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THE LANDING CAFE - FOOD
LANDING CAFE,THE 230 Ocean Street,Hyannis Ilk '�..'.aa xb - b. ✓ �. ,.y, �:, �,•t 'l f s w x a sr anss v- w w' g sY € a a• s # wu _ � 'H "�`^-,�'� � -�cu �+ i� v:aVk'. •�• ���+fi.,.� �an fir',. .:.�, q.sz y.d� Yd q x .. . .�. _ .ma i. .nry r t u FORMERLY; HY-LINE FOOD 4 �I wfw l e 4. r i s #figg 44f a,a a' •',fry p� w� • a ,s. .�f x {w AA ft"4 iEF-. .-j-j p w �f r • dFt r Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. DA)MWABM F.P.(Thomas)Lee,. MA$& Daniel Luczkow,M.D. Alt. b 0�fq- 200 Main Street, Hyannis, MA 02601 a 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: 1118 Issue Date: 01/01/2022 DBA: LANDING CAFE, THE OWNER: HYANNIS HARBOR TOURS INC. Location of Establishment: 230 OCEAN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 34 OutdoorSeating: 58 Total Seating: 92 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: C,r�A FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent i FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: • � .� Town of Barnstable For OfficeInitials: Date Paid " 74Amt Pd$ BAILNUMM Inspectional Services Public Health Division Thomas McKean,Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE — NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: � �� ADDRESS OF FOOD ESTABLISHMENT: d 30 06AAJ S-' Le", ��/ MAILING ADDRESS(IF DIFFERENT FROM ABOVE): � C V E-MAIL ADDRESS: C4 1 j / TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO__j... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: L l—Ll-;�1TO I P-l 31 l 99, T NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING 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) j *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT- SOLE OWNER: YE /NO D.O.B OWNER PHONE# � ADDRESS j4 CORPORATE OWNER: WA&MS '-17 , CORPORATE ADDRESS: N�> PERSON IN CHARGE OF DAILY OPERATIONS: k1 !�" (�� ► I ,% 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 1a I I S- as 1. 111 /1�1Ui�1 t l l I -6 1. 149#w l�d�'fzq 2. � Ul BUG 1 / 1W6 It Li41A- A � 9Z SI NA PLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. h NOTICE: Permits run annually from January 1 st to Dec. 3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q\Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. ' �'STABLE Paul J.Canniff,D.M.D. t 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1118 Issue Date: 01/01/2021 DBA: LANDING CAFE, THE OWNER: HYANNIS HARBOR TOURS INC. Location of Establishment: 230 OCEAN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 34 OutdoorSeating: 58 Total Seating: 92 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q./rr, FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: ,S �� Initials: do KE Town of Barnstable QED— •" Date Paid1 3 M. e NP Amt Pd$��R� $ Inspectional Services 9. Check0Jta rED ra Public Health Division MA Thomas McKean,Director 200 Ma-n Street,Hyannis,MA 02601 Office: 5C8-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: RMUS-4 ADDRESS OF FOOD ESTABLISHMENT: OC6 02 V✓ I MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: TELEPHONE NUMBER OF FOO ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) /y ANNUAL: SEASONAL: DATES OF OPERATION: / ` / I O /t1-11� NUMBER OF SEATS: INSIDE: 2q OUTSIDE:�TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S). TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc f OWNER INFORMATION: )�� FULL NAME OF APPLICANT yF/�EA09L- 94 Uff'—n 7-y SOLE OWNER: YESG/N D.O.B dom OWNER PHONE ADDRESS 160 R V4-51�- 4AD, 44IM5 441 Odd V f CORPORATE OWNER: CORPORATE ADDRESS: I- 1- 12-On i qy VMS PERSON IN CHARGE OF DAILY OPERATIONS: AMIA 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 Ex iration Date '- 5 2v21 C 1 ago ZAV1,UP k57 ORA 1. / / 0/ 1. l 2. SIGNAT OF APPLICANT DATE ***FOOD POLICY INFORMATION"* SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC Ist. Q:\Apphcation FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. aAWNS ABLE. = Paul J.Canniff,D.M.D. M*S' F.P.(Thomas)Lee Alternate 16 200 Main Street, Hyannis, MA 02601 ,�rfOa 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: 1118 Issue Date: 06/05/2020 DBA: LANDING CAFE, THE OWNER: HYANNIS HARBOR TOURS INC. Location of Establishment: 230 OCEAN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 34 OutdoorSeating: 58 Total Seating: 92 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - -----.---- -- MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: • For Office Use Wily— Town of Barnstable Initials: Date Paid Amt Pd$ / 11MMST,LB,,E• : Inspectional Services ioo-new 1659. Public Health Division che&k# 3127 g Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: 430 accm SzW�� , pMf-qMS, A4 60 J MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 0 - C, MEL porNr— &V E-MAIL ADDRESS: 1A MC07f 11 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: _ WELL WATER:YES NO—)( ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ / TO NUMBER OF SEATS: INSIDE: OUTSIDE:, TOTAL: of 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? � 5 IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? Vic:-< TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL, MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED -' PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: T FULL NAME OF APPLICANT g0Af1M V b M V SOODRL'V�,, SOLE OWNER: YES NO D.O.B jj;�q)5jo OWNER PHONE# ADDRESS -1 1-1 S,�/i�'�`TI/l�ST �,G&V T z2121 a ,�'7►4 1 ®PC�7 CORPORATE OWNER: yAlVaj d/I1'=&r- -rdors zA)C• CORPORATE ADDRESS: as "MIJU- NAIT /Z 1�/AN&A] *A 051 1 PERSON IN CHARGE OF DAILY OPERATIONS: T 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 01 d-Pa( 16(ZrY Li SIGNAT R OF ICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at httt)://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. i NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. .Q:Wpplication FormsTOODAPP REV3-2019.doc �p THE ror, TOWN OF BARNSTABLE - - HEALTH INSPECTORS Establishment Name: - Date: Page: of ' Py OFFICE HOURS _ PUBLIC HEALTH DIVISION - 8:00-9.30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-a:3o P.M. . Item Code C-Critical Item DESCRIPTION OF VIOLATION 1 PLAN OF CORRECTION Date Verified v M63: HYANNIS, MA 02601 M-8 -62- 64 46FRI44 No Reference R-Red Item PLEASE PRINT CLEARLY �A 508-8 rFD MP�p FOOD ESTABLISHMENT INSPECTION REPORT Tv Name Dat L pe of T section ' W ( p r R ine Address Risk/ F Service ion 3"(/�J Level Retai Previous Inspection / t Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary. Suspect Illness Caterer General Complaint Person in Charge(PIC) me Bed&Breakfast HACCP Other Inspector ut: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. v -' �� 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 Hand`^,{, ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities Jv_�a,N a EMPLOYEE HEALTH PROTECTION FROM.CHEMICALS �Y - ? ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives rl ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ©_ ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories l Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations �1 Critical(C)violations marked must be corrected immediately. (blue&red items) �\ VVV Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of.Health. Overall Rating Y Y =-[] Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel _ (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food 6=One critical violation and less than o 6 non-critical violations 9 26.Water,Plumbingand Waste _ if no critical violations observed,4 to 6Aon-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. violation,4 to anon-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.jD.mpr screened from public viewPermit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N P(C's S natu_ Print Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N F _..,..._.- a-v..n-_yl"--_...n�_.,,..�...�u-�_a�-r.�-� +r.+'.r...�_.�j"�"'as-.r.�..��r�-:'�,.r'r...r_. tr.:.v-r.-°..��_..1�. +__..+��....,.,r'_.r..i ..r. _..-..• ."r_._--�.�-I'�.q�N'^'T.\- �+...a-re�..ti��`wr.r .. _ _ate. r � _-, -- ._ .. �a.=a..'-...�. >_ - w -, ..., -..