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Home My WebLink AboutDUNKIN DONUTS - FOOD i Dunkin Donuts' 149 North 5t. FjYA► N,j5 3oq-22fo�,pp� 2 Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. WkMI3TAULL F.P.(Thomas)Lee,. MTASS. Daniel Luczkow,M.D. Alt. 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 845 Issue Date: 01/01/2022 DBA: DUNKIN DONUTS #845 OWNER: CAPE COD ENTERPRISES, LLC Location of Establishment: 149 NORTH STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES ^� ^�^� OLL FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. L 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, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: oFIKE r Only:For Office Use Initials: ti Town of Barnstable ,E : Inspectional Services MASS i6S9 �� Public Health Division Check# Lg Thomas McKean,Director �7ai f 2 �o`f—ate-60 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 12/27/21 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Cape Cod Enterprises, LLC DBA Dunkin' l ADDRESS OF FOOD ESTABLISHMENT: Morth St., Hyannis, MA 02601 1 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): Go Couto Management Group,169 Main St,Stoneham,MA 02180 3 E-MAIL ADDRESS: office@coutomanagement.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( 08 ) 362 - 0563 TOTAL NUMBER OF BATHROOMS: 2 WELL WATER: YES_NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V _ SEASONAL: DATES OF OPERATION: /_/_ TO NUMBER OF SEATS: INSIDE: 8 OUTSIDE: 0 TOTAL: 8 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE _RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST ^CONTINENTAL BREAKFAST _COTTAGE FOOD INDUSTRY(formerly residential kitchen) _MOBILE FOOD _FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) _CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q\Application FormsWOODAPP 2020.doc l OWNER INFORMATION: FULL NAME OF APPLICANT Salvi Couto SOLE OWNER: YES NO D.O.B 3/7/1979 OWNER PHONE# 781-279-0290 ADDRESS 169 Main St, Stoneham, Ma 02180 CORPORATE OWNER: Cape Cod Enterprises, LLC CORPORATE ADDRESS: 169 Main St, Stoneham, Ma 02180 PERSON IN CHARGE OF DAILY OPERATIONS: Regina Smaha 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 &Y-Y i IV) apt ao�. 1 L10 a-SAaF&kY _,, k , - 02,E 15 202-3 1 Regina Smaha 7/ 3 /2023 2, Goma Achary 2/ 15 /2023 � 1 12 / 27 / 21 SIGNATURE OF APPLICANT DATE I ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to oyenine!! Please call Health Div,at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance, ' FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at htta:/hvww.townofbarnstable.us/healthdivision/applicatious.asi). OUTDOOR COOKING: Outdoor co6cing,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC Ist. Q:1Application FormsTOODAPP REV3-2019.doc I Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. uAw%w um * Paul J.Canniff,D.M.D. + F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 845 Issue Date: 01/01/2021 DBA: DUNKIN DONUTS #845 OWNER: CAPE COD ENTERPRISES, LLC Location of Establishment: 149 NORTH STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q. FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: n 1 For Office Use Onlv:. Initials: WE' Town of Barnstable #� Date Paid �� Amt Pd$ d awsres Inspectional Services LfDg5 039. Public Health Division Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 e I APPLICATION FOR PERMIT TO OP ERATE.A FOOD ESTABLISHMENT ' I DATE 11/16/20 NEW OWNERSHIP . RENEWAL NAME OF FOOD ESTABLISHMENT: . Cape Cod Enterprises, LLC DBA Dunkin' ADDRESS OF FOOD ESTABLISHMENT: 14q North St., Hyannis, MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): c/o Couto Management Group,169 Main St,Stoneham,MA 02180 } E-MAIL ADDRESS: office@coutomanagement.com I( TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( 08 ) 362 - 0563 TOTAL NUMBER OF.BATHROOMS: 2 I WELL WATER:YES_NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V _ SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: 0 TOTAL: i SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENCE FRO qLICENSING 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)? t TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) 1 FOOD SERVICE f _RETAIL FOOD ONLY required for TCS foods(foods requiring refrigeration/freezer) _BED&BREAKFAST _CONTINENTAL BREAKFAST _COTTAGE FOOD INDUSTRY,(formeriy residential lutchen) _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:W'pplicahon FormsTOODAPP 2020.doc i I OWNER INFORMATION: 3 FULL NAME OF APPLICANT Salvi Couto SOLE OWNER.: YES NO D.O.B 3/7/1979 OWNER PHONE# 781-279-0290 ADDRESS 169 Main St, Stoneham, Ma 02180 CORPORATE OWNER: Cape Cod Enterprises, LLC 1 S CORPORATE ADDRESS: 169 Main St, Stoneham, Ma 02180 PERSON IN CHARGE OF DAILY OPERATIONS:. Regina Smaha List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified.Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date I 1. Regina Smaha 10/ 20 / 2022 1. Regina Smaha 7/ 3 /2023 j 2. Goma Achary 2/ 15 /2023 - 11 / 16 / 20 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** ! SEASONAL FOOD SERVICE: All seasonal food establishments,including.mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div,at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. t CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete.a catering notice found at.httn:/hvww.townofbarnstable.us/heaIthdivision/appIications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run'annually from January l st to Dec.31s1 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC Ist. I t i 1 i Q\Application Forms\FOODAPP REV3-2015.doc i, I I t 1 f ,n dpsrr Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. SAMSTABLF. Paul J.Canniff,D.M.D. 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, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 845 Issue Date: 12/10/2019 DBA: DUNKIN DONUTS #84S OWNER: CAPE COD ENTERPRISES, LLC Location of Establishment: 149 NORTH STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO'SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: I pTHE Tp Initials: Town of Barnstable t( AAmt Pd R)Sb �($nxNsrnBLe, � Date Paid ., Inspectional „„ . Services f Public Health Division Check# P N t Thomas McKean,Director �,, (Cl 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE 11/14/19 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Cape Cod Enterprises, LLC DBA Dunkin' Donuts ADDRESS OF FOOD ESTABLISHMENT: 147 North St., Hyannis, MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): c/o Couto Management Group, 169 Main St., Stoneham, MA 02180 E-MAIL ADDRESS: office@coutomanagement.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( 08 ) 771 - 0563 TOTAL NUMBER OF BATHROOMS: 0 WELL WATER:YES NO V ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_�� SEASONAL: DATES OF OPERATION:_/_/_ TO ! / NUMBER OF SEATS: INSIDE: 8 OUTSIDE: N/A TOTAL: 8 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring"refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) CATERING...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) 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 Foms\F00DAPPREV2018.doc PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT Salvi Couto SOLE OWNER: YES NO D.O.B .3/7/1979 OWNER PHONE# 781-279-0290 ADDRESS 169 Main Street, Stoneham, MA 02180 CORPORATE OWNER:Cape Cod Enterprises,LLC FEDERAL ID NO. : 81-0559006 CORPORATE ADDRESS: 169 Main Street, Stoneham, MA 02180 PERSON IN CHARGE OF DAILY OPERATIONS: Regina Smaha ' II List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection:Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div: will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1.Regina Smaha 10 / 20 /2022 1. Regina Smaha 7 / 3 /2023 2.GomaAchary 2 / 15 /2023 14 /2019 SIGNATURE OF APPLICANT DATE i ***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.townofbarnstab]e.us/healthdivision/aualications 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 lst to Dec.3l't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:1Application FonnsTOODAPPREV2018.doe = oar Town of Barnstable BOARD OF HEALTH Paul J Conniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. MMSTeoLL _ John T.Norman 7 MASS, F.P. Thomas Lee Alternate 6 � 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: 845 Issue Date: 12/20/18 DBA: DUNKIN DONUTS#845 OWNER: CAPE COD ENTERPRISES, LLC Location of Establishment: 149 NORTH STREET HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 10 OutdoorSeating: 0 Total Seating: 10 _ FEES _ T FOOD SERVICE ESTABLISHMENT: $250.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: — --- - -� MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: 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: oFae ro# For Off Initials: Town of Barnstable • Date Paid Amt Pd S • ASTABLE. Inspectional Services "_to 9 MAS& aj p f, A Public Health Division Check# ,j Thomas McKean,Director , 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 tad APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT -DATE 11/17/18 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: Cape Cod Enterprises, LLC DBA Dunkin'Donuts ADDRESS OF FOOD ESTABLISHMENT: 147 North St., Hyannis, MA 02601 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): c/o Couto Management Group, 169 Main St., Stoneham, MA 02180 E-MAIL ADDRESS: office@coutomanagement.com TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 5( O8 J 771 - 0563 TOTAL NUMBER OF BATHROOMS: 0 WELL WATER:YES NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:_V SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 8 OUTSIDE: N/A TOTAL: 8 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) l *** SEASONAL,MOBILE&NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application Forms1F00DAPPREV2018.doc PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT Salvi Couto SOLE OWNER: YES GD D.O.B 3/7/1979 OWNER PHONE# 781-279-0290 ADDRESS 169 Main Street, Stoneham, MA 02180 CORPORATE OWNER:Cape Cod Enterprises,LLC FEDERAL ID NO. : 81-0559006 CORPORATE ADDRESS: 169 Main Street, Stoneham, MA 02180 PERSON IN CHARGE OF DAILY OPERATIONS: Regina Smaha List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div.will NOT use past years' records.You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date I.-Regina Smaha 10 / 20 /2022 1. Regina Smaha 7 / 3 /2023 2.GomaAchary 2 / 15 /2023 11 / 17 /2018 SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townbfbaenstable.usihealthdivision/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.31s1 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:1Application Fonns\FOODAPPREV2018.doc aj�3b�) `pf tNE i TOWN OF BARNSTABLE _ HEALTH INSPECTOR,s Establishment Name: - Date: Page: of ' OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARN ABLE. ` 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 5o8-es24644 No Reference R-Red Item PLEASE PRINT CLEARLY 'EDN1A`� FOOD ESTABLISHMENT INSPECTION REPORT Name Date's e o Inspection cac era i Routin Address Risk F ervice ection Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC Time Bed&Breakfast HACCP In: Other Inspector Out: 4 oil 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 CHEMICALSbF U yArt ❑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 Vol ❑ 5.Receiving/Condition ❑ 17.Reheating -� ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling l000 ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations �i Critical(C)violations marked must be corrected immediately. (blue&red items) v_ O Corrective Action Required: ❑ No Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating Com❑ 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. ❑ Embar o 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 B=One critical violation and less than 4 non-critical violations re 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 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 = 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8non-Critical violations C. 30.Other DATE OF RE-INSPECTION: Inspector's Sign tqrp Print: 31.Dumpster screened from public view 01 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's Sig t e C / Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N P, 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* S Cross-contamination 14 Food or Color Additive : ;.' 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* <P= 3-501.15 Cooling Methods for PHFs * 1 g PHF Hot and Cold Holding _ Cooked and RTE Foods. * 2-103.11 Person-in-Charge Duties � 3-302:14 Protection from Unappi`oved Additives ' Contamination from Raw Ingredients 15 - Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11 A 2) Raw Animal Foods Separated from Each * 590.004(F) * ( )( P 7-101.11 Identifying Information,-Original Containers * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-in-Charge[0 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment *. 3-501.16(A) Roasts Held At or Above 130°F * 7-201.11 Separation-Storage Applicants - 3-302.11(A) Food Protection* 20 Time as a Public Health Control 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 * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR . . 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Elf twe 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source � 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and-Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 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* I Ratites-165°F 15 sec* Sources* 10 P ing,mobile food,temporary and residential Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Wild Mushrooms practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec*- 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) ' Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C 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 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-203.12 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 .006 590.004(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 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. pp,NE rpm TOWN OF BARNSTAB-LE HEALTH INSPECTORS Establishment Name: Date: / J Page: of 9 OFFICE HOURS BAR-srAB�Eo� PUBLIC MAIN STREET DIVISION8:00-9:30 A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a3q: HYANNIS,MA 02601 MON.-FRI. No Reference- R-Red Item PLEASE PRINT CLEARLY > 508-862-4644 rED MA'S FOOD ESTABLISHMENT INSPECTION REPORT �... - Name / Date Tvne of jype:gMipection O erati urine 0'1 Address Risk ervice a Re-in ection Level a ai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other �q Inspector Out: �J 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 A EMPLOYEE HEALTH PROTECTION FROM CHEMICALS al ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives y ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals G FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures d1 a ❑ 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 n 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 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) �� -r1 1 Corrective Action Required: ❑ No ❑ Yes �i Non-critical(N)violations must be corrected immediately or Overall Rating 35 within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 . ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F.is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. 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 "nature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding e 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 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 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 3-304.11 Food Contact with Equipment and Utensils Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.00411) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* ( Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 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* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs- mme is sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Not Otherwise Processed to Eliminate Equipment* ( )( Pathogens 590.006(A) Bottled Drinking Water* 3-40].11 A 2) Comminuted Fish,Meats&Game * sJ/-nve 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related[o 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 9 violations relating to good retail 590.004(C) Wild Mushrooms practiceess should be debited under 929-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) 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 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-4 13.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 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 1.007 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* 130. