material. § 353-3• Definitions. As used in this chapter,the following terms shall have the meanings indicated: GARBAGE The animal,vegetable, or other organic waste resulting from the handling, preparing,cooking, consumption or cultivation of food, and containers and cans which have contained food unless such containers and cans have been cleaned or prepared for recycling. RUBBISH Combustible or noncombustible waste materials, except garbage, including but not limited to such material as paper, rags, cartons, boxes, wood, bottles, plastic, rubber, leather, tree branches,yard trimmings,grass clippings,tin cans, metals, mineral matter,glass,crockery,dust, and residue from the burning of wood,coal,coke,and other combustible materials. § 353-4• Minimum setback to abutting property line. No person shall store any rubbish or garbage less than io feet away from an abutter's property line. Where compliance with this provision is not possible due to existing physical constraints of the property, the refuse containers) shall be set back away from the property line to the maximum separation distance feasible. § 353-5• Screening of refuse storage areas in other than single-family dwellings. Storage of refuse from commercial buildings, lodging houses, multiple-family dwellings, municipal buildings and other business establishments (excluding single-family dwellings) shall be as follows:All outdoor rubbish and garbage storage areas shall be located in an area which is screened from the neighbor's view and from public view. Said screening may be in the form of fencing,evergreen trees or other plants capable of providing year-round screening, located around the refuse storage area in such a manner to block the view of the rubbish and garbage storage area from the neighbors and from other persons passing-by. I ri ® O ✓ ✓ t ✓ rw _ - V ',,� 100%0 11:31 AM ,t Morgan StanleyO P ` r z•wk Gaye Cod Hospital » � c ain Center ` 00 gape Co;Hearing Center Tave 4 � IL -ACIL 40 GO a r . 4 1 Goo' g@e �� 101 7�oo }e`tnagery a 7 69016169LIVA Commonwealth of Massachusetts EOEA, Aap data VA • 19 Legend ;. Road Names!�L 02- �N, 41 ,jll #70s.. f.= 3®9t 5GN 30 42-N _ 70 ' 30 i r 3� J192 t44 MEN Map printed on: 12/13/2017 This map is for illustration purposes only.It is not Parcel lines shown on this map are only graphic Town of Barnstable GIS Unit adequate for legal boundary determination or representations of Assessor's tax parcels.They are Feet regulatory interpretation.This map does not represent not true property boundaries and do not represent 367 Main Street,Hyannis,MA 026oi 0 42 83 an on-the-ground survey.It may be generalized,may not accurate relationships to physical objects on the map 5o8-862-4624 reflect current conditions,and may contain such as building locations. 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POr o=5 0 L - POOenlrlf wthtvtf.•fAxete y ?anmlc«9b".4-6 : OV I rE Gns rrN4ifr� etR mngx.< 9vf nrt SHEET NUMBER (:rnGen LrateAi GhefO Crfy- tf•ae6A T6fnft tfl.;mcenVete Of te.>dee era.lrefOl 15 of nft A A O S a 1 � b.�Hoygj��a9 m ~y yFs �9 ��i 9.L Fcaf Cacl+w 1+3, +aaaw pL Fcof rcLr� Foaf e>.cto.., V' %2 5¢F4.Dcek Meo / 37 Occuplir2a CSeason�l) e^rrow~:v«n o+i. p-w.,r be7ar✓ L Al a�....s.n..,r,.,• 2 L LL w I UWJ IAU .scnw },+s.,w } AlPPGU TV CeLOw ,!