- - . r 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* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers* A Require Reporting by Food Employees and Contamination from the Environment 3-501.16( ) Roasts Held At or Above 130°F* Applicants* Separation-Storage* 20 Time as a Public Health Control 3-302.11(A) Food Protection* 7-201.11 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 Iri 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)Resumed Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hat Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155'F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.l l(A) Clean g8 Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or - Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef-d-1/12001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* I Shellfish* - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590,009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g. P arY' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F*. kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17. Reheating for Hot Holding practiRequices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) * 12 Prevention of Contamination from Hands 3-403.11E Remainin * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated ( ) g Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 3-501.14 A 3-202.18 Shellstock Identification Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°17 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* Temperature Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 520511 Accessibility,Operation and Maintenance Temperature Ingredients[0 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* - . Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' I 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 1 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8 103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �p THE f TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date:1 J _ Page: .. of v� 10 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. = BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MARS. g MON.-FRI. ,639. ,m HYANNIS,MA 02601 sos-asz 4644 No Reference R-Red-Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT JA Name Dated I T e o e of section _ J O e _Ro tie Address Risk Level Previous Inspection Telephone Residential Kitchen Date: K Mobile Pre-operation ' .41 Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP - V In: Other Inspector,(�n � Out: - Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items ) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS L ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives i ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) zfd ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures 0 ./ 9 ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling a ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding 7 0 PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control Z4 tP ILL ❑ 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 Advisoriesr7ial Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations ❑ No ❑ Yes Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary.Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ 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 ardless.of the number-of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4non-critical violations re 9 i 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 28.Poisonous or Toxic Materials_ (FC=7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 29.VOther irements (590.009) y p 30. DATE OF RE-INSPECTION: Inspector's Signature Print: 31. eened from public viewPermit Posted? N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Pri I. 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 3-501.15 Cooling Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* g 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* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-202.11 Common Name-Working Containers* 3-501.16 A Require Reporting by Food Employees and Contamination from the Environment ( ) Roasts Held At or Above 130*F* 7- 01.11 Separation-Storage* Apphcants* 3-302.11(A) Food Protection* P20 Time as a Public Health Control 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* * 590.004(11) Variance Requirements Contamination from the Consumer 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* _REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 590.003(E) Removal of Exclusions and Restrictions 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155'F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ell cnvc uuzoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'17 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency rf cesSanitizationEquipment* of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Cough[Molluscan Contact Surfaces of Equipment* Shellfish.* 4-703.11 Methods of Sanitization-Ho[Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' S90.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165'F 15 sec* in mobile food,tern and residential Sources g. Po*arY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165'F* foodbome illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140'F* (Blue Items 23-30) Critical and non-critical violations,which do not relate to the 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* Lu 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 3-202.12 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 * 5-205.11 Accessibility,Operation and Maintenance * 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 1 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S.590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. p 1HE r TOWN OF BARNS.TABLE - _ HEALTH INSPECTOR'S Establishment Name: _ X , , Date: q*:�) v ~c OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a39 : `0$ MON.-FRI. No Reference R-,Red Item PLEASE PRINT CLEARLY HYANNIS, MA 02601 508-862-4644 ,EDM s FOOD ESTABLISHMENT INSPECTION REPORT - Name w Da Tyne of Type of Inspection O e Routine - Address Risk od Se Re-inspection Lev a Previous Inspection 1 Telephone C Residential Kitchen D Mobile re-operatio i Owner HACCP Y/N Temporary ess Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP IVIZWOLy In: Other ` Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. ��� _G Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ %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 4 s _ ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved.Food or Color Additives' �- ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals 1 IN FOOD FROM APPROVED SOURCE TIMElrEMPERATURE CONTROLS(Potentially Hazardous Foods) l n ❑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 HI ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS HSP( ) 6 -7 ❑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 Violations Related to Good Retail Practices Items) Total Number of Critical Violations f^/t �f� Critical(C)violations marked.must be corrected immediately. (blue&red items) Wl" Corrective Action Required: � [ o d ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employe e estriction/ clus' n ❑ ec Von a rn�rge n C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emerge sur lu ry Di sal th 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 th r o c wolations. _ or ore critlCB violations.9 or more no cri I vio ati s, 24.Food and Food Preparation 44Z (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations g=One critical violation and less than 4npn-critical violations regardless of the number of critical,result f an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8npn-critical violations=C. 29.Special Requirements. (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Sig/nat re Print: 31.Dumpster screened from public view V Q / 41 Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC' Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y.- IN Dumpster Screen? Y N 44 A S L11A 0 Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3--202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 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* , Require Reporting by Food Employees and Contamination from the Environment ( ) 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers 3-501.16 A Roasts Held At or Above 130°F* Applicants* 7-201.11 Separation-Storage* pp * 20 Time as a Public Health Control 3-302.11(A) Food Protection 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge 3-302.11 Washing tact and Vegetables + 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)Resumed Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) I Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg olive 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) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources 10 Proper,Adequate Handwashing g' P Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 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 I Reheating for Hot Holding Requirements. radicsshould be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403:11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercial] Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity*- y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41'F/45°F Item Good Retail Practices FC 590.000 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products p 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Temperature Ingredients[0 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures 1 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* .