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 19519 Food Code or 105 CMR 590.000. F. . 4 TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: �'I Page: of OFFICE HOURS iW BAaNn sTneLe.o PUB2 0 MAIN HEALST RETSION 3::30-0-4:30 P.M.:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified MASS. MON.-FRI. No Reference R-Red Item - PLEASE PRINT CLEARLY ,639• .0 HYANNIS,MA 02601 50a-s62-4644 'FO1%�`' FOOD ESTABLISHMENT INSPECTION REPORT Name TXhVVk) Date Tyne of impgAfipsl2ection M O er s R ine Address Risk F Service ction Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint ++ Person in Cliarge(PIC) s Time Bed&Breakfast HACCP A,-,CLG -. I Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives `ice Lj,>N L��j� ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals J 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 forSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY SP("� ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories l`�JI 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) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations if no critical violations observed,4 to 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. . f critical water,sewage bade-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 8 non-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 �n/I Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N V #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 Y N 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) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Chazge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 590.004(F) Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 1307-102.11 Common Name-Working Containers* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions*590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rated or of Food*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 Warring Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils an Eggs d Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A) (D)-in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. radicsrho ld be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) "- Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* Commercial) Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity 3-403.11 O Y Critical and non-critical violations,which do not relate to the foodbome 12 Prevention of Contamination from Hands 3-403.11 Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* �) 8 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 * 5-204.11 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 3402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 1 130. 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. I E.p _ J TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: L-A in IC/a.�� r- Date: 3 /k Page: of ._ OFFICE HOURS ` Aa E° PUBLIC HEALTH HE N STREET DIEVTSION 8:00-9:30 A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF If',' ATION/PLAN OF CORRECTION Date Verified p 639;a m� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item " PLEASE PRINT CLEARLY 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Date Tyne of -Type-of sec ion r O er ions Rout - f Address Risk oo Se Re-inspection 49' Level Re al Previous Inspection Telephone Residential Kitchen Date: �n4 Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness e- ✓P U r!� Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP ` H ((�d ovd, In: Other Inspector Aemyli V, Out: 9t ! L. a Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. ° Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY �O ❑ 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: o TO YesNon-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 aBoard of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4non-critical violations if no critical violations observed,4 to-6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than.9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects;or lack of 28.Poisonous or Toxic Materials (F6-7)(590.008) be in writing and submitted to the Board of Health at the above address violations o Pd;_7 to 8 non critical violations. If 1 critical refrigeration. 29.Special Requirements, (590.009) y P within 10 days of receipt of this order. violation, to 8 n'6Rcritical violations-C: 30.Other DATE OF RE-INSPECTION: Inspect 's ignat Pr 31.Dumpster screened from public view ,^ Wr V/ n Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observe_ Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* y g7-102.11 1 Common Name-Working Containers* 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* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR - 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * g8 Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective uuzoot 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 590.009 A D Violations of Section 590.009 A D in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( )-( ) ( )-( ) Ratites-165°F 15 sec* 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* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 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 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the g Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Ln Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 : 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1 .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* - 8-103.12 Conformance with Approved Procedures* S:590Fonnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000'. oF,Ner TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Dy^kn, A6,6- I J �r'�/a- Date: 6 Page: . / of OFFICE HOURS i AR'N' Eo: PUBLIC 2 0 MAIN STREET 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. -AS- g, MON.-FRI. NO Reference R-Red Item LEASE PRINT CLEARLY 94, .E7p,p`0 HYANNIS, MA 02601 508-862-4644 'EON1P� FOOD ESTABLISHMENT,INSPECTION REPORT 3 < Name Date jype of ;Tn9[jjjqsnectIon V Co a 6 era ion(s) Routin 1k r Address L � Risk ennce e-inspection 6f AA Level Re Previous nsp cption Telephone Residential Kitchen Date:,' i n Mobile Pre-op rati n �� Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP 1 l IAPa In: Other Inspector 101 11 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) ❑ U FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands C• ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS '!� 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 TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY.SUSCEPTIBLE POPULATIONS HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) "1 1 1� Corrective Action Required: o ❑ Yes. Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the.number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is of rodents or insects,cally 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 9 non-critical. . f critical water,sewage back-up,infestation of rodents or inserts,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non critical violations. If 1 critical refrigeration. 29.Special Requirements (590,009) within 10 days of receipt of this order. violation,+,tUT1f;iQn-criVcv violations=G 30.Other DATE OF RE-INSPECTION: Inspector' ignature Dn t: 31.Dumpster screened from public view G1 V i In/• � i, Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's ature Print: Self Service Wait Service Provided Grease Trap Size .Variance.Letter Posted. Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3'202.12-` Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic S on-Original Containers*Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45°F 7-101.11 Identifying EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each tifying Informati 590.004(F) * - 2 590.003(C) Responsibility of the Person-in-Charge to - .Other* 3-501.16A) Hot PHFs Maintained At or Above 140°F*7-102.11 Common Name-Working Containers* ( Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separationg-Storage* Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility 7-202.11 Restriction-Presence and Use*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 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 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 17.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g 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 Eggs F Utensils and Food Contact Surfaces of E s-Immediate Service 145' 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E>Y ctiOe 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155"F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and.- ide in cater- Sources* Ratites-165`F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 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. 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 Commercial] Processed RTE Food-140'F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 5 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140'F to 70°E 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 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oFTHE ror TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: D AlUrlk y�• •n,Pate:' �bkjlf Page:_� Of q OFFICE HOURS T- RNSTABLEo: PUBLIC B200 MAN SH EETSION 3:3 4 0- :30 P.M. 0- :30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3: �p MASS. 7 a 0 MON_ HYANNIS,MA 02601 508-8 -FRI.62-4644 No Reference R-Red Item- PLEASE PRINT CLEARLY 8-8 'FOM FOOD ESTABLISHMENT INSPECTION REPORT f Name Date. Type of Hr s pection ✓�� ip g outine rn Risk ood Sery ection Address (," �iv f� G�rn Prev,ou In ection p Level Retail �t �Pi G Tele hone dential Kitchen Date: 1I Mobile Pre-o. tidn Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP I P� e I{/�►e J t' l�U In: Other r u Inspector v+ W- �� J �' Out: ,re i 1 C�f/✓1 '� d Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. 9 Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories li 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 oday,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations 9 if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 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 8non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7 590.008 9 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8 on-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspe is Si r P I. GI✓ W. 54131.Dumpster screened from public view °1�� K Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N - #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature " Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* _ 3-302.11(A)(1) Raw Animal Foods Separated from 31202.12- 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.l l(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* 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 Responsibility Employee 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 590.003(F) Res onsibilit of A Food Em to ee or An _ 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use * 3-304.11 Food Contact with Equipment and Utensils* 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* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR-- 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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.,pIl. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 460111(A) 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-Immedi17 15ate secte Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* - . Clean Utensils and Food Contact Surfaces of Eggs-Imme Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg-e°e 11112001 i. 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-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* 3-401.11! 2-301.14 When to Wash* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )(b) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g• g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 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* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. t Town of Barn stable Board of Health 200 Main Street,Hyannis MA 02601 Office: 508-862-4644 Susan G.Rask KS. FAX: 508-790-6304 Sumner Kaufman,MS Wayne Miller,M.D. Mr. Robert Sleiman June 11, 2003 Abraham Enterprises P.O. Box 1626 Hyannis MA 02601 , ICI , ONg M h r ee � h Dear Mr. Sleiman: You are granted a conditional variance from Board of Health Regulation Part II 9 , Section 1.00, in order to operate a food establishment at 147 &149 North Street Hyannis, with two unisex toilet facilities provided within the space of your establishment. The variance is granted with the following conditions: (1) Seating for patrons is limited to eight (8) seats maximum (2) This variance is not transferable and will be voided when this space is leased or occupied to another person, partnership, or corporation. You are also granted a variance to install a dumpster within ten feet of the property line at the southeast corner of the property. It is the opinion of the Board that the proposed fenced-in dumpster location would not adversely affect the abutters at that site. Sincer ly yours Way Miller, M.D. Chai rson Board of Health Town of Barnstable DunkinSleiman i Op THE rp� DATE: d� FEE: + 9ARNSTABLE, *� MASS. 9Q3 i639• `0� REC. v=11 D Are°MA"a Town of Barnstable 'SCHED. 1DATE: Board of Health 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,M.S.P.H. Wayne A.Miller,M.D. VARIANCE REQUEST FORM LOCATION Property Address: "I �j `'� i Assessor's Map and Parcel Number: Size of Lot: V_ Wetlands Within 300 Ft. Yes Business Name: No Subdivision Name: APPLICANT'S NAME: . pQ�f l �^M} ��•. Phone Did the owner of the property authorize you to represent fi or her? Yes No PROPERTY OWNER'S NAME CONTACT PERSON 9 Name: p�L WI.I Name:� A Address: �� I�l9 O/Q T��1 f�� (j� Address: 0 fql ib Phone: �1 YAyvIV,s Q Z 6 , Phone: f/ VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) NATURE OF WORK: House Addition ❑ House Renovation ❑ Repair of Failed Septic System ❑ Checklist(to be completed by office staff-person receiving variance request application) _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) - Signed letter stating that the property owner authorized you to represent him/her for this request - Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) _ Variance request application fee collected (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/leasee only],outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Susan G.Rask,R.S.,Chairman NOT APPROVED Sumner Kaufman,M.S.P.H. REASON FOR DISAPPROVAL Wayne A.Miller,M.D. Q:\HEALTH\Application Forms\VARIREQ.DOC No. 2003—,S� f d Fee THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: AZ Yes PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE., MASSACHUSETTS 01pphration for �Digo!gal *pgtem Construction permit Application for a Permit to Construct( )Repair( )Upgrade( )Abandon( ) ❑Complete System ®Individual Components Location Address or Lot No. Owner's Name,Address and Tel.No. 1471149 Non.th Stneet, Hyann-i,4 Bob Ste-i,man 407 -486- 1911 Assessor's Map/Parcel G S h e)c w o o d Lane, W. G a e e n v.i.t.2 e, R I 02828 309 226-01 installer's NaJne,.Qddre�s�a enYt o 5 0 8—3 9 8—9 4 7 4 Designer's Name,Address and Tel.No. aymosn WW (( Down Cape Eng-i,nee)ti,ng 508-362-4541 Non,-then.n Paving yamouthpoict, MA 02675 Type of Building: Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder( ) Other Type of Building No.of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow gallons per day. Calculated daily flow gallons. Plan Date Number of sheets Revision Date Title Size of Septic Tank Type of S.A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) I n4 ta22-i,ng a 1 0 0 0 g a.2to n .q n ea4 e -t)tap and tie into 4 ewen. Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issued by this B ar Signed Date 3 Application Approved by S. Date 2 0 D Application Disapproved for the following reasons Permit No. Date Issued / to No. U - S /y r Fee THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: Yes - N PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE., MASSACHUSETTS Apptication for Migozar 6potem Construction Permit Application for a Permit to Construct( )Repair( )Upgrade( )Abandon( ) ❑Complete System X1 Individual Components Location Address or Lot No. Owner's Name,Address and Tel.No. 1471149 Notth Stneet, Nyann.i4 Bob Ste.iman 401 -486- 1911 Assessor'sMap/Parcel 309 226-01 6 Sheftwood Lane, W. Gteenv.itte, RI 02828 onast �srN�tnewAddre6s�agde�tl L n 0 5 0 8-3 9 8-9 4 7 4 Designer's Name,Address and Tel.No. Down Cape E'ng.ineeting 508-362-4541 onton 7n Paving . D. Box 95 Denn.ib ont MA 02639 Yanmo,uthpont, MA 02675 Type of Building: Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder( ) Other Type of Building No. of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow gallons per day. Calculated daily flow gallons. Plan Date Number of sheets Revision Date Title Size of Septic Tank Type of S.A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) I nd tatt ing a 1000 gat o n g n ead e t,cap and tie .into aewen.. Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance ha's been issued by this B ar : -Hea Signed d� � Date Application Approved by Date !/ 2 646, Application Disapproved for the following reasons Permit No. 2 _ Date Issued 11121210 3 r. ———————-————————————————————— — ------ THE COMMONWEALTH OF MASSACHUSETTS BARNSTABLE, MASSACHUSETTS Certificate of Compliance THI IS TO CERTIFY,that the On-site Sewage Disposal System Constructed( )Repaired ( )Upgraded( ) Abandoned( )by at <t-1 �( &►- 4- `t 1' has been constructs in a cordance with the pro isions of Title 5 and the for Disposal S stem Construction Permit No. 2 003-576 dated Z U 0 Installer Designer The issuance of this pe t shall of be construed as a guarantee that the syste bw e ' ed. Date Inspector --------------------------------------- No. 7-66..--5 to Fee co THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION - BARNSTABLE., MASSACHUSETTS lwigogal *p5tem Congtruction Permit Permission is hereby granted t Construct( )Repair( )Upgrade( )Abandon( ) System located at /t/`7 and as described in the above Application for Disposal System Construction Permit.The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. w. 3 Provided: Constructi n l t be completed within three years of the date of this permi Date: /l Z U �3 Approved by 1� I j j AA IV n 3Z 34 LL DI e0u At II �� e,L`� �� f-) ►tiv� 5iltrtc (�Ro��N� ��x�fi 3 Ya.--.5 TOWN OF BARNSTABLE ' l LOCATION 14, 1 t`t 1 /U°�� SEWAGE it �� . ASSESSOR'S MAP &LOT 30`� VILLAGE J, 3�3-54�4 INSTALLER'S NAME&PHONE NO. � SEPTIC TANK CAPACITY LEACHING FACILITY: (type) � (size) I NO.OF BEDROOMS r 6o a3 �J i•�-, BUILDER OR OWNER ZO 03 . PERMTT DATE: // AZe�0 3 COMPLIANCE DATE: I Separation Distance Between the: Feet Maximum Adjusted Groundwater Table to the Bottom of Leaching Facility Private Water Supply Well and Leaching Facility (If any wells exist Feet on site or within 200 feet of leaching facility) east Edge of Wetland and Leaching Facility (If any Feet within 300 feet of leaching facility) Furnished by i �tl ty r c . c D B . M Ai Vf H vT rm Or r-v D . .. ri Or . r W - - '.puval►mom - BATH ri• UP il � �YO�� a ON w ' Hoc 4 6 � g 't NEW RETAIL SPACE t Y cLoseT DESIGN LIVE LOAD 100 PSG ��j.��999■�� ry o fepep COOLER • o.. uAo It��ifilll�l��i� _ x WALKWAY WALKWA J A-1y] a. CANTERS PLANTE 5 LL PLANTERS -PLANTER w O�y 0 �� D.F� ' �x ro r-r f-1 N' Y-Y r-r yr r-r rY s•-f•, rr yr ri yr r-a• rT r-Y M yr r-r r�vr' r"s' r-d r-d Z�Z \ram �► IL . pT,y��p�}r�gr ■ •IAC{yOC��MR11/p�YOA��1�Wy y4( �M�fl�\m/�■r/�1,1 B�P0CW ?1k'PRO~IµSM ftffl, AID rIRAIL �/'fIC.YYM OMY�I IIO7�D.�• MMyI IR/I/l,�M�I�NMT TO ODIPur rOrIC rRWDO M 11AMT + ■ d A� °° mo`\>c vrr v° m-- i�copr.°•.,_� �m oAo;Nv EDGE MPav6 oo�n zgmc A'�r,omo ��_ �.- o� A uimr ismz s:�'•,✓ imm°mG$yar j m3Zm'N �y u,�SooV^O n'�, f?0 nn-.l f�� fR I ` A �m �, _'goo ^O�Tp`~ mme C? s U --\ -,��`7 . nccz-, �y� � �annAcv�zi �_6 m • z� A _,"°5 :U An mz c i A og4 J o a ° >n m�N nmF d - °� o `?c�x AoRaoA<vv,' m o_ - m;rl pmnn YY Lfbt 30un u rto OW �g�`i0o Ago � om •Tv _M - a _ __ -- AYtf!' nr. _ .E•, '' �2 �0 ° ) /\ _1 \ ` + I o I I _ w e t - . J 1 f k'ti 3 �) ' i a a. I� �lV\ r.,r t to \ L _ °� CAD77 _ ( I I l I I� .. '•, -� -\ \ \ ``, � \ � to ,�, ' X 00 yyrl IIl'I7 !I (n G vfrt I I I IN ' z�> i scr r m r i Fo'Fm II 4 j l rn rM'�71 m ° Y•_O I I 1 N :`�Y.- r I I m m D .08 Iu - 4'St 435 i I\ j1' s 6 — - - � / — sBL Z� 1ZI I / '1va u5 7l r, SC'Bf - v '^�TL cii a '`f11tlM301S :JNGO`; r If' mU \\.. c 3•., r ,1 a F ' M 'I IN I to / \ y' \ 71,'p\11_`H o `',t � • I� F..,,.96 i I. I I ism 91, ✓roy 4, z \\ \ \ \ \ \\\\ Via o \ \\\ `.\ \ \ N�::GN 1 � _I-I f' I Z Br \ 1 0 MPSTER PC m o it (• on I' c�'�` �\ 4 U I C} C� - :=o>° n o B Rn�°J o $ F ' Pmom 8 D A - c Y ` AIL - c11 508-3G2-4541 fa. 508 362-98BU SITE PLAN DRAFTER:DAD DATE: 8-1-01 I� OF LAND IN CHKD BY: AHO. REVISED: 3-4-03 (5tG11AL/ESMNI,ADD SMN,1-I01I5.L. SCAPE). :�V15„Of y�- dowf7 Cope-' p HYANNIS (BARNSTABLE) MA REVISED: 4-9-03 (APMTUENTS,CANOPY,DIMENS ONS ETC) a CIVIL ENC7NEEF'S O PREPARED FOR: SCALE 1" = 70' REVISED: 4-23-03 (REDUCE MAP IMENTS.NEW ROOF O.N.,CRAIII-SPC.) VfE L.4 N(� SUR VE>'ORS u ABRAHAM PETkOLEUM. INC. REVISED: 4-30-03 (BLDG.ENTRo.NCEs,REDUCE emLDmc Nc7 9e rE GNP sb<Tsrtxf�a. -g39 Main Sheet - Y:4RMOUTHPO.RT, .MASS. #147 h #149 NORTH STREET HYANNIS, MA 02601 01-067.DWG REVISED: 5-28-03 (ADOITIO-L SOEWALeS) it 9 f w MANHOLE MANHOLE 1/2"EXP JOINT APPROXIMATELY 24'-O"OC z H-20 F&C FILLER CUT BACK 1/2",W/ 1/2'DIA x12"LONG 7, H-20 F&C — 1/2"EXP JOINT WHEN ADJACENT (n LABEL SEWER IJFC�W SMOOTH EXP DOWELS AT 2'^0"OC,ONE- HEAVY DUTY H-20 COVER MORTAR ALL PROPOSED SLAB TO CONC STRUCTURE OR BLDG HALF GREASED �t v MORTAR ALL 24"LD. H-20 MANHOLE C VERS FOUNDATION LABELED "DRAIN" F&C COMPONENTS CONTINUOUS SEALANT SMOOTH TROWEL ALL EDGES ( ) COMPONENTS ttP. DRILL 2 1"4 HOLES IN COVER L. 38.50) w w PREMOLDED FILLER -6"WIDE U W w - 4x4-6/6 WELDED WIRE FABRIC . 8" H-20 F&G'S EL. LISTED �+ IN FROM CONTROL JOINT BLDG.. STOP WWF AT EXP JT SEE PAVEMENT CROSS SECTION 2'X 2' GRATE (TYP.) Or z z %s FINE BROOM COMPACT BACKFILL IN 6" / O SMOOTH TROWEL ALL 6" s� f.z 2q, MIN. lmkfrpT�24" VARIES EDGES 6"WIDE FINE Bft00M FINISH LIFTS (TYP. ALL DRAINAGE)SEE pb�N 4 w R35 PVC A7 7` PITCH 1% TOP STRUCTURES RTS LISTED TEE 1000 GAL H-20 SANITARY LINE PRECAST EL. 36.2 ;r,• MIRAFI 140N FABRIC TOP/SIDES H-20 (/) SEPTIC TANK _ PAP OVER 3 MIN, PEASTONE MAIN INVERT VERIFY SEWER STUB LOCATION ASTM C-478 A'4 ` N A�E �EpUgl � �1 �--- ° RISERS $LOTTED12"N HDPE D 2,•1 ra URSE � W ' SEE PLAN VIEW y / / / /° 12" H-20 RISER & rn O SINKS/KITCHEN FLOW • ' 4' ` AS REQ. ADS N 12 OR EQ. HOL , '`-' & BRICK ADJUSTING CO I I EL, 24.8t AND DEPTH PRIOR TO ANY PRECAST MANHOLES ;> ONLY TO CREASE FOUNDATION ° n n ' 1"TOPCOAT SET LEVEL INV. �a ACME OR EQUAL 6"GRAVEL & MECH. p C MASS DPW MORTAR M M -�- � NOTE: ROAD OPENING PERMIT REQUIRED FORMED INVERTS 70 COMPACTION (TYP.) n 2" BINDER TYRE II ^j$y�"•-• ^• ^T` �'f o (TYP.) I Z FgOy�1IrwFFRWG O TfnnRnINATF FULL PIPE HEIGHT vi?Efl�E�FR ,X Q' '°\ AAVEMIENT S 2.0' ( P.) 77••��,, ALL WORK WITH TOWN DEPT'S. U N x V f f c 12" PROCESSED GRAVEL PROPOSED C.B. TRAP o.x° p� /� � �\\, �� r �\\/�\ �\ .:-•".�,,�� H-20 .... ...... 12 4 ELB�wPiP � I SEWER C O N N ECTI O N LAN S � r a 1000 GALLON U � COMPACTED AGGREGATE BASF \% c° LEACHPIT 1000PGALLON PROPOSED Qt \ LEACHING TRENCH BETWEEN c;` H-20 CATCH BASIN Q> w N.T.S. HORIZONTAL UNDISTURBED OR COMPACTED \ y 6 STRUCTURES, SEE CROSS SECTION 6'4X6'-8" SHOREY Q L N.T.S. VERTICAL SUBSOIL �/\ ° ° LP1000H-20 OR EQUAL 'OX6' 8" SHOREY SOLID �} , /\ BASIN H-20 OR EQUAL O V) CONCRETE SIDEWALK \/ L� MIRAFI 140N FABRIC TOP/SIDES SCALE: i 1/2"+" t'-0" r\\ p v tO � ^. NOTES: �// """"' SECTIONAL PLATE \S 1. COMPACTED AGGREGATE BASE COURSE: 2'GRADED CRUSHED STONE ON 4" GRAVEL BORROW. ,6" WASHED STONE UNDERNEA H 4' MIN AROUND PIT { 2. CONCRETE FOR SIDEWALKS MDPW CEMENT CONCRETE (AIR ENTRAINED 4000 PSI 3/4" IN.,610) STRUCTURE O •........................................... I SECTION THRU DRAINAGE SAW CUT EDGES TO OBTAIN CLEAN FULL THICKNESS BUTT JOINT ON EXISTING BASE AND REMOVE OLD PAVEMENT TO PROVIDE A STRAIGHT EDGE. NOT TO SCALE MIRAFI 140N FABRIC TOP/SIDES STREETS, DRIVEWAYS LAWNS AND ^ OVER 3"PEASTONE AND WALKS CROSS COUNTRY ° NORTH � �WgETiS b0/3� 4 sa vmFnccl xnAn ,.m,+a,m uw.a � mM°',,,,a,.T"'""u'c" '°'c`s'wuc sh s�- 12"4 SLOTTED H-20 � dqr BITUMINOUS PAVEMENT LOAM AND SEED "fly°YOU CONC s" _ s s-- s -c--°--- CORRUGATED HOPE PIPE mP`>tts acn`a."'�ms•T Q-J-_c-"'_'i—a..__a..'sc^--�^_-__'0'-`-c o---¢...--- /g1 ADS N-12 OR EQUAL 3"CALIPER o ¢=g s s °_.---c TREE ._---�-'-'s'-'--�_.'-c--=c ----c----"°_.-� / �,na .75"-1.5"DOUBLE c..-.--�- LflN-88/ 's '' '� \ \ ° w�4°e w /sJ s °__c— °" _• WASHED STONE �y \ .Sio•oA 9o.P \ an °�-° - 3 3. :':•• 'a• .<i W07 P ,aoor,SK © GRAVEL �'\` •O°944°oQ z`o \\\ a ME; ;Elw \'tY1`�' BASE COURSE :d>oR's.9.b,At:oNA, \\. ` 'se,w; a,w A i J•i•:,',.'.•:.,t, v\\i aQ4aaQoc��:: \\\ t' (® 01 1. 2 QQ ti SETTS EXCAVATION- EARTH OR ROCK ° Z 0,20k 30.R.° ,..a ! •'3, QG o'jy 03Ok AatES . ALL ROCK EXCAVATION AND STONES �.z• rF,a dva.T LARGER THAN 6" SHALL BE /\/ \ DISPOSED OF AND REPLACED WITH Q/ g 4 TRENCH CROSS SECTION \\ \\ APPROVED EXCAVATED MATERIAL ,. y •ac,. tv NTS 2 -dog / \\^ OR GRAVEL BORROW. © '-- ' u> M REINFORCED NEW BLACK t1U86ER rJ Y\ \ " � M y5 ROSE(i/2'tD) � � COMPACTED DOUBLE\� s axs)" a C Nt-TN v © a DOUBLE STRAND 12 CA y��N102 Q APPROVED \\ ��' , s° r�rt msI �• I GALV ANNEALED 1IMSTED WIRE BACKFILL 'LOT j`�1 ,xtr ' `O $0.EF. °is 1' TREE WRAP.LAP ENDS DORN 1 DO NOT STAPLE PROPOSE A STAKES EQUALLY 2 1 SPACED Z / \\� • . RELOCATED CANOPY �•ry'� -�7�� ,�n, AROUND TREE 2 1/25Q 1/2'x10' I- U F; U,7i1�.1�11\ 0 � ,t '' STAINED DARK DROWN TRUNK. 2 I LE AN PULLED VEROCALA WITH CWJte - V p b . PIPE O.D. °°o'° �\ •• a 2508 S;(' ,, MN 4'-0"BUR ED a n 12' MIN. ° ° \^ CAREFULLY COMPACTED _ _ 18"MAX 12 MIN \ SELECTED MATERIAL OR m GRAVEL BORROW { ,. 1NIN FUN 3'DEEP SAUCER E ::o.b r• \ o " © + ::.. _ .11EPIH EHREODER.BIRK. \/,\\. ,v. 4,•+ _ ~:�:- ":y.`", / RA40VE BURVP FROM 70P FILTER FABRIC •``cF+4q. P`'d`" If REQ'D \ ,A�- � \\• 1/2 O.D. � Q ` �© nkLF CAREFULLY COMPACTED ' 1 1 �r: +% -^COUPOEDOQTMRODE 3 Z °�Qao°;°�off' g �q •\, SELECTED MATERIAL O $ M t :x. ' o m w 6" MIN. I M°W V"tTMv SOIL MIX' © 22,9 UNDISTURBED �n,Cn IRRFD FIRM MATFRIA - Mil ,4� O O msr n csorrc err/// 1 $t •SA' 12" 12" _ ( 1 O REPLACE ANY wDc°sNP Pc ggg BELOW GRADE EXCAVATION ` MIN. MIN a) M OF UNSUITABLE MATERIAL0 I I I WITH CAREFULLY COMPACTED -,aax ox �` Q I 'd- xcarnco> • M SELECTED MATERIAL k _x_,_z_. x— x—— TREE PLANTING DETAIL 00 o m a IN 12" LIFTS. MAX. _ % x Lu Li EARTH TRENCH ROCK TRENCH GENERAL NOTES: Q W W W o � xCh 1,THE LOCATION OF EXISTING UNDERGROUND UTILITIES SHOWN ON THIS PLAN IS STANDARD DETAIL ""'� APPROXIMATE. PRIOR TO ANY EXCAVATION ON THIS SITE. THE EXCAVATING SEWER TRENCH\E[`'C L, I CONTRACTOR SHALL MAKE THE REQUIRED 72 HOUR NOTIFICATION TO DIG SAFE ��J j'"� (1-888-344-7233) AND ANY OTHER UTILITIES WHICH MAY HAVE CABLE, PIPE OR Q O NOT 70 SCALE EQUIPMENT IN THE CONSTRUCTION AREA FOR VERIFICATION OF LOCATIONS. O = O `- 2. ALL CONSTRUCTION MATERIALS, COMPONENTS, AND METHODS EMPLOYED ON THIS Q Q I II PARKING, SITE PLAN PROJECT WORK SHALL CONFORM TO THE TOWN OF BARNORABLE AN AMSION REGULATIONS ' AND/OR THE MASSACHUSEfTS DEPARTMENT OF PUBLIC WORKS STANDARD Glp SPECIFICATIONS FOR BRIDGES AND HIGHWAYS AS AMENDED TO PRESENT. Lu W �` $CAL' "=T'- ALL SEWER WORK AND MATERIALS TO CONFORM TO T.O.B. REGULATIONS. ti O '� 20 0 40 60 Feet Q �' IOU- Q I D S Q C) -- 3. VERTICAL DATUM IS ASSUMED FROM T.0.6, GIS (APPROX. NGVO) U i] 0 O 6" LOAM & SEED DISTURBED AREAS 4, TOPOGRAPHY AND DETAIL FROM SURVEYS BY DOWN CAPE ENGINEERING 1/01. NOT PAVED (TYP.) 5, DESIGN LOADING FOR ALL PRECAST UNITS TO BE AASHTO-H20 UNLESS NOTED. 6" 6. THIS PLAN IS FOR PROPOSED WORK ONLY AND IS NOT TO BE USED FOR PROPERTY LINE STAKING. Q I 7. SEWER COMPONENTS NOT TO BE BACKFILLED OR CONCEALED WITHOUT d INSPECTION BY DPW AND PERMISSION OBTAINED. a4 { 00a00 1" TOPCOAT MASS DPW 8. 6" LOAM AND SEED ALL DISTURBED AREAS NOT PAVED. 00000 `� TYPE 11 9. COORDINATE UTILITY INSTALLATIONS WITH APPROPRIATE VENDORS, ram-+ 6" ' 00000 � 12" X 3" 1" TOPCOAT MASS DPW 2'-10" 10. SITE LIGHTING SHALL NOT CAUSE GLARE FOR MOTORISTS, PEDESTRIANS, d O CCBERM2. TYPE 11 OR NEIGHBORING PREMISES. O 000 0°000SIN 00000 ; 000000000000000 Z 0 0 0 ' OD0000000000000 32" z x 00000 26 1 ,o'•,y 000000000000000 °°OOOOO°O°°Do°o°o° 24„ 'Q 000 O 'n'.�• a C W 000 4 0 000 00000000 12" PROCESSED GRAVEL E~ z Z fE_a r - O O p O O o O O o MDPW M1.03.1 VIB. ROLLER COMPACTED 12" PROCESSED GRAVEL O H 0 0 0 0 0 0 0 00 0 0 0 o LY arA COMPACTED o°O°000p0p00°OO°O°O 6° LOAM &SEED MDPW M1.03.1 VIB. ROLLER COMPACTED U z 4•' .{•• f GRAVEL M1.03.1 00000 n `, p0000000P000000 ALL DISTURBED AREAS DDDDDDDD Op0a0 a• 'OpO00000a000000 REMOVE TOP & SUBSOIL COMPACT SUBBASE _ DDDDDDDD 24" di g w "'(TYA.) ❑DDDDDDD o o � O O NOTE: ALL FILL TO BE CLEAN SAND & GRAVEL DRAIN s 1/s" a / 00000 COMPACT IN 8" LIFTS TO 95% MODIFIED PROCTOR DENSITY - 0DD❑©Q©[� sue-, 0- Z p0000 .•' •A WITH VIBRATORY ROLLER. 000000000000 000° CEMENT CONCRETE 2000 PSI MIN. PAVEMENT � A (� 24" 00©DDDDD �L Ew z a, 0o°o0p0�00000 000 IF CURBING SET IN EXISTING PAVEMENT, ( AVEM EN T CROSS SS SECTION `.i .,,,,' ❑DDDDODD I 22" + 00000000000000 O CUT NEAT LINE 6"FROM CURB LINE AND REMOVE 00p 000000000000°O BINDER, BASE AND STONE. REPLACE NOT TO SCALE MODEL: LT$ARON, BROCKTON, MA [](�QQ[]Q[JD o O O o O O o O WITH CEMENT CONCRETE MODEL: LT 105 (/) x WEIGHT: 430 LBS VERTICAL GRANITE CURBING 6"X18" ALL SIDEWALKS TO-CONFORM TO ADA STANDARDS GRANITE CROSS SECTION TYPICAL ACCESS COVER GR A N SCALE: 3/4" W V-0" w NOT TO SCALE LABS! SEWER OR DRAIN AS APPROPRIATE FRAME AND GReT� Q �'�` SCALE:/�3/4" T 1V'-O"I� MINIMUM WEIGHT: 388 LEIS. 01-06fi SPR#032.03 SHEET 3 OF 3 01 "-067 - T --- -� ^"' --F -— _r .',.f `�4 7.`` ,.Y - -:-^^ - - ^-�. -a.r- •fie y-- ` n i I I I <+d 017. �ray f.. 3 aw�.. i PROVIDE FLOOR SINK .ram t 1 CENTERED BENEATH ICE CADDY NOTE. ,�: w LJ RIVE THRU NOTCH MILLWORK .. AROUND BUMP-OUT 00 IN CORNER <t c� t v cam+ z o , tF _� Z w N - T 1 _ O ti 1P C E- U O _ . O I _ ,o I z _ o LL. _ �s C o U , v L�J � a z o __ o .- cn t� W Q f W _ C � -� o x p o W r^ c c co O 1_ m N G.T. BELOW v ca�- � N 102A 120E -, l I o to I f- Q ® _ h- ii 0 0 oa I UF. < < Y 171E 8'-6 � � � � Y 0 O U) � (� O Z N 13'-10" /T CO FEE STATION T w .. cn N PROVIDE FILTERED o Lo W wS Z r z COLD WATER ICB ,:.,... r� y z � I O U P!, _z � w = _ ° Q ESPRESSO �ull .,, n U m(; o N ICB 9OL } 4 Q � 101 M 101 N ;. - o N U Do o S O = Q 96 T yo a) C c�j v 3 O Q (� z 0 a�' 3 • W Z N O Q �9'OL o O s r1 LL TRASH `� PROVIDE FLOOR SINK p « Q 2es 667 CENTERED BENEATH O ICE CADDY Q _ CONDIMENTS PROVIDE FILTERED COLD WATER FOR HOT o ENSURE ADEQUATE HUBS . .y WINTER BEV m o g OUTLETS WITH AIR GAP-SAFE ,, z m dE WASTE FOR ALL COFFEE BREWER a rm- o p EQUIPMENT ON FRONT LINES `. " � U Oz 101« ' •��? � s T $'-9" ao w t i OEFI CE c t) O -I I ,b801 - ` (NO WORK) _ c� Y, a �� # REACH IN- COOLER 2 y — j 4 m w cn i 1 O I STORAGE m LLJ 0 ° o a o O co >. N (NO WORK) r in o m w � 0 SAES AREA z TRENCH UNDER FLOOR m Q O O m SLAB TO PROVIDE PLUMBING TO FRONTLINE W O � 2 2 U -� j 4 4 W j z I , EXIST. WALKWAY i EXIST. PLANTERS EXIST.. PLANTERS I I —J r I I Q ( �.� NOTE: SUGGESTED LOCATIONS FORw O PLUMBING FIXTURES w U ON FRONT AND BACK LINES ARE CALLED OUT z (f� O F U AND ARE TO BE REVIEWED W/ FRANCHISEE. r n � I J Q l/ l n O � I Z d PLUMBING PLAN � � o Q U ,_ SYMBOL" LIST o SCALE:, 1/4 = 1 0 Q -- -- — MIXED HOT/COLD WATER PIPING I - -G GAS PIPING INSIDE FOR APPLIANCES •-•-•- - F.C.W. - FILTERED COLD WATER i z --- C.W. - COLD WATER — ( - ---- H.W. - HOT WATER m L � GATE VALVE I I —v`-- GAS COCK TEMPERING VALVE H.B. HOSE BIBB SANITARY WASTE PIPING BELOW SLAB - GREASE WASTE PIPING BELOW SLAB VENT PIPING BELOW SLAB SNEE1 \ - VENT PIPING ABOVE SLAB GREASE TRAP Q1 F.C.O. FLOOR CLEAN OUT # H.O. HUB OUTLET - W/AIR GAP SAFE WASTEF F.D. FLOOR DRAIN - W/AIR GAP CUP - F.S. FLOOR SINK - W/AIR GAP - SAFE WASTE JOB#: D1 3152 V.R. VENT RISER DATE: 04/28/14 V.T.R. VENT THRU ROOF -� U.N.O. UNLESS NOTED OTHERWISE PC# — C.M. V. LAN0LEY i I I I II t ` b I - : WALK IN BOX SCHEDUL E BY A RCHITECT I BRAND DD BR i LOCATION OF WALK-I N BOX INTERIOR R ' ADD RE SS r CEILING & STRUCTUA A R L HGT. WHERE N/A . E E BOX w I WILL BE LOCATED (INTERIOR BOXES): REVIEWED ED FOR DES IGN CONFORMANCE ONLY 174 NORTH _. ,. STREET • , �iaadr OVERALL DIMENSION OF BOX. APPROVAL �:.. • FOR THESE BY DUNKIN BRANDS DOES NOT IMPLY THAT DUNKIN' BRAND S HAS REVIEWED THEM FOR CONFORMITY TO APPLICABLE HYANNI , , S MA 02601 I FREEZER DIMENSION: _ 9 CODES OR REGULATIONS a. COOLER DIMENSIONS: - ❑ APPROVED ANTE-ROOM DIMENSIONS.. (IF APPLICABLE)...... N/A ❑ APPROVED AS NOTED: submit. Record Copy for Archives * ❑ DISAPPROVED AS NOTED: Revise and Resubmit ,.. REFRIGERATION SYSTEM. CAPSULE PAK J\j M1 ❑ INCOMPLETE INFORMATION: Add requested informaton and resubmit RLOCATION: }.. EFRIGERA TION OWNER > Date: REFRIGERATION LINESET NEEDED. N/A DUNKIN BRANDS E Construction Manager (REMOTE CONDENSING UNITS ONLY): Q D C SALVI COU T A OPTIONAL'ACCESSORIES: Notes: C O U T O MANAGEMENT GROUP m s INTERIOR RAMP: 169 MAIN STREET • YES DADE COUNTY SPECS: N/A' o p O o O u CASTERS FOR SHELVING: TBD BY OWNER S T O N E I I A M , MA 02180 ' I ARCHITECTS NOTES: NONE *CAPSULE PAK REFRIGERATION HAS BOTH THE CONDENSING UNIT AND EVAPORATOR SYSTEM MOUNTED ON H „ I � THE TOP OF THE WALK-IN. THIS I SYSTEM REQUIRES 24 CLEARANCE BETWEEN THE TOP OF THE BOX AND THE BOTTOM OF THE STRUCTURE. THE AREA WHERE THE BOX IS TO BE LOCATED MUST HAVE A MINIMUM F INDEX OF DRAWINGS HEIGHT OF 10'-1" IN ORDER FOR THIS REFRIGERATION SYSTEM TO BE AN OPTION. EVAPORATOR IS FLUSH TO ADA S T A T E I V I E N LLj T BUILDING DATA THE CEILING/WALL, NOTHING EXTENDS INTO THE REFRIGERATION SPACE. MAXIMUM COMPARTMENT SIZE IS I 7'x14'. TYPICAL HEIGHT OF THE WALK-IN BOX USING THIS REFRIGERATION IS 7'-7" T1 TITLE SHEET, ARCHITECTURAL DATA I HEREBY CERTIFY THAT THE PLANS AND DRAWINGS FOR THIS USE GROUP: B ' u) 1 PROJECT WERE DRAWN IN ACCORDANCE WITH ALL FEDERAL, TYFPE OF CONSTRUCTION. TYPE V N `' S TA I G Al STATE AND o P LOCAL A ROPo_ L LAWS, INCL UDING, U - �QED FLOOR BUT NOT LIMITED TO R PLAN, SCHEDULE, .NOTES - .LEGEND � THE � , STORIES. r I z � I � AMERICANS WITH 1 � ABBREVIATION DETAIL_, DISABILITIES ACT (THE ADA THE ADA cn � E IATION INDEX ACCESSIBILITY GUIDELINES AND ANY STATE OR LOCAL ALLOWABLE FLOOR AREA: 6000 S.F. -o W `l' -�- m M I r- A2 REFLECTED CEILING Bc ` ELECTRIO LIGHTING PLAN; m & AND GA. GAUGE Q.T. QUARRY TILE ACCESSIBILITY CODES, REGULATIONS, OR STANDARDS _ � T SCHEDULES; LEGEND; NOTES; DETAILS ACTUAL FLOOR AREA: 849 S.F. 0 � @ AT GALV. GALVINIZED QTY. QUANTITY o U n ! .. �� A/C AIR CONDITIONING GYP. BD. GYPSUM BOARD R.A: ALLIED DOMECQ A3 INTERIOR ELEVATIONS, KEY PLAN; DETAILS; SCHEDULES OCCUPANCY LOAD: � ��, � Date: Ln -, L- Q G A.D. AREA DRAIN HDWD. HARDWOOD RAD. RADIUS m o A.F.F. ABOVE FINISH FLOOR HDR. HEADER REF. REFRIGERATOR U) ARCHITECTS SIGNATURE HERE FIXED SEATS. 