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SEA STREET CAFÉ - FOOD
SEA STREET CAFE' 50 Sea Street, HYAIJN�S 30 8 �'►g8 a r • RS Qv s =y Ta Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. RARMMBLE. F.P.(Thomas)Lee,. TAM Daniel Luczkow,M.D. Alt. s�� 200 Main Street, Hyannis, MA 02601 Phone: (508)862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 543 Issue Date: 01/01/2022 DBA: SEA STREET CAFE OWNER: OLIVIA ENTERPRISE LLC. Location of Establishment: 50 SEA STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 48 OutdoorSeating: 0 Total Seating: 48 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: 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: .r For Of Initials: Town of Barnstable / Date Paid � � Ant pd p UU Ins ectional Services 9� � Public Health Division Check# I T�3 �60 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 11 j NEW OWNERSHIP V RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: (2 6&a MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: 51!y O/>l P.(1P& h04 z. cow TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 6V ) 53 - gleq- TOTAL NUMBER OF BATHROOMS:/ _ Z WELL WATER:YES NO V ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ / TO NUMBER OF SEATS: INSIDE: 4 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 4 Aa OWNER INFORMATION: FULL NAME OF APPLICANT ►(i SOLE OWNER: Y''//ES/NO D.O.B �oZ A OWN �/ ER PHONE # ADDRESS `3 0W 0 la/m 9J 11 pT (03 C��erV1 CORPORATE OWNER: 61100 CORPORATE ADDRESS: 5-0- Geo., "! ►^Q (► PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. &0*10 Min Hour S I-2 /07 14t��4 1. 2. ��I vi o 9�ew-.f 0.�2 i a� i 105 o2, TURE 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 openinc!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. I I Q:\Application FormsTOODAPP REV3-20 I 9.doc I i l .::..:. .... Before piecing rder ptease inform yur seivr�f a:per your party.la a.faod a#tergy: ... . . THE B N D C _ t ;R AV0R1 '�` E . All.beneditts aee servsti:wath roasted:potato medley ,�►v4cedof+ E Cape otl Senedlct 117:95 Two poached a ser etl with QRCA 1c:mix two poacher eggs pn mini lobster caKes greetsrtzzetl'irs a ba arxalc rasplaerry :. topp d v OO lemoi" gill"late sewed rnrith. eeduct�eh wig. t f. frenchette.....:. t Ova . , ke.d ai�mob Rtefiw [ �1�,�5 It-IsbB:ened Ct } C 95 SIdCE�t�t�3rriatoe� red E*'t 0s. OC�9�51t Cocumber. 7wa poached eggs,homrrlade cornea; capers&few© d ses rc serves over beef hash:r*a ioastec a tgIj ,h uffin::> . OpG t rn€xed greens uua a#rea bh beguette topped w€tl Kerry oid t}ub!lnet aged New Var. Srsli;>1cf st.Saridw h 1 tw3�95; . cheese sauce, Nova s.01 ed,salmon:.Ptaxtad #l°ira:whippe'd Fenway i enetll # 113 9 t reacra cheese,scat i r x.sfr + d cut tm�er, two poacFa d eggs server over bock tatriato ancf r On.f.0 .en a rrl3rblt rye toast.. sausage,sauteed onsons&peppers on; 53arta Fie>Srea3i after (; 1 engish. .mdffrn tapped..vFth.hoiaritlasecratTi +letl e}gs rst btwtkbeams.roasted.:; sauce corn for afves on9ons,pepper jack cheese wit Side of� of r cream. Si SOt�i Eggs f[arantf 12 9S Case c a ",I I :I 7 ss: Twa;poached eggs sertir f ouefi t vm. baby spinach.on engitsh muffin with " Biovn:su9ar,v�reitets$�crarifrerries; hollandaise sauce,: Vaniliia Yegr> Varfait 6 �5 .. VT .. F #t; C H C Al ` ree Bu tee zt}3k �+a i s ! 8 5� French 'f+c> st } 895 d stravuberries bananas orblueberries'l 250 •add straHrberrtes bananaIt. r blue'berris(2.5i? `. o S�elaei'rS/ >t1cOtlrH 1a;95 ......+ Ffiea1c11 ( 11 45 'ApYe CrErairinoin Crtiatia>,(1a 95 �l!s gr�atura is c iaae w.tfi wF Vd pmaii '5altetl Cei Afrirt@F/4pp18. ( 11 9 •�#rawbeYry J4maTet� 41 o ( 11,.95 r ► . "CDh8�M53tii1orit r'►i ems'` *A!i sigiiafiure toaists rorne unit +hippe crearri Orte fart ft "s egg efe E:C.�r S : ' '' L' "'`�. ..: served:chi a ci�xeat ;3rs Served Vmth raa feel I10ti�{O rT 2Cdley�t 'add,�s riF sa isa� a{�p a uvox c! srrrok,?c : homem- de baked beans 6 to2St. bacon; or ca entry ham. (� d Orie farM fresh ( 5:5fl "add homemade corned beef hash I :SQ 'aldd tornata, ararr ceflzee! onto� s sauteed Two:farmm;f.om s9 e:49 { 5: . PePper;s rn:ushroar sp s or. aby nahP 1 gE3 :. T#lree farm fresfii eggs .l 6 7 : wa+ d c# edi a;r fete. svrr3ss; pe er ack of `ad'd.pgr:k sausage, apple wroad.sat�ck:ed boat cheese' 10 0 .. bac.o;n, osr country harr> ( 350<.: . ---- -- " *add tiorriemade cc rn'ed tseef as J 5 95 >ssysdv it ro s dm-StO.AlK,�yor S1DE leer>� de barb beans mast, 7`t�ree»�'�raetet I s� Best Cored Beef Hash ©n Cafie Coil I: f 5Q *ecici pork seu;sag , ap# le.' uvc�od sriolerl 9 +:acon :or. coctnti y Maim Fresh Fruit, Cap::.( sari 00 { I a 9 Car'e°r. 4 ized Gra efr tit 5 95 ... . P . 'cad harnerade.corned te�efsi Pat'k u............x�e. apple good smolr:ed bacon . 'ad ?znato ¢arernalizeron€ €i's sauteed: ar ccu try Maw 13 5� _. peppez s; nikl5llroofYi$ or Paby spirractt:( 1 flfl Roast®d Patato Mecitey I *add clvecar fee a. surr€ss;, pperaclr or H4r»eix►ade Basked Seaxts 2.5 .. fat cheese ���} :�. ....... I ' :•t' . .... :.. ... .. ..... `V' '�✓ F F SHH l;©beer Ron 1 INorke# Pr.c Co}d wftt tea o<>& ce#er Y y, car �lo:t poati�d fn Butter v� kh c� ai�e of slr�e t.obst er Gaices 9� s#trgl'e I 1 951 daub}e Aa.n fried eakO sawed write femort d>El. sa:u.ce #add bra. � ra �ait MO r with : ov:et OF2GA#UiC rn€xed greens arnato & i:ettWce ;Sardea r�rlt tartar & tartar _SiZ & GF!!E{?S 18.$$ S tJC� &ClCt a .aWt�E O#� $ Ltghtty i?teadecl F#addack fl# srV2d ;wl¢# Capa Cc�d ll= st� 7,'t0s €g 95. creamy ca#e ST:r 8, french.fries Two .:axrri tertii #as fib#ed vsr€tt Waddocir;. Cade Cod Reuber} F i6 95 served with ttomemacte satsa, gs�ac ctictcfar,, Ligittitty breatled taddoCfi� fstet tapped ith c:h�pt�t}a Saar cre�<i tortaai� $ tett�ce. cads slavii r€ ss'iar€ t#resstn ; & SW, ck}:eese an ctar Gtvva a S5 r t 8 bv# gritted marb#e:r3'e a13 a otce of sd . tc Servo wrth' hQrc of ere artdr�e 1/2'tb Angus t3eef B3wrer335 Ctzar hr:o!#eti 8 se$ved on 9 €itecf:brlocttti Cr2#1; d 1+rege, lb Sas�darbcf YOtt Wit`!! #Etttl.Ce, taIT18t0 82d r2Lt e3r1rE>:fs:; #2oas,tec redbaby . Galtforbts Turkey Ct�tb I y3g5 spractt ttlsrars,,suMrrter squash.:. iaasted turtrey breast With #ettrac,e., anion & €rash rr€s�zzaretla on.>facarcia ro#l.. .. torrmata bacon, avocado spread s�rvetl > Tutu Apte C �#ztaf :j 12.95 triple decker sty#e ort:taasted 72 gain taasl:, House roasted t�€riceybreast w It' :s#icecli. MAVv Yori< Retain t' $5 " apP#es ct e�ciar.'cheese & batay aruguta Gho€c.e:o€#eat ccsrrtecf b� br€sket a:r art.::fcacarcia roasteitirrky �t+ttt3sterltrau;. cat:6 Citfctea� s.#aw, svuiss cheese & russian dre..ssrrg OrEae Coen isreastaa , tttce ct gr3#tad marble y-A ti "t torn ata or :fac cos Batt Seed it Pe chtckan Pesid t#atreac t2 S!5 cr ,hbarryai©1€ C.# rcken:breast all uu;arrr� R t l�xead vsritFs pesta,.roastec# cherry tomato sp;€omc. i cheddar<ct�eese Frim b Mditc�xraiean CMickat I ;t5 Rcsmeesaa4e t�otato Ch'10 l: a ODD' C:ircken breast w#tttozzre#}a roasted Ctass}' Ccste:Stw I>2 5fi: . cherry:tornata arugu#a and tralsarrr= Ftc�mede 8a'kec# eras :F 2 3t1 reduct€on on >viarrn facet roll:: R aaseed tsot4Lo MM dt�3r E T SA �? Ark salads are:s4rva wi Warty Spinach Salad T1„ga d 3 a#rerxct�bguett atoast Baet, 5pi Och S Sby Gr#I#ed k'abietablii• 1 9 Baby sp�nstjt� with bacon<8 sauf'ead Aru.gv#a t 11 95 . �, CC#9t 1 shrooms, 4d mu5.hrooT»s tcsssed en a balsarnrc Chops :i+valr�uts rats onro aora � 5oa }� tot� torr�atti 9r5.. dressing to tretlw th Parinesan:chees.e cr= .^�biad goat c ,eese dossed moazara#tactl�+es served over & pAached,egg orange balsarnrc�rlrta� r..ette.aced grr!!ec!chl"e:h t 4 9S 9: 4RG l+itC areeras a£nd balseralct dressing add COi ed Lh'tk�ri t 4.53 gr tm CYC t Before p►acing order please rnfatm au►:ser�reP if a enson€n tier arty#rasa#ate!allergy#4 Y :gS P y,. p �{4(YY�jj ''j' m? �/��ay:�yyer�u�.Ai•—)` ii' 'f> 4+� .� ,. ... +p,—�pr .a�rRd t Ii�p}(iOmp�47: 3e�®I 7�y��, i `� + Ir� +o t tj ��/ ,d �� r.+'� �� ���i( r7��1 f r S 7''1°t lj�iy �?p;- 'Si�4:4.t �..r1,1.��L i {�,ji�� �•��"" �,t'.^ '_e b ,,.:f `t vi 7�'. jj � �Ir'�j ` { 4";� f 1 ( � yyyyyy���d" �'u•tl i tl tt..i Itt:3j�1 S7'3 .i ( .� t'y}�'+�� �E.( i l,t� � ���� ,� ���r � � •.� v1, WL , IM�,j �+"S3 j�. '�:p ` f'N P �.: .kje��77 i �.'b`�•'�j`j}n� I,�7.f �.1. a�.o r �, }Yi a"r I. �. Fa .L' + ^.t 4tS�LIi� �� !i�`��. ���,',�1.:� ::� �Tt��t� � ����rNhFt -9�p : i � � �"' Y �:• �) 14 Oo � • � e 0 b 6 Oi t e , � a • .. � �.: .. "� � �. .n ;.R'^J... :v'.•c.'p'a/".�. sbZaal;;rvstiV:r Barilstotile Pfeperty:Maps �r r w to a f T601S. r�. �` w c r a _ , x ^T4 v < f ' x Y" 4 r µ� NAP .,ter.,. ..... _. ... _..._ .. kJ 4k Baseft.o 20tt tpwn_aibarn.statfle:usfHtmiSUewerftndaX.htmt?:v:isomer-tarapertyn+aps&tub=F.i.ndPa[cei&p'rapefty1R=30$38$8mapparisk 30$198 Page. .. ...i. �r..... ,- r••': ►- wc::.e v.r,..r..... �y .....�•.: _ .. t: T i 7.1, 1. .t r .... .. ... . _� Iry io fit At ti 3 Or r t2 imo T I f CF�H Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. =' NSTABI : Paul J.Canniff,D.M.D. MAS& F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.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: 543 Issue Date: 01/01/2021 DBA: SEA STREET CAFE OWNER: OLIVIA ENTERPRISE LLC. Location of Establishment: 50 SEA STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 48 OutdoorSeating: 0 Total Seating: 48 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: 'ghj FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: �1NE t For Office Us Initials: ti Town of Barnstable o'" Date Paid Amt Pd$��� BARN STABS, ; Inspectional Services n,! ArfD MA'S A `e� Public Health Division Check# v-� 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 �b NEW OWNERSHIP RENEWAL l NAME OF FOOD ESTABLISHMENT: Sek;v ADDRESS OF FOOD ESTABLISHMENT: 5p SeA d7"► 46 0(o, MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: 1p Rfi EV a7 6M�,L- Caly TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NOY ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: _ SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: _j�Y TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FR CENSING 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 R OWNER INFORMATION: FULL NAME OF APPLICANT A—);QJ" G�9 SOLE OWNER: YES/NO D.O.B 10 OWNER PHONE # / / 7 V/ 0,GO/D ADDRESS— 'TO is 4 ' 4-- CORPORATE OWNER: CORPORATE ADDRESS: A-fzS PERSON IN CHARGE OF DAILY OPERATIONS: / i� pk'ev 'E�� 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 Aller wareness Expiration Date Pwt Lo/ °�� 1, 2. J/ /0/Awo SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 V each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC Ist. Q:\Apphcation FormsTOODAPP REV3-2019.doc pt Town of Barnstable BOARD OF HEALTH g John T.Norman �Y Board of Health Donald A.Gaudagnoli,M.D. BARNWABLE + Paul J.Canniff,D.M.D. a , 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: 543 Issue Date: 12/10/2019 DBA: SEA STREET CAFE OWNER: OLIVIA ENTERPRISE LLC. Location of Establishment: 50 SEA STREET HYANNIS, MA 02601 Type of Business Permit: (FOOD SERVICE Annual: YES Seasonal: Indoor5eating: 48 OutdoorSeating: 0 Total Seating: 48 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: -_R r For Office niv. Initials: Town of Barnstable "` �' Date Paid Amt Pd$ : . STAa�. : Inspectional Services was. i639 `� Public Health Division �f0 MA'S a Thomas McKean, Director ok;' _ ' 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 A�P�PLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE �_lr�a -1_Iq NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ( A_ Q/ ADDRESS OF FOOD ESTABLISHMENT: 5-0 MAILING ADDRESS(IF DIFFERENT V F;;E,,..REE`N/T F( `w B1RJOMM ABOVE): E-MAIL ADDRESS: q)U�-v� q/ IL(G�/^ - C� TELEPHONE NUMBER OF FOOD ESTABLISHMENT: U TOTAL NUMBER OF BATHROOMS:Z WELL WATER: YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO 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)?' Ve_c_�' 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 r� fi OWNER INFORMATION: FULL NAME OF APPLICANT � "� SOLE OWNER: YE /N(O D.O.B OWNER PHONE # 12I y (f/0 6010 ADDRESS .�_ y S&L- ,�&ee4- 9✓�/`j� � �� CORPORATE OWNER: C - V l a !E4k-e,(Q'r\ &-Q 1 ,, C , '4 CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: 4&nq 'v 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 en I.4272-�✓ fIb 14 / / 1. NN�s ���/5"-/ )3 2. ,9,yfL? SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openine!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/heaIthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec. 3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q\Application FormsTOODAPP REV3-2019.doc I OkEHEx Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. BAMSTABLF. = John T.Norman 19 200 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: 543 Issue Date: 12/20/18 DBA: SEA STREET CAFE . OWNER: ATANAS PROEV Location of Establishment:' 50 SEA STREET HYANNIS MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 48 OutdoorSeating: 0 Total Seating: 48 FEES --- ----- ._--- - FOODSERVICEESTABLISHMENT: $250.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Cy?n FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE i Restrictions: i � oFIHe r Town of Barnstable For Office Use Only: Initials: Date Paid' Amt Pd S ��� Inspectional Services �. ,ems 1639. Public Health Division Check# Thomas McKean, Director 200 Main Street,Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE I o2 NEW OWNERSHIP RENEWAL 7 NAME OF FOOD ESTABLISHMENT: gaol S476P� ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): SG c I E-MAIL ADDRESS: cc77 `/J I, Co(y] TELEPHONE NUMBER OF FOOD ESTABLISHMENT: -9 TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO �c ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: 48— OUTSIDE: -0—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 SERV CE DOOR(S)? T E OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application FormsT00DAPPREV2018.doc r PLEASE CALL 508-862-4644 OWNER INFORMATION: �,/ c� FULL NAME OF APPLICANT - 1-/�/FS / t-O� SOLE OWNER: YES/NO D.O.B 1�11974 OWNER PHONE # 7 / 7 9/0 6010 ADDRESS e �� / �_ CORPORATE OWNER: FEDERAL ID NO. : �D �1 CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List (2) Certified Food Protection Managers AND at least (1) Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date 1ler en Awareness Expiration Date V 119-Lld-0? 1 . --� P k 2. � Ia SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/bealthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1st to Dec. 31s`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q\Application FormsTOODAPPREV2018.doc Window Window Cash Reg. Kitchen Me— snenn� i Existing Pre Finished Floor . 16ft Restrooms a Ramp ot Window Window ndow Window Window Window 26ft loin Oe 100 Sea Street Cafe Soups michael's award winning clam chowder daily choice Starters Mediterranean sampler-hummus, roasted eggplant and garlic spread, and cucumber yogurt dip with fresh mint served with fresh pita triangles and lettuce wedge for dipping • cape codder- fried clams, lobster salad sliders, fried haddock fingers and clam chowder in a bread bowl hawaiian chicken tenders-panko and coconut breaded strips with pineapple mango dipping sauce i buffalo wings-extra large and extra spicy served with carrot and celery sticks crab cakes-crispy pan fried cakes topped with mango, cilantro salsa Grilled Pizza hand stretched dough with roma tomatoes, mozzarella cheese and fresh herbs grilled on an open flame add chicken, sliced steak, bacon, or ham add grilled eggplant, sauteed mushrooms, onions, peppers or spinach Salads sea street caesar-romaine hearts with garlic croutons with shaved parmesan tossed to order in a classic dressing add chicken, steak, crab cake or grilled shrimp grilled veggie salad -zucchini, eggplant, red peppers, sundried tomatoes and fresh mozzarella served over mixed greens • add chicken, steak, crab cake or grilled shrimp warm spinach salad - baby spinach with bacon, poached egg and shaved parmesan tossed in a sweet balsamic dressing add chicken, steak, crab cake or grilled shrimp southwestern salad -chopped iceberg lettuce with bell peppers, tomatoes, pepper jack cheese and avocado tossed in a cilantro lime vinaigrette dressing add chicken, steak, grilled shrimp All of our dishes are made fresh to order. Please let us know if you have a special request and we will be happy to make it for you. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness especially if you have certain medical conditions. Breakfast All Day Sea Street Cafe Eggs and Omelets two eggs with breakfast potatoes,toast or country roll $ - add house made sausage,aged applewood smoked bacon,or ham $ - three egg omelet with breakfast potatoes,toast or country roll $ - add house made sausage,aged applewood smoked bacon,sliced chicken,ham or ribeye steak $ - add cheddar,feta,swisw or pepper jack cheese $ - add peppers,onion,tomato,mushroom or spinach $ - Breakfast Sandwiches one egg any style with cheese on a country roll $ add house made sausage,aged applewood smoked bacon,sliced chicken,or ham $ - add sliced smoked salmon or shaved ribeye steak $ add sauteed peppers,onion,tomato,mushroom or spinach $ - Sea Street Specialties french toast-thickly sliced sweet brioche bread grilled in a cinnamon-vanilla egg batter $ with blueberries, bananas,or strawberries $ banana's fosters french toast-sliced bananas sauteed in brandy, butter,cinnamon and brown sugar glazed and finished with firesh whipped cream $ peach pecan french toast-peaches sauteed in dark rum and topped with candied pecans and toasted coconut $ _ buttermilk pancakes served with whipped butter and warm maple syrup $with blueberries, bananas,strawberries or chocolate chips $ - lemon-blueberry-ricotta pancakes served with blueberry maple syrup $ - apple-cranberry sour cream pancakes served with warm maple syrup $new York breakfast-toasted marble rye with whipped cream cheese, .smoked salmon,sliced cucumber and red onion topped with diced tomato and fresh chives $ - crispy potato pancakes with apple sauce and sour cream $ - cape cod benedict-two poached eggs on two crab cakes topped with cranberry remoulade and served with breakfast potatoes,toast or country roll $ - steak and eggs-4 oz.ribeye steak,two eggs any style served with breakfast potatoes,toast or country roll $ - Choices house made sausage,applewood bacon or ham $ - house made corned beef hash $ short stack buttermilk pancakes $country roll,toast,english muffin $ _ fresh baked muffin or scone $ breakfast potatoes $ _ yogurt parfait-vanilla yogurt w1h fresh fruit and house made granola $ - cape cod oatmeal with dried cranberries,walnuts and brown sugar $ - All of our dishes are made fresh to order. Please let us know if you have a special request and we will be.happy to make it for you. Consuming raw or undercooked meats,poultry,seafood,shellfish,or eggs may increase your risk of food borne illness especially if you have certain medical conditions. Sea Street Cafe Burgers G 1/2 lb.angus burger grilled to your specifications,served on a brioche roll with lettuce and tomato $ - add cheddar,feta,swiss,or pepper jack cheese $ - add sauteed peppers,onions or mushrooms $ - Classic Sandwiches cape cod lobster roll-sweet lobster meat with a hint of celery and mayo on a 6"brioche roll $ california turkey club-fresh roasted turkey with lettuce,tomato,bacon and avocado slices on toasted 12 grain bread $ - chicken b.l.t.-grilled chicken breast with bacon,lettuce,tomato and cranberry mayo on a country roll $ - • michael's chicken salad-all white meat chicken with sweet craisins and a hint of orange served on a country roll $ - s.s.cheese steak-shaved ribeye steak sauteed with sweet onions and topped with swiss on a french baguette $ • mediterranean tuna salad-albacore tuna mixed with kalamata olives,caramelized red onion, celery and mayo layered with baby spinach and served on olive bread $ - Sea Street Specialties fish sandwich-beer battered haddock with lettuce and tomato on a brioche roll $ served with sweet cote slaw and tartar sauce chicken sandwich-grilled chicken breast with buffalo mozzarella,tomato and balsamic mayo on worm foccacia $ - fried clam rolls-sweet whole clams fried golden brown and drizzled with wasabi aioli on two clam like sour dough rolls $ - grilled vegetable panini-sliced eggplant,red peppers,and zucchini with mozzarella cheese on a cibatta roll with sun dried tomato and olive tampenade $ caprese-sliced tomato,mozzarella slices and fresh basil drizzled with balsamic reduction $ served on a soft cibatta roll b I t-bacon lettuce and tomato with chipotle mayo on toasted 12 grain bread $with sliced avocado $Al the above Items come with one Item from the Choices Menu • Choices • all natural skin-on french fries $ beer battered onion rings $new potato salad with scallions and red peppers $ - seasonal pasta salad $ classic cote slaw $All of our dishes are made fresh to order. Please let us know if you have a special request and we will be happy to make it for you. Consuming raw or undercooked meats,poultry,seafood,shellfish,or eggs may Increase your risk of food borne illness especially If you have certain medical conditions. Project ic ® CL JER—Millik- -AIL--Am Item number tD Quantity � Model SG14 Tube Fired Gas Fryer STANDARD SPECIFICATIONS CONSTRUCTION ■ Welded tank with an extra smooth peened finish ensures easy cleaning. - ■ Long-lasting, high-temperature alloy stainless steel heat baffles are mounted in the heat exchanger tubes to provide maximum heating and combustion efficiency. ■ Standing pilot light design provides a ready flame when heat is required. ■ Stainless steel front, door, side, and splashback. ■ Heavy duty 3/16" (.48 cm)door hinge. �I CONTROLS ■ Millivolt thermostat maintains selected temperature automatically between 200OF (93oC) and 4001F (190oC-CE). ■ Integrated gas control valve acts as a manual and pilot valve, automatic pilot valve, gas filter, pressure regulator, and automatic main valve. ■ Gas control valve prevents gas flow to the main burner until pilot is established and shuts off all gas flow automatically if the pilot flame goes out. ■- Temperature limit switch safely shuts off all gas flow if the STANDARD ACCESSORIES fryer temperature exceeds the upper limit. ■ New Solstice burner/baffle design.