� tit ; 8-]03.12 Conformance with Approved Procedures* �' PP 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. 3�a3 GLDao ,r� 3 2(a 0� �..� Lam. Vote to accept Minutes: 1. Vote to accept minutes of the 3/09/2020 meeting. New Business: :�4-nSak 0�4 S��.Q, Z04t -2(A 1. Consent Agenda: 6 p o wkst2 Public Hearings: C)L4 1 e Shcchr� -34 1. APPLICATION OF A NEW ANNUAL ALL ALCOHOL COMMON VICTUALLER LICENSE AND NON-LIVE ENTERTAINMENT LICENSE Application of Hyannis Harbor Tours Inc. d/b/a The Landing Cafe, 230 Ocean Street, Hyannis, Kathleen M. Murray, manager for an Annual All Alcohol Common Victualler License and Non-live Entertainment license. Premise Description: Two story building containing approximately 4396 .sq. ft. :The Landing Cafe will serve breakfast, lunch and dinner. Hours of operation will be 6:30am to 10:00pm. The Cafe customer area includes a first floor with interior seating for 32 and an outside brick patio that seats 26. The second floor deck seats,_ 34, making the total customer seating for the Cafe 92 persons. A separate meeting room on the second floor containing 49 seats will be used exclusively for Hy-Line Administration and Operations. No alcohol will be served in this space. All approved by the Building Commissioner on 3/3/20. Entertainment to include recorded music below conversation level and 2 TV's. Hours of operation and entertainment are 6:30am to 10:00pm, Daily 2. ALTERATION OF PREMISES ON AN ALL ALCOHOL COMMON VICTUALLERJ, LICENSE Application of Pain D'Avignon II Inc.,d/b/a Pain D'Avignon Cafe - Boulangerie, 15 Hinckley Road, Hyannis, Mario Mariani, Manager for an Alteration of Premises description of the existing premises. Alteration of premise is to include a new dining area with 40 seats with one additional seat in patio area. New Description: Single story building at 15 A, B, & C Hinckley Road, Hyannis. Approximately 8211 Sq. Ft. Cafe/Bakery serving breakfast, lunch, dinner and take out. 11 seat full bar, dining seats 80 and outdoor patio seats 20. Total inside seating 91; outside seating 20. Main entrance plus two French doors leading to outdoor patio and parking area, containing three exits. Additional exit into connecting bakery warehouse and several garage doors and side exits. All changes approved by the Building Department on 2121/20 ry d o '1�rl!� Cq0P 2 ` 3. NEW LODGING HOUSE LICENSE Application of American Youth Hostels Inc. d/b/a/ Hl- Hyannis Hostel, 111 Ocean Street, Hyannis. Javier Bujanda, Manager for a New.Lodging House License for 3 Buildings with 13 bedrooms and 47 lodgers 4. NEW LODGING HOUSE LICENSE Application of Karla Taylor LLC, d/b/a Lamb & Lion Inn, 2504 Main Street, West Barnstable, Lauren Wendelowski, Manager for a New Lodging House License for 10 units. 5. AMEND EXISTING CLASS II AUTO DEALER LICENSE Application of Cape Cod Carz LLC. d/b/a/ Cape Cod Carz, 153 Corporation Road, Hyannis to amend a Class II Auto Dealer License to include the location of 740 Bearses Way, Hyannis, for a maximum of 19 total spaces, inclusive of 16 display spaces, one Handicap space and 2 customer spaces per approval of the Building Commissioner 2/24/2020. Licensing Division Updates: 1. Licensing Department updates — 2. Police Department updates- Matters not reasonably anticipated by the Chair The list of matters, are those reasonably anticipated by the president/chair,which may be discussed at the meeting. Not all items listed may in fact be discussed and other items not listed may in fact be discussed and other items not listed may also be brought up for discussion to the extent permitted by law. It is possible that if it so votes, the sub-committee may go into executive session. For your information the section of the M.G.L. that pertains to postings of meetings is as follows: Except in an emergency, in addition to any notice otherwise required by law, a public body shall post notice of every meeting at least 48 hours prior to such meeting, excluding Saturdays, Sundays and legal holidays. In an emergency, a public body shall post notice as soon as reasonably possible prior to such meeting. Notice shall be printed in a legible, easily understandable format and shall contain: the date, time and place of such meeting and a listing of topics that the chair reasonably anticipates will be discussed at the meeting. Meetings of a local public body,notice shall be filed with the municipal clerk, and posted in a manner conspicuously visible to the public at all hours 3 ti Y ' (clock in stamp) (TIMESTAMP ALL 3 COPIES IN TOWN CLERK'S OFFICE— LEAVE ONE TO FILE FOR OUR RECORDS-ONE TO POST IN TOWN HALL-KEEP ONE COPY FOR YOUR RECORDS). TOWN OF BARNSTABLE NOTICE OF MEETINGS OF TOWN DEPARTMENT AND ALL TOWN BOARDS As Required by Chapter 28 of the Acts of 2009 which amends MGL Chapter 30 A Licensing Authority Agenda In accordance with the Governor's Order Prohibiting Gatherings of More Than 25 People, issued on March 15, 2020, and effective through April 5, 2020, unless further extended the March 23, 2020 public meeting of the Licensing Authority shall be physically closed to the public to avoid group congregation. Alternative public access to this meeting shall be provided in the following manner: 1.The meeting will be televised via Channel 18 rand may be accessed the Channel 18 website at http://streaming85.townofbarnstable.us/CablecastPublicSite/watch/l?channel=l 2. Real-time public comment can be addressed to the Licensing Authority utilizing the Zoom link cr telephone number and access code for remote access below. Link:https://zoom.us/*/289421680 Telephone Number: 888-475-4499 US Toll-free, Meeting ID: 289 421680 3. Applicants, their representatives and individuals required or entitled to appear before the Licensing Authority may appear remotely and are not permitted to be physically present at the meeting, and may participate through the link or telephone number provide above. Documentary exhibits and/or visual presentations should be submitted in advance of the meeting to Richard.scalintown.barnstable.ma.us, so that they may be displayed-for remote public access viewing. DATE OF MEETING: March 23, 2020 Check below which one applies The Clerk's office has this meeting date already posted X This is a special meeting which has not been posted TIME: 9:30 a.m. PLACE: Selectman's Conference Room, 2nd Floor, 367 Main Street, Hyannis, MA f, P11,70 . Bellaire, Dianna \('Q From: a2� Kathy Murray <kathym@hylinecruises.com> Sent: pC Monday, January 06,2020 12:38 PM To: Bellaire, Dianna Subject: Re: Hyline Food Service - 41,C , We are hoping to be permitted and inspected by early to mid-April so we can practice a bit and open to the public May 1st ish? Sent from my iPhone •II V\,L��S . Ic,qj7 On Jan 6, 2020, at 12:31 PM, Bellaire, Dianna <Dianna.Bella ire@town.barnstable.ma.us>wrote: V Hi; Okay, so there will be two food permits for your establishment. Please let me know the estimated date of"The Landing Cafe" to open? Thank you. Dianna Bellaire V G�u��lllra`J Permit Technician Town of Barnstable Health Division o� L.�► [� 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire @town.barnstable.ma.us From: Kathy Murray [mailto:kathym@hylinecruises.com] Sent: Monday, January 06, 2020 12:26 PM To: Bellaire, Dianna Subject: !.Re: Hyline Food Service Hi We will have 2 separate kitchens: one for the Cafe and one for Food Service. I'm away today: but happy to answer any questions you have when I'm back tomorrow? Sent from my iPhone On Jan 6, 2020, at 12:03 PM, Bellaire, Dianna <Dianna.Bella ire@town.barnstable.ma.us>wrote: Hi;, 'I received a copy of your new Business Certificate which states you are,changing your name from Hy-Line Food Service to The Landing Cafe? Is that correct or are you going to have two different food permits,one for Hy-Line Food Service and One for The Landing Cafe? Is all the food coming from one kitchen? Please verify for us. Thank you. Dianna Bellaire 1 t f Permit Technician Town of Barnstable Health Division 200 Main Street Hyannis, MA 02601 P:508-862-4643 Fax:508-790-6304 Email:Dianna.Bellaire @town.barnstable.ma.us CAUTION:This email originated from outside of the Town of Barnstable! Do not click links. open attachments or reply, unless you recognize the sender's email address and know the content is safe! CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is,safe! 2 f Town of Barnstable Building Department T Brian Florence, CBO Building Commissioner 200 Main Street; Hyannis, MA 02601 ww-w.town.bamst&bJa m&as Pre-application for Business Certificate Date - _ Map 