0 PERSONS K1 EQUIPMENT PLAN; BACK BAR ELEVATIONS I EMPLOYEES: 3 PERSONS ; -' ALUM. ALUMINUM H.M. ' HOLLOW METAL REINF. REINFORCING K2 EQUIPMENT SCHEDULE DUNKIN ' BRANDS REFERENCES � ALT. ALTERNATE HORIZ. HORIZONTAL REV. REVISION APPROX. APPROXIMATE HGT. HEIGHT REQ'D REQUIRED TOTAL OCCUPANCY: 3 PERSONS �'s,. w ! K3 EQUIPMENT SCHEDULE BD. BOARD I.D. INSIDE DIAMETER RESIL. RESILIANT • I BLDG. BUILDING INSUL. INSULATION RM. ROOM K4 EQUIPMENT SCHEDULE DUNKIN' BRANDS SPECIFICATION BOOK (ISSUED 1 /31 /98) BM. BEAM INT. INTERIOR R.O. ROUGH OPENING BSMT. BASEMENT JT. JOINT sCHED. SCHEDULE E1 ELECTRIC PLAN NATIONAL ACCOUNT SOURCE ISSUED 6 13 01 BTWN. BETWEEN KIT. KITCHEN SEC. SECTION ( / INFORMATION BOOKLET _ BOT. BOTTOM LAM. LAMINATE S.F. SQUARE FOOT FLAME SPREAD: -- -\� C.L. CENTER LINE LAV. LAVATORY SHT. SHEET P1 PLUMBING PLAN; SYMBOL LIST C.T. CERAMIC TILE LT. LIGHT Sim. SIMILAR DUNKIN BRANDS EQUIPMENT (ISSUED 6/97) :w FREEZER" CORE MATERIAL: 25 �"" CLG. CEILING MAS. MASONRY SPEC. SPECIFICATION SPECIFICATION BINDER Of \ ' M CLOS. CLOSET MAX. MAXIMUM so. SQUARE FREEZER METAL PANEL. 25 ` � CM CONSTRUCTION MGR. MECH. MECHANICAL S.S. STAINLESS STEEL 1999 FDA FOOD CODE (ISSUED 1999) I a CMU CONC. MASONRY UNI MTL. METAL STD. STANDARD COL. COLUMN MFR. MANUFACTURER STL. STEEL <� SMOKE DEVELOPMENT RATINGS: r,, , CONC. CONCRETE MIN. MINIMUM STRUCT. STRUCTURAL FLAME SPREAD AND SMOKE DEVELOPMENT RATINGS FOR INTERIOR WALL AND CEILING FINISH MATERIALS, INTERIOR FINISH CLASSIFICATION: III 76-200 :susP. SUSPENDED / ) FREEZER CORE MATERIAL: 250 CONT. CONTINUOUS MISC. MISCELLANEOUS CONST. CONSTRUCTION M.O. MASONRY OPENING TEL. TELEPHONE MATERIAL rLAMIE SPREAD SMOKE - DEPT. DEPARTMENT MTD. MOUNTED : THK. THICK. RATING DEVELOPMENT .FREEZER MET,�� PANEL: OVER 500 ;! DTL. DETAIL N.I.C. NOT IN CONTRACT THRU THROUGH BASED ON THE FOLLOWING CODES ----'l FIBERGLASS REINFORCED PANELS 175 135 --�-- ! D.F. DRINKING FOUNTAIN N0. NUMBER T.O.P. TOP OF PLATE DIA. DIAMETER NOM, NOMINAL T.O.S. TOP OF STEEL VINYL WALL COVERING 5 5 20112 INTERNATIONAL PLUMBING CODE w \I DIM. DIMENSION N.T.S. NOT TO SCALE T.O.SL. TOP' OF SLAB PLASTIC LAMINATE 30 200 � 20112 INTERNATIONAL MECHANICAL CODE Q N DISP. DISPENSER 0.A. OVERALL TRT. TREATED ENAMEL PAINT ON TRIM, DOOR 5 0 \ F 20111 NFPA 70 DN. DOWN O.C. ON CENTER TYP. TYPICAL FRAMES, WOOD SHELVING o DR. DOOR O.D. OUTSIDE DIAMETER V.C.B. VINYL COMPOSITION BASE WOOD STAIN (NATURAL WOOD SURFACES 5 20112 INTERNATIONAL FUEL GAS CODE D.s. DOWN SPOUT OPNG. OPENING V.C.T. VINYL COMPOSITION TILE CLEAR SEALER NATURAL WOOD DOORS 20112 INTERNATIONAL ENERGY CONSERVATION CODE O m I DWG. DRAWING OPT. OPTIONAL VERT. VERTICAL ACCousTICAL CEILING TILES 5 20112 INTERNATIONAL RESIDENTIAL CODE �_ ! EA. EACH PL. PLATE V.I.F. VERIFY IN FIELD 23 � I EL. ELEVATION P.LAM. PLASTIC LAMINATE V.W.C. VINYL WALL COVERING Lv cn ELEC. ELECTRICAL PLUMB. PLUMBING W/ WITH v_� J EQ. EQUAL PLYWD. PLYWOOD W.C. WATER CLOSET U Q EQUIP. EQUIPMENT w F= PR. PAIR WD. WOOD I I 9 EXIST. EXISTING PROP. PROPERTY W/o WITHOUT DUNKIN BRANDS DATA SEATING: � z EXT. EXTERIOR P.S.F. PER SQUARE FOOT WP. WATERPROOFING Oz - ># OF TABLES 0 F.D. FLOOR DRAIN P.S.I. PER SQUARE INCH WT. WEIGHT __. FIN. FINISH PTD. PAINTED WWM. WELDED WIRE MESH STORE DIMENSIONS: FL FLOOR P.V.C. POLY VINYL CHLORIDE SO. FOOTAGE )# OF BARRIER FREE SEATING UNITS 0 F.O. FACE OF 416 FT. Fool RETAIL SERVICE AREA SQ. FT. 0 1� OF SEATS AT TABLES (INCLUDES HCP , FURN. FURNITURE SEATING AREA 0 SQ. FT. �# OF SEATS AT SIT DOWN COUNTERS 0 GRAPHIC R A P H I CSYMBOLS PREP AREA 231 SQ. FT. # OF SEATS AT SOFT SEATS 0 j o STORAGE/ REST ROOM/ OFFICE AREA 168/ 0 / 34 SQ. FT. TOTAL OF SEATS 0 Q L ..SECTION NUMBER FINISH NUMBER # � � w e I Al WALK IN FREEZER 0 SQ. FT. W W —1 0 202 P-21 ELECTRICAL SERVICE „ � _ W Q z SHEET NUMBER WALK IN COOLER AREA 0 SQ. FT. o SECTION FINISHES 325A 120 24ov 3PH 4w U� FREEZER/ COOLER COMBO AREA 0 SQ. FT. / o U-) DETAIL NUMBER S = cc H1 TOTAL: 849 SO. FT. IMAGE TYPE: o W 1- DETAIL CAPPUCCINO BLEND m z 301 SHEET NUMBER COMBO FRESH BREW — ORIGINAL BLEND DD BR Q L L_1 REST ROOMS: NUMBER / — DETAIL 1a PARTITION KEY SIGNAGE: NUMBER OF RESTROOMS 0 � DOOR MARK — PUBLIC ACCESS TO REST ROOMS — NOTE: ALL SIGNAGE TO BE DUNKIN' DONUTS LATEST DESIGN # AND SUBJECT TO APPROVAL BY TOWN AND LANDLORD. C HANDICAP ACCESSIBLE — SIGNAGE FILED UNDER SEPARATE PERMIT BY DUNKIN DOOR PARTITION TYPES DONUTS SIGN MAN UFACTURER. I ! I D100 B DRIVE-THRU: EQUIPMENT TAG COLUMN REFERENCE GRIDS YES/No YES SHEET NUMBER OF DRIVE 'THRU WINDOWS 1 OR O MENU BOARD SIZE (SINGLE, COMBO) SINGLE DRAWING . NOTES INTERIOR ELEVATION INDICATOR CAR LENGTHS FROM MENU TO WINDOW 5 ' WALK IN FREEZER COOLER: STACKING (TOTAL # OF VEHICLES) SEE SITE BY OTHERS JOB#: D13152 ESCAPE LANE BY SITE ENG. REMOTE COMPRESSORS REQUIRED N DATE: 04/28/14 PC# — DRIVE THRU TIMER SYSTEM BY DUNKIN DONUTS DISTANCE FROM COMPRESSOR TO BOX ON TOP C.M. V. LANGLEY LEGEND: EXISTING WALL TO BE REMOVED EXISTING STUD WALL, C C, 2x4 OR 2x6 STUD WALL @ 16" O.C. NEW STUD WALL, 2x4 OR 2x6 STUD WALL @ 16" O.C. GENERAL NOTES A. GENERAL CONTRACTOR SHALL REFER TO WRITTEN SPECIFICATIONS FOR ADDITIONAL INFORMATION NOT CONTAINED IN THE DRAWINGS. w, B. GENERAL CONTRACTOR SHALL PROVIDE ADEQUATE BLOCKING AT SHELVING, 3 COMPARTMENT SINK, T & S SPRAY BRACKET, POT RACK, HAND SINKS, MOP SINK, FAUCETS, TIME CLOCK, GRAB BARS, LAVATORIES, HAND DRYERS, MIRRORS, PAPER TOWEL DISPENSERS, SOAP DISPENSERS, OTHER ACCESSORIES, ETC. C. REFER TO THE 'K' DRAWING(S) FOR INFORMATION REGARDING THE EQUIPMENT AND EQUIPMENT LAYOUT. D. GENERAL CONTRACTOR SHALL INSTALL 2"x8" BLOCKING FOR SANDWICH STATION, TOP OF BLOCKING ® 4'-4" A.F.F. ALSO BLOCKING FOR VDU MONITORS. ■► E. ALL TOILET WALLS AND OFFICE WALLS TO HAVE ALUMINUM FACED FIBERGLASS INSULATION. F. SEE SITE PLAN PROVIDED BY OWNER FOR NUMBER AND LOCATION OF THE FOLLOWING SITE FURNISHINGS (ALL BY WAUSAU TILE): TABLE WITH SEATING .. #TF3138D3, ADA TABLE WITH SEATING #TF3139D3, TRASH CAN NEXT TO EXTERIOR SEATING AREA #TF1020A5, TRASH CAN WITH CHUTE NEXT TO DRIVE-THRU AREA #TF1021A5, GROUNDSKEEPER SMOKING MANAGEMENT -- RECEPTACLE, COLOR: BEIGE, #2570-88. (OPTIONAL) G. PROVIDE FIRE EXTINGUISHERS, TYPE ABC, WALL HUNG, TOP @ 5'-0" A.F.F. (BY N <� i G.C.). - NUMBER AND LOCATION AS DETERMINED BY LOCAL CODE. z z H. IF A LARGER OFFICE IS REQUIRED, EXPAND TOWARD BOH, NOT FOH. -j Q O n Y r o°z D 1PI. BEVERAGE REFRIGERATOR TO BE 54" HIGH WHEN NOT PLACED AGAINST WALL. U, re v pz° a t a © - �� ° woo-,mf�j NOTE:: J. HANDICAP REQUIREMENTS:a - o ■ `ti.xm`w o NOTCH MILLWORK THE GENERAL CONTRACTOR WILL ACQUAINT HIMSELF WITH THE HANDICAP J Y � �� --- AROUND BUMP-OUT REQUIREMENTS OF THE APPLICABLE STATE AND THE AMERICAN DISABILITIES ACTG.T. BELOW �_ = o2a 12oF O "U x CO o 1o1c 10 1A i IN CORNER -, 0 (ADA) AND INSURE THAT THIS FACILITY WILL BE ACCESSIBLE. THE FOLLOWING IS � o 71= 1718 8'-6'� A PARTIAL LIST OF REQUIREMENTS: O v Y �I O D/T COFFEE STATION 1. AISLES MINIMUM 36" WIDE. J ) � �.j Z I z 2. CURB CUTS PROVIDED AT HANDICAP PARKING SPACES. �■s M Q z o N I O 3. MAX. SLOPE OF 59% OR 1:20 IN ALL PARKING LOTS AND ON SIDEWALKS, ALL m O Q j w o F Q OTHER AREAS WITH GREATER SLOPE WILL BE CONSIDERED A RAMP. -' UP z o o 4• SIDEWALKS WILL BE A MINIMUM OF 4'-0" WIDE, WITH A 5'x5' PAD IN FRONT J OM c� ESPRESSO ICB g p� — 5 OF EXTERIOR OUTSWINGING DOORS PER CODE. Q U Q Iui LL1 m j U 101M 101N RAMPS HAVE TO HAVE A MAXIMUM SLOPE OF 1:12 WITH HANDRAILS AT 34" N i o .;0° B Q r v�v AND 19" ABOVE THE FLOOR ON BOTH SIDES AND TO EXTEND BEYOND THE w z b I 3 I�' TOP AND BOTTOM OF THE RAMP A MINIMUM OF 1'-6". 0 0 96 o n I aa° I o 6. ALL DOORS WILL HAVE A MINIMUM OF 1'-6" CLEAR ON THE LATCH (PULL) ' w Q(z Op O O c5ot O o 3 (EXCEPT IN CERTAIN STATES WHERE IT WILL BE SIDE OF THE DOOR. 2'-0" TRASH 7. DOOR)MATS AND THRESHOLDS TO BE A MAXIMUM OF 1/2" HIGH. OO 289 6g7 Field LocateLLJ 8. DOOR HARDWARE SHALL BE MOUNTED BETWEEN 36" AND 42" ABOVE THE 0 �, FLOOR. z III° 9. DOORS TO HAZARDOUS AREAS TO HAVE KNURLED HANDLES. 2 CONDIMENTS 10. TOILETS: - Q a. LAVATORY TO HAVE LEVER HANDLES, SPRING FAUCETS OR SELF O I Wallcovering METERING FAUCETS. D ; g vzoz b. A COAT HOOK 54" ABOVE THE FLOOR WILL BE MOUNTED ON THE :k •`� *^ z m O BACK SIDE OF THE HANDICAP STALL DOOR. r- O O c. LOCATE THE WATER CLOSET 18" FROM THE CENTER LINE OF THE U z i l06 i i R g FIXTURE TO THE WALL. THE SEAT WILL BE 17" TO 19" ABOVE THE FLOOR TO THE TOP OF SEAT. , kd � I I N a c c -• PROVIDE TWO 42" LONG x 1 1/2" OUTSIDE DIAMETER PENNED GRAB. % f w ra0a a; BARS, 1 1/2" FROM THE WALL WITH ONE BEHIND AT 6" FROM THE ''+.•- �, U- o a`� I ' WALL AND ONE ADJACENT TO AT 12" FROM THE WALL 33"-36" `' w `f i vep� _ - m s ;o i W Q 7 MAX. SPACING TABLE TOP PARALLEL TO AND ABOVE THE FLOOR. WHEN A TANK PREVENTS m-0� i 4'-0" THIS LOCATION OF REAR GRAB BAR INSTALL GRAB BAR 3" ABOVE REACH _ m o t i I THE TANK. _ IN- o o dog 3 c - - w e. LAVATORY TO BE MOUNTED 32" ABOVE THE FINISHED FLOOR TO RIM _ COOLER O } Jog N j o0 0 �o z Q w Z WITH KNEE SPACE OF 30" IN WIDTH AND 27" IN CLEAR HEIGHT. j - 2 > m I I I z f• INSTALL MIRROR 36" ABOVE THE FINISHED FLOOR (TO BOTTOM) AND 4 o w o€ I j- Q N 19" CLR. Q 72" TO TOP. Iw— m 00 z N g 2>_9° 00 � r\ w g• DISPENSERS TO BE MOUNTED A MAXIMUM OF 42" ABOVE THE FLOOR QQ \ O IrJ, �p N v h TO ALL OPERATING OR DISPENSING SLOTS. } 0 QUEUE RAIL DETAIL PLAN E L E VA TI 0 N TOILET PAPER DISPENSERS MOUNTED 19" TO CENTER LINE ABOVE O N THE FLOOR. U� 'n m w co 11. ACCESSIBLE PARKING SPACES, PASSENGER LOADING ZONES, RAMPS, AND z Y Q O a NOTE: FIXED ACCESSIBLE TABLE SIGNAGE SHALL COMPLY WITH THE (ADA). O m m MAXIMUM DISTANCE APART FORA SEE DETAIL ON SHEET K1 12. ON TOILET DOOR(S), SIGNAGE IS REQUIRED WITH RAISED LETTERS AND IN O 0 TWO POST QUEING RAIL INSTALLATION Z Li D osz I SHALL BE 7'-O" BRAILLE INDICATING "MEN" OR "WOMEN". MOUNT 5' CENTER AFF OPENING > O SIDE OF DOOR. SIMILAR SIGNAGE REQUIRED IF BUTTONS PROVIDED. W U K. FURNISH ALL LABOR AND MATERIAL NECESSARY FOR THE COMPLETE INSTALLATION OF CEMENT BOARD BACKING FOR F.R.P. AND CERAMIC TILE. J V I TYPICAL SUBSTRATES FOR INTERIOR WALLS SHALL BE AS FOLLOWS: c� < N 2 2 1. PREP AREA AND STORAGE AREAS: 0'-0" TO 3'-0": 5/8" DUROCK CEMENT w - 4 ::j_�L4L BOARD, 3'-0" & ABOVE: 5/8" PLYWOOD. � Z I 2. SERVICE AREA: 5/8" MIN. PLYWOOD PROVIDE DOOR 3• SALES AND SEATING AREAS: MIN. 5/8" GYPSUM BOARD. VIEWER CENTERED IN L. GENERAL CONTRACTOR TO PROVIDE FOR P.O.S SYSTEM AS SHOWN ON DOOR AT 5'-0" ELECTRICAL DRAWINGS OR, AT A MINIMUM THE FOLLOWING CONDUITS; EXIST. WALKWAY A.F.F.: HAGER 1756 1. 2 1/2" I.D. FROM 4x4x3 JUNCTION BOX LOCATED BEHIND OFFICE DESK UP US26D. ALT. IS WALL TO ABOVE CEILING. i NATIONAL GUARD 2. FROM A HUB IN THE FRONT LINE CHASE UNDER SLAB TO WALL BEHIND 1/4" TEMPERED PRODUCTS MODEL DISPLAY RACKS PROVIDE THREE (3) 2" CONDUITS WITH 2'-0" SWEEPS AT SAFETY GLASS 9" EXIST. PLANTERS EXIST. PLANTERS #L-VGLF-WD, 9"x5". GLASS ENDS. TERMINATE ABOVE THE CEILING. (UNDER FLOOR IF BASEMENT). PEEP OLE 5" LIGHT 3. 1" I.D. CONDUIT FROM BEHIND THE DRIVE THRU CASH STATION UP WALL TO Z _ ABOVE CEILING, USE 2'-0" SWEEPS AT BOTTOM TO SIDE NEAREST FRAME MAIL WALL IF WINDOW BEHIND PROVIDING CHASE AS REQUIRED SO NO WIRING Q SLOT BENDS LESS THAN 2'-0" RADIUS. J ~ a 4. 2"x4" ELECTRICAL BOX 6'-0" A.F.F. WITH 1" CONDUIT IN WALL TO ABOVE I L-I Z OFFICE s I CEILING. CENTER 32"x32"x3/4" PLYWOOD BLOCKING IN WALL FOR VDU UNIT. �- r J o ONLY EQ. EQ. s, N NOTE THAT THE MAXIMUM CONNECTION LENGTH BETWEEN A VDU(S) AND ITS KICK DEDICATED CPU IS 75'-0" AND ONE TELEPHONE JACK IN OFFICE TO BE AN I- O 18" SQ. 0j PLATE o ISDN LINE. NOTIFY DUNKIN' DONUTS IF NOT REGIONALLY AVAILABIrE. L , z 5• OPTIONAL 2"x4" ELECTRICAL BOX IN FRONT LINE CHASE WITH 1 CONDUIT z 0 LOUVER in I ( ) J 00 p OVER TO HUB AT MAIN CASH STATION. THIS IS FOR COUNTER MOUNTED O 0 —I U O OFFICE NOT VDU UNIT AT COFFEE STATION. Q lJ J n I n ONLY USED M. NOTE: "P.O.S." ALL POWER OUTLETS FOR P.O.S. DEVICES ARE DEDICATED 00 = a_ = CIRCUITS WITH THIRD WIRE ISOLATED GROUND. AN IG IS AN INSULATED WIRE, A SEPARATED FROM ALL OTHER GROUND WIRES, RUNNING BACK TO THE BUILDING OI LJ B C D E MAIN OR COMPLEX POWER PANEL. NEMA STANDARD L5-15R I.G. FOR m z PROPOSED O O I p A RECEPTACLE AND PLUG. USE OF IG DUPLEX OR QUADPLEX OUTLETS: (I.E., W U HUBBELL IG-5262, IG-5362 OR EQUIVALENT). DOOR TYPES N. GC. SHALL NOT PROCEED WITH CONSTRUCTION UNTIL V.D.U. LOCATIONS ARE (f " DETERMINED. w SCALE: 1/4 = 1 —0 0. COORDINATE UTILITY LOCATIONS NECESSARY FOR OPTIONAL TRAINING MODULE. P. STANDARD HOT WATER HEATER IS TANKLESS HOT WATER HEATER BY RINNAL a- (j� COORDINATE EXACT SIZE W/ LOCAL REQUIREMENTS. ROTATE SO FLAME IS O OPPOSITE MOP SINK. PROVIDE DIRECT LINE W/ TEMPERATURE REGULATOR VALVE DOOR SCHEDULE TO HAND WASHING SINKS. OPTIONAL TO BE STANDARD TANK UNIT - THE F— SELF-VENTING TYPE. IF USED, RUN VENT TO OUTSIDE WALL. n 0 Q. PROVIDE WATER FILTRATION SYSTEM (BRANCH OFF MAIN LINE) FOR COFFEE MARK SIZE TYPE MATERIAL DOOR FIN. FRAME DETAIL THRESHOLD HARDWARE FRAME FINISH REMARKS BREWING EQUIPMENT, ICE MACHINES, POST MIX. LOCATE AS SHOWN. NO. W x H INT EXT NO. SET NO. INT EXT R. PLANS CALL FOR FIBERGLASS INSULATION IN WALLS. IT CAN BE KRAFT FACED. EXPOSED KRAFT FACED INSULATION TO BE FIRERATED TYPE, OR REGULAR 3'-0"x 7'-ID"x ALUM. AND KRAFT FACED INSULATION TO HAVE MINIMUM OF 1/2" GYPSUM OVER. IF CEILING, 1 1 3 4" A GLASS FACTORY ALUMINUM - ALUMINUM #1 FACTORY DARK BRONZE ANODIZED USE 5/8' TYPE X' GYPSUM. 3'-0"x 6'-B" „E„ SOLID CORE FACTORY METAL 2/AlA NONE #2 PT-02 * SEE NOTE S. G.C. WILL BE RESPONSIBLE TO INSTALL ALL INTERIOR GRAPHIC ELEMENTS SHEET 2 FRAMED OPENING LAMINATE SUPPLIED BY THE MILLWORK SUPPLIER. 3'-011x 6'-B"x SOLID CORE HOLLOW 1 1/2" x 4 1/2" SPRING HINGE, T. G.C. TO PROVIDE BRUSHED ALUMINUM CORNER GUARDS WITH 2" LEGS TO ALL • 3 1 3 4" B BIRCH PT-05 METAL 1/A1A NONE #5 PT-02 UNDERCUT 1/2" SALES AREA OUTSIDE CORNERS. 3'-0"x 6'-8"x SOLID CORE PT-05 1/A1 A NONE #3 PT-02 UNDERCUT 1/2" HOLLOWU. BRONZE COLOR MYLAR ROLL DOWN SHADES ARE OPTIONAL AT GLAZING. B BIRCH METAL 4 1 3 4" V. TABLES ARE TO BE FREE STANDING EXCEPT FOR ADA TABLES, AND OTHERS s,• 3'-6"x 6'-8' HOLLOW PT-05 HOLLOW PT-02 NOTED AS TO BE BOLTED TO THE FLOOR. v 5 1 3 4" C METAL PT-06 METAL 1/AlA ALUMINUM #6 PT-06 WELDED FRAME e W. DIMENSIONS SHOWN ARE TO THE FACE OF FINISH. _ 3'-0"x 6'-6" B.O. X. THESE PLANS ARE BASED ON MINIMUM DUNKIN' BRANDS CORPORATE DESIGN , 1 c,z2 6 4'-6"x 7'-4" R.O. FACTORY DOOR & FRAME BY FREEZER BOY, MANUF. JAB . 3 �G REQUIREMENTS. THE STRUCTURAL DESIGN, FOOTING DESIGN, ADA COMPLIANCE _- * ELIASON EASY SWING 3/4" DOOR WITH FORMICA PL-43, BRIGHTON WALNUT, NOTE; SEE DOOR HARDWARE SCHEDULE ON SHEET A3 AND GENERAL BUILDING REQUIREMENTS HAVE BEEN EVALUATED TO MEET ALL BATE. Oa /)H/ ADA STATE AND LOCAL CODES. NOTE; VERIFY ALL DOOR SWINGS ON FLOOR PLAN -- .