/ply' �, Y.s`�. a. < O .,f TF •sewer G _ V T � I Le9a wean rr _ ti Q � S +.geese S Z c seater >+aaiyo I ru p Z +saga s�«ce.ru }O ^ y �j 1 �' t .!'� � O ui i Q• YD' �`—'------_.— ----^------ 3 l�J t th31 o� Q in aS� f aOK Li ad •bo€a6 72sr Ft•ax t'-loa:c.vents >i �BoY�g• rorr� I . ff -6 a - ,s, �+.�+e.I nrrea r.per.}•a�..,r;a-r^ ❑09D 6l rt io3 al•SL 3:cW+r,lo Y$a yg l P L SOear r/a:F•.nrcer:odcr f,�reyp PeN+2':Yer �b��S�g} r C a S W Q Z e •"41w..-.w'MhM iH.aF-Terp.l 60 TOGaO:.CuFente(9a1FbM 1 ��2>,d mil-.y�aTMG<CRUIFMCNT FAN �cea ��Gwlc: r/4"- r'-O• ��' i arc d Te o a.•L r wwe loon+a r�w•..e+m Fbcr arcw alwen�w per OtaGnnt assewy fi.,eJeenOe DRAWIxb 7YPer, 9Lenln79v-.pnce 8ef net Gvri:.entrwieE f them w.k1-aot Fve01 'i of rct fJa[-0a4l floor 4GaFinq L4.ccnrtntrwied(twbrw wM oiarn) t5sf int Meal G1UIl.T6nY Fl..w v Sr EET xyMBEF. s O � ai iN0 � � �, •sue _1 6� E O Q s� UP 0 � o� 6a'.,i 15 I-_ E 43 OafO00 �� EsQO si'' 3Os, V O s A L V O v s - __-- z p � � 0 s s+'•:3 v Existing Walk-i Cooler s p p u p 4) s 9 Q J 250 o f 8 Seats � Finilhe5: INall5l Ceiling- FRP 2 5eate 4 Seats Floors- Geramic tile f 1 ' f ' --------------- 0 -- 4 Seats I — .' • 7 v. 2 Seats -- - I ' M 0 L 4 Seats � .' �; ,j � ---- --Ej ■ 0 >� 000000 -------------- U.- �.J-..� < 4 Seats 1 ~� it T 0 ---------------------- 1I I 2 Seats Eployee RetroL ----------- 0 A- SeatsOH VIA 0 I L I ; _ iFTM - ,n I0 i ;T� -- - - -- I i i :i- -- .0 _- �Ij A L 1� 0 Employee Reetroom 6 Seats 6 Seats � � Exit manly L ------------ ------------ 0 0 0 0 0 0 0 0 0 'E \ � ., ■ Employee lockers Q j - c0 \ Ice, l l l ------ I8" dining/ drink rail UP \ � Existing Ladies Room CL �I ( new tile and paint ) bench I cv- - 4- ------W \\: REST a.UR`-.NT �F1=1GE CM-- W o _ CM Existing Men5 Room - -- - -- ' s - ( new tile and paint ) L T-L �- 9& 0 � • ! o a) o _ \ si VI 0. t3 s 1 1 C)L 1 rf a �} Ce Uipr--1CNT rL--AN rL-AN F't--AN S # ixTUp # r-ixTuF-f-- # r-ixTuF-E-- a al - �J W -Kul � O � oa � Q 0 go, A 5 1�:)Urne-r Gaffer maker f '�Co" 16e tl Aa -er w/ bin f '� 4 8" C.�as -har-o�rill o o� U W _ r 2 12 5f. Ft. 3sf. --10 Occupants Q 0 pj f C�" x f 8" Hand sk in 2 winless re Fable f F Co" e onve-�-ion oven s 5_ 4-1 L- 4 £ 41 G 2 4" Go-k -ail/ 1-e sink � rainless dish Fable f �a Coo" 42andWl-i/ o Q � \ k M f 34'1 5f. Et. ® `15f. -50 Occupants �� £ � l �'re unit' ti refer.) Y L o 4 2 .4 f7is as liwlier 0 ( in Cooler Et--ess d Z f7 �xis�'ine� walk-- �I�-�T FL. ��ATIi� ej and �G�'l I 'I—f CNT FLAN Q o � GUs4'om I Amina4-e -oun�-er/ shelvinee 5 winless 'P bay po-- sink 615 5f. Ft. ® 1 55f. -45 Occupant5 � � 0 ��� L ,� Gale: i / Al I --© -1 04 > s 2 Und e er-oun-'er win Cooler winless 2 bay prep sink �j 0- o E res! Path 42" clear V o L V L v L G '�Ca Class .hiller 7 2 4 I-Jop sink g 5 Nead f7rc�f� beer ltie�d w/ drain 8 N 5 2 " 2 - Door F—ea-h-in -oole-r 1 65 Total Occupants( 1 !t. Floor ) DRAWING TYPE: _i '�7 Co" z' cxil/1-e sink C7 'Pea" salad prep uni4- ( refer.) Pirs-l' floor IS2ea4-in j V,- 2 floor rea-h-in beer -ooler f p Ven4-ed hood w/Dire suppression -150 GMR: Table 1008. 1 .2 ants �c�UiPmen4' Flan 2 4" Glass wasltier i f f C f�:)Urne-r Gass 'ove/ oven Maximum Floor Area Alowance5 per Occupant Assembly without fixed seat!: ��-ainless '� bay poi- sink f 2 f7ual f ea" Cas F�ryola4-ors Standing Space 3 ef. net SHEET NUMBER: Goncentrated ( chairs only- not fixed ) '1 5.f. net Unconcentrated ( tables and chair! } 15 5.f. net A2 0 1 s, tit Ov .