39 Parcel 0C 17. Applicant Information Applicants Name _ LL 1 AAIM •..q.A' &-T6Uk T-/fC VA 4-e e5k Applicans Address. � g CW A N445Z P F R�O Il41V/V/S 144 EmarlAddress `fy1 jS,�= Telephone Ni umber Listed[,�q Unlisted ❑ Business Information New Business? -----------------------------------------(IeDs No Business is aregistered corporation? ------------------------ �s No If yes Name of Onporat;on -77 Does business opaabe under the registered corporate name? Yes Is the business a sole praprietorship or home occupation? ____-'s___ Yes If yes then a Home Occupation Regal anion is required-See Building Division Staff Name of Business -TY6 !ANQ1 N(S aY:-C Business Address w 0 �N S� /7'/�/V�1 S 4 /W P � Type of Business 4 A&�- Bufldin.pr Co ' sione ffice Use O ditio er, ) Building Commissioner G� Date Clerk Office Use Only C p''' Bellaire, Dianna From: McKenzie, Marybeth Sent: Thursday, May 28, 2020 3:39 PM To: 'Kathy Murray' Cc: Bellaire, Dianna Subject: The Landing Cafe and Express Hi Kathy, Nice work on the facility! Please contact Dianna for the changes in the permits. I have notified her that the facility will have two permits now with the same address.The permit on file states"name of food establishment Hy-Line Cruises" address 22 Channel Point Road.So the existing permit will have to be changed too. I explained that, due to COVID, you will be on a reduced staff and the certified food managers will be working both facilities, but once this changes you must provide 2 different CFM certificates for the new Landing Cafe. I have given her a copy of the CFM Sean McGahey for the file. If you have any questions please feel free to contact the office happy to help. Marybeth McKenzie R. S. Health Inspector Town of Barnstable (508) 862-4644 1 4 McKenzie, Marybeth From: Kathy Murray <kathym@hylinecruises.com> Sent: Wednesday, October 23, 2019 9:56 AM To: McKenzie, Marybeth Subject: RE: New facility Hi Marybeth: Under the stairs to the second floor is an area where the previous tenants had lockers against the exterior wall. We were thinking we'd use that same space for lockers and coat hooks for our staff. We were planning on storing our cleaning chemicals for the kitchen under the 3 bay sinks; as they are not near any food prep counters or stoves. Cleaning supplies for the public areas and floors will be stored in the existing mop closet. That sound okay? Thanks. Kathy From: McKenzie, Marybeth<Marybeth.McKenzie @town.barnstable.ma.us> Sent: Wednesday, October 23, 2019 9:00 AM To: Kathy Murray<kathym@hylinecruises.com> Subject: New facility Hi Kathy, Could you please let me know where the chemical storage and personal item storage will be located so I can mark it on the plan. Thanks Marybeth Marybeth McKenzie R. S. Health Inspector Town of Barnstable (508) 862-4644 CAUTION:This email originated from outside of the Town of Barnstable! Do not click links, open attachments or reply, unless you recognize the sender's email address and know the content is safe! PROPOSED 1 t FERRY TERMINAL IMPROVEMENTS FOR HY- LINE CRUISES 230 OCEAN STREET HYAN N IS., MA .e IM --------------------------------------- ARCHITECTS BROWN LINDQUIST FENUCCIO & RABER ARCHITECTS; INC. 203 WILLOW STREET SUITE A,YARMOUTHPORT, MA.02675 TEL. (508)362-8382 FAX. (508)362-2828 WWW.CAPEARCHITECTS.COM ISSUED FOR BUILDING PERMIT & CONSTRUCTION 09 . 30 . 2019 STAMP: I3'_O• 13'-O" 13'-O° Ip'-6° 27'-4° 4'-B° CA5T IN PLACE CABLE RAILING RETAINING WALL SY5TEI"I m N d6 ° € z I I — -— R. _T w - \J — - I I 5� i aD TERRACE ? i m 4 Z H <o EDGE OF SECOND O(� FLOOR DECK ABOVE C C vi ®i NOTE: AM LAYOUT SHOWN FIE LANDING O NOT pAATCH CH ACiWI BUIlO OUf M FIELD Q m , TENANT"A" Q L — — — — — — — — I:' O N w N OLu d ® ---- -- 5 z Lu C Q Lu NOTE:TEN I WI SHOWN MAY I.� N N C NOT hWCH ACTUAL BUILD CUT IN FRO { 4= G �O m w J CEILING CLIP z t/5 BELOW STAIR C m Op I I COMMON LOBBY --- ----- I: _ z O Lll V O z J z Q Q� �. TENANT"B" KNEE WALL _ � I J >, JAN. HEIGHT -6'-I0° ---' ---a m CD L C: - 2 ELEV. V M sHAEr e i o W CV Lu m z ® ® ® 0 TENANT \ — STORAGE \ BELOW Q m m m LI STAIR \\ MENS WOMENS ELEVATOR MACHINE l V' \ aaoM TITLE: \ _ i UP I o EXISTING FIRST FLOOR RAMP a 160 ,a8 ' 'STAIR SERVICE NOTE:TENANT IAYWr BHO MAY PLAN I I zoo s ' NOT MAMATCH ACTUAL BUILD OUT IN FIELD N i I SPRINICER LOBBY _ o 1 14H=�I-0" j ' ROOM DATE ISSUED: AREA WELLS FOR 09.30.2019 FENCE COOLER ENCL05URE o L — J FLOOD LOUVERS REVISIONS: BRACKETED SHED ROCF ABOVE 22'-4° DRAWN BY: TRS _ PROJECT#: EXISTING FIRST FLOOR PLAN DRAWING NO.: SCALE: 114" = 1'-0" AO . I STAMP: 11 27'-4" 4'_B" i10 --------- --------------- — —— — — — — — c / w rom � o a 8:12 0:12 I U u Z — w I Z� ---------- X w s" / < CABLE RAILING ST5TEM m Q c Yl ----------------------- rnz O ~'1,12 ROOF DECKO wcF11'-LINE TRAINING ROOM i COVERED AREA OF I O I I KITCHENEIIE ROOF DECK c U ZQ z 1 I QOz Uz 1 - -- I OVERHEAD COIL I O } COUNTER DOORS t o p m O z___ _ r----- s Li_LEV - - ---- = co un MECLI�ILsAL 3NA5E PUBLIC 9'--- ---- --- ---- I 1� ELEVATOR ___ ___� 7 5999 a EGRESS z STM HALL I 5w \ \ UHUTV i CLOSET (� RESTROOPA TENANT'S° PUBMe IK STAIR I < Ic r TITLE: ----- \\ nal2 1 I EXISTING —— o d TENANTS" I ' ' MECNPNICPl CLOSET s SECOND FLOOR 2 ————— I' EGfESS � PLAN r, sTA R 1/4"_1 1_O" LINE OF WALL BELOW L 1�---------- — — — — — — — — — — — — ---- 1 DATE ISSUED: L - - - - - - - �bd2 09.30.2019 v REVISIONS: • EDGE OF ROOF BELOW 31'-2" IB'-10" 22'-4" 9'-2" A B E f H 4 DRA\%I BY: TRS PROJECT#: EXISTING SECOND FLOOR PLAN DR`""NGNO. ®� SCALE: 1/411=1 I-011 s AO . 2 STAMP: l e �I vvv ZONES: ����iHO`Mascyo \ PETER Repaint Area min. 20 000 SF Area min. 43,560 SF SULLIVAN CIVIL � As Required ❑' (min.) _ ( ) civl� \ Ticket Frontage (min) 20 Frontage (min) 20 No.29733 \ Width (min) no Width (min) 100' - o �F � Booth Setbacks: Setbacks: ti �o°Fe�ISTE Front 20' Front 20' Q Side 10' Side 10' �* Rear 20' Rear 20' Paved Area OVERLAY DISTRICT. o u c \ fW rnv \ Proposed RetainingWall Limit a - r �f' .•►' �� Repave Drive AP - Aquifer Protection District ' g o y r,, Q o 3 As Required04 ,C Proposed Granite Curb (82'f) Planter, Flagpole, x o And Bench To Be ^ _ Proposed WorJ�/ Proposed Trench Drain If Required Scale: Or Relocted LOCATION MAP: cale: 1 2000'f � Q. ^_y ired ` "►LJmit op O - h m Granite Curb ,T p M - to AO. LF-2 CB3 a x7 L=4 R- o*� a. oad Ret wall ASSESSORS REF.: _ Ole Map 326, Parcels 69, 70, & 71-1 0 CB2 �1a9Q SlopProe se Romp Max 6e�Gr k Proposed Relocated Crosswalk Proposed Walkway Proposed RaisedJ...- Contractor'sFLOOD ZONE. Responsibilty to .50 EM Slope 1:20 Max Crosswalk C� Relocate and to Coordinate With pS13 D512 Slope 1:20 Handrail Zone B & A9 (EL10) C T.O.B. HighwayoCo Division (T.O.W El. 10.17) (Also See Section Curb & ) CB6 Extend EX. Conc. & Grade Community Panel No. �O For Waik, Walkway. ® Line & Ramp 9' Same #250001 0006 D U o Patio. C85 BeSee L1.1 & SP1 \ CB4 Ex, PlanterReloc To ted ein July 2, 1992 � � ►� c / \ Removed Or Catch Basin To Rem / \ Proposed OS9 Ex. Leaching ets & Cover to Grade to C LU X� �a j Patio Proposed Install .gyp o 21.8• / \ Deck Above ® � . S8 v �� r*i D t70 (T.0.W. El. 10.17) x\ v ° O a Area Well For Flood See S4.1 (Typ.) CIA o� �. & , 1 DS1 Louvers (T)P.) V S10 Backfhl Below Stairway W/ w a � � Fn+rsE® GRAM y F/ ' of DS11 p rn / 'r 51 CEMINT CO Backfili W/ Clean Sand W/ 2 Clean Sand W/ 2 of 314-1 1/2 UO 3/4-1 1/2" Crushed Stone Topped Topped W/ 2" of Crushed Stone Topp coNcnEE> W/ 2 of 1/8-1/4" Pea Stone 21' E Vrefl1MMUSSIMACe '~ 1/8-1/4" Pea Stone n Cut Existing na-I�EEvnmwusEesanmcrounse .--+ i° �i 2-S t Provide 6" Perforated H.O.P.E. Pipe & Re- I :' In a, -� proposed `/ � Adjust les As Required ,,,:. M"r L/� o p J Through Crushed Stone To 6" H.D.P.E o Shingles� a a Er olvwEl.E=Ase Terminal al improve m en t s Pipe Pitched 1% Min. To Ex. Leaching w, Catch Basin or CB3 A DC ,, N DS2 (Downspout Typ.) Proposed Data Conduit ��Hy-Line Cruises" ��D�` See A7.3 F.F. E. 10. 1 See E2.0 C C 3 PAVEMENT DETAIL I- Connect DS1-4 To LF-1 See A1.1-S5.4 I to QFor All DS5-13 To LF-2 Proposed Sewer Lines n S 8 '� 2 Story v W/ 4" P.V.C. See P1.1 & T.O.B. Z Z y Landscaping Specifications For Wood Framed Structure Not to Scale See L1.1 \ Building Sewer Connections OS-7 In W \ Proposed Water Services 9El. 4.76 Q Q Q See P1.1, FP1.1 & T.O.B. 0 \ Deck For \ E \\ Condensers DPW Water Supply Division Concrete c Water Service Specifications Proposed Gas Slab For \ \ Line Conc. Slab For Cooler o X o PAVING, PAVEMENT MARKING, & CURBING NOTES. Z 0 \ DS3 _ See Pf.i Condensers .-9Cb I- .--- 1) Seams beteen existing and proposed pavement < y Concrete Slab ° DS4 pS5 DS6 /�, 1° `` ember Ret Wall shall.be sawcut so as to provide smooth surface. LJ \ For Cooler l_!