-- BOTH SIDES. SIZE: 35 3/8"x78 1/4"x3/4" FOR 36"x80" FINISHED OPENING. Y. ALL L.V.L. HEADERS TO HAVE 2 JACKS EACH SIDE. BLACK KYDEX KICK PLATES BOTH SIDES. SEE SOURCE INFORMATION __- F k o ® a ADDRESS : REVIEWED FOR DESIGN CONFORMANCE ONLY 0 APPROVAL FOR THESE PLANS BY ALLIED DOMECQ DOES NOT IMPLY THAT 147 & 149 NORTH STREET (� o ALLIED DOMECQ HAS REVIEWED THEM FOR CONFORMITY TO APPLICABLE D 0 CODES OR REGULATIONS H Y A N N I S MASSACHUSETTS O ❑ APPROVEDIII\J � Q ❑ APPROVED AS NOTED: Submit Record Copy for Archives ❑ DISAPPROVED AS NOTED: Revise and Resubmit O ❑ INCOMPLETE INFORMATION: Add requested informaiton and resubmit r �,aa OWNER : U� Date: 0 CALLIED DOMECQ onstruction COUTO MANAGEMENT GROUP , LLC Construction Manager Notes: 169 MAIN STREET a STONEHAM , MA 02180 a 00 0Q0 N O ABBREVIATION INDEX INDEX OE DRAWINGS ADA STATEMENT BUILDING DATA MASSACHUSETTS J� & AND GA. GAUGE Q.T. QUARRY TILE USE GROUP: A3 > 50 OCCUPANCY d am ® AT GALV. GALVINIZED QTY. QUANTITY �F-- A/c AIR CONDITIONING GYP. BD. GYPSUM BOARD R.A. ALLIED DOMECQ I HEREBY CERTIFY THAT THE PLANS AND DRAWINGS TYPE OF CONSTRUCTION: TYPE 5B X.zcq A.D. AREA DRAIN HDWD. HARDWOOD RAD. RADIUS T1 TITLE SHEET/ ARCHITECTURAL DATA m PO A.F.F. ABOVE FINISH FLOOR HDR. HEADER REF. REFRIGERATOR FOR THIS PROJECT WERE DRAWN IN ACCORDANCE STORIES: 1 om� ALUM. ALUMINUM H.M. HOLLOW METAL REINF. REINFORCING WITH ALL FEDERAL, STATE AND LOCAL LAWS, ALLOWABLE FLOOR AREA: 4200 S.F. �3i� ALT. ALTERNATE HORIZ. HORIZONTAL REV. REVISION Al FLOOR PLAN; SCHEDULE; DETAILS INCLUDING BUT NOT LIMITED TO THE AMERICANS APPROX. APPROXIMATE HGT. HEIGHT REQ'D REQUIRED A2 REFLECTED CEILING PLAN; LEGEND; DETAILS ACTUAL FLOOR AREA: 1056 S.F. BD, BOARD I.D. INSIDE DIAMETER RESIL. RESILIANT A3 FLOOR TILE PLAN; DETAIL; SCHEDULE WITH DISABILITIES ACT (THE ADA"), THE ADA BLDG. BUILDING INSUL INSULATION RM. ROOM ACCESSIBILITY GUIDELINES, MASSACHUSETTS U BM. BEAM INT, INTERIOR R.O. ROUGH OPENING A4 EXTERIOR ELEVATION; INTERIOR ELEVATIONS; SCHEDULE 521 CM R, AND ANY OTH R LOCAL REGULATIONS OCCUPANCY LOAD: o BSMT. BASEMENT JT. JOINT SCHED. SCHEDULE OR STANDARDS. FIXED SEATS: 10 PERSONS �n BTWN. BETWEEN KIT. KITCHEN SEC. SECTION K1 EQUIPMENT PLAN; ELEVATION; SCHEDULE V U BOT. BOTTOM LAM. LAMINATE S.F. SQUARE FOOT K2 EQUIPMENT SCHEDULE EMPLOYEES: 5 PERSONS C.L. CENTER LINE LAV. LAVATORY SHT. SHEET Date: 1�_L D` C.T. CERAMIC TILE LT. LIGHT SIM. SIMILAR ARCHITECT'S SIGNATURE HER TOTAL OCCUPANCY: 15 PERSONS CLG. CEILING MAS. MASONRY SPEC. SPECIFICATION E1 ELECTRIC LIGHTING PLAN; CLOS. CLOSET MAX. MAXIMUM SQ. SQUARE DRIVE-THRU GUIDELINES; LEGEND CM CONSTRUCTION MGR. MECH. MECHANICAL S.S. STAINLESS STEEL 00 CMU CONC. MASONRY UNII MTL. METAL STD. STANDARD E2 ELECTRIC POWER PLAN; ELECTRIC COL. COLUMN MFR. MANUFACTURER STL. STEEL PANELBOARDS; LEGEND ALLIED DOMECO REFERENCES CONC. CONCRETE MIN. MINIMUM STRUCT. STRUCTURAL FLAME SPREAD: CONT. CONTINUOUS MISC. MISCELLANEOUS SUSP. SUSPENDED ALLIED DOMECQ SPECIFICATION BOOK CONST. CONSTRUCTION M.O. MASONRY OPENING TEL. TELEPHONE P1 PLUMBING PLAN; SCHEDULES FREEZER CORE MATERIAL: 25 DEPT. DEPARTMENT MTD. MOUNTED THK. THICK P2 PLUMBING PLAN; SCHEDULES (ISSUED 1 /31 /98) DTL. DETAIL N.I.C. NOT IN CONTRACT THRU THROUGH P3 PLUMBING DETAILS FREEZER METAL PANEL: 25 a �� D.F. DRINKING FOUNTAIN NO. NUMBER T.O.P. TOP OF PLATE NATIONAL ACCOUNT SOURCE N DIA. DIAMETER NOM. NOMINAL T.O.S. TOP OF STEEL DIM. DIMENSION N.T.S. NOT TO SCALE T.O.SL. TOP OF SLABcz INFORMATION BOOKLET v DISP. DISPENSER O.A. OVERALL TRT. TREATED SMOKE DEVELOPMENT RATINGS: DN. DOWN O.C. ON CENTER TYP. TYPICAL (ISSUED 3/6 /0 0) FREEZER CORE MATERIAL: 250 DR. DOOR O.D. OUTSIDE DIAMETER V.C.B. VINYL COMPOSITION BASE D.S. DOWN SPOUT OPNG. OPENING V.C.T. VINYL COMPOSITION TILE ALLIED DOMECQ EQUIPMENT FREEZER METAL PANEL: OVER 500 I DWG. DRAWING OPT. OPTIONAL vERT. VERTICAL SPECIFICATION BINDER U EA. EACH PL. PLATE V.I.F. VERIFY IN FIELD BASED ON THE FOLLOWING CODES F EL. ELEVATION P.LAM. PLASTIC LAMINATE V.W.C. VINYL WALL COVERING (ISSUED 6 /97) COMMONWEALTH OF MASSACHUSETTS BUILDING CODE ELEC. ELECTRICAL PLUMB. PLUMBING W/ WITH Cd b EQ. EQUAL PLYWD. PLYWOOD W.C. WATER CLOSET 780 C.M.R. — EQUIP. EQUIPMENT PR. PAIR WD. WOOD 1999 FDA FOOD CODE 11 27 98 O m EXIST. EXISTING PROP. PROPERTY W/0 WITHOUT ( ISSUED 19 9 9) Go Z �' EXT. EXTERIOR P.S.F. PER SQUARE FOOT WP. WATERPROOFING O w 7' F.D. FLOOR DRAIN P.S.I. PER SQUARE INCH WT. WEIGHT I W F- U) N FIN. FINISH PTD. PAINTED WWM. WELDED WIRE MESH ALLIED DOMECQ DATA W CL U) o FL. FLOOR P.V.C. POLY VINYL CHLORIDE Q F.O. FACE OF w F= p FT. FOOT SIGNA DRIVE—THRU: z N FURN. FURNITURE SQUAREIL. 1 C51 1 1 i tl TYPE FOOTAGE DIMENSIONS YES/NO YES N_ .d PYLON /MONUMENT SIZE PER ZONING / OWNERS NUMBER OF D.T. WINDOWS 1 BUILDING 15 S.F. 1 '-0" x 15-0" MENU BOARD SIZE BY DUNKIN' DOUNTS 3 SITE DIRECTIONAL SEE SITE PLAN BY OTHERS, AND OWNER CAR LENGTHS FROM D.T. WIN. 5 SEE SITE BY OTHERS H STORE DIMENSIONS: STACKING (# OF VEHICLES) Q GRAPHIC SYMBOLS SQ. FOOTAGE ESCAPE LANE BY SITE ENG. Q o SALES AREA/ PUBLIC AREAS/ TOILETS 378 S.F. w <C Q — SECTION NUMBER FINISH NUMBER FLAME SPREAD AND SMOKE DEVELOPMENT RATINGS FOR INTERIOR WALL AND DRIVE THRU TIMER SYSTEM BY DUNKIN' DOUNTS U Q o Al CEILING FINISH MATERIALS, (INTERIOR FINISH CLASSIFICATION: III/ 76-200): RETAIL/SERVICE 412 S.F. z V) N 202 P-21 KITCHEN 266 S.F. _ _J _ SHEET NUMBER MATERIAL FLAME SPREAD SMOKE RESTROOMS: F- �, SECTION FINISHES RATING DEVELOPMENT NUMBER BASEMENT N/A < o Q O � z . ^ FIBERGLASS REINFORCED PANELS 175 135 �-� DETAIL NUMBER HANDICAP RESTROOMS N/A Q, H1 VINYL WALL COVERING 5 5 m z d `DETAIL 301 PLASTIC LAMINATE 30 200 LLJ / TOTAL: 1056 S.F. Q W I-- SHEET NUMBER ENAMEL PAINT ON TRIM, DOOR 5 FRAMES, WOOD SHELVING SEATING: DETAIL 1 a WOOD STAIN NATURAL WOOD SURFACES 5 = W x PARTITION KEY �'�� DOOR MARK CLEAR SEALER NATURAL WOOD DOORS 5 ACCOUSTICAL CEILING TILES 23 # OF TABLES AND TYPE 5 TABLES rn =j Z�� LJ z Q STAND—UP COUNTER N/A o DOOR PARTITION TYPES STOOLS N/A �``� Q D1o0 B # OF HANDICAP SEATS 1r Q w EQUIPMENT TAG COLUMN REFERENCE GRIDS L. SHEET TOTAL # OF SEATS 10 SEATS J J Cn 0 OR , DRAWING NOTES INTERIOR ELEVATION INDICATOR Q FILE#: D03072 S DATE: 11 20 03 - � PROJ. MGR. J.R. w C.M. B. FLANNERY 1 1+ r� GROUND LOOP CONNECTS TO VEHICLE DETECTOR, INTERCOM SYSTEM AND TIMER INTERFACE BOARD LOCATED IN OFFICE. 2" C CONDUIT FOR SPEAKER (IF SEPARATE POST IS USED ALSO l..J FGROUN D LOOP AT DRIVE-THRU WINDOW CONNECTS TO INTERCOM SYSTEM. VERIFY WITH OWNER ANDNNECTS BACK TO R.I.S. SYSTEM. DUNKIN' DONUTS CONSTRUCTION MANAGER FOR EXACT NOTE' I I LOCATION. PROVIDE FOR 5 CAR STACKING. ALSO SEE SITE PLAN I DO PROVIDE TIMER DISPLAY AT DRIVE-THRU AREA,WALL OR CEILING MOUNTED, CONNECTED BA BY OTHERS. MENUBOARD SHOWN HAS SPEAKER MOUNTED CK TO INTERFACE BOARD AT MAIN OFFICE. I 'READY ACCESS' INSIDE. ALTERNATE HAS A SEPARATE SPEAKER POST). - - - - - - - - - - - -/ BUMP-OUT 10 - - - - - - - - - - - - - - - - j DRIVE—TH R U DRIVE-THRU WINDOW o o r- - - - - - -� - 13'-9" 0 � 2 2 1.5 ol, 3 3 4 . 0 4'-8" - -fir- - Y DUNK. 30" FILLER ® 1 r 7-- �Z cSTORAGE w ° I 3'-9" CASH 2'-6- STORAGE ,.moo I Z DELFIELD UCR 4'-6" COFFEE/ BREWING w(naNZ o<n /STAGING DELFIELD UCR >� � a �- F-+ ml a� 3'-6" STATION/ N wr��o I-f- -I vl WV_ > „ ICE CADDY 1,-6" o UP =_ I �� wo E w 12 FILLER UNDER I C. 00 3 Z w�M..N ° r_ ��vo m PER D.D.C.M.BREW. otom I I woN a no _� L J �Zr7 w� — O N Q<, 3 TAYLOR LEGEND: Q Li o 3= z 00 ( I ° 342 rr. ZY rtjr m O 04 � o0 m v) �-��- c�I 3 N — ° H. Q N SERVING AREA 2x4 n"G x6 S WALL OFFICE 2 y =o ( I ___ 8'-3"t 2x4 OR 2x6 STUD WALL ® 16" O.C. ��rn n0 ioJ — J NEW STUD WALL " X�� 5 U No 2x4 OR 2x6 STUD WALL ® 16 O.C. m¢r7 RELOCATE w 00 m I ELECTRIC o uj / O PANELS cn� o 1 YW U t N c �J NOTE: 3'-4" C. mm � GENERAL NOTES HOT WATER HEATER T T 'n n IN THE BASEMENT ;d — — — — �2 � 1. GENERAL CONTRACTOR SHALL REFER TO WRITTEN SPECIFICATIONS FOR \ `r O MOP ~� 4'-6" © ® ADDITIONAL INFORMATION NOT CONTAINED IN THE DRAWINGS. o SINK I I o (nn> > Q = ® 2• GENERAL CONTRACTOR SHALL PROVIDE ADEQUATE BLOCKING AT SHELVING, ao O I I mo M ¢ 3 COMPARTMENT SINK, T & S SPRAY BRACKET, POT RACK, HAND SINKS, MOP V) c� SINK, FAUCETS, TIME CLOCK, GRAB BARS, LAVATORIES, HAND DRYERS, MIRRORS, p 1 N o Q �-- SALES AREA PAPER TOWEL DISPENSERS, SOAP DISPENSERS, OTHER ACCESSORIES, ETC. O w w 00 ! 3. REFER TO THE 'K' DRAWING(S) FOR INFORMATION REGARDING THE EQUIPMENT " � o (1O SEATS) 3'-10 1 ►-} 'n i AND EQUIPMENT LAYOUT. RAISED PLATFORM TO CLEAR Y� N w z ® 4. GENERAL CONTRACTOR SHALL INSTALL 2"x8" BLOCKING FOR SANDWICH STATION, VENTS, CUSTOM STORAGE N - mQ z N © TOP OF BLOCKING ® 4'-4" A.F.F. ALSO BLOCKING FOR VDU MONITORS. Q r 0om w 5. ALL TOILET WALLS AND OFFICE WALLS TO HAVE ALUMINUM FACED FIBERGLASS " rn E o ,,, INSULATION. 00 12 1 -9" l—� �'' w Q 6. HANDICAP REQUIREMENTS: L I I THE GENERAL CONTRACTOR WILL ACQUAINT HIMSELF WITH THE HANDICAP 0 - (n REQUIREMENTS OF THE APPLICABLE STATE AND THE AMERICAN DISABILITIES ACT (ADA) AND INSURE THAT THIS FACILITY WILL BE ACCESSIBLE. THE FOLLOWING 0 3'-2" m IS A PARTIAL LIST OF REQUIREMENTS: �10 1. AISLES MINIMUM 36" WIDE. -+ 7'-6" � 3' -0" 2. CURB CUTS PROVIDED AT HANDICAP PARKING SPACES. 4'-0" 4'-0" STATION/ GATE 3. MAX. SLOPE OF 5% OR 1:20 IN ALL PARKING LOTS AND ON SIDEWALKS, M o — — — ICE CADDY I ALL OTHER AREAS WITH GREATER SLOPE WILL BE CONSIDERED A RAMP. r UNDER PER TRASH 4. SIDEWALKS WILL BE A MINIMUM OF 4'-0" WIDE. N cO D.D.C.M. 5. RAMPS HAVE TO HAVE A MAXIMUM SLOPE OF 1:12 WITH HANDRAILS AT �19" N iA 34" AND 19" ABOVE THE FLOOR ON BOTH SIDES AND TO EXTEND BEYOND THE TOP AND BOTTOM OF THE RAMP A MINIMUM OF 1'-6". 6. ALL DOORS WILL HAVE A MINIMUM OF 1'-6" CLEAR ON THE LATCH (PULL) SIDE OF THE DOOR. (EXCEPT IN CERTAIN STATES WHERE IT WILL BE 2'-0"). EXIST. WALKWAY 7. DOOR MATS AND THRESHOLDS TO BE A MAXIMUM OF 1/2" HIGH. 8. DOOR HARDWARE SHALL BE MOUNTED BETWEEN 36" AND 42" ABOVE UTHE FLOOR. a 9. DOORS TO HAZARDOUS AREAS TO HAVE KNURLED HANDLES. w 0 EXIST. PLANTERS EXIST. PLANTERS 7. FURNISH ALL LABOR AND MATERIAL NECESSARY FOR THE COMPLETE a oN INSTALLATION OF CEMENT BOARD BACKING FOR F.R.P. AND CERAMIC TILE. \ -d 8. GENERAL CONTRACTOR TO PROVIDE FOR P.O.S SYSTEM AS SHOWN ON W Q ELECTRICAL DRAWINGS OR, AT A MINIMUM THE FOLLOWING CONDUITS; A. 2 1/2" I.D. FROM 4 x 4 x 3 JUNCTION BOX LOCATED BEHIND OFFICE DESK Z mcl _____ UP WALL TO ABOVE CEILING. m cl FLOOR PLAN B. FROM A HUB IN THE FRONT LINE CHASE UNDER SLAB TO BACK WALLtn z 17� PROVIDE A 2 1/2" CONDUIT WITH 2'-0" SWEEPS AT ENDS. TERMINATE � O w M ABOVE THE CEILING. Lu U) IN SCALE: 1/4 = 1 -0 C. 1" I.D. CONDUIT FROM BEHIND THE DRIVE THRU CASH STATION UP WALL TO CL to 00 ABOVE CEILING, USE 2'-0" SWEEPS AT BOTTOM TO SIDE NEAREST FRAME �0 WALL IF WINDOW BEHIND PROVIDING CHASE AS REQUIRED SO NO WIRING C) oBENDS LESS THAN 2'-0" RADIUS. W F- N D. 2%4" ELECTRICAL BOX 6'-0" A.F.F. WITH 1" CONDUIT IN WALL TO ABOVE Z j CEILING. CENTER 32"02%3/4" PLYWOOD BLOCKING IN WALL FOR VDU UNIT. O o NOTE THAT THE MAXIMUM CONNECTION LENGTH BETWEEN A VDU(S) AND ITS Z N DEDICATED CPU IS 75'-0" AND ONE TELEPHONE JACK IN OFFICE TO BE AN .-, ISDN LINE. NOTIFY DUNKIN' DONUTS IF NOT REGIONALLY AVAILABLE. 0 9 DEDICATED R O DEVICES E ALL UITS WITH THIRD WIRE ISOLATED GROUND ANIG IS AN INSULATED WIRE, SEPARATED FROM ALL OTHER GROUND WIRES, RUNNING BACK TO THE BUILDING MAIN OR COMPLEX POWER PANEL. NEMA STANDARD L5-15R I.G. FOR L1J RECEPTACLE AND PLUG. USE OF IG DUPLEX OR QUADPLEX OUTLETS: b (I.E., HUBBELL IG-5262, IG-5362 OR EQUIVALENT). •-' IVES 698 B26D 10.GC. SHALL NOT PROCEED WITH CONSTRUCTION UNTIL V.D.U. LOCATIONS ARE N 160' VIEWER " GLASS DETERMINED. 0 HT 11. HOT WATER HEATER TO BE THE SELF-VENTING TYPE. RUN VENT TO OUTSIDE WALL. O 5 12.PLANS CALL FOR FIBERGLASS INSULATION IN WALLS. IT CAN BE KRAFT FACED IF LL( p MAIL COVERED WITH GYPSUM. OTHERWISE USE FOIL FACED. ALL CEILING INSULATION TO I- Q SLOT ® BE FOIL FACED. w LIGHT = 1 M 13.GENERAL CONTRACTOR TO VERIFY SIZE OF REACHIN COOLER(S) BEING USED AND ( 1 o OFFICE l o ALLOW SUFFICIENT SPACE. 1' V N ONLY EQ. EQ, N 14.DIMENSIONS SHOWN ARE TO THE FACE OF FINISH. ,�� 15.THESE PLANS ARE BASED ON MINIMUM ALLIED DOMECQ CORPORATE DESIGN r n = cn REQUIREMENTS. THE STRUCTURAL DESIGN, FOOTING DESIGN, ADA COMPLIANCE Q v , o AND GENERAL BUILDING REQUIREMENTS HAVE BEEN EVALUATED TO MEET ALL U O / I ADA STATE AND LOCAL CODES. _j77 z 7 ti \ KICK 16.IF BOLLARDS ARE REQUIRED, G.C. WILL PROVIDE 6"0 CONCRETE FILLED PIPE AT L. PLATE LOCATIONS SHOWN ON SITE PLAN. 0 z ALL BOLLARDS PRIMED (1) COAT, PAINTED (2) COATS WHITE. BOLLARDS 3'-0" ABOVE GRADE AND SET IN CONCRETE TO AT LEAST 3'-0" BELOW GRADE. Q I A, ^� A B 17.OWNER'S MECHANICAL CONTRACTOR SHALL BE RESPONSIBLE FOR REVIEWING �-- nn EXISTING HVAC EQUIPMENT AND MODIFYING AS REQUIRED BY NEW HEATING 1__L cd & COOLING LOADS. SUBMIT SHOP DRAWINGS FOR ARCHITECT APPROVAL = (� x BEFORE ORDERING EQUIPMENT OR BEGINNING WORK. ry N o M 0 _ Q DOOR SCHEDULE M I W o MARK SIZE TYPE MATERIAL DOOR FIN. FRAME DETAIL THRESHOLD HARDWARE FRAME FINISH REMARKS 0 Q NO. W x H " TNT EXT N0. SET N0. TNT EXT 3'-O"x 6'-8 x SOLID " " GL' 1 1 3 4" A B RCH CORE ST-22 METAL W 1/A2 NONE #4 P-30 UNDERCUT 1/2" _ SHEET SOLID CORE ST-21 HOLLOW 2 1'304" 6'-8 x "A" BIRCH ST-22 METAL 1/A2 NONE #3 P-30 UNDERCUT 1/2" 3 3' A "x 6'-8"OPENINGMED "B,. LAMINATESOLID CORE FACTORY METALHOLLOW 2/A2 NONE #2 P-30 * SEE NOTE cd * ELIASON EASY SWING 3/4" DOOR WITH FORMICA PL-28 (VOSGES REAR) BOTH SIDES. SIZE: 35 3/8"x78 1/4"x3/4" FOR 36"x80" FINISHED OPENING. Q BLACK KYDEX KICK PLATES BOTH SIDES. SEE SOURCE INFORMATION FILE : D03072 NOTE; VERIFY ALL DOOR SWINGS ON FLOOR PLAN r DATE: 11 /20/03 PROJ. MGR. J.R. C.M. B. FLANNERY 0 � CEILING MATERIAL SCHEDULE L CODE MATERIAL MANUFACTURER PRODUCT NO. DESCRIPTION AC-22 VINYL PANEL ARMSTRONG 870 WHITE KITCHEN SERVICE AREAS DRIVE—TH R U AC-23 CEILING GRID ARMSTRONG WHITE ALL AREAS AC-25 CEILING TILE ARMSTRONG 2767 WHITE PUBLIC AREAS--_l H(AW) C-2 P-30 PAINT SHERWIN WILLIAMS SW 1900 LUMINOUS WHITE GLOSS � 0 Q �� w __9 1 1 1 G * ST-21 FINISH SHERW 0 0 �4 IN WILLIAMS V84F82 OVER ST-22 0 • � EQ. C ST-22 tSTAIN G.C. TO DETERMINE MATCH PL-28 COLOR cy STORAGE Q - -� LEGEND 04/03 » °OW C-2 \\ of 1 -7 I Al MET 2GR8-332A-120-EB81 <v 2 X 4 RECESSED FLUOR. W/ACRYLIC LENS Al W/ GE F32T8SPX30 (3), 4' T8 32w, FLUORESCENT LAMP 00 a rr �-- r A2-P MET 2GR82U6T8VPT6-120EB81-V Q I 2 X 2 RECESSED FLUOR. W/PREMIUM PARACUBE N TF-1 P I P P W/ GE F32TB/SPX30/U/6 (2), UBENT T8 32w, FLUORESCENT LAMP o A2-PF MET 2GR82U6T8VPT6-120EB81-V 2 X 2 RECESSED FLUOR. W/PREMIUM PARACUBE, W/ FLANGE KIT FCS22WU — A P W/ GE F32TB/SPX30/U/6 (2), UBENT T8 32w, FLUORESCENT LAMP _j�i - Q "QOFFICE ERVING AREA MET GR8-232-120-E881-VA3-P am P-30 6'-10" AC-22� C-25 / P 1 X 4 RECESSED FLUOR. W/ACRYLIC LENS M0 1 P-30 „ a - t - C*2 W/ GE F32T8SPX30 (2), 4' T8 32w, FLUORESCENT LAMP Oz� r 2,-0,. mQM a I O O B HAL H880E-870C m� B 32W ELECTRONIC FLUOR. DOWNLIGHT, (LENS COVER OVER FOOD PREP) p W/ GE F32TBX/SPX30/A/4P (1), 32w TRIPLE TUBE BIAX FLUOR. LAMP 0-3:Lo C-2 * or ! C5 TTF DD140BK - - C5 12 FROSTED HANGING GLASS PENDANT L� 4 —I / W/ PNS EFG23E28 (1), 23w FLUORESCENT W/ BALLAST LAMP rn EQ. A2 r a C-TRK HAL 2', 4' & 8' LENGTHS EQ EQ EQ' EQ. I AC 2 C-25 #L652P, L651 P, L650P, L901 P, L957P, L900P, L908P, L983N. EQ. (� TRACK AND PENDANT ADAPTERS FOR FIXTURE TYPE C5 A P A P I a REPAINT, P-30 I SALES AREA 6'-4 3/4" CEILING ® D3 GLC DBLSW124-120SB/BL-MOUNT 7'-0" CEILING . c — — � °- S 24" SURFACE TRACK MOUNT MENU FIXTURE W/ SAFETY LENS REPAINT, P-30 w I ( o I Q I C_2 W/ GE F40/30BX/SPX30/RS (1) 40w T5 BIAX FLUOR. LAMP r * L H(AW) HUB AFF-64E-WL I u u 7'-10 3/4" CEILING- I i H(AW) 49" LOW PROFILE TWIN TUBE FLUOR. W/ CLEAR POLY LENS REPAINT, P-30 - I A P W/ STANDARD DOUBLE-ENDED BI-PIN TYPE LAMP P_30 © TV 1'-7" I '�lq I �� CEILING THIS AREA BY C-STORE, G G COP PM17 - LAMP INCLUDED 8 0" C P P L Q I CONTINUE WITH DUNKIN' DONUTS EXTERIOR WALL PACK W/175w METAL HALIDE " o OB NI FROM HERE. S SPEAKERS RADIO SHACK "B" FULL RANGE SPEAKERS 1TYP O N i v AC 22 C-25 I f CENTER 'VC' MENUBOARD ON O #40-1272 WITH WHITE ENAMELED GRILL #40-1225 I a _ FRONT LINE CASH STATIONS c `� 3'-2» t O CEILING MOUNTED TELEVISION - VERIFY LOCATION WITH OWNER AND D.D. 04 W SOFFIT N TV CONSTRUCTION MANAGER � C � Q 0 � � 0 0 N � � W SUR CC2-V � p O O eX (1 OR 2) LAMP ADJUSTABLE HEAD EMERGENCY LIGHT, WITH SEALED LIGHT,M C5 C5 C C5 C5 -- C C5 5 SOW WITH SEALED LEAD CALCIUM BATTERY �WS WALL SCONCE SLP S EXTERIOR GRAY WALL LIGHT W/ LENS 08-12 EXIST. WALKWAY CEILING JUNCTION BOX W/ GE 50PAR30/H/FL-25-130V (2) LAMP cliFOR WINDOW BAGEL SIGN, ®X X SUR LPX70RWHDH U PROVIDE 6' EXTRA WIRE. ,d AC LED EXIT W/ BATTERY w O FANTECH AIR CURTAIN - 941-351-2947 Q .b DRIVE-THRU - MODEL #AS323, REAR DOOR - MODEL #AC4800 \_ i VC 1 2 3 4 VALUE COMBO & MENU BOARDS Z r * CEILING HEIGHT TO MATCH C-STORE CEILING HEIGHTcl HOOD/ FAN - FOR TOASTER OVER SANDWICH STATION IN SOFFIT - m 7) M TF-1 GREENHECK SP-115, 150 CFM, 1690 RPM, 1.0 AMP, 75 WATT U z N Ocn w REFLECTED CEILING PLAN cr_ N SCALE: 1/4" = 1'-0" o z N O O z a� � z Q N n O M O � ^ Q � v M w w z o LINE OF TRUSSES v J -- STUD FRAMING TO THREADED RODS O STRUCTURE ABOVE WOOD TRUSS i= f- 7d E:= o o W z U I- ELEV. IS EXISTING J 3" C-STORE __ Om z ACOUSTIC PANEL ` , 1 cd ++ r L.t..J CEILING � ST-21 2'-0" -SUSPENDED CEILING o w - 1 5/16" MAPLE MOULDING ELEC OUTLET FOR U 0 N 2" x 8" HEADER ST-22 2" x 8" HEADER z -G.W.B. WC-23 TV MONITOR T.V. BY OWNER SCHEDULED FINISH ON I . o SCHEDULED FINISH ON 1/2"GYPSUM BOARD o W °D T-\�UNISTRUT CHANNEL W 1/2" CDX PLYWOOD BEHIND GYP. BD. I . Q 1/2-GYPSUM BOARD ,f ,f 2" x WOOD FRAMING L� v o - REFERENCE LINE FOR SOFFITS SUSPENDED CEILING o 2 x WOOD FRAMING >- r-- BAGK WALL --- ------_ ' , h- CROSS-BRACING SUSPENDED CEILING BRACKET AS W W iv r SCHEDULED FINISH ON i BRACKET AS MANUFACTURED BY ^� SCHEDULED FINISH ON 1/2"GYPSUM BOARD EREE *+ ELEV. 6'-10" MANUFACTURED BY LUCASEY #ACM20301/2"GYPSUM BOARD - HOLLOW METAL FRAME RECESSVERR — ----- LUCASEY #ACM2030 HOLLOW METAL FRAME WITH COMPRESSION AS % �� - 1 5/16" MAPLE MOULDING ST-21 SUSPENDED CEILINGSHEET ANCHOR AND ADJUST-LoWITH COMPRESSION MENT SCREW -- - 3'-2» G.W.B. P-30 ST-22 ANCHOR AND ADJUST- " " NOTE: VERIFYLOCATION WITH OWNER5 5/8" 505R 8 HEAD JAMB JAMB ADDED 3/4 END FINISH PANELp TENNIS WHITE OR HEAD JAMB MENT SCREW DISPLAY CASE CASEWORK BEFORE INSTALLATION 0 7 5/8" 7 5/8" DETAIL r7 DETAIL 3 D E TA I L 4 BACK BAR SOFFIT DETAIL 5 MOUNTING DETAIL FOR T. V. FILE : D03072 • 11 20 03 A 2 SCALE: 3/4"=1'-0" A 2 SCALE: 3/4"=1'-0" ,o,2 SCALE: 3/4"=1'-0" A 2 SCALE: 3 4"-1'- DATE. Q / — o A2 SCALE: 3/4 =1 -0 PROJ. MGR. J.R. �' OPTIONAL C.M. B. FLANNERY o ® a o � � o Q Q DRIVE—THRU 0 0 El STORAGE s 00 T-22 a Q 'a w� -J N .