*** ■ Choice of basket options -Increases cooking production. ❑ Two nickel-plated, oblong, wire mesh baskets -Lowers flue temperature. ❑ One nickel-plated, square, wire mesh basket -Improves working environment. ■ One nickel-plated tube rack -Generates more production per BTU. ■ One drain extension ***Compared to previous models. ■ One drain line clean-out rod ■ Fryer cleaner sample OPERATIONS ■ Rear gas connection ■ Manual gas shutoff ■ Front 1 1/4"(3.2 cm)full port drain for quick draining. ■ 1 1/4"(3.2 cm)full port drain valve ■ 9" (22.9 cm)clearance allows for ease of cleaning. ■ Built-in integrated flue deflector ■ Removable basket hanger for easy cleaning ■ 9" (22.9 cm) adjustable legs APPROVALS ■ Cabinet-stainless steel front, door, and sides pEslp* ■ Tank-mild steel ■ CSA Certified (AGA, CGA) AVAILABLE OPTIONS&ACCESSORIES ■ NSF Listed fgiryE C E ■ MEA Approved ❑ Stainless steel tank ■ CE Certified ❑ Stainless steel back ■ Australian Gas Assoc. Q ❑ 9" (22.9 cm) adjustable casters Certified (AuGA) �) NV f ❑ Triple baskets ❑ Covers Patent Pending The AastrW= Gas AS Iotbn Pitco Frialator,Inc., P.O. Box 501, Concord, NH 03302-0501 • 509 Route 3A, Bow NH 03304, USA Phone(800)258-3708•(603)225-6684• Fax(603)225-8472 • www.pitco.com L10-127 Rev 05(04/08) sr Model SG14 - Tube Fired Gas Fryer 14[35.6] O - 14[35.6] INCHES[CENTIMETERS] I 48 5116[122.81 + -15 5/8[39.71 INTEGRAL FLUE DEFLECTOR 34[86.4j 11116[1.8] 1-1/4 INCH(3.2 CM)NPT 8 8 FULL PORT DRAIN VALVE GAS CONNECTION / %INCH NPT.CE AND AUGA MODELS 5/8[1.6] L USE V4 INCH BSP --., ADAPTER ADDING i Yz'(3.BCM)TO THE 46 1/8 CONNECTION. [117.21 r. 34[86.4] 8 NOM. f C 11 25/32 15 1/16 15 7/32 (29.9] [38.21 [38.6] 9[22.9] NOM. -F7 1 25/32[4.51 24 3/4[62.9]L 19/16[4.0] -Fr-12 1/16[30.6] 7 13/16[19.8] 4 23/32[12.0] 1 REQUIREMENTSGAS Gas Input Per Hour 110,000 BTUs/33W CE /119 me ajoules AuGA Recommended Minimum *For other gas types,contact Gas Type* Store Manifold Pressure Burner Manifold Pressure your Dealer/Distributor. Natural Gas 7"W.C./17.4 mbars/1.75 kPa 4"W.C./10 mbars/1 kPa Check plumbing/gas codes for L.P.Gas 13"W.C./32.4 mbars/3.25 kPa 10"W.C./25 mbars/2.5 kPa proper gas supply line sizing. Fryer Sides,Rear,Bottom to Clearance Information Fryer Front any combustible material Fryer Flue Area 6"(15.2 cm) Do not block or restrict the flue All Models 30"(76.2 cm)min. Do not Curb Mount gasses from flowing into the ventilations stem. ELECTRICAL OIL CAPACITY Control Type Volta e/Phase/Frequency Am s 40-50 pounds Millivolt Not re uired 0 18-23 k SHIPPING INFORMATION PERFORMANCE -A Shipping Weight I Shipping Cube I Shipping H x W x L Cooks 88 Ibs(40 kg)of fries per hour 190 Ib 19 ft.3 45'%x 18 3/4 x 38 I/2 in Frying Area 14 x 14 x 4 in 86k 54m3 114.9x47.6x97.8cm 35.6 x 35.6 x 10.2 cm) SHORT FORMSPECIFICATION Provide Pitco Mode]SG14 tube fired gas fryer. Fryer shall have an atmospheric burner system combined with four stainless steel heat tubes utilizing high temperature alloy stainless steel baffles. Fryer shall have a deep cool zone;minimum 23%of total oil capacity to trap burnt particles,crumbs and black specks. Fryer cooking area shall be 14"x 14"(35.6 cm x 35.6 cm)with a cooking dei2th of 4" 10.2 cm). Heat transfer area shall be a minimum of 600 so,inches 3,871 so.cm). Provide accessories as follows: APPLICATIONTYPICAL Frying a wide variety of foods in a limited amount of space. Frying that requires a high volume production rate. Pitco Frialator,Inc., P.O. Box 501,Concord, NH 03302-0501 • 509 Route 3A, Bow NH 03304, USA • Phone(800)258-3708•(603)225-6684•Fax(603)225-8472• www.PitCO.COM L10-127 Rev 05(04/08) Printed in the USA We reserve the right to change specifications without notice and without incurring any obligation for equipment previously or subsequently sold. f �w • Star Manufacturing International , STAR-MAX° ELECTRIC CHAR-BROILERS Models 5124CD & 5136CD Features/Benefits: • Star-Max Electric Char-Broilers are designed for the most demanding foodservice applications while providing years of maintenance free operation. * Available in 24"and 36"widths to fit many foodservice operation's space requirements. w-- • Two types of heat transfer, radiation direct from elements and conduction through the grates, provide even heat distribution for maximum cooking performance. }.: • High performance, incolloy sheath type heating elements,4 on the 24"model and 6 on the 36"model, provide high speed char-broiling to accommodate high volume operations. • Infinite control every 12"of cooking surface for precise temperature control. • Heavy-duty cast iron grates are removable for fast and easy ,.. clean up. r;t — * Swing-up heating element assembly can be locked in a vertical position for easy and safe cleaning. * Removable water pan prevents excessive flair ups for safe Model 5124CD operations. • Cool to the touch stainless steel bull nose front provides knob protection and a comfortable work zone. • Heavy-duty 4"adjustable legs to match the height of other Star-Max equipment in your line. Applications: Star-Max Electric Char-Broilers are designed for high volume and reliability.Whether it's steak, chicken, hamburger, shish kabobs or other menu items; Star-Max char-broilers will fulfill your menu requirements and more! Quality Construction: `' Star-Max Electric Char-Broilers are constructed of polished stainless ' *- � f steel and feature a 1' stainless steel wrap around splash guard, double U '�-�"° wall aluminized steel side panels,stainless steel front control panel ,_ with black polycarbonate faceplate and stainless steel bull nose front. Units operate on 208V or 240V 1 phase and 3 phase with 1-3/8"diam- eter hole in bottom rear panels allow for 1 phase&3 phase conduit. Model 5136CD Warranty: Star-Max Electric Char-Broilers are covered by Star's one year parts and labor warranty. m � C EL us '5136CD ONLY LISTED CEFMRCAnON ISO 9=:2= I Star Manufacturing International Inc.- 10 Sunnen Drive-P.O. Box 430129-St. Louis, MO 63143-3800 Phone:(800)264-7827-FAX:(800)264-6666-www.star-mfg.com S153/0117, ! ManufacturingStar International , STAR-MAX° ELECTRIC CHAR-BROILERS MOMS 5124CD & 5136CD • 26 (66.12] A 04 (10.69] 11 ^-1 D00000000060000000 110000000P000500000 471.[12.51 --- 4 (1a16] --- (+1 (2sa]? 3'14 [9.7] L 19 [46.261 suaalr aox 41(! [70.49 B Elm(old FIENTOTEN BF-1 Model No. Pre-Heat Time 4 oz.4"diameter hamburgers per load 5124CD 8 to 10 Minutes 24 ' S136CD 8 to 10 Minutes 36 Dimensions Approximate Weight ' Model No. (A) (B) (C) Width Depth Height Installed Shipping Inches Inches Inches lbs. lbs. (cm) (cm) (cm) No.Controls Grate Area (kg) (kg) 5124CD 24 25-5/8 14-1/4 2 396 sq.in. 98 124 61.0 65.0 36.2 45.0 55.8 5136CD 36 25-5/8 14-1/4 3 594 sq.in. 175 186 (91.0) (65.0) (36.2) (80.0) (83.7) :I rZAriropi I bpi; Nominal Amps Per Line Wire Model No. Rated Wattage 208V-3 PH 240V-3 PH 2O8V 240V X Y Z X Y Z 1 PH 1 PH 5124CD 6600 21.8 21.8 13.8 18.8 18.8 11.9 31.8 27.5 5136CD 9900 27.6 27.6 27.6 23.9 1 23.9 23.9 47.6 41.3 Char-broilers are constructed of stainless steel and have a 6 qt.stainless steel water pan drawer on 24"models and a 9 qt.stain- less steel water pan drawer on 36"models. Units feature heavy-duty cast iron grid sections and incolloy sheath-type heating ele- ments. Char-broilers have an infinite control for every 12"of cooking surface.Units operate on 208 or 240 volts and have a rated wattage of 6,600 on 24"models and 9,900 on 36"models.Char-broilers are supplied with 4"(10.2 cm)high die cast nickel plated legs with a 1-3/8"(3.5 cm)adjustment.Bottom rear panels supplied with 1-3/8"diameter hole for installation of electrical conduit. Char-broilers are approved by Underwriter's Laboratories and ISO listed by UL Sanitation.Printed in the U.S.A. Due to periodic changes in designs,methods,procedures,policies and regulations,the specifications contained in this sheet are subject to change without notice.While Star Manufacturing exercises good faith efforts to provide information that is accurate,we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the specifications.By using the information provided,the user assumes all risks in connection with such use. Star Manufacturing International Inc.- 10 Sunnen Drive-P.O.Box 430129-St.Louis, MO 63143-3800 Phone:(800)264-7827-FAX:(800)264-6666-www.star-mfg.com i I TRUE FOOD SERVICE Project Name: AIA# EQUIPMENT, INC. Location: 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366 SIS# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 item #: Qty: Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: - TSSU-27-8 . idlDoor SandwichlSalad Unit • ll� True's salad/sandwich units are designed with enduring quality that =' protects your long term investment. I► Oversized,environmentally friendly (134A),patented forced-air refrigeration system holds 33"17 to 41"F(.5"C to 5"C). Complies with and listed under ANSI/ NSF-7-1997-6.3. ll� All stainless steel front,top and ends. Matching aluminum finished back. llo Stainless steel,patented,foam insulated s lid(s)and hood keep pan temperatures colder,lock in freshness and minimize condensation. Removable for easy cleaning. - - It 111/4"(299 mm)deep,Yz"(13 mm)thick, full length removable cutting board included. Sanitary,high density,NSF approved white polyethylene provides tough preparation surface. I 11, Heavy duty PVC coated wire shelves. (s Foamed-in-place,high density y„ polyurethane insulation(CFC free). I `ROUGH—IN-DATA--- Specifications subject to change without notice. Chart dimensions rounded up to the nearest A"(millimeters rounded up to next whole number). Cabinet Dimensions Cord Crated Capacity (inches) Length Weight (Cu.Ft.) Pans (mm) NEMA (total ft.) (Ibs.) Model Doors (liters) Shelves (top) L** Dt H* HP Voltage Amps Config. (total m) (kg) TSSU-27-8 1 6.5 2 8 27s/8 30'/8 361/4 '/s 115/60/1 4.9 5-15P 7 215 185 702 766 934 1 '/a 230-240/50/1 2.9 1 ♦ 1 2.13 1 98 **Length does not include'Ae"(4 mm)each side for lid pins. ♦Plug type varies by country. t Depth does not include 1"(26 mm)for rear bumpers. Height does not include 61/4"(159 mm)for castors or 6"_(153 mm)for optional legs.. MADE IN Vs„ C UL us NSF CE APPROVALS: AVAILABLEAT Printed in U.S.A. Model: • • • - • • TSSU-27-8 • • •• • -• STANDARD-FEATURES DESIGN • Positive seal self-closing door(s)with 90°stay open • True's commitment to using the highest feature. Door(s)swing within cabinet dimensions. 115/60/1 quality materials and oversized refrigeration • Magnetic door gasket(s)of one piece construction, ' NEMA-5-15R systems provides the user with colder product removable without tools for ease of cleaning. temperatures,lower utility costs,exceptional food SHELVING OPTIONAL FEATURES/ACCESSORIES safety and the best value in today's food service . Two(2)adjustable,heavy duty PVC coated wire Upcharge and lead times may apply. marketplace. shelves 23'/4"L x 16"D(591 mm x 407 mm). Four(4) ❑230-240V/50 Hz. REFRIGERATION SYSTEM chrome plated shelf clips included per shelf. ❑6"0 53 mm)standard legs. • Factory engineered,self-contained,capillary tube • Six(6)adjustable,heavy duty PVC coated wire ❑6"(153 mm)seismic/flanged legs. system using environmentally friendly(CFC free) shelves.Two(2)right and two(2)left door shelf ❑ 21/2"(64 mm)diameter castors. 134A refrigerant. dimensions are 219/16"L x 16"D(548 mm x 407 mm). ❑ Barrel lock(factory installed). • Oversized,factory balanced refrigeration Two(2)center door shelf dimensions are 231/2"L x ❑Additional shelves. system with guided airflow to provide uniform 16"D(597 mm x 407 mm). Four(4)chrome plated ❑Single overshelf. temperature in food pans and cabinet interior. shelf clips included per shelf. ❑ Double overshelf. • Patented forced-air design holds 33°F to 41 OF(.50C ❑ Flat lid. MODEL FEATURES to 5°C)product temperature in food pans and ❑Sneezeguard. cabinet interior.Complies with and listed under Evaporator is epoxy coated to eliminate the ❑ 19"(483 mm)deep,'/2"(13 mm)thick,white ANSI/NSF-7-1997-6.3. potential of corrosion. • 113/4°(299 mm)deep,'/2"(13 mm)thick,full length polyethylene cutting board. Requires"L'"brackets. • Sealed,cast iron,self-lubricating evaporator fan removable cutting board.Sanitary,high-density, Cl 19"(483 mm)deep,3/4"(20 mm)thick,white motor(s)and larger fan blades give True sandwich/ NSF approved white polyethylene provides tough polyethylene cutting board. Requires"U brackets. salad units a more efficient,low velocity,high preparation surface. ❑ 113/4"(299 mm)deep,'/2"(13 mm)thick,composite volume airflow design. cutting board. Requires"L"brackets. • Stainless steel,patented,foam insulated lid(s) • Condensing unit access in back of cabinet,slides ❑ 19"(483 mm)deep,'/2"(13 mm)thick,composite out for easy maintenance. and hood keep pan temperatures colder,lock cutting board. Requires"L"brackets. CABINET CONSTRUCTION for easy cleaning. freshness and minimize condensation. Removable ❑Crumb catcher. Requires crumb catcher cutting • Exterior-stainless steel front,top and ends. • Comes standard with 8(Asize)61/81 x 6'/4"W x 4"D board for proper installation. Matching aluminum finished back. (175 mm x 159 mm x 102 mm)clear polycarbonate, ❑ Pan dividers. • Interior-attractive,NSF approved,white aluminum NSF approved,food pans in countertop prep area. Cl Exterior rectangular digital temperature display liner. 300 series stainless steel floor with coved Also accommodates 6"(153 mm)and 8"(204 mm) (factory installed). corners. deep food pans(supplied by others). ❑ Plexiglas lid cover. • Insulation-entire cabinet structure and solid • Countertop pan opening designed to fit varying ❑ADA compliant model with 34"(864 mm)work door(s)are foamed-in-place using high density, size pan configurations with available pan divider surface height. CFC free,polyurethane insulation. bars.Varying size pans supplied by others. ❑ Remote cabinets(condensing unit supplied • 5"(127 mm)diameter stem castors-locks provided • NSF-7 compliant for open food product. by others;system comes standard with 404A on front set.36"(915 mm)work surface height. expansion valve and requires R404A refrigerant). ELECTRICAL Consult factory technical service department for DOOR Unit completely pre-wired at factory and ready BTU information. • Stainless steel exterior with white aluminum liner for final connection to a 115/60/1 phase,15 amp to match cabinet interior. dedicated outlet.Cord and plug set included. • Door fitted with 12"(305 mm)long recessed handle that is foamed-in-place with a sheet metal interlock to ensure permanent attachment. 'PLAN-1VIEVI/ 5529/32" "8" 2427/32 (1421 mm)' 30'/16" (4 mm) �,_ (632 mm) —(764 mm) � 279/16" �(466 mm) (26 mm) (701 m mJ� i 61/8' ............. -.- -- m) . ---•-•• 7" (156 mm) (178 m �—•�� 10314" (214 (1186 46"/16" -" mrt4 275 6" . I (1091 mm) 351SN6" 293/4" (913 mm) (756 mm) ' 25/tfi' 12/6" 75/16' 63/16" ELEVATION oss..1 foss mn0 RIGHT VIEW °D""' PAN LAYOUT WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty on all parts NEAREST WHOLE MILLIMETER L Model Elevation Right Plan 3D Back and labor and an additional 4 K year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE T55U-27-8 TFNY01E TFNY015 TFNY01P TFNY013 (U.S.A.only) WITHOUT NOTICE TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366•(636)240.2400•Fax(636)272-2408•(800)325.6152 9 Intl.Fax#(001)636-272-7546•www.truemfg.com TRUE FOOD SERVICE Project Name: AIA# ® EQUIPMENT, INC. Location: 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366 SIS# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Item #: Qty: Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: - - TSSU-60-10 Solid Door SandwichISalad Unit True's salad/sandwich units are designed with enduring quality that protects your long term investment. Oversized,environmentally friendly (134A),patented forced-air refrigeration _ system holds 33"F to 41"F(.5"C to 5"C). ll� Complies with and listed under ANSI/ NSF-7-1997-6.3. ll� All stainless steel front,top and ends. Matching aluminum finished back. ll� Stainless steel,patented,foam insulated lid(s)and hood keep pan temperatures colder,lock in freshness and minimize condensation. Removable for easy r7 cleaning. 113/4"(299 mm)deep,Y2"(13 mm)thick, full length removable cutting board i included. Sanitary,high density,NSF approved white polyethylene provides j tough preparation surface. llo Heavy duty PVC coated wire shelves. 110 Foamed-in-place,high density polyurethane insulation(CFC free). L__ ROUGH=IN-DATA -- " Specifications subject to change without notice. Chart dimensions rounded up to the nearest 1/e"(millimeters rounded up to next whole number). Cabinet Dimensions Cord Crated Capacity (inches) Length Weight (Cu.Ft.) Pans (m'r) NEMA (total ft.) (Ibs.) Model Doors (liters) Shelves (top) L Dt H* HP Voltage Amps Config. (total m) (kg) TSSU-60-10 2 15.5 4 10 603/s 301/8 363/4 1/3 115/60/1 7.8 5-15P 7 320 439 1534 766 934 1/3 230-240/50/1 4.2 1 ♦ 1 2.13 1 146 t Depth does not include 1"(26 mm)for rear bumpers. ♦Plug type varies by country. *Height does not include 6Y4"(159 mm)for castors or 6"(153 mm)for optional legs. rvnoe w �5� C U` usNSF C E APPROVALS: AVAILABLE AT. Printed in U.S.A. I Model: 0 # • - • • - TSSU-60-10 • • •• • •• `STANDARD FEATURES' DESIGN • Positive seal self-closing door(s)with 90°stay open • 115/60/1 • True's commitment to using the highest feature. Door(s)swing within cabinet dimensions. quality materials and oversized refrigeration • Magnetic door gasket(s)of one piece construction, ' NEMA-5-15R systems provides the user with colder product removable without tools for ease of cleaning. temperatures,lower utility costs,exceptional food SHELVING OPTIONAL FEATURES/ACCESSORIES safety and the best value in today's food service . Four(4)adjustable,heavy duty PVC coated wire Upcharge and lead times may apply. marketplace. shelves 271/21 x 16"D(699 mm x 407 mm). Four(4) 0 230-240V/50 Hz. REFRIGERATION SYSTEM chrome plated shelf clips included per shelf. ❑6"(153 mm)standard legs. • Factory engineered,self-contained,capillary tube • Six(6)adjustable,heavy duty PVC coated wire 0 6"(153 mm)seismic/flanged legs. system using environmentally friendly(CFC free) shelves.Two(2)right and two(2)left door shelf 0 21/2"(64 mm)diameter castors. 134A refrigerant. dimensions are 219/161 x 16"D(548 mm x 407 mm). 0 Barrel locks(factory installed). Requires one per • Oversized,factory balanced refrigeration Two(2)center door shelf dimensions are 23'/2"L x door. system with guided airflow to provide uniform 16"D(597 mm x 407 mm). Four(4)chrome plated 0 Additional shelves. temperature in food pans and cabinet interior. shelf clips included per shelf. ❑Single overshelf. • Patented forced-air design holds 33"F to 41"F(.5"C MODEL FEATURES ❑ Double overshelf. to 5'C)product temperature in food pans and ❑ Flat lid. cabinet interior.Complies with and listed under Evaporator is epoxy coated to eliminate the ❑Sneezeguard. ANSI/NSF-7-1997-6.3. potential of corrosion. • 113/a°(299 mm)deep,'/2"(13 mm)thick,full length ❑ 19"(483 mm)deep,'/2"(13 mm)thick,white • Sealed,cast iron,self-lubricating evaporator fan removable cutting board.Sanitary,high-density, polyethylene cutting board. Requires"L"brackets. motor(s)and larger fan blades give True sandwich/ NSF approved white polyethylene provides tough ❑ 19"(483 mm)deep,3/4"(20 mm)thick,white salad units a more efficient,low velocity,high preparation surface. polyethylene cutting board. Requires"L"brackets. volume airflow design. • Stainless steel,patented,foam insulated lid(s) O 113/4°(299 mm)deep,'/2"(13 mm)thick composite • Condensing unit access in back of cabinet,slides cutting board. Requires"L"brackets. freshness and minimize condensation. Removable out for easy maintenance. and hood keep pan temperatures colder,lock ❑ 19"(483 mm)deep,'/2"(13 mm)thick,composite CABINET CONSTRUCTION for easy cleaning. cutting board. Requires"L"brackets. • Exterior-stainless steel front,top and ends. • Comes standard with 10('/6size)6%"L x 6'/4"W ❑Crumb catcher. Requires crumb catcher cutting Matching aluminum finished back. x 4"D(175 mm x 159 mm x 102 mm)clear board for proper installation. • Interior-attractive,NSF approved,white aluminum polycarbonate,NSF approved,food pans in ❑ Pan dividers. liner. 