_ W/ Fence woo® W LJJ Q Proposed Elec. Lines, r- �:�_ c n 2) Along proposed granite curbs existing pavement X Manhole, And G 3 Transformer Pad � �0\� � shall be sawcut 1' off of exposed face of curbing. � (� W L1.J F �1 0 ry See E2.0 R' Pave Area '°'° '°'° Proposed alk 3) All paving to be Class 1 Type I-1 bituminous ry ,. Proposed Dumpster o concrete per Mass Nigh way Standard Specifications on Conc. Slab L=17;0" ` -Tree '� Section 420 for base coat and Section 460 . w - Existing is _ _ _ _ Fence 1 _ W C / w BeRemo �O B ,., °� i:...�r.wt� n �'R.4,e�i��•y, •;:*� I'"�.. _.: .::, .,,,_- _... r t .:... P, ----- f '. Conc. r Apron Proposed scaped 4) All base material and installtion to be in G Proposed and w/ Granite Curb (98'f) accordance with Mass Highway Standard < Q <1 1 3 Paved Drive - PROPOSED Specification 400 ry W s LL W s� L2' CROSSWALK (� Protect S ---. W 5) Pavement markings shall be applied to clean I L1J U Gutter Line - Not to Scale dry surfaces. that have at least 48 hours to Existin h W p _ .. .. y v 1 Ofj ii O �1 Q _ - �Co-ntinue Gutter _... cure. \ .... 31.6 Propose Pling Ma .� Line To Existing Z ,C = 6 Paint shall conform to Federal Specification O L-8.8 R-13 sr L- Inlet-El. 4.26 135 f) ) -. .. Catch Basin ( p \ Protect Inlet :_.. -See T.0.6. -Specifications 3 Existing Trees --- --�'- ""'�" _. � TT-P-115E as selected. � W Exis g Limit of Work Edge Of P ment 1 El. 3.30"" For Bwildin Sewer Connections---'�" 7) All curbing materials and installation to be L.NL U S s S II:Z oa . in accordance with Mass Highway Standard Specification Section 500. L out--30' Wide) _ (1960 Town La Y Q C13 '% �TM ULtO r I% PLAN VIEW �ST�� 6'�- - Ear TITLE: SCALE: 1" = 10' PROPOSED RAISED CROSSWALK PROPOSED 10 0 5 10 20 40 Not to Scale SITE 132MIMMINMWIM4 IMPROVEMENTS (g60lANA46EIbVAT�MOtAlTf - I �. .a CONSTRUCTION r uASTarvvnx=r a=w+n =q xo� 1%MUMMIII) �., fro SET e DRAINAGE ELEVATIONS RIM INVERT SIZE DRAINAGE NOTES. CB1 9AO 6.82 41D DATE ISSUED: CB2 9.20 6.03 DB-9 CB3 6.95 6.15 DB-9 9-14-07 '°•°�"'°G'�"�" a 1) All Precast Sturctures to be designed to CB4 9.84 5.67 DR-9 REVISIONS: CB-1 meet AASHTO HS-20 loading. CBS 9s4 8.67 DB-9 -- C DB_9 LF-11 6.00 1-500 GAL.CHAMBERS Il412'X10'FIELD Not to Scale 2) All Precast Structures to be in accordance LF-211 5.98 2-FLOWDUTMORsIN12=1FISLD with AC1-318 Building Code requirements for underground precast concrete. MUMMOMMIS 3) All Concrete to be 5000 PSI at 28 days. ,o,"•""' I 4) All rebor to be ASTM A-615 Grade 60. 5) All HDPE piping to be in accordance with PLAN NOTES: DRAWN BY: JOD tssaStaenMtnaDe.tna°°= NOt@ AEL COMPONENl3'PD FIE ASTM-1248-2, ASSTM D 335-02a, and EI.7A[AADCA(�tORABLlO6L1AYA=gNQUR}I CtiSIUMNOIOI PACITY - ASTM D 2321-00. CONC RL�IlO! N• .��.a 1.) The property line information shown was LEGEND: "�` 6) If reuired trench drain to be a heavy duty i6T�.A�f f7(TYfa compiled from available record information. PROJECT #: 97024 € system by ZURN, a Power Drain 5100 K ,rro,a,,E,, �PT.� by ACO, or approved equal. 2.) The topographic information was obtained Qs Sewer Manhole ® C3 ® ® from an on the ground survey performed on DRAWING NO.: ® H�a. sE�nlusaAaelseveTwNaIAEtT or between 221SEPT103 and 25/SEPT/03. Water Manhole Q Misc Manhole FOR AIL MVIRT FT.EVATWNS M•a Note: Lot D5 & portion of Lot D4 updated ® Catch Basin CB-29 3, 49 5 & 6 ® ® ® ® ® '"�'°"a m";� or between 14/JUL/06 and 31/JUL 06. ® Water Gate (round) Not to Scale 3.) The datum used is NGVD '29, a fixed mean O PK nail TYPICAL LF sea Ievei datum. Not to Scale 4.) This plan is only valid with an original -o- Utility Pole stamp and signature. 7- I � , w O . Jp Z C� l.,C. I � i � � :l J r � - /_ <� ct D ., Zp � ww Coa��q �� (iU ( z z a z z ^^��'�� ovw z � z a_ cJjN � J � � O zUwcn > > J LJ LLI p1- 00mO3 LLJ oQz3 � c� V) Q � oa Nwm -jao = wwaf = xQ:� F— O = Ucn0LL. O O O ON — — - - - — - - - — — —_ - - - - - - - — - - - — Q N M q _O N N I I I I " 1 z II II I h o � , -.0 S L \ 1S / ,X N - 47 N 11 CL rib 45 22 � • - - - - - - - - - - n U / s C N 2vvk 3 — i IF - - — / 24 # v, I - - - 4 1 1 1 z U +� 23 ( nbl L zui (/ 2 N n. 27 ,� I o w o zz lT" U o o W zU' W Z N L 12 x Jf� 0 = in 5 18 moo ❑❑■ 1 ---- M W, - _ O _ . I L 1 N C 1 r .1 �Of 45 I 60 ----- --- o 0 Shy\V1 - 28 12 39 46 850 5.,�" ----- --- 4 C47 63 Vr 2 9 49 a 66 , 5�° ti. --- ---1 t) l �f w \ OO 15 C G,S ' 7 u '�" 11 11 20 �� ��r 3 ---- - -- --� 0 'r O \ 13 9 80 8A 4A � u a � � � �• � ' �2 a- O q 54 68 67 12 5 \ I \ cc 41 _. 14 O \ 37 \ �R(110 °� � cl i i RAMP Q _ — ■4 32 5 RAMP 31 61 �"J' — — — — — — 32 35 C36 12 33 57 34 56 i —� CA Z 0 I�-i Q cy 0 i 1 Ji 48 /18 48 i 8 W 71 71 70 ©0 w W L) 00 / s� �- 71 71 �- - - - - - � S\ n > 48 /18 '� z W -� ! �� Q (/1 l w VERIFY LOCATION __- U 0 O J O O o Q N L.L FS — I ��� �� SCALE: 1 /4" = 1 ' UZ SCH ED U L_ E OE FOOD SER VI CE EQUIPMENT WQwQWf= - � W O O z 0 0 � � z � 3Z ITEM QT. DESCRIPTION ELECTRICAL WATER WASTE GAS EXHAUST MAKE-UP MANUFACTURER MODEL REMARKS Z O x - w a d �- a � Za. c� Z - cn w D W Q U W `^ J - Oz z N W W H Z W 0 W U � W J J �J � y� (� (n J uj 3 a O O U- O O � x U- O IW,_ N m L_ � O a � O CL a� � � ZC� wv) 0 � J Q Y = > U H Q U 2 Q Q z Q (!I 2 H Q U U (A U U 0 1 1 COMBO BOX WALK-IN(EXISTING) - - - - - - - - - - - - - - - - - - - - - - - - EXISTING EXISTING - w w F Fn =-- O m m 3 2 4 HAND SINK - - - - - - 1 2" 1 2" 18" 1-1/2* 24" - - - - - - - - - - - - ADVANCE TABCO 7-PS-40 G.C. SHALL PROVIDE WALL BLO)CKING - SOAP & TOWEL DISPENSERS BY OWNER o w� J 3 O 1 REACH-IN FREEZER 6.3 - 1 3 115 1 SR 5-15 84 - - - - - - - - - - - - - - - - - CONTINENTAL DOOR HINGE ON LEFT 4 1 EXHAUST HOOD 15.0 - - 120 1 JB BTC DFA - - - - - - - - - - - 2231 14"D 1.023 1785 3 12"X20" .191" CAPTIVE AIRE - WITH WALL PANELS-POWER LISTED FOR LIGHTS ONLY-FANS/CONTROLS BY OTHERS-REFER TO SHOP DRAWING FOR ALL DETAILS o Q Z W Z Q 4A 1 FIRE SUPPRESSION SYSTEM 15.0 - - 120 1 JB BTC DFA - - - - - - - - - - - - - - - - - ANSUL R102 E.C. SHALL INTERWIRE WITH BUIIILDING ALARM SYSTEM N w M _j CL 5 1 FRYER 1.7 - I - 115 1 SR 5-15 12" - - - - - - - 1" 160 NAT 8" - - - - - - PITCO SSH55-2FD WITH CASTERS O Q O 5A 1 OIL FILTRATION SYSTEM 7.0 - 1 3 11541 SR 5-15 12" - - - - - - - - - - - - - - - - - PITCO - - = v v=) O LL 5B 1 FOOD WARMER 6.3 .75 - 115 1 SR 5-15 12 - - - - - - - - - - - - - - - - - PITCO PFW-1 - 5C 1 GAS DISCONNECT HOSE - - - - - - - - - - - - - - - - - - - - - - - - KROWNE M10048K NOT SHOWN ON PLANS 6 1 60" COMBINATION RANGE (2)5.9 - - 2 115 1 4 5-15 12" - - - - - - - 3 4" 310 NAT 8" - - - - - - SOUTHBEND 4601AA-2TR WITH CASTERS 6A 1 GAS DISCONNECT HOSE - - - - - - - - - - - - - - - - - - - - - - - - KROWNE M07548K NOT SHOWN ON PLANS M 7 1 SALAMANDER - - - - - - - - - - - - - - - 40 NAT - - - - - - - SOUTHBEND P36-RAD INTERPIPED WITH RANGE 8 1 PREP TABLE w SINKS - - - - - - - 1 2" 1 2" 18" - - 2)1-1/2 FS - - - - - - - - - - ADVANCE TABCO DL-30-72 - 8A 1 WALL MOUNTED POT RACK - - - - - - - - - - - - - - - - - - - - - - - - ADVANCE TABCO SW-60 G.C. SHALL PROVIDE WALL BLOCKING �e' Q N 9 1 WORKTOP REFRIGERATOR 7.3 - 1 5 115 1 SR 5-15 12" - - - - - - - - - - - - - - - - - CONTINENTAL SW48-BS-FB-D WITH DOUBLE OVERSHELF 4••� 10 1 SANDWICH TOP REFRIGERATOR 6.6 - 1 4 115 1 SR 5-15 12" - - - - - - - - - - - - - - - - - CONTINENTAL SW60-24M-FB-D WITH DOUBLE OVERSHELF 11 2 S S WALL SHELF - - - - - - - - - - - - - - - - - - - - - - - - ADVANCE TABCO WS-15-108 G.C. SHALL PROVIDE WALL BLO)CKING 12 6 TRASH RECEPTACLE - - - - - - - - - - - - - - - - - - - - - - - - BY OWNER BY OWNER - `'�-. O C4 13 1 S S TABLE - - - - - - - - - - - - - - - - - - - - - - - - ADVANCE TABCO SS-244 WITH SQUARE EDGES 0- N 14 1 SHELVING UNIT - - - - - - - - - - - - - - - - - - - - - - - - EXISTING EXISTINGGo 15 1 3 COMPARTMENT SINK & FAUCET EXISTING - - - - - 1 2" 1 2" 18" 3 - - - - - - - - - - - - - EXISTING EXISTING G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES & PIPE DRAINS PER LOCAL STATE CODE 16 1 BEVERAGE TABLE - - - - - - - 1 2" 1 2" 18" - - 1-1 2" FS - - - - - - - - - - ADVANCE TABCO BEV-30-60L - ao 17 1 ICE BIN - - - - - - - - - - - - 1 2" FS - - - - - - - - - - KROWNE KR18-36-10 WITH SPEED RAIL 0 18 1 HAND SINK - - - - - - - 1 2" 1 2" 18" 1-1 2" 6" - - - - - - - - - - - - KROWNE 18-12DST WITH WATER LINE KIT can N LL 1 DIRECT DRAW KEG COOLER 6.3 - 1 3 12041 SR 5-15 12" - - - - - 21 2 FS - - - - - - - - - - PERLICK S108 WITH CASTERS 20 1 POS PRINTER 10.0 - - 120 1 DR 5-15 66" - - - - - - - - - - - - - - - - - BY OWNER BY OWNER G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES & PROVIDE CONDUIT FOR DATACOM LINE ►�� o - ' 21 - 22 1 ICE BIN - - - - - - - - - - - - 1 2" FS - - - - - - - - - - KROWNE KR18-36-10 WITH SPEED RAIL 23 2 BACKBAR COOLER 6.3 - 1 3 120 1 SR 5-15 12" - - - - - - - - - - - - - - - - - PERLICK BBS84R WITH CASTERS 24 1 LIGHTED LIQUOR STEP 1.2 - - 120-240 1 SR 5-15 