—mom � OFFICE SERVING AREA 'cn� I T-22 mn� T-22 om� L§O J _ Q T-22 Or w rt Mill ALES AREA T-21 T-25 011 WA rA o s~ 22 ti s u - T-21 T-25 EXIST. WALKWAY LLI F O a . a \ y cd 0 m m - - -- -- OZ w n W Ld a- V) en FLOOR TILE PLAN Ld U Q wF- SCALE: 1/4" = 1'-0" Z 0 0 N Z NOTE: N TILE CONTRACTOR TO INSPECT FLOOR FOR RESIDUE FROM PREVIOUS TENANT AND APPLY CLEANERS AS NECESSARY p FOR PROPER TILE ADHESION. r bQ 'C M TILE NOTE N Q 1- • •► o START POINT OF TILE PATTERN IS THE w Q w MIDPOINT OF THE VESTIBULE DOOR. w M Z In Q C) I— F— L Li -i U O o z z FLOOR FINISH PLAN m z � L� U CERAMIC TILE BY G.C. ` QUARRY TILE BY G.C. FLOOR FINISH MATERIAL SCHEDULE < L-J T-21 T-22 FRONT LINE CASEWORK CODE MAlERUL MANUFACTURER PRODUCT NO. DESCRIPITON/F MAWS = • ,� cd COB 21ASE COB BASE STRAIGHT BASE H2BASE ry N 5't B-21 TILE COVE BASE KEOPE DD5052 SERIES: JAPURA 0 Q O 6" x 12" UNPOLISHED (DARK) O I--- se:pj.ES F KITCLIEN � LE -H SERMNG B-22 TILE COVE BASE METROPOLITAN 507 PURITAN GRAY 6" X 6" _j W B-23 TILE STRAIGHT BASE KEOPE DD5050 SERIES: JAPURA LL Q 6" x 12" UNPOLISHED (DARK) c BASE BY EQUIPMENT A. MANUFACTURER SHEET w G-21 GROUT LATICRETE #24 NATURAL GRAY WITH 507 TILEBASE DETAIL. G-22 GROUT LATICRETE #22 MIDNIGHT BLACK - WITH KEOPE Q / \ 16 SCALE: 1"= 1'-0" T-21 SALES FLOOR TILE KEOPE DD5050 SERIES:JAPURA (DARK)-12"x12" T-22 KITCHEN QUARRY TILE METROPOLITAN 507 PURITAN GRAY 6" X 6" FILE : D03072 Q T-25 SALES FLOOR TILE KEOPE SERIES:ARENARIA (LIGHT)-12"x12" DATE: 11 /20/03 NOTE: PROD. MGR. J.R. Q OMIT BASE BEHIND DISPLAY CASE. �- C.M. B. FLANNERY r� o ® a o � 0 U ! ! U O Y Y LY — 0 ohm � � W � � Cn O CC 15 p W Z ¢ O d 0 Q LL_ LL_ z z Z Z Z Q Q Q N \ U O o 0 0 0 3 3 3 v a h LL LL F F F F F LLJ L.L.I wLLI M < d v~) v~i C~ a n (nn W a a Z_ U) M 000 00o Z Z Z Z Z U U C) Z LL- I > O O 0 0 0 0 0 : LL: z_ Z_ Z �- U- Ld w m �` .r p LL CL n: � n: C: w < a LL LL w d d of (n U a w W ao W Q N n n ¢ CY CY C3 C Y CYZ 00 00 LL. 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LL LL m m E LL LL LL W- �' Q Q d Z 0 0 0 0 U U U LL Q n W CL LL tL LL W Z C0 CO Q e a W W W W W W W W Z F- n CL d U Q e s r a t a t s w r t J O W O a Z Q n n n Q n n Z (� F- X CL m F- H U 0 U d m m m Q Q LL L.L LL LL L L L w O W O w F- ¢ /•� m O c0 N N N w w w x w 0 0 0 0 0 0 0 0 0 0 > > d O O O O O O Q Q Q O O z d 0 F- O O O O O w w w w (n ¢ d ¢ U w N r w w x > > > > Q d i, Z 0 O p O m (0 1- O w (0 �t (D �- d O W U x J O J C3 a O 0 a O ¢ d d N ,n O d O n n Z Z n O m o n = ¢ ¢ d F- a= 0 0 0 0 [C o a o a o m Z Z U H M M N ' .- 00 LL LL LL LL LL m W U U U U C) U Cn (n 0 Cn (n In n n U U U U m m m = = V7 n 0 0 0 n d U U U U U U U U p = m m � = M N m m m m 0 0 0 0 = U G� W W U J IY O �F M N (o � M N � M � 3 U CC - � LL W n (0 W W W W W U m 3 m � U � � Q Q I L L� d CL (n Z N U F- F- f- (n IY F- U U U U <L � x> a S> a x 0 0 F- rn F-U U F- O �- Q d Q Q Q Q Q Q Q Q Q Q d d d Q Q Q Q Q Q Q Q Q Q Q Q Q \ d Q Q d Q Q d d Q Q Q d Q Q Q Q Q Q Q Q Q d Q Q Q Q Q Q Q d Q Q Q d d Q d Q Q d Q Q Q Q Q Q W J J tij ~cy zz � � \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ _ _ \ \ _; 1---l \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ o \ \ \ \ \ \ \ \ �QQJ SHEET Z Z Z Z a- Z Z Z Z Z N Z Z Z �- �- M M N Z N r- Z Z Z Z s- Z - �t Z Z Z �- Z Z Z �- N N CD N N a- N �- f- Z Z t_ Z Z Z Z �} Z Z N Z Z N d Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z Z m' W } ¢ ol I I I I I d Q m LO, nW (� QmUf m ¢ ¢ m U Q W C'1W W Z e- '- rQnQLA (D O000NMOOM d- Ln 0 O r C� O N M t Ln 0 0 0 0 �- r Ln Cn O O N M O O N O O N N M O '- a- M N N N O M O M Ln (0 0 0 0 0 Ln 0 .= M Lt7 O O to d U) F- W (7 Q W N M d LnON Ln O O O N N N N N N N N N N N oo m rn 0 0 N N N N N N M M M M M M M �F d Ln X cp co t0 c0 N M Ln c0 n ao O O OCC3 O O O O O O O O O e- N M Ln Ln (D O O O O O O O O O O O O O T N N N N N N d' 'R' d' d' d' d' �Y d' �h d' 'd' d' �t d' L1') L10 Ln Lf') Ln Ln Lt7 Ln 0 Ln Ln 0 0 0 In 0 LO to to to to to X to M to tC') t!7 Lo co Co (D (D (O (o co 0 to CO (D co 00 00 00 Z � F--Z � � n 00 m w m O 0 m O O O O CV M Y � Q FILE : D03072 DATE: 11 /20/03 PROJ. MGR. J.R. C.M. B. FLANNERY � a o � Q DRIVE—THRU - Q \ 0 0 o a0 2 2 1.5 �4B 7ti o — 0 20C 3 20C 3 07 30" FILLER © � r -I _ STORAGE ° 120E \ 101 101D 121 mm 0 0 o UNDER a C N101A 120A dN ,n 120D 00 rM rW 12" FILLER 120E 201 B 00 � I r-7 N N UNDE � cp c� w N nc4 O_ O L J N ro 0)10-0110 o r N JN �Q� •-m t\ OFFICE � - 2 � Z ,� W � 201 201A �— SERVING AREA �� 1 n o o I o PER D.D.C.M X N 420A 5 �J N m�� QI O O mm � p CEILING HEIGHTS °:�o p ROOM NAME HEIGHTS SALES AREA o ,y 00m +b O SERVING AREA DRIVE-THRU 0 STORAGE F7 ®. OFFICE 8'-0" 0 O mo N BACK BAR SOFFITS 6'-10" O 6 � SALES AREA DISPLAY CASE SOFFIT 6'-1 0" 0 N � MATCH C-STORE CEILING HEIGHT mY N ® ® = 1. POS TERMINAL INFORMATION: 0o p po �m9 O p - 110V AC DUPLEX OUTLETS " " (n00 2. RECEIPT PRINTER INFORMATION: CC�� 12 1 9 - 110V AC DUPLEX OUTLETS °O I Q - SHARED WITH TERMINAL OUTLETS d O m CD � p a - WIRED DIRECTLY TO TERMINALS 6 3. REMOTE PRINTER INFORMATION: C40 00 600 L 3'-2" - 110V AC DUPLEX OUTLETS - WIRED TO TERMINALS VIA RJ-45 , 10 10 1 ° J-BOX IN FRONT CABLE CHASEx�,;; � 7'-6" " 4. VDU INFORMATION:4'-0 101 P 110V AC DUPLEX OUTLETS s M 90 600 600 101 D 660.1 - MOUNTING: WALL, CEILING, OR ` r. c b w ;; . IL_19 � PEDESTAL � 5. OFFICE CE ARE A INFORMATION: N r�- 110V AC QUADPLEX OUTLETS " - 1 MODEM LINE REQUIRED FOR SUPPORT - 2ND MODEM LINE OPTIONAL FOR CREDIT CARD PROCESSING v 6. NETWORK HUB INFORMATION: EXIST. WALKWAY - 110V AC DUPLEX OUTLETS - LOCATED IN FRONT COUNTER U CABLE CHASE W o - CONNECTS TO TERMINALS, VDU'S, p BACK OFFICE COMPUTER SYSTEM < N cd - ORDER INFORMATION ROUTED TO HUB, THEN TO VDU'S & OFFICE V) EQUIPMENT PLAN m SCALE: 1/4" = 1'-0" POS NOTE: W O GENERAL CONTRACTOR TO PROVIDE FOR P.O.S. SYSTEM AS SHOWN ON ELECTRICAL DRAWINGS N OR, AT MINIMUM THE FOLLOWING CONDUITS: a- V) p A) 2 1/2" I.D. FROM 4x4x3 JUNCTION BOX LOCATED BEHIND OFFICE DESK UP THE WALL TO U M ABOVE CEILING. cn Q " o B) 2 1/2" 1.D. CONDUIT WITH 2'-0" SWEEPS AT ENDS FROM A HUB LOCATED IN THE FRONT u ~ N LINE CHASE UNDER SLAB TO THE BACK WALL. TERMINATE ABOVE CEILING. Z O C) 1" I.D. CONDUIT FROM BEHIND THE DRIVE THRU CASH STATION UP THE WALL TO ABOVE CEILING. z D) 2"x4" ELECTRICAL BOX 6'-0" A.F.F. WITH 1" CONDUIT IN WALL TO ABOVE CEILING. CENTER 32"x32%3/4" PLYWOOD WALL BLOCKING IN WALL FOR VDU UNIT. v THE MAXIMUM CONNECTION LENGTH BETWEEN A VDU AND ITS DEDICATED CPU IN THE FRONT LINE CHASE IS 75'-0". THE CONNECTION THEN GOES TO THE OFFICE. G.C. TO PROVIDE ONE ISDN TELEPHONE JACK IN THE OFFICE. NOTIFY DUNKIN' DONUTS IF ISDN SERVICE IS NOT REGIONALLY AVAILABLE. b4 bPROVIDE DUPLEX RECEPTACLE IN W N SOFFIT FOR VALUE COMBO BOARD " WALL FINISH MATERIAL SCHEDULE J o 1_91,27 1/2 4'-9°' 27 1/2 27 1/2 27 1/2' 5'-3" i VDU ON THIS WALL. M VERIFY LOCATION CODE MATERIAL MANUFACTURER PRODUCT NO. DESCRIPTION 12" 12" 12" 12" WITH OWNER. B-21 TILE COVE BASE KEOPE DD5052 SERIES: JAPURA w Q ST-22 .. 6"X12" UNPOLISHED (DARK) O W o B-22 TILE COVE BASE METROPOLITAN 507 507 USE WITH T-22 TILES PURITAN GRAY � / B-23 TILE STRAIGHT BASE KEOPE DD5050 SERIES: JAPURA z .. cv �_ FLJ F % WC-2� USE 0 KICKPLATE 6" x 12" UNPOLISHED (DARK) FZ V J U b� FRP-22 w I MB A25m VC LI MB 1- I MB j' r FRP-22 FIBERGLASS MARLITE P-100 WHITE ALT. KEMLITE - 85 WHITE O z —! L— —J FRP-22A REINFORCED * KEMLITE 85 WHITE ALT. MARLITE - P-100 WHITE w -I 6"1 LAP 6" LAP I M9 M®® M® El DUNK. POLYESTER PANELS o Z �- c� I RP-22 -30 FRP-22 I M4 M36 FRP-2� w I.C. DISP. I r f— — —1 I \ I Qg1R� NOTE: IF FRIALATORS OVENS, USE CLASS "A" MATERIAL. nnnn I MAIN POS GROUP I _ IICRO. �I .' Q O o I L- — — — —1 I \ ( I MP-25 METAL PANEL CITADEL PANEL 15 SHERWIN WILLIAMS PMS 222C O I I PRNT. WARMER r cd i I ( - OMIT WALL COVERING -- 1 = — — ROYAL PLUM COLOR T U to — BEHIND CASE TO LINE I (- — �(—a F -L ' r ICE -1 A19 A21 A23 I A30 _A28 / I Al2 P-29 PAINT SHERWIN WILLIAMS SW 1087 WINDRIFT BEIGE - PUBLIC WALLS n oICADDY'I m m © - I ( ® N �I �� ) ® P_30 PAINT SHERWIN WILLIAMS SW 1900 LUMINOUS WHITE GLOSS LL O Q Q I I L — -J '4' � J PAINT SHERWIN WILLIAMS SW 1567 NAPA GRAPE 7 STRIPE AT TOP OF PUBLIC AREA WALLS :D I . B-22 SLICERS- �f LJJ -- LINE OF CASEWORK - / PL-21 PLASTIC LAMINATE FORMICA #85913-58 "RASBERRY VINAIGRETTE" MATTE FINISH (WAINSCOT) v —� Q OMIT TILE BASE BEHIND DISPLAY CASE PL-28 PLASTIC LAMINATE FORMICA #1150-43 "VOSGES PEAR" MATTE FINISH (HALF WALL) W W PL-35 PLASTIC LAMINATE FORMICA #866-58 "DOESKIN" MATTE FINISH HALF WALL BACK BAR ELEVATION SHEET ST-21 WATER WHITE VARNISH SHERWIN WILLIAMS V84F82 OVER ST-22 ST-22 WATER WHITE VARNISH ZAR #116 - CHERRY CHAIR RAIL, TRIM & DOORS SCALE: 1/4" = 1'-0" WC-23 WALL COVERING SURFACE MATERIALS L1BW21 FRENCH VANILLA j WC-24 WALL COVERING RIGHTER GROUP DD200 COFFEE CUP ICON WALLPAPER DECORATIVE WALL ON SALES AREA WC-25 WALL COVERING RIGHTER GROUP 025429A DECORATIVE SWIRL BORDER - Q MATCHES DD200 & DD100 SALES AREA BELOW CEILING FILE : D 03072 (ALTERNATE TO P-34) WALL COVERING RIGHTER GROUP DD100 MATCHES DD200 & 025429A DATE: 11 /20/03 BUT WITHOUT COFFEE CUP ICON PROJ. MGR. J.R. ALTERNATE TO LlBW21 w C.M. B. 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FLANNERY o � 0 Q Q DRIVE—THRU -� A5 r� A13 \\ I s H(AW) PYLON AND EXTERIOR SIGNS 0 A17 SEE P.O.S. SEE P.O.S. SEE P.O.S. in 0 K)4 G NOTE "C" /NOTE "C" NOTE "D" CONSULT OWNER FOR LOCATION AND SIZE OF PYLON SIGN REQUIRED; CONNECT TO A35, SUPPLY ALL WIRE, BOXES, 9 C Sd AND CONDUITS REQUIRED. CONNECT EXTERIOR SIGNS TO d CIRCUIT A31. CONNECT MENU BOARD TO CIRCUIT A33. P I VERIFY LOCATION WITH OWNER. STORAGE ¢ o l'-7" 1 SOW I ELECTRICAL PLAN KEYNOTES N A3� 1❑ EXTERIOR LIGHTS, PHOTOCELL ON, TIME CLOCK OFF. 00 Q cD N o C F r r 2 POWER FOR EXTERIOR SIGNAGE. REFER TO O ❑ ARCHITECTURAL DRAWINGS FOR EXACT LOCATION. Q TF-1 I P I SEE O.S. A3 I �� NO D I OFFICE 3 Q J - M �ERVING AREA XZN LEGEND � i d r a Al MET 2GR8-332A-120-EB81 OM I 00 O 2 X 4 RECESSED FLUOR. W/ACRYLIC LENS O ¢ I Al W/ GE F32T8SPX30 (3), 4 T8 32w, FLUORESCENT LAMP 0-3:'n 1 1 2 E B81 V X 2 RECESSEDFLUOR. W/PR MIIUMBPARACUBE 2 S b \� e - 1 / d -- P W/ GE F32TB/SPX30/U/6 (2), UBENT T8 32w, FLUORESCENT LAMP n n n a � A2-PF MET 2GR82U6T8VPT6-120EB81-V I u u EQ. w 1 r ¢ 2 X 2 RECESSED FLUOR. W/PREMIUM PARACUBE, W/ FLANGE KIT FCS22WU A 1 EQ A 1 EQ 1 3 I 1 , P W/ GE F32TB/SPX30/U/6 (2) UBENT T8 32w, FLUORESCENT LAMP ,( � ( EQ EQ. 4A P S a E P A3-P MET GR8-232-120 EB81-V A17 a A P e F I d SALES AREA 1 X 4 RECESSED FLUOR. W/ACRYLIC LENS Q. d - 1 ( S W/ GE F32T8SPX30 (2), 4' T8 32w, FLUORESCENT LAMP n n n n n n B HAL H880E-870C Q 1 ¢ 1 l B 32W ELECTRONIC FLUOR. DOWNLIGHT, (LENS COVER OVER FOOD PREP) EE P. O.S. l SEEP O.S. " " I ( W/ GE F32TBX/SPX30/A/4P (1), 32w TRIPLE TUBE BIAX FLUOR. LAMP NOTE A" NO B d P _ 5 l 17_1 TV 1'-7" dq - a oc5 12 T DD140BK -- " FROSTED HANN GING GLASS PENDANT I ( I W/ PNS EFG23E28 (1), 23w FLUORESCENT W/ BALLAST LAMP '-' OOC P P A3 L ¢ ( C-TRK HAL 2' 4' & 8' LENGTHS x I I #L652P, L651 P, L650P, L901 P, L957P, L900P, L908P, L983N.L a� o S iv TRACK+ TRACK AND PENDANT ADAPTERS FOR FIXTURE TYPE C5 �� 5 17 ® D3 GLC DBLSW124-120SB/BL-MOUNT 0 04 A/ 5 Al 24" SURFACE TRACK MOUNT MENU FIXTURE W/ SAFETY ENS 4X C A5 Ag A5 A A5 A5 A5 I W/ GE F40/30BX/SPX30/RS (1) , 40w T5 BIAX FLUOR. LAMP�C5 C5 OC C5 C5 OCC5 5 I H(AW) H(AW) HUB AFF 64E-WL ( 49 LOW PROFILE TWIN TUBE FLUOR. W/ CLEAR POLY LENS B29 W/ STANDARD DOUBLE-ENDED BI-PIN TYPE LAMP ZCEILING JUNCTION BOX EXIST. WALKWAY G EXTERIOR WALL P°CK W/175w1 METAL HALIDE LUDED FOR WINDOW BAGEL SIGN, ►� PROVIDE 6' EXTRA WIRE. O SPEAKERS RADIO SHACK "B" FULL RANGE SPEAKERS \ #40-1272 WITH WHITE ENAMELED GRILL #40-1225 Q N ON CCEILING ONSTRUCTION MOUNTED TELEVISION - VERIFY LOCATION WITH OWNER AND D.D. Z p 110 _ ELECTRIC LIGHTING PLAN LIGHTING SCHEDULE NOTES: w (1 OR 2) LAMP ADJUSTABLE CHEAD EMERGENCY LIGHT, WITH SEALED LIGHT, (n 1 J 2 IT c>OW WITH SEALED LEAD CALCIUM BATTERY Z w O SCALE: 1/411 = 1'-0" ❑ ❑ W f- (n 1. PROVIDE ALL FIXTURES COMPLETE WITH LAMPS. I-00 WS WALL SCONCE SLP 8340-15/908-12 a. (n N 2. ALL INCANDESCENT LAMPS SHALL BE RATED 130 VOLTS. EXTERIOR GRAY WALL LIGHT W/ ENS J °O A13 A31 A35 W/ GE 50PAR30/H/FL-25-130V (2) LAMP Q 0 3. ALL BALLASTS SHALL BE HIGH POWER FACTOR. FLUORESCENT BALLASTS FOR T8 X w PROVIDE 6' EXTRA WIRE X SUR LPX70RWHDH z 0 4. LAMPS TO BE OSRAM/SYLVANIA OR MAGNATEK FULL-OUTPUT ELECTRONIC, 04 - N EXCEPT OUTDOOR FIXTURES TO BE ZERO-DEGREE MAGNETIC BALLASTS. AC LED EXIT W/ BATTERY No 5. PROVIDE HOLD DOWN CLIPS FOR EACH CORNER OF FLUORESCENT GRID FANTECH AIR CURTAIN - 941-351-2947 Z MENUBOARD TROFFERS. DRIVE-THRU - MODEL #AS323, REAR DOOR - MODEL #AC4800 6. PROVIDE ALL REQUIRED MOUNTING OR HANGING HARDWARE. VC 1 2 3 4 VALUE COMBO & MENU BOARDS . .. ^ 5-0" 7. COORDINATE AND VERIFY ALL FIXTURE INFORMATION, TYPES AND FINAL HOOD/ FAN - FOR TOASTER OVER SANDWICH STATION IN SOFFIT Z VA- ____ MIN. r-SPEAKER LOCATIONS WITH THE REFLECTED CEILING PLANS. TF-1 GREENHECK SP-115, 150 CFM, 1690 RPM, 1.0 AMP, 75 WATT a ( CURB TOWER 8. LAMPS SHALL BE AS MANUFACTURED BY SYLVANIA, WESTINGHOUSE, J 'b oc GENERAL ELECTRIC, OR APPROVED EQUAL. n Y ¢ ( LANE OF ASPHALT LJ DUPLEX OUTLET 12" A.F.F. UNLESS NOTED OTHERWISE N Q 00 OR CONCRETE 9. FIXTURES CAN BE PURCHASED THROUGH A NATIONAL ACCOUNTS PROGRAM WITH ® G=G.F.I. C=ABOVE COUNTER WP=WATERPROOF _J m inC'o( I VILLA LIGHTING SUPPLY INC- 1218 S. VANDEVENTER, ST. LOUIS, MO 63110. W 1 3 I ,-CURB �/ PEASE CALL NATIONAL ACCOUNTS AT 1-800-370-5050 EXT 169 OR ® X POWER OUTLET - 208 VOLT, X AMPERE w Q z w BOLLARD ;-FOOTING - FAX 800-830-5267 FOR PRICING. d 12 L Q M 1 z 1 DRIVE THRU GUIDELINES O JUNCTION BOX Z �o ( SPEAKER TOWER AND 1 1 1 " CONDUIT WITH N.T.S. S° SMALL LETTER KEYSWITCH, 1 POLE, S UTO FIXTURE SVITCHEDSW. W/PILOT O ' /1^� �- oo Y ( / MENU CONFIRMATION BOARD 1 I 1 1 ELECTRICIAN INSTALLED \ U v J O = 0 'dl 1 ¢ 1 f 1 1 1 PULL STRING \� NOTES FUSED DISCONNECT SWITCH O Z z m C�/ D o I 2 INDEPENDENT GROUND LOOPS 1. PANEL BOARDS ARE PROVIDED FOR CHECKING TOTAL SERVICE REQUIREMENTS m0 Z � FOR TIMER AND COMMUNICATIONS E.C. SHALL USE JUDGMENT IN REVISING CERTAIN CIRCUIT'S AND ARRANGING d w 3/4" COMMUNICATION \-110/15 AMP EQUIPMENT ON PANEL BOARDS IN THE MOST ECONOMICAL MANNER. < c > r z CONDUIT o CIRCUIT DEDICATED }- I� o <0 1 E.C. SHALL DETERMINE FINAL SERVICE LOAD REQUIREMENT FROM LOADS POS NOTE: 1 ( GIVEN IN PANELBOARDS AND PROVIDE SERVICE ACCORDINGLY. GENERAL CONTRACTOR TO PROVIDE FOR P.O.S. SYSTEM AS SHOWN ON ELECTRICAL f d- i THE FOLLOWING CONDUITS: /� cd o o - IN CONDUIT 110/15 ELECTRIC DRAWINGS OR, AT MINIMUM fy Q y, I wH ( 1 2. INSTALL ALL ELECTRICAL OUTLET BOXES HORIZONTAL AND FLUSH IN WALLS A) 2 1/2 I.D. FROM 4x4x3 JUNCTION BOX LOCATED BEHIND OFFICE DESK UP THE WALL TO I a:i w z w 4'-6" �� _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ WHERE POSSIBLE. PROVIDE APPROPRIATE FLUSH MOUNTING RECEPTACLE ABOVE CEILING. I-'- LIJ Z _j�-'� o c� I - OP B 2 1 2" I.D. CONDUIT WITH 2'-0" SWEEPS AT ENDS FROM A HUB LOCATED IN THE ►_m 0 BOXES AND CONDUIT AS REQUIRED FOR MOUNTING OF OUTLETS ON ) / (( ,, FRONT LINE CHASE UNDER SLAB TO THE BACK WALL. TERMINATE ABOVE CEILING. V > LL] Z( o 00 I F�J GROUND LOOP AT DRIVE-THRU WINDOW CONNECTS BACK TO CONCRETE WALLS. " THRU CASH STATION UP THE WALL TO ABOVE ! n C 1 I.D. CONDUIT FROM BEHIND THE DRIVE LL] 0 I I DRIVE THRU STACKING ) Q 1 0 0 z 1 �J� R.I.S. SYSTEM. 