300 series stainless steel floor with coved countertop prep area.Also accommodates 6"(153 0 Exterior rectangular digital temperature display corners. mm)and 8"(204 mm)deep food pans(supplied (factory installed). • Insulation-entire cabinet structure and solid by others). ❑ADA compliant model with 34"(864 mm)work door(s)are foamed-in-place using high density, • Countertop pan opening designed to fit varying surface height. CFC free,polyurethane insulation. size pan configurations with available pan divider ❑ Remote cabinets(condensing unit supplied • 5"0 27 mm)diameter stem castors-locks provided bars.Varying size pans supplied by others. by others;system comes standard with 404A on front set. 36"(915 mm)work surface height. • NSF-7 compliant for open food product. expansion valve and requires R404A refrigerant). Consult factory technical service department for DOORS ELECTRICAL BTU information.All remote units must be hard • Stainless steel exterior with white aluminum liner Unit completely pre-wired at factory and ready wired during installation. to match cabinet interior. for final connection to a 115/60/1 phase,15 amp • Each door fitted with 12"(305 mm)long recessed dedicated outlet.Cord and plug set included. handle that is foamed-in-place with a sheet metal interlock to ensure permanent attachment. `'PLANVIEW 5817/32• (1487 mm) 271%2" 311/16" 605116 (698 mm) (789 mm) 117/32, (1532 mm) 211/32" 185/16"� +1" (39 mm) (543 mm) (466 mm) (26 mm) Ly 37,. - �J -(95 mm) I 7" ---------------• (178 mm) \ (156 mm) /3 4" 11 10 t --------- (l i 86.mm) 293/4' 1 , (756 mm) , I { 25116" .jF(59 mm) 1f 25/g° (99 mm) (321 mm) 2 4 ELEVATION (629 mm) (158 mm) RIGHT VIEW PAN LAYOUT WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty on all parts NEAREST WHOLE MILLIMETER q Model Elevation Right Plan 3D Back O and labor and an additional 4 iCc year warranty on compressor. SPECIFICATIONS SUBJECT T CHANGE TSSU-60 10 TFNY06E TFNY05S TFNY06P TFNY063 (U.S.A.only) WITHOUT NOTICE TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366•(636)240.2400•Fax(636)272-2408•(800)325-6152•Intl.Fax#(001)636-272-7546•www.truemfg.com i CONVECTION OVEN MARATHONER GOLD GAS, SINGLE DECK Standard Features GS/15SC, GS/15CCH, C_ GB/15SC, GB/15CCH 55 - ENERGY STAR®qualified (standar&depth only) - Patented, high efficiency, non-clog Jet Stream burners - 90,000 BTU (NAT or LP) �p . - Available standard and bakery depths - Single deck convection oven is 57-1/2"in height(with optional casters) - - Patented"plug-in, plug-out"control panel-easy to service �� CD - Stainless Steel front, sides and top ' - Stainless steel rear jacket f - Dependent doors with windows - Coved,fastener-free, porcelain interiorRN ' - Heavy duty, cool touch, stainless steel door handle � �� : - Soft Air,two speed, 1/2 hp,fan motor - 11-position rack guides and 5 plated oven racks - Electronic ignition with solid state temperature controls - Forced cool down fan mode - Oven"ready" light-cycles with burners Al - Interior oven lights Available Controls SC-Standard Controls 140OF to 500OF solid state thermostat and 60 minute mechanical cook timer. CCH-Cycle/Cook& Hold Control (GS115SC shown with optional casters) 150OF to 500OF temperature controller with 140°F to 200°F "Hold"thermostat Dual digital display shows time and temperature.A fan cycle timer pulses the fan. STANDARD CONSTRUCTION SPECIFICATIONS Exterior Finish: Stainless steel front,sides,top and rear Oven Heating: 90,000 BTU (NAT or LP).Oven heating is jacket. regulated by an adjustable solid state thermostat control.Jet Doors: Dependent doors with windows.Stainless steel Stream style burners direct flame towards rear of combustion construction,heavy-duty welded steel frame and 5/8"diameter chamber. Combustion products are drawn into oven interior full-length hinge pin, and recirculated prior to venting. Oven Interior: Porcelain enamel finish, coved,fastener free. Electronic Ignition: Hot surface ignitor with flame safety device. Rack and Rack Guides: Heavy-duty removable wire rack Control Panel: Located of front, at right side of oven, away guides spaced on 1-5/8"centers offer 11 different rack from heat zone. Removable panel opens downward for easy positions.5 wire racks provided with each oven. servicing. Blower Fan and Motor: 1/2hp,2-speed motor, 1725/1140 Interior Lights: Two 40 watt high temperature recessed r.p.m lamps located within the oven cavity. Legs: 26"Stainless steel,triangular legs standard. Note:Oven cannot be operated without fan in operation. N 'V , �.; U o . S U From G/15 Rev 5(November/2009) Printed in USA Dimensions-in(mm) (1462) FT Shown With optional casters. (324) 26' Legs only (747 reduces height roduces height by 3' DEPTH OVEN INTERIOR RACK CLEARANCE SHIPPING CRXFE WEIGHT C WIDTH DEPTH i HEIGHT WIDTH DEPTH WIDTH DEPTH HEIGHT VOLUME UTILITY INFORMATION MISCELLANEOUS GAS: Standard and Bakery Depth: 90,000 BTU(NAT ro LP)per If using flex hose connector,the LD should not be smaller oven cavity than 3/4"and must comply with ANSI Z 21.69. One 3/4"male connection If casters are used with flex hose, a restraining device should be used to eliminate undue strain on the flex hose. Required minimum inlet pressure: Clearances from combustibles:Top-13",bottom-O", right -Propane gas 11"W.C. Recommend-install under vented hood ELECTRIC: Standard:120/60/1 phase,furnished with 6'cord w/3-prong Check local codes for fire and sanitary regulations plug(I plug/deck),NEMA#5-15p.Total maximum amps 7.9. Optional: If the unit is connected directly to the outside flue,an 208160/1 or 3'phase(190-219 volts).Supply must be wired to junction A.G,A approved down draft diverter must be installed at box with terminal block located at rear.Total maximum amps 4.3 per the flue outlet of the oven deck. Optional:240/60/1 or 3*phase(220-240 volts).Supply must be Oven cannot be operated without fan in operation wired to junction box with terminal block located at rear.Total rriaximurn amps 3.8 per deck, Optional:240/50/1 or 3*phase(208-240 volts).Sup- ply must be wired to junction box with terminal block located at rear.Total Notice: Southbend reserves the right to change specifica- maximum amps 6.0 per deck tions and product design without notice.Such revisions do not entitle the buyer to corresponding changes,improve- All units are shipped single phase.Single phase units can be easily ments,additions,or replacements for previously purchased OPTIONS AND ACCESSORIES C) Stainless Steel oven interior 0 Bolt-down flanged legs El Down draft diverter for direct flue Stainless Steel exterior bottom 0 Swivel Caster-front with locks tj 3/4"quick disconnect with flexible hose !J Knocked down packaging (specify length:3ft,4ft,or 5ft) 'J 6"stainless steel legs I ci 2'"air insulation panel (stainless steel 1:1 208/240V 50/60 cycle ( for use on 1 Ll Export Crating only) or 3 phase) Extra oven racks NOT FOR HOUSEHOLD USE. � iffi,7735, M1100Old Honeycutt Road,puqwuy-varina.wC27nzo � Models; `jHDG-24 ❑HDG-36 ❑HDG-36RE ❑HDG-48 ❑HDG-48RE ❑HDG-60 ❑HDG-GORE ❑HDG-72 .__............. _Gi IONS_i_Wca.4�Lfi.........._......_•..—___....._.� BURNERS CRATED C.RA'!ED CRATED M40EL WIDT. I C3U.000 BTU WmTH DEPTH WEIGHT Standard Front Grease Trough Dimensions 24" 31" 39" 1 305Ibs MDG-24 (610) 2........_......(7881 -(991) (159kg) ........................._.......... 7 ! hIDG-36/ i 36" I 55- 39- 4451bs j ............................................WIDTH.............................................« I 3 I ; IiDC-36-RE ; (915) i (1398) (991) (202 k9)j c ._...._.._..................._._..........._......_..._........_...._......_...._.....___...... i.....-..........................-._......_:....................._.............................__.._............ .. .. .......... , HDG-48! 48° 4 55` j 39 5451bs ...............__.......... HDG48-RE ' (1220) 1 (1398) (991) (247 k9)i } FIDG-601 60" 67" 1 45.5 7051bs 17i 1 i DG-60-RE (1525) : (1703) 1 (1157) (320 kg)' H � i (1157) (378 kg)1 �" 72" 10" i 45.5° 8401bs I 5.75°(733)f �"-".....i.i... I 10G-72 (1,33U) 6 (2796) i_L._. _._........f... .......................................:.........................:............................._..........................:............................................., f 3'(76) Optional Rear/Front Grease Trough Dimensions Ln........................._...................._.........._......._............. —...................................................... ... _.............._._. 5 Y1806)?I ........._i I'.9..............._......................... I 29 Be' O)ff I (7Gsj i s,s• _..._........_._...__.... _.......—._-_....................... _..........................................................._.............................................1... `` .___....._.._..... ............................................................................................................. 31.7C ....... -sots .....................,. ..........................._ .................................. t : 1 25 (2'.14) ;CChi ;;;eEi 1.125 1 L......L....._: ; � Sli f�1.P15• -__j..� !'1.9.Y1 ................__........48.�°nos).............................rl ...' ...... .. ......... l I 1Si ---+ 2.875 anl • UTILITY INFORMATION MISCELLANEOUS GAS: Each unit has a 3/4" rear I................................................................................................ - If casters are used with flex hose,a restraining device gas connection with a male NPT M1,..E I Gns(BTU/HR) should be used to eliminate undue stain on the flex I INnrurn�ir'RevnraE connector. Minimum supply Y I.......................................................................................1 hose. pressure is 7"W.C. for natural gas 1 HDG-24 6D,090 j 60,000 '!, - Minimum clearance from noncombustible construction and 11"W.C.for propane. All units FIOG-361 ' _ ! is zero. Minimum clearance from combustible ! 90,000 o require a regulated gas supply. HDG36-RE i .aeo ( , construction is 10"on sides and 6"on rear. pressure regulator included. If using HHD as81 E 120 ooQ 120.0001 - Install under vented hood. a flexible hose gas connection, the .......''-"'^"""' " I"""""""""' I HDG-6C - Check local codes for fire and sanitary regulations. I.D.of the hose must not be smaller DG-6001-RE 150,000;150'0001 I i than the connector on the unit and ; 00 NOTICE: HDG-77.. 180,000 j 180,000 must comply with ANSI Z21.69, .._.._....__..........._._._i.....�...............:..........._............ Southbend has a policy of continuous product research providing an adequate means of and improvement. We reserve the right to change restraint to prevent undue strain on specifications and product design without notice. Such the gas connection. revisions do not entitle the buyer to corresponding changes, improvements,additions or replacements for previously purchased equipment. OPTIONS AND ACCESSORIES U Stainless steel stand U Casters for stand ❑ 2"high insulator base for mounting on refrigerated base ❑ Stainless steel plate shelf with or ❑ Grooved griddle plates without cutting board ❑ 3"Rear grease trough available on Chrome plated griddle plates 36",48"and 60"models INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE. p 1100 Old Honeycutt Road,Fuquay-Varina,NC 27526 ,. ,:..;vim,.,.,.........,w.............................. .... (919)762-1000 www.southbendnc.com Form HDG Rev 5(November/2009) COUNTERLINE - GRIDDLE - --- Heavy Duty, Thermostatic, Gas Standard Features HDG-24,HDG-36,HDG-48,HDG-60,HDG-72 0 - Available in 24", 36",48",60"and 72"widths HDG-36-RE,HDG-48-RE,HDG-60-RE cr - 30,000 BTU(NAT or LP)burner per 12" - Electronic spark ignition(battery) - Stainless steel front,vent and sides are standard, rear and bottom panels are aluminized steel. - Reinforced,insulated double wall sides - - 1"thick polished rolled steel plate ` � � s 3 - 5"high rear and side splash guards - Flame failure safety device x - 3/4"rear gas connection and pressure regulator h' Protected flue opening * �x - "Insta-on"thermostatic controls for precise settings between ' 150°F and 400°F A - Imbedded load sensing thermostat - Exclusive"NO COLD"Zone -Uniform heat distribution across surface - Each burner equipped with runner tube (Mode!HOG-36) - 4"Spatula width front grease trough - Optional 3"rear grease trough combined with 2-5/8"front grease trough, available on 36",48"and 60".(does not reduce 24"griddle depth) - Hidden grease drawers with large capacity Fully welded griddle plate with protected exhaust vent STANDARD CONSTRUCTION SPECIFICATIONS Exterior Finish: Front, sides and vent are constructed of#3 Legs: Stainless steel 4"adjustable legs. polished 430 and 304 stainless steel. Bottom and rear are Gas Heat Control System: Each foot of griddle is heated by a aluminized steel. Sides are reinforced and fully insulated. 5" ,U"shaped burner. Each burner is controlled by a thermostatic rear and side splash. control and is equipped with an independent pilot. For safety, Griddle Plate: 24",36",48",60",72"wide unit with two 15,000 each pilot has a flame failure device. A3/4"rear gas connection is BTU (NAT or LP) burners every 12". Fully welded, 1" thick standard. Units over 48"wide are constructed of two bodies. stainless steel griddle plate with side splash guards,and grease drawer. Griddle Controls: Independent,"Insta-on"thermostatic controls with uniform temperature range of 150°F to 400°F. Form HDG Rev 5(November/2009) Printed in USA i ULTIMATE RESTAURANT RANGE IN 60" SERIES Amin Standard Features Commercial gas range 60-3/4"wide with a 37"high cooking top 4"Stainless steel front rail,stainless steel front and sides Cr Front located manual gas shut-off to entire range One year No Quibble,2417 parts and labor warranty Configure your own custom Spec sheet at Factory installed Regulator Cast iron grate top will hold a 14"stock pot www.BuildMyRange.com Standing pilot for open top burners (Optional N/C battery spark ignition) Optional 33K Non-clog Burners(Burner Option 1) - - 10 patented,one piece,lifetime clog free,cast iron burners CD - 33,000 BTU NAT 0 tional Wavy Grates Burner Option Z Cast bowl design for better efficiency "WAR Allows full use of entire range top as Available only with 27K BTU Non-clog burners Optional Cast Iron Star/Saute'Burners(Burner Option 3) z - 33,000 BTU NAT - Port arrangement allows for even distribution of flame Optional Split Burner Configuration(Burner Option 4) �' 1 Star Saute Burner front and 1 Standard 33K burner rear Optional 5 Burner Configuration(Burner Options 5 and 6) � u Combine 2 Pyromax Burners in the rear with either 3 Standard 33K � '" s (Opt 5)or 3 Star/Saute'33K burners(Opt 6)in the front ; ;I Optional Pyromax Burners(Burner Option 7) 40,000 BTU NAT PATENTED high output,three piece,easy clean Non-clog burner (4601DD Shown) - Built in port protection drip ring - Group of 4 burners available Optional Griddle Top(L or R)or Raised Griddle(R only) 24",36"or 48"Available 1/2"thick cold rolled steel griddle plate Manual or thermostatically controlled - Raised griddle available 24"only,manual control with under broiler CONSTRUCTION SPECIFICATIONS Exterior Finish: Stainless steel front,sides and shelf standard. Standard Oven Models(D) .RangeTop:-27"deep cooking surface.Center-to-center 45,000 BTU NAT oven with standing pilot and thermostat range of measurements between burners not less than 12",side-to-side or 175°F to 550OF(79°C to 2880C).Porcelain enamel interior measuring front-to-back.A removable one piece drip tray is provided under 14"high x 26"wide x 265'deep.Full sized pans fit both ways.One burners to catch grease drippings. rack with two position side rails. Flue Riser: 22.5"flue riser standard with heavy duty shelf.Optional Convection Oven Models(A): 10"and 5"flue riser available without shelf. 32,0.00 BTU NAT convection oven with standing pilot and thermostat Oven Door: Counter balanced with heavy duty hinges, range of 175°F to 550°F(79°C to 2881C).Porcelain enamel interior Oven Interior:Double sided,full porcelain enamel oven cavity for measuring 14"high x 26"wide x 24"deep.Three racks with five superior cleanability and corrosion protection.Caved corners for easy position side rails.1/2 hp,1725 rpm,60 cycle,115V AC,high efficiency, cleaning and enhanced airflow eliminating hot/cold spots. permanent split phase motor with permanent lubricated ball bearings, Legs: 6"stainless steel adjustable legs standard(casters optional) overload protection and Class"B"insulation.On/Off switch to allow CO base to operate as a standard oven. Pressure Regulator: Factory installed. Stainless Steel Cabinet(C) Stainless steel cabinet base.Optional no-charge doors that open from the center. Available Base Combinations AA,DD,CC,AD,AC,DC l � a NSF C us Form 436 Rev 2(November/2009) Printed in USA ..........................N......................... Dimensions-in(mm) »........._-..e...................; -_.._...._ ._....................., r- .......---.._p_........_ H � o - - __._........._T r- 11!...... _...I i o0 00 00 00 00 G ___ J... ? i Ranges WITHOUT Convention Oven Ranges WITH Convection Oven ...._....--'- '----. .._..---'--._._....---.........__.........__....__......._...........................-......................................._...................................................................................................................._........_....._..__._..........._................................................,_.....—...................... ........__... Exrt;n[OR 3;4'GAS.).e+. E:_r. ` e. ....................._..........1_.._...................T........................r__.__......_�_.._........_...._ _J...._.�..... __..�.........._ _.............. ...._..._..._.-'-................ __......._......... M..7as __.��_.........._.......___.................._......._r.._._..._ E ' WmrN [T uq C D E P I G H i J K N:Fc Noa 0 P O R I I i A d !. I ---._......._..............................._...._._.__........._......................._. ;.........................._..._.................,.........................:........................................................._..--..__......................._............._...........i 46G DD 60.15' 34,00' 29.75' 31.OG' I t201Y 275 5g,50' 22.50' 31.00' i 6,G0' 37AG` I 15.57 13.00` 325' 130.25' '• (1543) (864) r'75!i (187] (305) (r'O) ! (1511) 1 (572) (787) 1 (152) (940) j ('s44) (330) (83) j (M8) 1 ......:.........................:..._.__........._ .....__....._ _.......—......I _......... __-._..._............................_:.............---_...._............................._............... ._I.......... _.....__._. ............... .___.._-- --...._........ .._._........ ............... " : 60.75' i 44.50' 29.75' 31.Gv 12.00` 2.75' ! 59.50' 22.50 1 31.00• r 6.00'........37:.10'.....�....15.50'.....'..`3.off....._..3.25'.._......30.25.....i.....24�G'...... 6.00, �G�` (1543) (1t30) (756) (787) (305) (70) (151i) (572) j (787) ! (152) j (940) (394} (330) (83) 1 (788) ! (6101 ',li'[j Ovcqbrere,r CRATE SIZE I One, V I ru M1 r��r WnIN DEPiR i Herr: 'A 1 Derr- ...... Configure .... j ( Con gure our own custom Spec s h eet at 46 OD 2601Y 26.50' 14.00 www.BuildMyRange.com (660) (673) (358) 6900' 48.00' i 74OC' 113230i.ftI1075Ibs. .. 375 458 kg.20G 1753) 1 (129)26,01Y ; 4601A (660) I. I. j i _._._..._........__...... ..._...._ _......._............_.........__................................i......_................, UTILITY INFORMATION ...._....- —'--' ....................._....---.._,........__.........._.........1...__...........................,..............._._..-' __--'---. 1.............._..._............ ......_....._..- BTUs SID WAVY (A) (D) I GRIDDLE 1 Gr+IDDLE* GRmou R�ISEO Hoi Top ! Hor Top SI WSAU'rF.' PYRoixX I STD OVEN CNV OVEN i GRIDI)i EJ i Each BuRNER Non-CLor i NOW�CLCG 24" i 36' 48' 24" 48' i PER M ITY ! PER CNV" . I i BROKER ........._.............. .._._................... _.._....._,.. _.—_.._..........................................--.-.....—.._......_................_.............._....._........_.........................._.._......_...__......__..___...._.. ...................._._.__.............