48" - - - - - - - - - - - - - - - - - PERLICK LMD3-48R - } 25 1 ICE MAKER w BIN & FILTER 11.8 - - 208-230 1 JB BTC 48" 3 8" - 72" - - 2 3 4" FS - - - - - - - - - - ICE-O-MATIC CIM0836HA w B-55PS WITH FILTER y N 26 1 UTILITY SINK - - - - - - - 1 2" 1 2" 18" - - 1-1/2' FS - - - - - - - - - - KROWNE KR18-1CD - N 27 1 DRAINBOARD CABINET - - - - - - - - - - - - 1 2" FS - - - - - - - - - - KROWNE KR18-S18 WITH MIDSHELF r- 28 1 SHELVING UNIT - - - - - - - - - - - - - - - - - - - - - - - - EXISTING EXISTING - ►-�'' c c0 29 1 MOP SINK EXISTING - - - - - - - - - - - - - - - - - - - - - - - - EXISTING EXISTING EXISTING LOCATION - NO WOR1K �J 30 - SPARE NUMBER - - - - - - - - - - - - - - - - - - - - - - - - - - - 0 d 31 1 6 BURNER RANGE EXISTING - - - - - - - - - - - - - - - - - - - - - - - - EXISTING EXISTING G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES ��;.:. U 32 1 EXHAUST HOOD 15.0 - - 120 1 JB BTC DFA - - - - - - - - - - - 860 10"D -0.503" 688 12"X24" 0.209 CAPTIVE AIRE - WITH WALL PANELS - POWER (LISTED FOR LIGHTS ONLY - FANS CONTROLS BY OTHERS �` 32A 1 FIRE SUPPRESSION SYSTEM 15.0 - - 120 1 JB BTC DFA - - - - - - - - - - - - - - - - - ANSUL R102 E.C. SHALL INTERWIRE WITH BUJI'LDING ALARM SYSTEM - - 04 N 33 1 S S PREP TABLE w SINKS - - - - - - - 1 2" 1 2" 18" - - 2)1-t/2 FS - - - - - - - - - - ADVANCE TABCO KSS-307 w TA-11J-2 SINKS WITH 2 TWIST LEVER DRAINS & BRACKETS, CUTTING BOARD SINK COVERS AND DRAWER ASSEMBLY r' 34 1 FOOD PROCESSOR EXISTING - - - - - - - - - - - - - - - - - - - - - - - - EXISTING EXISTING G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES 35 1 SLICER EXISTING - - - - - - - - - - - - - - - - - - - - - - - - EXISTING EXISTING G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES 36 1 MOBILE TABLE - - - - - - - - - - - - - - - - - - - - - - - - ADVANCE TABCO SS-242 WITH SQUARE EDGES AND HEAVY DUTY LOCKING CASTERS 37 1 ICE MAKER w BIN & FILTER 17.8 - - 115 1 JB BTC 48" 3 8" - 72" - - 2 3 4" FS - - - - - - - - - - ICE-O-MATIC CIM0520HA w B42PS WITH FILTER 38 1 REACH-IN FREEZER EXISTING - - - - - - - - - - - - - - - - - - - - - - - - EXISTING EXISTING G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES 39 1 POS COUNTER - - - - - - - - - - - - - - - - - - - - - - - - BY GC MILLWORK BY GC MILLWORK - z 40 1 SANDWICH TOP REFRIGERATOR 7.6 - 1 4 115 1 SR 5-15 DFA - - - - - - - - - - - - - - - - - CONTINENTAL SW72-27M-D WITH FLAT COVER & REAR CUTTING BOARD F 41 1 3 COMPARTMENT SINK - - - - - - - 1 2" 1 2" 18" (3)2" - - - - - - - - - - - - - ADVANCE TABCO 9-3-54-18RL WITH (3)TWIST LEVER DRAINS �& BRACKETS-P.C. SHALL PIPE DRAINS PER LOCAL STATE CODE z w 42 1 WALL SHELF w POT RACK - - - - - - - - - - - - - - - - - - - - - - - - ADVANCE TABCO PS-15-84 G.C. SHALL PROVIDE WALL BLO)CKING c V) 43 1 HEATED GRAB-N-GO CASE 11.3 2.4 - 208 1 SR 6-20 12" - - - - - - - - - - - - - - - - - FRI-JADO MD24-3-PT - ° o J o 0 44 1 REFRIGERATED GRAB-N-GO CASE 16.0 - - 110-120 1 SR 5-20 12" - - - - - - - - - - - - - - - - - STRUCTURAL CONCEPTS C063R-UC - >� U W 0 45 4 POS SYSTEM 15.0 - - 120 1 DR 5-15 2 - - - - - - - - - - - - - - - - - BY OWNER BY OWNER G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES & PROVIDE CONDUIT FOR DATACOM LINE a o o=o 46 1 COFFEE BREWER 30.0 - - 120-208 1 JB BTC 48 1 2 - 72 - - - - - - - - - - - - - - BY VENDOR BY VENDOR INCLUDE WATER FILTER - G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES w 0 w KV) w - Wclz = cn 5 oz~ 47 1 ESPRESSO MACHINE EXISTING - - - - - - - 1 2 - 72 - - 3 4 FS - - - - - - - - - - EXISTING-BY VENDOR-NESPRESSO EXISTING G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES & PROVIDE CONDUIT FOR DATACOM LINE 0 w w -oo VI 0 � mU2 48 1 MOBILE ICE BIN - - - - - - - - - - - - - - - - - - - - - - - - CAMBRO ICS10OL110 - 49 2 BLENDER 15.0 - 3 120 1 SR 5-15 48' - - - - - - - - - - - - - - - - - VITAMIX 036019 - 50 1 SANDWICH TOP REFRIGERATOR 7.3 - 1 5 115 1 SR 5-15 12" - - - - - - - - - - - - - - - - - CONTINENTAL SW48N8 - 51 1 DROP-IN UTILITY SINK - - - - - - - 1 2" 1 2" 18' - - 1-1 2" FS - - - - - - - - - - ADVANCE TABCO DI-1-10SP - 52 1 SHELVING UNIT - - - - - - - - - - - - - - - - - - - - - - - - - EXISTING EXISTING 53 1 MOBILE S S TABLE w OVERSHELF - - - - - - - - - - - - - - - - - - - - - - - - - c BY OWNER BY OWNER 3 m °�'a. `� a` U e- 54 1 S S DOUBLE OVERSHELF - - - - - - - - - - - - - - - - - - - - - - - - ADVANCE TABCO TO FIT OVER ITEM 40 - °� w 55 1 MICROWAVE 13.0 - - 120 1 SR 5-15 66' - - - - - - - - - - - - - - - - - ACP RCS10DSE - U 56 1 MICROWAVE SHELF - - - - - - - - - - - - - - - - - - - - - - - - ADVANCE TABCO MS-2424 - - 57 2 S S WALL SHELF - - - - - - - - - - - - - - - - - - - - - - - - ADVANCE TABCO WS-15-60 G.C. SHALL PROVIDE WALL BLOCKING 58 1 COFFEE BREWER 30.0 - - 120-208 1 JB BTC 48" 1 2' - 72" - - - - - - - - - - - - - - BY VENDOR BY VENDOR INCLUDE WATER FILTER - G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES 59 1 ICED TEA BREWER 20.0 - - 120 1 JB BTC 48 1 2 - 72 - - - - - - - - - - - - - - BY VENDOR BY VENDOR INCLUDE WATER FILTER - G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES 60 1 REACH-IN REFRIGERATOR 15.0 - - 120 1 SR 5-15 12 - - - - - - - - - - - - - - - - - BY VENDOR BY VENDOR G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES 61 1 WALK-IN COOLER EXISTING - - - - - - - - - - - - - - - - - - - - - - - - EXISTING EXISTING - 62 - FRONT MILLWORK COUNTER - - - - - - - - - - - - - - - - - - - - - - - - BY GC MILLWORK BY GC MILLWORK COUNTER TO INCLUDE DRY MERCHANDISING SECTION 63 - REAR MILLWORK COUNTER - - - - - - - - - - - - - - - - - - - - - - - - BY GC MILLWORK BY GC MILLWORK - 64 - BAG-N-BOX SODA SYSTEM 15.0 - - 120 1 DR 5-15 12" 1 2" - 18" - - - - - - - - - - - - - - BY VENDOR BY VENDOR G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES U 65 - CO2 GAS TANK - - - - - - - - - - - - - - - - - - - - - - - - BY VENDOR BY VENDOR - 66 1 MICROWAVE SHELF - - - - - - - - - - - - - - - - - - - - - - - - ADVANCE TABCO MS-24-24 MODIFIED - � 67 2 TOASTER 14.9 1.8 - 120 1 SR 5-15 - - - - - - - - - - - - - - - - - HATCO TQ-400 - O 68 1 S S TABLE - - - - - - - - - - - - - - - - - - - - - - - - ADVANCE TABCO SS-302 WITH SQUARE EDGES 69 - - - - - - - - - - - - - - - - - - - - - - - - - - - - 70 1 WALK-IN COMBO BOX 10.0 - - 115 1 (2)A. BTC - - - - - - - - - - - - - - - - - - BALLY - VERIFY LOCATION 70A 1 EVAPORATOR COIL 2.3 - - 115 1 JB BTC - - - - - - 3 4" - - - - - - - - - - - BALLY BLP209MA-SIB-TSV VERIFY LOCATION - NOT SHOWN ON PLANS - E.C. SHALL WRAP DRAIN LINE IN HEAT TAPE 70B 1 CONDENSER 9.2 - - 208-230 1 JB BTC - - - - - - - - - - - - - - - - - - BALLY BQZA 007 H8 HS2AD VERIFY LOCATION - NOT SHOWN ON PLANS 71 - SHELVING - - - - - - - - - - - - - - - - - - - - - - - - METRO CHANNEL METRO: 8 1848BR, 8 74P, 8 1848NK3, 4 74PK3 & 4 63PK3 - CHANNEL KAR48 72 1 ICE MAKER BIN & FILTER 17.8 - - 115 1 JB BTC 48' 3 8 - 72 - - 3 4 FS - - - - - - - - - - ICE-O-MATIC CIM0520HA w B55PS & IFQ1 TO BE LOCATED ON 2ND FLOOIR TO REPLACE EXISTING-NOT SHOWN ON PLANS A B B R E V I A T I O N S KEY N O T E S � Z ELECTRICAL PLUMBING GENERAL APPLICATION W U) W V VOLTAGE HW HOT WATER AFF ABOVE FINISHED FLOOR rT^�1 Z 2 PH PHASE CW COLD WATER BFF BELOW FINISHED FLOOR MECHANICAL AND ELECTRICAL CONTRACTOR MUST CHECK OWNER'S PRESENT EQUIPMENT BEING RE-USED, V1 AMP AMPERAGE DW DIRECT WASTE BTC BRANCH TO CONNECTION EQUIPMENT SUBSITUTED FOR SPECIFIED TYPE OR MANUFACTURER OR THAT EQUIPMENT MARKED (BY VENDOR) H� Q - KW KILOWATT IW INDIRECT WASTE DFA DROP FROM ABOVE WHICH IS BEING SUPPLIED BY OTHERS SO THAT THE SERVICE REQUIREMENTS ARE CORRECTLY TYPED, �' D HP HORSEPOWER G GAS CENTERLINE ADEQUATELY SIZED, & ROUGHED IN PROPERLY (LOCATION, HEIGHT & CONNECTION TYPE) SO AS TO _ cy SR SIMPLEX RECEPTACLE BTU BRITISH THERMAL UNIT NIC NOT IN CONTRACT MINIMIZE THE AMOUNT OF MATERIALS & FITTINGS NEEDED FOR FINAL HOOK-UP RESULTING IN A NEAT AND W DR DUPLEX RECPTACLE S STEAM INLET ORDERLY LOOKING JOB. E-- JB JUNCTION BOX SR STEAM RETURN PROJECT PERSONNEL ALL LABOR, SWITCHES, DISCONNECTS & FITTINGS REQUIRED FOR FINAL CONNECTION OF EQUIPMENT AS W W CP CORD & PLUG FS FLOOR SINK ARCH ARCHITECT NECESSARY TO COMPLY WITH ALL CODES, INCLUDING ALL INTERWIRING TO BE FURNISHED BY ELECTRICAL U DC DIRECT CONNECTION FD FLOOR DRAIN ID INTERIOR DESIGNER CONTRACTOR UNLESS STATED OTHERWISE. MECHANICAL FFD FUNNEL FLOOR DRAIN MEP MECHANICAL ENGINEERING FIRM ALL LABOR, VALVES, TRAPS, TAILPIECES, STRAINERS, PRESSURE REDUCING VALVES, & FITTINGS REQUIRED > W CFM CUBIC FEET PER MINUTE WF WATER FILTER FSC FOODSERVICE CONSULTANT FOR FINAL CONNECTION OF EQUIPMENT AS NECESSARY TO COMPLY WITH ALL CODES INCLUDING ALL INTER- � -� SP STATIC PRSSURE KEC KITCHEN EQUIPMENT CONTRACTOR Z W FSS FIRE SUPPRESSION SYSTEM MW MILLWORK CONTRACTOR CONNECTIONS TO BE FURNISHED BY MECHANICAL