3. EXTERIOR SIGN JUNCTION BOX TO BE MOUNTED ON INSIDE OF WALL. EXTEND CEILING. (�/ ' I z = o w d I 1 ONE BRAND: 4-5 CARS D 2%4" ELECTRICAL BOX 6'-0" A.F.F. WITH 1" CONDUIT IN WALL TO ABOVE CEILING. —I �+- Lv � iz c�� z a c.�m � CIRCUIT TO SIGN. ) NOTE: �o w z - - - - PROVIDE TIMER DISPLAY AT DRIVE-THRU AREA, WALL OR 1 TWO BRAND: 5-6 CARS CENTER 32"x32%3/4" PLYWOOD WALL BLOCKING IN WALL FOR VDU UNIT. W Q Q� I 4. SEE TECHNICAL REQUIREMENTS FOR THE COMTREX SYSTEMS CORPORATION THE MAXIMUM CONNECTION LENGTH BETWEEN A VDU AND ITS DEDICATED CPU IN THE Q < 0 CEILING MOUNTED, CONNECTED BACK TO INTERFACE BOARD AT THREE BRANDS 5-6 CARS DUNKIN' DONUTS P.O.S. SYSTEM" FOR ALL INFORMATION RELATING TO FRONT LINE CHASE IS 75'-0". THE CONNECTION THEN GOES TO THE OFFICE. G.C. TO MAIN OFFICE. 1 ai o w CASH REGISTER WIRING. (FURNISHED BY DUNKIN' DONUTS.) PROVIDE ONE ISDN TELEPHONE JACK IN THE OFFICE. NOTIFY DUNKIN' DONUTS IF ISDN w zo DRIVE THRU STACKING NOTE: 5. PROVIDE CORD WITH GROUND AND CAP FOR EACH COFFEE MAKER AND SERVICE IS NOT REGIONALLY AVAILABLE. SHEET by O> DRIVE-THRU MENU SHOULD - - - - - - - - - - - - - - - - � ow o ONE BRAND: 4-5 CARS ALWAYS BE PLACED AT A - MINIMUM OF ONE CAR LENGTH SPEAKER CONTAINED CARBONATOR. g w TWO BRAND: 5-6 CARS 45' ANGLE TO ONCOMING BEFORE CURVE OF LANE WITHIN SIGN 6. SEE INTERIOR ELEVATIONS FOR DIMENSIONS AFFECTING THIS WORK. TRAFFIC, (WHERE 0 O m o THREE BRANDS 5-6 CARS POSSIBLE), MINIMUM 3'-6" CURB DRIVE-THRU MENUBOARD �, 7. SEE SHEET K2 FOR EQUIPMENT CONNECTION REQUIREMENTS. Z U- NOTE: "P.O.S.", ALL POWER OUTLETS FOR P.O.S. DEVICES ARE DEDICATED CIRCUITS WITH m FROM BUILDING BOLLARD 8. E.C. SHALL PROVIDE MUSIC SYSTEM PER DUNKIN DONUTS SPECIFICATIONS. THIRD WIRE ISOLATED GROUND. AN IG IS AN INSULATED WIRE, SEPARATED FROM ALL 9. E.C. SHALL PROVIDE DOORBELLS AND BUZZERS PER DUNKIN' DONUTS OTHER GROUND WIRES, RUNNING BACK TO THE BUILDING MAIN OR COMPLEX POWER PREFERRED SPECIFICATIONS. E.C. SHALL VERIFY LOCATION OF EQUIPMENT WITH DUNKIN' PANEL. NEMA STANDARD L5-15R I.G. FOR THE RECEPTACLE AND PLUG. USE OF IG FILE#: D03072 Q ALTERNATE DONUTS FRANCHISE OWNER. DUPLEX OR QUADPLEX OUTLETS: (I.E., HUBBELL IG-5262, IG-5362 OR EQUIVALENT). DATE: 11/20/03 PROJ. MGR. J.R. r.� C.M. B. FLANNERY C) a GROU ND LOOP CONNECTS TO VEHICLE DETECTOR, INTERCOM SYSTEM AND TIMER INTERFACE BOARD LOCATED IN OFFICE. 2" GROUND LOOP AT DRIVE THRU WINDOW CONDUIT FOR SPEAKER (IF SEPARATE POST IS USED) ALSO CONNECTS BACK TO R.I.S. SYSTEM. CONNECTS TO INTERCOM SYSTEM. VERIFY WITH OWNER AND 0 DUNKIN DONUTS CONSTRUCTION MANAGER FOR EXACT PROVIDE TIMER DISPLAY AT DRIVE-THRU AREA, I LOCATION. PROVIDE FOR 5 CAR STACKING. ALSO SEE SITE PLAN OO I WALL OR CEILING MOUNTED, CONNECTED BACK j BY OTHERS. (MENUBOARD SHOWN HAS SPEAKER MOUNTED TO INTERFACE BOARD' AT MAIN OFFICE. Q INSIDE. ALTERNATE HAS A SEPARATE SPEAKER POST). - - - - - - - - - - - - - - - - - - - - - - - - - - Q DRIVE-TH R U RUN ALL WIRE O O INSIDE TO OFFICE 0 r� A33 J � � v SEE P.O.S-, SEE P.O.S. -SEE P.O.S. Q 0 _ NOTE "C" ; 1 NOTE "C" �� NOTE "D" 0 71 - N,,.-g © 40 a STORAGE - M24 � A37 A8 A38 A6 Al M9 A20 -- -' N 842 A26 a Q_-N--r SEE P.O.S. M35 M32 M31 �o NOTE "D" ° N 04 N O co 20 20 3 o N Q 04 I°l o r N Op0 va N o Q _N OFFICE --- SERVING AREA a POF� nZ„ I A32 n � �! o�w � Q mQro o I m 00 a A32 ''`� e O M12 A38 a Q`�� A W L� N N M •`\ p Q m 0 A40 -' '~ - - Q E I - - a 0 Q . - P.O.S. LIN Q SALES AREA MAIN DISTRIBUTION PANELBOARD a VOLTAGE: 120/208 PHASE: 3 LOCATION: REAR ENTRY o SEE P.O.S. -� ,. 7L BUS AMPS: WIRE: 4 MOUNTING: SURFACE SEE P.O.S. � MAIN OVERCURRENT DEVICE: REMARKS: NOTE "A" \ �p_o MAIN CIRCUIT BREAKER � NOTE B V� N AMPS: 200 BREAKER LOAD BREAKER LOAD CKT DESCRIPTION CKT DESCRIPTION �r \ AMP POLE KVA HAS AMP POLE KVA DHASE a 1 PANEL "A" 100 3 A 1 2 SPARE 20 1 A \ 3 B 4 SPARE 20 1 B ��CG 5 C g SPARE 20 1 C 7 V.D.U. OUTLET 20 1 .8 A 8 BAGEL SIGN 20 1 .61 A a, f) \ 9 V.D.U. OUTLET 20 1 .8 B 10 SPARE 20 1 B ' 3 1 11 TV OUTLET 20 1 .8 C 12 OFFICE COMPUTER 20 1 .5 C Q S 1 S 13 MICROWAVE 20 2 1.35 A 14 HOLMAN TOASTER 20 2 1.6 A ^� 15 1.35 B 16 1.6 B 1. POS TERMINAL INFORMATION: 17 MICROWAVE 20 2 1 1.35 C 18 ICE MACHINE 20 2 1.4 C 110V AC DUPLEX OUTLETS EXIST. WALKWAY 2. RECEIPT PRINTERINFORMATION: v 19 1.35 A 20 1.4 A110V AC _ SHARED WITHLEX OUTLETS TERM TERMINAL OUTLETS 21 B 22 SPARE 20 1 B r� U 23 COFFEE MAKER 40 2 3.5 C 24 OFFEE MAKER 40 2 3.5 C w m - WIRED DIRECTLY TO TERMINALS F- 0 25 3.5 A 26 3.5 A <C a 3. REMQTEACPRINTER DUPLEX INFORMATION: o � - WIRED TO TERMINALS VIA RJ-45 TS 27 COFFEE MAKER 40 2 3.5 B 28 ESPRESSO 30 2 1.5E B J-BOX IN FRONT CABLE CHASE 29 3.5 C 30 1.5E C w 4. VDU INFORMATION: 31 ICED COFFEE BREWER 30 2 1.4 A 32 COOLATTA MACHINE 342 20 2 1.5 A 0 m - 110V AC DUPLEX OUTLETS - MOUNTING: WALL, CEILING, OR 33 1.4 B 34 TAYLOR 342 SIDE 1 1.5 B 5; 1❑ J ® J J PEDESTAL 35 COOLATTA MACHINE 342 20 2 1.5 C 36 pUNKACCiNO DISPENSER 20 2 .4 C ZO w 0 5. OFFICE AREA INFORMATION: 37 TAYLOR 342 SIDE 2 1.5 A 38 .4 A W k�jN - 110V AC QUADPLEX OUTLETS w CL U) 1 MODEM LINE REQUIRED FOR 39 STAND ALONE COOLER 20 1 .8 B 40 PRINTER(S) 20 1 1.0 Bry o A13 A31 A35 SUPPORT 41 PRINCE WARMING #1 20 1 1 1.5 C U 42 PRINIER(S) 20 1 1,0 C Q p PROVIDE 6' EXTRA WIRE - 2ND MODEM LINE OPTIONAL FOR W F- CREDIT CARD PROCESSING 0 ELECTRIC POWER PLAN PHASE A LOAD (KVA): z N 6. NETWORK HUB INFORMATION: ) PHASE B LOAD KVA): N - 110V AC DUPLEX OUTLETS ) O - LOCATED IN FRONT COUNTER PHASE C LOAD (KVA): Z TOTAL LOAD (KVA): SCALE: 1/4" = V-O" CABLE CHASE - CONNECTS TO TERMINALS, VDU'S, o PROVIDE UNDER SLAB ELECTRIC SERVICE BACK OFFICE COMPUTER SYSTEM O - •TO FRONT LINE EQUIPMENT IN RIGID ORDER INFORMATION ROUTED TOHUB, THEN TO VDU'S & OFFICE CONDUIT UNDER FLOOR UP INTO COMMON i CHASE IN FRONT LINE CASEWORK. ELOECTRIC FOR THIS STORE IS NEW. PANELS AND OUTLETS PANELBOARD "At$ C) SHOWN ARE FOR REFERENCE ONLY TO DETERMINE TOTAL Z 0 LOADS N REQUIRED. CONVENIENCE STORE E.C. IS TO REVIEW / LOCATION: REAR ENTRY Q Of VOLTAGE: 120 208 PHASE: 3 W LOADS SHOWN ON D.D. PANELS & DETERMINE TOTAL SERVICE BUS AMPS: WIRE: 4 MOUNTING: SURFACE ELECTRIC LEGEND --� Q LOAD SATISFYING ALL STATE & LOCAL CODES. MAIN OVERCURRENT DEVICE: REMARKS: o AMPS:IR oolT #M-1 O W Q DUPLEX OUTLET 12" A.F.F. UNLESS NOTED OTHERWISE w cn POS NOTE: BREAKER LOAD BREAKER LOAD W N CD G=G.F.I. C=ABOVE COUNTER WP=WATERPROOF CKT DESCRIPTION AMP POLE KVA HAS AMP POLE KVA HAS CKT DESCRIPTION ~ LL GENERAL CONTRACTOR TO PROVIDE FOR P.O.S. SYSTEM AS SHOWN ON ELECTRICAL DRAWINGS V) OR, AT MINIMUM THE FOLLOWING CONDUITS: X = NUMBER OF GANGED DUPLEXES IF MORE THAN ONE 1 LIGHTING * P/S 20 1 .8 A 2 CASH REGISTER 20 1 .2 A Zo •►= W w N A) 2 1/2" I.D. FROM 4x4x3 JUNCTION BOX LOCATED BEHIND OFFICE DESK UP THE WALL TO (D X POWER OUTLET - 208 VOLT, X = AMPERE 3 LIGHTING * P/S 20 1 .7 B 4 CASH REGISTER 20 1 .2 B F- �I ABOVE CEILING. " 5 LIGHTING * P/S 20 1 .8 C 6 UNDERCOUNTER REFRIG. 20 1 .6 C U O B) 2 1/2 I.D. CONDUIT WITH 2-0 SWEEPS AT ENDS FROM A HUB LOCATED IN THE FRONT ► TELEPHONE OUTLET - FLOOR OR WALL MOUNTED; p Z O LINE CHASE UNDER SLAB TO THE BACK WALL TERMINATE ABOVE CEILING. 7 SPARE 20 1 A 8 SPARE 20 1 A -j � SEE OWNER FOR REQUIREMENTS C) 1" I.D. CONDUIT FROM BEHIND THE DRIVE THRU CASH STATION UP THE WALL TO ABOVE m n n CEILING. DATA OUTLET FLOOR OR WALL MOUNTED; 9 SPARE 20 1 B 10 CASH REGISTER 20 1 •2 B L.L L_L_ D) 2"x4" ELECTRICAL BOX 6'-0" A.F.F. WITH 1" CONDUIT IN WALL TO ABOVE CEILING. CENTER D 2 1/2" C. UNDER SLAB 11 LTG GNL+REF 20 1 .7 C 12 CASH REGISTER 20 1 .2 C Q aki 32"x32"0/4" PLYWOOD WALL BLOCKING IN WALL FOR VDU UNIT. 13 EXTERIOR LIGHTING**TC 20 1 1.0 A 14 COFFEE STA11ON 20 1 .6 A THE MAXIMUM CONNECTION LENGTH BETWEEN A VDU AND ITS DEDICATED CPU IN THE FRONT O TRANSIENT VOLTAGE SURGE SUPPRESSOR 15 SPARE 20 1 B 16 COFFEE STATION 20 1 .6 g LINE CHASE IS 75'-0". THE CONNECTION THEN GOES TO THE OFFICE. G.C. TO PROVIDE ONE DUPLEX OUTLET c3 ISDN TELEPHONE JACK IN THE OFFICE. NOTIFY DUNKIN' DONUTS IF ISDN SERVICE IS NOT 17 LIGHTS, EXIT & EMERG. 20 1 .5 C 18 COFFEE STATION 20 1 .8 C, REGIONALLY AVAILABLE. JO JUNCTION BOX 19 DISPLAY CASE BALLAST 20 1 1.0 A 20 ICOFFEE GRINDER 20 1 .2 A r N I 21 DISPLAY CASE BALLAST 20 1 1.0 B 22 UNDERCOUNTER REFRIG. 20 1 .6 B - I- z Dj FUSED DISCONNECT SWITCH , 1 ' I M 23 DISPLAY CASE BALLAST 20 1 1.0 C 24 UNDERCOUNTER REFRIG. 20 1 .6 C v Li 0 � I� ELECTRICAL PLAN KEYNOTES " T THERMOSTAT �1 1.REFER TO ALLIED DOMECQ 'ADQSR POS DEPLOYMENT METHODOLOGY AND APPROVED VENDORS O 25 BACK LIT GRAPHICS 20 1 1.0 A 26 UNDERCOUNTER REFRIG. 20 1 .6 A W W `..J 1 FOR COMPLETE INFORMATION AND SPECIFICATIONS REGARDING POS SYSTEM INSTALLATION. WALL CLOCK - EDWARDS 1882, 27 SPARE 20 ❑ EXTERIOR LIGHTS, PHOTOCELL ON, TIME CLOCK OFF. 2.RETAIL INFORMATION SYSTEMS EQUIPMENT MUST BE ON DEDICATED CIRCUITS. R.I.S. EQUIPMENT # 1 B 28 REF & BACK BAR 20 1 .9 B W I MOUNTED 8'-0" A.F.F. 1 C 30 REF & BACK BAR 20 1 .9 C (__L_.W L i Q I' POWER FOR BACKLIT PANELS, SEE MANUFACTURER MAY SHARE CIRCUITS WITH OTHER R.I.S. EQUIPMENT, BUT NO OUTSIDE EQUIPMENT SHOULD BE 29 SPARE 20 a ON THESE CIRCUITS. TC TIME CLOCK (BY OTHERS) 31 EXTERIOR SIGNS 20 1 1.5 A 32 BELLS/BUZZERS/CLOCKS 20 1 .5 A a� FOR MOUNTING HEIGHT & LOCATION OF JUNCTION BOX. 3.ALL OUTLETS FOR R.I.S. EQUIPMENT SHOULD HAVE A THIRD WIRE ISOLATED GROUND. +` POWER FOR DISPLAY CASES, BALLAST TO BE 33 EXTERIOR MENU BD. 20 1 .6 B 34 SPARE 20 1 B �+ ❑3 4-LOCATE ALL RECEPTACLES FOR R.I.S. EQUIPMENT WITHIN 4' OF THE EQUIPMENT THEY SERVE. � HAND DRYER (BY OTHERS) aA MOUNTED IN THE DISPLAY CASE BASE. ALLOW 5.ALL R.I.S. DEVICES AT A REMOTE LOCATION FROM THE HUB SHALL REQUIRE CONDUIT 35 PYLON SIGN 20 1 1.0 C 36 SPARE 20 1 C SHEET j 8' PIG TAIL. DEDICATED FOR R.I.S. USE. THE MINIMUM SIZE FOR ALL NETWORK CONDUIT IS 1-1/2". ER DOOR BUZZER - EDWARDS 115-4 WITH SWITCH 37 D.T. WINDOW 20 1 .6 A 38 GENERAL OUTLETS 20 1 1.5 A �� ' ❑ POWER FOR EXTERIOR SIGNAGE. REFER TO # E. ?, ARCHITECTURAL DRAWINGS FOR EXACT LOCATION. 6.ALL NETWORK DEVICES REQUIRE CAT 5 CABLE WITH RJ-45 JACKS. 39 AIR CURTAINS 20 1 1.0 B 40 GENERAL OUTLETS 20 1 1.5 B q BUZZER ALARM - EDWARDS #1065-65 W/592 1" CONDUIT FOR UNDERGROUND LOOP FOR REMOTE 7.PROVIDE POWER CONDITIONERS / UNINTERRUPTED POWER SUPPLIES AS RECOMMENDED / 24 VOLT TRANSFORMER UNDER COMMON PLATE 41 SPARE 20 1 C 42 ITOASTER FAN 20 1 .6 C ❑5 SPEAKER SYSTEM. VERIFY EXACT SIZE AND LOCATION REQUIRED BY APPROVED VENDORS AND ADQSR. WITH OWNER. &ALL NETWORK CABLING / CONDUIT MUST BE LOCATED A MINIMUM OF 12" FROM ANY 0 DOOR BELL - EDWARDS #55-465, MOUNTED 8'-0" A.F.F. PHASE A LOAD (KVA): Q 6 POWER FOR DRIVE-THRU WINDOW, SEE ELECTRICAL CONDUIT. ❑S BUZZER SWITCH - EDWARDS #44 DOOR CONTACT PHASE C LOAD PHASE B LOAD ( : FILE : D03072 MANUFACTURER FOR MOUNTING HEIGHT & LOCATION 9.OPTIONAL TELEPHONE JACKS FOR OUTSIDE LINES MAY BE PROVIDED IN OFFICE AREA AND PREP KVA -� OF JUNCTION BOX. AREA. El DOOR BELL BUTTON - EDWARDS #852 TOTAL LOAD (KVA): I DATE: 11 /20/03 I * P/S = PANEL SWITCHED PROD. MGR. J.R. ** TC = TIME CLOCK CONTROL w C.M. B. FLANNERY o � 0 DRIVE-THRU 0 0 P2 1 — — - STORAGE I _ - --; - - - - - - - TO SITE OR c MUNICIPAL WATER SERVICE 00 CONNECT TO HOT WATER EX r° = r -1 I GAIS STING SERVICE nQ B N HOSE IBB I I I r 0 1'-4" A.F.F. I — —I, I L I UP O I I I I H WF OM I CONNECT TO H.W. HEATER 0 I I IN BASEMENT IN BASEMENT a J04 _ I 1- - -I N UNDER SLAB/ FLOOR Mmrn OFFICE P3 _ ' _ _ / SERVING AREA FILTERED WATER SERVICE TO xoz� n ( I COFFEEE BREWING EQUIPMENT 0 cco U I — I / WATER FILTRATION SYSTEM Opap00 III NOTE: 0 0�� INDIVIDUAL FILTERS ALSO L==> > FILTERED WATER SERVICE TO PROVIDED FOR PROOFERS AND ICE MACHINE AND POST MIX IIIFOR COORDINATE C DECK OVEN - 0 COORD W/ EQUIPMENT .IL SPECIFICATIONS VERIFY NUMBER OF FILTERS 0 P� I TO BE USED WITH OWNER WATER SERVICE TO ALL OTHER INCOMING DOMESTIC POINTS OF USE - TOILETS, O SALES AREA WATER SERVICE DETAIL SINKS, ETC. NOT TO SCALE I L00 — � I I III L I III "�-- FRONT LINE CHASE 91 Q 5" U EXIST. WALKWAY W � U �• o a Eo � Z � Om � 5; IC HOT & COLD WATER & GAS PIPING PLAN `_j N PLUMBING IN THIS STORE IS EXISTING. REUSE J WHERE POSSIBLE. UPGRADE TO MEET ALL <C O o SCALE 1/4"=1'-O" APPLICABLE STATE AND LOCAL CODES. w I- O CONNECT NEW PLUMBING TO EXISTING. r) z ALL LINES SHOWN ARE TO BE ABOVE SLAB/CEILING U.N.O. N O N O PLUMBING FIXTURE SCHEDULE b MARK DESCRIPTION WASTE VENT COLD HOT O WATER WATER P 1 MOP SINK 3" 3" 1/2" 1 2" P 2 POT SINK 3" 3" 1/2" 1/2" P 3 HAND SINK 1 1/2" 11 1/2" 1/2" 1 2" N * P 4 IBACK BAR SINK 1 1/2" 11 1 2" 11 2" 1/2" * SINK PROVIDED AS PART OF EQUIPMENT PACKAGE - w 0ui Q PLUMBER TO MAKE FINAL CONNECTIONS. GENERAL NOTES F- "� Z 1. ALL KITCHEN AND SALES AREA EQUIPMENT WILL BE FURNISHED U O d� AND INSTALLED EXCEPT AS NOTED, (SEE K2 SHEET, EQUIPMENT z Z .E FAUCETSSCHEDULE). EXCEPT Q AS N NOTED.T WILL BPLUMBINGHCONTRACTOR SHAED WITH TRIM LL m `r n PROVIDE ALL ROUGH-IN TRAPS AND MAKE ALL FINAL CONNECTIONS. < � V 1 2. PLUMBING CONTRACTOR SHALL FURNISH AND INSTALL ALL GAS CD LiJ PIPING AND MAKE ALL FINAL CONNECTIONS. GAS PIPING TO BE d SCHEDULE CHE U E 40 BLACK STEEL PIPE AND BANDED MALLEABLE IRONFITTIN = z x 3. ALL PIPING IS SHOWN DIAGRAMMATICALLY, EXACT LOCATIONS SHALL 0 N BE DETERMINED IN THE FIELD. EQUIPMENT LOCATIONS ARE L LL.JI oAPPROXIMATE, COORDINATE EXACT LOCATIONS WITH ALL TRADES L Q SYMBOL LIST BEFORE INSTALLATION. 4. ALL PIPING SHALL BE RUN CONCEALED UNLESS OTHERWISE NOTED. o DW. DISHWASHER Q — — — UNDER SLAB CONDUIT FOR SODA LINES 5 TUBING UNDERGROUN/2'D WATER LINES SHALLEX BE TYPE "K" COPPER WITH 1v �a GATE VALVE 6. ALL ELEVATIONS SHALL BE VERIFIED AT THE JOB SITE. � GAS cocK bip - C.W. - COLD WATER 7. PROVIDE BACK-FLOW PREVENTER AT THE LOCATIONS REQUIRED BY SHEET H.W. - HOT WATER CODE AND ALL GOVERNING AUTHORITIES. ED cla G GAS PIPING INSIDE FOR APPLIANCES 8. COORDINATE AS REQUIRED TO ASSURE PROPER AND ADEQUATE PROVISIONS IN THE WORK OF THE OTHER TRADES FOR INTERFACE RG GAS PIPING OVER ROOF FOR HVAC WITH THIS SYSTEM. — — — MIXED HOT/COLD WATER PIPING 9. ALL WORK SHALL BE SUBJECT TO THE APPROVAL OF THE ARCHITECT. p H.B. HOSE BIBB 10. SEE 'K' SHEET(S) FOR EQUIPMENT CONNECTION REQUIREMENTS. FILE : D03072 Q H.V.A.C. HEAT VENT AND AIR CONDITIONING UNIT 11. ALL SANITARY UNDER SLAB PIPING SHALL BE PVC. A.F.F. ABOVE FINISH FLOOR 12. ALL ABOVE SLAB VENT & DRAINAGE PIPING SHALL BE CAST IRON DATE: 11 /20/03 U.N.O. UNLESS NOTED OTHERWISE OR COPPER. (PVC CAN BE USED IF ALLOWED BY LOCAL CODES). PROD. MGR. J.R. Q C.M. B. FLANNERY r� 4 1 a o � o � o I o Q DRIVE-THRU GREASE TRAP, SEE DETAIL 2/P3 O CONNECT TO EXISTING SITE / MUNICIPAL SEWERAGE 3'-6" Q 0 � O -- VR ❑ ` cn F.D. P2 VR— — -I � �9 4 I— — � - - J-- - STORAGE i o CONNECT TO EXISTING �- 4'-8" V- 4'-0" �- VENT LINES I H.O. 00 VR w -- co — [- 11 '— /r o" F . I — I Q T �I I F 6,_8" I I I Q J N OFFICE F.C.b.3 av - I J I ;= SERVING AREA Mom° F.D. XZN j OZ" I- m 00 a u / I I I N —v— — co U 0 o P1 1 I I I I o F.D.3,_6„ I I i M ------ SALES AREA VR 00 —I F.S. I / F.C.O. I I I VR >. F.S 9„ ` crs 9'-11" o �a 5" K d U EXIST. WALKWAY ImZ PLUMBING IN THIS STORE IS EXISTING. REUSE WHERE POSSIBLE. UPGRADE TO MEET ALL O APPLICABLE STATE AND LOCAL CODES. H O\ cd a CONNECT NEW PLUMBING TO EXISTING. < N E cd �d NOTE: O m — -- GREASE TRAP SHOWN INDICATES ONE IS REQUIRED. REUSE EXISTING IF ONE EXISTS AND MEETS ALL STATE AND LOCAL 5CODES, Zw OR FURNISH NEW APPROVED BELOW SLAB UNIT IN O CONVENIENT LOCATION CONNECTING ALL SHOWN FIXTURES. Wof F- SOIL WASTE 8c VENT PLAN Ln INSTALL PER ALL STATE AND LOCAL CODES. U IF NO EXTERIOR GREASE TRAP EXISTS THEN ALL KITCHEN � o EQUIPMENT AND FLOOR DRAINS IN THAT AREA NEED TO FLOW cn Q cn SCALE 1/4 =1 -0 THROUGH THE GREASE TRAP AT THE POT SINK AND THE FLOW Li o AFTER THAT GOES TO THE SANITARY WASTE LINE. z N rq F.S. = W/AIR GAP - SAFE WASTE O p F.D. W/AIR GAP CUP z 1 TI N PLUMBING FIXTURE SCHEDULE p MARK DESCRIPTION WASTE VENT COLD HOT WATER WATER 3 P 1 MOP SINK 3" 3" 1 2" 1/2" 'b P 2 POT SINK 3" 3" 1/2" 1/2" pN P 3 HAND SINK 1 1/2" 1 1/2" 11/2" 1 2" * P 4 1 BACK BAR SINK 1 1/2" 11 1/2" 1 2" 1/2" o * SINK PROVIDED AS PART OF EQUIPMENT PACKAGE - C<C w Q PLUMBER TO MAKE FINAL CONNECTIONS. G o N GENERAL NOTES Z �1. ALL KITCHEN AND SALES AREA EQUIPMENT WILL BE FURNISHED Q 'dl AND INSTALLED EXCEPT AS NOTED, (SEE K2 SHEET, EQUIPMENT z Z SCHEDULE). EQUIPMENT WILL BE FURNISHED WITH TRIM AND O /1 ti FAUCETS, EXCEPT AS NOTED. PLUMBING CONTRACTOR SHALL m n ^ PROVIDE ALL ROUGH-IN TRAPS AND MAKE ALL FINAL CONNECTIONS. v, 2. PLUMBING CONTRACTOR SHALL FURNISH AND INSTALL ALL GAS CD L,_J PIPING AND MAKE ALL FINAL CONNECTIONS. GAS PIPING TO BE SCHEDULE 40 BLACK STEEL PIPE AND BANDED MALLEABLE IRON �, FITTINGS. x W 0 N 3. ALL PIPING IS SHOWN DIAGRAMMATICALLY, EXACT LOCATIONS SHALL BE DETERMINED IN THE FIELD. EQUIPMENT LOCATIONS ARE SYMBOL LIST APPROXIMATE, COORDINATE EXACT LOCATIONS WITH ALL TRADES BEFORE INSTALLATION. Q w SANITARY WASTE PIPING BELOW SLAB D / , v 4. ALL PIPING SHALL BE RUN CONCEALED UNLESS OTHERWISE NOTED. v cn w GREASE WASTE PIPING BELOW SLAB 0 5. ALL UNDERGROUND WATER LINES SHALL BE TYPE "K" COPPER nn r n VENT PIPING BELOW SLAB L� V �- TUBING WITH 1/2" THICK ARMAFLEX INSULATION. VENT PIPING ABOVE SLAB (z, GREASE TRAP 6. ALL ELEVATIONS SHALL BE VERIFIED AT THE JOB SITE. SHEET a F.C.O. FLOOR CLEAN OUT 7. PROVIDE BACK—FLOW PREVENTER AT THE LOCATIONS REQUIRED BY H.O. HUB OUTLET CODE AND ALL GOVERNING AUTHORITIES. Q F.D. FLOOR DRAIN — W/AIR GAP CUP 8. COORDINATE AS REQUIRED TO ASSURE PROPER AND ADEQUATE PROVISIONS IN THE WORK OF THE OTHER TRADES FOR INTERFACE F.S. FLOOR SINK - W AIR GAP - SAFE WASTE WITH THIS SYSTEM. V.R. VENT RISER 9. ALL WORK SHALL BE SUBJECT TO THE APPROVAL OF THE ARCHITECT. o V.T.R. VENT THRU ROOF 10. SEE 'K' SHEET(S) FOR EQUIPMENT CONNECTION REQUIREMENTS. FILE#: D03072 Q I.W. INDIRECT WASTE 11. ALL SANITARY UNDER SLAB PIPING SHALL BE PVC. y � A.F.F. ABOVE FINISH FLOOR 12. ALL ABOVE SLAB VENT & DRAINAGE PIPING SHALL BE CAST IRON DATE: 11 /20/03 U.N.O. UNLESS NOTED OTHERWISE OR COPPER. (PVC CAN BE USED IF ALLOWED BY LOCAL CODES). PROD. MGR. J.R. w C.M. B. FLANNERY THREE COMPARTMENT SINK WITH LEVER WASTES. 