__.._........................................._i..... ._.t_.. _ 1 NAT 33K 33K 27K 40K 45K 32K 48K 1- 64K j 80K 24KAL% 1 24K i 48K LP 24K 24K 24K 31K 40K 1 30K 48K 64K I 80K 24KAJ.5K 24K 48K ...._...........---_-_—..._........._.._i..............................................................................................................................................:............................................................._......_!....................._............_..................................................................................._.._._...._...........1.................................... GAS: ELECTRICAL: (for models with convection ovens) - One 3/4"female connection. - Standard-115/60/1 furnished with 6'cord with 3-prang plug. Total max amps 3.8 per convection oven - Required minimum inlet pressure base. - Natural gas 4"W.C. - Optional-208/6011, 50/60/1 or 3 phase. Supply must be wired to junction box with terminal block - Propane gas 10"W.C. located at rear. Total max amps 2.6 MISCELLANEOUS If using Flex-Hose,the I.Q.should riot be smaller than 3/4"and must comply with ANSI 7_2.1.69 If casters are used with flex hose,a restraining device should be used to eliminate undue strain on the flex hose For installation on combustible floors(with 5"high legs)and adjacent to combustible walls,allow 6"clearance. Recommended-Install under vented hood Check local codes for fire,installation and sanitary regulations. If the unit is connected directly to the outside flue,an A.G.A approved down draft diverter must be installed at the flue outlet of the oven. Two speed motors are not available on Restaurant Range Convection Ovens. NOTICE:Southbend has a policy of continuous product research and improvement. We reserve the right to change specifications and product design without notice. Such revisions do not entitle the buyer to corresponding changes,improvements,additions or replacements for previously purchased equipment. OPTIONS AND ACCESSORIES ❑ 5"flue riser ❑ Various salamander&cheesemelter mounts ❑ 10"Flue Riser available.(Please refer to the price list) ❑ 3/4"quick disconnect with flexible hose complies with ❑ Extra Oven Racks ANSI Z 21.69(specify 3ft,4ft,5ft) ❑ Rear step up burners ❑ Casters-all swivel-front with locks ❑ Battery spark ignition offered at no charge for open ❑ Hot Top plate-plate replaces 2 Open burners top, griddle and oven base pilots -Limit 1 or 2 Hot Tops consecutive ❑ Flame Failure for open top burners available on ❑ Cabinet Base 4601,and 4602_models only INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE. .. y D 1100 Old Honeycutt Road,Fuquay-Varina,NC 27526 (919)762-1000 www,souttibeiidnc.com Form 435 Rev 2(November/2009) l ypp THE rqr TOWN OF BARNSTABLE - HEALTH INSPECTOR,s Establishment Name: - Date: Page: of �o PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,659. .0� HYANNIS,MA 02601 MON.-FRI. No Reference. R-Red Item PLEASE PRINT CLEARLY orFD MPy° 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT ijp Name Date(/ Tvoe of T a Inspection peration(s) o Address Risk Foo ervice Re-Inspection Level Xetail Previous Inspection Telephone ential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other e Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives. 46.1 ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating - ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) �\ Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C IsF Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4non-critical violations 2 .Water,Plumbing and Waste (FC-5)(590.00 ) establishment permit and cessation of food establishment operations. 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 i non-critical. If f critical water,sewage back-up,infestation of rodents or insects,or lack of be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8non-critical violations=C. 29.Special Requirpments (500.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpst screened from public view r Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violation Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) 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* 15 Cooling 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501. 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 ( ) ' EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004 F - - 7-102.11 Common Name-Working Containers* 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 - Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicani To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590.003(G) Reporting by Person in Charge - * Contamination from the Consumer 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q - _ 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR- 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B . Compliance with Food Law*, * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P _ 4-501:111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* _ Sanitization Temperatures* TIME(TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* Eggs 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cti-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization PHo[Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- ' 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004 C Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* ( ) 11 Good Hygienic Practices practices should be debited under#29-Special 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C CommerciallyProcessed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the fdodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 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. iKE rowti TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Meyq. �0� HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSP CTION REPORT 508-862-4644 Name Dat hype of Type of Inspection O .r Ro Address / Risk d Service Re-inspection Level ection Telephone Residential Kitchen Date: _ Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating - ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations � Critical(C)violations marked must be corrected immediately. (blue&red items) �p' Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. F] ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than 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. within 10 days of receipt of this order. violation,4 to 8npn-critical violations=C. 29.Special Requirements (590.009) Y P 30.Other DATE OF RE-INSPECTION: Inspector's Signa a Print: 31.Dumpster screened from public view ,( (} / Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N `� #Seats Observed Frozen Dessert Machines: Outside Dining y N PIC's Signatur Prin Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N � Dumpster Screen Y N d' 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 1 g 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-]01.11`^ Identifying Information-Original Containers* 590.004(F) * . - . 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* - 3-302.11(A) Food Protection* p g * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR r 3-306.14(A)(B)Resumed Food and Re service of Food* Produce,Criteria* HSP HIGHLY SUSCEPTIBLE POPULATIONS 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulteraatete or 7-204.12 Chemicals for Washing � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants',. Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 Drinking Water from an Approved System* gg Not Otherwise Processed to Eliminate Equipment* ( )( Pathogens*590.006(A) Bottled Drinking Water* 3-401.11 A 2) Comminuted Fish,Meats&Game g * e zcwc mnoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or590.009(A)_(D) 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g Violations of Section 590.009(A)-(D)in cater- Sources Ratites-165°F 15 sec* * ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )O practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B)- ' Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity Criticaband non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Supplied with Soap and hand Drying Devices Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' 2 Physical Facility FC-6 .00 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28.. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* = S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °p THE r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: - Date: Page: of ' OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,6 v: �0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY prEo MAC°' FOOD ESTABLISHMENT INSP CTION REPORT 508-862-464417) Name Dat T e o Jype of Inspection r tion Ro Address Risk Fo ce a-ins e Level etail e s nspection Telephone S Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. 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) ❑ lei Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding 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 hh Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations \ Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No El 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. F] Embar o g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 9 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 non-critical violations re 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than non-critical. If f critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 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 Signature Print: 31.Dumpster screened from public view - Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N IC'S Signature Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N ., Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y NLAI Dumpster Screen? Y N / , Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* *. ` 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) � Responsibility of the Person-in-Charge to 7-]02.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Se * 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting,by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* q _ - Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservior of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 _ Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 t3 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ebe4"°e iuimui 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 1 o Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms the appropriate sections above if related to - Regulatory /ato Authority 3 401.12 Raw Animal Foods Cooked in a Microwave 9 ry ty * interventions and risk factors. 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure 165°F* foodborne illness o relating t retail * 2-30L14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations g o good 3-201.17 Wild Mushrooms practices should be debited under#29-Special so 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. P $ 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 foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 13 Tags/Records:Shellstock 3-501.14A 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* ( ) 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 Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 T Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Forrnback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `�ptHE Tp� TOWN OF BARNSTABLE _ HEALTH INSPECTOR'S Establishment Name: Date: Page: of ti OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 MON.-FRI. N e R- e tem PLEASE PRINT CLEARLY TFo MPS 508-86211644 FOOD ESTABLISHMENT INSPECTION REPORT Name Dat �� T e of T ns CT i\,�, O er tine Address �`-- Risk od Sery pection r Level Previous Inspection Telephone ) Residential Kitchen Date: I v y I Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint LXV Person in Charge(PIC) Time Bed&Breakfast HACCP C� In: Other '� } Inspector Out: . Vv � 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 Cam/ ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals _ FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) } ❑.4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating + ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling d� ❑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 SP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories 1 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violationsyic 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 47 SA within 90 days as determined by the Board of Health. © ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion e-inspection Schedule Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑.Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4non-critical violations if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must g p,infestation of rodents or insects,or lack of )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7 590.008 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Uther DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dump r screened from public view J Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Pri Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N L 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 t 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.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above'440°F* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Se 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 7-202.11 Restriction-Presence and Use*Washing Fruits and Vegetables * 590.004 11 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 ) Variance Requirements 590.003(G) Reporting by Person in Charge* _ 7-203.11 Toxic Containers-Prohibitions* ( t , Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 . Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A)- Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP_Listed Chemical* g g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 2-30114 When to Wash* * Other 590.009 violations relating to good retail . 590.004(C) Wild Mushrooms* 3-401.l l(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 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g, g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Stan me Standing Ti * VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 23-30) 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items non-critical 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F * Conveniently Located and Accessible Within 2 Hours and From 70*F to 41'F/45'F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC_7 008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 1 Reduced-Oxygen Packaging Criteria* 8-103.12 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 1909 Food Code or 105 CMR 590.000. r 1 � S TOWN 017 RARNSTABLE IE N 3 Cj - i . r. • tp -r odw 1 .. TOR u - U,tJt _M. 1 I' a�tis7iN it's ,rG t� t] 1' .Y� )� a �. f.1,,�•�f. :.i�.. L ..:1 ;.. S ` :��tf�: �f.F'..Z7r�' �(.If�.4lvvi ; .• i.. ,+. - .lam C �. � 1' t •� 1 t �, 4n - �1��► a •• - _. .. j 4 _. Before placing order pfease inform your se.,rver if a:person iri your:party ham a food aitiergy THE BEN DICTS BUR AVORI ES Al benedicts.are served with roasted p'ota. to.itiedley,; AVocado T4" a 73 W - :Cape Cad Benedlct.117.95 Two poached eggs seruesl with ORGgNAC mix . Two.paapherl eggs sin mini lobster calves greens drizzled.tit a batSarralc. raspberry teppad w#th lern n eliil saucr�sewed ur�;th reduetlnh.W. "Ith avttcedo;toast;: french:b uette a9 Nova Smoked Samair�.P#atia.>1 13.55 trlsh" Benedict { !.S:95:. 5ilced torCiatoes red onions.erig.1vi cucumber Two poached'eggs, homemat a corned capers& lemon cirtl sauce served over beef hash o.n:a toasted engi1sh muffin :: QRGA v IC:iriixed greens wdh"a#revel baguette . topped wrth:KerrygotdDubliner:a:gea New Y6.'k 8reakfaist sandwich 113.:95:; cheese sauce. Nova smoked satmon, Philade #hie W. I P pAe- Fenway Benedlc# I. 73.95 cream cheese scallrz3ns;sliced cucumber, Two poached eggs served>over park torriato aril red onion an a marble a toast, sausage,sauteed;anions&peppers on; Santa Fe Brealtffast Wr.:ap I t19S engtlsh muff"n topped with hot#andatse Scrambled eggs;.peppers,blacks beards roasted sauce. coin tomatoes;:Qnicans pepper lack`eheese:wtt Eggs Flarentlyie 1 12 9S side of chi,potle sour cream. Cape Cod t3atrnea1 Bowl { ;' 9S 7Vu6.poachec!eggs servedover tomato:;& Brautn sugar walnuts:.&cranberries.: baoy sp►nach on engllsh muff n with hollandaise sauce. Var+rlle Y�igurt Par#alt<{ 6.95: -: . I SFC-,* IT I2 P �►, NC �► # 5 F'- E N '� A S "T Three Butterrn k Pancakes:j 8 S0 FreAch Toes# } 8,95 •adci strawberries:,bananas or blueberries 12,50 'add strswber:ries,bananas of blueberries 13:54 'Lerr�on-Bluebe=rry Ricotta 1., IQ 9.5 Bananas Foster French l li 9;5: •Apple CtrEnamon Gra:nala {'i0 95 "A!i signature:pancakes eorr►e with whipped cream 9;Salted, Caramel Apple 1:11 9,5 . `Strawberry.Ama"ret.w 111 95;: E # K F A T `contains almond S>A � �� C "IrI � S `Ali 5rgt 'ature.toasts come vrith tirvhippe. €rearri One fartri fresh egg<any style EGGS N Y S T 'Y L E served on a cbolce.f taaslt � 3.95 Served with roasted poYata medley or *add pork sausage apple-wD... smoked horrlernade baked beans&�oas�. bacon, or country harn 1 3 c>lo one feirrri fresh e49 { 5.50 add homorni le corned beef ha-th { S 5,0 •add tom ato C.a ellzed onions; sauteed Two:farm fr+3sh eggs { �:9 peppers, rnushraorns:or batty spinach {; 1 00`:. Three farm:fresh eggs l 6.75`: •add thddar feta .swiss. rseAPer"ask or . coat cheese ti.00 •dad pork. s.ausa.ge. apple-woaz srriclt.e>.}. 1 bacon, or c.o:untxy:ham':> { .3,50` GM ..LE.::: T •.addhom.emade`corned beef hash J 5>95 SBrved+ rtlrC�asttdpE?t�tDm6dteyor homemade baked beans&roast;: SIDES; . Three Egg Otneiet { O Be.s# Corned Beef Hash':On Cape Cod { 6;5a. _'aiwtd pork sausage, a.p,01e Wood smoked Fresfa fr�lL Cup 1 sm 3 00 I tv 5 95 oacon c country.harm Ca .arn.e.11i i Grapefruit. { 5 4:5: •adci hamarnadQ.corn+ad beef brash: { 3.8;fl: Pork.sa"cisage. apple,wood smoked:bacon `ad l tomato ¢a..... l zecl onions sauteed or tou:rttry Fiarn 1,3 5a pe:ppers. :tnusht;ooms, or bald:. s irlach 1: tat, Y. p ' Roasted Potato Medley ! 25 *adel chertsiar 1 eta swiss, pepperack or Homerxigde:Baked Beans l 2 5; go:at cheese 'r 9 00 i 00 ..... _ . _._...... � { 1' R � oTOI s ; .FRESH SEAFO0... Lobster Roll Market Pric Gold with mayo & celery, o:r hot poahed in 'butter wath choice of s�rJ: i-obster Cakes J. 8 95 single.. - 95 dau'ble Fried Fists Sandwich 1 014 Pars fried.:cakes serve! wath. Lemon d#l!s.a:<tce 1 addQek fslet on gr lied bras3 b. r©fl uvit over OlZG4NiC trasxed greens: ; . Tomato & lett:uce Served wash temar A tarta:r Fish & Of M 18 93 sauce and a chaise of side lag;} #!y breaded Haddrack Eater served :vrrt.;hi Cape Cod F3isW Tacos J i?;85 creamy cflte sfavv & french fries: Two wa:gym tonal#as COO Cod*eu #atled'vrrrth # .addo.ck; ber3 1 16 9S served :wash hmenade salsa, ac ;chedcla.;r. Laghtly br;eaded:Hadd:ock 104t topped With ch:►potie sour Creazrri tomato & ottuce:. sole slaw, russfan dressing & swas's cti.e:ese an Glaan C.#bwdRr 8 915 btstrvl grijfe6d marblOi e rye and a c>}ro'ice of.side.. ...... Jc CH Served:with choice of srde and pckle:>' 1/2lb Angus Beef$urger 1 13d95 Char bro-iied & served;on gi:ilied br#Qc# :e Gralied Vege#abae S�andwth i1.95 roll watF► #ettuce, torneto a- d red:onion: Roasted red peppers zuotb ni baby. Califcrniij Turkey Club`1 15 . S spanech rn MOMS:, sur reel:.squas#i; Roasted turkey: breast W.Ab lettuc:E, onion fresh moz;zereflja on #� cacr:ia roll:.: tomato bacon avocado spread s ;rvec! TurkeY #ppte Ched± ar 1 12 95 traple:deck-er style an tciasted 12 grain toast. House roasted turkey breast wrth slicetl: New York Reuben 1 12.95 3pptes cheddar cheese & baby arugula Cvoice of tean a©rnec' beefbrisket or on facaccfa coif roasted:turke ; Chi*c#ta:n BLT y n+tth saaerkr..au sole 112 ss slaw, srv;fss cheese & ritssaan dreSs;Srig Gr�alecl Chi-ckert breast :bacon lett ce on gralled marble rye mast k©rsaat:o on foeaeeia ro#l :'Served with:, Chicken Ppsto Fiat Bread } la g, cranberry a<iofr . : Chrcken breast on warm fiat. bread: vritF; pes`tq roasted eharcy xomaty sprr:acl & .�'Q _.. cheddar cheese: French Fries 3 04 i Mediterranean Chiicketi :l 11.8'S Homemade Po#ata Ct'ips 1 300' Chicken breast wash rrozxrel;la roasted Classic Cole glayY 1 230. :- the tomato, arugul:a and b.aisarri;r RomQt#e 8aked Besns 2.5e 1; reduction on warm focacct2 :colt: Rcast'd<Potatc Medt y 1 2 50 . :: . ... ENTREE SALAI3S A I s��arc are served wt�th a rrsrrCh isaguatte Warm Spinach Salatl 1 11 9.5 Roast Beet,;Spinach S Bak�Y . Griped vegetable l' 11 95 Baby sprnacf�'w�th bacon 8 saute:cc� Arts. l 11 95 Zuccl �nr rndshrooeras, reel pepp:er:s:: mushrooms t:assad ir? a baisami.c Chcdne .walnu4s <red er,jo� & summer sgpash on#on tc'mato: ciressirsg toppedwitt parm:ei san cheese crjn'Jrsled goGt cheese tossed lr?: mozzareifa cfi�eeseservedrove€ poached egg ora;nrle balsarntc v#naigra;` e• ORG4f+ltC greens and balsamic:i resscng 'add railed chicken 14.9s •add e,.il? r ed Chid 1 4.gs A. ksft 14:35 Before placing order please inform your server#f a person in.your party#3as a'lacd aiiegy `�F1NE lqr� TOWN OF BARN STABLE HEALTH INSPECTORS Establishment Name: Date: .Page: ,of c OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARN ABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified ,6 `0$ HYANNIS,MA 02601 MON.