CONTRACTOR UNLESS OTHERWISE STATED. W Q MECHANICAL CONTRACTOR TO PROVIDE REMOVABLE 12" SECTION OF PIPE IN MAIN GAS SUPPLY LINE IN AN V Q TRADES KEY ACCESSIBLE AREA FOR INSTALLATION OF EITHER MECH. OR ELEC. CONTROLLED GAS SHUTOFF-VALVE, O = FURNISHED AS PART OF THE FIRE PROTECTION SYSTEM AND INSTALLED BY THE PLUMBING CONTRACTOR. �'I GC EC PC HVAC KEC ALL ITEMS LABELED OR MARKED "BY OTHERS, BY GC, OR BY OPERATOR" ARE NOT PART OF THE KEC SCOPE M O U OF WORK TO SUPPLY OF INSTALL. ALL UTILITY INFORMATION FOR THESE ITEMS SHALL BE SHOWN ON ALL (V U_ (� GENERAL ELECTRICAL PLUMBING HEATING,VENTILATION KITCHEN ROUGH IN AND SUBMITTAL DRAWINGS PRODUCED BY THE KEC CONTRACTOR CONTRACTOR CONTRACTOR & A(R-CONDITIONING EQUIPMENT CONTRACTOR CONTRACTOR SCALE: 1 /4" = 1 ' FS �2 ABBREVIATIONS KEY o o uujZ ELECTRICAL NOTES ELECTRICAL PLUMBING GENERAL APPLICATION w w z w F - v VOLTAGE HW HOT WATER AFF ABOVE FINISHED FLOOR PH PHASE CW COLD WATER BFF BELOW FINISHED FLOOR w O 0 z z -THIS PLAN SHOWS ELECTRICAL REQUIREMENTS FOR FOOD SVC. EQUIP. ONLY, FOR ALL OTHER REQUIREMENTS SUCH AS INTERIOR AMP AMPERAGE DW DIRECT WASTE BTC BRANCH TO CONNECTION 0 car-- �z 3 z J ELECTRICAL CONNECTION SCHEDULE AND EXTERIOR LIGHTING, TOILET FACILITIES, EXHAUST FANS, WALL OUTLETS do PHONES, SEE ARCHITECTURAL& KW KILOWATT IW INDIRECT WASTE DFA DROP FROM ABOVE Z 0 u _ _ _ ELECTRICAL CONNECTION LEGEND _ HP HORSEPOWER G GAS CENTERLINE Z0- z z E-3 115/1 6.3 AMPS 1/3 HP SR STUB OUT 84" AFF REACH-IN FREEZER ELECTRICIAN TO DO ALL ROUGH-INS AND MAKE ALL FINAL CONNECTIONS TO EQUIPMENT. ELECTRICIAN TO FURNISH - O E-4 120/1 - 15.0 AMPS - JB - DFA - FOR LIGHT'S ONLY, E.C. SHALL INTERWIRE - FANS BY OTHERS - EXHAUST HOOD DUPLEX RECWT., 20-AMP, 120-VOLT, GROUND TYPE, HORIZONTAL MOUNT ALL TRIM, ACCESSORIES, DISCONNECTS, CONTACTORS, SWITCHES, RELAYS, ETC. AS REQ D. SR SIMPLEX RECEPTACLE BTU BRITISH THERMAL UNIT NIC NOT IN CONTRACT 0 = i= 3 O E-4A 120/1 - 15.0 AMPS - JB - DFA - BTC - E.C. SHALL INTERWIRE WITH BUILDING ALARM SYSTEM - FIRE SUPPRESSION SYSTEM SIMPLEX RECEPT., 20-AMP, 120-VOLT, GROUND TYPE, HORIZONTAL MOUNT DR DUPLEX RECPTAtCLE S STEAM INLET ? 211 ? � _j �- -ELECTRICIAN TO ACCOMMODATE ALL PREVAILING LOCAL ELECTRICAL CODES, AS REQUIRED JB JUNCTION BOX SR STEAM RETURN PROJECT PERSONNEL w N J E-5 115/1 - 1.7 AMPS - SR - STUB OUT 12" AFF - FRYER t2 cn = Z O w E-5A 115/1 - 7.0 AMPS - SR - STUB OUT 12" AFF - FRYER OIL FILTRATION SYSTEM ® SPECIAL PURPOSE OUTLET, 120-VOLT, GROUND TYPE, HORIZONTAL MOUNT -ALL CONVIENCE OUTLETS TO BE MOUNTED HORIZONTALLY, LOCATIONS BY ARCHITECT, PROVIDED AND SUPPLIED BY ELECTRICIAN CP CORD & PLUG FS FLOOR SINK ARCH ARCHITECT LIJw h- 0 w = w E-56 115/1 - 6.3 AMPS - .75 KW - SR - STUB OUT 12" AFF - FOOD WARMER -ALL WIRING AND CONDUIT TO BE CONCEALED. DC DIRECT CONNECTTION FD FLOOR DRAIN ID INTERIOR DESIGNER w v m SPECIAL PURPOSE OUTLET, 208/240-VOLT, AS INDICATED, GROUND TYPE, HORIZONTAL MOUNT H 3 ® MECHANICAL FFD FUNNEL FLOOR DRAIN MEP MECHANICAL ENGINEERING FIRM o -� 0 E-6 (2)115/1 - 5.9 AMPS - SR - STUB OUT 12" AFF - 60" COMBINATION RANGE -ELECTRICIAN TO INSTALL AND INTERWIRE COLD STORAGE VAPORPROOF LIGHTS AND TEMPERATURE ALARMS 0 Z a _j O JUNCTION BOX» J CFM CUBIC FEET PER,' MINUTE WF WATER FILTER FSC FOODSERMCE CONSULTANT 0 a w z E-9 115/1 - 7.3 AMPS - 1/5 HP - SR - STUB OUT 12 AFF - WORKTOP REFRIGERATOR E-10 115/1 - 6.6 AMPS - 1 4 HP - SR - STUB OUT 12" AFF - SANDWICH TOP REFRIGERATOR -ELECTRICIAN TO SEAL ALL PENETRATIONS INTO WALK-IN COOLERS AND FREEZERS, ETC. SP STATIC PRSSURE KEC KITCHEN EQUIPMENT CONTRACTOR z C) -� / ® ELECTRICAL CONDUIT, STUB AS INDICATED, FOR DIRECT CONNECTION w 2 -.� a E-19 120/1 - 6.3 AMPS - 1/3 HP - SR - STUB OUT 12" AFF - DIRECT DRAW KEG COOLER -ELECTRICIAN TO INTERWIRE VENTILATOR VAPORPROOF LIGHTS, TO DO ALL INTERWIRING OF FIRE PROTECTION FSS FIRE SUPPRESSION SYSTEM MW MILLWORK CONTRACTOR N w Ot _ w 0 E-20 OWNER PROVIDED EQUIPMENT - 120/1 - 15.0 AMPS - DR - STUB OUT 66" AFF /CEILING RECEPTACLE AS INDICATED SYSTEM, PROVIDE SHUNT TRIP TO TURN OFF ALL POWER TO ELECTRICAL COOKING EQUIP. IN THE EVENT OF FIRE, = v O G.C. SHALL VERIFY do PROVIDE ALL REQUIRED UTILITIES do CONDUIT FOR DATACOM LINE - POS PRINTER FIELD WIRING, EXPOSED RIGID WATERTIGHT CONDUIT PROVIDE FAN INTERLOCK AND SUPPLY LIGHT TUBES/BULBS TO VENTILATOR. T R A D E S K E Y 120/1 E-23 (2) - 8.3 AMPS - 1/3 HP - SR - STUB OUT 12" AFF - BACKBAR COOLER E-2 12120/1 1 - 1.2 AMPS - SR - STUB OUT 48" AFF 1 LIGHTED LIQUOR STEP FIELD WINING, CONCEALED IN WALL, FLOOR OR CEILING -CONTRACTOR TO MAKE ALLOWANCES FOR ANY APPLIED FINISH ADHERED TO CONNECTIONS FROM ALL HOODS TO EXHAUST SYSTEMS E-25 208-230/1 - 11.8 AMPS - JB - STUB OUT 48" AFF - ICE MAKER -ELECTRICIAN TO RUN ALL LINES FOR DISHMACHINE TIGHT TO EQUIPMENT FOR MAX. FLOOR TO EQUIP. CLEARANCE GC EC PC HVAC KEC E-31 EXISTING EQUIPMENT - G.C. SHALL VERIFY do PROVIDE ALL REQUIRED UTILITIES - RANGE -ELECTRICAL CONTRACTOR TO VERIFY ALL REQUIREMENTS AND CONNECTIONS FOR OWNER AND VENDOR SUPPLIED EQUIPMENTS WITH OWNER GENERAL ELECTRICAL PLUMBING HEATING,VENTILATION KITCHEN E_32 120/1 - 15.0 AMPS - JB - DFA - FOR LIGHTS ONLY, E.C. SHALL INTERWIRE - FANS BY OTHERS - EXHAUST HOOD -ELECTRICAL CONTRACTOR TO VERIFY ALL REQUIREMENTS AND CONNECTIONS FOR ALL EXISTING EQUIPMENT CONTRACTOR CONTRACTOR CONTRACTOR & AIR-CONDITIONING EQUIPMENT E-32A 120/1 - 15.0 AMPS - JB - DFA - BTC - E.C. SHALL INTERWIRE WITH BUILDING ALARM SYSTEM - FIRE SUPPRESSION SYSTEM CONTRACTOR CONTRACTOR O E-34 EXISTING EQUIPMENT - G.C. SHALL VERIFY do PROVIDE ALL REQUIRED UTILITIES - FOOD PROCESSOR O' E-35 EXISTING EQUIPMENT G.C. SHALL VERIFY do PROVIDE ALL REQUIRED UTILITIES - SLICER C4 E-37 115/1 - 17.8 AMPS - JB - STUB OUT 4W AFF - BTC - ICE MACHINE E-38 EXISTING EQUIPMENT - G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES - REACH-IN FREEZER E-40 115/1 - 7.6 AMPS - 1/4 HP - SR - DFA - SANDWICH TOP REFRIGERATOR O. E-43 208/1 - 11.3 AMPS - 2.4 KW - SR(6-20) - STUB OUT 12" AFF - HEATED GRAB_N_GO CASE C roo E-44 110-120/1 - 16.0 AMPS - SR(5-20) - STUB OUT 12" AFF - REFRIGERATED GRAB N GO CASE E-45 OWNER PROVIDED EQUIPMENT - 120/1 - 15.0 AMPS - DR - STUB UP 12" AFF do MOUNT IN MILLWORK - G.C. SHALL VERIFY do PROVIDE ALL REQUIRED UTILITIES do CONDUIT FOR DATACOM LINE POS SYSTEM d E-45A (3)OWNER PROVIDED EQUIPMENT - 120/1 - 15.0 AMPS - DR - STUB OUT 48" AFF di G.C. SHALL VERIFY do PROVIDE ALL REQUIRED UTILITIES do CONDUIT FOR DATACOM LINE - POS SYSTEM N E-46 VENDOR PROVIDED EQUIPMENT - 120-208/1 - 30.0 AMPS - is - STUB OUT 48" AFF J G.C. SHALL VERIFY do PROVIDE ALL REQUIRED UTILITIES - COFFEE BREWER �S E-47 EXISTING EQUIPMENT - G.C. SHALL VERIFY do PROVIDE ALL REQUIRED UTILITIES - ESPRESSO MACHINE h E-49 (2)120/1 - 15.0 AMPS - 3 HP - SR - STUB OUT 48" AFF - BLINDER N E-50 115/1 - 7.3 AMPS - 1/5 HP - SR - STUB OUT 12" AFF - SANDWICH TOP REFRIGERATOR C E-55 120/1 - 13.0 AMPS - SR - STUB OUT 66" AFF - MICROWAVE E-58 VENDOR PROVIDED EQUIPMENT - 120-208/1 - 30.0 AMPS - JB - STUB OUT 48" AFF G.C. SHALL VERIFY do PROVIDE ALL REQUIRED UTILITIES - COFFEE BREWERE - 1 -1 - IL! T - 1 T- 1 - T - L T E-59 VENDOR PROVIDED EQUIPMENT - 120/1 - 20.0 AMPS - JB - STUB OUT 48" AFF 4`00, G.C. SHALL VERIFY do PROVIDE ALL REQUIRED UTILITIES - ICED TEA BREWER I ( co E-60 VENDOR PROVIDED EQUIPMENT - 120/1 - 15.0 AMPS - SR - STUB OUT 12" AFF G.C. SHALL VERIFY do PROVIDE ALL REQUIRED UTILITIES - REACH-IN REFRIGERATOR I I ( I 0 d E-64 VENDOR PROVIDED EQUIPMENT - 120/1 - 15.0 AMPS - DR - STUB OUT 12" AFF I I �• _= G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES - BAG-N-BOX SODA SYSTEM I I I ( rf f V E-66 120/1 - 14.9 AMPS - 1.8 KW - SR - STUB OUT 66" AFF - TOASTER TT K E-66A 120/1 - 14.9 AMPS - 1.8 KW - SR - STUB OUT 48" AFF - TOASTER I �.i.y r- E-70 115/1 - 10.0 AMPS - (2)JB - VERIFY LOCATION - BTC - FOR LIGHTS AND DOOR HEATERS ONLY - EXTERIOR WALK-IN COMBO BOX I I I I I I E-70A 115/1 - 2.3 AMPS - JB - VERIFY LOCATION - E.C. SHALL WRAP DRAIN WITH HEAT TAPE - EVAPORATOR COL ' E-708 208-230/1 - 9.2 AMPS - JB - VERIFY LOCATION - REMOTE CONDENSER E-72 115/1 - 17.8 AMPS - JB - STUB OUT 48" - VERIFY LOCATION ON 2ND FLOOR WITH EXISTING(NOT SHOWN ON PLANS) - ICE MAKER i I 41 / \ I 01 o � 11 11 it � > 01 w zv) SE8 / E JKIP in 0: muz ■ ❑ ❑❑❑■ \ co a a � ir ii T47 E-45A I - - - - - - - - - - - ----- ---- I +-2• -- % - - - - - - - - - - ----- --- - ram" ,a I Iva- - E-28 ----- -- o $• E-45A Q ------ ---- -- _ l'-z. _ - ----- --- » » E 25 I I -a ,- ----- --- Q ---------Tt 5 ° ----------- U) W o \ z _ U 3'-3• 4' 1'•5" 8'•3" 2.8�" 1 1 O Q G�D 1�1 IN, \ / Q:� E-o \ o \ _ �- E-56 E-SA -4 w W W 177e � l J V uj W L1 \ W co > z Lj RAMP Z W 1 I 1 1 I I I U p - I I I I 1 I I I l W w/ ...L E-34 E- E-32 �_ - RAMP - - - _ I , ,o• e ,�• r I E-32A i O O � CIE M O 0 U. rz