2" VENT ® (9 IN WALL u DO NOT PROVIDE TRAP TYPICAL GAS- PIPE REDUCER FROM BRANCH PROVIDE CLEANOUTS IN DISCHARGE INTO RECEPTOR COLD WATER SUPPLY PIPE HANGER ON UNITS WHICH HAVE FIRED ROOF- PIPE SIZE TO UNIT CONNECTION TURNS/ENDS OF PIPE. U WITH AIR GAP SUFFICIENT TO WATER HEATER. �` NEXT TO PIPE TEE AN INTERNAL TRAP, TOP AIR CON- SIZE, AT UNIT CONNECTION STUB. V DWV FITTINGS IF SIZE TO REMOVE GRATE AND PIPE UNION: SHUT-OFF VALVE BUT DO DISCHARGE DITIONING UNIT. GROUND JOINT PIPE UNION. IS LARGER THAN 1". STRAINER. MINIMUM GAP = DIELECTRIC IF co) FROM UNIT. AND GAS SHUT-OFF COCK. 2" SLOPE PIPE G� TWICE PIPE DIAMETER. DISSIMILAR METALS WATTS NO. 530 THREADED PIPE TO FULL SIZE OF BRANCH PIPE. CLEANOUT AS MUCH AS PVC ADAPTER ON RTU BRANCH PIPE. SEE 2" 2" POSSIBLE O WELDED STEEL EXPANSION PRESSURE RATED CONDENSATE WASTE PLAN FOR SIZE. FLOOR 1" MIN SPAOMRPLING O - TOWARD _ TANK WITH POLYPROPYLENE RELIEF VALVE APPROVED FNE OR SET AT 100 PSI. l-9 I CONNECTION(S). AIRSPACE SHUT-OFF DISCHARGE. i pl BRANCH OFF VALVE O I DOMESTIC WATER SERVICE. 4" DEEP TOP OF GAS HIGH CAPACITY INDIRECT MAKE CONNECTION HARD COPPER PIPE MAIN. WASTE FUNNEL GT TO EQUIPMENT BUTYL DIAPHRAGM RELIEF VALVE PVC PIPE TRAP. 3" O O LOCATE GREASE TRAP IN FLOOR NOT AS REQUIRED. DISCHARGE LINE AIR CHARGING VALVE. � � TO END OVER DISCHARGE TRIPLE WHERE PEOPLE STAND BUT WHERE TOP CUT AND PATCH MAKE PIPE MINIMUM ONE SIZE VERIFY WITH LOCAL FILL TANK WITH AIR ET FLOOR DRAIN OR Q u� AWAY FROM BLOCK CAN BE EASILY REMOVED FOR CLEANING. FLOOR IF EXISTING. LARGER THAN EQUIPMENT CON- CODES IF/WHEN TRAP PRESSURE TO MATCH JANITOR'S SINK. 0 0 SERVICE AREAS NECTION, MINIMUM 3/4-. USE "M AND/OR VENT ARE RE- AIM DOWNWARD, ARRANGEMENT SHOWN IS SCHEMATIC. ADJUST TO SUIT FIELDWATER PRESSURE OF UNIT OR WHERE 6" LONG DIRT LEG FULL CONDITIONS OR MEET LOCAL CODE REQUIREMENTS. HUBLESS 3 OR "L" HARD COPPER UP TO 1" QUIRED FOR THE LENGTH THEN OPEN VALVE. —�' WITH 2" AIR GAP SHOWN ON PLANS. SIZE OF BRANCH PIPE PIPE SUPPORT. CAST IRON PIPE, FITTINGS AND CONNECTORS ALL AROUND SINK AND TYPE DWV FOR LARGER. OF DRAIN PIPE INSTALLED. EQUIPMENT CURB MINIMUM 3" ABOVE ROOF. SEE DETAIL. AND TRAP. CONNECT GREASE TRAP FROM CENTER +� COMPARTMENT: PROVIDE P-TRAP IF GREASE TRAP IS MORE THAN 4' FROM SINK. ROUTE PIPE INCONSPICUOUSLY AND UNOBTRUSIVELY. HANG PIPING ARRANGEMENT SHOWN IS SCHEMATIC. ADJUST TO SUIT PIPING ARRANGEMENT SHOWN IS SCHEMATIC. ADJUST AS REQUIRED. NOTE: PIPE AS REQUIRED. DO NOT INSULATE INDIRECT DRAIN PIPE FIELD CONDITIONS. MAKE PIPE SAME SIZE AS TANK FITTING. VERIFY CONNECTION LOCATIONS BEFORE INSTALLING PIPE RUNS. COORDINATE INDIVIDUAL BAY DRAINAGE , AIR GAP, & DRAIN WHEN INSTALLED EXPOSED IN FOOD SERVICE FACILITY. FOLLOW MANUFACTURER'S INSTRUCTIONS FOR INSTALLATION FUNNEL WITH LOCAL CODE REQUIREMENTS. REFER TO LOCAL CODES FOR FURTHER INFORMATION. PROCEDURE. VERIFY PROPER OPERATION WHEN INSTALLED. co TRAP 3 CONDENSATE DRAIN 4TANKo1 CONNECTIONS TO ROOFTOP UNIT 2 UTILITY SINK AND GREASE EXPANSION NOT TO SCALE NOT TO SCALE NOT TO SCALET NOT TO SCALE � � HOT WATER TO FIXTURES `i COLD WATER SUPPLY Q -1N AS SHOWN ON PLANS ---��; TO WATER HEATER. MQ� ELBOWS TO TWO 4" X 4" X 12" REDWOOD PROVIDE FULL PORT BALL 1/2" COLD WATER I�---�I THERMOMETER I PROVIDE A 210' F ( SHUT-OFF VALVE ON ROUGH-IN. ----� SUPPLY DOWN IN ASME APPROVED xZ� COMPENSATE SUPPORT BOCKS OR CCA PARTITION WHERE FLASHING AND COUNTER- MINIMUM 12" ABOVE ROOF PROVIDE FULL PORT BALL TEMPERATURE AND FOR PIPE ROT-PROOF TREATED TIMBERS. DOUBLE CHECK VALVE DCV - y SHOWN ON PLAN. FLASHING OF VTR IS BY I NORMALLY. EXTEND TO SHUT-OFF VALVES -- 150 PSI PRESSURE mm I EXPANSION. TOE NAIL BLOCKS TOGETHER ROOFING CONTRACTOR. HEIGHT OF PARAPET WHEN 00 INSTALL WATER I I RELIEF VALVE QO..§O FLASHING AND TO PROVIDE MINIMUM 7" CLEARANCE FILTER PER MAN- ADAPTER AND SIX PLUMBING CONTRACTOR I I WITHIN 10' OF PARAPET. PROVIDE PIPE WITH TEST LEVER, COUNTER FLASHING UNDER PIPES. CONNECT PIPES FILTER R R FOOT LONG TO COORDINATE INSTALL. UNIONS, DIELECTRIC SIZED WITH CAPACITY IS BY ROOFING TO SUPPORT WITH GALVANIZED UFACTINSTRUCTIONS SOFT COPPER IF REQUIRED FOR PER WATER HEATER CONTRACTOR. PIPE CLAMP LOOSELY CLAMPED. IF FURNISHED CUBER TUBING TO CUBER ROOF INSULATION II II DISSIMILAR METALS. MANUFACTURER'S PLUMBING GROUND 18"SQ. X 3/16" ROOF WALKWAY WITH ICE MACH. WATER INLET. III III ROOF DECK GAS-FIRED WATER RECOMMENDATIONS. CONTRACTOR JOINT MATERIAL FOR BASE, INSTALL WHERE CONNECT TO HEATER PER SPECS TO COORDINATE I I MATERIAL MUST BE MULTIPLE CUBERS ANCHOR PIPE TO ROOF G PROVIDE A HARD PIPE ACCESSIBLE. CORE DRILL ROOF OR AND SCHEDULE. INSTALLATION. ( I UNION. COMPATIBLE WITH ROOF - WHERE REQUIRED. PROVIDE SLEEVE IF DECK WITH U-BOLT AROUND O COPPER RELIEF MEMBRANE. INDIRECT DRAIN REQUIRED BY TYPE OF PIPE AND ANGLE IRON BURNER THERMOSTAT VALVE DISCHARGE 0 o CONNECT TO CUBER II II ROOF INSULATION OPEN TO AT ICE BIN ROOF DECK. PROVIDE WELDED OR SCREWED TO AND PRESSURE REGU- LINE FULL SIZE OF AND ICE BIN DRAIN �n MOSPHERE AT FIRE STOP SEAL BETWEEN ROOF DECK OR JOIST. LATOR FURNISHED VALVE OUTLET TO l``JJ) 1V1 II II UPPER END. " OUTLETS AS REQ D. _ " WITH WATER HEATER. END OVER JS ROOF DECK 3/4 PIPE AND SLEEVE OR DECK MINIMUM 12 BELOW ROOF REFER TO "INDIRECT WITH 6" AIR GAP. CUT ROOF FOR �_ 2" FS 1' DRAIN" DETAIL FOR PROVIDE PIPE INCREASER HUBLESS PIPE CONNECTORS GAS SHUT-OFF COCK_� O II'u"u'II ��I'uuul'uuul ��I PENETRATION. ANCHOR PIPE TO ROOF DECK OR JOISTS. ID MORE INFORMATION. IF/WHERE CODE REQUIRES A 1 ON CAST IRON PIPE OR WITH LEVER HANDLE C MINIMUM 3" VENT THRU ROOF BELL AND SPIGOT IF PVC. & GROUND JOINT UNION 1. REFER TO PLANS FOR PIPE SIZE(S) AND LOCATION(S). USE DRAIN VALVE BY WELDED OR SCREWED FITTINGS AS SPECIFIED FOR PIPE SIZE. PROVIDE FLOOR SINK AT FRONT EDGE OF ICE 6" LONG DIRT LEG HEATER MANUFACT. LOCATE PENETRATION MINIMUM 18" FROM ADJACENT WALLS, WITH TOP 1/2" MACHINE, WHERE ACCESSIBLE FOR CLEANING- NOT m (a EQUIPMENT CURBS, PARAPETS, EXPANSION JOINTS, ETCETERA. BELOW FLOOR. UNDER ANY EQUIPMENT. SLOPE FLOOR 1/2 TO RIM. REFER TO PLANS FOR VTR PIPE SIZES AND LOCATIONS. LOCATE VTR PROVIDE WATER- \SET WH ON PLATFORM 2. LOCATE SUPPORTS AT THE FOLLOWING SPACING: 1-1/2"=9', 1-1/4"=8 MINIMUM THREE FEET FROM PROPERTY LINE, OR TEN FEET HORIZONTAL TIGHT GALVANIZED, PROVIDE COLD WATER ROUGH-IN AT TOP OF ICE MACHINE. (PLATFORM BY OTHERS) 1"=7' & 3/4"=6'. PROVIDE SUPPORTS AS CLOSE AS POSSIBLE TO ARRANGEMENT SHOWN IS SCHEMATIC. ADJUST AS REQUIRED TO OR THREE FEET VERTICAL ABOVE ANY BUILDING OPENING OR FRESH SHEET METAL r; EACH ELBOW AND TEE. SUIT CONDITIONS. VERIFY CONNECTIONS WITH MANUFACTURER. AIR INTAKE, OR ONE FOOT FROM ANY VERTICAL SURFACE. LOCATE VTR PAN 2" DEEP WITH PIPING SHOWN IS SCHEMATIC. PROVIDE MINIMUM 18" FROM PARAPET, EXPANSION JOINT, EQUIPMENT CURB, ETC. 1' DRAIN PIPE TO JS CLEARANCES RECOMMENDED BY MANUF., OFFSET IN CEILING SPACE WHERE REQUIRED TO MEET THESE CONDITIONS. (REQUIRED IF NOT ON SLAB SEISMIC STRAPPING. SET THERMOSTAT FLOOR, OPTIONAL ON SLAB). AT 1207. �L1v M 5 ROOF PENETRATION 6 ICE MACHINE CONNECTIONS 7 VENT THRU ROOF ( VTR ) 8 GAS WATER HEATER . 4 N NOT TO SCALE NOT TO SCALE NOT TO SCALE NOT TO SCALE Q r USE HARD COPPER PIPE STUB ELBOWS ABOVE FLOOR AT LOCATIONS SHOWN ON PLAN. BURY (SEE HVAC DRAWINGS FOR GAS VALVE CONTROL PIPE AT DEPTH AS REQUIRED TO ACHIEVE APPROXIMATELY A 90 DEGREE DETAIL OF PIPING OF FIRE NOZZLE ARS #10 ABOVE FLOOR SLAB, OF PENETRATION OF SLAB. PROVIDE A TEMPORARY PVC PIPE CAP WELDED PROTECTION SYSTEM WHEN SIZE AS SHOWN ON PLANS. BY GAS COMPANY (VERIFY) BY PLUMBING CONTRACTOR TO ENDS OF CONDUIT DURING CONSTRUCTION PHASE. TRIM ELBOW AT TIME PREPIPED IN HOOD) VENTURI #2A �COPPER PIPE COUPLING PRESSURE TEST COCK EXTERIOR BUILDING WALL. DETECTOR TO GAS OF INSTALLATION OF BEVERAGE LINES TO 6" ABOVE SLAB NORMALLY, 8" INTO CABINETRY. 0 GAS PIPE UP ONTO ROOF. VALVE CONTROL FLOOR SLAB . GAS METER OF CFH w \ .P •< ° ,. ' , a a LOOP PIPE OVER PARAPET. _ 3 tEA ETRATION WITH _ I- . •° CAPACITY SHOWN G VENTURI #2A O SIZE AS SHOWN ON PLAN. PROOF MATERIAL TO F Q N �-1 ON PLANS r r � \ •CRUSHED ROCK USE BLACK STEEL PIPE. R PIPE EXPANSION. E -� PIPE IN ANCHOR RISER TO WALL AT `• NOZZLE AIRS #10 " • . •' TEN FOOT INTERVALS USING CREASER OFFSET RISER PIPE CLAMPS. VENTURI #2A Z NOZZLE AIRS #10 0 m • • • COMPACT PIPE INCREASER AND UNION U) " --EARTH BYPASS VALVES STORAGE TANK Z PROVIDE POR CRUSHEDSTYROFOAM OR PROVIDE ELASTOMERIC STRAINER PROVIDE 6" LONG DIRTGRADE OR LEG AT BOTTOM OF RISER. RRIER ROCK HOOD W NMASONRY SUPPORTS UNICELLULAR SEAMLESS PAVEMENT W a- In 1/2 INSULATION ON PIPE AS REQUIRED 00 BELOW FLOOR SLAB, FLOOR SEAL TO SET CONDUIT FRYER U J o USE TYPE "K" SOFT G CABINET WITH ON COMPAC- N REMOTE MANUAL MO COPPER TUBE WITHOUT AND TO STUB ABOVE PRESSURE REGULATOR TO REDUCE PRESSURE TO 14" WC. Q FLOOR ONE INCH. SILICONE. TED EARTH. N PULL STATION p ~ p JOINTS BELOW FLOOR TYPICAL SHUT-OFF VALVE ,°�'z z N IF HOT AND COLD WATER USE FOUR INCH SCHEDULE 40 PVC ELECTRICAL CONDUIT AND FITTINGS WITH SHUT OFF VALVES v PROVIDE SAND PIPES ARE INSTALLED IN VERIFY REQUIREMENTS FOR METERING AND PIPING WITH GAS COMPANY. SOLVENT-WELDED JOINTS. USE MINIMUM QUANTITY OF FITTINGS REQUIRED. TO GAS O TO FRYER VALVE Z BACKFILL. SURROUND SAME TRENCH, SEPARATE INSTALL OTHER UTILITIES MINIMUM TEN FEET FROM GAS LINE. PLUMBING PROVIDE LONG SWEEP ELBOWS AT BOTH ENDS, WITH MINIMUM 30 INCH RADIUS PIPE MINIMUM 4 INCHES. THEM BY MINIMUM 12". CONTRACTOR SHALL PAY ALL GAS COMPANY FEES FOR INSTALLATION. (AVAILABLE AS ELECTRICAL CONDUIT - DO NOT USE MULTIPLE ELBOWS GAS VALVE CONTROL r-, USE WELDED OR SCREWED PIPE AND FITTINGS PER PLUMBING SPECS. TO MAKE 90' TURNS). PROVIDE TEST OF CONDUIT AFTER ASSEMBLY TO GAS LINE 7 i IF FLOOR SLAB IS EXISTING, SAW CUT IT, EXCAVATE, GAS COMPANY SHALL EXCAVATE, BACKFILL, AND REPAIR ANY PAVING VERIFY WATERTIGHTNESS. PREPARE LEAKS BEFORE BACKFILLING TRENCH BACKFIELD, REPAIR VAPOR BARRIER, AND PATCH SLAB. OR SOD FOR GAS SERVICE LINE INSTALLATION FROM MAIN TO BUILDING. WITH SAND. MAINTAIN PRESSURE UNTIL BEVERAGE LINES ARE INSTALLED. PIPE SHALL HAVE LONG RADIUS TURNS WITHOUT KINKS. AVOID ELBOWS IN HORIZONTAL RUN IF AT ALL POSSIBLE. GENERAL CON- G THERE SHALL BE NO CONTACT OF COPPER TUBE WITH TRACTOR WILL SEAL ENDS OF CONDUIT WITH FOAM AFTER BEVERAGE OTHER PIPE, CONDUIT, OR REINFORCING STEEL. LINES ARE INSTALLED IN CONDUIT. /"�/•�� a 9 WATER PIPE UNDER SLAB 10 GAS SERVICE 11 PVC BEVERAGE CONDUIT 12 FIRE EXTINGUISHING SYSTEM DIAL. w 0 Q NOT TO SCALE NOT TO SCALE NOT TO SCALE NOT TO SCALE w (f) n 0 cm 3/4" BRONZE TYPICAL BALL VALVE: 3/4" BRONZE BODY SCREWED PIPE MAY EXTEND Q BACKFLOW 3/4" BRONZE BODY, CONNECTION PRESSURE REDUC- AS WASTE OR VENT. Z ROUND SECURED GASKETED NICKEL BRONZE ADJUSTABLE CD PREVENTER FULL PORT, SCREWED ING VALVE SET AT 75 PSI. CEILING SCREWED FITTINGS/PIPE G I I COLUMN OR O r n,� N TOP WITH "CO" CAST IN COVER. PROVIDE CLEANOUT TOP W/ TEST PLUGS. CONNECTIONS. PRV 1" IN CEILING PLENUM. �r NO CEIOLING INSTALL VALVES PROVIDE WITH CLEANOUT �OUNTER- I I I I ASRSHOWN Q y I— r, WITH VARIATIONS SUITABLE FOR FLOOR COVERING (CARPET INSTALL SO IT SUNK ABS PLASTIC PLUG: 1 I ON FLOOR U O O I MARKER, RECESSED FOR TILE, SCORIATED FOR UNFINISHED IS EASY TO TEST. BFP TAPERED-THREAD WITH I J PLAN. O z LLJ � FLOORS). PROVIDE GASKETED PLASTIC PLUG IN CAST IRON TYPICAL PIPE SUPPORT TFE JOINT COMPOUND. m CLOEDY.AN THEETOP�OF EXPON INT OSEDOFCOUND ON PLUG AFTER INSTALLATION. 0 EXHAUST HOOD ANCHORED FROM WALL. WHERE CLEANOUT TEE II CLEANOUT O Z Z C) MANUAL GAS VALVE 15 CONCEALED IN A � FACE SHALL � WITH LEVER HANDLE. I I FA WITHIN Q 43 O MEMBRANE CLAMP FCO FLOOR SLAB ON GRADE GAS PIPE HEADER ALONG WALL BEHIND CHASE OR PARTITION, 1 P 3/4" x 1" PLUMBING CONTRACTOR 1 1 4" OF WALL `J COOKING EQUIPMENT, APPROXIMATELY c� PROVIDE A ROUND 18 _ INCREASER I I - - COPPER 12" ABOVE FLOOR, WITH SCREWED SHALL INSTALL GAS VALVE GAUGE STAINLESS STEEL I I SURFACE. AS REQUIRED FOR SAME SIZE AS SEWER TUBE 1" 3/4" STRAINER: BRONZE BODY, PRESSURE FITTINGS, SIZE AS SHOWN ON PLANS. FURNISHED BY OTHERS COVER WITH BEVELED I I PROVIDE WATER EDGES AND FLATHEAD I I EXTENSION M C J x DEPTH OF SEWER �UP TO 4" MAXIMUM. SERVICE SCREWED, STAINLESS STEEL SCREEN, GAUGE QUANTITY AND SIZE OF CONNECTIONS -PIPE DROP OF SIZE AND MACHINE SCREW. I I IF REQUIRED. m G N HUB AND SPIGOT WITH BLOWDOWN PIPED TO FLR. DRN. AS REQUIRED BY EQUIPMENT SERVED. LOCATION SHOWN ON PLAN h LONG SWEEP ELBOW AT ENTRY o CAST IRON PIPE END OR TURN OF RUN. TO 6" PROVIDE MANUAL GAS VALVE LOCA- o BELOW FLOOR. -tea f ABOVE 3/4" BRONZE STOP & WASTE VALVE, FLEXIBLE APPLIANCE CON- d U FLOOR EFD TED WHERE ACCESSIBLE BESIDE `'• COMBINATION WYE AND SCREWED, RESILIENT SEATED, NRS. DRAIN NECTOR FURNISHED AND Q SANITARY OR STORM EIGHTH BEND IN RUN. FLOOR, DO NOT USE A QUARTER TURN VALVE. OR ABOVE INSTALLED BY PLUMBING CONCRETE HUB AT FLOOR REFER TO PLUMBING —, O SEWER LINE WITH EQUIPMENT FLOOR FIXTURE SCHEDULE ENTER TOP OF PIPE. ..° � • ° CONTRACTOR WITH SWIVEL o �-- DIRECTION SLEEVE ° e.' a ° IF POSSIBLE. JOINTS IN BOTH ENDS. RISER LENGTH WCO AND G SLAB. AS REQUIRED WO ORMATIONR 0 �-•�-� R FURTHE I 11 �— OF FLOW " FLOOR SLAB FLOOR �," TYPICAL 6" DIRT LEG CAULK. 1" x 3/4 REDUCER. � LONG SWEEP AT END OF LINE .� LOCATE AT BUILDING EXIT, AT ENDS OF RUNS, AT TURNS DIRT LEG �` TO 6" ABOVE FLOOR OR COMBINATION WYE AND PROVIDE BACKFLOW PREVENTER OF TYPE AND MANUFACTURE APPROVED BY OF PIPE GREATER THAN 45 DEGREES, AT 50' INTERVALS LOCAL AUTHORITIES AND DEPARTMENT OF NATURAL RESOURCES. INSTALL PROVIDE ANY GAS APPLIANCE REGULATORS REQUIRED, OR INSTALL ANY REGULATORS EIGHTH BEND IN ---- ��-T DIRECTION S EET bq ON STRAIGHT RUNS, AND/OR WHERE SHOWN ON PLANS. RUN OF LINE. 11 I I _� PROVIDE BACK FILL PER ARCHITECTURAL SPECIFICATIONS. BACKFLOW PREVENTER IN HORIZONTAL UPRIGHT POSITION. SUPPORT ASSEMBLY FURNISHED BY KITCHEN EQUIPMENT CONTRACTOR. VERIFY ROUGH-IN REQUIREMENTS --- LOCATE CLEANOUTS WHERE THERE IS 18" CLEAR AROUND. FROM WALL BRACKET OR FLOOR STAND. PROVIDE REGULATOR ONLY IF PRES- WITH KITCHEN EQUIPMENT CONTRACTOR. ARRANGEMENT SHOWN IS SCHEMATIC. ADJUST -_ �� OF FLOW CONSULT LOCAL CODES FOR OTHER FCO REQUIREMENTS. SURE EXCEEDS 80 PSI - VERIFY. STRAINER AND REDUCING VALVE MAY BE TO SUIT ACTUAL CONDITIONS. ATTACH RISER AND HEADER TO WALL WITH 1" CLEAR- PROVIDE WCO WHERE SHOWN ON PLAN, AND ON SANITARY ID INSTALLED IN VERTICAL PIPE IF SPACE LIMITATIONS REQUIRE IT. CLEAN ANCE BEHIND PIPE. MAKE FINAL CONNECTION TO EQUIPMENT AS RECOMMENDED BY WASTE BRANCHES NOT SERVED WITH A FLOOR CLEANOUT: QSTRAINER BEFORE TURNING BUILDING OVER TO OWNER. PROVIDE ANY REQUIRED MANUFACTURER. PROVIDE WELDED FITTINGS AND JOINTS IN ANY CONCEALED UNVENT- LOCATE ABOVE FIXTURE FLOOD RIM WITHIN 4' OF FLOOR. CERTIFICATION OF TEST OF BACKFLOW PREVENTER TO LOCAL AUTHORITIES. ILATED LOCATION. CONSULT LOCAL CODES FOR OTHER WCO REQUIREMENTS. 13 FLOOR CLEAN OU T 14 DOMESTIC WATER SERVICE ENTRY 15 COOKING APPLIANCE GAS PIPE 16 WALL CLEANOUT FILE . D03 72 DATE: 11 / 0/03 r� NOT TO SCALE NOT TO SCALE NOT TO SCALE NOT TO SCALE PROD. MG . J.R. w C.M. B. F ANNERY