-FRI. No Reference R:-Red Item PLEASE� PRINT C ARLY 508-862-4644 . FOOD ESTABLISHMENT INSPECTION REPORT Name Date Tyne of Tyne of Inspection p Routine Address Risk pod Service Re-inspection Level Previous Inspection isc Telephone Residential Kitchen Date: Mobile Pre-operation 01 Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective. Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities if EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations g Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 9 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 4 non-critical violations re 2 .Water,Plumbing and Waste (FC-5)(590.00 ) establishment permit and cessation of food establishment operations. if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than 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. within 10 days of receipt of this order. violation,4 to 8npn-critical violations=C. 29.Special Requirements (590.009) y p _. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N C's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N - n / L UIU Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF.Hot and Cold Holding 2-103.11 Person-in-Chazge Duties 3-302.14 Protection from Unapproved Additives , Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 15 Poisonous or Toxic Substances 590.004(F) *- - EMPLOYEE HEALTH - 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying g Information-Original Containers* 2 590.003(C) . Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Separation-Storage* 3-501.16(A) Roasts Held At or Above 130°F* • Applicants*- -__ Charge* - - 3-30211(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or .3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19.. Time as a Public Health Control* Applicant To Report To The Person In 7.202.12 Conditions of Use* _ . . 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils* 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and AdulteReserrated 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 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* _ - - _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective uinoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 31'0 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency rf Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Ho[Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11 2-301.14 When to Wash* A I b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 _ Reheating for Hot Holding Requirements. radicsshod 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 * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A Cooling 3-202.18 Shellstock Identification ( ) g Cooked PHFs from 140°F[0 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* Temperature Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .006 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 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. THE► TOWN OF BARNSTABLE _ HEALTH INSPECTOR,s Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8.00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Me3q: HYANNIS,MA 02601 MON.-FRi. No Reference R-Red Item PLEASE PRINT CLEARLY �p�FO MPrp FOOD ESTABLISHMENT INSPECTION REPORT 508-862-4644 Name Dat� Type of Ise - g tine Address Risk Service ion Level Previous Inspection 14 Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness , Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP f In: Other Inspector Out: Each violation checked requir a explanation on the narrative page(s)and a citation of specific provision(s)violated.sn / Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items-1 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) A FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Fo s) ❑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 ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Requi J - j / J -- 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/ lusi Re-inspec'on c duled Emergency Suspension C N Official Order for Correction: Based n an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. F] ❑ Emergency C olunta i e 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 g=One critical violation and less than 4non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7 590.008 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N _. - o....�r.t�- �.- -- •- .-- - --� r-.' �. _ �.. ... .�-.. -. .. -�. _ _.._ .....-'h'.�.�t �•-s". -'1-�`...� .-..^.+-r.-.r^...--��--:_- ,_ v �.._ P^,(T..r -i.._ �i_� ._ .l- -�- - _ Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions-and Risk Factors(Red Items 1-22) - -- and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT _ PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 6 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45*F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and-Cold Holding- 2-103.11 Person-in-Charge Duties - 3-302.14 Protection from Unapproved P:dai[ives* - Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F ' EMPLOYEE HEALTH 3-302.1](A)(2) Raw Animal Foods Separated from EachContainers*- * 590.004(F) - * - - - 7-101.11 Identifying Information-Original Containers * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person:in-..Charge to - - - - - - - 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F t 7-201.11 Separation-Storage* Applicants* - 3-302.11'(A) Food Protection* { P g * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) eq 590.003(G)_ .Reporting by.Person in Charge* _ 7-203.11 Toxic Containers-Prohibitions 'Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reate for of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources Fg Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B)_Compliance with Food Law* _ -_ _ _ 4-501.141 -Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served - P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 - Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* -" - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 _ 4-602.11 Cleaning Frequency of Utensils and Food_ a Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source_ _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4=702:11 -Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Method 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS s of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed --Chemical* 8 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 3A01.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 j Shellstock Identification Present* - 2-301.12_ _ Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.practices 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 PHFs Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity C( ) 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 6 Tads/Records:Shellstock .l - 590.004(E),' Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140'F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41'F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities * Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement*. 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 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. pF(NE►oh, TOWN OF BARNSTABLE .. HEALTH INSPECTOR'S Establishment Name: Date Page: of ti OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mAss. •� HYANNIS,MA 02601 MON.-FRI. VO Reference R-Red Item PLEASE PRINT CLEARLY �a 639-a 508-862-4644 rFDN1"' FOOD ESTABLISHMENT INSP CT ON REPORT Name Date Type of Type of Inspection p Routine Address Risk ood Service Re-inspection �� Leve a al Previous Inspection c�t Telephone Residential Kitchen Date: N Mobile operatio Owner HACCP Y/N Temporary Hess Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other AA A Inspector Out: , Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate Corrective Tobacco 590.009(F) ❑ oel 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 Lis i ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Haze ous O..d.15 ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating IIIJJJ ❑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 l ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations �v �T Critical(C)violations marked must be corrected immediately. (blue&red items) / Corrective Action Required: El ❑ Yes b,Non-critical(N)violations must be corrected immediately or Overall Rating �s within 90 days as determined by the Board of Health. I� ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on a insp ction today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A••+-Zero critical violations and no more than 3 non-critical violations. F-3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B"One critical violation and less than 4 non-critical violations 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 6Hon-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. 29.Special Requirements (590.009 within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. ) - 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: E� 31.Dumpster screened from public view Permit Posted? v N Grease Trap Previous Pumping Date Grease Rendered Y N _ Outside Dining Y N PIC's Signature Print: #Seats Observed Frozen Dessert Machines: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y Nis Dumpster Screen? Y .__N f 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* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning 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 ( ) P 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and * 3-801.11( o ot 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* C) Unopened Fod Package N Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System * gg Not Otherwise Processed to Eliminate Equipment ( )O Pathogens*590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game g * Effective tnrzooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PIIFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- * Ratites-165°F 15 sec* in mobile food,tem o and residential Sources 10 Proper,Adequate Handwashin g' PY Game and Wild Mushrooms Approved By q g 3-401.11(C)(3) Whale-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3 401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.practices o 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 * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 12 Prevention of Contamination from Hands 3-403.11 Remainin Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* (E) g illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 1 g Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) g Coolin Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability -28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback&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. 1 pp 114E 1pk, TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: - ' Date:44W>age: of PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. BARNSrABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862 4644 FOOD ESTABLISHMENT INSPECTION REPORT Name h Date of T ±Wpection e Routine Address Risk od Servi Ion Level a Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other ._ Inspector , Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ .r ✓ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ C Action as determined by the Board of Health. Allergen Awareness 590.0009(G) ❑ ' FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 1.PIC Assigned/Knowledgeable/Duties �� ' ? ��►i i �- ❑ 9 9 ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazarg6us 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 rI f ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding "'� e�I1,�� �t PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) nal ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for H1SP� .� 1�iJ ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations 1 Critical(C)violations marked must be corrected immediately. (blue&red items) a 1� Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. F] Voluntary Compliance ❑ Employee Restriction/Exclusion F] Re-inspectionScheduled ❑ Emergency Suspension C 'N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, ? 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically if: lack of no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a.hearing. Your request must C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or la 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 8non-critical violations=C. 29.Special Requirements (590.009) y P 30.Other DATE OF RE INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N I Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1.-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 6 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* t 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 - PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45°F 15 Poisonous or Toxic Substances 590.004(F) EMPLOYEE HEALTH 3-302.11(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* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140'F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 3-302.11(A) Food Protection** 7-201.11 Separation-Storage* _ 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control 3-302.15 Washing Fruits and Vegetables * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* � PP p g 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) I Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* _ .REQUIREMENTS FOR.• 3-306.14(A)(B)Returned Food and Rrated or of Food 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System _ gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-40 1.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cave 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.o 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 3-40 1.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-40 1.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition g• g g 3-403.11(A)&(D) PHFs 165°F 15 sec 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 705 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140'F to 70'F . 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'17 to 41'F/45'F Item Good Retail Practices FC 1590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3 402.11 Parasite Destruction* Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `gyp THE ror• TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: .� `^ Slf -Ccl Date: 1 Page:._ of T 4 OFFICE HOURS 9 Ap E o. PUB)IC 0 MAIN STREET DIVISION8:00-9:30A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. MON.-FRI. �A 1639•pro HYANNIS,MA 02601 sos-as2 4644 No Reference R-Red Item PLEASE PRINT CLEARLY rFD MPS FOOD ESTABLISHMENT INSPECTION REPORT -se/V Name Date Tyne of T inspection _ s outin Address v Risk ood S -Inspection Level Rea PreviousFnsTction d GJ/ Telephone Residential Kitchen Date: 3/t j1 J" q U pd �'Mobile Pre-opeffatiov Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCPjle n `ram d In: Other Inspector �( Out: Bn / cr 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) ❑ tv y Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) all 4RfW1rZJjPj- C r/ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ eId FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) C 116- O ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) q I g Corrective Action Required: ❑ No Ej es Non-critical(N)violations must be corrected immediately or Overall Rating t within 90 days as determined by the Board of Health. 91401untary,Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal - ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address 29.Special Requirements (590.009) within 10 days of receipt of this order. violatio 0 8 rind critical violation =C. Ins7�� Pot,,;) m. 30.Other DATE OF RE-INSPECTION: n 31.Dumpster screened from public view h, h�/�� s 7U� S ((.�G( Gam}[[... I � � Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign a Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N ---'--�, .. ;. �.._„�� --- .:: -. --�.. _ e.,t +r--..,c-,.-::,� : - _ _ _L.,.. _ _-•-'....--,-'t,�,tL. �.r•--.-� �-��•! a .._ ,-.=.'„--r"'.'ti---- -'-A•----•`"� -•,..a;-�'�r--- ,v l -�^...y- -.+.-� '�'1`. _ .,.,. ..�-w--�...% ' - - . .. Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B)jDe.onstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202:12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 2-103.11 Person-in-Charge Duties 3-302.14. ,. Protection from Unapproved Additives PHF Hot and Cold Holding " Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45'F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Se azation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or h 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 11 7.202.12 Conditions of Use 590.004 Variance Requirements * 3-304.11 Food Contact with Equipment and Utensils ( ) q 590.003(G) Reporting by Person in Charge - - Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 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* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of Eggs 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* ,� Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E4`` i-1°PI001 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 r f ces of Equipment* of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Authority Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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°P 15 sec* Other 590.009 violations relating to good retail ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 PreventingContamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g 3 403.11(C) Commercially Processed RTE Food-140°F 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the fvodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 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 Labeling of Ingredients* Supplied with Soap and hand Drying Devices (J) 9 9 - 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures 1 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand m Provision Drying t 29. 1 Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590ForTnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. OF.NE r TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. z BARNSTABLE. 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 OOD ESTABLISHMENT INSPECTION REPORT �^ Name Dat f Tvoe of Inspection O r Routine Address Risk od spectior' Level a re"o s nspection Telephone Residential Kitchen a e: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 1.PIC Assigned/Knowledgeable/Duties ❑ 9 9 ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives t ❑ 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(H P) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP i 10.ProperAdequate Handwashing CONSUMER ADVISORY vj I �/&❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories L V1-j Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ 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 g=One critical violation and less than 4npn-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,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 Si nature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's Signatur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Fw 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 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH. 3-302.11(A)(2) Raw Animal Foods Separated from EachContainers* 590.004(F) P 7-101.11 Identifying Information-Original 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.1 I Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Se 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reared or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.l l(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* q Food and water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equiprueul* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective uinom 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 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whale-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 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )�) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 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) 3-202.11 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 12 Prevention of Contamination from Hands 3403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked and Fr from 140°F to /45 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000' 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °p IKE►. TOWN OF BARNSTABLE .HEALTH INSPECTOR'S Establishment Name: Date: Page: of L OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARN5rABLE. ' 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g MON.