i J J J -70A E-7 E-7 ® - --- IFS � 3 L - - - - - J SCALE: 1 /4" = 1 ' ABBREVIATIONS K E Y PLUMBING NOTES ELECTRICAL PLUMBING GENERAL APPLICATION Z U Z v VOLTAGE HW HOT WATER AFF ABOVE FINISHED FLOOR = aq w a � ~o PH PHASE CW COLD WATER BFF BELOW FINISHED FLOOR I— w O O z o PLUMBING CONNECTION SCHEDULE -THIS PLAN SHOWS PLUMBING REQUIREMENTS FOR FOOD SERVICE EQUIPMENT ONLY. FOR OTHER REQUIREMENTS, SUCH As AMP AMPERAGE DW DIRECT WASTE BTC BRANCH TO CONNECTION z 3 Z I= PLUMBING LEGEND KW KILOWATT IW INDIRECT WASTE DFA DROP FROM ABOVE Z O - w 0055 w Z � P-2 41/2' - CW& HW - STUB OUT 18" AFF 0 4" ON CENTER - HAND SINK TOILET FACILITIES AND AREA FLOOR DRAINS OTHER THAN SHOWN FOR CODE REASONS, SEE ARCHITECT'S PLANS. HP HORSEPOWER G GAS CENTERLINE Z IZ 0- Ln P-2A (4)1-1/2' - W - STUB OUT 24' AFF - HAND SINK O HW-HOT WATER, OR CW-COLD WATER -PLUMBER TO DO ALL ROUGH-INS AND MAKE ALL FINAL CONNECTIONS TO EQUIPMENT. SR SIMPLEX RECEPTACLE BTU BRI71SH THERMAL UNIT NIC NOT IN CONTRACT � - O z o � z P-5 1' - G 0 160 MBTU - STUB QUr s' AFF - FRYER DR DUPLEX RECP7ACLE S STEAM INLET Z � a J w 3 0 p GAS -PLUMBER TO FURNISH ALL TRIM ACCESSORIES VALVES PRESSURE REGULATORS P-TRAPS GREASE TRAPS AND BACKFLOW - z P-6 3/4" - G 0 310 MSTU - STUB OUT 8' AFF - COMBINATION RANGE N F- P_7 c 0 4o MBTU - FACTORY INTERPIPED WITH ITEM SALAMANDER PREVENTION SYSTEM DEVICES, ETC. JB JUNCTION BOX SR STEAM RETURN PROJECT PERSONNEL w cn > - • WASTE, DIRECT-CONNECTED UNLESS NOTED J CP CORD & PLUG FS FLOOR SINK ARCH ARCHITECT ~z w OZ w = w P-8 1/2" - CW & HW - STUB OUT 18' AFF 0 4" ON CENTER - PREP TABLE w/SINKS -ALL PREVAILING LOCAL PLUMBING CODES TO BE ACCOMMODATED. w v m � 3 P-8A (2)t-1/2" - IW - PIPE TO FLOOR SINK - PREP TABLE w/SINKSV+q DC DIRECT CONNECTION FD FLOOR DRAIN ID INTERIOR DESIGNER Li�� DRAIN -PLUMBER TO PROVIDE GREASE RECEPTOR AS CODE REQUIRES. PLUMBER TO SIZE AND FURNISH GREASE TRAP PER SPEC.'S MECHANICAL FFD FUNNEL FLOOR DRAIN MEP MECHANICAL ENGINEERING FIRM o -i F- 3 O P-15 EXISTING EQUIPMENT - G.C. SHALL VERIFY & PROVIDE ALL REWIND UTILITIES PER CODE - 3 COMPARTMENT SINK & FAUCET -PLUMBER TO EXTEND ALL INDIRECT WASTE LINES FROM ICE MACHINES, STEAM TABLES, ETC. TO THE NEAREST FLOOR CFM CUBIC FEET PER MINUTE WF WATER FILTER FSC FOODSERVICE CONSULTANT o z Z 3 Z � w P-16 1/2 - CW & HW - STUB OUT 18 AFF 0 4 ON CENTER - BEVERAGE TABLE P-16A (2)1-1/2" - IW - PIPE TO FLOOR SINK - BEVERAGE TABLE Z - FLOOR DRAIN W/ATTACHED FUNNEL DRAIN/SINK, AS REQ'D. SP STATIC PRSSUIRE KEC KITCHEN EQUIPMENT CONTRACTOR P-17 1/2' - IW - PIPE TO FLOOR SINK - ICE SINFSS FIRE SUPPRESSION SYSTEM MW MILLWORK CONTRACTOR w o Q a o P-18 1/2' - CW & HW - STUB OUT 18' AFF 0 4' ON CENTER - HAND SINK FLOOR SINK WITH HALF GRATE UNLESS NOTED -PLUMBER TO RUN ALL LINES FOR DISHMACHINE TIGHT TO EQUIPMENT TO ASSURE MAXIMUM FLOOR TO EQUIP. CLEARANCE w = Q, �= W� p P-18A 1-1/2" - W - STUB UP 6" AFF - HAND SINK -PLUMBER TO FURNISH AND INSTALL CONDUITS AND SLEEVES FOR SODA LINES TRADES KEY — = U N O w P-19 (2)1/2" - IW - PIPE TO FLOOR SINK - KEG COOLER FIELD CONNECTIONS -PLUMBING CONTRACTOR TO VARIFY ALL REQUIREMENTS AND CONNECTIONS FOR OWNER AND VENDOR SUPPLIED EQUIPMENT WITH OWNER P-22 1/2' - IW - PIPE TO FLOOR SINK - ICE BIN -PLUMBING CONTRACTOR TO INSTALL EITHER MECH. OR ELEC. CONTROLLED GAS SHUTOFF-VALVE, FURNISHED AS PART OF THE GC EC PC HVAC KEC P-25 3/8' - CW - STUB OUT 72' AFF & PIPE THROUGH FILTER - ICE MAKER w/BIN & FILTER FIRE PROTECTION STSYEM. P-25A (2)3/4' - IW - PIPE TO FLOOR SINK - ICE MAKER w/81N & FILTER GENERAL ELECTRICAL PLUMBING HEATING,VENTILATION KITCHEN P-26 1/2" - CW & HW - STUB OUT 18" AFF 0 4' ON CENTER - UTILITY SINK CONTRACTOR CONTRACTOR CONTRACTOR & AIR-CONDITIONING EQUIPMENT P-26A 1-1/2' - IW - PIPE TO FLOOR SINK - UTILITY SINK CONTRACTOR CONTRACTOR p q" P-27 1/2' - IW- PIPE TO FLOOR SINK - DRAINBOARD CABINET 404, P-31 EXISTING EQUIPMENT - G.C. SHALL VERIFY & PROVIDE ALL REWIRED UTILITIES - 6 BURNER RANGE C4 P-33 1/2" - CW & HW - STUB OUT 18' AFF 0 4' ON CENTER - PREP TABLE w/SINKS 1� P-33A (2)1-1/2' - IW - PIPE TO FLOOR SINK - PREP TABLE w/SINKS P-37 3/8' - CW - STUB OUT 72' AFF & PIPE THROUGH FILTER - ICE MAKER w/BIN & FILTER Q P-37A (2)3/4" - IW - PIPE TO FLOOR SINK - ICE MAKER w/I&N & FILTER P-41 1/2' - CW & HW - STUB OUT 18' AFF 0 8' ON CENTER - 3 COMPARTMENT SINK C P-41A (3)2" - W - P.C. SHALL PIPE DRAINS PER LOCAL/STATE CODE - 3 COMPARTMENT SINK h P-46 VENDOR PROVIDED EQUIPMENT - 1/2' - CW - STUB OUT 72' AFF & PIPE THROUGH WATER FILTER y G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES - COFFEE BREWER P-47 VENDOR PROVIDED EQUIPMENT - 1/2" - CW - STUB OUT 72" AFF & PIPE THROUGH WATER FILTER G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES - ESPRESSO MACHINE N P-47A VENDOR PROVIDED EQUIPMENT - 3/4' - IW - PIPE TO FLOOR SINK H�1 G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES - ESPRESSO MACHINE .._ 03 P-51 1/2' - CW & HW - STUB OUT 18' 0 4" ON CENTER - DROP-IN UTILITY SINK y �p P-51A 1-1/2" - IW - PIPE TO FLOOR SINK - DROP-IN UTILITY SINK I� P-58 VENDOR PROVIDED EQUIPMENT - 1/2' - CW - STUB OUT 72' AFF & PIPE THROUGH WATER FILTER j G.C. SHALL VERIFY & PROVIDE ALL REWIRED UTILITIES - COFFEE BREWERl"�^� � P-59 VENDOR PROVIDED EQUIPMENT - 1/2" - CW - STUB OUT 72' AFF & PIPE THROUGH WATER FILTER G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES - ICED TEA BREWER , P-64 VENDOR PROVIDED EQUIPMENT - 1/f - CW - STUB OUT 18' AFF & PIPE THROUGH WATER FILTER co G.C. SHALL VERIFY & PROVIDE ALL REQUIRED UTILITIES - BAG-N-BOX SODA SYSTEM40 I I P-70A 3/4' - IW - PIPE DRAIN PER CODE - WALK-IN COOLER EVAPORATOR COIL P-72 3/8' - CW - STUB OUT 72' AFF & PIPE THROUGH FILTER - ICE MAKER w/BIN & FILTER I I I I NOT SHOWN ON PLANS-2ND FLOOR LOCATION-TO REPLACE EXISTING UNIT-VERIFY EXISTING UTILITIES I 0 P-72A (2)3/4' - IW - PIPE TO FLOOR SINK - ICE MAKER w/BIN & FILTER I I I I r. VIL NOT SHOWN ON PLANS-2N0 FLOOR LOCATION-TO REPLACE EXISTING UNIT-VERIFY EXISTING UTILITIES I I TT I I I I I�1 N —L A I ( � ( I I / \ i W V 7-'°" I I / P-22 0. 4 C) O Q -19 41 2 P-26 e;. . P-18A ( / I— i _ w P�17 I P � Y �,1/ � ,� K /� mot( I ,' � ----- --- -16 r `�, ---------- ---- -- n FS ri � I P-47 P-47 -51 P-2 ----- --- P-2A I 2 25A P-59 I I I P-51 ----- --- Q P-8 F------------ \` rTl U) W 2 Is' \ o \\ o \\ -4 _ D m .\ - cy \ ' I 9IL ' W o W \ W P-2 FS LV n \ — — - 2 -3�A U 9 4' dD fI I I I I I I I I I I I -70A -� \ 4 -- i I I I I I I I I I U P I RAMP Q W I I I I I I I I I I co RAMPoo O I 2' cl O O N I U. I 33 FS �4 I - L - - - - - J SCALE: 1 4" = 1 ' A B B R E V I A T 1 0 N S K E Y in ui ELECTRICAL PLUMBING GENERAL APPLICATION 2 Z U z_ v VOLTAGE HW HOT WATER AFF ABOVE FINISHED FLOOR = ;� U.- a � p PH PHASE CW COLD WATER BFF BELOW FINISHED FLOOR w O 0 z O AMP AMPERAGE DW DIRECT WASTE BTC BRANCH TO CONNECTION c� w � z 3 z KW KILOWATT IW INDIRECT WASTE DFA DROP FROM ABOVE z 0 w - _j HP HORSEPOWER G GAS CENTERLINE � z a z - � z MECHANICAL LEGEND SR SIMPLEX RECEPTACLE BTU BRITISH THERMAL UNIT NIC NOT IN CONTRACT � � 0 3 0 DR DUPLEX RECPT�ACLE S STEAM INLET z Z a w O LAEXHAUST DUCT CONNECTION VENTILATION NOTES JB JUNCTION BOX SR STEAM RETURN PROJECT PERSONNEL O w (n 0 MECHANICAL CONNECTION SCHEDULE CID CORD & PLUG FS FLOOR SINK ARCH ARCHITECT ti 05 woF_ Om = ui M-4 ONE(1)14 D EXHAUST COLLAR - PROVIDING 2,231 TOTAL CFM 0 -1.023 S.P. - DFA - EXHAUST HOOD o -KITCHEN EQUIPMENT CONTRACTOR SHALL PROVIDE ALL HANGING MATERIALS FOR EXHAUST HOOD DC DIRECT CONNECTION FD FLOOR DRAIN ID INTERIOR DESIGNER 2 v C M-4A THREE(3)12 X 20 SUPPLY COLLAR - PROVIDING 1, p MAKE-UP AIR DUCT CONNECTION MECHANICAL FFD FUNNEL FLOOR DRAIN MEP MECHANICAL ENGINEERING FIRM 0 0 Z -j o 3 0 " 785 TOTAL CFM 0 0.191' S.P. - DFA - EXHAUST HOOD -MECHANICAL CONTRACTOR SHALL CONNECT EXHAUST HOOD TO DUCT WORK u z a w z CFM CUBIC FEET PEIR MINUTE WF WATER FILTER FSC FOODSERVICE CONSULTANT 0 w z M-32 ONE(I)IO"D EXHAUST COLLAR - PROVIDING 860 TOTAL CFM 0 -0.503` S.P. - DFA - EXHAUST HOOD -ALL EXHAUST AND SUPPLY AIR FANS, AND FAN CONTROLS BY OTHERS - VERIFY WITH ARCHITECT / ENGINEER SP STATIC PRSSURE KEC KITCHEN EQUIPMENT CONTRACTOR 0 Q z 3 w Q U DIRECT VENT, GRAVITY TYPE w m J a. 2 M-32A ONE(1)12" X 24" SUPPLY COLLAR - PROVIDING 688 TOTAL CFM 0 0.209" S.P. - DFA - EXHAUST HOOD FSS FIRE SUPPRESSION SYSTEM MW MILLWORK CONTRACTOR = w 00 S 0 I- _ m0V) 0 TRADES K E Y GC EC PC HVAC KEC GENERAL ELECTRICAL PLUMBING HEATING,VENTILATION KITCHEN CONTRACTOR CONTRACTOR CONTRACTOR & AIR-CONDITIONING EQUIPMENT CONTRACTOR CONTRACTOR p C4 4 C CL •" N � 05 H %O H t�� I II II I E I II 11 I T_ I it it I ( j N I I I I W U 0: � zyus CL /Y\ 471 U O U LLJ Li Liu I Q IiIII iII -I(I ---------- �►- W UUQ ZIN DI Z-4" LU UJI U > T-4. 14' ' RAMP W Lu RAMP V CD7J7 CD O oN U. ry I I I I L — — — J SCALE: 1 /4" = 1 '