� E � � p � 3v�!� u � � � uv6'U � 00 C) 0 t6 ZS N t6 L i 1 � � Sisy Ovv � Oa' O 4S) .414- v v O sue' s p0 Ov0 ii0 i E�+' 4' j-- '-' OSDIp O s V i v V UJ C 11i si.� pi O is 0 N , L O 41 Q3Ovs E9 Z vs s csO CI o O L �' rnS' sV3OCILV 9 1�5, s S::: O s Back,Bar (seasonal �G �71 t�a _ �'—oof below P—oof below Outside Bar ( Seasonal ) '7 Stools Q woof paelow Ul- Cmcr,}cr6y exi•I- only 67elow �Prom d�k 1 �mer9enGy ee�re5y only `hy � 4 Seats 4 Seats ,+alarmed when �=oof Below Berl 4 Seats �- Q Seats -�- ,, 4 Seats l our V V' or I_- opvtl To f�l✓L4lN table I loin -�- table S CD 9 9 Seats Seats ------------------ 2 Seats v 4 Seats 5 50 Sq. Ft. Deck Area m --------- ------- 31 Seats. ( seasonal ) 4 Seats - 4 Seats 4 Seats 0 < I eclt5 ? I I � I Ser•�ice rrea ---------------- 00 4 Seats - _------ - r�N 0 .• 1 j Cmerecr6y c,�reFS only .... - ry 1 Q 0 �.larmed u,�h�n oPener�. ry f `A � i N �P c. I N � 73 LL T7 N 1 L — S- Z 0 3 I _ f . o• �] cv 3 I I I - 5 Seats i 6 Seats a Seats ( ) 0' si - 0 0 4- N 4 !� 'O s , \ Roof Below {/,► +��J Q' IJG� � 0 1 O Ce?UIr -1CNT rL--AN -f 2 Sf. Ft. ® 7s.f. - 10 Occupants c o`� L � it � � �1p A 5 Neal Praf� beer head w/ drain bib 5f. Ft. @ 15 5.f. -56 Occupants i p , Q3 o 11 p.� iL 2 4" Go.k ail/ 1.e sink ILI o p o a 11] G 2 r7oor rea,�,lti-in beer Cooler Egress Path 42 clear i � Q .G X i 8" Nand sink . ° Z ✓- n� I, p p 2 2 nd �L. �CAT1N� 4 �G�'l�l�'1'"t T PLAN „ �, 71 2 4 Gtlass wisher t Nio�h-Tem bb Total Occupants( end Floor ) = 0 •i � L m IL 'I bo GMR: Table 1 OOb.1 .2 Maximum Floor Area Alowances per Occupant Assembly without fixed seats: Standing Space 3 5.f. net DRAWING TYPE: Concentrated ( chairs only- not fixed ) -1 5.f. net 42eGond Moor Unconcentrated ( tables and chairs ) 15 s.f. net and CjUiPmen-l- Flan SHEET NUMBER: A NOTES 1 1 3 r Z 1 ® UP .� LCD i �n I PaN w w Ig5 NPB � j I (l� PAVER WALKWAY v X j w � LiP 5 Ns AI rights reserved LCD A Q / The dwq,designs,and leas ernboded thereh are property of byce Lan ),hc.and shd not be copied,reprodxeq or dsdocsed wdhor.rt vwilten 3 3 1 consent of Joyce LT&x cxN hc. RBK PAVER PATIO I � FIRE PITS NPB RBK 9 - - - - - LCD i 2 - - - - - - 12 2 UP RBK 4 10 ; - ° - g� Joyce Lmdscapng, 1-ic. MsY � 68 Flint street - — - _ —_ - ---- Mcrstons Mis, MA 02648 _ 508-428-4772 508-428-4707 www.joycekandsccvhgcom Ig5 Sid; RELOCATED SIGN - - - - - - CONCEPTUAL LANDSCAPE PLAN Key Oty o Name Common Name Size/Condition Trees ICS I Ilex crenato 'Steeds' ds Japanese Holly 4/5'B$B �� -rt- -I- _ - PORTSIDE TAVERN i i F Shrubs & SPORTS BAR IgS 12 Ilex glabra 'Shamrock' Shamrock Inkberry RBK 14 Rosa Blushing Knock Out Blushing Knock Out Rose #3 y North Street Hyannis, NSA 02601 Ornamental Grasses I"IsY 12 I"lisconthus sinensis 'Yoku Jima' Yaku Jima Dwarf Maiden Grass #5 PaN q Pennisetum alopecuroides 'Hameln' Hameln Fountain Grass #3 Perennials and Annuals I " = 8 ' "'°�"° NPB 13 Hemerocallis 'Pandora's Box' Pandora's Box Daylily #1 0 5 10 20 �"""B° 5. Aaltonen �I 02�I LIP 23 Lavandula x intermedia 'Provence' Provence Lavender #I G �W ENO. SCALE N FEET LCD 20 Leucanthemum 'Crazy Daisy' Shasta Daisy #1 E--- Oq / 12 / 1 44