-FRI. 'gyp .639•e.0 HYANNIS,MA 02601 6os-962-4644 No Reference R-Red Item PLEASE PRINT CLEARLY . 'fON1P` FOOD ESTABLISHMENT INSP CTION REPORT Name Dat T e o sec 'on r/ O Ions utine \l Address Ris peection Le I Retail Previous Inspection Telephone Residential Kitchen Date: JAI Mobile Pre-operation �9f Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) ` \ Time Bed&Breakfast HACCP V In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) r FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties if) 6kfm ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures r ❑ 5.Receiving/Condition ❑ 17.Reheating L �- ❑ 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 106, H9 q1/I ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 6=One critical violation and less than 4nori-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 0 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a.right to a hearing. Your request must C=2 critical violations and less than 9 on-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critic I violations. If 1 critical refrigeration. s 28.Poisonous or Toxic Materials. (FC-7 590.008 9 violation,4 to 8rion-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.Dump er screened from public view NMI Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations-Related to Foodborne Illness Interventions c Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* $ Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants*ts* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* * Applicant To Report To The Person In Charge* 7.202.12.. Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* - Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reared or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g iFood Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(13) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * Eggs Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effe°ri°e uuzooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 A - D Violations of Section 590.009 A - D in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* ( ) ( ) ( ) ( ) Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-40 1.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 77 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 * (Blue Items 23-30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140'F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Proper Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140'F to 70'F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 004 3-402.11 Parasite Destruction* . Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes ctitical 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. oFINC r TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS, MA 02601 M-8 -FRi. No Reference R-Red Item PLEASE PRINT CLEARLY 508 4644 'FON1�` FOOD ESTABLISHMENT INSPECTION REPORT Name Dat Tvoe of Tvoe of Inspection Rod oui02 Address Risk pod Servi - coon Level a Inspection Telephone Residential Kitchen Date: h Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Y 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) 14 ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS Pit rj ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures o ❑ 5.Receiving/Condition ❑ 17.Reheating j I(, ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling Vt+- ❑ 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 V !G _ ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No Ye; Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results-in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 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 6npn-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 i non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7 590.008 9 violation,4 to 8npn-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's Signatu Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 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.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties - 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal hoods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) `- -- * 2 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 590:003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Se 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discardingor Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* g -4 Food and Water From Regulated Sources e, 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 ( ) P 4-SO1.11I Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EN c i-1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 316 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell - Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.practices ould be debited under t/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 * Critical and non:critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3 403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Fonnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �F THE r ` TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of e "Y�p PUBLIC HEALTH DIVISION OFFICE HOURS8:00-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION /PLAN OF CORRECTION Date Verified MASS. 0� HYANNIS,MA 02601� MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY A .a39•s 508-8624644 FOOD ESTABLISHMENT INSPECTION REPORT Name Dat T e o T ns ec io O Doti v Address RI ood Servi inspection Level a ail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: 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 Yean EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) Ll ❑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) htZ ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: [INo ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ Emergency Closure ❑Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 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 6nDn-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 i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7 590.008 9 violation,4 to 8nDn-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: Ifl 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted . Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont-) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Chazge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Se * 3-501.16(A) Roasts Held At or Above 130°F* Separation-Storage Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 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. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminutcd Fish,Meats&Gamc Pathogens* Ltl«n°e rarzoor 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 r f Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or590.009(A)-(D) 3-201.15 Moliuscan Shellfish from NSSP Listed Chemical* g Violations of Section temporary and - ide in cater- * Ratites-165°F 15 sec* in mobile food,tem or and residential Sources g. P aT�' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodbome 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated* ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A Coolin Cooked PHFs from 140°F to 70°F 3-202.12 Shellstock Identification ( ) g Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 59@004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 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. ■■■■■■■■1���■■ifii'if�fl■■■I[■■■■■■■i■�r.�l■■■■■■■I■■■■■ ■■■■■■■■i�iiiiiiiil■■■■■■■■■I■■I■■■■■■■I■■■■■ , ■■■■■■■■■■■■■■■■■II■■■■■■■■■I■■11■■■!�!�■■I■■■■■ ■ii■■■■■■■■■■■■■■■II■■■■■■■■■I■■ll■■■��i■■I■■■■■ ■■I■■■■■■■■■■■■■■■II■■■■■■■■■■■11■■■■■■■I■■■■■ ■■I■■■■'■■■�l,�Ila�!�!'�It■■�■■II■■■■■■■■■■I■ll■■■■■■■I■■■■■ ■■I■■■■■■■■f�f ill■■■■■II■■■■■■■■■iEd■ll■■■■■■■If■■■■■ ■wl■■■■■■■■■■■■i■■■■■■■■■■■■■I■■!�■■■■I■■■■■ �!I■I■■■■■■■■■■■■■■■■■■■■■■■■■■1■■■■I■■■II■■■■■ ■��i■■■■■l.11�.!!A■■■■■■■■■■■■■■■!a■i■■■■■■■i■■■■■ E�■I■■■■■fii�iiL�(G■■■■■■■■■■■■■■■!■■I■■■■■■■■■■■■ � ■■I■■■■1■■►J��!Jr�'�■■1■■!I■■■■■■■■■!■■1■■■■■■■II■■■■■ ■■I■■■■li■■■■■■■■I■■f■■■■■■■■■■■1■■■■®■■II■■■■■ ' ■■I■■■■■■iiiii■■i■■i■■■■■■■■■■■■■i,■■■■II■■■■■ ■�I■■■■i■i■■■■■�■■ail■■■■■s11���■■1■■■■■■■II■■■■■ A��I■■■�■■�Z■C��!■■■■■I�i■■■■■■■■�®i!■■■■■■li■■■■ ��il■■il■■■■�i,,■■■■■■�■■■■■■■■■�■■■■■■■■■■■■r - �■I■■■■■■■■■■irii■i■■■■■■■■■■■■■■■■■■■■■■■ ■■■■■■■■i����■■■■■■■■■■■�®0i■■■■■■■■■■■■■ o ■■■■i�■■■■■■■�■■■■■■■■■■i■■■�1■�■■■■i�►��ii■� �. ■■■■■■■■■■■�■■■■■[■■■■■■■■■■■i®■■■■■�� ■■■ ■■■■■D��i■Q�■t,��■i■■I■■I■■■■■■■■I■■■■■I���■■■ ■��■■■■■■■■■■■■■■■■■■■■■©■■■■■■■®■r■■■■■ ■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■ ■■■■■■■■■■■■■■■■■■■■'�'���iLr■�i■■■■■■■■■■■■■ ■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■ .. i L � ��� � � 'af g� V cr _ e YA iz I)L000�) i RE P- t . t coma �A�kJArk li yNAL 5'c'AMZ --��: ;:Lao tZ AcP pa T70 1:. ,� D! ty Y F. iL 4 . � i f I .._ i Al Nv 1� p i A : s EF O ,0 r : Syro O cnGO W14S vIA13 a v c>; 9 r�' _. Xis 7°a' - \ «. : i i ( L U �j �xt { : I r Vollrath Company L.L.C. Model:38102 Item#: 12 SERVEWELLO HOT FOOD TABLE ❑ Overall Dimensions: ❑ Dimensions shown in inches(cm). _ C C=CC t4 3-------- ----------- -( c 611 it.v._r5. --- 1 Ti 34.000 a i.86,3601 `' I i C td a E O 0 Item Description Dimensions:IN(CM) Volts Watts Watts Electrical Amps Plug m� t Per Well Total Service(A) 70OW1120V _ 38102 2-well 32 x 32 x 34(81.3 x 81 x 86) 120V 700 1400 15 11.7 5-15P O 38103 3-well 461/z x 32 x 34 118.1 x 81 x 86) 120V 700 2100 30 17.5 5-30P 5-15R 6-15R 38104 4-well 611/a x 32 x 34(155.6 x 81 x 86) 120V 700 2800 30 1 23.3 5-30P t 38105 5-well 176 x 32 x 34(193 x 81 x 86) 120V 700 3500 50 1 29.2 5-50P �.. 480W/120V 0 Oc 38002 2-well 32 x 32 x 34(81.3 x 81 x 86) 1 120V 1 480 960 15 1 8 1 5-15P 5-20R O 38003 3-well 461/2 x 32 x 34(118.1 x 81 x 86) 120V 480 1440 15 12 5 15P 6-20R 38004 4-well 611/4 x 32 x 34(155.6 x 81 x 86) 120V 480 1920 20 16 5 20P Oa 38005 5-well 76 x 32 x 34(193 x 81 x 86) 120V 480 2400 30 120 5 30P 0 �w 600-800W/208-240V 38116 2-well 32 x 32 x 34(81.3 x 81 x 86) 208-240V 600-800 1200-1600 15 5.8-6.7 6-15P 38117 3-well 4612 x 32 x 34(118.1 x 81 x 86) 208-240V 600-800 1800-2400 15 8.7-10 6-15P 5-30R o 0 38118 4-well 611/4 x 32 x 34(155.6 x 81 x 86) 208-240V 600-800 2400-3200 20 11.5-13.3 6-20P 38119 5-well 76 x 32 x 34(193 x 81 x 86) 208-240V 600-800 3000-4000 30 114.4-16.6 6-30P 0" Y, 6-30R l p N, t° 5 5OR 1' The Vollrath Company,L.L.C. Vollrath of Canada,Ltd. 1236 North 18th Street 6320 Danville Road,Unit 1 Sheboygan,WI 53082-0611 Mississauga,Ontario L5T 21-7 U.S.A. Canada Main Tel: 800.624.2051 Tel: 905.565.1167 Service Tel: 800.628.0832 Tel: 800.695.8560 FAX: 800.752.5620 FAX: 905.565.1168 www.voilrathco.com 02003 The Vollrath Company L.L.0 Form Number L34586 Rev. 12/03 Printed In USA RUMPYS Next Day Gourmet-Boston Page: 12-2 A.I Antunes&Co. Model:DFW-200 Item#: 10 wOLnSteam Food "P. - - - - - . Warmers rk Dimensions o ooc C 0 A ModelLi .. DFW-100 9100101 120V 8-1/4" 116-1/2" 117-1/4" X 45 Lbs. (21 Kg) 9100103 230V (209 mm) (419 mm) (438 mm) X DFW-200 9100111 120V 8-1/4" 16-1/2" 17-1/4" X 45 Lbs. (21 Kg) 9100113 230V (209 mm) (419 mm) (438 mm) X DFWT 100 9100121 120V 8-13/16" 20" 17-1/4" X 54 Lbs.(25 Kg) 9100123 230V (224 mm) (508 mm) (438 mm) X DFWT-200 9100131 120V 8-1/4" 20" 17-1/4" X 50 Lbs.(23 Kg) 9100133 230V (209 mm) (508 mm) (438 mm) X Electrical • • & Plug Configu ations - • DFW Series C CEE 7/7 Schuko VAC Watts Amps Hz 120 1800 15 50/60 F NEMA 5 15P � 120* 1500 12.5 50/60 230 2800 12.2 50/60 Electrical Ratings DFWT Series T NEMA 5-20P 120 1800 15 50/60 230 2800 12.2 50/60 V NEMA 6-20P � Capacities DFW Series 2-7/8"(7.3 cm)Deep C Commercial Cord Half size steam table pan H Harmonized Cord DFWT Series 2-7/8"(7.3 cm) Deep 2/3 size steam table pan *Used in Model 6esignatlon A.J Antunes & Co. 180 Kehoe Boulevard Carol Stream,Illinois 60188•USA p/n 1020226 07/03 Phone:(630)784-1000-(800)253-2991•NaX:(630)784-1650 www.aianwnes.aom RUMPYS Next Day Gourmet-Boston Page: 10-2 A.J.Antunes&Co. Model:DFW-200 Item#: 10 i Steam Food Warmers Models: DFW-100, DFW 200, ® DFWT 100, DFWT 200 The Deluxe Food Warmer produces steam using plain tap water for quick heating and reconstituting of food a _0=3F items. a ,h DFW 100 Simple push button action delivers a fully adjustable pulse of steam. Because the amount of steam is consistent, it removes the guesswork and produces a uniform finished product from one operator to the next. t The Deluxe Food Warmer is manufactured from the finest e " materials available and is assembled DFW-200 to Roundup's strict quality standards. .r Features- ■ Instant Steaming ■ Non-Clogging 4 ■ Self-contained Water Reservoir V DFWT 100 or Direct Water Hook Up -% ■ Safety Steam Release Valve DFWT200 p/n 1020226 07/03 A.J Antunes & Co. RUMPYS Next Day Gourmet-Boston Page: 10-1 Lang Manufacturing 0 Model:PB 12G • Item#:9 Electric Pane Bella Sandwich Griddle Model: PS-[12,24]-[S,SG] INSTALLATION REQUIREMENTS • b For PB-12/12S:120V or 2081240V,1-phase;For PB-24/24SI24SG: 5 foot power cord&plug provided 208 or 240V.1-chase electric connecti_o^ I OPTIONS & ACCESSORIES 0 Grooved scraper for grooved surface cleaning ❑ Custom cast logo imprint plates 13.2' ELECTAIC- 9.61 NNECTION 243mm 15.1"F 1 72. 10" 384mm 306mm 361mm 14.2° 10.9' 2.5•/63mm � 1.2 276mm 1.2" 13.2" 30mm 30mm 335mm 21.9" PB-12 models PB-12 Models 557mm [Front View/Elevation] [Top View/Plan] 24.4' 25.1' ' 620mm 639mm 1' 9mm 12.0" LEC. t-( 1"1230mm 306mm o C NNECT. 24.4' I CONNECTRION 620mm 10.4'-d tat 264mm m 71� 20mm 248�mm 1 15.1' O O O O 12.0' 384mm All Models 306mm [Right Side View] I. m 22. 2s163mm 44ad7 1.2" 22.r 1,2" 25.1" 30mm 30mm 639mm PB-24 models PB-24 Models [Front View/Elevation] [Top View/Plan] Model Height x Width x Depth Clearance from Wei ht Freight (Open position.Including legs) combustible surface Actual Shipping Class PB-12-[S] 24.4"x 13.2"x 15.1" 60 lbs. 70 lbs. 85 620mm x 335mm x 384mm Sides:0" 132 kg 154 kg PB-24-[S,SG] 24.4"x 25.1"x 15.1" Back:0" 115 lbs. 135 lbs. 85 620mm x 639mm x 384mm 253 kg 297 kg Model EQElectrical Requirements Voltage/Phase Power Input AMPS Card/Length Plug Type PB-12-[S] 120W1-Phase 1620 Watts 13.5 14 a./60" NEMA L5-15R 240V/1-Phase 1620 Watts 6.8 12 ga./60" NEMA L6-30R PB-24-[S,SG] 208V/1-Phase 3240 Watts 15.6 10 a./60" NEMA L6-30R 240V/1-Phase 4316 Watts 18.0 10 ga./60" NEMA L6-30R CAD SYMBOLS & PRICING (off AutoQuotes Due to continuous improvements,specifications subject to change without notice, 1 Sheet No. LSP-SG 1 (rev. 8/03) Wald cross Cowmen Sokftn LANG MANUFACTURING COMPANY • 6500 Merrill Creek Parkway, Everett, WA 98203 TOLL FREE: 800.882.6368 • FAX: 425.349.2733 • www.longworld.com 0 2003 Lang Manufacturing Company Printed in U.S.A.8/03•M-12105 RUMPYS Next Day Gourmet-Boston Page:9-2 Lang Manufacturing Model:PB 12G • Item#:9 jr Item No. Proieet Quantity Electric Pane Bella Sandwich Griddle Model: P6-[I2,24]-[S,SG] CONSTRUCTION FEATURES • High density cast iron griddle plates • Easy-lift cantilevered upper plate lift/handle • Adjustable height upper plate stop • All stainless steel cabinet base - - • Full width crumb tray -6° • Individual plate set controls PERFORMANCE FEATURES Two-sided cooking reduces times and increases production ` Grooved surface consistently marks breads& meats - I High density cast iron plates are easier to clean Stable base for table,back-bar or kiosk use CONTROL PACKAGE [For each plate set) — • 15-minute cook timer • Thermostat with 200°-500°F temperature range Model PB-24 shown • Power-ON indicator light PANE BELLA MODEL AND SIZING GUIDE Model Width Sections Cook Surface PB-12 12" 1 Grooved j PB-12-S 12" 1 Smooth PB-24 24" 2 Grooved PB-24-S 24" 2 Smooth PB-24-SG 24 2 One of each SHORT/BID SPECIFICATION Two sided sandwich grill shall be a LANG Manufacturing Model: ❑PB-12 ❑PB-12-S❑PB-24 )PB-24-S Q PB-24-SG[Specify j One]Pane Bella Grill,featuring one or two grilling plate sets with (i either smooth or grooved surface;with high density cast iron I cook plates;easy-lift cantilevered upper plate handle;stainless steel base cabinet with full width crumb tray;independent time/temperature controls;and all the features listed and options checked. STANDARD PRODUCT WARRANTY Two years,parts&labor SIP15 Sheet No. LSP-SGt rev. 8/03 LANG MANUFACTURING COMPANY 6500 Merrill Creek Parkway, Everett, WA 98203 TOLL FREE: 800.882.6368 • FAX: 425.349.2733 • www.langworld.com RUMPYS Next Day Gourmet-Boston Page:9-1 f Lang Manufacturing Model:PB24G Item#:8 Electric Pane Bella Sandwich Griddle Model: PB-[12,24]-[S,SG] INSTALLATION REQUIREMENTS • UE For P13-12/12S:120V or 208/240V,1-phase;For PB-24/24S/24SG: 5 foot power cord&plug provided 208 or 240V.1-chase electric connection OPTIONS &ACCESSORIES 0 Grooved scraper for grooved surface cleaning O Custom cast logo imprint plates t•—13.2" 6"L 67mm 33 EC Az I CTRI� NNECTION 243mm 15.1' 00 12.0° 364mm 305mm 14.2" 361mm Mnun 1.2' 13.2- /30mm 21 r PB-12 modelsa6mm PB-12 Models �' 557mm [Front View/Elevation] [Top View/Plan] 24.4" 25.1' ' 620mm 639mm min t— 12.0" o C NNECT. I ELECTRIC 30I Q 11 24.4' ONNECTION 620mm 2.3" 10m —� 264mm 71mm 20mm z/93mm O O O O 12•0' nbun All Models 306mm [Right Side View] 22' 2.S163mm 1.2° snMM mm 1,2^ 25.1° 30mm 30mm 630mm PB-24 models PB-24 Models [Front View/Elevation] [Top View/Plan] Model Height x Width x Depth Clearance from Wei ht Freight (Open osition.Including leas) combustible surface Actual Shipping Class PB-12-[S] 24.4"x 13.2"x 15.1" 60 lbs. 70 lbs. 85 620mm x 335mm x 384mm Sides:0" 132 kg 154 kg PB-24-[S,SG] 24.4"x 25.1"x 15.1" Back:0" 115 lbs. 135 lbs. 85 620mm x 639mm x 384mm 253 kg 297 kg Model ©Electrical Requirements Voltage/Phase Power Input AMPS Card/Length Plug Type PB 12 [S] 120V/1-Phase 1620 Watts 13.5 14 a./60" NEMA L5-15R 240V/1-Phase 1620 Watts 6.8 12 ga./60" NEMA L6-30R PB-24-[S,SG] 208V/1-Phase 3240 Watts 15.6 10 a./60" NEMA L6-30R 240V/1-Phase 4316 Watts 18.0 10 ga./60" NEMA L6-30R CAD SYMBOLS & PRICING 3 j L!!�AutoQuoteS Due to continuous improvements,specifications subject to change without notice. J' 'r Sheet No. LSP-SG 1 (rev. 8/03) Wald Class Cooking S010mm' LANG MANUFACTURING COMPANY • 6500 Merrill Creek Parkway, Everett, WA 98203 TOLL FREE: 800.882.6368 • FAX: 425.349.2733 • www.langworld.com 0 2003 Lang Manufacturing Company - Printed in U.S.A.e/03-M-12105 RUMPYS Next Day Gourmet-Boston Page:8-2 Lang Manufacturing Model:PB24G Item#:8 iY Item No. f! Proiect Quantity Electric Pone Bella Sandwich Griddle Model: PB-[12,24]-[S,SG] CONSTRUCTION FEATURES - High density cast iron griddle plates - Easy-lift cantilevered upper plate lift/handle - Adjustable height upper plate stop - All stainless steel cabinet base - Full width crumb tray o Individual plate set controls PERFORMANCE FEATURES - Two-sided cooking reduces times and increases production - Grooved surface consistently marks breads& meats High density cast iron plates are easier to clean Stable base for table,back-bar or kiosk use CONTROL PACKAGE [For each plate set] - 15-minute cook timer - Thermostat with 200'-500'F temperature range Model PB-24 shown - Power-ON indicator light PANE BELLA MODEL AND SIZING GUIDE Model Width Sections Cook Surface PB-12 12" 1 Grooved ti PB-12-S 12" 1 Smooth PB-24 24" 2 Grooved PB-24-S 24" 2 1 Smooth PB-24-SG 24 2 One of each SHORT/BID SPECIFICATION Two sided sandwich grill shall be a LANG Manufacturing Model: U PB-12 U PB-12-Sa PB-24 0 PB-24-S C)PB-24-SG[Specify One]Pane Bella Grill,featuring one or two grilling plate sets with either smooth or grooved surface;with high density cast iron cook plates;easy-lift cantilevered upper plate handle,*stainless steel base cabinet with full width crumb tray;independent time/temperature controls;and all the features listed and options checked. STANDARD PRODUCT WARRANTY Two years,parts&labor GSheetus: No. LSP-SG1 (rev. 8/03) LANG MANUFACTURING COMPANY 6500 Merrill Creek Parkway, Evereff, WA 98203 TOLL FREE: 800.882.6368 - FAX: 425.349.2733 e www.longworld.com RUMPYS Next Day Gourmet-Boston Page:8-1 Superior Products Model:860299 Item#.7 SANDWICH/SALAD UNITS 27 AND 48" MODELS Top View-: Top View SPC:860299 -'� -" `„ -"- i SPC:860300 APN:7344765 ...........................__-._...........__.,_-I APN:8344764 _f s { : — - - . ��. Front View Side View Front View Side View sz. '_........,.._....� SPC:049637 Top View APN:0220178 1 _ 1 77 i r , 1 Top View 1 35: . Side View Front View Front View SPC:049637/APN:5045178 60 ROUGH 'N DATA SPC:024627 SPC:024627/APN:5045790 o APN:5045190 860299 7347465 1' _ 6.5 8 2 2751e'x 3011e"x 43" 'S 120 1 4.9 _ 5-15 _ 7' 200 860300 8344764 2 12 12 4 483/8"x 301/8`x 43" % 120 1 8.6 5-15 7' 28S 049637 0220178 2 12 _- 8 4_48318"x 30'/a"x 43" _1)3 120 1 8.6_ 5-15 7' 290_� 024627 5045190 2 12 10 4 4831s"x 301/8"x 43" % 120 1 8.6 5-15 7' 285 Clearance required for refrigerators:sides-0"/Omm,rear-2"/50mm Easy Installation.No plumbing required.Equipped with a cord and plug. '1 Door model is standard with right hand hinge. Made exclusively for by True Mfg. _. _.. .. ......... _.. .......... ........... _ _.......... . _ .... .........._.. _...__ . _......._ OPTIONAL ACCESSORIES Replacement Cutting Boards Stainless Steel Overshelves,Bolt on Extra White Wire Shelves 113/4" x 1h" D SPC APN Size Model SPC APN Size Model 13 Cr-810293)for 27'h"models 0 801984 2484863 27" ❑ 036394 0181065 (T-871763)-23'14"W x 16"D ❑ (T-810294)for 48"models ❑ 891356 7484041 48' (27"model) Double overshelves are available ❑ 036394 0181065 (T-871771)-2191,s'W x 16"D (48"left shelf model) Chrome Plated Shelf Clips ❑ 036394 0181065 Cr-871764)-218j,5 W x 16"D ALSO AVAILABLE ❑ 01 (48"right shelf model) 0696 6545750 Set of 4 Drawered models ❑ Crumb catcher ❑ One door model with left hinae ❑ Dual sided models ❑ Sneezeguard ❑ 6"Adjustable stainless steel legs ❑ 19"Cutting board ❑ Mega top models 60"and 72"models SS-03 2/07 RUMPYS Next Day Gourmet-Boston Page:7-2 Superior Products Model:860299 • Item#:7 SANDWICH/SALAD UNITS 27if AND 48" MODELS ---��> SPC APN SPC APN 860299 7344765 860300 8344764 049637 0220178 024627 5045190 SPECIFICATIONS/FEATURES Construction • Exterior:All 300 Series stainless steel front,top and sides.Aluminum finished back.Patented, removable,stainless steel foam insulated cover. • Interior:White anodized aluminum sides and top,coved corners,and 300 series stainless steel floor. • Entire cabinet structure and doors insulated using foamed-in-place polyurethane high density cell insulation(CFC-free). • Full set of'16 size 6"deep clear polycarbonate and 11614 full length removable cutting board included.Versatile,sanitary,high density polyurethane provides tough surface.Large comfortable working area. • Interior thermometer, • Work surface is 36"high. • 5"Diameter swivel casters,front casters with brakes. Rear bumpers, • Standard('16 size)4"deep clear polycarbonate insert pans included (positioned in the top). ems. • Accommodates 6"and 8"deep pans. SPC:860300 • Cambro pans and covers will work with the pans provided. APN:8344764 Doors • Stainless steel exterior with white aluminum interior to match cabinet liner.Doors extend full width of cabinet shell.Door gaskets of one piece construction,and removable for ease in cleaning. • Magnetic door gasket. • Doors include 12"Iona horizontal recessed handle with sheet metal interlock.Handles o foamed-in-place to insure permanent attachment. • Positive seal self closing doors with factory tested(over 1,000,000 times)lifetime guaranteed Made in the U.S.A. door hinges and torsion type springs. • Doors swing within cabinet dimensions. Shelving • Adjustable 10 mil.thick White vinyl coated wire shelves,2 per door with four(4)chrome 1APN:7344765 plated,stainless steel shelf clips included for each shelf'. • Shelves capable of supporting up to 250 Ibs, • Full height shelf support pilasters,with double oblong holes on'12"centers.Pilasters made of the same material as cabinet interior, Evaporator:Epoxy coated at the time of manufacture to eliminate the potential of corrosion. Refrigeration System Front breathing. Oversized and balanced,environmentally friendly(CFC-free 134A),refrigeration system with airflow directed at pans for colder temperatures.Guided airflow provides uniform temperature in a 360'circle throughout cabinet for stay-fresh meats and cheeses,and colder crisper salads, SPC:024627 V Holds 33'to 41`F product temperature in pans. Factory pre-engineered capillary tube system with oversized condenser and evaporator to APN:50,45190 reduce product pull down time and to consistently maintain 32'to 38°F interior cabinet temperature(non-adjustable capillary tube system superior to problematic expansion valve), System includes patented airflow system-air from evaporator is directed at pans to insure proper product temperatures are maintained. "—'— --- Stainless steel patented foam insulated cover keeps pans colder to lock in freshness- minimizes condensation. s+"`' a - • Slide out condensing unit can be serviced easily and accessed by a single repairperson. • Self contained system. Electrical Characteristics • Units completely pre-wired at factory,and ready for final connection to a NEMA 5-15R receptacle.A NEMA 5-15P cord and plug set is included.120 Volts,60 cycles,I phase. • A sole use dedicated outlet circuit is required. Warranty (USA) • 1 Year parts and labor warranty. SPC:049637 s�' • 5 Year compressor warranty. APN:0220178 Specifications subject to change without notice. SS-03 2107 RUMPYS Next Day Gourmet-Boston Page:7-1 Superior Products Model: 106864 • Item#:6 0 MEGA TOP SANDWICH/PIZZA PREPARATION T ABLE 5 Th Sa+S uw ' tSTLU refr iw:M4 1 `i poi mm) cam; ------ I 1` SPC,; 106864 APN:0414763 SPC: 106868 APN:0414797 SPC:106904 APN:0415125 Side View Side View Side View ttL I [7- T SPC: 106864 APN:0414763 SPC: 106868 APN:0414797 Top View Top View SPC: 106904 APN:0415,25 r ...," '"4;,9x-: Top View i ']9�^'�'y'xm�A /E Di ti9tu' : M�u' ' ate® 51`bi ] �mml 9 5`AmnU i I fl 3 fir �I t5�ia E,nv t�.rvnl I.wmni ^3n. Oec "' it � a,,s^,•t �913 mml i SPC: 106864 APN:0414763 SPC: 106868 APN:0414797 41j, Front View Front Vieww.m,:) — „e•- ne SPC: 106904 APN:0415125 ROUGH-IN DATA Front View 106864 0414763 2 12.0 4 18 483/a"x 30a'x 465/s' 113 115/60/1 8.6 5-15 7' 305 106904 0415125 2 15.5 4 24 603/8"x 34'/8"x 465/8 '/3 115/60/1 7.8 5-15 7' 355 106868 0414797 3 19.0 6 30 723/8"x 341/a"x 46518 1/2 115/6011 10.5 5-15 7' 425 "Depth does not include 1"for rear bumpers. Made exclusively for Next Day Gourmet©by True Mfg. —Height includes 6'/4"for castors. OPTIONAL ACCESSORIES Shelves with Clips Single Stainless Steel Overshelves Shelf Clips ❑ SPC:036394 APN:0181065(T-871771) ❑ SPC:891356 APN:7484041 For 48"model ❑ SPC:010696 APN:6545750 Set of 4 Left shelf for 48"and 72"models ❑ T-871795 For 60"model ❑ SPC:036394 APN:0181065(T-871764) ❑ T-884598 For 72 model Right shelf for 48"and 72"models ❑ SPC:036394 APN:0181065(T-871784) Sneeze Guards Left shelf for 60"models ❑ T-873042 For 48'model ❑ SPC:036394 APN:0181065(T-871785) ❑ T-873044 For 60'model Right shelf for 60"models ❑ T-873045 For 72 model SS-09 j07 RUMPYS Next Day Gourmet-Boston Page:6-2 Superior Products Model: 106864 • Item#:6 ' g EGA TOP SANDWICH PI r t PREPARATION TABLE SPC APN SPC APN 106864 0414763 106904 0415125 106868 0414797 SPECIFICATIONS/FEATURES I Construction •Stainless steel front,top and ends.Aluminum finished back_ •Patented,removable,stainless steel foam insulated cover/split top covers. ®White anodized aluminum interior cabinet liner with 300 series stainless steel floor, with coved corners. • 5"Diameter swivels stem casters with locks provided on front casters(optional 6' SPC: 106868 ^;; adjustable stainless steel legs available) APN:0414797 •Full set of'k clear polycarbonate insert pans. •Full length,removable cutting board standard. Doors •Stainless steel exterior with white aluminum interior to match cabinet liner. ` •Doors extend full width of cabinet shell and swing within cabinet dimensions. o •Magnetic door gaskets of one piece construction,and removable for ease in cleaning. Made in the U.S.A. •Doors include 12"long horizontal recessed handle with sheet metal interlock to insure permanent attachment. - m- ,- •Positive self-dosing doors with 90'stay open feature. Cutting Boards •87j8"Wide x'/2"thick full length removable.Sanitary,high-density,NSF approved white polyethylene provides tough preparation surface. Insulation s-==.=•-; •Entire cabinet structure and doors insulated using foamed-in-place CFC-free _ - polyurethane foam. Shelving •Adjustable PVC coated wire shelves(2 per door).Shelves capable of supporting up to 250 lbs. •Full height shelf support pilasters,with double oblong holes on')z"centers. •Pilasters made of the same material as cabinet interior.Four(4)chrome plated,stainless steel shelf clips to be included for each shelf. SPC: 106864 _ Refrigeration System •Refrigeration system factory balanced using CFC-free R134a refrigerant. APN:0414763 •Factory pre-engineered capillary tube system with oversized condenser and evapora- tor to reduce product pull down time and to consistently maintain 33'to 41T product temperature in food pans and interior cabinet.System includes patented airflow system-air from evaporator is directed at pans to insure proper product temperatures are maintained. •Slide out condensing unit can be serviced easily and accessed by a single repairperson. •Self contained system. Evaporator-epoxy coated at the time of manufacture to eliminate the potential of corrosion. l } Electrical Characteristics •Unit completely pre-wired at factory,and ready for final connection to a 120160/1 phase-15 amp dedicated outlet. A cord and plug set to be included. i •A sole use circuit is required. 4 Warranty(USA) • 1 Year parts and labor warranty. ltF •5 Year compressor warranty. SPC: 106904 APN: 06904 5 Specifications subject to change without notice. SS-09 1107 RUMPYS Next Day Gourmet-Boston Page:6-1 r True Food Service Equipment,Inc Model: 127151 Item#:3 Insulation-entire cabinet structure and • True's commitment to using the solid doors are foamed-in-place using high • Incandescent interior lighting-safety highest quality materials and oversized density,CFC free,polyurethane insulation. shielded. Lights activated by rocker switch refrigeration systems provides the user • Welded,heavy duty galvanized frame rail mounted above doors. with colder product temperatures,lower dipped in rust inhibiting enamel paint for utility costs,exceptional food safety and corrosion protection inside and out. . Exterior temperature display. the best value in today's food service • Frame rail fitted with 4"(102 mm) marketplace. diameter stem castors-locks provided on ' Evaporator is epoxy coated to eliminate the potential of corrosion. front set. • NSF-7 compliant for open food product • Factory engineered,self-contained, capillary tube system using • 300 series stainless steel exterior with environmentally friendly(CFC free)134A white aluminum liners to match cabinet • Unit completely pre-wired at factory and refrigerant. interior. Doors extend full width of ready for final connection to a 115/60/1 • Extra large evaporator coil balanced with cabinet shell. Door locks standard. phase-15 amp dedicated outlet. Cord higher horsepower compressor and large • Lifetime guaranteed recessed door and plug set included. condenser maintains 33°F to 38°F(.5"C to handles. Each door fitted with 12° 3.3"C)for the best in food preservation. (305 mm)long recessed handle that 115/60/1 • Sealed,cast iron,self-lubricating is foamed-in-place with a sheet NEMA-5-15R evaporator fan motor(s)and larger metal interlock to ensure permanent fan blades give True reach-in's a more attachment efficient low velocity,high volume airflow • Positive seal self-closing doors. Lifetime Upcharge and lead times may apply. design. This unique design ensures guaranteed door hinges and torsion type O 230-240V/50 Hz. faster temperature recovery and shorter closure system. O 6"(153 mm)standard legs, run times in the busiest of food service • Magnetic door gaskets of one piece O 6"(153 mm)seismic/flanged legs. environments. construction,removable without tools for Cl Alternate door hinging(factory installed). • Bottom mounted condensing unit ease of cleaning. O Additional shelves. positioned for easy maintenance. CI Half door bun tray racks. Each holds up Compressor runs in coolest and most .Six(6)adjustable,heavy duty PVC coated to eleven 18"L x 26"D(458 mm x 661 mm) grease free area of the kitchen. Allows for wire shelves 249/16"L x 223/8"D(624 mm sheet pans(sold separately). storage area on top of unit. x 569 mm). Four(4)chrome plated shelf O Full door bun tray racks. Each holds up clips included per shelf. to twenty-two 18"L x 26"D(458 mm x • Exterior-300 series stainless steel front. Shelf support pilasters made of same 661 mm)sheet pans(sold separately). Anodized quality aluminum ends,back material as cabinet interior,shelves are O Remote cabinets and condensing and top. adjustable on 1/2"(13 mm)increments. units,consult factory technical service • Interior-attractive,NSF approved,white department for BTU information. System aluminum liner. 300 series stainless floor comes standard with 404A expansion with coved comers. valve and requires R404A refrigerant 0 r54'/B°(1375 mm) 785/16' (1990 mm) /W7 116° (75(1mm) 836/16" (19s5 mm) (2117 mm) J 55'/32" (1398 mm) 25t7/rz° (649 mm) L5° �" (127 mm) (35 mm) WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty on all parts NEAREST WHOLE MILLIMETER Model Elevation Right Plan 3D and labor and an additional 4 KCcL_ year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE T-49 TFEY02E TFEY02S TFEY02P TFEY023 (U.S.A.only) WITHOUT NOTICE RUMPYS Next Day Gourmet-Boston Page:3-2 True Food Service Equipment,Inc Model: 127151 • Item#:3 AIA# ---;- ` TRUE FOOD SERVICE Project Name: ` t'.... ' EQUIPMENT, INC. Location: 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366 Item #: Q SIS# (636)240-2400•FAX(636)272-2408•(800)325-6152•www.truemfg.com ry' Parts Dept.(800)424-TRUE•Parts Dept.FAX#(636)272-9471 Model#: _ 16 True's solid door reach-in's are i i I Q designed with enduring quality that protects your long term ., --�_------�-- `� � investment. Designed using the highest quality materials and components to provide the user with colder product temperatures,lower utility costs,exceptional food safety and the best value in today's food service marketplace.. Oversized,factory balanced, refrigeration system holds 33'F to ?. 38'F(.5'C to 3.3'C)for the best in food preservation. f 300 series stainless steel solid doors and front. The finest stainless available;higher tensile strength for fewer dents and scratches. Adjustable,heavy duty PVC coated shelves. Positive seal self-closing doors. Lifetime guaranteed door hinges and torsion type closure system. 05 Ift all, Bottom mounted units feature: "No stoop"lower shelf. Storage on top of cabinet. Compressor performs in coolest, most grease free area of kitchen. Easily accessible condenser coil for cleaning. Specifications subject to change without notice. Chart dimensions rounded up to the nearest 1/8' Cabinet Dimensions Cord Crated Capacity (inches) Length Weight Model Doors (Cu.Ft.) Shelves L D H*• HP Voltage Amps C nM9 (total ft.) (Ibs.) T-49 2 49 6 541/8 291/2 783/8 1/2 115/60/1 9.1 5-15P 9 420 * Height does not include 5' for castors or 6' for optional legs. MADEtN 5 APPROVALS. AVAILABLE AT- 6/06 Printed in U.S.A. RUMPYS Next Day Gourmet-Boston Page: 3-1 Superior Products Model:870858 Item#:2 - � LAvA GAS CHARBROILERS ------------ ' O.00 6Pb000u0_C�L'�0 0 -: G 0030J 7 . ri �4 3 a U r ♦ )fl Common Front View Common Side Views ROUGH-IN DATA 870856 2348555 15"x 25114"x 151/2" 15 1 *40,000 300 sq.in. '/a" 97 lbs. 121 lbs. 870857 3348554 24"x 253/a"x 151j2" 24 2 -80,000 480 sq.in. s'a" 153 lbs. 186 lbs. 870858 4348553 36"x 251h`x 15'/2` 36 3 '120,000 720 sq.in. '14" 192 lbs. 230 lbs. *Units operate on natural or propane gas.On propane gas 35,000 BTUJHR for every 12"(30.5cm)width. Made exclusively for Next Dav Gourmet®by Star Mfg. gw A. DIfC1Ii � — B. OPTIONAL ACCESSORIES r G. A. Gas Connector Kit-Quick Disconnect Grill and Broiler Brushes Broiler Brush Contains all of the components required for an By Brooms and Brushes International' F. SPC:683340 APN:2332047 Coarse wire with installation to be in compliance with American These grill brushes take away carbon build up that can 23"metal handle.7'./2"x 2'17": National Standards.Kit contains:BPQ Series stainless ruin the taste of food. Try these heavy duty broiler G. SPC:681467 APN:6026371 Rust-proof steel gas connector with push-to-connect quick brushes with chisel-like flat steel bristles for tough bristles,stainless steel scraper.30"Hardwood disconnect coupling, coiled restraining device with clean up.Each brush includes a hang-a-blade scraper handle.By Carlisle. installation mounting hardware and installation and 27"wooden handle. instructions,full port gas ball valve and a 90'street C. SPC:806245 APN:5108451 Groove Grill Wire Brush and Scraper elbow.48"L Brush.4 x 12 Rows of tough,flat butcher wire Removes grease and deposits from grills and griddles. ❑ SPC:801846 APN 3346038 114"x 48E"Dormont designed for heavy duty jobs.Top mounted handle Tempered steel tufts clean effectively Gas Connector Kit D. SPC:806229 APN:6283998 Broiler King-5 H. SPC:680552 APN: 1246602 Plastic handle Brush.4 x 12 Rows of butcher wire similar to the 1. SPC:683466 APN:5064456 Hardwood handle B. Carbon Off Grooves Grill brush but with side mounted handle Heavy duty carbon grease remover. Removes carbon E. SPC:806239 APN:7283997 Economy Broiler Sant-Safe Turners -By Next Day Gourmet'. build-up from metal surfaces,brick and glass. Safe on Brush.6 x 9 Rows of steel bristles.Can clean any aluminum.Easy to use.Spray on,rinse off. grill,especially ideal for fish and chicken grills. "Grip-Tex"poly handles reduce fatigue. Side mounted handle. J. SPC:890362 APN:5380530 Turner,8"x 3" ❑ SPC:706037 APN:8433476 Case of 3(19 oz.cans).❑ SPC:703867 APN:4349254 Case of 6(19 oz.cans) PerforatedK. SPC:890361 APN:4380531 Turner,8"x 3° ALSO AVAILABLE ❑ Equipment stands ❑ Radiant charbroiiers Equipment stands with casters ❑ Refrigerated cooking equipment stands SC-O'1 1107 RUMPYS Next Day Gourmet-Boston Page:2-2 Superior Products Model:870858 Item#:2 LAVA ROCK ` GAS CHARRROILERS SPC APN 870856 2348555 — 15" Model 870857 3348554 — 24" Model 870858 4348553 — 36" Model I SPECIFICATIONS/FEATURES j Construction j • Black front control pane!. • Stainless steel bull nose front provides knob protection and comfortable r workzone. � • Double wall construction,aluminized steel body side panels. • 2114"High wrap around stainless steel splash guard with a 3118"stainless steel backsplash,removable for easy cleaning. T • 4"Nickel plated die cast legs with 11/8'adjustment. • Stainless steel water pan. Application • Superior's lava-rock gas charbroilers are designed to provide excellent performance and reliability for cooking chicken,hamburger,steak,shish kabobs or whatever menu items you wish to have a charbroiled flavor. • These are for commercial use only and not for home use. SPC:870857 Models Available APN:3348554 • Available in 15",24"or 36'widths for all your cooking needs. Burners/Grates • 40,000 BTU style cast iron"H-style'burner with adjustable manual control every 12"for excellent broiling performance.(35,000 BTU-Propane gas) • Natural lava-rock briquettes provide superior heat distribution and vaporize drippings. • Heavy cast iron 51"wide broiling grates can be individually positioned in flat or angled positions for a variety of broiling requirements. Gas Specifications OAT Or E Orifices provided for both natural and LPgas. Broiler comes set up for natural gas. Convertible gas pressure regulator is provided. Sppecial orifices required for over 2,000'elevation. Cfgpp{.0 • 'l4"Gas connection. Made in the U.S.A. Specifications Gas charbroilers are constructed with stainless steel front panel and double wai! aluminized steel side panels.Unit has a 40,000 BTU(35,006 BTU on propane gas) cast iron burner for every 12" (30.5cm) of width controlled by an adjustable control valve. Lava rock briquettes are provided for even heat distribution. Cooking surface is heavy duty cast iron grate type and is adjustable in height.A stainless steel water pan is provided.A standing pilot is provided.Charbroilers are supplied with 4"(10.2cm)high die cast nickel plated legs that have a 04"(4.5cm) adjustment.Gas connection is'14'(3.8cm)N.P.T.male,with a convertible pressure regulator provided. Units are approved for installation in non-combustible locations and are AGA Certified._NSF Listed and CGA approved. Warranty (USA) • 1 Year parts and labor warranty, • For commercial use only,not warranted for home use. Specifications subject to change without notice SC-01 1107 RUMPYS Next Day Gourmet-Boston Page:2-1 Southbend 0 Model:025688 • Item#: 1 Models: ❑ 36ODD ❑ 360AA ❑ 360AD Dimensions-in(mm) ---- B--- .� B .c �F � _ r--- � A T i E 1 E i O -R R ? } + J L ( I L P � l �� Q r7 L hh ✓ K `.i T� CIL Exterior ce.k Dee 0— Top Opening Bottom 314'Gas Cenn. Electric MODEL Width Depth Height A B C D E F G H I J K L M N O P O R 36ODD 60.75' IV _ 29.75" 31" 12" 2.75" 62" 22.75' 30.75" 6° 36" 15.5" 12.5' 1.625" 3025" (1643) (B64) (757) (787) (305) (70) 0511) (572) (787) (152) (914) (394) (318) (41) (768) 360AA 60.75' 4225" 8" 29.75" 31" 12" 2.75" 62" 22.75" 30.75" 6" 36" 15.5' 1Z.5" 1.625" 3025" 24' 5" (1543) (1067) (203) (757) (787) (305) (70) (1511) (572) (787) (152) 1 (914) (394) 1 (318) (41) (768) (610) (152) NOTES: OVEN INTERIOR BURNER(BTU each) CRATE SIZE CUBIC CRATED 1. Dimensions Con Model MODEL VOLUME WEIGHT 360AA; 360AD includes 2" Width Depth Height Open Oven Width Depth Height minimum clearance between 26" 26.5" 14' 10 2 67" 45.5" 75" 132.3 ti.ft 860 Ibs motor and wall. 360OD (660) (673) (356) (26.000 (32,000) (1702) (1158) (1905) (3.75 cu.m.) (390 kg) 2.Optional-Hot Plate in lieu of 2 open top burners at 360AA 26.125" 24" 14.25" 10 2 67" 45.5" 75" 132.3cu.ft 860 Ibs 12,000 BTU/bumer(24,000 (664) (610) (362) (26,000) (30,000) (1702) (1158) (1905) (3.75 cu.m.) (390 kg) BTU total) '87w.ur,Nal.,W G—rating UTILITY INFORMATION MISCELLANEOUS Models:360DD;360AA;360AD - If using Flex-Hose,the I.D.should not be smaller than 3/4" GAS: and must comply with ANSI Z 21.69 - Total BTU:360DD-324,000 - If casters are used with flex hose, a restraining device 360AA-320,000 should be used to eliminate undue strain on the flex hose 36 - 0 - For installation on combustible floors(with 6'high legs)and Required minimum inletlet pressure adjacent to combustible walls, allow 6'clearance. Natural gas 4"W.C.Propane gas 10"W.C. - Install under vented hood - - Pressure regulator is supply with unit - Check local codes for fire, installation and sanitary - Required supply line size to the regulator is 3/4'NPT, regulations. NOTICE: ELECTRICAL-360AA ONLY: - 'Standard -115/60/1 furnished with 6' cord with 3-prong plug. Southbend has a policy of continuous product research and Total max amps 4.8 improvement. We reserve the right to change specifications and - Optional-208/60/1 or 3 phase(190 to 219 volts). Supply must be product design without notice. Such revisions do not entitle the wired to junction box with terminal block located in rear. Total max buyer to corresponding changes, improvements, additions or amps 2.6 replacements for previously purchased equipment. - Optional-236/60/1 or 3 phase(220 to 240 volts). Supply must be wired junction box with terminal block located at rear. Total max amps 2.6 OPTIONS AND ACCESSORIES [- 314" 0"flue riser(no charge) - S-36 Salamander Radiant Broiler - Extra Oven Racks quick disconnect with flexible hose - CM-36 Cheesemelter - Stainless steel body sides mplies with ANSI Z 21.69(specify 3',4', 5') - MRA-36 Infrared Salamander Broiler - 12"Griddle asters in lieu of legs(all swivel, front with ks) INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE. 1100 Old Honeycutt Rd.,Fuquay-Varina,NC 27526 www.southbandnc.com Form 36ODD RUMPYS Next Day Gourmet-Boston Page: 1-2 Southbend Model:025688 . Item#: 1 Sh 0 U T= 13%E'No K Jak 300 $FRIES RESTAURANT RANGE A Middleby Company 10 Open Burners,Double Oven Standard Oven StdJConv.Oven Convection Oven Standard Eeet�tres 360DD 360AD 360AA s - Commercial gas range 60 3/4"wide with a 37"cooking top(including 6"high adjustable legs) - :1d clog4ree;26 000 t3:TU Ruiners - Removable ca§t:tron;flush top_gra#es Smgte=piece drip tray under burners Heat resistant door handle CD - Rigid,single deck back shelf 3 - Stainless steel front and shelf 001000ed Sides Hinged lower valve panel - -_ 4� .- One year Parts and Labor Wdrfarity Standard Oven(D suffix) "" g. ' A" 181i - 32,000 BTU - Large 26"wide x 261/2"deep oven-full sheet pans fit I, both ways - Single rack per oven - Equipped with a flame safety device - Thermostat range from 250°-500°F(121'-260°C)with rF low setting � r..:.._,.�..-,..,�,._.�-� •- t Convection Oven(A suffix) - 30,000 BTU - Three racks per oven r" - Full size sheet pan fits left to right (shown with optional casters) - Energy efficient flue design - Manual pilot ignition,enamel bottom and door linings - On/Off switch to allow CO base to operate as Standard oven STANDARD CONSTRUCTION SPECIFICATIONS Exterior Finish: Stainless steel front and shelf standard. Legs: 6"black, adjustable Galvanized sides. Model 36ODD: 32,000 BTU with thermostat range of 150°F to Range Top: 10-26,000 BTU cast iron non-clogging burners. 500"17. Porcelain enamel interior,measuring 14"high x 26"wide Removable flush top grates. Center-to-center measurements x 26.5"deep. Two position rack guides with one removable rack. between burners not less than 12", side-to-side or front-to- Oven thermostat temperature type adjustable for 250"F to 500T. back. Removable one piece drip tray provided under burners. Factory installed pressure regulator. Back Shelf: Rigid, single deck stainless steel. Model 360AA: 30,000 BTU convection oven with thermostat Interior: Cavity sides,top and back-aluminized steel. Oven range of 150"F to 500"F. Porcelain enamel interior, measuring bottom and door lining porcelain enamel finish. Four sides 14"high x 26"wide x 24"deep. Three racks with 5-position side• and top of oven insulated with heavy, self-supporting block rails. Two-speed,1/3 hp blower motor mounted to rear-service- type rock wool with oven baffle assembly constructed ofAluma- able from front. Gas Control System: Includes pressure Ti steel. regulator, flame switch safet y,ty, pilot filter, pilot adjustment, and Door: Constructed with heavy duty hinges and unbreakable manual oven surface shut-off valve. quadrants and heat resistant handle. C ca-us Form 360DD A Middleby Company 06/04 Printed in USA RUMPYS Next Day Gourmet-Boston Page: 1-1 t � .eke, "'• .A t �, s ;•. *{ �w emu": ,k y � S,x� �`, r r �,•.. 9 °•, � t ,..1. . ;: .4 },. � ;. �� 'tip" .. �4�.^` ? Fn c.Fr . I^ •l � "xi {' v^ - A s #� x§ry t`' � �-.' �i �•♦,.�� �.. ° �i cis �" �j 4' To B6ard of Tsezectxr6n " y FROM John 'M« Kelly FtE .•New'Ctlar�y Diriert= 5d Sia :StreeA Hyannis.' 3,: 3 It;,is ,aur',',understafiding the restaurant, -formerly know;. as n the Nel4 �Cgl6ny:`Diner, 50't Sea "Street, •;�yannis,Y has ;pPpl .ed , . for_-, a, icruor.license. P k The-- f©rmers_C wper, Mr`«; Konstar tihos Saltour�.des, has nv i- ¢ fed< by: th.e' Board ;of -,Health on dune 5 1979, tha. t;-por. utd'�the granting`'af.,his food :searvice ,Perth for 1980 ; . f must install a lz©o :gallon ^greases ,interceptor. This was ... based 6h hi.s seating rapacity 'Qf >BQ persgns. "3hcauId -`they decide 'toy i'xcrease:¢their set3g# a `];anger° rea5e. nter-� captor, roul.d be"requ�. ed,. "` Na .grease` intereepor has been >, irstal:led tc� -�,A 4 j.4 FY n"C 5' eiy . �� .J 4y •' 4 ` Jahn*9 F►elly f ks r tk ,W y.. ! '-s`i"4 .d.,i s n �nn�.. b r C/:� �� ,AY E ♦ � & 4 Y ,i . ~.r j ... k f� t c. yy f �y k A June 5; 1979 Mr. Konstahtinos Saltourides New Colony Diner 50 Sea Street• . Hyannis. .MA. 02601 Dear Mr. Saltourides i Prior to the granting of. your Food Service Permit •for. 198© you must install a .1200 [gallon grease- interceptor.. This is-base on your seating- Capacity Hof eighty per sons* ` Should you. decide ,to .incroase your :seating capacity, a larger grease interceptor would .be required. 1f. you have any questions please call Very, truly yours, n John M. Kelly Director .of Public Health JMK/mm _. • Eggs Any Style • The Brothers'Favorites • • Breakfast Sandwiches • All Eggs Served with Homefries&Toast,or Biscuits&Gravy All Served with Homefries and Toast,or Biscuits&Gravy All Served with Homefries Two Eggs with Either Thick Slice Bacon,Breakfast or Italian Sausage Scrambled Eggs and Roasted Peppers Oversized English Muffin or a Bagel with $4.95 Ma used to make this all the time.Now it's everybody's favorite! a Slice of Cheddar and"Overhand"Egg $5.50 $3.95 Two Eggs any Style with Country Ham Steak $5.95 Corned Beef Hash and 2 Eggs(any style)-Jack's Favorite Add your Choice of Ham,Bacon,Canadian Bacon, $5.95 Breakfast or Italian Sausage,or Linguica Three Eggs with Either Thick Slice Bacon,Breakfast or Italian Sausage $1.00 per item $5.50 NY Sirloin Steak and 2 Eggs(any style)-Dad's Favorite $10.95 ----------- Substitute any Meat with Linguica add:.754 Eggs Benedict Upgrade Homefries to Italian(see"Sides")add:.75¢ Served with Homefries v For Egg Beaters or Egg Whites add:.759 per egg Rocco's Homemade Fishcakes and Beans with 2 Eggs(any style)-Ma's Favorite $5.95 2 Poached Eggs on Top of Thick Canadian Bacon and ------ an Oversized English Muffin, Omelettes Chicken-Fried Steak and 2 Eggs(any style)-Rocco's Favorite All Topped with Hollandaise Sauce Build Your Own,or Try one of Our Specialties! Tenderized Cube Steak,Breaded and Fried,Topped with Rocco's Homemade $6.95 All Omelettes are 3 Eggs Served with Homefries and Toast,or Biscuits&Gravy Sausage Gravy $6.95 Upgrade Homefries to Italian add:.754 To Build:Start with a Plain-$4.25 Breakfast Burrito-Jim's Favorit e v For Egg Beaters or Egg Whites add:.504 per egg Add Vegetable(s).504 per item Two Eggs Scrambled with Cheddar and Monterey Jack,Onions, ------_ —_ Choice of:Mushrooms,Peppers,Onions,Tomatoes,Zucchini,Summer Squash, Peppers and Linguica all Wrapped in a Flour Tortilla Sides or Broccoli $5.95 Italian Homefries Add Cheese(s).754 per item - (Roasted Peppers,Onions,Sausage,Topped with Cheddar and Jack Cheese) .......$2.25 The"Moush"-Fifty's Favorite Toast:White,Wheat,Marble Rye,Sourdough,Raisin .............954 Choice of: Cheddar and Jack,Swiss,or Mozzarella y English Muffin Two Scrambled Eggs on top of Corned Beef Hash,Sausage,Mushrooms and Onions, Oversized '''.•''••''•••''''••'' ..........$1.25 Add Meat(s)$1.00 per item All Topped with Mozzarella Cheese Bagel...................................................$1.50 Choice of: Ham,Breakfast Sausage,Italian Sausage,Linguica,Bacon,or $6.95 Bagel-with Cream Cheese ................................$1.75 Canadian Bacon Homemade Muffins(Various) ..............................$1.50 Homefries ..............................................$1.25 The Italian The d"Wide Bo Ton Corned Beef Hash ........................................$3.50 y��- ys nickname and his Favorite ......................$2.95 Mozzarella Cheese with Italian Sausage,Black Olives, Served with Homefries and Toast,or Biscuits&Gravy Biscuits&Gravy ................... Hot Cereal(Quaker Oats 3 Eggs,3 Bacon,2 Sausage and 2 Pancakes ( )• t •*....................... $1.50 Roasted Peppers,Peperoncinis,Onions,and Mushrooms gg� g Grits Bill Jordan made us add this $1.75 $6.95 $6.95 Linguica ................................................$3.95 Ham ...................................................$2.95 Chili&Cheese Breakfast Sausage- 1 954 Upgrade Homefries to Italian see"Sides" add:.754 - O ..........'•....•..•..'•..•........... Cheddar and Monterey Jack Cheese with Homemade"Cinci Chili P8r ( ) Italian Sausage-(1).........................................95¢ $5.95 v For Egg Beaters or Egg Whites add:.504 per egg Bacon-(1) ................................................954 Corned Beef Hash -- ------- Single Egg ................................................954 Cheddar and Monterey Jack Cheese with a Pile of Hash The Sweet Spot $5.95 Served with Bacon or Sausage Add Toppings to Either for$1.00 Seafood Stuffed with Scallops and Shimp,with Cheddar and Monterey Jack Cheese French Toast $7.95 Four Texas-Cut Slices of Cinnamon Sweet Bread $4.95 Upgrade Homefries to Italian(see"Sides")add:.75C v For Egg Beaters or Egg Whites add:.504 per egg Pancakes Short Stack(2 Cakes)-$3.95 •For those of you who don t want to die right away,choose from our"heart smart"items. Jumbo Stack(4 Cakes)-$4.95 Note:Consuming raw or undercooked meats,poultry, seafood,shellfish or eggs may increase your risk of foodbom illness. I I j Beverages Coffee-Bottomless Cup ................. .................$1.25 + Tea ....................................................$1.73 Hot Chocolate ............................................$1.50 F Milk ........ ........................................$1.25 Chocolate Milk ................ ..........................$1.50 u Coffee Milk ..............................................$1.50 Iced Tea ............................. ...................$1.50 &4U Iced Coffee ................ ...............................$1.50 Lemonade Coke ...................................................$1.50 4 Sprite ..................................................$1.50 " i Vol Orange Soda ............................................$1.50 Rootbeer................................................$1.50 « k ' Juices Medium$1.50 Large$1.95 Cranberry,Grapefruit,Orange,Tomato 4 k P S N ems¢ M f Breakfast Menu " 'Cause Family Food Is Fun!" I Tel. (508) 771-6896 Fax: (508) 771-0140 1 r On the corner of South Street and Sea Street in Hyannis 50 Sea Street,Hyannis,MA 02601 www.CollucciBros.com Appetizers Sandwiches & Subs • • Grilled Cheese -$2.95-Alisha's Favorite All Served with Chips or French Fries&Pickle Spear,Lettuce&Tomato. Cheddar Cheese on Your Choice of Bread Stuffed Quahog .........................................$2.50 On Your Choice of: Bacon and/or Tomato Add:954 per item White,Wheat,Marble Rye,Sourdough,Bulky Roll,or Sub Roll. Buffalo Wings(spicy) ....................................$4.95 If Not in Description,add Cheese to a Sandwich:.504 Fish Sandwich -$6.95 -Ma's Favorite Healthy Piece of Fried Scrod with a Slice of Cheddar Chili-Cheese Fries .......................................$3.95 "The Famous Hat"Pastrami -$6.95-Tony's Favorite Hot Pastrami with Swiss,Pickle and Mustard on Sub Roll v Tunafish -$5.95-Vicki's Favorite Seafood Skins ...........................................$5.95 (Secret Recipe"Obtained"by our Bro,Tony.Trust Us-You'll Love It!) The Perfect Amount of Mayo on Your Choice of Bread Potato Skins Stuffed with Shrimp,Scallops,Onions,Bacon Bits, and Covered with Cheddar and Monterey Jack Cheese True Philly Cheese Steak -$6.95-Jack's Favorite Tunamelt -$6.95-Jim's Favorite Oust Like They do at"Pat's Steaks"in South Philly!) Grilled with a Slice of Cheddar&Tomato Soups Y Italian Sausage&Peppers -$5.95 Y Dail Double Sweet Italian Sausage Cooked to Perfection in Bed with Italian Roasted Peppers, Two Hot Dogs -$4.95 Vincent's Favorite Homemade New England Clam Chowder Served on a Sub Roll With Chili and/or Cheese add:.951 Cup$2.95 Bowl$3.95 Meatball-$5.95-Ma's homemade recipe! Homemade"Cinci"Chili On a Sub Roll Sprinkled with Grated Parmesan Cheese The Brother's Entrees Cup$2.95 Bowl$3.95 Chicken Parmesan -$6.95 American Chop Suey -$5.95-Dad's Favorite! Homemade Soup-O'-the-Day Boneless Breast of Chicken,Breaded with Italian Seasoned Bread Crumbs, Another of Ma's Homemade Recipes! Priced Daily Covered with Our Homemade Marinara Sauce and Groundbeef,Ditalinis,Chopped Onions,Peppers,Mushrooms,and our Topped with Mozzarella Cheese Homemade Marinara Sauce,Served with Garlic Bread Salads The Club -$6.95 Spaghetti&Meatballs -$5.95 Triple Decker of Turkey or Ham,Bacon,Lettuce&Tomato A Plate-full of Spaghetti with Two Homemade Meatballs,Topped with our v House -$2.25 Marinara Sauce,Served with Garlic Bread s Lettuce,Tomato,Onion&Crouton Rueben -$6.95 Corned Beef with Swiss Cheese,Sauerkraut, Chicken Parmesan -$7.95 v Chef -$5.95 and Thousand Island Dressing on Marble Rye Boneless Breast of Chicken,Breaded with Seasoned Bread Crumbs,Covered Lettuce,Tomato,Onion&Croutons, with Our Homemade Marinara Sauce,and Topped with Mozzarella Cheese. Ham,Turkey,Swiss and Cheddar Cheese Pattimelt -$6.95 Served with Pasta and Garlic Bread Hamburger with Swiss Cheese,Grilled Onion, v Caesar Salad -$4.95 and Thousand Island Dressing,on Marble Rye v Italian Roasted 1/2 Chicken -$7.95 Creamy Caesar Dressing with Grated Parmesan Cheese and Seasoned with Italian Herbs&Spices,then Roasted Croutons Sprinkled over the top Meatloaf Sandwich -$5.95 Served with Choice of Mashed Potatoes or French Fries,and Vegetable For Grilled Chicken,Seafood or Tunafish add:$1.95 Pop's Homemade Recipe Meatloaf -$6.95 _________ _ _ V Grilled Chicken -$5.95 Dad's Homemade Recipe!Served with Mashed Potatoes and Vegetable Burgers`v_ Boneless Chicken Breast Marinated in our Secret Sauce Chicken-Fried Steak&Gravy -$6.95 Served with Choice of:Chips or French Fries,and Potato Salad New York Steak -$9.95 Cube Steak,Breaded and Fried,then Covered in our Homemade Sausage Gravy Or Coleslaw.Comes with a Pickle Spear,Lettuce&Tomato. Open-Faced New York Sirloin on Sub or Bulky Roll Served with Choice of Mashed Potatoes or French Fries,and Vegetable Served on an Oversized English Muffin,or Bulky Roll. Hamburger $5.95 Bacon,Lettuce&Tomato -$4.95-Katie's Favorite Fish&Chips -$7.95-Harry"The Hat's"favorite g ..'••••••••'••••''••''•••...............'.''' Slices of Thick Bacon,Lettuce,Tomato Generous Portion of Fresh Scrod with a Mound of Fries,Served with Coleslaw Cheeseburger ...........................................$6.45 Ham&Cheese -$5.95-Dom's Favorite v Baked Scrod -$8.95 Bacon Cheeseburger $6.95 A Generous Portion of Sliced Deli Ham with Cheddar Baked with Italian Bread Crumbs and Butter g ..••.•••••...'''''''''''''''''''.'''' Served with Choice of French Fries or Mashed Potatoes and Vegetable v Turkey -$5.25 Mushroom&Swiss Burger ...............................$6.95 Sliced,Rocco-Roasted Turkey Breast Fishcakes&Beans -$7.95 •For those of you who don't want to die right away,choose from our"heart smart"items. Our Homemade Fishcakes Served with Baked Beans and Coleslaw Corned Beef Note:Consuming raw or undercooked meats,poultry, -$5:95 seafood,shellfish or eggs may increase your risk of foodbom illness. Served with our Special Horseradish Sauce! I I Fried Chicken Platter -$7.95 Three Pieces of Chicken Made from Billy's Secret Recipe Served with Choice of French Fries or Mashed Potatoes and Coleslaw Buffalo Wing Platter-a little Spicy -$6.95-Theresa's Favorite Served with French Fries and Coleslaw • &Od Franks&Boston Baked Beans -$5.95 • Served with Brownbread and Butter • ------------------------------------------------ Side Plates t French Fries ......... ............. ....... ................$1.95 Coleslaw ............................... ................$1.25 Bagel .. ....... .......... .. .............:................$1.25 Bagel-with Cream Cheese ........... .... ......... ........$1.50 , Potato Salad.. ........ ... ..... ... .. . . ... ... . ..... . .. . ... .$1.50 Baked Beans . .... ....... . ...... ........... ...... . ...... .$1.50 Mashed potatoes .. .... .. .. ... ... . .. ..... ... ...... . .. .... .$1.50 Vegetables ... .... ...... .. ...... ... ..... .. ....... . ..... ..$1.50 Bag of Chips ........... .. .. .... .. ........ ........ .........75C w Chili-Cheese Fries(Amy's Favorite!) .... .......... ..... .......$3.95 Meatballs(2) ... ..... ....... ...... ....... .......... ......$1.95 Italian Sausage(2) .... ....... ... ... ..... ...... ...... ......$2.25 ------------------Desserts------------------ • Fruited Jell-O ....... ... .. ........... .. .... .... .........$ . ^ Mak' • Fresh Fruit Cup ... .. ........... .. . . . .. ....... .. ........$2.25 25 ki d w� eod Various Fruit Pies ..... .. ..... .... .. . .... ....... .. .... ... .$2.25 '} Ice-Cream....................... ....... ....... .. . ... ... .$1.95 jt Hot Fudge Sundae ...... .. .. ............... .... .. . ...... .$3.25 ' Root Beer Float ... ...... .. ......... ..... ... .... .. . ... ... .$2.25 Lunch Menu E Frappe ........ . .... ............. ......... ....... .. .....$4.25 , r —---------------Beverages------------- Coffee-Bottomless Cup .. ...... ........ .. .... .......... ..$1.25 Tea .. .... ... ............. ....... ........... ... .... ... ..$1.25 "Cause Family. Food Is Fun!" Hot Chocolate ...... ... .. .. .... .. ..... .. ..... ... ....... ..$1.50 Milk . ... ... ............ .. ...... ..... .. ........ ... .... ..$1.25 Chocolate Milk .......... .. .... .. ............... . ....... ..$1.50 Coffee Milk . .................... ... ............. . .......$1.50 Iced Tea .... ................ .................. ..........$1.50 1 Iced Coffee........... ... ..... ... ....... .... ............. .$1.50 Tel. (508) 771-6896 Lemonade . ... ...... ... .. .. .... .. ..... .... .... ... ...... .$1.50 R Coke . ........................... ..... ......... ........ .$1.50 Orange Soda ....... ..... .. .... ........ ......... ... . ... ..$1.5o j Fax: (508) 771-0140 Rootbeer . ... .................. . ..... ... ... .... . .. ......$1.50 Juices ' Medium$1.50 Large$1.95 Cranberry,Grapefruit,Orange,Tomato On the corner of South Street and Sea Street in Hyannis 50 Sea Street,Hyannis,MA 02601 www.CollucciBros.com May 8 , 1980 Urano° s Restaurant Seating Capacity - 80 persons 50 Sea Street Hyannis, Mass. I agree as a condition of granting a liquor license and food service permit to install 1200 gallon outside grease interceptor by June 9, 1980. I understand my license will be revoked and I will not be allowed to operate if this installation is not made. All other provisions of Article X, Minimum Sanitation Standards of Food Service Establishments, . must be met. Urano 5ararni -- Konstano Salt�ou ri ed s r 7 Witnessed: It ------------------------------------------------------------ May 8 , 1980 Approved: D •� hn M: Kelly irector of Public Health